NO323439B1 - Procedure for treating raw fish fillets. - Google Patents

Procedure for treating raw fish fillets. Download PDF

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Publication number
NO323439B1
NO323439B1 NO20061025A NO20061025A NO323439B1 NO 323439 B1 NO323439 B1 NO 323439B1 NO 20061025 A NO20061025 A NO 20061025A NO 20061025 A NO20061025 A NO 20061025A NO 323439 B1 NO323439 B1 NO 323439B1
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raw product
fish
raw
sonotrodes
procedure according
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NO20061025A
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Norwegian (no)
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NO20061025A (en
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Jorgen Egebjerg
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Jorgen Egebjerg
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Application filed by Jorgen Egebjerg filed Critical Jorgen Egebjerg
Priority to NO20061025A priority Critical patent/NO20061025A/en
Priority to DK200700090A priority patent/DK176394B1/en
Priority to EP07715966A priority patent/EP2001307A1/en
Priority to PCT/NO2007/000086 priority patent/WO2007100261A1/en
Publication of NO323439B1 publication Critical patent/NO323439B1/en
Publication of NO20061025A publication Critical patent/NO20061025A/en

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    • 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
    • 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—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
    • 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
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

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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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Fremgangsmåte for å smakssette rå fiskefilet, og for å få fast konsistens samtidig, ved å anvende ultralyd og mikrobølgebehandling l en kontinuerlig presses påføres krydder/aromastoffer fiskefileten minst en gang før oscillasjon med sonotroder som på overflaten har en klebeminimerende struktur for frigjøring av proteiner Krydder/aromabehandlingen av fiskefileten gjentas før mikrobølgebehandling. Som følge av ultralyd/mikrobølgebehandlingen av fiskefileten danner de koagulerte proteiner en fast konsistens i fiskefileten Ultralydenergien ligger i det lavfrekvente område, men har imidlertid en høy oscillasjonsamplitude Mikrobølgene er i frekvensområdet 2,45 MHzProcess for flavoring raw fish fillets and for solid consistency at the same time, using ultrasonic and microwave treatment in a continuous press, seasoning / flavoring is applied to the fish fillet at least once before oscillation with sonotrodes having a surface-minimizing structure for release of proteins. the aroma treatment of the fish fillet is repeated before microwave treatment. Due to the ultrasonic / microwave processing of the fish fillet, the coagulated proteins form a solid consistency in the fish fillet.

Description

Foreliggende oppfinnelse angår en fremgangsmåte for å behandle rå fiskefilet i henhold til krav 1's ingress. The present invention relates to a method for treating raw fish fillets according to claim 1's preamble.

Til nå har røkte fiskefileter blitt behandlet ved salting, tørking og røyking og eventuelt varmebehandling. Until now, smoked fish fillets have been processed by salting, drying and smoking and possibly heat treatment.

Fra NO-A-20026214 er det kjent en fremgangsmåte for fremstilling av et røykekstrakt for anvendelse som et aromastoff og/eller fargestoff i næringsmidler. Denne publikasjonen vedrører og en fremgangsmåte for fremstilling av et røkt fiskeprodukt. Ved denne fremgangsmåten renses fiskekjøttet, røykekstraktet påføres på overflaten, fiskekjøtte pakkes inn i en plastfilm og det innpakkede fiskekjøttet behandles med mikrobølger. Kjøttet behandles med mikrobølger for å oppnå en ønsket tekstur på fiskekjøttet. Den beskrevne bruken av mikrobølger for mykning av kollagene fibre i fiskekjøttet, vil innebære at det omkringliggende kjøtt/fett blir kokt og mister sin farge og konsistens. Dette skyldes at kollagene fibre er bindevevsproteiner som er uoppløselige i vann og heller ikke inneholder vann. Mikrobølgeenergien vil derfor ikke påvirke de kollagene fibre, men oppvarmer de omkringliggende muskel/fettdeler, for gjennom alminnelig varmetransmisjon smelte de kollagene fibrene. Behandlingen i henhold til denne publikasjonen omfatter ikke salting av fiskekjøttet, noe som er nødvendig for å skape den ønskede smak og konsistens. Salt vil videre være med på å frigjøre proteinene. From NO-A-20026214, a method for producing a smoke extract for use as a flavoring and/or coloring agent in foodstuffs is known. This publication also relates to a method for producing a smoked fish product. In this method, the fish meat is cleaned, the smoke extract is applied to the surface, the fish meat is wrapped in a plastic film and the wrapped fish meat is treated with microwaves. The meat is treated with microwaves to achieve the desired texture of the fish meat. The described use of microwaves to soften collagen fibers in the fish meat will mean that the surrounding meat/fat is cooked and loses its color and consistency. This is because collagen fibers are connective tissue proteins that are insoluble in water and do not contain water either. The microwave energy will therefore not affect the collagen fibres, but heats the surrounding muscle/fat parts, because through normal heat transmission the collagen fibers melt. The treatment according to this publication does not include salting the fish meat, which is necessary to create the desired taste and consistency. Salt will also help to release the proteins.

Fra US-A-4353928 er det kjent en fremgangsmåte og apparat for behandling av fiskemateriale for å klargjøre det for konsum. Fiskematerialet blir saltet og/eller tilsatt smaksstoffer. Fra denne publikasjonen er det videre kjent å anvende ultralyd ved fremstilling av fiskeprodukter. Det er angitt at man ved å anvende ultralyd oppnår at saltet/smaksstoffene trenger bedre inn i fiskekjøttet. Denne fremgangsmåten er spesiell rettet mot smakssetting og modning av sild, hvor fisken blir plassert i et bad med krydder og salt og dette badet utsettes for ultralydsvingninger. Dette vil innebære at også proteiner i fiskekjøttet vil bli vasket ut og det vil være meget vanskelig å oppnå et kontrollert opptak av vann i fiskekjøttet. Ved et ukontrollert opptak av vann, vil mikrobølgebehandling føre til koking, spesielt i de ytre deler av fisken, hvor vannopptaket nødvendigvis blir størst. From US-A-4353928, a method and apparatus for treating fish material to prepare it for consumption is known. The fish material is salted and/or flavored. From this publication, it is also known to use ultrasound in the production of fish products. It is stated that by using ultrasound, the salt/flavouring substances penetrate better into the fish meat. This method is specifically aimed at flavoring and maturing herring, where the fish is placed in a bath with spices and salt and this bath is exposed to ultrasonic vibrations. This will mean that proteins in the fish meat will also be washed out and it will be very difficult to achieve a controlled absorption of water in the fish meat. In the case of an uncontrolled absorption of water, microwave treatment will lead to boiling, especially in the outer parts of the fish, where the water absorption is necessarily greatest.

Fra sammendragene i JP-A-2000245335, JP-A-3117454 og JP-A-5103635 er det kjent å anvende ultralyd ved fremstilling av ulike typer fiskeprodukter. From the summaries in JP-A-2000245335, JP-A-3117454 and JP-A-5103635, it is known to use ultrasound in the production of various types of fish products.

Fra sammendraget i JP-A-2001178420 er det kjent å anvende mikrobølger på fiskeprodukter for å forbedre smak, farge og konsistens. From the summary in JP-A-2001178420 it is known to apply microwaves to fish products to improve taste, color and consistency.

Fra DE-A-10049839 er det kjent å kombinere ultralyd- og mikrobølgebehandling ved fremstilling av pølser for å oppnå en skinnfri pølse med stabil form. Pølsen utsettes i tillegg for oppvarming. From DE-A-10049839 it is known to combine ultrasound and microwave treatment in the production of sausages in order to obtain a skinless sausage with a stable shape. The sausage is also subjected to heating.

Råproduktene der blir behandlet på denne måten og ofte med saltlake som blir injisert i den rå fiskefileten ved høyt trykk. På denne måten har man et ikke ubetydelig kvalitetstap av blant annet proteiner og aromastoffer samt en ikke ubetydelig sprekkdannelse i fiskefileten. The raw products there are treated in this way and often with brine that is injected into the raw fish fillet at high pressure. In this way, there is a not insignificant loss of quality of, among other things, proteins and flavoring substances, as well as a not insignificant crack formation in the fish fillet.

I fersk fiskefilet og ved skjæring i tynne skiver, er problemet at saltet har frigjort proteiner og enzymer som kleber på uønsket måte til behandlingsinnretningen. Ved oppskjæring av fersk fiskefilet i tynne skiver brukes en kniv som i prinsippet består av minst to klinger som parallelt går hver sin vei. Ved bevegelse av knivene mot hverandre, skapes friksjonsvarme som påvirker eggehvitestoffene, enzymene og proteinene i fiskekjøttet. Disse danner et belegg på kniven med det resultat at knivene i sine bevegelser river det dårlig sammenhengende og lagdelte fiskekjøttet i stykker. In fresh fish fillets and when cutting into thin slices, the problem is that the salt has released proteins and enzymes which stick in an undesirable way to the processing device. When slicing fresh fish fillets into thin slices, a knife is used which, in principle, consists of at least two blades that run in parallel in separate directions. When the knives move towards each other, frictional heat is created which affects the egg whites, enzymes and proteins in the fish meat. These form a coating on the knife with the result that the knives in their movements tear the poorly cohesive and layered fish meat to pieces.

I lys av forannevnte, er det et mål med denne oppfinnelsen å tilveiebringe en fremgangsmåte for konsistens, kvalitets- og smaksmessig stabilitet i den rå fiskefileten. In light of the above, it is an aim of this invention to provide a method for consistency, quality and taste stability in the raw fish fillet.

En løsning hvor skjæreknivene har en adhesjonsminimerende mikrostruktur er prøvet uten synlig godt resultat. En løsning hvor kniven blir renholdt med vann under produksjon gir heller ikke noe godt resultat, da dette vil fremme rekontaminering og ødelegge fargedannelsen. A solution where the cutting knives have an adhesion-minimizing microstructure has been tried without visibly good results. A solution where the knife is cleaned with water during production does not give good results either, as this will promote recontamination and destroy the color formation.

Med denne oppfinnelsen tilveiebringes således en fremgangsmåte for å oppnå en binding av de løse proteinene, enzymene i form av gelatindannelse og denaturering. With this invention, a method is thus provided for achieving a binding of the loose proteins, the enzymes in the form of gelatin formation and denaturation.

Disse og andre hensikter og fordeler oppnås med en fremgangsmåte av den innledningsvis nevnte type, som er kjennetegnet ved at fremgangsmåte innbefatter følgende trinn i en kontinuerlig prosess: These and other purposes and advantages are achieved with a method of the type mentioned at the outset, which is characterized by the method including the following steps in a continuous process:

• tørrsalte av råproduktet • dry salts of the raw product

- bringe råproduktet i kontakt med en eller flere ultralydsonotroder, - bringing the raw product into contact with one or more ultrasonic sonotrodes,

- tilføre ultralydenergi i det lavere frekvensområdet, med høy svingningsamplitude - add ultrasound energy in the lower frequency range, with high oscillation amplitude

- tilføre mikrobølger med en frekvens på 2,45 GHz, - supply microwaves with a frequency of 2.45 GHz,

- tilføre overflaten av råproduktet en kortvarig høy temperatur ved hjelp av en elektrisk grill og/eller gassflamme. - apply a short-term high temperature to the surface of the raw product using an electric grill and/or gas flame.

I henhold til en foretrukket utføretsesform av oppfinnelsen er har sonotrodene en from som er komplementær med råproduktets form. According to a preferred embodiment of the invention, the sonotrodes have a shape that is complementary to the shape of the raw product.

Råproduktet underkastes fortrinnsvis en påfølgende behandling med flytende røyk eller andre smaks- eller dekorstoffer. The raw product is preferably subjected to a subsequent treatment with liquid smoke or other flavoring or decorative substances.

Råproduktet underkastes fortrinnsvis en høy, kortvarig temperatur på overflaten med strålevarme eller gassflamme. The raw product is preferably subjected to a high, short-term temperature on the surface with radiant heat or a gas flame.

Sonotrodenes overflate som kommer i kontakt med råproduktet har fortrinnsvis en klebeminimerende overflate, eller har et tilsvarende strukturbelegg. The surface of the sonotrodes that comes into contact with the raw product preferably has an adhesive-minimizing surface, or has a corresponding structural coating.

Råproduktene bringes i direkte kontakt med overflaten på en eller flere ultralydsonotroder med klebefritt overflatebelegg. Det påsprøytede krydder/aroma vil ved hjelp av oscillasjon få en jevn fordeling og en viss inntrengning i produktet, dybden av inntrengningen reguleres av tid og anvendt frekvens. The raw products are brought into direct contact with the surface of one or more ultrasonic sonotrodes with a non-stick surface coating. The sprayed spice/aroma will, by means of oscillation, get an even distribution and a certain penetration in the product, the depth of the penetration is regulated by time and the frequency used.

Ultralydenergien som tilføres råproduktene har lav frekvens, men høy vibrasjonsamplitude. Råproduktene behandles med ultralydenergien med bakgrunn i hvor tykk, gammel og hvilken konsistens råproduktene har. For høyere virkningsgrad kan produktformede ultralydsonotroder anbringes så de har kontakt med råproduktets overside. Disse sonotroder skal også ha et klebefritt overflatebelegg. The ultrasound energy supplied to the raw products has a low frequency, but a high vibration amplitude. The raw products are treated with ultrasound energy based on how thick, old and what consistency the raw products have. For higher efficiency, product-shaped ultrasonic sonotrodes can be placed so that they are in contact with the upper side of the raw product. These sonotrodes must also have a non-stick surface coating.

Molekylene i råproduktet som eksponeres for ultralydenergi får ved behandling egensvingninger. Dette vil, sammen med saltet som er trengt inn i råproduktet, frigjøre proteinene. The molecules in the raw product that are exposed to ultrasonic energy acquire natural oscillations during treatment. This, together with the salt that has penetrated the raw product, will release the proteins.

Før innløpet til mikrobølgeovnen og videre kontinuerlig prosess, kan krydder/aroma væske påføres overflaten av råproduktene for å påvirke smak eller farge. På denne måten kan man slippe en senere etterbehandling for å tilføre aroma (for eksempel med røyk) farge, eller virkningen av dette kan optimaliseres. Before entering the microwave oven and further continuous processing, seasoning/flavouring liquid can be applied to the surface of the raw products to affect taste or colour. In this way, a later finishing treatment to add aroma (for example with smoke) color can be omitted, or the effect of this can be optimised.

Imidlertid er det også mulig at strømmen med de ultralyd-forbehandlede fiskefiletene kan avkjøles og pakkes ved sonotrode-utløpet, eller for øvrig underkastes en ytterligere bearbeiding eller behandling, for eksempel varmrøyk, flytende røy eller tilsvarende aromastoffer eller dekorstoffer. However, it is also possible that the flow of the ultrasonically pre-treated fish fillets can be cooled and packed at the sonotrode outlet, or otherwise subjected to further processing or treatment, for example hot smoke, liquid char or similar aroma substances or decorative substances.

Etter frigjøring av proteinene og overflatebehandlingen er gjennomført på måten beskrevet over, kan det gjennomføres en viderebehandling som beskrevet. After the release of the proteins and the surface treatment has been carried out in the manner described above, a further treatment can be carried out as described.

Råproduktet føres kontinuerlig inn i en mikrobølgeovn hvor råproduktene utsettes for mikrobølger med en frekvens på 2,45 GHz. Ved påvirkning av mikrobølgene vil denaturering av proteinene initieres og det skapes fasthet og stabilitet når proteinene koagulerer til gelatin, ved at vannmolekylene i det elektriske feltet i mikrobølgen ensretter molekylene og ved oscillasjon skaper varme. The raw product is continuously fed into a microwave where the raw products are exposed to microwaves with a frequency of 2.45 GHz. Under the influence of the microwaves, denaturation of the proteins will be initiated and firmness and stability are created when the proteins coagulate into gelatin, by the water molecules in the electric field in the microwave straightening the molecules and by oscillation creating heat.

Når det elektriske feltet eksponeres for oscillasjon, blir vannmolekylene elektriske dipoler, som i flytende vann er tilfeldig orientert, ensrettet. De elektriske kreftene fra feltet på ladningene i vannmolekylet skifter retning med en hastighet som frekvensen i mikrobølgen. Vannmolekylene vekselvirker med andre typer molekyler i råproduktet. De andre molekylene blir også satt i bevegelse og oppvarmingen starter på grunn av den oppståtte oscillasjon/friksjon. Den valgte frekvensen er 2,45 GHz, som er en frekvens uten lovpålagte begrensninger i bruk. I tillegg passer den veldig godt for oscillasjon av vannmolekylene. Med den førnevnte frekvens, klarer det elektriske feltet akkurat å snu vannmolekylene rundt før feltretningen skifter igjen. Dette gir hurtig varme hvor vannmolekylene er i fisken. When the electric field is exposed to oscillation, the water molecules become electric dipoles, which in liquid water are randomly oriented, become unidirectional. The electric forces from the field on the charges in the water molecule change direction at a rate equal to the frequency of the microwave. The water molecules interact with other types of molecules in the raw product. The other molecules are also set in motion and the heating starts due to the resulting oscillation/friction. The selected frequency is 2.45 GHz, which is a frequency with no legal restrictions on use. In addition, it is very suitable for oscillation of the water molecules. With the aforementioned frequency, the electric field just manages to turn the water molecules around before the field direction changes again. This provides rapid heat where the water molecules are in the fish.

Mikrobølgenes inntrengningsdybde i materialet som skal behandles, som er en blanding av protein, fett, vann, salt og krydder, er liten slik at uønsket gjennomkoking av materialet er utelukket. Vannmolekylene som eksponeres for mikrobølgene befinner seg i største konsentrasjoner etter ultralyd/saltingsbehandlingen imellom fett og kjøttlamellene i råproduktet, gjennom saltets påvirkning befinner også den største konsentrasjon av proteiner seg i fettlagene mellom muskelkjøttet. The depth of penetration of the microwaves into the material to be treated, which is a mixture of protein, fat, water, salt and spices, is small so that unwanted cooking through of the material is excluded. The water molecules that are exposed to the microwaves are found in the greatest concentrations after the ultrasound/salting treatment between the fat and the meat lamellae in the raw product, through the influence of the salt, the greatest concentration of proteins is also found in the fat layers between the muscle meat.

Ved eksponering av mikrobølger, vil områdene hvor binding av strukturen gjennom koagulasjon er ønsket og som inneholder flest vannmolekyler og protein, skje hurtigst og med størst påvirking. Der vil da heller ikke oppstå noen særlig varmetransmisjon til det omliggende muskelkjøtt og dermed heller ikke noe fargetap. Ved bruk av den beskrevne fremgangsmåten i stedet for kjente prosesser, kan det elter unngåelige tap av proteiner, fett, smaksstoff osv. bli redusert og produktkvalitet/jevnhet økt. When exposed to microwaves, the areas where binding of the structure through coagulation is desired and which contain the most water molecules and protein, will happen the fastest and with the greatest impact. There will also be no particular heat transmission to the surrounding muscle meat and thus no loss of color either. By using the described method instead of known processes, the kneading avoidable loss of proteins, fat, flavoring etc. can be reduced and product quality/evenness increased.

Samtidig kan det oppnås en reduksjon av gjennomløpstiden ved kontinuerlig produksjon, sli at det også fra et teknologisk synspunkt er mulig med kostnadsreduksjoner. Risikoen for rekontaminering ved foreliggende oppfinnelse er også vesentlig mindre enn i et tradisjonelt prosessforløp. At the same time, a reduction in the lead time can be achieved through continuous production, so that cost reductions are also possible from a technological point of view. The risk of recontamination with the present invention is also significantly less than in a traditional process.

Oppfinnelsen beskrives nærmere med utførelseseksempel. The invention is described in more detail with an embodiment example.

Laksefilet tørrsaftes og oppbevares i kjølerom i 24 timer ved en temperatur på 4 °C. Deretter ble fileten skyllet av for overskuddssalt. Fileten ble deretter behandles som beskrevet over med ultralyd og mikrobølger, samt krydder og aroma. I tillegg ble det på noen fiskefileter utført kraftig kortvarig varmepåvirkning ved hjelp av elektrisk grill, samt på andre en åpen gassflamme for å påvirke proteinene i overflaten til å danne en hinne (såkalt røykhinne) ved koagulasjon. The salmon fillet is juiced dry and stored in a cold room for 24 hours at a temperature of 4 °C. The fillet was then rinsed of excess salt. The fillet was then treated as described above with ultrasound and microwaves, as well as spices and aromas. In addition, some fish fillets were subjected to a strong short-term heat effect using an electric grill, as well as on others an open gas flame to influence the proteins on the surface to form a film (so-called smoke film) during coagulation.

Produktene som ble behandlet som beskrevet, ble sensorisk bedømt som bedre enn ved tradisjonell kaldrøykt laks. Det ble fremhevet spesielt av smakspanelet at det ikke var noen rå fornemmelse/smal på produktene. Verken de mer eller de uten røykhinne. The products that were processed as described were judged sensory better than traditional cold-smoked salmon. It was highlighted in particular by the tasting panel that there was no raw sensation/taste on the products. Neither those more nor those without a smoke membrane.

En uventet observasjon var at selv store revner i laksefileten var lukket, og revnens kanter var stabilt bundet sammen av koagulert protein. An unexpected observation was that even large cracks in the salmon fillet were closed, and the edges of the crack were stably bound together by coagulated protein.

Oppfinneren er ikke kjent med at lignende eller nærliggende løsninger er beskrevet eller vist tidligere The inventor is not aware that similar or similar solutions have been described or shown previously

Claims (5)

1. Fremgangsmåte for behandling av rå fiskefilet karakterisert ved at fremgangsmåten omfatter følgende trinn i en kontinuerlig prosess: - tørrsalte av råproduktet bringe råproduktet i kontakt med en eller flere ultralydsonotroder, - tilføre ultralydenergi i det lavere frekvensområdet, med høy svingning samplitude - tilføre mikrobølger med en frekvens på 2,45 6Hz, - tilføre overflaten av råproduktet en kortvarig høy temperatur ved hjelp av en elektrisk grill og/eller gassflamme.1. Procedure for processing raw fish fillets characterized in that the method includes the following steps in a continuous process: - dry salts of the raw product bring the raw product into contact with one or more ultrasonic sonotrodes, - supply ultrasonic energy in the lower frequency range, with high oscillation samplitude - supply microwaves with a frequency of 2.45 6Hz, - supply the surface of the raw product with a short-term high temperature using an electric grill and /or gas flame. 2. Fremgangsmåte i henhold til krav 1, karakterisert ved at sonotrodene har en form som er komplementær med råproduktets form.2. Procedure according to claim 1, characterized in that the sonotrodes have a shape that is complementary to the shape of the raw product. 3. Fremgangsmåte i henhold til krav 1-2, karakterisert ved at råproduktet samtidig underkastes en påfølgende behandling med flytende røyk eller andre smaks- eller dekorstoffer.3. Procedure according to requirements 1-2, characterized by the fact that the raw product is simultaneously subjected to a subsequent treatment with liquid smoke or other flavoring or decorative substances. 4. Fremgangsmåte i henhold til krav 1-3, karakterisert ved at råproduktet underkastes en høy kortvarig temperatur på overflaten med strålevarme eller gassflamme.4. Procedure according to requirements 1-3, characterized by the raw product being subjected to a high short-term temperature on the surface with radiant heat or a gas flame. 5. Fremgangsmåte i henhold til krav 1, karakterisert ved at sonotrodenes overflate som kommer i kontakt med råproduktet har en klebemininerende overflate, eller har et tilsvarende strukturbelegg.5. Procedure according to claim 1, characterized in that the surface of the sonotrodes that comes into contact with the raw product has an adhesive-mining surface, or has a corresponding structural coating.
NO20061025A 2006-03-02 2006-03-02 Procedure for processing raw fish fillets. NO20061025A (en)

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NO20061025A NO20061025A (en) 2006-03-02 2006-03-02 Procedure for processing raw fish fillets.
DK200700090A DK176394B1 (en) 2006-03-02 2007-01-19 Process for processing raw fish fillets
EP07715966A EP2001307A1 (en) 2006-03-02 2007-03-02 A method of processing a raw product in the form of fish fillet and shellfish
PCT/NO2007/000086 WO2007100261A1 (en) 2006-03-02 2007-03-02 A method of processing a raw product in the form of fish fillet and shellfish

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US4353928A (en) * 1977-11-25 1982-10-12 Veb Rationalisiering Halle Method of and an apparatus for treating fish material to make the same ready for consumption
JPH03117454A (en) * 1989-09-29 1991-05-20 Toshiyuki Ota Fishes and shellfishes
DE3934500A1 (en) * 1989-10-16 1991-04-18 Burkhard Prof Dr Ahlert Sterilisation of foodstuffs, partic. spices and dried fruits - food particles are passed through chamber on conveyor belt and subjected to microwaves and ultrasonics
DK62691A (en) * 1991-04-09 1992-12-10 Tulip Int As METHOD OF SALTING MEAT AND PLANT TO USE IN EXERCISE OF THE PROCEDURE
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JP2001190247A (en) * 2000-01-11 2001-07-17 Katayama Hiroshi Method for cooking meat by microwave irradiation and restaurant system using the method
DE10049839A1 (en) * 2000-05-03 2001-11-08 Fritz Kortschack Continuous treatment of raw sausage meat, used in skinless sausage production, involves direct surface contact with ultrasound sonotrode and microwave and completing cooking by (in)direct heating
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