NO20040184L - Fremgangsmate for a fremstille gjaeret sjomat - Google Patents

Fremgangsmate for a fremstille gjaeret sjomat

Info

Publication number
NO20040184L
NO20040184L NO20040184A NO20040184A NO20040184L NO 20040184 L NO20040184 L NO 20040184L NO 20040184 A NO20040184 A NO 20040184A NO 20040184 A NO20040184 A NO 20040184A NO 20040184 L NO20040184 L NO 20040184L
Authority
NO
Norway
Prior art keywords
chamomile
making fermented
fermented
making
fermented chamomile
Prior art date
Application number
NO20040184A
Other languages
English (en)
Norwegian (no)
Inventor
Nobuhiko Doumoto
Takashi Mori
Masayuki Nasu
Original Assignee
Nippon Suisan Kaisha Ltd
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 Nippon Suisan Kaisha Ltd filed Critical Nippon Suisan Kaisha Ltd
Publication of NO20040184L publication Critical patent/NO20040184L/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • 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
    • A23L17/40—Shell-fish
    • 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
    • A23L17/50—Molluscs
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/179—Sakei
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/31—Leuconostoc
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/41—Pediococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
NO20040184A 2001-08-06 2004-01-16 Fremgangsmate for a fremstille gjaeret sjomat NO20040184L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001238004A JP4243442B2 (ja) 2001-08-06 2001-08-06 水産発酵食品の製造方法
PCT/JP2002/007951 WO2003013281A1 (fr) 2001-08-06 2002-08-05 Procede de fabrication d'aliments a base de poisson fermentes

Publications (1)

Publication Number Publication Date
NO20040184L true NO20040184L (no) 2004-03-01

Family

ID=19068997

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20040184A NO20040184L (no) 2001-08-06 2004-01-16 Fremgangsmate for a fremstille gjaeret sjomat

Country Status (5)

Country Link
US (1) US6884455B2 (fr)
EP (1) EP1415547A4 (fr)
JP (2) JP4243442B2 (fr)
NO (1) NO20040184L (fr)
WO (1) WO2003013281A1 (fr)

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RU2008134379A (ru) * 2006-01-24 2010-02-27 Фьйелл Энд Фьйорд Мат Ас (No) Композиция для обработки мяса, содержащая сахар и соль
JP5354635B2 (ja) * 2006-02-16 2013-11-27 林兼産業株式会社 魚肉または魚肉由来タンパク質の乳酸発酵物、その製造方法、ならびにこの乳酸発酵物を含む食品および健康食品
JP5044769B2 (ja) * 2006-03-10 2012-10-10 秋田県 乳酸菌ラクトバシラス・サケイ株、飲料製造方法、食品製造方法、漬け床製造方法、製パン改質原料製造方法
US20090087516A1 (en) * 2007-10-01 2009-04-02 Mark Tilsen Dried meat product and method for making same
WO2011040820A1 (fr) * 2009-09-30 2011-04-07 Fjell & Fjord Mat As Bactéries lactiques appropriées pour produire de la viande partiellement fermentée, et procédé pour produire de la viande partiellement fermentée en créant des conditions appropriées pour la prolifération de telles bactéries lactiques
KR101337512B1 (ko) 2010-07-30 2013-12-06 주식회사 웰빙엘에스 식물성유산균 및 소금으로 발효숙성시키는 것을 특징으로 하는 발효명란
RU2494652C2 (ru) * 2011-12-28 2013-10-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Астраханский государственный технический университет" (ФГБОУ ВПО АГТУ) Способ получения промытого фарша из пресноводных рыб
CN103932269A (zh) * 2013-01-23 2014-07-23 大连海洋大学 一种发酵螠蛏即食产品的制备方法
CN104642499B (zh) * 2015-03-24 2017-11-07 福建岳海水产食品有限公司 一种低温发酵风味大黄鱼及其制备方法
EP3342291B1 (fr) * 2015-08-27 2019-04-03 Panasonic Intellectual Property Management Co., Ltd. Dispositif à fumer
CN106261964B (zh) * 2016-08-16 2020-12-22 武汉市农业科学院 一种湖北风味发酵鳜鱼的生产方法
CN107318951B (zh) * 2017-08-07 2024-10-15 江苏省农业科学院 一种预调理鮰鱼片的保鲜方法
CN107668576A (zh) * 2017-11-19 2018-02-09 山东明鑫集团有限公司 一种即食比目鱼食品的制造方法
US12357000B2 (en) 2018-06-15 2025-07-15 Texas Tech University System High-moisture, all-natural, shelf-stable food product
CN109329775A (zh) * 2018-08-08 2019-02-15 中国计量大学 一种乳酸菌-膳食纤维鱼糕及制备方法
CN110024937A (zh) * 2019-04-18 2019-07-19 大连工业大学 一种发酵鱼骨粉的制作方法
CN110584028A (zh) * 2019-07-29 2019-12-20 湖北良信达食品有限公司 一种臭鳜鱼制作工艺
CN110447848A (zh) * 2019-08-31 2019-11-15 贵州大学 一种冰温贮藏低盐发酵酸鱼的方法
CN110506786A (zh) * 2019-09-17 2019-11-29 四川农业大学 一种低盐腊鱼及其快速制备方法
CN110876459A (zh) * 2019-12-16 2020-03-13 湖南文理学院 一种酸辣鱼罐头
CN113383915A (zh) * 2021-06-28 2021-09-14 集美大学 一种发酵鱼产品及其制备方法
CN114403382B (zh) * 2022-01-18 2023-12-01 江南大学 一种基于阶段控温低盐低酸性发酵鱼制品的加工方法

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Also Published As

Publication number Publication date
EP1415547A4 (fr) 2005-10-26
JP4243442B2 (ja) 2009-03-25
JPWO2003013281A1 (ja) 2004-11-25
WO2003013281A1 (fr) 2003-02-20
JP2004229502A (ja) 2004-08-19
US6884455B2 (en) 2005-04-26
US20040185164A1 (en) 2004-09-23
JP4248395B2 (ja) 2009-04-02
EP1415547A1 (fr) 2004-05-06

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