JPS56124338A - Method for keeping freshness or raw fish, raw fish meat, and cattle meat - Google Patents
Method for keeping freshness or raw fish, raw fish meat, and cattle meatInfo
- Publication number
- JPS56124338A JPS56124338A JP2639580A JP2639580A JPS56124338A JP S56124338 A JPS56124338 A JP S56124338A JP 2639580 A JP2639580 A JP 2639580A JP 2639580 A JP2639580 A JP 2639580A JP S56124338 A JPS56124338 A JP S56124338A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- fish
- gelatin
- raw fish
- solution
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title abstract 8
- 235000013372 meat Nutrition 0.000 title abstract 8
- 241000283690 Bos taurus Species 0.000 title 1
- 108010010803 Gelatin Proteins 0.000 abstract 5
- 239000008273 gelatin Substances 0.000 abstract 5
- 229920000159 gelatin Polymers 0.000 abstract 5
- 235000019322 gelatine Nutrition 0.000 abstract 5
- 235000011852 gelatine desserts Nutrition 0.000 abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 239000011780 sodium chloride Substances 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 241001465754 Metazoa Species 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 238000004220 aggregation Methods 0.000 abstract 1
- 230000000903 blocking effect Effects 0.000 abstract 1
- 210000004027 cell Anatomy 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000002845 discoloration Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 239000000499 gel Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 210000004927 skin cell Anatomy 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
Abstract
PURPOSE: To keep the freshness and to prevent the discoloration of meat, by dipping fish bodies, meat pieces, etc. in saline water containing CO2 and gelatin, and freezing the fish, etc. wet with the saline water to form a glaze layer of gelatin to the surface of the fish, thereby bonding the proteins to CO2 in the glaze layer.
CONSTITUTION: CO2 gas is blasted into a 5% saline water, and 2W5% of gelatin is thrown into the mixture and stirred to obtain a solution. The food to be treated, e.g. raw fish, raw fish meat, animal meat, etc. is chopped, dipped in the solution for about 1min, and rapidly frozen. The gelatin in the solution gels rapidly to form a glaze layer, in which the proteins in the skin cells of the fish, etc. bond with CO2 in the solution to form a surface protecting layer containing the cells bonded each other through a network structure. The glaze layer prevents the aggregation of the meat pieces even at a temperature of as low as about -20W-45°C. It can be thawed without remarkable blocking phenomenon, and the gelatin and salt which might affect the palatability of the meat can be easily removed by washing with water after thawing.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2639580A JPS56124338A (en) | 1980-03-03 | 1980-03-03 | Method for keeping freshness or raw fish, raw fish meat, and cattle meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2639580A JPS56124338A (en) | 1980-03-03 | 1980-03-03 | Method for keeping freshness or raw fish, raw fish meat, and cattle meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56124338A true JPS56124338A (en) | 1981-09-30 |
| JPS5722529B2 JPS5722529B2 (en) | 1982-05-13 |
Family
ID=12192349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2639580A Granted JPS56124338A (en) | 1980-03-03 | 1980-03-03 | Method for keeping freshness or raw fish, raw fish meat, and cattle meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56124338A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH053777A (en) * | 1991-06-26 | 1993-01-14 | Nippon Shokuhin Kogaku Kiyougikai:Kk | Frozen food from soft and fragile food and production thereof |
| JPH0591535U (en) * | 1992-05-12 | 1993-12-14 | 本間冬治工業株式会社 | Metal colander |
| ES2046946A1 (en) * | 1992-04-30 | 1994-02-01 | Tunimar S A | Procedure to produce a food product based on fatty and semi-fatty hamburger type fish flesh. |
| CN111825988A (en) * | 2020-06-19 | 2020-10-27 | 大连工业大学 | Collagen fiber-based membrane material for rapid detection of biogenic amines and preparation method thereof |
-
1980
- 1980-03-03 JP JP2639580A patent/JPS56124338A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH053777A (en) * | 1991-06-26 | 1993-01-14 | Nippon Shokuhin Kogaku Kiyougikai:Kk | Frozen food from soft and fragile food and production thereof |
| ES2046946A1 (en) * | 1992-04-30 | 1994-02-01 | Tunimar S A | Procedure to produce a food product based on fatty and semi-fatty hamburger type fish flesh. |
| JPH0591535U (en) * | 1992-05-12 | 1993-12-14 | 本間冬治工業株式会社 | Metal colander |
| CN111825988A (en) * | 2020-06-19 | 2020-10-27 | 大连工业大学 | Collagen fiber-based membrane material for rapid detection of biogenic amines and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5722529B2 (en) | 1982-05-13 |
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