ES450941A1 - Procedure for the preparation of quick salted fish. (Machine-translation by Google Translate, not legally binding) - Google Patents

Procedure for the preparation of quick salted fish. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES450941A1
ES450941A1 ES450941A ES450941A ES450941A1 ES 450941 A1 ES450941 A1 ES 450941A1 ES 450941 A ES450941 A ES 450941A ES 450941 A ES450941 A ES 450941A ES 450941 A1 ES450941 A1 ES 450941A1
Authority
ES
Spain
Prior art keywords
paste
stage
weight
translation
procedure
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
Application number
ES450941A
Other languages
Spanish (es)
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.)
NIETO ALVAREZ-URIA GERARDO
Original Assignee
NIETO ALVAREZ-URIA GERARDO
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 NIETO ALVAREZ-URIA GERARDO filed Critical NIETO ALVAREZ-URIA GERARDO
Priority to ES450941A priority Critical patent/ES450941A1/en
Publication of ES450941A1 publication Critical patent/ES450941A1/en
Expired legal-status Critical Current

Links

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procedure for the preparation of fast salted fish, from fresh fish, characterized in that in a first stage the evisceration, headless and elimination of spines and fins, as well as the skin if part of leather or hard skin fish is started; in a second stage, the fillets or portions obtained are crushed or chopped to form a paste; in a third stage, the paste is emulsified with addition of salt free of impurities, in a proportion between 25% and 100% of the weight of the paste, sodium glutamate in a proportion of 2.2% of maximum meat weight and an agar-agar gel in a ratio of 6.3% to 9.7% of the weight in meat; in a fourth stage, the paste is pressed for the elimination of the water, then cakes are formed, which are then passed to a drying tunnel until the aqueous content is reduced to 12 or 14% of the final weight, lastly preceding a packaging, preferably vacuum in thermoplastic containers. (Machine-translation by Google Translate, not legally binding)
ES450941A 1976-08-24 1976-08-24 Procedure for the preparation of quick salted fish. (Machine-translation by Google Translate, not legally binding) Expired ES450941A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES450941A ES450941A1 (en) 1976-08-24 1976-08-24 Procedure for the preparation of quick salted fish. (Machine-translation by Google Translate, not legally binding)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES450941A ES450941A1 (en) 1976-08-24 1976-08-24 Procedure for the preparation of quick salted fish. (Machine-translation by Google Translate, not legally binding)

Publications (1)

Publication Number Publication Date
ES450941A1 true ES450941A1 (en) 1977-09-01

Family

ID=8472162

Family Applications (1)

Application Number Title Priority Date Filing Date
ES450941A Expired ES450941A1 (en) 1976-08-24 1976-08-24 Procedure for the preparation of quick salted fish. (Machine-translation by Google Translate, not legally binding)

Country Status (1)

Country Link
ES (1) ES450941A1 (en)

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