| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2056fc45d7c6cc7e3c8c1de3f25bf795 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
1989-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1990-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90f168eb52d8693f2da3074e5bc32aa7 |
| publicationDate |
1990-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4978551-A |
| titleOfInvention |
Simulated fish meat and method of producing same |
| abstract |
A gel-like edible composition simulating fresh fish meat comprising a mixture of mannan, fish meat protein, water, a polysaccharide and a seasoning, the amount of said mannan being 0.5% by weight to 9% by weight, the amount of said fish meat protein being 1.3% by weight to 12% by weight, and the total amount of said mannan and fish meat protein being 2.0% by weight to 19% by weight. A gel-like food product made of the edible composition having been heat-coagulated is also provided. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2363291-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5718932-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5217741-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5422133-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8753668-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011086217-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014220226-A1 |
| priorityDate |
1989-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |