DE1174603B - Shelf life-enhancing cleaning process for sea fish - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Boarding school Class: A 23 b

German class: 53 c - 3/03

Number:
File number:
Registration date:
Display day:

B 27178IV a / 53 c
August 25, 1953
July 23, 1964

A wide variety of physical products are already available to preserve the perishable sea fish and chemical pretreatment and processing methods, e.g. application of refrigeration, Drying, sterilizing, smoking, salting, roasting, marinating, and also the addition of bactericidal, fermenticidal and bacteriostatic agents in use.

According to established knowledge, the condition plays a role in the durability that can be achieved with such methods of the starting material and thus the bacterial and organism flora based on it according to extent and kind of a key role. According to all experience, therefore, the keeping of the germ count must be low by timely thorough cleaning of the exposed fish areas, mainly as Particular attention must be paid to the place where the bacteria reside. At the so far usual cleaning method, which in the absence of more effective aids can still use pure water, including salt water, the success remains imperfect. The one on the fish skin tough, sticky mucus, which also contains dirt and blood, as easily gets there when gutting the fish advised, holds on and therefore forms the breeding ground for a blooming flora of organisms, is difficult to remove. A stronger degumming that can be achieved with mechanical methods is available, among other things a hindrance to the fact that this results in unavoidable damage to the fish skin of the bacterial flora the access to the fish meat is in turn facilitated. The technical progress on this Area must therefore be expected from a cleaning method that facilitated and therefore more effective removal of slime and dirt, as early as possible, guaranteed.

As has been found, a surprising improvement in the shelf life of sea fish can be achieved, if water containing pyrophosphate is used for the cleaning treatment. If you use a very dilute solution of pyrophosphate, for example, as a cleaning bath a 1% solution of secondary or tertiary pyrophosphate is noticed after two and a half hours Influence of the bath liquid, which is expediently kept in motion, on the recessed ones located therein Herring an unusually strong discoloration and cloudiness of the bath liquid.

With these visible findings there is an astonishingly strong reduction in the germ count of the treated Fish hand in hand. The pyrophosphate bath thus causes a detachment and continuation of the fish

Durability-improving cleaning process
for sea fish

Applicant:

Dr. Karl Brandt,

Berlin-Wilmersdorf, Durlacher Str. 27

Named as inventor:

Dr. Karl Brandt, Berlin-Wilmersdorf

Mucus, blood and dirt adhering to the surface a correspondingly strong reduction in bacterial and organism flora. This biologically interesting, specifically mucus-loosening and dissolving The effectiveness of pyrophosphate was not known and its effects could not be foreseen.

Of the known methods, anhydrous phosphates as consistency-improving agents too Adding meat and fish products in the processing process differs according to the invention Purification process in that the pyrophosphate is only used here as a re-disappearing loosening and Means of transport for the impurities to be removed is used within the short-term exposure time not noticeably in the fish meat

3c penetrates and therefore does not improve the consistency can. As is known, the well-known consistency-improving phosphate additives only take place in the actual Processing method of fish, in which cleaning and associated disinfection effects can no longer be considered; the phosphate used remains with these known ones Methods in the item to be treated. The operation of the invention can therefore with the known Methods of improving consistency cannot be equated.

The invention is just as unaffected when the further processing of herrings for marinade production using consistency-improving additives in such a way that the Garmach baths, in addition to salt and acetic acid contain anhydrous phosphate. In this way of working, the cleaning of the fish is done by means of the simple water and salt water treatment usual up to now. The first in Garmachbad Fish that have previously been inadequately sterilized and come into contact with the anhydric phosphate are used during the 5 to 10 day cooking

409 637/235

not only completely penetrated by the cooking bath additives including the phosphate, but also by the remaining bacterial flora. at
this procedure, which in contrast to the procedure according to the invention, the phosphate and the
Leaving bacterial flora in the fish favors this
Phosphate as an important building substance according to known
biological rule nor bacterial growth. That
Extent of the inadequate disinfection in

For economic reasons, it is advisable to keep the bath-to-fish liquor ratio low. One can particularly rationally with the advantage of a higher initial concentration of the pyrophosphate Proceed 5 so that the fish initially with a just sufficient to cover in the resting state Amount of the more highly concentrated phosphate solution can be left to stand, after which by feeding An approximately equal amount of water increases the phosphate bacterial flora entering the Garmach bath and lowers the concentration and the cleaning process So here the shelf life of the marinades is completed by moving the bath liquid, adverse effects. As can thus be seen, there are further advantages if the and, as also confirmed by comparative experiments, pumping bath liquid kept in motion by means of can only have a filter and adsorption device installed in advance and separately carried out cleaning and germ removal by means of 15 is subjected to continuous cleaning, so Baths containing pyrophosphate have the effect that the material to be treated constantly deteriorates only slightly, the shelf life of marinades is in contrast to sustained uncleaned bath liquid. The inventor Improve what in this difficult life-style cleaning process can also partially medium is particularly important. or completely using suitable

The pyrophosphate content of the fish washing machines according to the invention can be carried out. For the Applicable cleaning baths can, depending on the type of apparatus configuration of the invention The material to be treated, the strength and the adhesive strength of the process are therefore very diverse Impurities and, depending on the liquor ratio, possibilities.

Fish to pyrophosphate solution between 0.1 and 5%, The fish treated according to the invention have

in exceptional cases even higher. Preferably the advantageous with the low germ count that can be achieved find 0.2 to 3% of the neutral to acidic adhesive properties that they apply to any type of further use make particularly suitable. Of course, you have to take the usual sanitary measures every avoidance of new infections must be guaranteed. So results with one to the invention Treatment subsequent ice storage significantly extends the shelf life. When the treated fish are frozen, the advantages are that the goods after

Effective times into consideration. Since every deep thawing 35 remains fresh for a much longer time, penetrate the pyrophosphate baths into the treatment- A special embodiment of the invention

good with a flushing in instead of germs is that the pyrophosphate solutions in gem If the purpose of the procedure runs counter to, the frozen state must act as "pyrophosphate ice" the pyrophosphate baths must be turned upside down. The aboard the fish surface the fish remain confined. For the 40 steamer fish packaged in this type of ice accordingly permissible duration of treatment plays apart from the thawing, constantly trickling frishee marriage the pyrophosphate concentration of the bath also disinfects pyrophosphate solution particularly effectively Type and shape of the item to be treated, whether large or cooled at the same time. After a one-off pyrophos, Whether whole or divided fish, a non-unsophatic treatment can help keep the fish fresh significant role. For fully skinned larger fish 45 ordinary water ice can be continued, whereby If the pyrophosphate concentration is lower, the shelf life is significantly longer. It Treatment times of up to several hours in loading can also be expedient in the production of the costume. On the other hand, the procedure is also useful for very small pyrophosphate ice Fish a length of less than 6 cm and with agents such as gel-forming substances such as alginic acid, and appropriately dimensioned pieces of fish practically 50 still permitted preservatives are also destroyed more applicable because that is turning in this size.

area enormously increasing ratio of fish with the cleaning method according to the invention

surface to the fish mass the penetration of the Pyro- can for the time from the catch to the consumption of the Phosphate bath no longer goes into the fish meat. Sea fish are much better fresh can exclude. These are practically guaranteed. The achievable number of germs is negligible Aside from cases, it allows the tion to continue to affect all types of fish variability of pyrophosphate concentration and processing methods that do not have a long-term effect, according to the invention, all conditions sufficient or complete killing of germs guaranteed Practice to match. can be performed, such as B. Marinade Products

The cleaning baths can except pyrophosphate 60 of all kinds, fried fish or smoked fish, in the direction In addition, there are still other treatments that serve the purpose of improving the shelf life of the finished goods. borrowed substances such. B. a consistency that is too soft.

the fish counteracting table salt or sea-keeping pyrophosphates, of which only non-desalinated and / or even permissible preservation borrowed amounts pass into the material to be treated medium or alginic acid. The invention is 65 permitted under food law.

proper cleaning process can be done by sufficient, the inventive method can be with

for example by pumping movement of the analog effects also using Bath liquid can be intensified and accelerated. Poly- and metaphosphates instead of pyrophosphates

Salts of pyrophosphoric acid, such as. B. secondary
or tertiary sodium or potassium pyrophosphate
or mixtures thereof, and hence the p _H range
between 7 and 4 use.

Even minutes of exposure to the pyrophosphate baths shows clear effects. However
stand for full utilization of the invention
Cleaning effect more or less longer

perform phat. To this extent, the implementation of the method according to the invention, if that is after manufactured product not for delivery in areas outside the scope of the food law is currently determined on the basis of the »Ordinance on the Admission of Foreign Substances as Additions on food (General Foreign Substance Ordinance) «of December 19, 1957 (Federal Law Gazette I p. 742) § 2 and the »Ordinance on the Approval of Foreign Substances to Protect Against Microbial Decay of Food (Preservatives Ordinance) «of December 19, 1959 (Federal Law Gazette I p. 735) § 1 not permitted.

example 1

Freshly caught herring are placed in a 1.2% disodium pyrophosphate shortly after gutting and a cleaning bath containing 2% common salt treated with circulating liquid for 30 minutes, then rinsed and then stored in ice. Compared to the usual cleaning method, the Shelf life of the fish treated with the cleaning agent according to the invention in both cases similar ice storage extended by 4 to 5 days.

Example 2

Herring intended for making cold marinades are in brought a cleaning bath containing 10% table salt and 0.8% disodium pyrophosphate and subjected to the usual water washing with the machine. After cutting the fish again by soaking in a moving bath containing 3% salt and 0.5% trisodium pyrophosphate cleaned afterwards. Those obtained from the fish by the usual cooking method and packaged with infusion Marinades have a shelf life that is around 50% better.

Example 3

For the preservation of sea fishing on board the trawler using a water ice which is obtained by freezing a 0.5% alginate, 1.5% disodium pyrophosphate and l ^fl / o tertiary sodium pyrophosphate containing the _pH-value 6 having solution. Compared to a freshness-keeping time of about 8 days for ordinary ice cream, the ice cream according to the invention has a freshness-keeping effect of 17 days.

Claims (4)

Patent claims: 1. Durability-improving cleaning process for sea fish, thus identifiable ■ characterized in that and such a Pyrophosphatgehaltes from 0.2 to 3%, and a p _H -value be applied 7-4 as washing liquid Pyrophosphatlösungen, preferably. 2. The method according to claim 1, characterized in that instead of pyrophosphate solutions the solutions of other anhydrous phosphates, such as poly- or metaphosphates, are used will. 3. The method according to claims 1 and 2, characterized in that in connection with the cleaning process cold application takes place, preferably in the form that the sea fish with water ice, which contains the anhydrous phosphates, also expediently Contains alginic acid. 4. Process according to Claims 1 to 3, characterized in that the anhydric Phosphates in connection with other appropriate known additives, such as salt, preservatives or freshness preservatives, are brought into use. Considered publications:
German patent specifications No. 397 182, 600 032,
245; British Patent No. 170,500;
Belgian Patent No. 505 539;
U.S. Patent Nos. 2,093,069, 2151,967,
2,397,547, 2,513,094, 2,622,030, 2,622,031; Magazine "Die Wärme", No. 4/5, p. 77, 1944;
Book by MW Tuchschneid, "The cold treatment of rapidly perishable foods", 1951, p. 322. 409 637/235 7.64 © Bundesdruckerei Berlin