http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PH-22021050060-U1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0f12ca70cb014eb54d67a326528e1182 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2021-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1552b051ba652c1dbb67f28a3469aea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c982a94cbdc0ba420a53a78422838514 |
| publicationDate | 2021-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | PH-22021050060-U1 |
| titleOfInvention | Process of Making Salt Fermented Gonad Product |
| abstract | The utility model relates to making of salt fermented gonads from sea urchin (Diadema sp.) comprising the steps: (a) scraping the gonads from the sea urchin shells and rinse with water; (b) collecting all precleaned gonads into a sterile container; (c) adding sea salt to the container and carefully stir together with the gonads until sea salt completely dissolved; (d) fermenting the gonads for about 15-days and store in a cool place to enable the indigenous enzymes to auto-digest the meat and create products with high amino acids content; (e) mixing all the seasoning ingredients such as sliced sweet green pepper, peeled garlic, black pepper corn into the mixing container; (f) transferring the fermented gonads into a clean and sterile glass bottle; (g) labeling the finished fermented products. |
| priorityDate | 2021-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.