CN1499941A - Method for processing and preserving food and processed food - Google Patents
Method for processing and preserving food and processed food Download PDFInfo
- Publication number
- CN1499941A CN1499941A CNA028077822A CN02807782A CN1499941A CN 1499941 A CN1499941 A CN 1499941A CN A028077822 A CNA028077822 A CN A028077822A CN 02807782 A CN02807782 A CN 02807782A CN 1499941 A CN1499941 A CN 1499941A
- Authority
- CN
- China
- Prior art keywords
- food
- processing
- fish
- procedure
- package
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
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
- A23B4/06—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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23L3/3427—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 in which an absorbent is placed or used
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
- B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Packages (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A method for processing and preserving foods includes a processing step of holding a seasoned food in a packaging member in a state in which the food is in contact with a dehydrating sheet, and a preservation step of preserving the food by cold or frozen storage while maintaining the holding state. The packaging member can be a packaging bag and a container, and can be designed according to the user's need. According to this method, it becomes possible to provide processed foods with superior freshness at a low cost.
Description
Technical field
The present invention relates to be used to process the method with preserved food, and relate to the food of being processed.
Background technology
By with the high osmosis material, for example starch syrup inserts and contains between the pellicle of polyvinyl alcohol, and the dehydrated flake that obtains is up to now at processed food, is for example habitually practised in processed fish meat.
For example, the flesh of fish pickled and, or be clipped between the dehydrated flake, thereby can remove moisture in the flesh of fish, produce dried fish then with the dehydrated flake parcel.According to this method, can under normal temperature or refrigerated storage temperature, prepare dried fish, with use drying equipment or dry, the conventional method of ash fire drying etc. compares, it can obtain the dried fish of health at low temperatures, and keeps freshness.When the flesh of fish during with miso (thick broad-bean sauce that fermentation is pickled), mirin (sweet pure mellow wine), soy sauce or the seasoning of wine mud, then carrying out dehydrated flake equally wraps up or is clipped between the dehydrated flake, the pickled of the removal of moisture and flavoring can carry out simultaneously in the flesh of fish, thereby strengthen the infiltration of flavoring to flesh of fish body, can produce pickled fish effectively with a spot of flavoring at short notice.In addition, use to contain smoking solution and also can producing smoking food of flavouring agent, described flavouring agent has been given the sootiness local flavor.
This dehydrated flake not only is used for the processing of this based food, also can be used for cooling off or the preservation or the transportation of freezing state food.At frozen food, for example under the situation of the freezing flesh of fish, before freezing, use dehydrated flake to remove extra water, so that prevent the freezing injury of oppressing and can keep good food quality.In addition, use dehydrated flake, removed the extra water that can produce water droplet in advance, thus prevent to thaw or refrigerate during the generation of water droplet.
Yet,, be used for preparing dehydrated flake and packaged food or dehydrated flake must be carried out respectively each step separately from the operation that food takes out if dehydrated flake is respectively applied in each step of food processing, cooling/chilled storage and transportation.
In addition, when dehydrated flake is respectively applied for each step, just produced such shortcoming, Here it is improved dehydrated flake cost, spent more time, and need pay more work, and the amount of discarded dehydrated flake has increased also.
Finished the present invention just in these cases, and an object of the present invention is to provide processed food with low-cost and high freshness.
Of the present invention open
The method of processing of the present invention and preserved food comprises with this food and dehydrated flake state of contact the food of the seasoning package of packing into, for example the procedure of processing in packaging bag and the container and under this laying state by refrigeration or the cold storage preservation steps of food being carried out preservation.
In the method, preservation steps preferably adopts cold storage.
In the method, preferably according to the consumer demand of this processed food part that designs a package.
In the method, this preservation steps can contain the transportation step in the transportation of will processing food that keeps this laying state and refrigeration simultaneously or cold storage.
The method that is used to process with preserved food of the present invention is suitable for processing and preservation is oppressed, and this procedure of processing preferably dried fish procedure of processing, pickled fish procedure of processing or smoked fish procedure of processing.
The present invention processed food is characterised in that seasoned food by being positioned over package at itself and dehydrated flake state of contact, for example refrigerates in packaging bag and the container and under this laying state or cold storage is processed.
In this processed food, cold storage is preferably adopted in this preservation.
In this processed food, this package, for example packaging bag and container, preferably the consumer demand according to this processed food designs.
In this processed food, preservation steps is included in the transportation step that keeps this laying state and refrigeration simultaneously or cold storage will process food and transport down.
In this processed food, suitable food is the flesh of fish.
In this processed food, suitable food is dried fish, pickled fish or smoked fish.
Implement best mode of the present invention
Below the present invention is described in detail.The method that is used to process with preserved food of the present invention comprises with this food and dehydrated flake state of contact the food of seasoning pack into package, for example procedure of processing in packaging bag and the container.
The flavoring that is used for this procedure of processing is had no particular limits, and the example comprises salt, sugar, miso (thick broad-bean sauce that fermentation is pickled), mirin (sweet pure mellow wine), soy sauce, wine and wine mud.These flavorings also can wherein two or more mix use.In addition, can also use the solution of smoking that contains the flavouring agent of giving the sootiness local flavor, and if desired, wherein can sneak into salt, sugar and multiple condiment.
This food is had no particular limits, and except the meat of the flesh of fish, beef, chicken and pork and so on, also can adopt vegetables and fruit.
