http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002085046-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e4367c0abe6ad80b14c3514b76591755 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2000-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c16501f8af0df8eff983cb42a01ff974 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c975515ae87b21a57127cddaa1528150 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49d730238f42d4da1cf8cae3efb541b7 |
| publicationDate | 2002-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002085046-A |
| titleOfInvention | Crab liquor production method and products |
| abstract | (57) [Summary] [Problem] Crab liquor known as delicious korasake etc. causes turbidity such as white turbidity in a short time after production and has no storage properties, so there was no commercial product available on the market. Thus, the formation of calcium phosphate, which is a cloudy substance, in crab liqueur is prevented. SOLUTION: A small piece 1 obtained by cutting a boiled or steamed crab into an appropriate size is immersed in an acid, particularly a lactic acid solution 2 to sufficiently remove calcium in the crust, and after washing away an excess acid solution, drying is performed. The dried crab pieces 3 are made by removing the dried crabs 3 or roasting them until they are partially carbonized. Put this in an appropriate amount of sake container, A suitable amount of sake 4 sterilized by heating at 4 ° C. is injected to produce crab-containing sake 5, which is sealed to produce crab liqueur 6. |
| priorityDate | 2000-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.