HRP20070021A2 - Method for the production of cod meat product with prolonged shelf-life - Google Patents

Method for the production of cod meat product with prolonged shelf-life

Info

Publication number
HRP20070021A2
HRP20070021A2 HR20070021A HRP20070021A HRP20070021A2 HR P20070021 A2 HRP20070021 A2 HR P20070021A2 HR 20070021 A HR20070021 A HR 20070021A HR P20070021 A HRP20070021 A HR P20070021A HR P20070021 A2 HRP20070021 A2 HR P20070021A2
Authority
HR
Croatia
Prior art keywords
cod
preparation
nutritional value
oil solution
life
Prior art date
Application number
HR20070021A
Other languages
Croatian (hr)
Inventor
Karninčić Lada
Kuzmanić Zupan Andrea
Original Assignee
Karninčić Lada
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 Karninčić Lada filed Critical Karninčić Lada
Priority to HRP20070021AA priority Critical patent/HRP20070021C1/en
Priority to PCT/HR2007/000046 priority patent/WO2008087459A1/en
Publication of HRP20070021A2 publication Critical patent/HRP20070021A2/en
Publication of HRPK20070021B3 publication Critical patent/HRPK20070021B3/en
Publication of HRP20070021C1 publication Critical patent/HRP20070021C1/en

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
    • 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
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

Problem koji se rješava ovim izumom odnosi se na postupak pripremanja bakalara na bijelo, čija će trajnost biti duža, a organoleptička svojstva boljai hranjiva vrijednost veća od istog jela pripremljenog na do sada poznati način. Postupak pripreme ovog bakalara provodi se u pet faza, i to: obrada mesa bakalara, priprema smjese začina, priprema uljne otopine, miješanje skuhanog mesa bakalara sa smjesom začina i uljnom otopinom, te punjenje bakalara na bijelo u posude i provođenje pasterizacije.Ovaj bakalar priprema se, bez umjetnih aditiva, primjenom prirodnih začina antibakterijskog i antioksidacijskog djelovanja, čime je postignuta stabilnost i konzistencija proizvoda, bez upotrebe emulgatora i stabilizatora, s temperaturom pasterizacije koja ga čuva od kvarenja, a ne narušava njegove kvalitativne organoleptičke karakteristike i hranjivu vrijednost. Dobiveni bakalar na bijelo ima roktrajnosti minimalno 4 mjeseca na temperaturi 2° do 4°C. Vrlo je ukusno, kalorično i hranjivo jelo, prikladno za starije i mlađe osobe. Koristi se u domaćinstvima, restoranima i trgovinama.The problem to be solved by the present invention relates to the process of preparation of cod, which will last longer and its organoleptic properties have better nutritional value greater than the same meal prepared in the manner known so far. The process of preparation of this cod is carried out in five stages, namely: processing of cod meat, preparation of spice mixture, preparation of oil solution, mixing of cooked cod meat with a mixture of spices and oil solution, and stuffing cod in white and carrying out pasteurization. without artificial additives, using natural spices of antibacterial and antioxidant activity, which achieves stability and consistency of the product, without the use of emulsifiers and stabilizers, with a pasteurization temperature that keeps it from deterioration and does not impair its qualitative organoleptic characteristics and nutritional value. The resulting white cod has a shelf life of at least 4 months at 2 ° to 4 ° C. It is a very tasty, calorie and nutritious meal, suitable for seniors and young people alike. Used in households, restaurants and shops.

HRP20070021AA 2007-01-19 2007-01-19 Method for the production of cod meat product with prolonged shelf-life HRP20070021C1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
HRP20070021AA HRP20070021C1 (en) 2007-01-19 2007-01-19 Method for the production of cod meat product with prolonged shelf-life
PCT/HR2007/000046 WO2008087459A1 (en) 2007-01-19 2007-12-19 Preparation of codfish in bianco of extended shelf-life

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HRP20070021AA HRP20070021C1 (en) 2007-01-19 2007-01-19 Method for the production of cod meat product with prolonged shelf-life

Publications (3)

Publication Number Publication Date
HRP20070021A2 true HRP20070021A2 (en) 2008-08-31
HRPK20070021B3 HRPK20070021B3 (en) 2009-10-31
HRP20070021C1 HRP20070021C1 (en) 2017-09-22

Family

ID=39167764

Family Applications (1)

Application Number Title Priority Date Filing Date
HRP20070021AA HRP20070021C1 (en) 2007-01-19 2007-01-19 Method for the production of cod meat product with prolonged shelf-life

Country Status (2)

Country Link
HR (1) HRP20070021C1 (en)
WO (1) WO2008087459A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2502429C1 (en) * 2013-02-07 2013-12-27 Олег Иванович Квасенков Method for preparation of preserves "marinated fried fish"
CN111671059A (en) * 2020-06-08 2020-09-18 龙岩米讯星科技有限公司 Preparation method of nutritional caviar

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB964068A (en) * 1962-03-06 1964-07-15 Henning Wolfgang Process for the manufacture of fish preserves
FR1587601A (en) * 1968-04-29 1970-03-27
US4937092A (en) * 1986-01-16 1990-06-26 Rhone-Poulenc Basic Chemicals Co. Increased shelf life for refrigerated fish
US5273768A (en) * 1992-09-23 1993-12-28 Greenbranch Enterprises, Inc. Processing fresh cold water fish

Also Published As

Publication number Publication date
WO2008087459A1 (en) 2008-07-24
HRP20070021C1 (en) 2017-09-22
HRPK20070021B3 (en) 2009-10-31

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