WO1982000081A1 - Method and device for enzyme maturing of fish,particularly herring - Google Patents

Method and device for enzyme maturing of fish,particularly herring Download PDF

Info

Publication number
WO1982000081A1
WO1982000081A1 PCT/NO1981/000026 NO8100026W WO8200081A1 WO 1982000081 A1 WO1982000081 A1 WO 1982000081A1 NO 8100026 W NO8100026 W NO 8100026W WO 8200081 A1 WO8200081 A1 WO 8200081A1
Authority
WO
WIPO (PCT)
Prior art keywords
herring
brine
tank
slats
container
Prior art date
Application number
PCT/NO1981/000026
Other languages
French (fr)
Inventor
K Opshaug
Original Assignee
K Opshaug
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 K Opshaug filed Critical K Opshaug
Publication of WO1982000081A1 publication Critical patent/WO1982000081A1/en
Priority to DK75882A priority Critical patent/DK75882A/en

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
    • A23B4/02—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

Definitions

  • the following invention relates to a method and device for the maturing of fish, particularly herring in brine using closed, rotateable containers or tanks instead of wooden barrels or open containers.
  • the traditional way of maturing the type of fish as e.g. herring is by the adding of salt and often also sugar to the liquid.
  • wooden barrels of uptil 100 1 capacity usually in wooden barrels of uptil 100 1 capacity.
  • the fish e.g. herring, together with salt/sugar is placed in upright barrels after which the lid is placed tightly in position.
  • the salt/sugar begins at once to penetrate into the herring resulting in that some of the protein denatures while at the same time water is liberated.
  • the herring becomes buoyant.
  • the barrels are laid in a horisontal position so that the fluid level is kept to a minimum. The buoyancy expels the brine between the herring, resulting in uneven salt penetration and unsatisfactory preserving can occur.
  • Herring and other fish can also be preserved in open containers. For this, ready prepared brine is usually used. So that the herring does not come into contact with air, it has to be weighted down with the aid of a mechanical device. With this method the herring attains a high buoyancy and it is necessary to stir the herring and brine regularly by e.g. commercial stirring. The buoyancy sets a limit to the amount of herring one can have in the container.
  • the following invention's aim is to provide a method and device which will eliminate the procedure a great deal and at the same time this method is most suitable for automisation aided by the device.
  • the aim is achieved in relation to the invention by adding a ready mexed brine with a relative content of salt, sugar, spices and herring to a process tank (A) ;
  • a process tank A
  • the product valve is sealed (C) after which the tank is filled up with brine through valve (D) so that all air is expelled.
  • the air can be de-activated by interchanging with an inactive gas, e.g. nitrogen, or by expelling the air with a vacuum pump by the valves.
  • the required distribution of herring and brine is effected by rotation of the process tank by a power device (E) that is controlled by a programme central (F) .
  • enzyme extracts or commercially available enzyme preparations can be added to the brine.
  • the maturing process can take place at any appropriate temperature, preferably under 32oC.
  • the invention includes a device for other execution of the invention. This consists of a revolving process tank (A) which has one or more vertical parallell shelves on the inside (B) . These absorb the herrings buoyancy when the tank is not in motion. When the tank rotates, they act as carriers
  • the tank On the outside, the tank has one or more valves mounted (D) for the adding or emptying of liquid or gas. Furthermore, the tank is mounted with one or several hatches (C) for the adding or emptying of herring or other fish.
  • Rotation of the tank is taken care of by a rotator (E) , and this is controlled by a programme central (F) .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The method and device for the maturing of herring in large containers (A) in which the distribution of herring and brine takes place by that the container or inside slats (B) rotates on an axis, thereby promoting the mixing of the contents. The inside slats (B) serve to pick up the herrings bouyancy by setting the herring in a horizontal position. Thereby the container's diameter increases by placing the slats in an acceptable distance from each other - e.g. corresponding to the diameter of an ordinary 100 kg wooden barrel. The container is furthermore equipped with valves (C) for the filling and emptying of the product, valves (D) for filling and emptying of liquid or gas, rotation device (E) and control panel (F) for the mechanism that either rotates the container (A) or that it stands still while the inside slats are in motion (B).

Description

Method and device for enzyme maturing of fish, particularly herring Technical scope The following invention relates to a method and device for the maturing of fish, particularly herring in brine using closed, rotateable containers or tanks instead of wooden barrels or open containers.
The_technical_stage
The traditional way of maturing the type of fish as e.g. herring, is by the adding of salt and often also sugar to the liquid. Usually in wooden barrels of uptil 100 1 capacity. Using this method, the fish e.g. herring, together with salt/sugar is placed in upright barrels after which the lid is placed tightly in position. The salt/sugar begins at once to penetrate into the herring resulting in that some of the protein denatures while at the same time water is liberated. In the heavy brine that is formed, the herring becomes buoyant. In order to avoid deformation of the herring, the barrels are laid in a horisontal position so that the fluid level is kept to a minimum. The buoyancy expels the brine between the herring, resulting in uneven salt penetration and unsatisfactory preserving can occur.
Because of this it is absolutely necessary to roll the barrels regularly. Thereby both the herring and the brine are kept in motion so that the brine is distributed evenly between the herring and the buoyancy is displaced.
In the preserving of herring it is unavoidable that some air is also contained in the barrels. The oxygen in the air starts a destructive oxidization process in the product. Due to this the barrels must be opened for the filling up with brine to exclude all of the air
Herring and other fish can also be preserved in open containers. For this, ready prepared brine is usually used. So that the herring does not come into contact with air, it has to be weighted down with the aid of a mechanical device. With this method the herring attains a high buoyancy and it is necessary to stir the herring and brine regularly by e.g. manuel stirring. The buoyancy sets a limit to the amount of herring one can have in the container.
After a while the herring reaches a state of smooth consistance, aroma and taste which is typical for this product.
The process from raw - to matured herring takes about three months.
The maturing of herring and other fish by the well known methods and devices is a long drawn out and labourious process that is difficult to automise.
Description_of_the_invention
The following invention's aim is to provide a method and device which will eliminate the manuel work a great deal and at the same time this method is most suitable for automisation aided by the device.
The aim is achieved in relation to the invention by adding a ready mexed brine with a relative content of salt, sugar, spices and herring to a process tank (A) ; When the desired amount of herring and brine is added to the process tank, the product valve is sealed (C) after which the tank is filled up with brine through valve (D) so that all air is expelled. Alternatively the air can be de-activated by interchanging with an inactive gas, e.g. nitrogen, or by expelling the air with a vacuum pump by the valves. The required distribution of herring and brine is effected by rotation of the process tank by a power device (E) that is controlled by a programme central (F) .
Additives (B) in the tank, plus the buoyancy of the herring in the brine, ensures that the contents come into motion in the same manner as by the rolling . of barrels. Deformation of the herring due to buoyancy tendencies of pressing together when the tank is immobile, is avoided by stopping the tank when the additives (B) are in a horisontal position. Then the additives function as shelves.
It is appropriate to stop the rotation of the process tank as soon as the desired distribution of herring and brine is achieved. Mechanical damage of the herring is then avoided.
In the case of where the herring contains insufficient amounts of enzymes for the furtherance of the breaking down process, enzyme extracts or commercially available enzyme preparations can be added to the brine.
The maturing process can take place at any appropriate temperature, preferably under 32ºC.
When the herring has achieved the desired maturity, the tank is placed in position so that the contents drain off by the opening of valve (C) . Alternatively the brine can be drained through the valves (D) after which the herring is taken out through a hatch. The invention includes a device for other execution of the invention. This consists of a revolving process tank (A) which has one or more vertical parallell shelves on the inside (B) . These absorb the herrings buoyancy when the tank is not in motion. When the tank rotates, they act as carriers
On the outside, the tank has one or more valves mounted (D) for the adding or emptying of liquid or gas. Furthermore, the tank is mounted with one or several hatches (C) for the adding or emptying of herring or other fish.
Rotation of the tank is taken care of by a rotator (E) , and this is controlled by a programme central (F) .

Claims

PATENT CLAIMS 1. A method for enzyme maturing: of fish, particularly herring, CHARACTERIZED BY that the herring and brine with any sort of content of salt, sugar and spices i3 added to a oontainer (A) and that the herring and brine are evenly distributed in the container by slow rotation - continuously or dis continuously - on an axis and that the movement of herring and brino is taken care of by one or more lengthwise "slats" (B) mounted inside the container and that the herrings buoyancy is taken up by the "slats" when the tank is not in motion and when the tank's rotating movement is arrested when the ''slats" are in a horizontal position,
2. The method in accordance to claim 1 is characterized by that the brine has added to it commercially available enzyme preparations or extracts .
3. The method in accordance to claim 1 and 2 is characterized by that the temperature of the brine is kept under 32°C.
4. The method in accordance to claim 1-3 CHARACTERIZED BY that the tank's rotation is continuously or discontinuously, one way rotating or reversibly rotating and that the drive mechanism (E) is controlled by a programme central (F) .
5 . The method in accordance to claim 1-4 is characterized by that, to avoid that the herring becomes spoiled by noxious effects of the oxygen content of the air that can occur during the well known method of refilling , or adding of inert gas or vacuum over the liquid level through valve (P) .
6 . The device for the maturing of fish, particularly herring in accordance to claim 1 and 4 , characterized by that a container (A) that can rotate on an axis with shelfs lengthwise parallell slats mounted inside (B) for carrying of the herrings buoyancy in the brine and for the carrying of the containers contents, that the tank has mounted on the outside one or more valves (D) for the adding or emptying of liquid or gas through one or more "hatches" (C) for adding or draining of solid substances; that the tank rotates by a mechanism (E) that is controlled by a programme central (F) .
PCT/NO1981/000026 1980-06-27 1981-06-29 Method and device for enzyme maturing of fish,particularly herring WO1982000081A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DK75882A DK75882A (en) 1980-06-27 1982-02-22 PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, ISAER SILD

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO801922800627 1980-06-27
NO801922A NO147936C (en) 1980-06-27 1980-06-27 PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, SPECIAL SILY.

Publications (1)

Publication Number Publication Date
WO1982000081A1 true WO1982000081A1 (en) 1982-01-21

Family

ID=19885552

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NO1981/000026 WO1982000081A1 (en) 1980-06-27 1981-06-29 Method and device for enzyme maturing of fish,particularly herring

Country Status (4)

Country Link
DK (1) DK75882A (en)
NO (1) NO147936C (en)
SE (1) SE8201022L (en)
WO (1) WO1982000081A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2539004A1 (en) * 1983-01-11 1984-07-13 Lepeltier Marie Francoise Method for preserving meat products and processing products for implementing this method
EP0228074A2 (en) * 1985-12-28 1987-07-08 Isotec Co., Ltd. A method for producing fermented vegetables in a bran paste
US4735153A (en) * 1986-12-22 1988-04-05 Wellman Industrial Co. Ltd. Load support and handling means
FR2607364A1 (en) * 1986-12-02 1988-06-03 Dreano Claude METHOD FOR THE MIXING AND SALTING OF MEAT, IN PARTICULAR HAM
EP0390286A1 (en) * 1989-03-30 1990-10-03 M. Fieret's Zeevishandel B.V. Process and device for treating a foodstuff with a liquid
GB2342561A (en) * 1998-10-08 2000-04-19 Daniel William Hoctor Processing fish

Citations (6)

* Cited by examiner, † Cited by third party
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.
FR1524364A (en) * 1967-03-31 1968-05-10 Rotary curing machine
FI47632B (en) * 1962-02-27 1973-10-31 Dano Ingeniorforretning Og Maskinfabrik
SE369664B (en) * 1972-06-05 1974-09-16 Foodia Ab

Patent Citations (6)

* Cited by examiner, † Cited by third party
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.
FI47632B (en) * 1962-02-27 1973-10-31 Dano Ingeniorforretning Og Maskinfabrik
FR1524364A (en) * 1967-03-31 1968-05-10 Rotary curing machine
SE369664B (en) * 1972-06-05 1974-09-16 Foodia Ab

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2539004A1 (en) * 1983-01-11 1984-07-13 Lepeltier Marie Francoise Method for preserving meat products and processing products for implementing this method
EP0228074A2 (en) * 1985-12-28 1987-07-08 Isotec Co., Ltd. A method for producing fermented vegetables in a bran paste
EP0228074A3 (en) * 1985-12-28 1989-11-15 Isotec Co., Ltd. Apparatus for producing vegetables pickled in bran pasteapparatus for producing vegetables pickled in bran paste
FR2607364A1 (en) * 1986-12-02 1988-06-03 Dreano Claude METHOD FOR THE MIXING AND SALTING OF MEAT, IN PARTICULAR HAM
EP0273843A1 (en) * 1986-12-02 1988-07-06 Claude Dreano Brining and salting process for meats such as hams
US4735153A (en) * 1986-12-22 1988-04-05 Wellman Industrial Co. Ltd. Load support and handling means
EP0390286A1 (en) * 1989-03-30 1990-10-03 M. Fieret's Zeevishandel B.V. Process and device for treating a foodstuff with a liquid
GB2342561A (en) * 1998-10-08 2000-04-19 Daniel William Hoctor Processing fish
GB2342561B (en) * 1998-10-08 2002-10-16 Daniel William Hoctor Fish processing

Also Published As

Publication number Publication date
SE8201022L (en) 1982-02-18
NO147936B (en) 1983-04-05
NO147936C (en) 1983-07-13
NO801922L (en) 1981-12-28
DK75882A (en) 1982-02-22

Similar Documents

Publication Publication Date Title
US3843810A (en) Process of air evacuation of foods under ultra-low pressure
US4021579A (en) Accelerated production of fermented alcoholic beverages
Drysdale et al. Acetic acid bacteria in some Australian wines.
CN208258924U (en) A kind of candied fruit vacuum circulation leaching sugar bowl
WO1982000081A1 (en) Method and device for enzyme maturing of fish,particularly herring
DE3572599D1 (en) Process and apparatus for the treatment of liquid foodstuffs, especially red wine must
US3859450A (en) Process for preventing melanosis in shellfish
EP0959127B1 (en) Wine-making apparatus
US6110513A (en) Method of curing pickle stock
US3198639A (en) Process for canning spanish green olives
US2219772A (en) Method for treating food
CN216983400U (en) Meat products processing pickling device
US3797533A (en) Food treatment process and apparatus
US2804390A (en) Process for treating edible vegetable matter
US2186549A (en) Process for preserving fruit peels and rinds
JPH09299071A (en) Method and apparatus for food preservation
JPS6261296B2 (en)
CN210311742U (en) Pu' er tea packing carton
SU680712A1 (en) Method of the preservation of fruits and vegetables
CN1164958A (en) Method for making spiced cooked salted egg
HRP20191984A2 (en) Wooden multipurpose container for the production and storage of juice and wine
CN1037487C (en) Preservation of persimmon
Dennison A version of the invention of barrels and barrel alternatives
CN115558564A (en) Red wine brewing process
Brown et al. Home Preservation of Food: Preservation of Foods With Salt or Vinegar

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): DK FI NL SE

Designated state(s): DK FI NL SE