Food or edible material: processes – compositions – and products – Application of a gas – mist – smoke or vapor to a food...
Patent
1977-09-12
1979-04-10
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Application of a gas, mist, smoke or vapor to a food...
426523, A22C 2500
Patent
active
041489250
ABSTRACT:
The disclosure is of a process for hot smoking fish to high cooking temperature without significant degradation of the fish product. The process comprises converting the fish skin to a moisture impervious state under non-cooking conditions and then cooking the fish in the presence of smoke while maintaining the moisture impervious nature of the fish skin. Cooking is carried out by raising the ambient temperature incrementally at a specific rate. The fish is subjected to ambient cooking temperatures higher than generally used in prior art processes, enabling one to achieve internal fish temperatures of circa 140.degree. F.-160.degree. F. and higher.
REFERENCES:
patent: 1960516 (1934-05-01), Taylor
patent: 2832278 (1958-04-01), Taranik
Marine Products of Commerce, 2nd Ed., Reinhold Publishing Corp., N.Y., 1951, pp. 394-405 & 412-417.
Herman Maynard A.
Koczak Steven
Pettinato F. Edward
Brown & Williamson Tobacco Corp.
Hatcher Elizabeth A.
Jones Raymond N.
Lamb Charles G.
Mason William J.
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