http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S59196076-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
filingDate 1983-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58d66a9d2027a026b57ba96cf1dbf17d
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publicationDate 1984-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-S59196076-A
titleOfInvention Preparation of sasakamaboko (boiled fish paste made in form of leaf of bamboo grass)
abstract PURPOSE: To obtain efficiently and continuously a food-containing Kamaboko having no voids in the interior, not damaging taste, by drawing skewers from Sasakamaboko (boiled fish paste made in the form of leaf of bamboo grass) baked under heating, inserting a soft food which will not flow out even by heat treatment into the holes from which the skewers are drawn out through a nozzle. n CONSTITUTION: Skewers are drawn out from baked Sasakamaboko, preferably 10W30pts.wt. soft food which will not flow out even under heating based on 100pts.wt. Sasakamaboko is inserted into holes from which the skewers are drawn out through a nozzle, to give the desired Sasakamaboko. Heat-resistant highly fatty soft cheese obtained by adding gum, lecithin, or albumin to highly fatty natural cheese is preferable as the soft food. n COPYRIGHT: (C)1984,JPO&Japio
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-10205806-A1
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