TREATING AND PROCESSING OF FISH MEAT

PURPOSE:To effectively prevent abnormal softening phenomenon of fish meat, by holding a fish causing the abnormal softening phenomenon in a raw state or frozen state under a pressure of a given atmospheric pressure or above for a given time. CONSTITUTION:A fish causing an abnormal softening phenomen...

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Bibliographische Detailangaben
Hauptverfasser:	WAKAMEDA ATSUSHI, SASAMOTO YASUHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS 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 effectively prevent abnormal softening phenomenon of fish meat, by holding a fish causing the abnormal softening phenomenon in a raw state or frozen state under a pressure of a given atmospheric pressure or above for a given time. CONSTITUTION:A fish causing an abnormal softening phenomenon, i.e. a fish such as hake, tuna, young yellowtail, etc., forming jelly meat in a raw state or frozen state is held under a pressure of >=2 atm, preferably 3,000-10,000 atm for 1-20min. Thereby digestive enzymes derived from parasites in the fish body are inactivated and the abnormal softening phenomenon of the fish meat is effectively prevented. As a result, fish species which cannot be conventionally used for food at all due to the abnormal softening phenomenon can be effectively utilized.