http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210114571-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fdae1c8aa66c3f5e5c463f2c3959fe47 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C17-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C17-0093 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C17-0033 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C17-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| 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/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 |
| filingDate | 2020-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a20b699965c7d29662321d36a1a348e |
| publicationDate | 2021-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210114571-A |
| titleOfInvention | Pork rind noodles and preparation method thereof |
| abstract | The present invention relates to pork rind noodles and a method for manufacturing the same, wherein domestic pork rinds (1) are boiled in boiling water together with at least one spice selected from laurel, ginger, garlic, and whole pepper for 15 minutes to remove the odor of the pork rinds, then at room temperature After slow cooling for 30 minutes, remove foreign substances such as hairs or paint marks remaining on the surface, and process it from the outer surface of the outer skin (2) to the inner skin (3) to a thickness of 5 to 7 mm and cut to fit the length of 20 to 30 cm. After cutting to a size suitable for processing and molding, a plurality of cut-processed pork rinds (1) are overlapped in a roll shape with a diameter of 10cm, dried and sealed through wrap packaging, then frozen at -17°C for 24 hours and frozen. As a meat seasoning machine, it is cut and processed to a width of 3~4mm in the longitudinal direction, minimizing the phenomenon of drying toward the inner skin due to the contraction of the pork skin or drying it by a heat source. By cutting the pork rinds as long as possible, such as noodles, it minimizes curling and splashing on a heat source, and enables quick absorption of seasoning, thereby providing quickness and convenience in cooking, and ensuring that the entire pork rind is evenly distributed. As it can be served cooked, it can provide an even texture, and because of the thinly formed pork skin units such as noodle rings, it is easy to discharge fat during the cooking process, so texture and taste can be improved. It relates to pork rind noodles and a method of manufacturing the same, which can lead to consumption of pork rinds and market expansion by inducing consumption of pig husks by minimizing discomfort to pig husks by forming as described above. |
| priorityDate | 2020-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.