Method of producing freeze dried fish eggs

Details Method of producing freeze dried fish eggs Method of producing freeze dried fish eggs

1983-05-12

1985-11-05

Yeung, George

Food or edible material: processes, compositions, and products

Bait, attractant, or process of preparation

426385, A23L 1325, A23C 108

Patent

active

045513333

ABSTRACT:
Mature eggs from a female fish, such as a trout or salmon, are separated from the surrounding tissue or membrane material which normally holds them in clusters. The eggs are rinsed in warm water and placed in spaced relation on a suitably waxed substrate or the like, which will not cling to the separated eggs when they are frozen. The substrate is then placed in a freezer where the eggs are frozen as rapidly as possible, after which they are placed in the vacuum chamber of a sublimation or freeze drying device, which maintains the eggs under a vacuum and at a freezing temperature (e.g. 10.degree. F.) for a period of time (e.g. three days) sufficient to cause all moisture to be sublimed or removed from the eggs. The resultant freeze dried eggs have hard outer shells and white, granular, opaque interiors. The eggs can exist indefinitely in the atmosphere at room temperature and require no special storing procedures. When placed in water they rehydrate and float just beneath the surface of the water where they are are most attractive to fish.

REFERENCES:
patent: 3361566 (1968-01-01), Axelrod
patent: 3528816 (1970-09-01), Nagae
patent: 3876803 (1975-04-01), Stephan et al.
patent: 3931414 (1976-01-01), Popeil
Komavik et al., Food Products Formulary, vol. 1, The AVI Publishing Co., Inc., Westport, Conn., 1974, (pp.330-331).

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