http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2178223-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_12ac08b2f820890b0f3c8a646b566b48 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-432 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1995-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b78363247646de7c46f879680dc5e52a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_552632d08d0d972f3c797f7182d0ea28 |
| publicationDate | 1996-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2178223-A1 |
| titleOfInvention | Production method for unbleached paste-form protein-based food ingredient, protein-based food ingredient obtained from this method and protein-based food using the ingredient |
| abstract | This invention relates to a method for producing protein-based food ingredient which is excellent in flexible and elastic properties, nutritive value, free processability and have high utilization effect, low salt content in meat, obtained from water-unbleached fishes and shellfishes meat including meat in lower freshness and elasticity by kneading to give gelling ability and from live-stock meat and scrap meat by processing to pasty meat. The method comprises the steps of: a gelling ability giving step wherein 3 to 22 weight parts of an aqueous salt solution, in 3 to 35% by weight concentraiton including NaCl and the like is added to 100 weight parts of the ingredient and the meat in the mixture is dissolved in salt and given gelling ability, a kneading/mixing step wherein 1 to 19 weight parts of an aqueous alkali solution in 3 to 25% by weight concentration is added and kneaded/mixed, an additive solution adding step wherein an additive solution including at least one of additive selected from the group consisting of saccharide, vitamin C and E preparations, and albumen powder is added, and a water mixing step wherein 1 to 80 weight parts of water is added. |
| priorityDate | 1994-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 164.