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Patent Searching and Data


Matches 601 - 650 out of 1,417

Document Document Title
JPH05336929A
PURPOSE: To obtain the firm subject fish eggs, free from drop and fishy taste by washing fresh fish eggs with a salt water, putting the fresh fish eggs in a vessel, then putting a seasoning liquid therein, mixing these components, adding...  
JPH0547588Y2  
JPH0586175B2  
JPH0578301B2  
JPH05268915A
PURPOSE: To control the texture of fish or shellfish roe to be suitable for processing and obtain processed fish or shellfish roe having excellent quality by adding a collagenase to fish or shellfish roe. CONSTITUTION: The objective proc...  
JPH0549253B2  
JPH0543339B2  
JPH05503853A  
JPH0524794B2  
JPH0568476A
PURPOSE: To obtain the subject food slightly releasing water even thawing, having a soft and good texture, not being dried even by thawing with an electric oven, having no deterioration of texture by blending a thickening oligosaccharide...  
JPH0556769A
PURPOSE: To obtain the subject readily cookable food of high quality Without any remaining egg capsules by adding salt to raw material salmon roe, etc., vacuum packaging the resultant salmon roe in a bag made of a synthetic resin and imm...  
JPH0510061B2  
JPH057093U
[Objects of the Invention] By injecting a medical fluid in the shape of a fog, a medical fluid is uniformly applied to the chicken egg surface by no contacting, and it prevents a fog-like medical fluid flowing out out of a chemical proce...  
JPH053777A
PURPOSE: To provide the title frozen food ensured to maintain the physical properties of the original soft and fragile food. CONSTITUTION: The objective frozen food can be obtained by applying (through e.g. coating, spraying, or immersio...  
JPH053266B2  
JPH05988B2  
JPH04349845A
PURPOSE: To produce the subject frozen salmon roe free from deterioration of quality and excellent in food hyginene and handling by immersing salmon roe in an alcohol solution (cooling medium), freezing the roe into the central part ther...  
JPH04325058A
PURPOSE: To obtain an inexpensive readily producible coating agent capable of exhibiting effects on glazing, antioxidizing and prolongation of shelf life of foods. CONSTITUTION: The subject coating agent is a water-soluble coating agent,...  
JPH0466547B2  
JPH04252138A
PURPOSE: To provide a method for retaining quality of a food without emitting any malodor and offensive smell remaining in the interior and causing discoloration of the food itself in placing the food containing much sulfur in a hermetic...  
JPH0432347Y2  
JPH04200346A
PURPOSE: To prevent delicious components of fish and cuttlefish, etc., from discharging and to maintain freshness for a long period of time by sterilization by controlling osmotic pressure of fresh water or pure water, putting spawn, fis...  
JPH04190767A
PURPOSE: To provide a product, of which the service life of cool preservation is prolonged by minimizing protein damage and maximizing a sterilizing effect, by passing a non-cholesterol product while heating the inside of a heat exchange...  
JPH04173075A
PURPOSE: To uniform freeze foods and to prevent reduction in quality, freshness and taste after thawing by installing a food conveyor in an anti-freeze tank to store an anti-freeze of evenly cooled aqueous solution of ethyl alcohol and m...  
JPH0430266B2  
JPH04131040A
PURPOSE: To obtain the title cod roe having excellent taste and appearance from low-quality raw material of cod roe by removing a specific amount of water from the raw material of cod roe, preserving with salt, then immersing the cod roe...  
JPH0479836A
PURPOSE: To obtain the subject horseradish, pickled in SAKE (Japanese wine) lees and holding soup stock taste and chewiness in addition to spiciness by mixing pickled pieces of Japanese horseradish and pickled pieces of herring roe in a ...  
JPH0479841A
PURPOSE: To obtain a liquid albumen, excellent in preservation quality and useful as a raw material for processing with hardly any viable cell count by regulating the liquid albumen to a specific viscosity or above according to high-pres...  
JPH0413994B2  
JPH0463541A
PURPOSE: To enable a long period storage of the raw eggs of poultry such as chicken eggs, quail eggs or duck eggs by spraying a specific fatty acid glyceride on the surface of a raw egg. CONSTITUTION: A composition containing 0.001-5.0wt...  
JPH0445740A
PURPOSE: To obtain powdered egg yolk having nice-smelling flavor and beautiful color tone, by adding egg yolk to fats and oils, stirring the blend, heating and dehydrating under reduced pressure, raising temperature of oil to a specific ...  
JPH0445772A
PURPOSE: To obtain the subject seasoned or colored boiled egg capable of eating only by removing the shell without requirement of seasonings without damage to the shell by immersing the egg in a liquid such as a solution of salt or a soy...  
JPH0436141A
PURPOSE: To obtain processed food readily edible having high nutritive value in a low cost by subjecting adult body, etc., of fowl to vacuum drying at a specific temperature, crushing to make powdery. CONSTITUTION: Adult body of fowl or ...  
JPH0420267A
PURPOSE: To obtain the title salted salmon roe capable of preventing hardening of egg membrane and readily carrying out cleaning and selection of egg grains and having excellent quality by dipping egg grains immediately after separation ...  
JPH0420265A
PURPOSE: To efficiently obtain the title product having a definite shape and having excellent unbreaking property and long-term storage properties as well as good restoring property in water absorption in hot water pouring by humidifying...  
JPH043191B2  
JPH04626B2  
JPH03297723A
PURPOSE: To enhance efficiency and save man-power in processing a slaughted body by bringing a hook of a block member, which is carried by means of a conveyor chain, in contact with a block-abutting piece, turning the hook, and slightly ...  
JPH03285635A
PURPOSE: To prevent quality of an egg with eggshell from deteriorating in storage and distribution stages by washing the eggshell of the egg with the eggshell using an ozone adsorbing and microorganism inhibiting material, degerming and ...  
JPH0372266B2  
JPH03240434A
PURPOSE: To obtain the title food having excellent taste and useful in food field by bottling granular salmon roe in a state immersed in seasoning liquid obtained by blending mild soy sauce with refined dry sake and mirin and adding comm...  
JPH0349624Y2  
JPH03228638A
PURPOSE: To enable users to always eat a fresh-prepared 'KARASHIMENTAIKO' by packing and tightly sealing an aged 'KARASHIMENTAIKO' and enabling control of aging by immersing it in a seasoned solution after unsealing. CONSTITUTION: 'KARAS...  
JPH0391785U  
JPH03191743A
PURPOSE: To prepare salted fish roes having excellent texture and flavor, reduced in drips and having good preservability by isotropically pressing the fish roes before or after the addition of salt to the raw material fish roes. CONSTIT...  
JPH0350176B2  
JPH0349537B2  
JPH03151857A
PURPOSE: To obtain an easily handleable seasoned boiled egg having good preservability in cooked state by boring a small hole on egg shell, inserting a thin tube into the egg and pouring a seasoning or spice into the egg. CONSTITUTION: A...  
JPH03151824A
PURPOSE: To accomplish the title preservation for a long period without causing oxidative degradation even if roe is stored under a freezing condition by putting roe into a packaging container with an oxygen barrier layer together with a...  
JPH03502527A  

Matches 601 - 650 out of 1,417