http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100751897-B1
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c7054034fd70dff9ab8b86735a3ee2c8 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3418 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-16 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
filingDate | 2006-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2007-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7eb9e7957def5d1fac36093abc9748f9 |
publicationDate | 2007-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-100751897-B1 |
titleOfInvention | Method for manufacturing fish meat with fresh color |
abstract | The method according to the invention for maintaining a fresh color of a fish comprises the steps of placing a live fish in an unconscious state by preventing nerve pulses from conducting along the nervous system of the fish; Removing the blood of the fish and cutting the fish to make meat pieces while the fish is in an unconscious state; Sterilizing the piece of meat; Placing the sterilized meat pieces in an oxygen-free environment to maintain the original color of the meat pieces; Freezing the piece of meat; And packing the frozen piece of meat. |
priorityDate | 2006-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 181.