http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030074973-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8d14db825f9a41946d6aa927a0ba300e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2002-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7dde6dd912256d9915b9b3b1cb6f4e62 |
| publicationDate | 2003-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030074973-A |
| titleOfInvention | Diet snack using pig skin |
| abstract | An object of the present invention is to provide a pork donut snack food useful for a long-term storage and portability, good taste, easy to eat while eating and carrying around.n n n To this end, the present inventionn n n 1) obtaining dermis by removing the hairy outer skin layer and subcutaneous fat layer from pig skin;n n n 2) immersing the dermis in 10-30% brine and aging at low temperature below 5 ° C. for 12 to 36 hours;n n n 3) removing the fat by boiling the dermis aged in the brine for 2 to 6 hours;n n n 4) removing the fat of the dermis from which the fat is removed and slicing it into a shape suitable for eating;n n n 5) hot air drying the shredded dermis in a dryer at 65-75 ° C. for 4-8 hours;n n n 6) the step of frying the dried dermis in boiling oil of 120 ~ 200 ℃; characterized in that consisting of. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100419083-B1 |
| priorityDate | 2002-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.