http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150059401-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d14ba1f6bca34e6e05bf6fb9e37cb756 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2013-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30ba963de1c065f11018bc4132f9299a |
| publicationDate | 2015-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150059401-A |
| titleOfInvention | Manufacturing method of marinated duck meat with cheonggukjang and marinated duck meat with cheonggukjang |
| abstract | The present invention relates to a method for producing a chungkukjang duck rug and a chungkukjang duck rug. According to the present invention, duck meat is prepared by immersing duck meat in a coffee liquor for about 1 hour by removing fat and tendons. Leek, sesame leaf, cabbage, onion, mushroom and other vegetables are washed, then cut and mixed with kochujang, duck meat is matured here short-term. Short - aged duck meat and kochujang mixed vegetables are mixed with Chungcheonggangjang for 24 ~ 36 hours and then liver apple and liver are added. Chongkukjang duck rug is completed by roasting a mixture of dongchong duck meat. In the chungkukjang duck rice cake according to the present invention, the ratio of the chungchungjang added to the duck meat and the kochujang mixed vegetables is 10: 1 by weight. According to the present invention, it is possible to eliminate the fishy smell of duck meat and to make the duck meat with good texture by not crushing the soybean by adding parchment liquor to the duck meat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101692423-B1 |
| priorityDate | 2013-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.