http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H01304867-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 |
| filingDate | 1988-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_135dfb172a4fd1e65cfc5c699cab25c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_181bc66ea30ad786e16774d11f64469d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_386a45bcc4fc628dedacfe990f7efc31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc1ac0410aa9838ac594f6b3b16710b7 |
| publicationDate | 1989-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H01304867-A |
| titleOfInvention | Preparation of air-containing fish paste food |
| abstract | PURPOSE: To prepare an air-containing fish paste food having low specific gravity (<0.7) without using ground meat of shark as essential raw material by forming a paste from of a ground meat and hydrolyzed soybean protein, whipping and forming the paste and heating the formed material. n CONSTITUTION: 100 pts.wt. of ground meat of walleye pollack, croaker, pile conger, etc., is added with about 1-50 pts.wt. of hydrolyzed soybean protein having a hydrolysis ratio (a value calculated by dividing the final nitrogen soluble in 3.6% trichloroacetic acid by total nitrogen and multiplying 100) of about 10-90 and produced by hydrolyzing soybean protein using conventional method and, if necessary, with other substances. The mixture is treated with a food cutter, etc., to form a paste, which is whipped with conventional continuous whipping means such as universal mixing and agitating apparatus to include air into the mixture. The whipped product is formed and heated with a heating means such as scalding (at 80-90°C), steaming (at an atmospheric temperature of ≥70°C) or heating in oil (100-160°C). An air-containing fish paste food having low specific gravity can be prepared by this process without using ground meat of shark and a subsidiary raw materials such as yam as essential raw materials. n COPYRIGHT: (C)1989,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0857429-A4 |
| priorityDate | 1988-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.