the inventors have devised a process for preserving seafood products and other meat products of various types . typically , the first step of the process involves the initial preparation of the fish product into appropriately sized sections 101 . the skin and bones may either be removed or may be left on . as shown in fig6 if the fish is of the pelagic species , such as salmon or tuna , the fish can be cut into loin portions or steaks 102 . if any loin portion has a thickness that is too big for expedient smoke and / or ozone treatment , the loins can be cut into steaks . as shown in fig1 the sized fish product 101 is placed in a single layer in a basket 105 or porous tray , preferably plastic , and the basket with the fish is immersed into an aqueous solution 104 of salt and baking soda in a container 103 . the container 103 for the aqueous solution should have sufficient dimensions such that the fish products 101 are maintained in a single layer and are completely immersed in the aqueous solution 104 . the aqueous solution 104 preferably is a thoroughly mixed solution in a ratio of approximately ten liters of cold water at approximately 2 to 5 ° c ., 200 grams of salt and 100 grams of baking soda . the fish product 101 in the basket 105 is completely immersed in the aqueous solution 104 for approximately twenty seconds , after which time it is removed with the basket from the container 103 and the excess aqueous solution 104 is allowed to drain away from the fish . the fish product 101 usually is then patted dry using a porous plastic sponge , or the like , ( not shown in the drawings ) that has been previously sanitized in alcohol . as shown in fig2 the dry fish products 101 are then inserted into a vacuum bag 106 or another type of container in a single layer of the products . it is acceptable for the products to come in contact with each other . as shown in fig3 the vacuum bag 106 or other type of vacuum container is vacuum sealed about the products using a conventional vacuum packaging machine ( not shown ). the vacuum seal formed about the products should be tight enough to remove substantially all of the air from the container 106 , but not so tight as to damage or flatten the fish product . once the air has been removed from the sealed container 106 , the container is filled with filtered smoke 107 as shown in fig4 . the container 103 should be filled with smoke until there is a slight pressure on the container . the container should remain sealed , such as with heat sealing of the layers of a plastic bag together , to prevent any of the smoke from exiting the bag 106 . the smoke can be generated by a smoke machine 110 , as shown in fig5 . the smoke machine 110 includes a smoke generator 111 , a smoke cooler 112 , a centrifugal precipitator or centrifuge 114 , motor 115 , a centrifuge fan 116 and connecting belt and sheaves 118 . motor 115 rotates centrifuge fan through the belt and sheaves in a conventional arrangement . dirty smoke draw chamber 120 and its suction fan 121 draw the dense or dirty smoke from the centrifuge through mid height exhaust conduit 122 , and push the smoke through a filter 124 to the atmosphere . some of the heavier precipitates of the smoke will move down the converging interior wall 125 of the centrifuge housing 126 through the open bottom to a water trap 128 . the clean smoke is gathered at the vertical axis of the converging conical interior wall of the centrifuge by the inlet opening 129 of the clean smoke exhaust conduit 130 . the clean smoke exhaust conduit leads to clean smoke exhaust compressor 131 , through filters 132 to smoke storage tank 134 . it would be apparent to one skilled in the art to modify the aforementioned embodiment of the smoke machine 110 by the addition or deletion of certain devices without substantially altering the purpose of supplying a filtered smoke . the smoke generator 111 is of conventional construction and is adapted for the burning of wood or other organic material for the generation of smoke . the smoke is passed from the smoke generator 111 through the smoke cooling conduits 113 of the smoke cooler 112 cold water is circulated about the smoke cooling conduits to chill the smoke from about 900 degrees f . as it exits the smoke machine to about 400 degrees f . before moving into the centrifuge . after the smoke has been generated by the smoke generator 111 and passed through the smoke cooler 112 , it is passed through the centrifuge 114 . the centrifuge 114 removes the majority of the particulate phase , i . e . any particle larger than approximately one micron , of the smoke . the particulate phase , which contains mainly ash and tar , is removed by running the product through the centrifuge 114 ( see fig5 and 6 showing typical centrifuge design and implementation ). the centrifuge 114 creates a cyclone effect inside the main chamber 117 by spinning a “ squirrel cage ” fan blade 116 at a speed of approximately between 3600 and 4000 rpm . the spinning action causes the heavy particulates of the smoke , mainly tar , to be flung by centrifugal force against the inside surface of the perimeter wall 125 of the chamber 126 at high velocity . the heavy particulates then move down the inside wall and funnel down to a collecting receptacle or water trap 128 at the bottom of the conical chamber 126 . the collecting receptacle 128 is partially filled with water at the lower open