| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3584903efe1babebbd056e855a2cc2b3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87b8b0fc9402429603f11cca4b9a107f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-0616
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2017-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d686aabe47164125cd29560b30655e7c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2546fb07e949b4279e350a4f38053f40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1d3a90804ca5e5d59d0ac81df084f8a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9282372e83ae985ad995d814abcee5d8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1bcff62e548ae7b84fd7a1dd8b0f5be |
| publicationDate |
2018-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20180103541-A |
| titleOfInvention |
Method for preparing natural tenderizer from pear |
| abstract |
(A) pulverizing and drying a boat to produce a material containing an end-of-feed; (b) mixing the material with a cysteine-containing solution to prepare a mixed solution from which the protease is eluted; And (c) adding a spirit to the mixed solution to obtain an ethanol precipitate; And (d) adding an additive including baking soda, salt and sorbitol to the ethanol precipitate to prepare a natural frying agent. Accordingly, the natural fermentation agent derived from the abdomen of the present invention contains a natural enzyme derived from domestic pear as a main component, so as to be beneficial to the human body, and does not cause the tissue of the meat to be decomposed when applied to meat It is possible to remove the oxides and nitrites produced during meat processing and cooking, and it is possible to cover the raw materials with domestic products. There is an advantageous effect. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102528356-B1 |
| priorityDate |
2017-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |