| 摘要 |
To: Commissioner of Patents Consumer and Corporate Affairs Canada 50 Victoria street Place du Portage, Phase I Hull, Quebec, K1A 0C9 FORMAL APPLICATION FOR PATENT There is always the release of some odeur during the fish cooking process, especially when one tries to frying fish. In a confined space or in the kitchen of inadequate ventilation, the fish odeur is more noticable. In this invention, fish obtained in the market either in the form of fresh or frozen was treated with a solution (described in specification section); and then cooked in the normal ways such as frying, steaming, baking... This odeur was eliminated between 85-95% compared with the control (untreated fish). Rating wasdone based on frying fish since by frying, very strong odeur was released from untreated fish. The advantages of this invention can be listed as: - With 5-15% of odeur is still released from fish tissue during cooking (treatedfish), odeur is not strong enough to embedded in clothing or body of the cook. - Taste of treated fish is better and more crispy than the one untreated. - The eaters do not feel a fish smell in their mouth after eating treated fish. |
