http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003289832-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6b3c278cc51557e0c7b9185ce3d6b1a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2002-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_998758439310b54731029364ed538d4e |
| publicationDate | 2003-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003289832-A |
| titleOfInvention | Processed marine products containing blowfish skin and blowfish fillets and method for producing the same |
| abstract | (57) [Summary] [Problem] A processed seafood product which is well-balanced in three layers and is a fugu skin food that is excellent in texture and texture and has excellent texture and texture without impairing the flavor of high-quality blowfish fillets that are light and white. It is an object of the present invention to provide a processed fishery product containing blowfish skin and blowfish cutfish suitable as souvenirs, gifts, and takeaway products that can be enjoyed. SOLUTION: a. (A) Fugu fillet and (b) water, steamed yam, Yoshino waste, egg white, soy sauce, seasoning A body portion having a waste bean paste produced by heating the seeds or more while stirring; b. An outer skin made by kneading at least one of ground meat, fish meat surimi, soybean protein, tofu, vegetables, pork back oil and other fats and oils, egg white, and seasonings, coated around the contents, c. And a topping portion attached to the surface of the outer skin portion so as to cover with a lined blowfish skin. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103932196-A |
| priorityDate | 2002-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.