BE1028856B1 - Method for cutting and packaging fish products - Google Patents

Method for cutting and packaging fish products

Info

Publication number
BE1028856B1
BE1028856B1 BE20205883A BE202005883A BE1028856B1 BE 1028856 B1 BE1028856 B1 BE 1028856B1 BE 20205883 A BE20205883 A BE 20205883A BE 202005883 A BE202005883 A BE 202005883A BE 1028856 B1 BE1028856 B1 BE 1028856B1
Authority
BE
Belgium
Prior art keywords
fish
cutting
fish products
temperature
relates
Prior art date
Application number
BE20205883A
Other languages
Dutch (nl)
Other versions
BE1028856A1 (en
Inventor
Tom Vandermeersch
Original Assignee
Vanafish Nv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vanafish Nv filed Critical Vanafish Nv
Priority to BE20205883A priority Critical patent/BE1028856B1/en
Publication of BE1028856A1 publication Critical patent/BE1028856A1/en
Application granted granted Critical
Publication of BE1028856B1 publication Critical patent/BE1028856B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/18—Cutting fish into portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
    • B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its conservation

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Inorganic Chemistry (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

De huidige uitvinding betreft een werkwijze voor het versnijden van een visproduct, de werkwijze omvattende het koelen van een portie vis, het versnijden en vacuüm verpakken van de versneden vis, met het kenmerk, dat de vis voor het snijden gekoeld wordt tot een temperatuur gelegen tussen -1°C en -5°C. In een tweede aspect betreft de uitvinding een verpakking voorzien van gepekelde en gedroogde vis, waarbij de vis geproportioneerd is en vacuüm verpakt is, waarbij de vis een houdbaarheid heeft van minstens 30 dagen wanneer bewaard bij een temperatuur van 4°C en de restzuurstof in de verpakking lagen is dan 500 ppm.The present invention relates to a method for cutting a fish product, the method comprising cooling a portion of fish, cutting and vacuum packaging the cut fish, characterized in that the fish is cooled before cutting to a temperature between -1°C and -5°C. In a second aspect, the invention relates to a package provided with pickled and dried fish, wherein the fish is proportioned and vacuum packed, wherein the fish has a shelf life of at least 30 days when stored at a temperature of 4°C and the residual oxygen in the packing layers is over 500ppm.

BE20205883A 2020-12-07 2020-12-07 Method for cutting and packaging fish products BE1028856B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE20205883A BE1028856B1 (en) 2020-12-07 2020-12-07 Method for cutting and packaging fish products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE20205883A BE1028856B1 (en) 2020-12-07 2020-12-07 Method for cutting and packaging fish products

Publications (2)

Publication Number Publication Date
BE1028856A1 BE1028856A1 (en) 2022-06-29
BE1028856B1 true BE1028856B1 (en) 2022-07-07

Family

ID=74068208

Family Applications (1)

Application Number Title Priority Date Filing Date
BE20205883A BE1028856B1 (en) 2020-12-07 2020-12-07 Method for cutting and packaging fish products

Country Status (1)

Country Link
BE (1) BE1028856B1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02124058A (en) * 1988-11-01 1990-05-11 Sanyo Shokuhin Kk Continuous production of soft smoked salmon
US6279738B1 (en) * 2000-06-17 2001-08-28 Cryovac, Inc. Foam packaging tray and packaging method using same
GB2360690A (en) * 2000-03-30 2001-10-03 Kishan & King Universal Produc Slicing frozen meat or fish
WO2007066046A1 (en) * 2005-12-08 2007-06-14 Daniel Degage Method for processing fish, particularly tunas, and factory ship suitable for such a method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02124058A (en) * 1988-11-01 1990-05-11 Sanyo Shokuhin Kk Continuous production of soft smoked salmon
GB2360690A (en) * 2000-03-30 2001-10-03 Kishan & King Universal Produc Slicing frozen meat or fish
US6279738B1 (en) * 2000-06-17 2001-08-28 Cryovac, Inc. Foam packaging tray and packaging method using same
WO2007066046A1 (en) * 2005-12-08 2007-06-14 Daniel Degage Method for processing fish, particularly tunas, and factory ship suitable for such a method

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD [online] MINTEL; 1 June 2020 (2020-06-01), ANONYMOUS: "Smoked Trout Slices", XP055823761, retrieved from https://www.gnpd.com/sinatra/recordpage/7663071/ Database accession no. 7663071 *
DATABASE GNPD [online] MINTEL; 11 November 2020 (2020-11-11), ANONYMOUS: "Smoked Wild Alaskan Sockeye Salmon", XP055823726, retrieved from https://www.gnpd.com/sinatra/recordpage/8253587/ Database accession no. 8253587 *
DATABASE GNPD [online] MINTEL; 15 July 2020 (2020-07-15), ANONYMOUS: "Smoked Salmon", XP055823756, retrieved from https://www.gnpd.com/sinatra/recordpage/7955105/ Database accession no. 7955105 *

Also Published As

Publication number Publication date
BE1028856A1 (en) 2022-06-29

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Legal Events

Date Code Title Description
FG Patent granted

Effective date: 20220707