NL7018759A - Protease - salt mixts for salting and ripening of fresh - mechanically cleaned fish - Google Patents
Protease - salt mixts for salting and ripening of fresh - mechanically cleaned fishInfo
- Publication number
- NL7018759A NL7018759A NL7018759A NL7018759A NL7018759A NL 7018759 A NL7018759 A NL 7018759A NL 7018759 A NL7018759 A NL 7018759A NL 7018759 A NL7018759 A NL 7018759A NL 7018759 A NL7018759 A NL 7018759A
- Authority
- NL
- Netherlands
- Prior art keywords
- salt
- protease
- salting
- ripening
- fresh
- Prior art date
Links
- 108091005804 Peptidases Proteins 0.000 title abstract 3
- 241000251468 Actinopterygii Species 0.000 title abstract 2
- 239000004365 Protease Substances 0.000 title abstract 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 title abstract 2
- 230000005070 ripening Effects 0.000 title 1
- 238000009938 salting Methods 0.000 title 1
- 150000003839 salts Chemical class 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/98—Preparation of granular or free-flowing enzyme compositions
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Biotechnology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Fishery salt is mixed with powdered protease and water is added while mixing in amt. 0.1-3%, esp. 0.2-0.8% to give homogeneous, stable mixtures which do not de-mix. Stability is further improved when using satd. or near satd. salt solns. The salt used normally has a particle size of 0.1 mm. and a bulk density of 1.1-1.3 kg/l. The enzymes used are proteolytic enzymes of animal or bacterial origin and are pref. used in amt. 0.5-2% of the total compsns. The mixts. are used together with ice to salt and ripen freshly caught fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7018759A NL7018759A (en) | 1970-12-24 | 1970-12-24 | Protease - salt mixts for salting and ripening of fresh - mechanically cleaned fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7018759A NL7018759A (en) | 1970-12-24 | 1970-12-24 | Protease - salt mixts for salting and ripening of fresh - mechanically cleaned fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL7018759A true NL7018759A (en) | 1972-06-27 |
Family
ID=19811882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL7018759A NL7018759A (en) | 1970-12-24 | 1970-12-24 | Protease - salt mixts for salting and ripening of fresh - mechanically cleaned fish |
Country Status (1)
| Country | Link |
|---|---|
| NL (1) | NL7018759A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2052620A1 (en) * | 2007-10-23 | 2009-04-29 | "Deutsche See" GmbH | Method for manufacturing fermented fish products |
| CN102783513A (en) * | 2011-05-19 | 2012-11-21 | 浙江海洋学院 | Method for removing capsule of fish seed by biological enzyme method |
-
1970
- 1970-12-24 NL NL7018759A patent/NL7018759A/en unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2052620A1 (en) * | 2007-10-23 | 2009-04-29 | "Deutsche See" GmbH | Method for manufacturing fermented fish products |
| CN102783513A (en) * | 2011-05-19 | 2012-11-21 | 浙江海洋学院 | Method for removing capsule of fish seed by biological enzyme method |
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