http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DD-275180-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6883f3399a85eee9c8738bf9c63ea9ee |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1988-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fde56921c76b36da12761df807e02d3f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26f87001765e3d8fb8ef9f953b21dab2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c896a3659702796131f4e7bbad8b614 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a80afcf68cbea1391c7c21feeaa86e60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e07415b77f532c903cf921f71ea6be2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8887ebaa27b34e150a14d1f6cdbff4d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cea5ebedcfedfa3577c598cbbe71f7a7 |
| publicationDate | 1990-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DD-275180-A1 |
| titleOfInvention | METHOD FOR PRODUCING DIETICALLY EFFECTIVE FISH PRODUCTS |
| abstract | The invention relates to a method for producing diaetetisch effective fish products in the form of reserves and canned fish, which are characterized by a high quotient of essential n3- to n6-polyene fatty acids at the same time high content of total lipids and polyene fatty acids. The method is characterized in that lipid- and polyenfatty acid-rich maritime or limnic fish species, preferably seston-eating cyprinid species of the species Silberkarpfen - Hypophthalmichthys molitrix - and Marmor carp - Aristichthys nobilis - with high specific polyene fatty acid quotient Q% EicosapentaensaeureDocosahexaensaeure% linoleic acid% Arachidonsaeure1, 0ggf. after pre-frosting, a microbial-enzymatic preparation and chemical preservation with the addition of oxidation inhibitors and maturation accelerators are subjected, and then the so enzymatically pretreated raw materials with the addition of tocopherol-rich vegetable oils, tocopherol-enriched fish oils or their processed products in the form of dips, remoulades or mayonnaises and thickeners or gelling agents , preferably based on protein or polysaccharides and flavoring ingredients, preferably of spices or vegetable products, possibly also fat-soluble vitamins, are thermally preserved. The invention can be used in the fish processing industry. |
| priorityDate | 1988-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.