| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6bdff35580ecebb3b4f9d0483c5f9530 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate |
2020-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2020-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e472a530dd33870126da03ad1f9da84f |
| publicationDate |
2020-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102159618-B1 |
| titleOfInvention |
Advanced method for sweet and sour pork crunch texture |
| abstract |
The present invention relates to one of the representative Chinese menus, sweet and sour pork, and in particular, a method for producing sweet and sour pork that does not have moist skin and lasts for a long time in a crispy state. To this end, the present invention uses a mixture of corn starch with strong flour that has not been used as a raw material of sweet and sour pork at a certain ratio, but the mixed composition is aged for a predetermined period of time, thereby providing a method for producing sweet and sour pork with a crispy texture that lasts a long time. have. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115053945-A |
| priorityDate |
2020-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |