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.)
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Hermanos Rodriguez Gomez SA HERMASA
Original Assignee
Hermanos Rodriguez Gomez SA HERMASA
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Filing date
Publication date
Application filed by Hermanos Rodriguez Gomez SA HERMASAfiledCriticalHermanos Rodriguez Gomez SA HERMASA
Priority to ES530520ApriorityCriticalpatent/ES8501211A1/en
Publication of ES530520A0publicationCriticalpatent/ES530520A0/en
Publication of ES8501211A1publicationCriticalpatent/ES8501211A1/en
Process comprises injection of steam and air release in the boiler containing the prepared fish, to give a work temperature of 65-70 degrees C. After 60-90 minutes treatment the fat is removed in solid form by injection of water or brine. - Vacuum is generated after discharge of the water (brine), and then air is introduced for 45-60 minutes, to reach atmospheric pressure.
ES530520A1984-03-121984-03-12Direct steam boiling of fish with vacuum drying
ExpiredES8501211A1
(en)