ES2158021T3 - Procedimiento para preparar alimentos a base de carne o pescado en forma de copos. - Google Patents

Procedimiento para preparar alimentos a base de carne o pescado en forma de copos.

Info

Publication number
ES2158021T3
ES2158021T3 ES95113793T ES95113793T ES2158021T3 ES 2158021 T3 ES2158021 T3 ES 2158021T3 ES 95113793 T ES95113793 T ES 95113793T ES 95113793 T ES95113793 T ES 95113793T ES 2158021 T3 ES2158021 T3 ES 2158021T3
Authority
ES
Spain
Prior art keywords
meat
fish
copos
procedure
preparing food
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
ES95113793T
Other languages
English (en)
Inventor
Hideyuki Takeda
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.)
Maruha Nichiro Corp
Original Assignee
Maruha Corp
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 Maruha Corp filed Critical Maruha Corp
Application granted granted Critical
Publication of ES2158021T3 publication Critical patent/ES2158021T3/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
    • 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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

UN PROCESO PARA PRODUCIR UN PRODUCTO DE ESTILO COPO QUE CONSISTE EN AÑADIR UN VEGETAL DESHIDRATADO Y UN ESPESANTE POLISACARIDO A UNA SOLUCION DE ADEREZO, EMULSIFICAR LA MEZCLA OBTENIDA POR AGITACION A ALTA VELOCIDAD DE 1.000 A 10.000 RPM DENTRO DE UNA ZONA DE TEMPERATURA DE 10 A 80 (GRADOS) C DURANTE 1 A 10 MINUTOS Y MEZCLAR EL PRODUCTO EMULSIFICADO ASI OBTENIDO CON UNO O MAS PRODUCTO DE CARNE O PESCADO , CARNE DE GANADO O CARNE DE AVE QUE ESTA EN FORMA DE COPO.
ES95113793T 1994-09-19 1995-09-01 Procedimiento para preparar alimentos a base de carne o pescado en forma de copos. Expired - Lifetime ES2158021T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP22306794A JP3274029B2 (ja) 1994-09-19 1994-09-19 フレーク状食品の製造法

Publications (1)

Publication Number Publication Date
ES2158021T3 true ES2158021T3 (es) 2001-09-01

Family

ID=16792318

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95113793T Expired - Lifetime ES2158021T3 (es) 1994-09-19 1995-09-01 Procedimiento para preparar alimentos a base de carne o pescado en forma de copos.

Country Status (7)

Country Link
US (1) US5569481A (es)
EP (1) EP0701780B1 (es)
JP (1) JP3274029B2 (es)
CA (1) CA2157533C (es)
DE (1) DE69521466T2 (es)
ES (1) ES2158021T3 (es)
GR (1) GR3036633T3 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2685586A1 (es) * 2017-04-07 2018-10-10 Eusebio ALCAZAR LIDUEÑA Procesado de pulpo en polvo

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2758441B1 (fr) * 1997-01-20 1999-03-05 Neptune Preparation d'aliments a base de chair de poisson et/ou de crustace, et aliments ainsi obtenus
JPH11123067A (ja) * 1997-08-05 1999-05-11 Q P Corp 容器詰め魚肉フレーク入りスプレッド食品
US6187366B1 (en) 1998-06-05 2001-02-13 Penford Corporation Processed meats containing a starch product and process of adding the starch product to meat
JP4798907B2 (ja) 2001-09-26 2011-10-19 株式会社半導体エネルギー研究所 半導体装置
US20060207104A1 (en) * 2005-03-18 2006-09-21 Armando Alvite Hair clipper with multiple speeds
JP4602861B2 (ja) * 2005-07-28 2010-12-22 清水化学株式会社 マッシュドポテト
MX2011012860A (es) 2009-06-05 2012-01-25 Ajinomoto Kk Preparacion de enzimas para reformar productos de carne procesados y metodo de fabricacion para productos de carne procesada.
RU2505211C1 (ru) * 2013-02-27 2014-01-27 Олег Иванович Квасенков Способ получения консервов "рыба с овощным рагу в польском соусе"
CN109619463A (zh) * 2019-01-25 2019-04-16 上海统益生物科技有限公司 一种采用可得然胶和银耳多糖改善鱼滑口感，提升耐煮性能和保健性能的方法
CN110973526A (zh) * 2019-11-15 2020-04-10 长春市盛欣源农业科技有限公司 一种洋蓟纸型蔬菜的制造方法
JP7108073B2 (ja) * 2020-04-03 2022-07-27 マルハニチロ株式会社 魚介類加工食品
CN114304547A (zh) * 2021-12-15 2022-04-12 云南猫哆哩集团食品有限责任公司 一种酸角混合膳食纤维果蔬脆片的制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4427704A (en) * 1979-04-11 1984-01-24 Mars Limited Food product thickened or gelled with carrageenan and glucomannan
DE3775401D1 (de) * 1987-10-09 1992-01-30 Governor Of Gunma Ken Maebashi Behandelte fleischprodukte, die ein konjac mannan-gel enthalten und verfahren zu deren herstellung.
GB8911300D0 (en) * 1989-05-17 1989-07-05 Nadreph Ltd Food product
EP0411178B1 (fr) * 1989-08-01 1992-10-07 Societe Des Produits Nestle S.A. Procédé de préparation d'un produit cuit à conservation prolongée à base de protéine animale
JPH07114651B2 (ja) * 1991-04-17 1995-12-13 マルハ株式会社 フレーク状食品の製造法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2685586A1 (es) * 2017-04-07 2018-10-10 Eusebio ALCAZAR LIDUEÑA Procesado de pulpo en polvo

