MXPA00005255A

MXPA00005255A - Process for manufacturing tasteless super purified smoke for treating seafood to be frozen and thawed

Info

Publication number: MXPA00005255A
Application number: MXPA/A/2000/005255A
Authority: MX
Inventors: William R Kowalski
Original assignee: William R Kowalski
Priority date: 1997-11-28
Filing date: 2000-05-26
Publication date: 2001-12-13

Abstract

Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator (1). It is then passed through a precipitation filtering tower (2) comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot (3) or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little degradation of the treated seafood or meat.

Description

PROCESS TO MANUFACTURE INSPIREED SUPERPURIFIED SMOKE TO TREAT SEAFOODS THAT ARE TO BE FROZEN AND THAW Technical Field This invention relates to a process for making insipid superpurified smoke to treat fish and shellfish to preserve freshness, color, texture, natural flavor, moisture retention, and shelf life after the fish and shellfish are frozen and they thaw. These characteristics are the vital signs of quality in seafood, therefore they are called "vitality" in the present. The process of superpurified smoke treatment is effective to prolong the vitality of fish and shellfish. However, this invention is valuable exclusively because the effects of preserving the vitality of the treatment process survive freezing and thawing. The main fish and seafood species to be treated are tuna and other sea foods that contain red meat that can turn brown after being frozen and thawed without the treatment described here. Although this insipid superpurified smoke is mainly intended to be used to treat fish and shellfish, it can also be used with meat and chicken. The intention of the treatment with our smoke Superpurified insipid is to preserve the vitality of fish and shellfish so that their appearance and taste is similar to fresh after it was frozen and thawed. In all cases the fish and shellfish must be whole. However, fish that are consumed without cooking for sashimi must be visually attractive in their raw forms. The purpose of improving aesthetic qualities is to create a product of the sea which is visibly convenient for sashimi after freezing and thawing. The result will be a quality fish product for sashimi supplied to the consumer equal to, or higher than, fresh fish in relation to vitality, quality, safety and convenience. This invention also relates to an apparatus and process for manufacturing the insipid superpurified smoke and subsequent processes for treating the fish with the smoke manufactured at the same time or in another place and time. The insipid superpurified smoke can be stored at room temperature and transported in tin boxes simplifying the processing steps and making them more convenient and useful for various applications within the seafood industry. With this invention two products can be generated: 1. The same insipid bottled superpurified smoke. 2. The fish or shellfish (or other meat) treated and preferably frozen, and sold for resale after thawing. For centuries, raw served fish like sashimi have been fundamental to the Japanese diet. The Japanese sashimi market obtains the highest price among all the seafood markets. Bluefin tuna meat, red in color with a high oil content, sometimes sells for more than one hundred dollars per kilogram. This price is five to ten times higher than the price of lobster. Tuna is the main raw consumed species for sashimi. However, the merlin, snapper, salmon, yellowtail, and other species are also eaten raw. Japanese imports of tuna increased three times in quantity and five times in value from 1984 to 1993. The increase in value is directly associated with the growing demand for imported tuna needed to supply the Japanese sashimi market. At the same time the United States market for sashimi has spread. The number of sushi bars, Japanese restaurants and American restaurants that serve sashimi has increased a lot during the past five years. In Japan, the freshness of the fish has been preserved using super cold freezing temperatures below - 60 ° C to freeze and store the fish before thawing and consuming it. By keeping the sashimi tuna at these super low temperatures it is very effective to maintain the natural bright red color of the meat for up to a year. Nevertheless, this technology has not been useful in the United States because the seafood industry lacks the commercial infrastructure to keep fish and shellfish below -60 ° C. In this way, until now, the fish industry in the United States has limited itself to using only fresh fish for sashimi. Some disadvantages of fresh fish for sashimi compared to frozen fish are: 1) Sashimi markets are widely distributed around the world, often far from fishing resources. It is difficult to maintain the freshness, color, and integrity of fresh fish due to the time, exposure, and mistreatment suffered by supplying the fresh product through the various distribution channels to the consumer. This process of supplying frequently takes five to eight days, during which contamination and decomposition occurs. The present distribution process for fresh fish compromises the quality of the sashimi that reaches the consumer. 2) there is a growing concern among the higher health authorities regarding the safety of consume fresh fish due to possible infestation by parasites. The presence of harmful parasites in raw fish is evidenced by medical records that report many cases of infection by parasites. In response to this concern, the Food and Drug Administration of the United States (F.D.A.) is approving a legislative initiative that requires tuna and other fish to be frozen before being served raw as sashimi, for consumer health and safety. According to the Food Administration and Drugs from the United States, freezing the fish at -20 ° C or below for seven days kills the parasites that live in the meat. However, the freezing of tuna, the main species for sashimi, turns the attractive bright red color into a very ugly brown color after being thawed. Tuna will be safe to eat but will not be acceptable for sashimi. In addition to the commercial importance of the sashimi market, the use of sashimi is culturally as important to the Japanese during the New Year season as the turkey is to Americans on Thanksgiving. If the mandate of the United States Food and Drug Administration is approved, commercial and cultural difficulties may arise unless new technologies are introduced to preserve the vitality of frozen and thawed fish.

The bright red color of sashimi tuna meat is a key factor in determining quality. If a tuna is very fresh and whole, but lacks a red color, then it has no value for sashimi. From the economic point of view, the value of the tuna is established based on the degree of red color in the meat. Implementing the Japanese superflat freezing method (-60 ° C or less) storage is not practical in the United States due to the retro-adjustment and capital investment required. It would cost billions of dollars to add super cold freezers to all cold storage facilities, fish distributor facilities, sushi bar, restaurant, and supermarkets throughout the United States. Due to this high relative cost with respect to the size of the United States market, super freezers are not a practical solution. Therefore, there is a need for new technologies to preserve the quality of the fish, particularly the characteristic color of the meat of the sashimi tuna after being frozen and thawed. It is therefore an object of the present invention to provide a process for manufacturing tasteless superpurified smoke for the treatment of fillet tuna and other species of fish and shellfish (and other meat, and meat products) to be frozen and thawed.

It is another object of this invention to select a fuel, or fuels, and a combustion process that generates an organic smoke, completely natural, that can be filtered. It is still another object of the present invention to purify the smoke by filtering it out of a substantial amount of odor and flavor imparted by the particulate matter and the gaseous vapors, by recovering superpurified smoke in an insipid form. It is still another object of this invention to super purify the smoke so that it is completely non-toxic by separating and absorbing certain undesirable components that may be carcinogenic. It is still another object of this invention to store the insipid superpurified smoke either in a temporary storage vessel or to pump it in canisters maintained at room temperature for the future treatment of the fish (and other meat, and meat products). It is still another object of this invention to use tasteless superpurified smoke to treat fish, particularly filleted tuna, (and other meat, and meat products) without imparting a smoky taste to the food. It is yet another object of this invention to use tasteless superpurified smoke to make the fish (and other meat, and meat products) fresher and organoleptically stable The organoleptic is related to the sensitive organs of freshness perception - smell, taste, tactile sensitivity, and visual appearance. It is still another object of this invention to use tasteless superpurified smoke to make the color of fish (and other meat, and meat products) more stable. It is still another object of this invention to provide a process for efficiently treating insipid superpurified smoke, vacuum packing, freezing, and thawing to tuna and other marine species (and other meats, and meat products). It is still another object of this invention before the treatment with tasteless superpurified smoke to soak the sashimi slices of tuna and other fish in a solution to stabilize the color, increase the flavor, and firm the texture. It is still another object of this invention to use the insipid superpurified smoke for the treatment of fish in a plastic bag, in other forms of treatment vessels, or by direct injection. It is still another object of this invention to expose the fish to insipid superpurified smoke for a convenient time to cause the effects set forth below but not so long as to be detrimental to the integrity of the fish: 1. Allow the penetration of smoke in fish, significantly delaying the development of aerobic bacteria during processing and storage. 2. Allow the smoke to be absorbed or retained in the flesh of the fish extending the preservative effect after exposure. 3. Preserve freshness, taste, and life on the fish shelf by inhibiting bacteria and decomposition after exposure. 4. Preserve the color by absorbing smoke in the fish, minimizing oxidation. 5. Prolong the vitality of the fish and achieve a similar appearance of fresh fish after the fish is frozen and thawed. It is yet another object of this invention to vacuum pack the fish, preferably in a semipermeable vacuum bag immediately after exposure to treatment, to protect the fish from contamination, and seal any component of the smoke absorbed or retained in the fish meat. . It is still another object of this invention to provide an absorbent material within the vacuum bag to absorb excessive moisture loss during thawing and prevent the fish from soaking in that liquid.

It is still another object of this invention to initially freeze the fish at a sufficiently low temperature, -60 ° C or less, to allow subsequent storage at normal freezing temperatures of -20 ° C or less for up to one year without any degradation in its vitality. It is still another object of this invention to provide a rapid thawing and rapid thawing technique for thawing fish while maintaining vitality. It is still another object of this invention to allow a small amount of oxygen to penetrate through the bag into the semipermeable vacuum after thawing to allow normal decomposition of the fish.

BACKGROUND ART Several aspects of the individual steps of the multi-step process of this invention are known in the art, and several aspects appear to be new, useful and not obvious. However, no reference describing the combination of process steps described herein could be located to superpurify the smoke by removing the high amount of particulate matter and vapors imparting flavor necessary to produce substantially insipid smoke that will not impart a flavor smoked to the treated food. For thousands of years, before the invention of the refrigeration, freezing and canning processes, different foods were cured by natural smoke. Natural smoke can preserve the nutritional components and the integrity of meat and fish, at the same time that it slows down its decomposition. Smoked meats such as ham, bacon, meat, sausage, chicken and smoked fish are all examples of popular foods treated by smoke. Life on the meat shelf can be extended up to one year (without refrigeration) by smoking. The flavor of the sausages and the color of the ham are improved by smoking. After the invention of refrigeration, the vitality of whole or filleted fish and other meats has been prolonged keeping the food in cold storage of -2 to 5 ° C. Fish and shellfish, in particular, in their raw state begin decomposition rapidly at temperatures above 10 ° C. Fish and shellfish can be kept fresh and thawed for almost two to three weeks at temperatures of -3 to 0 ° C due to the salt content in the meat. However, decomposition is inevitable and rapid after this period of time and other methods of freezing, canning, and smoking have been necessary to prolong shelf life of food. Many types of smoking have been shown during the years that produce a variety of effects. The hot smoke will cook, dry and dehydrate the meat. The cold smoke will keep the meat moist and succulent. The smoke components emitted from various types of fuel will increase the flavor and preserve the color of the food. The combinations and variations in temperature from sub-freezing to over 111 ° C, fuel types, humidity, circulation and exposure time are many. In any case before this invention the result had been a food with smoke flavor. On June 18, 1991, the officials of the The Food and Drug Association, a national public sector organization in the United States, adopted a model code prepared by its retail food subcommittee entitled "Good Manufacturing Practices for Cured, Salted, and Smoked Fish Establishments." The section in the smoking chamber does not exceed 10 ° C during a period of drying and exposure to smoke that does not exceed 24 hours "... The longer the smoking period in this model code, the lower the temperature of the smoke exposure to maximum smoke For smoked periods of 30 to 48 hours the maximum smoking temperature declines as low as 0 ° C. In this way, it has been established since 1991 that the maximum cold smoking temperatures for the smoking periods of 24 to 48 hours can vary from 0 to 10 ° C in order to keep meat moist, more succulent, and free of bacterial degeneration or contamination . Cold smoking is an obvious choice for fresh fish that usually requires constant cold storage to lower spoilage and discoloration as is evident for section 4.1 (c) of this model code that states "fresh fish, except those that they are immediately processed, must be placed on ice or otherwise refrigerated at an internal temperature of 3 ° C or lower after receiving it and must be kept at that temperature until the fish is processed. " Section 4.2 states that "all operations involving the receipt, storage, processing and packing of processed fish shall be carried out using clean and sanitary methods and shall be carried out as quickly as practical and at temperatures that do not cause any material to increase the bacterial or other microorganism content or no contamination degeneration of this processed fish ". In addition, in 1994 the Food and Drug Administration of the United States (FD.) In the Guide to Risks and Controls of Fish Products and Marine Products recommends a thorough organoleptic examination of the product of the sea that exceeds 4.4 ° C at any time during processing. In 1989 Alkar Inc. of Wisconsin designed and built a laboratory smokehouse for the State University of Io with specifications that allowed smoking at a temperature as low as 0 ° C. In this design Alkar used a cooling coil inside the smoking chamber to cool the smoke and keep it at these low temperatures. The subsequent commercial smokehouses throughout the industry have been fitted with air return ducts with cooling coils to allow cool smoke from the fresh fish at specific temperature in the previous model code. In addition, smokehouses have equipment to purify the smoke during, and in the exhaust, from the smoking process. In 1995 Alkar presented a paper entitled "A General View of the Air Pollution Control Equipment for Smokehouses" and describes all current types of exhaust control equipment divided into two major classes - particle collection equipment, and control equipment gaseous. The particle collection equipment includes electrostatic precipitators, venturi scrubbers, and wet ionizing scrubbers. Gaseous control equipment includes absorption systems such as packed columns and incinerators. U.S. Patent No. 5,484,619 to Yamaoka et al. Describes a method and apparatus that uses extra low temperature fish and meat smoked to sterilize and prevent spoilage and discoloration while imparting a pleasant smoky flavor and odor.

U.S. Patent No. 889,828 to Trescott discloses a device for curing edible material comprised of a curing apartment, a smoke supply source, and a combined smoke cooling, purification and drying chamber wherein a portion of moisture and carbon condenses on the walls of the chamber. Trescott's method and apparatus, like Yamaoka's, uses partially purified smoke that contains odor and taste imparted by particulate matter and vapors that flow freely in contact with edible matter, imparting a smoke flavor. U.S. Patent No. 4,522,835 to Woodruff and Contributors shows a method for maintaining the red color in fish and red meat by first subjecting this fish or meat to an atmosphere without oxygen and then exposing the fish or meat to a Modified atmosphere that contains a small amount of carbon monoxide. The industrially produced carbon monoxide gas is produced using caustic chemicals and may contain toxic impurities. The treatment of marine foods or meats with carbon monoxide gas is prohibited, therefore, by the Food and Drug Association of the United States and by the Ministry of Public Health of Japan. The Patent of the United States of North America No. 3,122,748 for Beebe refers to a method to treat red meat with carbon monoxide to achieve the appearance of meat that has just been cut. As with Woodruff, Beebe's method uses a gas that is prohibited for this use in the United States and Japan. Conversely, the treatment of fish, poultry, or meat with natural smoke processes is generally recognized as safe (GRAS) by the Food and Drug Association of the United States and by the Ministry of Public Health of Japan. Soviet Patent SU 847973 to Kichkar, Nasibov, and Bunin discloses a method for the cold curing of fish products by stabilizing the temperature and velocity of the smoke in a smoked chamber maintained in a range of about 0 to 2 ° C. Kichkar and Collaborators in their cold smoking process results in elevations of phenol levels in the salmon's body more rapidly than previous methods by reducing processing time and producing characteristics of smoked flavor, color and quality preservation. German Patent DE 3826211 to Schich shows a smoking process using condensed cooled condensed smoke. Smoke from a smoke generator passes through a condenser cooler maintained at -10 to -15 ° C to form a condensate of coal, other suspended materials, tar and rubber that is discharged. Schich's method removes substantially all the tar, contaminants and carcinogens and does not impact the taste and aroma by imparting ingredients in the smoke. Wood sawdust burn, in a retort with oxygen restricted empirically, has been found to be the most efficient way to produce high quality smoke from an organic material. However, other organic materials such as leaves, sugarcane bagasse, pineapple peel, and rice husk have been used successfully to produce a volume of smoke in any chamber without oxygen substantially to an amount less than the volume achieved by burning Sawdust in a retort. The smoke produced from burning wood and other fuels of organic material is a function of the combustion temperature and the amount of air intake. Figure 1 shows the composition of wood smoke emissions at varying combustion temperatures. The formation of harmful polycyclic aromatic hydrocarbons (PAHs), and the oxidation of organic vapors, including both condensable organic compounds and volatile organic compounds (VOC) can be avoided by burning below 454 ° C. If the wood burns above this temperature level and these compounds are formed, it can be successfully filtered afterwards in the process. To minimize the formation of these compounds and to conform to empirical data from our laboratory tests, an operable combustion temperature range of 204 to 510 ° C is established, a preferred range of 260 to 571 ° C, and an optimum range of 343 to 399 ° C for the process described here. Typical wood fuels for forming smoke mainly contain a composition of hydrogen and carbon hydrocarbons together with other elements of sulfur, nitrogen, oxygen, and silicon dioxide ash compounds, ferrous trioxide, titanium dioxide, aluminum trioxide, tetrioxide of manganese, calcium oxide, magnesium oxide, sodium oxide, potassium oxide, sulfur dioxide, and chlorine as shown in Table 1: TABLE 1 CHEMICAL ANALYSIS OF TYPICAL WOOD FUEL Analysis (dry basis) Oak Spruce% by weight Chips Chips Next Volatile Matter 76.0 69.5 Fixed Carbon 18.7 26.6 Ash 5.3 3.8 Final Hydrogen 5.4 5.7 Carbon 49.7 51.8 Sulfur 0.1 0.1 Nitrogen 0.2 0.2 Oxygen 39.3 38.4 Ash 5.3 3.8 Heat value, Btu / lb 8.370 8.740 Analysis of ash% by weight Si02 11.1 32.0 Fe203 3.3 6.4 Ti02 0.1 0.6 A1203 0.1 11.0 Mn30 Traces 1.5 CaO 64.5 25.3 MgO 1.2 4.1 Na20 8.0 8.0 K20 0.2 2.4 S03 2.0 2.1 Cl Traces Traces Source: "Wood residue - fired steam generator particulate matter control technology assessment", US E.P.A., 1978. The smoke produced from burning wood and other organic combustible materials contains water vapor, C02, CO, CH (methane); small particles of creosote, tar, soot, and traces of elements; and more than 390 microscopic compounds are presented in either particulate or gas phase (vapor). Larson and Koenig compiled "A summary of the Emissions Characterization and Noncancer Respiratory Effects of Wood Smoke" in 1993. Table 2 of this report summarizes all the constituents reported in wood smoke and the ranges of their emission regimes. C02, CO, N02, NO, and the constituents of monoaromatic phenols in wood smoke have condom effects in treated fish and meat. C02 is the condom of choice in packaging with a modified atmosphere of fresh fish since it is easily absorbed in the meat displacing oxygen and inhibiting bacterial growth. Phenols, which are present in amounts much lower than C02, operate similarly as inhibitors of bacteria. CO, N02, and NO undergo chemical reactions with myoglobin to slow down decomposition. The invention described herein relates primarily to superpurifying smoke to eliminate the taste and flavor components of both the smoke and the fish and meat subsequently treated. Maga compiled a comprehensive review of the literature in 1988 in "Smoke in Food Processing." In this review, he cites thirteen researchers who They conclude that the most important components of smoke flavor are the monoaromatic phenols that occur both in the particulate phase and in the gas vapor phase. The phenolic particle phase has lower odor and taste recognition thresholds than the vapor vapor phase indicating that a smaller amount of particles is required to produce the same level of smoke odor and flavor as the gas vapor phase. The particulate phase also contains high levels of undesirable contaminants including tar, soot, ash, and carbon that are desirably filtered. Therefore, it is typical when smoking food to filter the contaminants from the phenolic particle phase while retaining the gas vapor phase for the characteristic smoke flavor. The amounts of tar, soot, ash, coal and other microscopic particles have been filtered and minimized by many methods in current practice including tar settlement systems, screen systems, and in-line washing systems from the generator set. Smoke up to the smoking chamber. In addition, cooling and storage reduce the concentrations of the phenolic particles through settlement. Some of these filtering methods remove substantially all of the tar and wood smoke particles leaving only the gas vapor phase that produces the smoke flavor characteristic Daun isolated the phenolic fraction of both the vapor phase and particles of wood smoke and through the dilution determined, with the help of a sensory panel, its threshold of recognition and the most desirable concentration for the sensations of smell and taste. These data are summarized in Table 3. Yamaoka and Colaboradores claim a smoking method that includes a step "to pass the smoke produced through a filter to remove mainly the tar". These tar filters are standard elements in the smoke generation systems sold today. However, since the monoaromatic phenols, which produce flavor in the gas vapor phase remain, the Yamaoka method imparts a "pleasant taste and smell" and does not produce insipid smoke or food without smoke flavor as does the process described in the present . Kichkar and Contributors reach up to 304 milligrams of combined phenols from both the particulate phase and the gas vapor phase of wood smoke absorbed into the salmon's body of approximately five kilograms, or 60.8 parts per million (ppm). This is the desirable concentration for quality smoked flavor. Since the invention described herein relates to eliminating any flavor or aroma imparted to the treated meat or fish, we have determined empirically that the recognition threshold for phenols in fish or meat is approximately 9.4 ppm. However, even if the phenols in fish or meat are below this recognition threshold, they still experience positive condom effects as inhibitors of bacteria.

