http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010084790-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_659ffd6ea647e3cca4c6f30abe62df02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2000-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c585453293daa805f6a6dc0ba3ca2c7 |
| publicationDate | 2001-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010084790-A |
| titleOfInvention | Manufacturing process of fermentation sauce for chicken or fried food |
| abstract | The present invention relates to a sauce corresponding to the second seasoning is added to increase the texture of cooked chicken and fried foods,n n n More specifically, stripped of high quality raw materials. Processing such as fine cutting and stirring it. After mixing to make a mixture, fermented for a certain temperature and period of time, it has excellent flavor and texture, and preserves the source by making natural emulsification by fermentation without adding emulsifier or stabilizer or pressing process for emulsification. The present invention relates to a method for producing a fermentation sauce for chicken and fried foods having a long shelf life. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100766297-B1 |
| priorityDate | 2000-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.