http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001269137-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ceb7f0dd44e11937820a568181290d2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad81c1419b2c775016c07bb3c4d5238f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-00 |
| filingDate | 2001-02-07^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09c8f48b7b269bfcff423f553b9e594e |
| publicationDate | 2001-10-02^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2001269137-A |
| titleOfInvention | Method and apparatus for improving meat quality of sashimi using low temperature brine solution |
| abstract | (57) [Summary] [PROBLEMS] Meat quality that satisfies consumers' demand for "elastic chewy texture" by providing physical means to artificially enhance the shrinkage rate of meat at the time of sashimi cooking To provide an improvement method and an apparatus therefor. SOLUTION: The present invention immediately puts the obtained live fish 7 in a cooled low-temperature brine solution 4 and kills the live fish 7 so that the muscle of the live fish 7 is gradually and more strongly contracted, so that the flesh elasticity is improved. It is characterized by further increasing the performance. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101331958-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103976004-A |
| priorityDate | 2000-03-24^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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