BE1006530A5 - Boneless and skinless whole salmon and salmon trout, pasteurised undervacuum - Google Patents

Abstract

Salmon and sea trout are presented baked, skinned and boneless by liftingoff the fillets after baking and before pasteurisation. Pasteurisationrestores the original appearance of the homogenous block of the product, andenables storage in the refrigerator for three weeks.

Description

       

   <Desc / Clms Page number 1>
 



  Whole salmon and salmon trout vacuum pasteurized without bones and skin.



  The invention consists in the preparation of a salmon or a salmon trout, cooked and presented cleaned, without bones, without skin and ready to be consumed.



  When restaurateurs, caterers, and cooks want to serve cold salmon or cold salmon trout in plain sight, they must cook it for more or less three hours, peel, clean and gelatinize.



  Storage in the fridge is then limited to three days and cutting in front of customers must be carried out by a specialist due to the presence of the edges.



  Unused cooked salmon and salmon trout cannot be kept in the fridge and must be frozen, which results in product depreciation.



  We already know how to cook salmon and salmon trout under vacuum and its advantage of keeping in the fridge for three weeks, but the fish is neither peeled nor distressed. Cold peeling is difficult and lifting the nets without breaking them is impossible.



  What we bring in addition is that the salmon or salmon trout are peeled, boned, have the same presentation as a traditionally cooked fish and can be eaten immediately without any additional culinary manipulation. In addition, cooked, peeled and de-boned fish can be kept in its packaging for three weeks in the fridge.



  The manufacturing process is as follows and can have several variants (salmon = salmon or salmon trout) - The salmon is emptied and washed - It is introduced with skin and bones in a shrinkable plastic bag, specially designed for cooking under vacuum.



   - The salmon is cooked in the bag at an ambient temperature of 660C until the center of the fish has reached this same temperature. This control is obtained using a probe connected to a computer.



   It should be noted here that cooking, the old method ", in a salmon box is valid but offers a lower result.

 <Desc / Clms Page number 2>

 



  - The salmon is then peeled and de-boned by lifting the fillets.



   In order not to break them, the upper threads are removed at the same time as the central edges.



  - The Fillets are then cleared of the remaining bones, grease, etc ... and replaced against each other in order to reconstitute the salmon.



  - The reconstituted salmon, without bones and without skin, is put under vacuum in a new plastic bag and is pasteurized at 660C for two hours. This pasteurization seals the 4 initially separated fillets and gives the salmon its unique and homogeneous block appearance.



  - The salmon is then immersed in an ice water bath until its internal temperature drops to 3OC.


    

Claims (3)

Claims 1. Reconstitution of a salmon or a salmon trout whose four fillets, desarried and skinned, are welded together, by pasteurization obtained in a plastic bag where they have been put under vacuum. 2. The manufacturing method according to claim 1. wherein the upper threads are removed at the same time as the central edges so as not to break the threads. 3. Presentation, marketing and distribution of a salmon or a salmon trout manufactured according to claims 1 and 2.