GB496463A - Improvements in or relating to food products - Google Patents
Improvements in or relating to food productsInfo
- Publication number
- GB496463A GB496463A GB1275038A GB1275038A GB496463A GB 496463 A GB496463 A GB 496463A GB 1275038 A GB1275038 A GB 1275038A GB 1275038 A GB1275038 A GB 1275038A GB 496463 A GB496463 A GB 496463A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flavouring
- fish
- bath
- relating
- subjected
- 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
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Raw fish is immersed in a bath of flavouring sauce, which is preferably at a temperature, e.g. about 30-35 DEG F., well below that of the fish, and then subjected to quick freezing. Small pieces of fish may, after immersion in the flavouring bath, be assembled into a single mass which is subjected to the quick freezing. The flavouring bath may consist of equal parts by weight of water and tomato ketchup. The freezing forms an ice film over the fish and seals the flavouring within the cells and tissues.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1275038A GB496463A (en) | 1938-04-28 | 1938-04-28 | Improvements in or relating to food products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1275038A GB496463A (en) | 1938-04-28 | 1938-04-28 | Improvements in or relating to food products |
Publications (1)
Publication Number | Publication Date |
---|---|
GB496463A true GB496463A (en) | 1938-11-30 |
Family
ID=10010424
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1275038A Expired GB496463A (en) | 1938-04-28 | 1938-04-28 | Improvements in or relating to food products |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB496463A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3607315A (en) * | 1968-04-10 | 1971-09-21 | Kraftco Corp | Method of making frozen patties |
GB2468185A (en) * | 2009-01-16 | 2010-09-01 | Birds Eye Ipco Ltd | Frozen food product with ice glaze |
-
1938
- 1938-04-28 GB GB1275038A patent/GB496463A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3607315A (en) * | 1968-04-10 | 1971-09-21 | Kraftco Corp | Method of making frozen patties |
GB2468185A (en) * | 2009-01-16 | 2010-09-01 | Birds Eye Ipco Ltd | Frozen food product with ice glaze |
GB2468185B (en) * | 2009-01-16 | 2011-06-22 | Birds Eye Ipco Ltd | A frozen food product and method of preparing a frozen food product |
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