Also Published As

Publication number Publication date
DE69521466D1 (de) 2001-08-02
CA2157533C (en) 2000-07-18
EP0701780A3 (en) 1996-08-21
EP0701780B1 (en) 2001-06-27
US5569481A (en) 1996-10-29
EP0701780A2 (en) 1996-03-20
CA2157533A1 (en) 1996-03-20
DE69521466T2 (de) 2001-10-11
JPH0884573A (ja) 1996-04-02
GR3036633T3 (en) 2001-12-31
JP3274029B2 (ja) 2002-04-15

Similar Documents

Publication Publication Date Title
ES2158021T3 (es) Procedimiento para preparar alimentos a base de carne o pescado en forma de copos.
MX168727B (es) Producto alimenticio recubierto
CL2008002802A1 (es) Mezcla grasa que comprende un componente aceitoso liquido y un agente texturizador; producto alimenticio que contiene la mezcla; procedimiento para reducir la cantidad de base concentrada dura en la mezcla; y uso de esteres de acidos grasos de esterol, de estanol o sus mezclas como agente texturizador. (sol. divisional 846-98).
ATE114934T1 (de) Mischnahrungsmittel zur regulierung der dickdarmfunktion.
ES2056525T3 (es) Comida a base de carne cocinada y congelada.
FI922693A0 (fi) Laogkalori koettprodukter och foerfarande foer deras framstaellning.
WO2001030163A3 (en) Method of preparing a uniformly tender meat product
ES2123292T3 (es) Procedimiento para preparar una mezcla de grasas y un producto plastico para untar que comprende la mezcla de grasas obtenida.
Venugopal Methods for processing and utilization of low cost fishes: a critical appraisal
BR9910430A (pt) Método para preparar um alimento seco de animal
GB1518778A (en) Reformed meat products
HK1052123A1 (en) Method for preparing a puffed grain food product and a puffed grain food product
ATE142428T1 (de) Fettarme nahrungsmittel
IL141199A0 (en) Method for producing a biological substance, biological substance and the use thereof
AR003151A1 (es) Procedimiento para producir carne sin grasa en base a escala de produccion y producto carnico sin grasa obtenido con dicho procedimiento.
ATE254853T1 (de) Fleischprodukt mit einem gehalt von weniger als 0,5 gew.- fett
KR890015678A (ko) 소르비톨 및 인산염 함유의 고체 조성물
CA2322814A1 (en) Fish fodder for breeding purposes, in the form of a diet, and a feeding procedure
RU2003136739A (ru) Подавление роста tyrophagus putrescentiae в кормах для домашних животных
ES2035473T3 (es) Procedimiento para la preparacion de un producto codido de conservacion prolongada a base de proteina animal.
ES2071589B1 (es) Procedimiento de obtencion de un nuevo producto alimenticio emulsionado y gelificado, a base de carne y de salmon ahumado.
Eiserer et al. Acquisition of behavioral control by the auditory features of an imprinting object
AR245351A1 (es) Procedimiento para mejorar la textura de la carne.
Vives Waste not want not
ES2127152A1 (es) "procedimiento de descongelacion y salado simultaneo, de piezas de carne o pescado".

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 701780

Country of ref document: ES