会员体验
专利管家(专利管理)
工作空间(专利管理)
风险监控(情报监控)
数据分析(专利分析)
侵权分析(诉讼无效)
联系我们
交流群
官方交流:
QQ群: 891211   
微信请扫码    >>>
现在联系顾问~
热词
    • 3. 发明授权
    • Process for preparing fish protein using propanol or butanol
    • 使用丙醇或丁醇制备鱼类蛋白质的方法
    • US3852260A
    • 1974-12-03
    • US32920573
    • 1973-02-02
    • ASTRA NUTRITION AB
    • KNUTSEN TOSTERMAN S
    • A23J1/04
    • A23J1/04Y10S530/857
    • A process for preparing a substantially fat-free, tasteless and odorless protein from fresh fish wherein the fish material after a pretreatment is subjected to extraction for removing fat and taste-producing and odor-producing substances with one or more solvents selected from the group consisting of solvents which can remove or substantially remove fat and taste- and odor-producing substances from fish material, characterized in that the fish in fresh condition after disintegration, boiling, deboning, separation, pressing and partial dewatering to a remaining water content of 12-20 percent by weight whereby bones, stick water and certain fats are removed, is mixed with the same kind of solvent which will be used in the subsequent aforementioned extraction process, and in an amount of 10-30 percent, preferably 15-25 percent by weight calculated on the amount of water retained in the material.
    • 从新鲜鱼制备基本上无脂肪,无味和无味的蛋白质的方法,其中预处理后的鱼类材料用一种或多种选自以下的溶剂进行提取以除去脂肪和味道产生和产生气味的物质: 可以从鱼类材料中去除或基本上除去脂肪和味道和气味产生物质的溶剂,其特征在于,在分解,沸腾,剔骨,分离,压制和部分脱水后的新鲜条件下的鱼至12- 20重量%,由此除去骨头,粘性水和某些脂肪,与将在以后提取过程中使用的相同种类的溶剂混合,并且以10-30%,优选15-25%的量与 根据材料中保留的水量计算重量。
    • 7. 发明专利
    • OA04394A
    • 1980-02-15
    • OA54821
    • 1973-02-02
    • ASTRA NUTRITION AB
    • A23J1/04
    • A process for preparing a substantially fat-free, tasteless and odorless protein from fresh fish wherein the fish material after a pretreatment is subjected to extraction for removing fat and taste-producing and odor-producing substances with one or more solvents selected from the group consisting of solvents which can remove or substantially remove fat and taste- and odor-producing substances from fish material, characterized in that the fish in fresh condition after disintegration, boiling, deboning, separation, pressing and partial dewatering to a remaining water content of 12-20 percent by weight whereby bones, stick water and certain fats are removed, is mixed with the same kind of solvent which will be used in the subsequent aforementioned extraction process, and in an amount of 10-30 percent, preferably 15-25 percent by weight calculated on the amount of water retained in the material.