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JPH0789852B2 |
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JPH0783674B2 |
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JPH07236415A |
PURPOSE: To provide a method for retaining freshness of poultry egg utilizing ozone and to provide treating apparatus therefor. CONSTITUTION: (1) This method for retaining quality of poultry egg in a storage chamber during a storage peri...
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JPH07231764A |
PURPOSE: To improve long-term preservability after heat treatment of egg yolk protein (emulsion containing it) by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of cereal flour and one kind of additive ...
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JPH0775526B2 |
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JPH07194295A |
PURPOSE: To provide an egg washer capable of washing eggs stained with feces, etc., without using any disinfectant. CONSTITUTION: Eggs 2 carried by a roller conveyer belt 3 are washed by a washing means 5 and dried by a drying means 6 an...
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JPH0763340B2 |
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JPH07147891A |
PURPOSE: To further prolong the relishable period and facilitate the peeling of egg shell by adding a new process to a conventional process. CONSTITUTION: This process for the preparation of seasoned egg comprises a combination of the fo...
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JPH07115896A |
PURPOSE: To prepare a boiled egg sealed in an air-tight container, having excellent preservability and free from the palatability problem such as the change of the texture to a watery state to the center of yolk in storage even by using ...
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JPH0779694A |
PURPOSE: To provide a method for producing an eggroll food capable of storing over 20 days at normal temperature and a method for producing a processed food (snack type food) using the food. CONSTITUTION: Various kinds of seasonings, etc...
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JPH0761481A |
PURPOSE: To maintain the freshness by keeping a food such as raw eggs, etc., in a carbondeoxide gas-enriched atmosphere which is obtained by a gas released from a carbon deoxide gas controlled releasing type film of sheet. CONSTITUTION: ...
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JPH077740Y2 |
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JPH077739Y2 |
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JPH07501209A |
Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the ...
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JPH0710210B2 |
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JPH0710213B2 |
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JPH0710212B2 |
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JPH0710211B2 |
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JPH0723703A |
PURPOSE: To obtain an agent for preventing gelatinization of frozen egg hardly causing gelatinization after thawing in comparison with a conventional gelatinization preventing agent, without needing the addition of flavor, and capable of...
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JPH074199B2 |
PURPOSE:To obtain the subject readily cookable food of high quality Without any remaining egg capsules by adding salt to raw material salmon roe, etc., vacuum packaging the resultant salmon roe in a bag made of a synthetic resin and imme...
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JPH06343386A |
PURPOSE: To obtain an antibacterial agent for egg food containing bamboo extract, polylysine, glycine and an organic acid (salt) as active components, exhibiting growth-inhibiting action on a wide variety of microorganisms, having excell...
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JPH0697956B2 |
PURPOSE:To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline alpha-maltose to a food, its raw material or intermediate and converting the maltose to hydra...
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JPH0699022B2 |
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JPH06261677A |
PURPOSE: To provide a room temperature-preservable eggroll food package freed from problems of blackening or browning of eggrolls when they are made into canned foods or retort pouch foods. CONSTITUTION: The food package can be obtained ...
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JPH06153888A |
PURPOSE: To extremely reduce the number of bacteria and to freeze a food without change of appearance, taste, etc., of a food by using a rapidly freezing device of refrigerant circulation type and immersing the food in a refrigerant comp...
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JPH0636714B2 |
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JPH0614858B2 |
To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container (12) w...
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JPH0612971B2 |
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JPH0612973B2 |
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JPH05336929A |
PURPOSE: To obtain the firm subject fish eggs, free from drop and fishy taste by washing fresh fish eggs with a salt water, putting the fresh fish eggs in a vessel, then putting a seasoning liquid therein, mixing these components, adding...
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JPH0547588Y2 |
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JPH0586175B2 |
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JPH0581232B2 |
A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterised by incorporating trehalose into the foodstuff or beverage which is to be dried.
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JPH0578301B2 |
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JPH05268915A |
PURPOSE: To control the texture of fish or shellfish roe to be suitable for processing and obtain processed fish or shellfish roe having excellent quality by adding a collagenase to fish or shellfish roe. CONSTITUTION: The objective proc...
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JPH0549253B2 |
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JPH0543339B2 |
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JPH05503853A |
Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream...
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JPH0524794B2 |
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JPH0510061B2 |
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JPH057093U |
[Purpose] By spraying the chemical solution in the form of a mist, the chemical solution is uniformly applied to the surface of the egg without contact, and the atomized chemical solution is prevented from flowing out of the chemical sol...
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JPH053777A |
PURPOSE: To provide the title frozen food ensured to maintain the physical properties of the original soft and fragile food. CONSTITUTION: The objective frozen food can be obtained by applying (through e.g. coating, spraying, or immersio...
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JPH053266B2 |
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JPH05988B2 |
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JPH04349845A |
PURPOSE: To produce the subject frozen salmon roe free from deterioration of quality and excellent in food hyginene and handling by immersing salmon roe in an alcohol solution (cooling medium), freezing the roe into the central part ther...
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JPH0466547B2 |
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JPH0432347Y2 |
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JPH04200346A |
PURPOSE: To prevent delicious components of fish and cuttlefish, etc., from discharging and to maintain freshness for a long period of time by sterilization by controlling osmotic pressure of fresh water or pure water, putting spawn, fis...
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JPH04190767A |
PURPOSE: To provide a product, of which the service life of cool preservation is prolonged by minimizing protein damage and maximizing a sterilizing effect, by passing a non-cholesterol product while heating the inside of a heat exchange...
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JPH0430266B2 |
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