ES2070098A1 - Metodo y aparato para curar pescado y carne por ahumado a temperatura extrabaja. - Google Patents

Metodo y aparato para curar pescado y carne por ahumado a temperatura extrabaja.

Info

Publication number
ES2070098A1
ES2070098A1 ES09400721A ES9400721A ES2070098A1 ES 2070098 A1 ES2070098 A1 ES 2070098A1 ES 09400721 A ES09400721 A ES 09400721A ES 9400721 A ES9400721 A ES 9400721A ES 2070098 A1 ES2070098 A1 ES 2070098A1
Authority
ES
Spain
Prior art keywords
meat
fish
extra
low temperature
smoke
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
ES09400721A
Other languages
English (en)
Other versions
ES2070098B1 (es
Inventor
Kanemitsu Yamaoka
Tetsuo Adachi
Shizuyuki Ohta
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=14355759&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2070098(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Publication of ES2070098A1 publication Critical patent/ES2070098A1/es
Application granted granted Critical
Publication of ES2070098B1 publication Critical patent/ES2070098B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

METODO Y APARATO PARA CURAR PESCADO Y CARNE POR AHUMADO A TEMPERATURA EXTRABAJA. EL PESCADO Y LA CARNE AHUMADOS ADQUIEREN UN SABOR Y UNA AROMA AGRADABLES Y SE CONSERVAN ENTEROS COMO FRESCOS CUANDO SE MANTIENEN A TEMPERATURAS DE REFRIGERACION O CONGELACION, FACILMENTE OBTENIBLES, AUN DURANTE EL TRANSPORTE. EL HUMO GENERADO POR COMBUSTION DE UN MATERIAL FUMANTE A 250 -400 C SE HACE PASAR POR UN FILTRO (22) PARA ELIMINAR EL ALQUITRAN. EL HUMO, QUE RETIENE INGREDIENTES QUE EJERCEN ACCIONES ALTAMENTE CONSERVANTES Y ESTERILIZANTES, SE HACE PASAR A TRAVES DEL FILTRO (22) Y SE REFRIGERA ENTRE 0 Y 5 C EN UNA UNIDAD DE REFRIGERACION (3). LA CARNE O PESCADO SE TRATAN POR EXPOSICION AL HUMO A LA TEMPERATURA EXTRABAJA ASI OBTENIDA. *FIG*
ES09400721A 1993-04-06 1994-04-05 Metodo y aparato para curar pescado y carne por ahumado a temperatura extrabaja. Expired - Fee Related ES2070098B1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5103502A JP2711377B2 (ja) 1993-04-06 1993-04-06 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

Publications (2)

Publication Number Publication Date
ES2070098A1 true ES2070098A1 (es) 1995-05-16
ES2070098B1 ES2070098B1 (es) 1996-01-01

Family

ID=14355759

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09400721A Expired - Fee Related ES2070098B1 (es) 1993-04-06 1994-04-05 Metodo y aparato para curar pescado y carne por ahumado a temperatura extrabaja.

Country Status (7)

Country Link
US (1) US5484619A (es)
JP (1) JP2711377B2 (es)
KR (1) KR960011617B1 (es)
ES (1) ES2070098B1 (es)
IT (1) IT1273423B (es)
PH (1) PH31138A (es)
TW (1) TW304864B (es)

Families Citing this family (38)

