| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d5b940ee8f2bce4aa262fd0c84bf46cd |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-208
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate |
2017-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_342fa7f9c58ca1a748b13c0e2c599c74 |
| publicationDate |
2018-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20180110717-A |
| titleOfInvention |
A method for producing high quality low-salted sausage aged with Phellinus. |
| abstract |
The present invention relates to a method for producing high quality low-salted sausage which has been aged with mushroom. The present invention relates to a method for producing a mushroom extract, which comprises adding a mushroom powder to meat to obtain a mushroom extract and aging the meat. The present invention relates to a method for preparing a sausage of high quality having improved seasoning function of low-sodium low-malt flavor of meat by adding coconut oil, a concentrate of a root extract of Cheongmaeja duck, a extract of a mushroom extract, a concentrate of a mushroom extract, . |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102003459-B1 |
| priorityDate |
2017-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |