KR880003582A - 레토르트 식품의 제조방법 - Google Patents

레토르트 식품의 제조방법 Download PDF

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Publication number
KR880003582A
KR880003582A KR870009758A KR870009758A KR880003582A KR 880003582 A KR880003582 A KR 880003582A KR 870009758 A KR870009758 A KR 870009758A KR 870009758 A KR870009758 A KR 870009758A KR 880003582 A KR880003582 A KR 880003582A
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KR
South Korea
Prior art keywords
hot water
retort food
producing
product according
food product
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Application number
KR870009758A
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English (en)
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KR900003442B1 (ko
Inventor
고오 스기사와
야스시 마쯔무라
히데후미 오까모또
구미꼬 아베
Original Assignee
오오쯔까 구니히꼬
하우스 쇼꾸힌 고오교오 가부시끼가이샤
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.)
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Application filed by 오오쯔까 구니히꼬, 하우스 쇼꾸힌 고오교오 가부시끼가이샤 filed Critical 오오쯔까 구니히꼬
Publication of KR880003582A publication Critical patent/KR880003582A/ko
Application granted granted Critical
Publication of KR900003442B1 publication Critical patent/KR900003442B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

내용 없음

Description

레토르트 식품의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (8)

  1. 구운 생선을 열수처리한 다음, 포장용기에 밀봉하고, 이어서 레토르트 살균하는 것을 특징으로 하는 레토르트 식품의 제조방법.
  2. 제 1 항에 있어서, 열수처리가 구운 생선을 열수에 담그는 것에 의해 행해지는 것을 특징으로 하는 레토르트 식품의 제조방법.
  3. 제 2 항에 있어서, 열수처리가 구운 생선을 65℃-98℃의 열수에 10초-150초간 담그는 것에 의해 행해지는 것을 특징으로 하는 레토르트 식품의 제조방법.
  4. 제 1 항에 있어서, 열수처리가 구운 생선에 수증기를 뿜어대는 것에 의해 행해지는 것을 특징으로 하는 레토르트 식품의 제조방법.
  5. 제 4 항에 있어서, 열수처리가 구운 생선에 수증기를 3초 내지 240초간 뿜어대는 것에 의해 행해지는 것을 특징으로 하는 레토르트 식품의 제조방법.
  6. 제 1 항에 있어서, 구운 생선을 열수처리한 다음 건조처리하는 것을 특징으로 하는 레토르트 식품의 제조방법.
  7. 제 6 항에 있어서, 건조처리가 25℃ 내지 75℃에서 30초 내지 60분간 행해지는 것을 특징으로 하는 레토르트 식품의 제조방법.
  8. 제 1 항에 있어서, 포장용기의 밀봉이 진공포장에 의해 행해지는 것을 특징으로 하는 레토르트 식품의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019870009758A 1986-09-11 1987-09-03 레토르트 식품의 제조방법 KR900003442B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP61214789A JP2529556B2 (ja) 1986-09-11 1986-09-11 レトルト食品の製造方法
JP61-214789 1986-09-11
JP214789 1986-09-11

Publications (2)

Publication Number Publication Date
KR880003582A true KR880003582A (ko) 1988-05-28
KR900003442B1 KR900003442B1 (ko) 1990-05-19

Family

ID=16661558

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870009758A KR900003442B1 (ko) 1986-09-11 1987-09-03 레토르트 식품의 제조방법

Country Status (4)

