http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110125121-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2f7bbb7c57d535ea993d973ae00459b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-55 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2010-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3945ddcd8b8fc77322b1ca46e0b1369e |
| publicationDate | 2011-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110125121-A |
| titleOfInvention | Steamed duck art of cooking |
| abstract | PURPOSE: A cooking method of steamed dish using duck meat is provided to remove the unique bad smell of the duck meat, and to improve the texture of the duck meat. CONSTITUTION: A cooking method of steamed dish using duck meat comprises the following steps: deboning a duck, and cutting the duck into the constant size before half-roasting; pouring stock to the firstly roasted duck meat, and boiling; and adding bean sprouts, fresh oenanthe japonica, a spicy mixture, minced garlic, and a starch solution into the cooked duck meat. The stock is obtained by boiling spring onion, anchovy, sea tangle, onion, and lentinus edodes with water for 1-2 hours. |
| priorityDate | 2010-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.