http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101576484-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_33e07b3f22c6589f5fdd86bc1c603c53 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-312 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-325 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-0107 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate | 2015-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5fea409e6e360d1195029c7ac6bb6d84 |
| publicationDate | 2015-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101576484-B1 |
| titleOfInvention | A process for the preparation of fried chicken gizzard having the improved texture and functionality and the fried chicken gizzard prepared therefrom |
| abstract | The present invention relates to a method for manufacturing a fried chicken sandwich with enhanced texture and functionality, and a fried chicken sandwich manufactured thereby, comprising the steps of: (S1) washing and polishing a chicken sandwich; (S2) a step of immersing the humpback tree in water together with the treated chicken sand bag in the step (S1); (S3) a step of removing boiled chicken sand bags by boiling in step S2; And (S4) frying the chicken sand bag with the water removed in step (S3) and then splashing it with oil, wherein the chicken sand bag fry prepared according to the present invention is a chicken sand bag, There is an advantage that the chewy texture improves more. In addition, the fried chicken sandwich according to the present invention is a functional chicken sand bag fried with the effect of hovenous wood by boiling with a hovenous wood extract. In addition, the conventional frying of the chicken sand pouch has a risk of oiling the body part due to moisture in the inside of the frying pouch during the frying process, but the frying of the chicken sandwich according to the present invention is performed before the frying process, It is very safe because the water present inside the chicken sand bag is evaporated due to the evaporation of the oil in the process of splashing, so that the foreign matter is removed and the oil is not oxidized or decayed, and the process time for splashing is shortened . Therefore, the fried chicken sandwich according to the present invention is expected to be able to be edible without any feeling of discomfort because of the unpleasant odor removal and the chewy texture, thereby increasing the preference degree. |
| priorityDate | 2015-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.