http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000262207-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de64ee418b3c33052761b842bc80e423 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 |
| filingDate | 1999-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ca057786ba6fe46de701e5287df7d11 |
| publicationDate | 2000-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000262207-A |
| titleOfInvention | Opening method of smoked fish |
| abstract | (57) [Summary] The present invention relates to a method for producing smoked fish, which has an acceptable flavor regardless of age group, and which is easily accepted for cooking using a microwave oven. The purpose is to do. SOLUTION: Ajinohira after removing internal organs is immersed in salted juice containing bamboo vinegar solution, and then dried in fresh water and then dried. By giving a short smoke treatment for a short period of time, a smoked flavor is given to the freshly dried dried bread. A liquid containing the bamboo vinegar may be sprayed on the opening after being immersed in salted juice for the treatment of the bamboo vinegar. Although the opening thus obtained has a smoked flavor, it also has the texture of a soft fresh dried opening of fish meat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017083946-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100512460-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4599480-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107647301-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003252787-A |
| priorityDate | 1999-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.