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313 条记录 (耗时 0.015 秒)

    Product with improved stability
    31.
    发明授权
    Product with improved stability 失效
    产品稳定性好

    公开(公告)号：US4172153A

    公开(公告)日：1979-10-23

    申请号：US870795

    申请日：1978-01-19

    申请人： Lars B. Zetherstrom ,  Hakan P. Brandt

    发明人： Lars B. Zetherstrom ,  Hakan P. Brandt

    IPC分类号： A23B4/08 ,  A23L17/00

    CPC分类号： A23B4/08 ,  A23L17/70

    摘要： The present invention relates to minced fish having improved stability during frozen storage and to a method of preparing such minced fish which comprises incorporating a gelatin hydrolysate into said minced fish.

    摘要翻译： 本发明涉及在冷冻保存期间具有改善的稳定性的切碎鱼和一种制备这种切碎鱼的方法，其包括将明胶水解产物掺入所述切碎的鱼中。

    Process for preventing melanosis in shellfish
    32.
    发明授权
    Process for preventing melanosis in shellfish 失效
    防止麻醉药的方法

    公开(公告)号：US3859450A

    公开(公告)日：1975-01-07

    申请号：US25146972

    申请日：1972-05-08

    申请人： BARREIROS HNOS S A FINANCIERA

    发明人： ALSINA LUIS GUTIERREZ

    IPC分类号： A22C29/00 ,  A23B20060101 ,  A23B4/08 ,  A23B4/12 ,  A23B4/16 ,  A23B4/26 ,  A23L17/40

    CPC分类号： A22C29/00 ,  A23B4/08 ,  A23B4/12 ,  A23B4/16 ,  A23B4/26

    摘要： A process and apparatus for preventing melanosis in shellfish which are to be preserved for freezing are disclosed in which shellfish in a container are covered with an aqueous solution of an innocuous acid, such as citric acid, and the interior of the container is pressurized with carbon dioxide at a predetermined pressure and for a predetermined time. As a result, carbonic anhydride and citric acid penetrate the bodies of the shellfish to preserve the fish and prevent melanosis.

    摘要翻译： 公开了一种用于预防冻结的贝类黑色素沉积的方法和装置，其中容器中的贝类用无害酸如柠檬酸的水溶液覆盖，容器内部用碳加压 二氧化物在预定压力下和预定时间。 结果，碳酸酐和柠檬酸渗透贝类的身体以保护鱼类并防止黑色素沉积。

    Carcass chilling process
    33.
    发明授权
    Carcass chilling process 失效
    CARCASS CHILLING PROCESS

    公开(公告)号：US3745026A

    公开(公告)日：1973-07-10

    申请号：US3745026D

    申请日：1971-03-31

    申请人： SWIFT & CO

    发明人： HANSEN R ,  RAY T ,  REIMER G

    IPC分类号： A23B4/08 ,  A22C18/00 ,  A23B1/06

    CPC分类号： A23B4/08

    摘要： A METHOD OF CHILLING CARCASS MEAT TO SUBSTANTIALLY REDUCE THE SHRINKAGE LOSS ATTRINUTABLE TO THE MOISTURE EVAPORATION FROM FRESHLY KILLED ANIMALS SO AS TO MAINTAIN THE FRESHNESS AND BLOOM OF THE MEAT AND TO SUBSTANTIALLY REDUCE THE BACTERIAL COUNT IS DISCLOSED.

    Preservation of fish
    34.
    发明授权
    Preservation of fish 失效
    鱼的保存

    公开(公告)号：US3563770A

    公开(公告)日：1971-02-16

    申请号：US3563770D

    申请日：1967-12-28

    申请人： GEIGY CHEM CORP

    发明人： FURIA THOMAS E

    IPC分类号： A23B4/08 ,  A23B4/20

    CPC分类号： A23B4/08 ,  A23B4/20

    摘要： FRESHLY CAUGHT FISH ARE PRESERVED FOR INCREASED PERIODS OF TIME BY APPLYING A COMPOSITION COMPRISING FROM ABOUT ONE PART TO ABOUT 500 PARTS OF CERTAIN 2-HYDROXY-POLYCHLORODIPHENYL ETHERS AND FROM ABOUT 500 PARTS TO ABOUT 999 PARTS OF A POLYALKYLENE-POLYAMINEPOLYACETIC ACID OR SALTS THEROF TO THE FISH. A PREFERRED EMBODIMENT COMPRISES DIPPING THE FISH FOR 20 SECONDS IN AN AQUEOUS SOLUTION OF ABOUT 0.10 PART 2-HYDROXY-3'',4,4''-TRICHLORODIPHENYL ETHER AND ABOUT 0.90 PART SODIUM SALT OF ETHYLENEDIAMINETETRAACETIC ACID.

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