Method for curing fish and meat by extra-low temperature smoking

Details Method for curing fish and meat by extra-low temperature smoking Method for curing fish and meat by extra-low temperature smoking

1994-03-23

1996-01-16

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

Applied material formed by combustion or is product of...

426641, 426643, A23B 4044, A23L 131, A23L 135

Patent

active

054846196

ABSTRACT:
Raw fish and meat are smoked to sterilize and prevent decomposition and discoloration without losing their freshness. The smoked fish and meat pick up agreeable taste and flavor, and remain as wholesome as fresh ones when kept at easily obtainable cold-storage or freezing temperatures, even during long transportation. The smoke generated by burning a smoking material at 250.degree. to 400.degree. C. is passed through a filter 22 to remove tar. The smoke retaining ingredients, exerting highly preservative and sterilizing actions passed through the filter 22, are cooled to between 0.degree. and 5.degree. C. in a cooling unit 3. Fish or meat is processed by exposure to the smoke at the extra-low temperature thus obtained.

REFERENCES:
patent: 4522835 (1985-06-01), Woodruff et al.

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