FI20065109L - Pienten ainespitoisuuksien lihatuotteita ja menetelmä niiden valmistamiseksi - Google Patents

Pienten ainespitoisuuksien lihatuotteita ja menetelmä niiden valmistamiseksi Download PDF

Info

Publication number
FI20065109L
FI20065109L FI20065109A FI20065109A FI20065109L FI 20065109 L FI20065109 L FI 20065109L FI 20065109 A FI20065109 A FI 20065109A FI 20065109 A FI20065109 A FI 20065109A FI 20065109 L FI20065109 L FI 20065109L
Authority
FI
Finland
Prior art keywords
preparation
meat products
low content
content meat
products
Prior art date
Application number
FI20065109A
Other languages
English (en)
Swedish (sv)
Other versions
FI20065109A0 (fi
Inventor
Kristiina Kruus
Karin Autio
Johanna Buchert
Raija Lantto
Original Assignee
Valtion Teknillinen
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 Valtion Teknillinen filed Critical Valtion Teknillinen
Priority to FI20065109A priority Critical patent/FI20065109L/fi
Publication of FI20065109A0 publication Critical patent/FI20065109A0/fi
Priority to KR1020087020022A priority patent/KR20090004860A/ko
Priority to PCT/FI2007/050077 priority patent/WO2007093674A1/en
Priority to NZ570421A priority patent/NZ570421A/en
Priority to CNA2007800127087A priority patent/CN101420868A/zh
Priority to US12/279,057 priority patent/US20090053364A1/en
Priority to AU2007216429A priority patent/AU2007216429A1/en
Priority to CA002641772A priority patent/CA2641772A1/en
Priority to EP07704847A priority patent/EP1996033A4/en
Priority to JP2008554801A priority patent/JP2009526539A/ja
Publication of FI20065109L publication Critical patent/FI20065109L/fi

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
    • A23L17/50—Molluscs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y114/00—Oxidoreductases acting on paired donors, with incorporation or reduction of molecular oxygen (1.14)
    • C12Y114/18—Oxidoreductases acting on paired donors, with incorporation or reduction of molecular oxygen (1.14) with another compound as one donor, and incorporation of one atom of oxygen (1.14.18)
    • C12Y114/18001—Tyrosinase (1.14.18.1)
    • 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
    • A23L13/48—Addition of, or treatment with, enzymes
    • 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
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03001—Catechol oxidase (1.10.3.1), i.e. tyrosinase
FI20065109A 2006-02-14 2006-02-14 Pienten ainespitoisuuksien lihatuotteita ja menetelmä niiden valmistamiseksi FI20065109L (fi)

Priority Applications (10)

Application Number Priority Date Filing Date Title
FI20065109A FI20065109L (fi) 2006-02-14 2006-02-14 Pienten ainespitoisuuksien lihatuotteita ja menetelmä niiden valmistamiseksi
JP2008554801A JP2009526539A (ja) 2006-02-14 2007-02-13 低成分食肉生成物およびその製造方法
CNA2007800127087A CN101420868A (zh) 2006-02-14 2007-02-13 低配料肉制品及其制备方法
PCT/FI2007/050077 WO2007093674A1 (en) 2006-02-14 2007-02-13 Low-ingredient meat products and method for their preparation
NZ570421A NZ570421A (en) 2006-02-14 2007-02-13 Low-ingredient meat products and method for their preparation
KR1020087020022A KR20090004860A (ko) 2006-02-14 2007-02-13 저성분량 육류 제품 및 이의 제조방법
US12/279,057 US20090053364A1 (en) 2006-02-14 2007-02-13 Low-ingredient meat products and method for their preparation
AU2007216429A AU2007216429A1 (en) 2006-02-14 2007-02-13 Low-ingredient meat products and method for their preparation
CA002641772A CA2641772A1 (en) 2006-02-14 2007-02-13 Low-ingredient meat products and method for their preparation
EP07704847A EP1996033A4 (en) 2006-02-14 2007-02-13 MEAT PRODUCTS WITH LITTLE INGREDIENTS AND METHOD FOR THE PRODUCTION THEREOF

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FI20065109A FI20065109L (fi) 2006-02-14 2006-02-14 Pienten ainespitoisuuksien lihatuotteita ja menetelmä niiden valmistamiseksi

Publications (2)

Publication Number Publication Date
FI20065109A0 FI20065109A0 (fi) 2006-02-14
FI20065109L true FI20065109L (fi) 2007-08-15

Family

ID=35953708

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20065109A FI20065109L (fi) 2006-02-14 2006-02-14 Pienten ainespitoisuuksien lihatuotteita ja menetelmä niiden valmistamiseksi

Country Status (10)

