DK176394B1 - Process for processing raw fish fillets - Google Patents
Process for processing raw fish fillets Download PDFInfo
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- DK176394B1 DK176394B1 DK200700090A DKPA200700090A DK176394B1 DK 176394 B1 DK176394 B1 DK 176394B1 DK 200700090 A DK200700090 A DK 200700090A DK PA200700090 A DKPA200700090 A DK PA200700090A DK 176394 B1 DK176394 B1 DK 176394B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- 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
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- 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
- A23L17/40—Shell-fish
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
j DK 176394 B1j DK 176394 B1
Foreliggende opfindelse angår en fremgangsmåde til at behandle rå fiskefilet i henhold til krav l s indhold.The present invention relates to a method for treating raw fish fillets according to claim 1.
Indtil nu er røgede fiskefileter blevet behandlet ved saltning, tørring og røgning og 5 eventuelt varmebehandling.So far, smoked fish fillets have been treated by salting, drying and smoking and possibly heat treatment.
Fra NO-A-20026214 er der kendt en fremgangsmåde til fremstilling af et røgekstrakt til anvendelse som et aromastof og/e I ler farvestof i næringsmidler. Denne publikation vedrører en metode til fremstilling af et røget fiskeprodukt. Med denne fremgangsmåde renses fiskekødet, 10 røgekstraktet påføres overfladen, fiskekødet pakkes ind i en plastfilm og det indpakkede fiskekød behandles med mikrobølger for at opnå en ønsket tekstur på fiskekødet. Den beskrevne brug af mikrobølger til mørning af kollagene fibre i fiskekødet, vil indebære at det omkringliggende kød/fedt bliver kogt og mister sin farve og konsistens. Dette skyldes at kollagene fibre er bindevævsproteiner, som er uopløselige i vand og heller ikke indeholder vand. Mikrobølgeenergien 15 vil derfor ikke påvirke de kollagene fibre, men opvarme de omkringliggende muskler/fedtdele, for gennem almindelig varmetransmision at smelte de kollagene fibre. Behandlingen i henhold til denne publikation omfatter ikke saltning af fiskekødet, noget som er nødvendigt for at fa den ønskede smag og konsistens. Salt vil endvidere være med ti! at frigøre proteinerne.NO-A-20026214 discloses a process for preparing a smoke extract for use as a flavoring agent and / or clay dye in foodstuffs. This publication relates to a method for producing a smoked fish product. With this method, the fish meat is cleaned, the smoke extract is applied to the surface, the fish meat is wrapped in a plastic film and the wrapped fish meat is microwaved to obtain a desired texture of the fish meat. The described use of microwaves to soften the collagen fibers in the fish meat will result in the surrounding meat / fat being cooked and losing its color and texture. This is because collagen fibers are connective tissue proteins that are insoluble in water and do not contain water either. Therefore, the microwave energy 15 will not affect the collagen fibers, but will heat the surrounding muscles / fat parts to melt the collagen fibers through ordinary heat transmission. The treatment according to this publication does not include salting the fish meat, which is necessary to get the desired flavor and consistency. Salt will also be ten! to release the proteins.
20 Fra US-A-4353928 er der kendt en fremgangsmåde og et apparat til behandling af fiskemateriale for at klargøre dette til konsum. Fiskematerialet bliver saltet og/eller tilsat smagsstoffer. Fra denne publikation er det videre kendt at bruge ultralyd ved fremstilling af fiskeprodukter. Det er anført at man ved at anvende ultralyd opnår at saltet/smagsstoffene trænger bedre ind i fiskekødet. Denne fremgangsmåde er specielt rettet mod smagsgivning og modning af 25 sild, hvor fisken bliver placeret i et bad med krydderier og salt og dette bad udsættes for ultralydssvingninger. Dette vil indebære at også proteiner i fiskekødet bliver vasket ud og det vil være meget vanskeligt at opnå et kontrolleret optag af vand i fiskekødet. Ved et ukontrolleret optag afvand, vil mikrobølgebehandling føre til kogning, specielt i de ydre dele af fisken, hvor vandoptaget nødvendigvis bliver størst.From US-A-4353928 there is known a method and apparatus for processing fish material to prepare it for human consumption. The fish material is salted and / or flavored. From this publication it is further known to use ultrasound in the manufacture of fish products. It is stated that by using ultrasound it is achieved that the salt / flavors penetrate better into the fish meat. This method is specifically aimed at flavoring and maturing 25 herring, where the fish is placed in a bath of spices and salt and this bath is subjected to ultrasonic vibrations. This will also mean that proteins in the fish meat are washed out and it will be very difficult to achieve a controlled absorption of water in the fish meat. In case of uncontrolled uptake of water, microwave treatment will lead to boiling, especially in the outer parts of the fish, where the uptake of water will necessarily be greatest.
3030
Fra sammendragene i JP-A-2000245335, JP-A-3117454 og JP-A-5103635 er det kendt at anvende ultralyd ved fremstilling af forskellige typer fiskeprodukter.From the summaries of JP-A-2000245335, JP-A-3117454 and JP-A-5103635, it is known to use ultrasound in the manufacture of various types of fish products.
_ DK 176394 B1 2_ DK 176394 B1 2
Fra sammendraget i JP-A-2001178420 er det kendt at anvende mikrobølger på fiskeprodukter for at forbedre smag, farve og konsistens.From the summary of JP-A-2001178420 it is known to use microwaves on fish products to improve taste, color and texture.
5 Fra DE-A-10049839 er det kendt at kombinere ultralyd- og mikrobølgebehandling ved fremstilling af pølser, for at opnå en skindfri pølse med stabil form. Pølsen udsættes også for opvarmning.5 From DE-A-10049839 it is known to combine ultrasonic and microwave treatment in the production of sausages, to obtain a skinless sausage of stable shape. The sausage is also subjected to heating.
Råprodukter der bliver behandlet på denne måde og ofte med saltlage som bliver 10 injectieret i den rå fiskefilet ved højt tryk, har et ikke ubetydeligt kvalitetstab af blandt andet proteiner og aromastoffer samt en ikke ubetydelig revnedannelse i fiskefileten.Raw products treated in this way and often with brine being injected into the raw fish fillet at high pressure, have a not insignificant loss of quality of proteins and flavors, among other things, and a not insignificant cracking in the fish fillet.
I fersk fiskefilet og ved skæring i tynde skiver, er problemet at saltet har frigjort proteiner og enzymer som klæber på en uønsket måde til behandlingsindretningen. Ved opskæring 15 af fersk fiskefilet i tynde skiver bruges en kniv som i princippet består af mindst to klinger som parallelt går hver sin vej. Ved bevægelse af knivene mod hinanden, skabes friktionsvarme som påvirker æggehvidestofferne, enzymerne og proteinerne i fiskekødet. Disse danner en belægning på kniven, med det resultat at knivene i sine bevægelser river det dårligt sammenhængende og lagdelte fiskekød i stykker.In fresh fish fillets and when cut into thin slices, the problem is that the salt has released proteins and enzymes that adhere in an undesirable way to the processing device. In cutting 15 of fresh fish fillets into thin slices, a knife is used, which in principle consists of at least two blades that go in parallel each other. By moving the blades against each other, frictional heat is created which affects the egg whites, enzymes and proteins in the fish meat. These form a coating on the knife, with the result that the knives in their movements tear the poorly coherent and layered fish meat to pieces.
20 I lyset af ovennævnte, er det et mål med denne opfindelse at tilvejebringe en fremgangsmåde for konsistens, kvalitets- og smagsmæssig stabilitet i den rå fiskefilet.In light of the above, it is an object of this invention to provide a method of consistency, quality and taste stability in the raw fish fillet.
En løsning hvor skæreknivene har en adhesionsminimerende mikrostruktur er prøvet 25 uden synligt godt resultat. En løsning hvor kniven bliver renholdt med vand under produktion giver heller ikke noget godt resultat, da dette vil fremme rekontaminering og ødelægge farvedannelsen.A solution where the cutting blades have an adhesion-minimizing microstructure has been tested 25 with no apparent good result. A solution where the knife is cleaned with water during production also does not produce a good result, as this will promote recontamination and destroy the color formation.
Med denne opfindelse tilvejebringes således en fremgangsmåde til at opnå en binding af de løse proteiner og enzymer i form af gelatindannelse og denaturering.Thus, with this invention, there is provided a method for obtaining a binding of the loose proteins and enzymes in the form of gelatin formation and denaturation.
30 3 DK 176394 B130 3 DK 176394 B1
Disse og andre hensigter og fordele opnået med en fremgangsmåde af den indledningsvis nævnte type, som er kendetegnet ved at fremgangsmåden omfatter følgende trin i en kontinuerlig proces: - tørsalte råproduktet 5 - bringe råproduktet i kontakt med en eller flere ultralydsonotroder tilføre ultralydenergi i det lavere frekvensområde, med høj svingningsamplitude tilføre mikrobølger med en frekvens på 2,45 GHz tilføre overfladen af råproduktet en kortvarig høj temperatur ved hjælp af en 10 elektrisk grill og/eller gasflamme I henhold til en foretrukket udførelsesform af opfindelsen har sonotrodeme en form som er komplementær med råproduktets form.These and other objects and advantages obtained by a method of the type mentioned initially, characterized in that the method comprises the following steps in a continuous process: - dry salts the raw product 5 - contacting the raw product with one or more ultrasonic sonotrodes supplying ultrasonic energy in the lower frequency range , with high oscillation amplitude, provide microwaves at a frequency of 2.45 GHz supply the surface of the crude product with a short-term high temperature by means of an electric grill and / or gas flame. In accordance with a preferred embodiment of the invention, the sonotrodes have a form complementary to that of the crude product. form.
15 Råproduktet underkastes fortrinsvis en høj, kortvarig temperatur på overfladen med strålevarme eller gasflamme.The crude product is preferably subjected to a high, short-term temperature on the surface with radiant heat or gas flame.
Sonotrodernes overflade som kommer i kontakt med råproduktet har fortrinsvis en klæbeminimerende overflade eller en tilsvarende strukturbelægning.The surface of the sonotrodes which come into contact with the crude product preferably has an adhesive minimizing surface or a similar structural coating.
20 Råprodukterne bringes i direkte kontakt med overfladen på en eller flere ultralydssonotroder med klæbefri overfladebelægning. De påsprøjtede krydderi/aroma vil ved hjælp af oscillation få en jævn fordeling og en vis indtrængning i produktet, dybden af indtrængningen reguleres af tid og anvendt frekvens.The raw products are brought into direct contact with the surface of one or more ultrasonic sonotrodes with non-stick coating. The sprayed spice / aroma will have an even distribution and some penetration into the product by means of oscillation, the depth of the penetration is regulated by time and frequency used.
2525
Ultralydsenergien der tilføres råprodukterne har lav frekvens, men høj vibrationssamplitude. Råprodukterne behandles med ultralysenergien med baggrund i hvor tyk, gammel og hvilken konsistens råproduktet har. For højere virkningsgrad kan produktformede ultralydsonotroder anbringes så de har kontakt med råproduktets overside. Disse sonotroder skal 30 også have en klæbefrit overfladebelægning.The ultrasonic energy supplied to the raw products has low frequency but high vibration amplitude. The raw products are treated with the ultrasonic energy based on how thick, old and what consistency the raw product has. For higher efficiency, product-shaped ultrasonic sonotrodes can be placed so that they have contact with the top of the raw product. These sonotrodes must also have an adhesive-free surface coating.
4 DK 176394 B14 DK 176394 B1
Molekylerne i råproduktet som eksponeres for ultralydenergi får ved behandling egensvingninger. Dette vil, sammen med saltet som er trængt ind i råproduktet, frigøre proteinerne.The molecules in the raw product that are exposed to ultrasonic energy are treated by intrinsic oscillations. This, together with the salt which has penetrated the crude product, will release the proteins.
5 Før indløbet til mikrobølgeovnen og videre kontinuerlig proces, kan krydder/aroma væske påføres overfladen af råprodukterne for at påvirke smag eller farve. På denne måde kan man slippe for en senere efterbehandling for at tilføre aroma (for eksempel med røg) farve, eller virkningen af dette kan optimaliseres.5 Before the inlet to the microwave oven and further continuous process, spice / aroma liquid can be applied to the surface of the raw products to affect the taste or color. In this way, a subsequent finishing can be avoided to add flavor (for example, with smoke) color, or the effect of this can be optimized.
10 Imidlertid er det også muligt at strømmen med de ultralydforbehandlede fiskefileter kan afkøles og pakkes ved sonotrode-udløbet, eller underkastes en yderligere bearbejdning eller behandling med for eksempel varmrøg, flydende røg eller tilsvarende aromastoffer eller dekorationsstoffer.However, it is also possible that the stream of the ultrasonically-treated fish fillets may be cooled and packed at the sonotrode outlet, or subjected to further processing or treatment with, for example, hot smoke, liquid smoke or similar flavoring or decorating agents.
15 Efter frigøring af proteiner og overfladebehandlingen er gennemført på måden som er beskrevet ovenfor, kan der gennemføres en viderebehandling som beskrevet.After the release of proteins and the surface treatment is carried out in the manner described above, a further treatment can be carried out as described.
Råproduktet føres kontinuerlig ind i en mikrobølgeovn hvor råprodukterne udsættes for mikrobølger med en frekvens på 2.45 GHz. Ved påvirkning af mikrobølgerne vil denaturering af 20 proteinerne initieres og der skabes fasthed og stabilitet når proteinerne koagulerer til gelantin, ved at vandmolekylerne i det elektriske felt i mikrobølgen ensretter molekylerne og ved oscillation skaber varme.The raw product is continuously fed into a microwave oven where the raw products are exposed to microwaves at a frequency of 2.45 GHz. By influencing the microwaves, denaturation of the 20 proteins will be initiated and firmness and stability will be created as the proteins coagulate to gelantine by aligning the water molecules in the electric field in the microwave and generating heat by oscillation.
Når det elektriske felt eksponeres for oscillation, bliver vandmolekylerne elektriske 25 dipoler, som i flydende vand er tilfældig orienteret, ensrettet. De elektriske kræfter fra feltet på ladninger i vandmolekylet skifter retning med en hastighed som frekvensen i mikrobølgen. Vandmolekylerne vekselvirker med andre typer molekyler i råproduktet. De andre molekyler bliver også sat i bevægelse og opvarmningen starter på grund af den opståede oscillation/friktion. Den valgte frekvens er 2,45 GHz, som er en frekvens uden lovpålagte begrænsninger i brug. I tillæg 30 passer den vældig godt for oscillation af vandmolekylerne. Med den fornævnte frekvens, klarer det elektriske felt akkurat at dreje vandmolekylerne rundt før feltretningen skifter igen. Dette giver en hurtig varme hvor vandmolekylerne er i fisken.When the electric field is exposed to oscillation, the water molecules become electric dipoles which are randomly oriented in liquid water. The electric forces from the field of charges in the water molecule change direction at a rate like the frequency in the microwave. The water molecules interact with other types of molecules in the crude product. The other molecules are also set in motion and the heating starts due to the oscillation / friction that occurs. The frequency chosen is 2.45 GHz, which is a frequency without any statutory restrictions on use. In Appendix 30, it is very suitable for oscillation of the water molecules. With the aforementioned frequency, the electric field manages to turn the water molecules exactly before the field direction changes again. This gives a quick heat where the water molecules are in the fish.
/ 5 DK 176394 B1/ 5 DK 176394 B1
Mikrobølgernes indtrængningsdybde i materialet der skal behandles, som er en blanding af protein, fedt, vand, salt og krydderier, er lille således at uønsket gennenkogning af materialet er udelukket. Vandmolekylerne som eksponeres for mikrobølger befinder sig i største 5 koncentrationer efter ultralyd/saltningsbehandlingen imellem fedt og kødlamellerne i råproduktet, gennem saltets påvirkning befinder også den største koncentration af proteiner sig i fedtlagene mellem muskelkødet.The penetration depth of the microwaves in the material to be treated, which is a mixture of protein, fat, water, salt and spices, is small so that unwanted re-boiling of the material is excluded. The water molecules that are exposed to microwaves are in the highest 5 concentrations after the ultrasound / salting treatment between fat and the meat lamellae in the raw product, through the effect of the salt also the greatest concentration of proteins is in the fat layers between the muscle meat.
Ved eksponering af mikrobølger, vil områderne hvor binding af strukturen gennem 10 koagulation er ønsket og som indeholder flest vandmolekyler og protein, ske hurtigst og med størst påvirkning. Der vil da heller ikke opstå nogen særlig varmetransmision til det omliggende muskelkød og dermed heller ikke noget farvetab. Ved brug af den beskrevne fremgangsmåde i stedet for kendte processer, kan det ellers uundgåelige tab af proteiner, fedt, smagsstoffer osv. blive reduceret og produktkval itet/ensartethed øget.When exposed to microwaves, the areas where bonding of the structure through coagulation is desired and containing the most water molecules and protein will occur most rapidly and with the greatest impact. There will also be no special heat transmission to the surrounding muscle meat and thus no color loss. By using the described method instead of known processes, the otherwise inevitable loss of proteins, fats, flavors, etc. can be reduced and product quality / uniformity increased.
1515
Samtidig kan der opnås en reduktion af gennemløbstiden ved kontinuerlig produktion, således at der også fra et teknologisk synspunkt er muligt med omkostningsreduktion. Risikoen for rekontaminering ved foreliggende opfindelse er også væsentlig mindre end i et traditionelt produktionsforløb.At the same time, a reduction in lead time can be achieved by continuous production, so that from a technological point of view, cost reduction is also possible. The risk of recontamination by the present invention is also substantially less than in a traditional production run.
2020
Opfindelsen beskrives nærmere med udførselseksempel.The invention is further described by way of example.
Laksefileten tørsaltes og opbevares i 24 timer ved en temperatur på 4° C. Derefter bliver fileten skyllet af for overskudssalt. Fileten bliver derefter behandlet som beskrevet ovenfor 25 med ultralyd og mikrobølger, samt krydderier/aromastoffer. Desuden blev der på nogle af fiskefileterne udført kraftig kortvarig varmepåvirkning ved hjælp af elektrisk grill, samt på andre en åben gasflamme for at påvirke proteinerne i overfladen for at danne en hinde (såkaldt røghinde) ved koagulation.The salmon fillet is dry-salted and stored for 24 hours at a temperature of 4 ° C. The fillet is then rinsed off for excess salt. The fillet is then treated as described above with ultrasound and microwaves, as well as spices / flavors. In addition, on some of the fish fillets, strong short-term heat exertion was carried out by means of electric grills, and on others an open gas flame to influence the proteins in the surface to form a membrane (so-called smoke membrane) by coagulation.
30 Produkterne der blev behandlet som beskrevet, blev sensorisk bedømt som bedre end ved traditionel koldrøget laks. Det blev fremhævet specielt af smagspanelet, at der ikke var nogen rå fornem me lse/sm ag ved produkterne. Hverken de med eller de uden røghinde.30 The products treated as described were rated sensory as superior to traditional cold smoked salmon. It was particularly emphasized by the taste panel that there was no raw sense / taste in the products. Neither those with or without smokestacks.
, DK 176394 B1 6, DK 176394 B1 6
En uventet observation var, at selv store revner i laksefileten var lukket, idet revnens kanter var stabilt bundet sammen af koaguleret protein.An unexpected observation was that even large cracks in the salmon fillet were closed as the edges of the crack were stably bound together by coagulated protein.
5 10 15 20 25 305 10 15 20 25 30
Claims (3)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO20061025A NO323439B1 (en) | 2006-03-02 | 2006-03-02 | Procedure for treating raw fish fillets. |
| NO20061025 | 2006-03-02 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DK200700090A DK200700090A (en) | 2007-09-03 |
| DK176394B1 true DK176394B1 (en) | 2007-11-19 |
Family
ID=38091638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK200700090A DK176394B1 (en) | 2006-03-02 | 2007-01-19 | Process for processing raw fish fillets |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP2001307A1 (en) |
| DK (1) | DK176394B1 (en) |
| NO (1) | NO323439B1 (en) |
| WO (1) | WO2007100261A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2447909B (en) * | 2007-03-27 | 2012-02-15 | Univ Bolton | Life extension of stored food stuff |
| GB2466461A (en) * | 2008-12-20 | 2010-06-23 | David Lindsay | The treatment of bones in food with ultrasound |
| DK180178B1 (en) | 2018-07-31 | 2020-07-16 | Egebjerg Dalsgaard Rita | Method for dissolving the cell membrane |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS513635A (en) * | 1974-06-28 | 1976-01-13 | Minolta Camera Kk | |
| US4353928A (en) * | 1977-11-25 | 1982-10-12 | Veb Rationalisiering Halle | Method of and an apparatus for treating fish material to make the same ready for consumption |
| JPH03117454A (en) * | 1989-09-29 | 1991-05-20 | Toshiyuki Ota | Fishes and shellfishes |
| DE3934500A1 (en) * | 1989-10-16 | 1991-04-18 | Burkhard Prof Dr Ahlert | Sterilisation of foodstuffs, partic. spices and dried fruits - food particles are passed through chamber on conveyor belt and subjected to microwaves and ultrasonics |
| DK62691A (en) * | 1991-04-09 | 1992-12-10 | Tulip Int As | METHOD OF SALTING MEAT AND PLANT TO USE IN EXERCISE OF THE PROCEDURE |
| CN1112129C (en) * | 1995-03-06 | 2003-06-25 | 株式会社片山 | Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat |
| JP2000245335A (en) * | 1999-03-02 | 2000-09-12 | Toru Hino | Production of sake lees-pickled dried fish |
| JP2001178420A (en) * | 1999-12-27 | 2001-07-03 | Parute Gotou:Kk | Sliced fish food and method for processing sliced fish |
| JP2001190247A (en) * | 2000-01-11 | 2001-07-17 | Katayama Hiroshi | Method for cooking meat by microwave irradiation and restaurant system using the method |
| DE10049839A1 (en) * | 2000-05-03 | 2001-11-08 | Fritz Kortschack | Continuous treatment of raw sausage meat, used in skinless sausage production, involves direct surface contact with ultrasound sonotrode and microwave and completing cooking by (in)direct heating |
| EP2218340A2 (en) * | 2000-06-28 | 2010-08-18 | Danfo A/S | A method of preparing liquid smoke |
| KR100518892B1 (en) * | 2003-06-12 | 2005-09-30 | 엘지전자 주식회사 | Structure for uniformity heating of electric oven |
-
2006
- 2006-03-02 NO NO20061025A patent/NO323439B1/en not_active IP Right Cessation
-
2007
- 2007-01-19 DK DK200700090A patent/DK176394B1/en not_active IP Right Cessation
- 2007-03-02 EP EP07715966A patent/EP2001307A1/en not_active Withdrawn
- 2007-03-02 WO PCT/NO2007/000086 patent/WO2007100261A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| NO20061025A (en) | 2007-05-07 |
| NO323439B1 (en) | 2007-05-07 |
| WO2007100261A1 (en) | 2007-09-07 |
| EP2001307A1 (en) | 2008-12-17 |
| DK200700090A (en) | 2007-09-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PPF | Opposition filed | ||
| PDU | Decision on opposition: patent maintained as unamended | ||
| PRA | Request on administrative re-examination filed | ||
| PDA | Decision on administrative re-examination: patent maintained as unamended |
Name of requester: NO:EGEBJERG, JOERGEN Effective date: 20181207 |
|
| PBP | Patent lapsed |
Effective date: 20200119 |