http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120129424-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-365 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-53 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C11-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 |
| filingDate | 2011-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120129424-A |
| titleOfInvention | Method of manufacturing pork sausage with rosemary extract |
| abstract | The present invention relates to a method for manufacturing sausages to which functionality is added by adding rosemary extract, and by providing functionality to sausages, a typical pork processed food, distrust of the recent chemical synthetic additives and consumer's interest in health and safe food As the demand for it increases, it is intended to produce sausages with the added functionality of natural extract rosemary. The manufacturing method of the present invention for realizing this is the raw meat sorting step using the pig meat kept in refrigerated at 0 ℃ for 24 hours at the back leg portion and pig fat 20% of 100kg standard pig 6 months old, raw material land for sausage production, 3mm selected raw meat The grinding step is pulverized into a plate so that the internal temperature does not exceed 3 ℃. Add spices and ice to the ground pork and use a silent cutter to make 2100rpm and 20 turns, then add pork and fat to make 4200rpm and 45 turns, then add ice and turn 4200rpm and turn 5 times to remove air bubbles in the dough. At this time, the cyclized meat temperature was not higher than 7 ° C., and fat was added to 20% of the raw meat and ice to 20% of the raw meat. 1st sterilization temperature 78 ℃ Steam heating 40kg 1 hour until reaching the internal temperature of 72 ℃ Sausage After cooling for 40 minutes, move to the cooling room and cool until vacuum temperature of sausage is below 10 ℃ and vacuum packed. The packaged sausage is sterilized and cooled at 85 ℃ for 60 ~ 90 seconds using a sterilizer and stored at -2 ℃ ~ 10 ℃ in the product refrigerator. It characterized in that it comprises a secondary sterilization and refrigeration step. |
| priorityDate | 2011-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID2723628 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419550161 http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCO01945 |
Total number of triples: 19.