NO783359L - Fremgangsmaate til forbedring av lukt, smak og farve av hermetiserte muslingprodukter - Google Patents
Fremgangsmaate til forbedring av lukt, smak og farve av hermetiserte muslingprodukterInfo
- Publication number
- NO783359L NO783359L NO783359A NO783359A NO783359L NO 783359 L NO783359 L NO 783359L NO 783359 A NO783359 A NO 783359A NO 783359 A NO783359 A NO 783359A NO 783359 L NO783359 L NO 783359L
- Authority
- NO
- Norway
- Prior art keywords
- meat
- mussel
- taste
- added
- treatment agent
- Prior art date
Links
- 235000020638 mussel Nutrition 0.000 title claims description 45
- 238000000034 method Methods 0.000 title claims description 19
- 235000013372 meat Nutrition 0.000 claims description 59
- 241000237536 Mytilus edulis Species 0.000 claims description 58
- 238000011282 treatment Methods 0.000 claims description 29
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000009924 canning Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 6
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 6
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 6
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000004289 sodium hydrogen sulphite Substances 0.000 claims description 5
- 241000237552 Mercenaria Species 0.000 claims description 4
- YMHOBZXQZVXHBM-UHFFFAOYSA-N 2,5-dimethoxy-4-bromophenethylamine Chemical compound COC1=CC(CCN)=C(OC)C=C1Br YMHOBZXQZVXHBM-UHFFFAOYSA-N 0.000 claims description 3
- 241000237546 Mercenaria mercenaria Species 0.000 claims description 3
- 241000545067 Venus Species 0.000 claims description 3
- 239000004296 sodium metabisulphite Substances 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 description 13
- 235000020639 clam Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 9
- 238000010411 cooking Methods 0.000 description 8
- 241000894007 species Species 0.000 description 6
- 241000237519 Bivalvia Species 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 239000010452 phosphate Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000002203 pretreatment Methods 0.000 description 3
- 229940001584 sodium metabisulfite Drugs 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000276495 Melanogrammus aeglefinus Species 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 241000158728 Meliaceae Species 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003352 sequestering agent Substances 0.000 description 1
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
- A23B4/14—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
- A23B4/24—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US83941077A | 1977-10-05 | 1977-10-05 |
Publications (1)
Publication Number | Publication Date |
---|---|
NO783359L true NO783359L (no) | 1979-04-06 |
Family
ID=25279661
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO783359A NO783359L (no) | 1977-10-05 | 1978-10-04 | Fremgangsmaate til forbedring av lukt, smak og farve av hermetiserte muslingprodukter |
Country Status (12)
Country | Link |
---|---|
JP (1) | JPS5495766A (fi) |
DD (1) | DD139685A1 (fi) |
DE (1) | DE2843230A1 (fi) |
DK (1) | DK439478A (fi) |
ES (2) | ES473934A1 (fi) |
FI (1) | FI783019A (fi) |
FR (2) | FR2405021A1 (fi) |
GB (1) | GB2005129A (fi) |
NL (1) | NL7810042A (fi) |
NO (1) | NO783359L (fi) |
PT (1) | PT68614A (fi) |
SE (1) | SE7810357L (fi) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62143668A (ja) * | 1985-12-16 | 1987-06-26 | Taiyo Fishery Co Ltd | すり身の製造法 |
FR2635949B1 (fr) * | 1988-09-08 | 1991-08-09 | Inst Fs Rech Expl Mer | Procede et machine pour traiter des petits crustaces frais |
BRPI0611603A2 (pt) * | 2005-06-17 | 2011-03-22 | Applied Food Biotech Inc | métodos para melhorar a palatabilidade de um produto de alimento de animal de companhia ou de ração de animal doméstico e para melhorar a palatabilidade de um produto de alimento úmido cozido de animal de companhia, kit, composição extrusada de alimento de animal de companhia ou de ração de animal doméstico, composição úmida de alimento cozido de animal de companhia, e, composição intensificadora de palatabilidade para alimento extrusado de animal de companhia |
WO2024132266A1 (en) | 2022-12-22 | 2024-06-27 | Basf Se | Seafood preservative |
-
1978
- 1978-10-03 GB GB7839171A patent/GB2005129A/en not_active Withdrawn
- 1978-10-03 PT PT68614A patent/PT68614A/pt unknown
- 1978-10-03 SE SE7810357A patent/SE7810357L/xx unknown
- 1978-10-04 NO NO783359A patent/NO783359L/no unknown
- 1978-10-04 NL NL7810042A patent/NL7810042A/xx not_active Application Discontinuation
- 1978-10-04 DE DE19782843230 patent/DE2843230A1/de not_active Withdrawn
- 1978-10-04 ES ES473934A patent/ES473934A1/es not_active Expired
- 1978-10-04 DK DK439478A patent/DK439478A/da unknown
- 1978-10-04 FI FI783019A patent/FI783019A/fi unknown
- 1978-10-05 FR FR7828466A patent/FR2405021A1/fr not_active Withdrawn
- 1978-10-05 DD DD78208292A patent/DD139685A1/de unknown
- 1978-10-05 JP JP12207578A patent/JPS5495766A/ja active Pending
-
1979
- 1979-01-12 FR FR7900764A patent/FR2405022A1/fr not_active Withdrawn
- 1979-02-09 ES ES477589A patent/ES477589A1/es not_active Expired
Also Published As
Publication number | Publication date |
---|---|
NL7810042A (nl) | 1979-04-09 |
DE2843230A1 (de) | 1979-04-12 |
DK439478A (da) | 1979-04-06 |
ES477589A1 (es) | 1979-08-01 |
SE7810357L (sv) | 1979-04-06 |
ES473934A1 (es) | 1979-05-01 |
PT68614A (en) | 1978-11-01 |
FR2405022A1 (fr) | 1979-05-04 |
FR2405021A1 (fr) | 1979-05-04 |
GB2005129A (en) | 1979-04-19 |
JPS5495766A (en) | 1979-07-28 |
FI783019A (fi) | 1979-04-06 |
DD139685A1 (de) | 1980-01-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101606721B (zh) | 一种酱卤鸭的加工方法 | |
CN106722640A (zh) | 一种龙虾壳营养高汤的制备方法 | |
CN104323317A (zh) | 一种手撕牦牛肉的制作方法 | |
NO165822B (no) | Fremgangsmaate til fremstilling av aromaekstrakt fra plante- og/eller animalske stoffer og anvendelse av aromaekstrakten for aromatisering av naeringsmidler. | |
NO783359L (no) | Fremgangsmaate til forbedring av lukt, smak og farve av hermetiserte muslingprodukter | |
CN104323285A (zh) | 一种软罐头牦牛肉的制作方法 | |
WO1999060864A1 (fr) | Procede de preparation de produits carnes cuits, solution de saumurage mise en oeuvre dans ce procede et produits carnes cuits ainsi obtenus | |
CA1284438C (en) | Method of preparing fish | |
US4663174A (en) | Method of stuffing pitted olives with anchovies | |
CN107920562A (zh) | 用于腌泡汁的果汁浓缩物 | |
JPS58224651A (ja) | 魚類入即席米飯缶詰の製造法 | |
CN111972621A (zh) | 一种速食酱卤猪蹄及其制备方法 | |
CN110934181A (zh) | 一种荸荠罐头加工方法 | |
CN104305321A (zh) | 一种卤牦牛肉的制作方法 | |
KR100368137B1 (ko) | 보관용 조개의 가공처리방법 | |
CN104172289A (zh) | 一种翘嘴红鲌鱼的腊制方法 | |
Stanley et al. | Home canning of fruits, vegetables and meats | |
CN108576724A (zh) | 一种什锦菜及其制作方法 | |
KR102421160B1 (ko) | 상온 유통이 가능한 김치의 제조방법 | |
KR102073981B1 (ko) | 명태의 이리 액젓 및 그의 제조방법 | |
KR20040049237A (ko) | 해물 삼계탕과 그 제조 방법 | |
RU2738897C1 (ru) | Способ обработки и хранения раков | |
CN1162093C (zh) | 河蟹调味油及其制作方法 | |
KR820001923B1 (ko) | 오리즙(汁) 통조림 제조방법 | |
CN112273586A (zh) | 一种高汤卤味鸡附件及其制备工艺 |