CA1122055A - Process for preparing fish product, and product of the process - Google Patents
Process for preparing fish product, and product of the processInfo
- Publication number
- CA1122055A CA1122055A CA000335839A CA335839A CA1122055A CA 1122055 A CA1122055 A CA 1122055A CA 000335839 A CA000335839 A CA 000335839A CA 335839 A CA335839 A CA 335839A CA 1122055 A CA1122055 A CA 1122055A
- Authority
- CA
- Canada
- Prior art keywords
- fish
- block
- sheets
- cooked
- process according
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT
A method of producing a fish product in which minced or shredded fish which would otherwise be unsuitable for human consumption is formed into a sheet after removal of bones, skin and other non-edible fractions. One surface of the sheet is then cooked, cooking being terminated before the sheet is cooked right through. The sheet is cut into pieces and the pieces stacked to form a block with cooked and uncooked surfaces in contact. Such surfaces do not merge and thus a layered effect is obtained. The block is subsequently frozen under pressure. Thereafter the block can be cut and crumbed to form fish fingers or cut and shaped so as to have the appearance of fish fillets. The flaky texture of the resulting product, due to its layered composition, simulates non-processed fish.
A method of producing a fish product in which minced or shredded fish which would otherwise be unsuitable for human consumption is formed into a sheet after removal of bones, skin and other non-edible fractions. One surface of the sheet is then cooked, cooking being terminated before the sheet is cooked right through. The sheet is cut into pieces and the pieces stacked to form a block with cooked and uncooked surfaces in contact. Such surfaces do not merge and thus a layered effect is obtained. The block is subsequently frozen under pressure. Thereafter the block can be cut and crumbed to form fish fingers or cut and shaped so as to have the appearance of fish fillets. The flaky texture of the resulting product, due to its layered composition, simulates non-processed fish.
Description
22~55 THIS INVENTION relates to a process for preparing a 1sh product, and to the product of the process.
According to the present invention there is provided a process for producing a reformed, layered, fish product from minced fish comprising building up a block from at least two sheet~ of minced fish so that the sheets form layers of the block, at least one of the sheets havlng previously been cooked on at least one surface thereof, and at least one cooked .
surface being located between adjacent layers o the block.
The process preferably includes the step of rolling the;~
minced fish into a compressed layer, and cooking the compressed layer on one side, cutting the compressed layer into sheets, and thereafter building up the block. Alternatively, the layer can be cooked on both sides.
The process can comprise building up the block from a plurality of sheets of minced fish ln such manner that the sheets form Layers of the block, sufficient of the sheets having previously been cooked to permit the sheets to be ~
arranged with at least one cooked surface located between each layer of the bIock and the adjacent layer. ~ ~ ;
: .... __ . . . , :
,, -.
:~ ;
. ' ~Z2~;~5 By "minced flsh" ls meant the fish ~lesh recovered by flesh/bone separator machines from sources such as flsh species which are caught when trawling but are not popular with consumers, fish flesh remaining on bones of fish which have been filleted, small fish, and damaged fish. The term also includes shredded fish. The fish used can be of any edible species, and is, after mincing, preferably free of skin, bone and other inedlble fractions of the ~ish.
In order to obtain a desired consistency for forming the sheets from the minced ish, the mince may be mixed with edible modifying additives such as suitable chlorides, phosphates, vegetable gums and esters. The modifying additives should be present in tolerable quantities for food products, and the preferred additives are alkali metal chlorldes such as potassium chloride and particularly sodlum chloride, and a phosphate binder. The phosphate binder is conveniently a poly~hosphate. Sodium tripolyphosphate may be used, or commercial mixtures of polyphosphates including condensed phosphates such as tripolyphosphates and longer chain phosphates, as well as orthophosphates and meta-phosphates may be used.
The usage level for sodium chlorlde is llmlted by the flavour threshold. The sodium chloride may form between 1%
and 3% on a ~eight baqis of the mixture, pre~erably between 1~ and 2.5~ and more preferably be~ween 1% and 1.5~. The preferred usage level for the phospha-te ls between 0.3% and 0.5% on a weight basis.
- ' ~
': ' - ' 22~5~
The prGcess may include, in order to improve the ~lavour and keeping qualities of the product, the addltion o further conditioning additives such as monosodium glutamate, sodium citrate, anti-oxidants, and the like.
The additives may be mixed with the flsh in the dry state or alternatively the additives may be dissolved in water prior to addition, the water making up about 10% of the finished product by weight.
