BG94676A - Method for fish products preparation - Google Patents

Method for fish products preparation

Info

Publication number
BG94676A
BG94676A BG94676A BG9467691A BG94676A BG 94676 A BG94676 A BG 94676A BG 94676 A BG94676 A BG 94676A BG 9467691 A BG9467691 A BG 9467691A BG 94676 A BG94676 A BG 94676A
Authority
BG
Bulgaria
Prior art keywords
fish
hours
fish products
marinade
fillet
Prior art date
Application number
BG94676A
Inventor
Georgi S Katsarski
Simeon B Aleksandrov
Plamen S Aleksandrov
Valentina S Katsarska
Original Assignee
Katsarski
Aleksandrov
Katsarska
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 Katsarski, Aleksandrov, Katsarska filed Critical Katsarski
Priority to BG94676A priority Critical patent/BG94676A/en
Publication of BG94676A publication Critical patent/BG94676A/en

Links

Abstract

The method is used for the manufacture of fish products of firm homogenous structure, fine and tender consistence, excellent organoleptic qualities and increased dursbility. The cleaned fish is subjected to two-stage salination after which it is left to cure for 6-8 hours in marinade pickling containing white wine and spices. After draining by centrifugation the fillet is separated and is left again in the marinade liquid for 24-36 hours. The fish fillet treated in this manner is poured with hot vegetable oil after which is put in packings and is kept in vacuum.
BG94676A 1991-06-24 1991-06-24 Method for fish products preparation BG94676A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BG94676A BG94676A (en) 1991-06-24 1991-06-24 Method for fish products preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BG94676A BG94676A (en) 1991-06-24 1991-06-24 Method for fish products preparation

Publications (1)

Publication Number Publication Date
BG94676A true BG94676A (en) 1994-01-18

Family

ID=3923836

Family Applications (1)

Application Number Title Priority Date Filing Date
BG94676A BG94676A (en) 1991-06-24 1991-06-24 Method for fish products preparation

Country Status (1)

Country Link
BG (1) BG94676A (en)

Similar Documents

Publication Publication Date Title
Santos et al. Effects of vacuum packaging, glazing, and erythorbic acid on the shelf‐life of frozen white hake and mackerel
CA2055367A1 (en) Method and apparatus of producing extended refrigerated shelf life bakeable liquid egg
FR2419683A1 (en) FRUIT DRINKS
EP0166284A3 (en) Product in a tube for improving sauces
DE68910229D1 (en) Removal of lipids from food.
DE69103406T2 (en) METHOD AND COMPOSITIONS FOR INHIBITING BROWNING OF FOODSTUFFS.
RU94030558A (en) Fish and plant canned product
GB1527526A (en) Mayonnaise-type dressings
JPS5682078A (en) Production of oil in water emulsion
BG94676A (en) Method for fish products preparation
GR3019981T3 (en) Treatment of bulb vegetables such as garlic, onions and the like to free them from the so-called day-after effect
ATE172851T1 (en) PRODUCTION PROCESS FOR FOOD PRODUCTS, CLOSED CONTAINERS FILLED THEREFROM AND CASEIN COMPOUND USE
GB2210246B (en) Food product
EP0704159A3 (en) Process for processing tuna-fish prior to its canning
KR970068895A (en) How to process bamboo jelly jerky
RU95105167A (en) New use of benzimidazole
KR940003986B1 (en) Foods for good health from carrot
KR900013878A (en) Method for preparing food ingredients and health drinks from tofu waste liquid.
JP2805366B2 (en) Manufacturing method of retort onion soup
GR3032776T3 (en) Powder food product and preparation process.
IT8621060A0 (en) MAXIMUM PRACTICAL SYSTEM FOR SEASONING, FLAVORING AND FLAVORING RAW OR ALREADY COOKED FOOD WITH NATURAL VEGETABLE INGREDIENTS.
GR3022177T3 (en) Method of preparing a dietary low cholesterol whole egg or egg yolk product, and the further processing of the product to give foods.
ES2013576A6 (en) Food product in the form of a sauce, and process for obtaining it
DE3412984C2 (en)
HUT47411A (en) Cooking device for producing cyclindrical or prismatic kitchen produces having at least two components first boiled egg