FR2354710A1 - Preserving fish esp. sardines in tins - involves coagulating by microwave low temp. cooking - Google Patents

Preserving fish esp. sardines in tins - involves coagulating by microwave low temp. cooking

Info

Publication number
FR2354710A1
FR2354710A1 FR7618032A FR7618032A FR2354710A1 FR 2354710 A1 FR2354710 A1 FR 2354710A1 FR 7618032 A FR7618032 A FR 7618032A FR 7618032 A FR7618032 A FR 7618032A FR 2354710 A1 FR2354710 A1 FR 2354710A1
Authority
FR
France
Prior art keywords
fish
sardines
esp
cooking
low temp
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.)
Granted
Application number
FR7618032A
Other languages
French (fr)
Other versions
FR2354710B1 (en
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR7618032A priority Critical patent/FR2354710A1/en
Publication of FR2354710A1 publication Critical patent/FR2354710A1/en
Application granted granted Critical
Publication of FR2354710B1 publication Critical patent/FR2354710B1/fr
Granted 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

In a process for preserving fish, the whole fish or pieces of fish opt. after treating with brine or oil etc. is put into a container, pref. a metal container. The fish meat in the container is coagulated at low temp. using microwaves (0.3-300 cm) opt. with convection heating also and/or contact with a heated conveyor. The liquid is then drained off and after adding oil, tomato sauce, or other ingredients, the containers are sealed and sterilised. The process is esp. applied to sardines, anchovies, sprats etc. It has the advantage of being quicker and giving less "cooking" loss compared with present methods such as smoking and steam heating; the latter having the further disadvantage of adversely affecting the taste.
FR7618032A 1976-06-14 1976-06-14 Preserving fish esp. sardines in tins - involves coagulating by microwave low temp. cooking Granted FR2354710A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7618032A FR2354710A1 (en) 1976-06-14 1976-06-14 Preserving fish esp. sardines in tins - involves coagulating by microwave low temp. cooking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7618032A FR2354710A1 (en) 1976-06-14 1976-06-14 Preserving fish esp. sardines in tins - involves coagulating by microwave low temp. cooking

Publications (2)

Publication Number Publication Date
FR2354710A1 true FR2354710A1 (en) 1978-01-13
FR2354710B1 FR2354710B1 (en) 1979-03-30

Family

ID=9174359

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7618032A Granted FR2354710A1 (en) 1976-06-14 1976-06-14 Preserving fish esp. sardines in tins - involves coagulating by microwave low temp. cooking

Country Status (1)

Country Link
FR (1) FR2354710A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2544176A1 (en) * 1983-04-13 1984-10-19 Perigord Noir Truites Method for preparing and preserving trout and trout preserve thus obtained
RU2469590C1 (en) * 2011-09-12 2012-12-20 Олег Иванович Квасенков Method for production of preserves "fried sprats with cabbages and carrots in tomato sauce"
RU2495606C1 (en) * 2013-01-24 2013-10-20 Олег Иванович Квасенков Method for production of preserves "fried capelins with vegetables in tomato sauce"
RU2495607C1 (en) * 2013-01-24 2013-10-20 Олег Иванович Квасенков Method for production of preserves "fried sprats with carrots in tomato sauce"
RU2507971C1 (en) * 2013-02-25 2014-02-27 Олег Иванович Квасенков Method for preparation of preserves "sichenik fish cutlets ukrainian-style"
ES2588375A1 (en) * 2016-09-27 2016-11-02 Gueyumar, S.L. Procedure for obtaining sardine preserves (Machine-translation by Google Translate, not legally binding)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2512301C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512795C1 (en) * 2012-12-17 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513241C1 (en) * 2013-01-10 2014-04-20 Олег Иванович Квасенков Method for production of preserves "atlantic herring in tomato sauce"
RU2512736C1 (en) * 2013-01-11 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish cutlets in tomato sauce"

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2544176A1 (en) * 1983-04-13 1984-10-19 Perigord Noir Truites Method for preparing and preserving trout and trout preserve thus obtained
RU2469590C1 (en) * 2011-09-12 2012-12-20 Олег Иванович Квасенков Method for production of preserves "fried sprats with cabbages and carrots in tomato sauce"
RU2495606C1 (en) * 2013-01-24 2013-10-20 Олег Иванович Квасенков Method for production of preserves "fried capelins with vegetables in tomato sauce"
RU2495607C1 (en) * 2013-01-24 2013-10-20 Олег Иванович Квасенков Method for production of preserves "fried sprats with carrots in tomato sauce"
RU2507971C1 (en) * 2013-02-25 2014-02-27 Олег Иванович Квасенков Method for preparation of preserves "sichenik fish cutlets ukrainian-style"
ES2588375A1 (en) * 2016-09-27 2016-11-02 Gueyumar, S.L. Procedure for obtaining sardine preserves (Machine-translation by Google Translate, not legally binding)
WO2018060537A1 (en) * 2016-09-27 2018-04-05 Gueyumar, S.L. A method for producing canned sardines

Also Published As

Publication number Publication date
FR2354710B1 (en) 1979-03-30

Similar Documents

Publication Publication Date Title
US2974047A (en) Method of producing cured packed slices of pig meat
FR2354710A1 (en) Preserving fish esp. sardines in tins - involves coagulating by microwave low temp. cooking
FI822928A0 (en) FOERFARANDE FOER FRAMSTAELLNING AV EN MATPRODUKT
DE69913525D1 (en) METHOD AND DEVICE FOR COOKING AND VACUUM PACKING OF SHELLS BY MEANS OF MICROWAVES
DK551279A (en) PROCEDURE FOR TREATING BACKWARE FOR STORAGE IN DEFROZEN STATE
GB1502030A (en) Method for canning fish
KR900003442B1 (en) Method of producing retort packaged food
GB848014A (en) Improvements relating to cured pig meat products
ES8605950A1 (en) Process for producing frozen frogfish liver and product therefrom
ES2024693B3 (en) A METHOD TO MANUFACTURE COOKED PASTA PRODUCTS PRESERVED LONG TIME, READY FOR CONSUMPTION.
RU2045908C1 (en) Method for producing fish preserves
KR920009478B1 (en) Processing method of a tuna
US3878307A (en) Process for producing cured meats
GB676369A (en) Improvements in method of treating food products
FR2341277A1 (en) Microwave heating of foods while immersed in liquids - esp. in water, for equalising the temp., is suitable for sterilising or defrosting
JPS56164772A (en) Preparation of boiled fish paste
JPH06181719A (en) Method for producing processed food of fish or its roe and ham-like fish processed food and fish roe processed food obtained by the production method
US4431676A (en) Vegetable canning process
GB326849A (en) Improvements relating to canning sausages
RU2048110C1 (en) Method for producing preserves from trumpeters and squids
JPS5611745A (en) Storing of raw shrimp
ES439050A1 (en) Process for the preservation of a foodstuff
JPH078164A (en) Method for preparing roast beef
JPH0564567A (en) Method for retort treatment of meat
FR2050968A5 (en) Ready to cook sauce and flan for pizzas

Legal Events

Date Code Title Description
ST Notification of lapse