FR2837355A1 - FISH DESALINATION MACHINE AND USE OF SUCH A MACHINE - Google Patents

Abstract

The machine comprises a tank (2), filling means (5) and means for draining (6) the tank (2) with desalting water, means for cooling (12) the desalting water contained in the tank (2) for maintaining the temperature of the desalting water around a predetermined set value, and control means (13) of the filling means (5), draining means (6) and means cooling (12) to control the execution of at least one fish desalting cycle. Application: cod desalting.

Description

pH of the fixing wool is between 2 and 4.

  The present invention relates to a fish desalting machine, more particularly intended for

desalting of the dried street mo.

  Dried cod is obtained from fresh cod. After being caught, fresh cod is kept in layers of salt in fishing boats. Once on land, the cod undergoes a dehydration operation in drying tunnels, to reach a humidity level of around 38 to

  44%. It then takes the name of cod.

  This cod, which is a relatively fragile product, especially from a microbiological point of view, is then salted with dry salt. for his

  conservation: this is called dried cod.

  It is from the dried cod that are

  made many culinary preparations.

  However, prior to its use, cod

  dried must first be desalted.

  Desalting of the dried cod is currently carried out by soaking the fish in tanks filled with water, the latter preferably being renewed. An illustration of such a state of the art

  is especially taught by document WO 86/05360.

  The desalting time obviously varies as a function of the size of the dried cod, as a function of the temperature of the desalting water, and as a function of the

  number of renewals of this water.

  The larger the cod, the longer the desalting time, for

  identical temperature and water renewal.

  The lower the water temperature, the better the quality of desalting but the longer the time

desalting is important.

  Desalting is also improved thanks to

  s regular replenishment of desalination water.

  For example, professionals agree that a satisfactory desalination of 4 kg salted cod is obtained with desalting water having a temperature of 4 C, renewed 6 times on a

lasts 48 hours.

  The temperature of the desalting water constitutes an essential parameter which it is necessary to control perfectly to obtain a desalinated product having

  satisfactory sanitary conditions.

  In fact, as soon as the salt content drops and the humidity level of the fish increases, microorganisms, and in particular bacteria and germs

  mundane of putrefaction, will develop.

  Thus, with a water temperature less than or equal to 4 C, such a development of microbes is not

  not observable over a period of several days.

  When the temperature is between 4 and 8 ° C., the slow development of microbes allows storage of desalted cod of the order of 24 hours,

  without significant alteration of the latter.

  Above a desalination water temperature of 10 C, the development of bacteria is very rapid: the product degrades very quickly and

  observe the release of a bad smell.

  In practice, it is common to find that the dried cod is desalted by filling the tanks with

  desalting using tap water.

  However, depending on the season, the temperature of tap water is variable; in particular, in summer, the temperature of the water leaving the tap is

greater than 10 C.

  In addition, very often, the desalting tanks containing the cod to be desalted and the water are stored in the kitchens of the restaurateurs and therefore

  subject to a relatively high ambient temperature.

  Such conditions are not conducive to optimal desalination of the cod, the temperature of the desalination water increasing steadily during the

desalting.

  To maintain a desalting water temperature at acceptable values, an artisanal solution consists in proceeding, more or less

  requlière, when adding ice cubes to the water.

  Another solution, less random, consists in placing the desalting tanks in zones

  refrigerated, provided such spaces are available.

  In addition, there is the problem of renewing desalting water. In fact, desalted cod is a fish that becomes fragile and does not tolerate

  successive and repeated manipulations.

  Furthermore, and in particular due to the constraints of desalting time on the one hand and of labor required to ensure a regular renewal of the desalting water on the other hand, it is observed that the professionals and restorers proceed, from frequently, the desalination of a large number of cod. The desalted cod are then frozen and then thawed later, gradually, in

  according to their needs and / or demand.

  In the case where the desalting operation has not been carried out under rigorous temperature conditions, the final product, possibly desalinated in large quantities, being unfit for consumption,

must be thrown away.

  There is therefore a clear need for a machine which allows efficient and reproducible desalting of a healthy product, without loss of food and requiring no constant monitoring on the part of its user, the restaurateur by

example.

