http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101591936-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_188b661d195954b35884343413de46b1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-315 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-0107 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-318 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-221 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-39 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2015-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ceb198d45f26f9d8f158d907fba42c7d |
| publicationDate | 2016-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101591936-B1 |
| titleOfInvention | A manufacturing method for spicy seasoned sauce chicken and spicy seasoned sauce chicken manufactured by the same |
| abstract | The present invention relates to a method for manufacturing fried chicken seasoned with a spicy sauce and the chicken seasoned with a spicy sauce manufactured thereby. The method for manufacturing fried chicken seasoned with a spicy sauce in accordance with the present invention comprises the following steps: preparing ingredients of a sauce for adding a hot taste to a chicken by being mixed with the same, including chili oil, a hot pot paste, an oyster sauce, Thai chili peppers, Chinese pepper, and purified water; boiling the ingredients for making a liquid sauce by mixing the chili oil, the hot pot paste, and the oyster sauce with the purified water and then boiling together; cooling the liquid sauce by stopping boiling the liquid sauce and then putting the Thai chili peppers and the Chinese pepper in the liquid sauce, and cooling the liquid sauce; making a sauce for removing a certain amount of the Chinese pepper from the cooled sauce so as to make the sauce with an adjusted hot taste; curing the chicken for maturing the chicken by allowing a curing solution to permeate the chicken so as to make the hot taste permeate the chicken; making batter for frying the chicken in oil by being coated on the matured chicken; coating and deep-frying the chicken for evenly coating the batter on the surface of the matured chicken and deep-frying the coated chicken in oil; and spreading the sauce for making the fried chicken seasoned with the spicy sauce by spreading the sauce on the surface of the chicken coated with the batter and deep-fried. By the method, the present invention may remove a characteristic bed smell of a chicken and enhance the flavor of the chicken at the same time, and add a Sichuan-style flavor to the sauce, thereby enhancing the taste and flavor of the chicken and satisfying tastes of consumers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200003644-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102083608-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102551246-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107811224-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101905522-B1 |
| priorityDate | 2015-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.