http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000041631-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c02686abc1b6e9a455ab432079e385cb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 1998-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3219e4c472679edb9606ae07adaa07da |
| publicationDate | 2000-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000041631-A |
| titleOfInvention | Sashimi for Chazuke, Chazuke using the same, and method for producing Sashimi for chazuke |
| abstract | (57) [Summary] [PROBLEMS] To add a sashimi to chazuke to form a delicious and high-grade chazuke, and furthermore, to vacuum-freeze the sashimi for long-term storage. SOLUTION: Fresh fish are reduced to three pieces, boiled in the outer skin, quickly cooled with ice water, sprinkled with salt on the surface, weighed on it, stored in the refrigerator for one day, and then washed with water After immersing, immersed in a dashi and stored again in a refrigerator for 2 days, cut into a predetermined size, fish meat is arranged on a kelp, vacuum-packed, and rapidly frozen. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019149948-A |
| priorityDate | 1998-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.