Cold smoking is a traditional process, smoking such that the temperature of
the product does not rise above about 30ºC, and would not be subject to a
patent. I think Robert is refereeing to 'tasteless smoke' which I believe is
a patented process. In this process the compounds responsible for the
flavour of smoke are removed, but what is important in this context the
carbon monoxide which is a normal constituent of smoke is not. When used
with tuna for example the treatment confers a bright red colour to the
product which could be achieved by treatment with carbon monoxide directly,
but using what might be considered a traditional process. Try Googling the
Internet with 'tasteless smoke' as the search string for more information.
Peter Howgate
----- Original Message -----
From: "Robert Greer" <greer@rushmartrading.com>
To: <seafood@ucdavis.edu>
Sent: Tuesday, April 10, 2007 6:42 PM
Subject: Cold Smoking vs. CO treatment
> Can someone please clarify the difference, if any, between cold smoking of
> fish and treatment with CO (carbon monoxide)?
>
> My understanding is that cold smoking is a patented process. Would that
> patent cover conventional CO treatment?
>
> Thank you.
>
> Robert Greer
> Rushmar Trading Company LLC
> Tel (US): 1-713-350-6025
> Mobile (US): 1-713-594-4996
> Mobile (VN): 84-(0)90-966-7379
> EFax: 1-713-583-9667
> email: greer@RushmarTrading.com
>
>
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