ES282863A1 - Un procedimiento para preparar un producto cárnico deshidratado - Google Patents
Un procedimiento para preparar un producto cárnico deshidratadoInfo
- Publication number
- ES282863A1 ES282863A1 ES282863A ES282863A ES282863A1 ES 282863 A1 ES282863 A1 ES 282863A1 ES 282863 A ES282863 A ES 282863A ES 282863 A ES282863 A ES 282863A ES 282863 A1 ES282863 A1 ES 282863A1
- Authority
- ES
- Spain
- Prior art keywords
- translation
- preparing
- machine
- dehydrated
- legally binding
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US15547361A | 1961-11-28 | 1961-11-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES282863A1 true ES282863A1 (es) | 1963-07-01 |
Family
ID=22555578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES282863A Expired ES282863A1 (es) | 1961-11-28 | 1962-11-27 | Un procedimiento para preparar un producto cárnico deshidratado |
Country Status (8)
| Country | Link |
|---|---|
| AT (1) | AT247125B (nl) |
| BE (1) | BE625312A (nl) |
| CH (1) | CH435953A (nl) |
| DE (1) | DE1517126B2 (nl) |
| ES (1) | ES282863A1 (nl) |
| GB (1) | GB992759A (nl) |
| NL (1) | NL286043A (nl) |
| SE (1) | SE307498B (nl) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8420946D0 (en) * | 1984-08-17 | 1984-09-19 | Unilever Plc | Meat product |
| US20200205450A1 (en) * | 2017-08-25 | 2020-07-02 | Cargill, Incorporated | Method of making value egg products |
-
1962
- 1962-11-26 DE DE19621517126 patent/DE1517126B2/de active Pending
- 1962-11-26 BE BE625312A patent/BE625312A/fr unknown
- 1962-11-26 SE SE12686/62A patent/SE307498B/xx unknown
- 1962-11-26 GB GB44605/62A patent/GB992759A/en not_active Expired
- 1962-11-27 ES ES282863A patent/ES282863A1/es not_active Expired
- 1962-11-27 AT AT929262A patent/AT247125B/de active
- 1962-11-28 NL NL286043D patent/NL286043A/nl unknown
- 1962-11-28 CH CH1402462A patent/CH435953A/de unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE1517126A1 (de) | 1969-08-28 |
| CH435953A (de) | 1967-05-15 |
| AT247125B (de) | 1966-05-25 |
| GB992759A (en) | 1965-05-19 |
| SE307498B (nl) | 1969-01-07 |
| BE625312A (nl) | 1963-05-27 |
| NL286043A (nl) | 1965-02-10 |
| DE1517126B2 (de) | 1971-11-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES324014A1 (es) | Procedimiento de preparacion de composiciones saboreadoras. | |
| ES295231A1 (es) | Procedimiento para el curado y vulcanización por el calor de un copolímero de etileno - propileno | |
| ES418397A1 (es) | Procedimiento de preparacion de un producto lacteo. | |
| ES422966A1 (es) | Un metodo para inactivar un virus. | |
| ES282863A1 (es) | Un procedimiento para preparar un producto cárnico deshidratado | |
| GB1019089A (en) | Method for producing blood meal and device therefor | |
| ES310254A1 (es) | Procedimiento de produccion de alimentos deshidratados. | |
| ES326351A1 (es) | Un procedimiento para pirolizar un copolimero de etileno y un ester de vinilo. | |
| ES283295A1 (es) | Procedimiento para preparar 1,4-bis-(ciclopentadienil)-buteno-2-dimero | |
| ES412195A1 (es) | Procedimiento para la produccion de un material mejorado a-decuado para mezclas de fumar. | |
| ES367253A1 (es) | Procedimiento de preparacion de un producto de tomate seca-do. | |
| ES295434A1 (es) | Procedimiento para la preparación de un pienso mejorado para animales | |
| ES283985A1 (es) | Un procedimiento para la preparación de antitromboplastinas fosfolípidas | |
| ES259224A3 (es) | Procedimiento y dispositivo para el moldeo de hojas de material plastico | |
| ES330614A1 (es) | Un procedimiento para fabricar un producto lacteo. | |
| ES274565A1 (es) | Procedimiento de fabricaciën de caldos concentrados | |
| ES277014A1 (es) | Un procedimiento para la vulcanización de polímeros sustancialmente saturados | |
| ES258515A3 (es) | Procedimiento de obtenciën de patatas trituradas, deshidratadas | |
| ES286044A1 (es) | Procedimiento de obtención de bases orgánicas | |
| ES306800A1 (es) | Procedimiento para la preparacion de pasta resinosa. | |
| ES234829A1 (es) | Un procedimiento de preparaciën de arroz precocido | |
| ES319005A1 (es) | Un procedimiento para hidrodesalcohilar un compuesto aromatico alcohilado | |
| ES305201A3 (es) | Procedimiento para la fabricaciën de goma de borrar de resina de vinilo | |
| ES393668A3 (es) | Un metodo para preparar productos de yema de huevo. | |
| ES281721A1 (es) | Procedimiento para la obtencion de materiales fibrosos con un elevado contenido en materiales sintéticos termoplasticos |