JPS6143973B2 - - Google Patents
Info
- Publication number
- JPS6143973B2 JPS6143973B2 JP16841384A JP16841384A JPS6143973B2 JP S6143973 B2 JPS6143973 B2 JP S6143973B2 JP 16841384 A JP16841384 A JP 16841384A JP 16841384 A JP16841384 A JP 16841384A JP S6143973 B2 JPS6143973 B2 JP S6143973B2
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- fish
- brine
- freezing
- calcium chloride
- 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
- 241000251468 Actinopterygii Species 0.000 claims description 23
- 239000012267 brine Substances 0.000 claims description 22
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 22
- 230000008014 freezing Effects 0.000 claims description 17
- 238000007710 freezing Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 13
- 239000001110 calcium chloride Substances 0.000 description 13
- 229910001628 calcium chloride Inorganic materials 0.000 description 13
- 239000010410 layer Substances 0.000 description 12
- 239000002344 surface layer Substances 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 238000002845 discoloration Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Devices That Are Associated With Refrigeration Equipment (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16841384A JPS6147137A (ja) | 1984-08-10 | 1984-08-10 | 魚体凍結方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16841384A JPS6147137A (ja) | 1984-08-10 | 1984-08-10 | 魚体凍結方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6147137A JPS6147137A (ja) | 1986-03-07 |
JPS6143973B2 true JPS6143973B2 (enrdf_load_stackoverflow) | 1986-09-30 |
Family
ID=15867662
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP16841384A Granted JPS6147137A (ja) | 1984-08-10 | 1984-08-10 | 魚体凍結方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6147137A (enrdf_load_stackoverflow) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5204302A (en) * | 1991-09-05 | 1993-04-20 | Technalum Research, Inc. | Catalyst composition and a method for its preparation |
-
1984
- 1984-08-10 JP JP16841384A patent/JPS6147137A/ja active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS6147137A (ja) | 1986-03-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US3219461A (en) | Process for partially dehydrating, impregnating and freezing food products | |
KR102088561B1 (ko) | 냉동참치의 해동 및 숙성방법 | |
CN104839312A (zh) | 海洋中上层鱼类的船上保鲜方法 | |
CN1437887A (zh) | 一种低盐低温腌制海鲜鱼的方法 | |
CN104255901B (zh) | 一种保护梭子蟹外壳的方法 | |
US1420740A (en) | Method of preserving comestibles | |
KR101666595B1 (ko) | 전복가공방법 | |
CN104255900A (zh) | 一种防止梭子蟹冻结过程中外壳龟裂的方法 | |
JPS6143973B2 (enrdf_load_stackoverflow) | ||
KR100205171B1 (ko) | 갑각류 포장동결식품 및 그 제조방법 | |
CN104982501B (zh) | 一种南美白对虾液氮玻璃态冻结保藏的方法 | |
KR101943367B1 (ko) | 해동참치의 숙성방법 | |
JPS6291170A (ja) | 食品の冷凍保存方法 | |
US3137582A (en) | Preservation of plant materials | |
CN105851198A (zh) | 一种水产品的保鲜方法 | |
JP3734467B2 (ja) | 水産物の凍結貯蔵方法 | |
JPH07163280A (ja) | 釣り餌の製造方法及び釣り餌 | |
JPS59196032A (ja) | オキアミの変性防止及び鮮度保持の方法 | |
JPS60241877A (ja) | 含水食品の凍結方法 | |
KR830001808B1 (ko) | 어개류의 품질개량법 | |
JP3652660B2 (ja) | たらばがにの加工方法 | |
US1489144A (en) | Process of refrigeration of mrat and other provisions | |
JPH0195747A (ja) | まぐろの加工方法 | |
US1420739A (en) | Method of preserving comestibles | |
SU1634223A1 (ru) | Способ консервировани мелкой рыбы |