CN103598314A - Key process of space canned food - Google Patents
Key process of space canned food Download PDFInfo
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- CN103598314A CN103598314A CN201310561775.1A CN201310561775A CN103598314A CN 103598314 A CN103598314 A CN 103598314A CN 201310561775 A CN201310561775 A CN 201310561775A CN 103598314 A CN103598314 A CN 103598314A
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Abstract
The invention relates to a key process of space canned food. The key process comprises the following steps: (A) preparing food raw materials; (B) performing vacuum low-temperature seasoning degassing on the food raw materials to obtain canned raw materials; (C) performing nitrogen washing on the canned raw materials, and performing vacuum packaging to obtain a semi-finished canned product; (D) sterilizing the semi-finished canned product to obtain a finished canned product. According to the key process, the steps of seasoning and sterilization are separated, so that generation of objectionable odor of food caused by over-high temperature in a sterilization process is avoided, the acceptability of the canned food is improved, and damage to the texture of materials caused by high temperature is reduced to the greatest extent. The canned food is seasoned through a vacuum low-temperature seasoning degassing method, so that the problem of singleness in taste caused by simultaneous adding of seasonings in the sterilization process of the canned food is solved. The canned food which is rich in taste and high in sensory acceptability is obtained.
Description
Technical field
The invention belongs to food engineering field, relate to the crucial processing technology of a kind of space flight tinned food.
Background technology
Tinned food refers to what raw material processed through operations such as modulation, filling, sealed cans, sterilizations, at normal temperatures the packaged food of long preservation.Its product form is except the hard tank such as traditional can, glass jar, aluminium alloy can, and the various foods packed in carton containers of making such as aluminium plastic composite packaging in addition and aseptic large packaged form, be an indispensable based food in people's daily life.
For a long time, the sense organ acceptance of tinned food (particularly greengrocery can) is endured to the fullest extent and is denounced always, ubiquity taste is single, the rear smell of heating is difficult to the problems such as acceptance, and the basic reason that causes these problems is that the processing technology of traditional tinned food causes.
The basic processing technology of tradition tinned food is: raw and auxiliary material processing, allotment, tinning, exhaust and sealing, sterilization and cooling.
Processing technology from traditional tinned food, although there is the operation of independent processing, but this seasoning process is inadequate in actual mechanical process, its seasoning and sterilization be not from making a distinction in essence, what that is to say that traditional can generally adopts is the seasoning process that completes food in sterilization process, and this just deposits problem both ways:
(1) food cannot be removed by some the offending smell producing in thermal process, makes consumer when unpacking, can smell a kind of offending smell;
(2) taste of tinned food " is boiled in a covered pot over a slow fire " in sterilization process, and the taste of various flavorings is in no particular order simultaneously to material effect, and this makes the taste of tinned food dull.
In prior art, do not have good way to solve these common problems of tinned food, a kind of new can processing method is urgently developed in this area, and described method should can be good at fragrance and the mouthfeel of retaining food product culinary art, removes offending smell.
Summary of the invention
After the heating simultaneously producing for sterilization in prior art and seasoning step, smell is difficult to the problem of accepting, the object of the present invention is to provide the crucial processing technology of a kind of space flight tinned food, this invention not only can be applied in space food field, and then can extend to civilian, in order to improve the acceptability of existing tinned food, the successful Application of this technique can further be enriched the kind of tinned food simultaneously.
The present invention specifically realizes by following scheme:
The crucial processing technology of space flight tinned food, described technique comprises the steps:
A, preparation food raw material;
B, that food raw material are carried out to vacuum and low temperature seasoning is degassed, obtains canner;
C, canner nitrogen is washed to vacuum packaging obtain can semi-finished product;
D, the sterilization of can semi-finished product is obtained to can finished product.
The present invention separates seasoning and sterilisation step, first carry out abundant seasoning, after packing, carry out sterilization, before sterilization, first carry out microwave or super-pressure bacteria reducing, reduce initial clump count, thereby can further reduce follow-up sterilization intensity, effectively avoid the generation of the food bad smell that causes due to sterilization process excess Temperature.
In order further to solve in the seasoning process of can, because flavoring adds the problem that causes taste dullness simultaneously, the invention provides the degassed method of vacuum and low temperature seasoning, concrete steps are:
Under vacuum condition, add sequentially flavoring, food is carried out to seasoning, and constantly bleed; After seasoning completes, container for condiments is lowered the temperature rapidly, with the cooling material wherein filling, obtain canner.
