WO2007100261A1 - Méthode de transformation d'un produit brut sous forme de filet de poisson et de crustacé - Google Patents

Méthode de transformation d'un produit brut sous forme de filet de poisson et de crustacé Download PDF

Info

Publication number
WO2007100261A1
WO2007100261A1 PCT/NO2007/000086 NO2007000086W WO2007100261A1 WO 2007100261 A1 WO2007100261 A1 WO 2007100261A1 NO 2007000086 W NO2007000086 W NO 2007000086W WO 2007100261 A1 WO2007100261 A1 WO 2007100261A1
Authority
WO
WIPO (PCT)
Prior art keywords
raw product
accordance
fish
raw
salt
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/NO2007/000086
Other languages
English (en)
Inventor
Jørgen EGEBJERG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=38091638&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2007100261(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Priority to EP07715966A priority Critical patent/EP2001307A1/fr
Publication of WO2007100261A1 publication Critical patent/WO2007100261A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A23B4/02—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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A23B2/08—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment using microwaves or dielectric 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A23B2/57—Preservation of foods or foodstuffs, in general by irradiation without heating by treatment with ultrasonic waves
    • 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
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Definitions

  • the present invention regards a method of processing a raw product in the form offish fillet and shellfish in accordance with the preamble of Claim 1.
  • smoked fish fillets have been produced by salting, drying and smoking, and optionally heat treatment.
  • microwave energy will not affect the collagenic fibres but will heat the surrounding muscle/fat components, then to melt the collagenic fibres through ordinary heat transmission.
  • the treatment according to this publication does not comprise salting of the fish meat, which is required to bring about the desired flavour and consistency. Furthermore, salt will contribute to liberating the proteins.
  • JP-A-2000245335, JP-A-3117454 and JP-A-5103635 It is known, from the abstracts of JP-A-2000245335, JP-A-3117454 and JP-A-5103635, to use ultrasound in the production of various fish products.
  • JP-A-2001178420 describes the application of microwaves to fish products to improve flavour, colour and consistency.
  • the vacuum chamber should be constructed so as to provide optimal strength under vacuum, and it should have a shape that makes room for the greatest possible number of cases.
  • the cases offish fillet/shellfish are placed in layers on vibrating plates that, either through low frequency, high oscillation amplitude ultrasound or mechanical oscillation, liberate the proteins that bind the water in the fish/shellfish product during the subsequent microwave treatment.
  • the spacing of the vibrating plates should be such that each layer of product cases is in direct contact with the plates.
  • Fish and shellfish normally retain an amount of water equal to three to four times the amount of protein.
  • the amount of retained water depends on many factors, among other things pH- value and salt addition (NaCl). Together, the salt, the oscillations and the vacuum will liberate the proteins in the meat.
  • the vacuum causes the injected brine and any flavouring, air and tissue fluids to be extracted from the fish fillet, in order then to be uniformly absorbed into the fish fillet at atmospheric pressure.
  • Water soluble protein in fish and shellfish meat is approximately 18-19 grams, connective tissue protein less than 3%. Protein in meat from cloven-hoofed animals is 17-19 grams, and of this approximately 17% is connective tissue protein which is insoluble in water.
  • the contraction of the dark muscles in particular may be very strong, up to 50 percent shortening of the dark muscles, as opposed to 15 percent for the white muscles. At high temperatures (10-15 degrees) the contraction in the fish meat may therefore be violent enough to cause rupturing of the tissue (gaping).
  • the filleting is normally carried out post-rigor.
  • the generally low glycogen content offish meat causes a smaller drop in pH- value than that which occurs in meat from cloven-hoofed animals.
  • the pH- value drops to approximately 7, which is neutral. Consequently the meat is less able to retain water, and this can be connected with the above rupturing (gaping). This is caused by ruptures in the myocomata.
  • Shellfish and prawns in their shells may be treated without penetrating the shell with needles, in order to achieve the same increase and penetration of flavourings.
  • Prawns and shellfish are treated in a drum alternating between vacuum and atmospheric pressure. The treatment takes place under mechanical action, for as long as a person skilled in art deems necessary to achieve a level of salt and flavourings in the product which will denature the proteins.
  • prawns and shellfish are treated in a microwave oven.
  • prawns and shellfish will be subjected to microwaves in a microwave oven in which there is provided a device which agitates the prawns and shellfish to ensure that everything receives the same microwave effect.
  • Prawn and shellfish meat has a low water retention capacity.
  • denaturation of the proteins will make it possible to reduce/stop the drainage with the effect of microwaves that turn the proteins into gelatine.
  • Prawns and shellfish may be processed in several stages, with microwaves of various intensity and duration, optionally with intervening breaks. Prawns and shellfish may also undergo final boiling during this microwave process.
  • the present invention and technological solutions may also be applied to the steeping of salted fish and clipfish. It will improve the weight yield and achieve a more uniform salt content throughout the fish meat. The invention will also reduce the steeping time while preserving the sensory quality.
  • the raw materials for salted fish mainly consist of cod with a NaCl-content of 20-21%.
  • cod cod with a NaCl-content of 20-21%.
  • Steeping of salted fish and clipfish can be viewed purely as a transport process between solid phase and liquid phase.
  • the transport time in the stagnant liquid film is a rather abstract concept but says something about the rate at which the salt is transported into the water. If the film resistance is high, the transport will be slow. Stab injection of water into the fish meat will reduce the effect of the liquid film, as the salt will be rinsed out with the injected water.
  • the design of the vacuum chamber is the same for both salting desalting. Cases used for salting should be smooth and flat inside. Fish meat for salting should fit the size of the plastic case to allow the fish meat to absorb the tissue fluid and brine sucked out by the vacuum.
  • Desalting cases should have a profiled bottom.
  • the bottom consists of profiles two centimetres high and two centimetres wide, with a spacing of three centimetres.
  • the ends of the profiles are connected to two manifolds.
  • One manifold is connected to an external water supply, the other drains to a space at the bottom of the vacuum chamber.
  • the salt will be extracted from the fish meat, and due to the density of the salt this will deposit between the profiles after a short while.
  • the profiles are flushed with clean, unsalted water via the one manifold.
  • vacuum is used to compensate during the inflow of clean water, to ensure that the fish does not absorb salt water during the process.
  • the fish meat will absorb unsalted water. This process is repeated until the product achieves the desired salt content.
  • Traditional steeping causes a protein loss of between 8 and 10%.
  • Tests carried out with the above invention show a protein loss of 1.2% on average. This is connected with the use of microwaves, short-term use of which will cause muscle proteins to swell/absorb water. Steeping time in this process is approximately two hours, compared with 36 to 48 hours for conventional steeping. This process will also result in a significantly more uniform salt content throughout the fish meat.
  • Use of microwave energy in the vacuum device will also affect the ions in the salt, which are susceptible to electrical influences. The properties of the salt are changed by the effect of the microwaves, increasing the penetration and discharge of salt in the cells.
  • the knife used to cut fresh fish fillet into thin slices in principle consists of at least two blades extending in parallel and in separate directions. When the knives move against each other, frictional heat is generated, and this affects the albumen, enzymes and proteins in the fish meat. These form a coating on the knife, which results in the knife motion tearing the loose and layered fish meat to pieces.
  • an object of this invention is to provide a method of achieving a stable consistency, quality and flavour in raw fish fillet.
  • this invention provides a method by which the dissolute proteins are bound, the enzymes form gelatine and denaturation is achieved.
  • the raw product is fish fillet, and injection of salt or dry salting and any addition of flavouring is preferably carried out prior to step (i). Any traditional smoking is preferably carried out between steps (ii) and (iii).
  • the raw product is shellfish, and the raw product is subjected to mechanical action such as from a rotating drum and alternating pressures, plus addition of salt and any flavouring, preferably prior to step (i).
  • the raw product is salted fish fillet, and, preferably, addition of water, through e.g. stab injection, is carried out prior to step (i), steps (i) - (iii) are alternated and repeated several times until the raw product has achieved a predetermined salt content.
  • the sonotrodes have a shape which is complementary to that of the raw product.
  • the raw product is preferably subjected to a subsequent treatment of liquid smoke or other pressurized flavour additives or food dyes etc.
  • the raw product is briefly subjected to a high surface temperature by use of radiant heating or a gas-flame.
  • the surfaces of the sonotrodes, which contact the raw product have an adhesion minimizing finish or an equivalent textural coating.
  • the raw products are brought into direct contact with the surface of one or more ultrasonic sonotrodes having an anti-adhesion coating. Oscillation will ensure an even distribution of sprayed spices/flavouring and a certain penetration into the product, the penetration depth being controlled through selection of time and frequency.
  • the ultrasonic energy applied to the raw products has a low frequency but high oscillation amplitude.
  • the ultrasound treatment of the raw products is based on the thickness, age and consistency of the raw products. Greater efficiency may be achieved by placing product-shaped ultrasonic sonotrodes in contact with the top side of the raw product. These sonotrodes must also have an anti-adhesion coating.
  • the molecules in the raw product exposed to ultrasonic energy will set up natural oscillations upon receiving this treatment. This, in combination with the salt that has penetrated into the raw product, will liberate the proteins.
  • Spices/flavouring may be applied to the surface of the raw products under pressure in order to affect the flavour or colour. This is done prior to the entry into the microwave oven and the subsequent continuous process. This can eliminate the requirement for any after-treatment to add aroma/flavour (e.g. with smoke) and colour, or will help optimize this.
  • the raw product is conveyed into a microwave oven in which it is subjected to microwaves at a frequency of approximately 2.45 GHz.
  • the effect of the microwaves will be to initiate denaturation of the proteins, bringing about firmness and stability when the proteins coagulate to form gelatine, by the water molecules in the electrical field in the microwave making the molecules unidirectional and generating heat through oscillation.
  • the water molecules which in liquid water are randomly oriented, become unidirectional electric dipoles.
  • the electrical forces from the field acting on the charges of the water molecule change direction at the rate of the microwave frequency.
  • the water molecules interact with other types of molecules in the raw product.
  • the other molecules are also activated, and the heating starts as a result of the oscillation/friction that arises from this.
  • the selected frequency is 2.45 GHz, which is a frequency to which no regulations on use pertain.
  • it is well suited for oscillation of water molecules.
  • the electrical field will just manage to turn the water molecules around before the direction of the field changes again. This provides rapid heating around the water molecules in the fish.
  • the penetration depth of the microwaves into the material to be treated which is a mixture of protein, fat, water, salt and spices, is small, so as to prevent undesirable through-boiling of the material.
  • the highest concentrations of water molecules exposed to the microwaves will, after the ultrasonic treatment/salting, be located between the fat and the meat lamella in the raw product, and through the effect of the salt, the highest concentrations of proteins will also be located in the layers of fat between the muscular meat.
  • the throughput time in a continuous process can be reduced, thus from a technical point of view facilitating a reduction in costs.
  • the risk of recontamination is also considerably less with the present invention than in the course of a traditional process.
  • the salmon fillet is dry salted and kept in a refrigerated storage room at 4°C for 24 hours.
  • the fillet is then rinsed to remove excess salt and treated as described above, with ultrasound and microwaves, in addition to spices and flavouring.
  • some fish fillets were briefly subjected to intense heat from an electric grill, while others were subjected to an open gas flame to cause the proteins in the surface to form a film (a so- called smoke film) through coagulation.
  • Ultraviolet radiation at a wavelength in the range 200-260 nm may also be applied to achieve sterilization of the surface.

