http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150060464-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd459a789495467acf41534fb9c536a5 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2013-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f394d317ff311b54e059c8e7d2336d85 |
| publicationDate | 2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150060464-A |
| titleOfInvention | seasoning-ripened chicken and manufacturing method thereof |
| abstract | The present invention relates to a chicken dipping method comprising a mixing step, a crushing step, a leaching step and an aging step. In the mixing step, a mixture comprising beer, salt and natural seasoning is prepared. The natural seasoning may be that the chicken bone of the dried yellow soil is crushed with 400-600 mesh together with the dried green peas, ginger, garlic and pepper crust. The mixture may further comprise effective microorganisms (EM) powders comprising lactic acid bacteria and yeast. In the pulverization step, onion, garlic, pepper, sugar, mustard and ginger are pulverized to prepare a pulverized product. In the lean stage, the mixture and the crushed product are mixed with chicken to be preserved. In the fermentation stage, the poultry is matured. The bred chicken can be aged for 20 to 24 hours at a low temperature of 5 to 10 ° C. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to increase the storage stability while preserving chicken by using a natural material, and it is possible to reduce salinity of poultry chicken. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102572052-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230080221-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102563904-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102025797-B1 |
| priorityDate | 2013-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.