http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130134270-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3d26faa6d40b97d6ba41fd8b74701ea1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2012-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53bec06ed0a7e83313187c20cab069d1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a2b54ec18ef2cc8717afe17aaadba25 |
| publicationDate | 2013-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130134270-A |
| titleOfInvention | How to cook food that gives functionality and reduces cooking time |
| abstract | The present invention discloses a method of cooking food that can shorten the time for frying foods, impart various additives to the foods to impart functionality to produce functional fries, and shorten the cooking time. To this end, a natural material concentrate manufacturing step of producing a natural material concentrate by heating a natural material in water, and preparing a raw material concentrate, a first raw processing step of putting raw materials into the raw material concentrate and cooking, and the first raw fried raw material into a fryer It provides a food cooking method that can give functionality including the secondary processing step of the raw material to put and fried and shorten the cooking time. In the present invention, when using meat as a raw material, it is possible to remove cholesterol fat, which is an animal fat through a boiling process, and to prevent the meat from being deformed during the boiling process, it is chewy than fried fried only with oil. Can provide meat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105105020-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102542528-B1 |
| priorityDate | 2012-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 88.