http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-242237-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_91013875b9eb1bdfed275e9b62610267 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_19d852ac22b42bfd7b5ef94a37b66848 |
| filingDate | 1958-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1958-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-242237-A1 |
| titleOfInvention | PROCEDURE FOR THE PREPARATION AND USE OF BLOOD PLASMA FOR THE MANUFACTURE OF SAUSAGES, PRESERVES AND DERIVATIVES. |
| abstract | Procedure for the preparation and use of blood plasma for the manufacture of sausages and derivatives, which consists essentially of fresh blood obtained in slaughterhouses and other places of slaughter of animals, whose blood, collected aseptically and packaged in the proper conditions to prevent microbial action, preferably an appropriate anticoagulant substance is added, such as a 4% sodium citrate solution in the ratio of 1: 5, then proceeding to separate the plasma from the red blood cells by centrifugation or sedimentation, collecting by decanting the resulting liquid, which is then coagulated by means of heat subjecting it to a water bath, an autoclave, a stove or a circulating hot air stream, which results in a gelatinous mass that is then conveniently dried to transform it into a block that is finally ground into powder, which, alone or combined with n harmless coloring pigments are incorporated into the meat of the sausage or preserved, changing to effect such aggregation either by direct dusting or by prior mixing of the desired plasma with a liquid medium, preferably water. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2425696-A1 |
| priorityDate | 1958-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 14.