• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention is a continuous process which aims to dissolve the cell membrane of the fish meat to allow access to the saline-soluble proteins located within the cell. The salt cannot pass through the membrane until it breaks down, which takes many hours. In the microwave treatment, this happens immediately. Brine is then injected into the fillets in a dense pattern so that the fillets are evenly salted, for total dissolution of the cell membrane, the fish fillet is finally treated with ultrasound which creates lysis, which opens the cell membrane to the salt-soluble proteins. This is to ensure total dissolution of the cell membrane. The invention is particularly applicable to the fishing industry and to the treatment of saltfish / cuttlefish. The invention solves the problem of quick access of salt to the salt-soluble proteins and no known technique exists to solve this problem.
    公开号:DK201800428A1
    申请号:DKP201800428
    申请日:2018-07-31
    公开日:2020-02-27
    发明作者:Egebjerg Dalsgaard Rita；Egebjerg Jørgen
    申请人:Egebjerg Dalsgaard Rita；Egebjerg Jørgen；
    IPC主号:
    专利说明:

    DESCRIPTION
    The invention relates to a method and treatment of cod from fish and other aquatic invertebrates, and comprises treating the meat with salting, drying, microwaves and ultrasonic / mechanical vibration.
    Salting and drying is the oldest preservation method we know and it has not changed significantly since the 1500s.
    It was the Dutch, Portuguese, Spaniards, French and English who started salting on board the vessels to bring home the catch from the fishing fields located in the northernmost waters of Europe. They brought home the salted fish where they were subsequently dried.
    In Norway, it was the fishermen themselves who handled both salting and drying. Salting took place in the fishing villages and drying took place in selected places near the lake where the fish could be washed before laying on the rocks for drying.
    From the point of the fish catch, it is essential that it be cleaned and cooled as soon as possible to limit biochemical and microbiological reactions. Catch method and temperature are also important for rigor mortis. It provides the best eating quality and the best yield if fish that is frozen for later thawing and processing are frozen before rigor mortis.
    Fish can be preserved by adding large amounts of salt and subsequent drying. Salting has been developed from a simple phase to now be a multi-step process, which includes stinging (salting), which allows the salting time to be shortened and to give a homogeneous salt concentration in the fish muscle. Sting salting is done with premixed brine, possibly with the addition of phosphate, and to varying degrees of strength, injected into the fish through a net of thin needles, this gives a uniform pattern with immediate distribution of salt throughout the fillet. Subsequently, the fish is dry-salted in order to obtain the proper salt concentration in the final product. During this lengthy preservation process, oxygenation, especially of lipids in the fish muscle, can still occur. Lipids unsaturated heat rather than high lipid content makes a food subject to rancidity. This will change both color and taste. Harshing accelerates the s of metal ions in the fish muscle and the salt used. Oxidative rancidity also affects food proteins. There is reason to believe that rancid foods can have a negative effect on the health of the consumer.
    There are many varieties of dry salting, adapted storage time and areas of use for the finished salted fish. In some cases, the salting is a long-term preservation, where the salt must be withdrawn from the fish by dilution before further preparation and consumption. Dry salting is most commonly used in lean fish species, such as cod, long, haddock and saithe. In other cases, the fish is salted to get a firmer texture and more flavor.
    Saltfish / clipfish are produced by salting and drying. Several different salting methods have been used. Dry salting where the sisk is salted with coarse salt in open vessels, so that the layer that forms is removed. Layer salting, the fish is placed in a brine made in advance. Pickle salting, as with dry salting, but in a closed vessel, the layer forming, becomes saturated with salt, but does not dissolve. If necessary, add more saturated
    DK 2018 00428 A1 brine (pickle is equal to saturated layer). Sting salts are injected into the fish through a mesh of thin needles with different strengths of varying strength. Subsequently, there are several methods for further processing of the fish which are the salt salt. The fish that is the salt of salt is laid in layers in a dense vessel, and the next day in a tight vessel with bottom plug and dry salt between the layers. Other known methods are that the fish is dry-salted and added to make in closed vessels with a bottom plug, which after a period of 4-12 days, preferably 7 days, the bottom plugs are drained so that the layer can run out. After another 10-20 days, preferably 14 days, the fish fillets are packed in cartons. This is salt fish.
