• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Fish sausage, made as sausage, with any type of fish and shellfish, characterized because, made the selection of the fish, it is cleaned by extracting harmful organs or that deteriorate its flavor, proceeding to add a certain proportion by weight of spines, scales, shells or skeletons in proportion, variable according to the chosen type, oscillating in the fork 10-25% by weight. Thorns, scales, carcasses or shells, are crushed or ground before their addiction to the flesh of fish, for handling as floury or powdery products. Once the mixture is made, it is stuffed into natural or artificial casings with any length and thickness. During the process, flavoring or preservative products are added for raw, precooked or frozen consumption. It is presented in wrappers or containers, which include photographs or schematic drawings alluding to the fish they contain. Optionally mixed several types of fish adding sauces and flavoring products, which enhance the flavor. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2650512A1
    申请号:ES201600603
    申请日:2016-07-18
    公开日:2018-01-18
    发明作者:Carles GALINDO GIRÓ；Ramon Galindo Castillo
    申请人:Carles GALINDO GIRÓ；
    IPC主号:
    专利说明:

     FISH SAUSAGE 5 SECTOR OF THE TECHNIQUE REFERRED TO THE INVENTION 10 The invention presented affects the Sector of current necessities of life, Food chapter in relation to food or food products affecting the industry of processed food , in their corresponding distribution chains and in catering establishments of all kinds. BACKGROUND OF THE INVENTION The invention presented in this document is in addition to other existing ones of the type of sausages, among which, for well known ones, those of meat products, whose types and modalities represent a wide range in the 15 food establishments stand out. In this field, not only sausage-type inventions but also those consisting of fish sausages are known. The usual thing in stores is the presence of canned fish in oil, pickled, with different sauces or in a natural state. Among the natural state we can mention the canned tuna, mussels, clams and many others whose only alteration consists in the addition of preservatives without any elaboration or cooking. There are other preserves, such as sardines, octopus or squid that require a previous elaboration process. It is understood that advances in everything related to food have been evolving depending on market demands. As regards the specific market of fish sausages, a patent was already registered in 1933 that described a manufacturing process for seafood and fish sausages of all kinds consisting of thoroughly eliminating organic substances that could cause decomposition processes by subsequently submitting them at 30 steam oven cooking until reaching one hundred degrees with maintenance at that 2 DESCRIPTIONtemperature for a period of the order of fifteen minutes and subsequent cooling to finish proceeding to sausage in natural or artificial casing. A similar invention that was registered in 1941 consisted of a process for the manufacture of sausages based on seafood and fish. The only difference with respect to the previous one focused on the proportion of the products and on certain variants of the process of obtaining, that is, it was only a new recipe to achieve the same purpose. In the mid-1960s, the invention of a canning company in Cádiz related to stuffed cod roe processed under the patent number ES 10 2221810 A 1 is registered. A document of certain importance is published in the processing file, published by the F AO, (Food and Agriculture Organization) whose author is AM Bannerman In addition to the one just cited, whose title is repeated in the following paragraph, there are many other antecedents on this matter, some of which are listed below. 20 25 30 EN 2221810 Al Sausage of fish roe in artificial food gut (2003) EN 2326451 Al Procedure for the preparation of sausage from fish roe and sausage from fish roe obtained (2007). ES 2339157 T3 Procedure for the treatment of raw materials that have a cellular structure in the food industry of meat processing, meat products, fish and shellfish. (2006) EP 572987 A2 Sausage and seafood adhesive (1993) ES 2311374 To the Process for obtaining sausages from food products from salt water and fresh water. (2006) ES 2377365 T3 Procedure for the production of a fish paste product and enzymatic preparation for fish paste products (2009) ES 2315144 Al Stable fish lunch and obtaining procedure. (2006) ES 2261132 T3 Fish product as well as its preparation procedure. (2000) 35 10 EN 2222085 Al Vegetable food product added with meat and fish. (2005) ES 2201913 B 1 Product for human consumption made from fish and processing procedure. (2005) JP 2052095 Method and its apparatus for the manufacture of a fibrous product / fish or shellfish neriseihin. (1989) W09300830 Al Dietary fish sausage and preparation procedure (1992) ES 2046946 A 1 Procedure for preparing a food product based on fatty blue and semi-fat fish. (1992) All these patents demonstrate the interest of inventors from various countries in obtaining sausages based on fish or shellfish and mixtures of both, being both freshwater and saltwater fish. Mixes of fish and meat are also mentioned, focusing many times on obtaining a product of a certain compactness that does not disintegrate when it is cut so that it can be consumed as a snack or preferably on a plate, cut into slices, with sauces of all kinds for which an essential requirement is the addition of binding elements. Many of the inventions found in the background, refer to cod and especially its eggs, for presenting better properties for processing and subsequent conservation. It is also common to almost all cases a cleaning phase, another milling phase, adding small amounts of salt and egg albumin, one or two kneading phases, and subjecting the stuffed product to temperatures above 100 degrees, resting phases to end in freezing when the fate of the product is expected to be a long-term consumption. In summary you can say that, in almost all cases, we find very similar products that respond to specific recipes. Taking into account these antecedents, the inventor conceives the variant that is presented in this document, which, as we will see in later sections, includes the important novelty of incorporating a certain proportion of the thorns, scales, shells or skeletons of the fish or shellfish chosen . 4DESCRIPTION OF THE INVENTION The invention presented herein refers to a sausage-shaped fish solution that is manufactured with all types of seafood including in the process the addition of a certain proportion by weight of their own. 5 spines, scales, shells or skeletons. The reason for introducing this novelty with respect to what is known so far is based on the nutritional properties of the fish itself and its appendages and internal structures such as scales, spine, shell or shells, especially from the point of view of calcium intake . Some advantages brought by the intake of fish 10 enriched in part with said elements are discussed below. The usual in the consumption of shellfish and shellfish is to eat the tender parts in the form of loins or fillets. In fact, the spines, scales and skeletons are usually dispensed with at the time of purchase, asking the seller to do a previous cleaning by scraping scales and removing guts and spines. 15 The only case of consumption of fish with bones is that of very small fish such as sardines, anchovies, piglets and the like whose spine, in addition to being tender in itself, softens in the frying process or in the preparation of The preserves. It is also known the consumption of spine fritters that, in addition to assuming greater use of fish in general, turn out to be highly appreciated products in 20 specific sectors. But generally speaking, the volume of spines and skeletons that are discarded daily worldwide is very large, resulting in a very important source of health being wasted as it is generally known that these parts of the structure of fish and shellfish with their proteins , carbohydrates, 25 fatty acids and Omega 3, are rich in minerals such as calcium, iron, iodine, sodium, potassium, phosphorus and magnesium with their corresponding vitamin A, D, B1, B2, B3 and B12 load. The World Health Organization WHO and the FAO (Food and Agriculture Organization) recommend the consumption of fish in view of its undoubted advantages, some of which are cited below: 55 10 very suitable for both healthy and sick people and recommended at all ages and different physiological stages (childhood, adolescence, pregnancy, lactation, adulthood and old age). Because of its low calories, it is advisable to feed people with excess weight essential nutrients for growth presence of calcium disease prevention fights goiter protects the heart and arteries anti-inflammatory properties prevents diabetes prevents cancer is easy to digest 15 On the contrary, there is a growing concern on the part of the population in general and, above all, within the international organizations responsible for nutritional aspects, regarding the balance between the advantages of fish ingestion and its disadvantages. This concern arises as a result of the presence of chemical products such as methylmercury and dioxins in 20 fish products of habitual consumption that focused on fish (vertebrates) and shellfish (invertebrates covering shellfish and crustaceans), whether from the sea or from fresh water, wild or hatchery. For this reason, at the beginning of 2010, WHO and FAO convened a group of experts in nutrition, toxicology, epidemiology and 25 other food aspects in Rome (FAO headquarters) in order to study the risks and benefits of fish consumption. 30 The most important conclusions of this group of experts are summarized in the following: The consumption of fish provides energy, protein and other important nutrients including long-chain polyunsaturated fatty acids. 65 10 In the adult population the consumption of fish, especially fatty fish, reduces the risk of death from coronary heart disease. There is no convincing evidence that methylmercury is at risk of coronary heart disease. The potential cancer risks associated with dioxins are much lower than the confirmed benefits of eating fish for coronary health. When the benefits of long-chain polyunsaturated fatty acids are compared with the risks of methylmercury in women of childbearing age, it is found in most cases that maternal consumption of fish reduces the risk of neurodevelopmental deficiencies in the progeny by comparing it with that of women who do not eat fish. When maternal exposure to dioxins does not exceed the provisional tolerable monthly intake of 70 mg / kg of body weight, normally accepted, the risk for the neurological development of the fetus is negligible. 15 In view of the above, with more advantages than disadvantages and with the attractiveness of its potential consumption by people of any age from children to the elderly including all people affected by blindness, the inventor conceives a high use degree of fish, whether saltwater or freshwater and of any origin in terms of breeding, including a certain proportion by weight of its own 20 bones, scales, carcasses or shells, admitting all kinds of mixtures of various types of fish including sauces, additives or products that reinforce the characteristic flavor well understood that, in all cases, the final product is presented in the market in the form of the classic sausage and can be manufactured in different lengths and thicknesses. 25 BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 This schematic figure shows several fish sausages in their packaging that can be of any type. 7DESCRIPTION OF A PREFERRED EMBODIMENT Fish sausage (Fig. 1), consisting of a food item, in the form of sausage, presented commercially in wrappers, boats or containers of any type, including photographs or schematic drawings alluding to fish that They contain, 5 that is manufactured with all types and sizes of fish and shellfish from saltwater or fresh water, including hatcheries or fish farms, which in a preferred embodiment by its inventor contemplates a process by choosing fish with the particularity that the process of processing, includes the addition of a certain proportion of the thorns themselves, scales, shells or skeletons. This proportion, which will be variable, depending on the type of fish chosen, will range within the fork 10-25% by weight. In its elaboration, in all cases, a general cleaning will be carried out with extraction of guts or other organs that may be harmful to the health of the consumer or deteriorate the predominant taste of the treated species. 15 In all cases, hard elements such as thorns, scales, carcasses or shells, will be subjected to crushing or grinding so that, at the time of their addition to the clean meat of the fish, they are handled as is done with type products Floury or powdery. Once the desired quantity of this crushed product has been added to the clean meat of the fish, the mixture will be handled in the most convenient way to leave it ready and in good condition to be subjected to the final natural or artificial casing process. 25 The manufacturer may add any flavorings or preservatives it deems appropriate to obtain a final consumer product that may be raw, precooked or frozen. In more complex alternative embodiments of the fish sausage, the manufacturer may choose to make mixtures of fish by adding sauces or similar products, to enhance the flavor of the sausages that may be presented in any length and thickness. 8It is not considered necessary to make the content of this description more extensive so that a person skilled in the art can understand its scope and the advantages derived from the invention, as well as develop and put into practice the object thereof. However, it should be understood that the invention has been described according to a preferred embodiment thereof, whereby it may be susceptible to modifications, such modifications may affect the shape, size and / or manufacturing materials without affecting it. or suppose any alteration of the basis of said invention. That is to say, the terms in which this preferred description of the invention has been exposed should always be taken in a broad and non-limiting manner. 10 9 
    权利要求:
    Claims (1)
    [1]
    CLAIMS 1.-Fish sausage, consisting of a food article, in the form of sausage, presented in the trade in wrappers, jars or containers of any kind, which include photographs or schematic drawings alluding to the fish they contain, which is manufactured with all types and sizes of fish and shellfish from salt or fresh water, including hatcheries or fish farms, characterized in that, in a preferential preparation, fish are chosen that, previously, have been subjected to a general cleaning with the extraction of guts or other organs that may be harmful to the health of the consumer or deteriorate the predominant flavor of the chosen fish, including the addition of a certain proportion of the bones, scales, shells or skeletons themselves in a proportion, variable according to the type of fish chosen, which varies within of the fork 10-25% by weight. 2.-Fish sausage, according to claim one, characterized in that the hard elements such as thorns, scales, carcasses or shells, will be subjected to crushing or grinding so that, at the time of their addition to the clean meat of the fish, they are handled as it is done with products of a floury or powdery type. 3.-Fish sausage, according to previous claims, characterized in that once the desired amount of crushed product of bones, scales, shells or skeletons has been added to the clean meat of the fish, the mixture will be manipulated in the most convenient way to leave it ready and in good condition to be subjected to the final stuffing process in natural or artificial casing with a final bundle in any length and thickness. 4.-Fish sausage, according to the first and third claims, characterized in that the 25 flavoring or preservative products are added to the mixture of the fish meat with its crushed bones that allow obtaining a product for consumption raw, pre-cooked or frozen. Fish sausage, according to previous claims, characterized in that, in alternative embodiments, it is manufactured also adding sauces that enhance and are decisive in the flavor of the sausages. 10
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    同族专利:
    公开号 | 公开日
    ES2650512B1|2018-10-30|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CN101690595A|2009-09-30|2010-04-07|尹渭元|Ocean fish stuffing and preparation method thereof|
    CN101983587A|2010-11-11|2011-03-09|鞍山嘉鲜农业发展有限公司|Snakehead fish sausage and preparation method thereof|
    CN102551108A|2012-01-09|2012-07-11|武汉梁子湖水产品加工有限公司|High-calcium fish ball and manufacture method thereof|
    法律状态:
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