http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180097315-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b74bf1ba3eba35194a5d672627faf4c0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a1bdae8e66439ccc96f9162294a7679e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2017-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f9e67780b7a60f14775afae1cc24943 |
| publicationDate | 2018-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180097315-A |
| titleOfInvention | Manufacturing method for smoking of duck meat using red ginseng liquid and smoked duck meat |
| abstract | The present invention relates to a method for preparing a duck meat using a red ginseng solution and a duck meat product. The method for preparing duck meat using the red ginseng solution according to the present invention comprises the steps of preparing duck meat by washing the bones of the duck skin with cleansing water, Preparing a drench solution containing 1% by weight of red ginseng solution, rotating the duck meat and the drench solution in a vacuum tumbler for 4 hours to 7 hours to dirt the duck meat, and aging the duck meat ; And smelling the aged duck meat. By containing the active ingredient of red ginseng in the duck meat, it has an effect of adapting to the taste of the consumer who considers health and well-being. In addition, It is possible to improve the taste by eliminating the peculiar smell of the meat, and it can contain the active ingredient of red ginseng without having strong fragrance of red ginseng and can have the original taste and flavor of the duck raw meat. It is possible to enjoy high quality red ginseng dum smell easily at outdoor, business or home. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2756107-C1 |
| priorityDate | 2017-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.