KUZMANIC ZUPAN ANDREA (HR)
KUZMANIC ZUPAN ANDREA (HR)
| US5273768A | 1993-12-28 | |||
| US4937092A | 1990-06-26 | |||
| LU43306A1 | 1963-05-06 | |||
| FR1587601A | 1970-03-27 |
PATENT CLAIMS
1. Codfish in bianco ("codfish the white way") of extended shelf life, prepared from codfish meat, free of artificial additives and with natural spices of antibacterial and antioxidant effect, pasteurised at temperature that preserves the product and does not damage its organoleptic properties and nutritive value, w h e r e i n it is made of the following ingredients:
- boiled codfish meat 45 - 55 %
- vegetable oil 45 - 50 %
- rosemary (extract soluble in oil) up to 1.5 %
- spices (garlic about 0.3%, parsley about 0.2%, salt and pepper about 0.5%) about 1.0 %
2. Preparation of the codfish in bianco as claimed in Claim λ , w h e r e i n it consists of five stages: stage (I) codfish meat preparation, stage (II) - spice mixture preparation, stage (III) - oil solution preparation, stage (IV) - blending of the boiled codfish meat with the mixture of spices and oil solution, and stage (V) - pouring of codfish into vessels and its pasteurisation.
3. Preparation as claimed in Claim 2., wh e re i n the stage (I) includes boiling of codfish meat in water for one hour and cleaning from uneatable parts, and cooling the remaining meat to room temperature.
4. Preparation as claimed in Claim 2., w h e re i n the stage (II) includes dosing of spices and blending into a homogenous mixture.
5. Preparation as claimed in Claim 2., w h e r e i n the stage (III) includes heating of a smaller quantity of vegetable oil, about 20% of the quantity stated in the Claim 1., to 50-60 0 C; solving of the entire quantity of rosemary extract in the heated oil with intensive stirring; mixing of vegetable oil and rosemary extract with the rest of the vegetable oil with further intensive stirring for about two minutes, until the entire oil solution is well homogenised.
6. Preparation as claimed in Claim 2., wherein the stage (IV) includes putting together the oil solution with the boiled codfish mass and the spices mix, mixing of all ingredients in blender for up to five minutes, thus acquiring a fully homogenised mixture of codfish in bianco of the texture wanted.
7. Preparation as claimed in Claim 2, w h e rei n the stage (V) includes pouring of the obtained mixture of codfish in bianco into vessels, normally glass, of various sizes; pasteurisation in warm water at 90-98 0 C, for minimum 40 minutes.
8. Codfish in bianco of extended shelf life, prepared under the previous Claims, wherein its shelf life is minimum four months at the 2-4°C temperature. |
PREPARATION OF CODFISH IN BIANCO OF EXTENDED SHELF-LIFE
INVENTION DESCRIPTION
1. FIELD OF APPLICATION
The invention relates to preparation of codfish in bianco of certain contents with no artificial additives, and of extended shelf-life.
In the International Patent Classification, it is classified as Section A - Human necessities; Class A 23 - Foods and foodstuffs and their treatment; Subclass A 23 L - Foods, foodstuffs, their preparation or treatment, e.g. cooking, physical treatment, preservation of foods or foodstuffs; Group 1/00 - Foods or foodstuffs; Their preparation or treatment; Subgroup 1/325 - Food-from-the-sea products; and Group 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising.
2. TECHNICAL PROBLEM
At the present time of overwork, modern way of life and trend of fast-food that requires no further treatment before eating, the offer in the market of ready meals is such that it is hard to find a foodstuff free of any preservative or additive aimed to longer shelf life or improved organoleptic characteristics. The foods offered are full of sterilised preparations of, due to high processing temperatures, decreased nutritive values.
The technical problem that is solved by this invention relates to the process of preparing of codfish in bianco, as a meal of certain ingredients, of longer shelf life, improved organoleptic properties and increased nutritive value, than in the same meal prepared in the presently known way, that it, a meal that will be available to the consumer whenever wished.
3. STATE OF THE ART
Codfish in bianco ("codfish the white way") is a well known meal that is served the same day when prepared, because of its specific smell, that after just one day of staying becomes unpalatable because fish is a quickly deteriorating foodstuff. Its preparation is not a simple one, requiring a 3-4 day process.
4. DISCLOSURE OF THE INVENTION
The essence of the invention is the procedure of preparing of codfish in bianco of certain ingredients, where the proper ratio of oil and water phases result in the product stability and consistency, free of emulsifiers and stabilisers. This is achieved by applying natural spices of antibacterial and antioxidant effect, where the pasteurisation temperature is high enough to preserve the product, yet not to damage its organoleptic properties and nutritional value.
The prepared product is kept at the prescribed temperature, where the volume of the water phase in the product does not provide for development of microorganisms.
5. DETAILED DESCRIPTION OF THE INVENTION IMPLEMENTATION
Codfish in bianco, according to this invention, is prepared from codfish meat, thawed if previously frozen, and other ingredients.
Content of the codfish in bianco:
- boiled codfish meat 45 - 55 %
- vegetable oil 45 - 50 %
- rosemary (extract soluble in oil) up to 1.5 %
- spices (garlic about 0.3%, parsley about 0.2%, salt and pepper about 0.5%) about 1.0 %
Preparation:
Codfish in bianco of extended shelf-life is prepared in the following five stages: stage 1 - codfish meat preparation, stage 2 - spice mixture preparation, stage 3 - oil solution
preparation, stage 4 - blending of the boiled codfish meat with the mixture of spices and oil solution, and stage 5 - pouring of codfish into vessels and its pasteurisation. Here follows a more detailed description of the above mentioned stages.
Stage I - codfish meat preparation
Codfish is boiled in water for one hour.
Boiled codfish meat is cleaned from uneatable parts, the remaining meat cooled down to room temperature.
Stage Il - spice mix preparation
Spices are dosed precisely and blended into a homogenous mixture. The spices are garlic, parsley, salt and pepper.
Stage III - oil solution preparation
A smaller quantity of vegetable oil, about 20% is heated to 50-60 0 C. The entire quantity of rosemary extract is solved in the oil, with intensive stirring. This way prepared mixture of vegetable oil and rosemary extract is poured into the rest of the vegetable oil with further intensive stirring for about two minutes, until the entire oil solution is well homogenised.
Stage IV - blending the boiled codfish mass with the spice mix and oil solution
The boiled codfish mass is added the prepared spices and the oil solution, with intensive stirring in blender for up to five minutes, thus acquiring a fully homogenised mixture of codfish in bianco of the texture wanted.
Stage V - pouring the codfish in bianco into vessels and pasteurisation
The obtained mixture of codfish in bianco is poured into vessels, normally glass, of various sizes, well closed and pasteurised in warm water at 90-98 0 C, for minimum 40 minutes, and cooled to the room temperature.
Following pasteurisation, the product is marked with a label stating the basic information on the product and the way of storing it until used.
Codfish in bianco is prepared from the prescribed ingredients, in the prescribed way, and has a shelf life of at least 4 months at the temperatures 2-4°C.
The long life of codfish in bianco, prepared according to this invention, is achieved by:
- proper ratio of water and oil phases in the product, resulting in the product stability and consistency, free of emulsifiers and stabilisers, the water phase quantity in the product being such that it does not provide for development of microorganisms, if the product is kept at the prescribed temperature;
- application of natural spices of antibacterial and antioxidant effect; and
- pasteurisation temperature high enough to preserve the product, still not damaging its quality - organoleptic properties and nutritive value.
Thus, long shelf life of the codfish in bianco is achieved with use of no preservatives and artificial additives.
6. INVENTION APPLICATION
Codfish in bianco is a very tasty, caloric and nutritive meal, enjoyed by both elderly and younger persons. For its long shelf life it is very suitable for use in restaurants and households.
Preparation is simple and ingredients are readily available in the market.