Method for manufacturing processed fish and processed fish

Details Method for manufacturing processed fish and processed fish Method for manufacturing processed fish and processed fish

A - Human Necessities

23

L

A23L 1/325 (2006.01) A23L 1/035 (2006.01)

Patent

CA 2686662

The invention relates to a method for producing a processed fish product and to the resulting processed fish product. According to the invention, frozen raw fish is inserted into a vacuum cutter in which it is mixed together with concentrated fish stock in order to form a homogeneous paste of kneaded, minced, frozen raw fish paste. Food additives, such as phosphates that act as emulsions, and water in the form of ice are added to the mincer and mixed to form a homogeneous slurry. Said slurry is mixed with pre-cooked fish crumbs and/or chunks. The product can then be presented in two different ways, i.e. it can be dosed into a traditional can using a shaper and sterilised as in the normal manner for producing canned fish or shellfish or it can be frozen in moulds using plate freezers and subsequently cut and packaged in a manner suitable for a later final sterilisation treatment for the purpose of preservation.

Selon l'invention, on introduit dans un dispositif de hachage vide du poisson cru congelé que l'on mélange à un concentré de jus de cuisson de poisson afin de former une pâte homogène de poisson cru congelé, tassé et émietté. On ajoute dans le même hache-viande des additifs alimentaires, tels que des phosphates, qui agissent comme émulsionnants, et l'on mélange le tout à de l'eau sous forme de glace jusqu'à obtenir une bouillie homogène. On mélange à ladite bouillie des miettes et/ou morceaux de poisson cuit. On peut alors adopter deux présentations différentes: à savoir la répartition en rations dans des boîtes de conserve classiques à l'aide d'une remplisseuse, ces dernières étant stérilisées comme lors d'un processus normal de fabrication de conserves de poisson et fruits de mer, ou la congélation en moules à l'aide de congélateurs à plaque, suivie d'une coupe, d'un conditionnement adéquat et d'une stérilisation finale destinée à améliorer la conservation.

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