GB639836A - Process for light-salting of herrings - Google Patents

Process for light-salting of herrings

Info

Publication number
GB639836A
GB639836A GB6801/47A GB680147A GB639836A GB 639836 A GB639836 A GB 639836A GB 6801/47 A GB6801/47 A GB 6801/47A GB 680147 A GB680147 A GB 680147A GB 639836 A GB639836 A GB 639836A
Authority
GB
United Kingdom
Prior art keywords
brine
herrings
salting
light
salt
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
Application number
GB6801/47A
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.)
KRISTIAN GJOLBERG
Original Assignee
KRISTIAN GJOLBERG
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
Priority to SE143347A priority Critical patent/SE130494C1/xx
Priority to FR941959D priority patent/FR941959A/en
Application filed by KRISTIAN GJOLBERG filed Critical KRISTIAN GJOLBERG
Priority to GB6801/47A priority patent/GB639836A/en
Publication of GB639836A publication Critical patent/GB639836A/en
Expired 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic 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
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Saccharide Compounds (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

In a process for the light-salting of herrings they are first immersed for some time in a weak brine containing for example 12-15 per cent of salt, which immersion may be repeated several times, and then stored in dilute brine (for example containing 12-15 per cent salt) containing an amount of hydrochloric acid which is too small to function in itself as a preservative, for example .05-.1 grm. per litre. The storage brine may also contain small amounts of other substances, e.g., sugar and acetic acid. The preparatory brine solution may have the same composition as the storage solution.
GB6801/47A 1947-03-11 1947-03-11 Process for light-salting of herrings Expired GB639836A (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SE143347A SE130494C1 (en) 1947-03-11 1947-02-18
FR941959D FR941959A (en) 1947-03-11 1947-02-18 Salting process for herring
GB6801/47A GB639836A (en) 1947-03-11 1947-03-11 Process for light-salting of herrings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB6801/47A GB639836A (en) 1947-03-11 1947-03-11 Process for light-salting of herrings

Publications (1)

Publication Number Publication Date
GB639836A true GB639836A (en) 1950-07-05

Family

ID=9821007

Family Applications (1)

Application Number Title Priority Date Filing Date
GB6801/47A Expired GB639836A (en) 1947-03-11 1947-03-11 Process for light-salting of herrings

Country Status (3)

Country Link
FR (1) FR941959A (en)
GB (1) GB639836A (en)
SE (1) SE130494C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2664794B1 (en) * 1990-07-20 1994-03-25 Pouillaude Pierre PROCESS FOR THE PREPARATION AND PRESERVATION OF FLESH OF AQUATIC SEA ANIMALS AND FRESHWATER, PRODUCTS OBTAINED BY THIS PROCESS, AND APPLICATION AS IS OF THESE PRODUCTS FOR CONSUMPTION.

Also Published As

Publication number Publication date
FR941959A (en) 1949-01-26
SE130494C1 (en) 1951-01-02

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