http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210125278-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_385dbb92d839efc123b0355017dea073 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2020-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9928245296009b074924f184a7579836 |
| publicationDate | 2021-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210125278-A |
| titleOfInvention | Method for cooking barbecue using the ribs of the fork contained oregano powder |
| abstract | The present invention relates to a method for manufacturing back ribs for barbecue containing oregano powder, the method comprising: after dropping garlic powder, black pepper, paprika powder and mustard powder through a sieve, mixing it with salt and sugar, and seasoning the powder; A material preparation process of removing the blood and removing the water from the back ribs, seasoning, barbecue sauce, fried half-moon potatoes, mixed nuts and dry parsley; After evenly applying seasoning to the dried back ribs, wrap in foil and bake in an oven at 120°C for 3 hours; the first firing process; When the back ribs soaked with seasoning cool through the first firing process, a potion process of evenly spreading and loading barbecue sauce on the back ribs; Secondary firing process of rotating the back ribs provided in the potion process in a microwave oven for about 3 minutes, allowing the barbecue sauce to permeate the back ribs by the heat of the microwave oven, and then additionally applying barbecue sauce to the back ribs and baking; and a post-processing process of placing the second calcined back ribs and fried half-moon potatoes on a plate and sprinkling mixed nuts and dry parsley on the top to complete the back ribs. Accordingly, the present invention can effectively remove bad odors including the smell of ribs seasoned with oregano, and generate a strong barbecue flavor and attractive taste in back ribs cooked using natural ingredients and seasonings, clean and spicy, and Due to its umami taste, it can provide back ribs that consumers prefer more. |
| priorityDate | 2020-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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