Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of lowering temperature to or below 32...
Patent
1988-04-06
1989-05-23
Yeung, George
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of lowering temperature to or below 32...
426332, 426335, 426524, A23B 408, A23L 336
Patent
active
048329720
ABSTRACT:
A low-cost process for preserving fish for periods up to five weeks without deterioration or loss of quality comprises the steps of subjecting freshly caught fish to one or more antimicrobial treatments, supercooling the treated fish in an ice/salt mixture to a temperature of from about -2.degree. C. to -5.degree. C. and storing the supercooled fish in a non-frozen state at temperatures in the range of about 0.degree. C. to about -5.degree. C.
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Toledo-Flores Luis J.
Zall Robert R.
Cornell Research Foundation Inc.
Yeung George
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