Method of producing retort packaged fish

Details Method of producing retort packaged fish Method of producing retort packaged fish

1987-09-01

1989-10-03

Weinstein, Steven

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426412, 426643, 426509, 426510, B65D 8134, B65B 5504, A23L 300, A23B 400

Patent

active

048715654

ABSTRACT:
A method of producing retort food comprises the steps of subjecting broiled fish to hot-water processing in hot water at a temperature of 65.degree. to 98.degree. C. for 10 to 150 seconds; enclosing the resulting broiled fish in a packaging container in a sealing manner; and subjecting the broiled fish to retort sterilization processing. According to the method, there is provided a retort food comprising broiled fish capable of minimizing the generation of drips from broiled fish at the time of retort sterilization processing and maintaining a good appearance.

REFERENCES:
patent: 2055230 (1936-09-01), David et al.
patent: 2058849 (1936-10-01), Bergen
patent: 2088831 (1937-08-01), Ash et al.
patent: 2131902 (1938-10-01), Peebles et al.
patent: 2605184 (1952-05-01), Osbourne
patent: 2635050 (1953-04-01), Stevenson et al.
patent: 3137581 (1964-06-01), Toft
patent: 3552982 (1971-01-01), Savidge
patent: 3912823 (1975-10-01), Kane
patent: 4419370 (1983-12-01), Yamamoto
patent: 4606922 (1986-08-01), Schirmer

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