http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201703649-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cab4d6ebd08aae5bf59a7d3dd1e2053d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2015-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_743f996c4319f6948701f0d9f0138053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43f7496e3f4329e42ddcc63abdc0ccde |
| publicationDate | 2017-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201703649-A |
| titleOfInvention | Method for making seasonings with fish scales |
| abstract | A method for preparing seasonings by using fish scales, mainly adopting dried fish scales, and using one of citric acid, oxalic acid, acetic acid, sulfuric acid or hydrochloric acid with a concentration of 1 to 18%, or alkaline protease or pepsin enzyme for hydrolysis, Following the acid-base neutralization, filtration and heating steps, a delicious and functionally rich fish scale seasoning can be obtained. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113249424-A |
| priorityDate | 2015-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.