# US 2025/0081995 A1 · Imitation salmon lox product and method of manufacture

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- Number: US 2025/0081995 A1
- Document ID: US20250081995A1
- Status: Published application
- Kind: A1
- Application number: 18/244,065
- Filed: 2023-09-08
- Published: 2025-03-13
- Earliest claimed: 2023-09-08
- Inventors: Nicole Derseweh
- Web page: https://patentgrep.com/patent/US20250081995A1

## CPC

- A23L 19/05: {Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces}
- A23L 17/60: Edible seaweed
- A23L 27/13: {from citrus fruits}
- A23L 27/14: Dried spices
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## 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.

## Claims

### Claim 1

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).

### Claim 2 (depends on 1)

The method of claim 1 wherein the salt curing in (C) further comprises:
(C)(1) packing the result of (B) in salt; and
(C)(2) baking the results of (C)(1) at a first temperature for a first amount of time.

### Claim 3 (depends on 2)

The method of claim 2 wherein the first temperature is 300° F. to 450° F. and the first amount of time is 30 minutes to 120 minutes.

### Claim 4 (depends on 1)

The method of claim 1 wherein the preparing the marinade in (E) further comprises:
(E)(1) blending together paprika, nori flakes, dill, lemon juice, and olive oil.

### Claim 5 (depends on 1)

The method of claim 1 further comprising:
(D)(1) slicing the result of (D).

### Claim 6 (depends on 1)

The method of claim 1 wherein treating the result of (D) with the result of (E) in (F) further comprises:
(F)(1) allowing the result of (D) to sit immersed in the result of (E) for at least 15 minutes.

### Claim 7

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).