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Publication number Priority date Publication date Assignee Title
JP2957912B2 (ja) * 1994-12-19 1999-10-06 山岡 金光 生食用魚肉類の高能率保存処理方法
US20020012724A1 (en) * 1996-10-18 2002-01-31 William R. Kowalski Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species
US6142066A (en) * 1998-02-24 2000-11-07 Tyson Foods, Inc. Smoked food apparatus
US6331322B1 (en) * 2000-08-01 2001-12-18 Pt Intisamudera Citra Perkasa Method for processing marine products
US6777012B2 (en) * 2000-10-20 2004-08-17 Blane E. Olson Seafood preservation process
JP2002204650A (ja) 2001-01-09 2002-07-23 Kanemitsu Yamaoka マグロの保存処理方法
US20040213876A1 (en) * 2001-06-05 2004-10-28 Olson Blane E. Meat and seafood preservation process
US20030044497A1 (en) * 2001-08-17 2003-03-06 Kowalski William R. Process to treat fish with tasteless smoke or carbon monoxide through the respiratory and circulatory systems
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
TWI415574B (zh) * 2006-06-07 2013-11-21 Ajinomoto Kk 燻煙之味道的調質方法及裝置，以及燻製食品的製造方法及裝置
US20080063763A1 (en) * 2006-09-12 2008-03-13 Ernie Balbutin Calamian Method for manufacturing tasteless and clean smoke for seafood preservation
US20080072770A1 (en) * 2006-09-22 2008-03-27 Fu Chiu Meat-smoking device for refrigeration
US20080163765A1 (en) * 2007-01-05 2008-07-10 O'shea Gerald M Apparatus, system, and method for producing flavored smoke on an outdoor grill
US20090004348A1 (en) * 2007-06-26 2009-01-01 Corey Silva Smoker for grill
US9974820B2 (en) 2009-02-18 2018-05-22 Crustocean Technologies Limited Method and apparatus for smoke-infusing proteinaceous foods and smoked-infused such proteinaceous food product so-obtained
CA2655426A1 (en) * 2009-02-18 2010-08-18 Richard F. Ablett Methods and apparatus for smoke-infusing proteinaceous foods and smoke-infused such proteinaceous food product so-obtained
WO2012036571A1 (en) 2010-09-14 2012-03-22 Friend, Richard Philip A process for treating meat using tasteless liquid smoke
JP2013081443A (ja) * 2011-10-11 2013-05-09 Hisamitsu Yoshioka 食品に燻煙の香りを付着させる装置。
EP2671482B1 (en) * 2012-06-05 2015-05-06 Koninklijke Philips N.V. A grill
PT2742809T (pt) 2012-12-13 2016-12-20 Sea Delight Europe Sl Processo e aparelho para fumar carne fria ou frutos do mar
GB201312634D0 (en) * 2013-07-15 2013-08-28 Puresmoke Ltd Method for smoking food and apparatus therefor
JP2015043753A (ja) * 2013-08-29 2015-03-12 シャープ株式会社 イオン照射装置およびそれを冷蔵による保管を必要とする食品に適用した方法
KR101440052B1 (ko) * 2014-01-28 2014-09-17 김성필 숯가마를 이용한 훈제 장치 및 방법
JP6832487B2 (ja) * 2015-08-27 2021-02-24 パナソニックＩｐマネジメント株式会社 燻煙装置
KR101712421B1 (ko) * 2015-10-30 2017-03-06 심병길 수냉식 연막 훈증기
US20170208825A1 (en) * 2016-01-21 2017-07-27 Alan Backus Gaseous transfer device
WO2017190199A1 (en) * 2016-05-06 2017-11-09 Eco Smoke Pty Ltd Apparatus and method of producing smoke for the treatment of foodstuffs
CA3026571A1 (en) * 2016-06-06 2017-12-14 Brain Brew Ventures 3.0 Llc Method for creating smoked foods and beverages
JP6774262B2 (ja) * 2016-08-18 2020-10-21 プリマハム株式会社 スモークハウス
JP7055422B2 (ja) * 2016-09-09 2022-04-18 コッシーズ・イノベイションズ・プロプライエタリー・リミテッド 卵の風味付け方法
CN108719434B (zh) * 2018-05-11 2021-11-23 务川自治县石磨岩种养有限公司 牛肉干烘烤装置
JP6792107B2 (ja) * 2018-07-12 2020-11-25 日色 晋一 冷燻製機
NO344943B1 (no) * 2018-09-06 2020-07-27 Bremnes Seashore As Fremgangsmåte for røyking av fisk, og røykt fiskeprodukt
AU2020316107B2 (en) * 2019-07-25 2023-10-19 Frank Brunckhorst Co., Llc Cold smoke smoker
WO2022047036A1 (en) 2020-08-27 2022-03-03 Crescent City Seafood Inc. Process and system for smoking seafood and meat with reduced gas odors and improved flavor
JP7126717B2 (ja) * 2020-09-25 2022-08-29 日色 晋一 冷燻製機

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60214835A (ja) * 1984-04-06 1985-10-28 Ryoichi Nishimura 燻煙食品の製造方法
DE3826211A1 (de) * 1988-08-02 1990-02-08 Erich Schich Verfahren und vorrichtung zum raeuchern von lebensmitteln
GB2225208A (en) * 1988-10-21 1990-05-30 Alan Jackson Cooling device for smoking oven
ES2034886A1 (es) * 1991-07-17 1993-04-01 Arrantzuarekiko Zienzia Eta Te Procedimiento de ahumado de rodajas de bonito del norte (thunnus alalunga)>
EP0587515A1 (fr) * 1992-07-10 1994-03-16 Centre De Cooperation International En Recherche Agronomique Pour Le Developpement ( Cirad) Procédé et dispositif de salage-séchage et de fumage à froid de produits alimentaires carnés

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS515512Y2 (es) * 1972-11-21 1976-02-16
US4522835A (en) * 1976-09-13 1985-06-11 Transfresh Corporation Process and composition for producing and maintaining good color in fresh meat, fresh poultry and fresh fish
JPS59224648A (ja) * 1983-06-03 1984-12-17 Oji Paper Co Ltd 魚肉の燻製品を製造する方法
JPS6349183Y2 (es) * 1985-02-06 1988-12-16
JPS62111630A (ja) * 1985-11-08 1987-05-22 Tsuruya Suisan Kk 魚肉原料の珍味食品並びにその製造方法
JPS62190041A (ja) * 1986-02-18 1987-08-20 Matsushita Electric Ind Co Ltd 調理装置
JPS63214138A (ja) * 1987-03-04 1988-09-06 Hakata Kaisan Kk 燻製明太子の製造法
AT395931B (de) * 1990-11-23 1993-04-26 Schindecker Karl Verfahren zur herstellung eines fleischproduktes

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60214835A (ja) * 1984-04-06 1985-10-28 Ryoichi Nishimura 燻煙食品の製造方法
DE3826211A1 (de) * 1988-08-02 1990-02-08 Erich Schich Verfahren und vorrichtung zum raeuchern von lebensmitteln
GB2225208A (en) * 1988-10-21 1990-05-30 Alan Jackson Cooling device for smoking oven
ES2034886A1 (es) * 1991-07-17 1993-04-01 Arrantzuarekiko Zienzia Eta Te Procedimiento de ahumado de rodajas de bonito del norte (thunnus alalunga)>
EP0587515A1 (fr) * 1992-07-10 1994-03-16 Centre De Cooperation International En Recherche Agronomique Pour Le Developpement ( Cirad) Procédé et dispositif de salage-séchage et de fumage à froid de produits alimentaires carnés

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
BASE DE DATOS WPIL, n‘ de acceso 85-307692, 1985, Derwent Publ. Ltd., London, GB & JP-A-60214835 (NISHIMURA R.) 28.10.85 * Resumen * *
J.P. GIRARD: "Tecnologia de la carne y de los productos cárnicos", 1991, Ed. Acribia, Zaragoza, ES * Capítulo VI, pág. 187-189; pág. 205-209 * *

Also Published As

Publication number Publication date
US5484619A (en) 1996-01-16
KR940023363A (ko) 1994-11-17
PH31138A (en) 1998-03-03
ITMI940648A1 (it) 1995-10-06
IT1273423B (it) 1997-07-08
ITMI940648A0 (it) 1994-04-06
JPH06292503A (ja) 1994-10-21
ES2070098B1 (es) 1996-01-01
KR960011617B1 (ko) 1996-08-24
JP2711377B2 (ja) 1998-02-10
TW304864B (es) 1997-05-11

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FD1A Patent lapsed

Effective date: 20080407