http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101853439-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e219a497706e776c4bcd11ddb4cec1c8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8f0be6ee7b897092ed4d0f8b92d0c41b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2018-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b302f5c861d7c71a58d7fa7750c87f4f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccddf695a41d6fa9b4208dbb241c1b94 |
| publicationDate | 2018-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101853439-B1 |
| titleOfInvention | Seasoning powders of chicken and manufacturing method thereof |
| abstract | The present invention relates to a chicken seasoning powder and a manufacturing method thereof. The chicken seasoning powder according to the present invention comprises 25 to 35 parts by weight of chicken seasoning powder, 0.5 to 3.5 parts by weight of hot seasoning oil, 13 to 17 parts by weight of bread crumbs, 5 to 9 parts by weight of corn starch, 5 to 9 parts by weight of whole milk powder, 3 to 7 parts by weight of vegetable cream, 3 to 7 parts by weight of whey powder, 3.5 to 5.5 parts by weight of soybean powder, 3.5 to 5.5 parts by weight of rice flour, 1.5 to 3.5 parts by weight of refined salt, 1.5 to 3.5 parts by weight of white sugar, 1 to 3 parts by weight of egg white powder, 1 to 3 parts by weight of toasted garlic powder, 1 to 3 parts by weight of cellulose powder, 1 to 3 parts by weight of gellan gum, 1 to 3 parts by weight of nut mack powder, 0.1 to 0.5 parts by weight of shrimp extract powder (trade name, manufactured by Isaac), 0.1 to 0.5 parts by weight of black pepper powder, 0.1 to 0.5 parts by weight of FM023 roast garlic Someron ( Name, seven bosses, Ltd.) is prepared in combination with 0.1 to 0.3 parts by weight of oleoresin paprika 0.1 to 0.3 by weight ratio portion. According to the above-described structure, the odor of the chicken can be removed, the flavor can be enhanced, and the flavor and flavor of the chicken can be improved by improving the flavor and crispness. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102050191-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112450420-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111728180-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3949758-A4 |
| priorityDate | 2017-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 88.