| 摘要 |
1,255,867. Meat extract. K. MATSUKURA. 13 Aug., 1969 [10 May, 1969], No. 40497/69. Heading A2B. A process for preparing a liquid relish from meats comprises the steps of comminuting meat material, mixing with water and papain ferment, preferably together with proteose, stirring for 2¢-3 hours at about 40‹C, cooking under pressure for about 30 minutes, removing fat and undissolved residues, and concentrating the solution. |
