A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/325 (2006.01) A23J 1/04 (2006.01) A23J 3/00 (2006.01) A23J 3/04 (2006.01)
Patent
CA 2480111
The invention relates to the production of hydrated concentrates of myofibrillar proteins from fish flesh which are commonly known as surimi-base or, more generally, intermediate food products (I.F.P.). The inventive production method comprises the following successive steps: (1) initial minced fish flesh is prepared from fish fillets; (2) said initial mince is washed with water until a washed mince is obtained which contains a residual fraction of sarcoplasmic proteins and lipids of between 0.1 and 3 % of the weight of the mince; (3) whilst wet, the washed mince is refined by eliminating a fraction of impurities; (4) the refined mince is mixed until an even emulsion mince is produced; (6) the emulsified mince is drained so as to produce a densified mince; (7) cryoprotectants are then added to the densified mince in order to form a final freezable mince; (8) the final mince is packed in nutrient plates; and (9) said plates are frozen. In this way, a quality I.F.P is obtained with a significantly increased production yield in relation to the prior art, particularly for fatty fish.
Fabrication de concentrés hydratés de protéines myofibrillaires à partir de chair de poisson, communément appelés surimi-base ou plus généralement Produits Alimentaires Intermédiaires (P.A.1.), comprenant la succession des étapes suivantes : (1) on prépare à partir de filets de poissons, une pulpe initiale de chair de poisson hachée; (2) on lave ensuite à l'eau ladite pulpe initiale jusqu'à l'obtention d'une pulpe lavée contenant une fraction résiduelle de lipides et protéines sarcoplasmiques comprise entre 0,1 et 3 % du poids de la pulpe ; (3) on raffine à l'état humide la pulpe lavée par élimination d'une fraction d'impuretés ; (4) on mélange la pulpe raffinée jusqu'à obtention d'une pulpe en émulsion homogène ; (6) on assèche alors la pulpe émulsifiée de manière à produire une pulpe densifiée ; (7) on ajoute ensuite des cryoprotecteurs à la pulpe densifiée pour former une pulpe finale apte à la congélation ; (8) on conditionne la pulpe finale en plaques de nutriment ; et (9) on congèle lesdites plaques. On obtient ainsi un P.A.I. de qualité avec un rendement de production sensiblement accru par rapport à la technique antérieure, notamment sur poissons gras.
Chantreau Jean-Vincent
Schill Robert
Goudreau Gage Dubuc
La Patrimoniale Chantreau
La Patrimoniale Schill
LandOfFree
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