GB1360609A - Fish product - Google Patents

Fish product

Info

Publication number
GB1360609A
GB1360609A GB4156670A GB4156670A GB1360609A GB 1360609 A GB1360609 A GB 1360609A GB 4156670 A GB4156670 A GB 4156670A GB 4156670 A GB4156670 A GB 4156670A GB 1360609 A GB1360609 A GB 1360609A
Authority
GB
United Kingdom
Prior art keywords
fish
portions
salt
pieces
smoked
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
Application number
GB4156670A
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.)
Unilever PLC
Original Assignee
Unilever PLC
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 Unilever PLC filed Critical Unilever PLC
Priority to GB4156670A priority Critical patent/GB1360609A/en
Priority to BE771677A priority patent/BE771677A/en
Priority to ZA715690A priority patent/ZA715690B/en
Priority to DE19712142539 priority patent/DE2142539A1/en
Priority to IT69853/71A priority patent/IT954205B/en
Priority to NL7111727A priority patent/NL7111727A/xx
Priority to FR7131242A priority patent/FR2106170A5/fr
Priority to IS2028A priority patent/IS895B6/en
Publication of GB1360609A publication Critical patent/GB1360609A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • A23B4/044—Smoking; Smoking devices
    • A23B4/052—Smoke generators ; Smoking apparatus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

1360609 Smoked fish product UNILEVER Ltd 26 Aug 1971 [28 Aug 1970] 41566/70 Heading A2D A process for the preparation of portions of smoked fish comprises: (i) contacting pieces of raw fish with a salt to provide pieces of salted fish containing from 0.5-12% salt (expressed on a wet weight basis), (ii) moulding the salted fish into portions, and (iii) subsequent to a freezing step, subjecting the moulded portions of fish to an atmosphere of woodsmoke, thereby to provide portions of smoked fish consisting of adhering pieces of fish. The salt may be sodium chloride or a food grade phosphate, and may be used in dry particulate form or as an aqueous solution or suspension. During smoking, the temperature of the fish is preferably below -8‹C. The process is particularly suitable for the treatment of cod, haddock, halibut, herring or other members of the families Clupeidae or Gadidae.
GB4156670A 1970-08-28 1970-08-28 Fish product Expired GB1360609A (en)

Priority Applications (8)

Application Number Priority Date Filing Date Title
GB4156670A GB1360609A (en) 1970-08-28 1970-08-28 Fish product
BE771677A BE771677A (en) 1970-08-28 1971-08-23 PORTION OF FISH
ZA715690A ZA715690B (en) 1970-08-28 1971-08-25 Fish product
DE19712142539 DE2142539A1 (en) 1970-08-28 1971-08-25 Fish product
IT69853/71A IT954205B (en) 1970-08-28 1971-08-26 PROCEDURE FOR THE PREPARATION OF SMOKED FISH PRODUCTS
NL7111727A NL7111727A (en) 1970-08-28 1971-08-26
FR7131242A FR2106170A5 (en) 1970-08-28 1971-08-27
IS2028A IS895B6 (en) 1970-08-28 1971-08-27 Fish products (method of preparing fish for smoking)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4156670A GB1360609A (en) 1970-08-28 1970-08-28 Fish product

Publications (1)

Publication Number Publication Date
GB1360609A true GB1360609A (en) 1974-07-17

Family

ID=10420295

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4156670A Expired GB1360609A (en) 1970-08-28 1970-08-28 Fish product

Country Status (8)

Country Link
BE (1) BE771677A (en)
DE (1) DE2142539A1 (en)
FR (1) FR2106170A5 (en)
GB (1) GB1360609A (en)
IS (1) IS895B6 (en)
IT (1) IT954205B (en)
NL (1) NL7111727A (en)
ZA (1) ZA715690B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5972401A (en) * 1996-10-18 1999-10-26 Kowalski; William R. Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed
EP1347689A2 (en) * 2000-12-07 2003-10-01 Winterlab Limited Method of freezing salted meat products

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1387117A (en) * 1971-05-14 1975-03-12 Unilever Ltd Fish product
FR2599224B1 (en) * 1986-05-30 1990-10-26 Delpierre Sa Jean Baptiste PROCESS FOR TREATING FISH FOR THEIR SMOKING, INSTALLATION FOR IMPLEMENTING THIS PROCESS AND FISH THUS OBTAINED.
DE3879203T2 (en) * 1988-09-14 1993-08-05 Frisco Findus Ag METHOD FOR PRODUCING SHAPED FISH PRODUCTS.
ES2034886B1 (en) * 1991-07-17 1993-12-16 Arrantzuarekiko Zienzia Eta Te SMOKING PROCEDURE FOR NORTH BONITO SLICES (THUNNUS ALALUNGA)>
EP0653168B1 (en) * 1993-09-24 1997-01-15 Unilever Plc Process for the preparation of sliced fish products

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5972401A (en) * 1996-10-18 1999-10-26 Kowalski; William R. Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed
EP1347689A2 (en) * 2000-12-07 2003-10-01 Winterlab Limited Method of freezing salted meat products
EP1347689A4 (en) * 2000-12-07 2004-12-15 Winterlab Ltd Method of freezing salted meat products

Also Published As

Publication number Publication date
DE2142539A1 (en) 1972-03-02
ZA715690B (en) 1973-04-25
IT954205B (en) 1973-08-30
NL7111727A (en) 1972-03-01
BE771677A (en) 1972-02-23
IS895B6 (en) 1974-12-20
FR2106170A5 (en) 1972-04-28
IS2028A7 (en) 1972-02-29

Similar Documents

Publication Publication Date Title
GB1360609A (en) Fish product
GB1387117A (en) Fish product
ATE2474T1 (en) PROCESS FOR THE TREATMENT OF FROZEN BAKERY GOODS TO BE STORED.
GB1489268A (en) Concentrated proteinaceous food material from marine animal meat
IE37411B1 (en) Method of drying foodstuffs
GB1274940A (en) Isolation of proteins
GB1107094A (en) Edible collagenous products
GB1411926A (en) Preparation of sliced dried beef product
NL6503345A (en)
GB1321000A (en) Process for the production of bacon
ES8401308A1 (en) Shrimp processing
GB1382290A (en) Process for the production of seasoned or flavoured sea-food
JPS57122768A (en) Obtaining method of peelable food
GB1189670A (en) Method of Preparing a Poultry Product.
YASUI et al. Changes in chemical and physical properties of lizard fish meat during ice and frozen storage
US3892875A (en) Process for the preservation of sea urchin gonads by quick freezing
GB790812A (en) Process for the preparation of fish products
JPS5554854A (en) Method of treating beef for preservation
IT1043758B (en) PROCEDURE FOR THE MANUFACTURE OF ARTIFICIAL TUBULAR PEELS FOR SAUSED MEAT
SU493950A3 (en) The method of preparation of the fish product
GB1344801A (en) Method for processing fish
GB902100A (en) Meat product coating method
Klaypradit et al. Production of gelatin from fish skin
GB1347439A (en) Process for producing a spray dried egg albumen
SU384499A1 (en) METHOD OF MANUFACTURE OF SMOKED SAUSAGE

Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee