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Priority to ES232351ApriorityCriticalpatent/ES232351A1/en
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Process for making a fish cream, characterized in that it consists essentially in cooking the so-called "bonito" for a sufficient time so that the cooking is perfect, followed by introducing it in a blender, under whose effects it is left until the cooked bonito it is turned into a cream. Once this has been achieved, a sufficient proportion of cow's butter oil is added, once again to beat it to obtain a homogeneous complete mixture, which is ready for packing and shipping to the market. (Machine-translation by Google Translate, not legally binding)
ES232351A1956-12-071956-12-07Procedure for manufacturing a fish cream (Machine-translation by Google Translate, not legally binding)
ExpiredES232351A1
(en)
Chemical procedure for the preparation of a preparation intended for the conservation of fresh fruits (Machine-translation by Google Translate, not legally binding)
Procedure for the elaboration and obtaining of a liquid food product by myelization of natural milk of animal origin (Machine-translation by Google Translate, not legally binding)
Improvements introduced in the procedure and apparatus for the mechanical manufacture of cheese. (Machine-translation by Google Translate, not legally binding)
Procedure for the preparation of an agent to communicate taste to oleaginous food substances (Machine-translation by Google Translate, not legally binding)
A procedure for obtaining a new paste in semilified mass for the manufacture of "rot cakes" and similar. (Machine-translation by Google Translate, not legally binding)