http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S5763066-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_46c56208a7a7403d5dd3ab4a3228f421 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 1980-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbca1f83396124bf4f11d3b8c0801214 |
| publicationDate | 1982-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S5763066-A |
| titleOfInvention | Preparation of pickled ume |
| abstract | PURPOSE: To prepare a picked UME with low salt content having taste of its own and a beautiful red color, by preserving UME after summer airing in a salt saturated state, joining it with a beefsteak plant when it is fed to a table and simultaneously adjusting it to the minimum salt content. n CONSTITUTION: UME after summer airing is preserved in a salt saturated state for ≥ three years, and joined with a beefsteak plant which is rubbed with salt and separated from harshness when the UME is fed to a table, and simultaneously water is added to the UME so that the concentration of salt, for example, is adjusted to a specific gravity of about 1.14. After serval days, it is used in meal. n COPYRIGHT: (C)1982,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6078555-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6078537-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007320573-A |
| priorityDate | 1980-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.