Pork cutlet and its manufacturing method

Provided are boiled, sliced pork and a preparation method thereof. The preparation method of the boiled, sliced pork according to the present invention comprises the steps of: boiling mini pork feet and pork rinds; boiling pork shank; preparing seasoning by mixing purified water and seasoning ingred...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	JANG, HYO SEONG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	JANG, HYO SEONG
description	Provided are boiled, sliced pork and a preparation method thereof. The preparation method of the boiled, sliced pork according to the present invention comprises the steps of: boiling mini pork feet and pork rinds; boiling pork shank; preparing seasoning by mixing purified water and seasoning ingredients, and heating the same; mixing the mini pork feet and the pork rinds with the heated seasoning to heat the mixture; mixing the mini pork feet and the pork rinds with the pork shank; heating the mixed mini pork feet, pork rinds, and pork shank; separating flesh from the mini pork feet; and putting the flesh of the mini pork feet, the pork shank, and the pork rinds into a mold, and pressing the same to age the mixture. Accordingly, the taste and texture can be enhanced and the unpleasant smell can be removed. 돼지고기 편육 및 그 제조방법이 제공된다. 돼지고기 편육의 제조방법은, 돼지미니족과 돼지껍데기를 삶는 단계와, 돼지고기사태를 삶는 단계와, 정제수와 양념재료가 혼합된 양념을 준비하고 가열하는 단계와, 가열된 양념에 돼지미니족과 돼지껍데기를 혼합하고 가열하는 단계와, 돼지미니족과 돼지껍데기에 돼지고기사태를 혼합하는 단계와, 혼합된 돼지미니족, 돼지껍데기 및 돼지고기사태를 가열하는 단계와, 돼지미니족에서 살을 분리시키는 단계 및 돼지미니족의 살, 돼지고기사태, 돼지껍데기를 틀에 넣어 눌러주고 숙성시키는 단계를 포함한다.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20230036264A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20230036264A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20230036264A3</originalsourceid><addsrcrecordid>eNrjZNAIyC_KVkguLclJLVFIzEtRyCwpVshNzCtNS0wuKS3KzEtXyE0tychP4WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8d5BRgZGxgYGxmZGZiaOxsSpAgBuTSko</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Pork cutlet and its manufacturing method</title><source>esp@cenet</source><creator>JANG, HYO SEONG</creator><creatorcontrib>JANG, HYO SEONG</creatorcontrib><description>Provided are boiled, sliced pork and a preparation method thereof. The preparation method of the boiled, sliced pork according to the present invention comprises the steps of: boiling mini pork feet and pork rinds; boiling pork shank; preparing seasoning by mixing purified water and seasoning ingredients, and heating the same; mixing the mini pork feet and the pork rinds with the heated seasoning to heat the mixture; mixing the mini pork feet and the pork rinds with the pork shank; heating the mixed mini pork feet, pork rinds, and pork shank; separating flesh from the mini pork feet; and putting the flesh of the mini pork feet, the pork shank, and the pork rinds into a mold, and pressing the same to age the mixture. Accordingly, the taste and texture can be enhanced and the unpleasant smell can be removed. 돼지고기 편육 및 그 제조방법이 제공된다. 