METHOD OF COOLING AND PRESERVING FISH AND SEAFOOD
FIELD: food products.SUBSTANCE: method provides for the use of ice as a cooling medium made of 1.5-4.5% aqueous solution of chitosan and sodium alginate taken in the ratio 3-1:1-3.EFFECT: method ensures the preservation of the native properties and nutritional value of the raw material for a long st...
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| creator | Poleshchuk Denis Vladimirovich Surovtseva Elena Viktorovna Maksimova Svetlana Nikolaevna Ponomarenko Svetlana Yurevna Kim Andrej Georgievich Fedoseeva Elena Vladimirovna |
| description | FIELD: food products.SUBSTANCE: method provides for the use of ice as a cooling medium made of 1.5-4.5% aqueous solution of chitosan and sodium alginate taken in the ratio 3-1:1-3.EFFECT: method ensures the preservation of the native properties and nutritional value of the raw material for a long storage period.1 cl, 2 tbl, 3 ex, 2 dwg
Способ предусматривает использование в качестве охлаждающей среды льда, изготовленного из 1,5-4,5% водного раствора хитозана и альгината натрия, взятых в соотношении 3-1:1-3. Способ обеспечивает сохранение нативных свойств и пищевой ценности сырья при продолжительном периоде хранения. 2 табл., 3 пр., 2 ил. |
| format | Patent |
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Способ предусматривает использование в качестве охлаждающей среды льда, изготовленного из 1,5-4,5% водного раствора хитозана и альгината натрия, взятых в соотношении 3-1:1-3. Способ обеспечивает сохранение нативных свойств и пищевой ценности сырья при продолжительном периоде хранения. 2 табл., 3 пр., 2 ил.</description><language>eng ; rus</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</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=20180416&DB=EPODOC&CC=RU&NR=2650532C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180416&DB=EPODOC&CC=RU&NR=2650532C2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Poleshchuk Denis Vladimirovich</creatorcontrib><creatorcontrib>Surovtseva Elena Viktorovna</creatorcontrib><creatorcontrib>Maksimova Svetlana Nikolaevna</creatorcontrib><creatorcontrib>Ponomarenko Svetlana Yurevna</creatorcontrib><creatorcontrib>Kim Andrej Georgievich</creatorcontrib><creatorcontrib>Fedoseeva Elena Vladimirovna</creatorcontrib><title>METHOD OF COOLING AND PRESERVING FISH AND SEAFOOD</title><description>FIELD: food products.SUBSTANCE: method provides for the use of ice as a cooling medium made of 1.5-4.5% aqueous solution of chitosan and sodium alginate taken in the ratio 3-1:1-3.EFFECT: method ensures the preservation of the native properties and nutritional value of the raw material for a long storage period.1 cl, 2 tbl, 3 ex, 2 dwg
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Способ предусматривает использование в качестве охлаждающей среды льда, изготовленного из 1,5-4,5% водного раствора хитозана и альгината натрия, взятых в соотношении 3-1:1-3. Способ обеспечивает сохранение нативных свойств и пищевой ценности сырья при продолжительном периоде хранения. 2 табл., 3 пр., 2 ил.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD OF COOLING AND PRESERVING FISH AND SEAFOOD |
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