Dried seafood product

Abstract

According to the objects, a dried seafood product and a method for producing the dried seafood product are disclosed. The dried seafood product may include a dried seafood component that may be dried during a drying process at an air temperature of below 0 degree Celsius. The dried seafood component may include Greenland halibut, wherein 100 gram of the dried seafood component includes fat of between 30 gram and 50 gram, protein of between 30 gram and 50 gram, and salt of between 0.20 gram and 0.35 gram.

Description

[0001] DRIED SEAFOOD PRODUCT

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to production of a dried seafood product and a dried seafood product. More particularly, the disclosure relates to the dried seafood product with improved taste and consistency.

[0004] BACKGROUND OF THE INVENTION

[0005] Dried seafood products have been produced for many years for the purpose of preserving the meat. Without having any possibilities to preserve the meat differently, the preserving of the meat has been for the reasons of only prolonging the durability of the meat more than preserving or even improving the taste and consistency while also preserving the meat. Dried seafood product becomes more popular to eat by human and pet, and therefore, there is a need for providing dried seafood product with improved taste and consistency such that the product becomes more edible. There is also a need for an improved method for making a dried seafood product.

[0006] WO 2022 / 042807 Al discloses a method for drying a seafood product below zero degree Celsius, however, the disclosure does not describe when to end the method based on nutrition content of the dried seafood product.

[0007] Hence, a dried seafood product with improved taste and consistency would be of an advantageous, and, an improved method for producing a dried seafood product would be advantageous.

[0008] SUMMARY OF THE INVENTION

[0009] An object of the present disclosure is to provide a dried seafood product with improved taste and consistency of the meat.

[0010] A further object of the present disclosure is to provide a dried seafood product with less fishy smell. An even further object of the present disclosure is to improve the nutrition content of fat acids, such as omega-3, omega-6, omega-7 and omega-9. The improved nutrition in the fish meat would resolve in an improved quality of the fish meat. It has been proven that the fat acids is healthy for the human being and even animals. Human or animal Digesting 100 gram of fresh capelin, Greenland halibut or cod fish would consume less fat acids in comparison to 100 gram of dried capelin, Greenland halibut or cod.

[0011] A yet another object of the present disclosure is to provide an alternative method to the conventional way of drying seafood meat.

[0012] According to the objects, a dried seafood product is disclosed. The dried seafood product is dried during a drying process at an air temperature below 0 degree Celsius, and wherein the dried seafood product includes a dried seafood component, such as Greenland halibut or cod, and per 100 gram of the dried seafood component includes fat of between 2 gram and 50 gram, protein of between 35 gram and 75 gram, and salt of between 0.20 gram and 0.7 gram. With the defined level / ranges of fat, protein and salt, the dried seafood product would have an improved taste and consistency in relation to known dried seafood products. Specially, the content of the fat and salt contributes positively to the taste, and the content of the protein and fat in combination makes the dried seafood product fresher in meat, which means that when chewing the product the meat is more juicy. The lifetime of the dried seafood product has been extended significantly in comparison to fresh fish. That means that the drying of the seafood should end when the level of protein, fat and salt are within the defined ranges, otherwise, the seafood product would have a fishy taste and smell, which is unwanted. Furthermore, the meat becomes less tender, i.e. more chewy. The dried seafood component may be dried during a drying process at a temperature of below 0 degree Celsius. In another situation the dried seafood component may be dried during a drying process at a temperature of below -5 degree Celsius.

[0013] The dried seafood component may include Greenland halibut, and per 100 gram of the dried seafood component includes fat of between 30 gram and 50 gram, protein of between 30 gram and 50 gram, and salt of between 0.20 gram and 0.35 gram. Specifically for the Greenland halibut, the content of nutrition should be within the defined ranges for obtaining an improved taste and consistency. The dried seafood component may include cod, and per 100 gram of the dried seafood component includes fat of between 1.0 gram and 6 gram, protein of between 55 gram and 75 gram, and salt of between 0.45 gram and 0.7 gram. Specifically for the cod, the content of nutrition should be within the defined ranges for obtaining an improved taste and consistency.

[0014] The dried seafood component may include cod, and per 100 gram of the dried seafood component includes fat of between 2.5 gram and 5 gram, protein of between 55 gram and 69 gram, and salt of between 0.45 gram and 0.7 gram. Specifically for the cod, the content of nutrition should be within the defined ranges to obtain an even more improved taste and consistency.

[0015] The dried seafood component may include halibut, and per 100 gram of the dried seafood component includes fat of between 15 gram and 35 gram, protein of between 20 gram and 40 gram, and salt of between 0.10 gram and 0.35 gram. Specifically for the halibut, the content of nutrition should be within the defined ranges for obtaining an improved taste and consistency.

[0016] A nutritional energy of the dried seafood product has been determined to be between 900 kJ and 3000 kJ, for the halibut between 1700 kJ and 3000 kJ, and for the cod between 900 kJ and 1650 kJ. The energy has been determined according to "Regulation (EU) No 1169 / 2011 of the European Parliament and of the Council on the provision of food information to consumers etc.". Nutrients that have been included in the energy calculation are as following: Ash, Carbohydrates, fat, protein, sodium, oil, Putrescine, Spermidine, and Spermine.

[0017] The level of protein has been measured based on a Kjeldahl method (titrimetry). The Kjeldahl method involves a three-step approach to the quantification of protein: digestion, distillation, and titration.

[0018] The level of fat has been determined based on a gas-liquid chromatography method as described, for example, in AOCS Official Method lf-96(2009). This method consists of the gas-liquid chromatography (GLC) conditions optimized to identify and quantify the trans fatty acid isomers in vegetable oils and fats. The fatty acid methyl esters (FAME) of the sample are separated on a capillary gas chromatography column having a highly polar stationary phase, according to their chain length (CL), degree of (un)saturation, and geometry and position of the double bonds [DB(s)]. This method is specially designed to evaluate, by a single capillary GLC procedure, the level of trans isomers as formed during (high- temperature) refining or during hydrogenation of vegetable oils or fats. The method may also be used to report all other fatty acids, for example to obtain saturated fatty acid (SAFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) levels from the same sample and same analysis.

[0019] The level of salt has been determined based on ICP-OES (Inductively Coupled Plasma Optical Emission Spectroscopy). ICP-OES is based on analyzing wavelengths of excited atoms and ions within the elements in the sample, i.e. the seafood component. Furthermore, ICP-OES is used in combination of one or more of following standardized methods: DS / EN 13805:2014 and DS / EN ISO 11885:2009.

[0020] The level of fat, i.e. fatty acids, has a significant affect on the taste and the consistency. It is very important that level of fat in the seafood component is preserved as much as possible during the drying of the seafood product. The fat may include saturates fat of between 0.35 gram and 6 gram, mono-unsaturated of between 0.25 gram and 30 gram, and poly-unsaturated of between 0.5 gram and 8 gram. During a drying process of the dried seafood product, the content of fat would decrease and it is important to stop the drying process when the measured fat is within the defined ranges. The poly-unsaturated fat has a larger likelihood of being oxidized during the drying of the seafood product, i.e. the seafood component, and therefore, it is important that the poly-unsaturated fat is being monitored carefully during the drying process of the seafood product.