The process mav thus include the step of mixing the ish ;~ and additives, and said mixing ~ay be done by means of a suitable mixer such as a tumble mixer, planetary mixer or the like, adapted to provide adequate dispersion of the additives in the fish. Mixing should be continued until the mixture takes on a glossy appearance and is sticky to the touch.
:, In order to obtain layers of fish giving a desirable flaky texture in the final product, the mlnced fish mixture may be rolled out to a thicknes~ of about 3 mm. This ;~ thickness may, if desired, be varied to vary the texture~
obtained in the final product. Thus thick sheets will give a ; product resembllng coarse fish and thln sheets will give a product resembling a fish of~ finer~texture. ~
Cooking the surface or surfaces of the sheets is by heat treating one or both sldes of the sheets, conveniently one side as thi~; facilitates contlnuous productlon. Sufficient ... ~ ~ .
: : -: ~ ' s~
--5--cooklng of the surface or ~urfaces of the sheets of minced fish is achieved when said surface(s) have a white cooked appearance and are not sticky to the touch, and it is not necessary to cook the sheets rlght through.
On a small scale the process may be carried out by rolling the minced fish mixtw^e between sheets of polythene ~2 9reQ5 e f/'~
or ~re~proof paper. The rolled out sheets are then placed on a lightly greased flat hot surface for about ~ minute.
The block built up from the sheets of minced fish may be compressed and/or frozen, prior to subsequent cutting of the block into a variety of consumer products.
The inventlon extends also to a reformed layered fish product whenever produced accordlng to the process described above.
The preferred process will now be described, by way of example, with referenae to the accompanying drawing which i9 a schematic flow diagram of a plant suitable for carrying out the process of the present invention.
In the drawing, reference numeral 10 generally deslgnates a plant suitable for carrying out the process of the present invention. The plant 10 comprises a separating station 12 whlch receives, along flow llne 1~, fish to be proces~ed. At the station 12 the flesh is separated from the bones, skin etc, and the flesh is minced. The resultant minced fish , ' , . , ' ' ' ::
. ' ~ ' ' . - ~ '' .' " .:
According to the present invention there is provided a process for producing a reformed, layered, fish product from minced fish comprising building up a block from at least two sheet~ of minced fish so that the sheets form layers of the block, at least one of the sheets havlng previously been cooked on at least one surface thereof, and at least one cooked .
surface being located between adjacent layers o the block.
The process preferably includes the step of rolling the;~
minced fish into a compressed layer, and cooking the compressed layer on one side, cutting the compressed layer into sheets, and thereafter building up the block. Alternatively, the layer can be cooked on both sides.
The process can comprise building up the block from a plurality of sheets of minced fish ln such manner that the sheets form Layers of the block, sufficient of the sheets having previously been cooked to permit the sheets to be ~
arranged with at least one cooked surface located between each layer of the bIock and the adjacent layer. ~ ~ ;
: .... __ . . . , :
,, -.
:~ ;
. ' ~Z2~;~5 By "minced flsh" ls meant the fish ~lesh recovered by flesh/bone separator machines from sources such as flsh species which are caught when trawling but are not popular with consumers, fish flesh remaining on bones of fish which have been filleted, small fish, and damaged fish. The term also includes shredded fish. The fish used can be of any edible species, and is, after mincing, preferably free of skin, bone and other inedlble fractions of the ~ish.
In order to obtain a desired consistency for forming the sheets from the minced ish, the mince may be mixed with edible modifying additives such as suitable chlorides, phosphates, vegetable gums and esters. The modifying additives should be present in tolerable quantities for food products, and the preferred additives are alkali metal chlorldes such as potassium chloride and particularly sodlum chloride, and a phosphate binder. The phosphate binder is conveniently a poly~hosphate. Sodium tripolyphosphate may be used, or commercial mixtures of polyphosphates including condensed phosphates such as tripolyphosphates and longer chain phosphates, as well as orthophosphates and meta-phosphates may be used.
The usage level for sodium chlorlde is llmlted by the flavour threshold. The sodium chloride may form between 1%
and 3% on a ~eight baqis of the mixture, pre~erably between 1~ and 2.5~ and more preferably be~ween 1% and 1.5~. The preferred usage level for the phospha-te ls between 0.3% and 0.5% on a weight basis.
- ' ~
': ' - ' 22~5~
The prGcess may include, in order to improve the ~lavour and keeping qualities of the product, the addltion o further conditioning additives such as monosodium glutamate, sodium citrate, anti-oxidants, and the like.
