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    • 7. 发明公开
    • 볏짚 훈제 삼겹살 및 이의 제조방법
    • 稻秆吸烟枸杞和其制造方法
    • KR1020090098381A
    • 2009-09-17
    • KR1020080023728
    • 2008-03-14
    • 김응창
    • 김응창
    • A23L1/318A23L1/314A23L1/31
    • A23L13/70A23L13/40A23V2002/00A23V2200/15
    • A method for preparing pork belly smoked with rice straw is provided to soften pork flesh while adding specific flavor of rice straw. A method for preparing pork belly smoked with rice straw comprises the following steps of: cutting pork 2~2.5cm in thickness and scoring the surface of the pork at 0.5~1.5cm interval with a knife(S100); spreading Mirim(cooking wine) on the pork; sprinkling ground pepper on the surface of the pork; sprinkling salt on the surface of the pork(S200); aging the pork at the temperature of 0~3°C for 24-36 hours(S300); and smoking the aged pork with rice straw for 1-2 minutes(S400).
    • 提供用稻草熏制猪肚的方法,在加入特制的稻草味的同时软化猪肉。 用稻草熏制猪腹肉的方法包括以下步骤:切割厚度2〜2.5cm的猪肉,用刀将切片以0.5〜1.5cm的间隔刻划(S100); 将米奇(烹饪酒)传播到猪肉上; 在猪肉表面撒上胡椒粉; 在猪肉表面洒盐(S200); 将猪肉在0〜3℃的温度下老化24-36小时(S300); 用稻草吸取老化猪肉1-2分钟(S400)。