TH15293A - "Methods and instruments for preserving fish and meat from rot by smoking at ultra-low temperatures" - Google Patents

Abstract

Raw fish and meat are smoked to sterilize and prevent rotting. And changing color without losing its freshness Smoked cod fish has an acceptable taste and smell. And still have the same freshness as when kept in cold storage Easy to do or freezing temperature. Even during the transport for a long time The fumes produced by incineration of the smoked material at a temperature of 250 to 400 repeatedly pass through the filter 22 and are cooled to a temperature between 0 and 5C in refrigeration unit 3, thus causing the fish or meat to be corrected. Smoked by drying to ultra-low temperature smoke.

Claims (2)

1. Methods for treating raw tuna with ultra-low temperature smoking include the following steps. The fumes are incinerated at 250 to 400 and through the fumes produced through a filtration device to remove most of the crude oil from the fumes. Cooling the fumes that pass through the filter in the refrigeration unit at temperatures between 0 and 5 ํ while the components to be kept are The results of the high preservation and sterilization and the ultra-low temperature smoking of tuna meat by drying it in cold smoke at temperatures between 0 and 5 c. 2. Method for preserving raw tuna by smoked at ultra low temperature According to Claim 1, raw tuna is pre-soaked in brine, de-salted in cold water. And remove the water before being smoked at such special low temperatures