http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101691193-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_af391536b8dc41fa41109c1449276c14 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0019 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-44 |
| filingDate | 2016-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7be8f125a9dd7e42584c3dd4b281f73e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82e38a3093dc390261ce6b18c6eded1a |
| publicationDate | 2016-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101691193-B1 |
| titleOfInvention | Process for manufacturing crispy chicken breast meat snack. |
| abstract | In order to accomplish the above object, the present invention provides a chicken breeding process comprising: (a) a first step (S10) of selecting chicken breasts and refrigerating the breasts at 0 to 4 ° C for 1 to 2 days; The chilled chicken breast was mixed with salt and kneaded in a cutter for 1 to 2 minutes. Then, seasoning powder and essence powder were mixed into the kneaded chicken breast, and 45 to 48 parts by weight of ice water was added to 100 parts by weight of the chicken breast (S20) of slowly adding and stirring at low speed for 7 to 10 minutes while keeping the temperature at 10 占 폚 or lower and kneading to produce compounded meat; A step (S30) of molding the compounded meat mixed and kneaded in step 2 into a thin plate-like shape having a thickness of 2.0 to 3.0 mm in a molding machine; Step (S40) of drying the compounded broth formed in step 3 at a moisture content of 8 to 12% at 55 to 65 DEG C for 3 to 4 hours; (S50) in which the molded mixture dried in step 4 is aged in a fermentation room at 13 to 23 캜 for 12 to 72 hours; And a sixth step (S60) of roasting the aged broth obtained in the above step 5 so as to have a moisture content of 4.5% or less at 150-200 캜 in an incubator (oven). And a control unit. As a result, it is not only crispy and tasty to have a texture, taste, and taste that can be enjoyed by both young and old people through roasting (oven roasting) without processing oil-frying oil, It offers a chicken breast meat snack that retains its high protein characteristics. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102323426-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110786492-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210024397-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101983062-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110050959-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107927604-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220087721-A |
| priorityDate | 2016-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.