ES2046946B1 - Procedimiento para elaborar un producto alimenticio a base de pescados azules grasos y semigrasos. - Google Patents

Procedimiento para elaborar un producto alimenticio a base de pescados azules grasos y semigrasos.

Info

Publication number
ES2046946B1
ES2046946B1 ES09200909A ES9200909A ES2046946B1 ES 2046946 B1 ES2046946 B1 ES 2046946B1 ES 09200909 A ES09200909 A ES 09200909A ES 9200909 A ES9200909 A ES 9200909A ES 2046946 B1 ES2046946 B1 ES 2046946B1
Authority
ES
Spain
Prior art keywords
fat
fish
mass
procedure
food product
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.)
Expired - Lifetime
Application number
ES09200909A
Other languages
English (en)
Other versions
ES2046946A1 (es
Inventor
Martinez Jose Javier Almendres
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tunimar SA
Original Assignee
Tunimar SA
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 Tunimar SA filed Critical Tunimar SA
Priority to ES09200909A priority Critical patent/ES2046946B1/es
Priority to JP5099447A priority patent/JPH0686657A/ja
Priority to EP93500054A priority patent/EP0568484A1/en
Priority to US08/055,540 priority patent/US5348757A/en
Publication of ES2046946A1 publication Critical patent/ES2046946A1/es
Application granted granted Critical
Publication of ES2046946B1 publication Critical patent/ES2046946B1/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; 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
    • A23B4/09—Freezing; 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
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Fish Paste Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

PROCEDIMIENTO PARA ELABORAR UN PRODUCTO ALIMENTICIO A BASE DE PESCADOS AZULES GRASOS Y SEMIGRASOS, QUE COMPRENDE LAS ETAPAS DE: LAVAR, ESCAMAR, DESCABEZAR, EVISCERAR, PELAR Y FILETEAR LOS PESCADOS AZULES; UNA VEZ PREPARADO EL PESCADO SE PASA POR UNA MAQUINA TRITURADORA DONDE SE PRODUCE UNA MOLTURACION UNIFORME A LA QUE SE LE AÑADE UNA MEZCLA DE ESPECIAS Y SE PROCEDE A HOMOGENEIZAR POR MEDIO MECANICOS EL CONJUNTO DE PESCADO Y ESPECIAS QUE DEFINEN LA MASA DEL PRODUCTO QUE SE PASA POR UNA CONFORMADORA DE PORCIONES DE MASA QUE SE RECUBREN CON GELATINAS DE PESCADO Y SE SOMETEN A UNA OPERACION DE CONGELACION EN ATMOSFERA DE NITROGENO LIQUIDO A TEMPERATURA ENTRE -18 Y -35GC Y POSTERIORMENTE SE PRODUCE EL ENVASADO DEL PRODUCTO TERMINADO.
ES09200909A 1992-04-30 1992-04-30 Procedimiento para elaborar un producto alimenticio a base de pescados azules grasos y semigrasos. Expired - Lifetime ES2046946B1 (es)

Priority Applications (4)

Application Number Priority Date Filing Date Title
ES09200909A ES2046946B1 (es) 1992-04-30 1992-04-30 Procedimiento para elaborar un producto alimenticio a base de pescados azules grasos y semigrasos.
JP5099447A JPH0686657A (ja) 1992-04-30 1993-04-26 脂肪質および半脂肪質の青魚を基礎にした食品の製造方法
EP93500054A EP0568484A1 (en) 1992-04-30 1993-04-26 Procedure to produce a food product based on fatty and semi-fatty hamburger type fish flesh
US08/055,540 US5348757A (en) 1992-04-30 1993-04-30 Method for preparing a fatty and semi-fatty blue fish food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09200909A ES2046946B1 (es) 1992-04-30 1992-04-30 Procedimiento para elaborar un producto alimenticio a base de pescados azules grasos y semigrasos.

Publications (2)

Publication Number Publication Date
ES2046946A1 ES2046946A1 (es) 1994-02-01
ES2046946B1 true ES2046946B1 (es) 1994-08-16

Family

ID=8276883

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09200909A Expired - Lifetime ES2046946B1 (es) 1992-04-30 1992-04-30 Procedimiento para elaborar un producto alimenticio a base de pescados azules grasos y semigrasos.

Country Status (4)

Country Link
US (1) US5348757A (es)
EP (1) EP0568484A1 (es)
JP (1) JPH0686657A (es)
ES (1) ES2046946B1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2125197B1 (es) * 1997-05-08 1999-10-01 Pescados Y Salazones La Higuer Procedimiento de fabricacion de una hamburguesa de tunidos y producto asi obtenido.
KR20020032502A (ko) * 2002-04-12 2002-05-03 (유) 제일유통 허브(민트,레몬밤,레몬 그라스,바질)굴비의 제조방법.
CA2789993C (en) 2003-04-11 2016-02-16 Cargill, Incorporated Pellet systems for preparing beverages
JP3113984U (ja) 2005-06-23 2005-09-22 マルソー産業株式会社 スカート吊りクリップ
US20100039509A1 (en) * 2007-04-13 2010-02-18 Winterlab Limited System and Method for Determining the Kosher Status of Fish
JP2012029604A (ja) * 2010-07-29 2012-02-16 Marusa Sasaya Shoten:Kk 窒素溶解冷水を用いるすり身製造方法

Family Cites Families (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE689459A (es) * 1966-11-09 1967-04-14
JPS4834228B1 (es) * 1970-12-26 1973-10-19
SE405672B (sv) * 1977-01-26 1978-12-27 Extraco Ab Forfarande for framstellning av en fryst fiskmassa med forbettrad lagringsstabilitet
US4336274A (en) * 1979-04-06 1982-06-22 Ross Kenneth B Whole blue crab freezing process
US4405649A (en) * 1979-05-07 1983-09-20 Marvin Dudley Process for producing premium quality fish meal from whole fish
JPS56124338A (en) * 1980-03-03 1981-09-30 Jipukomu Kk Method for keeping freshness or raw fish, raw fish meat, and cattle meat
US4371560A (en) * 1980-04-07 1983-02-01 Dca Food Industries Seafood product and method of producing same
US4301182A (en) * 1980-06-18 1981-11-17 Ralston Purina Company Process for producing a fish product
US4464404A (en) * 1981-10-01 1984-08-07 Ueno Fine Chemicals Industry, Ltd. Processes for production of refrigerated minced fish flesh and fish paste product having improved quality
SE466882B (sv) * 1983-06-01 1992-04-27 Tetra Pak Holdings Sa Saett att bereda en poroes livsmedelsprodukt baserad paa malda fisk- eller koettraavaror
US4622234A (en) * 1983-06-13 1986-11-11 Suzuhiro U.S.A., Inc. Process for preparing a fish meat product
US4877635A (en) * 1985-12-20 1989-10-31 Kalamazoo Holdings, Inc. Herb flavoring and/or antioxidant composition and process
FR2595035A1 (fr) * 1986-03-03 1987-09-04 Cap Gris Nez Sarl Procede de traitement de la chair de poisson hachee et crue, moyens en vue de la mise en oeuvre de ce procede et produits ainsi obtenus
US4888181A (en) * 1987-04-23 1989-12-19 Nu-C Products Inc. Sea food flavored food products
EP0328881A1 (de) * 1988-01-23 1989-08-23 F. SCHOTTKE GMBH & CO. KG Verfahren zum Herstellen eines reinen Fischproduktes, insbesondere aus Fischfilet
JPH01235561A (ja) * 1988-03-16 1989-09-20 Ueno Seiyaku Oyo Kenkyusho:Kk 冷凍すり身の製法
FR2629822B1 (fr) * 1988-04-08 1993-02-19 Roquette Freres Composition solide de sorbitol et de phosphates
DE3879203T2 (de) * 1988-09-14 1993-08-05 Frisco Findus Ag Verfahren zur herstellung geformter fischprodukte.
IS3604A7 (is) * 1989-07-17 1991-01-18 Henriksen Björn Endurbætt aðferð til gerilsneyðingar fisks, skeldýra eða kjöts
US5017397A (en) * 1990-04-25 1991-05-21 Uy Nguyen Process for extracting antioxidants from Labiatae herbs
US5230916A (en) * 1991-01-07 1993-07-27 Kabi Pharmacia Ab Ascorbic acid complex having antioxidant function and improved solubility in lipid materials
JPH04311374A (ja) * 1991-04-10 1992-11-04 Jiyunsei Sangyo Kk 魚肉摺身の品質改良剤及び魚肉摺身の製造方法
ES2036470B1 (es) * 1991-09-04 1993-12-16 Lancelot Tunidos S L Un producto alimenticio tipo hamburguesa
US5254352A (en) * 1991-09-18 1993-10-19 Oscar Mayer Foods Corporation Fish analog product
JPH05236870A (ja) * 1992-03-02 1993-09-17 Shintoukiyou Internatl Kk 鱈の白子を処理する方法
US5223301A (en) * 1992-03-12 1993-06-29 Nichiro Corporation Surimi manufacturing process

Also Published As

Publication number Publication date
ES2046946A1 (es) 1994-02-01
US5348757A (en) 1994-09-20
EP0568484A1 (en) 1993-11-03
JPH0686657A (ja) 1994-03-29

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Legal Events

Date Code Title Description
FA2A Application withdrawn

Effective date: 19940705