Production of frozen surimi
CA 1290610 C · Owner: Ueno Seiyaku Kabushiki Kaisha · Inventors: Ueno, Ryuzo; Fujita, Yatsuka
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention provides a method of producing frozen surimi, from a surimi (minced fish meat containing additives) and kamaboko (fish cake), having excellent elasticity with softness and whiteness. In the present invention water containing water soluble calcium or magnesium salts is used as washing water for minced fish meat, and surface active agents and/or fatty compounds are added to the dehydrated minced fish meat,
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 October 15, 1991. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended October 15, 2008.
- 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.