Title:
KEEPING QUALITY TREATMENT OF RAW FISH AND MEAT ACCORDING TO ULTRALOW TEMPERATURE SMOKING AND APPARATUS THEREFOR
Document Type and Number:
Japanese Patent JP2711377
Kind Code:
B2
Abstract:
PURPOSE: To give a suitable taste and smell within a range capable of keeping the raw state while making it possible to keep the quality during transportation within a range of readily obtainable freezing or refrigerating temperatures by applying an antiseptic effect, a sterilization effect and a discoloration prevention effect to raw fish or meat utilizing smoke while keeping the raw fish or meat in a substantially raw state.
CONSTITUTION: The subject material to be treated is raw fish or meat. A smoking material is allowed to smoke at 250 to 400°C and the generated smoke is allowed to pass through a filter 22 to remove tar components contained in the smoke. The smoke containing components capable of passing through the filter 22 without being removed and excellent in antiseptic effect and sterilization effect is allowed to pass through a cooling unit 3 so as to be cooled. The cooled smoke of 0 to 5°C is brought into contact with the subject material to be treated, thus carrying out the objective smoking treatment at ultralow temperatures.
Inventors:
Yamaoka Kinmitsu
Tetsuo Adachi
Shizuyuki Ota
Tetsuo Adachi
Shizuyuki Ota
Application Number:
JP10350293A
Publication Date:
February 10, 1998
Filing Date:
April 06, 1993
Export Citation:
Assignee:
Yamaoka Kinmitsu
Tetsuo Adachi
Shizuyuki Ota
Tetsuo Adachi
Shizuyuki Ota
International Classes:
A23B4/044; A23B4/052; A23B4/03; (IPC1-7): A23B4/044; A23B4/052
Domestic Patent References:
| JP62190041A | ||||
| JP61131781U | ||||
| JP4989385U |
Attorney, Agent or Firm:
Hiroshi Hayashi (1 person outside)