Country Link
US (1) US20090053364A1 (fi)
EP (1) EP1996033A4 (fi)
JP (1) JP2009526539A (fi)
KR (1) KR20090004860A (fi)
CN (1) CN101420868A (fi)
AU (1) AU2007216429A1 (fi)
CA (1) CA2641772A1 (fi)
FI (1) FI20065109L (fi)
NZ (1) NZ570421A (fi)
WO (1) WO2007093674A1 (fi)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102006783B (zh) * 2008-03-04 2015-01-21 杜邦营养生物科学有限公司 通过酶去除游离硫醇来改善蛋白质底物的酶处理
WO2011000121A1 (en) 2009-07-01 2011-01-06 Empa Eidgenössische Materialprüfungs- Und Forschungsanstalt Polypeptides having tyrosinase activity and uses thereof
CN101731668B (zh) * 2009-12-30 2013-01-16 大连水产学院 扇贝柱肉糜制品的制备方法
US20110217433A1 (en) * 2010-03-04 2011-09-08 Xianmin Guan Process and system for forming a foodstuff
US20130224368A1 (en) * 2010-03-04 2013-08-29 Xianmin Guan Mushroom food article and method of making the same
CN102715524A (zh) * 2012-07-04 2012-10-10 云南农业大学 一种肥牛食品的加工方法
CN103082271B (zh) * 2013-01-15 2015-01-07 湖北兴发化工集团股份有限公司 一种肉制品保水护色剂
EP3092907A4 (en) * 2014-01-09 2017-10-25 Ajinomoto Co., Inc. Manufacturing method for improved protein-containing food and formulation for improving protein-containing food
CN104187869B (zh) * 2014-07-22 2016-05-11 安徽富煌三珍食品集团有限公司 一种利用三文鱼碎肉、小龙虾制作速冻仿涮虾片的方法
CN104223176B (zh) * 2014-09-19 2016-11-30 合肥工业大学 一种低钠低磷酸盐肉制品
US20170339989A1 (en) * 2016-05-31 2017-11-30 Colorado State University Research Foundation Meat and methods of preparing same having reduced sodium content
RU2691571C1 (ru) * 2018-04-02 2019-06-14 Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный технический рыбохозяйственный университет" Способ производства пресервов из сардины
CN109730238B (zh) * 2019-01-30 2022-09-09 广西壮族自治区农业科学院 一种即食牛干巴的制备方法
KR20220033482A (ko) * 2019-07-12 2022-03-16 소시에떼 데 프로듀이 네슬레 소시에떼아노님 베이컨 유사 제품
CN110637997A (zh) * 2019-10-31 2020-01-03 大连工业大学 一种自热浇汁鱼丸的制作方法
CN114376159A (zh) * 2022-02-07 2022-04-22 合肥工业大学 一种低钠不添加磷酸盐的流质肉制品及加工方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5428856A (en) * 1977-08-08 1979-03-03 Kyowa Hakko Kogyo Kk Production of marine paste product
JPS55114274A (en) * 1979-02-23 1980-09-03 Kyowa Hakko Kogyo Co Ltd Preparation of fish-paste product
JPH10117729A (ja) * 1996-10-25 1998-05-12 Ajinomoto Co Inc 低塩、低脂肪食品
AU2001282199A1 (en) * 2000-08-15 2002-02-25 Valtion Teknillinen Tutkimuskeskus A tyrosinase enzyme
WO2006016809A1 (en) * 2004-08-12 2006-02-16 Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno A method for enzymatic cross-linking of a protein, cross-linked protein thus obtained and use thereof.

Also Published As

Publication number Publication date
FI20065109A0 (fi) 2006-02-14
CN101420868A (zh) 2009-04-29
JP2009526539A (ja) 2009-07-23
NZ570421A (en) 2010-11-26
EP1996033A4 (en) 2009-09-02
KR20090004860A (ko) 2009-01-12
US20090053364A1 (en) 2009-02-26
WO2007093674A1 (en) 2007-08-23
AU2007216429A1 (en) 2007-08-23
EP1996033A1 (en) 2008-12-03
CA2641772A1 (en) 2007-08-23

Similar Documents

Publication Publication Date Title
FI20065109L (fi) Pienten ainespitoisuuksien lihatuotteita ja menetelmä niiden valmistamiseksi
EP2084972A4 (en) MEAT SUBSTITUTE PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
EG25651A (en) A method for identifying a pork content in a food
ZA200905018B (en) Meat emulsion products and methods of making same
FI20070569A0 (fi) Uusi stabiili tuote ja menetelmä sen valmistamiseksi
FI20085760A0 (fi) Muunnettu komposiittituote ja menetelmä sen valmistamiseksi
PL1856988T3 (pl) Sposób wytwarzania i stosowania wyrobów z dodatkiem cukru flawonoidowego
EP2124651A4 (en) PRODUCT AND METHOD FOR DRYING MEAT
GB0812933D0 (en) Novel products and method
BRPI0917779A2 (pt) Produto alimentício e método para enriquecer um produto alimentício e utilização de um produto alimentício
BRPI0718490A2 (pt) Método e aparelho para a preparação de um produto alimentício reconstituído
EP2263475A4 (en) FOODS WITH LOW PROTEIN COMPONENT AND MANUFACTURING METHOD THEREFOR
FI20065387A0 (fi) Maitotuote ja menetelmä sen valmistamiseksi
FI20060681A0 (fi) Uudet koostumukset ja ja menetelmä niiden valmistamiseksi
GB0608966D0 (en) Method and product
FI20061039A0 (fi) Menetelmä pitkänomaisen puukomposiittituotteen tuottamiseksi ja pitkänomainen puukomposiittituote
FI20055673L (fi) Menetelmä komposiittituotteen tekemiseksi ja komposiittituote
FI20060427A0 (fi) Menetelmä ja laitteisto peräkkäistiedoston käsittelemiseksi
UA12165S (uk) Етикетка для ковбасного виробу
UA13540S (uk) Етикетка для ковбасних виробів
UA13176S (uk) Етикетка для ковбасних виробів
FIU20060024U0 (fi) Täytetty syötävä tuote ja menetelmä täytetyn syötävän tuotteen valmistamiseksi
FI20086070A0 (fi) Laitteisto ja menetelmä makkaroiden leikkaamisen yhteydessä
GB0616367D0 (en) Marinating foods method and means
FI20065511A (fi) Menetelmä ja laite hirren piiluamiseksi

Legal Events

Date Code Title Description
FD Application lapsed