Processed fish flesh, fish flesh material used the same and method of preparing processed fish flesh
CA 2206490 C · Owner: Katayama, Taro · Inventors: Katayama, Taro; Katayama, Hiroshi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention has, as its object a, processed fish flesh having a high yield and a high nutritious value, showing a powerful heat binding characteristic and a resiliency, having a versatile processing, preventing a denaturation loss capable of, eliminating almost of all flowing-out of drip such as a low molecular nutritious substance and utilizing these features effectively. The processed fish flesh of the present invention has a configuration including salt of 0.2 to 4 weight parts in its dry weight added in a form of solution in 1.5 to 7 mol concentration dissolved in water or drip and alkali agent of 0.1 to 2.7 weight parts in its dry weight added in a form of solution in 0.3 to …
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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
- Filed February 29, 1996 and granted June 19, 2001. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 29, 2016.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 1, 2018.
- 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.