http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05260934-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1992-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1993-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H05260934-A |
| titleOfInvention | Manufacturing method of fish paste products using globin |
| abstract | (57) [Summary] (Modified) [Purpose] To increase the foot, ie viscoelasticity, of fish paste It promotes sitting, further improves the flavor of marine products and eliminates odors, especially prevents fried kamaboko from roasting unevenness, improves oiliness, improves skewerability, and improves moldability. Providing quality improvement methods. [Structure] To fish meat, which is a raw material for fishery products, globin is added alone or globin and vegetable protein such as soybean protein and gluten and animal protein such as plasma, milk protein and egg white are added in combination. A method of manufacturing fish paste products. |
| priorityDate | 1992-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.