http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020248145-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01041a206584922c0d565f28dfbfe267 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2019-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5262a9af5796825792cc2c45c7c11c9b |
| publicationDate | 2020-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020248145-A1 |
| titleOfInvention | Method of preparing five-foot pig pork chop |
| abstract | A method of preparing a five-foot pig pork chop, comprising the following steps: a. selecting a Hainan five-foot pig pork chop, washing and then draining same; b. performing marination at a low temperature from 2°C to 6°C; c. performing vacuum tumbling in a 0°C to 5°C environment; d. microwaving the tumbled pork chop so as to make the pork chop reach medium rare and become shaped; e. applying sauce to a surface layer of the shaped pork chop; and f. performing individual quick freezing and packaging. |
| priorityDate | 2019-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.