SEAFOOD PROCESSING WATER, SEAFOOD PROCESSING METHOD AND PRODUCTION METHOD OF SEAFOOD PRODUCT

To provide seafood processing water capable of suppressing deterioration in the quality of seafood, improving the shelf life and reducing a time for producing seafood products.SOLUTION: Seafood processing water containing carbonic acid is acidic electrolytic water of pH 4 to pH 7. Preferably, the se...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	IWAMOTO YASUTO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide seafood processing water capable of suppressing deterioration in the quality of seafood, improving the shelf life and reducing a time for producing seafood products.SOLUTION: Seafood processing water containing carbonic acid is acidic electrolytic water of pH 4 to pH 7. Preferably, the seafood processing water substantially does not contain sodium hypochlorite. Preferably, the seafood processing water has a saline concentration of 0.1 mass% to 20 mass%. Preferably, the seafood processing water is used for processing seafood. Furthermore, preferably, the seafood processing water is used to reduce odor in seafood.SELECTED DRAWING: None 【課題】魚介類の品質劣化を抑制し、日持ちを向上可能であり、さらに短期間で魚介類製品を製造可能とする魚介類処理用水を提供する。【解決手段】本発明の魚介類処理用水は炭酸を含有し、ｐＨ４～ｐＨ７の酸性電解水である。また、前記魚介類処理用水は次亜塩素酸ナトリウムを実質的に含まないものであることが好ましい。また、前記魚介類処理用水は塩分濃度が０．１質量％～２０質量％であることが好ましい。また、前記魚介類処理用水は魚介類の加工処理に使用されるものであることが好ましい。また、前記魚介類処理用水は魚介類のにおい低減に使用されることが好ましい。【選択図】なし