Canned fish infused with oil
A method for infusing canned fish with flavored oil ensures even flavor distribution without visible herbs or spices, achieving enhanced taste and natural flavor integrity.
Patent Information
- Application Number
- FR2023014645
- Authority / Receiving Office
- FR · FR
- Patent Type
- Utility models
- Current Assignee / Owner
- Filing Date
- 2023-12-20
- Publication Date
- 2025-12-26
- Estimated Expiration
- 2033-12-20
AI Technical Summary
Existing canned fish products lack a method to infuse flavors evenly throughout the fish without visible residues of herbs or spices, while maintaining the integrity of the natural flavors.
A process involving heating and mixing aromatic herbs or spices with vegetable oil, followed by mechanical separation, decanting, clarification, and cooling to create a flavored oil infusion, which is then used to infuse pre-cooked fish in cans through heat treatment and sterilization, ensuring the flavors are absorbed without visible presence.
The process results in flavored canned fish where flavors are evenly distributed, enhancing taste without visible herbs or spices, maintaining the natural essence of the ingredients.
Abstract
Description
Title of the invention: Canned fish infused with oil
[0001] The present product and process description aims to obtain a canned fish in which the fish is flavored throughout by a natural infusion of herbs, spices, or flavorings, using an oil-based carrier as a flavor transmission agent. All of this is achieved without any visible markings or presence of these herbs or spices.
[0002] The invention therefore relates to the production of canned fish (whole or filleted sardines, tuna, mackerel) infused by heat treatment with a flavored covering oil or itself infused with natural or non-natural flavorings, fresh, frozen, dehydrated herbs or spices, and other flavorings.
[0003] The invention relates to a method for producing an infusion of flavored couverture oil comprising:
[0004] a. Heating and mixing in a vat of aromatic herbs or spices / flavorings with vegetable oil in varying proportions depending on the desired intensity
[0005] b. Mechanical separation of the solid vegetable fraction or spice by centrifugation or turboseparation
[0006] c. Decanting in a dedicated tank
[0007] d. Clarification by plate filtration
[0008] e. Cooling in a dedicated tank
[0009] The invention also relates to a method for infusing fish (sardines, tuna, mackerel) in a can of fish
[0010] a. Pre-cooking (water / steam / frying) the fish after they have been beheaded and gutted.
[0011] b. Packing the fish and measuring the flavoring oil infusion into a can.
[0012] c. Crimping
[0013] d. Dedicated heat treatment by sterilization in an autoclave
[0014] e. Minimum storage time for infusion: 1 month
[0015] The process aims to obtain a product, in this case fish, impregnated with the taste of the covering liquid (previously infused oil) without the physical presence of the initial taste vector (aromatic herbs, spices...).
Claims
Demands
1. Process for producing an aromatized oil coating infusion for canning fish comprising: a. Heating and mixing in a tank of aromatic herbs or spices / flavorings with vegetable oil in varying proportions according to the desired intensity b. Mechanical separation of the solid vegetable fraction or spice by centrifugation or turboseparation c. Decantation in a dedicated tank d. Clarification by plate filtration e. Cooling in a dedicated tank.
2. A method for infusing fish in a can of fish comprising: a. Pre-cooking (water / steam / frying) the fish, previously headed and gutted b. Packing the fish and measuring the flavored covering oil infusion obtained according to the method of claim 1 into a can c. Sealing d. Dedicated heat treatment by sterilization in an autoclave e. Minimum holding period for infusion of 1 month.
3. A method according to claim 1 or 2, wherein the fish is sardine, tuna or mackerel.