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NO20005850L - Fremgangsmåte for konservering av spekeprodukt av marint råstoff - Google Patents

Fremgangsmåte for konservering av spekeprodukt av marint råstoff

Info

Publication number
NO20005850L
NO20005850L NO20005850A NO20005850A NO20005850L NO 20005850 L NO20005850 L NO 20005850L NO 20005850 A NO20005850 A NO 20005850A NO 20005850 A NO20005850 A NO 20005850A NO 20005850 L NO20005850 L NO 20005850L
Authority
NO
Norway
Prior art keywords
preservation
raw material
saliva product
marine raw
marine
Prior art date
Application number
NO20005850A
Other languages
English (en)
Other versions
NO20005850D0 (no
Inventor
Erik Slinde
Original Assignee
Tine Biomarin As
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 Tine Biomarin As filed Critical Tine Biomarin As
Priority to NO20005850A priority Critical patent/NO20005850L/no
Publication of NO20005850D0 publication Critical patent/NO20005850D0/no
Priority to PE2001001146A priority patent/PE20020563A1/es
Priority to ARP010105392A priority patent/AR031477A1/es
Priority to EP01983875A priority patent/EP1343381A1/en
Priority to PCT/NO2001/000461 priority patent/WO2002045518A1/en
Priority to US10/416,896 priority patent/US20040067298A1/en
Priority to JP2002547318A priority patent/JP2004517616A/ja
Priority to AU2002215271A priority patent/AU2002215271A1/en
Publication of NO20005850L publication Critical patent/NO20005850L/no

Links

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
    • A23B4/14—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—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
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • 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
    • A23B4/12—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 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
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products

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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
NO20005850A 2000-11-20 2000-11-20 Fremgangsmåte for konservering av spekeprodukt av marint råstoff NO20005850L (no)

Priority Applications (8)

Application Number Priority Date Filing Date Title
NO20005850A NO20005850L (no) 2000-11-20 2000-11-20 Fremgangsmåte for konservering av spekeprodukt av marint råstoff
PE2001001146A PE20020563A1 (es) 2000-11-20 2001-11-16 Producto curado de un material crudo marino y el metodo de fermentacion del mismo
ARP010105392A AR031477A1 (es) 2000-11-20 2001-11-19 Producto curado de un material crudo marino y metodo de fermentacion del mismo
EP01983875A EP1343381A1 (en) 2000-11-20 2001-11-20 Cured products of marine raw materials, and a process for the fermentation of the same
PCT/NO2001/000461 WO2002045518A1 (en) 2000-11-20 2001-11-20 Cured products of marine raw materials, and a process for the fermentation of the same
US10/416,896 US20040067298A1 (en) 2000-11-20 2001-11-20 Cured products of marine raw materials, and a process for the fermentation of the same
JP2002547318A JP2004517616A (ja) 2000-11-20 2001-11-20 海産原料の熟成製品およびその発酵方法
AU2002215271A AU2002215271A1 (en) 2000-11-20 2001-11-20 Cured products of marine raw materials, and a process for the fermentation of the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NO20005850A NO20005850L (no) 2000-11-20 2000-11-20 Fremgangsmåte for konservering av spekeprodukt av marint råstoff

Publications (2)

Publication Number Publication Date
NO20005850D0 NO20005850D0 (no) 2000-11-20
NO20005850L true NO20005850L (no) 2002-05-21

Family

ID=19911815

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20005850A NO20005850L (no) 2000-11-20 2000-11-20 Fremgangsmåte for konservering av spekeprodukt av marint råstoff

Country Status (8)

Country Link
US (1) US20040067298A1 (no)
EP (1) EP1343381A1 (no)
JP (1) JP2004517616A (no)
AR (1) AR031477A1 (no)
AU (1) AU2002215271A1 (no)
NO (1) NO20005850L (no)
PE (1) PE20020563A1 (no)
WO (1) WO2002045518A1 (no)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4243442B2 (ja) * 2001-08-06 2009-03-25 日本水産株式会社 水産発酵食品の製造方法
WO2011033159A2 (es) * 2009-09-16 2011-03-24 Biogolden S.L. Procedimiento de conservación de alimentos
WO2011040820A1 (en) * 2009-09-30 2011-04-07 Fjell & Fjord Mat As Lactic acid bacteria suitable for producing partly fermented meat and a process for producing partly fermented meat by establishing conditions suitable for the proliferation of such lactic acid bacteria
FR2983387B1 (fr) * 2011-12-02 2014-01-10 Meralliance Procede d'agglomeration a base de poisson et gamme de produits de charcuterie crue de poisson
CN103674838B (zh) * 2013-11-12 2016-03-02 浙江大学 一种基于高光谱成像技术的鱼脂肪含量分布检测方法
JP6792908B2 (ja) * 2016-05-12 2020-12-02 山口　隆志 乳清を使用した水産加工食品及びその製造方法
CN111280238A (zh) * 2020-04-02 2020-06-16 湖南王饺儿食品股份有限公司 水产品复水液的制备方法
CN113846125B (zh) * 2021-09-06 2024-01-30 云南省烟草农业科学研究院 枯草芽孢杆菌、红发夫酵母和根霉混合烟草发酵方法

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4061786A (en) * 1972-03-15 1977-12-06 Naturin-Werk Becker & Co. Dyed edible food casings
US4492712A (en) * 1983-10-17 1985-01-08 Corning Glass Works Use of hydrolyzed whey products in fermented sausages
US4820529A (en) * 1986-06-26 1989-04-11 Asahi Denka Kogyo Kabushiki Kaisha Process for preparing pasty proteinous material or proteinous food from crustaceans
US5350586A (en) * 1993-03-01 1994-09-27 Health Sea, Inc. Boneless ham substitutes made from whole fish fillets
US5549920A (en) * 1994-12-22 1996-08-27 University Of Alaska Extrusion inactivation of protease enzyme in fish and fish food products
US5858442A (en) * 1995-06-07 1999-01-12 Archer Daniels Midland Company Process for making extenders for lower fat meat systems
DE29719022U1 (de) * 1997-10-25 1997-12-18 Anders, Peter, 14612 Falkensee Lebensmittel
RU2150839C1 (ru) * 1998-10-05 2000-06-20 Дальневосточный государственный технический рыбохозяйственный университет Способ получения творога
JP2000262252A (ja) * 1999-01-11 2000-09-26 Aoba Kasei Kk タンパク質変性抑制剤、冷凍変性が抑制された擂潰食肉およびその製造方法ならびに練り製品の製造方法
GB9910139D0 (en) * 1999-04-30 1999-06-30 Matthews Bernard Plc Improvements in and relating to fermented meat products
US6419977B1 (en) * 2000-03-27 2002-07-16 Novartis Nutrition Ag Nutritional meat extender compositions

Also Published As

Publication number Publication date
US20040067298A1 (en) 2004-04-08
NO20005850D0 (no) 2000-11-20
AU2002215271A1 (en) 2002-06-18
PE20020563A1 (es) 2002-07-02
EP1343381A1 (en) 2003-09-17
WO2002045518A1 (en) 2002-06-13
JP2004517616A (ja) 2004-06-17
AR031477A1 (es) 2003-09-24

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