GB539381A - Improvements in or relating to preparations for use in removing the repellant odoursdeveloped by fish foods in the process of cooking - Google Patents

Improvements in or relating to preparations for use in removing the repellant odoursdeveloped by fish foods in the process of cooking

Info

Publication number
GB539381A
GB539381A GB9734/41A GB973441A GB539381A GB 539381 A GB539381 A GB 539381A GB 9734/41 A GB9734/41 A GB 9734/41A GB 973441 A GB973441 A GB 973441A GB 539381 A GB539381 A GB 539381A
Authority
GB
United Kingdom
Prior art keywords
pulp
preparations
sept
odoursdeveloped
repellant
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
GB9734/41A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB539381A publication Critical patent/GB539381A/en
Expired legal-status Critical Current

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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

539,381. Food preparations. FALTICZEK, F. S. Sept. 14, 1938, No. 9734/41. Convention date, Sept. 27, 1937. Divided out of 539,352. [Class 49] A pulp consisting mainly of apples or other fruit rich in malic acid is prepared by boiling the fruit in water, the boiling being continued to concentrate the mass, which is then strained and allowed to cool and thoroughly settle ; about 10 per cent of concentrated tomato pulp is then added with a small quantity of lemon essence as flavouring ; the mixture is then further concentrated, preferably in a vacuum boiler, and the product charged into containers and sterilized. The pulp is added to the water, oil or fat in which fish is cooked in order to prevent disagreeable odours.
GB9734/41A 1937-09-27 1938-09-14 Improvements in or relating to preparations for use in removing the repellant odoursdeveloped by fish foods in the process of cooking Expired GB539381A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT539381X 1937-09-27

Publications (1)

Publication Number Publication Date
GB539381A true GB539381A (en) 1941-09-08

Family

ID=3676293

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9734/41A Expired GB539381A (en) 1937-09-27 1938-09-14 Improvements in or relating to preparations for use in removing the repellant odoursdeveloped by fish foods in the process of cooking

Country Status (1)

Country Link
GB (1) GB539381A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0797926A1 (en) * 1996-03-27 1997-10-01 Societe Des Produits Nestle S.A. Protein purification
CN111920018A (en) * 2020-08-14 2020-11-13 江西师范大学 Preparation method of instant high-calcium fish sausage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0797926A1 (en) * 1996-03-27 1997-10-01 Societe Des Produits Nestle S.A. Protein purification
CN111920018A (en) * 2020-08-14 2020-11-13 江西师范大学 Preparation method of instant high-calcium fish sausage

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