NO811317L - Fremgangsmaate ved enzymmodning av fisk. - Google Patents

Fremgangsmaate ved enzymmodning av fisk.

Info

Publication number: NO811317L
Authority: NO; Norway
Prior art keywords: fish; enzyme; maturing; freezing; deep
Prior art date: 1981-04-15

Application number

NO811317A

Other languages

English (en)

Other versions

NO148207C (no

NO148207B (no

Inventor

Kjell Opshaug

Original Assignee

Kjell Opshaug

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.)

1981-04-15

Filing date

1981-04-15

Publication date

1982-10-18

1981-04-15 Application filed by Kjell Opshaug filed Critical Kjell Opshaug

1981-04-15 Priority to NO811317A priority Critical patent/NO148207C/no

1982-04-07 Priority to IS2716A priority patent/IS2716A7/is

1982-04-15 Priority to PCT/NO1982/000022 priority patent/WO1982003533A1/en

1982-04-15 Priority to DE8282901165T priority patent/DE3261592D1/de

1982-04-15 Priority to AT82901165T priority patent/ATE10797T1/de

1982-04-15 Priority to EP82901165A priority patent/EP0076298B1/en

1982-10-18 Publication of NO811317L publication Critical patent/NO811317L/no

1982-12-09 Priority to FI824239A priority patent/FI67773C/fi

1983-05-24 Publication of NO148207B publication Critical patent/NO148207B/no

1983-08-31 Publication of NO148207C publication Critical patent/NO148207C/no

Links

102000004190 Enzymes Human genes 0.000 title abstract 4
108090000790 Enzymes Proteins 0.000 title abstract 4
238000000034 method Methods 0.000 title abstract 3
229940088598 enzyme Drugs 0.000 abstract 3
150000003839 salts Chemical class 0.000 abstract 3
241000251468 Actinopterygii Species 0.000 abstract 2
239000012267 brine Substances 0.000 abstract 2
235000019688 fish Nutrition 0.000 abstract 2
238000007710 freezing Methods 0.000 abstract 2
HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
239000000126 substance Substances 0.000 abstract 2
241000252203 Clupea harengus Species 0.000 abstract 1
239000004278 EU approved seasoning Substances 0.000 abstract 1
102000035195 Peptidases Human genes 0.000 abstract 1
108091005804 Peptidases Proteins 0.000 abstract 1
238000009792 diffusion process Methods 0.000 abstract 1
229940079919 digestives enzyme preparation Drugs 0.000 abstract 1
230000000694 effects Effects 0.000 abstract 1
235000011194 food seasoning agent Nutrition 0.000 abstract 1
235000019514 herring Nutrition 0.000 abstract 1
230000002779 inactivation Effects 0.000 abstract 1
229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 abstract 1
210000001187 pylorus Anatomy 0.000 abstract 1
238000009938 salting Methods 0.000 abstract 1
238000009489 vacuum treatment Methods 0.000 abstract 1
210000001835 viscera Anatomy 0.000 abstract 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1

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
- A23B4/14—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
- 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
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- 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
- 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

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Chemical & Material Sciences (AREA)
Zoology (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Wood Science & Technology (AREA)
Microbiology (AREA)
Nutrition Science (AREA)
Health & Medical Sciences (AREA)
Marine Sciences & Fisheries (AREA)
Chemical Kinetics & Catalysis (AREA)
General Chemical & Material Sciences (AREA)
Meat, Egg Or Seafood Products (AREA)
Preparation Of Compounds By Using Micro-Organisms (AREA)
Non-Alcoholic Beverages (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
Amplifiers (AREA)
Electronic Switches (AREA)
Enzymes And Modification Thereof (AREA)
Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)

NO811317A 1981-04-15 1981-04-15 Fremgangsmaate for enzymatisk hurtigmodning av sild. NO148207C (no)

Priority Applications (7)

Application Number	Priority Date	Filing Date	Title
NO811317A NO148207C (no)	1981-04-15	1981-04-15	Fremgangsmaate for enzymatisk hurtigmodning av sild.
IS2716A IS2716A7 (is)	1981-04-15	1982-04-07	Aðferð til gerjunar á fiski
PCT/NO1982/000022 WO1982003533A1 (en)	1981-04-15	1982-04-15	Method for enzyme maturing of fish
DE8282901165T DE3261592D1 (en)	1981-04-15	1982-04-15	Method for enzyme maturing of fish
AT82901165T ATE10797T1 (de)	1981-04-15	1982-04-15	Verfahren zum enzymatischen reifen von fischen.
EP82901165A EP0076298B1 (en)	1981-04-15	1982-04-15	Method for enzyme maturing of fish
FI824239A FI67773C (fi)	1981-04-15	1982-12-09	Foerfarande foer snabb enzymatisk mogning av fisk saosom sill

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
NO811317A NO148207C (no)	1981-04-15	1981-04-15	Fremgangsmaate for enzymatisk hurtigmodning av sild.

Publications (3)

Publication Number	Publication Date
NO811317L true NO811317L (no)	1982-10-18
NO148207B NO148207B (no)	1983-05-24
NO148207C NO148207C (no)	1983-08-31

Family

ID=19886028

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NO811317A NO148207C (no)	1981-04-15	1981-04-15	Fremgangsmaate for enzymatisk hurtigmodning av sild.

Country Status (7)

Country	Link
EP (1)	EP0076298B1 (no)
AT (1)	ATE10797T1 (no)
DE (1)	DE3261592D1 (no)
FI (1)	FI67773C (no)
IS (1)	IS2716A7 (no)
NO (1)	NO148207C (no)
WO (1)	WO1982003533A1 (no)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
KR100378682B1 (ko) *	2000-12-26	2003-04-07	백남춘	가공 생선 제조방법
RU2570412C1 (ru) *	2015-02-11	2015-12-10	Олег Иванович Квасенков	Способ производства консервов "форшмак овощной"
PL245905B1 (pl) *	2022-12-20	2024-10-28	Univ West Pomeranian Szczecin Tech	Sposób wytwarzania surowego preparatu proteaz trawiennych z ryb
PL248501B1 (pl) *	2023-03-15	2025-12-22	Univ West Pomeranian Szczecin Tech	Sposób poprawy dojrzałości mięsa marynowanych śledzi o niskiej jakości technologicznej

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE1001575B (de) *		1957-01-24	Chemische Werke Albert Wiesbaden-Biebrich	Verfahren zur Schnellreifung von eiweißhaltigen Lebensmitteln tierischer Herkunft, z B Fischen u dgl
GB546214A (en) *	1940-12-31	1942-07-02	Paul Stockhamer	Improvements in and relating to the preservation of fish by salting
GB546207A (en) *	1940-12-31	1942-07-02	Paul Stockhamer	Improvements in and relating to the desalting of fish
NO131629L (no) *	1970-12-07
NO124811L (no) *	1971-02-03
BE786589A (no) *	1971-07-22	1973-01-22	Unilever Nv
SE369664B (no) *	1972-06-05	1974-09-16	Foodia Ab

1981
- 1981-04-15 NO NO811317A patent/NO148207C/no unknown
1982
- 1982-04-07 IS IS2716A patent/IS2716A7/is unknown
- 1982-04-15 DE DE8282901165T patent/DE3261592D1/de not_active Expired
- 1982-04-15 EP EP82901165A patent/EP0076298B1/en not_active Expired
- 1982-04-15 WO PCT/NO1982/000022 patent/WO1982003533A1/en not_active Ceased
- 1982-04-15 AT AT82901165T patent/ATE10797T1/de not_active IP Right Cessation
- 1982-12-09 FI FI824239A patent/FI67773C/fi not_active IP Right Cessation

Also Published As

Publication number	Publication date
EP0076298B1 (en)	1984-12-19
NO148207C (no)	1983-08-31
WO1982003533A1 (en)	1982-10-28
FI824239A0 (fi)	1982-12-09
FI67773B (fi)	1985-02-28
FI824239L (fi)	1982-12-09
DE3261592D1 (en)	1985-01-31
IS2716A7 (is)	1982-04-30
EP0076298A1 (en)	1983-04-13
FI67773C (fi)	1985-06-10
NO148207B (no)	1983-05-24
ATE10797T1 (de)	1985-01-15

Publication	Publication Date	Title
NO811317L (no)	1982-10-18	Fremgangsmaate ved enzymmodning av fisk.
FR2591860A1 (fr)	1987-06-26	Procede de preparation d'un aliment carne, en particulier de jambons.
Sikorski et al.	1994	Changes in proteins and nonprotein nitrogen compounds in cured, fermented, and dried seafoods
KR20190089513A (ko)	2019-07-31	육류의 발효숙성에 의한 가공방법
KR940010261B1 (ko)	1994-10-22	우렁쉥이 발효식품(멍게육젓)의 제조방법
KR910005272B1 (ko)	1991-07-24	닭고기의 가공방법
KR20210049364A (ko)	2021-05-06	천연효소를 이용한 숙성 및 발효에 의한 육가공 방법
JP7543588B1 (ja)	2024-09-02	魚介類加工食品の風味改善方法
JPS5953803B2 (ja)	1984-12-27	いか水煮缶詰におけるいかの黒変防止法
KR910005284B1 (ko)	1991-07-24	냉동판매용 생선프라이류(fried fishes)의 식감향상 및 어취제거의 개량방법
KR20200097389A (ko)	2020-08-19	육류의 숙성 및 발효에 의한 가공방법
JPS60227632A (ja)	1985-11-12	海鼠の保存方法
KR940010263B1 (ko)	1994-10-22	멕시코 오징어 및 페루 오징어의 처리방법
US3892875A (en)	1975-07-01	Process for the preservation of sea urchin gonads by quick freezing
JPH0423946A (ja)	1992-01-28	鮭食品の製造方法
JPS5577878A (en)	1980-06-12	Swellfish pickled in seasoned sea urchin egg
JPS55148071A (en)	1980-11-18	Preparation of food of delicate flavor
KR20210006819A (ko)	2021-01-19	효소를 이용한 숙성 및 발효에 의한 육가공 방법
JP2814097B2 (ja)	1998-10-22	ジェリーミート化防止剤と、ジェリーミート化防止法と、摺り身または練製品の製造法
JPH08163956A (ja)	1996-06-25	レトルト開き魚
JPS59196070A (ja)	1984-11-07	蒸煮魚類の表皮剥離防止法
JPH05244860A (ja)	1993-09-24	保存食品の製造方法
JPS59232065A (ja)	1984-12-26	調味料の製造法
JPS5539786A (en)	1980-03-19	Preparation of lightly roasted bonito
JPS56117748A (en)	1981-09-16	Manufacturing method of smoked fish product