TABLE 2 CHEMICAL COMPOSITION OF WOOD SMOKE Species 1 g / k CREDATE Referen wood 2 physical 3 water Steam 35-105 V 2 Carbon dioxide 70-200 V 2 Carbon monoxide 80-370 V 4.5 Methane 14 -25 V 5 VOC (C2-C &) 7-27 V 5 Aldehydes 0.6-5.4 V 4.6 Formaldehyde 0.1-0.7 V 4.6 Acrolein 0.02-01 V 6 Propionaldehyde 0.1-0.3 V 4.6 Butrialdehyde 0.01-1.7 V 4.6 Acetaldehyde 0.03-0.6 V 4.6 Furfural 0.2-1.6 V 7.8 Substituted furans 0.15-1.7 V 5 Benzene 0.6-4.0 V 9 I rent benzenes 1-6 V 9 Toluene 0.15-1.0 V 7 Acetic acid 1.8-2.4 V 7 Formic Acid 0.06-0.08 V 4.5 Nitrogen oxides 0.2-0.9 V 4 (NO, N02) Sulfur dioxide 0.16-0.24 V 10 Methyl chloride 0.0-0.04 V 9 Naphthalene 0.24-1.6 V 9 Substituted naphthalenes 0.3-2.1 V / P 9 Monoaromatics 1-7 V / P 11 oxygenates Guayacoles 0.4-1.6 V / P 11 Phenols 0.2-0.8 V / P 11 Siringoles 0.7-2.7 V / P 11 Catecoles 0.2-0.8 V / P 5 Total particles Mass 7-30 P 12 Oxygenated PAH 0.15-1.0 V / P 13 PHA Fluorene 0.00004- V / P 13 0.017 Phenanthrene 0.00002- V / P 13 0.034 Anthracene 0.00005- V / P 13 0.021 Methylanthracene 0.00007- V / P 13 0.008 Fluoranthene 0.0007- V / P 13 0.042 Pirene 0.0008- V / P 13 0.031 Benzo (a) Anthracene 0.0004- V / P 13 0.002 Chromane 0.0005- V / P 13 0.01 Benzo fluorantens 0.0006- V / P 13 0.005 Benzo (e) irene 0.0002- V / P 13 0.004 Benzo (a) irene 0.0003- V / P 13 0.005 Perylene 0.00005- V / P 13 0.003 Ideno (1,2,3 -cd) ireno 0.0002- V / P 13 0.013 Benz (ghi) Perylene 0.00005- V / P 13 0.011 Coronary 0.0008- V / P 13 0.003 Dibenzo (a, h) pyrene 0.0003- V / P 13 0.001 Retentate 0.007-0.03 V / P 14 Dibenz (a, h) anthracene 0.00002- V / P 13 0.002 Elements in traces Na 0.003- 15 0.018 Mg 0.0002- 15 0.003 Al 0.0001- 15 0.024 Si 0.0001- 15 0.031 0.001- 15 0.029 Cl 0.0007- 15 0.21 K 0.003- 15 0.086 Ca 0.0009- 15 0.018 Ti 0.00004- 15 0.003 V 0.00002- 15 0.004 Cr 0.00002- 15 0.003 Mn 0.00007- 15 0.004 Fe 0.0003- 15 0.005 Ni 0.000001- 15 0.001 Cu 0.0002- 15 0.0009 Zn 0.00007- 15 0.004 Br 0.00007- 15 0.0009 Pd 0.0001- 15 0.003 Elemental carbon in 0.3-5 16 particles Normal alkanes (C24-C30) 0.001- 17 0.006 di and cyclic triterpenoids Dehydroabietic acid 0.001- P 18 0.006 Isopimaric acid 0.02-0.10 P 18 Lu enone 0.002- P 18 0.008 Friedelin 0.000004- P 18 0.00002 Chlorinated dioxins 0.00001- P 19 0.00004 Acidity in particles 0.007-0.07 P 20 1. Some species are grouped into general classes as indicated by the italics. 2. To estimate the percentage by weight in the exhaust, divide the value of g / kg by 80. This assumes that there are 7.3 kilograms of combustion air per kilogram of wood. Carbon dioxide and water vapor average 12 and 17 percent by weight respectively. 3. Under ambient conditions: V = vapor, P = particles, and v / P = vapor and / or particles (ie, semi-volatile) 4. DeAngeliz (1980) 5. OMNI (1988) 6. Lipari (1984), values for fires 7. Edye and Contributors (1991), conditions of burning without flames; Other substituted furans include 2-furanomentanol, 2-acetylfuran, 5-methyl-2-furaldehyde, and benzofuran. 8. Estimated value for pine from Edye et al. (1991) from the reported yield relative to guaiacol, from Hawthorne guaiacol values (1989) and assuming that organic carbon in particles is 50 percent of the mass in total particles. 9. Steiber et al. (1992), the calculated values assume a range of 3-20 grams of extractable total, spaced mass per kilogram of wood. 10. Khalil (1983) 11. Hawthorne (1989), the values for syringol from hardwood fuel; see also Hawthorne (1988) 12. Core (1989), DeAngelis (1980), Kalman and Larson (1987) 13. From one or more of the following studies: Cooke (1981), Truesdale (1984), Alfheim et al. (1984), Zeedijk (1986), Core (1989), Kalman and Larson (1987); assuming a range of 7 to 30 grams of mass in particles per kilogram of wood when the values are reported in grams per grams of mass in particles. Similar assumptions apply to references 14, 15, and references 17-19. 14. Core (1989), Kalman and Larson (1987) 15. Watson (1979), Core (1989), Kalman and Larson (1987) 16. Rau (1989), Core (1989) 17. Core (1989) 18. Standley and Simoneit (1990); dehydroabietic acid values for pine smoke, lupenone and isopimaric acid values for alder smoke, and friedelin values for oak soot. 19. Nestrick and Lamparski (1982), of particles condensed in gas tubes; includes TCDD, HCDD H7CDD and OCDD. 20. Burnet et al. (1986); one gram of acid = one equivalent of acid needed to reach a pH of 5.6 in extract solution.

TABLE 3 ODOR AND FLAVOR RECOGNITION THRESHOLDS (ppm) AND MOST DESIRABLE CONCENTRATIONS (ppm) OF PHENOLIC FRACTION ISOLATED BETWEEN STEAM PHASES AND SMOKE PARTICLES WOOD Smell Recognition threshold Most desirable concentration Value Particles Vapor Particles . 4 7.8 20.8 16.7 Taste Recognition threshold Most desirable concentration Value Particles Vapor Particles 2. 3 1.4 15.6 8.3 Adapted from Daun, H., Lebensm. Wiss. Technol., 5, 102, 1972.

Fish or meat treated with wood smoke have myoglobin molecules with open receptors that can undergo a chemical reaction with a variety of compounds present in smoke 02, CO, NO, N02 and H20. It is important in cold smoke to keep raw and uncooked meat to maximize the amount of vital cells available for this reaction. Myoglobin in its natural state is purple. When myoglobin binds to 02 it produces oxymyoglobin that is bright red; with CO it produces carboxymyoglobin which is red; with NO and N02 produces myoglobin of nitric oxide and myoglobin of nitrogen dioxide that are also red; and with H20 it produces amioglobin that is coffee. Carboximoglobin is preferred due to its stable organoleptic freshness characteristics as well as its stable red color. The "taste of sniffing" shows a significant delay of decomposition of cold smoke produced high in carboxymyoglobin. For example, cold smoked and steamed salmon can be refrigerated for several months without any decomposition.

SUMMARY OF THE INVENTION The foregoing and other objects are achieved by a process comprising the manufacture of insipid superpurified smoke, using this smoke manufactured to treat fish and freeze and thaw treated fish. The manufacturing process begins with the smoke generation part of the appliance using a natural or electric gas burner to burn the sawdust from wood packed in a multiple temperature cylindrical retort in an operable range of 204 to 510 ° C, or a range preferable from 260 to 571 ° C, and an optimum range of 343 to 399 ° C in an oxygen-free environment. The appliance can be adjusted to use wood sawdust or other organic burning materials that produce less dense smoke by varying the number of cylinders in the retort from as few as one to as many as necessary to produce the desired smoke volume. In addition, any substantially oxygen-free chamber can be used in addition to a retort. Heating a five-cylinder retort packed with wood sawdust is the preferred embodiment described herein. Pyrolysis of wood sawdust in smoke creates byproducts of tar, moisture, and particulate residue at the output of the smoke generation subsystem. These by-products are collected in liquid form in a tar / moisture / residue condensation chamber and drained by a purge valve near the end of the process. This valve also serves the dual purpose of being a cleaning valve to allow air to enter the hermetic-to-air system after the liquid waste runs off. The smoke is then superpurified so that the phenols in both the particulate and gaseous phases are reduced to concentrations below the recognition thresholds for odor and flavor imparting a smoked flavor to the treated food. Commercial air pollution control equipment such as electrostatic precipitators, venturi scrubbers, wet ionizing scrubbers, and packing columns, normally used to clean smoke box leaks, can be used after generation of the smoke and before the treatment of the product to remove a portion of these phenols that impart flavor from the smoke. The complete super purification of the smoke can be carried out using a method, a combination of methods, in current practice, including filtration, separation, distillation, rubbing, cooling, freezing, inertial impact, centrifugal force or settling. The adsorption filtering technique or the molecular sieve absorption can be used effectively. For example, a very large activated carbon filter alone can substantially superpurify the smoke, although this method is expensive and requires extensive maintenance. Successful combinations include bubbling the smoke through a water filter and then a smaller activated carbon filter, - and using a water vapor wash and an activated carbon filter; and use the above combinations with fabric filters. The smoke can be superpurified by any method, or a combination of methods, that reduce both the particulate phase and vapor phase gas phenols that impart flavor below their odor and taste recognition thresholds, or by using the preferred embodiment described as follows: The smoke is superpurified more efficiently by flowing it through a precipitation tower that washes and filters the smoke through ice and a composition of molecular sieve filters adsorbent cloth and activated carbon. The Adsorption is the accumulation of gases, liquids or solutes on a surface of a solid or liquid and occurs when smoke flows through activated carbon. The activated carbon filter in this invention effectively adsorbs the phenols in the gas vapor phase at concentrations below their odor and taste recognition thresholds. Molecular screen cloth filters absorb gaseous vapor and particulate matter. The precipitation tower is preferably longer than wide and is placed on a vertical axis. The tower has an ice chamber with a smaller square cross section at the entrance to the bottom of the perforated smoke inlet pipe and is larger at the top entrance to the activated charcoal and TV filters to ensure that the smoke flow evenly through the ice. Alternatively, a precipitation tower with an ice chamber that is wider than it is long, placed on a horizontal axis, can work successfully using a series of horizontally spaced vertical inlet pipes, using a horizontal inlet pipe with holes in the bottom. Separate perforated dosing, or replacing the ice with other filtering material. In addition, an agitator can be installed to prevent the formation of clusters and the capping of filter materials. To maximize the performance of tasteless superpurified smoke, ice, coal, and any other The filter medium used should displace as much air space as possible inside the precipitation tower to minimize places where smoke may be trapped in the system. The filtering materials in the precipitation tower displace an operable range of more than 50 percent, a preferred range of more than 50 percent, and an optimal range of more than 90 percent of the tower's internal volume. The precipitation tower operates as a miniature controlled terrestrial atmosphere where the ice is vaporized violently by hot smoke in steam. A portion of this "vaporized" smoke is condensed as it cools and washes a large amount of particulate matter from the smoke raining down through the system. The sudden vaporization of ice by hot smoke results in high humidity in the precipitation tower. This increases the average size, weight, and adhesiveness of the particulate matter in the smoke making it easier to filter. Some oxidation occurs increasing the amount of C02 while decreasing the amount of CO.

This washed smoke then passes through activated carbon filters and cloth to adsorb and absorb the phenols that impart odor and taste and other carcinogenic particles and gases. At this point, insipid superpurified smoke can be substantially used to directly flood a Smoked treatment chamber filled with fish and other meats to produce an acceptable result. There is no limit on the volume, or continuous flow of smoke that can be used as long as the phenol concentrations remain below the thresholds for odor and taste recognition in both the treated smoke and the product. By minimizing the amount of smoke to produce the desired result, the amount of remaining phenols can also be minimized and maintained below those threshold levels of recognition. This abbreviated process is possibly better suited to situations of high production volume. Alternatively, the smoke can be pumped into an enlarged storage chamber, or fixed during short-term storage, or in a canister for long-term storage. The analysis of capital equipment costs, labor costs, and production volume requirements will determine the treatment method that will be used with the insipid superpurified smoke. In many cases, the preferred mode is also to purify the smoke in a settling pot and allow more versatility, convenience and economy either by using the smoke to treat fish in plastic bags or by transferring the smoke to tin boxes for storage and use. future. In a preferred embodiment, a temporary pressure area with an internal collapsible accordion bladder is evacuate by means of a two-way vacuum pump to collapse the bladder towards the upper part of the pot. This pot is equal in size to the volume of smoke produced by the pyrolysis of wood sawdust in the five-cylinder retort. The pressure pot with collapsed bladder continues to evacuate until the smoke reaches a certain concentration and flow as indicated by the smoke sensor and a flow meter on the line. The smoke is pumped through an exhaust pipe until it reaches the desired concentration and flow. At this moment the exhaust valve closes and three valves in the line to the pressure cooker open. The smoke naturally flows into this storage chamber temporarily evacuated filling the internal bladder as long as the flow and concentration levels exceed the prescribed levels. The natural expansion of smoke combustion from pre-combustible wood sawdust creates a natural pressure in the system. Therefore, insipid superpurified smoke pressure builds up in the temporary pressure cooker in the preferred embodiment, or in temporary alternative enlarged or fixed storage chambers. When the concentration of smoke and the flow fall below the prescribed levels, the purge valve opens to allow the liquid residue to drain and air to enter the system. At the same time the two-way pump in the line pumps the remaining smoke in the system to the pressure cooker. This pump shuts off when the smoke sensor indicates that the The system has been cleaned and the last valve to the pressure cooker is closed containing the insipid superpurified smoke in the temporary storage chamber. At this time the insipid superpurified smoke has been purified below threshold levels of odor and taste recognition by the precipitation tower. However, several backup steps occur during storage until the treatment of the fish or meat to ensure that the levels of phenol imparting flavor are further reduced below the threshold levels of recognition. The internal accordion bladder of the pressure cooker is coated with absorbent material to absorb the phenols in gas vapor phase or particulate phase which imparts remaining flavor in the smoke in the temporary storage chamber. The character that imparts smoke flavor declines in three ways. Flavor-imparting gas-phase phenols are absorbed through contact with absorbent material on all surfaces of the bladder lining, - the phenols in the particulate phase settle by gravity over time and are also absorbed by the absorbent material mainly in the lower part of the bladder lining; and, both the vapor phase and the particulate phase phenols naturally lose potency to impart flavor over time. This weakening of the power it is due to the unstable characteristics of the phenols, which react chemically with other compounds and decompose structurally with the passage of time. Therefore, let the phenols, and other remaining carcinogens, settle in the smoke, or "age", in the internal accordion bladder or in the storage tin boxes for future use, is the filtering step of reinforcement final in the process. This is analogous to the settlement of sediment when making wine. If immediate treatment of the fish is desired by superpurified smoke directly from the internal accordion bladder, the aging time is in an operable range from one hour to 72 hours, a preferable range of 12 hours to 60 hours, and a range optimal from 24 hours to 48 hours. If the treatment of storage boxes is desired in another place or time, the aging time is in an operable range of more than one hour, a preferable range of one week to a year, and an optimum range of two weeks. to six months. The practical considerations of the process have determined empirically that between the minor aging times are better when the treatment is made directly from the internal accordion bladder. Since aging is a process of reinforcement as long as the phenols that impart flavor are below the thresholds of Recognition of odor and taste, successful treatment can occur very soon after the insipid superpurified smoke is stored in the temporary storage chamber, optimally in one to two days. If treatment is desired at another time or place, aging continues in storage tin boxes and phenol levels imparting flavor declines even further through decomposition. However, these tin boxes can not be maintained indefinitely, since phenols that have a beneficial preservative effect will begin to degrade as well. The treatment of the tin boxes can be done after one hour of aging and preferably within one year of aging. Therefore, the use of insipid superpurified smoke does not have to correspond to the operation of the smoke manufacturing part of the process allowing a lot of flexibility and versatility across the width of the industry. If immediate treatment is desired, each whole tuna or other species of fish is taken from cold storage, sliced, and then sliced into slices of sashimi and fillets (the smallest fish can be treated whole). The slices of sashimi are placed in a soaking solution to stabilize the color, increase the flavor and firm the texture of the fish. The fillets, which are finally cooked and not eaten raw, do not require this step.

The filleted fish is placed in plastic bags. The air in each bag is substantially removed, a hose and a dispenser spout from the pressure cooker are inserted, and the valve is opened to wash the fish with an operable range of .05: 1 or greater, a preferred range of 1: 1 to 100: 1, and an optimal range of 1.5: 1 to 20: 1 volume proportions of insipid superpurified smoke against the volume of the fish. The bag is then sealed. The treatment of superpurified smoke occurs until the desired penetration of the insipid superpurified smoke in the fish is complete. This desired penetration is complete after approximately twelve to forty-eight hours. The minimum temperature during treatment varies with the type of fish being treated and is approximately 0.1 ° C above its variable freezing point. The treatment temperature is an operable range of above the freezing point of the variable fish at 7.8 ° C, a preferred range for the above above the freezing point of the fish variable at 3.4 ° C and an optimum range from above the Freezing point of the fish variable at 1.7 ° C. If the treatment is desired in another time and / or place, a compressor can be attached to the external hose of the pressure cooker or, in a devised process, to the filter outlet of the pressure cooker. coal and fabric of the precipitation tower. The compressor compresses the insipid superpurified smoke into tin boxes at a desired pressure level. Using these canisters, the following treatment procedure requires a supply system consisting of a regulator, a hose with injection jet, plastic bags and heat sealant. As an alternative to the preferred treatment in plastic bags, the insipid superpurified smoke can go from the storage tin boxes to any type of sealed treatment chamber containing the fish. As still a further alternative to the smoke wash treatment in plastic bags or in other chambers, the insipid superpurified smoke can be successfully administered by injection needle directly into the fish. This alternative is preferable for thick-sized fillets where multiple insipid superpurified smoke injections treat the meat completely with overlapping conical areas. After the treatment is complete in the preferred embodiment, each plastic bag is emptied and the fish repacked, preferably with absorbent material in a semipermeable vacuum bag. These vacuum-packed bags are ideally frozen cryogenically at -60 ° C or less if stored at -20 ° C or less for one year without losing their vitality, freshness, taste, color and moisture retention characteristics after thawing. Preferably, five bags of slices of 2.27 kilograms each or 10 bags of 1.0 kilogram sashimi are packaged in each master carton with optional instructions for either fast or slow defrosting printed on the vacuum bags or included with the product. The retail seller of the fish product, the restaurant, or the sushi bar either quickly thaws only the required number of bags with cold water, preferably with a salt solution for approximately 20 to 40 minutes or until the product is partially thawed or thaw it slowly in a refrigerator, usually at night for 12 to 24 hours. Each bag is dried, cut to open, and slices of sashimi or steaks are displayed for sale in a store or served in a restaurant. The product can also be sold at retail in frozen packaging. The carboxymyoglobin, the nitric oxide myoglobin, and the nitrogen dioxide myoglobin present in the treated product, as well as the absorbed C02 and the superpurified smoke phenols, result in both stable organoleptic freshness characteristics and stable red color after the freezing and thawing. This product will remain organoleptically fresh for longer than the untreated product before decomposition begins.

However, this freshly increased freshness longevity characteristic is not carried out since the product is thawed in small quantities only as needed and does not require an extended shelf life in its thawing state.

BRIEF DESCRIPTION OF THE DRAWINGS AND GRAPHICS Figure 1 is a graph showing the composition of emissions of wood smoke and hardwood coal at varying temperatures. Figure 2 (a) shows the currently preferred embodiment of an insipid superpurified smoke manufacturing apparatus used in the process practiced. Figure 2 (b) shows the washing treatment plastic barrier bag subsystem. Figure 2 (c) shows the compressor and storage canister subsystems. Figure 3 (a) shows a front view of the retort subsystem of the superpurified smoke manufacturing process. Figure 3 (b) shows a top view of the retort subsystem. Figure 3 (c) shows a side view of the retort subsystem.

METHOD OF CARRYING OUT THE INVENTION The currently preferred embodiment of the superpurified smoke fabrication apparatus used in the practiced process shown in Figure 2 (a) is composed of a smoke generator 1, a precipitation filtering tower 2, and a temporary pressure cooker storage chamber 3. Figure 2 (b) shows a washing treatment plastic bag subsystem and Figure 2 (c) shows an alternative intermediate step of a compressor subsystem and canister storage. The smoke generator 1 is composed of a deep shell b of 15.4 centimeters by 38.1 centimeters by 61.0 centimeters coated with refractory insulation 5, an insulated refractory door 6 with air vents, a retort system 7 (shown in detail in Figures 3) (a-c)), a shelf 8, a natural gas burner 9, and a thermostat 10. In the preferred embodiment the retort subsystem 7 is composed of five parallel cylinders of approximately 3.8 centimeters in diameter and 53.3 centimeters in length packed filled with a measured amount of wood sawdust. The length of each cylinder is preferably greater than its diameter, with an operable range in the length-to-diameter ratio of 1.1: 1 to 50: 1, a preferred range of 2: 1 to 25: 1, and an optimum range of 10. : 1 to 16: 1. Sawdust packed in this system retort Closed very restricted oxygen is burned by heating the cylinders with the natural gas burner 9 to an operable temperature range of 204 to 510 ° C, a preferred range of 260 to 571 ° C, and an optimum range of 343 to 399 ° C . The thermostat 10 controls the combustion temperature. The apparatus is highly duplicatable and scalable with measured quantities of wood sawdust, ice and activated carbon used in the smoke fabrication apparatus described herein. The dimensions of the elements of the apparatus may vary proportionally to each other to create greater or lesser amounts of insipid superpurified smoke. In other words, a proportionally larger or smaller smoke generator with a larger or smaller number of retort cylinders 7, each with a larger or smaller diameter, filled with a greater or lesser amount of sawdust and superpurified by a larger filtering tower or smaller 2 will fill a temporary pressure cooker storage chamber 3 proportionally larger or smaller. The combustion inside the packed retort cylinders filled with wood sawdust produces steam and smoke emissions described in Table 2. Closing the ventilation to the outside air produces a very restricted oxygen environment where all the sawdust is completely pyrolysed and flows out of the smoke generator 1 towards the precipitation tower 2. A percentage of the by-products of tar, moisture, and combustion residues condense as liquids immediately and flow into the condensation chamber of waste 11 which is sealed at the bottom by a purge valve 12 until near the end of the process. This waste liquid acts as an internal barrier to ensure the airtightness of the system until the valve 12 is opened for liquid runoff and the final air enters the system. The precipitation tower 2 is preferably composed of a vertical inlet tube of approximately 30.5 centimeters by 1.9 centimeters in diameter with the last 15.2 centimeters drilled with dosing holes of approximately 0.32 cm in diameter separated by 0.64 centimeters, a crushed ice filter 14 within a closed glass chamber decreased 19, and an activated carbon filter 21, two fabric filters 20, and a container of particulate residue 16. This step of the process substantially filters out the phenols in both gaseous vapor phases as well as particles at concentrations below the recognition thresholds for odor and flavor imparting a smoked flavor to the treated food. These recognition thresholds vary with the individual's olfactory and taste sensitivity. We have empirically determined an operable range of less than 15.6 parts per million (ppm) of the phenolic fraction of the phase of gaseous steam for wood smoke for odor recognition, a preferred range of less than 10.4 parts per million, and an optimum range of less than 5.2 parts per million. In addition we have empirically determined an operable range of less than 11.7 parts per million of the phenolic fraction of the particulate phase for odor recognition, a preferred range of less than 7.8 parts per million, and an optimal range of less than 3.9 parts per million. With respect to the taste recognition threshold of the gas vapor phase of phenolic wood smoke, we have determined an operable range of less than 4.5 ppm, a preferred range of less than 2.3 ppm, and an optimum range of less than 1.2 ppm . Finally, we have determined an operable range for the taste recognition threshold of the phenolic particulate phase of less than 2.1 ppm, - a preferred range of less than 1.4 ppm, - and an optimum range of less than 0.7 ppm. The alternative methods described in the previous compendium effectively carry out this object. The preferred modality has been found to be the most efficient and cost effective method, in addition to its versatility and practicability due to the use of easily obtainable materials - sawdust, natural gas, ice, and activated carbon. The length of the precipitation tower 2 is preferably greater than its width, with an operable ratio ranging from 1.1: 1 to 30: 1, a preferred ratio which varies from 2: 1 to 15: 1, and an optimal ratio that varies from 3: 1 to 7: 1. Ideally it is placed on a vertical axis with an operable angle of less than 50 degrees from the vertical, a preferred angle of less than 25 degrees from the vertical, and an optimum angle less than 10 degrees from the vertical. Within the precipitation tower 2, the smoke flows out of the drilled holes and upwards through the crushed ice filter 14. This closed ice chamber of decreased glass is approximately 106.7 centimeters long and has a substantially square cross section of 22.9 centimeters in the lower part increasing to 30.5 centimeters of square cross section substantially in the upper part. A screen 15 acts as an ice shelf and is an outlet for water and particulate residue. The ice chamber 19 is surrounded by glass to visually monitor that the smoke is flowing uniformly through the ice, with a consistent yellow as the desired reaction is presented. The proportion of smoke can be superpurified for each batch of ice is in the operable range of 1: 1 to 20: 1, a preferable range of 2: 1 to 10: 1, and an optimum range of 3: 1 to 6: 1 . The proportions of decrease of the ice chamber 19 have been developed to the relative dimensions currently preferred through experimentation. The smaller cross section at the bottom is necessary to ensure that smoke flows evenly through the ice. Although the ice chamber 19 will work most of the time without decrease and with cross-sectional dimensions of equal cross sections in the lower part and in the upper part, problems can arise when the smoke adheres to the lateral parts and develops flow channels that avoid the cleaning reaction and even the penetration of the smoke through the ice mass. Therefore, the angle of the sides of the ice chamber 19 relative to its vertical axis is in an operable range of 0 to 50 degrees, a preferred range of 1 to 25 degrees, and an optimum range of 2 to 10 degrees . When the smoke reacts with ice 14, it turns one portion into water vapor and one portion into water. This water vapor saturates the smoke creating a "vaporized" smoke that rises in the tower. A portion of this "vaporized" smoke is precipitated as a "rain" by washing a large amount of particulate matter from the smoke and passing through the water container and particulate residue 16 comprising approximately 45.7 centimeters below the ice chamber 19 in the lower part of the tower 2. This container can drain after the process is completed by the drain valve 17. The humidity of the smoke increases as it mixes with the water vapor produced in the precipitation tower 2.

