NO117481B - - Google Patents

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Publication number
NO117481B
NO117481B NO144110A NO14411062A NO117481B NO 117481 B NO117481 B NO 117481B NO 144110 A NO144110 A NO 144110A NO 14411062 A NO14411062 A NO 14411062A NO 117481 B NO117481 B NO 117481B
Authority
NO
Norway
Prior art keywords
fish
drying
drying chamber
air
dried
Prior art date
Application number
NO144110A
Other languages
Norwegian (no)
Inventor
G Negrevergne
Original Assignee
Purdue Frederick Co
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 Purdue Frederick Co filed Critical Purdue Frederick Co
Priority to NO16246366A priority Critical patent/NO117482B/no
Publication of NO117481B publication Critical patent/NO117481B/no

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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
    • A61K47/51—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the non-active ingredient being a modifying agent
    • A61K47/56—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the non-active ingredient being a modifying agent the modifying agent being an organic macromolecular compound, e.g. an oligomeric, polymeric or dendrimeric molecule
    • A61K47/59—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the non-active ingredient being a modifying agent the modifying agent being an organic macromolecular compound, e.g. an oligomeric, polymeric or dendrimeric molecule obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyureas or polyurethanes
    • A61K47/60—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the non-active ingredient being a modifying agent the modifying agent being an organic macromolecular compound, e.g. an oligomeric, polymeric or dendrimeric molecule obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyureas or polyurethanes the organic macromolecular compound being a polyoxyalkylene oligomer, polymer or dendrimer, e.g. PEG, PPG, PEO or polyglycerol
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
    • A61K47/51—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the non-active ingredient being a modifying agent
    • A61K47/56—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the non-active ingredient being a modifying agent the modifying agent being an organic macromolecular compound, e.g. an oligomeric, polymeric or dendrimeric molecule
    • A61K47/61—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the non-active ingredient being a modifying agent the modifying agent being an organic macromolecular compound, e.g. an oligomeric, polymeric or dendrimeric molecule the organic macromolecular compound being a polysaccharide or a derivative thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H17/00—Compounds containing heterocyclic radicals directly attached to hetero atoms of saccharide radicals
    • C07H17/02—Heterocyclic radicals containing only nitrogen as ring hetero atoms
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08F—MACROMOLECULAR COMPOUNDS OBTAINED BY REACTIONS ONLY INVOLVING CARBON-TO-CARBON UNSATURATED BONDS
    • C08F8/00—Chemical modification by after-treatment

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  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Materials Engineering (AREA)
  • Genetics & Genomics (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Drying Of Solid Materials (AREA)

Description

Fremgangsmåte for fremstilling av tørrfisk. Procedure for the production of dried fish.

Foreliggende oppfinnelse vedrører en The present invention relates to a

fremgangsmåte for fremstilling av tørrfisk av fersk og skyllet fisk som er opphengt i tørkekammer, med gjennomstrømningsluft for tørking av fisken. method for producing dried fish from fresh and rinsed fish that is suspended in a drying chamber, with through-flow air for drying the fish.

Det har tidligere vært forsøkt å benyt-te klippfisktørkerier for kunstig tørking av ferks fisk til tørrfisk, men dette har ikke ført frem, fordi det er en vesensforskjell på tørking av fersk fisk til tørrfisk og tørking til klippfisk av saltet, f. eks. (lettsaltet fisk. Veid at denne er berøvet fuktighet på grunn av saltingen, er nemlig konserveringspro-sessen begynt, hvorved fisken allerede har fått en viss beskyttelse mot forråtnelse før tørkingen tar til, og hvorunder fisken leg-ges i stabler mellom hver tørkeperiode og presses. En fremgangsmåte for tørking av fersk fisk i en luftstrøm, som på forhånd helt eller delvis er befridd for fuktighet ved hjelp av konsentrert svovelsyre, har også vært forsøkt før. Men ved denne og andre brukte metoder for kunstig tørking er re-sultatet ikke blitt godt, blant annet fordi det har dannet seg skorpe på overflaten av fisken, hvilket hindrer etter- eller ferdig-tør kingen. There have previously been attempts to use clipfish driers for artificial drying of fresh fish into stockfish, but this has not been successful, because there is a fundamental difference between drying fresh fish into stockfish and drying salted clipfish, e.g. (lightly salted fish. Weighed that this has been deprived of moisture due to the salting, the preservation process has already begun, whereby the fish has already received a certain protection against decay before the drying begins, and during which the fish is placed in stacks between each drying period and pressed . A method for drying fresh fish in an air stream, which is completely or partially freed of moisture beforehand by means of concentrated sulfuric acid, has also been tried before. However, with this and other used methods for artificial drying, the result has not been well, partly because a crust has formed on the surface of the fish, which prevents the after- or finished-drying.

Ved den oppfundne fremgangsmåte, By the invented method,

som er beskrevet nedenfor, har en imidler-tid oppnådd å få en riktig tørking og modning av fisken. I henhoLd til oppfinnelsen brukes det et fortørkekammer og et etter-tørkekammer med gjennomstrømningsluft, som fortrinnsvis på i og for seg kjent måte er frembrakt ved sugevifte. Ved å bruke sugevifte fåes et vakuum og dermed en let-tere fordampning, samtidig med at fuktig-heten transporteres bort fra fødeemnet som skal tørkes. I fortørkekammeret har gjen- which is described below, has for some time succeeded in obtaining a proper drying and ripening of the fish. In accordance with the invention, a pre-drying chamber and a post-drying chamber are used with through-flow air, which is preferably produced in a known manner by a suction fan. By using a suction fan, a vacuum is created and thus easier evaporation, while at the same time the moisture is transported away from the food item to be dried. In the pre-drying chamber, re-

nomstrømningsluften en fuktighet på 50 å 60 % og en temperatur av 4—10° C, slik at skorpedannelse unngåes og fiskens eggehvite ikke tenderer mot koagulering, hvorved den i fortørkekammeret i 8—10 døgn opphengte fisk blir befridd for skyllevann og brakt i halvtørr tilstand. Ved den nevnte opphengningstid 8—10 døgn i fortørke-kammeret får en fjernet hurtig nok alt in-fisert skyllevann, som det er nødvendig å få bort snarest mulig for å gi mikrobene minst mulig livsbetingelse, for oppnåelse av en god tørrfiskkvalitet ved den følgende tørking eller modning i ettertørkekamme-ret av den halvtørre fisk fra fortørken. Denne ferdigtørking eller modning av den halvtørre fisk fra fortørkekammeret skjer i ca. 20 døgn i et ettertørkekammer med en gjennomsuget tørkeluft som har en temperatur av 4—12° C og fuktighet på 65— 75 %. Anvendelsen av den oppfundne fremgangsmåte betyr foruten de nevnte fordeler også en besparelse i driftsomkostninger derved at ettertørken kan gjøre bruk av luften som kommer fra fortørken. the flow air has a humidity of 50 to 60% and a temperature of 4-10° C, so that crust formation is avoided and the fish's egg white does not tend towards coagulation, whereby the fish suspended in the pre-drying chamber for 8-10 days is freed from rinsing water and brought to a semi-dry state . With the aforementioned suspension time of 8-10 days in the pre-drying chamber, all infected rinse water is removed quickly enough, which needs to be removed as soon as possible in order to give the microbes the least possible living conditions, in order to achieve a good dry fish quality during the following drying or maturation in the post-drying chamber of the semi-dry fish from the pre-dryer. This final drying or maturation of the semi-dry fish from the pre-drying chamber takes place in approx. 20 days in a post-drying chamber with permeated drying air that has a temperature of 4-12° C and a humidity of 65-75%. The application of the invented method means, in addition to the mentioned advantages, also a saving in operating costs, whereby the post-dryer can make use of the air coming from the pre-dryer.

Claims (1)

Fremgangsmåte for fremstilling av tørrfisk av fersk og skyllet, opphengt fisk i tørkekammer med gjennomstrømnings-luft for tørking av fisken, karakterisert ved at fisken fortørkes i et for-tørkekammer hvor gjennomstrømningsluf-ten, som fortrinnsvis på i og for seg kjent måte er frembrakt ved sugevifte, har en fuktighet på 50 å 60 % og en temperatur av 4—10° C, slik at skorpedannelse unngåes og fiskens eggehvite ikke tenderer mot koagulering, hvorved den i fortørkekammeret i 8—10 døgn opphengte fisk blir befridd for skyllevann og- brakt 1 halvtørr tilstand, hvorpå den halvtørre fisk fra fortørkekam-meret ferdigtørkes eller modnes-i ca. 20'. døgn i et ettertørkekammer med en gjennomsuget tørkeluft som har en temperatur av 4—12° C og fuktighet på 65—75 %.Process for the production of dried fish from fresh and rinsed, suspended fish in a drying chamber with flow-through air for drying the fish, characterized in that the fish is pre-dried in a pre-drying chamber where the flow-through air, which is preferably produced in a manner known per se by suction fan, has a humidity of 50 to 60% and a temperature of 4-10° C, so that crust formation is avoided and the fish's egg white does not tend towards coagulation, whereby the fish suspended in the pre-drying chamber for 8-10 days is freed from rinsing water and brought 1 semi-dry condition, after which the semi-dry fish from the pre-drying chamber is completely dried or matured for approx. 20'. 24 hours in a post-drying chamber with permeated drying air that has a temperature of 4-12° C and a humidity of 65-75%.
NO144110A 1961-04-24 1962-04-24 NO117481B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NO16246366A NO117482B (en) 1961-04-24 1966-04-05

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US12179661A 1961-04-24 1961-04-24

Publications (1)

Publication Number Publication Date
NO117481B true NO117481B (en) 1969-08-18

Family

ID=22398845

Family Applications (1)

Application Number Title Priority Date Filing Date
NO144110A NO117481B (en) 1961-04-24 1962-04-24

Country Status (6)

Country Link
BR (1) BR6238369D0 (en)
DE (1) DE1470148A1 (en)
DK (1) DK101791C (en)
FI (2) FI43993B (en)
GB (1) GB1002649A (en)
NO (1) NO117481B (en)

Also Published As

Publication number Publication date
DE1470148A1 (en) 1969-06-04
BR6238369D0 (en) 1973-05-10
DK101791C (en) 1965-05-31
FI48735B (en) 1974-09-02
FI48735C (en) 1974-12-10
GB1002649A (en) 1965-08-25
FI43993B (en) 1971-04-30

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