[0021] However, the seafood product may be cold dried, which means that the temperature of the drying process is zero degrees Celsius or low, and through this method it has been shown that the poly-unsaturated fat has been preserved most, resulting in a higher increase of the content of poly-unsaturated fat per 100 gram of dried seafood component. For the Greenland halibut, the fat may include saturated fat of between 4 gram and 6 gram, mono-unsaturated fat of between 17 gram and 30 gram, and polyunsaturated fat of between 2 gram and 8 gram. The combination of the different fatty acids results in an improved taste and consistency of the meat of the Greenland halibut.

[0022] For the cod, the fat may include saturated fat of between 0.35 gram and 1 gram, mono-unsaturated fat of between 0.25 gram and 1 gram, and poly-unsaturated fat of between 0.5 gram and3 gram. The cod has a lower content of fat than the Greenland halibut and the halibut, and therefore, it is even more important to monitor the fat during the drying process, and more specifically, the polyunsaturated fat for minimizing the loss of the poly-unsaturated fat during the drying process

[0023] The dried seafood product may include a dried seafood component that is dried during a drying process at an air temperature of below 0 degree Celsius, and the dried seafood component may include a mixture of Greenland halibut and cod, wherein 100 gram of the dried seafood component includes fat of between 10 gram and 40 gram, protein of between 35 gram and 70 gram, and salt of between 0.25 gram and 0.65 gram. In another example, the mixture of Greenland halibut and cod may include further ingredients, such as other types of fish, shellfish, spices and / or corn flour.

[0024] The mixture may include minced Greenland halibut and cod. In one example, the cod and the Greenland halibut are grinded into minced fish meat before being mixed. Thereafter, the mixture is shaped into pieces which are suitable for being dried below zero degree Celsius. The minced fish meat may be pressed by a meat-pressure device to obtain the needed density for then being shaped into the pieces. The pieces may have a thickness of above 8 mm, between 10 to 20 mm or between 10 mm to 15 mm. The length of the pieces may be between 10 cm and 30 cm, and the width between 2 cm and 6 cm. The advantage of grinding the fish meat into minced meat is that more water can be drained from the minced meat before freeze drying it. Meaning, more water can be drained from the minced fish meat over a similar amount of time than for non-minced fish meat. This would have an impact on the drying time, which will be shortened significantly. The drying time of the minced fish meat will be shortened with 7 to 14 days in comparison to non-minced fish meat, such as Greenland halibut or cod that have not been grinded.

[0025] The dried seafood component which includes the mixture of Greenland halibut and cod comprises saturated fat of between 1 gram and 5.5 gram per 100 gram of the dried seafood component, mono-unsaturated fat of between 10 gram and 25 gram per 100 gram of the dried seafood component, and poly-unsaturated fat of between 1 gram and 7 gram per 100 gram of the dried seafood component.

[0026] The dried seafood component which includes the mixture may have a moisture contain of between 15 gram and 30 gram per 100 g of the dried seafood component.

[0027] The dried seafood component which includes the mixture may include putrescine of between 5 gram and 18 gram per 100 gram of the dried seafood component.

[0028] The dried seafood component which includes the mixture may include between 2 gram and 10 gram of 2-Phenylethylamine per 100 gram of the dried seafood component.

[0029] The Greenland halibut or the cod may be grinded into minced fish meat which are then shaped into pieces that are suitable for being dried below zero degree Celsius. The minced fish meat may be pressed by a meat-pressure device to obtain the needed density for then being shaped into the pieces. The pieces may have a thickness of above 8 mm, between 10 to 20 mm or between 10 mm to 15 mm. The length of the pieces may be between 10 cm and 30 cm, and the width between 2 cm and 6 cm. The advantage of grinding the fish meat into minced meat is that more water can be drained from the minced meat before freeze drying it. Meaning, more water can be drained from the minced fish meat over a similar amount of time than for non-minced fish meat. The drying time of the minced fish meat will be shortened significantly. The drying time of the minced fish meat will be shortened with 7 to 14 days in comparison to non-minced fish meat, such as Greenland halibut or cod that have not been grinded. Furthermore, the advantage of grinding the fish meat into minced meat is that the size of the caught Greenland halibut or cod is of no relevance, as the minced meat can be shaped into a suitable size for being freeze dried. Although, the size of the caught Greenland halibut or cod still needs to fulfil the regulatory requirements on minimum sized fish to be caught.

[0030] For improving the consistency of the meat of the seafood product some moisture should be left in the meat after the drying process. For seafood product, the dried seafood component should include a moisture content of between 10 gram and 35 gram per 100 g of the dried seafood component. The moisture content in combination with fat provides a texture of the meat that is softer and more juicy than known dried seafood products. That gives the end-user a better experience when eating the seafood product either alone or in combination with other type of food.

[0031] Specifically for the Greenland halibut, the dried seafood component includes a moisture content of between 10 gram and 25 gram per 100 g of the dried seafood component.

[0032] Specifically for the cod, the dried seafood component includes a moisture content of between 25 gram and 35 gram per 100 g of the dried seafood component. Again, the moisture content should also be monitored during the drying process, and the drying process should end when one or more of the defined ranges of the nutrition are obtained. Alternatively, the moisture content may be measured after the drying process has ended.

[0033] The moisture content may be determined based on gravimetric, more specifically, based on NMKL 23: 1991. NMKL is the "Nordisk metoddikomite for naeringsmidler". The thickness of the seafood product is important for its possibility to be combined with other food or for certain purposes of the seafood product. For example, if grilling the seafood product then it is important that the product has a certain minimum thickness. In this example, the product should have a thickness of above 8 mm, between 10 to 20 mm or between 10 mm to 15 mm. In another example, the seafood product is part of a stew, then slices of the seafood product of less than 15 mm would be suitable. The seafood product should have a thickness of 1 mm to 10 mm or 1 to 8 mm. The seafood product may be sealed in a bag when being transported to for example restaurants, supermarkets, or private homes. Furthermore, the seafood product may be sealed when being stored. When the end-user unseals the seafood product it is then very important that the odor coming from the sealed seafood product has limited of unwanted fishy smell. To avoid this, it is important that the level of Putrescine is within a range of 3 gram to 20 gram per 100 gram of the dried seafood component. Furthermore, it is important that the seafood product is being stored at a low temperature, such as below 0 degrees or below -5 degrees.

[0034] Specifically for the Greenland halibut, Putrescine may be between 10 gram and 20 gram, and specifically for the cod, Putrescine may be between 3 gram and 6 gram.

[0035] The level of Putrescine may be determined according to a method disclosed in Czech J. Food Sci. Vol.21 which includes Liquid Chromatography with Ultra-Violet Diode Array Detection, so called LC-UV / DAD.

[0036] Furthermore, the level of 2-Phenylethylamine in the meat has a sparsely affect to the smell of the fish, but still, it would though be ideal to have a level of 2- Phenylethylamine per 100 gram of the dried seafood component of between 2 gram and 10 gram.

[0037] The level of 2-Phenylethylamine may be determined according to a method disclosed in Czech J. Food Sci. Vol.21 which includes Liquid Chromatography with Ultra-Violet Diode Array Detection, so called LC-UV / DAD.

