NO20040184L - Fremgangsmate for a fremstille gjaeret sjomat - Google Patents

Fremgangsmate for a fremstille gjaeret sjomat

Info

Publication number
NO20040184L
NO20040184L NO20040184A NO20040184A NO20040184L NO 20040184 L NO20040184 L NO 20040184L NO 20040184 A NO20040184 A NO 20040184A NO 20040184 A NO20040184 A NO 20040184A NO 20040184 L NO20040184 L NO 20040184L
Authority
NO
Norway
Prior art keywords
chamomile
making fermented
fermented
making
fermented chamomile
Prior art date
Application number
NO20040184A
Other languages
English (en)
Inventor
Nobuhiko Doumoto
Takashi Mori
Masayuki Nasu
Original Assignee
Nippon Suisan Kaisha Ltd
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.)
Filing date
Publication date
Application filed by Nippon Suisan Kaisha Ltd filed Critical Nippon Suisan Kaisha Ltd
Publication of NO20040184L publication Critical patent/NO20040184L/no

Links

Classifications

    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • 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
    • 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
    • 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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • 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
    • A23L17/40—Shell-fish
    • 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
    • A23L17/50—Molluscs
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/179—Sakei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/31—Leuconostoc
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/41—Pediococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
NO20040184A 2001-08-06 2004-01-16 Fremgangsmate for a fremstille gjaeret sjomat NO20040184L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001238004A JP4243442B2 (ja) 2001-08-06 2001-08-06 水産発酵食品の製造方法
PCT/JP2002/007951 WO2003013281A1 (fr) 2001-08-06 2002-08-05 Procede de fabrication d'aliments a base de poisson fermentes

Publications (1)

Publication Number Publication Date
NO20040184L true NO20040184L (no) 2004-03-01

Family

ID=19068997

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20040184A NO20040184L (no) 2001-08-06 2004-01-16 Fremgangsmate for a fremstille gjaeret sjomat

Country Status (5)

Country Link
US (1) US6884455B2 (no)
EP (1) EP1415547A4 (no)
JP (2) JP4243442B2 (no)
NO (1) NO20040184L (no)
WO (1) WO2003013281A1 (no)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6440208B1 (en) 2000-11-06 2002-08-27 Engelhard Corporation Alloy color effect materials and production thereof
US20050249846A1 (en) * 2004-02-19 2005-11-10 Evans Jeffrey C Trehalose and suppression of off-flavor notes
CN101442911A (zh) * 2006-01-24 2009-05-27 弗杰尔和弗佐德马特有限公司 用于处理肉的、含有糖和盐的组合物
JP5354635B2 (ja) * 2006-02-16 2013-11-27 林兼産業株式会社 魚肉または魚肉由来タンパク質の乳酸発酵物、その製造方法、ならびにこの乳酸発酵物を含む食品および健康食品
JP5044769B2 (ja) * 2006-03-10 2012-10-10 秋田県 乳酸菌ラクトバシラス・サケイ株、飲料製造方法、食品製造方法、漬け床製造方法、製パン改質原料製造方法
US20090087516A1 (en) * 2007-10-01 2009-04-02 Mark Tilsen Dried meat product and method for making same
WO2011040820A1 (en) * 2009-09-30 2011-04-07 Fjell & Fjord Mat As Lactic acid bacteria suitable for producing partly fermented meat and a process for producing partly fermented meat by establishing conditions suitable for the proliferation of such lactic acid bacteria
KR101337512B1 (ko) 2010-07-30 2013-12-06 주식회사 웰빙엘에스 식물성유산균 및 소금으로 발효숙성시키는 것을 특징으로 하는 발효명란
RU2494652C2 (ru) * 2011-12-28 2013-10-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Астраханский государственный технический университет" (ФГБОУ ВПО АГТУ) Способ получения промытого фарша из пресноводных рыб
CN103932269A (zh) * 2013-01-23 2014-07-23 大连海洋大学 一种发酵螠蛏即食产品的制备方法
CN104642499B (zh) * 2015-03-24 2017-11-07 福建岳海水产食品有限公司 一种低温发酵风味大黄鱼及其制备方法
US10271559B2 (en) 2015-08-27 2019-04-30 Panasonic Intellectual Property Management Co., Ltd. Smoking device
CN106261964B (zh) * 2016-08-16 2020-12-22 武汉市农业科学院 一种湖北风味发酵鳜鱼的生产方法
CN107318951B (zh) * 2017-08-07 2024-10-15 江苏省农业科学院 一种预调理鮰鱼片的保鲜方法
CN107668576A (zh) * 2017-11-19 2018-02-09 山东明鑫集团有限公司 一种即食比目鱼食品的制造方法
US20210251262A1 (en) * 2018-06-15 2021-08-19 Texas Tech University System High-Moisture, All-Natural, Shelf-Stable Food Product
CN109329775A (zh) * 2018-08-08 2019-02-15 中国计量大学 一种乳酸菌-膳食纤维鱼糕及制备方法
CN110024937A (zh) * 2019-04-18 2019-07-19 大连工业大学 一种发酵鱼骨粉的制作方法
CN110584028A (zh) * 2019-07-29 2019-12-20 湖北良信达食品有限公司 一种臭鳜鱼制作工艺
CN110447848A (zh) * 2019-08-31 2019-11-15 贵州大学 一种冰温贮藏低盐发酵酸鱼的方法
CN110506786A (zh) * 2019-09-17 2019-11-29 四川农业大学 一种低盐腊鱼及其快速制备方法
CN110876459A (zh) * 2019-12-16 2020-03-13 湖南文理学院 一种酸辣鱼罐头
CN113383915A (zh) * 2021-06-28 2021-09-14 集美大学 一种发酵鱼产品及其制备方法
CN114403382B (zh) * 2022-01-18 2023-12-01 江南大学 一种基于阶段控温低盐低酸性发酵鱼制品的加工方法

Family Cites Families (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3814817A (en) * 1970-07-06 1974-06-04 Merck & Co Inc Process for curing dry and semi-dry sausages
US3937814A (en) * 1971-09-13 1976-02-10 Dirigo Corporation Compositions for safe extension of storage life of foods
GB1483339A (en) * 1973-10-18 1977-08-17 Mars Ltd Solid proteinaceous food product
US4013797A (en) * 1975-12-10 1977-03-22 Microlife Technics, Inc. Bacterial compositions and process for fermentation of meat therewith
JPS54105270A (en) 1978-02-01 1979-08-18 Kibun Kk Production of frozen meat of shark meat
JPS6135765A (ja) 1984-07-28 1986-02-20 Nakai Soichiro 魚肉の摺身の乳酸菌を混和した加工法
DE3502063A1 (de) * 1985-01-23 1986-07-24 Karl Müller & Co, 7000 Stuttgart Verfahren zum herstellen von rohgepoekeltem fleisch in stueckform
US5413960A (en) * 1987-05-01 1995-05-09 Biogaia Ab Antibiotic reuterin
JPH022315A (ja) 1988-03-29 1990-01-08 Mitsubishi Kasei Corp 魚肉タンパク質の冷凍変性防止剤
US5827552A (en) * 1988-11-22 1998-10-27 Gist-Brocades B.V. Production of fermented food products
JPH03280862A (ja) 1990-03-29 1991-12-11 Sanei Touka Kk 水産練製品及びその製造方法
JP2940302B2 (ja) * 1992-05-08 1999-08-25 サンスター株式会社 水産加工食品およびその製造法
JP2556813B2 (ja) 1993-06-30 1996-11-27 北海道 水産発酵ゲル化食品およびその製造法
JPH0767587A (ja) 1993-09-04 1995-03-14 Katayama:Kk 蛋白食品素材の製造方法及びその方法によって得られた蛋白食品素材及びそれを用いた蛋白食品
JPH07135927A (ja) 1993-11-19 1995-05-30 Takeda Chem Ind Ltd トレハロースを含有するタンパク質冷凍変性防止剤、トレハロースを含有するすり身およびその製造法
KR960706297A (ko) 1994-10-06 1996-12-09 카타야마 시즈카 표백하지 않은 반죽상의 단백질 식품소재의 제조방법 및 그 방법에 의해 얻어지는 단백질 식품소재 및 그를 이용한 단백식품(production method for unbleached paste-form protein-based food ingredient. protein-based food ingredient obtained from this method and protein-based food using the ingredient)
JP2640088B2 (ja) 1994-10-25 1997-08-13 北海道 水産発酵食品およびその製造法
EP0770336B1 (en) * 1995-10-24 1997-07-23 Societe Des Produits Nestle S.A. Meat incorporation
JP3681210B2 (ja) * 1996-01-19 2005-08-10 日本水産株式会社 濃厚で風味の改良された魚醤油の製造法およびその製造法で得られた濃厚で風味の改良された魚醤油
JPH09313133A (ja) 1996-05-31 1997-12-09 Kao Corp 水産練り製品の品質改良剤、及びそれを含有する冷凍魚肉すり身並びに水産練り製品
DK0842612T3 (da) * 1996-11-06 2001-06-18 Nestle Sa Fedt-inkorporering
JP2000262252A (ja) 1999-01-11 2000-09-26 Aoba Kasei Kk タンパク質変性抑制剤、冷凍変性が抑制された擂潰食肉およびその製造方法ならびに練り製品の製造方法
SE525797C2 (sv) * 1999-03-10 2005-04-26 Timberjan Ab Medel och förfarande för bekämpning av sjukdomstillstånd i matsmältningsapparaten, förfarande för framställning av och användning av ett preparat som ett sådant medel, samt djufoder och förfarande för framställning av ett djurfoder
NO20005850L (no) 2000-11-20 2002-05-21 Tine Biomarin As Fremgangsmåte for konservering av spekeprodukt av marint råstoff
TWI243646B (en) * 2003-04-18 2005-11-21 Nugen Bioscience Taiwan Co Ltd Novel lactic acid bacteria and bacteriocin thereof, and method for processing fish and legume foodstuffs using the same and the products obtained

