Method for pickling marine product
AssigneeNippon Suisan Kaisha, Ltd.
InventorsTakashi MORI, Kota INOHARA, Akiko TAKAHASHI, Kiminori SUGIYAMA
Life of this patent
Estimating the term…
Abstract
A method for pickling a marine product under conditions satisfying the following a) to c): a) the total ionic strength during treatment is from 0.2 to 0.8 mol/kg; b) the total sodium chloride concentration is less than 1.5% by weight; and c) the pH of the pickled shrimp meat is from 6.5 to 8.6, where, the total ionic strength and total sodium chloride concentration mean the ionic strength and the sodium chloride concentration with respect to the sum of the weight of the marine products and the weight of the water of the pickling solution, assuming that the weight of the marine products is the weight of water.
Claims20
A method for pickling a marine product under conditions satisfying the following a) to c):
- a) a total ionic strength during treatment is from 0.2 to 0.8 mol/kg;
- b) a total sodium chloride concentration is less than 1.5% by weight;
- and
- c) a pH of the pickled marine product is from 6.5 to 8.6, where the total ionic strength and the total sodium chloride concentration mean an ionic strength and a sodium chloride concentration with respect to a sum of a weight of the marine product and a weight of water of a pickling solution, assuming that the weight of the marine product is the weight of the water.
A pickled marine product satisfying the following a) to c):
- a) an ionic strength is from 0.2 to 0.8 mol/kg:
- b) a sodium chloride concentration is less than 1.5% by weight;
- and
- c) a pH is from 6.5 to 8.6.
A pickling solution with a marine product pickled therein, satisfying the following a) to c):
- a) a total ionic strength is from 0.2 to 0.8 mol/kg;
- b) a total sodium chloride concentration is less than 1.5% by weight;
- and
- c) a pH is from 7.0 to 9.5.
Dependencies are inferred from the claim text.