CA1241226A - Special conditioning procedure for fish processing - Google Patents

Abstract

ABSTRACT:
A method of modifying commercial processes for producing fish puree or aggregate so as to eliminate the associated odour and unpleasant taste by using a tea solution. Further enhance-ment of the product smell and taste as well as product nutrient improvement is achieved by adding a vegetable and spice mixture.

Description

This invention relates to a method of modifying commercial processes for producing fish puree or aggregate from fresh fish in a manner -that unpleasant odors and undesirable taste char-acteristics of such a product are eliminated. Furthermore the 5 -the inclusion of additives according to -this invention greatly enhances the taste, adds a pleasant aroma and significantly imp proves the nutritional content of said food product.
The typically pervading odor associated with the process-in of fish is due to the presence of alluded derivatives in 10 in the fish material. Kitten structured compounds on the other hand, are largely responsible for the unpleasant taste which one would experience if the product were consumed without pro-easing according to the -technique of this invention. By utilize in a processing procedure according to the general outline of 15 the description contained herein, the alluded compolmds are eliminated by evaporation by virtue of s-team in a carefully controlled temperature environment. Addition of a heated tea solution provides a medium of volubility for the kitten coup-wounds which are subsequently filtered out of the system. The 20 chemical elements in the tea also add a pleasant aroma to the residual product. Further enhancement of taste, smell and nut-rent content is achieved by subsequent addition of vegetables, vitamin-rich-substances and spices.
Referring now to the diagram in Figure 1 which shows such-25 emetically (or in essential block flow form) the various coupon-ens that constitute the fish processing system according to this invention.
We have well boiled and partly decomposed fish material continuously being fed to a mechanical agitator and separator 11 30 which is equipped with a lower separating screen 12. The precede in steps yielding said fish material are known to the industry and may consist of, for example, a steam heated screw conveyor Ted with eviscerated fish and driven at a rate to allow enough time for decomposition of the basic fish "glue". The screened wish fines then pass through -the lower screen 12 and enter a 5 conveyance system, herein shown as a conveyor screw 13 which is either electrically or steam heated at a controlled temperature of 72 - 75 degrees C. Turing its -transit along said screw con-voyeur 13 the product is sprayed with a hot -tea solution emanate in from a tea boiling apparatus 14. Said boiler uses economical, 10 commercially-available black tea leaves and produces a continue out tea solution; it can be readily constructed from modified commercial equipment used for similar purposes. The fish mater-tat then passes through a constricted section 15 in the screw conveyor where most of the residual tea solution and the age-15 ompanying water is drained. The partly solidified fish material continues on over -the second part of the screw conveyor where it receives a continuous input of a vegetable and condiment mixture.
Said additive is simultaneously being prepared and added to a heated line feed hopper 16. finally the aggregate material is 20 discharged into a temperature con-trolled blender 17 which thorn toughly mixes the composite material yielding a completely home-genius product. Depending on -the type of fish product being processed and the electiveness of the separator machine and its screen which is used it may be necessary to add a grinding open-25 anion as a step preceding the blender 17 to further break up small fish bones which may have passed through. After the blend-in operation the fish puree or aggregate material passes on to a canning line where it is sealed hermetically, check weighed, sterilized, etch as is well known in -the food packaging industry.
30 A wide variety of vegetable mixture composition ratios as well as spice blends can be used as additives to the wish material ~L29L~ 6 and can be easily altered in -the storage hopper 16. The exit co-position and blend depends on marketing taste sampling which can be done to establish local preferences. Experience has shown that -the essential elements should be fried onions, green peppers, tomatoes, carrots, black currants and some spices.
Although the fundamental operations of the invention of adding the tea solution, straining same and then adding -the Vega atable-condiment mixture has been shown as taking place in a special screw conveyor mixing system, the same results can be 10 attained by using other commercially available apparatus in van-ions configurations.

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Claims (2)

The embodiment of the invention in which an exclusive property or privilege is claimed are defined as follows:

1. A method for processing fish puree wherein a tea solut-ion is added to remove undesireable odour and taste attributes of the base product.

2. A method of processing fish as described in claim 1 but wherein an additive mixture of vegatables and spices is employed to further ameliorate the smell and taste characterist-ics of the fish product as well as greatly improve its nutrient content.