http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200015161-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc925676eaaece80910ab04fda04cc82 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-432 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/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2018-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d462be310720ea8ff9f0798bafc5833d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5572f6553c3feea85127632b7e5097c |
| publicationDate | 2020-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200015161-A |
| titleOfInvention | Manufacturing method for brat wurst using deep seawater and brat wurst manufactured by the same |
| abstract | The present invention relates to a method for producing a brat boost using deep sea water and a brat boost produced by the same, more specifically, pork preparation step (S100) for preparing pork; Pork chopping step (S200) for chopping the prepared pork pork; Mixing step S300 of mixing the chopped pork with ice, salt, milk, lemon juice and spices; Aging step (S400) of aging the mixed pork; Filling and semi-finished product manufacturing step (S500) for filling the aged pork in the casing to produce a semi-finished product, wherein the ice is characterized in that it comprises frozen deep sea water. According to the present invention, it contains abundant mineral components, has no odor of pork, and has excellent texture and excellent flavor due to high elasticity and soft texture. In addition, there is an advantage that there is no concern due to the synthetic nitrite because the synthetic nitrite is not used. |
| priorityDate | 2018-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 211.