http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170058009-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8e653804551ba55d37c65ff8a6fa9eb |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-2038 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D81-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2015-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_832fb3eb0c557f457bda18f408bcb842 |
| publicationDate | 2017-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170058009-A |
| titleOfInvention | Method and device for manufacturing marinated pork belly |
| abstract | A method and apparatus for making seasoned pork belly are disclosed. A method for preparing seasoned pork belts comprises the steps of: defrosting frozen pork belts at a defrosting temperature of 0 to 5 degrees Celsius; defrosting the defrosted pork belts to a thickness of 6.5 to 7.5 millimeters; 65 to 75 wt% of the pork belly and 25 to 35 wt% of the seasoning sauce prepared in advance into a sealing container and mixing them, and vacuum packing the mixed pork ribs and the seasoning sauce into a sealable container of a predetermined size , And the seasoning sauce may contain 30 to 100 mg% of capsaicin. |
| priorityDate | 2015-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.