http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101733590-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5ddb981057f735d9f0520fffe084ff06 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2016-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_209cca76f3592572ce02adcfadd00c08 |
| publicationDate | 2017-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101733590-B1 |
| titleOfInvention | method of making jerky made of duck rib |
| abstract | Disclosed is a method for producing duck tenderloin jerky. The method comprises: a basic disassociating step of performing a deboning operation of separating breast, legs, and wings from a body bone including a back bone and a pelvic bone in the body of a duck which is slaughtered and from which the head and the feet are removed; a tenderloin separating step of separating two laterally symmetrical pieces of tenderloin from the body bone separated in the deboning operation; a seasoning step of adding seasonings to the duck tenderloin to be put and marinated with the seasonings well therein; and a drying step of spreading and drying the seasoned duck tenderloin. According to the present invention, tenderloin is processed into jerky as a separate part, so usability of duck meat can be improved and added values can be enhanced. The duck tenderloin jerky has high preserving properties and soft textures, thereby being able to be suitably eaten by children and old and infirm people who have weak teeth. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102294295-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210079248-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200135597-A |
| priorityDate | 2016-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.