JPS56131337A - Freezed storing method of salmon or trout egg - Google Patents

Freezed storing method of salmon or trout egg

Info

Publication number
JPS56131337A
JPS56131337A JP3412980A JP3412980A JPS56131337A JP S56131337 A JPS56131337 A JP S56131337A JP 3412980 A JP3412980 A JP 3412980A JP 3412980 A JP3412980 A JP 3412980A JP S56131337 A JPS56131337 A JP S56131337A
Authority
JP
Japan
Prior art keywords
eggs
salmon
betaine
frozen
quickly
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.)
Pending
Application number
JP3412980A
Other languages
Japanese (ja)
Inventor
Hiroshi Wakahara
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP3412980A priority Critical patent/JPS56131337A/en
Publication of JPS56131337A publication Critical patent/JPS56131337A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To obtain a salmon roe of good quality having egg spheres of nice shape with tension, by immersing fresh eggs of a salmon or trout in water containing glucose and betaine, freezing the eggs quickly, and keeping the frozen eggs in a frozen state.
CONSTITUTION: Fresh eggs taken out of a fish body are directly washed with a dilute common salt solution thoroughly to remove the bloody eggs, mucuses, dirts, etc. The eggs are then washed with water, drained and immersed in water containing glucose and betaine. Preferably, the glucose concentration in the treating solution is 100W200g/l, and that of the betaine is about 5W10g/l. The immersion temperature is as low as below room temperature, and the immersion time is about 15W 30min. The eggs after the treatment are drained well, quickly frozen with liquid nitrogen and then stored in a refrigerator.
COPYRIGHT: (C)1981,JPO&Japio
JP3412980A 1980-03-19 1980-03-19 Freezed storing method of salmon or trout egg Pending JPS56131337A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3412980A JPS56131337A (en) 1980-03-19 1980-03-19 Freezed storing method of salmon or trout egg

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3412980A JPS56131337A (en) 1980-03-19 1980-03-19 Freezed storing method of salmon or trout egg

Publications (1)

Publication Number Publication Date
JPS56131337A true JPS56131337A (en) 1981-10-14

Family

ID=12405616

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3412980A Pending JPS56131337A (en) 1980-03-19 1980-03-19 Freezed storing method of salmon or trout egg

Country Status (1)

Country Link
JP (1) JPS56131337A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012165650A (en) * 2011-02-09 2012-09-06 Nippon Beet Sugar Mfg Co Ltd Method for improving quality of fried food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012165650A (en) * 2011-02-09 2012-09-06 Nippon Beet Sugar Mfg Co Ltd Method for improving quality of fried food

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