Raw frozen fish preparation and process therefor
Prepn. of deep frozen raw fish prod. which is free from gelling agent, starch, starchy matter, polyphosphate or material other than protein, salt or ingredients modifying the softness or taste and which comprises 90-75% of coarse pieces of fish (including connective tissue) coated by 10-25% of a fis...
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| creator | GERME, BENOIT DESOOMER, JEAN-PAUL BEIRNAERT, PIERRE-FRANCOIS |
| description | Prepn. of deep frozen raw fish prod. which is free from gelling agent, starch, starchy matter, polyphosphate or material other than protein, salt or ingredients modifying the softness or taste and which comprises 90-75% of coarse pieces of fish (including connective tissue) coated by 10-25% of a fish paste consisting of ground and minced fish flesh, forming a binder and including the entire water content of the paste and pieces. The process pref. comprises: (i) partially defrosting blocks of frozen fish to between -10 and -2 (pref. between -5 and -2) degrees C; (ii) mincing 10-25% of the partly defrosted meat, opt. with addn. of a small amt. of salt and/or protein matter, to obtain a fine, sticky paste; (iii) mincing the rest of the partially defrosted meat coarsely to give coarse pieces; (iv) adding the pieces to the paste to form a uniform mixt.; and (v) moulding and deep-freezing the mixt. The coarse pieces measure 2-10 mm and are prepd. from fillets, whereas the paste is prepd. from minced fish meat. Coarse pieces and paste are made from white fish e.g. Alaskan hake, cod, French cod, opt. contg. a small amt. of salmon, trout, shellfish and/or crustacea. |
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The process pref. comprises: (i) partially defrosting blocks of frozen fish to between -10 and -2 (pref. between -5 and -2) degrees C; (ii) mincing 10-25% of the partly defrosted meat, opt. with addn. of a small amt. of salt and/or protein matter, to obtain a fine, sticky paste; (iii) mincing the rest of the partially defrosted meat coarsely to give coarse pieces; (iv) adding the pieces to the paste to form a uniform mixt.; and (v) moulding and deep-freezing the mixt. The coarse pieces measure 2-10 mm and are prepd. from fillets, whereas the paste is prepd. from minced fish meat. Coarse pieces and paste are made from white fish e.g. Alaskan hake, cod, French cod, opt. contg. a small amt. of salmon, trout, shellfish and/or crustacea.</description><edition>7</edition><language>eng ; fre ; ger</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010704&DB=EPODOC&CC=EP&NR=0724845B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010704&DB=EPODOC&CC=EP&NR=0724845B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GERME, BENOIT</creatorcontrib><creatorcontrib>DESOOMER, JEAN-PAUL</creatorcontrib><creatorcontrib>BEIRNAERT, PIERRE-FRANCOIS</creatorcontrib><title>Raw frozen fish preparation and process therefor</title><description>Prepn. of deep frozen raw fish prod. which is free from gelling agent, starch, starchy matter, polyphosphate or material other than protein, salt or ingredients modifying the softness or taste and which comprises 90-75% of coarse pieces of fish (including connective tissue) coated by 10-25% of a fish paste consisting of ground and minced fish flesh, forming a binder and including the entire water content of the paste and pieces. The process pref. comprises: (i) partially defrosting blocks of frozen fish to between -10 and -2 (pref. between -5 and -2) degrees C; (ii) mincing 10-25% of the partly defrosted meat, opt. with addn. of a small amt. of salt and/or protein matter, to obtain a fine, sticky paste; (iii) mincing the rest of the partially defrosted meat coarsely to give coarse pieces; (iv) adding the pieces to the paste to form a uniform mixt.; and (v) moulding and deep-freezing the mixt. The coarse pieces measure 2-10 mm and are prepd. from fillets, whereas the paste is prepd. from minced fish meat. 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The process pref. comprises: (i) partially defrosting blocks of frozen fish to between -10 and -2 (pref. between -5 and -2) degrees C; (ii) mincing 10-25% of the partly defrosted meat, opt. with addn. of a small amt. of salt and/or protein matter, to obtain a fine, sticky paste; (iii) mincing the rest of the partially defrosted meat coarsely to give coarse pieces; (iv) adding the pieces to the paste to form a uniform mixt.; and (v) moulding and deep-freezing the mixt. The coarse pieces measure 2-10 mm and are prepd. from fillets, whereas the paste is prepd. from minced fish meat. Coarse pieces and paste are made from white fish e.g. Alaskan hake, cod, French cod, opt. contg. a small amt. of salmon, trout, shellfish and/or crustacea.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Raw frozen fish preparation and process therefor |
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