http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100733562-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2005-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2007-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100733562-B1 |
| titleOfInvention | Chicken Gangjeong with Prickly Ogapi |
| abstract | The present invention relates to chicken gangjeong with the thorn ogapi as the main raw material, more specifically, the onions, salt, pepper, vanilla flavor, cinnamon powder, bottled water mixed with liquid thorn oak extracted from the vinegar oak and aged, and then aged for a certain period of time Next, fry it with fried powder and mix it with sauce made from starch syrup, red pepper oil, cheongyang pepper, cinnamon powder, licorice, and so on. It's soft and tender, and it's especially about chicken gangjeong which contains prickly pear skin which removes the peculiar smell of chicken and makes it light and helps the health of consumers.n n n The specific solutions include `` cut chicken, liquid thorny vinegar, chopped onion, salt, pepper, vanilla flavor, cinnamon powder, bottled water, fried powder, starch pepper oil. '' Chicken Gangjeong containing Prickly Ogapi prepared by mixing a sauce made with Cheongyang Red Pepper Cinnamon Powder Licorice,n n n 10000g of cut chicken, 125g of liquid prickly vinegar extracted by sweetening gyogapi, ground onion 200g, salt 70g, pepper 58g, vanilla flavor 2-3g, cinnamon powder 2-3g, bottled water 500-700ml, fried powder 1700g, starch pepper oil Cheongyang It is characterized by its constituent characteristics: Chicken gangjeong containing prickly pear cinnamon, prepared by mixing 500 ~ 600 g of sauce made with red pepper powder, cinnamon powder and licorice.n n n Chicken gangjeong containing the present invention having the structure as described above, ganggapchi, while exhibiting the unique aroma and taste of thorn ogapi, while mixing other vanilla flavors, cinnamon powder and the like to soften and soften the meat of the chicken and in particular remove the peculiar smell of the chicken itself By the smell of the chicken itself, people who are reluctant to eat and other ages and ages to facilitate the intake, and also help the health of the intake of the health food to enhance the taste of the intake.n n n Spinach, ground onion, pepper, cinnamon powder, vanilla flavor, fried powder, sauce, chicken. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160076284-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230060892-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160073758-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102460714-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101806076-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101119081-B1 |
| priorityDate | 2005-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.