TH40710A - The process of injecting particles of fresh fish meat into pieces of fish, especially tuna. - Google Patents

Abstract

DC60 (08/10/42) The process described in this invention demonstrates specific advantages in the process of refining fresh tuna meat because it allows the use of additives, and especially the red meat of tuna, which is typically used for animal feed, particularly in the form of white meat, for human consumption. The process described in this invention demonstrates specific advantages in the process of refining fresh tuna meat because it allows the use of additives, and especially the red meat of tuna, which is typically used for animal feed, particularly in the form of white meat, for human consumption.

Claims (12)

1. The process of injecting a suspension of fresh fish particles into pieces of fish, especially tuna, involves reducing the size of the fresh fish to particles, then incorporating these particles into a salt solution, and then injecting the resulting suspension into the fish pieces. The fish pieces may be agitated or rotated while the suspension is in the range of -2° and 8°C at the time of injection, while the suspension itself is in the range of -14° and -4°C. 2. The process as specified in Claim 1, which is governed by the nature of which the suspended fish particle mass is digested prior to injection in order to obtain particles smaller than 1 mm. 3. The process as described in Claim 1 or 2, which is governed by the nature of which the suspension is continuously agitated during particle aggregation in the salt solution and injection. 4. The process as specified in one of the aforementioned claims, which is governed by the characteristics in which the moisture content of the suspension before injection is between 85 and 90%. 5. The process as described in one of the preceding claims, which is governed by the characteristics in which the suspended solids have a salt concentration in the range of 4 to 8%. 6. The process as described in one of the preceding claims, which is governed by the characteristics and time period during which the fish meat particles are incorporated into the salt solution, will have a temperature ranging from -15 to 4°C. 7. A process as described in one of the foregoing claims, which is governed by the nature of which the stirring or oscillation is performed at a temperature near 0°C for several cycles, each cycle consisting of a low-speed rotating phase and a resting phase. 8. The process as described in one of the foregoing claims, which is governed by the nature of which the stirring or oscillation is performed in a high vacuum between 0.6 and 0.95b. 9. The process as specified in any one of Claims 2 through 8, which is governed by the nature of which any remaining suspended particles that were not injected are collected, cooled, and agitated before being returned to the system above the digested portion. 10. The process as described in one of the preceding claims, which is governed by the nature of the injection being performed into fish whose skin has not been removed, or which may be injected throughout the body of the fish. 11. The process described in one of the preceding claims, which is governed by the characteristics of which the fish meat particles may be obtained by reducing scraping, is achieved by digesting frozen fish meat chunks. 12. Any of the processes specified in Claims 1 through 10, which are governed by the characteristics of the fish meat particles that can be obtained by the process of separating the color from the red meat of tuna, which will use a series of processes namely trimming, washing, shredding and grinding.