| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_00917934d795f482373b966aff370972 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
1995-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93766a704c4709fed4778e8c0493ea02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5d03bf33ae8f4bb9e71291574436837 |
| publicationDate |
1997-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H0928353-A |
| titleOfInvention |
Frozen surimi manufacturing method |
| abstract |
(57) [Abstract] [PROBLEMS] To produce a frozen fish meat surimi that is less likely to undergo denaturation during storage and is capable of obtaining a product having excellent elasticity and the like. SOLUTION: In the manufacturing process of surimi, ε-poly- A process for producing frozen fish surimi, which comprises adding L-lysine to fish meat, mixing the mixture, and then freezing. [Effect] The surimi obtained by the method of the present invention has little freezing denaturation during storage, and a fish paste product having significantly improved breaking strength and dent size can be obtained. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107927143-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107927143-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022048792-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011087511-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004350666-A |
| priorityDate |
1995-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |