NO117278B - - Google Patents
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- Publication number
- NO117278B NO117278B NO161219A NO16121966A NO117278B NO 117278 B NO117278 B NO 117278B NO 161219 A NO161219 A NO 161219A NO 16121966 A NO16121966 A NO 16121966A NO 117278 B NO117278 B NO 117278B
- Authority
- NO
- Norway
- Prior art keywords
- batter
- pieces
- fish
- meat
- coated
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 claims description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 11
- 238000000576 coating method Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000013622 meat product Nutrition 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000004604 Blowing Agent Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000015168 fish fingers Nutrition 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- -1 nitro- Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/251—Tempura batter; Leavened or other aerate batter or coating
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1550/65A GB1089014A (en) | 1965-01-13 | 1965-01-13 | Foodstuffs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO117278B true NO117278B (fr) | 1969-07-21 |
Family
ID=9723918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO161219A NO117278B (fr) | 1965-01-13 | 1966-01-12 |
Country Status (13)
| Country | Link |
|---|---|
| AT (1) | AT269619B (fr) |
| BE (1) | BE675030A (fr) |
| CA (1) | CA823139A (fr) |
| CH (1) | CH480026A (fr) |
| DE (1) | DE1692793A1 (fr) |
| ES (1) | ES321673A1 (fr) |
| FI (1) | FI43662B (fr) |
| FR (1) | FR1464342A (fr) |
| GB (1) | GB1089014A (fr) |
| LU (1) | LU50241A1 (fr) |
| NL (1) | NL6600415A (fr) |
| NO (1) | NO117278B (fr) |
| SE (1) | SE327883B (fr) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0043260A1 (fr) * | 1980-06-26 | 1982-01-06 | Twydale Turkeys Limited | Procédé pour la fabrication d'un produit de viande destiné à la cuisson |
| US4822627A (en) * | 1985-10-03 | 1989-04-18 | International Fried Ice Cream | Frozen confection suitable for deep frying |
| PL1611801T3 (pl) * | 2004-06-30 | 2007-08-31 | Frosta Ag | Spulchnienie ciasta za pomocą CO2 |
-
1965
- 1965-01-13 GB GB1550/65A patent/GB1089014A/en not_active Expired
-
1966
- 1966-01-11 FR FR45537A patent/FR1464342A/fr not_active Expired
- 1966-01-11 CA CA823139A patent/CA823139A/en not_active Expired
- 1966-01-11 DE DE19661692793 patent/DE1692793A1/de active Pending
- 1966-01-12 CH CH38566A patent/CH480026A/de not_active IP Right Cessation
- 1966-01-12 SE SE00393/66A patent/SE327883B/xx unknown
- 1966-01-12 LU LU50241A patent/LU50241A1/xx unknown
- 1966-01-12 ES ES0321673A patent/ES321673A1/es not_active Expired
- 1966-01-12 NO NO161219A patent/NO117278B/no unknown
- 1966-01-12 BE BE675030D patent/BE675030A/xx unknown
- 1966-01-12 FI FI0079/66A patent/FI43662B/fi active
- 1966-01-12 AT AT26066A patent/AT269619B/de active
- 1966-01-13 NL NL6600415A patent/NL6600415A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BE675030A (fr) | 1966-07-12 |
| LU50241A1 (fr) | 1966-07-12 |
| GB1089014A (en) | 1967-11-01 |
| NL6600415A (fr) | 1966-07-14 |
| CA823139A (en) | 1969-09-16 |
| SE327883B (fr) | 1970-08-31 |
| AT269619B (de) | 1969-03-25 |
| DE1692793A1 (de) | 1971-07-29 |
| CH480026A (de) | 1969-10-31 |
| FI43662B (fr) | 1971-02-01 |
| FR1464342A (fr) | 1966-12-30 |
| ES321673A1 (es) | 1966-12-16 |
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