Method for the preparation of a porous, solid or semisolid food product based on ground fish or meat raw materials
US4560570A · kind A · utility
20Cited by
14References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 22, 1984 |
| Grant date | Dec 24, 1985 |
| Priority date | — |
| Expiry date | May 22, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A porous food product is prepared by mixing sodium alginate and a calcium compound with ground fish or meat, heating the mixture, introducing a pressurized gas and an acid into the mixture, the acid liberating calcium ions from the calcium compound to cause the sodium alginate to form a gel which confers a porous structure on the product, and reducing the pressure to liberate gas and form gas bubbles in the product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.