[0038] The ash content in meat refers to the minerals and inorganics left after the meat has been processed. Determining the ash content ensures the safety of meat, making sure there are no toxic minerals present. The ash content in food can also impact the taste, texture and stability of foods, so it is vital to know the ash content for quality control purposes. A low ash content is equivalent to high quality of meat. The level of ash in the seafood product may be monitored during the drying process or at the end of the drying process. The ash content can be regarded as a general measure of quality in the meat. An ash content as low as 0% is seen as highest quality the meat can obtain, and an ash content of higher than 25 % is seen as very low quality of meat, which basically means, that the meat can't be served. For the seafood component, the content of ash in 100 gram of the dried seafood component should be less than 8 gram. For the Greenland halibut the content of ash should be lower than 3 gram, and for the cod lower than 7 gram.

[0039] According to the objects, a method of producing a dried seafood product during a drying process is disclosed. The dried seafood product may include a dried seafood component. The method may comprise providing pieces of seafood for drying, arranging the pieces onto a rack in a drying room, controlling an air temperature to below 0 degree Celsius for a duration of the drying process, and ending the drying process when 100 gram of the dried seafood component includes following fat of between 2 gram and 50 gram, protein of between 35 gram and 75 gram, and salt of between 0.20 gram and 0.7 gram.

[0040] The fat, protein and salt may be monitored during the drying process or after the drying process.

[0041] One or more of following nutrition are being monitored during the drying process or after the drying process;

[0042] • saturated fat,

[0043] • mono-unsaturated fat,

[0044] • poly-unsaturated fat,

[0045] • moisture,

[0046] • putrescine,

[0047] • 2-Phenylethylamine, and

[0048] • ash.

[0049] The pieces of seafood may correspond to the dried seafood component or the dried seafood product.

[0050] The fat, protein and salt are also part of the nutrition of the seafood product.

[0051] The nutrition may be measured in one or more pieces of seafood during the drying process or after the drying process, for example, just before sealing the dried seafood product. The ending of the drying process may be based on the measurements of the level of nutrition in the seafood.

[0052] The ending of the drying process is crucial for the quality of the dried seafood component. For example, the dried seafood component may include Greenland halibut, and 100 gram of the dried seafood component includes following mix of nutrition at the end of the drying process:

[0053] • fat of between 30 gram and 50 gram,

[0054] • protein of between 30 gram and 50 gram, and

[0055] • salt of between 0.20 gram and 0.35 gram.

[0056] If continuing the drying process such that the fat ratio becomes larger than 50 gram would result in rancid fish meat and a change in color of the fish meat from white to yellowish. In another example, if the weight of fat is below 30 gram, the ratio of fat acids in 100 gram of dried seafood component has not improved enough such that the wanted quality of the seafood component has been obtained. For the Greenland halibut, the content of fat acids in the dried seafood component as disclosed above would resolve in an ideal level of fat omega-3, omega-6, omega-7 and omega-9 which does not taste rancid and at the same time has a significant improved ratio of fat acids in 100 gram of dried seafood component. If the fish would undergo the drying process over a too long period would resolve in less appetizing fish meat both visually and flavor-wise

[0057] In relation to the level of salt in the dried seafood component, in the example where the dried seafood component includes Greenland halibut, the level of salt that goes above 0.35 gram would affect the taste negatively, in such a way, that the dried seafood component becomes too salty. However, it is known that sodium / salt decreases water activity in fish meat and has an effective impact on the concentration of flavors and improves the volatility of flavor components. Higher volatility of flavor components improves the aroma of food and contributes greatly to flavor. However, too much of salt, such as above 0.45 gram per 100 gram of dried seafood component, would resolve in salty fish meat where the aroma of salt would be too dominate, and thereby, ruin the taste of the fat acids in the dried seafood component. However, if the salt content in 100 gram of dried seafood component is below 0.20 gram, it has been shown that the volatility of the flavor components in the fish meat hasn't obtained the needed level of volatility which resolves into the wanted improved aroma and flavor in the dried seafood component.

[0058] Proteins do not contribute much to flavor directly but do influence the taste perception of other components in food, such as sodium / salt and fat acids, through binding of flavor compounds, and releasing these compounds during mastication. It has been shown that if the protein is between 30 gram and 50 gram per 100 gram of dried seafood component the wanted influence on the taste perception has been obtained.

[0059] The above improvements in aroma, flavor, volatility of flavor components, quality of fish meat in relation to healthiness are also valid for a dried seafood component which includes cod, and wherein 100 gram of the cod includes fat of between 1.0 gram and 6 gram, protein of between 55 gram and 75 gram, and salt of between 0.45 gram and 0.7 gram.

[0060] The dried seafood product may include another seafood component, wherein the seafood component includes Greenland halibut, and the another seafood component includes cod. The mixture of Greenland halibut and the cod results in an improved level of protein compared to when the seafood product includes only Greenland halibut. Thereby. The mixture would be suitable for fitness or healthy snack because of the high protein level, due to the cod, and the high amount of unsaturated fat acid, due to the Greenland halibut. The mixture ratio may be 1: 1, 1:2, 1: 3 or any ratios for reaching the ideal level of protein and unsaturated fat. For example, the mixture would include 15 to 60 % of cod and 40 to 85 % of Greenland halibut, 25 % of cod and 75 % of Greenland halibut, or, 50 % of cod and 50 % of Greenland halibut.

[0061] The dried seafood product may include a dried seafood component that is dried during a drying process at an air temperature of below 0 degree Celsius, and wherein the dried seafood component includes a mixture of Greenland halibut and cod, wherein the mixture includes 15 to 60 % of cod and 40 to 85 % of Greenland halibut. In another example, the mixture may include 5 to 75 % of cod and 25 to 95 % of Greenland halibut. The ratio between cod and Greenland halibut may be dependent on the taste of the mixture which is suitable for the animal or people to eat the dried mixture. The mixture ratio between cod and Greenland halibut may also be dependent on how the nutrition content of the mixture should be. Fx. if wanting a higher concentration of fat acids then more amount of Greenland halibut meat should be added to the mixture. Instead, if wanting less moisture in the mixture then more cod meat should be added to the mixture and so on.

[0062] In yet another example, a mixture may include halibut and a type of fish or shellfish. For example, the mixture may include 25 to 95 % of Greenland halibut and 5 to 75 % of white fish, such as hake, flounder, sole, haddock, coley, scrod, pollack, burbot and / or cod.

[0063] In yet another example, a mixture may include a first fish type, such as a halibut, hake, flounder, sole, haddock, coley, scrod, pollack, burbot, cod, or a shellfish, and a second fish type, such as a halibut, hake, flounder, sole, haddock, coley, scrod, pollack, burbot, cod, or a shellfish. The first fish type is different from the second fish type. For example, the mixture may include 25 to 95 % of the first fish type and 5 to 75 % of the second fish type.

[0064] The dried seafood product may include the mixture of Greenland halibut and cod, and per 100 gram of the dried seafood component includes fat of between 10 gram and 40 gram, protein of between 35 gram and 70 gram, and salt of between 0.25 gram and 0.65 gram.

