http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004041015-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ebf0d24b999bc5e76ea478bdbc16c11f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_59aa8d6c37d97f05422e77a4a51ded4a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 |
| filingDate | 2002-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df1e9d30919569c30e9f5a3732dc318f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb13e662a17561f57c7e4b97ba000679 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a943b4b9e69b58c867cde0901ba860ee |
| publicationDate | 2004-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2004041015-A |
| titleOfInvention | Fish knot and method for producing the same |
| abstract | A frozen fish knot is maintained at a temperature higher than the freezing point of fish meat and completely thawed, while minimizing the decrease in freshness that occurs at the time of thawing in the production of fish knots. To provide a quality fish knot and a method for producing the same. In the fish knot according to the present invention, the raw material of the frozen knot is raised to a temperature range of 10 ° C. or less or 0 ° C. or less to the freezing point of fish meat, and at least one of the processes of thawing, storage, storage, and raw processing is performed. A part is processed in an unfreezing temperature range from 10 ° C. or less or 0 ° C. or less to the freezing point of fish meat. In addition, the method for producing a fish knot according to the present invention includes raising the temperature of a frozen fish knot raw material from 10 ° C. or lower to 0 ° C. or lower to the freezing point of fish meat, and thawing, storing, storing, and performing at least one of the steps of raw processing. It is characterized in that a part is carried out in a temperature range from 10 ° C. or lower or 0 ° C. or lower to an unfreezing temperature range of the freezing point of fish meat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022160846-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7217045-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008212116-A |
| priorityDate | 2002-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.