http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07255389-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78cf78520cbd0bd762e19b5f48e64220 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 1994-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f2befaa5a94b7f9f1ead9c207164eae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e7295fb6f3649c25054a0079fa1977e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d0c1f0c6b1ff3d581d242f172cdc695 |
| publicationDate | 1995-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07255389-A |
| titleOfInvention | Method for producing pre-fried food with batter |
| abstract | (57) [Summary] [Structure] After battering the food for frying and then pre-frying, when the surface temperature of the pre-fried product is 60 ° C or higher, gellan gum; a metal salt selected from calcium salt and magnesium salt; A method for producing a pre-fried food, which comprises spraying a suspension containing an ion sequestering agent in water, or immersing a pre-fried product in the suspension. [Effect] By a simple and simple process, a pre-fried food product with less oil absorption during re-frying and less sublimation of water during frozen storage can be obtained. It has less oil absorption during re-frying, so it has a good flavor and consumes less frying oil. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006345719-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012095584-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003325120-A |
| priorityDate | 1994-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.