http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H11155515-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f8b7b3b0435d2efb68b2ce86b5dd9e87 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 1997-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcdde60a9d5e2d41657380c104e55dc9 |
| publicationDate | 1999-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H11155515-A |
| titleOfInvention | How to make seasoned plums |
| abstract | (57) [Summary] [Problem] In a method for producing seasoned plums, a production method capable of economically desalting by effectively using a used seasoning liquid without losing the umami and body that the plum originally has. Providing a way. In a method for producing seasoned plums, a dried plum is immersed in a desalted solution, desalted, and then fully soaked in a seasoning solution to produce seasoned plums. A desalinated solution containing a seasoning is prepared using a part thereof, and desalinated using the desalted solution. |
| priorityDate | 1997-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.