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MX2017004894A - Procedimiento para la elaboracion de un saborizante en polvo a base de crustaceos decapodos macruros, producto saborizante obtenido con el mismo y sal de cocina saborizada con dicho producto. - Google Patents

Procedimiento para la elaboracion de un saborizante en polvo a base de crustaceos decapodos macruros, producto saborizante obtenido con el mismo y sal de cocina saborizada con dicho producto.

Info

Publication number
MX2017004894A
MX2017004894A MX2017004894A MX2017004894A MX2017004894A MX 2017004894 A MX2017004894 A MX 2017004894A MX 2017004894 A MX2017004894 A MX 2017004894A MX 2017004894 A MX2017004894 A MX 2017004894A MX 2017004894 A MX2017004894 A MX 2017004894A
Authority
MX
Mexico
Prior art keywords
flavoring
product obtained
cephalothoraxes
macruran
decapod
Prior art date
Application number
MX2017004894A
Other languages
English (en)
Inventor
Blázquez Ancin Borja
Original Assignee
Borja Blazquez Ancin
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Borja Blazquez Ancin filed Critical Borja Blazquez Ancin
Publication of MX2017004894A publication Critical patent/MX2017004894A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F11/00—Error detection; Error correction; Monitoring
    • G06F11/004—Error avoidance
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F11/00—Error detection; Error correction; Monitoring
    • G06F11/07—Responding to the occurrence of a fault, e.g. fault tolerance
    • G06F11/0703—Error or fault processing not based on redundancy, i.e. by taking additional measures to deal with the error or fault not making use of redundancy in operation, in hardware, or in data representation
    • G06F11/0706—Error or fault processing not based on redundancy, i.e. by taking additional measures to deal with the error or fault not making use of redundancy in operation, in hardware, or in data representation the processing taking place on a specific hardware platform or in a specific software environment
    • G06F11/0709—Error or fault processing not based on redundancy, i.e. by taking additional measures to deal with the error or fault not making use of redundancy in operation, in hardware, or in data representation the processing taking place on a specific hardware platform or in a specific software environment in a distributed system consisting of a plurality of standalone computer nodes, e.g. clusters, client-server systems
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F11/00—Error detection; Error correction; Monitoring
    • G06F11/07—Responding to the occurrence of a fault, e.g. fault tolerance
    • G06F11/0703—Error or fault processing not based on redundancy, i.e. by taking additional measures to deal with the error or fault not making use of redundancy in operation, in hardware, or in data representation
    • G06F11/0706—Error or fault processing not based on redundancy, i.e. by taking additional measures to deal with the error or fault not making use of redundancy in operation, in hardware, or in data representation the processing taking place on a specific hardware platform or in a specific software environment
    • G06F11/0715—Error or fault processing not based on redundancy, i.e. by taking additional measures to deal with the error or fault not making use of redundancy in operation, in hardware, or in data representation the processing taking place on a specific hardware platform or in a specific software environment in a system implementing multitasking
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F11/00—Error detection; Error correction; Monitoring
    • G06F11/07—Responding to the occurrence of a fault, e.g. fault tolerance
    • G06F11/0703—Error or fault processing not based on redundancy, i.e. by taking additional measures to deal with the error or fault not making use of redundancy in operation, in hardware, or in data representation
    • G06F11/0766—Error or fault reporting or storing
    • G06F11/0778—Dumping, i.e. gathering error/state information after a fault for later diagnosis
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F11/00—Error detection; Error correction; Monitoring
    • G06F11/07—Responding to the occurrence of a fault, e.g. fault tolerance
    • G06F11/0703—Error or fault processing not based on redundancy, i.e. by taking additional measures to deal with the error or fault not making use of redundancy in operation, in hardware, or in data representation
    • G06F11/0766—Error or fault reporting or storing
    • G06F11/0781—Error filtering or prioritizing based on a policy defined by the user or on a policy defined by a hardware/software module, e.g. according to a severity level
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F11/00—Error detection; Error correction; Monitoring
    • G06F11/30—Monitoring
    • G06F11/34—Recording or statistical evaluation of computer activity, e.g. of down time, of input/output operation ; Recording or statistical evaluation of user activity, e.g. usability assessment
    • G06F11/3466—Performance evaluation by tracing or monitoring
    • G06F11/3495—Performance evaluation by tracing or monitoring for systems
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/34—Membrane process

Landscapes

  • Engineering & Computer Science (AREA)
  • Theoretical Computer Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Quality & Reliability (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Computer Hardware Design (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Biomedical Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

Procedimiento para la elaboración de un saborizante en polvo a base de crustáceos decápodos macruros, que comprende: a) disponer cefalotórax de crustáceos decápodos macruros mantenidas a no más del orden de 2 grados centígrados; b) agregar opcionalmente aceite vegetal a los cefalotórax; c) tratar térmicamente los cefalotórax con calor seco a una temperatura de entre aproximadamente 160 y aproximadamente 180 grados centígrados para lograr que su interior alcance aproximadamente 70 grados centígrados de temperatura durante un espacio de tiempo de aproximadamente 2 minutos; d) extraer los hepatopáncreas de los cefalotórax en forma líquida; e) filtrar el líquido cremoso obtenido sin ejercer presión separando los sólidos presentes; f) liofilizar el filtrado obtenido en e); y g) moler el producto obtenido por liofilizado a un polvo de tamaño de partículas de entre aproximadamente 5 µm a aproximadamente 80 µm. Producto saborizante obtenido mediante el procedimiento descrito en donde los cefalotórax de crustáceos decápodos macruros provienen de langostinos patagónicos (Pleoticus muelleri), siendo un polvo de entre aproximadamente 5 µm y aproximadamente 80 µm de tamaño de partícula, y comprende aproximadamente 39% de proteína que no incluye quitina, aproximadamente 43,0% de lípidos y aproximadamente 8,0% de cenizas. Sal de cocina saborizada que comprende desde aproximadamente 10% p/p hasta aproximadamente 15% p/p del producto saborizante en polvo obtenido mediante el procedimiento descrito, mezclado con sal marina o sal en escamas para uso gastronómico, en donde los % p/p están referidos a la mezcla final.
MX2017004894A 2014-10-14 2015-10-14 Procedimiento para la elaboracion de un saborizante en polvo a base de crustaceos decapodos macruros, producto saborizante obtenido con el mismo y sal de cocina saborizada con dicho producto. MX2017004894A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462063707P 2014-10-14 2014-10-14
PCT/IB2015/002089 WO2016059471A1 (en) 2014-10-14 2015-10-14 Process for the preparation of a powdered flavoring based on macruran decapod crustaceans, the flavoring product obtained with it and cooking salt flavored with said product

Publications (1)

Publication Number Publication Date
MX2017004894A true MX2017004894A (es) 2018-02-23

Family

ID=55746190

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017004894A MX2017004894A (es) 2014-10-14 2015-10-14 Procedimiento para la elaboracion de un saborizante en polvo a base de crustaceos decapodos macruros, producto saborizante obtenido con el mismo y sal de cocina saborizada con dicho producto.

Country Status (10)

Country Link
US (1) US20170238591A1 (es)
JP (1) JP2017538440A (es)
KR (1) KR20170087454A (es)
CN (1) CN106793819A (es)
AR (1) AR102271A1 (es)
CL (1) CL2017000917A1 (es)
EC (1) ECSP17029424A (es)
ES (1) ES2666271B1 (es)
MX (1) MX2017004894A (es)
WO (1) WO2016059471A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110140800A (zh) * 2019-05-13 2019-08-20 中山大学 一种高效环保的虾废弃物蛋白质提取方法
JP2022180759A (ja) * 2021-05-25 2022-12-07 株式会社明治 節足動物又はその一部を処理する方法及び節足動物の体内部画分

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS561869A (en) * 1979-06-15 1981-01-10 Kiyomi Mochizuki Processed food and its preparation
JP2686400B2 (ja) * 1992-08-05 1997-12-08 マルコ水産株式会社 えび食品の製造方法
KR100466579B1 (ko) * 2000-10-06 2005-01-15 조 건 식 키토산을 이용한 기능성 소금의 제조 방법
KR20030011973A (ko) * 2002-01-18 2003-02-11 손종업 천연조미료의 제조방법
CN1931018A (zh) * 2005-09-12 2007-03-21 蒋佃水 虾系列即食复合调味品的制造方法
JP2008099606A (ja) * 2006-10-19 2008-05-01 千勢 ▲国▼料 殻を除去したエビミソ付きのエビ及びそのエビフライ並びにエビの殻の除去方法
CN101326986B (zh) * 2008-07-03 2011-12-14 江南大学 一种虾黄精的制备方法
CN101617852A (zh) * 2009-07-31 2010-01-06 中国水产科学研究院渔业机械仪器研究所 虾头浆提取装置
ES2362522B1 (es) * 2009-12-21 2012-05-16 Idoki Scf Technologies, S.L. Procedimiento para la obtención de concentrados arom�?ticos a partir de subproductos de mariscos mediante extracción con fluidos supercriticos o subcrit�?cos.
CN102188021A (zh) * 2010-03-18 2011-09-21 王法昕 一种虾黄的加工方法
CN101803718B (zh) * 2010-04-22 2012-07-18 安徽强旺调味食品有限公司 一种虾味粉状复合调味料
CN102370150A (zh) * 2010-08-19 2012-03-14 浙江海洋学院 一种以虾下脚料为原料制备海鲜调味品的方法
CN103907889A (zh) * 2014-03-24 2014-07-09 天津春发生物科技集团有限公司 一种海鲜粉调味品及其制备方法

Also Published As

Publication number Publication date
AR102271A1 (es) 2017-02-15
KR20170087454A (ko) 2017-07-28
ES2666271B1 (es) 2019-04-24
CL2017000917A1 (es) 2017-09-29
ES2666271A2 (es) 2018-05-03
ES2666271R1 (es) 2018-05-10
CN106793819A (zh) 2017-05-31
US20170238591A1 (en) 2017-08-24
JP2017538440A (ja) 2017-12-28
ECSP17029424A (es) 2017-07-31
WO2016059471A1 (en) 2016-04-21

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