Chemically removing skins from fish - by treating with a hot soln. contg. ammonia and/or alkanolamine(s)

Process comprises treating the fish with an aq. soln. contg 0.2-20%, pref 3-12% of ammonia and/or mono-di-, or trialkanolamine pref mono- or di-ethanolamine, at >50 degrees C, pref about 100 degrees C, for 1 sec to 15 mins, pref 1-5 mins. Compared with the known caustic soda treatment, the above,...

Ausführliche Beschreibung

Bibliographische Detailangaben

1. Verfasser:	JOSEPH SCHAPIRA, FREDERIC WOLTZ, JACQUES SCHILD ET JACQUES RUEL
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BUTCHERING HUMAN NECESSITIES MEAT TREATMENT PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH
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