http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102129077-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-262 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2018-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102129077-B1 |
| titleOfInvention | Cutlet and manufacturing method thereof |
| abstract | It is to minimize the loss of nutritional components during the frying process of cutlet meat, and to include at least one of nut powder, seed powder, dried vegetable powder, or dried seafood powder and dietary fiber powder to improve the nutritional components of cutlets and methods for manufacturing the same. , (a) cutlet meat forming step of forming cutlet meat by slicing at least one of edible beef, pork, chicken, duck meat, lamb, fish, and tteokgalbi to a predetermined thickness, (b) formed in step (a) Step (b) of mixing the first material comprising at least one of nut powder, seed powder, dried vegetable powder, or dried seafood powder, and a second material, which is a dietary fiber powder, to grow the cutlet meat (c). It is possible to prevent the nutritional component from being destroyed in the frying process, which is a cooking process of the cutlet, by providing a configuration including a first application step of applying to the cutlet meat grown in the cutlet. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220129319-A |
| priorityDate | 2018-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 185.