돼지고기 편육의 제조방법은, 돼지미니족과 돼지껍데기를 삶는 단계와, 돼지고기사태를 삶는 단계와, 정제수와 양념재료가 혼합된 양념을 준비하고 가열하는 단계와, 가열된 양념에 돼지미니족과 돼지껍데기를 혼합하고 가열하는 단계와, 돼지미니족과 돼지껍데기에 돼지고기사태를 혼합하는 단계와, 혼합된 돼지미니족, 돼지껍데기 및 돼지고기사태를 가열하는 단계와, 돼지미니족에서 살을 분리시키는 단계 및 돼지미니족의 살, 돼지고기사태, 돼지껍데기를 틀에 넣어 눌러주고 숙성시키는 단계를 포함한다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230314&DB=EPODOC&CC=KR&NR=20230036264A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230314&DB=EPODOC&CC=KR&NR=20230036264A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JANG, HYO SEONG</creatorcontrib><title>Pork cutlet and its manufacturing method</title><description>Provided are boiled, sliced pork and a preparation method thereof. The preparation method of the boiled, sliced pork according to the present invention comprises the steps of: boiling mini pork feet and pork rinds; boiling pork shank; preparing seasoning by mixing purified water and seasoning ingredients, and heating the same; mixing the mini pork feet and the pork rinds with the heated seasoning to heat the mixture; mixing the mini pork feet and the pork rinds with the pork shank; heating the mixed mini pork feet, pork rinds, and pork shank; separating flesh from the mini pork feet; and putting the flesh of the mini pork feet, the pork shank, and the pork rinds into a mold, and pressing the same to age the mixture. Accordingly, the taste and texture can be enhanced and the unpleasant smell can be removed. 돼지고기 편육 및 그 제조방법이 제공된다. 돼지고기 편육의 제조방법은, 돼지미니족과 돼지껍데기를 삶는 단계와, 돼지고기사태를 삶는 단계와, 정제수와 양념재료가 혼합된 양념을 준비하고 가열하는 단계와, 가열된 양념에 돼지미니족과 돼지껍데기를 혼합하고 가열하는 단계와, 돼지미니족과 돼지껍데기에 돼지고기사태를 혼합하는 단계와, 혼합된 돼지미니족, 돼지껍데기 및 돼지고기사태를 가열하는 단계와, 돼지미니족에서 살을 분리시키는 단계 및 돼지미니족의 살, 돼지고기사태, 돼지껍데기를 틀에 넣어 눌러주고 숙성시키는 단계를 포함한다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAIyC_KVkguLclJLVFIzEtRyCwpVshNzCtNS0wuKS3KzEtXyE0tychP4WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8d5BRgZGxgYGxmZGZiaOxsSpAgBuTSko</recordid><startdate>20230314</startdate><enddate>20230314</enddate><creator>JANG, HYO SEONG</creator><scope>EVB</scope></search><sort><creationdate>20230314</creationdate><title>Pork cutlet and its manufacturing method</title><author>JANG, HYO SEONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20230036264A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JANG, HYO SEONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JANG, HYO SEONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Pork cutlet and its manufacturing method</title><date>2023-03-14</date><risdate>2023</risdate><abstract>Provided are boiled, sliced pork and a preparation method thereof. The preparation method of the boiled, sliced pork according to the present invention comprises the steps of: boiling mini pork feet and pork rinds; boiling pork shank; preparing seasoning by mixing purified water and seasoning ingredients, and heating the same; mixing the mini pork feet and the pork rinds with the heated seasoning to heat the mixture; mixing the mini pork feet and the pork rinds with the pork shank; heating the mixed mini pork feet, pork rinds, and pork shank; separating flesh from the mini pork feet; and putting the flesh of the mini pork feet, the pork shank, and the pork rinds into a mold, and pressing the same to age the mixture. Accordingly, the taste and texture can be enhanced and the unpleasant smell can be removed. 돼지고기 편육 및 그 제조방법이 제공된다. 돼지고기 편육의 제조방법은, 돼지미니족과 돼지껍데기를 삶는 단계와, 돼지고기사태를 삶는 단계와, 정제수와 양념재료가 혼합된 양념을 준비하고 가열하는 단계와, 가열된 양념에 돼지미니족과 돼지껍데기를 혼합하고 가열하는 단계와, 돼지미니족과 돼지껍데기에 돼지고기사태를 혼합하는 단계와, 혼합된 돼지미니족, 돼지껍데기 및 돼지고기사태를 가열하는 단계와, 돼지미니족에서 살을 분리시키는 단계 및 돼지미니족의 살, 돼지고기사태, 돼지껍데기를 틀에 넣어 눌러주고 숙성시키는 단계를 포함한다.</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng ; kor
recordid	cdi_epo_espacenet_KR20230036264A
source	esp@cenet
subjects	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	Pork cutlet and its manufacturing method
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T04%3A04%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=JANG,%20HYO%20SEONG&rft.date=2023-03-14&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20230036264A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true