| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2016-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c66158320fcde3aa6c8d8ecf00a0258
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f1501ae3525d63ccffb66921f188540
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_debad7a8a23e14a89dc781be3f5e7c5e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16f159b0eafed1689cb4cf7226a37e5a |
| publicationDate |
2018-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2018000166-A |
| titleOfInvention |
Method for producing cooked food using meat or fish and method for reducing odor |
| abstract |
The present invention provides a method for producing a cooked food using meat or fish and a method for reducing the odor, which can reduce a unique odor of meat or fish that is felt when eating a cooked food using meat or fish. A method for producing a cooked food using meat or fish, comprising a dipping step of immersing meat or fish in a cooking liquid containing mayonnaise, and a removing step of removing the cooking liquid in which meat or fish has been dipped. Meat or fish odor reduction method. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7241508-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020068745-A |
| priorityDate |
2016-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |