Fish egg or milt product having extended tasting period
作者： Tomomi Hiraoka , Yukie Hiraoka , Shinya Hiraoka , Kenichi Hiraoka
DOI:
关键词:
摘要: The present invention relates to a process for treating fresh fish eggs including those in the form of ovary or hard roe such as salted roes salmons trouts, divided into respective eggs, and milt soft roe. Further, products obtained by process. also egg product having an extended tasting period enhanced commercial value. provides like caught at late time off-season, which have been considered no value, commercially valuable products. According invention, materials may be treated with aqueous alkali solution then remain on milt.
google.de 参考文章(16)
William King, Xintian Ming, Fredric G. Bender, Gram negative antibacterial composition ,(2000)
John Toczek, William E. Swartz, Fredric Grant Bender, Conservation of orthophosphate waste for preparing an animal feed supplement ,(1992)
Bernard Loev, Clifton A. Baile, Paul E. Bender, 8-Alkyl and alkenyl-10-hydroxy-5H[1]benzopyranopyridine derivatives having polyphagic activity ,(1975)
James T. Elfstrum, Fredric G. Bender, William E. Swartz, Process for treating poultry carcasses to increase shelf-life ,(1995)
Shiro Tanaka, Takahiro Nakagawa, Salt substitute and foodstuffs containing same Salt substitute and foodstuffs containing same.. ,(1988)
Eugene Brotsky, Fredric G. Bender, Process for treating red meat to control bacterial contamination and/or growth ,(1991)
Fredric Grant Bender, Walter Frees, Process for treating red meat, poultry and seafood to control bacterial comtamination and/or growth ,(1996)
Eugene Brotsky, Fredric G. Bender, Process for treating poultry carcasses to control bacterial contamination and/or growth ,(1992)
Hans-Georg Liebich, Andreas Stolle, Heinz Stemmler, Agent for increasing the keeping quality of slaughtered-animal carcasses ,(1995)