| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64e8d5711b9a9acca47d5635d5b96e60 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C21-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B26D3-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B26D3-00 |
| filingDate |
2001-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b18f1bc7dcec07cb5bdf96ba7ddace1a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06eb9ccdc75a9939ab1d4159d5a36be8 |
| publicationDate |
2002-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2002112698-A |
| titleOfInvention |
Manufacturing method of shaving node and shaving node |
| abstract |
(57) [Summary] [PROBLEMS] To effectively use surplus breast meat that is not sold effectively due to low demand to produce delicious shavings at low cost. SOLUTION: The method for producing a shaved knot includes a heating step of infiltrating chicken breast with salt so as to add salt or heating the breast without adding salt, and heating the breast with a moisture content of 9 wt%. A drying step of drying the dried breast until it becomes higher than 35 wt% or less, and drying the dried breast with a knife. And a slicing step of shaving less than 5 mm. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018023399-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014039544-A |
| priorityDate |
2000-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |