Low-temperature, high-pressure processing method for fish meat and/or fish-mixed paste product
CA 2328971 A1 · Owner: Hokurei Co. Ltd. · Inventors: Oshima, Hiroshi; Tanaka, Shu; Chiiro, Izumi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A high-pressure processing method capable of producing fish meat and/or fishmixed paste product enhanced in sterilizing power mouth feeling and flavor by , a comparatively low-pressure-range processing. A low-temperature high-, pressure processing method for fish meat and/or fish-mixed paste product capable of high-pressure-processing, at low temperatures and in a frozen condition, fish meat and/or fish-mixed paste product after dehydrated or frozen fish meat and/or fish-mixed paste product obtained by freezing fish meat not dehydrated. The above method can produce fish meat and/or fish-mixed paste product which are sufficiently sterilized and excellent in preserving ability and has a …
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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 21, 2000. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended February 21, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 21, 2022.
- 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.