CN1764384A - Process for producing salted dried food and salted dried food - Google Patents
Process for producing salted dried food and salted dried food Download PDFInfo
- Publication number
- CN1764384A CN1764384A CNA2005800001200A CN200580000120A CN1764384A CN 1764384 A CN1764384 A CN 1764384A CN A2005800001200 A CNA2005800001200 A CN A2005800001200A CN 200580000120 A CN200580000120 A CN 200580000120A CN 1764384 A CN1764384 A CN 1764384A
- Authority
- CN
- China
- Prior art keywords
- food
- dry product
- salt
- water
- salty
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
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
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a process for producing a salted dried food which comprises attaching a sodium chloride-containing composition comprising sodium chloride, water and a thickener to a food and then drying the food; and a process for producing a salted dried food put in a container which comprises putting a sodium chloride-containing composition comprising sodium chloride, water and a thickener, a dehydrating sheet and a food into a container followed by sealing.
Description
Technical field
The present invention relates to the manufacture method and the salty dry product of salty dry product.
The application advocates priority to Japanese patent application 2004-053902 number of applying on February 27th, 2004, and its content is introduced in this specification.
Background technology
All the time, after people are consuming in a large number in food such as fish, meat and to add salt, directly or after washing with water, carry out drying and the salty dry product that obtains.
As the method that in food, adds salt (below be called salt handle), knownly all the time food is flooded certain hour make salt infiltrate the salted method of dipping in the food and directly be sprinkling upon granular salt on the food and place certain hour and make the salted method of salting in the salt infiltration food in saline solution.Especially, flood salted method owing to can handle a large amount of food, so be widely used (for example, referring to non-patent literature 1) with simple method.
And then, recently, particularly for fish, giving birth to the salty dry product of doing with the what is called that a night, seasoning etc. produced is preferred from the taste aspect of food for consumers, therefore also disclose with the salted method of salting or flooded after salted method carries out the salt processing, with the manufacture method (for example, referring to patent documentation 1) that dehydrated flake dewaters, dry life is done.
In addition, in the field of various processed foods, tackle the variation of the desired functions such as variation, hobby property and keeping quality of processing method, proposed to contain the seasoning mixture of salt composition in addition.For example, a kind of seasoning mixture has been proposed, this seasoning mixture does not have the salt action that frozen food is thawed, and can evenly disperse in refrigerated products and/or fully be attached to these goods, simultaneously the container that has added seasoning mixture in frozen food is shown minimum tack.As concrete example, a kind of frozen food seasoning mixture has been proposed, it contains flavoring salt and fat, contains the adhesive agent (for example, referring to patent documentation 2) that is selected from native starch, dusty yeast, soy meal, maltodextrin, the skimmed milk power.
Patent documentation 1: the spy opens clear 60-130330 communique
Patent documentation 2: the spy opens flat 9-121805 communique
Non-patent literature: neat rattan profit then, " ピ チ Star ト シ one ト ", chemistry and education, Japanization association of civic organization, calendar year 2001, the 49th volume, No. 1, p.11-13
Summary of the invention
But, handle if use food is flooded certain hour in saline solution the salted method of dipping to come that food is carried out salt, along with the prolongation of dip time, the moisture in can emigrated cell from food.It is diluted saline solution to occur thus, the problem that salt concentration descends along with time lengthening.In addition, the moisture in the cell might cause the pollution of saline solution.
Therefore, in the salted method of dipping, be necessary to change continually saline solution and append salt simultaneously, further by heating etc. saline solution is carried out operations such as sterilization, operation is time-consuming but also effort not only.In addition,, then need a large amount of salt, especially when using the high salt of specific price for the delicious food of pursuing food, have the problem that causes salty dry product cost to improve if change saline solution so continually.And then, because the replacing that is accompanied by saline solution can produce high concentration BOD waste water, so, also have problems from the environment aspect except the problem of cost aspect.
On the other hand, in the salted method of salting, the problem that the salted method of dipping as described above has does not take place.But owing to be to use the method for granular salt, handle and be difficult to so food is all carried out even salt, it is uneven that each position often takes place, or the uneven situation of each food.Consequently, there is each salty dry product of gained or, salt concentration difference, or the different problem of tone on the surface that causes by albuminous degeneration at each position of a salty dry product.Even also be difficult to eliminate, in addition, utilizing when manually carrying out salting, there is the shortcoming that needs those skilled in the art, running cost to uprise in such problem when carrying out the salted operation of mechanization salting.
And then, in salted method of present dipping and the salted method of salting, infiltrate in the food in order to make salinity, carrying out must keeping certain hour after salt is handled.In addition, for shortening this retention time, and the tendency of using excessive salt is arranged, and when using the high salt of price, can cause cost to raise.In addition,, then must carry out desalination operation sometimes in addition with the washing of pure water or light salt brine if use excessive salt, aspect cost and the efficient aspect of operation problem is all arranged.
In addition, in the manufacture process of salty dry product, do not use patent documentation 2 described such seasoning mixtures.
The present invention is the invention of making in view of the above fact, its purpose is to provide a kind of health and not loaded down with trivial details simple operations of the salt by having used necessary minimum, can stablize and make efficiently the method for salty dry product salinity and uniform hue, cheap and delicious.
Present inventors further investigate for solving above-mentioned problem, found that by make utilize thickener with salt equably the composition of suspendible be attached to food, dewater then, can use the salt of necessary minimum, and by not only health but also not loaded down with trivial details simple operations, stable and make salinity and uniform hue, cheap and delicious salty dry product efficiently, and finished the present invention.
The manufacture method of salty dry product of the present invention is characterized in that, comprises making the table salt composition that contains that contains salt, water and thickener be attached to the operation of food and subsequently this food be implemented the dry operation of handling.
The manufacture method of the salty dry product of the container of packing into of the present invention is characterized in that, contain table salt composition, dehydrated flake and the food that will contain salt, water and thickener install in the container, seal.
The manufacture method of salty dry product of the present invention, make contain the containing table salt composition and be attached to food of salt, water and thickener after, this food is implemented dry the processing.Can not use excessive salt thus, and, make salinity, the tone at each food or each position not produce deviation ground, stably make the salty dry product of desirable salinity with the salt of necessary minimum.In addition, manufacturing method according to the invention after making salt be attached to food, does not need only to place the regular hour in order to make the salt infiltration.Since can carry out the infiltration of salt and the dehydration of food immediately simultaneously, thus be health, easy to operate, also be excellent on productivity ratio.
With the of the present invention salty dry product that such method obtains, in each position of each food, food, do not produce the deviation of salinity, tone, the surface is not hard and delicious.
Description of drawings
Fig. 1 is the profile of the example that shows the salty dry product that salty dry product is installed to the container of packing into that forms in the container of the present invention.
The explanation of symbol
The 10 salty dry products of packing container into
12 dehydrated flakes
14 food (salty dry product)
16 encapsulants
18 pallets
20 containers
The specific embodiment
The present invention relates to make the method for the salty dry product of food such as fish, meat.
The manufacture method of salty dry product of the present invention is characterized in that, make contain the containing table salt composition and be attached to food of salt, water and thickener after, this food is implemented dry the processing.In this method,, can enumerate following condition as preferred example.
The manufacture method of salty dry product preferably makes has adhered to the food that contains table salt composition and has carried out above-mentioned dry the processing across water penetration film, contact water imbibition material.
And above-mentioned making contains the method that table salt composition is attached to food and preferably scatters with spray-on process.
The above-mentioned concentration that contains the salt in the table salt composition is preferably greater than the saturated common salt water concentration and smaller or equal to 80% quality.
Above-mentioned thickener is preferably starch.
Here, above-mentioned starch is preferably farina.
The content of the thickener in the above-mentioned composition that contains salt is preferably 0.2% quality～20% quality.
In addition, by having adhered to the food that contains table salt composition when water penetration film contact water imbibition material carries out drying processing, preferably with above-mentioned food to install in the container across above-mentioned water penetration film and water imbibition material state of contact.
With above-mentioned food with after water penetration film and water imbibition material state of contact install in the container, preferred during preservation or be carried to from the storage house the process in other places, when making salt be impregnated in the food, the moisture in the food is dewatered.
Salty dry product with manufacture method of the present invention produces is fit to become the sale form.
The manufacture method of the salty dry product of the present invention is specially adapted to the situation that food is fish.
The manufacture method of the salty dry product of the container of packing into of the present invention is characterized in that, the contain table salt composition, dehydrated flake, food that will contain salt, water and thickener install in the container, seal, and it is specially adapted to the situation that food is fish.
Below, further describe the present invention with example.But the present invention not only is defined in these examples.For example, described example can be used in combination, in addition, only otherwise depart from the scope of the present invention, can append or correction etc.
In the manufacture method of the salty dry product of the present invention, after will containing the containing table salt composition and be attached to food of salt, water and thickener, this food is implemented dry the processing, in the moisture in sloughing food, make the salinity infiltration, be diffused in the food.
Here, contain the method that table salt composition is attached to food as making, can list, use contains the hairbrush of table salt composition etc. will contain the method that table salt composition is coated the surface of food, use spraying machine, shower nozzle etc. will contain table salt composition and scatter the lip-deep method that is sprayed onto food, the method for using liquid filling machine etc.These methods can be selected arbitrarily as required.In addition, several different methods can be used in combination.
In these methods, from operability, wholesomeness, quantitative property, controlled good automatically, can make a certain amount of angle that table salt composition easily adheres to that contains, preferably use spraying machine to scatter the spray-on process that contains table salt composition.In spray-on process, owing to unlike the salted method of dipping, use the same water that contains salt repeatedly, and always with the new water contact food that contains salt, so very excellent on wholesomeness.In addition, in spray-on process, owing to being that spraying nebulizes and scatters, thus can more effectively suppress the surface that salt concentration difference, CKIs sex change cause in the different parts of a salty dry product tone difference so that can be suppressed at salt concentration difference in each salty dry product etc.
The table salt composition that contains that contains salt, water and thickener for example, can be modulated by add thickener in the saline solution of desirable brine concentration.Perhaps, can in water, add salt and thickener is modulated.
Here, as the concentration that contains the salt in the table salt composition (below, abbreviate " composition " sometimes as), there is no particular limitation, but preferred high concentration.By making brine concentration, can obtain having given the salty dry product of appropriate saline taste more than or equal to 5% quality.And then, if the brine concentration that makes composition greater than saturated common salt concentration, then owing to the use amount as composition seldom gets final product, so composition stays in the surface of food easily, in addition, also dewaters later on easily at short notice.
On the other hand, if consider the applicability of control automatically, then preferably make brine concentration smaller or equal to 80% quality.By making it smaller or equal to 80% quality, can make the good fluidity of composition, can prevent at an easy rate that the drawing liquid pump (pump) of sprayer unit from stopping up.Therefore, spray-on process is suitable for easily, and it is controlled to be fit to automation.Here, be more preferably less than the brine concentration that equals 50% quality.
For the above reasons, brine concentration is preferably 5～80% quality, more preferably greater than saturated common salt concentration, smaller or equal to 80% quality.And then more preferably greater than saturated common salt concentration, and smaller or equal to 50% quality.When its greater than saturated common salt concentration, during smaller or equal to 80% quality, the balance between the minimizing of the operability of composition and composition use amount is good especially.In addition, saturated common salt concentration is 26.4% quality (25 ℃).
By adding also stirring of thickener, can easily obtain the table salt composition that contains of saturated common salt concentration to dropping into more than or equal to the salt of saturated common salt concentration and in the supernatant (saturated aqueous common salt) of the salt tank after being stirred.In addition, need be the time, can prepare the further salt mixed suspension composition that has added salt greater than the brine concentration of saturated common salt concentration.
The thickener that uses, if in used brine concentration scope, thickening effect is arranged, even and be attached to food surface and also can guarantee the security that eats, promptly can use.The further preferred no problem thickeners such as taste, outward appearance that use.For example, the thickener as can bring into play thickening effect under the condition of high brine concentration can use neutral substances such as edible tulip powder, agar, starch.Thickener can be selected as required, can use a kind separately, can or merging use more than it with 2 kinds.In addition, under the high situation of brine concentration, mosanom etc. have ionic thickener might not bring into play thickening effect.As mentioned above, the present invention preferably improves brine concentration aspect efficient activity, thereby as thickener, the thickener of the obstruction thickening that ion causes does not take place in preferred use.
In above-mentioned thickener, in order to be difficult for forming caking, starch is preferably used in no variable color etc.
As the example of starch, there is no particular limitation, but preferably need not to heat the alphalysed starch that makes thickener performance thickening effect, specifically can list farina.
When stating thickener in the use, usually after modulation contains table salt composition, make before it is attached to food heating combination.This is in order to make thickener performance thickening effect, salt to be dispersed in the composition.
The farina of αization can not brought into play thickening effect even be not heated yet after the composition modulation.Therefore and since use the farina need not to heat more easy, operation change rapidly, and then wholesomeness further improves, thereby is preferred.In addition, in the present invention, whether can select heating combination as required.
The amount of thickener, the table salt composition that contains with respect to 100% quality is preferably 0.2～20% quality, more preferably 0.5～10% quality, more preferably 0.5～5% quality.If the amount of thickener is very few, then might be difficult to obtain sufficient thickening effect, the sedimentation of salt grain and cause pump to stop up or brine concentration inhomogeneous.If thickener is many, then sometimes after drying food surface the thickener epithelium appears, and the taste of outward appearance, food is descended, low inferior with the processing of pump.
Contain general viable count that table salt composition contains preferably less than 10
3Individual/g, be more preferably less than and equal 10
2Individual/g.
In addition, in containing table salt composition, can contain salt, water and thickener other composition in addition.As other composition, for example, can list, various flavorings such as alec, marine algae extract, wine, granulated sugar are as the main component that the amino acid by glycine (salt), glutamic acid (salt) etc. of food additives use is formed, spices etc.Can as required they be added in right amount.In addition, by adding antioxidant, can also keep the freshness of food for more time.
Containing the containing in the table salt composition of thickener, when making it contain various other composition, mentioned component can easily keep homogeneously dispersed state, therefore according to the manufacture method of salty dry product of the present invention, can easily give functional to salty dry product.
That uses among the present invention contains table salt composition also contain thickener except that containing salt and water, and therefore, in this said composition, salt can keep uniform dispersity.Especially, when brine concentration during greater than saturated common salt concentration, salt can easily keep even suspension.Therefore, to the brine concentration that cooperates in the composition without limits,, can set desirable brine concentration, make salt can permeate uniformly, be diffused in the food for adapting to the use amount of desired taste and control combination thing.
In the present invention, because composition contains thickener, can bring into play thickening effect, institute is so that the viscosity maintenance of composition is very high.Such composition is difficult to run off from food surface when being attached to food, thus can with the food surface even contact.Thus, use salt, the composition of necessary minimum, and make salt uniformly penetrating, diffusion, can easily suppress the deviation of food department's interdigit or provision room taste, tone etc.
Preferably will contain before table salt composition is attached to food, remove the moisture of food surface at least in advance.
As the method for the moisture of removing food surface, can use, the method for blowing the moisture that flies food surface with the gas of compressed air etc., method of wiping with cloth or paper etc., and preferably use dehydrated flake.If the use dehydrated flake is then owing to be not only the moisture of food surface, even inner moisture also removed to a certain extent, so can effectively salt be permeated into bigger ground seepage velocity.That is, the infiltration of salt in food is at food surface, and the water by containing salt and the displacement of the moisture in the food make and contain difference that salt divides the brine concentration of water and the brine concentration in the food and become littler and carry out.Therefore, if in advance the moisture in the food is dewatered, then salt can be permeated effectively.
As dehydrated flake, can use dehydrated flake that the water imbibition material is clipped in the following form between the water penetration film of pellicle etc. etc.
Like this, in the present invention, after preferably will containing table salt composition and be attached to food with spray-on process, by this food being implemented dry the processing, when making moisture in the food dewater, salt is to food internal penetration, diffusion.
In addition, in the manufacture method of the invention described above, to from make contain table salt composition and be attached to food after, time till implementing dry the processing has no particular limits, but by implementing dry the processing, make not only to make food-dewatering, and make salt permeate, be diffused in the food, so different with the situation of salted method of existing dipping or the salted method of salting, from adhere to begin after containing table salt composition to handle to drying till, do not need to place certain hour.
According to make contain table salt composition and be attached to food after, implement the dry method of handling immediately, owing to can begin the infiltration of salt in food and the dehydration of food immediately after table salt composition adheres to will containing, so can improve operating efficiency, shorten the operating time, boost productivity.And do not need time interval of the food that has carried out after salt is handled being placed certain hour as guaranteeing under the situation of dipping salted method or the salted dry method of salting to be used for.
There is no particular limitation as method that drying is handled, for example has the sun to dry, methods such as cool breeze is air-dry, air-drying with warm wind, ash drying, osmotic pressure dehydration.
In preparation method of the present invention, the manufacturing of salty dry product can be used general methods such as the sun dries, drying machine, and the food that contains table salt composition dewaters, drying to being attached with.In these cases, contain table salt composition among the present invention and contain thickener, therefore adhesive force excellence, attached to the surface contain table salt composition in being penetrated into food before, do not worry substantially to be lost with permeable pressure head emigrated cell water from food because of food surface and food inside.
Consider from health and the aspect that shortens drying time, dry with without the sun and compare that preferably use within doors warm braw drying machine, the cool breeze drying machine etc. in the processing factory of aquatic product manufactory etc. carry out that cool breeze is air-dry, the method for air-drying with warm wind.
And then, such as described later, if adhered to the food that contains table salt composition and contact with the water imbibition material across the water penetration film and carry out the osmotic pressure dehydration, carry out drying processing thus by making, then air-dry with cool breeze, air-drying with warm wind is compared, and can more wholesomely manufacture a product.
As the water penetration film, so long as have the film of resistance to water to a certain degree, there is no particular limitation, as concrete example, can list the pellicle of the layered product, polyvinyl alcohol film, pyroxylin film, ethylene-vinyl acetate copolymer saponated material film etc. of glassine paper, glassine paper and paper, wherein, preferably polyethylene alcohol film.
As the water imbibition material, that can enumerate has ash, polymeric absorbent, a hyperosmosis material etc., and as polymeric absorbent, usually, what can list has a polymeric absorbent of using in physiological articles, paper nappy, soil modification agent etc.Particularly, can list, make with respect to polysaccharides such as starch, celluloses and be water-soluble or become oligomer, the copolymerized oligomer glycerol polymerization of water miscible polymerizable monomer, this polymerizable monomer by hydrolysis, and be hydrolyzed as required and obtain hydrophilic polymer, this hydrophilic polymer is formed the water imbibition material of three-dimensional structure etc. by crosslinking agent.In addition, as polymerizable monomer, can list acrylic acid, methacrylic acid, maleic acid, their salt or derivatives such as ester, acid amides, acrylonitrile etc.And then,, can list the polyalkylene oxide of PEO, PPOX etc. as polymeric absorbent; The polymer of the N-vinyl compound of poly-N-vinyl pyrrolidones, poly-N-vinyl acetamide, poly-N-vinyl formamide etc.; Derivatives such as polyacrylic acid or polymethylacrylic acid and salt thereof, ester, acid amides; The hydrophilic polymer of polyacrylamide etc. is formed the material of three-dimensional structure by crosslinking agent.Forms such as these polymer water-absorbents can powdery, fibrous, or use with paper pulp or nonwoven clamping or the form that supports.
As the hyperosmosis material, can list and have, be preferably greater than aqueous solution, glycerine, propane diols of the carbohydrate such as malt sugar, granulated sugar, isomerized sugar, glucose, fructose, sweet mellow wine, sorbierite, reduction malt sugar of the osmotic pressure that equals 5MPa etc. more than or equal to 1MPa.
Above water imbibition material can use a kind separately, also can or merge use more than it with 2 kinds.
As making food, can be with water penetration film wrapped such as glassine papers or after clipping food, it to be embedded in so-called grey dry method in the ash etc. across the concrete method that the water penetration film contacts with the water imbibition material.But preferred the use is clipped in the water imbibition material between the water penetration film and constitutes, and the dehydrated flake that utilizes permeable pressure head that food is dewatered clips or the method for encasing food with this dehydrated flake.The shape of dehydrated flake, size can be selected arbitrarily.In order to make inside that the water imbibition material is housed, can end to the water penetration film of dehydrated flake between, carry out welding or binder-treatment.
If the use dehydrated flake then only with parcel or clip the state that is attached with the food that contains table salt composition, is placed at low temperatures and is got final product, to compare with grey dry method etc., its operational sequence seldom gets final product.If operational sequence is few, also be preferred then from can preserve the food this point much cleanerly.
As concrete dehydrated flake, preferably malt sugar is enclosed the dehydrated flake of polyvinyl alcohol film, can list ピ チ Star ト (trade name: clear and electrician プ ラ ス チ Star Network プ ロ ダ Network Star Co., Ltd. system) etc. as commercially available dehydrated flake.
The color of dehydrated flake, water imbibition material or water penetration film can be selected arbitrarily as required, for example, can use white, translucent, transparent, coloured etc.
Be attached with the food that contains table salt composition and contact with the water imbibition material by making like this across the water penetration film, can be when the water in the food, cellular water be effectively dewatered, to the inner effectively infiltration of food, diffusion salt.
That is, just adhered to the food that contains table salt composition, different with the food of having finished the salt processing with the salted method of existing dipping, the salted method of salting, salt does not permeate, is diffused into inside of food.
If use dehydrated flake etc., food is contacted with the water imbibition material across the water penetration film, then can absorb the cellular water of oozing out immediately.In addition, if use the dehydrated flake of the mode between the pellicle that the water imbibition material is clipped in, then, have only water to be absorbed in the dehydrated flake owing to the salt that contains in the table salt composition that is attached on the food substantially remains in the food side through pellicle.Therefore, the major part that contains the salt in the table salt composition that is attached to food is taken in the food.Therefore, by not using the excessive table salt composition that contains, and the table salt composition that contains of necessary minimum is adhered to, can produce the salty dry product that infiltration has an amount of salinity.In addition, because do not need as at present, to use the excessive table salt composition that contains, so can carry out the operation of desalination yet.
In addition, when using dehydrated flake, the kind of the water imbibition material that has by suitable adjustment dehydrated flake and amount etc. can be controlled to be water separation capability desirable degree.Therefore, by using the dehydrated flake of suitable water separation capability, make not cause food excessively to dewater, or the degree of dehydration of each food, tone are uneven.
And then, like this by controlling the water separation capability of dehydrated flake, control simultaneously is attached to the brine concentration that contains table salt composition on the food or the component of composition, can regulate aridity, the salt concentration of the salty dry product that will obtain according to hope, for example " few salt give birth to do " waits and can add according to consumer's hobby, and zero deflection ground manufacturing easily is delicious and have a salty dry product of stabilizing quality.
In addition, food is contacted with the water imbibition material across the water penetration film carry out dehydration method, do not need as sun suning method, food to be placed without.Therefore not producing problems such as gathering such as insect or dust, also is preferred from the health aspect.And then, in sun suning method, have to be subjected to the influence of weather, along with the difference of meteorological condition, the situation that can not make the goods with constant quality is continuously arranged, also there is temperature to become too high, and the situation of variable color or generation stink takes place.Carry out in the dehydration method, can not be subjected to the influence of weather in that it is contacted with the water imbibition material across the water penetration film.
In addition, in the method for using drying machine, only be exposed to the surperficial rapid dry hardening of the food in cold wind or the warm braw sometimes, the chewiness of the salty dry product of acquisition degenerates, and can not liked by the consumer.But, make it in water penetration film and method that the water imbibition material contacts, owing to can dewater equably from food is all, the surface of the salty dry product that obtains can hardening.
And then, food is contacted with the water imbibition material across the water penetration film carry out dehydration method, to compare with utilizing drying machine, ash drying dried, that the sun dries, it can carry out low temperature dewatering.Therefore, the oxidation of food surface and the generation of lipid peroxide can be suppressed at, the breeding of adhering to of bacterium can be further reduced, in addition, owing to can also easily be applied to a spot of food, so be preferred.
As drying means, there is the sun to dry, cool breeze is air-dry, air-drying with warm wind, methods such as ash drying, osmotic pressure dehydration.In recent years,, replace, carry out dry situation at short notice at the warm braw of the use within doors drying machine of processing factories such as aquatic product manufactory, cold wind drier etc. and become many owing to consider that from the health aspect sun without dries minimizing.In addition, the also known drying means that dewaters by the osmotic pressure that has used dehydrated flake.
Make be attached with contain table salt composition food across the time that the water penetration film contacts with the water imbibition material, amount of moisture that will keep by food and the decision of the water separation capability of employed water imbibition material, but be generally about 1～20 hour.In addition, the temperature of period of contact, from the health aspect, dewatering speed goes out to send suitable selection, in addition, is all uncongealable temperature etc. of fish, salt solution from it, is preferably-5 ℃～20 ℃, more preferably 0 ℃～10 ℃, preferred especially 0 ℃～5 ℃.
In addition, processing the workshop in after the water that will contain salt is attached to food, if directly so that food utilizes the Refrigerated Transport of the vehicles across water penetration film and water imbibition material state of contact, then do not need time of being provided for dewatering in the workshop, and can transport the high salty dry product of freshness that is dewatered by appropriateness to the consumer in processing.
There is no particular limitation to the brine concentration in the salty dry product of such operation acquisition, if still consider the taste of food, then is suitably for 0.5～5% quality, is preferably 1～3% quality, more preferably 1～2% quality.
In addition, there is no particular limitation for the dehydration rate of resulting salty dry product, if still consider the taste and the keeping quality of food, then is suitably for 5～25% quality, is preferably 7～20% quality, more preferably 8～15% quality.
In addition, after the composition that will contain salt is attached to food, make its across the water penetration film with before the water imbibition material contacts or after the contact, also can carry out seasoning with other flavor enhancements to food in addition.Especially,, then, it is contacted with the water imbibition material, then in dehydration, can also carry out seasoning across the water penetration film if make flavor enhancement be attached to food with containing table salt composition.In addition,, can be in advance on the water penetration film and contact-making surface food, be coated with flavoring according to the kind of flavor enhancement, directly be attached with the food that contains table salt composition and contact.As flavoring, can use the flavoring shown in the example etc. equally as making an addition to the flavor enhancement that contains in the table salt composition.
As the food that is used for manufacture method of the present invention, so long as generally be processed into the food of salty dry product, just there is no particular limitation.Can be suitable for the processing etc. of the meat of plant or animal as required, but preferably use fish.As fish, for example can list bamboo folder fish, mackerel, saury, Atka fish, mullet, berycoid, butterfish, flatfish etc.In addition, under the situation of fish, can use carried out opening abdomen, opened the back of the body, Odawara is opened etc. opens processing or section (Filet) processing, section (Slice) processing etc., by to a certain degree finished fish, also can be absolutely dry product.In addition, in salty dry product, also comprise salty round Scad dried fish.The present invention can be used for the processing of shellfish, cuttlefish and octopus etc.
As described above, because the manufacture method of salty dry product of the present invention is with after containing the containing table salt composition and be attached to food of salt, water and thickener, this food is implemented dry the processing, so can not use excessive salt, and with the salt of necessary minimum, make each food or each position salinity, tone do not produce deviation ground, stably make the salty dry product of desirable salinity.In addition,, after making salt be attached to food,, can carry out the infiltration and the dehydration of salt immediately simultaneously owing to before dehydration, do not need to place the regular hour according to such manufacture method, thus be health, easy to operate, also be excellent on productivity ratio.
In addition, as containing table salt composition,, also can suppress the variable color of food part even under use contains situation more than or equal to the salt of saturated common salt concentration, compare with the salted method of salting so.
In the manufacture method of salty dry product of the present invention, contacting with the water imbibition material across the water penetration film and carrying out drying when handling by containing food that table salt composition adheres to, preferably make to be attached with to contain table salt composition, continue to be contained in the container of retail container etc. with this water penetration film state of contact across the food that the water penetration film contacts with the water imbibition material.
In addition, make above-mentioned food with after installing in the container with water penetration film state of contact, during preservation or from the storage place to the process of other places carrying, preferably when making salt be penetrated in the food, make the moisture in the food contact with the water imbibition material and dewater across the water penetration film.
As container, can use the membrane container, pallet of general container, vacuum packaging etc. and the heat-sealing of sealed material and the container that forms, coiling is sealed on the foamed plastics pallet and arbitrary container of the container, the waterproof that form container made of paper, bag etc. when resin system hyaline membrane is stretched.
For example, by making food directly to install in the container with water penetration film state of contact, then supply in Refrigerated Transport of utilizing the vehicles etc., make at circulation period, can finish the infiltration of salt in food and the dehydration of food, and, pack into the salty dry product of container, that is, salty dry product is contained in the commodity form that forms in the container, does not carry out any processing after transporting from processing factory and can finish.Therefore, can further improve productivity ratio till salty dry product is formed the commodity form.
In addition, when selling with vacuum packaging film parcel water penetration film and food, because by using the high water penetration film of rigidity, make the water penetration film bring into play the effect of the hardboard paper of supporting food prod in container, so do not use hardboard paper etc. in addition, can be provided in the salty dry product of the container of packing into excellent on the operability of parcel, display etc. yet.Here, from health aspect and the aspects such as productivity ratio till the salty dry product that the container of packing into is provided, further preferably make food across the water penetration film with after the water imbibition material contacts, immediately above-mentioned food, water penetration film, water imbibition material are installed in the container.
As mentioned above, to be encased in the container, preserve or carrying, for example can obtain the salty dry product of the container of packing into shown in Figure 1 with this water penetration film state of contact by the food that will contact with the water imbibition material across the water penetration film.The salty dry product 10 of the container of packing into shown in Fig. 1, the food (salty dry product) 14 that the one side with dehydrated flake 12 is connected is encased in the container 20 that is made of encapsulant 16 and pallet 18 and carries out vacuum seal and forms.
The salty dry product of the container of packing into as shown in Figure 1 for example can obtain with following method.
At first, with above-mentioned method, make to contain table salt composition and be attached on the food.
Then, exposing loading of pieces 14 on the pallet 18 that to take in the resettlement section of food and be provided with,, on this food 14, covering dehydrated flake 12 so that this food is incorporated in this pallet 18.After then encapsulant 16 being arranged on the periphery that makes sealing material 16 on the pallet 18 and the periphery of pallet 18 being connected, by while vacuumizing together with the periphery heat seal of the periphery of encapsulant 16 and pallet 18, the salty dry product 10 of the container that can obtain to pack into.In addition, replace vacuumizing, also can utilize the gas displacement of inert gases such as nitrogen.
When on food 14, loading dehydrated flake 12, as long as at least a portion of food 14 and dehydrated flake 12 are joined.If but consider the infiltration efficient and the dewatering efficiency of salt, food 14 is contacted with dehydrated flake 12 with big as far as possible area.
In addition, be loaded into food 14 on the pallet 18 with said method after, before dehydrated flake 12 is set, can add flavorings such as herbaceous plant, pepper, soy sauce, wine on the surface of food 14.
In addition, for obtaining the salty dry product 10 of the container of packing into shown in Figure 1, also can use other method.For example,, on sealing material 16, carry dehydrated flake 12 on operating desk, on this dehydrated flake 12, load and be attached with the food 14 that contains table salt composition by encapsulant 16 is set.Afterwards, pallet 18 is set makes it take in dehydrated flake 12 and food 14, the container 20 of food 14 can being packed into thus.
In addition,, can after being loaded into food 14 on the pallet 18, make to contain table salt composition, afterwards, dehydrated flake 12 is loaded on the food 14, cover encapsulant 16 and seal attached on the food 14 as additive method.
In addition as additive method, can also be after being loaded into dehydrated flake 12 on the pallet 18, use injection such as liquid-filled machine to contain table salt composition, then food 14 is loaded on the pallet 18, cover encapsulant 16 and seal.
As after will containing table salt composition and being attached to food, make it in the grey dry method of one of method that the water penetration film contacts with the water imbibition material, must have make contain that table salt composition is attached to the operation of food and dehydration finished after be attached with the food that contains table salt composition and shift and carry the operation that installs on the pallet etc.Relative therewith, with dehydrated flake, contain table salt composition and food and be loaded in the container and in the said method of sealing, do not need food is shifted the operation that is loaded on the pallet etc.
Therefore, process number seldom gets final product, and because the mobile number of times of the food when making is few, so much cleaner.
In addition, the resulting salty dry product of method constructed in accordance can be processed with other method except that roasting.For example, can boil, steam, explode, fry, eat raw the processing of processing etc. handles.
Embodiment
Embodiments of the invention are shown below, but the present invention is not limited only to these embodiment.Below, if not special explanation, then " % " expression " % quality ".In addition, in containing table salt composition, the nubbin of removing behind salt, the farina is a water.
Embodiment 1
Use sprayer to the Scad distribution 4ml alives of 20 treaty 100g contain 2% farina 50% contain table salt composition, use dehydrated flake (the clear and system ピ チ Star ト (trade name) of electrician プ ラ ス チ Star Network プ ロ ダ Network Star Co., Ltd.) to pack this Scad then immediately, kept 8 hours at 4 ℃.The salt infiltration capacity of each bar Scad is about 1.8g.
Then, open this packing, use the standard agar plate method to measure the general viable count of the salty dry product that obtains, the result is smaller or equal to 300/g.Resulting salty dry product water content is about 12%.
In addition, the salty dry product of acquisition is delicious.
Embodiment 2
With 20 treaty 100g Scad hara kiri alive, gill wash after, with 20 these Scad put side by side with embodiment 1 on the same dehydrated flake that uses, every spray 8ml is as the saturated aqueous common salt that contains 2% farina (brine concentration 25%) that contains table salt composition.With its overlapping 10 sections, will cover product that sealing obtains at epimere and pack in the resistance to water corrugated case, 4 ℃ of Refrigerated Transport 15 hours, produce the salty dry product of water content about 12%.The salt infiltration capacity of each bar Scad is about 1.7g.
Then, take out salty dry product from the resistance to water corrugated case, carry out its general viable count of same time-and-motion study with embodiment 1, the result is smaller or equal to 300/g.As its manufacturing time, because brine strength is lower than embodiment 1, so dewatering time is set longlyer than embodiment 1.
In addition, the salty dry product of acquisition is delicious.
Embodiment 3
With the 20 treaty 100g Scad hara kiri of living, gill wash after, be used in the saturated aqueous common salt impregnated hairbrush and every Scad only is coated with once contains 50% of 2% farina and contain table salt composition.The hairbrush that will carry out coating with the clean water washing after, remove moisture, remainder also carried out same coating.
Then, operate equally, preserve with embodiment 1 with dehydrated flake.Operate the general viable count of measuring the salty dry product that is obtained equally with embodiment 1, the result is smaller or equal to 300/g.
In addition, the salty dry product of acquisition is delicious.
Embodiment 4
Having a plurality of is in each incorporating section of deep-draw sheet material of the sheet material deep-draw of the 120 μ m incorporating section that forms 11cm * 18cm * 2cm (length * wide * height) by transparent thickness, places dehydrated flake.Use liquid filling machine inject the 50% salt suspension that 4ml contains 3% farina on the dehydrated flake with each incorporating section after, place the Scad (being) of the about 100g carried out opening abdomen respectively, cover the incorporating section with coverlay, carry out vacuum packaging, on each incorporating section, all stay the limit, and cut off sheet material and coverlay, keep making in 15 hours salty dry product at 4 ℃.
The Scad of Qu Chuing from container, the infiltration capacity of its salt of every is about 1.8g.In addition, the salty dry product of acquisition and embodiment 1 carry out its general viable count of same time-and-motion study, and the result is smaller or equal to 300/g.
In addition, the salty dry product of acquisition is delicious.
Embodiment 5
Use sprayer each bar in 20 treaty 100g live Scad scatter 4ml contain 2% farina 50% contain table salt composition, with dry 4 hours of mechanical drying machine (30 ℃, air quantity 8m/ second).
The general viable count of the salty dry product that measure to obtain with the standard agar plate method, the result is 5 * 10
3Individual/g.
In addition, the salty dry product of acquisition is delicious.
Embodiment 6
Use is brought up to 85% the table salt composition that contains with the brine concentration of the outstanding turbid composition of salt solution of embodiment 1, wants to make similarly to Example 1 dehydrated food, but owing to the mobile poor pump that makes can not drawing liquid.Therefore, except that with utilizing the coating of hairbrush, use method manufacturing similarly to Example 1, the result can produce salty dry product.The general viable count of the salty dry product that obtains is smaller or equal to 300/g.In addition, the salty dry product of acquisition is delicious.
Comparative example 1
About 20 100g Scad are opened abdomen, wash after gilling.Dipping 5 minutes in maceration extract (500L saturated aqueous common salt) then, with 20 these Scad put side by side with embodiment 1 on the same dehydrated flake that uses.With its overlapping 10 sections, cover sealing at epimere, kept 15 hours at 4 ℃, obtained salty dry product.The bright-coloured eye that reflects of the silver color of hole skin, the transparent feel of health and redness are very showy etc., and outward appearance is beautiful and delicious.
In addition, operate the general viable count of measuring the salty dry product that is obtained soon after just beginning to operate equally with embodiment 1, the result is 2 * 10
3Individual/g.But, use identical maceration extract, approximately through 8 hours, a large amount of Scad is flooded salted, to handling the salty dry product that about the 2000th Scad obtains, carry out measuring its general viable count with embodiment 1 identical operations, what the result can confirm the bacterium number increases to 3 * 10
4Individual/g.
Comparative example 2
The Scad of 20 treaty 100g sizes is opened abdomen, after after gilling, washing, operate, put into 40 ℃ drying machine according to per 1 Scad spray 8ml saturated aqueous common salt.But saturated aqueous common salt runs off from the surface of Scad after spray immediately.Though in drying machine dry 4 hours afterwards, the salinity of the salty dry product of acquisition was also insufficient.In addition, bacterial population is 4 * 10
4Individual/g.
Comparative example 3
Use except that not containing farina other all similarly to Example 1 contain table salt composition, want to make similarly to Example 1 salty dry product, but owing to salt grain obstruction institute's use pump and can not scatter.Replace to scatter and utilize the coating of hairbrush, the deviation of tone, saline taste is arranged between the salty dry product different parts of acquisition.
The industry utilizability
Manufacturing method according to the invention, the health of the salt by having used necessary minimum and not numerous Trivial simple operations can be stablized and made efficiently salinity and uniform hue, and is cheap and delicious Salty dry product.
That is, manufacturing method according to the invention can not used excessive salt, and with necessary minimum The salt of amount makes salinity, the tone at each food or each position not produce deviation ground, stably system Make the salty dry product of desirable salinity. In addition, after making salt be attached to food, owing to do not need to put Put the regular hour, can carry out simultaneously immediately the infiltration of salt and the dehydration of food, so be health , easy to operate, also be excellent on productivity ratio.
Claims (14)
1. a manufacture method that becomes dry product is characterized in that, comprises making the table salt composition that contains that contains salt, water and thickener be attached to the operation of food and thereafter this food be implemented the dry operation of handling.
2. the manufacture method of salty dry product as claimed in claim 1 wherein is attached with the food that contains table salt composition and contacts with the water imbibition material across the water penetration film and carry out above-mentioned dry the processing by making.
3. the manufacture method of salty dry product as claimed in claim 1, wherein above-mentioned method of adhering to is scattered with spray-on process.
4. the manufacture method of salty dry product as claimed in claim 1, the wherein above-mentioned concentration that contains the salt in the table salt composition be for greater than the saturated common salt water concentration, and smaller or equal to 80% quality.
5. the manufacture method of one-tenth dry product as claimed in claim 1, wherein above-mentioned thickener is a starch.
6. the manufacture method of one-tenth dry product as claimed in claim 5, wherein above-mentioned starch is farina.
7. the manufacture method of salty dry product as claimed in claim 1, the wherein above-mentioned content that contains the thickener in the table salt composition is 0.2% quality～20% quality.
8. the manufacture method of salty dry product as claimed in claim 2, wherein above-mentioned food is to install in the container across above-mentioned water penetration film and water imbibition material state of contact.
9. the manufacture method of salty dry product as claimed in claim 2, above-mentioned food is to install in the container across above-mentioned water penetration film and water imbibition material state of contact, then, during preservation or be carried to from the storage house the process in other places, salt is impregnated in the food, makes the moisture dehydration in the food simultaneously.
10. a salty dry product is to make with manufacture method as claimed in claim 1.
11. one-tenth dry product as claimed in claim 10, above-mentioned food are fish.
12. the manufacture method of the salty dry product of the container of packing into is characterized in that, the contain table salt composition, dehydrated flake, food that will contain salt, water and thickener install in the container, seal.
13. the salty dry product of the container of packing into is to make with manufacture method as claimed in claim 12.
14. the salty dry product of the container of packing into as claimed in claim 13, above-mentioned food are fish.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP053902/2004 | 2004-02-27 | ||
| JP2004053902A JP2005237331A (en) | 2004-02-27 | 2004-02-27 | Method for producing salted and dried product and salted and dried product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1764384A true CN1764384A (en) | 2006-04-26 |
Family
ID=34908769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005800001200A Pending CN1764384A (en) | 2004-02-27 | 2005-02-22 | Process for producing salted dried food and salted dried food |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2005237331A (en) |
| KR (1) | KR100680086B1 (en) |
| CN (1) | CN1764384A (en) |
| WO (1) | WO2005082153A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275869A (en) * | 2018-10-31 | 2019-01-29 | 湖北神丹健康食品有限公司 | A kind of spiced salty egg Huang and preparation method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101505603B1 (en) * | 2012-04-25 | 2015-03-26 | 제주탐나씨푸드 영어조합법인 | Method for Processing Marine Products, Marine Products Thereof |
| JP6461479B2 (en) * | 2014-03-26 | 2019-01-30 | 元司 堀 | How to prevent moisture transfer to the immersed material |
| JP2016158574A (en) * | 2015-03-02 | 2016-09-05 | 合同会社マルカネ | Method for producing processed food, processed food, and seasoning treatment body of material |
| WO2022093887A1 (en) * | 2020-10-29 | 2022-05-05 | Texas Tech University System | Method for the rapid osmotic drying of food |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60130330A (en) * | 1983-12-15 | 1985-07-11 | Showa Denko Kk | Preparation of low-salt half-dried fish |
| JP2724818B2 (en) * | 1986-06-19 | 1998-03-09 | 昭和電工株式会社 | Producing ham |
| JPH01130730A (en) * | 1987-11-18 | 1989-05-23 | Showa Denko Kk | Dehydrating appliance capable of controlling amount of absorbed water |
| JP3132823B2 (en) * | 1990-07-10 | 2001-02-05 | 昭和電工株式会社 | Drip absorbing sheet |
| DE19535582C2 (en) * | 1995-09-25 | 2001-09-06 | Cpc Maizena Gmbh | Seasoning mix for the frozen food industry |
| JP2004166689A (en) * | 2002-11-05 | 2004-06-17 | Showa Denko Plastic Products Co Ltd | Method for producing salted and dried product and the salted and dried product |
-
2004
- 2004-02-27 JP JP2004053902A patent/JP2005237331A/en active Pending
-
2005
- 2005-02-22 KR KR1020057019068A patent/KR100680086B1/en not_active IP Right Cessation
- 2005-02-22 WO PCT/JP2005/002783 patent/WO2005082153A1/en active Application Filing
- 2005-02-22 CN CNA2005800001200A patent/CN1764384A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275869A (en) * | 2018-10-31 | 2019-01-29 | 湖北神丹健康食品有限公司 | A kind of spiced salty egg Huang and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2005237331A (en) | 2005-09-08 |
| KR20060006800A (en) | 2006-01-19 |
| KR100680086B1 (en) | 2007-02-08 |
| WO2005082153A1 (en) | 2005-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1764384A (en) | Process for producing salted dried food and salted dried food | |
| JPS6131977B2 (en) | ||
| CN1784427A (en) | Molecular press dehydrating agents for vegetative tissue comprising starch hydrolysates or their derivatives | |
| CN103766578A (en) | Preparation method of fermentation forage | |
| CA2227558A1 (en) | Preparation of foods with a fish and/or crustacean base, and the foods thus obtained | |
| EP2315531B1 (en) | Fish feeding stimulant | |
| FR2822348A1 (en) | Fish feed or bait used e.g. for feeding farmed or aquarium fish, is made from invertebrate organisms coated with hydrocolloid-liquid suspension which is then gelatinized | |
| CN104055191B (en) | The compound method of preservation of fishery method and polysaccharide used-lipid edible film liquid | |
| JP2003219839A (en) | Method for producing fishery fermented food made from fishery paste product as raw material | |
| RU2649981C1 (en) | Composition of biodegradable polymer for food processing | |
| CN104921170A (en) | Spiced chicken cutlet with effects of soothing livers and lowering blood pressure, and preparation method of spiced chicken cutlet | |
| CN1708230A (en) | Process for producing salted dried food and salted dried foods | |
| FR2983683A1 (en) | Preparing uncooked salted fatty liver of duck or goose, in the form of a fresh liver, comprises salting the fresh liver | |
| CN1714682A (en) | Production process of steamed and cooked food | |
| KR101848052B1 (en) | Method for Preparing Salt made of fermented shrimp | |
| JP2004166689A (en) | Method for producing salted and dried product and the salted and dried product | |
| CN1301668C (en) | Method for processed food preparation and retort food | |
| CN102067901A (en) | Fish refreshing method by curing | |
| JP2007105039A (en) | Fish food producing method, and fish food obtained using the same | |
| RU2081620C1 (en) | Method for conservation of fish caviar | |
| EP0078186A1 (en) | Feed product for carnivorous animals | |
| JP6390016B2 (en) | Method for producing dried garlic products containing abundant γ-aminobutyric acid (GABA) | |
| RU2232524C1 (en) | Method for producing of screened caviar "pikantnaya" | |
| CN1764391A (en) | Process for treating meat | |
| FR2602399A1 (en) | Process for baking in an oven and for preserving a cereal-based food product, especially bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |