IS4248A - Process for the preparation of brine and / or spices for foodstuffs other than vegetables - Google Patents

Process for the preparation of brine and / or spices for foodstuffs other than vegetables

Info

Publication number
IS4248A
IS4248A IS4248A IS4248A IS4248A IS 4248 A IS4248 A IS 4248A IS 4248 A IS4248 A IS 4248A IS 4248 A IS4248 A IS 4248A IS 4248 A IS4248 A IS 4248A
Authority
IS
Iceland
Prior art keywords
spices
foodstuffs
vegetables
brine
preparation
Prior art date
Application number
IS4248A
Other languages
Icelandic (is)
Inventor
Hatlø Jan
Original Assignee
Hatlø Jan
Per Egil Haahjem
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 Hatlø Jan, Per Egil Haahjem filed Critical Hatlø Jan
Publication of IS4248A publication Critical patent/IS4248A/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
    • A23B4/26—Apparatus for preserving using liquids ; Methods 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
IS4248A 1994-01-05 1995-01-04 Process for the preparation of brine and / or spices for foodstuffs other than vegetables IS4248A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NO940042A NO178713C (en) 1994-01-05 1994-01-05 Process for leaching and / or marinating non-vegetable foodstuffs using different salt concentrations and alternately subjecting the raw materials to vacuum and immersion in the bed

Publications (1)

Publication Number Publication Date
IS4248A true IS4248A (en) 1995-07-06

Family

ID=19896752

Family Applications (1)

Application Number Title Priority Date Filing Date
IS4248A IS4248A (en) 1994-01-05 1995-01-04 Process for the preparation of brine and / or spices for foodstuffs other than vegetables

Country Status (4)

Country Link
AU (1) AU1449895A (en)
IS (1) IS4248A (en)
NO (1) NO178713C (en)
WO (1) WO1995018537A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HU220789B1 (en) 1997-09-01 2002-05-28 József Gyöngyösi Process and equipment for rapid mainading meats
EP1264546B1 (en) * 2000-02-29 2011-04-06 Meiji Seika Kaisha Ltd. Method of impregnation of food and vitamin c-containing egg and pidan-like egg obtained by this method
AU2007200366B2 (en) * 2000-02-29 2010-09-02 Meiji Seika Kaisha, Ltd. Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method
RU2245624C1 (en) * 2004-01-22 2005-02-10 Общество с ограниченной ответственностью "Астор-С" Method for manufacture of meat products
CA2645323A1 (en) * 2006-03-16 2007-09-27 Matthew Gardner Meat brines
NZ597065A (en) 2009-05-14 2014-08-29 Cavitus Pty Ltd Density modification
US8677892B2 (en) * 2010-03-23 2014-03-25 University Of Miyazaki Method and apparatus for controlling microorganisms in food materials by vacuum and resonant ultrasonication
CN103829270A (en) * 2014-03-21 2014-06-04 华南农业大学 Method for processing chicken wings by alternative vacuumizing and ultrasonic treatment process to increase salting rate

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2394250A1 (en) * 1977-04-27 1979-01-12 Dreano Claude MEAT BRINE-MAKING PROCESS AND MEANS FOR IMPLEMENTING IT
US4498378A (en) * 1983-09-06 1985-02-12 Knud Simonsen Industries Limited Vacuum container for meat products
FR2610479B1 (en) * 1987-02-05 1989-06-09 Jaeger Participations Sa APPARATUS FOR BRINE MEAT BY VACUUM MIXING
AT391056B (en) * 1988-05-20 1990-08-10 Inject Star Poekelmasch DEVICE FOR INTENSIFYING THE PENETRATION OF MEAT OR MEAT PRODUCTS WITH TREATMENT LIQUID
DK62691A (en) * 1991-04-09 1992-12-10 Tulip Int As METHOD OF SALTING MEAT AND PLANT TO USE IN EXERCISE OF THE PROCEDURE

Also Published As

Publication number Publication date
WO1995018537A1 (en) 1995-07-13
NO940042L (en) 1995-07-06
AU1449895A (en) 1995-08-01
NO940042D0 (en) 1994-01-05
NO178713C (en) 1996-05-22
NO178713B (en) 1996-02-12

Similar Documents

Publication Publication Date Title
NO993221D0 (en) Process for the preparation of food spices, food ingredients and food composition spices and their use
DK0406613T3 (en) Food product packing
HU212837B (en) Sodium-poor, containing, magnesium and potassimum vegetables and spice mixture repast salt mixture
ZA997673B (en) Composition for preserving vegetables and fruit.
PL329920A1 (en) Method of preserving food under pressure
IS4248A (en) Process for the preparation of brine and / or spices for foodstuffs other than vegetables
IT1273440B (en) KIMCHI SEASONING PROCEDURE
ZA994493B (en) Process for the treatment of fruits and vegetables.
AU3522589A (en) Method and equipment for preserving vegetables, meat or other organic substances
DE19581948T1 (en) Foamed processed meat foods
PL344398A1 (en) Method for preserving fruit preparation by very high pressure processing and resulting fruit preparation
EP0546075A4 (en) Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlic
DK0453390T3 (en) Process for the preparation of ground cereal-based foods and food products obtained thereby
IS5702A (en) Method of preserving food products especially caviar
DE68913774D1 (en) Deodorant and deodorant foods, beverages and spices.
NO903550D0 (en) WRAPPING FOOD FOR FOOD PRODUCTS AND LIKE, AND PROCEDURE FOR PRODUCING THE SAME.
DK3495A (en) Process for improving the taste of frozen, glazed shell-free foods and frozen shell-free foods prepared by the method
AU4506599A (en) Method and device for reducing the number of germs contained in dried herbs, spices or vegetables
DK0436440T3 (en) Composition for the manufacture of canned products of the sea, the process of making such canned foods and canned foods
ITRE930024A1 (en) PLANT AND PREPARATION PROCEDURE FOR PACKED HAMS AND / OR COOKED MEAT.
DE59302952D1 (en) Process for the preservation of flavored foods, especially beverages
AU3756693A (en) Mayonnaise-type edible sauce, method for preparing the sauce, and food composition containing same
KR960030323U (en) Structure of container to make fruits, vegetables, spices
HU9300072V0 (en) Drying apparatus with chambers preferably for drying vegetables, fruits, spices and medical plants
IT1302441B1 (en) PLANT FOR MATURING, SEASONING AND STORAGE OF FOOD PRODUCTS.