NO147936B - PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, SPECIAL SILY - Google Patents
PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, SPECIAL SILY Download PDFInfo
- Publication number
- NO147936B NO147936B NO801922A NO801922A NO147936B NO 147936 B NO147936 B NO 147936B NO 801922 A NO801922 A NO 801922A NO 801922 A NO801922 A NO 801922A NO 147936 B NO147936 B NO 147936B
- Authority
- NO
- Norway
- Prior art keywords
- herring
- tank
- bulkheads
- fish
- leek
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 22
- 230000002255 enzymatic effect Effects 0.000 title claims description 4
- 235000019514 herring Nutrition 0.000 claims description 43
- 241000252203 Clupea harengus Species 0.000 claims description 41
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 235000019688 fish Nutrition 0.000 claims description 10
- 239000012267 brine Substances 0.000 claims description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 5
- 240000006108 Allium ampeloprasum Species 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 230000009931 harmful effect Effects 0.000 claims 1
- 239000011261 inert gas Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241001454694 Clupeiformes Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000000969 carrier Substances 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 241001543245 Herklotsichthys lossei Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002966 varnish Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
Foreliggende oppfinnelse vedrører en fremgangsmåte og en anordning for modning av fisk, særlig sild, i saltholdig miljø. The present invention relates to a method and a device for maturing fish, especially herring, in a saline environment.
Tradisjonelt modnes fiskeslag som sild ved tilsetting av salt og oftest også sukker. Som emballasje nyttes vanligvis tønner på inntil 100 liter. Traditionally, types of fish such as herring are matured by adding salt and usually also sugar. Barrels of up to 100 liters are usually used as packaging.
Ved denne fremgangsmåte fylles fisk, f.eks. sild, sammen med salt/sukker i stående tønner hvoretter lokket slås på. Salt/sukker begynner straks å trenge inn i silden hvorved en del av proteinene denatureres samtidig som vann avgis. In this method, fish, e.g. herring, together with salt/sugar in standing barrels after which the lid is put on. Salt/sugar immediately begins to penetrate the herring, whereby part of the proteins are denatured at the same time as water is released.
I den tunge laken som dannes får silden stor oppdrift. For In the heavy sheet that forms, the herring gets a lot of buoyancy. For
å motvirke at silden derved blir derformert, lagres tønnene liggende hvorved væskesøylen blir minst mulig. Oppdriften bevirker også at laken mellom de enkelte sildene fortrenges. Derved kan ujevn saltinntrenging og følgelig også ujevn konservering inntreffe. to prevent the herring from being deformed, the barrels are stored lying down, whereby the liquid column is as small as possible. The buoyancy also causes the sheets between the individual herrings to be displaced. Thereby, uneven salt penetration and consequently also uneven preservation can occur.
Av denne grunn er det helt nødvendig å rulle tønnene med jevne mellomrom bortetter en flate. Derved kommer sild og lake i en viss bevegelse hvorved laken fordeler seg mellom sildene samtidig som oppdriftskreftene forskyves. For this reason, it is absolutely necessary to roll the barrels at regular intervals along a flat surface. As a result, the herring and leek are in a certain movement whereby the leek is distributed between the herrings at the same time as the buoyancy forces are displaced.
Ved nedlegging av silden er det uungåelig at noe luft inne-sluttes. Luftens oksygen setter igang ødeleggende oksyda-sjonsprosesser i produktet. When laying down the herring, it is inevitable that some air is trapped. The oxygen in the air initiates destructive oxidation processes in the product.
Av denne grunn må spunsen i tønnene åpnes for etterfylling av lake slik at all luft utelukkes. For this reason, the spigot in the barrels must be opened to refill the brine so that all air is excluded.
Sild og annen fisk kan også modnes i åpne kar. Da nyttes gjerne ferdig lake. For at silden ikke skal komme i kontakt med luft, må den holdes neddykket ved hjelp av mekaniske innre tninger. Herring and other fish can also be matured in open vessels. In that case, ready-made varnish is preferably used. In order for the herring not to come into contact with air, it must be kept submerged by means of mechanical devices.
Også ved denne metode får silden sterk oppdrift. Det er derfor nødvendig å sette sild i lake i bevegelse med jevnt mellomrom f.eks. ved manuell omrøring. Oppdriften setter også bestemte grenser for hvilke mengder sild man i praksis kan ha i karet.- This method also gives the herring strong buoyancy. It is therefore necessary to set the herring in brine in motion at regular intervals, e.g. by manual stirring. Buoyancy also sets certain limits on the amount of herring that can be kept in the tank in practice.
Etter en tid oppnår silden den smidige konsistens og aroma-tiske lukt og smak som er typisk for denne vare. After a while, the herring achieves the flexible consistency and aromatic smell and taste that are typical of this product.
Prosessen fra rå til fullmoden sild tar vanligvis ca. 3 måneder. The process from raw to mature herring usually takes approx. 3 months.
