http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016150002-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a72a1017f47a6f0482fc02a1e81ba9c3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate | 2015-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88e5c3d1ba83c578b7dcad24dc4b9af6 |
| publicationDate | 2016-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016150002-A |
| titleOfInvention | Manufacturing method of Shiogama grilled meat |
| abstract | Disclosed is a method for producing a salted kettle of meat that can form a strong salted kettle that does not easily crack and that is not salty and can promote self-digestion and provide meat with the original taste of meat. The meat is covered with a mixed salt prepared by kneading salt, egg white, and starch to form a salt pot, and the salt pot is baked to heat the meat. The outer periphery of the meat is covered with an aluminum foil, and the boundary surface between the meat and the aluminum foil is covered with a paper sheet. The meat is heated to a temperature of 50 ° C. to 60 ° C. to promote self-digestion of the meat, and then heated to a temperature of 65 ° C. to 70 ° C. for sterilization. [Selection figure] None |
| priorityDate | 2015-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.