GB728168A - A method for the preserving of food - Google Patents
A method for the preserving of foodInfo
- Publication number
- GB728168A GB728168A GB30752/52A GB3075252A GB728168A GB 728168 A GB728168 A GB 728168A GB 30752/52 A GB30752/52 A GB 30752/52A GB 3075252 A GB3075252 A GB 3075252A GB 728168 A GB728168 A GB 728168A
- Authority
- GB
- United Kingdom
- Prior art keywords
- solution
- food
- parts
- hydrocolloid
- added
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
Abstract
Food, e.g. herrings, mackerel, salmon, shrimps, is preserved by immersing in an aqueous solution of a hydrocolloid such as an alginate, carrageenin or carboxymethylcellulose, allowing the solution to solidify, and then deep freezing the solid body so formed. The food may be packed, and the food and its package placed in the solution. An organic acid and a calcium salt may be added to the solution of hydrocolloid; and example is of a solution which gels in 5-30 min. and which contains 1-3 parts of sodium alginate, 100 parts of water, sufficient citric acid to produce pH 2.5-4 and 0.1-0.5 parts of calcium tartrate. Up to 10 per cent of a salt such as sodium chloride or 5-10 per cent. of a polyvalent alcohol such as glycerol may be incorporated in the solution. A fat antioxidant such as ascorbic acid may be added. Specification 672,035 is referred to.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO728168X | 1951-12-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB728168A true GB728168A (en) | 1955-04-13 |
Family
ID=19906830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB30752/52A Expired GB728168A (en) | 1951-12-11 | 1952-12-04 | A method for the preserving of food |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB728168A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2704200A1 (en) * | 2018-02-23 | 2019-03-14 | Sacristan Brian Montoya | Spherification of crustaceans and molluscs (Machine-translation by Google Translate, not legally binding) |
-
1952
- 1952-12-04 GB GB30752/52A patent/GB728168A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2704200A1 (en) * | 2018-02-23 | 2019-03-14 | Sacristan Brian Montoya | Spherification of crustaceans and molluscs (Machine-translation by Google Translate, not legally binding) |
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