GB538468A - An improved process for obtaining the flesh of crustaceans, particularly shrimps - Google Patents
An improved process for obtaining the flesh of crustaceans, particularly shrimpsInfo
- Publication number
- GB538468A GB538468A GB6830/40A GB683040A GB538468A GB 538468 A GB538468 A GB 538468A GB 6830/40 A GB6830/40 A GB 6830/40A GB 683040 A GB683040 A GB 683040A GB 538468 A GB538468 A GB 538468A
- Authority
- GB
- United Kingdom
- Prior art keywords
- water
- flesh
- crustaceans
- trituration
- matter
- 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
- 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
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
538,468. Dressing fish; food preparations. HENNING, W. April 16, 1940, Nos. 6830 and 6831. Convention dates, Nov. 12, 1938 and March 4, 1939. [Class 28 (ii) and 49] Shrimps or other crustaceans are boiled in salt water, deprived of part of their water content so that the flesh shrinks away from the shell &c. and triturated. The shell &c. is then separated from the flesh by screening. The deprivation of water may be effected by heating, storing in salt or other waterabsorbing dry substance, or boiling in a concentrated salt solution. Before trituration the crustaceans may be centrifuged to remove adherent water, and frozen to facilitate trituration. The flesh product may be swelled in water to restore its fresh appearance; to the water may be added flavouring matter. The Specification as open to inspection under Sect. 91 states that the trituration may be performed in a revolving screen of the type used for cleaning berries, that the deprivation of water may be effected by centifuging alone or freezing alone, and that the flavouring matter may be meat juices, meat extracts or spices. This subject-matter does not appear in the Specification as accepted.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE538468X | 1938-11-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB538468A true GB538468A (en) | 1941-08-05 |
Family
ID=6558157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB6830/40A Expired GB538468A (en) | 1938-11-12 | 1940-04-16 | An improved process for obtaining the flesh of crustaceans, particularly shrimps |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB538468A (en) |
-
1940
- 1940-04-16 GB GB6830/40A patent/GB538468A/en not_active Expired
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106262011A (en) | A kind of preparation method of Penaeus vannamei meat paste | |
| KR100837438B1 (en) | Method for manufacturing mud snail boiled in soy | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN105831621B (en) | A kind of preparation method of flavor salt egg | |
| CN107259293A (en) | A kind of method that natural is prepared from clam worm | |
| US2297411A (en) | Process of obtaining the meat of crustaceans | |
| GB538468A (en) | An improved process for obtaining the flesh of crustaceans, particularly shrimps | |
| CA1284438C (en) | Method of preparing fish | |
| KR101784323B1 (en) | Manufacturing method of salted fish containing dendropanax and salted fish manufactured by method thereof | |
| CN103222645A (en) | Ham containing Chinese hawthorn leaves and preparation method thereof | |
| CN113243518A (en) | Ginseng slice production process | |
| US2487957A (en) | Method of preparing fish | |
| CN103719928B (en) | Turtle processing method | |
| KR20200005718A (en) | Manufacturing method of canned crab | |
| US1521127A (en) | Process for the preparation of meat powders | |
| LU500392B1 (en) | Flavored cuttlefish meatball and preparation method thereof | |
| KR102384810B1 (en) | Sea squirt preserved in soy sauce and the manufacturing method thereof | |
| USRE16740E (en) | Cobporation ox | |
| JPH05227878A (en) | Production of canned food, bottled food and retort pouch food for fish meat or livestock meat | |
| JPH02142453A (en) | Production of process sardine food production | |
| JPS5886067A (en) | Making method for sugared oyster powder (kaki soboro) | |
| KR20240017178A (en) | Ecklonia cava, damselfish salted fish and its manufacturing method | |
| KR860001349B1 (en) | Method for manufacturing seasoning products using papper fisher and seaweed | |
| CN109090202A (en) | A kind of aquatic product fresh keeping agent | |
| Ramey et al. | An annotated bibliography on mechanically separated finfish and crustacea meats |