http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130104396-A

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filingDate 2012-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58d485ad594bb41bf6d82aeb865f0d77
publicationDate 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20130104396-A
titleOfInvention Processing method of pig group
abstract The present invention relates to a processing method of pig feet for the production of pork feet, specifically, to wash the pigs to remove the hair and claws of the surface, and put in water with salt, vinegar and coffee, such as rice straw 2 to 3 hours to reach 100 ℃ Boils and removes the oil and the peculiar smell of pork, Primary pigs are put into water, such as Astragalus, Goji, Jujube, Licorice, Cinnamon, Round root, Hempberry, Garlic, Thought, Clove, Mistletoe, Om, and Green onion, and boiled for 2 ~ 3 hours until it reaches 100 ℃. The broth production stage that raises A method of processing pig pork for pork ham, characterized in that processed in the pork step meat manufacturing step to remove bones from the dried pigs after the production of broth.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107125624-A
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