http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190104813-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_577866dfc3d597c12f104e2bef4e5077 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2018-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f82e25f9dfaa8af5bfaeb30784d59102 |
| publicationDate | 2019-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190104813-A |
| titleOfInvention | Manufacturing method of fried glutinous rice crackers with sesame or beans using lotus root and chicken |
| abstract | The present invention relates to a chicken gangjeong with lotus root as a main material, to prepare a dough containing potato starch, force powder, vegetable mix in purified water, fine red pepper powder, sun pepper, ketchup, minced garlic, vinegar, water, Prepare the seasoning mixture by chopping onion, brown sugar, brown sugar, mayonnaise, soy sauce, miwon, peanut butter, taurine, prepare lotus root and chicken meat, apply the batter to the lotus root and chicken meat, and fry. Toss the jeongjeong by sprinkling peanut powder, and then remove the peculiar smell of chicken and include healthy ingredients to improve meat quality, and also produce jeongjeong by including lotus root with improved efficacy and taste for health benefits. It can improve palatability, and also produce lotus root and chicken jeongjeong with palatability, so that anyone of all ages can enjoy it as a healthy diet. It has the effect of allowing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210056546-A |
| priorityDate | 2018-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.