PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS (preserving foodstuffs in general A23L 3/00; applying food preservatives in packages B65D 81/28)
| Subclass | Title |
|---|---|
| 4/00 | General methods for preserving meat, sausages, fish or fish products |
| 4/005 | General methods for preserving meat, sausages, fish or fish products Preserving by heating |
| 4/01 | General methods for preserving meat, sausages, fish or fish products Preserving by heating by irradiation or electric treatment |
| 4/015 | General methods for preserving meat, sausages, fish or fish products Preserving by irradiation or electric treatment without heating effect |
| 4/02 | General methods for preserving meat, sausages, fish or fish products Preserving by means of inorganic salts (apparatus therefor A23B 4/26, A23B 4/32) |
| 4/023 | General methods for preserving meat, sausages, fish or fish products Preserving by means of inorganic salts (apparatus therefor A23B 4/26, A23B 4/32) by kitchen salt or mixtures thereof with inorganic or organic compounds |
| 4/027 | General methods for preserving meat, sausages, fish or fish products Preserving by means of inorganic salts (apparatus therefor A23B 4/26, A23B 4/32) by inorganic salts other than kitchen salt or mixtures thereof with organic compounds, e.g. biochemical compounds |
| 4/03 | General methods for preserving meat, sausages, fish or fish products Drying; Subsequent reconstitution |
| 4/033 | General methods for preserving meat, sausages, fish or fish products Drying; Subsequent reconstitution with addition of chemicals (A23B 4/037 takes precedence) |
| 4/037 | General methods for preserving meat, sausages, fish or fish products Drying; Subsequent reconstitution Freeze-drying |
| 4/044 | General methods for preserving meat, sausages, fish or fish products Smoking; Smoking devices |
| 4/048 | General methods for preserving meat, sausages, fish or fish products Smoking; Smoking devices with addition of chemicals other than natural smoke |
| 4/052 | General methods for preserving meat, sausages, fish or fish products Smoking; Smoking devices Smoke generators |
| 4/056 | General methods for preserving meat, sausages, fish or fish products Smoking; Smoking devices Smoking combined with irradiation or electric treatment, e.g. electrostatic smoking |
| 4/06 | General methods for preserving meat, sausages, fish or fish products Freezing; Subsequent thawing; Cooling |
| 4/07 | General methods for preserving meat, sausages, fish or fish products Freezing; Subsequent thawing; Cooling Thawing subsequent to freezing |
| 4/08 | General methods for preserving meat, sausages, fish or fish products Freezing; Subsequent thawing; Cooling with addition of chemicals before or during cooling |
| 4/09 | General methods for preserving meat, sausages, fish or fish products Freezing; Subsequent thawing; Cooling with addition of chemicals before or during cooling with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature |
| 4/10 | General methods for preserving meat, sausages, fish or fish products Coating with a protective layer; Compositions or apparatus therefor |
| 4/12 | General methods for preserving meat, sausages, fish or fish products Preserving with acids; Acid fermentation |
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