    The production of clipfish is a combination of salting and drying. Like dry fish, clipfish have traditionally been made from cod. In the past, the fish was dried by being placed over the rocks (the Norwegian name clipfish comes from the rock, which is a rounded nude rock) when there were good drying conditions. Today, clipfish are produced indoors in large automatic electric controlled drying systems. There is a large market for clipfish. And for a long time export of clipfish has been exported to all corners of the world.
    Salting, regardless of method has two purposes, the first is to lower the water activity a w is a term defined as water vapor pressure over a food relative to the vapor pressure over pure water. Only the free water contributes to the vapor pressure, water bound to eg proteins and carbohydrates does not. Water activity is an expression of the amount of water available, which has an impact on the ability of microorganisms to live in food. If the free water is lowered by drying, salting or sugar-salting, the water activity is reduced and thus the ability of the microorganisms to live and multiply. The lower the water activity, the longer the shelf life.
    At the start of the salt fish project, we reviewed available material, literature, reports, conducted experiments on salt / clipfish conclusions, and found that the only stable was that frozen raw materials had a higher yield than fresh, something that no one had tried to find an explanation for .
    Against this background, we launch a comprehensive program where hundreds of samples from many batches, both frozen and fresh cod of the species Gadus Morhua, were processed.
    Initial experiments frozen raw materials were taken to an automatic thawing system, and then adjusted in a vessel to a temperature of And degrees, the same temperature had the fresh raw materials. 180 samples of both grades, from different batches, to dry matter and water determination were taken. In the determination we found that there was no significant difference, the difference was less than + - 1.5% between the frozen raw materials, the same difference was between the fresh.
    In the same way as in Experiment 1, 180 samples were taken from frozen and 180 from fresh cod, which were divided into portions of 20 samples, of each grade, placed in a high-speed refrigerated centrifuge. Speed and time, were constant at all checkpoints and showed the greatest shrinkage on the thawed raw materials. The samples from the frozen fish yielded the greatest amount of shrinkage, which is explained by the fact that the cell walls were frozen and intracellular fluid allowed for drainage. The samples received no treatment, but only centrifugation to ascertain the degree of destruction of the thawed cell membrane, compared to the fresh one.
    DK 2018 00428 A1
    The fresh ones had a shrinkage at the spin of 1.8-3.3%, the thawed had a shrinkage of 3.2-14.4%. Large differences were found in the yield of the frozen samples, which can have many causes, among other things. For example, the fish may have been on the hook for too long or been too long in the net or overflowing trawl, or during freezing of the fish.
    The formation and size of the ice crystals depend on the freezing rate and whether the fish is frozen pre, in or post rigor mortis. In a pre-rigor fish, the water is only inside the muscle cells, and when freezing, the ice crystals will form there. The ice crystals are preferably small, and only when the freezing process is slow will large ice crystals form. However, in rigor and post rigor fish, a small portion of the water will be outside the cells, and then the freezing rate will be of great importance for ice crystal formation. If frozen quickly, small ice crystals will form both inside the cells and outside.
    When water freezes to ice, the water molecules will settle into a regular crystal structure. This also does other liquids when they freeze to solid, but in the water case the ice crystal will fill more than the liquid form, which is very atypical for liquids. In fact, ice fills about 10% more than the liquid water. As water ice fills more than the liquid phase, expansion will cause the cell walls to burst as the cell membrane has become less elastic due to freezing. With the controlled experiments we performed, it was evident by microscopy that the cell membrane was freeze-ruptured but with varying destruction. The freezing of the cell membrane gives salt access to the intracellular salt-soluble proteins.
