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Being manufacturing method null strange taste

机译:被制造方法无效的怪味

摘要

Is represented in amerikaooakaika being attached squid peculiar strong strange taste and controlling stench sufficiently, at brief could do this invention, regarding the various heating cooking items where the seasoning and fragrance attaching is thin were suited, the squid ardently the squid whose production of the body food and that frozen item etc is possible manufacturing method of the body food is offered ardently. The said manufacturing method the description above ardently the VBN value which is cut to ecdysis and desire size the meat section of the squid above 30mg/100g the process which ardently prepares the body in inside (A) and the container in the body, with pH8.0 - 13.0, at the same time weight % of alkaline medicine density 3.0 the process which makes the alkaline solution above contact (B) and process (B) the solution after and ardently in the body, it adds and process (C-1) or the process which mixes the acid solution where finally pH of solution becomes with 4.0 - 7.9 (B) in process (C-2) and the end which make the pH1.0 - 5.0 acid solutions ardently the body after contact,The process which ardently washes the body it includes (D).
机译:以amerikaooakaika为代表,其附着有特别浓烈的鱿鱼特有的怪味并充分控制恶臭,简而言之就可以做到本发明,对于调味料和香料附着较薄的各种加热烹饪物品而言,鱿鱼热衷于其产生的身体热情地提供食品和冷冻食品等可能成为人体食品的制造方法。所述制造方法通过上述描述将VBN值切成蜕皮,并期望将鱿鱼的肉段的大小调整为30mg / 100g以上,是通过在pH值为8的条件下将壳内(A)和壳内的容器热切制备的工序。 .0-13.0,同时使碱性溶液在身体上方和之后与溶液(B)接触的过程(B-1)和碱溶液密度3.0的重量%,同时进行添加过程(C-1 )或在步骤(C-2)中将溶液的pH最终与4.0-7.9(B)混合的酸性溶液与接触后最终使pH1.0-5.0酸性溶液热身混合的过程,热情地清洗其中包括的身体(D)。

著录项

  • 公开/公告号JP4630821B2

    专利类型

  • 公开/公告日2011-02-09

    原文格式PDF

  • 申请/专利权人 株式会社ニチレイ;

    申请/专利号JP20050512944

  • 发明设计人 地子 久子;

    申请日2004-08-05

  • 分类号A23L1/333;

  • 国家 JP

  • 入库时间 2022-08-21 18:16:45

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