http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008118978-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18cdf1b9c906b4ada3917cbc7ab156f2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2006-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fd18045d1b4e08aaa803c5d3853179f |
| publicationDate | 2008-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008118978-A |
| titleOfInvention | Mushroom kamaboko (brand name kino kamaboko) and its manufacturing method |
| abstract | [PROBLEMS] To eliminate the idea that kamaboko is a kneaded dish made of only conventional seafood, and to add new fragrance and taste added value, it is not limited to Japanese-style food, and kamaboko is also used as a food in the Western food field. Increase food value. In addition, Kamaboko is positioned as a dish that goes beyond the category of rice, and provides a new way to eat kamaboko and a way to win the market. [Solution] Seafood such as fish and squid Before solidifying the surimi, embed mushrooms such as porcini, molille, truffles, matsutake mushrooms, shiitake mushrooms, eringi, etc., or a dried product thereof, to give it a texture, aroma and flavor. At that time, Western-style flavors are made more prominent by mixing wine, brandy, whiskey, gin, vodka and other liquors. Mushrooms embedded in kamaboko may be extracted from mushrooms as well as solid ones. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104366448-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102676342-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101015043-B1 |
| priorityDate | 2006-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.