Seafood preservation process
OwnerBlane E. Olson, Douglas B. Brinsmadeinventors
Life of this patent
Estimating the term…
Abstract
The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.
Claims60
A system for preserving meat products, comprising the steps of:
- subjecting the meat product to smoke to apply smoke to the meat product for a period to preserve the meat product;
- removing the smoke from about the product;
- and
- subjecting the smoked meat product to ozone to apply ozone to the smoked meat product for a period sufficient to reduce the aroma and taste of smoke from the meat product.
A process for preserving meat products, comprising:
- a) forming a meat product into meat products of a predetermined size;
- b) placing meat products into a chamber;
- c) withdrawing air from about the meat products in the chamber;
- d) generating smoke from an organic substance;
- e) removing the heavier particles from the smoke to create cleaned smoke;
- f) introducing cleaned smoke into the chamber and applying cleaned smoke to the meat products in the chamber;
- g) containing the cleaned smoke within the chamber with the meat products for a predetermined period;
- h) withdrawing the cleaned smoke from the chamber while the meat remains in the chamber;
- i) introducing ozone into the chamber and applying the ozone to the smoked meat products in the chamber;
- j) containing the ozone within the chamber with the meat products for a predetermined period of time;
- k) withdrawing the ozone from the chamber;
- l)removing the meat product from the chamber;
- and
- m) freezing the meat product.
A process of preserving meat products, comprising the application of smoke, followed by the application of ozone, freezing of the meat products, and maintaining the frozen meat products in a frozen state until use is desired.
A process for preserving fish products so as to increase the shelf life of said fish products, comprising:
- treating the fish products with smoke;
- wiping the fish products with alcohol;
- treating the fish products with ozone;
- wiping the fish products with alcohol;
- and
- freezing the fish products.
A process for preparing fish products for preservation with smoke, ozone and freezing to extend the shelf life of said fish products, wherein the fish products are cut into portions, the fish products are placed into a basket, and the basket of fish products is immersed into a container, containing an aqueous solution of salt and baking soda.
A process for preserving fish products that increases the shelf life of said fish products, wherein the fish products are treated with smoke in a vacuum bag until the color characteristics of the fish product have stabilized.
Dependencies are inferred from the claim text.