HK1256922B - 用於生產凍干蝦的方法 - Google Patents
用於生產凍干蝦的方法Info
- Publication number
- HK1256922B HK1256922B HK18116039.9A HK18116039A HK1256922B HK 1256922 B HK1256922 B HK 1256922B HK 18116039 A HK18116039 A HK 18116039A HK 1256922 B HK1256922 B HK 1256922B
- Authority
- HK
- Hong Kong
- Prior art keywords
- dried shrimp
- producing freeze
- freeze
- producing
- shrimp
- Prior art date
Links
- 241000238557 Decapoda Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- 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
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016029529A JP6150917B1 (ja) | 2016-02-19 | 2016-02-19 | 凍結乾燥エビの製造方法 |
| PCT/JP2017/002931 WO2017141664A1 (ja) | 2016-02-19 | 2017-01-27 | 凍結乾燥エビの製造方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HK1256922B true HK1256922B (zh) | 2020-06-19 |
Family
ID=59081914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HK18116039.9A HK1256922B (zh) | 2016-02-19 | 2018-12-13 | 用於生產凍干蝦的方法 |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US11533923B2 (zh) |
| JP (1) | JP6150917B1 (zh) |
| CN (1) | CN108697131B (zh) |
| BR (1) | BR112018016978B8 (zh) |
| HK (1) | HK1256922B (zh) |
| MX (1) | MX2018010019A (zh) |
| WO (1) | WO2017141664A1 (zh) |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1115518B (it) | 1977-04-21 | 1986-02-03 | Innocenti Santeustacchio Spa | Guida di entrata per presso-laminatoio perforatore |
| JP2791650B2 (ja) * | 1995-06-29 | 1998-08-27 | フジフーズ株式会社 | 即席油調タイプの揚げ物用の冷凍食品およびその製造方法 |
| US6274188B1 (en) * | 1999-04-27 | 2001-08-14 | The Laitram Corporation | Method for steam-cooking shrimp at reduced temperatures to decrease yield loss |
| JP3613566B2 (ja) * | 2002-08-30 | 2005-01-26 | アサヒフードアンドヘルスケア株式会社 | Ｆｄエビ天ぷらの製造方法 |
| JP4243127B2 (ja) | 2003-04-09 | 2009-03-25 | 日清食品ホールディングス株式会社 | エビの処理方法及び加工エビ |
| JP4554654B2 (ja) * | 2007-08-23 | 2010-09-29 | 日清食品ホールディングス株式会社 | 凍結乾燥エビの製造方法 |
| CN101791137B (zh) | 2010-03-24 | 2012-09-26 | 海南泉溢食品有限公司 | 虾的冷冻保水保鲜加工方法 |
| JP5965578B2 (ja) * | 2010-06-17 | 2016-08-10 | 東洋水産株式会社 | 乾燥エビおよびその製造方法 |
| US11064708B2 (en) * | 2014-01-10 | 2021-07-20 | Robert B. STRYKER | Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life |
| CN104187871B (zh) * | 2014-08-22 | 2017-01-11 | 浙江工商大学 | 一种虾仁真空冷冻干燥加工方法 |
-
2016
- 2016-02-19 JP JP2016029529A patent/JP6150917B1/ja active Active
-
2017
- 2017-01-27 MX MX2018010019A patent/MX2018010019A/es unknown
- 2017-01-27 BR BR112018016978A patent/BR112018016978B8/pt active IP Right Grant
- 2017-01-27 CN CN201780011529.5A patent/CN108697131B/zh active Active
- 2017-01-27 WO PCT/JP2017/002931 patent/WO2017141664A1/ja active Application Filing
- 2017-01-27 US US16/076,970 patent/US11533923B2/en active Active
-
2018
- 2018-12-13 HK HK18116039.9A patent/HK1256922B/zh unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BR112018016978A2 (pt) | 2019-01-15 |
| US11533923B2 (en) | 2022-12-27 |
| JP2017143806A (ja) | 2017-08-24 |
| US20190037868A1 (en) | 2019-02-07 |
| CN108697131A (zh) | 2018-10-23 |
| BR112018016978B1 (pt) | 2022-06-07 |
| JP6150917B1 (ja) | 2017-06-21 |
| WO2017141664A1 (ja) | 2017-08-24 |
| MX2018010019A (es) | 2018-11-09 |
| BR112018016978B8 (pt) | 2022-09-20 |
| CN108697131B (zh) | 2019-07-26 |
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