    This is the reason for the higher yield of frozen fish. In microwave treatment, we obtained substantially uniform weight loss by centrifugation, both of the thawed frozen and the fresh, the turn was between 12.8% and 15.2%, which demonstrates the microwave's ability to greatly contribute to cell membrane destruction, and thus giving free access to the saline-soluble proteins.
    Creating functionality in fish meat is primarily based on the mobilization of ingredients derived from the raw material's muscle tissue structure. A muscle is made up of fibrous bundles surrounded by connective tissue (perimysium, epimysium). The individual muscle cells in a fibrous bundle are surrounded by a cell membrane (sarcolemna). The muscle cells contain myofibrils. They each consist of sarcomeres, which are the smallest contractile device of the muscle and are made up of thin and thick filaments. The sarcomere is surrounded by sarcoplasm containing the sarcoplasmic proteins that are water soluble. The thin filaments of the sarcomere are made up of the protein actin and the thick ones of the protein myosin. During rigor mortis, the two filament proteins bind together to form the actomyosin complex. Actin, myosin and actomyosin are salt-soluble proteins.
    The major constituents of weight in fresh cod muscles are water (average 78-80%), protein (average 20%) and fat (average 0.3%). The protein portion is usually divided into intracellular and extracellular proteins, 90-95% of the water in a muscle is found between the structural proteins.
    The intracellular proteins predominate and subdivide into sarcoplasmic consisting of 32-35%. low molecular weight water soluble low viscosity. The myofibillaries constitute 50-55% and are contractile, high molecular weight,
    DK 2018 00428 A1 salt-soluble and high viscous. It is the intracellular proteins actomyosin and sarcoplasmic protein that make up the saline and water-soluble proteins and are the major players in the mobilization of water binding and emulsifying ability during processing. During rigor mortis, the two filament proteins bind together to form the actomyosin complex. Actin, myosin and actomyosin are salt-soluble proteins. In addition to the type of raw material, the extraction of water-soluble and salt-soluble proteins also depends on salt concentration, ionic strength, pH and not least the type of salt. It is the intracellular proteins (actomyosin and sarcoplasmic protein) that make up the salt and water-soluble proteins and are the major players in the mobilization of the water-binding and emulsifying ability during processing. Solving and extracting said proteins is a basic operation in the preparation of processed fish meat products, whether whole muscle or emulsion products. Extracted myosin and actomyosin (also called exudate) denatures during microwave treatment, forming a gel that binds water, fat and other ingredients together in a stable matrix. In mitochondria, the matrix denotes fine-grained mass of proteins and lipids between the outer and inner membrane. Sarcoplasmic proteins may contribute to emulsification, but not gel formation. After the microwave treatment, the sarcoplasmic proteins bind to the stable matrix.
    The presence of salt is a necessary prerequisite for the solubility of the dissociated myosin which is dependent on the sufficiently high ionic strength in the aqueous phase. Experience shows that the optimal extraction level using NaCl is somewhere between 3.2-5.8% NaCl, above 5.8 the extraction level drops.
    Salt (NaCl) is added during processing with the aim of increasing the solubility of the salt-soluble proteins that are central to emulsification and water binding.
    The microwaving treatment aims to destroy the cell membrane to gain unobstructed access to the salt-soluble proteins. The solubility of the dissociated myosin is dependent on the ionic strength of the aqueous phase being sufficiently high. Addition of salt ensures that the ionic strength becomes sufficiently high to dissolve the myosin. Without microwave influence, the salt-soluble proteins will spend many hours penetrating the cell membrane and the salt-soluble proteins denature and lose the water-binding capacity. The myosin moiety is important, as it is a good emulsifier, which ensures the binding of the free fluid, filling pores and holes and, moreover, binding the individual muscles and pieces together during drying.
