Procédé de préparation de produits carnés congelés
1,163,948. Coated frozen food products. W. R. GRACE & CO. 11 Nov., 1966 [8 Dec., 1965], No. 50717/66. Headings A2B and A2D. Frozen food products are coated by applying (e.g. by dipping or spraying) thereto an edible water-in-oil emulsion, the emulsion being at a temperature of 27-66‹C. The food...
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| creator | A. PINKALLA,HAMILTON D. BAUER,CLIFFORD L. NEUSER,GERALD |
| description | 1,163,948. Coated frozen food products. W. R. GRACE & CO. 11 Nov., 1966 [8 Dec., 1965], No. 50717/66. Headings A2B and A2D. Frozen food products are coated by applying (e.g. by dipping or spraying) thereto an edible water-in-oil emulsion, the emulsion being at a temperature of 27-66‹C. The food products coated may be meat, animal carcases, fish, shrimps, clams, oysters and synthetic meats. The emulsion may contain non-ionic hydrophilic and lipophilic emulsifiers (e.g. monoglycerides), beeswax, candelilla wax, camauba wax, salt, dehydrated onion, dehydrated parsley, pepper, nutmeg, protein hydrolysates and autolysates, sugar, tomato puree, apple juice, sorbic acid, benzonic acid, sodium benzoate and colouring. Fats or oils specified include corn oil, cotton seed oil, safflower seed oil, soybean oil, chicken fat, beef fat and pork fat. |
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Frozen food products are coated by applying (e.g. by dipping or spraying) thereto an edible water-in-oil emulsion, the emulsion being at a temperature of 27-66‹C. The food products coated may be meat, animal carcases, fish, shrimps, clams, oysters and synthetic meats. The emulsion may contain non-ionic hydrophilic and lipophilic emulsifiers (e.g. monoglycerides), beeswax, candelilla wax, camauba wax, salt, dehydrated onion, dehydrated parsley, pepper, nutmeg, protein hydrolysates and autolysates, sugar, tomato puree, apple juice, sorbic acid, benzonic acid, sodium benzoate and colouring. Fats or oils specified include corn oil, cotton seed oil, safflower seed oil, soybean oil, chicken fat, beef fat and pork fat.</description><edition>1</edition><language>fre</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1969</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19690331&DB=EPODOC&CC=CH&NR=470140A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19690331&DB=EPODOC&CC=CH&NR=470140A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>A. 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The emulsion may contain non-ionic hydrophilic and lipophilic emulsifiers (e.g. monoglycerides), beeswax, candelilla wax, camauba wax, salt, dehydrated onion, dehydrated parsley, pepper, nutmeg, protein hydrolysates and autolysates, sugar, tomato puree, apple juice, sorbic acid, benzonic acid, sodium benzoate and colouring. Fats or oils specified include corn oil, cotton seed oil, safflower seed oil, soybean oil, chicken fat, beef fat and pork fat.</abstract><edition>1</edition><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Procédé de préparation de produits carnés congelés |
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