Landscapes

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

Abstract

La présente invention concerne une méthode de traitement d'un produit brut sous forme de filets de poisson, de poisson salé et de crustacés. Ladite méthode comprend les étapes suivantes : 1. mise en contact du produit brut avec une ou plusieurs sonotrodes à ultrasons. 2. application d'ultrasons dans la zone de fréquence la plus basse, avec une amplitude d'oscillation importante, et 3. application de micro-ondes d'une fréquence d'environ 2,45 GHz.
PCT/NO2007/000086 2006-03-02 2007-03-02 Méthode de transformation d'un produit brut sous forme de filet de poisson et de crustacé Ceased WO2007100261A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP07715966A EP2001307A1 (fr) 2006-03-02 2007-03-02 Méthode de transformation d'un produit brut sous forme de filet de poisson et de crustacé

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO20061025 2006-03-02
NO20061025A NO323439B1 (no) 2006-03-02 2006-03-02 Fremgangsmate for a behandle ra fiskefilet.

Publications (1)

Publication Number Publication Date
WO2007100261A1 true WO2007100261A1 (fr) 2007-09-07

Family

ID=38091638

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NO2007/000086 Ceased WO2007100261A1 (fr) 2006-03-02 2007-03-02 Méthode de transformation d'un produit brut sous forme de filet de poisson et de crustacé

Country Status (4)

Country Link
EP (1) EP2001307A1 (fr)
DK (1) DK176394B1 (fr)
NO (1) NO323439B1 (fr)
WO (1) WO2007100261A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2447909A (en) * 2007-03-27 2008-10-01 Univ Bolton Extending the life of stored products with microwave radiation
GB2466461A (en) * 2008-12-20 2010-06-23 David Lindsay The treatment of bones in food with ultrasound
EP3603406A1 (fr) 2018-07-31 2020-02-05 Rita Egebjerg Dalsgaard Méthode de dissolution de la membrane cellulaire de viande

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3934500A1 (de) * 1989-10-16 1991-04-18 Burkhard Prof Dr Ahlert Verfahren zur entkeimung von lebensmitteln und vorrichtung zur durchfuehrung des verfahrens
WO1992018011A1 (fr) * 1991-04-09 1992-10-29 Tulip International A/S Procede et appareil de salaison de la viande
US5965191A (en) * 1995-03-06 1999-10-12 Kabushiki Kaisha Katayama Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh
JP2001190247A (ja) * 2000-01-11 2001-07-17 Katayama Hiroshi マイクロ波の照射による肉類の調理方法およびそれを利用した飲食業システム
WO2002000040A1 (fr) * 2000-06-28 2002-01-03 Danfo A/S Procede de preparation de fumee liquide
EP1489888A1 (fr) * 2003-06-12 2004-12-22 Lg Electronics Inc. Four à micro-ondes avec un oscillateur ultrasonique

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS513635A (fr) * 1974-06-28 1976-01-13 Minolta Camera Kk
US4353928A (en) * 1977-11-25 1982-10-12 Veb Rationalisiering Halle Method of and an apparatus for treating fish material to make the same ready for consumption
JPH03117454A (ja) * 1989-09-29 1991-05-20 Toshiyuki Ota 魚介類
JP2000245335A (ja) * 1999-03-02 2000-09-12 Toru Hino 酒粕漬け干物の製造方法
JP2001178420A (ja) * 1999-12-27 2001-07-03 Parute Gotou:Kk 魚切身食品及び魚切身処理法
DE10049839A1 (de) * 2000-05-03 2001-11-08 Fritz Kortschack Verfahren zum Behandeln von Rohbrät

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3934500A1 (de) * 1989-10-16 1991-04-18 Burkhard Prof Dr Ahlert Verfahren zur entkeimung von lebensmitteln und vorrichtung zur durchfuehrung des verfahrens
WO1992018011A1 (fr) * 1991-04-09 1992-10-29 Tulip International A/S Procede et appareil de salaison de la viande
US5965191A (en) * 1995-03-06 1999-10-12 Kabushiki Kaisha Katayama Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh
JP2001190247A (ja) * 2000-01-11 2001-07-17 Katayama Hiroshi マイクロ波の照射による肉類の調理方法およびそれを利用した飲食業システム
WO2002000040A1 (fr) * 2000-06-28 2002-01-03 Danfo A/S Procede de preparation de fumee liquide
EP1489888A1 (fr) * 2003-06-12 2004-12-22 Lg Electronics Inc. Four à micro-ondes avec un oscillateur ultrasonique

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2447909A (en) * 2007-03-27 2008-10-01 Univ Bolton Extending the life of stored products with microwave radiation
GB2447909B (en) * 2007-03-27 2012-02-15 Univ Bolton Life extension of stored food stuff
GB2466461A (en) * 2008-12-20 2010-06-23 David Lindsay The treatment of bones in food with ultrasound
EP3603406A1 (fr) 2018-07-31 2020-02-05 Rita Egebjerg Dalsgaard Méthode de dissolution de la membrane cellulaire de viande
WO2021058139A1 (fr) 2018-07-31 2021-04-01 Rita Egebjerg Dalsgaard Procédé de dissolution de la membrane cellulaire

Also Published As

Publication number Publication date
EP2001307A1 (fr) 2008-12-17
DK176394B1 (da) 2007-11-19
DK200700090A (da) 2007-09-03
NO20061025A (no) 2007-05-07
NO323439B1 (no) 2007-05-07

Similar Documents

Publication Publication Date Title
RU2548994C2 (ru) Белковый продукт и способ получения инъекционного белкового продукта
US4863749A (en) Process for the production of a low-cholesterol all-vegetable meat analog
PL176439B1 (pl) Sposób wytwarzania kiełbas o niskiej zawartości soli i/lub niskofosforanowych i/lub niskotłuszczowych i/lub o wysokiej zawartości wody
CN102048187A (zh) 仿肉纤维的挤压法生产技术
EP2001307A1 (fr) Méthode de transformation d'un produit brut sous forme de filet de poisson et de crustacé
JPS63301774A (ja) 構造化された製品を造るための方法及び装置
Wang et al. Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method
CN110353193A (zh) 一种提高腌制畜禽肉品质的方法
ES2339157T3 (es) Procedimiento para el tratamiento de materias primas que presentan una estructura celular en la industria alimenticia de elaboracion de carne, de derivados carnicos, de pescado y de mariscos.
CN108323712A (zh) 间歇式微波烤制卤蛋的方法
JP6399779B2 (ja) 頭足類乾燥食品の製造方法
WO2021058139A1 (fr) Procédé de dissolution de la membrane cellulaire
Ouyang et al. Effects of Different Multi-frequency Ultrasonic Modes Assisted Low-temperature Marination On NaCl Diffusion and Protein Structure of Beef Tenderloins
RU2040189C1 (ru) Способ приготовления малосоленого кремообразного продукта из гидробионтов
JPS6022900B2 (ja) エビまたは魚肉の加工法
KR101815262B1 (ko) 연체류의 육질 개선을 위한 가공방법
JP6717897B2 (ja) 魚介類乾燥食品の製造方法および即席食品
JP2006034263A (ja) 軟体動物加工品の製造方法
RU2102892C1 (ru) Способ приготовления рыбной сушеной подкопченной соломки
CN109123473A (zh) 间歇式微波烤制卤蛋的方法
JP2023155670A (ja) 食肉の血絞り方法、食肉加工品の製造方法
Pantuhan et al. Ultrasound treatment of meat: Effects on quality and potential applicati
FR2934120A1 (fr) Procede de traitement de pieces de viande pour leur conferer l'aspect exterieur de pieces de viande grillee, et emballage contenant une telle piece
Tomović et al. 345 Manufacture of Whole Muscle Cook-In Ham
JPS584897B2 (ja) 食品結着用フイルムの製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2007715966

Country of ref document: EP