    The blood cells also have a membrane that has a 0.9% salt content. They contain jem and copper compounds, if the fish is killed in a stressed state there will be a lot of blood in the muscle and thus many metal ions. When the fish fillets are traditionally salted at 18 ° Baumé, the salt concentration will be greater outside the blood cell than inside the blood cell, the blood salt content is 0.9%. More water molecules will then exit the cell than enter the cell. Thus, the water content of the cell will go down and the cell will shrink and curl, thus blocking the blood cells where they are in the fish muscle. There will be no balance between the cells which causes the water molecules to re-enter the cell. By microwave treatment before stitching becomes
    The blood cell membrane is destroyed and hemoglobin containing metal compounds and water can leave the muscle. This remarkable lining allows the cells to stretch and grow long and thin, allowing them to pass through the thinnest veins, thus sustaining life in all parts of the body. Erythrocytes are the blood cells that we call red blood cells. The erythrocytes are like sacks filled with the molecule hemoglobin. It is the hemoglobin that binds to the oxygen so that it can be transported around the cells. The erythrocytes have a diameter larger than that of the capillaries that they penetrate. However, due to the flexible cell membrane of erythrocytes, they change shape and are stretched so that they can be pushed through the capillaries.
    The microwave treatment also affects the cell membrane around the red blood cells which contain the red dye hemoglobin.
    Microwave and ultrasound processing is a continuous process that starts with filets being fed directly from the blasting machine to the cutting tape where trimming, cleansing and orientation so that the meat side turns up, then the fish fillets are fed into a microwave oven.
    At the entrance of the tunnel e, a weight / volume placed, scanner, meter that records a field corresponding to the field the magnetron is located in the microwave tunnel. Either the magnetrons are located above or below a conveyor belt that brings the fish forward, preferably over cleaning. The magnets are located in rows of 4 across the band and 4 in the longitudinal direction. Each magnetron has a power of 1000 W and is supplied with a controlled current from an electronic transformer, which has infinite regulation from 80 W to 1300 W. The voltage is high voltage of 1450 volts. Each power supply can be set to basic, so the power is calculated as a percentage.
    When the fish meat is at the entrance to the first field in the microwave oven, the first row of magnetrons are lit with the calculated power, the next row is switched on and first off when the next field is registered in position, the power is maintained through all four rows and does not change until a new portion is registered or turns off if no raw materials are in the field. The temperature rise after should not exceed 6 °. At this temperature, the cell membrane is denatured and becomes less elastic. Also, the cell membrane that encloses the red blood cells is affected by the microwaves by excitation of the water molecules. After microwave processing, the fish fillets are passed on to the stick salt, which is the tape speed controller. Furthermore, the plug salt has a large number of settings for pressure, tape and needle speeds which makes it ideal as a control unit. Finally, the fish fillets are subjected to vibration, either mechanical or ultrasonic vibration.
    Mechanical vibration is more labor-intensive because the fillets have to be placed in a vessel with layers and subsequently vibrated on a vibrator table. The time consumed by mechanical vibration is high compared to ultrasonic vibration. Resolution of the cell structure (lysis) by ultrasound.
    The ultrasonic treatment creates cavitation during the low-pressure cycle, when the bubbles reach a volume where they can no longer absorb energy, and collapses violently in the high-pressure cycle, this phenomenon is called cavitation. The numerous small and powerful imploding bubbles produce a very powerful effect. The energy that is triggered by one
    DK 2018 00428 A1 single receipt bubble is extremely low, but many millions of bubbles collapse every second and together the effect becomes very intense. The purpose of the combination of microwaves and ultrasound is to provide quick access to the intracellular salt-soluble proteins. In conventional salting, the cell membrane breaks down after approx. two days and the salt content intracellularly increases, causing the protein's water-binding capacity to diminish, the proteins are denatured as a result, in addition to that, 12-14% of protein is lost, which is precipitated. By using microwaves and ultrasound, the salt is quickly accessed to the proteins, the fast access being due to the elastic cell membrane changing viscosity when treated with microwaves. Microwaves are electromagnetic waves capable of heating water due to the turns of the polar water dipoles, the turning being equivalent to the frequency which is 2.45 GHz. It has been shown in experiments that the temperature rise where water and cell membrane of the membrane are in contact is greatest. This results in a high temperature in the contact between lipids and water without damaging the surrounding fish meat during the process.
    EXAMPLES
    Comparison tests:
    In sample 1, 160 fresh temperature regulated cod were sampled for microwave and ultrasonic technique for comparison experiments. They were taken in pairs directly from the fillet machine, registered and individually labeled. All right sides got even number the total weight was 197,311 kg, the left sides got odd number and the total weight was 200,146 kg. After microwave treatment of the left sides, the high re / left side became saline with a layer of 18 ° Baumé. The layer was made of NaCl vacuum salt. The left sides were ultrasonically treated. The individually labeled fillets were evenly distributed in a 1000 liter vessel with 400 liters of 18 ° Baumé layer made of NaCl vacuum salt.
    After a day in the layer, fillets are layered in a vessel with bottom plugs. Coarse-grained sea salt was sprinkled between each layer. The vessel was sealed with plastic wrap and placed in a maturation compartment, after 10 days in a closed vessel the bottom plugs were removed and after 2 days the fish fillets were freed of excess salt, weighed and packed in cartons all with 4 kg packing salt of medium size and placed in cold storage.
    All the samples are produced without any additives other than salt. Left side microwave and ultrasound treated: Medium weighing: 204.71kg = 102.28% After 1 month: 197.50kg = 98.68% After 2 months: 193.42 kg = 96.64% Right side traditionally salted:
    Midweight: 181.14kg = 91.1% After 1 month: 170.50kg = 86.5% After 2 months: 167.15kg = 84.8%
    DK 2018 00428 A1
    In sample 2, 160 thawed temperature controlled cod were sampled for microwave and ultrasonic technique for comparison experiments. They were taken in pairs directly from the fillet machine, registered and individually labeled. All right sides got equal No. total weight was 193,678 kg left sides got odd No. total weight was 194,816 kg. After microwave treatment, spot salting and ultrasound treatment of the left sides, the right sides were both salt salted with a layer of 18 ° Baumé. The layer was made of NaCl vacuum salt. The individually labeled fillets were evenly distributed in a 1000 liter vessel with 400 liters of 18 ° Baume made of NaCl vacuum salt.
    Left side microwave and ultrasound treated:
    Weighting: 196.76kg = 101.0%
    After 1 month: 190.91kg = 98.0%
    After 2 months: 188.58kg = 96.8%
    Right side traditionally salted:
    Midweight: 181.06kg = 93.8%
    After 1 month: 171.41kg = 88.5%
    After 2 months: 167.34kg = 86.4%
    All the samples are produced without any additives other than salt.
    In sample 3, 170 fresh temperature controlled cod were sampled for microwave and ultrasonic technique for comparison experiments. They were taken directly from the fillet machine and weighed, the total weight was 431.1 kg. After microwaving the fillets, they were salt-salted with a layer of 18 ° Baumé. The layer was made of NaCl vacuum salt. Finally, the fillets were ultrasonically treated and placed in a 1000 liter vessel with 400 liters of 18 ° Baumé made of NaCl vacuum salt.
    After a day in the layer, fillets are layered in a vessel with bottom plugs. Coarse-grained sea salt was sprinkled between each layer. The tub was sealed with plastic wrap and placed in a maturation room
    The sample was prepared with 1 day in storage, 10 days in closed vessel, then the bottom plugs were thawed and 2 days later, the fish fillets were freed from excess salt, weighed and packed in cartons all with 4 kg packing salt of medium size.
    The sample is produced without any auxiliary substances other than salt.
