http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130063066-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b466167f7b76945fcd64922b05d8290c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2011-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45e8b0cafb3c70d676600c44ee93de53 |
| publicationDate | 2013-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130063066-A |
| titleOfInvention | Fried sam-gae-thang and its recipe |
| abstract | The present invention relates to a fried samgyetang, specifically, fried chicken soup and its taste that can be enjoyed at the same time with a chicken fried chicken soup and the taste of samgyetang is provided with a chicken soup and then fried in oil and only fried chicken in the samgyetang completed by a conventional method It relates to a manufacturing method. Fried Samgyetang production method according to the present invention Samgyetang manufacturing step of making a boiled samgyetang and boiled raw chicken in the broth containing the contents containing ginseng and glutinous rice in the stomach; Dough skin coating step of taking out only the chicken from the samgyetang, and coating the dough blood on the surface of the chicken; It characterized in that it comprises a frying step to complete the fried chicken fried in oil coated chicken dough. Fried samgyetang according to the present invention can be enjoyed at the same time by removing the fat content by boiling the chicken greasy samgyetang boiling method, and also reduce the sense of taste of fried shells and enjoy the taste of protein fried chicken and samgyetang at the same time. |
| priorityDate | 2011-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.