JPS6249008B2 - - Google Patents
Info
- Publication number
- JPS6249008B2 JPS6249008B2 JP58099531A JP9953183A JPS6249008B2 JP S6249008 B2 JPS6249008 B2 JP S6249008B2 JP 58099531 A JP58099531 A JP 58099531A JP 9953183 A JP9953183 A JP 9953183A JP S6249008 B2 JPS6249008 B2 JP S6249008B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- fish
- beet
- fresh fish
- meal
- 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 41
- 150000003839 salts Chemical class 0.000 claims description 34
- 238000004321 preservation Methods 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 21
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 20
- 241000335053 Beta vulgaris Species 0.000 claims description 20
- 235000012054 meals Nutrition 0.000 claims description 18
- 239000006227 byproduct Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- 235000013325 dietary fiber Nutrition 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 3
- 239000011232 storage material Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 description 41
- 235000019688 fish Nutrition 0.000 description 34
- 238000003860 storage Methods 0.000 description 10
- 241000972773 Aulopiformes Species 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 235000019515 salmon Nutrition 0.000 description 9
- 239000011780 sodium chloride Substances 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 238000012271 agricultural production Methods 0.000 description 8
- 241000252203 Clupea harengus Species 0.000 description 7
- 235000019514 herring Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000843 powder Substances 0.000 description 6
- 241001149724 Cololabis adocetus Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 206010016807 Fluid retention Diseases 0.000 description 4
- 230000035515 penetration Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000003187 abdominal effect Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000019600 saltiness Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229920006328 Styrofoam Polymers 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000019516 cod Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 239000008261 styrofoam Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58099531A JPS59224647A (ja) | 1983-06-06 | 1983-06-06 | 生鮮魚の保存方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58099531A JPS59224647A (ja) | 1983-06-06 | 1983-06-06 | 生鮮魚の保存方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59224647A JPS59224647A (ja) | 1984-12-17 |
| JPS6249008B2 true JPS6249008B2 (it) | 1987-10-16 |
Family
ID=14249796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58099531A Granted JPS59224647A (ja) | 1983-06-06 | 1983-06-06 | 生鮮魚の保存方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59224647A (it) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5637467U (it) * | 1979-08-31 | 1981-04-09 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4940718Y2 (it) * | 1972-02-10 | 1974-11-08 |
-
1983
- 1983-06-06 JP JP58099531A patent/JPS59224647A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5637467U (it) * | 1979-08-31 | 1981-04-09 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59224647A (ja) | 1984-12-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1054845A (en) | Intermediate moisture meats | |
| US5059433A (en) | Method of preparing shelf stable, filled dough food products | |
| US4158706A (en) | Food preservation | |
| US4001445A (en) | Preserved meat | |
| CN101442911A (zh) | 用于处理肉的、含有糖和盐的组合物 | |
| CN112244159A (zh) | 一种宠物鲜粮及其制备方法 | |
| NO144282B (no) | Fremgangsmaate til fremstilling av et stabilt matvareprodukt | |
| KR101434828B1 (ko) | 버섯 함유 수프의 제조방법 및 이에 따라 제조된 버섯 함유 수프 | |
| EA005019B1 (ru) | Способ обработки поверхности свежего мяса | |
| US7214399B2 (en) | Shelf stable vegetable composition and method of making | |
| CN100423654C (zh) | 一种鱼骨食品(钙骨粒)的制备方法 | |
| JPS6249008B2 (it) | ||
| US20060029692A1 (en) | Supplementary food for health using kimchi as principal raw material and method producing the same | |
| Torreggiani et al. | The pre-treatment of fruits and vegetables | |
| US4113892A (en) | Method of processing fermented soybeans and food products prepared therefrom | |
| KR101659531B1 (ko) | 저장성이 강화된 저염 김치의 제조방법 | |
| WO1999040804A1 (fr) | Aliments congeles et procede de production correspond | |
| Irianto et al. | Traditional fermented fish products in Indonesia | |
| US20100227028A1 (en) | Method for the preparation of a dry instant food comprising at least two components, as well as dry instant food prepared by the method | |
| EP0486754B1 (en) | Powdery oyster juice composition, process for the production of the same, and process for retaining the freshness of perishable food with the use of powdery oyster juice composition | |
| CN114259036B (zh) | 一种乳酸菌辣椒酱及其制备方法 | |
| RU2763593C1 (ru) | Композиция маринада для приготовления продуктов из рыбы | |
| Irianto et al. | Post harvest technology of shrimp: Review of Indonesian experience | |
| KR20110118921A (ko) | 사용이 편리한 천연 물김치용 분말 양념의 제조방법 및 그 조성물 | |
| RU2229250C2 (ru) | Способ получения полуфабриката из мускульной части рапаны |