JPS5458245A - Freezing liquid for wet freezing - Google Patents

Freezing liquid for wet freezing

Info

Publication number
JPS5458245A
JPS5458245A JP12359277A JP12359277A JPS5458245A JP S5458245 A JPS5458245 A JP S5458245A JP 12359277 A JP12359277 A JP 12359277A JP 12359277 A JP12359277 A JP 12359277A JP S5458245 A JPS5458245 A JP S5458245A
Authority
JP
Japan
Prior art keywords
freezing
propylene glycol
weight percents
salt
liquid
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.)
Granted
Application number
JP12359277A
Other languages
Japanese (ja)
Other versions
JPS5613742B2 (en
Inventor
Eisuke Hayashi
Takao Endo
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.)
Mayekawa Manufacturing Co
Taiyo Fishery Co Ltd
Original Assignee
Mayekawa Manufacturing Co
Taiyo Fishery Co 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 Mayekawa Manufacturing Co, Taiyo Fishery Co Ltd filed Critical Mayekawa Manufacturing Co
Priority to JP12359277A priority Critical patent/JPS5458245A/en
Publication of JPS5458245A publication Critical patent/JPS5458245A/en
Publication of JPS5613742B2 publication Critical patent/JPS5613742B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To obtain freezing liquid having superior performances such as freezing, oxidation preservation, sterilization effect, and drying preservation by compounding salt and propylene glycol.
CONSTITUTION: An aqueous solution which contains 13-19 weight percents of salt and 16-23 weight percents of edible propylene glycol is prepared to serve as freezing liguid for wet freezing when the conlemtration of salt is 13-19 weight perlents in prezenle of propylene glylal, the fruzing point is the lowesft, and when the concentration of propylene glycol is below 16 weight percents, the freezing point rises up, and also the oxidation preventing effect for frozen food is decreased. When the concentration of propylene glycol exceeds 23 weight percents, the agitation of brine becomes difficult due to the increase of viscosity of mixed liquid, and the amount of used brine increases, and expected purpose is achieved
COPYRIGHT: (C)1979,JPO&Japio
JP12359277A 1977-10-17 1977-10-17 Freezing liquid for wet freezing Granted JPS5458245A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12359277A JPS5458245A (en) 1977-10-17 1977-10-17 Freezing liquid for wet freezing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12359277A JPS5458245A (en) 1977-10-17 1977-10-17 Freezing liquid for wet freezing

Publications (2)

Publication Number Publication Date
JPS5458245A true JPS5458245A (en) 1979-05-10
JPS5613742B2 JPS5613742B2 (en) 1981-03-31

Family

ID=14864408

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12359277A Granted JPS5458245A (en) 1977-10-17 1977-10-17 Freezing liquid for wet freezing

Country Status (1)

Country Link
JP (1) JPS5458245A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60240938A (en) * 1984-05-15 1985-11-29 Nisshin Kogyo Kk Low-temperature brine solution for direct immersion
US5422025A (en) * 1992-07-14 1995-06-06 Yohachi Senba Non-azerotropic refrigerant composition
EP0701177A1 (en) 1994-09-02 1996-03-13 Canon Kabushiki Kaisha Magnetic toner and image forming method
US6013406A (en) * 1997-03-11 2000-01-11 Canon Kabushiki Kaisha Toner for developing electrostatic images, and image-forming method
JP2011031918A (en) * 2009-07-31 2011-02-17 Fuji Electric Retail Systems Co Ltd Beverage dispenser

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5871154U (en) * 1981-11-07 1983-05-14 ワシノ機械株式会社 humidity display device
JPS62201043U (en) * 1986-06-11 1987-12-22

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5063542A (en) * 1973-10-11 1975-05-30

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5063542A (en) * 1973-10-11 1975-05-30

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60240938A (en) * 1984-05-15 1985-11-29 Nisshin Kogyo Kk Low-temperature brine solution for direct immersion
US5422025A (en) * 1992-07-14 1995-06-06 Yohachi Senba Non-azerotropic refrigerant composition
EP0701177A1 (en) 1994-09-02 1996-03-13 Canon Kabushiki Kaisha Magnetic toner and image forming method
US6013406A (en) * 1997-03-11 2000-01-11 Canon Kabushiki Kaisha Toner for developing electrostatic images, and image-forming method
JP2011031918A (en) * 2009-07-31 2011-02-17 Fuji Electric Retail Systems Co Ltd Beverage dispenser

Also Published As

Publication number Publication date
JPS5613742B2 (en) 1981-03-31

Similar Documents

Publication Publication Date Title
JPS5458245A (en) Freezing liquid for wet freezing
GB1065917A (en) Sausage composition
GB947688A (en) Improvements in or relating to preserving foodstuffs
JPS5765173A (en) Method of freezing fresh food
JPS5759628A (en) Solubilizing method
JPS5624477A (en) Thickening and gelatinizing agent composition
JPS55108260A (en) Preparation of cooked food
JPS56144043A (en) Loosening agent for frozen fish
JPS5571475A (en) O/w-type emulsified fat
RU2006126694A (en) MICROBIOLOGICALLY STABLE FOOD COMPOSITION WITH IMPROVED TASTE
JPS5521713A (en) Food composition preservable for long time
JPS53145927A (en) Emulsion for hair treatment
JPS6471455A (en) Liquid food
JPS5577877A (en) High-quality fish paste
JPS55152704A (en) Preparation of alkali chitin
JPS5220887A (en) Means for detecting thawing of frozen food
JPS5560581A (en) Brine having excellent anti-foaming characteristic
SU1154311A1 (en) Composition for dewatering petroleum
JPS53148528A (en) Food preservative and preservation of food using the same
JPS56144044A (en) Loosening agent for frozen fish
JPS5576892A (en) Purification of lecithin
JPS56144046A (en) Loosening agent for frozen fish
JPS5655172A (en) Deodorizing and preparing method of garlic
JPS55148070A (en) Preparation of food additive having natural color and aroma of citron
KR950005196A (en) Liquid salt seasoning and its manufacturing method