| 摘要 |
1,155,047. Preparing fishflour. A. SALOMON. 19 Sept., 1966 [22 Sept., 1965], No. 41733/66 Heading A2B. A process of making fishflour which is free of bacteria and disagreeable smelling and tasting substances and which is suitable for animal or human consumption comprises mixing fish or a fish product with water and an oxygen-generating substance (e.g. hydrogen peroxide or sodium perbarate), heating the slurry to a temperature up to that of its boiling point, removing water from the slurry and drying and pulverising the resultant mass. The fish may have fat removed before being treated with the oxygen-generating substance. The fish product may be fishflour. |
