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公开(公告)号：US20050042342A1
公开(公告)日：2005-02-24
申请号：US10468504
申请日：2002-02-21
申请人： Asbjorn Misund , Bard Misund
发明人： Asbjorn Misund , Bard Misund
摘要： A process for the production of ready-to-prepare portions of freshly caught fish such as cod, saithe, salmon, trout etc., comprising the steps of: catch and quality control; 2) gutting and filleting; 3) deep-freezing; 3) acceptance at processing facility and quality control; 4) defrosting; 5) portioning and placing in transport or retail packaging; 6) cooling/freezing; and 8) packing, wherein a) the deep-freezing in step 3) is carried out as an “interleave” freezing of the individual fillets with interleaving to about −20° C.; b) the defrosting in step 5) is carried out in a brine solution containing 0.5-5% NaCl and 0.5-10% commercially available 60% K-Lac; c) the cooling/freezing in step 7) is carried out as a shell-freezing with CO2 saturation and cooling with CO2 in CO2 cabinets to as close to the freezing point of the product as possible, adjusted according to the intended distance of transport; d) packing in an open system where air is replaced by a mixture of N2+CO2 as a transport and packaging atmosphere.
摘要翻译： 一种生产新鲜捕捞鱼类如鳕鱼，鲑鱼，鲑鱼，鳟鱼等的准备好部分的方法，包括以下步骤：捕获和质量控制; 2）内脏和圆角; 3）深冻; 3）加工设施验收和质量控制; 4）除霜; 5）分发和放置运输或零售包装; 6）冷却/冷冻; 和8）包装，其中a）步骤3）中的深度冷冻作为单独的切片的交错冻结进行约-20℃; b）步骤5）中的除霜在含有0.5-5％NaCl和0.5-10％市售60％K-Lac的盐水溶液中进行; c）步骤7）中的冷却/冷冻作为具有CO 2饱和的壳冷冻并且在二氧化碳柜中用CO 2冷却以尽可能接近产品的凝固点进行，根据预期的运输距离进行调节; d）在开放系统中进行包装，其中空气由作为运输和包装气氛的N 2 + CO 2混合物代替。
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