De-bacterialized fish and improved method for the production...

Details De-bacterialized fish and improved method for the production... De-bacterialized fish and improved method for the production...

A - Human Necessities

23

B

A23B 4/02 (2006.01) A23B 4/005 (2006.01) A23B 4/015 (2006.01) A23B 4/033 (2006.01) A23B 4/08 (2006.01) A23L 3/32 (2006.01)

Patent

CA 2063706

DE-BACTERIALIZED FISH AND IMPROVED METHOD FOR THE PRODUCTION OF SAME Abstract This invention is a method for obtaining a considerable increase in the storage life of raw produce such as fish, shellfish and meat without the addition of preservatives. The raw produce (fish fillet) is immersed in a flavoured solution containing salt or other spices or spice mixture. In two opposing walls of the tub are placed a pair of electromagnets to which a chopped DC-vol- tage is applied. The fillet is then rinsed in well circulating water is is air-dried in a special room. The fillet is vacuumized and heated up to between 80 and 90°C and maintained as this temperature for a period of time varying between 1- to 145 minutes according to the type of raw produce. The fillet is then refrigerated to a temperature below 5°C.

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