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1. WO2006097557 - METHOD OF COOKING AND CLEANING FISH AND SHELLFISH AND INSTALLATION FOR IMPLEMENTING SAME

Publication Number WO/2006/097557
Publication Date 21.09.2006
International Application No. PCT/ES2006/000122
International Filing Date 14.03.2006
IPC
A22C 25/17 2006.01
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
25Processing fish
17Skinning fish
A22C 25/02 2006.01
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
25Processing fish
02Washing or descaling fish
A22C 25/14 2006.01
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
25Processing fish
14Beheading, eviscerating, or cleaning fish
A23L 1/025 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
025Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields
A23L 1/01 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
01General methods of cooking foods, e.g. by roasting or frying
A47J 27/04 2006.01
AHUMAN NECESSITIES
47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
27Cooking-vessels
04for cooking food in steam; Devices for extracting fruit juice by means of steam
CPC
A22C 25/08
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
25Processing fish ; ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
08Holding, guiding, or conveying fish before, during or after its preparation
A22C 25/17
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
25Processing fish ; ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
17Skinning fish
A22C 29/00
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
29Processing shellfish ; or bivalves; , e.g. oysters, lobsters; ; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
A23L 5/15
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
15using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
H05B 6/782
HELECTRICITY
05ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
BELECTRIC HEATING; ELECTRIC LIGHTING NOT OTHERWISE PROVIDED FOR
6Heating by electric, magnetic, or electromagnetic fields
64Heating using microwaves
78Arrangements for continuous movement of material
782wherein the material moved is food
Applicants
  • GONZALES ALVAREZ, Julio César [ES]/[ES]
Inventors
  • GONZALES ALVAREZ, Julio César
Agents
  • TEMIÑO CENICEROS, Ignacio
Priority Data
P 20050062517.03.2005ES
Publication Language Spanish (ES)
Filing Language Spanish (ES)
Designated States
Title
(EN) METHOD OF COOKING AND CLEANING FISH AND SHELLFISH AND INSTALLATION FOR IMPLEMENTING SAME
(ES) PROCEDIMIENTO PARA LA COCCIÓN Y LIMPIEZA DE PESCADO Y MARISCO E INSTALACIÓN PARA LA PUESTA EN PRÁCTICA DEL MISMO
(FR) PROCEDE DE CUISSON ET DE NETTOYAGE DE POISSON ET DE FRUITS DE MER ET INSTALLATION PERMETTANT LA MISE EN OEUVRE DUDIT PROCEDE
Abstract
(EN)
The invention relates to the cooking of fish using a microwave oven (8) which selectively heats the different parts of the fish or shellfish at a constant temperature using a series of magnetrons (12) that are guided by a control robot (7), such that the fish is released at the correct cooking temperature with the skin removed therefrom. Following cooking, the fish is introduced into a cleaning unit (21) which removes the skin using remote-controlled pressurised water injector nozzles, said skin being recovered by a filter, and which conveys the skinless fish to a quality control cabin (28), after which it is placed on a packing conveyor belt (30). All of the aforementioned operations are performed as part of a linear, continuous, automatic process.
(ES)
Se trata de realizar la cocción del pescado mediante el uso de una cocina de microondas (8) que por medio de una serie de magnetrones (12) guiados por un robot de control (7) calientan selectivamente las distintas partes del pescado y marisco a temperatura constante, expulsándolo en su punto justo de cocción y despegue de la piel, para ser posteriormente introducido en un tren de limpieza (21) que por medio de inyectores de agua a presión teledirigidos, desprenden la piel del pescado, recuperándola mediante un filtro, y trasladan el pescado exento de piel a una cabina de control de calidad (28), para su posterior disposición sobre una cinta de empacado (30). Todo ello mediante un proceso lineal, en continuo y automático.
(FR)
L'invention concerne la cuisson du poisson par une installation à micro-ondes (8), lesquelles, au moyen d'une série de magnétrons (12) guidés par un robot de commande (7), chauffent sélectivement les différentes parties du poisson ou du fruit de mer à température constante. Le poisson est expulsé hors de l'installation de cuisson lorsque son temps de cuisson optimum et le temps nécessaire pour le décollage de la peau sont atteints. Le poisson est ensuite introduit dans un compartiment de nettoyage (21) pourvu d'injecteurs d'eau sous pression télédirigés, qui ôtent la peau du poisson, récupère celle-ci au moyen d'un filtre, et transfèrent le poisson dépourvu de peau dans une cabine de contrôle qualité (28), afin que celui-ci soit par la suite disposé sur une bande d'emballage (30). Le procédé de l'invention est mis en oeuvre de manière linéaire, continue et automatique.
Also published as
Latest bibliographic data on file with the International Bureau