http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1263389-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_043035626f70353ac0a4c9a1ffcd2c1b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-10 |
| filingDate | 1969-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1972-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1263389-A |
| titleOfInvention | Process for treating the meat of warm-blooded animals |
| abstract | 1,263,389. Coating and flavouring meat. HAARMANN & REIMER G.m.b.H. 12 May, 1969 [10 May, 1968], No. 24070/69. Headings A2B, A2E and A2U. Fresh meat of warm-blooded animals is coated with a mixture of glycerides of paraffinic and/or olefinic carboxylic acids with from 8 to 22 C atoms, the mixture comprising from 2% to 30% by weight of one or more monoglycerides and from 98% to 70% by weight of one or more diglycerides and/or triglycerides. The glycerides may be derived from aliphatic carboxylic acids free of acetylenic unsaturation. Preferred glycerides are those of naturally occurring unbranched carboxylic acids such as the uniform and/or mixed glycerine esters of caprylic, caproic, myristic, palmitic, stearic, arachic, oleic, linolic, linoleic and erucic acids. Examples of suitable triglycerides are peanut oil, rape oil and a mixture of olive and rape oils. The coating mixtures, which are gel-like at room temperatures, change to liquid form during application to the meat, which may be by spray or brush, and then revert to a gel-like paste, forming a firmly adhering, coherent film. The mixtures may be used with solvents consisting of liquid glycerides of naturally occurring carboxylic acids with from 2 to 6 C atoms. Spraying may be effected from an aerosol container or by a two-component nozzle using compressed gases such as air, nitrogen, carbon dioxide, nitrous oxide, propane, butane, fluorinated hydrocarbons as propellents. The mixtures may contain digestive additives such as proteins, e.g. papain, ficin and bromelin; carbohydrates, e.g. monosaccharides such as glucose, galactose and ribose; and natural aromatising agents and flavourings such as extracts and distillates from natural herbs and spices, and salts of glutamic acid and ribonucleic acids. Pieces of meat such as rump steak, pork cutlet, veal steak, whole chicken coated with the mixture may be fried without the use of further fat. Pieces of coated meat may be partly cooked and stored under deep freeze conditions. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6764708-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2135331-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1245160-A1 |
| priorityDate | 1968-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.