http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210126998-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c2be377ba958fa0c8638ce6749736ca9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 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/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2020-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2429518eb543880eaff0afba3dbf9751 |
| publicationDate | 2021-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210126998-A |
| titleOfInvention | Fried pollack skin and process for preparing the same |
| abstract | The present invention relates to hwangtae skin fried chicken and a method for producing the same, and more particularly, to a fried hwangtae skin fried rice using the hwangtae skin that satisfies nutritional components and palatability by efficiently processing and utilizing the hwangtae skin, and a method for manufacturing the same. According to the turkey shell using the yellow pollack shell and its manufacturing method according to the present invention, it is possible to reduce the amount of by-products from the processing of pollack pollen by using it as a main raw material and efficiently processing and utilizing it, which is eco-friendly, maximizes taste and nutrition, and improves palatability. It can be easily consumed as a nutritious snack or side dish regardless of age, thus increasing palatability. In addition, since the product can be maintained for a long period of time even after manufacturing and production, it is possible to improve the quality of the product and maximize the storability of the product according to the expiration date. |
| priorityDate | 2020-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 225.