http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05199848-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_547a496965b6ca84eb973027e1a57854 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 1992-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3acc740c9ddd4b04b19a4a316d33cd9f |
| publicationDate | 1993-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H05199848-A |
| titleOfInvention | Fermented seasoning manufacturing method and mirin-style fermented seasoning manufacturing method |
| abstract | (57) [Summary] [Objective] The present invention is directed to seafood, ordinary meat of seafood, mixed meat, An object of the present invention is to provide a method for producing a fermented seasoning which uses residues of hides, viscera, fins and the like, is excellent in aroma and taste, has a low salt content, has a good color and can be produced in a relatively short period of time. [Structure] In the method for producing a fermented seasoning, the seafood is sterilized by heating, and then the first step of extracting the extract and the protein and the proteolytic enzyme are added to the extract obtained in the first step. A second step of concentrating after acting, The third step is to ferment by adding yeast and lactic acid bacteria to the concentrated liquid obtained in the second step. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011193823-A |
| priorityDate | 1991-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 216.