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DK200001300A - Procedure for freezing foods, in particular marine foods - Google Patents

Procedure for freezing foods, in particular marine foods Download PDF

Info

Publication number
DK200001300A
DK200001300A DK200001300A DKPA200001300A DK200001300A DK 200001300 A DK200001300 A DK 200001300A DK 200001300 A DK200001300 A DK 200001300A DK PA200001300 A DKPA200001300 A DK PA200001300A DK 200001300 A DK200001300 A DK 200001300A
Authority
DK
Denmark
Prior art keywords
foods
freezing
procedure
particular marine
process according
Prior art date
Application number
DK200001300A
Other languages
Danish (da)
Inventor
Gudlaugur Palsson
Original Assignee
Frostmark Ehf
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frostmark Ehf filed Critical Frostmark Ehf
Publication of DK200001300A publication Critical patent/DK200001300A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Description

PATENTKRAV 1. Fremgangsmåde til nedfrysning affødevarer, navnlig marine fødevarer, fx skaldyr, hvor nedfrysningen sker i to eller flere trin; det første trin omfatter indledende frysning, og de efterfølgende trin efterfrysning og eventuelt glasering af fødevarernes overflade, kendetegnet ved, at den indledende frysning udføres ved at nedsænke fødevarerne i en 8-12% saltopløsning ved en temperatur på fra -5 til -9°C i et tidsrum på fra 120 til 540 sekunder. 2. Fremgangsmåde ifølge krav 1, kendetegnet ved, at opløsningen til nedsænkning indeholder fra 8 til 12% salt, navnlig fra 9 til 12%, mest foretrukket fra 9 til 11 %. 3. Fremgangsmåde ifølge krav 1 eller 2, kendetegnet ved, at opløsningen til nedsænkning har en temperature på fra -6,5 til -7,5°C. 4. Fremgangsmåde ifølge ét eller flere af kravene 1-3, kendetegnet ved, at fødevarernes opholdstid i opløsningen til nedsænkning er fra 240 til 480 sekunder, fortrinsvis fra 240 til 360 sekunder. 5. Fremgangsmåde ifølge ét eller flere af kravene 1-4, kendetegnet ved, at fødevaren inden nedsænkning i saltopløsningen nedsænkes i et vandbad, fortrinsvis isvand ved en temperatur tæt på 0°C. 6. Fremgangsmåde ifølge et hvilket som helst af kravene 1-5, kendetegnet ved, at fra 0,1 til 6% iskrystaller tilsættes opløsningen til nedsænkning, nærmere bestemt fra 0,3 til 5%, mest foretrukket fra 0,5 til 4%. 7. Fremgangsmåde ifølge ét eller flere af kravene 1-6, kendetegnet ved, at der tilsættes krydderier til opløsningen til nedsænkning. 8. Fremgangsmåde ifølge ét eller flere af kravene 1-7, kendetegnet ved, at fødevaren er forkogte rejer. 9. Fremgangsmåde ifølge ét eller flere af kravene 1-8, kendetegnet ved, at fødevaren holdes i det andet vandbad i et tidsrum på fra 1 til 60 sekunder, fortrinsvis fra 10 til 30 sekunder. 10. Fremgangsmåde ifølge ét eller flere af kravene 1-9, kendetegnet ved, at efter at fødevaren er nedsænket i saltopløsningen, udsættes varen for nedsænkning i et vandbad, fortrinsvis isvand ved en temperatur tæt på fra 0 til 6°C, i et kort tidsrum, fortrinsvis fra 10 til 30 sekunder, til fjernelse af salt fra varens overflade.PATENT REQUIREMENTS 1. Process for freezing foodstuffs, especially marine foods, such as seafood, where freezing occurs in two or more steps; the first step comprises initial freezing and the subsequent steps freezing and optionally glazing of the surface of the food, characterized in that the initial freezing is performed by immersing the food in an 8-12% saline solution at a temperature of from -5 to -9 ° C for a period of time from 120 to 540 seconds. Process according to claim 1, characterized in that the solution for immersion contains from 8 to 12% salt, in particular from 9 to 12%, most preferably from 9 to 11%. Process according to claim 1 or 2, characterized in that the solution for immersion has a temperature of -6.5 to -7.5 ° C. Method according to one or more of claims 1-3, characterized in that the residence time of the food in the immersion solution is from 240 to 480 seconds, preferably from 240 to 360 seconds. Process according to one or more of Claims 1 to 4, characterized in that the food is immersed in a water bath before immersion in the salt solution, preferably ice water at a temperature close to 0 ° C. Process according to any one of claims 1-5, characterized in that from 0.1 to 6% ice crystals the solution is added to immersion, more particularly from 0.3 to 5%, most preferably from 0.5 to 4%. . Process according to one or more of claims 1-6, characterized in that spices are added to the solution for immersion. Process according to one or more of claims 1-7, characterized in that the food is pre-cooked shrimp. Process according to one or more of claims 1-8, characterized in that the food is kept in the second water bath for a period of from 1 to 60 seconds, preferably from 10 to 30 seconds. Process according to one or more of claims 1-9, characterized in that, after the food is immersed in the saline solution, the product is subjected to immersion in a water bath, preferably ice water at a temperature close to 0 to 6 ° C, in a short times, preferably from 10 to 30 seconds, for removing salt from the surface of the product.

DK200001300A 1998-03-06 2000-09-01 Procedure for freezing foods, in particular marine foods DK200001300A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IS4684 1998-03-06
PCT/IS1999/000006 WO1999044433A1 (en) 1998-03-06 1999-03-08 Method for freezing of food products, in particular fish

Publications (1)

Publication Number Publication Date
DK200001300A true DK200001300A (en) 2000-10-10

Family

ID=36715390

Family Applications (1)

Application Number Title Priority Date Filing Date
DK200001300A DK200001300A (en) 1998-03-06 2000-09-01 Procedure for freezing foods, in particular marine foods

Country Status (4)

Country Link
AU (1) AU2955499A (en)
DK (1) DK200001300A (en)
IS (2) IS2043B (en)
WO (1) WO1999044433A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005026813A1 (en) * 2005-06-09 2007-02-08 Ftd Fahrzeugtechnik Und Dienstleistungen Gmbh Apparatus for rapidly cooling raw fresh sausage products in liquid-proof casings, e.g. barbeque sausages, by passage through force-cooled aqueous solution of freezing point lowering agent, e.g. common salt
FR2917270B1 (en) * 2007-06-12 2010-08-27 Bienfai PROCESS FOR THE TREATMENT OF CRUSTACEANS, FOR EXAMPLE OF LANGOUSTINES, FOR PRESERVATION.
CN103431495B (en) * 2013-07-25 2014-10-22 南通星诺冷冻设备有限公司 Refrigeration pretreatment production line for shrimps

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4309449A (en) * 1980-04-21 1982-01-05 Roark Wayne O Method for preserving live hard-shell crabs by freezing
FR2744092B1 (en) * 1996-01-30 1998-02-27 Chantiers De Latlantique PROCESS FOR HANDLING AND STORING FISH ON BOARD A FISHING VESSEL
US5797271A (en) * 1996-04-23 1998-08-25 Pelican Bait, Inc Mobile brine tank quick-freezing system and method

Also Published As

Publication number Publication date
IS5609A (en) 2000-08-29
AU2955499A (en) 1999-09-20
WO1999044433A1 (en) 1999-09-10
IS2043B (en) 2005-09-15
IS7823A (en) 2005-04-20

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