WO2007020309A3 - Método rápido de elaboración de filetes de pescado marinados en frio - Google Patents

Método rápido de elaboración de filetes de pescado marinados en frio Download PDF

Info

Publication number
WO2007020309A3
WO2007020309A3 PCT/ES2006/000470 ES2006000470W WO2007020309A3 WO 2007020309 A3 WO2007020309 A3 WO 2007020309A3 ES 2006000470 W ES2006000470 W ES 2006000470W WO 2007020309 A3 WO2007020309 A3 WO 2007020309A3
Authority
WO
WIPO (PCT)
Prior art keywords
fillets
vacuum
cold
rapid production
pressure
Prior art date
Application number
PCT/ES2006/000470
Other languages
English (en)
French (fr)
Other versions
WO2007020309A2 (es
Inventor
Gracia Jose Antonio Beltran
Beriain Teresa Perez
Rabinal Pedro Roncales
Original Assignee
Univ Zaragoza
Gracia Jose Antonio Beltran
Beriain Teresa Perez
Rabinal Pedro Roncales
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 Univ Zaragoza, Gracia Jose Antonio Beltran, Beriain Teresa Perez, Rabinal Pedro Roncales filed Critical Univ Zaragoza
Publication of WO2007020309A2 publication Critical patent/WO2007020309A2/es
Publication of WO2007020309A3 publication Critical patent/WO2007020309A3/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • 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
    • 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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • 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
    • 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
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Método rápido de elaboración de filetes de pescado marinados en frío que comienza con una etapa de limpieza, en la que se eliminan cabeza y visceras, tras lo cual se pasa a una fase de fileteado en la que se elimina la piel. Los filetes se introducen en un bombo de maceración a vacío, en una disolución de salmuera a baja presión durante un primer periodo corto y posteriormente se restituye la presión atmosférica, permaneciendo el producto sumergido en dicha disolución un segundo periodo. La compresión y expansión del aire ocluido permite el intercambio de gas interno por líquido externo, debido a los cambios de presión en la estructura porosa. A continuación se introducen los filetes, junto con un líquido de cobertura, en envases impermeables al vacío y se almacenan refrigerados, manteniendo todas sus cualidades por un período superior a un mes. La utilización de vacío durante el marinado permite aligerar en gran medida el proceso y, por otra parte, tanto el envasado al vacío como el uso de la salmuera contribuyen a controlar el proceso oxidativo y mejoran las cualidades organolépticas del producto.
PCT/ES2006/000470 2005-08-17 2006-08-09 Método rápido de elaboración de filetes de pescado marinados en frio WO2007020309A2 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESP200502094 2005-08-17
ES200502094A ES2279697B1 (es) 2005-08-17 2005-08-17 Metodo rapido de elaboracion de filetes de pescado marinados en frio.

Publications (2)

Publication Number Publication Date
WO2007020309A2 WO2007020309A2 (es) 2007-02-22
WO2007020309A3 true WO2007020309A3 (es) 2007-04-26

Family

ID=37757933

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2006/000470 WO2007020309A2 (es) 2005-08-17 2006-08-09 Método rápido de elaboración de filetes de pescado marinados en frio

Country Status (2)

Country Link
ES (1) ES2279697B1 (es)
WO (1) WO2007020309A2 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2502623B1 (en) 2008-06-06 2016-04-06 Children's Medical Center Corporation Promoting Axon Regeneration in the Adult CNS through Control of Protein Translation
GR20200100382A (el) * 2020-07-02 2022-02-11 Νικη Αυγητα Μεθοδος παραγωγης φιλετων αλιευματων με προσθηκη φυσικων αντιοξειδωτικων ουσιων απο αλμη εμπλουτισμενη με ανθονερα αρωματικων φυτων και τα παραγομενα αλιευματα

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7766A (en) * 1850-11-05 George Starkweather Process for curing meat
US3928634A (en) * 1973-11-16 1975-12-23 Geno N Gasbarro Method for marinating poultry products
US5846594A (en) * 1995-09-27 1998-12-08 Arctic Alaska Seafoods, Inc. Method of processing salmonoid fish
US20020023549A1 (en) * 2000-08-23 2002-02-28 Creative Culinary Solutions, Inc. Tumbler for marinating food product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7766A (en) * 1850-11-05 George Starkweather Process for curing meat
US3928634A (en) * 1973-11-16 1975-12-23 Geno N Gasbarro Method for marinating poultry products
US5846594A (en) * 1995-09-27 1998-12-08 Arctic Alaska Seafoods, Inc. Method of processing salmonoid fish
US20020023549A1 (en) * 2000-08-23 2002-02-28 Creative Culinary Solutions, Inc. Tumbler for marinating food product

Also Published As

Publication number Publication date
WO2007020309A2 (es) 2007-02-22
ES2279697A1 (es) 2007-08-16
ES2279697B1 (es) 2008-08-01

Similar Documents

Publication Publication Date Title
CN101904516B (zh) 烟薰腊制品的速成加工方法
JP5440965B2 (ja) 食肉加工方法および食肉加工製品
EA200702559A1 (ru) Кондитерское изделие с высокой степенью аэрирования
AR053916A1 (es) Metodo para preparar productos alimenticios por co - extrusion en particular embutidos y productos alimenticios obtenidos con este metodo
RU2555440C2 (ru) Способ изменения вкуса пищевого продукта
CN105494594B (zh) 一种超声波协同高静压冷冻对虾的方法
CN102068011A (zh) 一种即食梅香鱼的加工方法
WO2007020309A3 (es) Método rápido de elaboración de filetes de pescado marinados en frio
CN102349684A (zh) 一种采用超高压技术对水产进行速冻的方法
CN102488240B (zh) 实现单体悬挂式清洗、调味和烘干的鱼产品加工装置
JP4290130B2 (ja) 生ハムの製造方法
KR101299844B1 (ko) 반건조 생선의 제조방법 및 반건조 생선
WO2004077953A3 (en) METHOD FOR MODIFYING pH WITHIN MEAT PRODUCTS
ES2366407T3 (es) Método acelerado de secado y maduración de productos alimenticios cortados en tajadas.
JP2008182969A (ja) 塩水漬け食品の製造方法
CN105124612A (zh) 一种牛排的制作方法
BRPI1015331A8 (pt) "preparação de amaciamento/modificação de carne, método para produzir um alimento de carne processado, e, alimento de carne processado"
CN105685666A (zh) 鸡蛋皮蛋的制作工艺
CN105614459A (zh) 风干牛肉食品的制作工艺
CN108157843A (zh) 一种腌制罗非鱼包装加工方法
RU2561266C1 (ru) Способ производства полуфабрикатов из мяса цыплят-бройлеров
CN106213266A (zh) 一种东海海参休闲食品及其加工方法
DE602004016895D1 (de) Verfahren zur Herstellung von halbfeuchtem Gemüse
CN105876074A (zh) 膨化组织蛋白快速复水方法
PL1817962T3 (pl) Nie suszona wędlina surowa z osłonką nie przepuszczającą pary wodnej

Legal Events

Date Code Title Description
NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205A OF 13.06.08)

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 06807915

Country of ref document: EP

Kind code of ref document: A2

122 Ep: pct application non-entry in european phase

Ref document number: 06807915

Country of ref document: EP

Kind code of ref document: A2