http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06296475-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_12ac08b2f820890b0f3c8a646b566b48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C29-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1993-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_552632d08d0d972f3c797f7182d0ea28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b78363247646de7c46f879680dc5e52a |
| publicationDate | 1994-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06296475-A |
| titleOfInvention | Non-bleached pickled crustaceans, non-bleached gelled pickles and methods for producing the same |
| abstract | (57) [Summary] [Object] The present invention is a water-soluble nutritional component of raw crustacean meat that is free from the risk of secondary infection of crustaceans such as shrimps and crabs with bacteria and does not deteriorate in meat quality due to thawing. It is possible to effectively use functional ingredients such as chitosan, which eliminates all umami ingredients and health-inhibiting ingredients such as salt and cholesterol, and is excellent in high water-retaining gelling ability and emulsifying property and has processability. Providing unbleached gelled pickles of crustaceans that can give rich texture and products with excellent elasticity. [Structure] The unbleached gelled pickled meat of the present invention is atomized and / or atomized while maintaining unfrozen or semi-frozen state of unheated round or unbleached crustaceans from which parts such as shells and heads have been removed. At the time of kneading, a predetermined amount of gelling agent, salt, a mixture thereof, or an additive mainly containing them is mixed, and at least the rising temperature is raised below the freezing point. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4956669-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019122349-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014018129-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010528594-A |
| priorityDate | 1993-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 94.