http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210043822-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_890faac3f4cc8252168cfff357e40b7f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2019-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_704a010f13b6da136df9573e060ba51c |
| publicationDate | 2021-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210043822-A |
| titleOfInvention | Meat precocious method using korean raspberry and grape wine |
| abstract | In the present invention, by aging pork using bokbun resource liquid and wine as the main aging liquid, odor is completely removed and meat quality is remarkably improved, as well as removing a certain portion of cholesterol to prevent adult diseases. It relates to a method of aging pork made with liquid. The present invention is a pork cutting step of cutting the pork; An aging liquid manufacturing step of preparing an aging liquid by mixing water, bokbun resource liquid, wine, salt, garlic juice, and ginger juice; The first aging step of mixing the cut pork and the aging liquid at a weight ratio of 55:45 and aging at room temperature for 1 hour, and wrapping the first aging pork in foil covered with bay leaves, at 2℃ to 4℃ for 10 It provides a pork aging method using bokbun resource liquid and wine as the main aging liquid, characterized in that it comprises a second aging step of aging for a period of time to 5 days. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102504768-B1 |
| priorityDate | 2019-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.