| ReturnTo Theme-Group-Choice | Onelevelup |
| 4B016 | Preparation of fruits and vegetables | |
| A23L19/00 -19/20 | ||
| A23L19/00-19/00,101;19/10-19/20 | LC | LC00 PURPOSE AND PROBLEMS TO BE ADDRESSED |
LC01 | LC02 | LC03 | LC04 | LC05 | LC06 | LC07 | LC08 | ||
| . Deodorization | . Improved seasoning, flavoring, and taste | . Prevention of coloring, decoloration, and discoloration | . Use of byproducts | . Prevention of deformation due to boiling | . Storage and sterilization | . Improved nutrition | . Diet foods | |||||
| LE | LE00 FORMS |
LE01 | LE02 | LE03 | LE04 | LE05 | ||||||
| . Sheets and thin pieces | . Powders and particles | . Lumps and other molded products | . Pastes and grated substances | . Liquid forms | ||||||||
| A23L19/00-19/20 | LG | LG00 RAW MATERIALS |
LG01 | LG02 | LG03 | LG05 | LG06 | LG07 | LG08 | LG09 | LG10 | |
| . Fruits | . . Citrus fruits | . . Japanese apricots | . Vegetables | . . Potatoes | . . . Tuberous roots of devil?s-tongue | . . Japanese radishes, carrots, and burdocks | . . Garlic | . . Leaf vegetables | ||||
| LG11 | LG12 | LG14 | LG16 | |||||||||
| . . Tomatoes | . . Bamboo shoots | . Mushrooms | . Wild herbs, medicinal herbs, and others | |||||||||
| LK | LK00 SUPPLEMENTAL RAW MATERIALS AND ADDITIVES |
LK01 | LK02 | LK03 | LK04 | LK05 | LK06 | LK07 | LK08 | LK09 | LK10 | |
| . Inorganic substances and inorganic compounds | . Organic compounds | . . Alcohol | . . Organic acid and fatty acid | . . Organic-acid ester and phospholipid | . . Fats and oils | . . Sugar and derivatives thereof | . . . Monosaccharide, disaccharide, and sugar-alcohol | . . . Polysaccharide (i.e., gums) | . . Amino acid, peptide, and protein | |||
| LK11 | LK12 | LK13 | LK14 | LK15 | LK16 | LK17 | LK18 | LK20 | ||||
| . Supplemental raw materials and additives that are derived from plants | . . Grains and grain powders | . . Beans and bean products | . Supplemental raw materials and additives that are derived from animals | . . Eggs and egg products | . . Fish, shells, animal meat, and products thereof | . . Milk and milk products | . Enzymes and additives that are derived from microorganisms | . Others | ||||
| A23L19/00-19/00,101;19/10-19/20 | LP | LP00 PROCESSING STEPS (I.E., EXCLUDING DEVIL?S TONGUES) |
LP01 | LP02 | LP03 | LP04 | LP05 | LP06 | LP07 | LP08 | LP09 | LP10 |
| . Pulverization and pulverization by friction | . Extraction, filtering, and separation | . Cutting and formation | . Mixing | . Heating | . . Steam boiling and complete boiling | . . Frying with oil | . Drying | . Canning and retorting | . Wrapping and covering | |||
| LP11 | LP13 | |||||||||||
| . Cooling and refrigeration | . Others | |||||||||||
| A23L19/00,102 | LQ | LQ00 MANUFACTURING PROCESSES FOR DEVIL?S TONGUE |
LQ01 | LQ02 | LQ03 | LQ04 | LQ05 | LQ06 | LQ07 | LQ08 | LQ10 | |
| . Characteristic flour-refining processes for devil?s tongue | . Characteristic processes for formation of gelatin | . Characteristic processes for agitation of gelatin | . Characteristic processes for addition and mixing of alkali | . Manufacturing processes for special devil?s tongue | . Precesses for molding and cutting of devil?s tongue | . . Slitting and punching | . . Noodle-like devil?s tongue | . Others | ||||
| A23L19/00-19/20 | LT | LT00 DEVICES |
LT01 | LT03 | LT05 | LT06 | LT08 | LT09 | LT10 | |||
| . Devices for manufacture of potato chips | . Devices for manufacture of deep-fried potatoes in a strip shape | . Devices for manufacture of devil?s tongue | . . Sequential manufacture | . Other manufacturing devices | . . Other heating devices for manufacturing processes | . . Other molding devices for manufacturing processes |