http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H10146168-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_00917934d795f482373b966aff370972 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 1996-11-14-04:00^^<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_6e3ca024081ca9d25b4af79d9f1363ec |
| publicationDate | 1998-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H10146168-A |
| titleOfInvention | Yield improver and method for improving the yield of meat during cooking |
| abstract | (57) [Problem] To provide a yield improving agent and a method for improving the yield during cooking of meat without using polymerized phosphoric acid. SOLUTION: Meats before cooking are treated with ε-poly-L-lysine or a mixture thereof and sodium ascorbate in a predetermined ratio. [Effect] The pre-heating treatment of squid meat, peeled shrimp, hamburger etc. improves the yield by several% to 10% or more compared to untreated products. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9603355-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9826732-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009157209-A1 |
| priorityDate | 1996-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.