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Blue fish processing method

机译:蓝鱼的加工方法

摘要

PPROBLEM TO BE SOLVED: To provide a method for processing a bluefish to obtain unwearied taste even by taking the boiled or baked fish as a daily food to contribute to the improvement of food situation. PSOLUTION: The carotid artery of a horse mackerel 1 of live or apparent dead state is cut together with the neck bone by opening the gill cover 2, and the tail artery (cut line C) is cut at the base of the tail 3 to carry out bleeding. The bleeding can be finished in a short time by directing the tail 3 downward. Taste insatiable even by taking as a daily food can be obtained by cooling the horse mackerel 1 after removing the blood which is an inhibitory factor for taking as a daily food. PCOPYRIGHT: (C)2007,JPO&INPIT
机译:

要解决的问题:提供一种处理蓝鱼的方法,该方法即使将煮熟或烘烤的鱼作为日常食物也能获得不老的味道,从而有助于改善食物状况。

解决方案:打开opening盖2,将处于生活或明显死亡状态的竹荚鱼1的颈动脉与颈骨一起切开,并在尾巴的底部切开尾动脉(切割线C) 3进行止血。通过使尾巴3向下,可以在短时间内完成放气。即使将其作为日常食品,也可以通过去除血液后冷却竹荚鱼1来获得甚至不能作为日常食品的味道,这是作为日常食品的抑制因素。

版权:(C)2007,日本特许厅&INPIT

著录项

  • 公开/公告号JP4895523B2

    专利类型

  • 公开/公告日2012-03-14

    原文格式PDF

  • 申请/专利权人 丸三食品株式会社;

    申请/专利号JP20050107938

  • 发明设计人 前田 澄夫;

    申请日2005-04-04

  • 分类号A22B3/08;A22C25;A23B4;A23L1/325;

  • 国家 JP

  • 入库时间 2022-08-21 17:37:47

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