FR2585541A1 - Hermetic vessel for maturing nuoc-mam - Google Patents

Hermetic vessel for maturing nuoc-mam Download PDF

Info

Publication number
FR2585541A1
FR2585541A1 FR8512138A FR8512138A FR2585541A1 FR 2585541 A1 FR2585541 A1 FR 2585541A1 FR 8512138 A FR8512138 A FR 8512138A FR 8512138 A FR8512138 A FR 8512138A FR 2585541 A1 FR2585541 A1 FR 2585541A1
Authority
FR
France
Prior art keywords
fish
tank
nuoc
mam
pump
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.)
Withdrawn
Application number
FR8512138A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NGUYEN VAN THOAI CHARLES
Original Assignee
NGUYEN VAN THOAI CHARLES
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 NGUYEN VAN THOAI CHARLES filed Critical NGUYEN VAN THOAI CHARLES
Priority to FR8512138A priority Critical patent/FR2585541A1/en
Publication of FR2585541A1 publication Critical patent/FR2585541A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
    • C12M29/04—Filters; Permeable or porous membranes or plates, e.g. dialysis
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
    • C12M41/18—Heat exchange systems, e.g. heat jackets or outer envelopes
    • C12M41/24—Heat exchange systems, e.g. heat jackets or outer envelopes inside the vessel

Abstract

A hermetic vessel 1, closed by a lockable lid, permitting the manufacture of nuoc-mam in a closed circuit, comprising essentially a double bottom 2, internal 6' or external 6 heating, a pump for the ascent of the liquid 3, a pump-compressor 4 for aerating it and a pump 5 for establishing a vacuum, and a discharge connected to a filter 9.

Description

L'invention tend à réaliser un matériel nouveau destiné à la production du NUOC-MAM. Aliment liquide servi dans les sauces exotiques d'asie, résultant de la transformation du poisson salé par ses propres enzymes et bactéries.The invention aims to produce new equipment intended for the production of NUOC-MAM. Liquid food served in exotic Asian sauces, resulting from the processing of salted fish by its own enzymes and bacteria.

Le nuoc-mam a une couleur ambrée, parfois rosée, suivant la nature et l'espèce de poisson, une odeur particulière sui gé ne'ris'.Liquide très salé, saveur agréable.Quant à son udage il est comparable à celui des concentrés viandox, magi etc dans la cuisine européenne.The nuoc-mam has an amber color, sometimes pink, depending on the nature and the species of fish, a particular smell sui gé ne'ris'. Very salty liquid, pleasant flavor. As for its udage it is comparable to that of concentrates viandox, magi etc in European cuisine.

fia fabrication artisanale ou industrielle, dans les pays d'origine, consiste à mettre les sous-produits de la peche, en général des petits poissons sans valeur commerciale d'une es pèche donnée, dans des tonneaux en bois ou des fûts en ciment# et à les laisser decomposer lentement dans une solution d'eau salée.Le liquide soustiré au bas du tonneau par un petit robi net est repassé régulièrement sur le poisson.Gette opération dure pendant plusieurs mois.Pendant que les poissons fermentent ils dégagent des odeurs malodorlntes.Cette méthode traditionel le a l'inconvénient de les laisser se répandre librement d.ins l'air. fia artisanal or industrial manufacture, in the countries of origin, consists in putting the by-products of fishing, generally small fish without commercial value of a given fishing, in wooden barrels or cement barrels # and let them decompose slowly in a salt water solution. The liquid removed at the bottom of the barrel by a small robi net is regularly ironed on the fish. This operation lasts for several months. While the fish are fermenting they give off odor odors This traditional method has the disadvantage of letting them spread freely in the air.

A la fin de sa transformation, le nuoc-mam est une solution salée riche en protéines de la meilleure qualité.Celle-ci contient tous les acides aminés de la substance anmmale mais aus- si beaucoup de phosphore.At the end of its transformation, nuoc-mam is a saline rich in proteins of the best quality. It contains all the amino acids of the animal substance but also a lot of phosphorus.

Sur le plan commercial cet aliment est très apprécié et cons crime en Burope.C'est aussi un produit exclusivement importé d' asie, quelles que soient leurs provenances.Il serait intéres sint d'en produire en France où nous n'en flanquons pas de ti eres premières.On the commercial level this food is very appreciated and cons crime in Burope. It is also a product exclusively imported from Asia, whatever their origins. It would be interesting to produce it in France where we do not flank it of thirds.

L'invention a pour objectif
I. de construire un matériel permettant la fabrication du nuoc mam en circuit fermé, empêchant tous gaz de fermentation de se répandre librement dans l'air comme dans les procédés traditionnels.The invention aims
I. to build a material allowing the fabrication of nuoc mam in a closed circuit, preventing all fermentation gases from spreading freely in the air as in traditional processes.

2. de fabriquer du nuoc-mam en utilisant les déchets de poissons, laissés parles conserveries francaises, constitués de fr augments de corps ou de tëtes de toutes espèces.Le propédé clasque d'asie ne pouvant entreprendre cette transformation, ut traitement biochimique est nécessaire pour suppléer à cette in suffisance. 2. to make nuoc-mam using fish waste, left by French canning factories, made up of fruits of bodies or heads of all species. The Asian slave farmer cannot undertake this transformation, ut biochemical treatment is necessary to make up for this inadequacy.

innovation: on utilise une cuve (I) à double fond(2).Celle-ci étant remplie de poissons salés et traités avec les enzymes de viscères.On met le couvercle et le verrouille de manire qu'aucun gaz de fermentation ne puisse s'en échapper.On verse de temps en temps par une ouverture aménagée au couvercle(7) une solution salée.Tous les jours on fait remonter sur les poissons le liquide qui se rassemble au fond de la cuve.0n arrête cette opération ou bout d'un mois ou deux et laisse mûrir le nuoc mam encore plusieurs mois.0n raccorde le tuyau de dégagèment à un filtre qui nettoie les odeurs du gaz.La cuve est selon un mode de réalisation étanche aux gaz grâce à un couvercle à verrou.Elle comprend un double fond (2) perforé sur lequel sont versés les poissons hâchés et traités aux enzymes.Le liquide exudé, filtré au fond de la cuve est remonté grâce à une pompe (3).Les poissons sont réchauffés par un dispositif de uhauffa ge(6).Un trou d'homme permet d'enlever les résidus de poissons et de nettoyer la cuve.Le dégagement se fait à travers un filt tre(j).La cuve (I) est fermée par un couvercle pourgu d'un robinet destiné à l'introduction des liquides.Un rnecordement de la cuve à un filtre permet de filtrer les odeurs de gaz.Une fréquente aération du liquide se fait par une pompe compres seur(4) avant de le remonter sur les poissons.Le chauffage du contehu de la cuve a ieu à la température de la fermentation 30-40 degrés centigrade grâce à une ceinture chauffante ou à l'intérieur, à une canne.(6).Une pompe à vide, si nécessaire est destinée à faire le vide partiel pour accélérer le filtrage du nuoc-mam à travers les poissons. innovation: we use a tank (I) with double bottom (2) .This is filled with salted fish and treated with viscera enzymes. We put the lid and lock it so that no fermentation gas can escape from it. From time to time, a saline solution is poured through an opening in the lid (7). Every day, the liquid which collects at the bottom of the tank is brought up on the fish. '' a month or two and let the nuoc ripen for several more months. 0n connect the release pipe to a filter which cleans the odors of gas. The tank is, according to one embodiment, gas-tight thanks to a lockable lid. includes a perforated double bottom (2) on which are poured the minced fish and treated with enzymes. The exuded liquid, filtered at the bottom of the tank is reassembled by a pump (3). The fish are heated by a heating device (6) .A manhole removes fish and net residue clean the tank. The release is made through a filter (j). The tank (I) is closed by a cover provided with a tap intended for the introduction of liquids. A connection of the tank to a filter allows filter gas odors. Frequent aeration of the liquid is done by a compressor pump (4) before reassembling it on the fish. The heating of the container in the tank takes place at the fermentation temperature 30-40 degrees centigrade thanks to a heating belt or inside, to a rod. (6). A vacuum pump, if necessary is intended to make the partial vacuum to accelerate the filtering of the nuoc-mam through the fish.

Claims (1)

R E V E N D I C A T I O N S . R E V E N D I C A T I O N S. I. Revendication I, caractérisée par une cuve étanche (I) aux az grace à un couvercle à verrou, comprenant un double fond (') ##### perforé sur lequel sont versés les poissons salés hachés et traités aux enzyme de viscères.Le liquide exudé,fil é au fond de la cuve (I) est remonté grâce à la pompe (v) . I. Claim I, characterized by an impervious tank (I) to the az thanks to a cover with lock, comprising a double bottom (') ##### perforated on which are poured salted fish chopped and treated with viscera enzyme. The exuded liquid, threaded to the bottom of the tank (I) is raised by the pump (v). es poissons sont réchauffés par un dispositif de chauffage (6) ou (6').Un trou d'homme permet d'enlever les résidus de poissons et de nettoyer la cuve.e dégazage se fait à travers un filtre (9). he fish are heated by a heating device (6) or (6 '). A manhole is used to remove fish residues and to clean the tank. degassing is done through a filter (9). II. Revendication 11, caractérisée par la cuve (I) étanche en matériau 'alimentaire', résistant aux saumures, à couvercle verrouillable permettant la fabrication du nuoc-mam en circuit fermé. II. Claim 11, characterized by the watertight tank (I) made of 'food' material, resistant to brine, with lockable cover allowing the manufacture of nuoc-mam in a closed circuit. III.Revendication III,caractérisée par l'ouverture (7) situe au couvercle et fermée par un robinet destiné à l'introduction des liquides.III.A claim III, characterized by the opening (7) located in the cover and closed by a tap intended for the introduction of liquids. iv. Revendication IV, caractérisée par le raccordement de la cuve a un filtre, filtrant les odeurs de gaz. iv. Claim IV, characterized by the connection of the tank to a filter, filtering gas odors. V. Revendication V, caractérisée par une fréquente aération du liquide par une pompe compresseur (4), avant de le remonter sur les poissons.V. Claim V, characterized by frequent aeration of the liquid by a compressor pump (4), before reassembling it on the fish. VI.Revendication (VI), caractérisée par le chauffage du con eu de la cuve à la température de la fermentation 30-45 de- grés centiOrade, grâce à une ceinture chauffante (G) ou à 1' intérieur par une'canne' (G').VI. Claim (VI), characterized by heating the con con of the vat to the fermentation temperature 30-45 degrees centiOrade, by means of a heating belt (G) or inside by a 'cane' ( G '). VII.Revendication (VII), caractérisée par une pompe à vide(5) destinée à faire le vide partiel pour accélérer le filtrage du nuoc-mam à travers les poissons. VII.A claim (VII), characterized by a vacuum pump (5) intended to make the partial vacuum to accelerate the filtering of the nuoc-mam through the fish.
FR8512138A 1985-08-05 1985-08-05 Hermetic vessel for maturing nuoc-mam Withdrawn FR2585541A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8512138A FR2585541A1 (en) 1985-08-05 1985-08-05 Hermetic vessel for maturing nuoc-mam

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8512138A FR2585541A1 (en) 1985-08-05 1985-08-05 Hermetic vessel for maturing nuoc-mam

Publications (1)

Publication Number Publication Date
FR2585541A1 true FR2585541A1 (en) 1987-02-06

Family

ID=9322100

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8512138A Withdrawn FR2585541A1 (en) 1985-08-05 1985-08-05 Hermetic vessel for maturing nuoc-mam

Country Status (1)

Country Link
FR (1) FR2585541A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH113742A (en) * 1924-10-07 1926-02-01 Boggiano Pico Luigi Installation for the fermentation of organic residues.
CH232378A (en) * 1943-01-20 1944-05-31 Jonneret Francis Installation for the production of gas and fertilizer by fermentation.
DE3207048A1 (en) * 1981-02-26 1982-09-16 Maurice 75017 Paris Aubertier Digester for the fermentation of cellulose materials and for the production of methane
US4350588A (en) * 1980-08-14 1982-09-21 Junjiro Tsubota Biological fermentation device

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH113742A (en) * 1924-10-07 1926-02-01 Boggiano Pico Luigi Installation for the fermentation of organic residues.
CH232378A (en) * 1943-01-20 1944-05-31 Jonneret Francis Installation for the production of gas and fertilizer by fermentation.
US4350588A (en) * 1980-08-14 1982-09-21 Junjiro Tsubota Biological fermentation device
DE3207048A1 (en) * 1981-02-26 1982-09-16 Maurice 75017 Paris Aubertier Digester for the fermentation of cellulose materials and for the production of methane

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 31, no. 1, janvier - février 1983, pages 14-17, American Chemical Society, Washington, US; S. CHAYOVAN et al.: "Fatty acids and sensory acceptance of a dietary sodium-potassium fish sauce" *

Similar Documents

Publication Publication Date Title
FR2425390A1 (en) ENVELOPE FOR FOOD PRODUCTS AND ITS MANUFACTURING PROCESS USING A COATING COMPOSITION
FR2585541A1 (en) Hermetic vessel for maturing nuoc-mam
Chang-Bum et al. Studies on the Processing of Low Salt Fermented Sea Foods 9. Processing Conditions of Low Salt Fermented Small Shrimp and Its Flavor Components
JP4636801B2 (en) Industrial production of fish based intermediate food products (IFP) and the packaged I.P. F. P. S
CN105341819A (en) Preparation method of chopped peppers
CN212159314U (en) Aquatic products tissue sample homogeneity device
JP5505863B2 (en) Method for producing seasoning food ingredients free from ammonia odor and seasoning food from fish containing urea
CN106174155A (en) A kind of processing method of deep-sea Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis)
NO178713B (en) Process for leaching and / or marinating non-vegetable foodstuffs using different salt concentrations and alternately subjecting the raw materials to vacuum and immersion in the bed
EP0005113B1 (en) Process and apparatus for the deodorisation and transformation into fertilizer of pig dung
KR101634575B1 (en) Method for Manufacturing Kimchi
RU2088095C1 (en) Method for preparing hot-smoking fish
EP1479301B1 (en) Closed system for curing fish eggs
JP2001161313A (en) Continuous fermenter and method for continuouslly brewing liquid fermented food such as fish soy
US8911810B2 (en) Method for producing organic fertilizer and organic feed
JP2000350978A (en) Hygienic apparatus for recovering garbage
RU2123790C1 (en) Method for preparing granular salmon caviar
RU2077851C1 (en) Method for preparing salt granular caviar from fresh and frozen roes
CN1087594C (en) Making process of deodorized sweet and sour garlic
JP2769462B2 (en) Method for producing fish soy sauce-like seasoning
KR19990036676A (en) Soy Sauce and Fish Sauce Preparation Using Anchovy Broth
CN206275120U (en) A kind of fermentation vat of Pickle
CN112715635A (en) Impurity removal process in aquatic product can production
CA3152843A1 (en) Device and process for reusing various organic and industrial residues
KR20200001902U (en) Liquid nutrient fertilizer. Nutrient complex fertilizer

Legal Events

Date Code Title Description
ST Notification of lapse