Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed

A process for treating meat, comprising:

• heating organic material to generate smoke containing smoke taste compounds;
• super purifying said smoke by eliminating said smoke taste compounds from said smoke;
• and
• treating meat with said smoke, whereby said treated meat does not have a smoky taste.

A process for treating meat comprising:

• heating organic material to generate smoke, wherein said smoke contains taste compounds;
• super purifying said smoke by eliminating smoke taste compounds from said smoke;
• treating meat with said smoke;
• and
• whereby said treated meat does not retain a smoky taste.

A process for treating seafood comprising:

• burning organic material to create smoke;
• condensing tar, moisture and particulate residue out of said smoke;
• super purifying said smoke to reduce taste and odor imparting particulates and vapors below taste and odor recognition thresholds, thereby creating a tasteless super purified smoke;
• aging said tasteless super purified smoke for between approximately one hour and approximately 72 hours;
• treating seafood having a freezing point with said aged tasteless super purified smoke at a temperature between approximately 0.2 degrees Fahrenheit (0.1 degrees Centigrade) above said freezing point and approximately 46 degrees Fahrenheit (7.8 degrees Centigrade) for between approximately 1 second and approximately 60 hours;
• freezing said seafood for storage at a temperature of at most approximately 10 degrees Fahrenheit (-12 degrees Centigrade);
• and
• storing said seafood at a temperature of at most approximately 25 degrees Fahrenheit (-4 degrees Centigrade) for at most approximately 1 year.

A process for treating seafood, comprising:

• heating sawdust to create smoke;
• condensing tar, moisture and particulate residue out of said smoke, super purifying said smoke to reduce particulate and vapor phenols below taste and odor recognition thresholds, thereby creating a tasteless super purified smoke;
• aging said tasteless super purified smoke for between approximately 12 hours to approximately 60 hours;
• filleting seafood, shaving a freezing point, at a temperature between said freezing point and approximately five degrees greater than said freezing point to form fillets;
• placing said fillets in treatment chambers;
• flushing said fillets with said tasteless super purified smoke at a temperature between approximately 0.2 degrees Fahrenheit (0.1 degrees Centigrade) above said freezing point and approximately 46 degrees Fahrenheit (7.8 degrees Centigrade) for between approximately 1 second and approximately 60 hours;
• freezing said seafood for storage at a temperature of at most approximately 10 degrees Fahrenheit (-12 degrees Centigrade);
• and
• storing said seafood at a temperature of at most approximately 25 degrees Fahrenheit (-4 degrees Centigrade).

A process for treating food comprising:

• heating organic material to generate smoke;
• filtering components that impart smoke flavor from said smoke to below limits for imparting smoke flavoring to food;
• and
• exposing said filtered smoke to food without imparting a smoke flavor to said food.

A process for treating food comprising:

• heating organic material to generate smoke;
• removing components that impart smoke odor from said smoke;
• and
• exposing food to said smoke, whereby the quantity of smoke odor imparting components removed from said smoke is adequate to prevent imparting a smoke odor to said food.