NO344943B1 - Fremgangsmåte for røyking av fisk, og røykt fiskeprodukt - Google Patents

Fremgangsmåte for røyking av fisk, og røykt fiskeprodukt

Info

Publication number
NO344943B1
NO344943B1 NO20181165A NO20181165A NO344943B1 NO 344943 B1 NO344943 B1 NO 344943B1 NO 20181165 A NO20181165 A NO 20181165A NO 20181165 A NO20181165 A NO 20181165A NO 344943 B1 NO344943 B1 NO 344943B1
Authority
NO
Norway
Prior art keywords
fish
procedure
smoking
smoked
product
Prior art date
Application number
NO20181165A
Other languages
English (en)
Other versions
NO20181165A1 (no
Inventor
Svein Olav Fjaera
Jan Ove Morlandstø
Even Manseth
Laila Knarvik
Simon Nesse Økland
Original Assignee
Bremnes Seashore As
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 Bremnes Seashore As filed Critical Bremnes Seashore As
Priority to NO20181165A priority Critical patent/NO344943B1/no
Priority to JP2021537433A priority patent/JP2022508430A/ja
Priority to EP19857321.4A priority patent/EP3846632A4/en
Priority to US17/274,109 priority patent/US20210352922A1/en
Priority to PCT/NO2019/050177 priority patent/WO2020050725A1/en
Publication of NO20181165A1 publication Critical patent/NO20181165A1/no
Publication of NO344943B1 publication Critical patent/NO344943B1/no

Links

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
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/14—Beheading, eviscerating, or cleaning fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/16—Removing fish-bones; Filleting fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/18—Cutting fish into portions
    • 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
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23B4/044—Smoking; Smoking devices
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
NO20181165A 2018-09-06 2018-09-06 Fremgangsmåte for røyking av fisk, og røykt fiskeprodukt NO344943B1 (no)

Priority Applications (5)

Application Number Priority Date Filing Date Title
NO20181165A NO344943B1 (no) 2018-09-06 2018-09-06 Fremgangsmåte for røyking av fisk, og røykt fiskeprodukt
JP2021537433A JP2022508430A (ja) 2018-09-06 2019-09-06 魚の燻製工程及び燻製魚製品
EP19857321.4A EP3846632A4 (en) 2018-09-06 2019-09-06 FISH SMOKING METHOD AND SMOKED FISH PRODUCT
US17/274,109 US20210352922A1 (en) 2018-09-06 2019-09-06 Process for smoking of fish, and a smoked fish product
PCT/NO2019/050177 WO2020050725A1 (en) 2018-09-06 2019-09-06 Process for smoking of fish, and a smoked fish product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NO20181165A NO344943B1 (no) 2018-09-06 2018-09-06 Fremgangsmåte for røyking av fisk, og røykt fiskeprodukt

Publications (2)

Publication Number Publication Date
NO20181165A1 NO20181165A1 (no) 2020-03-09
NO344943B1 true NO344943B1 (no) 2020-07-27

Family

ID=69722704

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20181165A NO344943B1 (no) 2018-09-06 2018-09-06 Fremgangsmåte for røyking av fisk, og røykt fiskeprodukt

Country Status (5)

Country Link
US (1) US20210352922A1 (no)
EP (1) EP3846632A4 (no)
JP (1) JP2022508430A (no)
NO (1) NO344943B1 (no)
WO (1) WO2020050725A1 (no)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2154215A1 (es) * 1999-04-09 2001-03-16 Selin Francisco Castro Procedimiento para lonchear un salmon, envasarlo al vacio y congelarlo.
US20040022930A1 (en) * 2000-05-10 2004-02-05 Skjervold Per Olav Method for the manufacture of raw fish products
CN106550974A (zh) * 2016-09-29 2017-04-05 南宁海世界生物科技有限公司 淡水鱼冷熏加工方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2711377B2 (ja) * 1993-04-06 1998-02-10 金光 山岡 生食用まぐろの超低温薫製による品質保持処理方法及びその装置
JPH1146676A (ja) * 1997-07-30 1999-02-23 Hiyouon:Kk 高鮮度・高品質の食品流通加工方法
JP2003532393A (ja) * 2000-05-10 2003-11-05 カルド フィッシュ アクスイェ セルスカプ 生魚肉製品を製造するための改良された方法
JP2005341812A (ja) * 2004-05-31 2005-12-15 Yamasa Wakiguchi Suisan:Kk 生ハム様ビンナガマグロ加工食品およびその製造法
AU2004224910B1 (en) * 2004-06-18 2005-07-14 Coral Sea Fishing Pty Ltd Method for Generating a Smoke
JP2006061096A (ja) * 2004-08-27 2006-03-09 Yamasa Wakiguchi Suisan:Kk 生ハム様クロカワカジキ加工食品およびその製造法
EP2742809B1 (en) * 2012-12-13 2016-09-14 Sea Delight Europe, SL Method and apparatus for cold smoking meat or seafood
EP3389382A1 (en) * 2015-12-18 2018-10-24 Arctic IP Investment AB Method for preparing fish product

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2154215A1 (es) * 1999-04-09 2001-03-16 Selin Francisco Castro Procedimiento para lonchear un salmon, envasarlo al vacio y congelarlo.
US20040022930A1 (en) * 2000-05-10 2004-02-05 Skjervold Per Olav Method for the manufacture of raw fish products
CN106550974A (zh) * 2016-09-29 2017-04-05 南宁海世界生物科技有限公司 淡水鱼冷熏加工方法

Non-Patent Citations (10)

* Cited by examiner, † Cited by third party
Title
Aksel et al., «Pre-rigor produksjon av røkt laks», Rapport 12/2010. Utgitt mars 2010, Dated: 01.01.0001 *
Aksel et al.,«Injeksjonssalting av laksefilet ved ulik rigorstatus», Rapport 22/2006. Utgitt august 2006, Dated: 01.01.0001 *
Aksel et al.,«Pre-rigor injeksjonssalting av laksefilet», Rapport 8/2011. Utgitt februar 2011. , Dated: 01.01.0001 *
Birkeland et al., «Pre-rigor av laks som råstoff til salting og røyking- Sammendrag og anbefalinger basert på alle forsøkene i prosjektet»,Rapport 3/2007, februar 2009. NORCONSERV Seafood Processing Reseach, Dated: 01.01.0001 *
Birkeland et al., «Pre-rigor av laks som råstoff til salting og røyking-Dokumentasjon av kvalitetsegenskaper i pre-rigor injeksjonsaltet og røykt laksefilet-en sammenligning med post-rigor kontroll», Rapport 2/2006, Juli 2006, NORCONSERV Seafood Processing Reseach, Dated: 01.01.0001 *
Birkeland et al.,«Pre-rigor av laks som råstoff til salting og røyking- Effekten av ulike prosessbetingelser på kvalitet av røykte produkter grunnlag for prosessoptimalisering», Rapport 7/2007, Desember 2006, NORCONSERV Seafood Processing Reseach, Dated: 01.01.0001 *
Bjørnevik et al. «Effect av salting and cold-smoking procedures on Athetic salmon originating from pre –or post rigor filleted raw material. Based on the measurement of physiochemical characteristics», Food Science an Technology 91 (2018) 431-438, Dated: 01.01.0001 *
Roth et al., «Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets", Aquaculture vol. 289, 16 April 2009, sider 350-356 , Dated: 01.01.0001 *
Røykeri bloggen: «Røyking av fersk ørret filet» 14. Januar 2017, Dated: 01.01.0001 *
Skjervold et al. «Effect of pre-, in-, or post rigor filleting of live chilled Atlantic salmon» Aquaculture 194 (2001) 315-326. , Dated: 01.01.0001 *

Also Published As

Publication number Publication date
EP3846632A1 (en) 2021-07-14
WO2020050725A1 (en) 2020-03-12
NO20181165A1 (no) 2020-03-09
JP2022508430A (ja) 2022-01-19
EP3846632A4 (en) 2022-07-27
US20210352922A1 (en) 2021-11-18

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Legal Events

Date Code Title Description
CHAD Change of the owner's name or address (par. 44 patent law, par. patentforskriften)

Owner name: BREMNES SEASHORE AS, NO

CREP Change of representative