Preferably, the vacuum of the degassed step of described vacuum and low temperature seasoning is higher than 0.06MPa, such as≤0.05MPa ,≤0.04MPa etc.; Temperature is higher than 85 ℃, such as≤83 ℃ ,≤80 ℃ etc.
The present invention is to the not concrete restriction of the speed of exhaust, and the vacuum that only need to meet the degassed step of vacuum and low temperature seasoning is not higher than 0.06MPa.
The process of seasoning of the present invention is the process that food material is processed, and seasoning of the present invention is any one in cooking method.The present invention does not limit the method for operating of the described cooking, can be any cooking method that those skilled in the art can be known.Those skilled in the art also can select different cooking methods according to the variety classes of food material.
Cooking method of the present invention is the daily method to food process, wherein the selection of flavoring and add, the raw-material selection of food and add, the temperature etc. of container for condiments is all influential to final taste of food and smell in gastronomical process.
When having overcome in prior art various flavorings in no particular order, the degassed step of vacuum and low temperature seasoning that the present invention further selects to the effect of food material, causes the problem of tinned food taste dullness.
The process that container for condiments is lowered the temperature rapidly of the present invention is to realize by container for condiments is placed in to cooling water.
Preferably, described by container for condiments rapidly the process of cooling by passing into cooling water in the interlayer of container for condiments and realize to being arranged on.
The present invention, after the degassed step of vacuum and low temperature seasoning, packs the cooling canner obtaining, and obtains packaged semi-finishedly, carries out sterilization afterwards by packaged semi-finished.
The nitrogen that is packaged as of the present invention is washed vacuum packaging: described packaging material are preferably from rigid package material or flexible packing material, described nitrogen wash vacuum-packed step for vacuumizing-(fill nitrogen-vacuumize)
n-sealing (wherein N is cycle-index).
Sterilization of the present invention preferably includes bacteria reducing processing and two steps of sterilization processing.
The bacterium radix that rear can is processed in described bacteria reducing reduces by 1～2 order of magnitude; After the sterilization processing of carrying out subsequently, reach commercial sterilization level.
Preferably, bacteria reducing of the present invention is processed and is selected from microwave bacteria reducing processing or super-pressure bacteria reducing processing.
The central temperature that described microwave bacteria reducing is processed is (60～85) ℃, and the time is (2～5) min.
The pressure that described super-pressure bacteria reducing is processed is (100～400) MPa, and the processing time is in 10min.
Sterilization processing of the present invention is temperature programmed control sterilization.
Temperature programmed control conditioning sterilization is the sterilization of carrying out according to the pH value of sterilization object and kind employing different temperatures gradient and time.The kind of the object of sterilization described in the present invention refers to that food raw material are that to belong to that of animal food, vegetarian diet or meat and vegetables blend proportion a kind of.Described animal food is the meat food of animal; Described vegetarian diet is the food that does not contain meat, such as plant food, Mycophyta food etc.; Described meat and vegetables collocation is the collocation that existing animal food food also has vegetarian diet food.
As preferred version, when food raw material are vegetarian diet based food, canner pH value≤4.5 o'clock, the parameter of described temperature programmed control conditioning sterilization is: temperature is (80～85) ℃, and the time is (30～50) min.
Preferably, when food raw material are vegetarian diet based food, during canner pH value >4.5, the parameter of described temperature programmed control conditioning sterilization is: first stage sterilization temperature is (95～105) ℃, and the time is 3～8min; Second stage sterilization temperature is (105～110) ℃, and the time is (20～35) min; Phase III sterilization temperature is (110～115) ℃, and the time is (3～10) min.
Preferably, when food raw material are animal food class, the parameter of described temperature programmed control conditioning sterilization is: first stage sterilization temperature is (95～105) ℃, and the time is (3～8) min; Second stage sterilization temperature is (105～110) ℃, and the time is (15～30) min; Phase III sterilization temperature is (110～115) ℃, and the time is (3～10) min; Fourth stage sterilization temperature is (115～120) ℃, and the time is (0～3) min.
Preferably, when food raw material are meat and vegetables collocation, the parameter of described temperature programmed control conditioning sterilization is: first stage sterilization temperature is (95～105) ℃, and the time is (3～8) min; Second stage sterilization temperature is (105～110) ℃, and the time is (20～35) min; Phase III sterilization temperature is (110～118) ℃, and the time is (3～10) min.
As optimal technical scheme, the production method of can of the present invention comprises the steps:
A, preparation food raw material;
B, food raw material are carried out to seasoning under not higher than the vacuum condition of 0.06MPa, seasoning temperature is not higher than 85 ℃, and seasoning process is constantly bled, and removes the smell producing in seasoning process; Treat that seasoning completes, container for condiments is lowered the temperature rapidly, with cooling food wherein, obtain canner;
C, canner nitrogen is washed to vacuum packaging obtain can semi-finished product;
D, can semi-finished product are carried out to bacteria reducing processing, wherein bacterium radix reduces by 1～2 order of magnitude; Carry out afterwards sterilization processing, reach commercial sterilization level.
Can of the present invention does not add any anticorrisive agent can reach 12 months even longer shelf-lifves, and the more existing can of smell and mouthfeel has had very large change, especially be directed to vegetarian diet food, the bad smell that it has avoided high-temperature sterilization process to produce, can eat canned pack of the present invention in a long time continuously.
Be directed to spacefarer, it needs long-time this series products of feed when space or daily workout, and therefore, compared to the canned pack of prior art, canned pack provided by the invention is more suitable for long-term edible.
Certainly, those skilled in the art should understand, tinned food of the present invention also can be for civilian.
Compared with prior art, beneficial effect of the present invention is:
First, the present invention separates seasoning and sterilisation step, first carry out seasoning, after packing, carry out sterilization, before sterilization, first carry out microwave or super-pressure bacteria reducing, reduce initial clump count, thereby can further reduce follow-up sterilization intensity, effectively avoided the generation of the food bad smell that causes due to sterilization process excess Temperature;
Further, the degassed method of vacuum and low temperature seasoning of the present invention is carried out seasoning to tinned food, has solved can in cooking process, because flavoring adds the problem that causes taste dullness simultaneously.
The specific embodiment
For ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Those skilled in the art should understand, described embodiment helps to understand the present invention, should not be considered as concrete restriction of the present invention.
Embodiment 1
A production method for canned mixed vegetables, comprises the steps:
A, preparation food raw material;
Selected raw material: do not select do not rot, ternip, carrot, cucumber, pimiento, the ginger of anosis pityriasis simplex and mechanical damage;
Clean: the foreign material that wash raw material surface with flowing water;
Cutting: be that (6～8) cm is long by cleaned Pleurotus nebrodensis cutting, (0.3～0.4) cm is wide, the strip after (0.3～0.4) cm;
Protect look: five kinds of raw materials that segment are immersed in color stabilizer, soak 2h, after cleaning up, drain away the water;
Baste allotment: according to formula rate, add respectively chive, sesame oil, sugar, light-coloured vinegar, honey, salt and water etc., be modulated into baste, standby;
B, vacuum and low temperature seasoning are degassed:
Select tool pot with dissection to carry out vacuum and low temperature seasoning degassed, pot is placed in to the environment that pressure is 0.06MPa, the obstructed steam of interlayer, then add successively baste and five kinds of above-mentioned raw material of handling well, carry out vacuum outgas immersion, soak time is about 3h, takes out material and surveys its pH value whether between 4.0～4.4, if reach requirement, does not continue immersion until meet the demands.Discharging afterwards, drains, and obtains canner;
C, packing: specification is as requested carried out the nitrogen-vacuum pumping of filling of a circulation, and the nitrogen retention time is 10s, obtains can semi-finished product;
D, bacteria reducing are processed:
Can semi-finished product are carried out to microwave bacteria reducing processing, and Microwave Treatment power is 40KW, and the processing time is 2Min;
E, temperature programmed control conditioning sterilization:
Can semi-finished product after microwave bacteria reducing are placed in to retort, and setting temperature control program is within 2min, to be warming up to 83 ℃, keeps 40min; In 10min, be cooled to afterwards 65 ℃, treat that sterilization finishes, obtain can finished product.
Gained can finished product can be preserved more than 12 months by normal temperature, and taste is good.
Embodiment 2
A production method for Braised Mushroom in Abalone Sauce can, comprises the steps:
A, preparation food raw material;
Selected raw material: select do not go mouldy, rot, anosis pityriasis simplex and mechanical damage, cap is complete, mushroom look pure white, the Pleurotus nebrodensis of the solid densification of bacterial context;
Clean: the foreign material that wash mushroom surface with flowing water;
Cutting: by cleaned Pleurotus nebrodensis cutting, be that (1.5～2.0) cm is wide, the strip that (3～6) cm is long;
Blanching: Pleurotus nebrodensis is immersed in boiling water, pull out after blanching 1min, drain away the water, obtain Pleurotus nebrodensis raw material;
B, vacuum and low temperature seasoning are degassed:
Select tool pot with dissection to carry out vacuum and low temperature seasoning degassed, pot is placed in to the environment that pressure is 0.06MPa, interlayer passes into water vapour, interlayer pressure is made as 0.2MPa, after pot heat, put into peanut oil and open stirring, then add successively ginger, abalone sauce, white sugar, Shaoxing rice wine, finally put into Pleurotus nebrodensis, stir seasoning 2min; After seasoning finishes, stop passing into the steam in steam boiler chuck, pass into the condensed water of 10 ℃ and jacketed pan is carried out cooling fast, discharging afterwards, drains, the cooling canner that obtains;
C, packing: specification is as requested carried out the nitrogen-vacuum pumping of filling of a circulation, and the nitrogen retention time is 20s, obtains can semi-finished product;
D, bacteria reducing are processed:
Can semi-finished product are carried out to microwave bacteria reducing processing, and Microwave Treatment power is 60KW, and the processing time is 3Min;
E, temperature programmed control conditioning sterilization:
Can semi-finished product after microwave bacteria reducing is processed are placed in retort, and setting temperature control program is within 3min, to be warming up to 100 ℃, keeps 5min; Be warming up to 110 ℃, keep 20min; Be warming up to 115 ℃, keep 10min; In 10min, be cooled to afterwards 65 ℃, treat that sterilization finishes, obtain can finished product.
Gained can finished product can be preserved more than 12 months by normal temperature, and taste is good.
Embodiment 3
A production method for spicy canned duck, comprises the steps:
A, preparation food raw material;
Selected raw material: select meat more, the normal duck leg of color;
Clean: with flowing water, clean duck leg 10Min, wash away the impurity such as surperficial drake feather, watery blood;
Bone, cutting: the duck leg after cleaning is removed to bone, is cut into the approximately square square of (3～4) cm of size, after cutting, again clean up, remove the impurity such as watery blood, broken bone;
Precook: duck piece is placed in to a certain proportion of compound phosphoric acid salting liquid, pulls out after boiling 20Min, drain away the water, obtain raw material;
B, vacuum and low temperature seasoning are degassed:
Select tool pot with dissection to carry out vacuum and low temperature seasoning degassed, pot is placed in to the environment that pressure is 0.05MPa, interlayer passes into steam, interlayer pressure is made as 0.2MPa, after interlayer pot heat, puts into peanut oil and opens stirring, then add successively the 20s that stir-fry such as cassia bark, anise, dried orange peel, capsicum, Chinese prickly ash, then add duck piece stir-fry 30s, finally add the 6Min that stir-fry such as oil consumption, salt, thick chilli sauce, modulate tasty; After seasoning finishes, stop passing into the steam in steam boiler chuck, pass into the condensed water of 10 ℃ and jacketed pan is carried out cooling fast, discharging afterwards, drains, the cooling canner that obtains;
C, packing: specification is as requested carried out the nitrogen-vacuum pumping of filling of three circulations, and the nitrogen retention time is 12s, obtains can semi-finished product;
D, bacteria reducing are processed:
Can semi-finished product are carried out to super-pressure bacteria reducing processing, and operating pressure is 300Mpa, and the processing time is 5Min;
E, temperature programmed control conditioning sterilization:
Can semi-finished product after super-pressure bacteria reducing is processed are placed in retort, and setting temperature control program is within 3min, to be warming up to 100 ℃, keeps 5min; Be warming up to 110 ℃, keep 25min; Be warming up to 115 ℃, keep 10min; Be warming up to 120 ℃, keep 1min; In 10min, be cooled to afterwards 65 ℃, treat that sterilization finishes, obtain can finished product.
Gained can finished product can be preserved more than 12 months by normal temperature, and taste is good.
Embodiment 4
A production method for auricularia auriculajudae winter bamboo shoot roasted beef can, comprises the steps:
A, preparation food raw material;
Selected raw material: select without the dry black fungus that goes mouldy, without rotting, freshness is good, have no mechanical damage, tender white winter bamboo shoot of the thin meat of shell and meat is fresh, the tenterloin beef of free from extraneous odour;
Soak, clean: auricularia auriculajudae is soaked to the 4h that swells with clear water, then with clear water, constantly clean the silt of black fungus and remove hard-core; Winter bamboo shoot are cleaned up rear with removing shell and the aging part of afterbody after thin rice gruel poach 30Min processed with clear water; Beef is rinsed well with clear water, removed watery blood and reject manadesma with cutter;
Chopping: cleaned black fungus, winter bamboo shoot and beef are carried out to chopping on request;
Blanching, precook: black fungus is immersed in boiling water, after blanching 1min, pull out; Beef is placed in to the boiling water 10Min that precooks, removes watery blood;
Dehydration: black fungus, winter bamboo shoot are carried out to centrifugal dehydration;
B, vacuum and low temperature seasoning are degassed:
Select tool pot with dissection to carry out vacuum and low temperature seasoning degassed, pot is placed in to the environment that pressure is 0.06MPa, interlayer passes into steam, and interlayer pressure is made as 0.2MPa, after interlayer pot heat, put into peanut oil and open stirring, then add successively light soy sauce, oil consumption, ginger splices etc., after 5s, put into again sliced beef, after 15s, put into respectively winter bamboo shoot and black fungus, the 2min that stir-fries, modulates tasty; After seasoning finishes, stop passing into the steam in steam boiler chuck, pass into the condensed water of 10 ℃ jacketed pan is carried out cooling fast, afterwards after discharging, drain the cooling canner that obtains;
C, packing: specification is as requested carried out the nitrogen-vacuum pumping of filling of two circulations, and the nitrogen retention time is 17s, obtains can semi-finished product;
D, bacteria reducing are processed:
Can semi-finished product are carried out to super-pressure bacteria reducing processing, and operating pressure is 250Mpa, and the processing time is 3Min;
E, temperature programmed control conditioning sterilization:
Can semi-finished product after super-pressure bacteria reducing are placed in to retort, and setting temperature control program is within 3min, to be warming up to 102 ℃, keeps 5min; Be warming up to 110 ℃, keep 35min; Be warming up to 118 ℃, keep 5min; In 10min, be cooled to afterwards 65 ℃, treat that sterilization finishes, obtain can finished product.
Gained can finished product can be preserved more than 12 months by normal temperature, and taste is good.
Applicant's statement, the present invention illustrates detailed process equipment and process flow process of the present invention by above-described embodiment, but the present invention is not limited to above-mentioned detailed process equipment and process flow process, do not mean that the present invention must rely on above-mentioned detailed process equipment and process flow process and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, to the selection of the interpolation of the equivalence replacement of each raw material of product of the present invention and auxiliary element, concrete mode etc., within all dropping on protection scope of the present invention and open scope.
Claims (8)
1. the crucial processing technology of space flight tinned food, is characterized in that, described method comprises the steps:
A, preparation food raw material;
B, that food raw material are carried out to vacuum and low temperature seasoning is degassed, obtains canner;
C, canner is carried out to nitrogen wash vacuum packaging and obtain can semi-finished product;
D, the sterilization of can semi-finished product is obtained to can finished product.
2. method according to claim 1, is characterized in that, the degassed step of described vacuum and low temperature seasoning is: under vacuum condition, material is carried out to low temperature seasoning, and constantly bleed; After seasoning completes, container for condiments is lowered the temperature rapidly, with the cooling material wherein filling, alleviate the destruction of temperature to material matter structure, obtain canner.
3. method according to claim 2, is characterized in that, the vacuum of described vacuum and low temperature seasoning degasification technique is not higher than 0.06MPa; Temperature is not higher than 85 ℃;
The described process that container for condiments is lowered the temperature rapidly realizes by container for condiments is placed in to cooling water;
Preferably, described by container for condiments rapidly the process of cooling by passing into cooling water in the interlayer of container for condiments and realize to being arranged on.
4. method according to claim 1, is characterized in that, described sterilization process comprises bacteria reducing processing and sterilization processing;
Preferably, 1～2 order of magnitude of bacterium radix reduction of rear can is processed in described bacteria reducing;
Preferably, described bacteria reducing is processed and is selected from microwave bacteria reducing processing or super-pressure bacteria reducing processing;
Preferably, described sterilization processing is temperature programmed control sterilization;
Preferably, after described sterilization processing, tinned food reaches commercial sterilization level.
5. the method as described in claim 4, is characterized in that, the central temperature that described microwave bacteria reducing is processed is (60～85) ℃, and the time is (2～5) min;
Preferably, the operating pressure that described super-pressure bacteria reducing is processed is (100～400) MPa, and the processing time is in 10min;
Preferably, when food raw material are vegetarian diet based food, canner pH value≤4.5 o'clock, the parameter of described temperature programmed control conditioning sterilization is: temperature is (80～85) ℃, and the time is (30～50) min;
Preferably, when food raw material are vegetarian diet based food, during canner pH value >4.5, the parameter of described temperature programmed control conditioning sterilization is: first stage sterilization temperature is (95～105) ℃, and the time is 3～8min; Second stage sterilization temperature is (105～110) ℃, and the time is (20～35) min; Phase III sterilization temperature is (110～115) ℃, and the time is (3～10) min;
Preferably, when food raw material are animal food based food, the parameter of described temperature programmed control conditioning sterilization is: first stage sterilization temperature is (95～105) ℃, and the time is (3～8) min; Second stage sterilization temperature is (105～110) ℃, and the time is (15～30) min; Phase III sterilization temperature is (110～115) ℃, and the time is (3～10) min; Fourth stage sterilization temperature is (115～120) ℃, and the time is (0～3) min;
Preferably, when food raw material are meat and vegetables collocation, the parameter of described temperature programmed control conditioning sterilization is: first stage sterilization temperature is (95～105) ℃, and the time is (3～8) min; Second stage sterilization temperature is (105～110) ℃, and the time is (20～35) min; Phase III sterilization temperature is (110～118) ℃, and the time is (3～10) min.
6. method according to claim 1, is characterized in that, described in be packaged as nitrogen and wash vacuum packaging;
Preferably, described nitrogen wash vacuum-packed step for vacuumizing-(fill nitrogen-vacuumize)
n-sealing (wherein N is cycle-index);
Preferably, described in, filling the nitrogen retention time in nitrogen step is (10～20) s;
Preferably, described (fill nitrogen-vacuumize) cycle-index is 1～3 time.
7. according to the method described in claim 1～6, it is characterized in that, described method comprises the steps:
A, preparation food raw material;
B, food raw material are carried out to seasoning under not higher than the vacuum condition of 0.06MPa, seasoning temperature is not higher than 85 ℃, and seasoning process is constantly bled, to remove the smell producing in seasoning process; Treat that seasoning completes, container for condiments is lowered the temperature rapidly, with cooling material wherein, obtain canner;
C, canner nitrogen is washed to vacuum packaging obtain can semi-finished product;
D, can semi-finished product are carried out to bacteria reducing processing, wherein bacterium radix reduces by 1～2 order of magnitude; Carry out afterwards sterilization processing, reach commercial sterilization level.
8. a space flight tinned food, is characterized in that, described space flight tinned food is prepared by the described method of claim 1～7, and the sense organ acceptance of described tinned food is good, and the shelf-life reaches more than 12 months.
Device claim prewrites:
The container for condiments that method is used as described in claim 1～7, is characterized in that, described container for condiments has the interlayer that can pass into steam and cooling water, can keep vacuum in container simultaneously.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3111777A1 (en) * | 2015-06-30 | 2017-01-04 | Sodetech | Method and system for deep-vacuum packaging of a food product without covering liquid |
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| 王强: "玻璃瓶装番茄酱罐头杀菌条件的探讨", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3111777A1 (en) * | 2015-06-30 | 2017-01-04 | Sodetech | Method and system for deep-vacuum packaging of a food product without covering liquid |
| FR3038298A1 (en) * | 2015-06-30 | 2017-01-06 | Sodetech | METHOD AND SYSTEM FOR DEEP VACUUM PACKAGING OF A FOOD PRODUCT WITHOUT COVER FLUID |
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