BE365812A - - Google Patents
Info
- Publication number
- BE365812A BE365812A BE365812DA BE365812A BE 365812 A BE365812 A BE 365812A BE 365812D A BE365812D A BE 365812DA BE 365812 A BE365812 A BE 365812A
- Authority
- BE
- Belgium
- Prior art keywords
- solution
- fish
- meat
- borax
- whale
- Prior art date
Links
- 239000000243 solution Substances 0.000 description 24
- 235000019688 fish Nutrition 0.000 description 17
- 241000251468 Actinopterygii Species 0.000 description 16
- 235000013372 meat Nutrition 0.000 description 13
- 239000000463 material Substances 0.000 description 9
- 241000283153 Cetacea Species 0.000 description 8
- 229910021538 borax Inorganic materials 0.000 description 8
- 239000004328 sodium tetraborate Substances 0.000 description 8
- 235000010339 sodium tetraborate Nutrition 0.000 description 8
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 6
- 239000004327 boric acid Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 229910052796 boron Inorganic materials 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 241000252203 Clupea harengus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 150000001642 boronic acid derivatives Chemical class 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000005406 washing Methods 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
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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)
- Meat, Egg Or Seafood Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE365812A true BE365812A (enrdf_load_html_response) |
Family
ID=38057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE365812D BE365812A (enrdf_load_html_response) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE365812A (enrdf_load_html_response) |
-
0
- BE BE365812D patent/BE365812A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0657108B1 (fr) | Agent de nucléation des produits congelés | |
| CN108541917A (zh) | 一种刺梨全果糕及其制备方法 | |
| EP0446151B1 (fr) | Procédé pour obtenir des jus, des huiles et des tourteaux, directement stables, par pressage de produits biologiques frais | |
| Arpi et al. | Surimi from freshwater fish with cryoprotectant sucrose, sorbitol, and sodium tripolyphosphate | |
| BE365812A (enrdf_load_html_response) | ||
| US1608832A (en) | Method in preparing foods and the product obtained thereby | |
| FR2600236A1 (fr) | Procede de production d'aliments carnes non cuits | |
| Isnaini et al. | Effect of waxing and packaging method on the quality of Pontianak Tangerine | |
| Miguel et al. | Extraction methods and common uses of candelilla wax | |
| CN113331369A (zh) | 一种用于槟榔软化的天然深共晶溶剂及其槟榔软化的方法 | |
| CH662732A5 (de) | Verfahren zur aufschliessung von pollen und herstellung eines pollenextraktes. | |
| Leach et al. | Effective diffusivity of total solids and pectic substances from apple tissue | |
| JP2002010759A (ja) | 梅仁の処理方法及び食用梅仁 | |
| TW294580B (en) | Processing method for preserves | |
| JPS58158165A (ja) | 食品の冷凍保存方法 | |
| Bosquez-Molina et al. | Effect of edible coatings on storage life of Mexican limes (Citrus aurantifolia Swingle) harvested in two different periods | |
| EP4039102B1 (en) | Process for freezing kinds of fresh coconut fruits | |
| Phakawan et al. | Enzymatic browning inhibition of pomegranate extract incorporated in liposome encapsulated on fresh cut yacon tuber | |
| JP3124763B2 (ja) | ウコン抽出アルコール類ならびにウコン抽出アルコール類の製造方法 | |
| FR2578720A3 (fr) | Marinade prete a l'emploi | |
| FR2989865A1 (fr) | Procede de preparation d'une composition alimentaire a base de cornichons, et composition obtenue par ce procede | |
| Clark et al. | A Chemical Study of Frozen Fish in Storage for Short and Long Periods. | |
| BE524340A (enrdf_load_html_response) | ||
| CN118556745A (zh) | 一种负载纳米颗粒的玉米醇溶蛋白膜液的制备方法及其应用 | |
| CN116268071A (zh) | 一种二氢杨梅素固体分散体及其制备方法和在牛蛙保鲜中的应用 |