Low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products
US6440484B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 24, 2000 |
| Grant date | Aug 27, 2002 |
| Priority date | — |
| Expiry date | Nov 24, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2300/46
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A high-pressure processing method which can produce fish meat and/or a kneaded fish meat products having improved sterilizability, texture and taste by a treatment at a relatively low pressure range is provided. A low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products which performs high-pressure treatment at low temperature of a frozen preparation of fish meat and/or a kneaded fish meat product obtained by freezing fish meat and/or a kneaded fish meat product after dehydration treatment or without dehydration treatment thereof while maintaining it in a frozen state is provided. Since fish meat and/or kneaded fish meat products which is sufficiently sterilized, has good storability, and has favorable texture can be obtained by the above method even when subjected to high-pressure treatment at a relatively low pressure range, the method is useful in the field of fish meat and/or kneaded fish meat products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.