Making method of Dongjiang salt-baked chicken
The invention relates to a making method of a Dongjiang salt-baked chicken. The method is characterized by comprising the steps of: 1) preparing a free range chicken (about 1kg), 6 packets of coarse sea salt (0.5kg for each packet), 5 pieces of lettuce, half of a small block of Kaempferia galanga, a...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | LIU DINGXING |
| description | The invention relates to a making method of a Dongjiang salt-baked chicken. The method is characterized by comprising the steps of: 1) preparing a free range chicken (about 1kg), 6 packets of coarse sea salt (0.5kg for each packet), 5 pieces of lettuce, half of a small block of Kaempferia galanga, a piece of white paper, a tablespoon of refined salt, and 1/2 tablespoon of cumin powder, washing the Kaempferia galangal and cutting it into powder, daubing the obtained powder together with 1 tablespoon of salt and 1/2 tablespoon of cumin powder evenly on the chicken, then spreading out a piece of plain white paper to wrap up the chicken; 2) pouring 2 packets of the coarse sea salt into a pot, then pouring a bowl of water, putting the paper wrapped chicken into the pot, then pouring 4 packets of the coarse sea salt, putting a pot cover, carrying out boiling with big fire for 10min, and re-boiling the chicken with moderate heat for 20min, then turning off the heat and conducting standing for 30min; and 3) taking th |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN103082314A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN103082314A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN103082314A3</originalsourceid><addsrcrecordid>eNrjZND1TczOzEtXyE0tychPUchPU3DJz0vPykwEihUn5pToJiVmp6YoJGdkJmen5vEwsKYl5hSn8kJpbgZFN9cQZw_d1IL8-NTigsTk1LzUknhnP0MDYwMLI2NDE0djYtQAAIf7KYs</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Making method of Dongjiang salt-baked chicken</title><source>esp@cenet</source><creator>LIU DINGXING</creator><creatorcontrib>LIU DINGXING</creatorcontrib><description>The invention relates to a making method of a Dongjiang salt-baked chicken. The method is characterized by comprising the steps of: 1) preparing a free range chicken (about 1kg), 6 packets of coarse sea salt (0.5kg for each packet), 5 pieces of lettuce, half of a small block of Kaempferia galanga, a piece of white paper, a tablespoon of refined salt, and 1/2 tablespoon of cumin powder, washing the Kaempferia galangal and cutting it into powder, daubing the obtained powder together with 1 tablespoon of salt and 1/2 tablespoon of cumin powder evenly on the chicken, then spreading out a piece of plain white paper to wrap up the chicken; 2) pouring 2 packets of the coarse sea salt into a pot, then pouring a bowl of water, putting the paper wrapped chicken into the pot, then pouring 4 packets of the coarse sea salt, putting a pot cover, carrying out boiling with big fire for 10min, and re-boiling the chicken with moderate heat for 20min, then turning off the heat and conducting standing for 30min; and 3) taking th</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130508&DB=EPODOC&CC=CN&NR=103082314A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130508&DB=EPODOC&CC=CN&NR=103082314A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIU DINGXING</creatorcontrib><title>Making method of Dongjiang salt-baked chicken</title><description>The invention relates to a making method of a Dongjiang salt-baked chicken. The method is characterized by comprising the steps of: 1) preparing a free range chicken (about 1kg), 6 packets of coarse sea salt (0.5kg for each packet), 5 pieces of lettuce, half of a small block of Kaempferia galanga, a piece of white paper, a tablespoon of refined salt, and 1/2 tablespoon of cumin powder, washing the Kaempferia galangal and cutting it into powder, daubing the obtained powder together with 1 tablespoon of salt and 1/2 tablespoon of cumin powder evenly on the chicken, then spreading out a piece of plain white paper to wrap up the chicken; 2) pouring 2 packets of the coarse sea salt into a pot, then pouring a bowl of water, putting the paper wrapped chicken into the pot, then pouring 4 packets of the coarse sea salt, putting a pot cover, carrying out boiling with big fire for 10min, and re-boiling the chicken with moderate heat for 20min, then turning off the heat and conducting standing for 30min; and 3) taking th</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND1TczOzEtXyE0tychPUchPU3DJz0vPykwEihUn5pToJiVmp6YoJGdkJmen5vEwsKYl5hSn8kJpbgZFN9cQZw_d1IL8-NTigsTk1LzUknhnP0MDYwMLI2NDE0djYtQAAIf7KYs</recordid><startdate>20130508</startdate><enddate>20130508</enddate><creator>LIU DINGXING</creator><scope>EVB</scope></search><sort><creationdate>20130508</creationdate><title>Making method of Dongjiang salt-baked chicken</title><author>LIU DINGXING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN103082314A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2013</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LIU DINGXING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIU DINGXING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Making method of Dongjiang salt-baked chicken</title><date>2013-05-08</date><risdate>2013</risdate><abstract>The invention relates to a making method of a Dongjiang salt-baked chicken. The method is characterized by comprising the steps of: 1) preparing a free range chicken (about 1kg), 6 packets of coarse sea salt (0.5kg for each packet), 5 pieces of lettuce, half of a small block of Kaempferia galanga, a piece of white paper, a tablespoon of refined salt, and 1/2 tablespoon of cumin powder, washing the Kaempferia galangal and cutting it into powder, daubing the obtained powder together with 1 tablespoon of salt and 1/2 tablespoon of cumin powder evenly on the chicken, then spreading out a piece of plain white paper to wrap up the chicken; 2) pouring 2 packets of the coarse sea salt into a pot, then pouring a bowl of water, putting the paper wrapped chicken into the pot, then pouring 4 packets of the coarse sea salt, putting a pot cover, carrying out boiling with big fire for 10min, and re-boiling the chicken with moderate heat for 20min, then turning off the heat and conducting standing for 30min; and 3) taking th</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN103082314A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Making method of Dongjiang salt-baked chicken |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-15T14%3A50%3A44IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=LIU%20DINGXING&rft.date=2013-05-08&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN103082314A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |