http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101425877-B1

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filingDate 2014-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5974188f8b9772591bc699f8656f6e9
publicationDate 2014-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101425877-B1
titleOfInvention Cooking process of pork
abstract The present invention relates to a method for cooking a deep-fried batterfish which is rapidly cooked without depriving the user of moisture and heat, comprising the steps of putting a sheath on the skin surface of the deep-fried batter cheese to put rosemary chop, hole-grained mustard, salt, pepper and honey, A step of baking the deep-bodied pork belly in a first cooking vessel wrapped with olive oil from the surface of the shell, and a step of baking the carrots in a second cooking vessel including a semi-vacuum function, And pouring water in accordance with the height of the carrot, placing the bale of the bale on the carrot, and keeping the bale of the bale in a semi-vacuum state. do.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200020396-A
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