PRODUCTOS DE CARNE
La presente invención se refiere a productos de carne procesados loscuales tienen una apariencia, sabor características de rendimiento decocinado altamente deseables. El producto de carne comprende una fase y decarne y una fase acuosa, la cual comprende por lo menos dos agentes degelización. Un prod...
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| creator | AIN TIMOTHY NORTON CHARLES RUPERT T. BROWN PAUL JANIS BAUMANIS JEFFREY UNDERDOWN |
| description | La presente invención se refiere a productos de carne procesados loscuales tienen una apariencia, sabor características de rendimiento decocinado altamente deseables. El producto de carne comprende una fase y decarne y una fase acuosa, la cual comprende por lo menos dos agentes degelización. Un producto de carne que comprende una fase de carne y unafase acuosa la fase acuosa comprende por lo menos dos agentes para hacergelación cada uno teniendo una temperatura de fundido de la gel de cuandomenos 40°C.
A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40 DEG C. |
| format | Patent |
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A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40 DEG C.</description><edition>5</edition><language>spa</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1995</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=19950131&DB=EPODOC&CC=MX&NR=9306947A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19950131&DB=EPODOC&CC=MX&NR=9306947A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>AIN TIMOTHY NORTON</creatorcontrib><creatorcontrib>CHARLES RUPERT T. BROWN</creatorcontrib><creatorcontrib>PAUL JANIS BAUMANIS</creatorcontrib><creatorcontrib>JEFFREY UNDERDOWN</creatorcontrib><title>PRODUCTOS DE CARNE</title><description>La presente invención se refiere a productos de carne procesados loscuales tienen una apariencia, sabor características de rendimiento decocinado altamente deseables. El producto de carne comprende una fase y decarne y una fase acuosa, la cual comprende por lo menos dos agentes degelización. Un producto de carne que comprende una fase de carne y unafase acuosa la fase acuosa comprende por lo menos dos agentes para hacergelación cada uno teniendo una temperatura de fundido de la gel de cuandomenos 40°C.
A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40 DEG C.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1995</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBAKCPJ3CXUO8Q9WcHFVcHYM8nPlYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxvhGWxgZmlibmjsaEVQAAyZodXg</recordid><startdate>19950131</startdate><enddate>19950131</enddate><creator>AIN TIMOTHY NORTON</creator><creator>CHARLES RUPERT T. BROWN</creator><creator>PAUL JANIS BAUMANIS</creator><creator>JEFFREY UNDERDOWN</creator><scope>EVB</scope></search><sort><creationdate>19950131</creationdate><title>PRODUCTOS DE CARNE</title><author>AIN TIMOTHY NORTON ; CHARLES RUPERT T. BROWN ; PAUL JANIS BAUMANIS ; JEFFREY UNDERDOWN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX9306947A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>1995</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>AIN TIMOTHY NORTON</creatorcontrib><creatorcontrib>CHARLES RUPERT T. BROWN</creatorcontrib><creatorcontrib>PAUL JANIS BAUMANIS</creatorcontrib><creatorcontrib>JEFFREY UNDERDOWN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>AIN TIMOTHY NORTON</au><au>CHARLES RUPERT T. BROWN</au><au>PAUL JANIS BAUMANIS</au><au>JEFFREY UNDERDOWN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTOS DE CARNE</title><date>1995-01-31</date><risdate>1995</risdate><abstract>La presente invención se refiere a productos de carne procesados loscuales tienen una apariencia, sabor características de rendimiento decocinado altamente deseables. El producto de carne comprende una fase y decarne y una fase acuosa, la cual comprende por lo menos dos agentes degelización. Un producto de carne que comprende una fase de carne y unafase acuosa la fase acuosa comprende por lo menos dos agentes para hacergelación cada uno teniendo una temperatura de fundido de la gel de cuandomenos 40°C.
A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40 DEG C.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PRODUCTOS DE CARNE |
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