| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_950b12569b685d9ca6146b32b165cc31 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-0235
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-08 |
| filingDate |
1996-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1999-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e893c4ffd3bf7129ff58197f2b19dca
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99052f50c275fc81b91f1806a5cbf945 |
| publicationDate |
1999-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-100226098-B1 |
| titleOfInvention |
PROCESS FISH MEAT, FISH MEAT MATERIAL PREPARED BY VSING THE SAME, AND PROCESS FOR PRODUCING PROCESSED FISH MEAT |
| abstract |
The present invention exhibits strong heat binding property and elasticity, is free to process, prevents alteration loss, and almost eliminates outflow of low molecular weight nutrients such as drips, and at the same time, high yield and high nutritious processing using these effectively. To provide fish meat.n n n Processed fish meat of the present invention is a salt of 0.2 to 4 wt parts by dry weight added in a solution form of 1.5 to 7 mol concentration dissolved in water or drips to 100 wt parts of round or lump-shaped fish meat or finely chopped fish meat, A dry weight added in the form of a solution of 0.3 to 3 mol concentration dissolved in water or drip has 0.1 to 2.7 wt parts of alkali agent. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100824598-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101647778-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100886210-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100884686-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100429782-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101219282-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100846016-B1 |
| priorityDate |
1995-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |