DK1474990T3 - Fremgangsmåde til nedbrydning af strukturen i en dybfrossen blok af fiskemad, især skaldyr, såsom rejer og langoustiner - Google Patents

Fremgangsmåde til nedbrydning af strukturen i en dybfrossen blok af fiskemad, især skaldyr, såsom rejer og langoustiner

Info

Publication number
DK1474990T3
DK1474990T3 DK04291169T DK04291169T DK1474990T3 DK 1474990 T3 DK1474990 T3 DK 1474990T3 DK 04291169 T DK04291169 T DK 04291169T DK 04291169 T DK04291169 T DK 04291169T DK 1474990 T3 DK1474990 T3 DK 1474990T3
Authority
DK
Denmark
Prior art keywords
brine
time
langoustines
shrimp
items
Prior art date
Application number
DK04291169T
Other languages
Danish (da)
English (en)
Inventor
Guy Besnardeau
Original Assignee
France Agro Ind
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 France Agro Ind filed Critical France Agro Ind
Application granted granted Critical
Publication of DK1474990T3 publication Critical patent/DK1474990T3/da

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • A23B4/07Thawing subsequent to freezing
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • A23B4/08Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling
    • A23L3/365Thawing subsequent to freezing
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling
    • A23L3/37Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23L3/375Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
DK04291169T 2003-05-06 2004-05-06 Fremgangsmåde til nedbrydning af strukturen i en dybfrossen blok af fiskemad, især skaldyr, såsom rejer og langoustiner DK1474990T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0305508A FR2854544A1 (fr) 2003-05-06 2003-05-06 Procede de destructuration d'un bloc de produits de la mer congeles, en particulier de crustaces genre crevettes ou langoustines, et l'installation pour sa mise en oeuvre

Publications (1)

Publication Number Publication Date
DK1474990T3 true DK1474990T3 (da) 2006-07-24

Family

ID=32982372

Family Applications (1)

Application Number Title Priority Date Filing Date
DK04291169T DK1474990T3 (da) 2003-05-06 2004-05-06 Fremgangsmåde til nedbrydning af strukturen i en dybfrossen blok af fiskemad, især skaldyr, såsom rejer og langoustiner

Country Status (6)

Country Link
EP (1) EP1474990B1 (de)
AT (1) ATE320719T1 (de)
DE (1) DE602004000526D1 (de)
DK (1) DK1474990T3 (de)
ES (1) ES2258256T3 (de)
FR (1) FR2854544A1 (de)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU4141778A (en) * 1977-11-11 1979-05-17 Elecmet Pty Ltd Thawing prawns
JPS63102631A (ja) * 1986-05-17 1988-05-07 Fine Foods Kenkyu Kyodo Kumiai 冷凍ブロック肉の処理方法
SU1658965A1 (ru) * 1989-05-24 1991-06-30 Научно-Производственное Объединение "Югрыбтехцентр" Южного Бассейнового Научно-Производственного Рыбохозяйственного Объединения Устройство дл дефростации блоков мороженой рыбы и посола в тузлуке
FR2756146B1 (fr) * 1996-11-22 1999-02-12 France Agro Ind Procede et installation de traitement de produits de la mer et en particulier de crevettes
US6004607A (en) * 1998-06-11 1999-12-21 Krafts Foods, Inc. Chilling of meat products

Also Published As

Publication number Publication date
ATE320719T1 (de) 2006-04-15
DE602004000526D1 (de) 2006-05-11
FR2854544A1 (fr) 2004-11-12
EP1474990B1 (de) 2006-03-22
EP1474990A1 (de) 2004-11-10
ES2258256T3 (es) 2006-08-16

Similar Documents

Publication Publication Date Title
DK1331853T3 (da) Fremgangsmåde til konservering af fisk, skal- og bløddyr
Bera et al. Osmotic dehydration of litchi using sucrose solution: effect of mass transfer
Nguyen et al. Application of 1-MCP on apricots at different temperatures and days after harvest
JP2011115076A (ja) 生鮮魚介類の加工及び保存方法
JP6363671B2 (ja) 魚介類の処理方法
Alexandre et al. Frozen food and technology
Devi et al. Meat and Meat losses: influence on meat quality
İspir et al. The influence of application of pretreatment on the osmotic dehydration of apricots
DK1474990T3 (da) Fremgangsmåde til nedbrydning af strukturen i en dybfrossen blok af fiskemad, især skaldyr, såsom rejer og langoustiner
Agarry et al. Modelling the drying characteristics of osmosised coconut strips at constant air temperature.
CN108294096A (zh) 一种屠宰后的猪肉低温快速微冻保鲜技术
Gonçalves et al. Quality of frozen fish
CN106666461A (zh) 一种鸭蛋腌制方法
Hyldig et al. Sensory and quality properties of packaged seafood
Ólafsdóttir et al. Effect of superchilled processing of whole whitefish–pre rigor
Giannakourou Freezing
Xie et al. Effect of vacuum pre-cooling on quality changes of spinach during cold storage
EP2622964A1 (de) Fischverwertungsverfahren
AU2015227509B2 (en) Methods and Compositions for Preservation of Shellfish
ES2162583B1 (es) Procedimiento de conservacion de macedonia de frutas.
Debabrata Bera et al. Osmotic dehydration of Litchi using sucrose solution: effect of mass transfer.
JPS62278941A (ja) 生鮮果実の凍結貯蔵方法
KR20140011889A (ko) 팜이즈조성물 및 팜이즈조성물의 제조방법
JP2012019779A (ja) 乾燥果実スライスの製造方法
BR132015026770E2 (pt) aperfeiçoamento em solução e método para o tratamento e preservação de vegetais e cogumelos para consumo humano e de flores e plantas em geral, próprias ou não para consumo humano