http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0315339-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4fecab160978e29fcbc7b61ad1ac25be |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-03 |
| filingDate | 1989-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43f7e12f0e5f59a62dd9321ff135c309 |
| publicationDate | 1991-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0315339-A |
| titleOfInvention | Production of dried fish |
| abstract | PURPOSE: To obtain dried fish with high content of both extracts and inosinic acid and low content of hypoxanthine by warming treatment of raw fish for 5-15min while keeping the temperature at the center of the flesh at 55-65°C with warm water and then by making roastedly drying treatment. n CONSTITUTION: Raw fish to be used is e.g. bonito, mackerel, tuna, sardine. horse mackerel; for large-sized one, the head and guts are removed and, further more, divided into pieces. When bonito is to be used, respective two slices of left and right flesh among three slices initially made are divided into two along the body side to obtain four pieces of raw flesh, which are then arranged in a steaming basket followed by immersion in warm water at 55-65°C, and when the temperature at the center of the flesh reaches to 55-65°C, the flesh is kept for 5-15min., thus making a warming treatment. The resulting flesh is taken out from the warm water followed by water extraction and then roasted drying at 90-100°C for ca.6hr and aging at room temperature for ca.18hr; these operations are repeated until the moisture content of the flesh falls at ca.20wt.%. The resultant flesh is made to get moldy and dried under sunshine, thus obtaining the objective dried fish product. n COPYRIGHT: (C)1991,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06105640-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H08205764-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06105643-A |
| priorityDate | 1989-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.