GB2000430A - Producing smoked fish. - Google Patents

Producing smoked fish.

Info

Publication number
GB2000430A
GB2000430A GB7828487A GB7828487A GB2000430A GB 2000430 A GB2000430 A GB 2000430A GB 7828487 A GB7828487 A GB 7828487A GB 7828487 A GB7828487 A GB 7828487A GB 2000430 A GB2000430 A GB 2000430A
Authority
GB
United Kingdom
Prior art keywords
fish
smoke
flavour
smoked fish
producing 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.)
Granted
Application number
GB7828487A
Other versions
GB2000430B (en
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.)
BROESTE IND AS
Original Assignee
BROESTE IND AS
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 BROESTE IND AS filed Critical BROESTE IND AS
Priority to GB7828487A priority Critical patent/GB2000430B/en
Publication of GB2000430A publication Critical patent/GB2000430A/en
Application granted granted Critical
Publication of GB2000430B publication Critical patent/GB2000430B/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
    • A23B4/044—Smoking; Smoking devices
    • A23B4/056—Smoking combined with irradiation or electric treatment, e.g. electrostatic smoking ; Apparatus therefor
    • 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
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • 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
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke

Landscapes

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

Abstract

A method of producing smoke- flavoured fish is described in which a smoke flavour composition in powder form comprising salt and a smoke condensate is uniformly dispersed, preferably electrostatically, over the surface of cleaned fish, particularly white fish and the coated fish is then cured until the fish has the desired texture. This generally takes up to an hour at 25- 40 DEG C. The process and intensity of flavour are highly controllable and the resulting fish has been found to retain more of its weight after curing than has been the case with previous smoking methods.
GB7828487A 1977-07-01 1978-06-30 Method for producing smoke-flavoured fish Expired GB2000430B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB7828487A GB2000430B (en) 1977-07-01 1978-06-30 Method for producing smoke-flavoured fish

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB2765277 1977-07-01
GB7828487A GB2000430B (en) 1977-07-01 1978-06-30 Method for producing smoke-flavoured fish

Publications (2)

Publication Number Publication Date
GB2000430A true GB2000430A (en) 1979-01-10
GB2000430B GB2000430B (en) 1982-02-17

Family

ID=26258926

Family Applications (1)

Application Number Title Priority Date Filing Date
GB7828487A Expired GB2000430B (en) 1977-07-01 1978-06-30 Method for producing smoke-flavoured fish

Country Status (1)

Country Link
GB (1) GB2000430B (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR890100614A (en) * 1988-09-29 1990-10-31 Meheco Pty Ltd Meat conservation
ES2129008A1 (en) * 1997-11-04 1999-05-16 Serrano Juan Vicente Aguilar Process for smoking fish
US6054154A (en) * 1997-09-23 2000-04-25 Swift-Eckrich, Inc. Method for coating a whole meat muscle product with a powdered mixture
US8109226B2 (en) * 1998-11-27 2012-02-07 Marel Stork Poultry Processing B.V. Adding an additive to a meat product
CN104542891A (en) * 2013-10-28 2015-04-29 锺政男 Accurate salting and seasoning method
CN111685288A (en) * 2020-07-21 2020-09-22 大连工业大学 Preparation method of smoked flavor fish

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB814121A (en) * 1954-08-20 1959-05-27 Nat Res Dev Improvements in and relating to the smoking of foodstuffs
GB1321905A (en) * 1969-07-01 1973-07-04 Inst Przemyslu Miesnego Fractionation of cellulose and or lignin distillates
GB1342886A (en) * 1970-04-16 1974-01-03 Hercules Powder Co Ltd Smoked flavour compositions

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB814121A (en) * 1954-08-20 1959-05-27 Nat Res Dev Improvements in and relating to the smoking of foodstuffs
GB1321905A (en) * 1969-07-01 1973-07-04 Inst Przemyslu Miesnego Fractionation of cellulose and or lignin distillates
GB1342886A (en) * 1970-04-16 1974-01-03 Hercules Powder Co Ltd Smoked flavour compositions

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR890100614A (en) * 1988-09-29 1990-10-31 Meheco Pty Ltd Meat conservation
EP0436585A1 (en) * 1988-09-29 1991-07-17 Meheco Proprietary Limited Meat preservation
EP0436585A4 (en) * 1988-09-29 1992-01-02 Meheco Proprietary Limited Meat preservation
US6054154A (en) * 1997-09-23 2000-04-25 Swift-Eckrich, Inc. Method for coating a whole meat muscle product with a powdered mixture
ES2129008A1 (en) * 1997-11-04 1999-05-16 Serrano Juan Vicente Aguilar Process for smoking fish
US8109226B2 (en) * 1998-11-27 2012-02-07 Marel Stork Poultry Processing B.V. Adding an additive to a meat product
US8293298B2 (en) 1998-11-27 2012-10-23 Marel Stork Poultry Processing B.V. Adding an additive to a meat product
US8859027B2 (en) 1998-11-27 2014-10-14 Marel Stork Poultry Processing B.V. Adding an additive to a meat product
CN104542891A (en) * 2013-10-28 2015-04-29 锺政男 Accurate salting and seasoning method
CN111685288A (en) * 2020-07-21 2020-09-22 大连工业大学 Preparation method of smoked flavor fish

Also Published As

Publication number Publication date
GB2000430B (en) 1982-02-17

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Legal Events

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