  The present invention therefore relates to a desalting machine, which allows the treatment of small or large quantities of fish as required, the fish can be of variable sizes, the desalting being carried out so that the product is not found deteriorated, but also in very satisfactory sanitary conditions, and does not

  requiring a minimum of labor.

  The subject of the invention is a fish desalting machine comprising: - a tank intended to receive the fish to be desalinated, - filling means and means for emptying the tank with desalting water, - means for cooling the desalting water contained in the tank to maintain the temperature of the desalting water around a first predetermined set value, and - means for controlling the filling means and draining means as well as cooling means for order the execution of at least one fish desalting cycle including filling the tank, soaking the fish and

emptying the tank.

  The present invention also relates to the particular use of such a machine for

desalting of dried cod.

  Other features of the invention

  will result from the description which follows, given to

  by way of nonlimiting example and made with reference to the appended figures in which: - Figure 1 is a schematic view in longitudinal section and in elevation of a machine according to an embodiment of the invention, and - Figure 2 is a schematic sectional view

according to II-II in Figure 1.

  The elements common to Figures 1 and 2 are

  identified by identical reference numbers.

  In Figures 1 and 2, there is shown a

1 fish desalting machine.

  The machine 1 comprises a tank 2 intended for

receive the fish.

  Advantageously, the tank 2 is provided with at least one shelf 3 also intended to receive the fish. Thanks to the installation of one or more shelves 3, the configuration of the tank can be adapted

  2 to the desalination needs of the user.

  Preferably the tank 2 and, if necessary,

shelves 3 are made of stainless steel.

  The machine 1 also has walls 4 which are preferably thermally insulating and which

surround the tank 2.

  The machine 1 also includes filling means 5 and emptying means 6 of the tank 2 in

desalting water.

  The filling means 5 can be connected directly to a running water supply, not shown, by means of an electro-valve, shown diagrammatically in 5a. The water inlet pipe 5b is preferably located at the top of the tank 2, above the maximum water level, so as not to

  not come into contact with salt water.

  It is also conceivable to connect these filling means 5 to a source of chilled water, that is to say a water which, prior to its introduction into the tank 2, has been cooled to a given temperature, which can advantageously correspond to a temperature lying in a range of temperature values particularly

  recommended for the proposed desalting operation.

  The emptying means 6 are arranged at the bottom 7 of the tank 2 and are preferably

fitted with a filter 8 or strainer.

  The presence of the filter 8 makes it possible to avoid the passage of pieces of fish at the level of the means of

emptying tank 6.

  The emptying means 6 are connected to a pump 9, itself connected to an evacuation orifice 10

desalting water.

  One can also consider coupling the discharge orifice 10 to a recycling system for

desalination water drained.

  The emptying means 6 shown in

  Figures 1 and 2 further include an overflow 11.

  The machine 1 comprises means 12 for cooling the desalting water contained in the tank 2 to maintain the temperature of the desalting water around a first predetermined set value. As shown in FIGS. 1 and 2, the cooling means 12 are constituted by cooling coils 12 arranged, for example,

  under the bottom wall 7 of the tank 2.

  In these cooling coils 12, a refrigerating fluid circulates in a conventional manner

  supplied by a refrigeration unit (not shown).

  The machine 1 also includes control means 13 for filling means 5 and emptying means 6 as well as cooling means 12 for controlling the precaution of at least one fish desalting cycle comprising the filling of water of the tank, soaking the fish in the desalination water maintained at an adequate temperature, then

  draining of the desalination water from the tank.

  Such control means 13 of all of the aforementioned means 5, 6 and 12 can be, for example, constituted by an electronic circuit board (not

  shown) coupled to a control panel 14.

  In an advantageous version of the invention, the machine 1 may further comprise means for maintaining the temperature inside the tank, in the absence of desalting water, around one second.

  predetermined set value.

  Thus, it becomes possible to store, at a suitable temperature, the fish which has undergone several successive desalting cycles, the machine 1 according to

  the invention then behaves like a refrigerator.

  Preferably, the control means 13 are adapted to control the cooling means 12 to maintain the temperature inside the tank 2 around said second set value.

  predetermined in the absence of desalting water.

  To allow easy movement, the desalting machine 1 can be placed on a chassis

fitted with castors 16.

  We will now describe a particularly preferred mode of use of the desalting machine 1 according to the present invention. This is a use

  for the desalination of dried cod.

  After placing the pieces of dried cod on the bottom 7 of the tank 2 and, if necessary, on one or more shelves 3, then closing the tank 2, a variable number of parameters for controlling a desalting program, among which: s -the number of desalting cycles desired, -the duration of these cycles, -the first predetermined setpoint value desired for the temperature of the desalting water,-possibly the second predetermined set value for the temperature inside the tank 2, in the absence of desalting water, after

last of the desalting cycles.

  The tank 2 then fills with water thanks to the filling means 5 up to a level controlled, for example, by the presence of a level detector 17 of any type which controls the closing of the solenoid valve. 5a and which is located below the

tuLulure 5b.

  Preferably, a desalting cycle lasts about 6 hours, which corresponds to soaking the

  cod of practically equivalent duration.

  During this soaking step, the desalting water is. if necessary cooled, and then maintained, thanks to the cooling means 12, at the

  2s first predetermined setpoint.

  This first set value is less than 10 C, advantageously between 4 and

8 C, ideally between 3 and 6 C.

  The first cycle ends with the emptying of

  desalting water thanks to the draining means 6.

  Obtaining an efficient and satisfactory desalting depends on the size and thickness

Fish.

  We can of course adapt the number of 3s desalting cycles according to the size and thickness of the fish. Thus, for a cod of 2.5 kg and about 2 cm thick, it is recommended to

  perform four desalting cycles.

  After the emptying of the last desalting cycle, the desalted cod is kept in the tank 2, maintained at a temperature situated around a second predetermined set value, advantageously between 2 and 8 C, preferably

between 4 and 6 C.

  The whole of the desalting and conservation operations of the desalinated fish being carried out in situ in the tank 2, the fish does not undergo any manipulation

  and is therefore not damaged.

  Of course, the present invention is not limited to the exemplary embodiment of the desalting machine described above and it is possible to make alternative embodiments without departing from the field of

the invention.

  Indeed, after these successive desalting cycles and keeping the fish in refrigerated conditions, it is entirely possible to proceed with the consumption, but also the freezing of said desalinated fish, for later use and this, in complete safety, knowing that the desalting has been

  carried out under optimal sanitary conditions.

  Rt; NDICATIONS 1. Fish desalting machine characterized in that it comprises - a tank (2) intended to receive the fish to be desalinated, - filling means (5) and means for emptying (6) of the tank (2) in desalting water, - cooling means (12) of the desalting water contained in the tank (2) to maintain the temperature of the desalting water around a first predetermined set value, and control means (13) filling means (5) and draining means (6) as well as cooling means (12) for controlling the precaution of at least one fish desalting cycle comprising the filling of the tank (2), soaking the

  fish then emptying the tank (2).

  2. Desalting machine according to claim 1, characterized in that the cooling means (12) consist of cooling coils (12) arranged, for example, under the

bottom wall (7) of the tank (2).

  3. Desalting machine according to claim 1 or 2, characterized in that it further comprises means for maintaining the temperature inside the tank (2), in the absence of desalting water, around d 'a second value of

predetermined setpoint.

  4. Desalting machine according to claim 3, characterized in that the control means (13) are adapted to control the cooling means (12) to maintain the temperature inside the tank (2) around said second predetermined set value, in the absence of desalination water. 5. Desalting machine according to one

  any one of claims 1 to 4, characterized in that

  that the machine (1) has walls (4) thermally

insulators surrounding the tank (2).

6. Desalting machine according to one

  some of claims 1 to 5, characterized in that

that the tank (2) is made of stainless steel.

7. Desalting machine according to one

  any of claims 1 to 6, characterized in

  that the tank (2) is provided with at least one shelf (3), preferably made of stainless steel, also intended to receive the

fish.

  8. Use of a machine according to one

  any of claims 1 to 7 above for the

desalting of dried cod.

  2s 9. Use according to claim 8, characterized in that the first predetermined set value is less than 10 C, advantageously

  between 4 and 8 C., ideally between 3 and 6 C.

  10. Use according to claim 8 or 9, characterized in that the second predetermined set value is between 2 and 8 C, preferably

between 4 and 6 C.