http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101139767-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3e98e05397aaeaa25535c2ee021c0a60 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2010-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56049c48fbef2ce54f225ee011a841aa |
| publicationDate | 2012-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101139767-B1 |
| titleOfInvention | How to prepare yam fried |
| abstract | The present invention relates to a method of manufacturing yam fried, in particular, after cutting the yam 1 to 3 times with clean water to form a thickness of 10 to 20mm to form a 30 to 120mm in the longitudinal direction to remove the water; The yam dough step of yam cutting through the yam cutting step, battered with salt, chicken powder, yellow wine and fried flour and eggs; Yam frying step of frying the yam through the yam dough step with oil of 60 ~ 80 ℃; Ham, celery, corn grains, minced pepper in the water forming 70 ~ 100 ℃ after removing the water, finely chopped yam washed with clean water to prepare a subsidiary material mixture; Ham, celery, corn grains, minced pepper, yam raw material mixture prepared through the subsidiary material preparation step into a heated stir pan, adding a salt, chicken powder and heating the subsidiary material prepared by the yam fried step And a material mixing step of arranging or mixing the fried material and the raw material roast prepared through the raw material roasting step in a prepared bowl. The present invention as described above, first, through the yam fried step and the subsidiary material roasting step can provide the fried yam excellent in taste and nutrition and can be consumed by consumers without refusal to eat. Second, by manufacturing the yam dishes in the form of fried and stir fry through the yam fried step and the subsidiary material stir step can provide consumers with improved taste and nutrition. Third, by providing various kinds of nutritious yam in the form of tempura and stir-fry, consumers of various classes can easily eat various kinds of nutritious yam, thereby increasing consumption of yam and consuming various mixtures mixed therein. Increasing the income of yam cultivation or harvesting farmers, as well as the income of the food industry, can be increased. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170021950-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103859328-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103859328-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104738648-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101786807-B1 |
| priorityDate | 2010-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.