| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_740a18bf983c93aa6ef01646391b2d8a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-04 |
| filingDate |
1980-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59c5fca95567fb00f75c62b694d515dd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f0dfef75f289f6ff62cc39f9bd92e64f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a35886152db5266a4b315e3ce6cdcfbb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_314c3454b1b0b756ab0eb01045bd710b |
| publicationDate |
1981-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
DD-150337-A5 |
| titleOfInvention |
METHOD FOR SEPARATING FAT, PIGMENTS AND FENCED FISH MATERIAL |
| abstract |
The method is used to produce a fat and the like free fish mass. The object of the invention is to enable an advanced production of fish raw material foods currently used only for the production of fishmeal and fish oil. The invention has for its object to design the method soz that the fat content of the fish mass is low. The fish mass should also light, i. be freed from dark pigments of the skin and the abdominal epithelium, and have good functional properties. The process according to the invention is characterized in that rich or lean fish raw material is kept in a dry environment in which the Ph value is set at 3 to 5, preferably 4, and the temperature at 20 to 50 ° C. To adjust the pH, inorganic or organic acids are used. The fish raw material is kept at the chosen temperature with or without circulation of the liquid above the fish raw material for 5 minutes to 5 hours. The fish meat is then separated from the aqueous solution. |
| priorityDate |
1979-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |