http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6451064-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1cfd0e4d2a9e4bb34cb954ba3f4d390c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1987-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36822a37c6e16478b131d1542a8bb77c |
| publicationDate | 1989-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S6451064-A |
| titleOfInvention | Composite 'chikuwa' having controlled taste |
| abstract | PURPOSE:To obtain the titled CHIKUWA (a tubular roll of boiled fish paste) having combined tastes, high commercial value and delicious taste, by varying the inner diameter of a center hole and filling the hole with a seasoning, etc. CONSTITUTION:(A) Meat of white-meat fish (e.g. lizard fish, white croaker, shark or codfish) is ground and mixed with (B) MIRIN (sweet rice wine used for seasoning), starch, etc. The obtained ground meat 1 is applied to the circumference of a rod 2 in cylindrical form to obtain a combined CHIKUWA raw material B. The raw material is sterilized by heating e.g. at 85-90 deg.C with a CHIKUWA-forming apparatus and the rod 2 is removed to leave an elongated hole 3 closed at one end and formed at the center of the ground meat 1. The objective CHIKUWA A is prepared by filling (C) a pasty seasoning 4 (e.g. Japanese horseradish, pickled plum fruit, laver sheet or salted salmon roe) into the elongated hole 3. When the seasoning 4 is stimulant seasoning (e.g. mustard or cod roe spiced with red pepper), the ratio of the outer diameter D to the inner diameter d of the CHIKUWA is varied to improve the deliciousness. |
| priorityDate | 1987-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.