http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210097125-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0fe3bf00270f7ca22f5fd795c0687bff |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-81 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-027 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30 |
| filingDate | 2019-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e6061a816eb29125dee47b78f3c7f60 |
| publicationDate | 2021-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210097125-A |
| titleOfInvention | A process for the production of caviar or a caviar-like product from live, mature eggs of fish or crustaceans, and such products |
| abstract | The production of caviar from live sturgeon and the production of caviar-like products from live fish or live crustaceans is particularly sustainable and also very economically efficient. In the prior art, live mature eggs are treated with calcium cations to enzymatically form a structurally solidified eggshell. In the method according to the invention, live mature eggs having three or more layers in the eggshell in the case of fish and crustaceans are contacted in a solution of potassium cations with deionized water in a potassium exposure step, wherein the potassium cation concentration and water temperature are detrimental to the living eggs. does not affect Eggs form a new stabilizing layer (SS) in the eggshell by inhibiting electrical depolarization. It is elastic and provides new textures and behaviors for further use in caviar or caviar-like products. The technical aid used, potassium cation, is not present in the final product. Supplemental treatment with calcium cations is possible. The products that can be produced with the invention have a particularly long shelf life and can be frozen without loss of quality. |
| priorityDate | 2018-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.