GB681052A - Improvements in the preservation of food - Google Patents

Improvements in the preservation of food

Info

Publication number
GB681052A
GB681052A GB20996/50A GB2099650A GB681052A GB 681052 A GB681052 A GB 681052A GB 20996/50 A GB20996/50 A GB 20996/50A GB 2099650 A GB2099650 A GB 2099650A GB 681052 A GB681052 A GB 681052A
Authority
GB
United Kingdom
Prior art keywords
carboxymethyl cellulose
cans
sodium carboxymethyl
viscosity
heated
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
GB20996/50A
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.)
Akzo NV
Original Assignee
Algemene Kunstzijde Unie NV
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 Algemene Kunstzijde Unie NV filed Critical Algemene Kunstzijde Unie NV
Publication of GB681052A publication Critical patent/GB681052A/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
    • A23B4/14—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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Food is treated with an alkali salt of carboxymethyl cellulose before preservation by heating in a closed vessel at above 100 DEG C. According to examples, a grade of sodium carboxymethyl cellulose having viscosity 100-200 cp. in 1 per cent solution and grades having viscosity 2000 cp. in 1 per cent solution are employed in the canning of gutted and filleted herrings and sausage meats of different fat contents. The fish is crumbed with the sodium carboxymethyl cellulose and is placed in cans containing arachis oil, tomato pur<\>aee is added, the cans are closed, and are then heated for 1 hr. at 110 DEG C. The sausage meat is mixed with flour and the sodium carboxymethyl cellulose, the mixture is canned, and the cans are heated for 1 hr. at 107 DEG C. or for 90 min. at 115 DEG C.
GB20996/50A 1949-09-05 1950-08-24 Improvements in the preservation of food Expired GB681052A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL681052X 1949-09-05

Publications (1)

Publication Number Publication Date
GB681052A true GB681052A (en) 1952-10-15

Family

ID=19804221

Family Applications (1)

Application Number Title Priority Date Filing Date
GB20996/50A Expired GB681052A (en) 1949-09-05 1950-08-24 Improvements in the preservation of food

Country Status (1)

Country Link
GB (1) GB681052A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3017273A (en) * 1959-09-21 1962-01-16 Pet Kitchens Inc Animal food from clam waste
US3147122A (en) * 1961-09-28 1964-09-01 Pfizer & Co C Process for improving the texture of meat by aqueous injection containing cellulose gum
US3472662A (en) * 1966-03-02 1969-10-14 Duda & Sons Fruit preservation process
US3539362A (en) * 1968-01-31 1970-11-10 Rene Foods Inc Process for preparing vacuum packed fried foods
EP0411178A1 (en) * 1989-08-01 1991-02-06 Societe Des Produits Nestle S.A. Process to prepare a cooked product based on animal protein for long term preservation
WO2009080942A1 (en) * 2007-12-05 2009-07-02 Etablissements Paul Paulet Rigid container for food including fish
WO2016010754A1 (en) * 2014-07-16 2016-01-21 Dow Global Technologies Llc Method for treating food surfaces with peptides
WO2016010751A1 (en) * 2014-07-16 2016-01-21 Dow Global Technologies Llc Method for treating food surfaces with bacteriophages

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3017273A (en) * 1959-09-21 1962-01-16 Pet Kitchens Inc Animal food from clam waste
US3147122A (en) * 1961-09-28 1964-09-01 Pfizer & Co C Process for improving the texture of meat by aqueous injection containing cellulose gum
US3472662A (en) * 1966-03-02 1969-10-14 Duda & Sons Fruit preservation process
US3539362A (en) * 1968-01-31 1970-11-10 Rene Foods Inc Process for preparing vacuum packed fried foods
EP0411178A1 (en) * 1989-08-01 1991-02-06 Societe Des Produits Nestle S.A. Process to prepare a cooked product based on animal protein for long term preservation
GB2460375A (en) * 2007-12-05 2009-12-02 Paul Paulet Ets Rigid container for food including fish
WO2009080942A1 (en) * 2007-12-05 2009-07-02 Etablissements Paul Paulet Rigid container for food including fish
EP2134607A1 (en) 2007-12-05 2009-12-23 Etablissements Paul Paulet Rigid container for food including fish
EP2354015A1 (en) * 2007-12-05 2011-08-10 Etablissements Paul Paulet Method of making a rigid container for food including fish
GB2460375B (en) * 2007-12-05 2011-10-26 Paul Paulet Ets A rigid container of foodstuff comprising fish
AU2008339841B2 (en) * 2007-12-05 2013-03-14 Etablissements Paul Paulet Rigid container for food including fish
EA022589B1 (en) * 2007-12-05 2016-01-29 Этаблиссман Поль Поле Rigid container for foodstuff comprising fish
WO2016010754A1 (en) * 2014-07-16 2016-01-21 Dow Global Technologies Llc Method for treating food surfaces with peptides
WO2016010751A1 (en) * 2014-07-16 2016-01-21 Dow Global Technologies Llc Method for treating food surfaces with bacteriophages

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