ATE399465T1 - Verfahren zur herstellung und konservierung von frischen fischprodukte - Google Patents

Verfahren zur herstellung und konservierung von frischen fischprodukte

Info

Publication number
ATE399465T1
ATE399465T1 AT04707546T AT04707546T ATE399465T1 AT E399465 T1 ATE399465 T1 AT E399465T1 AT 04707546 T AT04707546 T AT 04707546T AT 04707546 T AT04707546 T AT 04707546T AT E399465 T1 ATE399465 T1 AT E399465T1
Authority
AT
Austria
Prior art keywords
products
dry
producing
marinade
hours
Prior art date
Application number
AT04707546T
Other languages
English (en)
Inventor
Jean-Marc Tachet
Original Assignee
Jean-Marc Tachet
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 Jean-Marc Tachet filed Critical Jean-Marc Tachet
Application granted granted Critical
Publication of ATE399465T1 publication Critical patent/ATE399465T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
AT04707546T 2003-02-03 2004-02-03 Verfahren zur herstellung und konservierung von frischen fischprodukte ATE399465T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0301207A FR2850533B1 (fr) 2003-02-03 2003-02-03 Procede de preparation pour conservation de produits alimentaires crus issus de la peche

Publications (1)

Publication Number Publication Date
ATE399465T1 true ATE399465T1 (de) 2008-07-15

Family

ID=32696304

Family Applications (1)

Application Number Title Priority Date Filing Date
AT04707546T ATE399465T1 (de) 2003-02-03 2004-02-03 Verfahren zur herstellung und konservierung von frischen fischprodukte

Country Status (9)

Country Link
US (1) US20060240172A1 (de)
EP (1) EP1601252B1 (de)
AT (1) ATE399465T1 (de)
AU (1) AU2004210173B2 (de)
CA (1) CA2514928A1 (de)
DE (1) DE602004014735D1 (de)
FR (1) FR2850533B1 (de)
MA (1) MA27628A1 (de)
WO (1) WO2004068955A2 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2411944B (en) * 2004-03-08 2008-02-27 Derek Reginald Palmer Drying apparatus
RU2506858C1 (ru) * 2013-05-13 2014-02-20 Олег Иванович Квасенков Способ производства консервированного продукта "палтус под майонезом"
RU2506857C1 (ru) * 2013-05-13 2014-02-20 Олег Иванович Квасенков Способ выработки консервированного продукта "палтус под майонезом"
RU2506859C1 (ru) * 2013-05-13 2014-02-20 Олег Иванович Квасенков Способ получения консервов "палтус под майонезом"
FR3029073B1 (fr) * 2014-11-28 2016-12-09 Marc Sandevoir Composition de salaison et procede de preparation d'un produit alimentaire a base de chair animale

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2688556A (en) * 1952-12-06 1954-09-07 Griffith Laboratories Meat-curing process
CA1088806A (en) * 1977-09-01 1980-11-04 Helmut A. Feige Spice mixture
US4552766A (en) * 1982-07-07 1985-11-12 Inno-Tech Developments Ltd. Method of drying and salting fish
US4550026A (en) * 1983-02-15 1985-10-29 Yosuke Akiba Method for preserving food using a preservative gas atmosphere
WO1987002965A1 (en) * 1985-11-14 1987-05-21 Garwood Ltd. Packaging
SU1588351A1 (ru) * 1987-03-24 1990-08-30 Производственно-Техническое Объединение "Севтехрыбпром" Способ получени рыбного продукта из ставриды
FR2656770B3 (fr) * 1990-01-11 1992-05-15 Atelier Etu Realisa Automatism Installation de production automatisee de pieces de poisson.
FR2664794B1 (fr) * 1990-07-20 1994-03-25 Pouillaude Pierre Procede de preparation et de conservation de chair d'animaux aquatiques de mer et d'eau douce, produits obtenus par ce procede, et application en l'etat de ces produits a la consommation.
FR2693351B1 (fr) * 1992-07-10 1994-10-07 Cirad Sar Procédé et dispositif de salage-séchage et de fumage à froid de produits alimentaires carnés.
JPH09206028A (ja) * 1996-02-05 1997-08-12 Himonoya:Kk 魚の加工方法
FR2762191B1 (fr) * 1997-04-16 1999-07-09 Griamer Procede de preparation d'un filet de saumon ou de truite par salage a sec
RU2102892C1 (ru) * 1997-06-25 1998-01-27 Валерий Эдуардович Шклярский Способ приготовления рыбной сушеной подкопченной соломки
ES2129008B1 (es) * 1997-11-04 2000-04-01 Serrano Juan Vicente Aguilar Procedimiento para ahumar pescado.
KR20020047077A (ko) * 2002-05-24 2002-06-21 (유) 제일유통 허브(민트,레몬밤,레몬그라스,바질)옥돔의제조방법.

Also Published As

Publication number Publication date
WO2004068955A2 (fr) 2004-08-19
WO2004068955A3 (fr) 2004-09-16
DE602004014735D1 (de) 2008-08-14
FR2850533B1 (fr) 2007-05-04
AU2004210173A1 (en) 2004-08-19
AU2004210173B2 (en) 2008-04-10
US20060240172A1 (en) 2006-10-26
CA2514928A1 (fr) 2004-08-19
EP1601252A2 (de) 2005-12-07
MA27628A1 (fr) 2005-11-01
EP1601252B1 (de) 2008-07-02
FR2850533A1 (fr) 2004-08-06

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