http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S55102349-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6489059381b17c8309062df392ef1ac |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-08 |
| filingDate | 1979-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3aa2c56165aa783f185721bbd6db13ee |
| publicationDate | 1980-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S55102349-A |
| titleOfInvention | Method of storing fresh fish |
| abstract | PURPOSE: Fresh fish from which the internals are removed is washed with aqueous solutions of antioxidant and anti-infective both of which contains specific ingredients as the major component respectively and then frozen rapidly, thus permitting the storage of the fish for an extremely long period of time without any and detrioration in freshness and taste. n CONSTITUTION: Fresh fish from which the internals are removed, e.g., mackerel, is washed with an aqueous antioxidant containing alkali bicarbonate, e.g., a mixture of sodium bicarbonate and potassium bicarbonate, and a sugar ester, e.g., sucrose monolaurate, at 15°C and 65% relative humidity. The fish is further washed with an aqueous anti-infective containing iodine, ethanol and sugar ester, e.g., sucrose monolaurate, and then cooled rapidly. The washing with said aqueous antioxidant removes the proteins and unsaturated fatty acids forming filth, e.g., the slime on fish's outer skin or blood by rapidly dissolving them to shorten the washing time. n COPYRIGHT: (C)1980,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5196221-A |
| priorityDate | 1979-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.