    Midweight: 435.93kg = 101.12%
    After 1 month: 420.84kg = 97.62%
    After 2 months: 412.99kg = 95.80%
    In sample 4, 160 thawed temperature controlled cod were sampled for samples with microwave and ultrasound technique for comparison experiments. They were taken directly from the fillet and weighed, the total weight was 407.1 kg. After microwave treatment of the fillets, they were salt-salted with a layer of 18 ° Baumé. The layer was made of NaCl salt. Finally, the fillets were ultrasonically treated and placed in a 1000-liter, 400-liter vessel of 18 ° Baumé made from NaCl vacuum salt.
    DK 2018 00428 A1
    After a day in the layer, fillets are layered in a vessel with bottom plugs, coarse-grained sea salt is sprinkled between each layer. The tub was sealed with plastic wrap and placed in a maturation room.
    The sample was prepared with 1 day in layers, 10 days in closed vessel, then the bottom plugs were removed 2 days later, the fish fillets were freed from excess salt, weighed and packed in cartons all with 4 kg dry packing salt of medium type sprinkled between the layers.
    The sample is produced without any auxiliary substances other than salt.
    Weighting: 414.43kg = 101.80%
    After 1 month: 401.80kg = 98.70%
    After 2 months: 392.04kg = 96.30%
    All samples were stored in maturation rooms and later in cold rooms under the same temperatures.
    权利要求:
    Claims (2)
    [1]
    1. Method for cell membrane degradation. Characterized in that the production method comprises the following steps in a continuous process: the process is characterized in that the fish meat is microwaved to reduce the elasticity of the cell membrane. The product is then salted to obtain salt evenly throughout the fillet, and finally ultrasonized to ensure the dissolution of the proteins.
    [2]
    A method of degrading the cell membrane around the red blood cells, characterized in that the product is microwaved for degradation. By microwave treatment before quenching, the blood cell membrane is destroyed and hemoglobin containing metal compounds and water can leave the muscle. This results in a whiter salted fish.
    NEWS INVESTIGATION REPORT - PATENT application numberPA 2018 00428 1. 1 1 Non-searchable requirements (see Box # I).2. 1 1 Inventive device missing before the news survey (see Box # II). A. CLASSIFICATIONA23L 3/01, (2006.01); A23B 4/00, (2006.01); A23B 4/01, (2006.01); A23L 3/30, (2006.01); A23L 5/30, (2016.01);A23L17 / 00, (2016.01)According to International Patent Classification (IPC) B. SURVEY AREA PCT minimum documentation examined (classification system followed by classification symbols) IPC & CPC: A23B, A23L Examined documentation beyond PCT minimum DK, NO, SE, FI: IPC classes as listed above. Electronic databases used (name of database and any search terms) EPODOC, WPI, FULL TEXT: English C. RELEVANT DOCUMENTS Category* Documents cited stating relevant sections Relevant to requirement no. AAAA WO 2007/100261 Al (EGEBJERG, J.) September 7, 2007The entire document, especially page 7, lines 13-26WO 2008/086810 A2 (SØGAARD, S. P. et al.) July 24, 2008Requirements 1-2, 8; examplesCN 10796061¾ A (CHENGDU NEW KELI CHEM SCI CO) April 27, 2018 Requirement 1EP 0278592 A2 (KICHLU KAMIN!) August 17, 1988Requirement 1 1111 Further documents are listed in the continuation of Box C. * Category of quoted documents:A Document representing the prior art (state of the art)without anticipating news or significant separation.D Document cited in the application.E Document that has a submission or priority date that lies aheadthe filing date of the processed application, but which is published later than the filing date one.L Document that may cast doubt on an alleged priority claim, orwhich is cited to determine the publication date of another document, or cited for other reasons (as specified).0 Document dealing with non-written disclosure, e.g.suits, exhibitions or movies. P Document published in the period between priority andfiling date one.T Document that does not conflict with the application, but which iscited to understand the basic principle or theory of the invention.X Particularly relevant document; the invention has no novelty or ad-does not differ significantly from prior art when evaluating the document alone.Y Particularly relevant document; the invention does not differ significantlyfrom the prior art, when the document is combined with one or more documents of the same kind and the combination thereof is obvious to the person skilled in the art.Document in the same patent family. Patent and Trademark OfficeHelgeshøj Allé 812630 TaastrupPhone No. +45 4350 8000Fax No. +45 4350 8001 Date of completion of the news surveyJanuary 22, 2019 The news survey is done byE-ri Maria SolPhone No. +45 4350 8588
