http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-3059155-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 |
| filingDate | 1999-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2000-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2000-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-3059155-B1 |
| titleOfInvention | Opening method of smoked fish |
| abstract | Kind Code: A1 The present invention relates to a method for producing smoked fish, and to provide a method for producing smoked fish that has an acceptable flavor irrespective of age group and is easily accepted for cooking using a microwave oven. Aim. SOLUTION: Ajinohira after removing internal organs is immersed in salted juice containing bamboo vinegar solution, and then dried in fresh water and then dried. By giving a short smoke treatment for a short period of time, a smoked flavor is given to the freshly dried dried bread. A liquid containing the bamboo vinegar may be sprayed on the opening after being immersed in salted juice for the treatment of the bamboo vinegar. Although the opening thus obtained has a smoked flavor, it also has the texture of a soft fresh dried opening of fish meat. |
| priorityDate | 1999-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.