Elimination of fish odour in cooking process (using chemicals)

Details Elimination of fish odour in cooking process (using chemicals) Elimination of fish odour in cooking process (using chemicals)

A - Human Necessities

23

L

A23L 1/015 (2006.01) A23L 1/00 (2006.01) A23L 1/053 (2006.01) A23L 1/0532 (2006.01) A23L 1/09 (2006.01) A23L 1/325 (2006.01)

Patent

CA 2104205

ABSTRACT: Fish smell is a nuisance for home cooking, and when ventilation is not adequately it can remain in-door for hours. In this invention, gum tragacanth (tragacanth) has been found to reduce (in some cases) eliminate the smell remarkably. Salts of alginate had also been found to reduce the fish smell to some extent. Tragacanth has number of advantages over salts of alginate. Tragacanth can have a fast dispersion in cold water and shorter time of application which make it an ideal agent in many fish cooking processes. Meanwhile salts of alginate requires hot water to dissolve and the time required to reducing fish odour (smell) is three times longer than that of tragacanth.

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