http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200097389-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a184ebc96a9807b31d48fd98c817b247 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 |
| filingDate | 2019-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66806e7635cac7edf27e13cdda7656a1 |
| publicationDate | 2020-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200097389-A |
| titleOfInvention | Due to aging and fermentation of meat processing methods |
| abstract | The present invention is a processing method by aging and fermentation of meat, the process of cutting meat to a certain standard, perforating the cut meat at regular intervals, and preparing the perforated meat with sodium inosinate (IMP) and sodium guanylate ( Sodium Guanylate, GMP), sodium glutamate (MSG: Monosodium glutamate), and immersed in a solution containing lactic acid bacteria for 30 minutes, wrapping the immersed meat in plastic wrap, wrapping the finished meat -1 to +1 ℃ , Invention for a processing method by aging and fermentation, characterized in that consisting of a step of aging and fermenting for 7 days at a relative humidity of 70 to 100%, and refrigerating the aged and fermented forged meat at 2 to 4°C to be. |
| priorityDate | 2019-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.