ES2128975B1 - PRESERVED FISH COVERED WITH CREAM OR MILK CREAM. - Google Patents
PRESERVED FISH COVERED WITH CREAM OR MILK CREAM.Info
- Publication number
- ES2128975B1 ES2128975B1 ES9700476A ES9700476A ES2128975B1 ES 2128975 B1 ES2128975 B1 ES 2128975B1 ES 9700476 A ES9700476 A ES 9700476A ES 9700476 A ES9700476 A ES 9700476A ES 2128975 B1 ES2128975 B1 ES 2128975B1
- Authority
- ES
- Spain
- Prior art keywords
- cream
- covering
- fish
- today
- organoleptic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Abstract
Utilización de la nata líquida o crema de leche fluida, como medio de cobertura en las conservas de pescado, no usado hasta ahora en España y que sustituye con ventajas bromatológicas y organolépticas a los medios de cobertura tradicionales, pudiendo emplearse pescados hoy depreciados para la conserva, al mejorar notablemente su sabor, olor, textura y aspecto con relación a los medios de cobertura usados hasta ahora. Se consiguen unos caracteres organolépticos y de palatividad muy distintos de los usuales hoy día, haciendo de las conservas de pescado, un verdadero plato preparado. Su utilización en la industria, se realiza por medio de dosificadores adecuados o por dosificadoras al vacío en las líneas de trabajo normales. Resultados similares se consiguen con el yogurt y se pueden mezclar con otros ingredientes y aditivos para realizar toda suerte de platos preparados.Use of liquid cream or fluid milk cream, as a covering medium in canned fish, not used until now in Spain and which substitutes bromatological and organoleptic advantages for traditional covering means, and today depreciated fish can be used for canning , by significantly improving its taste, smell, texture and appearance in relation to the covering media used up to now. Organoleptic and palatability characters are achieved that are very different from the usual ones today, making canned fish a true prepared dish. Its use in the industry is carried out by means of suitable dispensers or by vacuum dispensers in normal working lines. Similar results are achieved with yogurt and can be mixed with other ingredients and additives to make all kinds of prepared dishes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9700476A ES2128975B1 (en) | 1997-02-24 | 1997-02-24 | PRESERVED FISH COVERED WITH CREAM OR MILK CREAM. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9700476A ES2128975B1 (en) | 1997-02-24 | 1997-02-24 | PRESERVED FISH COVERED WITH CREAM OR MILK CREAM. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2128975A1 ES2128975A1 (en) | 1999-05-16 |
| ES2128975B1 true ES2128975B1 (en) | 2000-04-01 |
Family
ID=8298508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES9700476A Expired - Lifetime ES2128975B1 (en) | 1997-02-24 | 1997-02-24 | PRESERVED FISH COVERED WITH CREAM OR MILK CREAM. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2128975B1 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5991852A (en) * | 1982-11-18 | 1984-05-26 | Kiyoshi Nemoto | Coating for frying fish meat |
| CH681268A5 (en) * | 1984-02-21 | 1993-02-26 | Interproduct Ip Ag | |
| JPS6434267A (en) * | 1987-07-28 | 1989-02-03 | Taiyo Fishery Co Ltd | Method for improving meat quality of fish |
-
1997
- 1997-02-24 ES ES9700476A patent/ES2128975B1/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| ES2128975A1 (en) | 1999-05-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 19990516 Kind code of ref document: A1 Effective date: 19990516 |