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Title:
METHOD FOR SUPPRESSING MEAT DENATURATION DUE TO FREEZING
Document Type and Number:
WIPO Patent Application WO/2016/199757
Kind Code:
A1
Abstract:
[Problem] To provide a method for suppressing meat denaturation due to freezing, which method can suppress denaturation due to freezing without imparting sweetness and by using inexpensive processing. [Solution] Meat is soaked in salt water having a salt concentration of at least 10 mass% so that the meat is saturated with the salt water to the central portion thereof. When the salt concentration at the central portion of the meat is lower than that at a middle position between the outer surface and the central portion, the meat is removed from the salt water. The removed meat is packaged in plastic wrap, vacuum packed, and frozen at -15 to -22ºC.

Inventors:
WATANABE Kaiji (32-3 Nishiminatocho, Kesennuma-sh, Miyagi 06, 〒9880006, JP)
Application Number:
JP2016/066891
Publication Date:
December 15, 2016
Filing Date:
June 07, 2016
Export Citation:
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Assignee:
KABUSHIKI KAISHA TAISEI SETSUBI KOGYO (32-3, Nishiminatocho Kesennuma-sh, Miyagi 06, 〒9880006, JP)
International Classes:
A23B4/06; A23L3/37; A23L13/00; A23L17/00
Domestic Patent References:
WO2009019960A12009-02-12
Foreign References:
JPH04360643A1992-12-14
JP2012217439A2012-11-12
JPH08280324A1996-10-29
JPH0372841A1991-03-28
Attorney, Agent or Firm:
SUDA Atsushi et al. (5F Suda Bldg, 1-30 Chuo 2-chome, Aoba-ku, Sendai-sh, Miyagi 21, 〒9800021, JP)
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