| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2056fc45d7c6cc7e3c8c1de3f25bf795 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244 |
| filingDate |
1985-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90f168eb52d8693f2da3074e5bc32aa7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ddd261e2b1960d66f95fedbf5c19ea4e |
| publicationDate |
1985-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0159038-A2 |
| titleOfInvention |
Simulated lobster meat and process for preparing same |
| abstract |
A product of fish meat paste simulating the meat of the lobster or the like comprising a heat-coagulated mixture of one part by weight of fish meat paste and 0.2 to 2 parts by weight of mannan gel modified by freezing. The fish meat paste is made of "surimi" of fish meat and at least one additive selected from salt, seasoning agents, starch and texturing agents. The modified mannan gel is in the form of flakes less than 3 mm thick to impart to the coagulated mixture a texture which gives a particular oral sensation as if real lobster meat were being eaten. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0386359-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0386359-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0221192-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-8700733-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4978551-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0412188-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2032237-A1 |
| priorityDate |
1984-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |