http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140060651-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b5e2dc31d9beb63d44197ea90be8ce47 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2012-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92402020c754d9948bfcfb0db4ef198a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b93714e976dacc384ca2b1c58efd365 |
| publicationDate | 2014-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140060651-A |
| titleOfInvention | Method of manufacturing meat products |
| abstract | A method for manufacturing a meat processed product containing a herb ingredient according to the present invention is characterized by comprising: a washing step of washing raw meat with water; a curing liquid preparing step of preparing a mixture liquid composed of 10-20 parts by weight of salt, 0.5-10 parts by weight of spice, 0.05-0.5 parts by weight of a color former, 0.5-10 parts by weight of seasoning, and 0.5-10 parts by weight of sugar, based on 100 parts by weight of purified water, and adding a functional herb material composed of any one selected from the group consisting of curry powder, cinnamon powder, kimchi powder, capsaicin powder, and Jajang powder to the mixture liquid, thereby preparing a curing liquid; a tumbling step of putting the raw meat passing through the washing step and the curing liquid prepared in the curing liquid preparing step in a tumbler and the performing tumbling for 30-200 minutes, thereby immersing the raw meat in the curing liquid; a cooking step of storing the raw meat passing through the tumbling step in a smoke house, followed by cooking; and a packaging step of transferring the raw meat passing through the cooking step into a cooling room, followed by cooling, sterilizing, and packaging. Accordingly, the functional herb material, which is representative and widely known and thus is favored by many consumers in Korea, is contained in the duck meat and pork, thereby increasing the usefulness and values as a functional food as well as diversifying the taste of meat products, removing the typical stench of meat through combination of the herb ingredient and smoking materials, and tenderizing the meat, and consequently, providing smoked duck and port processed products which receive favorable evaluations as compared with the conventional products in terms of overall preference including taste, flavor, color, and the like, leading to an added value creation effect. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020060000-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200102117-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200090030-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200102118-A |
| priorityDate | 2012-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.