http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2013062093-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2012-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2013062093-A1 |
| titleOfInvention | Process for producing processed seafood with improved texture |
| abstract | The object of the present invention is to improve the texture of processed fishery products to be soft and soft by impregnating the raw materials for seafood with an emulsified solution. The present invention combines physical processing by tenderization and decompression. However, by making the emulsion size of the emulsion solution less than 1 μm, the emulsion solution can be efficiently introduced into the raw material for seafood, and transglutaminase is allowed to act during the soaking, so that the emulsion solution is removed from the raw material during the heating process. By suppressing the escape, the texture of processed seafood is improved to a soft and fluffy texture. |
| priorityDate | 2011-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 197.