PREPARATION OF FROZEN RAW SEA URCHIN EGG

PURPOSE:To prepare frozen raw sea urchin egg keeping the taste and flavor of fresh raw sea urchin egg. CONSTITUTION:A frozen raw sea urchin egg is prepared by coating the surface of a frozen raw sea urchin egg with a coating film composed of an ediblematerial such as gelatin, mannan, alginic acid, c...

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Bibliographische Detailangaben
Hauptverfasser:	TAKAHASHI KANJIROU, ANABUKI HITOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	BUTCHERING CHEMICAL RIPENING OF FRUIT OR VEGETABLES 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 PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare frozen raw sea urchin egg keeping the taste and flavor of fresh raw sea urchin egg. CONSTITUTION:A frozen raw sea urchin egg is prepared by coating the surface of a frozen raw sea urchin egg with a coating film composed of an ediblematerial such as gelatin, mannan, alginic acid, carrageenin and carboxymethylcellulose, vacuum-packaging the coated egg and subjecting to an isotropic compression treatment under a pressure of 500-10,000kg/cm at -40to +60 deg.C. A frozen raw sea urchin egg prepared by this process can bethawed without causing the collapse of the texture, keeps excellent taste andflavor of the raw sea urchin egg and is free from surface damage.