GB2160757A - Skinning process in preparing fish product - Google Patents
Skinning process in preparing fish product Download PDFInfo
- Publication number
- GB2160757A GB2160757A GB08512028A GB8512028A GB2160757A GB 2160757 A GB2160757 A GB 2160757A GB 08512028 A GB08512028 A GB 08512028A GB 8512028 A GB8512028 A GB 8512028A GB 2160757 A GB2160757 A GB 2160757A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fillets
- skin
- fish
- solid
- revolution
- 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
Links
- 238000000034 method Methods 0.000 title claims abstract description 38
- 235000013332 fish product Nutrition 0.000 title claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 23
- 210000004003 subcutaneous fat Anatomy 0.000 claims abstract description 17
- 239000011241 protective layer Substances 0.000 claims abstract description 5
- 235000019688 fish Nutrition 0.000 claims description 22
- 239000007787 solid Substances 0.000 claims description 18
- 235000019512 sardine Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000555825 Clupeidae Species 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 230000006866 deterioration Effects 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000010410 layer Substances 0.000 claims description 4
- 239000011253 protective coating Substances 0.000 claims description 4
- 230000001681 protective effect Effects 0.000 claims description 4
- 241001454694 Clupeiformes Species 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 241001125046 Sardina pilchardus Species 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- 239000004411 aluminium Substances 0.000 claims description 2
- 235000019513 anchovy Nutrition 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000013505 freshwater Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 238000013021 overheating Methods 0.000 claims description 2
- 230000000063 preceeding effect Effects 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
-
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
Abstract
A process of preparing a fish product by filleting the cleaned, deboned fish, removing the skin and at least the major part of the subcutaneous fat from the fillets and thereafter protecting the fillets by providing a protective layer tightly surrounding the fillets.
Description
SPEICFICATION
A method of preparing a fish product Theinvention relates to a method of preparing a fish productwhereinfish is cleaned, deboned and skinned.
A great many of such methods is known in the art, but cleaning, deboning and skinning is in the past only used for relatively big fish.
Because of increasing fish prices small fishes are gaining more importance, but very small fishes like sardines and anchovies are normally used after decapitating and eviscereating only, i.e. with skin on and still containing the bones. Attempts to obtain high quality fish fillets from these small relatively fat fishes were not successful since, after a few weeks frozen storage already, the taste became unacceptable.
An object of the invention is to provide a method for obtaining high quality fish meat devoid of the development of an unacceptable off-flavouron frozen storage.
To this end the invention provides a method as described hereinbefore wherein the fish is filleted, thereafterthe skin is removed from the fillets together with at leastthe majorpartofthesubcutaneousfat and thereafter the fillets are provided with a protective layertightlysurrounding the fillets.
Preferablytheskin and the subcutaneous fat are removed by superficially heat treating the fillets at the skin side only and thereafter mechanically working that skin side of the heattreated fillets. Asimple and very reliable system for mechanicallyworkingthe fillets comprises directing fluid jets to the fillets,
preferably pressurized water streams.
In an alternative and satisfactory embodiment ofthe invention the skin and the subcutaneous fat are
removed by fixing the skin surface of the fillets to a solid, smooth surface and moving a cutting device at such a distancefrom saidsurface,thatthe skin and the major part of the subcutaneousfat are removed from the fillet.
Very convenientlythe solid surface is the surface of a solid of revolution, preferably a cylinder. Forfixing the fillets on the surface of revolution vacuum may be used, to which end the surface is perforated and the internal space ofthe hollow solid of revolution is connected to a source of vacuum.
Providing the skinned fillets with a protective layer can be done in several manners, such as by coating with a batter, by immersion in a sauce and enclosing in a package or by glazing.
Averysuitablefish forthe above described treatment is sardines which is abundantly caught in the
Mediterranean.
The invention will be examplified in the following example.
Fresh sardines were decapitated, eviscerated and filleted. The fillets obtained thereby were with their skin side only contacted for 5-15 secs with water of 75-90"C byfloating the fillets skin side down on the surface of the hot water. Similar results were obtained by spraying the skin side of the fillets with hot water.
Highertemperatures during shorter periods of time may be applied, but then the treating time becomes very critical and overheating may occur easily. Thereafterthe skin side of the fillets was sprayed with
pressurized cold fresh water until the skin and the subcutaneousfat layer were removed. For that the fillets were moved relative to spray heads.
The fillets so obtained were put in aluminium trays and covered with a conventional tomato sauce, after which the trays were sealed. After four months storage at -18"C no deterioration of the taste was noticed.
A batch of sardines was treated in the same way, except that the fillets after skinning were battered, pre-fried and deep frozen. Afterfourteen months frozen storage at - 1 8'C the fillets were fried and no deterioration of the taste was noticed.
1. A method of preparing a fish product wherein fish is cleaned, deboned and skinned, characterized in filleting thefish,thereafter removing the skin from the fillets together with at least the major part of the subcutaneous fat and thereafter providing the fillets with a protective layertightly surrounding the fillets.
2. The method of claim 1, characterized in removing the skin and the subcutaneous fat by superficially heattreatingthefillets attheskin side only and thereafter mechanically working the skin side of the heat treated fillets.
3. The method of claim 2, characterized in that the skin side of the fillets is contacted for 5-15 secs with a fluid of 75 to 90"C.
4. The method ofclaim2or3,characterized in that mechanicallyworkingcomprisesdirecting fluid jets to the fillets.
5. The method of any claim 1 to 4, characterized in that the fluid jets are pressurized water streams.
6. The method of claim 1, characterized in removing the skin and the subcutaneous fat by fixing the skin surface of the fillets to a solid, smooth surface and moving a cutting device at such a distance from said surface that the skin and at least the major part ofthe subcutaneous fat layer are removed from the fillets.
7. The method of claim 6, characterized in that the solid surface is the surface of a solid of revolution.
8. The method of claim 7, characterized in that the solid of revolution is a cylinder.
9. The method of claim 7 or8, characterized in that the surface is perforated and the internal space of the solid of revolution is connected to a source vacuum.
10. The method of claim 1, characterized in that the fillets are provided with a protective layer by coating with a batter.
11. The method of claim 1, characterized in that the fillets are provided with a protective coating by immersion in a sauce and enclosing in a package.
12. The method of claim 1, characterized in that the fillets are provided with a protective coating by glazing.
13. The method of any preceeding claim, characterized in that the fish is sardine.
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (13)
1. A method of preparing a fish product wherein fish is cleaned, deboned and skinned, characterized in filleting thefish,thereafter removing the skin from the fillets together with at least the major part of the subcutaneous fat and thereafter providing the fillets with a protective layertightly surrounding the fillets.
2. The method of claim 1, characterized in removing the skin and the subcutaneous fat by superficially heattreatingthefillets attheskin side only and thereafter mechanically working the skin side of the heat treated fillets.
3. The method of claim 2, characterized in that the skin side of the fillets is contacted for 5-15 secs with a fluid of 75 to 90"C.
4. The method ofclaim2or3,characterized in that mechanicallyworkingcomprisesdirecting fluid jets to the fillets.
5. The method of any claim 1 to 4, characterized in that the fluid jets are pressurized water streams.
6. The method of claim 1, characterized in removing the skin and the subcutaneous fat by fixing the skin surface of the fillets to a solid, smooth surface and moving a cutting device at such a distance from said surface that the skin and at least the major part ofthe subcutaneous fat layer are removed from the fillets.
7. The method of claim 6, characterized in that the solid surface is the surface of a solid of revolution.
8. The method of claim 7, characterized in that the solid of revolution is a cylinder.
9. The method of claim 7 or8, characterized in that the surface is perforated and the internal space of the solid of revolution is connected to a source vacuum.
10. The method of claim 1, characterized in that the fillets are provided with a protective layer by coating with a batter.
11. The method of claim 1, characterized in that the fillets are provided with a protective coating by immersion in a sauce and enclosing in a package.
12. The method of claim 1, characterized in that the fillets are provided with a protective coating by glazing.
13. The method of any preceeding claim, characterized in that the fish is sardine.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT8467487A IT1214851B (en) | 1984-05-14 | 1984-05-14 | PROCEDURE FOR THE PREPARATION OF A FISH PRODUCT |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8512028D0 GB8512028D0 (en) | 1985-06-19 |
| GB2160757A true GB2160757A (en) | 1986-01-02 |
| GB2160757B GB2160757B (en) | 1988-07-13 |
Family
ID=11302823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08512028A Expired GB2160757B (en) | 1984-05-14 | 1985-05-13 | A method of preparing a skinned fish product |
Country Status (6)
| Country | Link |
|---|---|
| DE (1) | DE3517399C2 (en) |
| ES (1) | ES8606989A1 (en) |
| GB (1) | GB2160757B (en) |
| GR (1) | GR851143B (en) |
| IT (1) | IT1214851B (en) |
| PT (1) | PT80456B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2667221A1 (en) * | 1990-09-28 | 1992-04-03 | Protion Sa | METHOD AND DEVICE FOR PELLETING FOOD PRODUCTS SUCH AS FISH. |
| ES2078192A1 (en) * | 1994-05-24 | 1995-12-01 | Alonso Lamberti Y Prieto Gonza | Process and corresponding installation for producing skinless, boneless canned sardines or similar species |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2237287B1 (en) * | 2003-05-09 | 2006-11-01 | Hermanos Rodriguez Gomez, S.A. Hermasa | PROCEDURE FOR CONTINUOUS TUNA SKIN AND CORRESPONDING MACHINE. |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB558913A (en) * | 1942-04-24 | 1944-01-27 | Mary Smith | Fish filleting and skinning machine |
| GB792651A (en) * | 1955-03-21 | 1958-04-02 | Birds Eye Holdings Ltd | Improvements relating to fish processing |
| GB1070025A (en) * | 1963-06-12 | 1967-05-24 | Fiskeridirektoratets Kjemiskte | Method and apparatus for performing working operations, such as skinning and slicing, upon fish material |
| US4087563A (en) * | 1975-06-20 | 1978-05-02 | Hotei Kanzume Co., Ltd. | Method for processing fishes |
| GB1539644A (en) * | 1977-10-27 | 1979-01-31 | Nordischer Maschinenbau | Fish filleting and skinning machines |
| GB2032246A (en) * | 1978-10-26 | 1980-05-08 | Nordischer Maschinenbau | Skinning fish fillets |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3806616A (en) * | 1971-03-19 | 1974-04-23 | Int Machinery Corp Sa | Skinning of fish |
| DE3409933A1 (en) * | 1984-03-17 | 1985-09-26 | Maja-Maschinenfabrik Hermann Schill Gmbh, 7640 Kehl | Cutting machine for meat or like material to be processed |
-
1984
- 1984-05-14 IT IT8467487A patent/IT1214851B/en active
-
1985
- 1985-05-13 GB GB08512028A patent/GB2160757B/en not_active Expired
- 1985-05-13 GR GR851143A patent/GR851143B/el unknown
- 1985-05-13 ES ES543105A patent/ES8606989A1/en not_active Expired
- 1985-05-14 PT PT80456A patent/PT80456B/en unknown
- 1985-05-14 DE DE3517399A patent/DE3517399C2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB558913A (en) * | 1942-04-24 | 1944-01-27 | Mary Smith | Fish filleting and skinning machine |
| GB792651A (en) * | 1955-03-21 | 1958-04-02 | Birds Eye Holdings Ltd | Improvements relating to fish processing |
| GB1070025A (en) * | 1963-06-12 | 1967-05-24 | Fiskeridirektoratets Kjemiskte | Method and apparatus for performing working operations, such as skinning and slicing, upon fish material |
| US4087563A (en) * | 1975-06-20 | 1978-05-02 | Hotei Kanzume Co., Ltd. | Method for processing fishes |
| GB1539644A (en) * | 1977-10-27 | 1979-01-31 | Nordischer Maschinenbau | Fish filleting and skinning machines |
| GB2032246A (en) * | 1978-10-26 | 1980-05-08 | Nordischer Maschinenbau | Skinning fish fillets |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2667221A1 (en) * | 1990-09-28 | 1992-04-03 | Protion Sa | METHOD AND DEVICE FOR PELLETING FOOD PRODUCTS SUCH AS FISH. |
| WO1992005704A1 (en) * | 1990-09-28 | 1992-04-16 | Protion Societe Anonyme | Method and device for peeling food such as fish, fruits or vegetables |
| US5342640A (en) * | 1990-09-28 | 1994-08-30 | Protion Societe Anonyme | Process and apparatus for peeling food products such as fish, fruits or vegetables |
| ES2078192A1 (en) * | 1994-05-24 | 1995-12-01 | Alonso Lamberti Y Prieto Gonza | Process and corresponding installation for producing skinless, boneless canned sardines or similar species |
Also Published As
| Publication number | Publication date |
|---|---|
| IT8467487A0 (en) | 1984-05-14 |
| GB8512028D0 (en) | 1985-06-19 |
| ES8606989A1 (en) | 1986-05-16 |
| GB2160757B (en) | 1988-07-13 |
| IT1214851B (en) | 1990-01-18 |
| PT80456B (en) | 1987-09-18 |
| PT80456A (en) | 1985-06-01 |
| DE3517399C2 (en) | 1993-11-25 |
| DE3517399A1 (en) | 1985-11-14 |
| GR851143B (en) | 1985-07-23 |
| ES543105A0 (en) | 1986-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5512309A (en) | Process for treating poultry carcasses to increase shelf-life | |
| EP0406980A1 (en) | Method and device for improving the bacteriological quality of slaughtered poultry | |
| US3958020A (en) | Bactericidal wash for meat | |
| US3806616A (en) | Skinning of fish | |
| US5635231A (en) | Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth | |
| KR920702918A (en) | Fish Skinner | |
| US3593370A (en) | Method of butchering tuna | |
| US6210262B1 (en) | Method and apparatus for processing fish | |
| US3594191A (en) | Method of processing tuna | |
| KR950010534B1 (en) | Process for treating red meat to control bacterial contamination and growth | |
| GB2160757A (en) | Skinning process in preparing fish product | |
| US1980904A (en) | Drawn and dressed poultry or fowl | |
| US3706333A (en) | Fish skinning process | |
| GB2240912A (en) | Preserving a carcase of meat | |
| US2411736A (en) | Method of canning fresh water fish | |
| CN112655913A (en) | Tilapia processing production method and process thereof | |
| US2371967A (en) | Treatment of animal carcasses | |
| CA2227404A1 (en) | Process for treating red meat, poultry and seafood to control bacterial comtamination and/or growth | |
| SU1648324A1 (en) | Method of conservation of low quality fish | |
| EP0704159A2 (en) | Process for processing tuna-fish prior to its canning | |
| JPS5842737B2 (en) | Beef quality preservation treatment method | |
| CA1203958A (en) | Device for the beheading of fish | |
| US3097953A (en) | Sorbitol treatment of poultry | |
| JP2703463B2 (en) | Method of producing bonito and tuna | |
| KR880000005B1 (en) | Method of fish-processing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19950513 |