http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090099312-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_460e7e35c53180aed0cee87bb279bba6 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2008-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba32920ae27b5808d2c2b2a8d5f0da6e |
| publicationDate | 2009-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090099312-A |
| titleOfInvention | Duck fried and how to make duck fried |
| abstract | In the present invention, the dyeing process is carried out in a second manner using different dyeing agents to remove the peculiar smell of ducks, and to provide a flavor base secondly, and the batter contains glutinous rice processed starch and raw rice flour. According to the comprehensive cause according to the specifications of predust and raw meat containing a large amount of egg white powder, oil is not seen on the surface of the coating after frying. The method relates to a duck fried and a method for producing a duck fried, the first step of cutting only the saury first in the bone duck meat; A second step of slightly freezing the cut duck meat broil and then cutting it in a second step; A third step of immersing the second cut meat broiled portion in a primary salt solution and then ripening firstly; A fourth step of dehydrating the first aged duck meat broiler; A fifth step of putting a secondary salting agent in the dehydrated duck meat broil, followed by a second massage for penetrating into the duck meat; A sixth step of applying predust to the duck meat matured with the secondary dye; A seventh step of applying a batter liquid consisting of a batter and water to the duck meat coated with predust; An eighth step of coating the batter by placing the duck meat coated with the batter liquid in the same batter; A ninth step of impacting the duck meat such that the batter is curled to coat the duck meat coated; And a tenth step of pouring the curled duck meat into the oil tank. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101937645-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102299578-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101010075-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101010112-B1 |
| priorityDate | 2008-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.