鱼制品脱腥方法专利分析

Patent Analysis of Fish Product Deodorization Method

鱼腥味是鱼制品生产和消费中较大的阻碍,凡涉及鱼类制品的制备时通常都需要进行脱腥处理。现有技术中脱腥方法主要可分为物理法、化学法、生物法等,每个大类下又包括多种技术手段。通过对专利申请趋势、专利分布、主要技术分支、技术发展路线、重要专利技术分析等方面对鱼制品脱腥技术进行梳理和概括总结,对今后相关领域的审查工作能够起到一定的指导作用。

Fishy smell is a major obstacle in the production and consumption of fish products. Any preparation involving fish products usually requires deodorizing treatment. The deodorization methods in the prior art can be mainly divided into physical methods, chemical methods, biological methods etc., and each category includes a variety of technical means. By sorting out and summarizing the patent application trends, patent distribution, main technology branches, technology development routes, and analysis of important patent technologies or fish product deodorization, it can play a guiding role in future examinations in related fields.