GB838355A - Method of preventing fish, especially fat fish and shell-fish, from becoming rancid and desiccated - Google Patents

Method of preventing fish, especially fat fish and shell-fish, from becoming rancid and desiccated

Info

Publication number
GB838355A
GB838355A GB36010/58A GB3601058A GB838355A GB 838355 A GB838355 A GB 838355A GB 36010/58 A GB36010/58 A GB 36010/58A GB 3601058 A GB3601058 A GB 3601058A GB 838355 A GB838355 A GB 838355A
Authority
GB
United Kingdom
Prior art keywords
fish
shell
desiccated
preventing
especially fat
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
GB36010/58A
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.)
BROEDERNE AMELN AB
Original Assignee
BROEDERNE AMELN AB
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 BROEDERNE AMELN AB filed Critical BROEDERNE AMELN AB
Publication of GB838355A publication Critical patent/GB838355A/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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

In preserving fish, such as shell-fish, filleted mackerel and herring, the fish is enclosed in bags made of a material having a very low permeability for gases, e.g. a laminate of lacquered viscose cellulose and polyethylene film, the bags are evacuated to remove at least 97% of the air and sealed, and the bagged fish is then deep-frozen at a temperature of -40 DEG C., and then stored at a temperature not higher than -18 DEG C.
GB36010/58A 1957-11-09 1958-11-10 Method of preventing fish, especially fat fish and shell-fish, from becoming rancid and desiccated Expired GB838355A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE838355X 1957-11-09

Publications (1)

Publication Number Publication Date
GB838355A true GB838355A (en) 1960-06-22

Family

ID=20354145

Family Applications (1)

Application Number Title Priority Date Filing Date
GB36010/58A Expired GB838355A (en) 1957-11-09 1958-11-10 Method of preventing fish, especially fat fish and shell-fish, from becoming rancid and desiccated

Country Status (1)

Country Link
GB (1) GB838355A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3011443A1 (en) * 2013-10-07 2015-04-10 Georges Parmentier DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3011443A1 (en) * 2013-10-07 2015-04-10 Georges Parmentier DEVICE AND METHODS FOR PRESERVING AND COOKING VACUUM FOODS

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