| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3dbb9b0e39e79629da2834b679766e83
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_04f149687a497dadf4793966f07bbef5 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 |
| filingDate |
1996-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb20e4f7c66afb18f2251f668bd163d8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcb95c748788edeac70c2109abd6a429 |
| publicationDate |
1998-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H1042781-A |
| titleOfInvention |
How to make baked mushrooms |
| abstract |
(57) [Problem] To provide a method for producing a baked mushroom which retains excellent taste even during long-term storage. SOLUTION: The washed living mushroom is baked by far-infrared heating and air-dried to adjust the water content to 30 to 50% by weight, and is housed in a heat-resistant and freezing-resistant package to be degassed and sealed. Then, heat sterilize under pressure and bake. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03063600-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010057510-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180052884-A |
| priorityDate |
1996-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |