Back to results
US 4,931,299 AGranted
Process for preparing salted-and-dried fish for eating
OwnerAmoy M. Assing-Collierinventor
Life of this patent
Estimating the term…
Abstract
A method of preparing the traditional salted-and-dried fish is disclosed. The dried fish is first soaked in cold water to re-hydrate the fish and to reduce the salt content. Secondly, the re-hydrated fish is centrifuged until almost dry. The almost-dry fish is sealed in cans, and then cooked. The product is more nutritious and more tasty than salted-and-dried fish prepared in the home, and is far more convenient in that it can be eaten straight from the can.
Claims11
A process for preparing salted-and-dried fish;
- where the fish on which the process is carried out is fish that has been salted and dried by the steps:
- (i) of laying open and eviscerating the fish while in a fresh condition;
- (ii) of immersing the fish in concentrated brine until the fish has absorbed enough salt to preserve the fish;
- (iii) of extracting water from the fish, and of de-hydrating the fish to such an extent that the fish has the hard, bone-dry texture or the almost hard, bone-dry texture of traditional salted-and-dried fish;
- where the process comprises the steps:
- (a) of re-hydrating fish that has been salted and dried according to the said steps (i) to (iii), being fish that has remained in the said salted and dried condition for a substantial period, by soaking the fish in fresh water;
- (b) of extracting water from the re-hydrated fish until the fish is in the just-damp or almost-dry condition;
- (c) of placing the just-damp or almost-dry fish into cans, having ensured, before doing so, that the fish is de-boned and skinned;
- (d) of sealing the cans;
- (e) and of substantially completely cooking the fish in the can, whereby the fish is ready for eating straight from the can.
7 more elements
Dependencies are inferred from the claim text.