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Seasoned pork ribs production method and pork ribs seasoning sauce manufacturing method.

机译:经验丰富的猪排生产方法和猪排调味酱制造方法。

摘要

The present invention relates to a manufacturing method of seasoned pork ribs and a method of manufacturing pork ribs seasoning sauce, Seasoned pork ribs have a small pH change, small heating loss, and very good moisture retention even during long storage periods, so they can maintain an excellent texture without the problem of being too soft and crispy. Since it is plain and matured in sufficient harmony with pork, consumers of various ages, from children to the elderly, can enjoy it without burden. It relates to a manufacturing method of seasoned pork ribs and a method of manufacturing pork ribs seasoning sauce.
机译:本发明涉及一种调味猪排的制造方法和制造猪排调味酱的方法,调味的猪排具有小的pH变化,小的加热损失,即使在长的储存期间也是非常好的水分保留,因此它们可以维持出色的质地,没有太软而脆的问题。由于它是平淡的,并且在与猪肉的充分和谐中成熟,从儿童到老年人的消费者可以享受它,可以没有负担。它涉及一种经验丰富的猪排的制造方法和制造猪排调味酱的方法。

著录项

  • 公开/公告号KR20210026113A

    专利类型

  • 公开/公告日2021-03-10

    原文格式PDF

  • 申请/专利权人 주식회사 백미에프에스티;

    申请/专利号KR1020190106421

  • 发明设计人 이정민;

    申请日2019-08-29

  • 分类号A23L13;A23L23;A23L3/36;

  • 国家 KR

  • 入库时间 2022-08-24 17:36:09

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