http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H11346705-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a1e1f22b1ea273d9a3254d98dc06ccca |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 1998-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f560ddf86a2c6e8694eb2f98eae6c3b |
| publicationDate | 1999-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H11346705-A |
| titleOfInvention | Natural fermented seasoning derived from fresh ingredients such as marine products, meats and vegetables |
| abstract | (57) [Abstract] [Object] The present invention relates to a method for producing marine products such as edible seafood and seaweed, edible meat such as beef, pork and chicken, and vegetables such as spinach, carrot, pumpkin, and corn. The purpose is to provide a natural fermented seasoning derived from fresh ingredients such as marine products, meats, vegetables, etc., utilizing the unique flavor and flavor of the raw materials, and a method for producing the natural fermented seasoning derived from the fresh ingredients. And [Constitution] Raw materials such as crushed marine products, meats, vegetables, etc. are heated and sterilized by heating to disintegrate the processed raw material into solids and sap, and the separated solids are separated. The koji was made to make a material koji, the other separated sap was removed of oil, and the salt and water were added and adjusted to make a sap processing liquid, and the material koji and the sap processing liquid were mixed. The mash is charged, decomposed, fermented, and aged at approximately 10 ° C. to 30 ° C., decomposed, fermented, and aged for about two or more months. The mash is then squeezed and filtered to obtain total nitrogen and sugar. A natural fermented seasoning derived from fresh foods such as marine products, meats, vegetables, etc. obtained by purifying a liquid rich in water, and a method for producing the same. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102027582-B1 |
| priorityDate | 1998-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.