http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190081392-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_68e5e1b87452b6d02b08436ef0acb66c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7b79a006194c22f15f392f7d15a3d72e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 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/A23L13-40 |
| filingDate | 2017-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccf2f7ae45af768f6cce8a9925edb1b9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d0064d6196c46f157aed095d263b9bb |
| publicationDate | 2019-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190081392-A |
| titleOfInvention | Meat processing method |
| abstract | According to the meat processing method of the present invention, there is provided a meat processing method comprising the steps of: removing the blood by wiping the surface of meat including beef or pork; An oil application step of applying a vegetable oil containing at least one of fresh oil, sesame oil and pine nut oil to the surface of the meat from which blood is removed; An aging step of vacuum-packing the oil-coated meat and aging the oil so that the oil is absorbed into the meat; An oil concentrating step of heating the vacuum packed packed meat in water heated to a predetermined temperature for a certain period of time and then immersing the water in the meat until the temperature of the water falls to a predetermined set temperature while the heating of the water is stopped; And a storage step of keeping the packed meat in which the oil is concentrated at a low temperature. The effect of the present invention is that the vegetable oil is applied to the surface of the meat and immersed in the heated and cooled water, whereby a certain heat is transferred to the center of the packed meat to cause contraction and relaxation of the protein-binding tissue, It is possible to provide a meat processing method capable of preventing juice from being lost, sterilizing food poisoning bacteria, and increasing distribution and distribution periods. |
| priorityDate | 2017-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.