http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07170886-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69ac1d45776a8a24b24fec258548e537 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K67-033 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K63-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K63-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K63-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 |
| filingDate | 1994-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_923d846c8b21df6dd4d9b96db8a65834 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3720ab171f5202ee132764bbd7dd2c51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_377bff192c2d01b40f766fcfb07c99cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c4820c2ecaea2f3e0a0c969e95c645d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_975e9e5d8ca9c2c72e27f50a94491282 |
| publicationDate | 1995-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07170886-A |
| titleOfInvention | Shrimp with salty taste and improved body color, its heat-treated product and their frozen products |
| abstract | (57) [Summary] [Structure] A farmed shrimp, particularly a black tiger, which has a synergistically improved taste and a muscle and an improved body color due to its salty taste and a high content of taste components. The salt content is preferably 1. It is in the range of 2% by weight to 1.5% by weight. It has a rich body color, and at least one of the jaw leg 2, chest leg 3, abdominal limb 4, shell 5 and antenna 6 or any two or more places has a red color. Coloring of carotenoid red due to heating of shell and / or fascia is remarkably good. The salted muscle has at least one of glycine, alanine, glutamic acid, proline, threonine, and serine improved among its extract components, and its extract component content is higher than that of natural ones, and its food content is higher. The feeling is improved. The contents of the back gut 7 have been removed. [Effect] To provide black tiger with a good taste because of its high saltiness and taste components, and which is red and clean and has no back gut in the form of live, fresh, heat-treated or frozen products. You can |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018034312-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104026081-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019092440-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100666844-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11071288-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018034312-A1 |
| priorityDate | 1993-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.