Enclosed system for a batch process for the manufacture of fish meat
AssigneeShimose Shokuhin Co., Ltd.
InventorsTakuma Shimose, Masato Tanaka
Life of this patent
Estimating the term…
Abstract
A batch process for making fish meal products, which does not pollute the environment, is described. All operations are conducted in equipment not open to the atmosphere and the liquids and gases produced are treated to remove odors. Fish is precooked in a cooker and the steam and vapors are conveyed to scrubbers where the foul-smelling gases are rendered innocuous. The pre-cooked fish meat in the cooker is pressed to removed press liquid which is treated to recover oil, fish meat and stickwater. The pressed fish meat in the cooker is then dried and removed as a product. The stickwater is evaporated under vacuum to recover dry water-soluble fish materials as a product and the overhead vapors are chemically treated to remove odors.
Claims1
A batch process for processing fish material under closed conditions to avoid the escape of foul-smelling vapors and gases in the atmosphere comprising the steps of:
- a. precooking a batch of raw fish at high temperature and pressure in the presence of high temperature and pressure steam in a treating zone with constant stirring to form precooked fish meat,
- b. reducing the pressure in the treatment zone,
- c. compressing the precooked fish meat in the treatment zone to express press water containing fish solubles, fish meat particles and oil therefrom,
- d. discharging the press water from the treatment zone,
- e. treating the discharged press water to recover oil, fish meat and stickwater containing fish solubles,
- f. after the discharge of the press water from the treatment zone, externally heating the treating zone,
- g. removing the pressure from the pre-cooked fish meat in the treating zone,
- h. drying the fish meat within the heated treating zone with stirring and under reduced pressure,
- i. removing the dried precooked fish meat from the treatment zone,
- j. removing vapors from the treating zone formed during the drying step, (h), said vapors comprising offensive gases and containing solid fish meat particles,
- k. cooling the said vapors in a condensing zone,
- l. condensing condensible gases in the vapors in the condensing zone to form an aqueous dispersion containing fish meat particles, and
- m. removing uncondensed offensive gases from the condensing zone treating the uncondensed offensive gases with chemical reagents to render them innocuous.
Dependencies are inferred from the claim text.