This moisture saturates and humidifies the remaining particulate matter in the smoke by increasing the average particle , weight, and adhesiveness and making it easier to filter as the smoke rises in the precipitation tower 2. In addition, the oxidation of a portion of the The natural gas components of the smoke are presented in this step increasing the C0 and decreasing the CO by approximately 10 percent. The smoke partially filtered by the ice and the condensation water vapor passes immediately through a screen 18 in the lower part of the cloth 20, the activated carbon 21, and the fabric filter 20 to remove some of the water vapor and adsorb and absorb the particulate and gaseous vapor compounds imparting taste and microscopic carcinogens listed in Table 2. Screen 18 serves as an input to this stage of the filter process and also as a shelf to support these filters. To load and maintain the precipitation tower 2, the sections can be disassembled, cleaned and refilled with new ice, cloth, activated carbon for each cycle of the process. This batch process for the manufacture of superpurified smoke is necessary to refill the filtering materials. The temporary pressure cooker storage chamber 3 is composed of a 57-liter pot 31, a rubber "0" ring seal between the lid and the pot, the valve inlet 30, outlet valve 34, and an internal collapsible accordion bladder with an absorbent pad 33 of absorbing pad that extends downward and contracts upwardly into the pot 31. A series of smoke sensors, gauges flow, valves, exhaust pipes, and pumps control the flow of insipid superpurified smoke from the precipitation tower 2 to the temporary pressure cooker storage chamber 3. Before burning the wood sawdust in the retort, the pressure cooker temporary 31 is evacuated by a two-day vacuum pump 28 that pulls the internal collapsible accordion bladder upward to the top of the pot 31. This is accomplished by isolating the temporary pressure cooker storage chamber 3 from the previous stages of the system by closing the three-way valve 26 in the direction of the precipitation tower 2 and opening it in the directions of the external environment and the temporary pressure cooker 31. The valve to the external environment 27 is opened, the inlet valve 30 is opened, and the outlet valve 34 is closed. The air is pumped out into the atmosphere with the pump 28 until the pressure gauge 29 indicates that approximately 90 percent of the air has been evacuated and the accordion bladder 33 collapses towards the top of the pressure cooker 31. Then the valves 27 and 30 close to contain the vacuum that keeps the collapsed bladder 33 in the pressure cooker storage chamber 3. The temporary pressure cooker storage chamber 3 is equal in to the volume of concentrated smoke sufficiently produced by the smoke generator 1. The storage chamber 3 remains under pressure slightly evacuated in its internal bladder 33 collapsed until the Smoke that passes through the precipitation tower 2 reaches a desired concentration and flow as indicated by the smoke sensor 21 and the flow meter 22 in the line. The smoke is pumped out of the exhaust pipe 24 by the pump 23 with the three-way valve 25 open in the exhaust directions and the precipitation tower 2 and closed in the direction of the temporary storage chamber 3 until the smoke reaches the desired concentration and flow. At this time, the valve 25 closes the exhaust pipe 24, the valve 26 opens the pipe in the direction of the storage chamber 3, a valve 30 opens to allow the smoke to flow naturally into the temporary pressure storage chamber reduced 3 with its internal bladder 33 extending. As long as the concentration and flow levels as measured by the smoke sensor 21 and the flow meter 22 reach or exceed the desired minimum, the smoke flows freely. When the smoke falls below the pre-written levels, the purge valve 12 opens, the waste liquid drains off, and flushing air is allowed to enter the system. To the At the same time, the two-way pump 28 starts pumping the remaining smoke in the system towards the pressure cooker storage chamber 3. This pump 28 is turned off when the smoke sensor 21 that the system has been washed and the valve 30 is closed to contain the smoke in the internal bladder 33 of the temporary pressure cooker 31 in a slightly pressurized state in an operable range of 2.58 to 7.45 kilograms per square centimeter and a preferred range of 3.62 to 5.01 kilograms per square centimeter. The internal accordion bladder 33 of the temporary pressure cooker storage chamber 3 is preferably coated with absorbent material to absorb the gas vapor phase phenols or the remaining flavor imparting particles, and any other remaining carcinogen, in the compliant smoke. it settles. This settling step of smoke aging for the treatment directly of the internal accordion vejiga 33 has an operable range of one hour to 72 hours, a preferred range of 12 hours to 60 hours, and an optimal range of 24 hours to 48 hours. hours. Smoke aging for treatment at another time or place from storage tin boxes 40 has an operable range of more than one hour, a preferable range of one week to one year, and an optimum range of two weeks to 6 months . The preferable aging time range more Short for smoke directly from the internal accordion vej iga 33 is a function of practical process design efficiencies. Among the longest preferred aging range for smoke in storage canisters 40 is a function of the additional taste reduction imparted by phenols which loses potency due to decomposition and chemical reaction with other compounds over time. This longer aging time range in storage tin boxes 40 has an upper limit of preferably one year or less due to the reduction of beneficial phenols during the time they contribute to the condom effect in the fish. This substantially tasteless superpurified smoke can now be used for the immediate treatment of the fish shown in Figure 2 (b) of the washing treatment plastic bag subsystem, or stored in tin boxes as shown in Figure 2 (c). If immediate treatment is desired, the whole small fish can be used, or each whole tuna or fish species is filleted, usually in four slices, and then a percentage is sliced into slices of sashimi and a percentage is filleted in tuna or other slices of fish The fish needs to stay cold during the filleting process to avoid waste. Therefore, the fish is kept cold at a temperature immediately above Its freezing points vary from fish to fish as a function of the salt container of the meat. These freezing points can be as low as -2 ° C. The operable range between the freezing point of fish and 10 degrees higher than its freezing point. The preferred range is between its freezing point and 5 degrees more than its freezing point; and the optimum range is between its freezing point and 2 degrees more than its freezing point. Each slice of sashimi is then placed in a soaking solution to stabilize color, improve the flavor and affirm the texture of the sashimi. This added steeping step is used for sashimi slices and not for tuna steaks, since the improved flavor is noticeable when slices of sashimi are thawed and eaten raw and not noticeable for cooked tuna steaks. As shown in Figure 2 (b), slices of filleted and soaked sashimi or filleted tuna steaks 37 are placed in a plastic bag 36. The air in each bag 36 is removed and a hose with a dispensing nozzle 35 is removed. the pressure cooker 31 is inserted. This hose with metering jet 35 has a control at the dosing point similar to the air jets for the tires at the gas stations. If pressures above 2.79 kilograms per square centimeter are used, a regulator is also required.

The outlet valve 34 to the temporary storage chamber 3 is opened and the hose with the dispensed dispenser control 35 is inserted into the plastic bag 36 and opened to wash the fish with an insipid volume of superpurified smoke with the concentrations of gaseous vapor and phenol particles below the thresholds for odor and taste recognition mentioned above. Most smoking processes have a continuous flow of smoke that comes in contact with fish or meat. The process described herein limits the amount of smoke and as a result minimizes the total amount of flavor imparted by the phenols that remain in the smoke that comes in contact with the fish or meat. The insipid superpurified smoke volume that washes the fish is in the operable range of the smoke to fish volume ratio of .05: 1; a preferred range of 1: 1 to 100: 1; and in an optimal range of 1.5: 1 to 20: 1. When sufficient smoke is dosed, the dosing control spout 35 is closed, the outlet valve 34 is closed and the plastic pouch 36 is sealed. The desired penetration of superpurified smoke in fish is achieved in an operable range from one second to 60 hours; a preferred range of 12 hours to 54 hours, - and an optimal range of 24 to 48 hours. This period of treatment is an additional period of smoke aging since the taste imparted by the phenols continues to lose potency. The evidence Empirical indicates that the treatment time to achieve the desired penetration varies with the fish to be treated. In addition, the minimum temperature during treatment varies with the type of fish being treated and is approximately 0.1 ° C above its variable freezing point. Therefore, the treatment temperature is in an operable range of 0.1 ° C above the freezing point of the variable fish at 7.8 ° C, a preferred range of 0.1 ° C above the variable freezing point of the fish at 3.4 ° C. C, and an optimal range of 0.1 ° C above the variable freezing point of fish at 1.7 ° C. The desired penetration of the superpurified smoke in the fish is achieved at the same time that the total phenols of both vapor and particulate vapor phases are imparted at a concentration below the thresholds for flavor and aroma recognition in fish. Phenol levels within the treated product are a concern here, while phenol levels within wood smoke are of concern during the superpurification filtration process. The recognition thresholds of the phenols within the treated product also vary with the individual's olfactory and taste sensitivity. We have empirically determined an operable range of less than 14.1 parts per million (ppm) total phenol weight per total fish weight, a preferred range of less than 9.4 ppm, and an optimal range of less than 4.7 ppm.

If the treatment is desired at another time and / or place a compressor 38 as shown in Figure 2 (c) is preferably attached to the outlet hose of the pressure cooker 31 with its internal expandable bladder, or directly to the outlet of the precipitation tower 2 in an abbreviated process. In the preferred embodiment the outlet valve 34 is opened and the insipid superpurified smoke is compressed and pumped through the pressure gauge / valve 39 towards the can box 40 at a desired pressure in the operable range of 13.9 to 174.1 kilograms per square centimeter and a preferred range of 125.4 to 153.2 kilogram per square centimeter. Then the outlet valve 34 and the pressure valve 39 are closed. Each can box 40 can be used at a future time and place with a supply system consisting of a regulator and a hose with metered dispenser 35 that is attached to an evacuated plastic bag 36 is filled with filleted fish 37 as described in Figure 2 (b). The pressure valve 39 is opened and the regulator regulates the flow rate to the bag 36 until the volume ratio of the tasteless superpurified smoke against the fish being treated is in an operable range of .05: 1 or greater, a preferred range of 1: 1 to 100: 1; and an optimum range of 1.5: 1 to 20: 1 with the gaseous vapor and the particulate phenol concentrations below both the above-mentioned odor and taste threshold. When enough smoke is dosed, a the pressure valve 39 closes and the bag 36 is sealed. The treated fish is then stored as described above for an operable range of one second to 60 hours; a preferred range of 12 hours to 54 hours, - and an optimal range of 24 to 48 hours, or until the desired penetration of the insipid superpurified smoke in the fish is complete. After the treatment is complete, each bag 36 is opened and emptied and the fish is preferably repacked with an absorbent material in a semipermeable vacuum bag. The absorbent material absorbs the excess moisture lost during freezing and thawing and prevents the fish from soaking in this liquid resulting in a texture similar to the fresh product after thawing. Vacuum-packed bags are then frozen in an operable range of -12 ° C or less, a preferred range of -40 ° C or less, and an optimum cryogenic freezing range of -60 ° C or less. Frozen bags can be stored in an operable range of -4 ° C or less, a preferred range of -23 ° C or less, and an optimum range of -40 ° C or less up to one year optimally without losing their vitality characteristics , freshness, flavor, color and moisture retention after thawing. Preferably, five bags of tuna slices approximately 2.27 kilograms each or 10 bags of sashimi of approximately 1.0 kilogram each are packed in master packaging cartons that are enclosed or treated with a water resistant coating to prevent spoilage. Inside each cardboard, layers of an acoustic material are placed between the packed fish to cushion the layers of the product. The quick thaw procedure is identical for the frozen sashimi slice or the fillet bags. The retail seller, the restaurant or the sushi bar defrosts only enough for immediate sale by preparing a solution of cold water and a tablespoon of salt per gallon of cold water for each bag that is to be thawed. The salt prevents discoloration if the meat comes in contact with the solution which is in an operable range of 1 to 18 ° C, a preferred range of 4 to 10 ° C, and at an optimum temperature of 7 ° C. Each bag of approximately 2.27 kilograms of fish slices is immersed for approximately 15 minutes or until it is partially thawed with easily separated inside pieces. Each bag of approximately one kilogram of sashimi slices requires approximately 25 minutes of rapid thawing. Each bag is removed from the solution and dried with a paper towel. The vacuum bag is cut to be gripped, the slices of sashimi or the Steaks are dried with towel if necessary, and are displayed for sale in the chilled seafood section or prepared for sale at a restaurant or sushi bar. The slow thawing procedure involves leaving the bag vacuum in a refrigerator in an operable range of 1 to 10 ° C, a preferred range of 2 to 4 ° C, and an optimum temperature of 3 ° C for 12 hours or more. The semipermeable vacuum bag is designed to allow oxygen to penetrate the bag after partial thawing as its plastic becomes more malleable. This light defrosting begins the normal decomposition of the fish. This is a safety feature for both the retail seller and the consumer. If the product is left in the bag after thawing for a long time, or if it is abused by temperatures above the operable range, then the normal signs of decomposition and spoilage such as developing a bad odor, will appear similar to the fresh products . Thus, the present process for manufacturing tasteless superpurified smoke to treat fish satisfies the objectives of preserving the characteristics of vitality, freshness, color, texture, natural flavor, moisture retention, and shelf life of fish, particularly after It is frozen and thawed. In addition, the insipid superpurified smoke that can be stored and transported in tin box 40, greatly reduces equipment installation costs by enabling low cost treatment for fish to be convenient and can be used throughout the fish industry.

INDUSTRIAL APPLICABILITY This invention can be used to treat variant types of tuna species and other fish that contain red meat that would tend to turn brown after being frozen and thawed without this treatment. Although this insipid superpurified smoke is mainly intended to be used to treat fish, it can also be used with meat and poultry.

Claims

1. A process for treating meat, comprising: heating organic material to generate smoke having a gas vapor phase; superpurifying the smoke to reduce the flavor imparting components below the thresholds to impart smoke odor and taste, thereby creating a substantially tasteless superpurified smoke; and treat meat that has a freezing point with said insipid superpurified smoke.

2. A process according to claim 1, wherein the treatment step occurs for about 1 second and about 60 hours, at a temperature between about 0.1 ° C above the freezing point of the meat, and about 7.8 ° C.

3. A process according to claim 2, further comprising: freezing the treated meat for storage, whereby frozen meat is created.

4. A process according to claim 2 or 3, wherein the treatment step occurs at a temperature between about 0.1 ° C above the freezing point of the meat, and about 3.4 ° C.

5. A process according to claim 2 or 3, wherein the treatment step occurs at a temperature between about 0.1 ° C above the freezing point of the meat, and about 1.7 ° C.

6. A process according to any one of claims 1 to 3, wherein the treatment step is carried out for approximately 12 hours and approximately 54 hours.

A process according to any one of claims 1 to 3, wherein the treatment step is carried out for approximately 24 hours and approximately 48 hours.

8. A process according to claim 3, wherein the freezing step covers a temperature of at least about -12 ° C.

9. A process according to claim 3, wherein the freezing step covers a temperature of at least about -40 ° C.

10. A process according to claim 3, wherein the freezing step covers a temperature of at least about -60"C.

11. A process according to any of claims 1 to 3, wherein the The smoke generation step also has a particulate phase, which also includes: filtering the particulate phase of the smoke to Remove tar, moisture, particles and other solid waste after the heating step.

12. A process according to claim 11, further comprising: filtering the gaseous vapor phase of the smoke to remove any compounds and phenols that impart gaseous vapor with remaining odor and flavor.

A process according to any one of claims 1 to 3, wherein the superpurification step is carried out by reducing phenols in the smoke to concentrations below the recognition thresholds to impart smoke odor to the meat .

A process according to claim 13, wherein the superpurification step is carried out until the gas vapor phase of the superpurified smoke contains less than about 15.6 parts per million aromatic phenols.

15. A process according to claim 13, wherein the superpurifying step is carried out under the gas vapor phase of the superpurified smoke containing less than about 10.4 parts per million aromatic phenols.

16. A process according to claim 13, wherein the superpurification step is carried out until the gas vapor phase of the superpurified smoke contains less than about 5.2 parts per million aromatic phenols.

17. A process according to claim 11, wherein the superpurifying step is carried out until the particulate phase of the superpurified smoke contains less than about 11.7 parts per million aromatic phenols.

18. A process according to claim 11, wherein the superpurification step is carried out until the gaseous vapor phase of the superpurified smoke contains less than about 7.8 parts per million aromatic phenols.

19. A process according to claim 11, wherein the superpurification step is carried out until the gas vapor phase of the superpurified smoke contains less than about 3.9 parts per million aromatic phenols.

20. A process according to claim 13, wherein the treatment step is carried out so that the meat contains less than 14.1 parts per million total aromatic phenols by weight by the total weight of the meat.

21. A process according to claim 13, wherein the treatment step is carried out so that the meat contains less than 9.4 parts per million total aromatic phenols by weight per total weight of the meat.

22. A process according to claim 13, wherein the treatment step is carried out so that the meat contains less than 4.7 parts per million total aromatic phenols by weight per total weight of the meat.

23. A process according to any one of claims 1 to 3, further comprising: aging the smoke for more than one hour before the treatment step.

24. A process according to claim 3, further comprising: storing the frozen meat at a temperature of at least minus 4 ° C for up to one year; and thawing the meat, whereby the meat retains the vitality after the thawing step.

25. A process according to claim 3, further comprising: storing the frozen meat at a temperature of at most 23 ° C for up to one year; and thawing the meat, whereby the meat retains the vitality after the thawing step.

26. A process according to claim 3, further comprising: storing the frozen meat at a temperature of at most -40 ° C for up to one year; and thaw the meat, whereby the meat retains vitality after the thawing step.

27. A process according to any one of claims 1 to 3, wherein the treatment step is carried out to prevent the smell or smoke flavor imparted to the meat while preserving the meat , whereby the meat tastes fresh, without the smell or the smoke flavor of said smoke, when the meat is thawed and eaten raw.

28. A process according to any one of claims 1 to 3, wherein the treatment step is carried out by injecting the superpurified smoke into the meat.

29. A process according to any one of claims 1 to 3, further comprising: compressing the insipid superpurified smoke after the superpurification step; and store the insipid superpurified smoke compressed in tin boxes.

30. A process according to claim 29, wherein the treatment step is carried out with the insipid compressed superpurified smoke.

31. A process according to claim 29, wherein the compressed insipid superpurified smoke is compressed and stored in a canister at a pressure range of approximately 13.9 kilograms per square centimeter. up to approximately 174.1 kilograms per square centimeter.

32. A process according to claim 29, wherein the insipid superpurified smoke is compressed and stored in a canister at a pressure range of about 125.4 kilograms per square centimeter to about 153.2 kilograms per square centimeter.

33. A process according to any of claims 1 to 3, wherein the heating step is carried out by heating the organic material to between about 204 ° C and about 510 ° C.

34. A process according to any one of claims 1 to 3, wherein the heating step is carried out by heating the organic material to between about 260 ° C and about 571 ° C.

35. A process according to any of claims 1 to 3, wherein the heating step is carried out by heating the organic material to between about 242 ° C and about 399 ° C.

36. A process according to any of claims 1 to 3, further comprising: aging the insipid superpurified smoke for one week up to one year before the treatment step.

37. A process according to any of claims 1 to 3, which further comprises: aging the insipid superpurified smoke for two weeks to six months before the treatment step

38. A process according to any one of claims 1 to 3, wherein the treatment step comprises exposing the meat to tasteless superpurified smoke and the processing step is carried out until the penetration of the insipid superpurified smoke into the meat is Complete enough to maintain vitality after the meat is frozen and thawed.

39. A process according to any of claims 1 to 3, wherein the treatment step limits the amount of tasteless superpurified smoke exposed to the meat, whereby the total amount of the components imparting flavor exposed to the meat is minimized to avoid imparting smoke flavor or smell to said meat.

40. A process according to claim 39, wherein the treatment step uses the insipid superpurified smoke at a ratio of at least about 0.05: 1 volume of the insipid superpurified smoke against the volume of meat.

41. A process according to claim 39, wherein the treatment step uses the insipid superpurified smoke in the ratio of about 1: 1 to about 100: 1 volume of superpurified smoke against the volume of meat.

42. A process according to claim 39, wherein the treatment step uses the insipid superpurified smoke in a ratio of about 1.5: 1 to about 20: 1 volume of superpurified smoke against the volume of the meat.

43. A process according to any of claims 1 to 3, wherein the treatment step is carried out by flooding a smoke treatment chamber containing a meat with the insipid superpurified smoke.

44. A process according to any of claims 1 to 3, wherein the smoke generation and the superpurification steps are carried out at a different time and place in the treatment step.

45. A process according to any of claims 1 to 3, wherein the superpurification step is carried out using a precipitation tower.

46. A process for treating meat, comprising: heating organic material to generate smoke containing smoke-flavored compounds; superpurify the smoke by eliminating smoke-flavored compounds from said smoke; and treat the meat with smoke, whereby the treated meat does not have a smoky flavor.

47. A process for treating meat, comprising: heating organic material to generate smoke, where the smoke contains flavored compounds; superpurify the smoke by eliminating smoke-flavored compounds from said smoke; treat the meat with said smoke; and whereby the treated meat does not retain a smoky flavor.

48. A process according to any of claims 1, 2, 3, 46, or 47, wherein the superpurification step is carried out using a molecular sieve filter.

49. A process according to any of claims 1, 2, 3, 46 or 47, wherein the superpurifying step is carried out using an adsorbent filter.

50. A process according to any of claims 1, 2, 3, 46 or 47, wherein the superpurification step is carried out using a water filter.

51. A process according to any of claims 1, 2, 3, 46 or 47, wherein the superpurifying step is carried out using an absorbent filter and an adsorbent filter.

52. A process according to any of claims 1, 2, 3, 46 or 47, wherein the superpurifying step is carried out using a water filter, an adsorbent filter, and an absorbent filter.

53. A process according to any of claims 1 to 3, wherein the step of treatment smokes the meat with superpurified smoke, without imparting a smoky flavor to the meat.

54. A process according to any of claims 1, 2, 3, 46 or 47, wherein the treatment step sets the color of the red meat.

55. A process according to claim 54, wherein the meat with the color of fixed red meat contains concentrations of carboximoglobin at least 50 percent more than the untreated meat, and the color of the red meat follows fixed at a temperature of at most -20 ° C for up to one year.

56. A process according to claim 55, wherein the meat is fresh, raw, and abundant in vital cells.

57. A process according to any of claims 1, 2, 3, 8, 9, 10, 24, 25, 26, 46 or 47, wherein the meat comprises fish and shellfish.

58. A process to deal with fish and shellfish, which includes: burning organic material to create smoke; condense tar, moisture, and residue into particles of said smoke; superpurify the smoke to reduce the particles and vapors that impart flavor and odor below thresholds of recognition of taste and smell, creating this way an insipid superpurified smoke; aging the insipid superpurified smoke for approximately one hour and approximately 72 hours, - treating the fish that has a freezing point with the insipid superpurified smoke at a temperature between approximately 0.1 ° C above the freezing point and approximately 7.8 ° C for between approximately one second and approximately 60 hours, - freeze the fish for storage at a temperature of at most approximately -12 ° C; and store the fish at a temperature of at most about -4 ° C during more than about one year.

59. A process according to claim 58 wherein the freezing step is carried out at a temperature of at most about -40 ° C.

60. A process according to claim 58, wherein the freezing step is carried out at a temperature of at most about -60 ° C.

61. A process for treating fish, comprising: heating sawdust to create smoke, - condensing tar, moisture and residue into particles of said smoke, superpurifying the smoke to reduce the phenols of particles and vapors below flavor recognition thresholds and smell, creating a smoke tasteless superpurified; age insipid superpurified smoke for between about 12 hours to about 60 hours; fillet the fish that has a freezing point, at a temperature below the freezing point and approximately five degrees higher than the freezing point, to form fillets, - place the fillets in treatment chambers; flooding the fillets with the insipid superpurified smoke at a temperature between approximately 0.1 ° C above the freezing point and approximately 7.8 ° C for between approximately one second and approximately 60 hours, - freezing the fish for storage at a temperature of at most approximately -12 ° C; and store the fish at a temperature of at most about -4 ° C.

62. A process according to claim 58 or 61, wherein the step of superpurifying removes the microscopic particles and gaseous vapor compounds that remain in the smoke imparting smoked flavor to the food.

63. A process according to any of claims 3, 8, 9, or 10, wherein the frozen meat is thawed in a refrigerator at a temperature between about 1 ° C and about 10 ° C.

64. A process according to any of claims 3, 8, 9, or 10, wherein the frozen meat is thawed in cold water at a temperature between 1 ° C and about 18 ° C.

65. A process according to claim 58 or 61, wherein the fish treated with superpurified smoke is thawed in a refrigerator at a temperature between 1 ° C and 10 ° C.

66. A process according to claim 58 or 61, wherein the fish treated with frozen superpurified smoke is thawed in cold water at a temperature of about 1 ° C and about 18 ° C.

67. An apparatus comprising: an organic combustion material generating smoke in an environment with restricted oxygen, which produces smoke; filter elements for superpurifying the smoke to produce an insipid superpurified smoke substantially having particles and vapors below the recognition thresholds for odor and taste.

68. An apparatus comprising: a retort that burns organic material in an environment substantially with oxygen restricted to between about 204 ° C and about 510 ° C, which produces smoke, - a precipitation tower containing a medium of water filtration, absorbent filtration medium, and a residue condensation chamber, - filters for superpurifying the smoke to produce an insipid superpurified smoke substantially having particles and vapors below the recognition thresholds for odor and taste.

69. A composition of matter, comprising: a substantially insipid superpurified smoke having particles and vapors below the recognition thresholds for odor and taste.

70. Device, comprising: a canister box containing substantially insipid superpurified smoke having particles and vapors below the recognition thresholds for odor and taste.

71. A process to treat food, which includes: heating organic material to generate smoke; filter components that impart smoke flavor to smoke below limits to impart smoke flavor to foods; and exposing the filtered smoke to the food without imparting a smoke flavor to said food.

72. A process to treat food, which includes: heating organic material to generate smoke; remove components that impart smoke odor said smoke; and exposing the food to said smoke, whereby the quantity of components that impart smoke odor removed from the smoke are adequate to avoid imparting a smoke odor to said food.

73. A process for treating food, comprising: heating organic material to generate smoke containing a vapor phase having components that impart smoke odor and taste; Filter the smoke to remove a portion of the components that impart smoke smell and taste; expose the food to filtered smoke in a way that prevents smoke from being added to the food by reducing the amount of filtered smoke exposed to the food.

74. A process according to any of claims 1, 2, 3, 46, or 47, wherein the heating step burns said organic material.

75. A process according to any of claims 1, 2, 3, 46, or 47, wherein the heating step pyrolyzes the organic material.

76. A process according to any of claims 1, 2, 3, 46, or 47, wherein the heating step burns the organic material.

77. A process according to any of claims 1, 2, 3, 46, or 47, wherein the step of heating thermally decomposes the organic material.

78. A product, comprising: food treated with a substantially tasteless superpurified smoke having particles and vapors below the recognition thresholds for odor and taste.