GB241169A - Process of preparing fish for canning - Google Patents

Process of preparing fish for canning

Info

Publication number
GB241169A
GB241169A GB21780/25A GB2178025A GB241169A GB 241169 A GB241169 A GB 241169A GB 21780/25 A GB21780/25 A GB 21780/25A GB 2178025 A GB2178025 A GB 2178025A GB 241169 A GB241169 A GB 241169A
Authority
GB
United Kingdom
Prior art keywords
fish
air
current
chamber
heated
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
GB21780/25A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB241169A publication Critical patent/GB241169A/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

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

241,169. Beard, H. R. Oct. 7, 1924, [Convention date]. Drawings to Specification. Food, treating; preserving flsh.-Fish is prepared for canning by cooking in a chamber with a rapid current of heated air, the fish being conveyed through the chamber in a direction substantially parallel to that of the air current. In the process described, the fish if deficient in natural oil or fat may, after cleaning, decapitation, gutting, washing, and brining, be first passed on a wire screen belt through a chamber where it is treated with a current of air having a velocity of 1500 feet per minute ahd heated say to 140‹ F., so that the skins of the fish are toughened and the fish partially dried. In this step, means are provided for shifting the fish from one position to another to subject the entire outer surface to the heated air. The actual cooking is then effected by passing the fish on wire trays carried by a chain belt or the like through a chamber where it is treated with a current of air having a velocity of 1500-2000 feet per minute and heated to a higher temperature, say to 325‹ F., and finally passing it through a cooling chamber where the air current may have a velocity of 1500-2000 feet per minute and a temperature of from 60‹ to 70‹ F. The fish is then canned, sealed up, and sterilized. Smoking may be effected in any of the above steps by introducing smoke with the air current.
GB21780/25A 1924-10-07 1925-08-31 Process of preparing fish for canning Expired GB241169A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US241169XA 1924-10-07 1924-10-07

Publications (1)

Publication Number Publication Date
GB241169A true GB241169A (en) 1926-11-30

Family

ID=21818939

Family Applications (1)

Application Number Title Priority Date Filing Date
GB21780/25A Expired GB241169A (en) 1924-10-07 1925-08-31 Process of preparing fish for canning

Country Status (1)

Country Link
GB (1) GB241169A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1986005360A1 (en) * 1985-03-19 1986-09-25 Assing Collier Amoy Margaret Method of preparing fish
US20150272194A1 (en) * 2014-03-26 2015-10-01 Trident Seafoods Corporation Method for producing surimi with reduced loss of myofibrillar protein

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1986005360A1 (en) * 1985-03-19 1986-09-25 Assing Collier Amoy Margaret Method of preparing fish
US20150272194A1 (en) * 2014-03-26 2015-10-01 Trident Seafoods Corporation Method for producing surimi with reduced loss of myofibrillar protein
US9955709B2 (en) * 2014-03-26 2018-05-01 Trident Seafoods Corporation Method for producing surimi with reduced loss of myofibrillar protein
US10299498B2 (en) 2014-03-26 2019-05-28 Trident Seafoods Corporation Method for producing surimi with reduced loss of myofibrillar protein

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