http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103005494-B

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a355bb82c581f2a4ecded4ee6f30e807
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50
filingDate 2013-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d054c921af208e573a2a1dbb8fcbad67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0cc0bbe3d1c6ad0d75b30ff6195ddc20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81029541c9b621b319643ea09203a54e
publicationDate 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103005494-B
titleOfInvention Method for processing instant Dong-an chicken
abstract The invention discloses a method for processing instant Dong-an chicken. The method comprises the following steps of: (1) taking a fresh chicken raw material, killing the chicken, unhairing the killed chicken, and completely removing chicken entrails; (2) cutting the cleaned chicken; (3) pickling the cut chicken; (4) preliminarily cooking the pickled chicken; (5) draining and cooking the cooked chicken; (6) frying the resulting chicken; (7) packing the fried chicken; (8) sterilizing and cooling the packed chicken; (9) preparing a soup bag; (10) preparing a dish bag; and (11) filling the checked chicken bag, soup bag and dish bag into a packing bag, and sealing the bag. The chicken bag, the soup bag and the dish bag are opened to mix the chicken, the soup and the dish uniformly, the soup and the side dish are appropriately added based on personal taste, and then the resulting chicken is heated in a microwave oven for 3-5 minutes, or steamed or fried.
priorityDate 2013-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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