http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4876191-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2011-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-4876191-B1 |
| titleOfInvention | Process for producing seasoned processed foods |
| abstract | Disclosed is a method for producing a seasoned processed food that can use foods such as shime and crunchy plum as a raw material for seasoning. In a first step, a processed food is soaked for a predetermined period of time in a broth of a seasoned food raw material in an aqueous solution containing vinegar. In the second step, sorbite is added to the broth of the first step and simmered. In the third step, the processed food after the second step is cooled and then dried. The seasoning food material is preferably composed of shimeji or crunchy plum or other fruit. Processed food consists of konjac or kamaboko. The sorbitol concentration of the broth is preferably 60 to 80% by mass when producing seasoned konjac, and 1 to 10% by mass when producing seasoned kamaboko. [Selection figure] None |
| priorityDate | 2011-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.