http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006325450-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4fc9dbd54eaf6dc8a040cb930ae63b34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-033 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-03 |
| filingDate | 2005-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_239f2970f66e626db5637dd9e16703f9 |
| publicationDate | 2006-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006325450-A |
| titleOfInvention | Dried fish and method for producing the same |
| abstract | PROBLEM TO BE SOLVED: To suppress oxidation without using various chemicals in a fish dried product and a method for producing the same, prevent a decrease in umami when baked, and further reduce a fish odor. SOLUTION: A dried fish body 2 and a protective coating 4 made of agar formed to cover the surface of the dried fish body 2 and mixed with fine fruit powder 3 are provided. Thereby, the oxidation of the dried fish main body 2 can be suppressed by the surface protection action of the protective coating 4 whose main material is agar, which is a natural food, and the fishy odor can be suppressed by the scent component of the fruit contained in the fine powder 3. . [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110463927-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3305096-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014045673-A |
| priorityDate | 2005-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.