http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000316530-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d5d04736b0b882a4f5a1e0e0e4cd8cbb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1999-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_710a36a950b6934ee27cbe1544c7b6ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_816b52ed79e0fe0ce4643de0261e6c1e |
| publicationDate | 2000-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000316530-A |
| titleOfInvention | Process for producing processed meat and seasoning liquid used for it |
| abstract | (57) [Summary] [PROBLEMS] To provide a smoke-treated meat processed product having improved storage stability, taste, and yield of a smoke-processed meat processed product using a conventional manufacturing apparatus without requiring any special equipment. Providing a production method and a seasoning used at that time. SOLUTION: In producing a processed meat product, salt is prepared by adjusting the whole pH to 7.5 to 10 as an aqueous solution as a seasoning liquid in a blood drawing process or a salting process. A method for producing a processed smoked meat product, wherein the edible metal salt of glycine or a mixture thereof with glycine in the same amount or less is immersed in a seasoning solution at a temperature of 0 to 5 ° C for 1 to 15 days. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017189157-A |
| priorityDate | 1999-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.