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

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 degrees F. (260 to 571 degrees 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 and 46 degrees F. (7.8 degrees 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 ...

Device and process for mounting tiles of varying thickness

A device and apparatus for aligning exterior faces of tiles of irregular thickness in which elongated alignment grooves are formed in edges of the tiles spaced apart from the exterior faces by a constant setback distance and a front tongue of a spacer shaped like an extruded cross is inserted into the groove in a first tile and then the corresponding groove in a second tile is mounted over the projecting rear tongue. The upper and lower tabs of the spacer define the separation between adjacent tiles and the front and rear tongues maintain the exterior faces of the tiles in alignment.

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

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 degrees F. (260 to 571 degrees 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 and 46 degrees F. (7.8 degrees 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.

Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species

A method of treating fish to maintain freshness after freezing and thawing. A whole fish is chilled and cut into four loins, each with two flat sides forming a corner. The loins are chilled and either sliced cross sectionally to form steaks or sliced parallel to one of the flat sides to form sashimi slabs. If sashimi slabs are formed, the slabs are then preferably dipped in a warm flavor enhancing solution. The steaks or slabs are then sealed in non-permeable bags, preferably in a “puzzle pack” configuration that maximizes density and minimizes interstices. The bag with the steaks or sashimi slabs is then submerged in a brine solution. A treatment gas is then injected into the bag. After a treatment time, the gas is removed and the bag is vacuum packed. The bags are then frozen for shipping and storage. When needed, the bags can be thawed in a brine solution.

SUPER PURE SMOKING FACTORY PROCESS WITHOUT TASTE FOR TREATING SOURCE FOOD RESULTS WHICH WILL BE FREEZED AND TAKEN

PROCESS FOR MANUFACTURING SUPERPURIFIED INSIPED SMOKE TO TREAT SEAFOOD TO BE FREEZED AND DEFROSTED.

Un proceso para tratar carne o pescado y marisco, que comprende: generar, por combustión o pirólisis de material orgánico, humo que tiene una fase de vapor gaseoso; súper-purificar dicho humo para reducir los componentes que dan sabor por debajo de los umbrales que dan olor y sabor a humo, donde se crea un humo sin sabor súper-purificado; y tratar carne o pescado y marisco, que tiene un punto de congelación, con dicho humo sin sabor súper-purificado. A process for treating meat or fish and shellfish, which comprises: generating, by combustion or pyrolysis of organic material, smoke having a gas vapor phase; super-purify said smoke to reduce the flavoring components below the thresholds that give smell and taste to smoke, where a smoke without super-purified taste is created; and treat meat or fish and seafood, which has a freezing point, with such smoke without super-purified flavor.

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

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

smoked fish or seafood

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

METHOD FOR PRODUCING TASTE-FREE HIGH-PURITY SMOKE TO TREAT SEA PRODUCTS PROVIDED FOR FREEZING AND DEFROSTING

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

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 degrees F. (260 to 427 degrees 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 degrees F. (7.8 degrees 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.

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

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 degrees F. (260 to 571 degrees 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 degrees F. (7.8 degrees 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.

smoked seafood

Process and apparatus for the production of flavorless super-purified smoke for the treatment of meat, especially chamomile, for freezing and thawing

Process for producing tasteless, super-cleaned smoke to treat fish food, which is to be frozen and translated

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

Process and system for smoking seafood and meat with reduced gas odors and improved flavor

The present invention relates to an improved process and system for cold smoking of seafood and meat. The process is directed towards the reduction of distasteful gas compounds in aerosol smoke that cause unwanted gas odors and flavors in subsequently smoked foods. The method is further effective in preserving the freshness, wholesomeness, and appearance of smoked seafood and meat by retaining the desirable preservative aerosol components of the smoke. A superior smoke aroma and flavor can be imparted to seafood and meat, without the interference of distasteful gases odors. The process is further highly efficient, by incorporation of condensation filtering to regulate water, collect, and recycle smoke flavoring liquid condensates, thereby maximizing the value recovery from the smoking system.

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

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 degrees F. (260 to 427 degrees 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 degrees F. (7.8 degrees 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.

Process for producing tasteless super-purified smoke for processing seafood for freezing and thawing

Process for manufacturing tasteless smoke for treating meat

The invention provides a process comprising: combusting organic material to generate smoke, wherein said smoke contains taste compounds; purifying said smoke and treating meat with said smoke; whereby said treated meat does not retain a smoky taste.

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

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 degrees F. (260 to 571 degrees 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 degrees F. (7.8 degrees 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.

Process for producing tasteless, super-refined smoke to process fish, which is to be frozen and translated

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

Process for producing tasteless super-purified smoke for processing seafood for freezing and thawing

Process for manufacturing tasteless smoke for treating meat

The invention provides a process comprising: combusting organic material to generate smoke, wherein said smoke contains taste compounds; purifying said smoke and treating meat with said smoke; whereby said treated meat does not retain a smoky taste.

Verfahren zur herstellung von geschmacksfreiem hochreinem rauch zur behandlung von zum einfrieren und auftauen vorgesehenen meeresprodukten

Process and system for smoking seafood and meat with reduced gas odors and improved flavor

The present invention relates to an improved process and system for cold smoking of seafood and meat. The process is directed towards the reduction of distasteful gas compounds in aerosol smoke that cause unwanted gas odors and flavors in subsequently smoked foods. The method is further effective in preserving the freshness, wholesomeness, and appearance of smoked seafood and meat by retaining the desirable preservative aerosol components of the smoke. A superior smoke aroma and flavor can be imparted to seafood and meat, without the interference of distasteful gases odors. The process is further highly efficient, by incorporation of condensation filtering to regulate water, collect, and recycle smoke flavoring liquid condensates, thereby maximizing the value recovery from the smoking system.

Pickle ball

Paddle having a recessed hitting surface for paddle and ball-based sports

A paddle for use in a paddle and ball-based sport such as pickleball comprises a handle, a blade and a throat connecting the handle to the blade. The blade has a hitting surface which is continuous, devoid of apertures or indentations. The blade is thinner in its center than on its periphery, and may be completely concave or have a flat inner region surrounded by a concave periphery. The throat may comprise an aperture through the thickness of the paddle.