WO2011009969A1 - Procedimiento para extraer agua de un alimento - Google Patents
Procedimiento para extraer agua de un alimento Download PDFInfo
- Publication number
- WO2011009969A1 WO2011009969A1 PCT/ES2009/070312 ES2009070312W WO2011009969A1 WO 2011009969 A1 WO2011009969 A1 WO 2011009969A1 ES 2009070312 W ES2009070312 W ES 2009070312W WO 2011009969 A1 WO2011009969 A1 WO 2011009969A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- product
- sequestrant
- mass
- food
- bag
- Prior art date
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 239000000654 additive Substances 0.000 claims abstract description 5
- 239000003352 sequestering agent Substances 0.000 claims description 34
- 230000002745 absorbent Effects 0.000 claims description 9
- 239000002250 absorbent Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 2
- 229960002635 potassium citrate Drugs 0.000 claims description 2
- 239000001508 potassium citrate Substances 0.000 claims description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 2
- 235000011082 potassium citrates Nutrition 0.000 claims description 2
- 238000012546 transfer Methods 0.000 claims description 2
- 230000003797 telogen phase Effects 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 description 4
- 238000010348 incorporation Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013536 miso Nutrition 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
- 238000012545 processing Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000003809 water extraction Methods 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
- A23B4/02—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/14—Concentration, evaporation or drying combined with other treatment
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
- A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present patent application consists, as indicated in its statement, in a process for the extraction of water from a food product, whose new construction and design characteristics fulfill the mission for which it has been specifically designed with maximum safety and efficiency, providing numerous advantages, as will be detailed in this report.
- the invention relates to a method for extracting water from a product
- the process of the invention essentially consisting of wrapping the product in a permeable film that can simultaneously act as a gut, and optionally also in a casing under said permeable film, then dispose as a minimum in the base of the product a layer of sequestrant (for example of salt and / or other additives added to the salt), and finally close the vacuum to obtain the water extraction, the film being permeable in one direction (from inside to outside), or in both directions (from inside to outside and from outside to inside).
- a layer of sequestrant for example of salt and / or other additives added to the salt
- PCT / HU2006 / 000069 shows "a product and method for packaging fresh food", which consists of placing fresh food products inside a container, on the base of which a layer of moisture absorbent filler is placed, separating the food and the filling layer, by means of a perforated sheet, and subsequently sealed to the vacuum.
- the purpose of the present invention is to achieve an optimum extraction of the water contained in a food, that is to say obtain a degree of humecta Terms of the alimentary product totally exact, is said food flavored or not, so that it allows to go from a fresh product to an elaborated product.
- another object of the invention is to obtain a method for extracting water from a food product that is fast.
- the process for extracting water from any type of food can be carried out according to two different variants: in the first variant a permeable film is used in both directions, and in the second variant a permeable film is used in only one direction.
- the procedure to extract water of any type of food comprises the following phases: - Optionally prepare the product (which will be a piece of food product cut or not, for example a piece of cod) by the optional incorporation of different ingredients, plus one or more species, but without salt or with very little salt (less than what the product requires).
- said prepared product can be stuffed in a conventional casing or the like, forming what is known in the art as "product mass”.
- the mass of the product is wrapped with a permeable film (it can act as a gut), said film being permeable in both directions.
- a layer of sequestrant is arranged in the part of the base of the mass of product wrapped by the film (that is to say in the lower part), and also optionally around it.
- the mass of product + sequestrant from the previous stage is enclosed inside a vacuum bag or a vacuum vessel.
- the sequestering product will progressively transferring partly to the composition of the mass of the product, and on the other hand the water contained in the product mass will progressively pass through said mass of the product to the sequestrant itself, but without absorbing it.
- This process will last Approximate between 1 day and 4 months (depending on the water you want to extract). This operation can be repeated as many times as necessary.
- the bag or container is opened under vacuum, and the water contained in the vacuum bag or container is released.
- This operation to release the water can be done in several ways:
- the bag is opened, and the water contained in it is released, this operation being possible to carry out this operation as many times as necessary, that is to say the bag is closed again under vacuum in order for the sequestrant to act again.
- the vacuum bag or container is provided with a valve or tap, which regulates the opening / closing of the bag without the need to open the vacuum bag, so that the water can be progressively evacuated.
- a new base of absorbent product such as starch
- the sequestrant that extracts the water from the mass of the product deposits it in the said absorbent product, so that it greatly facilitates the evacuation of the water from the sequestrant.
- the incorporation in the vacuum bag or container of an interruption valve is adapted to speed up and improve the control of the exit of the liquids evacuated from the food in a few times very precise and without losing the empty condition of the bag or container.
- the procedure to extract water of any type of food, according to the second variant comprises the following phases:
- the product is prepared (for example a piece of cod) by the optional incorporation of different ingredients, plus one or more species, but in this case incorporating or not the amount of salt that requires the product especially for users who do not they can consume salt (since in this case the sequestrant will not be transferred to the composition of the mass of the product, since the film is impermeable from the outside to the inside).
- said prepared product can be stuffed in a conventional casing or the like, forming what it calls in the sector of the art as "mass of the product".
- the mass of the product is wrapped with a permeable film that can also act as a gut, said film being permeable in only one direction, from the inside out.
- the water contained in the product mass will progressively transfer from said mass of the product to the sequestrant itself, but without absorbing it. This process will last approximately 1 day and 4 months (depending on the amount of water you want to extract). This operation can be repeated as many times as necessary.
- the bag or container is opened in a vacuum, the water contained in the vacuum bag or container is released, obtaining the desired product.
- This operation to release the water can be done in the same ways as in the first procedure. Once these manufacturing processes are finished, we obtain the product with the appropriate degree of humidity to complete it with other additional processes or for its subsequent commercialization.
- the step of enclosing the mass of product + sequestrant inside a vacuum bag or a vacuum vessel may be such that more than one mass of product + sequestrant is introduced into each bag or vacuum vessel.
- a single vacuum bag or container will serve to house more than one product + sequestrant mass, thereby reducing the manufacturing cost of the unit product.
- permeable film in one direction, you can choose as a film for example a commercial film "P-plus” among others, or materials with membrane or valve.
- potassium citrate may be chosen as an addition to salt.
- Figure 1 is a front view in schematic elevation of the result of applying to a piece of food (14) all the layers and elements involved in the procedure recommended according to the first variant, using in figure n ° the one vacuum vessel (15) with its cover (17), and in figure No. Ib a vacuum bag (20).
- Figures 2a and 2b are two schematic front elevational views of the result of applying to a piece of food (14) all the layers and elements involved in the procedure recommended according to the second variant, providing an external layer of absorbent product (19) between the film (11) and the vacuum container (15) or vacuum bag (20).
- Figures 3a and 3b are two schematic front elevational views of the result of applying to a piece of food (14) all the layers and elements involved in the procedure recommended according to the first variant, and with the incorporation of a valve
- Figure 4 represents a front view in elevation of a last schematic embodiment of the result of applying to more than one product mass (14) all the layers and elements involved in the procedure recommended according to the first variant, but with a container empty (15 1 ) containing three different product masses + sequestrant (14, 14 ',
- the process for extracting water from a food product starts after having prepared the food product (14), is to say to have cleaned it, cut into its non-edible parts, flavored or not, with the addition of natural ingredients, all without the help of salt or with very little salt, and optionally wrapped with a casing.
- a layer of salt or another sequestrant (12) is provided (optionally adding another additive (s)) equivalent at least to the bottom or base of the product mass and additionally also around the outer surface of the product. the product mass (14).
- the above-described process continues with successive stages of re-vacuum packaging the product (14) with a new bag (20 1 ) or vessel (15 ').
- a valve (18), located in the lower part of the container (15) or the bag (12), which allows the container (12) or container (15), with its cover (17), is optionally provided. extracting the water through said valve (18) without losing the vacuum inside the container (15) or bag (12), and without having to vacuum pack by means of a new bag (20 ') or container (15') ), see figures 3a and 3b.
- a second method option consists of adding below the base of the sequestrant (12), an absorbent base (19) for example a starch or functional equivalent product, as shown in figures 2a and 2b.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Packages (AREA)
Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MX2012000842A MX2012000842A (es) | 2009-07-24 | 2009-07-24 | Procedimiento para extraer agua de un alimento. |
CN2009801606482A CN102469799A (zh) | 2009-07-24 | 2009-07-24 | 从食品中除水的方法 |
US13/386,498 US20120183655A1 (en) | 2009-07-24 | 2009-07-24 | Method for removing water from a food |
EP09847517A EP2457446A4 (en) | 2009-07-24 | 2009-07-24 | METHOD FOR DRAINING A FOOD |
RU2012106490/13A RU2012106490A (ru) | 2009-07-24 | 2009-07-24 | Способ удаления воды из пищевого продукта |
BRBR112012001451-0A BR112012001451A2 (pt) | 2009-07-24 | 2009-07-24 | Procedimento para remover água de alimentos |
PCT/ES2009/070312 WO2011009969A1 (es) | 2009-07-24 | 2009-07-24 | Procedimiento para extraer agua de un alimento |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/ES2009/070312 WO2011009969A1 (es) | 2009-07-24 | 2009-07-24 | Procedimiento para extraer agua de un alimento |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2011009969A1 true WO2011009969A1 (es) | 2011-01-27 |
Family
ID=43498794
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/ES2009/070312 WO2011009969A1 (es) | 2009-07-24 | 2009-07-24 | Procedimiento para extraer agua de un alimento |
Country Status (7)
Country | Link |
---|---|
US (1) | US20120183655A1 (es) |
EP (1) | EP2457446A4 (es) |
CN (1) | CN102469799A (es) |
BR (1) | BR112012001451A2 (es) |
MX (1) | MX2012000842A (es) |
RU (1) | RU2012106490A (es) |
WO (1) | WO2011009969A1 (es) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2656739A3 (en) * | 2012-04-23 | 2013-11-27 | Sal Costa, S.A. | Food preparation |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107600688A (zh) * | 2017-10-18 | 2018-01-19 | 上海合全医药有限公司 | 一种多重保护的药品储存装置 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040137116A1 (en) | 2001-04-04 | 2004-07-15 | Katsunori Saito | Method for processing and preserving food and processed food |
ES2298097A1 (es) * | 2008-01-16 | 2008-05-01 | Jordi Boaes Hernandez-Sonseca | Procedimiento para la elaboracion, desecacion y curacion de un producto alimenticio. |
ES2300228A1 (es) * | 2008-01-24 | 2008-06-01 | Fernando Juan Garcia-Berlanga | "producto alimenticio y procedimiento para su fabricacion". |
EP1945514B1 (en) * | 2005-08-30 | 2009-04-22 | Sylvain Husipari KFT | Packaged fresh food product and method for packaging fresh food products |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5786275A (en) * | 1980-11-14 | 1982-05-29 | Eisai Co Ltd | Bag-shaped container |
EP1522503A1 (de) * | 2003-10-07 | 2005-04-13 | Sika Technology AG | Verfahren zum Verarbeiten eines Materials und Verpackungsbehälter zur Durchführung des Verfahrens |
US20050186183A1 (en) * | 2003-12-08 | 2005-08-25 | Deangelo Joseph | Stabilized products, processes and devices for preparing same |
US8858985B2 (en) * | 2004-05-12 | 2014-10-14 | E I Du Pont De Nemours And Company | Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer |
US20070092167A1 (en) * | 2005-10-24 | 2007-04-26 | Paul Tilman | Polymeric Package With Resealable Closure And Valve, And Methods |
US20080063760A1 (en) * | 2006-09-13 | 2008-03-13 | Raymond Megan N | Packaging System for Storage and Microwave Heating of Food Products |
WO2008146363A1 (ja) * | 2007-05-29 | 2008-12-04 | Mo Products Inc. | 密封袋 |
-
2009
- 2009-07-24 EP EP09847517A patent/EP2457446A4/en not_active Withdrawn
- 2009-07-24 MX MX2012000842A patent/MX2012000842A/es not_active Application Discontinuation
- 2009-07-24 WO PCT/ES2009/070312 patent/WO2011009969A1/es active Application Filing
- 2009-07-24 BR BRBR112012001451-0A patent/BR112012001451A2/pt not_active IP Right Cessation
- 2009-07-24 CN CN2009801606482A patent/CN102469799A/zh active Pending
- 2009-07-24 US US13/386,498 patent/US20120183655A1/en not_active Abandoned
- 2009-07-24 RU RU2012106490/13A patent/RU2012106490A/ru not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040137116A1 (en) | 2001-04-04 | 2004-07-15 | Katsunori Saito | Method for processing and preserving food and processed food |
EP1945514B1 (en) * | 2005-08-30 | 2009-04-22 | Sylvain Husipari KFT | Packaged fresh food product and method for packaging fresh food products |
ES2298097A1 (es) * | 2008-01-16 | 2008-05-01 | Jordi Boaes Hernandez-Sonseca | Procedimiento para la elaboracion, desecacion y curacion de un producto alimenticio. |
ES2300228A1 (es) * | 2008-01-24 | 2008-06-01 | Fernando Juan Garcia-Berlanga | "producto alimenticio y procedimiento para su fabricacion". |
Non-Patent Citations (1)
Title |
---|
See also references of EP2457446A4 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2656739A3 (en) * | 2012-04-23 | 2013-11-27 | Sal Costa, S.A. | Food preparation |
Also Published As
Publication number | Publication date |
---|---|
EP2457446A1 (en) | 2012-05-30 |
MX2012000842A (es) | 2012-02-28 |
US20120183655A1 (en) | 2012-07-19 |
CN102469799A (zh) | 2012-05-23 |
BR112012001451A2 (pt) | 2015-09-01 |
EP2457446A4 (en) | 2013-03-20 |
RU2012106490A (ru) | 2013-08-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2230051T3 (es) | Envase para productos alimenticios teniendo una valvula de presion y metodo para la preparacion de dichos productos. | |
ES2213375T7 (es) | Metodo y dispositivo para cocer y envasar al vacio mejillones con microondas. | |
ES2304912T3 (es) | Producto alimenticio fresco envasado y metodo para envasar productos alimenticios frescos. | |
JPS6024168A (ja) | 食品 | |
WO2011009969A1 (es) | Procedimiento para extraer agua de un alimento | |
JP6452865B1 (ja) | 柿ペーストの製造方法及び柿アイスクリームの製造方法 | |
ES2307375B1 (es) | Procedimiento para envasar en conserva moluscos bivalvos y conserva asi obtenida. | |
JP2008023363A (ja) | 加熱熱源、それを用いた食品の加熱方法及び調理済み再加熱還元食品 | |
JP2007110940A (ja) | 竹の子の包装体とその製造方法 | |
JP2005178855A (ja) | 鮮度保持用包装体 | |
KR101343657B1 (ko) | 세균증식을 억제하는 단위 유닛화된 간장게장 제조방법 | |
KR20190122861A (ko) | 쌀밥의 제조 방법, 오목밥의 제조 방법, 및 주먹밥의 제조 방법 | |
JP3067072U (ja) | さけごまふりかけ | |
JP4440987B2 (ja) | 味噌とその製造方法 | |
ES2298097B2 (es) | Procedimiento para la elaboracion, desecacion y curacion de un producto alimenticio. | |
PT1679004E (pt) | Preservação em atmosfera modificada de bivalves vivos num recipiente hermético | |
KR20030061872A (ko) | 약초를 이용한 젖갈 및 액젖제조방법 | |
KR200413301Y1 (ko) | 이중진공 김밥포장용기 | |
JPS59166061A (ja) | 開き干魚のワイン焼き | |
KR200200711Y1 (ko) | 식용피막의 내부에 삽입된 스프 | |
JP3068579U (ja) | 鮭キムチ漬け茶漬け | |
JP3066344U (ja) | 鮭キムチ漬けふりかけ | |
JP4684009B2 (ja) | カップスープセット | |
JP2005126095A (ja) | 鮮度保持包装袋及び鮮度保持包装体 | |
JP6630266B2 (ja) | 巻き寿司の製造方法及び巻き寿司用巻芯の製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200980160648.2 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 09847517 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2009847517 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: MX/A/2012/000842 Country of ref document: MX |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2012521061 Country of ref document: JP |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2012106490 Country of ref document: RU |
|
WWE | Wipo information: entry into national phase |
Ref document number: 13386498 Country of ref document: US |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112012001451 Country of ref document: BR |
|
ENP | Entry into the national phase |
Ref document number: 112012001451 Country of ref document: BR Kind code of ref document: A2 Effective date: 20120123 |