IES950775A2 - "Production of smoked seafood" - Google Patents

"Production of smoked seafood"

Info

Publication number
IES950775A2
IES950775A2 IE950775A IES950775A IES950775A2 IE S950775 A2 IES950775 A2 IE S950775A2 IE 950775 A IE950775 A IE 950775A IE S950775 A IES950775 A IE S950775A IE S950775 A2 IES950775 A2 IE S950775A2
Authority
IE
Ireland
Prior art keywords
smoking
hours
fillets
smoked
temperature
Prior art date
Application number
IE950775A
Inventor
James Browne
Original Assignee
J B Research & Dev Limited
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 J B Research & Dev Limited filed Critical J B Research & Dev Limited
Priority to IE950775A priority Critical patent/IES950775A2/en
Priority to GB9520446A priority patent/GB2305846B/en
Publication of IES66233B2 publication Critical patent/IES66233B2/en
Publication of IES950775A2 publication Critical patent/IES950775A2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/052—Smoke generators ; Smoking apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block

Landscapes

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

Abstract

Smoked fish which is fresh and moist in taste and has a relatively long shelf life is produced by receiving chilled raw fish at a temperature in the range of -1°C to +4°C. Sufficient salt is applied and the fillets are left to stand for a period of four to ten hours according to their weight within the range of 2 - 7 kg. This provides a 3% salt concentration for a fat content of 11 - 13%. Smoking is carried out in a chamber (17) with three stages which lead directly into each other. The three stages are drying, smoking and purging, all of which are carried out at 24°C and a relatively humidity of 60%. Only 1.5 hours is required for drying and only 6.5 hours is required for smoking. An 80% beech/20% oak sawdust combination is used for smoke generation and the temperature of smoke entering the chamber (17) is maintained below 28%, this limit activating an alarm. Smoked fillets are immediately transfrred to a chill area at -1°C and are left for a minimum of four hours. Post-smoking processing takes place at an ambient temperature of 14°C within a processing area (19). The packed fillets are referred directly to a chill room (30) for dispatch (31).
IE950775A 1995-10-04 1995-10-04 "Production of smoked seafood" IES950775A2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
IE950775A IES950775A2 (en) 1995-10-04 1995-10-04 "Production of smoked seafood"
GB9520446A GB2305846B (en) 1995-10-04 1995-10-06 Production of smoked seafood

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IE950775A IES950775A2 (en) 1995-10-04 1995-10-04 "Production of smoked seafood"
GB9520446A GB2305846B (en) 1995-10-04 1995-10-06 Production of smoked seafood

Publications (2)

Publication Number Publication Date
IES66233B2 IES66233B2 (en) 1995-12-13
IES950775A2 true IES950775A2 (en) 1995-12-13

Family

ID=26307890

Family Applications (1)

Application Number Title Priority Date Filing Date
IE950775A IES950775A2 (en) 1995-10-04 1995-10-04 "Production of smoked seafood"

Country Status (2)

Country Link
GB (1) GB2305846B (en)
IE (1) IES950775A2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2453121C1 (en) * 2011-01-13 2012-06-20 Федеральное государственное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" Smoked fish production method
AU2017277297A1 (en) * 2016-06-06 2018-12-20 Edrington Distillers Limited Method for creating smoked foods and beverages
CN115989862A (en) * 2021-10-18 2023-04-21 新疆鳟贵鲜食科技有限公司 Making method of smoked salmon

Also Published As

Publication number Publication date
GB9520446D0 (en) 1995-12-06
GB2305846A (en) 1997-04-23
IES66233B2 (en) 1995-12-13
GB2305846B (en) 1999-01-20

Similar Documents

Publication Publication Date Title
ES2070098A1 (en) Method for curing fish and meat by extra-low temperature smoking
Song et al. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)
CA2257554A1 (en) Soft rawhide article and method
EP1331853A4 (en) Seafood preservation process
Strydom et al. The effects of spray-chilling on carcass mass loss and surface associated bacteriology
IES950775A2 (en) "Production of smoked seafood"
AU624038B2 (en) Method and composition for extending the shelf life of processed meats
US4016292A (en) Process for improving the color stability of fresh meat
Swastawati et al. Quality characteristic and lysine available of smoked fish
JP2003093016A (en) Color tone-retaining agent for food and method for producing meat by using the same
CA1121648B (en) Process and composition for producing and maintaining good color in fresh meat, fresh poultry and fresh fish
CN112225925A (en) EVOH-antibacterial peptide composite packaging film and preparation method thereof
Martínez-Alvarez et al. Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod)
Obileye et al. A smoked minced tilapia product with enhanced keeping qualities
MD2372B1 (en) Process for production of raw smoked sausage
JPS56106576A (en) Preparation of smoked sea food
US3076712A (en) Process for tendering and preserving meat
Zanariah et al. The consumption, proximate and amino acid composition of local freshwater fish
RU94024629A (en) Method of preserving smoked sausages from mold
FR2118220A5 (en) Preservation of meat - by smoking
ES2193878A1 (en) Method for drying leaves from banana trees while preserving the physiological tannin content and the use thereof as food complement for animals
Boynes Shelf-life studies of fish sausage (carcharhinus limbatus)
Swastawati et al. The differences of using electrical and mechanical oven to the quality characteristics of liquid smoked milkfish (Chanos chanos Forsk).
Kolozyn-Krajewska et al. The influence of the components of brine on the microbiological stability of mechanically deboned meat.
Stansby et al. Preparation and keeping quality of lightly smoked mackerel

Legal Events

Date Code Title Description
FD4E Short term patents deemed void under section 64