http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130106498-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e43bde667830ca26de7eecbf3ffa609c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_93bf546e6e44b7343224290274df9225 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1578 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-432 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3409 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2012-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db4cf8e64f84cd3682846daa4c6e5dd1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a346bee6b6e0a69f320fab4950ff57ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_196459e620929a8929870efd34b9a8a7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96372adbdae437af9a65c5f130f0b069 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53b668f02f1a956c2ff9206af418b454 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c75dc31c1a490acd27ea8edbdea67e30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e22d3374b1fd55a519fc0d27159e8603 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4b28a1931ee929ff43f0def73002b44 |
| publicationDate | 2013-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130106498-A |
| titleOfInvention | Manufacturing method of ham containing natural calcium and ham containing natural calcium |
| abstract | The present invention relates to a method for producing ham containing natural calcium, wherein after washing the pork, the cutting step (first step) of cutting to a size of 10 ~ 20mm and the natural calcium in the pork cut in the first step , A distilled water, sodium chloride, whey protein, fructooligosaccharide, natural seasoning, glutinous rice powder mixing process (second step), and the mixed meat mixed in the second step filling the retainer (retainer) in a vacuum charger Process (third process), and the filler filled in the third process is dried for 20 to 30 minutes at 50 ~ 60 ℃ in the smoking chamber, and the dried product is smoked for 20 to 30 minutes at 55 ~ 65 ℃ Drying and smoking step (fourth step), heating step (fifth step) for heating the dried and smoked smoked in the fourth step for 20 to 40 minutes to 65 ~ 75 ℃, and the fifth The heated material heated in the process was washed with distilled water at 10 to 15 ° C., and then cooled at 2 to 5 ° C. for 12 to 24 hours. It is characterized by being a cooling and packaging step (sixth step) to a vacuum packaging. Ham containing natural calcium prepared by the above method may increase the bitter taste of overlying phosphate, a synthetic compound, in the manufacture of general ham, which may distract from the intake. The production of ham using natural calcium in the shell can supply enough minerals and provide differentiated functional foods, that is, organic products, which can improve the quality of meat products and especially the shelf life. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102405941-B1 |
| priorityDate | 2012-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.