http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170000473-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b34990e3ccbef7faee90f0cd5fbf6fe3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8da5c54a364646aa1658fd831d9ddf91 |
| publicationDate | 2017-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170000473-A |
| titleOfInvention | Sweet and sour pork and manufacturing method thereof |
| abstract | Sweet and sour meat and its production method are disclosed. The sweet and sour pork of the present invention and its production method comprise: a step of producing a sauce; Splashing meat; And mixing the sauce with a meat fry completed by the step of frying the meat, wherein the frying step comprises aging the meat for a certain period of time; And mixing and agitating the aged meat with the dough. According to the present invention, in the production of sweet and sour pork, frying flowers are formed on the surface of fried meat while frying the dough, which is mainly composed of potato starch, on the surface of meat and fried, and the frying oil having high firing point is used, It is possible to enjoy a crisp texture for a longer time and to enjoy the health of the consumer for a long time. It is mixed with unrefined sugar which keeps various minerals and nutrients alive, low cholesterol level, And contribute to health promotion. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102332845-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200121461-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102564531-B1 |
| priorityDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.