http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012135274-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_be0ec3f77206282397a58a14036aa383 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate | 2010-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9461c93bf9990491626d4836d5d4cca5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca97047126ea459cb93bd986c8928084 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_312040a1ebf53c2a40cdde92f39fed03 |
| publicationDate | 2012-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012135274-A |
| titleOfInvention | Process for producing processed seafood |
| abstract | [PROBLEMS] To improve the taste and texture of fish or unused fish and shellfish having low utilization due to reasons such as low crude fat content, so that they can be used for food. SOLUTION: About a method for producing processed fishery products in which fats and oils are injected into fish and shellfish and dispersed in the tissues thereof, emulsified oils and fats are injected into the fish and fish tissues together with a pH adjuster using an injector. The oil and fat component is retained in the tissue by the above, and the fish and shellfish in which the fat and oil component is retained in the tissue are sealed and packaged, and vacuum degassed to diffuse and infiltrate the fat and oil component in the tissue. The emulsified oil / fat is separated into the oil / fat, the seasoning aqueous solution and the emulsifier by freezing the permeated and permeated fish and shellfish, thereby eliminating the cloudy hue caused by the emulsified oil / fat. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6376579-B1 |
| priorityDate | 2010-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.