http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6219069-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a3cf1aaef2ee62837ee755b4a2fd5d91 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1985-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fd7299ddbe8c32f21138e4b6ce05deb |
| publicationDate | 1987-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S6219069-A |
| titleOfInvention | Production of novel protein product of fish meat |
| abstract | PURPOSE: To obtain the titled product having a reduced dry and crumbling taste, by adding an edible oil, salt and a saccharide to waste fish meat and freezing mildly the meat so that the protein is frozen and denatured. n CONSTITUTION: (A) 1,000pts.wt. waste fish meat such as walleye pollack, or ingredient obtained by bleaching the waste meat with water and dehydrating it is blended with (B) 10W200pts.wt. edible oil, (C) 3W10pts.wt. salt and (D) 10W30pts.wt. saccharide such as sugar, sorbitol, etc., frozen mildly at -10W-15°C directly or after being allowed to stand at 20W40°C for 20minW2hr and frozen, to give the aimed product. n COPYRIGHT: (C)1987,JPO&Japio |
| priorityDate | 1985-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.