IE921264A1 - Fish processing - Google Patents

Abstract

Frozen fish fillets are tempered in step 2 and then separated in step 3 into individual fillets. Larger sized fillets are cut in step 4 and are then coated in step 5 with a light batter. A pre-dust is applied in step 6 and in step 7 a batter coating is applied over the pre-dust. The battered fillet is coated with crumb in step 8 and fried in step 9 prior to chilling in a spiral freezer 10. Frozen fillets from the freezer 10 are discharged through an outlet 11 to one of a plurality of weighing stations 15.

Description

The invention relates to a process for preparing coated cooked and frozen fish.

There are various problems in preparing coated cooked and frozen fish fillets. For example, one of the difficulties is that because the fillets are processed from a frozen form, ice tends to lie on the surface of the fish which in processing may vaporise causing local lifting of any coating applied to the fish which in turn causes small localised irregularities in the coating.

Another difficulty is in providing a system for processing frozen blocks of fish. There are difficulties in separating individual fillets from the block while still maintaining the individual fillets frozen.

Further there are problems in handling large quantities of coated, cooked and frozen fish fillets for packaging.

This invention is directed towards providing an improved process for preparing coated, cooked and frozen fish fillets which will overcome at least some of these difficulties.

[The following section will be completed when the claims have been approved.] According to the invention there is provided a process for preparing (etc as claim 1) In a particularly preferred embodiment of the invention the first coating (etc as per Claim 2) In one embodiment of the invention the second coating (etc as per Claim 3).

In one embodiment of the invention the fish fillets (etc as per Claim 4). Typically the fillets (etc as per Claim 5).

In a particularly preferred embodiment of the invention the process includes the steps (etc as per Claim 6).

In one embodiment of the invention the process includes the step (etc as per Claim 7) Preferably a vertical wall (etc as per Claim 8). In the particularly referred arrangement the vertical wall forming means etc as per Claim 9).

In one embodiment of the invention the process includes steps of tempering (etc as per Claim 10).

In one case the frozen blocks (etc. as per Claim 11). Preferably the blocks (etc as per Claim 12).

In one embodiment of the invention the process includes the steps of separating (etc as per Claim 13). Preferably the layers (etc as per Claim 14).

In one case the pressure force is applied (etc as per Claim 15).

The invention also provides frozen cooked fillets of fish,whenever prepared by the process of the invention.

The invention will be more clearly understood from the following description, given by way of example only with reference to the accompanying drawings in which :Fig. 1 is a schematic block diagram of the process of the invention; Fig. 2 is a diagramatic side view of one step in the process of the invention; Fig. 3 is a plan view of another step in the process of the invention; - 5 Fig. 4 is a plan view of a further step in the process of the invention; Figs. 5 and 6 are respectively perspective and plan views of a further step in the process of the invention.

Referring to the drawings and initially to Fig. 1 thereof, coated cooked and frozen fish fillets are prepared by a process which comprises the following steps. In some cases the frozen fish fillets are in a block 1 of ice containing a number of individual fillets. To assist in separating the individual fillets from the block, the blocks are first tempered for a period of at least 12 hours, preferably approximately 48 hours at a temperature of between -5°C and -10°C, most preferably approximately -8°C.

In the tempering step 2 layers of frozen blocks are separated for example by means of pallets interleaved between the blocks to facilitate air circulation between the blocks during tempering. After tempering they are separated in step 3 by applying a pressure force to the tempered blocks which separates the individual fillets in the block. Larger sized fillets of fish above a desired size are cut in step 4 by a band saw to form fish fillet pieces of generally triangular fish shape. The fillet pieces then pass through a first coating step 5 in which they are immersed in a light batter or wash which vaporises any ice present on the surface of the - 6 fish fillet piece. This is particularly important as we have found that if ice is present on the surface of the fish during cooking, it flashes off causing a localised lifting of the coating on the fish and an unsatisfactory product.

In step 6 a pre-dust material is applied to the pre-coated fish fillet and in step 7 a batter coating is applied over the pre-dust. The battered fillet is then passed through a crumbing station 8 where fine pieces of breaded material are applied to the batter. The battered and crumbed fish fillets then pass to a frying stage 8 in which the fillets are fried in hot oil at a temperature of at least 185°C, most preferably approximately 190°C, for period of at least 15 and most preferably, approximately 30 seconds. The fried fillets are then delivered to a spiral freezer 10 from which they are discharged through an outlet 11. From the outlet 11 the fillets pass down a chute 12 having divertes 13 for diverting the individual fillets into one of a number, in this case three, separate weighing stations 15.

Each of the weighing stations 15 has a plurality of associated bagging stations 19 to which the fillets of fish are directed in accordance with the weight required to fill a particular bag. Filled bags from the bagging station 19 are then lead to a common output conveyor - Ί and a batch code is applied in step 20. A number of bags are loaded in step 25 into boxes which are check weighed in step 26 and palletised in step 27.

Referring particularly to Fig. 2 tempered blocks 1 of frozen 5 fish fillets are inserted between a fixed jaw 30 and a movable jaw 31 of a crushing machine and a ram 32 is extended down to force the jaw 31 downwardly to crush the blocks of frozen fillets separating the individual fillets in the block. The crushed blocks are then passed to a sorting table 35, any plastic outer coating on the block is removed and the individual fillets are separated and passed through one of two band saws 36 which automatically cut larger fillets of fish into smaller generally fillet shaped pieces. Fillets to be cut are presented to the band saws 36 between a pair of spaced-apart marked indicators 37 associated with each band saw 36, the positioning of the fish relative to the indicators 37 determining the angle at which the fish fillet is cut.

Referring particularly to Figs. 5 and 6, in the palletising step 27 an empty pallet 50 is first placed in a palletizing area adjacent to a jig 60 which in this case is of angle configuration and comprises a first plate member 61 and a second plate member 62 extending at right angles to the first plate member 62 the jig 60 defines vertical walls on two adjacent sides of the pallet 50 during stacking of boxes on the pallet. The jig 60 greatly increases the efficiency of palletization as the boxes can be more quickly palletised When a pallet 50 is full it is mounted on a turn table 65 and is automatically wrapped in plastic film material by an automatic wrapping machine 66.

Many variations on the specific embodiments of the invention described will greatly be apparent in accordance with the invention is not limited to the embodiments hereinbefore described, but may be varied in detail.

Claims (17)

Claims

1. A process for preparing coated cooked and frozen fish fillets comprising the steps of :loading individual frozen fillets of fish onto a 5 conveyor; applying a first coating to the frozen fillets; applying a pre-dust to the pre-coated fillets; applying a batter to the dusted fillets; applying crumb material to the battered fillets; 10 cooking the coated fillets; freezing the cooked fillets; loading the frozen coated cooked fillets from the freezer to one of at least two separate weighing stations; directing the weighed fillets to a desired one of a 15 plurality of bagging stations associated with the weighing station; loading filled bags from the bagging stations to a common output conveyor; - 10 applying a code to each bag; loading a pre-set number of bags into a box, and palletising a plurality of boxes of frozen fish fillets.

2. A process as claimed in Claim 1 wherein the first coating 5 comprises a light batter.

3. A process as claimed in Claim 1 or 2 wherein the crumb comprises a breaded material.

4. A process as claimed in which the first fillets are cooked in oil at a temperature of at least 185°C for a 10 period of at least 15 seconds.

5. A process as claimed in Claim 4 wherein the fillets are cooked in oil at a temperature of approximately 190°C for a period of approximately 30 seconds

6. A process as claimed in any of Claim 1 to 5 wherein the 15 process includes the step, prior to application of a first coating, of cutting fillets of fish above a desired size to form fish fillets pieces of generally triangular fish shape. - 11

7. A process as claimed in any preceding claim wherein the process includes the step of providing a vertical wall forming means on at least one side of a pallet to be loaded with boxes of bagged fish fillets. 5

8. A process as claimed in Claim 7 wherein a vertical wall forming means is provided on two adjacent sides of a pallet.

9. A process as claimed in Claim 8 wherein the vertical wall forming means comprises a jig of angle configuration 10. Having a first plate member and a second plate member extending substantially at right angles to the first plate member.

10. A process as claimed in any preceding claim including the step of tempering blocks of frozen fish fillets and 15 applying a pressure force to the tempered blocks to separate the individual frozen fillets of fish from the block for processing.

11. A process as claimed in Claim 10 wherein the frozen blocks of fish fillets are tempered for a period of at least 12 hours at a temperature of between -5°C and -10°C.

12. A process as claimed in Claim 11 wherein the blocks are tempered at a temperature of approximately -8°C for a period of approximately 48 hours.

13. A process as claimed in any of Claims 10 to 12 wherein the process includes the step of separating layers of frozen blocks of fillets during tempering.

14. A process as claimed in Claim 13 wherein the layers are separated by pallets which facilitate air circulation between the blocks, during tempering.

15. A process as claimed in any of Claims 10 to 14 wherein the pressure force is applied by a ram means.

16. A process substantially as hereinbefore described with reference to the accompanying drawings.

17. Frozen cooked fillets of fish whenever processed by a process as claimed in any preceding claim.