WO1994000998A1 - A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method - Google Patents
A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method Download PDFInfo
- Publication number
- WO1994000998A1 WO1994000998A1 PCT/SE1993/000628 SE9300628W WO9400998A1 WO 1994000998 A1 WO1994000998 A1 WO 1994000998A1 SE 9300628 W SE9300628 W SE 9300628W WO 9400998 A1 WO9400998 A1 WO 9400998A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- frozen
- food
- glazing
- stuff
- products
- Prior art date
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Definitions
- the invention refers to a method of improving the taste of glazed, frozen and shelless food-stuff products, in particu ⁇ lar boiled, frozen shellfish or parts thereof, and especially shrimps, and food-stuff products prepared by the method.
- a great disadvantage of shellfish and similar products resides in the fact that they as perishables are very sensi ⁇ tive and require quickness and great care in the distribution chain in order to avoid deterioration. They can not be stored for a longer period of time without becoming rapidly dis ⁇ gusting. Therefore, in most cases they undergo some kind of preservation. Further, most part of the shellfish to be used in restaurants and institutional households is machine- peeled.
- a conventional package for machine-peeled seefood is the jar.
- the peeled shrimps which most often are the product to be packaged, are then soaked in brine twice, after which step they are packaged in brine in jar.
- the preparation includes many manual steps and as a result the cost of production is very high, especially since the process requires the use of chemical preservatives for a satisfactory conservation of the product.
- other additives are used, such as swel- ling agents in order to increase the volume of the shrimps. This is a serious drawback, since the consumers nowadays are less apt to accept chemical additives.
- a further disadvantage with this method is the relatively high package and transport costs due to the fact that the package must guarantee that the brine with security will be enclosed in said package.
- the most frequently used preservation method for peeled seafood is without no doubt deepfreezing.
- the boiled shrimps can then directly be frozen for distribution and sale.
- This method suffers from a major disadvantage in that the shrimps dessicate (freeze drying) .
- water "glazing" is used in order to solve this problem, thereby prolonging the durability of the product.
- a thin water film is sprinkled onto the frozen product, the water then being transformed into ice, which forms a thin protecting shell around the product.
- the method involves a substantial drawback, however, since the water, which appears, when the ice films melts, will remove flavours from the frozen product, resulting in a vapid and wishy-washy taste when ready to eat.
- the object of the invention is to provide a method, by means of which the taste of frozen, shelless food-stuff products may be improved at a low and competetive cost, said products having a relatively long durability without any addition of preservatives.
- the glazed products are vacuum packed in a bag, in which they will be thawed out in order to absorb the glazing liquid.
- the glazing liquid was prepared by boiling down small unpeeled shrimps with a first class taste into a turbid juice. If desired, said juice could be additionally flavoured with salt, sugar and dextrose in appropriate dosis. The resulting liquor was stirred and cooled to about -2°C in a vessel.
- the machine-peeled and individually frozen shrimps were kept at a temperature of about -30°C and were fed to a con ⁇ ventional glazing device.
- the temperatures mentioned above should be kept as low as possible so that the ice formation is almost instantaneous, when the glazing liquid hits the shrimps.
- the individually frozen shrimps were fed to the sprinkling device of the glazing apparatus, in which the glazing liquid was sprinkled onto the shrimps.
- the glazing liquid which did not deposit on the shrimps, was collected and recycled into the circulation circuit and was sprinkled on other shrimps.
- the glazed shrimps were then vacuum-packed in leak-proof (watertight) bags and after an appropriate period of time they were thawed out in the bags, thus letting them absorb the thawed glazing liquid.
- a substantially concentrated glazing liquor could be used in order to obtain a correspondingly strong aroma of the thawed, ready for use product.
- seasoning the glazing liquor in a suitable way various products can be prepared, which are adapted to the various demands of the market.
- a "Norwegian" taste to frozen and peeled, American shrimps.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4393234T DE4393234T1 (en) | 1992-07-14 | 1993-07-14 | Processes for improving the taste of frozen and glazed, shell-free food products and frozen, bowl-free food products produced by this process |
AU45945/93A AU4594593A (en) | 1992-07-14 | 1993-07-14 | A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method |
GB9500280A GB2283657B (en) | 1992-07-14 | 1993-07-14 | A method of improving the taste of frozen and glazed shelless fish products and frozen shelless fish products prepared in accordance with the method |
SE9500082A SE507886C2 (en) | 1992-07-14 | 1995-01-11 | Improving taste and durability of frozen food esp. shellfish |
NO950125A NO950125D0 (en) | 1992-07-14 | 1995-01-12 | Process for flavor enhancing glazed, frozen and peel-free food products, as well as glazed, frozen and peel-free food products produced by the process |
DK003495A DK3495A (en) | 1992-07-14 | 1995-01-13 | Process for improving the taste of frozen, glazed shell-free foods and frozen shell-free foods prepared by the method |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE9202162-5 | 1992-07-14 | ||
SE9202162A SE9202162D0 (en) | 1992-07-14 | 1992-07-14 | PROCEDURES FOR GLASSING FROZEN FOOD PRODUCTS AND THROUGH THE PROCEDURE MANUFACTURING GLASSED FOOD PRODUCTS |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1994000998A1 true WO1994000998A1 (en) | 1994-01-20 |
Family
ID=20386781
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/SE1993/000628 WO1994000998A1 (en) | 1992-07-14 | 1993-07-14 | A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method |
Country Status (6)
Country | Link |
---|---|
AU (1) | AU4594593A (en) |
DE (1) | DE4393234T1 (en) |
DK (1) | DK3495A (en) |
GB (1) | GB2283657B (en) |
SE (1) | SE9202162D0 (en) |
WO (1) | WO1994000998A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0743013A2 (en) * | 1995-05-17 | 1996-11-20 | Helix Park Farm Limited | A method for processing prawns |
GB2300105B (en) * | 1994-01-26 | 1998-01-07 | Grated Cheese Comp Ltd | Frozen food product with a coating of ice on the exterior and process |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IES950356A2 (en) * | 1995-05-17 | 1995-09-20 | Helix Park Farm Ltd | "Fish processing" |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2297411A (en) * | 1938-11-12 | 1942-09-29 | Henning Wolfgang | Process of obtaining the meat of crustaceans |
US4361016A (en) * | 1981-02-02 | 1982-11-30 | Leslie Multack | Apparatus for glazing frozen foods |
US4547380A (en) * | 1982-12-23 | 1985-10-15 | Nestec S.A. | Process of preparing frozen fruit or vegetables |
US4659574A (en) * | 1982-05-10 | 1987-04-21 | Sven Albert Lundvall | Method of processing mussles |
-
1992
- 1992-07-14 SE SE9202162A patent/SE9202162D0/en unknown
-
1993
- 1993-07-14 DE DE4393234T patent/DE4393234T1/en not_active Withdrawn
- 1993-07-14 WO PCT/SE1993/000628 patent/WO1994000998A1/en active Application Filing
- 1993-07-14 GB GB9500280A patent/GB2283657B/en not_active Expired - Fee Related
- 1993-07-14 AU AU45945/93A patent/AU4594593A/en not_active Abandoned
-
1995
- 1995-01-13 DK DK003495A patent/DK3495A/en not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2297411A (en) * | 1938-11-12 | 1942-09-29 | Henning Wolfgang | Process of obtaining the meat of crustaceans |
US4361016A (en) * | 1981-02-02 | 1982-11-30 | Leslie Multack | Apparatus for glazing frozen foods |
US4659574A (en) * | 1982-05-10 | 1987-04-21 | Sven Albert Lundvall | Method of processing mussles |
US4547380A (en) * | 1982-12-23 | 1985-10-15 | Nestec S.A. | Process of preparing frozen fruit or vegetables |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2300105B (en) * | 1994-01-26 | 1998-01-07 | Grated Cheese Comp Ltd | Frozen food product with a coating of ice on the exterior and process |
EP0743013A2 (en) * | 1995-05-17 | 1996-11-20 | Helix Park Farm Limited | A method for processing prawns |
EP0743013A3 (en) * | 1995-05-17 | 1998-03-18 | Helix Park Farm Limited | A method for processing prawns |
Also Published As
Publication number | Publication date |
---|---|
GB9500280D0 (en) | 1995-03-08 |
AU4594593A (en) | 1994-01-31 |
DK3495A (en) | 1995-03-14 |
DE4393234T1 (en) | 1995-07-20 |
GB2283657B (en) | 1995-11-29 |
GB2283657A (en) | 1995-05-17 |
SE9202162D0 (en) | 1992-07-14 |
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