おいしいえびとその製造法
- 专利权人:
- 株式会社マルハニチロ水産
- 发明人:
- 松川 雅仁,小山 法希,島田 昌彦,金森 正幸,横田 仁朗
- 申请号：
- JP2011131765
- 公开号：
- JP5266365B2
- 申请日:
- 2011.06.14
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a processing method for preparing fresh shrimps having improved taste which can be easily introduced during a processing procedure while keeping freshness independent of natural or cultured articles and kinds of shrimps, and to provide general processed articles including fresh, frozen and heated shrimps having improved taste.
SOLUTION: There are provided shrimps containing 5-inosinic acid (IMP) at a ratio of &ge40% based on nucleic acid-relating substances and having improved taste and a method for producing the shrimps containing 5-inosinic acid (IMP) at a ratio of &ge40% based on nucleic acid-relating substances and having improved taste by keeping shrimps at 10-50°C for 0.1-24 hours.
COPYRIGHT: (C)2011,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
