US3255021A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of preparing frozen seafood
Assignee: Primary Products Ingredients Americas LLC
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Filing: 1963-05-28
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Granted: 1966-06-07
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Expires: 1983-05-28
Abstract
No abstract record available.
Inventors
- 👤 Roland D Earle
- 👤 Clayton E Snyder
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 03:19
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/10; A23B4/06; A23B4/08; A23P; A23P20/00; A23P20/10; A23P20/105
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
171 words
A METHOD FOR PREPARING FROZEN SEAFOOD WHICH IS RESISTANT TO DETERIORATION WHICH COMPRISES DEACTIVATING THE MICROORGANISMS AND ENZYNES IN THE SEAFOOD, IMMERSING THE DEACTIVATED SEAFOOD IN A FLOWABLE AQUEOUS DISPERSION TO FORM A COATING ON THE SEAFOOD, THE SAID DISPERSION CONTAINING ON A DRY SUBSTANCE BASIS FROM ABOUT 10 TO ABOUT 40% BY WEIGHT BASED ON THE WEIGHT OF THE DISPERSION OF A STARCH-WATER-SOLUBLE ALGIN GUM MIXTURE, THE SAID MIXTURE CONTAINING ON A DRY SUBSTANCE BASIS FROM ABOUT 85 TO ABOUT 95% BY WEIGHT EDIBLE STARCH AND CORRESPONDINGLY FROM ABOUT 2 TO ABOUT 15% BY WEIGHT WATER-SOLUBLE ALGIN GUM, REMOVING THE SEAFOOD FROM THE FLOWABLE AQUEOUS DISPERSION, IMMERSING THE SEAFOOD IN AN AQUEOUS GELLING SOLUTION CONTAINING A WATER-SOLUBLE SOURCE OF CALCIUM ION TO GEL THE COATING ON THE SEAFOOD, THE TIME OF IMMERSION AND THE CONCENTRATION OF THE CALCIUM IN THE SOLUTION BEING SUCH THAT THE COATING IS FIRMLY GELLED BUT A BITTER TASTE IS NOT IMPARTED TO THE SEAFOOD, REMOVING THE SEAFOOD FROM THE SAID SOLUTION AND FREEZING THE SEAFOOD.
Claim 2
Independent Claim
171 words
A METHOD FOR PREPARING FROZEN SEAFOOD WHICH IS RESISTANT TO DETERIORATION WHICH COMPRISES DEACTIVATING THE MICROORGANISMS AND ENZYNES IN THE SEAFOOD, IMMERSING THE DEACTIVATED SEAFOOD IN A FLOWABLE AQUEOUS DISPERSION TO FORM A COATING ON THE SEAFOOD, THE SAID DISPERSION CONTAINING ON A DRY SUBSTANCE BASIS FROM ABOUT 10 TO ABOUT 40% BY WEIGHT BASED ON THE WEIGHT OF THE DISPERSION OF A STARCH-WATER-SOLUBLE ALGIN GUM MIXTURE, THE SAID MIXTURE CONTAINING ON A DRY SUBSTANCE BASIS FROM ABOUT 85 TO ABOUT 95% BY WEIGHT EDIBLE STARCH AND CORRESPONDINGLY FROM ABOUT 2 TO ABOUT 15% BY WEIGHT WATER-SOLUBLE ALGIN GUM, REMOVING THE SEAFOOD FROM THE FLOWABLE AQUEOUS DISPERSION, IMMERSING THE SEAFOOD IN AN AQUEOUS GELLING SOLUTION CONTAINING A WATER-SOLUBLE SOURCE OF CALCIUM ION TO GEL THE COATING ON THE SEAFOOD, THE TIME OF IMMERSION AND THE CONCENTRATION OF THE CALCIUM IN THE SOLUTION BEING SUCH THAT THE COATING IS FIRMLY GELLED BUT A BITTER TASTE IS NOT IMPARTED TO THE SEAFOOD, REMOVING THE SEAFOOD FROM THE SAID SOLUTION AND FREEZING THE SEAFOOD.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1969-06-06 | 1969-12-06 | 1970-06-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-06-06 | 1973-12-06 | 1974-06-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-06-06 | 1977-12-06 | 1978-06-07 | $7700.00 | Window Closed / Lapsed |