http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-950016583-A
Outgoing Links
| Predicate | Object |
|---|---|
| filingDate | 1993-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1995-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-950016583-A |
| titleOfInvention | Method of manufacturing beef processed meat |
| abstract | The present invention relates to a crime prevention easy to use by using a cheap portion of beef, such as rump, lean meat, red sesame, or the remaining portion after the beef processing to produce a high value-added beef packaging processed meat.n n n In the present invention, the low-cost portion or beef slice is finely chopped using an extruder, which contains 5-30% of low-melting fat (mp. 40 ° C. or less), 1-20% of soy protein or egg white or serum protein, and vegetable polysaccharides. 1-5% of phosphorus sodium alginate, pectin, carrageenan, etc., benzoyl peroxide (0.03% or less) or ammonium persulfate (0.03% or less) or potassium bromide (0.003% or less), calcium carbonate (CaC03), calcium oxide Calcium agent (1% or less), such as (CaO), calcium chloride (CaC12), calcium sulfate (CaSO 4 ), is mixed and aged at a temperature of 20 to 25 ° C. for 10 to 60 minutes, and then manufactured into a workpiece having a thickness of 1 mm to 10 mm. It is a method of manufacturing beef package processed meat by packaging and then quick freezing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180116796-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100390310-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102219209-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220103476-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101017645-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100894510-B1 |
| priorityDate | 1993-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.