    类似技术:
    公开号 | 公开日 | 专利标题
    Li et al.2002|Novel methods for rapid freezing and thawing of foods–a review
    James et al.2015|A review of novel and innovative food freezing technologies
    Wu et al.2017|Recent developments in novel freezing and thawing technologies applied to foods
    Cai et al.2019|Recent advances in food thawing technologies
    US9497976B2|2016-11-22|Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process
    Scott et al.1988|Effect of freezing and frozen storage of Alaska pollock on the chemical and gel‐forming properties of surimi
    Alahakoon et al.2016|Pulsed electric fields effects on meat tissue quality and functionality
    Li et al.2014|Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure
    Zheng et al.2017|Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high-quality products
    CN107205429A|2017-09-26|Method and product for strengthening muscle parts
    Erikson et al.2016|Quality of Atlantic cod frozen in cell alive system, air-blast, and cold storage freezers
    Greiff et al.2015|Effects of type and concentration of salts on physicochemical properties in fish mince
    Wang et al.2015|Effect of different thawing methods and multiple freeze-thaw cycles on the quality of common carp |
    Ma et al.2021|Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker |
    DK201800428A1|2020-02-27|Method of dissolving the cell membrane
    Andreetta-Gorelkina et al.2016|Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins
    Cropotova et al.2021|Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
    Tribuzi et al.2014|Operational diagrams for salting-marination processes and quality of cooked mussels
    Wang et al.2019|Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method
    Gao et al.2015|Effect of different tumbling marination methods and time on the water status and protein properties of prepared pork chops
    Mehta et al.2017|Changes in dynamic viscoelastic and functional properties of Indian squid mantle during ice Storage
    WO2007100261A1|2007-09-07|A method of processing a raw product in the form of fish fillet and shellfish
    Farouk et al.1998|Effect of muscle condition before freezing and simulated chemical changes during frozen storage on protein functionality in beef
    Agustinelli et al.2014|Osmotic dehydration dynamic of common carp | fillets using binary and ternary solutions
    UEDA et al.2018|Hardening of Salmon Egg Products Made from Fresh and Frozen Eggs
    同族专利:
    公开号 | 公开日
    DK180178B1|2020-07-16|
    WO2021058139A1|2021-04-01|
    EP3603406A1|2020-02-05|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    KR100586341B1|2004-08-03|2006-06-07|주식회사 디피코|Thawing system using microwave|
    NO20061025A|2006-03-02|2007-05-07|Egebjerg Joergen|Procedure for processing raw fish fillets.|
    DK200700067A|2007-01-16|2007-01-16|Soegaard Soeren Peter|Process for the treatment of meat|
    CN106962826B|2017-04-10|2019-12-03|韶关学院|A kind of ultrasonic wave-pulse Vacuum collaboration flesh of fish method for salting|
    法律状态:
    2020-02-27| PAT| Application published|Effective date: 20200201 |
    2020-07-16| PME| Patent granted|Effective date: 20200716 |
    优先权:
    申请号 | 申请日 | 专利标题
    DKPA201800428A|DK180178B1|2018-07-31|2018-07-31|Method for dissolving the cell membrane|DKPA201800428A| DK180178B1|2018-07-31|2018-07-31|Method for dissolving the cell membrane|
    EP19020542.7A| EP3603406A1|2018-07-31|2019-09-26|Method for dissolution of the cell membrane of meat|
    PCT/EP2020/051895| WO2021058139A1|2018-07-31|2020-01-27|Method for dissolution of the cell membrane|
    [返回顶部]