NO134399B - - Google Patents
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- Publication number
- NO134399B NO134399B NO752452A NO752452A NO134399B NO 134399 B NO134399 B NO 134399B NO 752452 A NO752452 A NO 752452A NO 752452 A NO752452 A NO 752452A NO 134399 B NO134399 B NO 134399B
- Authority
- NO
- Norway
- Prior art keywords
- fish
- containers
- cooking
- canning
- smoking
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 24
- 238000009924 canning Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims 1
- 235000019688 fish Nutrition 0.000 description 34
- 238000010411 cooking Methods 0.000 description 14
- 230000000391 smoking effect Effects 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 7
- 230000004580 weight loss Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
- B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its conservation
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mechanical Engineering (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
Fremgangsmåten omfatter hermetisering av fisk rent gene-relt, men særlig hermetisering av sardiner, brisling, mussa og lignende. The method includes the canning of fish in general, but in particular the canning of sardines, sprats, muss and the like.
Hermetisering av fisk har vært utført i omtrent 100 år. Det benyttes i dag to forskjellige metoder, en der fisken røkes og en der fisken kokes uten røking, såkalt råpakking. Den første metoden er den mest alminnelige brukte i Norge og andre skandi-naviske land, mens den sistnevnte metoden benyttes hovedsakelig i andre land som hermetiserer fisk. Canning fish has been done for about 100 years. Two different methods are used today, one where the fish is smoked and one where the fish is cooked without smoking, so-called raw packing. The first method is the most commonly used in Norway and other Scandinavian countries, while the latter method is mainly used in other countries that can can fish.
Når det gjelder den første metode, blir fisken lakebe-handlet, tredd på tein gjennom øynene, plassert i rammer og varmrøkt. Deretter blir fisken hodekuttet mens de henger i rammene og lagt i beholdere. Røkingen tar omtrent 1 time og fisken taper omtrent 20% av vekten under røkingen. In the case of the first method, the fish is lakebe-traded, strung on a line through the eyes, placed in frames and hot-smoked. The fish are then decapitated while hanging in the frames and placed in containers. Smoking takes about 1 hour and the fish loses about 20% of its weight during smoking.
I råpakkemetoden tres fisken ikke på tein. Den hode-kuttes (og av og til også magedras), legges i hermetikkbeholdere i rå tilstand (råpakking) og blir deretter kokt ved hjelp av damp. Kokingen tar 40-60 minutter og fisken taper omtrent 20% av vekten under kokingen. In the raw package method, the fish is not strung on a line. It is head-cut (and occasionally also gutted), placed in canning containers in a raw state (raw packaging) and then cooked using steam. The cooking takes 40-60 minutes and the fish loses approximately 20% of its weight during the cooking.
Ulempene ved røkemetoden er at den er usedvanlig arbeidskrevende, tidskrevende og betinger også et relativt stort vekttap av den behandlende fisk. I tillegg til dette blir det en relativt stor vrakprosent, da en del av fisken vil løsne fra hodet under røkingen. Disse fiskene faller ned i røkovnen og kan ikke benyttes til den vanlige produksjon. The disadvantages of the smoking method are that it is exceptionally labour-intensive, time-consuming and also requires a relatively large weight loss of the treated fish. In addition to this, there will be a relatively large percentage of wreckage, as part of the fish will detach from the head during smoking. These fish fall into the smoking oven and cannot be used for normal production.
Ulempene ved råpakkemetoden er først og fremst den lange koketiden og et betydelig vekttap. Videre den lange koketiden som gir fisken en avsmak når den er lagt i blikk-embaliasje. The disadvantages of the raw pack method are primarily the long cooking time and a significant weight loss. Furthermore, the long cooking time which gives the fish an off taste when it is placed in tin packaging.
Fra det tyske patent nr. 958.524 er det kjent en metode for hermetisk nedlegging av fisk i metallbeholdere, der fiske-kjøttet etter nedleggingen bestråles med infrarøde stråler. Derved koaguleres fiskekjøttet og innholdet i bokseri steriliseres. De infrarøde strålene treffer boksen og må føres inn i innholdet ved hjelp av ledningsvarme. Dette betyr en lang oppvarmingstid. German patent no. 958,524 discloses a method for hermetically storing fish in metal containers, where the fish meat is irradiated with infrared rays after storage. This coagulates the fish meat and sterilizes the contents of the box. The infrared rays hit the box and must be guided into the contents using conduction heat. This means a long heating time.
Fra tysk patent nr. 914.926 er det kjent en innretning til sterilisering av fylte beholdere samt sterilisering eller konservering av innholdet ved hjelp av et elektrisk vekselfelt, særlig i kortbølgefeltet med en bølgelengde under ca. 100 meter. Vekselfeltet blir i det vesentlige frembragt i hul-rommet i den fylte beholderen og i det elektriske vekselfeltet er det anordnet en utladningsinnretning for frembringelse av ultrafiolette stråler. Det skjer ved denne fremgangsmåten ingen koagulering av fiskekjøttet. From German patent no. 914,926, a device is known for sterilizing filled containers as well as sterilizing or preserving the contents by means of an alternating electric field, particularly in the short-wave field with a wavelength below approx. 100 meters. The alternating field is essentially generated in the cavity of the filled container and in the electric alternating field there is a discharge device for generating ultraviolet rays. No coagulation of the fish meat takes place in this method.
Foreliggende oppfinnelse tar sikte på å fremskaffe en fremgangsmåte til hermetisering av fisk der de ovennevnte ulemper unngås og ved hjelp av hvilken man sikres et produkt med god jevn kvalitet, samtidig som behandlingstiden nedsettes. The present invention aims to provide a method for canning fish in which the above-mentioned disadvantages are avoided and with the help of which a product of good uniform quality is ensured, while at the same time the processing time is reduced.
Dette oppnås ifølge oppfinnelsen ved en fremgangsmåte This is achieved according to the invention by a method
til hermetisering av fisk der hel eller oppdelt fisk etter en eventuell sortering og forbehandling i lake, olje eller lignende, i rå tilstand legges i åpne emballasjebeholdere, fortrinnsvis metallbeholdere, som er karakterisert ved at fisken koaguleres ved svak varme under derav følgende utdriving av væske ved hjelp av mikrobølgeoppvarming med bølgelengde i området 0,3 cm til 300 cm, eventuelt kombinert med vanlig konveksjonsvarme og/eller kontaktvarme ved oppvarmet transportbelte for emballasjebeholderne, at deretter beholderne tømmes for utdrevet væske og at det deretter på kjent måte tilsettes f.eks. olje, tomatsaus eller smaksstoffer og beholderne forsegles og steriliseres. for the canning of fish where whole or divided fish, after possible sorting and pretreatment in brine, oil or the like, in their raw state are placed in open packaging containers, preferably metal containers, which are characterized by the fact that the fish coagulates under low heat during the consequent expulsion of liquid by using microwave heating with a wavelength in the range of 0.3 cm to 300 cm, possibly combined with normal convection heat and/or contact heat by a heated conveyor belt for the packaging containers, that the containers are then emptied of expelled liquid and that it is then added in a known manner, e.g. oil, tomato sauce or flavorings and the containers are sealed and sterilized.
Sammenlignet med den tidligere kjente røkemetode blir fremgangsmåten ifølge oppfinnelsen langt mindre tidskrevende og arbeidskrevende da man sløyfer treing av fisken på tein, sløyfer transport fra tredestasjon til røkeovn, sløyfer røking som ved den konvensjonelle metoden tar ca. 1 time. Videre sparer det vekt på råstoffet, idet vekttapet tidligere var ca. 20% under røkingen, mens råstoffet bare taper 10-15 % vekt under mikro-bølgekokingen. Compared to the previously known smoking method, the method according to the invention is far less time-consuming and labor-intensive, as you skip the threading of the fish on a rail, skip the transport from the treading station to the smoking oven, skip smoking, which with the conventional method takes approx. 1 hour. Furthermore, it saves weight on the raw material, as the weight loss was previously approx. 20% during smoking, while the raw material only loses 10-15% weight during microwave cooking.
I sammenligning med den tidligere kjente råpakkemetoden innspares tid, idet dampkoking tar 40-60 minutter, mens mikro-bølgekokingen tar maksimalt 5 minutter. Videre spares også vekt på råstoffet, idet vekttapet under dampkoking er ca. 20%, mens vekttapet ved mikrobølgekoking er som tidligere nevnt bare 10-15$. På grunn av at man ved hjelp av mikrobølgeteknikken kan koagulere fiskekjøttet ved en lav temperatur, får man en mini-mal utdriving av væske fra fiskekjøttet. Dette byr på store fordeler. Por det første vil man få små mengder fritt vann i boksen, og man får som ovenfor nevnte mindre vekttap av fiske-kjøtt. I forhold til den tidligere kjente "raw pack"-metoden får man en meget tilfredsstillende konsistens på fiskekjøttet. In comparison with the previously known raw package method, time is saved, as steam cooking takes 40-60 minutes, while microwave cooking takes a maximum of 5 minutes. Furthermore, weight is also saved on the raw material, as the weight loss during steam cooking is approx. 20%, while the weight loss by microwave cooking is, as previously mentioned, only 10-15$. Because you can coagulate the fish meat at a low temperature with the help of the microwave technique, you get a minimal expulsion of liquid from the fish meat. This offers great advantages. In the first place, you will get small amounts of free water in the box, and as mentioned above, you will get less weight loss from fish meat. Compared to the previously known "raw pack" method, the fish meat has a very satisfactory consistency.
I tillegg til dette kan det foretas en enkel røking under fiskens opphold.i mikrobølgeovnen, eller umiddelbart før eller etter, slik at produktet får en viss røksmak. Produktet blir langt mere velsmakende og næringsrikt i sammenligning med damp-kokt fisk, idet ved dampkoking noe av næringsstoffene koker ut av fisk ved denne metode. In addition to this, simple smoking can be carried out during the fish's stay in the microwave, or immediately before or after, so that the product acquires a certain smoky flavour. The product is far tastier and more nutritious in comparison with steam-cooked fish, as during steam cooking some of the nutrients are cooked out of the fish by this method.
Til tross for at koking ved hjelp av mikrobølgevarme Despite the fact that cooking using microwave heat
har vært kjent lenge, har ingen tidligere benyttet denne teknikk kommersielt til koking av næringsmidler i emballasjebeholdere av metall som et trinn i hermetisering av fiskeprodukter. Videre, på grunn av den korte koketiden og den enkle måten på hvilken prosessforholdene kan tilpasses variasjoner i fiske- " størrelse og antall fisk i beholderen, egner mikrobølgekoking seg utmerket til bruk i sammenheng med en fullt automatisert prosess hvor fisken legges mekanisk i emballasjebeholderne. has been known for a long time, no one has previously used this technique commercially for cooking foodstuffs in metal packaging containers as a step in the canning of fish products. Furthermore, due to the short cooking time and the simple way in which the process conditions can be adapted to variations in fish size and number of fish in the container, microwave cooking is excellently suited for use in the context of a fully automated process where the fish are mechanically placed in the packaging containers.
F.or å illustrere oppfinnelsen vises til tegningen som grafisk fremstiller fremgangsmåten ifølge oppfinnelsen sammenlignet med de to ovenfor beskrevne, tidligere kjente fremgangs-måter til hermetisering av fisk. To illustrate the invention, reference is made to the drawing which graphically presents the method according to the invention compared to the two previously described, previously known methods of canning fish.
Claims (1)
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NO752452A NO134399C (en) | 1975-07-08 | 1975-07-08 | |
GB2631676A GB1502030A (en) | 1975-07-08 | 1976-06-24 | Method for canning fish |
DD19364876A DD125321A5 (en) | 1975-07-08 | 1976-06-30 | METHOD OF PRESERVING FISHING |
BR7604414A BR7604414A (en) | 1975-07-08 | 1976-07-06 | PROCESS FOR CANNING FISH |
JP51080811A JPS5210445A (en) | 1975-07-08 | 1976-07-07 | Method of canning fish |
ES449662A ES449662A1 (en) | 1975-07-08 | 1976-07-08 | Method for canning fish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NO752452A NO134399C (en) | 1975-07-08 | 1975-07-08 |
Publications (2)
Publication Number | Publication Date |
---|---|
NO134399B true NO134399B (en) | 1976-06-28 |
NO134399C NO134399C (en) | 1976-10-06 |
Family
ID=19882369
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO752452A NO134399C (en) | 1975-07-08 | 1975-07-08 |
Country Status (6)
Country | Link |
---|---|
JP (1) | JPS5210445A (en) |
BR (1) | BR7604414A (en) |
DD (1) | DD125321A5 (en) |
ES (1) | ES449662A1 (en) |
GB (1) | GB1502030A (en) |
NO (1) | NO134399C (en) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2069312B (en) * | 1980-02-15 | 1984-01-18 | Soq Des Produits Nestle Sa | Heat treatment of particulate solid materials |
RU2469590C1 (en) * | 2011-09-12 | 2012-12-20 | Олег Иванович Квасенков | Method for production of preserves "fried sprats with cabbages and carrots in tomato sauce" |
RU2495607C1 (en) * | 2013-01-24 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserves "fried sprats with carrots in tomato sauce" |
RU2495606C1 (en) * | 2013-01-24 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserves "fried capelins with vegetables in tomato sauce" |
RU2508825C1 (en) * | 2013-02-18 | 2014-03-10 | Олег Иванович Квасенков | Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" |
RU2508827C1 (en) * | 2013-02-20 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "sichenik fish cutlets ukrainian-style" |
RU2508826C1 (en) * | 2013-02-20 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "sichenik fish cutlets ukrainian-style" |
RU2508829C1 (en) * | 2013-02-25 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "sichenik fish cutlets ukrainian-style" |
RU2508828C1 (en) * | 2013-02-25 | 2014-03-10 | Олег Иванович Квасенков | Method for preparation of preserves "sichenik fish cutlets ukrainian-style" |
CN115191568A (en) * | 2022-07-30 | 2022-10-18 | 刘梦梦 | Industrial production process of instant food of Chinese aquatic dishes |
-
1975
- 1975-07-08 NO NO752452A patent/NO134399C/no unknown
-
1976
- 1976-06-24 GB GB2631676A patent/GB1502030A/en not_active Expired
- 1976-06-30 DD DD19364876A patent/DD125321A5/en unknown
- 1976-07-06 BR BR7604414A patent/BR7604414A/en unknown
- 1976-07-07 JP JP51080811A patent/JPS5210445A/en active Pending
- 1976-07-08 ES ES449662A patent/ES449662A1/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS5210445A (en) | 1977-01-26 |
NO134399C (en) | 1976-10-06 |
ES449662A1 (en) | 1977-07-01 |
BR7604414A (en) | 1978-01-31 |
DD125321A5 (en) | 1977-04-13 |
GB1502030A (en) | 1978-02-22 |
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