http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021180648-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ee4c14cbe96e21a3413e334bf9bd382e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2021-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ded862ec947e61951c9870919e6d9d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49594a93bc8d17cd819e2ef1a1d14c07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ba6909cff840973b706de3e2251445f |
| publicationDate | 2021-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021180648-A |
| titleOfInvention | Manufacturing method of fermented meat food using Jiuqu |
| abstract | PROBLEM TO BE SOLVED: To prevent oxidation of fats and oils in a fermented meat food (meat soy sauce) and to impart a preferable aroma of fats and oils to fermented meat foods. SOLUTION: A method for producing a fermented meat food using meat as a raw material and koji, including the following steps: (A) Step of heating shredded meat, (B) The process of cooling the heated meat, (C) The process of adding and brewing Jiuqu, (D) A fat removing step of removing fats and oils released from meat during brewing. [Selection diagram] None |
| priorityDate | 2020-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.