http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130015605-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3f784bfcb242afb835452d90ced04e48 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate | 2011-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3622989627e75cc740fd2b3aecb304f4 |
| publicationDate | 2013-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130015605-A |
| titleOfInvention | Pork shelling and preparation method thereof |
| abstract | The present invention relates to a pork shell meat and a method for preparing the same, which removes the peculiar smell and feel of the skin by the added spices and has various aromas and flavors such as bulgogi, citrus, and the like. More specifically, water, 1500-2000 parts by weight of pork skin trimmed to 3000 parts by weight of water, 150-250 parts by weight of shochu, 1 to 3 parts by weight of bay leaf, 8 to 13 parts by weight of whole pepper, Adding 1 to 3 parts by weight of the oak tree and 1 to 3 parts by weight of cloves, and preparing the broth by heating the water at a temperature of 60 to 80 ° C. for 40 to 60 minutes, and separating the steamed pork shell from the prepared broth. And preparing and preparing a selected source of bulgogi sauce or citrus sauce, and slicing the separated pork skin and adding it back to the broth for further 3 to 8 minutes at a temperature of 60 to 80 ° C. And after removing a portion of the broth so that the ratio of the pork skin and broth 1: 1, lowering the temperature to maintain 30 ~ 40 ℃ and gelatin 10 to 15 weight by weight 100 parts by weight of the pork skin added It is characterized by producing a pork skin, including the step of mixing in the prepared mold after mixing the wealth. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102242738-B1 |
| priorityDate | 2011-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCO01945 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 20.