http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014045673-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_41b114a8243025424d77b1c9414d6e14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_59b97f7b40a1f7b6c56a001e8e0d5eb6 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2012-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0bdd838b9ad2817aa648e5a79cfd4892 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e24868f54c9955b0b61f2fe7790df719 |
| publicationDate | 2014-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014045673-A |
| titleOfInvention | Process for producing processed seafood |
| abstract | An object of the present invention is to provide a method for producing a processed seafood product, which has recently become particularly necessary, and reduces the histamine concentration in the processed seafood product. In a process for producing processed fishery products, there is provided a processed fishery product comprising a step of suppressing the production of histamine by bringing the processed seafood into contact with processing water to which citrus oil is added. Production method. It is useful in the process of manufacturing various processed products such as dried products, boiled products, salted products, miso pickles, mirin pickles, kneaded products, fried products, salted fish, fish sauce, etc. This is particularly effective when the raw material is blue fish, which has been pointed out to have a high possibility of histamine elevation. [Selection figure] None |
| priorityDate | 2012-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.