http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201613490-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7aed27f79978a3bcd219c436bfb7c2a6 |
| filingDate | 2014-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21f9f68282f324033660b43daa90e7dc |
| publicationDate | 2016-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201613490-A |
| titleOfInvention | Aging method of meat |
| abstract | An aging method of meat is provided. The aging method includes: immersing a meat ingredient in an aged medium and putting it into an enclosed space in a predetermined temperature and a predetermined pressure for a predetermined time to obtain a marinated meat ingredient; and freezing the marinated meat to obtain the aged meat ingredient; wherein the meat ingredient includes aquatic or livestock, and the aged medium includes wine lees or shio koji. This method is capable of increasing the flavor of meat, and maintaining the freshness and the hygiene of the processed meat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7138362-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021509589-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2019200655-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11540540-B2 |
| priorityDate | 2014-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID71586773 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID428438116 |
Total number of triples: 15.