AR097615A1 - METHOD FOR STERILIZATION AND PRESERVATION OF FOOD PRODUCTS - Google Patents

METHOD FOR STERILIZATION AND PRESERVATION OF FOOD PRODUCTS

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Publication number
AR097615A1
AR097615A1 ARP140103374A ARP140103374A AR097615A1 AR 097615 A1 AR097615 A1 AR 097615A1 AR P140103374 A ARP140103374 A AR P140103374A AR P140103374 A ARP140103374 A AR P140103374A AR 097615 A1 AR097615 A1 AR 097615A1
Authority
AR
Argentina
Prior art keywords
calcium oxide
superheated steam
food product
containing calcium
preservation
Prior art date
Application number
ARP140103374A
Other languages
Spanish (es)
Inventor
Oki Hisaharu
Murata Yukio
Original Assignee
Oki Hisaharu
Sato Chokichi
Murata Yukio
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Oki Hisaharu, Sato Chokichi, Murata Yukio filed Critical Oki Hisaharu
Priority to ARP140103374A priority Critical patent/AR097615A1/en
Publication of AR097615A1 publication Critical patent/AR097615A1/en

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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Los productos alimenticios tales como cereales, vegetales, frutas, mariscos y carnes se pueden esterilizar y desinfectar por un simple procesamiento de corto tiempo para su preservación durante un periodo de tiempo extendido sin recurrir a sustancias nocivas para el cuerpo humano y la prevención de crecimiento de moho. Después de que un producto alimenticio se pone en contacto con vapor sobrecalentado que tiene una temperatura de 250ºC a 620ºC, se añaden polvos que contienen óxido de calcio y se mezclan. El producto alimenticio puede entrar en contacto con vapor sobrecalentado simultáneamente con la adición y la mezcla de los polvos que contienen óxido de calcio. El tiempo de contacto del producto alimenticio con vapor sobrecalentado es preferentemente de 20 segundos a 0,5 segundos. Los polvos que contienen óxido de calcio son preferentemente polvos de óxido de calcio natural obtenidos por cocción de valvas, coral, la capa nacarada, cáscaras de huevo o huesos de animales, peces o aves.Food products such as cereals, vegetables, fruits, shellfish and meats can be sterilized and disinfected by a simple short-term processing for preservation for an extended period of time without resorting to substances harmful to the human body and preventing the growth of mold. After a food product is contacted with superheated steam having a temperature of 250 ° C to 620 ° C, powders containing calcium oxide are added and mixed. The food product may come into contact with superheated steam simultaneously with the addition and mixing of the powders containing calcium oxide. The contact time of the food product with superheated steam is preferably from 20 seconds to 0.5 seconds. Powders containing calcium oxide are preferably natural calcium oxide powders obtained by cooking leaflets, coral, pearly layer, eggshells or bones of animals, fish or birds.

ARP140103374A 2014-09-10 2014-09-10 METHOD FOR STERILIZATION AND PRESERVATION OF FOOD PRODUCTS AR097615A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ARP140103374A AR097615A1 (en) 2014-09-10 2014-09-10 METHOD FOR STERILIZATION AND PRESERVATION OF FOOD PRODUCTS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP140103374A AR097615A1 (en) 2014-09-10 2014-09-10 METHOD FOR STERILIZATION AND PRESERVATION OF FOOD PRODUCTS

Publications (1)

Publication Number Publication Date
AR097615A1 true AR097615A1 (en) 2016-04-06

Family

ID=58698780

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140103374A AR097615A1 (en) 2014-09-10 2014-09-10 METHOD FOR STERILIZATION AND PRESERVATION OF FOOD PRODUCTS

Country Status (1)

Country Link
AR (1) AR097615A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190373928A1 (en) * 2017-01-09 2019-12-12 Cj Cheiljedang Corporation Method for producing meat broth composition
CN112997922A (en) * 2021-03-12 2021-06-22 长沙理工大学 Coral oosperm collection device

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190373928A1 (en) * 2017-01-09 2019-12-12 Cj Cheiljedang Corporation Method for producing meat broth composition
CN112997922A (en) * 2021-03-12 2021-06-22 长沙理工大学 Coral oosperm collection device
CN112997922B (en) * 2021-03-12 2022-10-04 长沙理工大学 Coral oosperm collection device

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