BR112018016978B8 - Método para produzir camarão liofilizado - Google Patents

Método para produzir camarão liofilizado

Info

Publication number
BR112018016978B8
BR112018016978B8 BR112018016978A BR112018016978A BR112018016978B8 BR 112018016978 B8 BR112018016978 B8 BR 112018016978B8 BR 112018016978 A BR112018016978 A BR 112018016978A BR 112018016978 A BR112018016978 A BR 112018016978A BR 112018016978 B8 BR112018016978 B8 BR 112018016978B8
Authority
BR
Brazil
Prior art keywords
freeze
prawns
dried
hot water
shrimp
Prior art date
Application number
BR112018016978A
Other languages
English (en)
Other versions
BR112018016978A2 (pt
BR112018016978B1 (pt
Inventor
TAMORI Haruka
Nakayama Takateru
Yoshida Kazuki
Original Assignee
Nissin Foods Holdings Co Ltd
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 Nissin Foods Holdings Co Ltd filed Critical Nissin Foods Holdings Co Ltd
Publication of BR112018016978A2 publication Critical patent/BR112018016978A2/pt
Publication of BR112018016978B1 publication Critical patent/BR112018016978B1/pt
Publication of BR112018016978B8 publication Critical patent/BR112018016978B8/pt

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
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
    • 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
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical 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
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A presente invenção refere-se a um método para a produção de camarão liofilizado que, após o cozimento por derramamento de água quente, apresenta um tamanho aparente maior do que os convencionais e apresenta uma textura elástica rechonchuda. [Solução] Os camarões de matéria-prima são aquecidos mergulhando-os em água quente entre 65 e 75º C até que os camarões tenham uma temperatura interna de 60 a 70º C, e então os camarões são congelados e subsequentemente liofilizados. Com este método, é possível obter camarões liofilizados que apresentam um tamanho aparente maior e uma textura elástica após o cozimento por derramamento de água quente, em comparação com os convencionais obtidos por métodos convencionais de produção de camarão liofilizado usando aquecimento por ebulição em água fervente.
BR112018016978A 2016-02-19 2017-01-27 Método para produzir camarão liofilizado BR112018016978B8 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2016-029529 2016-02-19
JP2016029529A JP6150917B1 (ja) 2016-02-19 2016-02-19 凍結乾燥エビの製造方法
PCT/JP2017/002931 WO2017141664A1 (ja) 2016-02-19 2017-01-27 凍結乾燥エビの製造方法

Publications (3)

Publication Number Publication Date
BR112018016978A2 BR112018016978A2 (pt) 2019-01-15
BR112018016978B1 BR112018016978B1 (pt) 2022-06-07
BR112018016978B8 true BR112018016978B8 (pt) 2022-09-20

Family

ID=59081914

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018016978A BR112018016978B8 (pt) 2016-02-19 2017-01-27 Método para produzir camarão liofilizado

Country Status (7)

Country Link
US (1) US11533923B2 (pt)
JP (1) JP6150917B1 (pt)
CN (1) CN108697131B (pt)
BR (1) BR112018016978B8 (pt)
HK (1) HK1256922B (pt)
MX (1) MX2018010019A (pt)
WO (1) WO2017141664A1 (pt)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1115518B (it) 1977-04-21 1986-02-03 Innocenti Santeustacchio Spa Guida di entrata per presso-laminatoio perforatore
JP2791650B2 (ja) * 1995-06-29 1998-08-27 フジフーズ株式会社 即席油調タイプの揚げ物用の冷凍食品およびその製造方法
CA2336156C (en) * 1999-04-27 2008-12-09 The Laitram Corporation Method for steam-cooking shrimp
JP3613566B2 (ja) * 2002-08-30 2005-01-26 アサヒフードアンドヘルスケア株式会社 Ｆｄエビ天ぷらの製造方法
JP4243127B2 (ja) 2003-04-09 2009-03-25 日清食品ホールディングス株式会社 エビの処理方法及び加工エビ
JP4554654B2 (ja) * 2007-08-23 2010-09-29 日清食品ホールディングス株式会社 凍結乾燥エビの製造方法
CN101791137B (zh) * 2010-03-24 2012-09-26 海南泉溢食品有限公司 虾的冷冻保水保鲜加工方法
JP5965578B2 (ja) * 2010-06-17 2016-08-10 東洋水産株式会社 乾燥エビおよびその製造方法
US11064708B2 (en) * 2014-01-10 2021-07-20 Robert B. STRYKER Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life
CN104187871B (zh) * 2014-08-22 2017-01-11 浙江工商大学 一种虾仁真空冷冻干燥加工方法

Also Published As

Publication number Publication date
US20190037868A1 (en) 2019-02-07
JP2017143806A (ja) 2017-08-24
BR112018016978A2 (pt) 2019-01-15
BR112018016978B1 (pt) 2022-06-07
MX2018010019A (es) 2018-11-09
CN108697131A (zh) 2018-10-23
US11533923B2 (en) 2022-12-27
CN108697131B (zh) 2019-07-26
HK1256922B (zh) 2020-06-19
JP6150917B1 (ja) 2017-06-21
WO2017141664A1 (ja) 2017-08-24

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Legal Events

Date Code Title Description
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06W Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 27/01/2017, OBSERVADAS AS CONDICOES LEGAIS

B16C Correction of notification of the grant [chapter 16.3 patent gazette]

Free format text: REFERENTE A RPI 2683 DE 07/06/2022, QUANTO AO ITEM (72) NOME DO INVENTOR.