http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018014899-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9bf82a71dac3e535e3fe875b6ced0d7f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F25D23-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2016-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_169d80257a1b4b7a1e21f797a64074ee |
| publicationDate | 2018-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018014899-A |
| titleOfInvention | Maturation method of meat |
| abstract | An object of the present invention is to provide a method for aging meat that can soften meat and increase the taste in a shorter period of time and has a good yield. SOLUTION: Between two special food-use semipermeable membrane films made of polyvinyl alcohol film, a high-concentration edible saccharide composed of a starch candy component and a glycopolysaccharide (a paste) composed of a seaweed component are sandwiched. Wrap the meat in a dehydration sheet, wrap the meat wrapped in this dehydration sheet in aluminum foil, place the meat wrapped in this aluminum foil in the refrigerator cabinet to which a high voltage can be applied, and store it at a high potential voltage. Store under low temperature aging at an internal temperature of 0 to -3 ° C for 48 to 96 hours. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113915884-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3960456-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019150788-A1 |
| priorityDate | 2016-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.