NO880107L - Fremgangsmaate for behandling av fisk og kjoett. - Google Patents
Fremgangsmaate for behandling av fisk og kjoett. Download PDFInfo
- Publication number
- NO880107L NO880107L NO880107A NO880107A NO880107L NO 880107 L NO880107 L NO 880107L NO 880107 A NO880107 A NO 880107A NO 880107 A NO880107 A NO 880107A NO 880107 L NO880107 L NO 880107L
- Authority
- NO
- Norway
- Prior art keywords
- fish
- meat
- stated
- meat product
- temperature
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims description 64
- 238000000034 method Methods 0.000 title claims description 51
- 241000251468 Actinopterygii Species 0.000 claims description 80
- 235000019688 fish Nutrition 0.000 claims description 53
- 235000013332 fish product Nutrition 0.000 claims description 30
- 235000013622 meat product Nutrition 0.000 claims description 28
- 238000004321 preservation Methods 0.000 claims description 20
- 230000000391 smoking effect Effects 0.000 claims description 19
- 238000011282 treatment Methods 0.000 claims description 17
- 230000005855 radiation Effects 0.000 claims description 16
- 241000972773 Aulopiformes Species 0.000 claims description 15
- 235000019515 salmon Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 14
- 230000005670 electromagnetic radiation Effects 0.000 claims description 11
- 238000009938 salting Methods 0.000 claims description 3
- 239000002826 coolant Substances 0.000 claims 1
- 230000001678 irradiating effect Effects 0.000 claims 1
- 239000000779 smoke Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 9
- 238000001816 cooling Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 230000008901 benefit Effects 0.000 description 5
- 239000012267 brine Substances 0.000 description 5
- 238000009937 brining Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 244000144977 poultry Species 0.000 description 5
- 235000013594 poultry meat Nutrition 0.000 description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000001613 Gambling Diseases 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 241000276495 Melanogrammus aeglefinus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241000657513 Senna surattensis Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 210000003815 abdominal wall Anatomy 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000015275 goose meat Nutrition 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 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
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB878700698A GB8700698D0 (en) | 1987-01-13 | 1987-01-13 | Curing fish & meat |
| GB878709926A GB8709926D0 (en) | 1987-04-27 | 1987-04-27 | Tenderising meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO880107D0 NO880107D0 (no) | 1988-01-12 |
| NO880107L true NO880107L (no) | 1988-07-14 |
Family
ID=26291781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO880107A NO880107L (no) | 1987-01-13 | 1988-01-12 | Fremgangsmaate for behandling av fisk og kjoett. |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP0278592A3 (de) |
| KR (1) | KR880008762A (de) |
| CN (1) | CN88100128A (de) |
| AU (1) | AU1002488A (de) |
| BR (1) | BR8800088A (de) |
| DK (1) | DK693687A (de) |
| FI (1) | FI880040A (de) |
| IL (1) | IL85039A0 (de) |
| NO (1) | NO880107L (de) |
| PT (1) | PT86528A (de) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1287613B1 (it) * | 1996-12-23 | 1998-08-06 | Fiorucci Spa Cesare | Apparecchiatura industriale per riscaldare prodotti alimentari, in particolare prodotti carnei, mediante un campo elettromagnetico |
| CN1063927C (zh) * | 1997-08-19 | 2001-04-04 | 中国肉类食品综合研究中心 | 可以延长货架期的肉制品制作方法 |
| KR100866692B1 (ko) * | 2002-05-28 | 2008-11-04 | 스탈람 에스.피.에이 | 고주파수 전자기장을 반도전성 유전체 재료들에 인가하기위한 산업장치 |
| GB0423290D0 (en) * | 2004-10-20 | 2004-11-24 | Mac Foods Ltd | Meat tenderising apparatus and a method of operation thereof |
| DK200700067A (da) * | 2007-01-16 | 2007-01-16 | Soegaard Soeren Peter | Fremgangsmåde til behandling af köd |
| KR100868382B1 (ko) * | 2007-08-22 | 2008-11-12 | 정종국 | 뼈가 연화된 생선 및 그 제조방법 |
| US20090209187A1 (en) * | 2007-10-31 | 2009-08-20 | Drew Horst | Microwave poultry processing device and method |
| CN103431023B (zh) * | 2013-08-12 | 2016-08-10 | 浙江大学 | 一种提高生鲜鱼片品质和延长其货架期的方法 |
| FI127035B (fi) * | 2013-11-12 | 2017-10-13 | Arctic Ip Invest Ab | Menetelmä suorittaa kalan kuivasuolausprosessi |
| US10368692B2 (en) | 2015-09-01 | 2019-08-06 | Husqvarna Ab | Dynamic capacitive RF food heating tunnel |
| US11284742B2 (en) | 2015-09-01 | 2022-03-29 | Illinois Tool Works, Inc. | Multi-functional RF capacitive heating food preparation device |
| CN107495132A (zh) * | 2017-08-29 | 2017-12-22 | 福建佳客来食品股份有限公司 | 一种嫩化牛排的方法 |
| CN107495134A (zh) * | 2017-08-30 | 2017-12-22 | 贵州可绿色食品有限公司 | 一种黑胡椒风味牛肉干及其制备方法 |
| KR102654965B1 (ko) * | 2020-12-16 | 2024-04-05 | 대한민국 | 라디오파를 이용한 육류 급속 숙성 장치 및 이를 이용한 육류 급속 숙성 방법 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1516728A (en) * | 1923-04-24 | 1924-11-25 | Hill Dwight Bradford | Meat-curing method and apparatus |
| FR1018548A (fr) * | 1950-05-19 | 1953-01-08 | Procédé de conservation des denrées périssables et produits obtenus | |
| GB928452A (en) * | 1958-08-14 | 1963-06-12 | Council Scient Ind Res | Improvements in the thawing of frozen fish |
| FR2254286A1 (en) * | 1973-12-18 | 1975-07-11 | Electricite De France | Rapid thawing of deep-frozen food prods. - by microwave radiation and air currents |
| BE845687A (fr) * | 1976-08-30 | 1976-12-16 | Procede pour attendrir les produits alimentaires, notamment en boucherie-charcuterie, et appareillage destine a realiser le procede |
-
1987
- 1987-12-30 DK DK693687A patent/DK693687A/da not_active Application Discontinuation
-
1988
- 1988-01-04 AU AU10024/88A patent/AU1002488A/en not_active Abandoned
- 1988-01-06 FI FI880040A patent/FI880040A/fi not_active Application Discontinuation
- 1988-01-06 IL IL85039A patent/IL85039A0/xx unknown
- 1988-01-11 EP EP88300189A patent/EP0278592A3/de not_active Withdrawn
- 1988-01-12 BR BR8800088A patent/BR8800088A/pt unknown
- 1988-01-12 NO NO880107A patent/NO880107L/no unknown
- 1988-01-12 PT PT86528A patent/PT86528A/pt not_active Application Discontinuation
- 1988-01-12 KR KR1019880000147A patent/KR880008762A/ko not_active Application Discontinuation
- 1988-01-14 CN CN198888100128A patent/CN88100128A/zh active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| KR880008762A (ko) | 1988-09-13 |
| DK693687A (da) | 1988-07-14 |
| DK693687D0 (da) | 1987-12-30 |
| FI880040A0 (fi) | 1988-01-06 |
| NO880107D0 (no) | 1988-01-12 |
| EP0278592A2 (de) | 1988-08-17 |
| EP0278592A3 (de) | 1989-05-10 |
| AU1002488A (en) | 1988-07-14 |
| IL85039A0 (en) | 1988-06-30 |
| FI880040A (fi) | 1988-07-14 |
| CN88100128A (zh) | 1988-08-10 |
| BR8800088A (pt) | 1988-08-16 |
| PT86528A (en) | 1988-02-01 |
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