COOKED FISH THAT CAN BE EATEN TO BONE AND HAVING EAT-TEXTURE AND APPEARANCE OF GRILLED FISH
To provide a grilled fish that can be eaten because the bones are soft, but in which the appearance, eat-texture and the like of ordinary grilled fish are maintained.SOLUTION: Provided is a method for producing a cooked fish that can be eaten to the bone and having the eat-texture and appearance of...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; jpn |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | AONO MICHIHIRO WATANABE HISANORI TAMAI TADAKAZU TAKEDA HIDEYUKI NISHIMURA ATSUSHI |
| description | To provide a grilled fish that can be eaten because the bones are soft, but in which the appearance, eat-texture and the like of ordinary grilled fish are maintained.SOLUTION: Provided is a method for producing a cooked fish that can be eaten to the bone and having the eat-texture and appearance of grilled fish, comprising bone-softening a fish with bone by performing high-pressure steam-cooking in which the core temperature is heated to 100 to 120°C in 5 to 20 minutes, and then grilling the fish until browns.SELECTED DRAWING: None
【課題】骨が軟化しており食べることができるが、普通の焼き魚の外観、食感等を維持した焼き魚を提供する。【解決手段】骨を有する魚を、5〜20分の間に芯温を100〜120℃まで加熱する高圧蒸煮を行うことにより骨を軟化し、その後、魚を焦げ目が付くまで焼くことを含む、骨まで食べることができる、焼き魚の食感および外観を有する調理魚の製造方法。【選択図】なし |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2020191904A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2020191904A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2020191904A3</originalsourceid><addsrcrecordid>eNrjZIh29vf3dnVRcPMM9lAI8XAMUXB29FNwclVwdQxx9VMI8Vdw8vdzVXD0c1HwcAzz9HMHSeiGuEaEhAZBhB0DAlwdgxz9nF0V_N0U3IM8fXyg5vEwsKYl5hSn8kJpbgYlN9cQZw_d1IL8-NTigsTk1LzUknivACMDIwNDS0NLAxNHY6IUAQBFvDFY</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>COOKED FISH THAT CAN BE EATEN TO BONE AND HAVING EAT-TEXTURE AND APPEARANCE OF GRILLED FISH</title><source>esp@cenet</source><creator>AONO MICHIHIRO ; WATANABE HISANORI ; TAMAI TADAKAZU ; TAKEDA HIDEYUKI ; NISHIMURA ATSUSHI</creator><creatorcontrib>AONO MICHIHIRO ; WATANABE HISANORI ; TAMAI TADAKAZU ; TAKEDA HIDEYUKI ; NISHIMURA ATSUSHI</creatorcontrib><description>To provide a grilled fish that can be eaten because the bones are soft, but in which the appearance, eat-texture and the like of ordinary grilled fish are maintained.SOLUTION: Provided is a method for producing a cooked fish that can be eaten to the bone and having the eat-texture and appearance of grilled fish, comprising bone-softening a fish with bone by performing high-pressure steam-cooking in which the core temperature is heated to 100 to 120°C in 5 to 20 minutes, and then grilling the fish until browns.SELECTED DRAWING: None
【課題】骨が軟化しており食べることができるが、普通の焼き魚の外観、食感等を維持した焼き魚を提供する。【解決手段】骨を有する魚を、5〜20分の間に芯温を100〜120℃まで加熱する高圧蒸煮を行うことにより骨を軟化し、その後、魚を焦げ目が付くまで焼くことを含む、骨まで食べることができる、焼き魚の食感および外観を有する調理魚の製造方法。【選択図】なし</description><language>eng ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201203&DB=EPODOC&CC=JP&NR=2020191904A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201203&DB=EPODOC&CC=JP&NR=2020191904A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>AONO MICHIHIRO</creatorcontrib><creatorcontrib>WATANABE HISANORI</creatorcontrib><creatorcontrib>TAMAI TADAKAZU</creatorcontrib><creatorcontrib>TAKEDA HIDEYUKI</creatorcontrib><creatorcontrib>NISHIMURA ATSUSHI</creatorcontrib><title>COOKED FISH THAT CAN BE EATEN TO BONE AND HAVING EAT-TEXTURE AND APPEARANCE OF GRILLED FISH</title><description>To provide a grilled fish that can be eaten because the bones are soft, but in which the appearance, eat-texture and the like of ordinary grilled fish are maintained.SOLUTION: Provided is a method for producing a cooked fish that can be eaten to the bone and having the eat-texture and appearance of grilled fish, comprising bone-softening a fish with bone by performing high-pressure steam-cooking in which the core temperature is heated to 100 to 120°C in 5 to 20 minutes, and then grilling the fish until browns.SELECTED DRAWING: None
【課題】骨が軟化しており食べることができるが、普通の焼き魚の外観、食感等を維持した焼き魚を提供する。【解決手段】骨を有する魚を、5〜20分の間に芯温を100〜120℃まで加熱する高圧蒸煮を行うことにより骨を軟化し、その後、魚を焦げ目が付くまで焼くことを含む、骨まで食べることができる、焼き魚の食感および外観を有する調理魚の製造方法。【選択図】なし</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZIh29vf3dnVRcPMM9lAI8XAMUXB29FNwclVwdQxx9VMI8Vdw8vdzVXD0c1HwcAzz9HMHSeiGuEaEhAZBhB0DAlwdgxz9nF0V_N0U3IM8fXyg5vEwsKYl5hSn8kJpbgYlN9cQZw_d1IL8-NTigsTk1LzUknivACMDIwNDS0NLAxNHY6IUAQBFvDFY</recordid><startdate>20201203</startdate><enddate>20201203</enddate><creator>AONO MICHIHIRO</creator><creator>WATANABE HISANORI</creator><creator>TAMAI TADAKAZU</creator><creator>TAKEDA HIDEYUKI</creator><creator>NISHIMURA ATSUSHI</creator><scope>EVB</scope></search><sort><creationdate>20201203</creationdate><title>COOKED FISH THAT CAN BE EATEN TO BONE AND HAVING EAT-TEXTURE AND APPEARANCE OF GRILLED FISH</title><author>AONO MICHIHIRO ; WATANABE HISANORI ; TAMAI TADAKAZU ; TAKEDA HIDEYUKI ; NISHIMURA ATSUSHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2020191904A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2020</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>AONO MICHIHIRO</creatorcontrib><creatorcontrib>WATANABE HISANORI</creatorcontrib><creatorcontrib>TAMAI TADAKAZU</creatorcontrib><creatorcontrib>TAKEDA HIDEYUKI</creatorcontrib><creatorcontrib>NISHIMURA ATSUSHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>AONO MICHIHIRO</au><au>WATANABE HISANORI</au><au>TAMAI TADAKAZU</au><au>TAKEDA HIDEYUKI</au><au>NISHIMURA ATSUSHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COOKED FISH THAT CAN BE EATEN TO BONE AND HAVING EAT-TEXTURE AND APPEARANCE OF GRILLED FISH</title><date>2020-12-03</date><risdate>2020</risdate><abstract>To provide a grilled fish that can be eaten because the bones are soft, but in which the appearance, eat-texture and the like of ordinary grilled fish are maintained.SOLUTION: Provided is a method for producing a cooked fish that can be eaten to the bone and having the eat-texture and appearance of grilled fish, comprising bone-softening a fish with bone by performing high-pressure steam-cooking in which the core temperature is heated to 100 to 120°C in 5 to 20 minutes, and then grilling the fish until browns.SELECTED DRAWING: None
【課題】骨が軟化しており食べることができるが、普通の焼き魚の外観、食感等を維持した焼き魚を提供する。【解決手段】骨を有する魚を、5〜20分の間に芯温を100〜120℃まで加熱する高圧蒸煮を行うことにより骨を軟化し、その後、魚を焦げ目が付くまで焼くことを含む、骨まで食べることができる、焼き魚の食感および外観を有する調理魚の製造方法。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; jpn |
| recordid | cdi_epo_espacenet_JP2020191904A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | COOKED FISH THAT CAN BE EATEN TO BONE AND HAVING EAT-TEXTURE AND APPEARANCE OF GRILLED FISH |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T09%3A25%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=AONO%20MICHIHIRO&rft.date=2020-12-03&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2020191904A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |