http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130074336-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c7bc33fbadea5bbdb580d21a78d234dc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2011-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8f97ab2599a78e9edec043a83ad9998 |
| publicationDate | 2013-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130074336-A |
| titleOfInvention | Method of manufacturing fried chicken using mulberry leaves |
| abstract | The present invention relates to a method of manufacturing fried chicken using mulberry leaves, and more particularly, after ripening chicken with various seasoned salt solution (鹽漬 液), coated with chicken powder containing mulberry leaves and fried in oil, chewing taste The present invention relates to a high quality fried chicken manufacturing method that is crispy, tender, and rich in nutrients. The present invention described above, the mulberry leaves collected from the mulberry (Morus) washed with clean water, dried mulberry leaves to remove moisture, and then pulverized mulberry leaves by filtering the sieve having a 6-8 mesh particle size (grain) to mulberry leaves particles (로 子) processing; Powerful powder 50-54%, strong powder 17-19%, biscuit powder 12-14%, whole milk powder 3-5%, rice flour 2-3%, starch 2-3%, mulberry leaf particles 2-3% %, Cheese powder 1-2 wt%, salt 0.5-1.5 wt%, garlic powder 0.5-1 wt%, vanilla flavor 0.5-1 wt%, baking powder 0.5-1 wt%, seasoning (MSG) 0.2-0.4 wt% , 0.3-0.5% by weight of curry powder, 0.3-0.5% by weight of Xanthan Gum, 0.2-0.4% by weight of pepper, 0.1-0.2% by weight of ginger powder, evenly mixed with clean water 1 weight ratio : Preparing a batter by kneading to 1; Preparing the meat by soaking the chicken meat (精 염) in a saline solution (鹽漬 液) for 10 to 14 hours; It can be achieved by the method of manufacturing fried chicken using mulberry leaves, characterized in that the step of removing the water in the aged meat, and fry in oil for 4 to 5 minutes at a temperature of 170 ℃ to 180 ℃ by wearing a frying cloth . |
| priorityDate | 2011-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.