http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001327268-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fe7574a799f61711c7708cb7fcd8c582 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2000-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc12a05cbb0406fc88fc350896076e9d |
| publicationDate | 2001-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2001327268-A |
| titleOfInvention | Fish fillet processing method |
| abstract | (57) [Summary] [PROBLEMS] To provide a method for producing processed food of small fish fillets which easily collapse. SOLUTION: Fish fillet cut into a rod shape 4 a, 5a is impregnated with an adjusting liquid containing a binder for increasing the binding power in the fish meat by heating, and the cuts 4a, 5a are solidified by drying or semi-drying and firing, and the solidified cuts are seasoned. After boiling in the liquid, bake and heat. As the fish, an elongated small fish from which the head is cut and removed and the wadding portion is removed can be used. The binding material can be starch that acts to bind by heating, and a seasoning that imparts a taste to the cuts can be added to the preparation liquid. Further, one or two or more types of starch for forming a garment-like film or for polishing can be added to the seasoning liquid. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012165681-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110574887-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103876185-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105815686-A |
| priorityDate | 2000-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.