# US 5,348,757 A · Method for preparing a fatty and semi-fatty blue fish food product

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- Number: US 5,348,757 A
- Document ID: US5348757A
- Status: Granted
- Kind: A
- Application number: 08/055,540
- Filed: 1993-04-30
- Granted: 1994-09-20
- Earliest claimed: 1992-04-30
- Assignees: Tunimar S.A.
- Inventors: Jose J. Almendres Martinez
- Web page: https://patentgrep.com/patent/US5348757A

## CPC

- A23B 4/09: with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
- A23B 4/064: {with packages or with shaping in the form of blocks or portions}
- A23L 17/70: {Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products (A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence)}
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

Procedure to produce a food product including fatty and semi-fatty blue fish is disclosed. The procedure includes the steps of preparing the blue fish by washing, scaling, heading, drawing, skinning and filleting the blue fish. Once the fish is prepared, it is passed through a grinder to produce a uniform mass to which is added a mixture of herbs. The mix of fish and herbs is then homogenized mechanically to form a product mass that is shaped into portions that are covered with fish gelatine. The covered portions then undergo a freezing operation in a liquid nitrogen atmosphere at a temperature between -18 .degree. and -35.degree. C. The finished product is later placed in containers.

## Claims

### Claim 1

A method for producing a fatty and semi-fatty blue fish food product, comprising the steps of:
a) filleting the blue fish;
b) grinding the filleted blue fish to produce a uniform mass;
c) adding an herb to the uniform mass to form a mixture of fish and herb;
d) homogenizing the mixture of fish and herb to form a product mass;
e) covering the product mass with fish gelatine; and
f) freezing the fish gelatine covered product mass.

### Claim 2 (depends on 1)

The method according to claim 1, wherein step f) comprises freezing the fish gelatine covered product mass in a liquid nitrogen atmosphere at a temperature between -18.degree. C. and -35.degree. C.

### Claim 3 (depends on 1)

The method according to claim 1, further comprising the step of dividing the product mass into a plurality of portions prior to step e).

### Claim 4 (depends on 3)

The method according to claim 3, further comprising the steps of placing the portions of product mass covered with fish gelatine into containers.

### Claim 5 (depends on 1)

The method according to claim 1, wherein the blue fish is selected from the group consisting of clupeids, scombrides, carangids, engraulids, beloniforms, salmonoids and mixtures thereof.

### Claim 6

A frozen fatty and semi-fatty blue fish food product, comprising per kilogram of product:
750-1300 grams of blue fish;
5-65 grams of a condiment and an herb; and
5-10 grams of fish gelatine.

### Claim 7 (depends on 6)

The frozen food product of claim 6, wherein the blue fish comprises 250-300 grams of clupeids.

### Claim 8 (depends on 6)

The frozen food product of claim 6, wherein the blue fish comprises 250-500 grams of scombrides.

### Claim 9 (depends on 6)

The frozen food product of claim 6, wherein the blue fish comprises 200-500 grams of blue fish selected from the group consisting of carangids, engraulids, beloniforms, scombrides and salmonoids.

### Claim 10 (depends on 6)

The frozen food product of claim 6, wherein the condiment is selected from the group consisting of salt, sugar and mixtures thereof.

### Claim 11 (depends on 6)

The frozen food product of claim 6, wherein the herb is selected from the group consisting of the following herb families: labiares, umbellifers, myrtaceae, zingiberals, papilionids, liliales, iridacias, crucifers, piperales, myristacea, lauraceae, rutacea and mixtures thereof.