http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014033618-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc5256be365101d0394467d78ffce395 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2012-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27a0a69f4505f36399bc504ab83845e1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42d25e96f09ab858b42fe359b7c01106 |
| publicationDate | 2014-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014033618-A |
| titleOfInvention | Karameyaki seasoning |
| abstract | In a teriyaki-like kameyaki that uses a frying pan to entangle a seasoning solution in meat, fish, or other ingredients, the seasoning liquid can be entangled in the ingredients in a short time. We provide seasoning liquid for simmering because there is no dripping. SOLUTION: It is a seasoning solution for Karameme, 0.05 to 8.05% by mass of water-retained processed starch having a water retention rate of 3 to 10 times the mass of processed starch when swollen with water and water retention By using 0.5 to 16% by mass of processed starch having a rate of less than 3 times, the viscosity of the seasoning liquid is 500 to 16000 cp (B-type viscometer), and the viscosity after heating at 200 ° C. for 30 seconds is 1 A seasoning solution for kara-yaki is prepared in a range of ˜17 cm / 30 seconds (Bostwick viscometer). [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017195792-A |
| priorityDate | 2012-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.