http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S59203463-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97f90697f521dbd50a79ba048aaee1e4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 1983-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0f757c971f0f705b64d077c92efc424 |
| publicationDate | 1984-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S59203463-A |
| titleOfInvention | Preparation of food using bean curd refuse and fish meat as main materials |
| abstract | PURPOSE: To obtain a delicious food having high formability, rich nutrient and balanced taste, by mixing bean curd refuse with fish meat at a specific ratio, adding a binder to the mixture and mixing homogeneously, adding a seasoning thereto, and forming the obtained composition. n CONSTITUTION: (A) 20W50% (preferably 25W35%) of ground raw bean curd refuse is mixed homogeneously with (B) 50W20% of ground fish meat (preferably walleye pollack, sardine, or mackerel) and (C) a proper amount of a binder (preferably about 10% of raw albumen or about 15% of starch). The obtained mixture is incorporated with a seasoning [preferably salt, sugar and MIRIN (sweet Japanese SAKE for seasoning use)], and formed in a desired mold. The formed product is steamed at 80W90°C for 30min or fried in oil at 160°C for 15min to obtain the objective food. n COPYRIGHT: (C)1984,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H01291761-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002085002-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100531746-B1 |
| priorityDate | 1983-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.