BE332542A - - Google Patents
Info
- Publication number
- BE332542A BE332542A BE332542DA BE332542A BE 332542 A BE332542 A BE 332542A BE 332542D A BE332542D A BE 332542DA BE 332542 A BE332542 A BE 332542A
- Authority
- BE
- Belgium
- Prior art keywords
- substances
- action
- description above
- meat
- derivatives
- Prior art date
Links
- 238000000034 method Methods 0.000 claims description 13
- 239000000126 substance Substances 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000020992 canned meat Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 239000002274 desiccant Substances 0.000 claims description 2
- 230000008020 evaporation Effects 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims description 2
- 239000003925 fat Substances 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 235000013594 poultry meat Nutrition 0.000 claims description 2
- 238000011012 sanitization Methods 0.000 claims 1
- 239000000463 material Substances 0.000 description 5
- 239000002671 adjuvant Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE332542A true BE332542A (pm) |
Family
ID=11453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE332542D BE332542A (pm) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE332542A (pm) |
-
0
- BE BE332542D patent/BE332542A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rezaei et al. | Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film | |
| Abd El-Hay | Processing and preparation of fish | |
| Shajil et al. | Recent food preservation techniques employed in the food industry | |
| CN104543621A (zh) | 一种白鲢鱼鱼肉的脱腥保鲜剂及其使用方法 | |
| CN104782740B (zh) | 一种淡水鱼片的保鲜方法 | |
| US7087257B1 (en) | Crustacean seafood process | |
| CN111034783A (zh) | 一种植物抑菌组合液协同超高压处理的臭鳜鱼杀菌方法 | |
| Gupta et al. | Fish Catch: Processing and Preservation | |
| NL2020477B1 (en) | Method for prolonging shelf life of saltwater-stewed goose by means of combining pasteurization with nanometer zinc oxide bacteria inhibition and radio frequency sterilization | |
| BE332542A (pm) | ||
| Ravishankar | Advances in processing and packaging of fish and fishery products | |
| US3468674A (en) | Method of processing fresh meat and fish | |
| US20090226579A1 (en) | Fish and meat curing process | |
| CN103070448A (zh) | 一种椰肉原浆的超高压灭菌保鲜方法 | |
| CN106857790A (zh) | 一种含竹醋液保鲜剂的流化冰保藏鲳鱼的方法 | |
| RU2414134C2 (ru) | Способ обработки и длительного сохранения мясных продуктов без применения холодильной цепи | |
| CN109042854A (zh) | 一种石榴籽的保鲜方法 | |
| JP2022172828A (ja) | 食品保存水溶液の製造方法及び食品保存水溶液 | |
| Antelm et al. | Effects of Vacuum Packaging and Chilling Storage on the Microbiological Changes of the Superheated Steam Dried Sardines | |
| CN86101822A (zh) | 魚的腌干加工方法 | |
| Stopforth | Preservation methods for meat and poultry | |
| US128371A (en) | Improvement in the modes of preserving meats | |
| Saklani et al. | Drying-Induced Changes in Fish and Fishery Products | |
| Rahman | Post-drying aspects for meat and horticultural products | |
| Nasrullah et al. | Conventional and Modern Methods of Preservation of Foods |