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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30
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filingDate 1991-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eedf8bb2abee737ecbac95c4292c5773
publicationDate 1992-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H04356157-A
titleOfInvention Production of miso pickle
abstract PURPOSE: To provide a method for producing the miso pickles of green asparagus, burdock, carrot, cucumber, celery, salmon roe of lump or monadalized, etc. n CONSTITUTION: Miso (salted and fermented soybean), sake (rice wine) mirin (glutinous rice sake) and seasonings are sufficiently mixed and kneaded by using an earthernware mortar, left for a prescribed time at room temperature, further sufficiently kneaded in the earthernware mortar, and subsequently spread in a container in a prescribed thickness. Vegetables 3 such as green asparagus, burdocks, carrots, raw cucumber or celeries are inserted into the miso from the upper side, and a pressing lid 4 is lightly put on the miso or gauze is spread on the miso. Salmon roes of lump or monadalized are put on the lid or gauze, and further miso is spread on the lid or gauze. A press lid is put on the miso, followed by pickling the materials at approximately 4°C for a prescribed time. n COPYRIGHT: (C)1992,JPO&Japio
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012183006-A
priorityDate 1991-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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