SU784A1 - Method of freezing food substances - Google Patents
Method of freezing food substancesInfo
- Publication number
- SU784A1 SU784A1 SU68986A SU68986A SU784A1 SU 784 A1 SU784 A1 SU 784A1 SU 68986 A SU68986 A SU 68986A SU 68986 A SU68986 A SU 68986A SU 784 A1 SU784 A1 SU 784A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- food substances
- freezing food
- solution
- cooled
- freezing
- Prior art date
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Description
Предлагаемый способ замораживани съестных припасов, в особенности рыбы и м са, в охлажденных сол ных растворах, с целью сохранени их, состоит в том, что продукты, с естественным содержанием воды или увлажненные пресною водою, помещаютс в сол ной раствор, который предварительно охлаждаетс посредством соответственного приспособлени до образовани лед ных кристаллов, и, путем посто нного перемешивани или циркул ции,температура его поддерживаетс на точке замерзани раствора данной концентрации. Концентраци раствора может быть, смотр по надобности, различной, но примен ема температура должна быть температурой замерзани данного сол ного раствора. Так, например, температура прибл. 17Уо раствора должна быть-14° Ц., 15% раствора-12° Ц., -9,5° Ц. и 70/0 - 5° Ц.A proposed method for freezing edible supplies, especially fish and meat, in cooled saline solutions, in order to preserve them, is that products with natural water content or moistened with fresh water are placed in a saline solution that is pre-cooled by appropriate adaptation prior to the formation of ice crystals, and, by constant mixing or circulation, its temperature is maintained at the freezing point of a solution of a given concentration. The concentration of the solution may vary, if necessary, but the temperature used should be the freezing point of this brine. For example, a temperature of approx. The solution should be -14 ° C., 15% solution-12 ° C., -9.5 ° C. And 70/0 - 5 ° C.
При замораживании на поверхности охлаждаемого пищевого вещества образуетс лед на рубашка, котора затрудн ет проникновение сол ного раствора в охлаждаемый продукт и имеет большое значение при хранении и перевозке замороженных съестных припасов.When frozen on the surface of the food substance to be cooled, ice is formed on the shirt, which makes it difficult for the saline solution to penetrate into the product to be cooled and is of great importance when storing and transporting frozen food.
При пользовании этим способом, по утверждению изобретател , сол ной раствор остаетс незагр зненным, нарз жный же вид замороженных продуктов не измен етс .When using this method, according to the inventor, the salt solution remains uncontaminated, and the actual appearance of the frozen products does not change.
ПРЕДМЕТ ПАТЕНТА.SUBJECT OF THE PATENT.
Способ замораживани пищевых веществ , в особенности рыбы и м са, в охлажденном сол ном растворе, с целью их консервировани , отличающийс тем, что ненасыщенный сол ной раствор, перед введением в него пищевых веществ, охлаждают до образовани лед ных кристаллов , с целью поддержани его, после ввода пищевого вещества, на точке замерзани , при посто нном перемешивании .The method of freezing food substances, especially fish and meat, in a cooled saline solution, for the purpose of preserving them, characterized in that the unsaturated saline solution, before introducing the food substances into it, is cooled until ice crystals form. , after entering the food substance, at the freezing point, with constant stirring.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU68986A SU784A1 (en) | 1916-03-29 | 1916-03-29 | Method of freezing food substances |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU68986A SU784A1 (en) | 1916-03-29 | 1916-03-29 | Method of freezing food substances |
Publications (1)
Publication Number | Publication Date |
---|---|
SU784A1 true SU784A1 (en) | 1924-09-15 |
Family
ID=48327350
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU68986A SU784A1 (en) | 1916-03-29 | 1916-03-29 | Method of freezing food substances |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU784A1 (en) |
-
1916
- 1916-03-29 SU SU68986A patent/SU784A1/en active
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Tolstorebrov et al. | Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish | |
US9497976B2 (en) | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process | |
JP2019082320A5 (en) | How to keep fresh seafood fresh | |
US20110027439A1 (en) | Method for freezing fruit and vegetable produce | |
US4336274A (en) | Whole blue crab freezing process | |
JP2012249563A (en) | Aging method of fish and shellfish or the like, and production apparatus of sherbet ice used for the same | |
JP5156747B2 (en) | Fish processing method | |
SU784A1 (en) | Method of freezing food substances | |
KR101943367B1 (en) | The method of fermentation of the dissolved tuna | |
US2763557A (en) | Block freezing | |
JP4909805B2 (en) | Method for producing concentrated seawater with storage function and method for preserving marine products using the concentrated seawater | |
JPS6012020B2 (en) | Freezing method for fresh food | |
CN105851198A (en) | Preservation method for aquatic products | |
US1681009A (en) | Process of refrigerating and preserving comestibles | |
GB339172A (en) | Method of rapid chilling, and freezing and de-frosting for the transportation and preservation of food products | |
US709751A (en) | Process of preserving frozen food products. | |
JPH03180140A (en) | Thawing of frozen fish meat | |
Parvathy et al. | Drying and salting of fish | |
RU2646049C1 (en) | Method of cooling trepang | |
JP2014212784A (en) | Freezing thawing method, and freezing thawing liquid for the same | |
RU2742242C1 (en) | Method for fish preservation on production ships (embodiments) | |
Tressler | Some considerations concerning the salting of fish | |
US74247A (en) | bichaibdson | |
RU2650532C2 (en) | Method of cooling and preserving fish and seafood | |
Kaess et al. | Freezer burn of animal tissue. 7. Temperature influence on development of freezer burn in liver and muscle tissue |