FR2705868B1 - Procédé de cuisson industriel et portion de poisson obtenue par ce procédé. - Google Patents

Procédé de cuisson industriel et portion de poisson obtenue par ce procédé.

Info

Publication number
FR2705868B1
FR2705868B1 FR9306558A FR9306558A FR2705868B1 FR 2705868 B1 FR2705868 B1 FR 2705868B1 FR 9306558 A FR9306558 A FR 9306558A FR 9306558 A FR9306558 A FR 9306558A FR 2705868 B1 FR2705868 B1 FR 2705868B1
Authority
FR
France
Prior art keywords
fish obtained
industrial cooking
cooking process
industrial
fish
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
FR9306558A
Other languages
English (en)
Other versions
FR2705868A1 (fr
Inventor
Kienlen Jacques
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.)
NEPTUNE
Original Assignee
NEPTUNE
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 NEPTUNE filed Critical NEPTUNE
Priority to FR9306558A priority Critical patent/FR2705868B1/fr
Publication of FR2705868A1 publication Critical patent/FR2705868A1/fr
Application granted granted Critical
Publication of FR2705868B1 publication Critical patent/FR2705868B1/fr
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
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)
FR9306558A 1993-06-02 1993-06-02 Procédé de cuisson industriel et portion de poisson obtenue par ce procédé. Expired - Lifetime FR2705868B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9306558A FR2705868B1 (fr) 1993-06-02 1993-06-02 Procédé de cuisson industriel et portion de poisson obtenue par ce procédé.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9306558A FR2705868B1 (fr) 1993-06-02 1993-06-02 Procédé de cuisson industriel et portion de poisson obtenue par ce procédé.

Publications (2)

Publication Number Publication Date
FR2705868A1 FR2705868A1 (fr) 1994-12-09
FR2705868B1 true FR2705868B1 (fr) 1995-08-18

Family

ID=9447647

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9306558A Expired - Lifetime FR2705868B1 (fr) 1993-06-02 1993-06-02 Procédé de cuisson industriel et portion de poisson obtenue par ce procédé.

Country Status (1)

Country Link
FR (1) FR2705868B1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040126480A1 (en) * 2002-12-26 2004-07-01 Unilever Bestfoods North America Food process
EP2145543B1 (fr) * 2008-07-16 2011-11-09 Cryovac, Inc. Procédé de pasteurisation post-conditionnement

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2064872A (en) * 1935-07-30 1936-12-22 California Packing Corp Process of treating fish
GB1025959A (en) * 1963-06-07 1966-04-14 Unilever Ltd Foodstuffs
US3816633A (en) * 1972-07-14 1974-06-11 Swift & Co Method for producing a commercially sterile shelf-stable containerized fried meat product
JPS55150879A (en) * 1979-05-16 1980-11-25 Hachinohe Gyogyo Kyodo Kumiai Rengokai Preparation of seasoned flatfish by heating at high pressure
GB2176990B (en) * 1985-06-29 1989-10-04 Ashmount Limited Meat processing
JPS62244339A (ja) * 1986-04-16 1987-10-24 House Food Ind Co Ltd 容器入り焼魚
JP2529556B2 (ja) * 1986-09-11 1996-08-28 ハウス食品株式会社 レトルト食品の製造方法

Also Published As

Publication number Publication date
FR2705868A1 (fr) 1994-12-09

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