| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_68f37db32be0e9fba4ffd24a5ad2b436 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C9-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-55
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate |
2017-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae818a5f7dcce59436628b24fe224f58 |
| publicationDate |
2018-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101856408-B1 |
| titleOfInvention |
Manufacturing method of boiled meat using chicken meat |
| abstract |
The present invention relates to a method for producing chicken meat using chicken, and it is intended to provide a method for manufacturing chicken meat using sliced chicken meat, A tumbling step is performed in which a dipping process is performed through a tumbling unit in which a heating unit and a cooling unit are installed on one side of a rotary drum so as to be repeatedly heated and cooled with respect to the outside of the rotary drum in which rotation is repeated, And at the same time through the tumbling step, it is possible to maintain the mixed state of the paddy liquor for the paddy meat using the chicken meat in a short time, In addition, the number of chicken Of which it is possible to further improve the texture and flavor. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102529019-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220077703-A |
| priorityDate |
2017-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |