CN1306397A - 用微波烹调和真空包装贝类的方法和装置 - Google Patents

用微波烹调和真空包装贝类的方法和装置 Download PDF

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CN1306397A
CN1306397A CN99807731A CN99807731A CN1306397A CN 1306397 A CN1306397 A CN 1306397A CN 99807731 A CN99807731 A CN 99807731A CN 99807731 A CN99807731 A CN 99807731A CN 1306397 A CN1306397 A CN 1306397A
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乔尔·哈马尔
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    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or 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
    • A23B4/14—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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
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Abstract

本发明关于用微波加热来烹调和真空包装带壳的贝类或其他食品的方法和装置,使它们可以作为冷冻物品长时间贮存。当贝类真空包装时,许多壳经常会破碎,尤其是接下来在水中蒸煮(的过程)太慢而不能使贝壳肉满意地缩聚。本发明通过将要保存的产品、一等品的贝类,包装到一个密封的稍稍有点柔性的塑料容器中,解决了这个难题。在容器的上方设有一通气孔,在煮沸时蒸汽可以通过它排掉,一旦微波加热停止,它马上被密封,真空在蒸汽凝结后出现。在一步或一次操作下,就能得到真空包装和杀菌的产品。

Description

用微波烹调和真空包装贝类的方法和装置
本发明关于用微波烹调和真空包装贝类的方法和装置，使该贝类可以作为冷冻物品贮存。
如果用鲜活的贝类来烹制食品，一盘贝类可以达到最佳的质量。该贝类的壳中仍然保留着海水，在烹调时可以产生鲜美的汁。然而，在离开海水后一段时间贝壳就会张嘴，所含的水分会跑掉，贝类在变干后会慢慢死掉。
在这种方式下，体积小且嫩的贝类比尺寸大且老的贝类死得快，老的贝类在离开水后可以长时间保持闭合。
由于离开水后的短寿命，这种嫩贝类一直没有看见有得卖。鲜贝市场不得不用老、大，有时变硬的贝类来将就。如果可能，消费者更喜欢肉嫩且多的又小又嫩的贝类。
如果不先进行加热处理，贝类象其他的带壳生物一样不能鲜活地冷冻，因为鲜冻后在烹调时肉不能满意地缩聚，最终做好的菜其结果是肉粘到壳上且均匀性差。为了在烹调时使贝类的肉能很好地缩聚，加热阶段要快且贝壳要在几分钟之内烹调完毕。为了实现这种快速加热，工业化烹调贝类时采用向高压锅中快速通约为125℃蒸汽的方法。同样，快速凝聚也可以通过微波炉加热来实现，但是以这种方式烹调时，贝类的肉会“爆裂”，汁水会跑掉因而贝壳肉会变干。
为了避免所含的脂肪氧化(变臭)，通常用惰性气体如二氧化碳来真空包装带壳的产品。如果是具有坚硬的壳的贝类，即那些壳厚的老贝类，可以采用真空包装。嫩贝类的壳薄，在包装袋排空时壳容易破碎，因此这些贝类很难在采用真空包装的同时又不出现大量的碎壳。
如果贝类的真空包装袋在微波炉加热，当贝类中的水蒸发时包装袋会膨胀爆裂。因此，这种包装袋通常放在水中加热，这样的加热就不如期望中的那样快以使贝壳肉满意地缩聚(如上所述)。为了对真空包装的贝类实现足够快的蒸煮，有人使用过一种带超压设备的蒸锅(专利号No.EP0721743 A1 Turner Nelson NZ)。该方法包括升温时间和在锅中的冷却在内的整个过程大约需要30分钟，而且烹调过程不能连续进行。和本发明相比，其蒸发和冷却可以在5分钟之内、在同一个过程中进行，该过程在微波通道中可以连续。
有一种用微波能来加热的特殊包装和容器。美国专利号No.85306 262.8关于一种带阀的气密塑料罐，当罐加热时一旦该阀门打开就能释放超压。该专利关于通气孔的密封，该通气孔设计成在加热的同时能打开。美国专利号No.5 750 967关于贮存和用微波加热食品的、一种可以重复使用的塑料容器。在包装袋的上方设有一只阀门，在烹调时释放出现的超压及在冷却时接受气体，因此包装不会变形。还有，专利号Unilever Patent No.1,550,000关于一种在加热和冷却时以特殊的方式通气的包装，结果能使包装中不出现真空。
一种制造带壳的冷冻贝类的方法是在烹调前将该贝类包装在一个大的容器中(约为40kg)，然后将容器浸在热水中(EP0 094 362 A1Lars Goran Carlsson)，在加热后，容器和里面的贝类一起去冷冻。在贝类冻好以后，打开容器取走贝类，再在冷冻状态下震碎，这样贝类是完整的。这个方法同样需要厚壳的贝类以使其在处置时不会破裂。最终产品是一整块带壳的贝类。在这种专利方法中，同样蒸煮太慢(如上所述)，最终产品没有消毒，及同样需要厚壳的贝类，即又老又大的贝类。
本发明的目的是使采用又嫩又薄的壳的贝类成为可能，即按许多美食家的要求，它具有最好的均匀性、大小和口味，并在最终使用前是能够长时间贮存的、杀过菌或者冷冻过的产品。同样的发明也适用于工业或家庭使用包装其他液态和固态的食品，以获得杀过菌的或者冷冻的产品。
方法和设备描述
由能抗微波烹调和冷冻而不会暴裂的塑性材料制成的一种容器。该容器的形状和尺寸由这样的要求来确定，即容器内每一点的温度在4分钟左右通过微波和热传导能够达到沸点。输入1千瓦的微波能量，容器中能够被充分快速地凝聚的贝壳的最大数量约为400g。在容器的上侧有一个开孔(直径约为5mm)，当容器内的物品被煮沸时能让空气和蒸汽跑掉。当输入的微波能停止时，开口被密封住且蒸汽在容器内冷凝。在冷凝过程中出现真空，容器必须具有足够的柔性在一定的程度上能覆盖到包容物上。
在贝类被处理后，使用一个直径为110mm高为80mm带有气密盖的圆形罐。在盖子上有一个开孔。这个罐子装满贝类，密封后且在微波炉中被加热到沸点。在煮沸的过程中每一个贝类都能释放在其壳内的出现的超压而不会爆裂，因为有一个地方能让贝壳稍稍张开。容器内超压通过开口释放。当沸腾停止，带粘性的胶带的开口马上闭合，罐子稍稍收缩，同时罐子内的贝壳完全闭合。在长期冷冻贮藏该包装时，容器内的贝壳闭合这一事实也有助于防止贝类的肉变干。

