http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2017238591-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_45bbbf8e6b4b050d54332b284790eb13 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F11-0778 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F11-0781 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F11-3495 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F11-0715 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F11-0709 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F11-004 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2015-10-14^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66ebca17edc7449e75680ec6b4593d70 |
| publicationDate | 2017-08-24^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2017238591-A1 |
| titleOfInvention | Process for the preparation of a powdered flavoring based on macruran decapod crustaceans, the flavoring product obtained with it and cooking salt flavored with said product |
| abstract | A process for the preparation of a flavoring powder based on macruran decapod crustaceans that comprises a) having macruran decapod crustacean cephalothoraxes kept at no more than about 2 degrees centigrade, b) optionally adding vegetable oil to the cephalothoraxes, c) heat treating the cephalothoraxes using dry heat at a temperature of between about 160 and about 180 degrees centigrades so that the inside reaches approximately 70 degrees centigrade for a period of approximately 2 minutes, d) extracting the hepatopancreas of the cephalothoraxes in liquid form, e) filtering the creamy liquid obtained without pressure, separating the solids present; f) lyophilizing the filtrated product obtained in e); and g) grinding the product obtained by lyophilization to a powder with a particle size from about 5 μm to about 80 μm. The flavoring product obtained by the process described above, where the macruran decapod crustacean cephalothoraxes come from Patagonian shrimps ( Pleoticusmuelleri ), being a powder of between about 5 μm to about 80 μm in particle size, and comprising about 39% protein, which does not include chitin, about 43.0% lipids and about 8.0% ash. Cooking flavored salt which comprises from about 10% w/w to about 15% w/w of the powdered flavoring product obtained by the process described above, mixed with sea salt or salt flakes for culinary use, where the % w/w refer to the final mix. |
| priorityDate | 2014-10-14^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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