[0065] In another example, the seafood product may be combinable with meat from a cow, lentils, chickpeas and / or dried beans resulting a snack which is high on protein, iron, and unsaturated fat. In this example, the seafood component may be combined with the meat from a cow, lentils, chickpeas and / or dried beans. The mixture ratio between the seafood component and the meat from cow, lentils, chickpeas and / or dried may be 1: 1, 1:2, 1: 3 or any ratios for reaching the ideal level of protein, iron, and unsaturated fat. The seafood product may include a mixture of Greenland halibut, cod and the meat from a cow, lentils, chickpeas and / or dried. The seafood component may be the Greenland halibut and the another seafood component may be the cod, and then another component may be added to the seafood components which may be meat from a cow, lentils, chickpeas and / or dried beans. The mixture ratio may be 1: 1: 1, 1:2: 1, 1:2: 3 or any ratios for reaching the ideal level of protein, iron, and unsaturated fat.

[0066] The seafood product is ideal for a pet snack as the mixture between seafood components and other meat component not being fish is suitable for animals, such as horses, dogs and cats.

[0067] The mixture of Greenland halibut and cod is produced by grinding the Greenland halibut / halibut and the cod, and the grinded Greenland halibut and cod are then mixed. The mixing may be produced while grinding the Greenland halibut and the cod. To change the taste of the mixture, spices may be added to the mixture. Spices such as garlic, chili, peber, additional salt or other types of spices may be added to the mixture. In one example, the mixture may include per 100 grams of mixture 0.5 g to 5 g of garlic and / or 0.2 g to 2.5 g of chili, and / or 0.1 g to 1 g of additional salt.

[0068] Th mixture may include soya sauce to improve the salty taste of the mixture without adding more salt to the mixture. In another example, both soya sauce and salt may be added to the mixture. The mixture may include per 100 grams of mixture 0.05 liter to 0.1 liter of soya sauce

[0069] Other nutrition of the seafood component may be determined or measured for determining the quality of the seafood product. The other nutrition is mentioned in table 1.

[0070] Table 1 The method for drying the seafood during a drying process may include drying the seafood at an air temperature within the drying room of about -6 degrees and to - 2 degrees for a first duration, and then at an air temperature which is colder than - 4 degrees for a second duration. The first duration is shorter than the second duration. Thereby, the complete drying time of the seafood becomes shorter. In another example, within the first duration the temperature may be colder than 0 degrees, and within the second duration the temperature may be colder than -4 degrees.

[0071] The first duration may be between 3 days and 7 days, and the second duration may be between 20 days and 100 days.

[0072] The present inventor has realized that duration of the drying process when the temperature is below, e.g., -10 degrees C is inconveniently long, while the seafood slices will deteriorate if drying is attempted at temperatures above freezing. Fish meat from different species of fish has different tolerances for drying at temperatures at the high end of the range, such that fatty fish meat will generally require a lower maximum temperature to avoid getting a generally unwanted rancid taste. In contrast, lean fish meat will generally tolerate a higher maximum temperature while maintaining a good quality of the finished product. In one example, drying of cod, which is a fish having relatively lean meat, may take place at a maximum temperature of -5 degrees Celsius in the beginning of the drying process, and a maximum temperature of -7 degrees Celsius later in the process. In this way, the drying process is kick-started in the beginning, while the moisture content of the fish meat is high, while a more gently drying is performed in the later stages. To reach the final product, a higher temperature of about -2 degrees Celsius may be applied for about half a day at the end of the procedure. In another example, drying Greenland halibut, which is a fish having meat with a relatively high fat content. Due to the high fat content, this meat is prone to developing a rancid taste and smell if the temperature is too high. Drying may in this case, for instance, be performed at a maximum temperature of -7 degrees C throughout the process.

[0073] To reduce the risk of parasites in the dried seafood products it will be an advantage if the air temperature in the drying room becomes below -10 degree Celsius for a duration of the drying process. The air temperature may be between -25 degree Celsius and -10 degree Celsius, such as about -25 degrees Celsius, about -20 degrees Celsius, about -18 degrees Celsius, about -16 degrees Celsius, about -14 degrees Celsius, about -12 degree Celsius, or -10 degrees Celsius for a duration of the dying process.

[0074] The controlling of the air temperature of the drying room may be in the range between -25 degree Celsius and 0 degree Celsius, such as about -25 degrees Celsius, -20 degrees Celsius, -18 degrees Celsius, about -16 degrees Celsius, about -14 degrees Celsius, about -12 degree Celsius, -10 degrees Celsius, about - 8 degrees Celsius, about -6 degrees Celsius, about -4 degrees Celsius, or -2 degrees Celsius, for a duration of the drying process.

[0075] For reducing the duration of the drying process, it would be of an advantage to freeze the seafood before the drying process according to a freezing scheme. The freezing scheme includes a temperature change of the meat down to a minimum temperature. The temperature change of the meat is about -5 degree Celsius per hour or less The temperature change may be about -5 degree Celsius per hour, about -4 degree Celsius per hour, such as about -3 degree Celsius per hour, about -2 degree Celsius per hour, or about -1 degree Celsius per hour. The minimum temperature of the seafood product may be below -10 degree Celsius, such as about -12 degree Celsius, about -14 degree Celsius, about -16 degree Celsius, about -18 degree Celsius, or about -20 degree Celsius. For example, an optimal freezing scheme may include freezing the seafood product such that the temperature of the seafood product has reached -18 degree Celsius after 4 hours or 6 hours.

[0076] With an optimal freezing scheme, the cells of the seafood products start to bursts and water seeps out of the cells, which at the end has the effect that the drying time of the seafood product will be reduced significantly. The effect of water seeping out of the cells during freezing is named freezer burn. In the context of this application, the term seafood is to be understood to comprise fish, shellfish, whale, and other edible items with a marine origin. In an embodiment of the method according to the invention, providing seafood pieces comprises:

[0077] • cleaning a fresh fish,

[0078] • fillet the fish, and

[0079] • cutting the fish fillet meat into slices.

[0080] In an embodiment of the method according to the invention, the method further comprising freezing the fillet before cutting the fish meat into slices. In this way, thin and highly regular slices may be cut. Cutting may, e.g. be performed using a slicing machine.

[0081] In one embodiment, cutting is performed using an automated slicing machine.

[0082] In an embodiment of the method according to the invention, the slices are cut to have a thickness of 1mm - 15mm, such as 1.5mm - 10mm, or even such as 2mm - 8 mm. The inventor has realized that slices having a thickness within these ranges yield a particularly attractive dried seafood product.

[0083] As an example, Greenland halibut may be sliced to a thickness of about 3.5mm, cod to a thickness of about 4mm, and Atlantic wolfish to a thickness of about 10mm.

[0084] In an embodiment of the method, the slices are subjected to a freeze-treatment phase during the drying process, in which phase the temperature of the slices are maintained below -20 degrees C for at least 48 hours. For hygienic reasons, such a freeze-treatment may be a requirement with local authorities, to avoid living parasites in the meat.

[0085] In an embodiment of the method according to the invention, the drying process lasts 10 - 90 day, such as 10 - 60 days, such as 15 - 45 days, such as 25 to 85 days, such as 60 to 85 days or even such as 20 - 35 days. A duration of the drying process in this range is found to provide a high quality product with a long shelf life and an attractive texture.

[0086] The period of the drying period depends mainly on the humidity in the air inside the drying room. The temperature of the air inside the drying room does also have an effect of the period of the drying period. In a preferred embodiment the air in the drying room may have a humidity range of between 90 % and 100 %, and a temperature range of below zero degree Celsius. In a further preferred embodiment, the temperature range may be between -2 degree Celsius and -10 degree Celsius. Of the two preferred embodiments, the drying process lasts 70 to 90 days. The combination of the humidity range and the temperature provides an even more improved quality of the product.

[0087] Throughout the drying period the temperature and / or the humidity may vary outside the drying room and which will inevitably course the temperature and / or humidity to vary inside the drying room. In other situations, the temperature and / or the humidity may vary inside the drying room because of the performance of the air heater, the freezing unit, the ambient air intake and / or the exhaust unit. Any temperature and / or humidity changes will have an effect on the duration of the drying period. Therefore, it will be of a benefit to monitor the water content of the product for example via a moisture sensor or to monitor the loss in weight of the product by weighing the product continuously throughout the drying process. In an embodiment, the quality of the product is of exceptional quality when a loss in weight in percentage per day is kept within a defined range throughout the whole drying period. By keeping the loss in weight within the defined range the quality of the dried seafood product improves even more. The loss in weight in percentage per day may be determined based on following equation:

[0088] IVl(tl) - lV2(t2) 100

[0089] , where W1 is the measured weight of the product at time tl during the drying process, and W2 is the measured weight of the product at time t2 during the drying process. "t2" indicates that the weight measurement, Wl, is perform in time after the measurement of weight, W2, at time tl. By monitoring the loss in weight in percentage per day makes it possible to determine whether the temperature and / or the humidity within the drying room is acceptable for the drying process. Having sensors for measuring the temperature and the humidity will be an advantage for controlling the process. Furthermore, it has been found out that the different levels of nutrients in the seafood will also affect the drying time, and thereby, the loss in weight in percentage per day will also be affected. Thereby, it would be of an advantage to monitor the rate in loss in weight for a statistically reasonable number of seafood or to monitor the loss in weight of a plurality of seafood arranged on the rack.

[0090] Throughout the drying period different ranges may be defined for the loss in weight in percentage per day. For example, from day 0 to day 15 the loss in weight may be between 2 % per day and 4 % per day. Then between 15 days and to the final day of the drying period the loss in weight may vary between 0.1 and 2 % per day.

[0091] In another example, the loss in weight may be determined as a rate per day and not as a percentage per day.

[0092] For determining the end of the drying period, it will be of an advantage to monitor a loss in weight in percentage throughout the drying period. The quality of the product would be of an exceptional quality when ending the drying period when a loss in weight in percentage becomes lower or equal to a threshold of between - 70 % and -55%, such as -65% and 56 %, and such as -62% and -57%. The loss in weight is determined based on following equation: 100

[0093] , where W1 is the measured weight of the product at time tl during the drying process, and W2 is the measured weight of the product at the beginning of the drying period. Wl(tl) is measured continuously throughout the drying period, and how often the measurement should be performed depends on the temperature and the humidity of the drying room and / or the monitoring of the loss in weight per percentage per day. How often the measurement W1 is performed may be every 7 days, 14 days or 21 days, or between an interval of 7 days and 21 days. A change in the frequency of doing the measurement, Wl, may change when the measured loss in weight is close to the threshold which determines when the drying period ends. The frequency of doing the measurement may also change due to a change in the loss in weight per day. For example, the frequency of doing the measurement of Wl may be changed to be between 3 days and 7 days when the loss in weight in percentage is 5 % from the threshold, i.e. the measured Wl is between -55% and -60% and the threshold is -60%. In another example, the frequency of doing the measurement of Wl may be changed to be between 3 days and 7 days when the loss in weight in percentage per day is larger than 2 % / day. By varying the frequency of doing the measurement of W1 provides a method which dries the seafood product in a way that results in an even more improved quality of the product.

[0094] In another example the loss in weight may be determined as a rate and not as a percentage.

[0095] The system may include a processing unit configured to perform and control the drying process by doing the monitoring of the drying process. In one example, the processing unit is configured to perform the monitoring by performing continuously the measurement of the weight, Wl.

[0096] In an embodiment of the method according to the invention, the seafood is chosen from Greenland halibut, cod, Alaska pollock, Atlantic wolfish, shrimp, and prawn. Meat from these types of seafood have been found to be particularly well suited for this method of drying, and to yield particularly high quality products. This method is suitable both for fatty meats and lean meats.

[0097] In another embodiment of the method, the seafood is chosen from halibut, pollock, ray, lumpfish, trout and salmon, or narwhal, minke whale, fin whale, or seal.

[0098] According to a broader aspect of the invention, the method of producing a dried product may also be applied to products chosen from reindeer, musk ox, polar bear, blueberries, crowberries and angelicas.

[0099] According to another aspect of the disclosure, a modular system for production of dried seafood products is disclosed. The module comprises a container, and the container comprising a drying room for holding racks of seafood materials that are to become the dried seafood products, an air heater configured for heating air in the drying room to exceed a selected minimum temperature, a freezing unit configured for cooling air in the drying room and maintaining an air temperature below a selected maximum temperature, and the selected maximum temperature being below 0° degrees Celsius. The container may include a dehumidifier for dehumidifying the drying room for a duration of the drying process.

[0100] The advantage of the dehumidifier is that the time for drying the dried seafood product is improved significantly and without reducing the quality of the dried seafood product, which means the taste and consistency of the fish meat of the dried seafood product is unchanged.

[0101] Furthermore, the container may include a ventilator for ensuring that there is a consistent supply of fresh air to the drying room. The combination of the ventilator and the dehumidifier improves even more the time for drying the dried seafood product.

[0102] The system may include an air heater and a freezing unit for the purpose of heating and cooling the air inside a drying room where the dried seafood component is arranged. The freezing unit may have an air freezing inlet and an air freezing outlet. The dehumidifier may have an air dehumidifier inlet and an air dehumidifier outlet. In one example, the air dehumidifier inlet is configured to receive air from the drying room, and the air dehumidifier outlet transmits the dried air to the air freezing inlet which then cools the dried air to a temperature which is suitable for the drying process. The freezing inlet may have an evaporate that may be configured to further dry the dried air from the dehumidifier. The dried air may have a temperature that is above the air which is inside the drying room and by cooling the dried air before reaching the air inside the drying room would result in a more efficient cooling of the drying room while maintaining the wanted humidity inside the drying room.

[0103] It is known that the efficiency of the dehumidifier is lowered significantly if the air taken in by the air dehumidifier inlet is below zero degree Celsius. Therefore, it would be of an advantage to arrange the air heater such that the air going into the dehumidifier is preheated for the purpose of improving the efficiency of the dehumidifier. The air heater may have an air heater inlet and an air heater outlet wherein the air of the drying room is received by the air heater inlet and then heated by the air heater. The air heater outlet forwards the heated air to the air dehumidifier inlet which is then dried and forwarded to the air freezing inlet via the air dehumidifier outlet. The advantage of arranging the air heater, the dehumidifier and the freezing unit in a chain configuration would be a more efficient dehumidifier wherein the temperature of the dried air can be controlled to a level which is suitable for the drying process.

[0104] The system may include a control unit which may be configured to control each of an air heater, a freezing unit, a ventilator (including an ambient air intake and exhaust unit), and a dehumidifier. The control unit may be implemented in a programmable logic controller (PLC) or another type of computer suitable for automating a process. The control unit may operate based on a predetermined timer-based program, or may control the process based on input from one or more sensors, or from e.g. weather information provided from a remote data source, e.g. via the internet.

[0105] The dried seafood component may include capelin fish. The drying process may be between 40 days and 60 days. At the beginning of the drying process the caplin fish has a first weight and at the end of the drying process the caplin fish has a second weight. The second weight may be between 10 % and 50 % of the first weight, meaning that the capelin fish would lose weight relative to the first weight of between 50 % and 90 % at the end of the drying process. With the weight loss it has been examined that the quality of the fish meat has improved as the fat acid ratio per 100 gram of the dried seafood component has increased significantly. It is known that the fat acids in capelin includes omega-3, omega-6, omega-7 and omega-9, all proven to be healthy for a human being and even animals. Digesting lOOgram of fresh capelin fish would mean that the human or the animal digesting the fresh capelin fish would consume less fat acids in comparison to 100 gram of dried capelin fish which has undergo the drying process as described above.

[0106] BRIEF DESCRIPTION OF THE FIGURES

[0107] The modular system for production of the dried seafood products according to the invention will now be described in more detail with regard to the accompanying figures. The figures show one way of implementing the present invention. FIGS. 1A, IB and 1C illustrate different examples of a seafood product;

[0108] FIG. 2 illustrates an example of nutrition in a seafood component of a seafood product,

[0109] FIG. 3 illustrates another example of nutrition in a seafood component of a seafood product,

[0110] FIG. 4 illustrates another example of nutrition in a seafood component of a seafood product,

[0111] FIG. 5 illustrates another example of nutrition in seafood component of a seafood product,

[0112] FIG. 6 illustrates another example of nutrition in seafood component of a seafood product,

[0113] FIG. 7 illustrates another example of nutrition in seafood component of a seafood product,

[0114] FIG. 8 illustrates a method for producing a dried seafood product;

[0115] FIG. 9 illustrates an example of a drying process of a seafood product;

[0116] FIG. 10 illustrates an example of a modular system;

[0117] FIG. 11 illustrates another example of a modular system;

[0118] FIGS 12A and 12B illustrate yet another examples of a modular system;

[0119] FIGS. 13A to 13D illustrate nutrition content of different samples of the dried seafood components; and

[0120] FIGS. 14A to 14C illustrate a method for producing a seafood product.

[0121] DETAILED DESCRIPTION OF AN EMBODIMENT

[0122] FIGS. 1A, IB and 1C illustrate different example of a seafood product (1A, IB, 1). The meat of a fish 2 is being dried via a drying process 10 and results into a dried seafood product (1A,1B,1). FIG. 1A illustrates an example of a seafood product 1 where the fish meat 2 has been prepared into pieces that are suitable for being further sliced into different type of dried seafood products 1. For example, into snack-sized or beef-sized seafood products 1. FIG. IB illustrates examples of the dried seafood products (1A,1B) which have been sliced into snack-sized or beefsized dried seafood products (1A,1B). For example, the dried seafood product 1A includes a single seafood component, and the dried seafood product IB includes multiple seafood components that are either mixed into a none-layered dried seafood product IB, or, the multiple seafood components are not mixed but layered for the purpose of having a visual appearance that may be more delicate for a number of consumers. FIG. 1C illustrates an example of the dried seafood product 1 that includes at least three components that in this example are layered, but in another example, the at least three components may be mixed into a single layer. The at least three components may include the seafood component and another seafood component and a meat component, such as meat from a cow, lentils, chickpeas and / or dried beans. The seafood component and the another seafood component may be a Greenland Halibut and a cod.

[0123] FIG. 2 illustrates an example of the content of nutrition in a Greenland halibut 2 before and after using the drying process 10. The dried seafood product 1 is the Greenland halibut that has gone been dried by the drying process 10. It is seen that the content of protein, fat and salt per 100 gram Greenland halibut is higher after the drying process 10. It is seen that the level of protein, fat and salt per 100g of Greenland halibut increases with about 28%, but other nutrition may be increased with 25% to 50% per 100g of Greenland halibut. In this specific example, the protein increases from 33 gram to 42 gram per 100g Greenland halibut, the fat increases from 29 gram to 38 gram, and salt increases from 0.22 gram to 0.29 gram. FIG. 3 illustrates the moisture content of the Greenland halibut 2, and it is seen that the level reduces from 25 gram to 18g per 100g of the Greenland halibut 2. The content of nutrition mention in FIG. 2 provides a taste and consistency of the dried seafood product which is more popular among the consumers of the product. The level of moisture mentioned in FIG. 3 is also ideal for the dried Greenland halibut.

[0124] FIG. 4 illustrates an example of the content of nutrition in a cod 2 before and after being dried using the drying process 10. The dried seafood product 1 is the cod being dried by drying process 10. It is seen that the content of protein, fat and salt per 100 gram Greenland halibut is higher after the drying process 10. It is seen that the level of protein, fat and salt per 100g of cod increases with above 100%. In this specific example, the protein increases from 19 gram to 67 gram per 100g cod, the fat increases from 0.8 gram to 3 gram, and salt increases from 0.10 gram to 0.51 gram. FIG. 5 illustrates the moisture content of the cod 2, and it is seen that the level reduces to 28g per 100g of the Greenland halibut 2. The content of nutrition mention in FIG. 4 provides a taste and consistency of the dried seafood product which is more popular among the consumers of the product. The level of moisture mentioned in FIG. 5 is also ideal for the dried cod.

[0125] FIG. 6 specifies the level of saturated and unsaturated fat in a Greenland halibut 2 before and after being dried using the drying process 10. In this specific example, the level of each of the specific fat acids increases after the drying process 10. For example, the level of saturated fat increases from 4 gram to 5 gram, monounsaturated fat from 18 gram to 23 gram, and poly-unsaturated fat from 3 gram to 4 gram. For the cod 2, the level of saturated fat increases from 0.14 gram to 0.5 gram, mono-unsaturated fat from 0.1 gram to 0.3 gram, and polyunsaturated fat from 0.3 gram to 1 gram, see FIG. 7.

[0126] For both the cod and the Greenland halibut it is seen that the drying process preserve best the unsaturated fat acids which is also preferable. That means, that the seafood product has an improved level of unsaturated fat acids per 100 gram of seafood component in relation to a fresh fish.

[0127] FIG. 8 illustrates an example a method 100 of producing a dried seafood product during a drying process 10. The method 100 comprising providing pieces of seafood for drying 10A, arranging the pieces onto a rack in a drying room 10B, controlling an air temperature to 0 degree Celsius or below for a duration of the drying process 10C, and ending the drying process when 100 gram of the dried seafood component includes following 10D' nutrition for the Greenland halibut; fat of between 30 gram and 50 gram, protein of between 30 gram and 50 gram, and salt of between 0.20 gram and 0.35 gram. For the cod 10" the the drying process ends when 100 gram of the dried seafood component includes following 10D" nutrition; fat of between 1 gram and 6 gram, protein of between 55 gram and 75 gram, salt of between 0.45 gram and 0.7 gram. The method 100 includes monitoring fat, protein and salt of the dried seafood component during or after the drying process 10. Other nutrition may be monitored, such as; saturated fat, mono-unsaturated fat, poly-unsaturated fat, moisture, putrescine, 2- Phenylethylamine, and ash. The monitoring may be performed by performing an analysis of one or more pieces of the seafood 2 either a certain time interval during the drying process or after the drying process has ended after a predetermined time. The time may be between 10 and 20 days, or 20 and 60 days etc.

[0128] FIG. 9 illustrates a drying process 10 in time. For example, the temperature fluctuates between -4 degree Celsius and -6 degree Celsius during a period of around 43 days, and then at the end of the drying process the temperature is increased to around -2 degree Celsius. During the drying process 10, the monitoring of the nutrition may happen at a certain time interval during the whole drying process 10 or during a part of the drying process 10. The part could be after day 20 wherein the nutrition is monitored every 2 days, every 4 days or every 5 days.

[0129] FIG. 10 illustrates an embodiment of a modular system 100 for production of dried seafood products. The modular system 100 comprises a container 102, such as a 20 ft or 40 ft ISO shipping container, preferably in the high cube format. The container 102 contains a drying room 104, in which a number of racks 106 are arranged for holding the seafood meat that is to be dried. The racks 106 may take many shapes and forms, and be made from many different materials, without deviating from the scope of the invention. In one embodiment, the racks are arranged on wheels and may each hold a number of drying spears. Fish meat cut into a number of thin slices are then pierced by the spear and arranged in the rack 106 for the duration of the drying process. Other types of seafood, such as shrimp or prawns may not require being cut in slices, but rather be arranged on the racks 106 deshelled but whole.

[0130] For maintaining an inside temperature within a suitable range for drying the seafood meat, the container 102 is provided with an air heater 108 and a freezing unit 110, to heat or cool the inside air, respectively. The container 102 is further provided with a dehumidifier 109 for reducing the humidity within the drying room 104.

[0131] FIG. 11 illustrates another example of the modular system 100. In this example the container includes a ventilator (112,114) for improving the air quality within the drying room. In this example, the ventilator includes an ambient air inlet 112 and an exhaust unit 114. FIGS. 12A and 12B illustrate examples of the modular system 100. In FIG. 12A, the dehumidifier 109 receives preheated air from the air heater 108 which is then dried and forwarded to the freezing unit 110. The air within the drying room 104 may for example be -5 degrees Celsius or lower and is then preheated inside the air heater 108 to 0 degrees. The air inside the drying room 104 is still -5 degrees Celsius or lower. In another example, the temperature within the drying room 104 may be 0 degree Celsius or lower. The dehumidifier 109 is then drying 0 degrees air which is then cooled down to -5 degrees or lower by the freezing unit before the dried air is entering the drying room 104. In the example illustrate in FIG. 12A, the air heater 108 and the dehumidifier 109 are placed outside the drying room 104, and the freeing unit is placed inside the drying room. In another example, one or more of the three units (108,109,110) may be placed inside or outside the drying room. In FIG. 12B, the dehumidifier 109 receives directly the air from the drying room 104. In this example the air heater 108 heats the air inside the drying room 104, and thereby, no preheating of the air going into the dehumidifier 109 is taking place. In this example, the efficiency of the dehumidifier is less in the example illustrated in FIG. 12A. However, the example illustrated in FIG. 12B is still more efficient in drying the seafood component, which means, the drying time is shorter in comparison to an example with no dehumidifier 109.

[0132] FIGS. 13A, 13B, 13C and 13D illustrate eight different samples (SI - S8) of dried seafood component 1 which includes Greenland halibut or cod, wherein the nutrition content of the examples has been measured by Eurofins Steins Laboratorium A / S, and tasted by a tasting panel consisting of four people from different areas within the fishing industry. The different samples (S1-S8) consist of eight different Greenland halibuts in FIGs. 13A and 13C and Cods in FIGs 13B and 13D. In FIGS. 13A and 13C, the dried seafood component includes Greenland halibut, and in FIGS. 13B and 13D, the dried seafood component includes cod. For example, in FIG. 13A for sample 1 (SI), the salt level is measured to 0.29 gram per 100 gram of dried seafood component, the protein level is measured to 42 gram per 100 gram of dried seafood component, and the fat level is measured to 39 gram per 100 gram of dried seafood component for a Greenland halibut. In FIG. 13B for sample 1, the salt level is measured to 0.51 gram per 100 gram of dried seafood component, the protein level is measured to 67 gram per 100 gram of dried seafood component, and the fat level is measured to 2.7 gram per 100 gram of dried seafood component for a cod. In FIGs. 13C and 13D, the composition of the nutrition in the samples (SI - S8) of Greenland halibut and cod, respectively, have been further investigated. In. FIGs 13C and 13D saturate fat acid (sat. Fat.), mono-unsaturated fat (mon. fat.), Poly-unsaturated fat (Poly, fat), moisture, Putrescine (Putres.), and ash have been measured for the samples (SI - S8). All samples have been evaluated by the tasting panel for the purpose of evaluating the quality of the fish meat. The panel has confirmed that the quality of the fish meat is maintained in all eight samples (SI - S8) mentioned in FIGS. 13A to 13D. The quality of the fish meat includes flavor, taste, consistency, and healthiness. Healthiness of the samples have been evaluated based on the level of fat, i.e. the level of omega fat acids. The taste, flavor and consistency have been evaluated through tasting of the samples performed by the taste-panel.

[0133] FIG. 14A illustrates a method for producing a dried seafood component that includes a mixture of Greenland halibut and cod. In this example, the Greenland halibut 2A and the cod 2B are grinded 141 such that both fish are minced 141. The minced meat of Greenland halibut 2A and cod 2B are mixed together 143 and then shaped into pieces 1 that is suitable for being freeze dried. In another example, the mixture of Greenland halibut 2A and cod 2B includes further ingredients, such as other types of fish, shellfish, spices and / or corn flour.

[0134] FIG. 14B illustrates an example where the mixture 143 is being pressed by a meat-pressure device 145 to become seafood product 1 that has a density of fish meat that is suitable for being freeze dried.

[0135] FIG. 14C illustrates an example where the seafood product 1 includes solely Greenland halibut 2 or cod 2 that have been grinded into minced fish meat 144 and then pressed by a meat-pressure device 145.

[0136] Although, the present invention has been described in connection with the specified embodiments. The scope of the present invention is set out by the accompanying claim set. In the context of the claims, the terms "comprising" or "comprises" do not exclude other possible elements or steps. Item list

[0137] 1. A dried seafood product including a dried seafood component that is dried during a drying process at an air temperature of below 0 degree Celsius, and wherein the dried seafood component includes cod, wherein 100 gram of the dried seafood component includes:

[0138] - fat of between 1.0 gram and 6 gram, protein of between 55 gram and 75 gram, and salt of between 0.45 gram and 0.7 gram.

[0139] 2. The dried seafood product according to item 1, wherein the cod includes; saturated fat of between 0.35 gram and 1 gram per 100 gram of the dried seafood component, mono-unsaturated fat of between 0.25 gram and 1 gram per 100 gram of the dried seafood component, and

[0140] - poly-unsaturated fat of between 0.5 gram and 3 gram per 100 gram of the dried seafood component.

[0141] 3. The dried seafood product according to any of the previous items, wherein the cod includes a moisture content of between 25 gram and 35 gram per 100 g of the dried seafood component.

[0142] 4. The dried seafood product according to any of the previous items, wherein a thickness of the dried seafood component is between 10mm - 20mm, 10 mm - 15 mm, 1 mm - 10 mm or 1 mm - 8 mm.

[0143] 5. The dried seafood product according to any of the previous items, wherein the cod includes putrescine of between 3 gram and 6 gram per 100 gram of the dried seafood component.

[0144] 6. The dried seafood product according to any of the previous items, wherein the dried seafood component includes between 2 gram and 10 gram of 2- Phenylethylamine per 100 gram of the dried seafood component. 7. The dried seafood product according to any of the previous items, wherein the cod includes ash of between 3 gram and 7 gram per 100 gram of the dried seafood component.

[0145] 8. A method of producing a dried seafood product during a drying process, wherein the dried seafood product includes a dried seafood component, the method comprising:

[0146] - providing pieces of seafood for drying, arranging the pieces onto a rack in a drying room, controlling an air temperature of below 0 degree Celsius for a duration of the drying process, monitoring the level of the fat, protein and salt of the dried seafood component during the drying process, and ending the drying process, for the dried seafood component including cod, when the 100 gram of the dried seafood component includes: o fat of between 1.0 gram and 6 gram, o protein of between 55 gram and 75 gram, and o salt of between 0.45 gram and 0.7 gram.

[0147] 9. The method according to item 8, wherein one or more of following nutrition are being monitored during the drying process or after the drying process;

[0148] - saturated fat,

[0149] - mono-unsaturated fat,

[0150] - poly-unsaturated fat,

[0151] - moisture,

[0152] - putrescine,

[0153] 2-Phenylethylamine, and ash.

[0154] Item list

[0155] 1. A dried seafood product including a dried seafood component that is dried during a drying process at an air temperature of below 0 degree Celsius, and wherein the dried seafood component includes a mixture of Greenland halibut and cod, wherein 100 gram of the dried seafood component includes:

[0156] - fat of between 10 gram and 40 gram, protein of between 35 gram and 70 gram, salt of between 0.25 gram and 0.65 gram, and wherein the mixture includes 15 to 60 % of cod and 40 to 85 % of Greenland halibut.

[0157] 2. The dried seafood product according to item 1, wherein the dried seafood component includes: saturated fat of between 1 gram and 5.5 gram per 100 gram of the dried seafood component, mono-unsaturated fat of between 10 gram and 25 gram per 100 gram of the dried seafood component, and poly-unsaturated fat of between 1 gram and 7 gram per 100 gram of the dried seafood component.

[0158] 3. The dried seafood product according to any of the previous items, wherein the dried seafood component includes a moisture content of between 15 gram and 30 gram per 100 g of the dried seafood component.

[0159] 4. The dried seafood product according to any of the previous items, wherein a thickness of the dried seafood component is between 10mm - 20mm, 10 mm - 15 mm, 1 mm - 10 mm or 1 mm - 8 mm.

[0160] 5. The dried seafood product according to any of the previous items, wherein the dried seafood component includes putrescine of between 5 gram and 18 gram per 100 gram of the dried seafood component.

[0161] 6. The dried seafood product according to any of the previous items, wherein the dried seafood component includes between 2 gram and 10 gram of 2- Phenylethylamine per 100 gram of the dried seafood component.

[0162] 7. The dried seafood product according to any of the previous items, wherein the cod and the Greenland halibut are grinded and combined into the mixture. 8. The dried seafood product according to any of the previous items, wherein the dried seafood component is pressed to obtain a density of fish meat that is suitable for the drying process.

[0163] 9. A method of producing a dried seafood product during a drying process, wherein the dried seafood product includes a dried seafood component, the method comprising:

[0164] • providing pieces of seafood for drying,

[0165] • arranging the pieces onto a rack in a drying room,

[0166] • controlling an air temperature of below 0 degree Celsius for a duration of the drying process,

[0167] • monitoring the level of fat, protein and salt of the dried seafood component during the drying process, ending the drying process, for the dried seafood component including a mixture of Greenland halibut and cod, when 100 gram of the dried seafood component includes: o fat of between 10 gram and 40 gram, o protein of between 35 gram and 70 gram, o salt of between 0.25 gram and 0.65 gram, and wherein the mixture includes 15 to 60 % of cod and 40 to 85 % of Greenland halibut.

[0168] 10. The method according to item 9, comprising grinding the Greenland halibut and the cod into the mixture.

[0169] 11. The method according to any of items 9 and 10, comprising pressing the mixture to obtain a density of fish meat that is suitable for the drying process.

Claims

CLAIMS1. A dried seafood product including a dried seafood component that is dried during a drying process at an air temperature of below 0 degree Celsius, and wherein the dried seafood component includes Greenland halibut, wherein 100 gram of the dried seafood component includes:- fat of between 30 gram and 50 gram, protein of between 30 gram and 50 gram, and salt of between 0.20 gram and 0.35 gram.

2. The dried seafood product according to claim 1, wherein the Greenland halibut includes; saturated fat of between 4 gram and 6 gram per 100 gram of the dried seafood component, mono-unsaturated fat of between 17 gram and 30 gram per 100 gram of the dried seafood component, and- poly-unsaturated fat of between 2 gram and 8 gram per 100 gram of the dried seafood component.

3. The dried seafood product according to any of the previous claims, wherein the Greenland halibut includes a moisture of between 10 gram and 25 gram per 100 g of the dried seafood component.

4. The dried seafood product according to any of the previous claims, wherein a thickness of the dried seafood component is between 10mm - 20mm, 10 mm - 15 mm, 1 mm - 10 mm or 1 mm - 8 mm.

5. The dried seafood product according to any of the previous claims, wherein the Greenland halibut includes putrescine of between 10 gram and 20 gram per 100 gram of the dried seafood component.

6. The dried seafood product according to any of the previous claims, wherein the dried seafood component includes between 2 gram and 10 gram of 2- Phenylethylamine per 100 gram of the dried seafood component.

7. The dried seafood product according to any of the previous claims, wherein the Greenland halibut includes ash of between 1.5 gram and 3 gram per 100 gram of the dried seafood component.

8. A method of producing a dried seafood product during a drying process, wherein the dried seafood product includes a dried seafood component, the method comprising:- providing pieces of seafood for drying, arranging the pieces onto a rack in a drying room, controlling an air temperature of below 0 degree Celsius for a duration of the drying process, and ending the drying process, for the dried seafood component including Greenland halibut, when 100 gram of the dried seafood component includes: o fat of between 30 gram and 50 gram, o protein of between 30 gram and 50 gram, and o salt of between 0.20 gram and 0.35 gram.

9. The method according to claim 8, comprising monitoring the level of the fat, protein and salt of the dried seafood component during the drying process or after the drying process.

10. The method according to any of claims 8 and 9, wherein one or more of following nutrition are being monitored during the drying process or after the drying process;- saturated fat,- mono-unsaturated fat,- poly-unsaturated fat,- moisture,- putrescine,2-Phenylethylamine, and- ash.

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