IE36571B1 - Method for the preparation of cured fish products - Google Patents

Method for the preparation of cured fish products

Info

Publication number
IE36571B1
IE36571B1 IE1009/72A IE100972A IE36571B1 IE 36571 B1 IE36571 B1 IE 36571B1 IE 1009/72 A IE1009/72 A IE 1009/72A IE 100972 A IE100972 A IE 100972A IE 36571 B1 IE36571 B1 IE 36571B1
Authority
IE
Ireland
Prior art keywords
preparation
fish products
cured fish
herrings
july
Prior art date
Application number
IE1009/72A
Other versions
IE36571L (en
Original Assignee
Unilever Ltd
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 Unilever Ltd filed Critical Unilever Ltd
Publication of IE36571L publication Critical patent/IE36571L/en
Publication of IE36571B1 publication Critical patent/IE36571B1/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
    • A23B4/14—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
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes

Landscapes

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

Abstract

1403221 Salted herrings UNILEVER LTD 19 July 1972 [22 July 1971] 33744/72 Heading A2D A method for the preparation of cured fish products comprises subjecting fish from which the entrails have been removed to the action of an effective amount of a mixture of enzymes comprising trypsin and chymotrypsin, which mixture is substantially free of pepsin and papain, for at least 1 week. The method is conducted preferably at a temperature not exceeding 10‹C. The method is particularly applicable to the production of matjes (gutted fat herrings). (From GB1403221 A) [FR2146445A1]
IE1009/72A 1971-07-22 1972-07-19 Method for the preparation of cured fish products IE36571B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LU63588 1971-07-22

Publications (2)

Publication Number Publication Date
IE36571L IE36571L (en) 1973-01-22
IE36571B1 true IE36571B1 (en) 1976-12-08

Family

ID=19726773

Family Applications (1)

Application Number Title Priority Date Filing Date
IE1009/72A IE36571B1 (en) 1971-07-22 1972-07-19 Method for the preparation of cured fish products

Country Status (9)

Country Link
BE (1) BE786589A (en)
DE (1) DE2235996A1 (en)
FR (1) FR2146445B1 (en)
GB (1) GB1403221A (en)
IE (1) IE36571B1 (en)
LU (1) LU63588A1 (en)
NL (1) NL7210173A (en)
NO (1) NO139542C (en)
SE (1) SE394242B (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO148207C (en) * 1981-04-15 1983-08-31 Kjell Opshaug PROCEDURE FOR ENZYMATIC QUICK REFRIGERATION OF SILD.
DE3416759A1 (en) * 1984-05-07 1985-11-07 Werner Hoffmeister Fischgroßhandelsgesellschaft mbH & Co, 2850 Bremerhaven Process for the production of marinated fish products
ES8608806A1 (en) * 1985-10-10 1986-09-01 Disamo Sa Process for elaborating and preserving a meat product.
GB2185378A (en) * 1985-12-19 1987-07-22 Comercial Alimentaria Internac Process for preparing a meat product

Also Published As

Publication number Publication date
NL7210173A (en) 1973-01-24
FR2146445A1 (en) 1973-03-02
GB1403221A (en) 1975-08-28
LU63588A1 (en) 1973-01-23
SE394242B (en) 1977-06-20
FR2146445B1 (en) 1976-05-14
BE786589A (en) 1973-01-22
DE2235996A1 (en) 1973-02-01
NO139542C (en) 1979-04-04
NO139542B (en) 1978-12-27
IE36571L (en) 1973-01-22

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