http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PH-22018001140-U1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad0a563351dbb5755ec31c9773fe7d01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2018-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1309954e6486c59018a00881eca3fc48 |
| publicationDate | 2020-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | PH-22018001140-U1 |
| titleOfInvention | Process of Making Lactic Acid Bacteria-Fermented Carabeef |
| abstract | Disclosed is the process of producing lactic Acid Bacteria-inoculated fermented carabeef comprising the following steps: tempering carabeef at 4øC overnight (a);cutting carabeef into uniform slices (10mm thick) (b); washing and draining cut slices thoroughly (c); adding potassium c:) phosphate-water mixture to cut meat slices (d); massaging mixed curing agents (sugar, salt, prague powder And LACTIC ACID BACTERIA powder) to meat slices until fully incorporated (e); placing meat mixtures into food grade polypropelene bags at 500g per bag (f); sealing the bags properly to exclude oxygen in the mixture (g); fermenting meat mixture for 5 days at 32øC (h); and cooking meat with vegetable oil in low heat for 12 minutes with constant flipping over of Meat cuts (i). |
| priorityDate | 2018-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.