http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101551455-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0422ffd6c8f7da883157e94ea145e40c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-182 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2015-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c616206394cf4d2292c7cdfefa4c90af |
| publicationDate | 2015-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101551455-B1 |
| titleOfInvention | Method for manufacturing a poached egg and a poached egg cooking using the same |
| abstract | The present invention relates to a method for producing a scallop and a scallop dish using the same. The method of manufacturing a scallop according to the present invention includes: selecting eggs; Heating the eggs to boil the fresh and durable eggs selected at the step of selecting the eggs at a predetermined temperature; Cooling the egg cooled at a predetermined temperature after the boiled egg is taken out of the oven or the temperature controller at the middle temperature heating step; And cooling the eggs stored in the refrigerator to keep the eggs fresh in the purified water diluted with the vinegar, wherein the step of heating the eggs at a middle temperature comprises heating the eggs to a temperature of 40 Min to 70 minutes. According to the above-described constitution, in the method for producing a water-repellent egg according to the present invention, the shell of the egg is kept in a circular form so that it is easy to circulate and store, and the yolk of the egg is kept moist in a blanched state, and at the same time, It is well-digested and can be enjoyed by consumers of all ages, from children to the elderly. In the era of well-being, it can be easily enjoyed in accordance with consumers' tastes and preferences in response to the demands of health- It has the effect of being able to approach the younger generation with familiarity. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107712673-A |
| priorityDate | 2015-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.