http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2983387-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6fb9b17e91093698188d68c87c703e81 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2011-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b0c7cd3fefaaf61c9cb8e1649de3057 |
| publicationDate | 2013-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | FR-2983387-A1 |
| titleOfInvention | ROCEDE AGGLOMERATION FISH BASE AND RANGE OF PRODUCTS FISH DELICATESS |
| abstract | The invention aims to develop a method of agglomerating ingredients based on fish meat for a range of raw products, in particular a fish sausage, under industrial operating conditions. According to this method, an agglomeration of ingredients based on fish meat comprises at least one lean fish and possibly a fatty fish, previously frozen, and in which there are provided steps of partial thawing (100) and then cutting (210) at a temperature between -5 and 0 ° C and -10 to -5 ° C, respectively; mixing (230) the cut fish or fish with added salt, at least one acidification ferment and at least one sugar in such proportions that the level of salt remains below 3% of the final product; embossing (300), and sealing (400); a steaming step (500) at a temperature between +5 and + 30 ° C with a hygrometry of 60 to 90% for substantially 25 to 75 hours, and a drying step (600) combined with a mass tracking, with hygrometry between 70 and 80% at a temperature between +5 and + 25 ° C for at least 120 hours until a mass loss of at least 34% is achieved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105230765-A |
| priorityDate | 2011-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.