NL9302194A - Werkwijze voor het bereiden van een samengevoegd visprodukt, alsmede visprodukt verkregen onder toepassing van deze werkwijze. - Google Patents
Werkwijze voor het bereiden van een samengevoegd visprodukt, alsmede visprodukt verkregen onder toepassing van deze werkwijze. Download PDFInfo
- Publication number
- NL9302194A NL9302194A NL9302194A NL9302194A NL9302194A NL 9302194 A NL9302194 A NL 9302194A NL 9302194 A NL9302194 A NL 9302194A NL 9302194 A NL9302194 A NL 9302194A NL 9302194 A NL9302194 A NL 9302194A
- Authority
- NL
- Netherlands
- Prior art keywords
- fish
- solution
- fibrinogen
- protein
- process according
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000013332 fish product Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 108090000190 Thrombin Proteins 0.000 claims abstract description 20
- 229960004072 thrombin Drugs 0.000 claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000012267 brine Substances 0.000 claims abstract description 13
- 239000000779 smoke Substances 0.000 claims abstract description 13
- 239000012460 protein solution Substances 0.000 claims abstract description 12
- 238000002347 injection Methods 0.000 claims abstract description 5
- 239000007924 injection Substances 0.000 claims abstract description 5
- 102000009123 Fibrin Human genes 0.000 claims abstract description 4
- 108010073385 Fibrin Proteins 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 3
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 claims abstract description 3
- 102000003929 Transaminases Human genes 0.000 claims abstract description 3
- 108090000340 Transaminases Proteins 0.000 claims abstract description 3
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 3
- 230000003197 catalytic effect Effects 0.000 claims abstract description 3
- 229950003499 fibrin Drugs 0.000 claims abstract description 3
- 108010049003 Fibrinogen Proteins 0.000 claims description 20
- 102000008946 Fibrinogen Human genes 0.000 claims description 20
- 229940012952 fibrinogen Drugs 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000007853 buffer solution Substances 0.000 claims description 4
- 210000002381 plasma Anatomy 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 108010071289 Factor XIII Proteins 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims 1
- 239000000243 solution Substances 0.000 abstract description 13
- 239000002131 composite material Substances 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 241000972773 Aulopiformes Species 0.000 description 13
- 235000019515 salmon Nutrition 0.000 description 13
- 235000019688 fish Nutrition 0.000 description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000269980 Pleuronectidae Species 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 229940081104 fibrinogen / thrombin Drugs 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 210000001217 buttock Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003860 storage Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL9302194A NL9302194A (nl) | 1993-12-15 | 1993-12-15 | Werkwijze voor het bereiden van een samengevoegd visprodukt, alsmede visprodukt verkregen onder toepassing van deze werkwijze. |
| DK95904034T DK0734210T3 (da) | 1993-12-15 | 1994-12-15 | Fremgangsmåde til fremstilling af et sammensat fiskeprodukt og det ved denne fremgangsmåde opnåede fiskeprodukt |
| AU12841/95A AU1284195A (en) | 1993-12-15 | 1994-12-15 | A process for the production of a composite fish product, and the fish product obtained with this process |
| DE69416530T DE69416530T2 (de) | 1993-12-15 | 1994-12-15 | Verfahren zur herstellung eines verbundenen fischproduktes und das mit diesem verfahren herstellbare fischprodukt |
| EP95904034A EP0734210B1 (de) | 1993-12-15 | 1994-12-15 | Verfahren zur herstellung eines verbundenen fischproduktes und das mit diesem verfahren herstellbare fischprodukt |
| PCT/NL1994/000319 WO1995016364A2 (en) | 1993-12-15 | 1994-12-15 | A process for the production of a composite fish product, and the fish product obtained with this process |
| AT95904034T ATE176576T1 (de) | 1993-12-15 | 1994-12-15 | Verfahren zur herstellung eines verbundenen fischproduktes und das mit diesem verfahren herstellbare fischprodukt |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL9302194A NL9302194A (nl) | 1993-12-15 | 1993-12-15 | Werkwijze voor het bereiden van een samengevoegd visprodukt, alsmede visprodukt verkregen onder toepassing van deze werkwijze. |
| NL9302194 | 1993-12-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL9302194A true NL9302194A (nl) | 1995-07-03 |
Family
ID=19863275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL9302194A NL9302194A (nl) | 1993-12-15 | 1993-12-15 | Werkwijze voor het bereiden van een samengevoegd visprodukt, alsmede visprodukt verkregen onder toepassing van deze werkwijze. |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0734210B1 (de) |
| AT (1) | ATE176576T1 (de) |
| AU (1) | AU1284195A (de) |
| DE (1) | DE69416530T2 (de) |
| DK (1) | DK0734210T3 (de) |
| NL (1) | NL9302194A (de) |
| WO (1) | WO1995016364A2 (de) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO954669L (no) * | 1994-11-22 | 1996-05-23 | Wijnen H Van Bv | Fremgangsmåte og anordning for behandling av fisk |
| NL1000026C2 (nl) * | 1995-04-03 | 1996-10-04 | Wijnen H Van Bv | Werkwijze voor het verwerken van vis, in het bijzonder zalm, alsmede inrichting voor toepassing van de werkwijze. |
| NL9401943A (nl) * | 1994-11-22 | 1996-07-01 | Wijnen H Van Bv | Werkwijze voor het hecht verbinden van delen vis en inrichting voor toepassing van de werkwijze. |
| NL1012282C2 (nl) * | 1999-06-09 | 2000-12-12 | Paling En Zalmfileerderij J Fo | Werkwijze en inrichting voor het verwerken van vis. |
| AU2001258235A1 (en) * | 2000-05-10 | 2001-11-20 | Kald Fish As | Improved method for the manufacture of raw fish products |
| CA2318332A1 (en) * | 2000-09-06 | 2002-03-06 | Harimex Inc. | Composite meat product and method for the manufacture thereof |
| EP2695524A1 (de) | 2012-08-08 | 2014-02-12 | Jean-Christophe Darricau | Herstellungsverfahren von Tellern mit einer veränderten Struktur |
| CN105814079B (zh) | 2013-08-30 | 2021-02-09 | 伊缪诺金公司 | 用于检测叶酸受体1的抗体和测定 |
| WO2020014306A1 (en) | 2018-07-10 | 2020-01-16 | Immunogen, Inc. | Met antibodies and immunoconjugates and uses thereof |
| BE1028855B1 (nl) * | 2020-12-07 | 2022-07-05 | Vanafish Nv | Werkwijze voor het verwerken van rauwe vis |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1954044A1 (de) * | 1968-11-28 | 1970-10-22 | Findus | Verfahren zur Herstellung von tiefgefrorenen Fischprodukten |
| FR2137873A1 (de) * | 1971-05-14 | 1972-12-29 | Unilever Nv | |
| JPS60160839A (ja) * | 1984-02-01 | 1985-08-22 | Nichiro Gyogyo Kk | 魚肉刺身冷凍食品の製造方法 |
| EP0201975A1 (de) * | 1985-05-09 | 1986-11-20 | Nederlandse Organisatie voor toegepast-natuurwetenschappelijk onderzoek TNO | Zusammengesetztes Fleischprodukt und Verfahren zu dessen Herstellung |
| JPH0257162A (ja) * | 1988-08-22 | 1990-02-26 | Toppan Printing Co Ltd | 結着魚肉およびその製造方法 |
-
1993
- 1993-12-15 NL NL9302194A patent/NL9302194A/nl not_active Application Discontinuation
-
1994
- 1994-12-15 DK DK95904034T patent/DK0734210T3/da active
- 1994-12-15 EP EP95904034A patent/EP0734210B1/de not_active Expired - Lifetime
- 1994-12-15 AU AU12841/95A patent/AU1284195A/en not_active Abandoned
- 1994-12-15 WO PCT/NL1994/000319 patent/WO1995016364A2/en not_active Ceased
- 1994-12-15 DE DE69416530T patent/DE69416530T2/de not_active Expired - Fee Related
- 1994-12-15 AT AT95904034T patent/ATE176576T1/de active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1954044A1 (de) * | 1968-11-28 | 1970-10-22 | Findus | Verfahren zur Herstellung von tiefgefrorenen Fischprodukten |
| FR2137873A1 (de) * | 1971-05-14 | 1972-12-29 | Unilever Nv | |
| JPS60160839A (ja) * | 1984-02-01 | 1985-08-22 | Nichiro Gyogyo Kk | 魚肉刺身冷凍食品の製造方法 |
| EP0201975A1 (de) * | 1985-05-09 | 1986-11-20 | Nederlandse Organisatie voor toegepast-natuurwetenschappelijk onderzoek TNO | Zusammengesetztes Fleischprodukt und Verfahren zu dessen Herstellung |
| JPH0257162A (ja) * | 1988-08-22 | 1990-02-26 | Toppan Printing Co Ltd | 結着魚肉およびその製造方法 |
Non-Patent Citations (3)
| Title |
|---|
| DATABASE WPI Week 8540, Derwent World Patents Index; AN 85-245680 * |
| DATABASE WPI Week 9014, Derwent World Patents Index; AN 90-104903 * |
| PATENT ABSTRACTS OF JAPAN vol. 014, no. 232 (C - 0719) 17 May 1990 (1990-05-17) * |
Also Published As
| Publication number | Publication date |
|---|---|
| DE69416530D1 (de) | 1999-03-25 |
| EP0734210B1 (de) | 1999-02-10 |
| WO1995016364A3 (en) | 1995-07-06 |
| EP0734210A1 (de) | 1996-10-02 |
| ATE176576T1 (de) | 1999-02-15 |
| DE69416530T2 (de) | 1999-07-29 |
| WO1995016364A2 (en) | 1995-06-22 |
| DK0734210T3 (da) | 1999-09-20 |
| AU1284195A (en) | 1995-07-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4741906A (en) | Composite meat product and method for the manufacture thereof | |
| RU2211586C1 (ru) | Способ производства мясных консервов в желейной заливке с ароматом копчения | |
| NL9302194A (nl) | Werkwijze voor het bereiden van een samengevoegd visprodukt, alsmede visprodukt verkregen onder toepassing van deze werkwijze. | |
| US4378379A (en) | Meat product, and method of its manufacture | |
| US20020048623A1 (en) | Composite meat product and method for the manufacture thereof | |
| RU2180483C2 (ru) | Способ приготовления рыбной пасты | |
| US4126705A (en) | Process for making a dehydrated protein snack food | |
| RU2220577C1 (ru) | Способ производства мясных консервов в желейной заливке с ароматом копчения | |
| US1608832A (en) | Method in preparing foods and the product obtained thereby | |
| CN111447833A (zh) | 调味胶原蛋白的肠衣的方法 | |
| RU1792308C (ru) | Способ производства рыбной продукции | |
| RU2818113C1 (ru) | Способ посола филе деликатесных рыб | |
| RU2054875C1 (ru) | Способ производства обогащенной соленой рыбопродукции | |
| KR100435851B1 (ko) | 어류분란 훈연소시지의 제조방법 | |
| JPH0423946A (ja) | 鮭食品の製造方法 | |
| RU2304401C2 (ru) | Способ получения копченого мясного полуфабриката | |
| JPH04210579A (ja) | 熟成肉の製造法 | |
| RU1792293C (ru) | Способ производства рыбной продукции | |
| JPH04190771A (ja) | 即席卵スープの製造方法 | |
| RU2209567C1 (ru) | Сырокопченая колбаса салями венская в нарезке и упаковке и способ производства сырокопченой колбасы салями венская в нарезке и упаковке | |
| CN114568487A (zh) | 一种用于牛肉冷冻保鲜的预处理方法 | |
| JPH07177867A (ja) | ゲル化魚貝類及びその製造法 | |
| SU1666036A1 (ru) | Способ приготовлени пасты из сырь животного происхождени , придающей пищевым продуктам аромат конечностей | |
| RU2330520C1 (ru) | Способ приготовления зернистой икры | |
| NL9400442A (nl) | Werkwijze voor het vervaardigen van een samenhangend stuk vlees uit kleinere stukken vlees, en het verkregen samenhangende stuk vlees. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A1B | A search report has been drawn up | ||
| BV | The patent application has lapsed |