http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210038740-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_437231233e5b4ad95f06662ecbb1622d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5034 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-324 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2019-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3b08a4efe106836bff501770176a83d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b00197573b379987871e8b9e3b93dcbc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_000bcbdb7dea44724230cdb91e227ef9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b2710fd64a06f49a1cc9266dd6b0a56 |
| publicationDate | 2021-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210038740-A |
| titleOfInvention | Method for producing high quality beef jerky using boxthorn. |
| abstract | The present invention relates to a method for producing high-quality jerky using goji (a) preparing by crushing goji to a size of 100 μm to 1000 μm; (b) preparing edible mushrooms by grinding them to a size of 20 μm to 50 μm; (c) step (a) gojija: preparing by mixing the mushroom powder of step (b) in a weight ratio of 20 to 60: 40 to 80; (d) inoculating a fermentation enzyme into the mixture of step (c); (e) fermenting the wolfberry mixture inoculated with the fermentation enzyme of step (d) at a temperature of 15 to 35° C. for 2 to 5 days; (f) mixing 10 g to 200 g of the fermented goji berries per 1 L of drinking water, heating at a temperature of 90 to 100° C. for 1 to 3 hours, extracting and filtering; (g) inoculating a fermentation enzyme into the extract of Goji japonica in step (f) and fermenting it for 1 to 2 days at a temperature of 30 to 35°C; (h) adding the raw meat to the fermentation solution of wolfberry in step (g) and aging for 6 to 24 hours at a temperature of 10 to 20°C; (i) manufacturing the jerky by drying the meat that has been aged in the step (h); (j) It is achieved through the step of packaging and commercializing the jerky from step (i). |
| priorityDate | 2019-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.