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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| creator | WAKAMEDA ATSUSHI SASAMOTO YASUHIKO |
| description | 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. |
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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.</description><language>eng</language><subject>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</subject><creationdate>1988</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880404&DB=EPODOC&CC=JP&NR=S6374446A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880404&DB=EPODOC&CC=JP&NR=S6374446A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WAKAMEDA ATSUSHI</creatorcontrib><creatorcontrib>SASAMOTO YASUHIKO</creatorcontrib><title>TREATING AND PROCESSING OF FISH MEAT</title><description>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. 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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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | TREATING AND PROCESSING OF FISH MEAT |
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