Claims (6)

1．一种用微波烹调和真空包装贝类和其他食品的方法，其中在以后的贮存期内，上述烹调和真空包装与在容器中贮存食物实现的方式相同；加热由微波能实现，真空包装通过封口来实现；一旦微波能停止输入即封闭开口，在煮沸时通气孔张开释放超压；当容器开始冷却时，其中的蒸汽冷凝，在容器中出现真空。
2．根据权利要求1的方法，其中采用一种柔性容器，当容器中出现真空时，它能覆盖住包容物。
3．根据权利要求1和2的方法，其中在容器蒸煮前，所有开口即食的作料与贝类或其他食品包装在一起。
4．一种用微波烹调和真空包装贝类和其他食品的装置，包括一个容器，如塑料罐、塑料袋或塑料盘，其所用的材料能抗微波加热和冷冻贮存，而且足够牢固适合于真空包装；在容器的上方设有一通气孔，在煮沸时空气和蒸汽可以排掉，一旦蒸煮停止，它可以手动或自动密封住。
5．根据权利要求4的装置，其中容器是柔性的，使贝类能稍稍张开以允许贝壳内的超压排掉，当因蒸汽冷凝、容器内出现真空时，它有能力将自己包覆在包容物上，这样贝壳闭合，容器内的溢流空间被减到最小。
6．根据权利要求4或5的装置，其中通气孔通过带粘性的胶带手动或自动密封。
CN99807731A 1998-06-23 1999-06-14 用微波烹调和真空包装贝类的方法和装置 Expired - Lifetime CN1108102C (zh)

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JP2002520036A (ja) 2002-07-09
ES2213375T7 (es) 2009-06-18
DE69913525D1 (de) 2004-01-22
KR20010072639A (ko) 2001-07-31
NO316692B1 (no) 2004-04-05
AU4939399A (en) 2000-02-07
CA2334840A1 (en) 2000-01-27
DE69913525T3 (de) 2009-08-20
EP1089632A1 (en) 2001-04-11
CA2334840C (en) 2007-06-05
WO2000003605A1 (en) 2000-01-27
EP1089632B3 (en) 2009-04-01
ID27780A (id) 2001-04-26
SE9802212L (sv) 1999-09-20
DK1089632T3 (da) 2004-02-02
JP4618887B2 (ja) 2011-01-26
NO20006387D0 (no) 2000-12-14
ATE255817T1 (de) 2003-12-15
SE9802212D0 (sv) 1998-06-23
EP1089632B1 (en) 2003-12-10
PT1089632E (pt) 2004-04-30
CN1108102C (zh) 2003-05-14
NO20006387L (no) 2001-02-16
US6437305B1 (en) 2002-08-20
DK1089632T5 (da) 2009-12-21
KR100469978B1 (ko) 2005-02-04
SE511353C2 (sv) 1999-09-20
ES2213375T3 (es) 2004-08-16
DE69913525T2 (de) 2004-09-30

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