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US 2025/0081995 A1Published application
Imitation salmon lox product and method of manufacture
OwnerNicole Dersewehinventor
Life of this patent
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Abstract
An imitation salmon lox product and its method of manufacture. The product includes carrots that are wrapped in nori sheets and salt cured to extract water from the cells of the carrots. The salt cured carrots are then smoked, sliced, marinaded, vacuum sealed, and refrigerated. The result is an imitation salmon lox product with the taste and consistency of traditional salmon lox.
Claims7
A method of making an imitation salmon lox product, the method comprising:
- (A) providing at least one raw carrot;
- (B) wrapping the at least one raw carrot in a nori sheet;
- (C) salt curing the result of (B);
- (D) treating the result of (C) with heated aromatic smoke using an ignited smoker device;
- (E) preparing a marinade;
- and
- (F) treating the result of (D) with the marinade of (E);
- wherein the treating of the result of (C) with aromatic smoke using an ignited smoker device in (D) is performed prior to the treating the result of (D) with the marinade of (E) to further reduce a moister content of the at least one raw carrot prior to the marination step of (F).
5 more elements
A method of making an imitation salmon lox product, the method comprising:
- (A) providing at least one raw carrot;
- (B) wrapping the at least one raw carrot in a nori sheet;
- (C) salt curing the result of (B) by packing the result of (B) in salt and baking it at 400° F. for 60-90 minutes;
- (D) treating the result of (C) with heated aromatic smoke using an ignited smoker device;
- (E) slicing the result of (D) into slices about 1 mm-5 mm thick;
- (F) preparing a marinade by blending together paprika, nori flakes, dill, lemon juice, and olive oil;
- and
- (F) marinading the result of (D) with the result of (E) for at least one hour;
- wherein the treating of the result of (C) with heated aromatic smoke using an ignited smoker device in (D) is performed prior to the treating the result of (D) with the marinade of (E) to further reduce a moister content of the at least one raw carrot prior to the marination step of (F).
6 more elements
Dependencies are inferred from the claim text.