EP 1022961 A1 20000802 - METHOD FOR PREPARATION OF SAUCE BASE
Title (en)
METHOD FOR PREPARATION OF SAUCE BASE
Title (de)
VERFAHREN ZUR HERSTELLUNG EINER SOSSEZUSAMMENSETZUNG
Title (fr)
PROCEDE DE PREPARATION D'UNE BASE POUR SAUCE
Publication
Application
Priority
- FI 9700526 W 19970905
- FI 963520 A 19960906
Abstract (en)
[origin: WO9809539A1] A method for the preparation of a clear fish sauce base, in such a way that red-meat fish, such as salmon or rainbow trout, or shellfish and vegetables are used in the preparation. According to the preparation method, raw materials are cooked in water, strained, separated to separate the fat, cooled and strained by multi-stage pressure filtration or ultrafiltration equipment to obtain the required smoothness and clarity. The sauce base obtained is concentrated, sterilised and packed aseptically.
IPC 1-7
IPC 8 full level
A23L 17/20 (2016.01); A23L 23/00 (2016.01)
CPC (source: EP)
A23L 17/20 (2016.07); A23L 23/00 (2016.07)
Citation (search report)
See references of WO 9809539A1
Designated contracting state (EPC)
BE DE DK ES FI FR GB NL SE
DOCDB simple family (publication)
WO 9809539 A1 19980312; AU 4210797 A 19980326; EP 1022961 A1 20000802; FI 104691 B 20000331; FI 963520 A0 19960906; FI 963520 A 19980307; NO 991104 D0 19990305; NO 991104 L 19990506
DOCDB simple family (application)
FI 9700526 W 19970905; AU 4210797 A 19970905; EP 97940176 A 19970905; FI 963520 A 19960906; NO 991104 A 19990305