Method for manufacturing a fish sauce and a fish sauce manufactured by the same
US10617138B2 · kind B2 · utility
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8Claims
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Key dates
| Filing date | Nov 28, 2014 |
| Grant date | Apr 14, 2020 |
| Priority date | — |
| Expiry date | Nov 28, 2034 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.