Modning av sild og annen fisk etter de kjente metoder og anordninger er således en omstendelig og arbeidskrevende prosess som vanskelig lar seg automatisere. Maturation of herring and other fish according to the known methods and devices is thus a cumbersome and labor-intensive process that is difficult to automate.
Foreliggende oppfinnelse har til formål å tilveiebringe The purpose of the present invention is to provide
en fremgangsmåte for enzymatisk modning av fisk og en anordning til utførelse av fremgangsmåten, som eliminerer det manuelle arbeid i vesentlig grad, samtidig som fremgangsmåten egner seg for automatisering ved hjelp av anordningen. a method for enzymatic maturation of fish and a device for carrying out the method, which eliminates the manual work to a significant extent, while the method is suitable for automation by means of the device.
Dette oppnås i henhold til oppfinnelse ved en fremgangsmåte for enzymatisk modning av fisk, særlig sild, og det karakte-ristiske ved oppfinnelsen er at sild i lake med et hvilket som helst innhold av salt, sukker og krydder tilføres en beholder (A), sild og lake fordeles jevnt i beholderen ved at denne roterer sakte og diskontinuerlig om en akse ved hjelp av drivanordning (E) som kan styres av en programmerbar sentral (F), bevegelsen av sild og lake befordres av ett eller flere paralelle, innvendig monterte, langsgående skott (B), og sildens oppdriftskrefter blir oppfanget av skottene når tanken ikke er i roterende bevegelse ved at tankens rotasjon stoppes når skottene er i horisontal stilling. This is achieved according to the invention by a method for enzymatic maturation of fish, particularly herring, and the characteristic feature of the invention is that herring in brine with any content of salt, sugar and spices is added to a container (A), herring and roe are distributed evenly in the container by rotating slowly and discontinuously around an axis using a drive device (E) which can be controlled by a programmable central unit (F), the movement of herring and roe is facilitated by one or more parallel, internally mounted, longitudinal bulkheads (B), and the herring's buoyancy forces are absorbed by the bulkheads when the tank is not in rotating motion by stopping the tank's rotation when the bulkheads are in a horizontal position.
Etter at den ønskede mengde sild og lake er tilført prosesstanken, stenges produktluken (C) hvoretter tanken etter-fylles med lake gjennom ventilene (D) slik at all luft fortrenges. Alternativt kan luften fjernes ved utskifting med en inaktiv gass, f.eks. nitrogen, eller evakuering ved hjelp av en vakuumpumpe gjennom ventilene. After the desired amount of herring and brine has been added to the process tank, the product hatch (C) is closed, after which the tank is refilled with brine through the valves (D) so that all air is displaced. Alternatively, the air can be removed by replacement with an inactive gas, e.g. nitrogen, or evacuation using a vacuum pump through the valves.
Den nødvendig fordelingen av sild i lake besørges ved sakte rotering av prosesstanken ved hjelp av en drivanordning The necessary distribution of herring in the brine is provided by slowly rotating the process tank using a drive device
(E) som styres av en programmerbar sentral (F). (E) which is controlled by a programmable central (F).
Medbringere (B) i tanken, samt oppdriften av sild i laken, Entrainers (B) in the tank, as well as the buoyancy of herring in the sheet,
sørger da for at innholdet kommer i bevegelse hvorved bland-ingen skjer på tilsvarende måte som ved rulling av tønner. Deformeringen av silden på grunn av oppdriftskreftenes ten-dens til å presse silden sammen når tanken står stille, unngås ved å stoppe tanken når medbringerne (B) står i horisontal stilling. Da virker medbringerne som skott. then ensures that the contents come into motion, whereby mixing takes place in a similar way as when rolling barrels. The deformation of the herring due to the buoyancy forces' tendency to press the herring together when the tank is stationary is avoided by stopping the tank when the drivers (B) are in a horizontal position. Then the carriers act as bulkheads.
Det er hensiksmessig å avbryte roteringen av prosesstanken så snart den ønskede fordeling av sild og lake er oppnådd. Da unngås mekaniske skader på silden. It is appropriate to interrupt the rotation of the process tank as soon as the desired distribution of herring and brine is achieved. This avoids mechanical damage to the herring.
I de tilfeller silden inneholder utilstrekkelig mengder enzymer for befordring av nedbrytningsprosessene, tilsettes enzymekstrakter eller kommersielt tilgjengelig enzympreparater i laken. In cases where the herring contains insufficient amounts of enzymes to facilitate the decomposition processes, enzyme extracts or commercially available enzyme preparations are added to the brine.
Modningsprosessen kan foregå ved hvilke som helst hensikts-messige temperaturer, fortrinnvis under 32°C. The ripening process can take place at any appropriate temperature, preferably below 32°C.
Når silden har oppnådd den ønskede modenhetsgrad, stilles tanken slik at innholdet renner ut ved åpning av luken (C). Alternativt kan laken tappes gjennom ventilene (D) hvoretter silden tømmes gjennom luken. When the herring has reached the desired degree of maturity, set the tank so that the contents run out when the hatch (C) is opened. Alternatively, the sheet can be drained through the valves (D) after which the herring is emptied through the hatch.
Oppfinnelsen omfatter også en anordning til utførelse av oppfinnelsen. Denne består av en dreibar prosesstank (A) som innvendig er forskynt med ett eller flere langsgående paralelle skott (B). Disse opptar sildens oppdriftskrefter når tanken står stille. Når tanken roterer, virker de som medbringere for silden. Tanken er utvendig påmontert en eller flere ventiler (D) for tilførsel eller avtapping av væske eller gass. Videre er tanken påmontert en eller flere luker (C) for tilførsel eller avtapping av sild eller annen fisk. The invention also includes a device for carrying out the invention. This consists of a rotatable process tank (A) which is internally fitted with one or more longitudinal parallel bulkheads (B). These take up the buoyant forces of the herring when the tank is stationary. When the tank rotates, they act as carriers for the herring. The tank is externally fitted with one or more valves (D) for supplying or draining liquid or gas. Furthermore, the tank is fitted with one or more hatches (C) for feeding or draining herring or other fish.
Tankens rotasjon besørgers av en drivanordning (E), og denne kan styres av en programmerbar sentral (F). The rotation of the tank is provided by a drive device (E), and this can be controlled by a programmable central unit (F).
Claims (5)
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO801922A NO147936C (en) | 1980-06-27 | 1980-06-27 | PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, SPECIAL SILY. |
| PCT/NO1981/000026 WO1982000081A1 (en) | 1980-06-27 | 1981-06-29 | Method and device for enzyme maturing of fish,particularly herring |
| SE8201022A SE8201022L (en) | 1980-06-27 | 1982-02-18 | PROCEDURE AND DEVICE FOR ENZYMATIC MATURITY OF FISH, SPECIAL SILL |
| DK75882A DK75882A (en) | 1980-06-27 | 1982-02-22 | PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, ISAER SILD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO801922A NO147936C (en) | 1980-06-27 | 1980-06-27 | PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, SPECIAL SILY. |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO801922L NO801922L (en) | 1981-12-28 |
| NO147936B true NO147936B (en) | 1983-04-05 |
| NO147936C NO147936C (en) | 1983-07-13 |
Family
ID=19885552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO801922A NO147936C (en) | 1980-06-27 | 1980-06-27 | PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, SPECIAL SILY. |
Country Status (4)
| Country | Link |
|---|---|
| DK (1) | DK75882A (en) |
| NO (1) | NO147936C (en) |
| SE (1) | SE8201022L (en) |
| WO (1) | WO1982000081A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2539004B1 (en) * | 1983-01-11 | 1987-11-13 | Lepeltier Marie Francoise | PROCESS FOR THE PRESERVATION OF MEAT PRODUCTS AND TREATMENT PRODUCTS FOR THE IMPLEMENTATION OF THIS PROCESS |
| EP0228074B1 (en) * | 1985-12-28 | 1993-12-15 | Isotec Co., Ltd. | A method for producing fermented vegetables in a bran paste |
| FR2607364B1 (en) * | 1986-12-02 | 1990-12-07 | Dreano Claude | PROCESS FOR BRYING AND SALTING MEAT, ESPECIALLY HAMS |
| GB2199011A (en) * | 1986-12-22 | 1988-06-29 | Wellmen Ind Co Ltd | Load support and handling means |
| NL8900778A (en) * | 1989-03-30 | 1990-10-16 | Fieret S Zeevishandel B V M | METHOD AND APPARATUS FOR LIQUID TREATMENT OF A FOOD |
| IES80727B2 (en) * | 1998-10-08 | 1998-12-30 | Daniel William Hoctor | Fish processing |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US680630A (en) * | 1899-08-01 | 1901-08-13 | Nelson J Williams | Process of curing and drying fish. |
| GB190425394A (en) * | 1904-11-22 | 1904-12-22 | John Bell Watson | Improvements in and in Means for Obtaining a Dissolution of Sodium Silicate. |
| US919074A (en) * | 1908-05-18 | 1909-04-20 | Youngstown Steel Company | Mixing-machine. |
| DK101113C (en) * | 1962-02-27 | 1965-03-01 | Dano Ingeniorforretning Og Maskinfabrik | Swivel container for treatment of waste material, eg household waste. |
| FR1524364A (en) * | 1967-03-31 | 1968-05-10 | Rotary curing machine | |
| SE369664B (en) * | 1972-06-05 | 1974-09-16 | Foodia Ab |
-
1980
- 1980-06-27 NO NO801922A patent/NO147936C/en unknown
-
1981
- 1981-06-29 WO PCT/NO1981/000026 patent/WO1982000081A1/en unknown
-
1982
- 1982-02-18 SE SE8201022A patent/SE8201022L/en unknown
- 1982-02-22 DK DK75882A patent/DK75882A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| WO1982000081A1 (en) | 1982-01-21 |
| NO147936C (en) | 1983-07-13 |
| DK75882A (en) | 1982-02-22 |
| SE8201022L (en) | 1982-02-18 |
| NO801922L (en) | 1981-12-28 |
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