http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019010053-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/A23L17-00 |
| filingDate | 2017-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6fb659363aa0da7ec242c9265846b44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17cd704412a912c69e1879e5e6217dcb |
| publicationDate | 2019-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019010053-A |
| titleOfInvention | Manufacturing method for fish paste products |
| abstract | [Problem] To provide a method capable of producing a fish-kneaded product having a texture and flavor close to that of grilled fish meat, and particularly satisfactory as an alternative food for grilled eel. SOLUTION: (1) A step of mixing fish surimi with transglutaminase, edible fat and water, (2) a step of forming the mixture obtained in the step, and (3) a molded product obtained in the step. And (4) a method for producing a fish paste product, which includes a step of adding a seasoning to the fired product obtained in the step and further firing. Process (3) and process (4) are performed by hot-air drying, The manufacturing method of the fish-kneaded product whose fish-kneaded product is a food of a grilled style. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020156325-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023053997-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7290216-B2 |
| priorityDate | 2017-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.