FR2405021A1 - Procede d'amelioration de l'odeur, de la saveur et de la couleur de produits en conserve a base de clams - Google Patents
Procede d'amelioration de l'odeur, de la saveur et de la couleur de produits en conserve a base de clamsInfo
- Publication number
- FR2405021A1 FR2405021A1 FR7828466A FR7828466A FR2405021A1 FR 2405021 A1 FR2405021 A1 FR 2405021A1 FR 7828466 A FR7828466 A FR 7828466A FR 7828466 A FR7828466 A FR 7828466A FR 2405021 A1 FR2405021 A1 FR 2405021A1
- Authority
- FR
- France
- Prior art keywords
- flavor
- color
- odor
- improving
- based products
- 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.)
- Withdrawn
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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23B4/02—Preserving by means of inorganic salts
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
L'invention a pour objet un procédé de préparation de conserves à base de chair de clams, en particulier Artica Islandica, dont l'utilisation était peu répandue en raison de l'odeur, saveur et couleur désagréables qu'on obtenait pendant la mise en conserves. L'invention consiste à incorporer à la chair, avant la stérilisation finale en boîte, un agent de traitement qui est le bisulfite et/ou le métabisulfite de sodium. Ce procédé fournit des coquillages propres à la consommation humaine et dépourvus des couleurs, odeurs et saveurs désagréables.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US83941077A | 1977-10-05 | 1977-10-05 |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2405021A1 true FR2405021A1 (fr) | 1979-05-04 |
Family
ID=25279661
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7828466A Withdrawn FR2405021A1 (fr) | 1977-10-05 | 1978-10-05 | Procede d'amelioration de l'odeur, de la saveur et de la couleur de produits en conserve a base de clams |
FR7900764A Withdrawn FR2405022A1 (fr) | 1977-10-05 | 1979-01-12 | Procede d'amelioration de l'odeur, de la saveur et de la couleur de produits en conserve a base de clams |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7900764A Withdrawn FR2405022A1 (fr) | 1977-10-05 | 1979-01-12 | Procede d'amelioration de l'odeur, de la saveur et de la couleur de produits en conserve a base de clams |
Country Status (12)
Country | Link |
---|---|
JP (1) | JPS5495766A (fr) |
DD (1) | DD139685A1 (fr) |
DE (1) | DE2843230A1 (fr) |
DK (1) | DK439478A (fr) |
ES (2) | ES473934A1 (fr) |
FI (1) | FI783019A (fr) |
FR (2) | FR2405021A1 (fr) |
GB (1) | GB2005129A (fr) |
NL (1) | NL7810042A (fr) |
NO (1) | NO783359L (fr) |
PT (1) | PT68614A (fr) |
SE (1) | SE7810357L (fr) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62143668A (ja) * | 1985-12-16 | 1987-06-26 | Taiyo Fishery Co Ltd | すり身の製造法 |
FR2635949B1 (fr) * | 1988-09-08 | 1991-08-09 | Inst Fs Rech Expl Mer | Procede et machine pour traiter des petits crustaces frais |
JP5118028B2 (ja) * | 2005-06-17 | 2013-01-16 | アプライド フード バイオテクノロジー インコーポレーテッド | 酸化脂肪の安定化法 |
-
1978
- 1978-10-03 PT PT68614A patent/PT68614A/pt unknown
- 1978-10-03 SE SE7810357A patent/SE7810357L/xx unknown
- 1978-10-03 GB GB7839171A patent/GB2005129A/en not_active Withdrawn
- 1978-10-04 NL NL7810042A patent/NL7810042A/xx not_active Application Discontinuation
- 1978-10-04 NO NO783359A patent/NO783359L/no unknown
- 1978-10-04 DK DK439478A patent/DK439478A/da unknown
- 1978-10-04 ES ES473934A patent/ES473934A1/es not_active Expired
- 1978-10-04 FI FI783019A patent/FI783019A/fi unknown
- 1978-10-04 DE DE19782843230 patent/DE2843230A1/de not_active Withdrawn
- 1978-10-05 FR FR7828466A patent/FR2405021A1/fr not_active Withdrawn
- 1978-10-05 JP JP12207578A patent/JPS5495766A/ja active Pending
- 1978-10-05 DD DD78208292A patent/DD139685A1/de unknown
-
1979
- 1979-01-12 FR FR7900764A patent/FR2405022A1/fr not_active Withdrawn
- 1979-02-09 ES ES477589A patent/ES477589A1/es not_active Expired
Also Published As
Publication number | Publication date |
---|---|
NO783359L (no) | 1979-04-06 |
GB2005129A (en) | 1979-04-19 |
FI783019A (fi) | 1979-04-06 |
JPS5495766A (en) | 1979-07-28 |
SE7810357L (sv) | 1979-04-06 |
DK439478A (da) | 1979-04-06 |
PT68614A (en) | 1978-11-01 |
DD139685A1 (de) | 1980-01-16 |
FR2405022A1 (fr) | 1979-05-04 |
DE2843230A1 (de) | 1979-04-12 |
ES477589A1 (es) | 1979-08-01 |
ES473934A1 (es) | 1979-05-01 |
NL7810042A (nl) | 1979-04-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |