http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-PA01012768-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c9b4e929dd7f8ba97d6c4db3e749cbcc |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2001-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3b90238c3f1c62288221c54148ceff5 |
| publicationDate | 2003-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-PA01012768-A |
| titleOfInvention | PROCESS TO PRODUCE FISH FOOD OF HIGH NUTRITIVE VALUE FOR HUMAN CONSUMPTION AND USE TO MANUFACTURE SWEET GOLOSINES AND SALTS. |
| abstract | Process to prepare first quality fishmeal that is characterized in that in a first stage an autoclave is carried out, followed by a second stage of oven drying at an optimum and maximum temperature of 130 degrees Celsius, and a subsequent cooling and crushing obtaining as final product a dry flour stable at normal weather conditions and free of unpleasant odors. The stable flour, light in color, with a high protein content and high digestibility, is dosed and mixed with other flour and bakery supplies to produce sweet or salty breads or cookies. This flour is usable to make enriched bread, sweet and savory sweets, fish-flavored fried foods that start from small-sized fish, or not very commercial with lean and not very fragrant white meat. The use as a substitute for ground bread in meat and fish generates new products in the gastronomy with pleasant flavors. |
| priorityDate | 2001-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 14.