BE511253A - - Google Patents
Info
- Publication number
- BE511253A BE511253A BE511253DA BE511253A BE 511253 A BE511253 A BE 511253A BE 511253D A BE511253D A BE 511253DA BE 511253 A BE511253 A BE 511253A
- Authority
- BE
- Belgium
- Prior art keywords
- fish
- flesh
- phosphates
- salts
- herring
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 235000021317 phosphate Nutrition 0.000 claims description 9
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 7
- 229920000642 polymer Polymers 0.000 claims description 6
- 238000002803 maceration Methods 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 239000011780 sodium chloride Substances 0.000 description 9
- 235000019514 herring Nutrition 0.000 description 6
- 241000252203 Clupea harengus Species 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 235000019621 digestibility Nutrition 0.000 description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 150000003016 phosphoric acids Chemical class 0.000 description 4
- 235000011007 phosphoric acid Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 150000003863 ammonium salts Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 210000004369 Blood Anatomy 0.000 description 1
- 210000000988 Bone and Bones Anatomy 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J Pyrophosphate Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 229940048084 Pyrophosphate Drugs 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J Tetrasodium pyrophosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 229910001385 heavy metal Chemical class 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 150000003892 tartrate salts Chemical class 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
-
- 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
- A23B4/14—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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE511253A true BE511253A (pt) |
Family
ID=150082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE511253D BE511253A (pt) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE511253A (pt) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2310703A1 (fr) * | 1975-05-13 | 1976-12-10 | Interox Chemicals Ltd | Procede de blanchiment de chair de poisson |
-
0
- BE BE511253D patent/BE511253A/fr unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2310703A1 (fr) * | 1975-05-13 | 1976-12-10 | Interox Chemicals Ltd | Procede de blanchiment de chair de poisson |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1016347B1 (fr) | Procédé de préparation de gélatine de poisson | |
| CN106942568A (zh) | 一种超声波辅助秘鲁鱿鱼快速除酸的方法 | |
| JP5341299B2 (ja) | コラーゲンの製造方法及び低分子コラーゲン | |
| JP4176347B2 (ja) | 殺藻殺菌剤 | |
| BE511253A (pt) | ||
| JP4827104B2 (ja) | イカを用いたねり製品の製造方法、およびイカを用いたねり製品 | |
| JP3377141B2 (ja) | 加工食品の製造方法 | |
| JP4723354B2 (ja) | 皮付き加工魚肉、皮付き魚肉の皮剥がれ抑制方法および皮付き加工魚肉の製造方法 | |
| CN110584029A (zh) | 金枪鱼鱼柳的加工方法 | |
| WO2023182535A1 (ja) | 魚介類処理用水、魚介類の加工処理方法、魚介類製品の製造方法 | |
| EP0551785A1 (fr) | Application de sols de silice à l'obtention d'une peau dite blanc picklé stabilisé ou blanc stabilisé | |
| KR910005284B1 (ko) | 냉동판매용 생선프라이류(fried fishes)의 식감향상 및 어취제거의 개량방법 | |
| JP7266345B1 (ja) | 魚介類処理用水、魚介類の加工処理方法、魚介類製品の製造方法 | |
| JPS6324872A (ja) | すり身の製造法 | |
| AU713125B2 (en) | Improvements in and relating to the processing of abalone | |
| JP3438677B2 (ja) | すじこ又はイクラの製造方法 | |
| JP2876501B2 (ja) | 数の子の風味改善方法 | |
| CN117256662A (zh) | 一种水产品高效鲜度保持方法 | |
| JP4633899B2 (ja) | 藻類の駆除方法 | |
| JP4256106B2 (ja) | 殺藻殺菌剤 | |
| JPH11220963A (ja) | 海苔養殖法 | |
| JP2003225067A (ja) | 加工葉の製造方法及び食品の製造方法 | |
| BE425860A (fr) | Procede pour preparer le cuir | |
| JPS60141244A (ja) | 動・植物の黒・褐変防止方法 | |
| BE508121A (pt) |