http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070048130-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb5daad9b4f1bf4cf4552dfc15375d37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1023880af10dbe26a57dfb1cb687f92d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f6ac13969097ed8aa915b5630a54d20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8f3a13bbcd5711c7cee97ab45cf48646 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 |
| filingDate | 2004-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7a7173652a60777efc37fb672e36182 |
| publicationDate | 2007-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070048130-A |
| titleOfInvention | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product |
| abstract | It discloses a physical method of preserving the properties of fresh foods, such as color, odor, texture and taste, while preserving the protein and vitamin content of the original food by causing the preservation effect of the seafood or meat food over a long period of months. For fish and shellfish, the method consists of the following steps:n n n Capturing fish and removing intestines, cleaning and washing under hygienic environment;n n n b) maintaining the fish and shellfish under appropriate cooling using ice cubes or suitable cooling equipment;n n n c) cutting said shellfish according to commercial requirements to be satisfied;n n n d) subjecting the fish and shellfish to an initial rapid freezing process reaching about −5 ° C .;n n n e) packaging the food in a special package that is highly impermeable to gas and water vapor, and which is physically resistant and flexible and adaptable;n n n f) treating the packaged food in a "high vacuum" process, wherein "high vacuum" is defined as a 99% vacuum;n n n g) continuing the rapid freezing process to reach about −18 ° C .;n n n h) using a pile-up system to keep the packaged food in a resistant plasticized cardboard box at a low uniform temperature of about −18 ° C .;n n n i) using the processed food; Andn n n j) consuming the processed food by cooking the processed food in a general manner. |
| priorityDate | 2003-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.