Method of processing salmonoid fish

Details Method of processing salmonoid fish Method of processing salmonoid fish

1996-09-23

1998-12-08

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Animal derived material is an ingredient other than extract...

426401, 426407, 426412, 426479, A22C 2500

Patent

active

058465944

ABSTRACT:
Fish of the Salmonoid family (salmon, trout and their relatives) is preferably first trimmed to remove heads, tails, fins, entrails, skin and bones and cut into fillets or loins to facilitate further removal of dark meat, bone, bruised meat, blood and viscera. The remaining light meat is then vacuum tumbled with a marinade solution under reduced ambient pressures at rotational speeds and for times dependent upon the thickness of the fish fillets or loins. During the vacuum tumbling step, penetration of the marinade solution into the light meat is facilitated and thereby the mobility and accumulation of curd-forming, soluble fish proteins are greatly diminished, serving to fix such protein in place, to ultimately provide a greatly visually-reduced curd product. Additionally, this vacuum tumbling step softens any pin bones which may remain to ultimately provide a virtually boneless product. Thereafter, the product is weighed, hermetically sealed into containers, with or without the addition of supplemental ingredients in a "broth" solution, and is retorted at elevated temperature and pressure to heat-sterilize the product and to eliminate or render virtually invisible any remaining pin bones. The retorted, packaged product is then ready for storage, shipping and use. Preferably, the described method is carried out on an automated production line for high speed, economical processing to a superior ready-to-eat product.

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