http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017209052-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2016-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a68ba7ac34afad5ce4a56874cf371902 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a0a32b23c47d9c87f491fa5c8112fad |
| publicationDate | 2017-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017209052-A |
| titleOfInvention | Process for producing ground meat processed food |
| abstract | An object of the present invention is to provide a method for producing a ground meat processed food, in which an inner ingredient can maintain a juicy texture after cooking. A method for producing a ground meat processed food comprising wrapping an intermediate ingredient 2 with an outer ingredient 1 containing minced meat on which transglutaminase has acted, and the production method wherein the intermediate ingredient 1 contains minced meat, The production method in which transglutaminase does not substantially act on the minced meat contained in the intermediate ingredient 1, the production method in which at least one of sodium carbonate, protease and lipase is added to the intermediate ingredient 1, the minced meat The said manufacturing method whose processed food is a hamburger, a cutlet or a meatball. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210097113-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3811785-A4 |
| priorityDate | 2016-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 253.