http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100978730-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2008-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100978730-B1 |
| titleOfInvention | Red ginseng duck smoked manufacturing method |
| abstract | The present invention relates to a manufacturing method of red ginseng duck smoked, penetrating the red ginseng concentrate and the stirring solution in the duck raw material meat in a physical method through the immersion while rotating the duck raw material in the massage tumbler, using oak sawdust or charcoal By roasting in a kiln over 200 ℃ to take advantage of the unique smell of duck meat and softness of the meat and relates to a manufacturing method of red ginseng duck smoked to suit the changing taste of consumers. A raw material meat preparation step (S10) in which the raw material meat is cut off from the neck and tail with a live weight of 2.4 kg or more and 3.0 kg or less; A ripening step (S20) of penetrating the duck raw material meat-dried salt solution mixed with red ginseng concentrate and additives by a physical method while immersing the duck raw material meat at a speed of 14 times per minute for 100 to 140 minutes in a massage tumbler (S20); Baking step (S30) using a oak sawdust or charcoal to maintain a temperature of 200 ~ 230 ℃. Therefore, the present invention infiltrated the red ginseng concentrate and the garlic and onion concentrate, and other additives agitated in a physical method through immersion in the raw duck meat that is rotated in the massage tumbler, and then baked by direct fire in a kiln to consumers to taste food There is an effect to increase the utility.n n n n Red ginseng, duck smoked, salt solution |
| priorityDate | 2008-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.