JPS6342667A - 肉類の脱臭方法 - Google Patents
肉類の脱臭方法Info
- Publication number
- JPS6342667A JPS6342667A JP61184797A JP18479786A JPS6342667A JP S6342667 A JPS6342667 A JP S6342667A JP 61184797 A JP61184797 A JP 61184797A JP 18479786 A JP18479786 A JP 18479786A JP S6342667 A JPS6342667 A JP S6342667A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- alcohol
- treated
- odor
- heat
- 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.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 62
- 238000004332 deodorization Methods 0.000 title description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims description 12
- 230000001877 deodorizing effect Effects 0.000 claims description 10
- 238000009835 boiling Methods 0.000 abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 241000251468 Actinopterygii Species 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 241001465754 Metazoa Species 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 239000004094 surface-active agent Substances 0.000 abstract description 3
- 239000007864 aqueous solution Substances 0.000 abstract description 2
- 244000144977 poultry Species 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000005470 impregnation Methods 0.000 abstract 1
- 235000015170 shellfish Nutrition 0.000 abstract 1
- 235000020995 raw meat Nutrition 0.000 description 10
- 235000015278 beef Nutrition 0.000 description 9
- 238000004140 cleaning Methods 0.000 description 7
- 238000011282 treatment Methods 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 238000001035 drying Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 235000020991 processed meat Nutrition 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- OWNRRUFOJXFKCU-UHFFFAOYSA-N Bromadiolone Chemical compound C=1C=C(C=2C=CC(Br)=CC=2)C=CC=1C(O)CC(C=1C(OC2=CC=CC=C2C=1O)=O)C1=CC=CC=C1 OWNRRUFOJXFKCU-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000565 sealant Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61184797A JPS6342667A (ja) | 1986-08-06 | 1986-08-06 | 肉類の脱臭方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61184797A JPS6342667A (ja) | 1986-08-06 | 1986-08-06 | 肉類の脱臭方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6342667A true JPS6342667A (ja) | 1988-02-23 |
| JPH0560339B2 JPH0560339B2 (enrdf_load_html_response) | 1993-09-02 |
Family
ID=16159459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61184797A Granted JPS6342667A (ja) | 1986-08-06 | 1986-08-06 | 肉類の脱臭方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6342667A (enrdf_load_html_response) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7378119B2 (en) | 2002-08-30 | 2008-05-27 | Cargill, Incorporated | Meat enhancement system |
| CN107950997A (zh) * | 2018-01-16 | 2018-04-24 | 江门市江户泉食品有限公司 | 鳗鱼肉调味酱及其制作方法 |
-
1986
- 1986-08-06 JP JP61184797A patent/JPS6342667A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7378119B2 (en) | 2002-08-30 | 2008-05-27 | Cargill, Incorporated | Meat enhancement system |
| CN107950997A (zh) * | 2018-01-16 | 2018-04-24 | 江门市江户泉食品有限公司 | 鳗鱼肉调味酱及其制作方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0560339B2 (enrdf_load_html_response) | 1993-09-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2637341B2 (ja) | 冷凍えびの冷凍熟成法及び同方法を利用したえび加工食品 | |
| KR100308644B1 (ko) | 훈제계란의 제조방법 | |
| JPS6342667A (ja) | 肉類の脱臭方法 | |
| KR100307435B1 (ko) | 진공동결건조오징어의제조방법_ | |
| JP4679688B2 (ja) | 歩留まり向上剤およびその使用 | |
| JP3190018B2 (ja) | 干し柿の製造方法 | |
| JP2003230371A (ja) | むきエビ漬け込み方法 | |
| KR20190007317A (ko) | 청국장 분말을 이용한 생선 염장 방법 | |
| JPH0638674A (ja) | スモークサーモンの製造方法 | |
| JP2923508B1 (ja) | 卵食品及びその製造方法 | |
| JP3277161B2 (ja) | 調味乾燥きのこの製造方法 | |
| JP2000106846A (ja) | 食用内臓物等の軟化処理方法 | |
| JPH08242817A (ja) | 歯切れの良い軟らかな天然腸ケーシングをもつソーセージの製造法 | |
| JPS5842737B2 (ja) | 牛肉質の保存処理法 | |
| WO2002011561A1 (fr) | Assaisonnements fonctionnels | |
| JP2000300168A (ja) | 魚干し製造方法 | |
| JPH0870762A (ja) | 魚節の製造方法 | |
| JP3363101B2 (ja) | 細胞及びタンパク質の機能を変える有機酸発酵液 | |
| JP2972492B2 (ja) | 味付け魚節の製造方法 | |
| JPH09163924A (ja) | 魚節の製造方法 | |
| JP2510592B2 (ja) | 練製品の製造法 | |
| JP2003225067A (ja) | 加工葉の製造方法及び食品の製造方法 | |
| JP2006280280A (ja) | 魚醤油の製造方法 | |
| JP3019726B2 (ja) | 魚節の製造方法 | |
| JPS58183065A (ja) | 香辛料の製造方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |