Патент USA US2411736код для вставки
2,411,736 Patented Nov. 26, 1946 ~UNITED STATES ‘ PATENT ' OFFICE 2,411,736 _ Mernon or CANNING FRESH WATER FISH Armin a. Kleinschmidt, Mankato, Minn. ' No Drawing. Application'yApril e, 1945, Serial No. 587,015 ~ 15 Claims. This application is a continuation-in-part of (01. 99-1881) 2 portion of the ?llet and thelayer containing the my application Ser. No. 579,680 ?led February rib 24, 1945. to 21/2 hours, preferably 2. hours. The brine ‘ bones. ' ' The ?llets are then placed in a brine for 1%. This invention relates to a process of canning 5 used should have a salinity of 80% to 100% fresh water ?sh and particularly to the canning of ?sh such as carp, buffalo, sheepshead, suckers, ciscos, bull heads and the like. Fresh water ?sh have not heretofore proven suitable for canning according to known ?sh canning processes be cause-of the high moisture content and the soft ness of the ?esh. When utilizing known ?sh saturation, preferably about 90% saturation, at 75° F. or alternatively the ?llets may be brined for 11/2 to 21/2 hours in a 20% salt brine at ‘75° F. and after removal from the brine, packed in dry 10 salt for approximately 8 hours. ' , The brining operation serves to make the ?esh of the fish more solid and in addition serves to reduce the blood content of ?sh such as carp. canning processes the resultant product is mushy and unappetizing with a disagreeable ?shy taste. The brining step may therefore be dispensed with In addition, the fresh water ?sh have a “muddy” where the ?nal product may permissibly have taste that it has been impossible to remove. It 15 somewhat less ?rmness. has heretofore been thought that the “muddy” After the brining operation, where used, the taste was due to the type of water in which the ?llets are removed and rinsed and are then placed ?sh were caught, and it has been suggested that in single layers on a‘wire tray or basket and in order to remove the “muddy” flavor, the ?sh positioned so that the outside portion of the 20 be con?ned while alive in running water having ?llet, i. e. the portion next to the skin, is up. a sandy bottom and the ?sh fed special diets. The baskets or trays of ?llets are then placed I have discovered that even these expensive ex in a steaming retort for a period suf?cient to pedients are not effective for the removal of the loosen the “muddy” streaks hereinafter de?ned “muddy” flavor. In addition during the canning and properly reduced the moisture content. A of such fresh water ?sh in accordance with known 25 pro-cook of 1 to 11/2 hours at a temperature of processes the bones‘ do not become edible'and 220° to 260° F. usually suffices. The preferred the large bones protrude from the flesh when temperature is 240° F. At the end of,the steam canned and present an undesirable appearance. ing operation the trays of steamed ?llets are I havev discovered that these dif?culties of the 30 removed and are cooled to approximately room prior processes may be overcome and that fresh temperature which is usually accomplished ina water ?sh may be canned, the product so ob time of 1 to 2 hours, although they may be cooled tained being ?rm, free from “muddy” ?avor and longer if desired. disagreeable ?shy ?avor, wholesome, nutritious, of good color and free from inedible bones. It is, therefore, an object of the present in vention to provide methods of canning fresh wag ter ?sh. It is also an object of the invention to provide methods of canning .iresh water ?sh wherein the ?nal product is free from “muddy” .or disagreeable ?shy flavor and is ?rm, whole some, nutritious and free from inedible bone structure and of good color. _ Other and further‘objects of the invention are those inherent in the method herein illustrated, described and claimed. The pre-cooking operation serves to cause a change in color of several distinct ?eshy portions 35 of the ?llet and reduces the water content. At about the median line of the ?llet and on the out side of the ?llet, in respect to its location in the live ?sh, there is a streak of fleshy material some 40 times called the “lateral line.” When the ?llet “is cross sectional this streak will be seen to be relatively wide at the outer surface of the ?llet and tapered to a point on the interior of the - ?llet portion. In the live or uncooked flesh this ‘5 streak is not very clearly delineated. However, In accordance with the present invention the fresh water ?sh or solidly frozen fresh water ?sh, if not stored in the solidly frozen state for an excessive period, are ?lleted by cutting on either 50 side of the back bone so as to remove the back bone structure. The ?llet is then removed by after the ?llets have been pre-cooked bysteaming as described, this “muddy streak” in the ?esh or “lateral line” as it is sometimes called, is rela tively soft whereas the remaining portion of the ?llet has a much ?rmer texture. Some variation in color of the median streak as compared with the remaining portion of the ?llet also occurs. In the female ?sh a large proportion of the ?llet an incisive out between the skin of the ?sh and the flesh structure. With larger coarse ?sh, the is white, and after cooking the “muddy streak” ?sh may be skinned. In this operation the rib 55 is dark and clearly delineated. In the male ?sh bones of. the ?sh are preferably kept on the ?llet. the major portion of the ?llet ranges in color and removed subsequently in order to minimize from relatively light at the forward portion to the wastage of edible tissue which accompanies dark near the tail portion and when cooked the removal of the rib bones in the ?lleting operation. “muddy streak” is dark throughout its length. If such waste is not objectionable the rib bones 6.0 It is therefore fairly evident at the forward por may be removed by cutting between the ?eshy 2,411,736 4 tion of the ?llet but less evident toward the rear or tail portion of the ?llet. However, in each type of ?llet, male or female, the “muddy streak” The skin is then lifted off and the “muddy streak,” then clearly discernible, is scraped out and the flesh removed from the bones. This is repeated is of soft texture as compared with the re for both sides of the ?sh. The ?esh is then ?aked and processed as in the case of the ?llets. In a further variation of the invention the whole ?sh, as received from the supplier, and having the heads and tails of the ?sh on and not eviscerated, may be scalded for a very short time in order to loosen the skin and scales which may then be removed easily by mechanical or manual methods. In carrying out the invention in ac cordance with this procedure the whole ?sh are scalded in a water bath which is maintained at mainder of the ?llet and its location therefore easily determined after the ?llets have been pre cooked. , I have discovered that the “muddy flavor” and disagreeable ?shy taste of the fresh water ?sh is due to the soft, “muddy streak," and to overcome this taste dif?culty it is removed in the process of the present invention. The “muddy streak” of relatively soft textured ?esh may easily be removed by using a paring knife or a V-shaped tool which is'drawn down the streak. 15 substantially boiling temperatures by any suit This plows or lifts out the softened material able heating arrangement. This may be accom which is then discarded or used for Waste prod plished by a thermostatically controlled heater ucts. An easy separation of the “muddy streak” or by bleeding live steam into the scalding vat. from the remainder of the ?llet is then easily The scalding operation may be carried out very possible as after cooking there seems to be a 20 conveniently by carrying the ?sh on a conveyor line of cleavage separating the “muddy streak" through the scalding bath, the conveyor speed from the ?llet, and it is therefore possible to re being regulated so that the proper scalding time move the streak almost as a whole. Throughout results. Before scalding the ?sh are preferably this speci?cation and in the claims the term graded into three or more size brackets such as “muddy streak” shall be taken to mean the above 25 extra large ?sh over 10 pounds, large ?sh of 7 to described “lateral line,” however elsewhere desig 10 pounds, medium size ?sh of 5 to 7 pounds and nated. After cooking and before removal from small ?sh of 3 to 5 pounds. The scalding time the trays, the “muddy streak” is removed as‘ for the small size fish, 3 to 5 pounds, is about 1 above set forth. minute and 20 seconds; for the medium size ?sh, The ?llets are then removed from the trays, 30 to 7 pounds, 1 minute and 30 seconds; for the the large rib bones removed and the lower fatty large ?sh, 7 to 10 pounds, 1 minute and 40 sec portion on the ?llet, corresponding to the belly onds; and for the extra large fish the scalding of the ?sh, is preferably trimmed off. The ?llets time is slightly increased in accordance with the are then ?aked and packed into cans, slack ?ll. size of the ?sh. Separate conveyors and scalding The cans are then exhausted either by the hot or 35 vats may be used for each size, or one size run mechanical exhausting methods, sealed and then at a time and the conveyor speed adjusted so as processed at elevated temperatures for steriliz to give the proper scalding time for the size of ing. Where the hot exhausting method is utilized ?sh being processed. The time of scalding is the ?lled cans with the covers loosely placed adjusted in accordance with the size of the ?sh thereon are placed in the retort for 5 to 10 40 so that the ?sh skin and scales are softened and minutes, preferably about 8 minutes, at about made readily removable but so that the under 212° F. The cans are then removed from the lying ?esh of the ?sh remains substantially un retort and sealed in a closing machine after which affected. If too long a scalding time is used for they are returned to the retort and processed the particular size ?sh undergoing treatment, the from 3A1 to 2 hours at 220° F. to 260° F., prefer 45 underlying ?esh will be cooked and will break off ably at about 240° F., followed by a quick water and be lost as waste during subsequent treat cooling for extracting heat from the cans. The ment, and if the scalding time is too short the time variance for processing depends on the size skin and scales are not easily removable. The of the can, the larger can requiring a longer scalding time may thus be de?ned generally as period. 50 sufficient to loosen the skin and scales but not The ?lled cans may also be exhausted by sufficient appreciably to cook the underlying ?esh utilizing a vacuum closing machine in which of the ?sh. The scalding time may vary from the cans are placed, a vacuum drawn so as to as low as 60 seconds for the smallest fish of less de-gas the cans and the can lids sealed in place while the vacuum is drawn. A vacuum of 20 to 28 inches of mercury, preferably 23 inches of mercury vacuum, is employed when utilizing the mechanical vacuum closing method. The cans thus exhausted are then processed as described above for ?nal cooling and sterilizing the con tents thereof. The cans may be ?lled with the dry, ?aked ?llet and any suitable sauces, oils or condiments may be added to the cans prior to the closing operations. than 1 pound to a high as 120 seconds or even 55 more for very large ?sh. The Water in which the ?sh are scalded may have salts added thereto to raise the boiling point of the scalding water. After the scalding operation the skin and scales are removed either by hand or by the use a of machinery such as a tumbler. ‘he removal of skin and scales can be done very easily by stripping the skin and scales by hand, but where large batches are handled costs may be lowered , by using machinery. 6. O1 Where using the tumbler the scalded ?sh are placed in a cylindrical tumbler made of expanded metal lath, and the tumbler slowly rotated. The skin and scales are sluffed off by mutual abrasion of the fish and by abrasion of the ?sh against 70 the walls of the tumbler. The residue of skin 260° F. and preferably 141/2 hours at 240° F., and scales is washed off by a spray of water. after which they are removed from the pre After removal of the skin and scales by machine cooker and cooled. Cooling time depends upon tumbling the ?sh are inspected and any bits of the size of the batch and ambient temperature skin and scales not removed in the previous me and may range from l-2 hours to overnight. chanical operation are then removed. The heads In a variation of the method the ?sh may be scaled and eviscerated and the heads removed. After brining as in the case of the ?llets, the ?sh are placed in single layers on wire trays and pre-cooked with steam 1 to 2 hours at 220° F. to 2,411,736 the cooling and to speed removal of the moisture‘ and tails are then cut oil and the ?sh eviscerated from the ?sh flesh. and the belly fat removed. These operations can be carried out conveniently by dumping the ?sh from the tumbler directly onto a moving belt where they are carried-‘along past a series of workers for inspection and removal of bits of scale and skin and then through ‘a decapitator and taller and ?nally to an eviscerating station where the ?sh are eviscerated and the belly fat removed. ’ ' ' ‘The ?sh are then washed'preferably utilizing I Where the “muddy streak” has been removed earlier in the process the ?sh are then simply in spected to see whether there are any portions of r the “muddy strea ” remaining on the ?sh and if so, these are removed. When the “muddy streak” has not previously been removed, it is now'clearly discernible and can be removed by the use of a 10 V-shaped cutting tool. ~ > The ?sh ?esh is then removed from the larger bones, ?aked and canned in accordance with the a brush washer for the inside of the ?sh followed by a spray wash of the entire ?sh carcass for previously described procedures. . The invention is illustrated by the following removal of residues loosened in cleaning. The “muddy streak” is not clearly discernible at this stage since the scalding operation does intended to be limiting upon the invention de- I not cook the ?esh of the ?sh and hence has not darkened the “muddy streak” relative to the re Example A examples which are merely illustrative and are not scribed and claimed: maining ?eshy portions of the ?sh. If desired, Freshly caught carp were ?lleted by cutting on however, the portion of the ?sh forming the 20 either side of the back bone so as to remove the “muddy streak” which later becomes clearly central portion of the back bone structure. The discernible during the pre-cooking operation, may be removed in whole or in part at this point in the process. The “muddy streak” is not yet clearly discernible to the eye, but a skilled oper V ribs, severed from the back bone, were permitted to remain with the ?llet which was removed from the outer skin by a short incisive out between the skin portion and the ?esh portion of the ?llet. ator can, by using a ‘ll-shaped cutting tool, re move the portion of the ?sh flesh along the median line of the ?sh where the “muddy streak” is known to become, later discernible. It may be pointed out that there is a ?ne not very clearly visible median line lengthwise of the ?sh along The ?llets were then soaked for 2 hours in a so dium chloride salt brine of 100% saturation and after brining were removed and rinsed. The ?llets were, then placed in single layers in wire trays with the outside portion of the ?llet (that portion adjacent the skin) arranged upwardly, and the trays placed in a steaming retort for 1%; hours the approximate center of the “muddy streak” at 240° F, reducing the water content thereby. part of the ?esh, and this assists the operator in removing the V-shaped cut of “muddy streak” Following this the ?llets were allowed to cool 1 35 hour. The darkened and relatively soft central material even though the streak as a whole is “muddy streak” which thereby became apparent not'discernible at this stage. When the “muddy on the upper part of the ?llets was removed by streak” is removed at this juncture, this is accom a triangular pointed knife, and the ?llets removed plished before the washing operation. The thus treated ?sh are then brined for 1 to 21/2 hours by either the batch or continuous method_ . _ and the larger rib bones which were loosened from 40 the ?eshy portion of the ?llets by the steaming were likewise removed. At the same time the soft, somewhat oily portion of the ?llets corresponding The brine used sho 1d have a salinity of 80% to the belly of the ?sh were trimmed off. The ?llets were then ?aked and packed into cans. In to 100% saturation, preferably about 90% satura tion at 75° F. For purposes of preparing the brine there may be used a salt composition containing some of the cans there was added tomato sauce 98.5% to 97% sodium chloride and 11/2072, to 3% and others mustard sauce or cottonseed oil and of calcium chloride, or unre?ned rock salt may be used with or without the addition of a minor the remainder packed dry without any additional percentage of calcium chloride. The length of and exhausted by heating with steam in a retort sauce. The cans were then closed but not sealed time of brining depends upon the size of the ?sh, = for 8 minutes at 212° F. The cans were then re the smaller time interval being preferred for the moved and-‘immediately sealed and returned to the retort and processed for 75 minutes at 240° F. after which they wereremoved and quenched in cold water. The canned, ?aked ?llets were of small to medium size ?sh and a, greater time in terval for large or extra large ?sh. Where extra large ?sh are being handled the meaty portion of the ?sh may be slit lengthwise of the ?sh in order ' , ?rm,delicate texture, light in color and completely to permit ready penetration of the brine solution free from ?shy or muddy taste or odor. The prod and also to facilitate heating during the subse uct is nutritious and of good ?avor. quent pro-cooking operation. and appearance resembles that of the white meat of chicken. The product has a high food value, being rich in proteins, calcium and vitamins, par After brining, the ?sh are then removed and washed either by spray or tub washing methods, drained and then placed on trays for pro-cooking. It may be noted that when utilizing whole ?sh in accordance with this method of the invention the capacity of the trays is greatly increased over the amount capable of being handled when the ?sh are ?lleted initially. The ?sh on the trays are then p-re-cooked for 1% hour to 1% hours at a temperature of 220° to 260° F. The preferred time and temperature is % hour at 250° F. At the end of the pre-cooking op eration the trays are removed from the pro-cock ing retort, cooled to approximately room tempera ture which is usually accomplished in a time of about 1 to 2 hours.~ During thecooling time cool air may bc'blown over the ?sh in order to hasten 75 The flavor ' ticularly vitamins A and D. In the ?lleting opera tion and the subsequent removal of the larger rib bones, the larger bones of the fish are removed but the smaller bones distributed throughout the ?esh of the carp are not removed. These small bones were, however, reduced to a completely edible form and were hardly discernible from the remaining portion of the ?llet. The edible bone residues add considerably to the calcium and phosphate contents of the product and are advan tageous. When the carp used for canning is of relatively small size, even the small rib bones may be allowed to remain in the product since they were reduced to edible condition during the brin 7 2,411,736 8 ing, steaming and cooking steps. When thus al The yield of canned, ?aked ?sh in Examples lowed to remain in the product they added to the calcium and phosphorus food values. A, B, D and E average 17.4% of the weight of the ?sh as received. Example E Example B ' Fresh carp is ?lleted as in Example A and after Fresh ?sh was ?lleted as in Example A, brined ?lleting soaked for 2 hours in a sodium chloride for 2 hours in sodium chloride salt brine having salt brine having a salinity of 22% saturation, after which it was removed and dry salted over~ a salinity of 100% saturation. night (approximately 8 hours). The ?llets were then removed and soaked 45 minutes in cold wa ter and after rinsing processed as in Example A. The resultant product was somewhat more salty than in Example A but the ?avor was satisfac tory and the product was ?rm in texture, of good 15 color, nutritious and delicious, The smaller bones The ?llets Were then removed, rinsed, and placed on wire trays with the portion of the ?llet next to the skin posi tioned up. The trays of ?llets were then steamed for 1 hour at 240° F. and the “muddy streak” which then became clearly discernible was re moved, along with the larger bones which had loosened from the ?eshy portion of the ?llet. At the same time the fatty portion of the ?llet cor responding to the belly of the ?sh was trimmed off. The thus processed ?llets were then ?aked and divided into ?ve batches to which tomato sauce, cottonseed oil, mustard sauce and water were added. To one of the batches of ?aked ?l which were not removed were no longer discern ible as bone and served as valuable natural min eral factors. Example C‘ Fresh carp were scaled and the heads removed. The ?sh were not soaked in brine but were rinsed after cleaning and were placed in a single layer on wire trays and steamed for one hour at 240° F. lets no additions were made. The cans were then closed, exhausted and processed as in Example D. The ?avor of all of the packs was excellent, ?esh ?rm and the product was nutritious and whereupon they were removed from the steam 25 the of full ?avor. ing retort and cooled overnight in the trays. The Example F skin was then scraped o? and at the same time the “muddy streak” was removed by means of a Fish which had been quick frozen and stored blunt V-pointed instrumentthat was drawn down 30 for two weeks were thawed and part of the batch the median line of the ?sh. The ?esh was then was scaled and the heads removed as in Example removed, ?aked and put into cans. The cans C and part of the batch ?lleted as in Examples were then separated into four batches and treated A, B, D and E. Both batches were brined for one as follows: To the ?rst batch tomato sauce was hour in a salt brine of 100% saturation and there added, to the second batch cottonseed oil was added, to the third batch mustard sauce was added and to the fourth batch water was added. Dry salt, su?icient to season the ?sh to taste was then added to each can and the cans covered but not sealed. The cans were then placed in a retort after removed, rinsed and steamed for 1% hours at 240° F. The batch which had been scaled and the heads removed (but not ?lleted) was then treated as follows: The skin was folded back and the “muddy streak,” thereby exposed, was re 40 moved by a sharp pointed instrument as de and steamed for 5 minutes at 212° F. whereupon scribed above. The ?esh was then removed from they were removed, sealed and returned to the the carcass, the ?sh turned over and the same retort and processed for '75 minutes at 240° F. process repeated on the opposite side. The por Yield of ?aked ?sh (canned) was 12.9% based tion of the batch that had been ?lleted was upon the weight of the whole ?sh received. 45 treated as follows: The “muddy streak” was re moved by a sharp pointed instrument and the Example D large bones that were then easily separable from Fresh ?sh were ?lleted as in Example A and the ?eshy portion of the ?llet and the fat belly rinsed but not brined. The ?llets were then portion of the ?llet were removed. Each batch placed in wire trays with the part of the ?llet 0 was then divided into 4 portions. To three of toward the skin arranged upwardly and pre the portions there were added tomato sauce, cot cooked with steam for 11/2 hours at 240° F. The tonseed oil and mustard sauce, respectively, and trays were then removed and the ?llets permitted the fourth portion was packed without any addi to cool to approximately room temperature while on the trays, whereupon the “muddy streak” . which was then easily discernible was removed as ' tional material. The cans were then covered but not sealed and placed in a retort and exhausted by heating with steam at 212° F. for eight min in Example A and the larger rib bones which had utes. The cans were then removed from the re been loosened from the ?eshy portion of the ?llet tort and processed for '75 minutes at 240° F. In were taken out. At the same time the fatty por every instance the canned ?sh was of delicious tion of the ?llet, corresponding to the belly of the and edible character and the ?esh was ?rm and ?sh, was trimmed off and the ?llets ?aked and nutritious. The yield of canned ?aked ?sh was packed into cans. The pack was divided into ?ve 19.2% of the whole ?sh starting material. batches. To the ?rst batch there was added to Example G mato sauce; to the second batch, cottonseed oil; to the third batch, mustard sauce; to the fourth Fresh carp were ?lleted as in Example A and batch, water; and to the ?fth batch, flaked ?sh the ?llets soaked for one hour in a salt brine of without any additional material, To the Water 100% saturation. The ?llets were then removed pack batch and dry pack there was then added from the brine, rinsed and placed in a single layer su?icient dry salt for seasoning and the cans of on wire trays with the portion of the ?llet next all batches were then covered but not sealed and 70 to the skin up. The trays were then placed in a exhausted and processed as in Example C. The steam retort and Dre-cooked for 1.1/4v hours at resultant products were ?rm, nutritious, highly 240° F. The trays were then removed and the edible and full ?avored. The color was desirable “muddy streak” removed before ?llets are re and the bones remaining were reduced to edible moved from the brine, and the bones and fatty condition. ' 75 portion of the ?llet removed as heretofore de "2,411,736 9 - v ‘scribed. ‘The yield of i?aked ?sh wasaapprorri mately 15%, ‘based upon the weight-of the whole ‘ weighed from 4 t0;'8, pounds and were scalded for " ?sh used as starting ‘material. The ?aked ?llets . were then-?lled into the cans and 11A‘ ounces'of ?shof about 5-6 pounds the scalding time was 90 seconds; for ?sh of about 4-5 pounds the scald ing time was 80 seconds. After scalding, the ?sh time intervals asirgiollowsz For ?sh ofabout 8 poundsthe scalding time was 100 seconds; for cottonseed oil for each 5 ounces of ?aked ?shiwas .' added. The cans were‘ then evacuated and sealed in a vacuum closing machine utilizing a vacuum of 23 inches of mercury. The sealed cans‘ were then processed for 75 minutes at 240° F; and after were placed on a work table and the skin and scales which were then thoroughly softened and easily removable, were peeled o-? by hand. ‘The 10 heads and tailswere then cut oil, the ?sh evis They processing were promptly water cooled. cerated and the belly. fat removed. Then by product was ?rm,,of good ?avor and color and using a V-shaped cutting knife'a cut was made nutritious. - along the median line at each side of they ?sh in _ Example H‘ the place which by previous experience the “mud dy streak” was known to become later discern I - ‘Fresh ?sh were scaled, eviscerated and the. 15 ' heads removed. ible during the pre-cooking operation. In mak The ?sh were. not ?lleted or ing this cut the ?ne line of cleavage in the fish flesh lengthwise of the ?sh on either side was layer on wire trays and pre-cooked for 11/4. hours used as a guiding line for the cut. The ?sh were at 240° F. < The trays were then removedv from the cooking chamber, held overnight and the skin 20 then washed in running water, care being taken that the internal cavities of the ?sh were thor lifted from the cooked ?esh. The “muddy streak” oughly cleaned. The ?sh were then divided into which was then clearly visible was removed from two batches. In the ?rst batch the ?sh were each side of the ?sh and the ?esh lifted from the brined in a brine solution containing a salt s0-' bones, ?aked and ?lled into cans. To each 5 lution of 90% saturation. The temperature of ounces of ?aked ?sh there was added 1% ounces 25 the brine Was about 60° F. and the ?sh were kept of cottonseed oil and 4%; grams of dry salt.- The in the brine solution for one hour and'then re > cans were then evacuated and sealed in a vacuum moved and rinsed. In the second batch the ?sh closing machine utilizing 23 inches of mercury were .brined in a solution of 90% saturated so vacuum and processed for '75 minutes at 240° F. dium chloride brine containing plus 3% calcium The yield was 15.9% based upon the weight of the 30 chloride. The calcium chloride percentage was whole ?sh used as starting material. The result by weight, based upon the’, amount of sodium brined. The ?sh were then placed’ in a single vant product was highly nutritious, oflfuil ?avor, light color and of ?rm texturer chloride salt required for producing a saturated ' ‘ sodium chloride solution. . In the second batch the temperature of the brine solution was ap proximately 60° F. and the ?sh were brin'ed for . Example I Fresh ?sh were scaled, evisceratedv and the 7 one hour and then removed and rinsed. heads removed as in Exam‘plefI-I and soaked in a salt brine of 100% saturation for one hour where The ?sh were then placed in single layers upon trays andthe ?rst batch pro-cooked for 1 1/4 hours at-2‘40°_ F. The second batch was likewiseyplaced ‘upon they were cooked, held overnight, the “muddy streak”_ removedythe’ flesh lifted and ?aked as in Example The yield was 117% of ?aked ?sh based upon the whole weight of the carcass.v The cans were then evacuated and sealed in a vacuum closing machine utilizing '25 inches of mercury pressure. The, product was on trays and'prewooked for 45 minutes at ‘250° F. were then inspected for the presence of the “mud 4 :3: dy streak” material along the median line cuts highly nutritious, of ‘full ?avor, good color and ?rm texture. ' ' ' ' , I previouslymade in the ?sh.’ In some cases‘ some .. bits of “muddy streak” material, which had not been removed in the vprevious ‘operation-and ExampZeJ Fresh ?sh were treated as ‘in Example H except ' which were now clearly discernible due to the that instead of holding the pro-cooked ?shover night the ?sh were ‘held for only one hour after ‘steaming, whereupon the skin and the ‘l‘muddy streak” were removed and the?esh separated from the bone and ?aked. , The yield was 15.9% ; of ?ake based upon the weight of'the whole ?sh used as starting material. Both batches were then removed from the ‘pre-cooking retort, cooled to approximately room temperature which required 1 to 11/2 hours'and The cans were then darker color produced during pre-cooking, were now removed. The ?esh of the ?sh [was then removed from the larger bones, ?aked and placed in cans. Cottonseed oil was added to each can inthe ratio of 20 cc. of cottonseed oil for each 3.2 ounces of ?sh placed in the can. The oil was placed at‘ the bottom of the cans and the ?aked ?lled ‘utilizing 1% ounces of cottonseed oil and ?sh then hand packed to vslack .?lled ‘capacity. va'jvacuum closing machine in which the vacuum‘ drawn was_23 inches of mercury pressure. The 24 inches of mercury and ‘were then processed i'or 75 minutes at 240° F. and afterprocessing were promptly water cooled for 15 minutes in cold running water.‘ The product in every in stance was ?rm and of good ?avor and color and washighly nutritious. In the case of the ?sh The cans were then evacuated‘and sealed on a 41/4 grams of dry salt to each 5 ounces of ?aked ?sh. The cans were then evacuated andsealed in GO vacuum closing machine utilizing a vacuum of 'cans were then cooked at 240° F. for '75 minutes ‘and promptly quenched in cold water. The re sultant product ‘Was'?rm in texture, good ?avor and color and of delicious and nutritious charac ter. ' ' . brined in the combined sodium chlorideecalcium ~ chloride‘ brine, the ?sh when packed into the cans appeared to have a slightly lighter ‘color and ?rm —" Fresh'carp with the heads and" tails on; not -70 er texture as-compared with the ?sh brined in Example K evis'c'erated and as received from the supplier"! ordinary sodium chloride brine. " ' ' ; Ingeneral it may be stated that the canned "were scalded icy suspending them on hooks in a Water bath that was maintained at approxi mately 212° F. by bleeding live steam thereinto. product-is ?rm "and o; appetizing color and sat ' The ?sh in the batch undergoing treatment most lots. isfactory ?avor, the ?avor being very good in In general there was an absence of 2, 41' 1,736 11 pronounced ?sh flavor. v12 The appearance, and wise along each side of the ?sh at the median ?avor were similar to canned chicken. line‘ location of the “muddy streak.” To insure proper distribution of sauces, oils, 5. The process of claim 3 further characterized or condiments when used, they should be added in that the “muddy streak” is removed after pre— hot to the cans when the heat exhaust method is 5 cooking and before removal of the flesh from used but they may be added cold when the vac the larger bones of the ?sh. uum closing method is used. The process of this invention is also applicable to the canning of the better grades‘ of ?sh such 6. The process of claim 3 further characterized in that in brining the ?sh the brinlng solution contains sodium chloride and a minor percent as perch, pike, trout and the like, but since these 10 age of calcium chloride. are not generally commercially available and in 7. The process of claim 3 further characterized any event usually command a high value as fresh in that in brining the ?sh the brining solution ?sh, the commercial advantages of canning them is an 80% to 100% saturated aqueous solution of are much less than for the cheap grades of rough a salt mixture composed of 98.5% to 97% so ?sh. 15 dium chloride and 1¥/2% to 3% calcium chloride. As many apparently widely different embodi 8. The process of canning fresh water ?sh merits of this invention may be made without which comprises brining, precooking and canning departing from the spirit and scope thereof, it ?sh from which the head, tail, skin, scales, ?ns, is to be understood that I do not limit myself to eviscera and larger bones are removed in process, the speci?c embodiments herein except as de?ned 20 said process being characterized in that prior to by the appended claims. canning, the “muddy streak” portions of the ?esh What I claim is: , of the ?sh are removed therefrom. 1. In the canning of fresh water ?sh, the im ,9. The process of canning fresh water ?sh from proved steps comprising prior to removal of the which the inedible portions of the ?sh, such as head or viscera, preliminarily scalding the ?sh in 25 head, tail, skin, scales, ?ns, eviscera and larger water at approximately boiling temperature for bones are removed and the edible portions of the a time interval to loosen the skin and scales, the ?sh are canned and sterilized in the can, said time of scalding being insu?icientappreciably to process being characterized in that prior to can cook the underlying flesh of the ?sh, then rening the “muddy streak” along the outside of moving the skin, scales, head, tail ‘and viscera, 30 each side of the ?sh is removed and the flesh of the process being characterized‘ by removing the the ?sh is brined and precooked. “muddy streak” portions of the ?esh by cutting 10. In the process of canning the ?avorsome, edible portions of fresh water ?sh from which a V-shaped groove lengthwise of the along each side‘ of the ?sh at the median line, and washing the ?sh. 2. In the canning of fresh water ?sh, the im inedible portions, such as‘the head, tail, skin, scales, ?ns, eviscera and larger bones, are re moved during the process, the improved steps comprising cutting away the “muddy streak” proved steps comprising prior to removal of the head or eviscera preliminarily scalding the ?sh in water which is maintained at approximately boiling temperature for a time interval su?icient to loosen the skin and scales but insufficient ap preciably to cook the underlying ?esh of the ?sh, tumbling the ?sh in a perforated revolving drum while running water thereover to remove the skin and scales, inspecting and removing any bits of skin or scale thereafter adhering to the ?sh, re~ moving ‘the tail, head, eviscera and belly fat, the process being characterized by removing the “muddy streak” portion of the ?esh of the ?sh by cutting a V-shaped groove lengthwise of the ?sh along each side of the ?sh at the median line, and washing the ?sh. along each side of the ?sh and brining and pre cooking ?sh prior to canning the ?sh, and ster ilizing the product in the can. 11. In the process of canning the ?avorsome edible portions of fresh water ?sh from which the inedible portions, such as the head, tail, skin, scales, ?ns, eviscera and larger bones, are re ' moved, the improved steps which comprise, when , 3. The process of canning fresh water ?sh com prising preliminarily scalding the ?sh in water at approximately boiling temperature for a time interval to loosen the skin and scales, the time of scalding being insui?cient appreciably to cook the underlying ?esh of the ?sh, removing the' skin,‘scales, head, tail and eviscera, washing the ?sh, brining the ?sh in a salt brine solution, pre 60 cooking and cooling the ?sh, removing the ?esh of the ?sh from the larger bones thereof, pack the skin and scales are removed so as to expose the underlying ?esh of the ?sh, cutting away the "muddy streak” by making a cut of generally v shaped cross section along each side of the ?sh at said “muddy streak” so as to cut it away from the remainder of the fleshy portions of the ?sh, brin _ing and precooking the remaining portions of the ?sh so as to reduce the moisture content thereof, and then canning and sterilizing the remaining ?eshy portions of the ?sh. 12. The process of claim 11 further character tized in that the ?sh are brined in a sodium chloride salt solution of 80% to 100% strength for 1 to 21/2 hours. , 13. The process of claim 11 further character ized in that the ?sh are brined in a salt solution of 80% to 100% saturation wherein the salt used is a mixture of 97% to 98.5% sodium chloride and the remainder calcium chloride. 14. The process of claim 11 further character ized in that the ?sh are precooked with steam for 1% hour to 11/2 hours at a temperature of 220° from larger bones, the “muddy streak” portions to 260° F. of the ?esh of the ?sh are removed therefrom. 15. The process of claim 11 further character 4. The process of claim 3 further character 70 ized in that the ?sh are ?lleted before the re ized in that after scalding and prior to brining moval of the “muddy streak,” brining and pre the “muddy streak” is removed by cutting out a cooking. 1 ing the flesh in cans and exhausting and steril izing the can and contents, said process being further characterized in that at one stage in the process after the removal of skin and scales and prior to the removal of the flesh of the ?sh V-shaped groove in the ?esh of the ?sh length ARMIN R. KLEINSCHMIDT.