http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102299578-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f628aae3576ae588d68429a0b1fb900d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2021-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_189155aa4c7b71a20c8f173c80e9addb |
| publicationDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102299578-B1 |
| titleOfInvention | The methods of manufacture of blueberry smoked duck and it's blueberry smoked duck |
| abstract | The present invention relates to a method for producing smoked blueberry duck, comprising a duck raw meat preparation step of cutting and trimming the neck and tail of a duck having a live weight of 2.5 to 3.8 kg, washing and removing blood, and 100 parts by weight of the prepared duck raw meat. A salting solution mixing step of mixing 10 to 15 parts by weight of a salting solution, an aging step of aging the raw duck meat mixed with the salting solution at a temperature of 2-7° C. for 10 to 20 hours in an aging room, and 200 It is characterized in that it comprises a baking step of direct fire for 45 to 60 minutes in a kiln at ~250 ℃. According to the present invention, by containing the active ingredient of blueberry in duck meat, the functionality of duck meat is expanded, as well as blueberry, omija, ginger, aloe, wild garlic leaf, gaetbangpung leaf, hibiscus, lentil and pepper, etc. It has the effect of improving the taste by removing the peculiar smell of duck meat through a salting solution using natural ingredients processed and mixed according to each characteristic, and has the effect of softening the meat quality compared to the existing smoked duck. |
| priorityDate | 2021-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.