Title: Process for mfg. tasteless super purified smoke for treating seafood to be frozen and thawed
Application Number: 98813327 Application Date: 1998.08.04
Publication Number: 1283961 Publication Date: 2001.02.14
Approval Pub. Date: 2003.03.05 Granted Pub. Date: 2003.03.05
International Classifi-cation: A23B4/044;A23B4/052;A23L1/015;A23L1/272;A23L3/36;B01D53/02;B01D59/26;C09K3/30
Applicant(s) Name: William R. Kowalski Address:
Inventor(s) Name: William R. Kowalski
Attorney & Agent: zhang anyu
Abstract:
    Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 DEG F (260 to 571 DEG C) in a smoke generator (1). It is then passed through a precipitation filtering tower (2) comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot (3) or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point 46 DEG F (7.8 DEG C) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little degradation of the treated seafood or meat.
Time: 14
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