BE351851A - - Google Patents
Info
- Publication number
- BE351851A BE351851A BE351851DA BE351851A BE 351851 A BE351851 A BE 351851A BE 351851D A BE351851D A BE 351851DA BE 351851 A BE351851 A BE 351851A
- Authority
- BE
- Belgium
- Prior art keywords
- emi
- meat
- filaments
- mass
- fabric
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 claims description 16
- 239000004744 fabric Substances 0.000 claims description 9
- 238000005470 impregnation Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 235000020993 ground meat Nutrition 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 239000002274 desiccant Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 229920002955 Art silk Polymers 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F4/00—Monocomponent artificial filaments or the like of proteins; Manufacture thereof
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Textile Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Woven Fabrics (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL651747X | 1928-02-22 |
Publications (1)
Publication Number | Publication Date |
---|---|
BE351851A true BE351851A (enrdf_load_stackoverflow) |
Family
ID=19795101
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE351851D BE351851A (enrdf_load_stackoverflow) | 1928-02-22 |
Country Status (3)
Country | Link |
---|---|
BE (1) | BE351851A (enrdf_load_stackoverflow) |
FR (1) | FR651747A (enrdf_load_stackoverflow) |
NL (1) | NL23164C (enrdf_load_stackoverflow) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1990001878A1 (de) * | 1988-08-30 | 1990-03-08 | Hanspeter Baldauf | Stabilitätshilfe bei einem labilen objekt, insbesondere lebensmittel |
-
0
- BE BE351851D patent/BE351851A/fr unknown
- NL NL23164D patent/NL23164C/xx active
-
1928
- 1928-03-24 FR FR651747D patent/FR651747A/fr not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1990001878A1 (de) * | 1988-08-30 | 1990-03-08 | Hanspeter Baldauf | Stabilitätshilfe bei einem labilen objekt, insbesondere lebensmittel |
CH675814A5 (enrdf_load_stackoverflow) * | 1988-08-30 | 1990-11-15 | Hanspeter Baldauf |
Also Published As
Publication number | Publication date |
---|---|
FR651747A (fr) | 1929-02-27 |
NL23164C (enrdf_load_stackoverflow) |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US3940500A (en) | Flavoring seafood with S-methyl methionine salt | |
CN104839757A (zh) | 一种海鲜肠的制作方法 | |
BE351851A (enrdf_load_stackoverflow) | ||
US1366509A (en) | Bait for luring animals and the like | |
CN103120319A (zh) | 一种风味板鸭的制作方法 | |
RU2202922C1 (ru) | Способ производства пресервов в желейной заливке | |
EP0217368A2 (en) | Flavor impregnated popcorn | |
CN114403374A (zh) | 一种南京风味香肠的制备方法 | |
JPH0638674A (ja) | スモークサーモンの製造方法 | |
DE69008393D1 (de) | Brotaufstrich mit Butter und Verfahren zu seiner Herstellung. | |
US2019756A (en) | Process of preventing pockmarking of dressed poultry | |
US1502905A (en) | Compound for curing and coloring meats | |
JP3019726B2 (ja) | 魚節の製造方法 | |
JPH0638673A (ja) | ハマチの燻製品の製造方法 | |
JPS5871873A (ja) | 貝柱風練製品の製造法 | |
US1485823A (en) | Means and method of preserving fish | |
JP3548723B2 (ja) | 唐揚げ用原料イカの調製方法及びこの方法によって調製された唐揚げ用原料イカ | |
US1643950A (en) | Food composition | |
Gedney | Food at Fort Clatsop in 1805-1806 | |
JPS6019482A (ja) | 味付ワカメの製法 | |
JPH0413970B2 (enrdf_load_stackoverflow) | ||
US848210A (en) | Process of treating citron-peel. | |
JP2876501B2 (ja) | 数の子の風味改善方法 | |
JP3193877B2 (ja) | 液体調味料およびその製造方法 | |
NO136172B (enrdf_load_stackoverflow) |