http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004016185-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f94edbe49f3735ceca803248a6dc2c61 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 2002-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_adf0487603390f61c8e7f4ff2c1a9884 |
| publicationDate | 2004-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2004016185-A |
| titleOfInvention | Grilled dough using fish meat surimi and method for producing the same |
| abstract | PROBLEM TO BE SOLVED: To prevent disorders such as allergy and an increase in blood cholesterol concentration by using fish meat surimi instead of a conventional egg as a protein source of grilled dough such as takoyaki and okonomiyaki, and to provide a rich taste in taste. And a method for producing the same. The basic means is a baked dough using fish meat ground meat obtained by grinding fish meat into a paste as a protein source material, and a method for producing the same. Specifically, using a fish meat surimi obtained by grinding fish meat into a paste form, flour, salt, sugar, starch, and a seasoning are added to the fish meat surimi in an appropriate amount and used as a grilled dough. Flour is mixed with the ground fish meat at a weight ratio of about 1: 1-2. In addition, the flour, salt, sugar, starches, and seasonings are added to the obtained fish meat surimi in appropriate amounts to prepare a grilled dough. [Selection diagram] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009065885-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101882135-B1 |
| priorityDate | 2002-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.