The additives may be mixed with the flsh in the dry state or alternatively the additives may be dissolved in water prior to addition, the water making up about 10% of the finished product by weight.
The process mav thus include the step of mixing the ish ;~ and additives, and said mixing ~ay be done by means of a suitable mixer such as a tumble mixer, planetary mixer or the like, adapted to provide adequate dispersion of the additives in the fish. Mixing should be continued until the mixture takes on a glossy appearance and is sticky to the touch.
:, In order to obtain layers of fish giving a desirable flaky texture in the final product, the mlnced fish mixture may be rolled out to a thicknes~ of about 3 mm. This ;~ thickness may, if desired, be varied to vary the texture~
obtained in the final product. Thus thick sheets will give a ; product resembllng coarse fish and thln sheets will give a product resembling a fish of~ finer~texture. ~
Cooking the surface or surfaces of the sheets is by heat treating one or both sldes of the sheets, conveniently one side as thi~; facilitates contlnuous productlon. Sufficient ... ~ ~ .
: : -: ~ ' s~
--5--cooklng of the surface or ~urfaces of the sheets of minced fish is achieved when said surface(s) have a white cooked appearance and are not sticky to the touch, and it is not necessary to cook the sheets rlght through.
On a small scale the process may be carried out by rolling the minced fish mixtw^e between sheets of polythene ~2 9reQ5 e f/'~
or ~re~proof paper. The rolled out sheets are then placed on a lightly greased flat hot surface for about ~ minute.
The block built up from the sheets of minced fish may be compressed and/or frozen, prior to subsequent cutting of the block into a variety of consumer products.
The inventlon extends also to a reformed layered fish product whenever produced accordlng to the process described above.
The preferred process will now be described, by way of example, with referenae to the accompanying drawing which i9 a schematic flow diagram of a plant suitable for carrying out the process of the present invention.
In the drawing, reference numeral 10 generally deslgnates a plant suitable for carrying out the process of the present invention. The plant 10 comprises a separating station 12 whlch receives, along flow llne 1~, fish to be proces~ed. At the station 12 the flesh is separated from the bones, skin etc, and the flesh is minced. The resultant minced fish , ' , . , ' ' ' ::
. ' ~ ' ' . - ~ '' .' " .:
2~55 flesh leaves the separating station 12 along flow line 16 and enters a mixing station 18. Suitable additives, as described above, are added at the station 18 and blending takes place until the desired consistency ls achieved. The product leaves the mixing station 18 along flow line 20 and passes between applicator rolls 22 and then, in the form of a layer or sheet 26, on to a heated drum drier 24.
The sheet 26 of fish flesh is removed from the drum drier 24 at a point where the required amount of cookin~ has taken place. Removal is effected by means of a stationary knife 28.
The cooked sheet 26 travels on a conveyor 30 from the knife 28 to a cutting station 32 where it ls cut lnto appropriately sized portions 34 for packing. The portions 34 are packed in a wax-llned carton 36, one on top of the other, with cooked and uncooked sides of adjacent sheets in contact.
The cooked surfaces will not merge with the uncooked surfaces. This ensures that the layered effect which is requlred in the finished product is achieved.
, The carton is then placed in a freezing mould and the fish portions are moulded into a fish block. The block is then frozen under pressure in a plate freezer to give a unlform square edged frozen block suitable for later cutting.
A wide range of products may be made from the formed block of layered, mi~ced fish. In order to make fish fingers, ' ~z~s5 the block is cut in such a way that the layers ex-tend at right angles to the longer axes of the fish fingers. The cut fingers may then be battered and crumbed in the usual way.
A further application is to cut the block into portions which are then compressed under high pressure in moulds having the shape of a flsh fillet or any other deslred shape, the portions then being battered and crumbed.
A yet further application is to cut steak-sized portions , which may be placed in foil containers and covered wlth a ! suitable sauce for later cooking.
,~ :
A particular advantage of the inventlon is that it ; provides a product which has a layered texture and flaky - consistency which resembles fish fillets.~ The product 1s made from m~nced fish, which otherwise is~generally unsuitable as a consumer product, when compared wlth fish flllets. The~
process thus has the advantage that~minoed fish of relatively low value oan be turned into an attractive commerclal~product~
of enhanced value.
1~ The applicant is aware of prior attempts to make layered ~ ~-fish products from minced flsh. According to one process of which the applicant is aware, minced ish containing alginate was moulded and the surface was coated wlth a solutlon of calcium salt. The calcium reacted w1th the alginate to form a~
protective skin and the excess calcium was washed o~f with ~
: ~ .
`: ~ :
... ,.. , . . . .: . . ~
2~3SS
cold water. Reformed layered fish products were made by rollin~ out the minced fish containing the alginate and spraying both sides with the solution of calcium salt. The layers were then stacked lnto b].ocks and rozen for later cutting into fish stick portions. The maln disadvantage of this process was the difficulty o~ handliny the mince/algin-ate mixture through the various processes of coatln~ with calcium salt solution and washlng. The present invention on the other hand is easy to practice and requires substantially less control for continuous production than the abovemen-tioned prior art method.
The applicant is further aware of other processes whereby reformed fish products are made which include hinding pieces of fish together in a gel made from minced fish with various additives, or which include making extruded filaments which are later formed into edible fish products. The minced fish was mixed with various additives including alginates and was extruded into calcium salt solutions to set the extruded filaments. The said fibres were then cut into lengths and incorporated into products such as fish fingers by mixing w1th fillets or other off cuts. These prior art processes however suffered from the disadvantage, compared with the present invention, of using a proportion of minced flesh, but requiring the addition of fillet pieces or other substantial ~iscrete pleces of fish to obtain th~ r~qulred consist~ncy and texture.
The cooked sheet is preferably cooled prior to being cut and stacked to form a block. This not only arrests '' ,, : ,.' :~
, ~ .
- . ' -. :' -: - ' ., ' .
_9_ tha cooking process but also reduces adhesion between layers.
Thls can be achieved, in the described embodiment, by cooling the conveyor 30 on which the cooked sheet is conveyed from the drum drier to the cutting station 32.
The drum drler can be of various forms. For example, its drum can be closed at both ends and can be heated by steam. Alternatively, the drum can be open ended and heated by gas ietS or electrical heating elements.
In a further form of the apparatus, a stainless steel belt is provided and the minced fish is applied to the belt by means of an extruder to prodùce a layer of the requisite thickness. The belt is heated from below by steam, gas or electrical elements. It will be understood that the steel belt replaces the drum drier 24 and the extruder replaces the rolls 22. ~From the steel belt the cooked layer ; passes to the cutting station.
:~ :
.: ~
: :
. ~ , . . : - .: .. .
The sheet 26 of fish flesh is removed from the drum drier 24 at a point where the required amount of cookin~ has taken place. Removal is effected by means of a stationary knife 28.
The cooked sheet 26 travels on a conveyor 30 from the knife 28 to a cutting station 32 where it ls cut lnto appropriately sized portions 34 for packing. The portions 34 are packed in a wax-llned carton 36, one on top of the other, with cooked and uncooked sides of adjacent sheets in contact.
The cooked surfaces will not merge with the uncooked surfaces. This ensures that the layered effect which is requlred in the finished product is achieved.
, The carton is then placed in a freezing mould and the fish portions are moulded into a fish block. The block is then frozen under pressure in a plate freezer to give a unlform square edged frozen block suitable for later cutting.
A wide range of products may be made from the formed block of layered, mi~ced fish. In order to make fish fingers, ' ~z~s5 the block is cut in such a way that the layers ex-tend at right angles to the longer axes of the fish fingers. The cut fingers may then be battered and crumbed in the usual way.
A further application is to cut the block into portions which are then compressed under high pressure in moulds having the shape of a flsh fillet or any other deslred shape, the portions then being battered and crumbed.
A yet further application is to cut steak-sized portions , which may be placed in foil containers and covered wlth a ! suitable sauce for later cooking.
,~ :
A particular advantage of the inventlon is that it ; provides a product which has a layered texture and flaky - consistency which resembles fish fillets.~ The product 1s made from m~nced fish, which otherwise is~generally unsuitable as a consumer product, when compared wlth fish flllets. The~
process thus has the advantage that~minoed fish of relatively low value oan be turned into an attractive commerclal~product~
of enhanced value.
1~ The applicant is aware of prior attempts to make layered ~ ~-fish products from minced flsh. According to one process of which the applicant is aware, minced ish containing alginate was moulded and the surface was coated wlth a solutlon of calcium salt. The calcium reacted w1th the alginate to form a~
protective skin and the excess calcium was washed o~f with ~
: ~ .
`: ~ :
... ,.. , . . . .: . . ~
2~3SS
cold water. Reformed layered fish products were made by rollin~ out the minced fish containing the alginate and spraying both sides with the solution of calcium salt. The layers were then stacked lnto b].ocks and rozen for later cutting into fish stick portions. The maln disadvantage of this process was the difficulty o~ handliny the mince/algin-ate mixture through the various processes of coatln~ with calcium salt solution and washlng. The present invention on the other hand is easy to practice and requires substantially less control for continuous production than the abovemen-tioned prior art method.
The applicant is further aware of other processes whereby reformed fish products are made which include hinding pieces of fish together in a gel made from minced fish with various additives, or which include making extruded filaments which are later formed into edible fish products. The minced fish was mixed with various additives including alginates and was extruded into calcium salt solutions to set the extruded filaments. The said fibres were then cut into lengths and incorporated into products such as fish fingers by mixing w1th fillets or other off cuts. These prior art processes however suffered from the disadvantage, compared with the present invention, of using a proportion of minced flesh, but requiring the addition of fillet pieces or other substantial ~iscrete pleces of fish to obtain th~ r~qulred consist~ncy and texture.
The cooked sheet is preferably cooled prior to being cut and stacked to form a block. This not only arrests '' ,, : ,.' :~
, ~ .
- . ' -. :' -: - ' ., ' .
_9_ tha cooking process but also reduces adhesion between layers.
Thls can be achieved, in the described embodiment, by cooling the conveyor 30 on which the cooked sheet is conveyed from the drum drier to the cutting station 32.
The drum drler can be of various forms. For example, its drum can be closed at both ends and can be heated by steam. Alternatively, the drum can be open ended and heated by gas ietS or electrical heating elements.
In a further form of the apparatus, a stainless steel belt is provided and the minced fish is applied to the belt by means of an extruder to prodùce a layer of the requisite thickness. The belt is heated from below by steam, gas or electrical elements. It will be understood that the steel belt replaces the drum drier 24 and the extruder replaces the rolls 22. ~From the steel belt the cooked layer ; passes to the cutting station.
:~ :
.: ~
: :
. ~ , . . : - .: .. .
Claims (10)
1. A process for producing a reformed, layered, fish product from minced fish which comprises building up a block from at least two sheets of minced fish so that the sheets form layers of the block, at least one of the sheets having previously been cooked on at least one surface thereof, and at least one cooked surface being located between adjacent layers of the block.
2. A process according to claim 1, and comprising rolling minced fish into a compressed layer, cooking the compressed layer on one side, cutting the compressed layer into sheets and thereafter building up the block.
3. A process according to claim 1, and comprising rolling minced fish into a compressed layer, cooking the compressed layer on both sides, cutting the compressed layer into sheets and thereafter building up the block.
4. A process according to claim 1 or 2, in which the block is built up from a plurality of sheets of minced fish in such manner that the sheets form layers of the block, sufficient of the sheets having previously been cooked to permit the sheets to be arranged with at least one cooked surface located between each layer of the block and the adjacent layer.
5. A process according to claim 1 or 2, and including the step of mixing sodium chloride with the minced fish prior to forming the sheets.
6. A process according to claim 1, and including the step of mixing a phosphate binder with the minced fish prior to forming the sheets.
7. A process according to claim 6, in which the phosphate binder is a polyphosphate.
8. A process according to claim 7, in which said phosphate binder is sodium tripolysulphate, an orthophosphate or a metaphosphate.
9. A process according to claim 1, and including the step of compressing the block.
10. A process according to claim 1, and including the step of freezing the block.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ZA00785325A ZA785325B (en) | 1978-09-19 | 1978-09-19 | Process for preparing fish product and product of the process |
| ZA78/5325 | 1978-09-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1122055A true CA1122055A (en) | 1982-04-20 |
Family
ID=25573433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000335839A Expired CA1122055A (en) | 1978-09-19 | 1979-09-18 | Process for preparing fish product, and product of the process |
Country Status (3)
| Country | Link |
|---|---|
| CA (1) | CA1122055A (en) |
| GB (1) | GB2031706B (en) |
| ZA (1) | ZA785325B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60156369A (en) * | 1984-01-26 | 1985-08-16 | Kibun Kk | Heating of paste product |
| KR900009209B1 (en) * | 1985-10-26 | 1990-12-24 | 가부시기가이샤 이리후네 | Making apparatus of processing food |
-
1978
- 1978-09-19 ZA ZA00785325A patent/ZA785325B/en unknown
-
1979
- 1979-09-10 GB GB7931300A patent/GB2031706B/en not_active Expired
- 1979-09-18 CA CA000335839A patent/CA1122055A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| ZA785325B (en) | 1979-12-27 |
| GB2031706B (en) | 1983-02-02 |
| GB2031706A (en) | 1980-04-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |