http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110001670-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_452faaa77b4f48727992b1728f2a795f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 |
| filingDate | 2009-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea8b971f759187b690ffaa2aabc1229f |
| publicationDate | 2011-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110001670-A |
| titleOfInvention | How to Make Coconut Flavored Shrimp |
| abstract | The present invention discloses a technique for producing fried shrimp. That is, in the method for preparing coconut-flavored shrimp according to an embodiment of the present invention, after selecting the shrimp with excellent freshness, only the body of the selected shrimp is contained in the first, second, and third solution containing sodium hypochlorite (NaOCl) component. After washing, sodium tripolyphosphate (STPP) and sodium chloride (NaCl) are phosphated in a third solution containing the components, respectively.n n n By applying the above-mentioned shrimp body to buckwheat starch, dough material and coconut powder in order, and then preparing a frozen frozen shrimp for coconut flavor, it is possible to reduce the labor and raw material costs because it can be cooked immediately without any preparation. In addition, while maintaining the intrinsic taste of shrimp, it contributes to the increase of sales by creating the best texture under the influence of reduced cooking time. In addition, it is expected to have an edge over competitors with coconuts for deep-fried coconut-flavored shrimps with new, unique flavors.n n n Coconut flavor fried shrimp is an excellent food for children as well as adults. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018101516-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210131549-A |
| priorityDate | 2009-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.