http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170139784-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3c9ce35a94d6116eb468d8453c569475 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2016-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_249c8ec84aaf59a977033d4f31db1647 |
| publicationDate | 2017-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170139784-A |
| titleOfInvention | A Oreng Chicken Cooking Method |
| abstract | The present invention relates to a method of cooking orange chicken, and more particularly, to an orange chicken cooking method which is useful for human body such as sterilization, antibacterial, tanning, blood circulation improvement, The effect of the orange component in the chicken so that it can be evenly distributed to all ages, young and old, easily orange ingredients It is intended to eat the chicken which is eaten. In order to achieve this, a cooking method according to the present invention comprises: a cutting step of cutting chicken meat into a predetermined size by cutting and dividing the meat into a predetermined size; (ST 1) (ST 2) a step of burying the broth in which the broth has been cut, in vacuum, under a vacuum condition; (ST 3), a step of fermenting the chilled meats in the refrigerator (ST4), and the frozen meat is subjected to the fermentation by using a fryer at 160 to 190 (ST 5) an orange crushing step for crushing separately prepared orange ore; (ST 6) crushing the crushed An orange feeding step of spraying the orange to the high temperature chicken to which the fried food is added; (ST 7) And a skin source supplying step (ST 8) for spraying the skin source so as to be adhered. |
| priorityDate | 2016-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID450648134 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23672308 |
Total number of triples: 21.