http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S56134955-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2009cce9634a563debda2c58311f6d46 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1980-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07d5b33d5db196948816f944c2a64ad6 |
| publicationDate | 1981-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S56134955-A |
| titleOfInvention | Making method of salted sea urchin eggs |
| abstract | PURPOSE: Gonads of sea urchin are drained with a saline solution of high concentration and dipped in a seasoning solution to produce salted sea urcin eggs with a unique taste, because the protein of the sea urchin is softly coagulated and decomposed. n CONSTITUTION: Gonads of sea urcin are treated to remove contaminations, drained and dipped in a cool and saturated saline solution of about 25 Baume for about 2 mins to replace the water in the gonads with saline. Then, the gonads are dipped in a seasoning solution mainly composed of soysauce for about 3hr, drained, barreled and aged. n COPYRIGHT: (C)1981,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S61231941-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0588090-B2 |
| priorityDate | 1980-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.