http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150060465-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/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 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-20150060465-A |
| titleOfInvention | Fried chicken and manufacturing method thereof |
| abstract | The present invention relates to a preparation step, a kneading step, a battering step, a dusting step, and a frying step. At the preparation stage, the chicken is matured by dying. The preparation step comprises a mixing step of preparing a mixture containing beer, salt and natural seasoning, a pulverizing step of pulverizing the onion, garlic, pepper, sugar, mustard and ginger to produce a pulverized product, And a mature stage in which the dwelling chicken is aged. In the kneading step, a batter is produced by kneading the fried powder containing wheat flour with cold water. At the battering stage, the batter is bathed in the prepared chicken. In the dustering phase, the chicken that has undergone the battering step is buried with Krispy powder containing turmeric. In the frying stage, fry the chicken through the dipping step. According to the method for producing fried chicken according to the present invention, it is possible to enhance the meat texture and flavor of the fried chicken while using natural materials, and to enhance the nutritional content of the fried chicken. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101912327-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102134615-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: 96.