http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05304931-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
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filingDate 1992-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46244da246c4d18479e636285f4e4f08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d9c1a3060a99fa5ff5c1fd1e2ee47f7
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publicationDate 1993-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H05304931-A
titleOfInvention Method of manufacturing minced meat
abstract (57) [Summary] [Construction] The present invention produces minced meat by treating avian meat containing a hard and muscular lower portion with a protease such as elastase derived from alkaline Bacillus and then using a mincing machine. And a method for producing a processed meat product such as hamburg using the minced meat thus obtained. [Effect] According to the present invention, it is possible to grind meat without being entangled with a plate or knife of a mincing machine when grinding hard and muscular meat in meat such as beef, pork and birds. Further, since the amount of muscles that are perceived as foreign matter in the minced meat thus obtained is reduced, the processed meat product obtained from this minced meat as a raw material has an ideal texture without feeling of foreign matter.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014023493-A
priorityDate 1992-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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