JPS6139008B2 - - Google Patents
Info
- Publication number
- JPS6139008B2 JPS6139008B2 JP59047367A JP4736784A JPS6139008B2 JP S6139008 B2 JPS6139008 B2 JP S6139008B2 JP 59047367 A JP59047367 A JP 59047367A JP 4736784 A JP4736784 A JP 4736784A JP S6139008 B2 JPS6139008 B2 JP S6139008B2
- Authority
- JP
- Japan
- Prior art keywords
- tuna
- temperature
- freezing
- brine
- frozen
- 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.)
- Expired
Links
- 238000007710 freezing Methods 0.000 claims description 41
- 230000008014 freezing Effects 0.000 claims description 41
- 239000012267 brine Substances 0.000 claims description 29
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 29
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 241000269957 Thunnus obesus Species 0.000 description 9
- 210000001015 abdomen Anatomy 0.000 description 7
- 241000269841 Thunnus albacares Species 0.000 description 5
- 208000008589 Obesity Diseases 0.000 description 4
- 238000005336 cracking Methods 0.000 description 4
- 235000020824 obesity Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000005496 eutectics Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59047367A JPS60192544A (ja) | 1984-03-12 | 1984-03-12 | 塩化カルシウム・ブライン直接浸漬凍結による凍結鮪類生産方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59047367A JPS60192544A (ja) | 1984-03-12 | 1984-03-12 | 塩化カルシウム・ブライン直接浸漬凍結による凍結鮪類生産方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60192544A JPS60192544A (ja) | 1985-10-01 |
| JPS6139008B2 true JPS6139008B2 (enrdf_load_stackoverflow) | 1986-09-02 |
Family
ID=12773137
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59047367A Granted JPS60192544A (ja) | 1984-03-12 | 1984-03-12 | 塩化カルシウム・ブライン直接浸漬凍結による凍結鮪類生産方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60192544A (enrdf_load_stackoverflow) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100653104B1 (ko) | 2006-02-17 | 2006-12-05 | 김덕희 | 염화칼슘 브라인을 이용한 수산물용 급속 냉동방법 |
| US20110229614A1 (en) * | 2007-08-06 | 2011-09-22 | Tenpoint Manufacturing Corporation | Method of treating fish meat |
| CN104782739A (zh) * | 2015-04-29 | 2015-07-22 | 上海海洋大学 | 一种低渗盐量CaCl2浸渍冻结金枪鱼的方法 |
-
1984
- 1984-03-12 JP JP59047367A patent/JPS60192544A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60192544A (ja) | 1985-10-01 |
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