DK200001643A - Process for preserving food products, especially caviar - Google Patents

Process for preserving food products, especially caviar Download PDF

Info

Publication number
DK200001643A
DK200001643A DK200001643A DKPA200001643A DK200001643A DK 200001643 A DK200001643 A DK 200001643A DK 200001643 A DK200001643 A DK 200001643A DK PA200001643 A DKPA200001643 A DK PA200001643A DK 200001643 A DK200001643 A DK 200001643A
Authority
DK
Denmark
Prior art keywords
caviar
food products
preserving food
acid
raw material
Prior art date
Application number
DK200001643A
Other languages
Danish (da)
Inventor
Josefsen Kjell Domaas
Storroe Ivar
Eide Ola
Original Assignee
Mills Da
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 Mills Da filed Critical Mills Da
Publication of DK200001643A publication Critical patent/DK200001643A/en

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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • 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
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Traffic Control Systems (AREA)
  • Electrical Discharge Machining, Electrochemical Machining, And Combined Machining (AREA)
  • Liquid Crystal Substances (AREA)

Description

Foranstående beskrivelse og krav er oversat af os og svarer efter vor formening indholdsmæssigt til den i den internationale ansøgning nr. PCT/N099/00131 oprindeligt indleverede beskrivelse med krav.The foregoing description and requirements have been translated by us and, in our opinion, correspond in substance to the description originally filed with requirements in International Application No. PCT / N099 / 00131.

Patentkrav. 1. Fremgangsmåde til konservering af fødevareprodukter, kendetegnet ved, at den ønskede slutkonservering gennemføres på råmaterialestadiet. 2. Fremgangsmåde ifølge krav 1, kendetegnet ved, at der som råmateriale anvendes rogn, fortrinsvis torskerogn. 3. Fremgangsmåde ifølge krav 1 og 2, kendetegnet ved, at rognproduktet konserveres med 1-12 kg og fortrinsvis 4-8 kg salt pr. 100 kg frisk rogn. 4. Fremgangsmåde ifølge ethvert af kravene 1-3, kendetegnet ved, at frisk rogn-råmateriale konserveres med salt i en kombination med en eller flere af følgende: sukker, 0-120 g pr. kg rogn-råmateriale, benzoesyre, salte og derivater deraf, 0-10 g pr. kg rogn-råmateriale, sorbinsyre og salte deraf, 0-5 g pr. kg rogn-råmateriale, organiske syrer, såsom eddikesyre, propionsyre og mælkesyre og salte deraf, 0-10 g pr. kg rogn-råmateriale, surhedsregulerende midler, såsom organiske syrer, f.eks. ascorbinsyre, æblesyre, citronsyre, smørsyre og vinsyre, og uorganiske syrer, såsom phosphorsyre, til en pH-værdi i området fra 6,5 til 3.Claims. 1. Process for preserving food products, characterized in that the desired final preservation is carried out at the raw material stage. Process according to claim 1, characterized in that as raw material, roe is used, preferably cod roe. Process according to claims 1 and 2, characterized in that the roe product is preserved with 1-12 kg and preferably 4-8 kg of salt per day. 100 kg fresh roe. Process according to any one of claims 1-3, characterized in that fresh raw raw material is preserved with salt in combination with one or more of the following: sugar, 0-120 g per liter. kg of raw material, benzoic acid, salts and derivatives thereof, 0-10 g per kg raw material, sorbic acid and salts thereof, 0-5 g per Organic acids such as acetic acid, propionic acid and lactic acid and salts thereof, 0-10 g / kg kg of raw material, acidity regulators such as organic acids, e.g. ascorbic acid, malic acid, citric acid, butyric and tartaric acid, and inorganic acids, such as phosphoric acid, to a pH in the range of 6.5 to 3.

DK200001643A 1998-05-05 2000-11-02 Process for preserving food products, especially caviar DK200001643A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO19982025A NO311163B1 (en) 1998-05-05 1998-05-05 Procedure for preserving maritime nutrients
PCT/NO1999/000131 WO1999060863A2 (en) 1998-05-05 1999-04-22 A method for preserving food products particularly caviar

Publications (1)

Publication Number Publication Date
DK200001643A true DK200001643A (en) 2000-11-02

Family

ID=19902006

Family Applications (1)

Application Number Title Priority Date Filing Date
DK200001643A DK200001643A (en) 1998-05-05 2000-11-02 Process for preserving food products, especially caviar

Country Status (8)

Country Link
AU (1) AU5536999A (en)
DK (1) DK200001643A (en)
GB (1) GB2353461B (en)
IS (1) IS5702A (en)
NO (1) NO311163B1 (en)
PL (1) PL191229B1 (en)
SE (1) SE0003992L (en)
WO (1) WO1999060863A2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO318221B1 (en) * 2003-05-22 2005-02-21 Mills Da Closed fish eggs marinating plant
ES2325195B1 (en) * 2007-04-25 2010-05-14 Consorcio Español Conservero, S.A. PROCESS OF PREPARATION OF A WIDTH AND FILETS OF THIS WITH REDUCED CONTENT IN SALT AND PRODUCTS SO OBTAINED.
RU2458584C1 (en) * 2011-05-11 2012-08-20 Лилия Рафаэльевна Копыленко Composition for preservation of caviar of fish grown in aquaculture conditions
RU2601599C1 (en) * 2015-08-06 2016-11-10 Федеральное государственное бюджетное учреждение науки "Научный центр биомедицинских технологий Федерального медико-биологического агентства" (ФГБУН НЦБТМ ФМБА России) Method for preserving food products

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60114144A (en) * 1983-11-22 1985-06-20 Nichiro Gyogyo Kk Preparation of salted salmon roe having low salt content
JPS6229931A (en) * 1985-04-05 1987-02-07 Takeda Chem Ind Ltd Composition for improving quality of salt-preserved spawn and production of salt-preserved spawn
JPH0614829B2 (en) * 1989-09-21 1994-03-02 株式会社オカムラ食品工業 Streaks manufacturing method
JPH0723700A (en) * 1993-07-02 1995-01-27 Maruha Corp Method for treating and processing spawn of walleye pollack

Also Published As

Publication number Publication date
SE0003992D0 (en) 2000-11-01
PL191229B1 (en) 2006-03-31
GB2353461B (en) 2002-11-20
GB2353461A (en) 2001-02-28
NO982025D0 (en) 1998-05-05
NO311163B1 (en) 2001-10-22
SE0003992L (en) 2000-11-13
NO982025L (en) 1999-11-08
IS5702A (en) 2000-11-02
AU5536999A (en) 1999-12-13
WO1999060863A2 (en) 1999-12-02
GB0027057D0 (en) 2000-12-20
PL344399A1 (en) 2001-11-05
WO1999060863A3 (en) 2000-01-13

Similar Documents

Publication Publication Date Title
Shelef Antimicrobial effects of lactates: a review
EP2094118B1 (en) An improved peracetic acid composition
Gimeno et al. Influence of partial replacement of NaCl with KCl and CaCl2on microbiological evolution of dry fermented sausages
DE69611288D1 (en) PRODUCING A CARBONIC-FREE DRINK WITH IMPROVED MICROBIAL STABILITY
ES2581245T3 (en) Antibacterial agent to preserve fresh meat
WO2000048469B1 (en) Adduct having an acidic solution of sparingly-soluble group iia complexes
NO20061536L (en) Shelf-stable cold-processed food compositions and processes for their preparation
CN106974232B (en) Pickled cabbage and pickling method thereof
DK200001643A (en) Process for preserving food products, especially caviar
US20050123653A1 (en) Cooked meat product and method of preparing same
US4414232A (en) Process for preparing cooked bacon having reduced levels of N-nitrosamines
US6811803B2 (en) Avocado concentrate and process for preparing same
ES2279697B1 (en) QUICK METHOD OF ELABORATION OF COLD FISH FILETES.
US5932279A (en) Meat preserving composition
US4379794A (en) Process for preparing cooked bacon having reduced levels of N-nitrosamines
KR100201729B1 (en) Processed salt covering with balsam extract
Barbosa-Cánovas et al. Osmotic dehydration
ES2458390B1 (en) Method to reduce sodium by a minimum of 65% when ripening anchovy
EP0013042A2 (en) Method for the preserving of meat pieces, solution used therefor and meat piece preserved according to said method
JP2001178433A (en) Sterilizer composition
ZA200403742B (en) Aromatic herb preparation.
RU1787410C (en) Method for conservation fish in preserves production
ES2068507T3 (en) REUSABLE BRINE AND METHOD FOR PRESERVING CUCUMBERS.
JPS63226267A (en) Multiplication inhibitor against bacillus cereus
EP0937406A3 (en) Procedure for preserving peeled and chopped fruit in impermeable containers as well as containers and preservative products used therefore

Legal Events

Date Code Title Description
AHS Application shelved for other reasons than non-payment