http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180115015-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_73a0e173e3e5b04b08e242881d6ae8ef |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2017-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c01e8296f4113baedbd42a512303c713 |
| publicationDate | 2018-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180115015-A |
| titleOfInvention | Spicy cheese steamed chicken breast |
| abstract | The present invention relates to a method of cooking a chicken breast, a carrot, a top mushroom and a sweet potato, each of which is boiled and then mixed with the main ingredients, and the separately prepared hot cheese sauce is uniformly mixed and filled into a sealed container such as a can or a pack, The present invention relates to an instant chicken breast steam which can be stored at room temperature and can be easily warmed and eaten by using hot water or a microwave oven immediately after opening the sealed container. The feature of the invention is that the main ingredients of chicken breast meat, chicken breast, carrot, top mushroom and sweet potato are different from each other in inherent flavor of the main ingredients, After boiling, the main ingredients are mixed and then mixed with spicy cheese rib sauce, so that carrots, mushrooms, etc. It is an advantage that the shape of the nutrients is not damaged and the nutrient destruction is minimized by making the taste and flavor of the nutrients to be compatible with each other. |
| priorityDate | 2017-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.