JPS56140872A - Treatment of krill - Google Patents

Treatment of krill

Info

Publication number
JPS56140872A
JPS56140872A JP4439780A JP4439780A JPS56140872A JP S56140872 A JPS56140872 A JP S56140872A JP 4439780 A JP4439780 A JP 4439780A JP 4439780 A JP4439780 A JP 4439780A JP S56140872 A JPS56140872 A JP S56140872A
Authority
JP
Japan
Prior art keywords
krill
enzymes
heated
raw
nigrifying
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
JP4439780A
Other languages
Japanese (ja)
Inventor
Etsurou Higashiizumi
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.)
Nichiro Corp
Original Assignee
Nichiro Gyogyo Kaisha 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 Nichiro Gyogyo Kaisha Ltd filed Critical Nichiro Gyogyo Kaisha Ltd
Priority to JP4439780A priority Critical patent/JPS56140872A/en
Publication of JPS56140872A publication Critical patent/JPS56140872A/en
Pending legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Raw krill are brought into contact with a surface that is heated to a certain temperature under open conditions to deactivate autolytic enzymes and nigrifying enzymes, thus stabilizing the quality and removing the stench characteristic of krill.
CONSTITUTION: Raw krill are brought into contact with a hot surface of, e.g., an iron plate, heated to 100W140°C under open conditions by feeding and heat treated under stirring for 5W10min to deactivate autolytic enzymes and nigrifying enzymes and to remove the stench characteristic of krill. A hot air of 100W140°C is blown from the open side of the krill heated on the surface to increase the operation efficiency. The resultant krill get increased palatability with the value increased as a raw material for processed food.
COPYRIGHT: (C)1981,JPO&Japio
JP4439780A 1980-04-04 1980-04-04 Treatment of krill Pending JPS56140872A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4439780A JPS56140872A (en) 1980-04-04 1980-04-04 Treatment of krill

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4439780A JPS56140872A (en) 1980-04-04 1980-04-04 Treatment of krill

Publications (1)

Publication Number Publication Date
JPS56140872A true JPS56140872A (en) 1981-11-04

Family

ID=12690369

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4439780A Pending JPS56140872A (en) 1980-04-04 1980-04-04 Treatment of krill

Country Status (1)

Country Link
JP (1) JPS56140872A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015231344A (en) * 2014-06-09 2015-12-24 国立大学法人京都大学 Method for making cooking drain of seafood suitable food material, method for making seafood suitable food material, and production method of food material made from seafood
JP2015231345A (en) * 2014-06-09 2015-12-24 国立大学法人京都大学 Method for making seafood suitable food material and production method of food material made from seafood

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015231344A (en) * 2014-06-09 2015-12-24 国立大学法人京都大学 Method for making cooking drain of seafood suitable food material, method for making seafood suitable food material, and production method of food material made from seafood
JP2015231345A (en) * 2014-06-09 2015-12-24 国立大学法人京都大学 Method for making seafood suitable food material and production method of food material made from seafood

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