Method of producing smoke-flavoured fish
CA 1111707 A · Owner: Broste Industri A/S · Inventors: Olsen, Carl Z.; Treharne, Timothy J.M.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of producing smoke-flavoured fish is described in which a salt-based smoke flavour composition in powder form is uniformly dispersed, preferably electrostatically, over the surface of cleaned fish particularly, white fish and the coated fish is then cured until the fish has the desired texture. This generally takes up to an hour at 25 - 40°C. The process and intensity of flavour are highly controllable and the resulting fish has been found to retain more of its weight after curing than has been the case with precious smoking methods.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted November 3, 1981. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended November 3, 1998.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.