Also Published As

Publication number Publication date
WO2003013281A1 (fr) 2003-02-20
US20040185164A1 (en) 2004-09-23
JP4243442B2 (ja) 2009-03-25
JP4248395B2 (ja) 2009-04-02
JP2004229502A (ja) 2004-08-19
EP1415547A1 (en) 2004-05-06
US6884455B2 (en) 2005-04-26
JPWO2003013281A1 (ja) 2004-11-25
EP1415547A4 (en) 2005-10-26

Similar Documents

Publication Publication Date Title
NO20040184L (no) Fremgangsmate for a fremstille gjaeret sjomat
FI20002148A0 (fi) Menetelmä tuotteiden tateenottamiseksi
DE60205413D1 (de) Herstellungsverfahren
NO20042159L (no) Cellokulturprosess
NO20024145L (no) Regulerbar pakning for en produksjonsbrönn
DE50212441D1 (de) Produktionsmaschine
ATE373485T1 (de) Herstellungsverfahren für kombinationsimpfstoffe
DE60233109D1 (de) Radidentifikator- ortungsverfahren
NO20035690L (no) Fremgangsmate for a oke pH
FI113053B (fi) Menetelmä polyaniliinin valmistamiseksi
DE60130426D1 (de) Aluminiumoxid-Leuchtstoff- Herstellungsverfahren
FI20011034A (fi) Menetelmä absorboivien aineiden valmistamiseksi
NO20035411D0 (no) Fremgangsmåte for fremstilling av forbedret papirmasse
DE60201861D1 (de) Stahlherstellungsverfahren
DK1379128T3 (da) Planteinvigorator
NO20022512L (no) Produksjonsventil
DE60012372D1 (de) Verbesserte herstellungsmethode für acylferrocene
ID29728A (id) Proses untuk pembuatan piridin-piridin tersubstitusi
FI20010008A (fi) Menetelmä kemiallisen massan valmistamiseksi
DE60132972D1 (de) Verbessertes fermentationsverfahren
SE0002101D0 (sv) Novel Process
TH123124B (th) กรรมวิธีสำหรับการผลิตกระดาษ
FI5402U1 (fi) Biokaasuastia
SE0101764D0 (sv) New process
SE0101979D0 (sv) New Process

Legal Events

Date Code Title Description
FC2A Withdrawal, rejection or dismissal of laid open patent application