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Priority to KR1019890010198ApriorityCriticalpatent/KR910002375A/en
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본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
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계육 어육을 혼합시키고 식염 및 설탕을 동시에 발효시켜 방부 및 자연 유산균을 발생케하며 종전의 요리법과 달리 육류 발효식품으로 고단백화 시키고 쫄깃 쫄깃하게 맛의 독특한 맛을 내며 쫄깃쫄깃한 형태로 변화시키는데 있다.Chicken meat is mixed and fermented with salt and sugar at the same time to produce antiseptic and natural lactic acid bacteria. Unlike conventional recipes, it is high proteinized with meat fermented foods and has a chewy unique taste and changes to chewy shape.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890010198A1989-07-191989-07-19
How to make Hangarian hamburger
KR910002375A
(en)