http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S59106271-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/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30 |
| filingDate | 1982-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c14b526db6933614d727fd051efbaa5b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_452ebd6a1e7d481d63e4c84e8c808814 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2877895099dcb115d96c65ef80b96631 |
| publicationDate | 1984-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S59106271-A |
| titleOfInvention | Production of fish milt-containing food product |
| abstract | PURPOSE: Fish milt roe is combined with edible salt mainly consisting of alkaline salts to make it pH 7.5W9 and they are heated to effect coagulation, thus the amount of the edible salt is reduced and the coagulation of the milt is improved. n CONSTITUTION: Fish milt is combined with an additive of edible salts mainly consisting of alkaline salts to adjust its pH to 7.5W9. For example, an alkaline salt such as sodium carbonate is used as a major component and a small amount of sodium chloride is combined therewith. Or the additive may be composed of an alkali salt such as sodium carbonate or sodium malate alone. Then, the product is heated to effect coagulation to give the objective milt-containing food product. Thus, the process according to the present invention can reduce the amount of the salt to less than 1/3 compared with the conventional process using only sodium chloride or can make unnecessary. n COPYRIGHT: (C)1984,JPO&Japio |
| priorityDate | 1982-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.