http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101568738-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_74b0dff3e8522e46825ddd08ae4f6bb9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_20b347d1d7c0e5d258f53fbd876286c9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d1e4f3782fcf57f6aeb0b1b9709d11c2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2014-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e1fe32365af2b51ec898ad57201cf1db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d23854bb03c1fd9251216b483f6f9c9b |
| publicationDate | 2015-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101568738-B1 |
| titleOfInvention | Fried food consisting of chicken breast of regular shape and method for manufacturing thereof |
| abstract | The present invention relates to a molded chicken breast meat production method and a method of manufacturing the same, and more particularly, to a method of manufacturing a chicken breast meat breast meat body, A step of filling the aged chicken breast into a molding film or a molding die, a freezing step of freezing and fixing the filled chicken breast, and a step of removing the molding film or the molding die of the frozen chicken breast, A pre-dusting step of applying a pre-powder to the cut chicken breast, and a pre-dusting step of battling the pre-dusted chicken breast with a betam liquid containing purified water, a pre-powder, and a serum solution A frying step of frying the vetted chicken breast at the praegi; and a step of fast freezing the fried chicken breast And a rapid freezing step. According to the present invention, it is possible to use the entire chicken breast without any discarded portion, as well as to increase the commerciality before the chicken breast by keeping the previous shape constant, and there is an advantage that no taste is felt. In addition, the processing of chicken breasts can be diversified, can be distributed as instant food, and the consumption of chicken breasts can be increased, thereby increasing the income of domestic poultry farmers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101856408-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101708227-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101899712-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102260517-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210007651-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101625436-B1 |
| priorityDate | 2014-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.