NO120215B - - Google Patents
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- Publication number
- NO120215B NO120215B NO164659A NO16465966A NO120215B NO 120215 B NO120215 B NO 120215B NO 164659 A NO164659 A NO 164659A NO 16465966 A NO16465966 A NO 16465966A NO 120215 B NO120215 B NO 120215B
- Authority
- NO
- Norway
- Prior art keywords
- salt
- acetic acid
- lactic acid
- product
- days
- Prior art date
Links
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 90
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 50
- 239000000047 product Substances 0.000 claims description 42
- 150000003839 salts Chemical class 0.000 claims description 27
- 239000004310 lactic acid Substances 0.000 claims description 25
- 235000014655 lactic acid Nutrition 0.000 claims description 25
- 239000012267 brine Substances 0.000 claims description 21
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 238000004321 preservation Methods 0.000 claims description 10
- 239000003755 preservative agent Substances 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 4
- 238000009792 diffusion process Methods 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000005985 organic acids Nutrition 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 description 25
- 235000019688 fish Nutrition 0.000 description 25
- 239000000243 solution Substances 0.000 description 16
- 241000252203 Clupea harengus Species 0.000 description 12
- 235000019514 herring Nutrition 0.000 description 12
- 238000010790 dilution Methods 0.000 description 11
- 239000012895 dilution Substances 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 11
- VKYKSIONXSXAKP-UHFFFAOYSA-N hexamethylenetetramine Chemical compound C1N(C2)CN3CN1CN2C3 VKYKSIONXSXAKP-UHFFFAOYSA-N 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 235000010746 mayonnaise Nutrition 0.000 description 6
- 239000008268 mayonnaise Substances 0.000 description 6
- 239000004312 hexamethylene tetramine Substances 0.000 description 5
- 235000010299 hexamethylene tetramine Nutrition 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 238000005554 pickling Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 240000008067 Cucumis sativus Species 0.000 description 3
- 230000000721 bacterilogical effect Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000014438 salad dressings Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000009849 Cucumis sativus Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004061 bleaching Methods 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588921 Enterobacteriaceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000186679 Lactobacillus buchneri Species 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 241000198694 Passiflora pallida Species 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000004922 lacquer Substances 0.000 description 1
- 229940099262 marinol Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021573 pickled cucumbers Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021134 protein-rich food Nutrition 0.000 description 1
- 238000001303 quality assessment method Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB38867/65A GB1142015A (en) | 1965-09-10 | 1965-09-10 | Preservation of foodstuffs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO120215B true NO120215B (enEXAMPLES) | 1970-09-14 |
Family
ID=10406172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO164659A NO120215B (enEXAMPLES) | 1965-09-10 | 1966-09-09 |
Country Status (9)
| Country | Link |
|---|---|
| BE (1) | BE686683A (enEXAMPLES) |
| DE (1) | DE1492715A1 (enEXAMPLES) |
| DK (1) | DK120009B (enEXAMPLES) |
| FI (1) | FI46451C (enEXAMPLES) |
| GB (1) | GB1142015A (enEXAMPLES) |
| LU (1) | LU51910A1 (enEXAMPLES) |
| NL (1) | NL6612572A (enEXAMPLES) |
| NO (1) | NO120215B (enEXAMPLES) |
| SE (1) | SE331414B (enEXAMPLES) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2440697A1 (fr) * | 1978-11-10 | 1980-06-06 | Jaeger Produits | Procede de fabrication de produit alimentaire par maturation et dessication |
| DK0665759T3 (da) * | 1992-10-19 | 1999-08-23 | Dura Pharma Inc | Tørpulverinhalator |
| IT1394882B1 (it) * | 2009-06-10 | 2012-07-20 | Uni Degli Studi Di Foggia | Metodo di produzione e stabilizzazione di filetti di pesce di v gamma. |
-
1965
- 1965-09-10 GB GB38867/65A patent/GB1142015A/en not_active Expired
- 1965-11-26 DE DE19651492715 patent/DE1492715A1/de active Pending
-
1966
- 1966-08-29 DK DK442566AA patent/DK120009B/da unknown
- 1966-09-07 NL NL6612572A patent/NL6612572A/xx unknown
- 1966-09-08 LU LU51910D patent/LU51910A1/xx unknown
- 1966-09-09 NO NO164659A patent/NO120215B/no unknown
- 1966-09-09 FI FI662352A patent/FI46451C/fi active
- 1966-09-09 SE SE12182/66A patent/SE331414B/xx unknown
- 1966-09-09 BE BE686683D patent/BE686683A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FI46451C (fi) | 1974-09-27 |
| LU51910A1 (enEXAMPLES) | 1968-03-21 |
| DE1492715A1 (de) | 1969-06-04 |
| NL6612572A (enEXAMPLES) | 1967-03-13 |
| FI46451B (fi) | 1973-01-02 |
| BE686683A (enEXAMPLES) | 1967-03-09 |
| DK120009B (da) | 1971-03-22 |
| GB1142015A (en) | 1969-02-05 |
| SE331414B (enEXAMPLES) | 1970-12-21 |
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