会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 2. 发明申请
    • Film Deposition Method And Film Deposition System
    • 膜沉积法和膜沉积系统
    • US20080171142A1
    • 2008-07-17
    • US11883075
    • 2006-01-11
    • Kenji MatsumotoTomoyuki SakodaMasayuki NasuGaku Ikeda
    • Kenji MatsumotoTomoyuki SakodaMasayuki NasuGaku Ikeda
    • B05D5/12C23C16/02
    • C23C16/40C23C16/409C23C16/44C23C16/52H01L21/02197H01L21/02271H01L21/31691
    • There is provided a film deposition method of depositing a multielement metal oxide film capable of depositing a multielement metal oxide film having a desired composition and a desired thickness in an improved repeatability. A film deposition method deposits a multielement metal oxide film on a surface of a workpiece by a film depositing process including supplying organometallic source gases generated by atomizing a plurality of organometallic compounds into a processing vessel capable of being evacuated. A dummy film deposition process corresponding to at least three cycles of the film deposition process is carried out by placing a dummy workpiece in the processing vessel and supplying the organometallic source gases into the processing vessel immediately before starting the film deposition process for depositing a multielement metal oxide film on the workpiece. Thus a multielement metal oxide film having a desired composition and a desired thickness can be deposited in an improved repeatability.
    • 提供一种沉积多元金属氧化物膜的膜沉积方法,其能够以改善的重复性沉积具有所需组成和所需厚度的多元素金属氧化物膜。 膜沉积方法通过膜沉积方法将多元素金属氧化物膜沉积在工件的表面上,所述膜沉积方法包括将通过将多个有机金属化合物雾化产生的有机金属源气体提供到能够被抽真空的处理容器中。 通过将虚拟工件放置在处理容器中并将有机金属源气体立即在开始成膜过程之前将有机金属源气体供给到处理容器中,以沉积多元素金属 工件上的氧化膜。 因此,可以以改进的重复性沉积具有所需组成和所需厚度的多元素金属氧化物膜。
    • 3. 发明申请
    • Fishes treated with lactic acid bacterium culture medium having antibacterial and antioxidative effects
    • 用具有抗菌和抗氧化作用的乳酸菌培养基处理的鱼
    • US20060204618A1
    • 2006-09-14
    • US10533956
    • 2003-11-06
    • Nobuhiko DoumotoAkiko TakahashiMasayuki NasuTakahiro Oba
    • Nobuhiko DoumotoAkiko TakahashiMasayuki NasuTakahiro Oba
    • A23L1/31
    • A23B4/12A23B4/22A23Y2220/77
    • Fish and shellfish meat whose color tone is well preserved, particularly no Listeria contamination and in which discoloration is effectively prevented, and smoked products prepared from such fish and shellfish meat are provided. Fish meat which is no Listeria contamination and in which discoloration is prevented can be obtained by treating the meat with a cultivation medium used for cultivating lactic acid bacteria. Specifically, the meat is immersed preferably in a sterilized or disinfected cultivation medium used for cultivating a lactic acid bacterium having antibacterial and anti-oxidative effects, or two lactic acid bacteria in combination, one having antibacterial effect and the other anti-oxidative effect. Combinational use of Lactobacillus sake D-1001 (FERM P-11708 or IPOD FERM BP-08544) and Lactococcus lactis IFO 12007 is preferred. The fish meat is preferably derived from salmon, trout or cod, and the inventive method is particularly effective for fish meat containing astaxanthin.
    • 提供色泽保持良好的鱼和贝类肉类,特别是没有利斯特氏菌污染,有效防止变色,并且提供从这些鱼和贝类肉制成的熏制产品。 通过用用于培养乳酸菌的培养基处理肉,可以获得不含李斯特菌污染并且防止变色的鱼肉。 具体而言,将肉优选浸渍在用于培养具有抗菌和抗氧化作用的乳酸菌的灭菌或消毒的培养基中,或两种组合的乳酸菌,一种具有抗菌作用和另一种抗氧化作用。 乳酸乳杆菌D-1001(FERM P-11708或IPOD FERM BP-08544)和乳酸乳球菌IFO 12007的组合使用是优选的。 鱼肉优选来自鲑鱼,鳟鱼或鳕鱼,本发明的方法对含有虾青素的鱼肉特别有效。
    • 6. 发明授权
    • Process for producing fermented fish food
    • 生产发酵鱼食的工艺
    • US06884455B2
    • 2005-04-26
    • US10485860
    • 2002-08-05
    • Nobuhiko DoumotoTakashi MoriMasayuki Nasu
    • Nobuhiko DoumotoTakashi MoriMasayuki Nasu
    • A23L17/00A23B4/005A23B4/023A23B4/03A23B4/044A23B4/12A23B4/22A23L13/70A23L17/40A23L17/50A23L1/325
    • A23B4/044A23B4/005A23B4/0235A23B4/03A23B4/12A23B4/22A23L17/00A23L17/40A23L17/50A23L17/65A23Y2220/77A23Y2260/00A23Y2280/00
    • Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus. The lactic acid bacteria belonging to Leuconostoc genus is a lactic acid bacteria belonging to Lactobacillus sake and preferably Lactobacillus sake D-1001 (No. 11708 deposition to International Patent Organism Depositary). A method for producing the processed seafood product comprises the steps of fermenting fish and shellfish at temperature not higher than 10° C., followed by smoking and drying the fermented fish and shellfish. A processed seafood product produced by the above-mentioned method is also provided.
    • 提供发酵鱼肉食品,以鱼肉为起始原料,具有与乳酸菌发酵特异的味道和风味,具有与动物肉相似的质感。 在加工海产品的制造方法中,在用乳酸菌发酵鱼类和贝类的步骤中,使用在不高于10℃发酵并具有耐盐性和抗菌性的乳酸菌。 在不高于10℃的温度下发酵并具有耐盐性和抗菌性的乳酸菌是属于选自由明串珠菌属,乳杆菌属,乳球菌属和类球菌属的一类的乳酸菌。 属于明串珠星菌属的乳酸菌是属于乳酸杆菌属的乳酸菌,优选是益智乳酸菌D-1001(No. 11708国际专利生物保藏中心的沉积物)。 一种加工海产品的制造方法,其特征在于,在温度不高于10℃的条件下发酵鱼类和贝类,然后对发酵的鱼类和贝类进行吸烟和干燥。 还提供了通过上述方法生产的加工海产品。