GB538468A - An improved process for obtaining the flesh of crustaceans, particularly shrimps - Google Patents

An improved process for obtaining the flesh of crustaceans, particularly shrimps

Info

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
Application number
GB6830/40A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WOLFGANG HFNNING
Original Assignee
WOLFGANG HFNNING
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by WOLFGANG HFNNING filed Critical WOLFGANG HFNNING
Publication of GB538468A publication Critical patent/GB538468A/en
Expired legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/04Obtaining 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.
GB6830/40A 1938-11-12 1940-04-16 An improved process for obtaining the flesh of crustaceans, particularly shrimps Expired GB538468A (en)

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)

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