http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101733592-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/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C21-0092 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C21-0023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C21-0069 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C21-00 |
| filingDate | 2016-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_209cca76f3592572ce02adcfadd00c08 |
| publicationDate | 2017-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101733592-B1 |
| titleOfInvention | method of making jerky made of duck neck flesh |
| abstract | Divided ducks are separated from other parts of ducks. Separate ducklings, skin, and tendons from ducklings. Add spice to ducklings after culling. A seasoning step in which sauces are well buried on the surface, and a drying step in which the seasoned ducklings are spread and dried. At this time, in the curing step, only the fat lump, the skin and the tendon are removed except for the flesh, and the process of rolling or knife puffing through the roller is not performed in order to cut, knead, To protect the surface of the meat lump without damaging them as much as possible, so that the following seasoning steps can be carried out while utilizing the texture of the material itself. According to the present invention, it is not necessary to process the ducks separately in order to easily spread the meat sauce or to adjust the thickness, except for the culling which removes the fat chunks, tendons and bark, It is one of the active parts of the activity, the protein and fat content is well distributed, the surface is not damaged, and the lumpy state can enjoy the taste of original duck bone material and the texture of chewy texture. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111602781-A |
| priorityDate | 2016-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.