| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-0235
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-55
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44 |
| classificationIPCInventive |
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/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-44 |
| filingDate |
2019-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_634fd033a220937a946bf2d7f1cdd8c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_030e477050299c03b83422013df4f89d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47144d39dcf796a134feab4c29bb1b1c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3b0e567b3d65b6c81cfc58bdf238854
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88e0e326b6670c5ff7035ff85acb2144
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_733e2dd69f9305adf1e913c29090a8ef |
| publicationDate |
2020-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20200134470-A |
| titleOfInvention |
Method for preparing of processed foods using duck skin and processed foods prepared thereby |
| abstract |
The present invention relates to a method of manufacturing a processed food using a duck's skin and a processed food produced according to the method (A) performing heating after removing fat from the duck's skin; (B) swelling the heated skin; And (C) drying the swollen skin; By including, it is possible to provide a processed food that is not rancid even when stored for a long time and is crispy and has excellent sensory properties. |
| priorityDate |
2019-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |