Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/044—Smoking; Smoking devices
  • A23B4/052—Smoke generators ; Smoking apparatus
  • A23B4/0526—Smoke generators or smoking apparatus using liquid smoke in gaseous or liquid form
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/005—Preserving by heating
  • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/044—Smoking; Smoking devices
  • A23B4/056—Smoking combined with irradiation or electric treatment, e.g. electrostatic smoking ; Apparatus therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
  • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
  • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves

Definitions

• the invention relates to a method for the treatment of meat from fish or other aquatic, poikilothermic animals and comprises a flavour- influencing process, which preferably comprises treatment of the meat with an extract of wood or of a wood product, and a heating process comprising treatment of the meat with microwaves, preferably in a microwave oven.
• Such a method is known from EP 1,296,569, examples 6 and 7.
• the purpose of the method disclosed therein is i.a. to produce smoked fish such as fresh, smoked salmon without using smoking, which creates a relatively dry smoking coating on the surface of the fish meat, which coating contains carcinogenic substances.
• a further disadvantage of this method is that it does not provide directions as to suitable means for dispersing the extract in the fish meat.
• the object of the invention is to provide a method that allows for production of smoked meat products with a significant reduction in the amount of time and number of processing steps used, and in which the disadvantages mentioned above are avoided.
• the object is met by the method according to the invention being characterized in that the flavour-influencing process comprises smoking and/or treatment of the meat with an extract of wood or of a wood product, the extract or solution hereof being sprayed onto the meat, or the meat being treated with ultrasound in a solution of the extract.
• a satisfactory smoke flavour can be obtained and a satisfactory penetration of the smoke flavour in the inside of the meat at a fairly brief smoking, typically 8-16 % of the smoking time used in conventional smoking; that, using sprayed-on extract or solution, a satisfactory smoke taste and a satisfactory distribution of said smoke taste can be achieved, even with a brief, subsequent heating process; and that, using treatment of the meat with ultrasound in a solution of the extract, a satisfactory smoke flavour can be achieved and a satisfactory penetration of the smoke flavour in the inside of the meat with a fairly brief ultrasound treatment.
• a salting process is preferably carried out prior to the flavour-influencing process and the heating process.
• the salting process is carried out as a wet-salting with treatment of the meat with ultrasound in a saline brine, direct contact between meat and ultrasound-emitting surfaces being avoided.
• the extract used is extracted from wood, charcoal or wood tar, as such extracts give a smoke taste that is considered by ex- perienced tasters to be as good as, almost as good as or better than the smoke taste obtained by smoking.
• Appropriate extracts are disclosed in the abovementioned EP 1,296,569 and in the related divisional EP 1,726,216.
• the flavour-influencing process can comprise only smoking of the meat.
• the smoking time in production of cold-smoked products can be reduced without further ado to for in- stance 8-16% of the smoking time used in conventional cold-smoking, at the same time as a satisfactory smoke flavour in the meat being achieved.
• the flavour-influencing process can alternatively comprise only treatment of the meat with ultrasound in a solution of the extract in a suitable dissolvent such as edible oil.
• a treatment time that is very brief, even compared to the brief smoking mentioned above, is sufficient to impart a desired smoke taste to the meat.
• flavour-influencing process is preferably carried out in an ultrasound vat, in which the meat is transported through the vat by a traversing conveyor.
• the flavour-influencing process can also comprise any combination of smoking of the meat and treatment of the meat with ultrasound in a solution of the extract.
• the flavour-influencing process and the heating process are preferably carried out simultaneously in a treatment device that is suitable for carrying out both these processes.
• flavour-influencing process comprises smoking, as the smoking oven and microwave oven are then built as a combined oven in which the microwave treatment and the heating process are carried out in an atmosphere of smoke.
• flavour-influencing process and the heating process are combined to a single process in a single process stage.
• smoke extract by spray application also seems to be advantageous in this case.
• the heating process comprises a brief treatment of the meat with microwaves (and/or treatment at low power), when a meat product corresponding to cold-smoked fish is desired, and a longer treatment (and/or treatment at high power), when a meat product corresponding to heat-smoked fish is desired.
• the heating process is preferably carried out in a microwave oven of the pass-through type.
• the oven can be included in an effective manner in an automated production plant, and that a uniform and re- producible treatment of the meat pieces is ensured.
• Fresh sides of salmon with skin were laid with the skin side facing upwards on a table covered with salt, whereby the salt adhered to the meat side.
• the sides of salmon were placed on a grill on a frame with the skin side facing downwards and were allowed to remain for a period of time of between 2 and 12 hours, depending on the desired degree of salting.
• the salt was rinsed off with water and the sides of salmon were placed in cold storage for a stretch of time to level out, drip off and for evaporation of surplus water.
• the frame was rolled into a smoking oven and the sides of salmon were smoked by cold-smoking, the smoking time though being shortened from 8-12 hours to 60-80 minutes. Following smoking, no smoking coating could be detected.
• the sides of salmon were placed in a skinning machine known per se for removal of the skin side.
• the sides of salmon were then placed on a conveyor that transported the fish through a microwave oven of the pass-through type in a continuous movement.
• the smoked and microwave treated sides of salmon were removed from the cold storage room and placed on a conveyor to a slicing machine and from there on via the conveyor to weighing cells, where the sides were weighed out to desired packet sizes and were packed under vacuum or with a protecting gas.
• the sides of salmon were placed on a skinning machine known per se for removal of the skin side.
• the sides of salmon were then placed on a conveyor that transported the fish through a microwave oven of the pass-through type in a continuous movement.
• Fresh sides of salmon with skin were placed on a conveyor that transported the fish through an ultrasound vat filled with a saline brine, in which the fish was treated with ultrasound for a few minutes. After a distance corresponding to sufficient dripping off of the fish the conveyor continued through an ultrasound vat filled with rapeseed oil, which had a smoke extract according to EP 1,296,569 added.
• Fresh "butterfly fillets" of trout with skin were placed with the skin side facing upwards on a table covered with salt, whereby the salt ad- hered to the meat side.
• the fillets were placed on a grill on a frame with the skin side facing downwards and were allowed to remain for a period of time of between 1 and 6 hours, depending on the desired degree of salting.
• the salt was rinsed off with water and the trout fillets were placed in cold storage for a time to level out and drip off and for excess water to evaporate.
• the trout fillets were placed in a basket that was immersed in an ultrasound vat filled with rapeseed oil, with a smoke extract according to EP 1,296,569 added.
• the fillets dripped off and were treated with microwaves as in example 1, the ultrasound treatment though being continued to reach a temperature in the fillets of about 60 °C, the treatment time being dependent on the size of the fillets. No smoking coating of any form could be detected on the fillets.
• the skin was removed from fillets manually while these were warm, and they were put in crates or on frames and driven to cold storage.
• the fish was moved from the grill to a combined smoking and microwave oven, where the fish was exposed to smoke during simultaneous treatment with microwaves. A considerably shorter treatment time was used than with conventional smoking.
• the skin was removed from the fillets manually while these were warm and they were placed in crates or on frames and driven to cold storage.
• the fillets were allowed to drip off and were treated with microwaves in the same way as the sides of salmon in example 3, the treatment with microwaves though being continued to reach a temperature in the fillets of about 60 0 C, the treatment time being dependent on the size of the fillets.
• the skin was removed from the fillets manually while these were warm, and they were put in crates or on frames and driven to cold storage. A product corresponding to smoked trout (i.e. heat-smoked) was achieved.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Wood Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Marine Sciences & Fisheries (AREA)
• Inorganic Chemistry (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Applications Claiming Priority (2)

Publications (1)

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Family Applications (1)

Country Status (3)

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Family Cites Families (9)

• 2007
  • 2007-01-16 DK DK200700067A patent/DK200700067A/da not_active Application Discontinuation
• 2008
  • 2008-01-15 EP EP08700940A patent/EP2109368A2/de not_active Withdrawn
  • 2008-01-15 WO PCT/DK2008/050006 patent/WO2008086810A2/en not_active Ceased

Non-Patent Citations (1)

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