Country Link
US (1) US4871565A (ko)
JP (1) JP2529556B2 (ko)
KR (1) KR900003442B1 (ko)
ES (1) ES2004815A6 (ko)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5283033A (en) * 1991-11-29 1994-02-01 Advanced Retort Systems, Inc. Process for sterilizing the contents of a sealed deformable package
US5350586A (en) * 1993-03-01 1994-09-27 Health Sea, Inc. Boneless ham substitutes made from whole fish fillets
FR2705868B1 (fr) * 1993-06-02 1995-08-18 Neptune Procédé de cuisson industriel et portion de poisson obtenue par ce procédé.
US5846594A (en) * 1995-09-27 1998-12-08 Arctic Alaska Seafoods, Inc. Method of processing salmonoid fish
US20030161917A1 (en) * 1998-01-20 2003-08-28 Ernest A. Voisin Process of elimination of bacteria in shellfish of shucking shellfish and an apparatus therefor
AU7461700A (en) * 1999-09-01 2001-03-26 New Zealand King Salmon Co Ltd, The Apparatus and method of steam treating food, particularly fish
KR100438353B1 (ko) * 2002-01-04 2004-07-02 영일만농수산 주식회사 찐 과메기의 제조방법
KR101242106B1 (ko) * 2006-03-29 2013-03-11 매일유업주식회사 2단 가열살균법 및 이로부터 제조된 상온 장기 보존 액상식품
FR2924689B1 (fr) * 2007-12-05 2014-03-07 Paul Paulet Ets Conteneur rigide de denrees alimentaires comprenant du poisson.
JP2013233104A (ja) * 2012-05-08 2013-11-21 Toyo Seikan Co Ltd レトルト食品の製造方法、及びレトルト食品
CN117770301A (zh) * 2018-01-15 2024-03-29 株式会社Sti食品控股 包装烤鱼肉片及其制造方法

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2055230A (en) * 1936-09-22 Process of canning fish
US2131902A (en) * 1930-08-05 1938-10-04 F E Booth Company Inc Fish cooking apparatus and method
US2058849A (en) * 1932-01-18 1936-10-27 Hovden Company K Fish product and process of treating fish
US2088831A (en) * 1932-10-24 1937-08-03 California Packing Corp Process of treating fish
US2635050A (en) * 1951-06-25 1953-04-14 Harold R Pauley Method of preserving fish of the tuna type
US2605184A (en) * 1952-03-25 1952-07-29 Osbourne Alan Fish product and method of forming same
US3137581A (en) * 1960-12-20 1964-06-16 John D Toft Process for cooking and canning sardines
US3552982A (en) * 1968-03-13 1971-01-05 Thomas A Savidge Apparatus and method for packaging foods
JPS4840962A (ko) * 1971-10-07 1973-06-15
JPS4840961A (ko) * 1971-10-07 1973-06-15
US3912823A (en) * 1973-02-23 1975-10-14 Du Pont Vacuum skin-package for cooking food
JPS524617B2 (ko) * 1973-12-26 1977-02-05
US4419370A (en) * 1980-02-25 1983-12-06 B. C. Research Council Fish canning process
JPS5898058A (ja) * 1981-12-03 1983-06-10 Kanji Yamamoto 即席煮魚の素
JPS59106253A (ja) * 1982-12-07 1984-06-19 Katsuo Tashiro 魚類の真空包装食品
JPS59151864A (ja) * 1983-02-16 1984-08-30 Fukuzushi:Kk あなごの調理加工方法
JPS59166061A (ja) * 1983-03-10 1984-09-19 Toshio Nakajima 開き干魚のワイン焼き
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JPS59198957A (ja) * 1983-04-27 1984-11-10 Kazuo Kanekawa くさやの姿焼製造方法
JPS61247365A (ja) * 1985-04-24 1986-11-04 Toyo Seikan Kaisha Ltd ドライパツク缶詰食品
JPS61260831A (ja) * 1985-05-15 1986-11-19 Houkou Suisan Kk 魚介類を原料とする液汁のない密封容器詰食品の製造方法

Also Published As

Publication number Publication date
KR900003442B1 (ko) 1990-05-19
ES2004815A6 (es) 1989-02-01
US4871565A (en) 1989-10-03
JP2529556B2 (ja) 1996-08-28
JPS6371144A (ja) 1988-03-31

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