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PRODUCTION METHOD OF PORK BELLY IMMERSED IN LIQUID COFFEE AND PORK BELLY PRODUCED THEREFROM

机译:浸入液体咖啡中的猪肉肚的生产方法及由其制成的猪肉肚

摘要

The present invention relates to a production method of pork belly immersed in liquid coffee and to pork belly produced therefrom. The pork belly produced according to the production of the pork belly immersed in the liquid coffee produced according to the present invention immerses the pork belly in the liquid coffee at 5 to 10C for 10 to 15 hours. The pork belly has an excellent antioxidant effect and an effect of increasing storage performance and is used as a processed food for luxury pork belly by not reducing color and texture at all and compared to the regular pork bellies but improving the color and texture to greatly enhance preference while reducing unpleasant odor.;COPYRIGHT KIPO 2020
机译:本发明涉及一种浸入液体咖啡中的猪肚的生产方法,以及由其生产的猪肚。根据将本发明的猪肚浸泡在根据本发明生产的液体咖啡中的方法生产的猪肚将猪肚在5至10℃的液体咖啡中浸泡10至15小时。猪肚具有优异的抗氧化作用和提高储存性能的作用,并且通过完全不降低颜色和质地,而被用作豪华猪肚的加工食品,与普通猪肚相比,却可以改善颜色和质地以大大增强偏好,同时减少难闻的气味。; COPYRIGHT KIPO 2020

著录项

  • 公开/公告号KR20200020056A

    专利类型

  • 公开/公告日2020-02-26

    原文格式PDF

  • 申请/专利权人 LEE JAE YOUNG;

    申请/专利号KR1020180095288

  • 发明设计人 LEE JAE YOUNGKR;

    申请日2018-08-16

  • 分类号A23L13/70;A23F5/02;A23F5/10;A23F5/24;A23L5/20;

  • 国家 KR

  • 入库时间 2022-08-21 11:07:49

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