Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_152983e1f78f4b093cdd0190f7fcae0a |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
filingDate |
2012-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f23ade44753c45932e7fbd57d4cf2ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b91503749e3e81a7f9cba02ab14e484 |
publicationDate |
2014-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
TW-201402014-A |
titleOfInvention |
Recombinant meat and its forming method |
abstract |
The present invention provides a recombinant meat comprising: a meat mixture comprising: a raw material meat having a fat content of about 0.1-10%; a salt; a glutamic acid enzyme; a first protein; and water And a substitute for a fat in the meat, the forming component comprising: at least one edible gum; at least one starch; a second protein; and water, wherein the meat mixture and the substitute of the meat internal fat adhere to each other. |
priorityDate |
2012-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |