| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-237
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-314
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-318 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate |
2015-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_030e477050299c03b83422013df4f89d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15e50226d655a80ebf5b6684c7bf5c8f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_733e2dd69f9305adf1e913c29090a8ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_634fd033a220937a946bf2d7f1cdd8c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d700492efb6d46739ea1864d636a1aa2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e03f995c44865ec38d85f2c4e4d50ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b69f4cc1381a36954f900bd27f904425 |
| publicationDate |
2016-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20160095318-A |
| titleOfInvention |
Marinade meat products using functional salt and method for its preparation |
| abstract |
The present invention relates to a marinade meat product using a functional salt and a method for producing the same, comprising the steps of: (A) preparing a marinide solution containing at least one selected from the group consisting of bamboo shoot powder and pectin, a functional salt, a phosphate and distilled water; ; (B) injecting a marinade solution into raw meat with an injector; (C) tumbling a raw meat into which a marinide solution is injected into a tumbler, and infiltrating the raw material into the raw meat; (D) heating the raw meat into which the marinide solution has been added; And (E) cooling the heated raw meat at 23 to 27 DEG C and then refrigeration at 3 to 7 DEG C, thereby increasing the yield of the dough and reducing the heat loss and shearing force to provide a marinade meat product of excellent quality . |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200102117-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190137189-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200060806-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200102118-A |
| priorityDate |
2015-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |