http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005065521-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5b65747ed78f05dd9ebe107b50ce2855 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 |
| filingDate | 2003-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4de3517f891fd91e0c77e1b73a25c2c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a3dceb202222b150382cb1d0d3a8cdc |
| publicationDate | 2005-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2005065521-A |
| titleOfInvention | Production method of fish |
| abstract | [PROBLEMS] To provide a sanitary and industrially inexpensive fish clause that is rich in flavor without missing the flavor component inherent in the processed raw fish, or the food or food additive added intentionally. Is to provide. Another object of the present invention is to dramatically reduce the amount of boiled waste liquid generated in the manufacturing process of knots, which has been a problem until now. [Means for Solving the Problems] It has been found that, by using superheated steam obtained by reheating ordinary steam in the ripening process in producing fish clauses, it is possible to produce fish clauses with a rich flavor. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013017392-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013545436-A |
| priorityDate | 2003-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.