http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101173545-B1
Outgoing Links
Predicate | Object |
---|---|
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
filingDate | 2009-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2012-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2012-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-101173545-B1 |
titleOfInvention | Process of manufacturing processed chicken products and the resulting processed chicken products |
abstract | The present invention relates to a method for producing a processed chicken meat and the resulting processed chicken meat, in particular preparing a carrot fermentation broth; Immersing the meat in a seasoning solution containing a carrot fermentation broth to ripen; Primary heating the aged chicken; Applying seasoning sauce to the first heated chicken; And it relates to a method for producing a processed chicken meat comprising a second heating step. According to the present invention, by adding a carrot fermentation solution in the manufacture of processed chicken products there is an effect that can improve the storage properties, texture, taste, flavor characteristics, and can produce a processed chicken meat with a higher content of essential fatty acids.n n n Chicken, carrot fermentation broth, Leukonostoc sp. |
priorityDate | 2009-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.