end of the centrifuge 114 so as to trap the heavy smoke particulates being exhausted by the precipitator . with the heavy particulate phase removed , the lighter , cleaner smoke at the center of the vertical axis 119 of the centrifuge 114 enters the outflow pipe and is directed into the smoke storage tank 134 . excess uncleaned smoke is directed through mid height exhaust conduit 122 and through exhaust suction fan 121 . fan 121 is a variable speed fan that regulates the amount of smoke drawn through the system . the clean smoke is dispensed on demand from the centrifuge 114 by the compressor 131 . the resulting clean smoke exits the centrifuge 114 with a very clear appearance . it is directed by the compressor 131 and its connection hoses through a final filtering device 132 and is collected and maintained in a smoke storage tank 134 . when a smoke storage tank is filled with smoke it is refrigerated and stored for later use . as illustrated in fig8 the cooled cleaned smoke is later inserted into the vacuum bag 106 with the fish product 101 by placing the hollow needle 140 of an air chuck 141 , which is connected to the smoke storage tank 134 via clean smoke dispensing conduit 142 , into the bag 106 and pulling the trigger mechanism 144 . this opens a valve and allows the clean smoke to move into the vacuum bag 106 . for high volume production , the bag 106 can be filled by using a modified atmosphere packaging system like the cvp at600 . if another type of vacuum chamber is used , not a bag , the smoke can be dispensed into the chamber by using a valve controlled conduit . the filtered smoke will have an initial level of co / co 2 in the vacuum chamber and the co / co 2 level should be periodically measured . when the co / co 2 level begins to decline appreciably , the vacuum chamber is voided of and refilled with smoke until the color characteristics of the fish have stabilized . this procedure should preferably occur at a temperature range of 0 degrees c . to 5 degrees c . and can take anywhere from 1 minute to 72 hours depending on the type of fish product and the characteristics of the smoke and the method of applying the smoke . after this , the smoked fish product is placed in an ozonated environment at a temperature range of about 0 degrees c . to 5 degrees c . and is maintained in the ozonated environment until the odor of smoke is no longer detectable . depending on the type of fish product and the amount of smoke odor that the product has absorbed during the smoking step , it may take anywhere from 1 minute to 72 hours depending on the type of fish product , the characteristics of the smoke , and the method of applying smoke , for the smoke odor to be sufficiently diminished that it is no longer detectable . the fish product is then removed , vacuum sealed and can be optionally frozen using conventional freezing techniques . when it is desired to use or display the fish product , the fish product is defrosted . the present process for preserving the fish product results in a refreshed fish product that closely parallels a day caught fish in quality , characteristics and appearance . when the decline of the co / co 2 level slows appreciably during the smoke application process , the remaining smoke should be removed from the vacuum chamber 106 and replaced with another charge of smoke , as might be necessary . the smoking step should be repeated until the color characteristics of the fish product 101 have stabilized . depending on the type of fish product 101 , the temperature and the smoke characteristics , it may take between approximately twelve to seventy - two hours at atmospheric pressure to satisfactorily complete the smoking step . however , if the smoke is applied in a vacuum chamber at a reduced pressure to the product , the smoke application step can be performed in minutes . once the smoking step is complete , the fish product 101 is removed from the vacuum chamber 106 and may be patted dry using a porous plastic sponge , or the like , sanitized with alcohol . the product is checked for smoke odor . as shown in fig9 the fish product 101 is then placed in a basket 150 or other porous tray device . the fish product 101 may be situated within the basket 150 in either a single or double layer configuration . the basket 150 is then immersed into an ozone dipping tank 151 , that contains chilled ( at about 5 ° c .) ozonated water 152 ( approximately 2 ppm ozone ) for between approximately one minute and one hour . the product can be left in the ozonated water for more than one hour , if desired . the odor of the fish product 101 is periodically monitored by removing the basket 150 from the ozonated water 152 and sniffing to detect a smoke odor . at the point that the smoke odor is no longer noted , the fish product 101 should be removed from the ozonated water 152 and any excess ozonated water 152 should be allowed to drain away from the basket 150 . the fish product 101 is then placed in a vacuum bag and vacuum sealed . the fish product 101 can be left unfrozen or can be frozen for even longer shelf life , using conventional freezing techniques . if frozen , the fish product 101 should be stored and maintained at temperatures below − 18 ° c . when the use of the frozen fish product 101 is desired , the product is defrosted while in the bag by either placing the bag in a cooler between 2 and 5 ° c . or by placing the bag in a basin of cold water . the refreshed fish product 101 will substantially retain the quality and characteristics of a freshly caught fish and may then be displayed or maintained at refrigerated temperatures for up to six more days . if the fish product 101 is tuna , or other pelagic species , the ozone step is applied using a different technique . as shown in fig1 , instead of using the ozone dipping tank 151 , pelagic fish steaks 102 can be ozonated in an ozone chamber 160 for better results . fig6 illustrates an ozone chamber 160 design comprising an ozone generator 161 , intake 162 , deflector 164 , chamber 165 , exhaust 166 and product holding rack 168 . after the fish steaks 102 have been smoked and optionally wiped with an alcohol soaked sponge , the fish steaks 102 are placed on racks 168 in the ozone chamber 165 . the fish steaks 102 should remain in the ozone chamber 165 for approximately one minute to four hours or until they reach the desired level of smoke odor . once the fish steaks 102 have been ozonated , they can be placed in a vacuum bag and vacuum sealed . for freezing they are placed in a vacuum bag and are vacuum sealed . for fresh fish , the fish are placed in distribution - ready packages . as with the fish product 101 , when the frozen fish steaks 102 are to be used , the bag is defrosted by either placing the bag in a cooler between 2 and 5 ° c . or by placing the bag in a basin of cold water . the refreshed fish steaks 102 will retain qualities and characteristics of a fresh caught fish and may then be displayed or maintained at refrigerated temperatures for up to six more days . although the aforementioned embodiments are directed to fish products , it is anticipated by the inventors that the claimed preservation process may be applied with equally satisfactory results for fish , beef , pork , poultry and crustaceans . additionally , the methods for applying the smoke and ozone , and for freezing may be varied from those specifically disclosed herein . particularly , it is anticipated by the inventors that the smoke may be applied under atmospheric , vacuum or pressured conditions and in any suitable containment vehicle , including heated or refrigerated conditions . the smoke itself may be comprised of any smoke suitable for treatment of food products for human consumption ; may be generated by any number of means including , but not limited to , combustion , transformation between solid or liquid state to gaseous state , friction , pyrolysis , aerobically , anarobically , electrical heating or direct flame ; and may be used in its whole or filtered state . if the smoke is filtered to remove any component of the smoke , such filtering may be performed by any physical means , carbon filtering , ice column filtering , centrifugal force , electrostatic force , or other known means of separating out a component of smoke . the smoke may be applied to the products in an open , batch , closed or flow - through system . likewise , the ozone treatments disclosed above in the preferred embodiments are not exclusive . the inventors anticipate that the ozone may be applied using any type of carrier medium including , but not limited to , air , gases , water , fluids or solids and under atmospheric , vacuum or pressured environments and in any suitable containment vehicle , including heated or refrigerated conditions . the ozone that is applied is not limited to “ pure ” ozone , but may be in reaction form , mixtures , solutions or other form . the ozone may be applied to the products in an open , batch , closed or flow - through system . the freezing step of the preservation process may be accomplished using any number of conventional freezing applications . particularly , it is anticipated by the applicants that suitable freezing can occur under atmospheric , vacuum and pressured conditions in gaseous , liquid or solid freezing mediums or combinations thereof . while the process described herein involves the treatment of fresh fish , a similar process can be applied to frozen fish . one such process is to thaw the frozen fish and later apply the smoke and ozone to the fish . a preferred process of treating frozen fish is to simultaneously thaw and smoke the fish in a chamber . this can be done in a vacuum chamber . this eliminates the exposure of the fish to standard atmosphere as it thaws . it should be emphasized that the above - described embodiments of the present invention , particularly , any “ preferred ” embodiments , are merely possible examples of implementations , merely set forth for a clear understanding of the principles of the invention . variations and modifications may be made to the above - described embodiments of the invention without departing from the spirit and principles of the invention . all such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims .
the preservation of meat products is accomplished utilizing a combination of smoke , ozone and freezing preservation techniques . particularly , fish products are sized into portions that are first treated with smoke , followed by treatment with ozone and then optionally frozen . the preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch . the preservation process further maintains the characteristics of day caught fish , such as taste , texture and color , making the refreshed fish products produced by the present system more appealing to consumers .