http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06141807-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a452aeb7f766d55db6921d784361b891 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate | 1992-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_082437f226221e134a4aeb2c41fb751a |
| publicationDate | 1994-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06141807-A |
| titleOfInvention | Kara fried powder |
| abstract | (57) [Summary] [Structure] A fried chicken powder containing protease and having a water content of 8% by weight or less. [Effect] Since the karaage powder of the present invention contains protease, when used for karaage of meat, the meat can be softened and a karaage with a soft and good texture can be prepared. Moreover, since the water content is 8% or less, there is no deterioration or quality deterioration even after long-term storage, and the protease activity is maintained as it is. Also, since the protease is directly blended in the fried chicken powder, the multi-step process of softening the meat with the protease and then attaching the batter is unnecessary, and the fried chicken with a good texture in a short time with a simple operation. Can be made. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015012858-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019126323-A |
| priorityDate | 1992-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.