The example of procedure of processing comprises the procedure of processing of the procedure of processing of dried fish, pickled fish and the procedure of processing of smoked fish.More particularly, in the time will oppressing, and when salt added as flavoring, be spread across the flesh of fish and go up or use salt solution to realize, can prepare dried fish by salt is shaken as food.When flavoring is miso, mirin, soy sauce or wine mud, can prepare pickled fish.And, smoke solution as flavoring by use, also can prepare smoked fish.
This procedure of processing can be carried out at normal temperatures, but when carrying out this step under refrigerated storage temperature, the freshness of food can keep better.
Before carrying out this procedure of processing, preferably food is carried out preliminary treatment, just keep edible part.Be that elder generations such as the head of fish, fin, fish-bone, internal organ are preferentially removed under the situation of the flesh of fish for example at described food.By unnecessary portions is removed, the refuse amount that produces in the subsequent step reduces, and the preservation space that meanwhile is used for follow-up preservation steps just seems more effective.
In this mode, by adding flavoring to food, and under this food and dehydrated flake state of contact, food is placed package, for example in packaging bag or the container, flavoring can penetrate into food, and dehydrated flake is with the excessive moisture removal of food inside simultaneously.As a result, the ability that not only makes flavoring penetrate into food strengthens, and has prevented that flavoring from being diluted by unnecessary water, will just can effectively process this food with a spot of flavoring at short notice like this.In addition, owing to when processing, removed redundant moisture, so can keep freshness.In addition, owing in this procedure of processing, so removed redundant moisture, prevented the generation of dropping liquid during freezing injury during the cold storage or refrigeration in the follow-up preservation steps.
According to this method, for example under refrigerated storage temperature, can produce dried fish, and will directly not be exposed to outside air by fish; Therefore with use drying equipment or dry, the conventional method of ash fire drying etc. compares, it can be processed under the condition of health, and meanwhile resulting dried fish has outstanding freshness.Dry or the ash fire dry situation under, salt must add with predetermined amount or more amount, so that prevent the corruption of oppressing, yet according to said method, can under the flesh of fish is in freezing state, produce dried fish,, also can prevent the corruption of oppressing even do not use excessive salt like this.
About seasoned food being placed the instantiation of the method for packaging bag, can be that the food that makes coating or sprayed flavoring sandwiches in the dehydrated flake or with the dehydrated flake parcel, and place and be fixed in the packaging bag with this food and dehydrated flake state of contact.In addition, this dehydrated flake and food also can alternately stack mutually successively.In this case, the quantity of food product layer preferably 1 to 3.If the number of plies surpasses 3, then the food temperature in the packaging bag can not be controlled in some cases uniformly.Long dehydrated flake can place seasoned food therebetween by it being repeated folding the use.And seasoned food also can be put into the bag that is formed by dehydrated flake singlely.
Similar with it, place the method for container also to have no particular limits seasoned food with this food and dehydrated flake state of contact, its concrete example comprises and coating or the food that sprayed flavoring is sandwiched in the dehydrated flake or with dehydrated flake coating or the food that sprayed flavoring are wrapped up, then this food is positioned over the method in the container, and in container, lay dehydrated flake, and the method for placing coating or spraying the food of flavoring thereon.After being positioned over food on the dehydrated flake, dehydrated flake and food can further alternately stack successively.In this case, the quantity of food product layer preferably 1 to 3.If the number of plies surpasses 3, then the food temperature in the container can not be controlled in some cases uniformly.Long dehydrated flake can place seasoned food therebetween by it being repeated folding the use.And seasoned food also can be put into the bag that is formed by dehydrated flake singlely.
To dehydrated flake without limits, as long as it has the water separation capability of removing the food internal moisture, the example comprises the permeability dehydrated flake, and it constitutes between two pellicles and has inserted highly osmotic substance.
The example of highly osmotic substance comprises the carbohydrate aqueous solution, and for example starch syrup, sugar, isomerized sugar, glucose, fructose, mannitol, sorbierite or reduction starch syrup, glycerine and propane diols all have 10atm or higher osmotic pressure.Under the situation of using these highly osmotic substances, the disclosed water-based paste of the preferred JP-B-4-33491 of use (term " JP-B " meaning is " having examined patent gazette " herein), it is joined in the highly osmotic substance, even thereby make this highly osmotic substance absorb moisture, also can keep constant viscosity.
The example of pellicle comprises laminated film, polyvinyl alcohol film, the collodion membrane of simple glass paper, simple glass paper and paper, ethylene-vinyl acetate copolymer film and PA membrane.Wherein polyvinyl alcohol film is preferred.
Other example of dehydrated flake comprises the dehydrated flake that contains water accepting layer and permeable mass is provided on its at least one surface.
This water accepting layer is by the water absorbent polymer as the height absorbent material, or forms by the material that capillarity has a water absorbing capacity.For water accepting layer, can add moisture absorber, it comprises polyhydroxy-alcohol, and for example glycerine or propane diols are to improve water absorbing capacity.
For absorbing agent polymer, can use those polymer that generally are used for amenities, paper nappy, soil conditioner etc.Its instantiation comprises by to water-soluble or become the oligomer of water-soluble polymerisable monomer or this polymerisable monomer or co-oligomer and polysaccharide by hydrolysis for example starch and cellulose carry out the polymer that glycerol polymerization obtains, then hydrolysis, with crosslinking agent the hydrophilic polymer that obtains is carried out crosslinkedly if desired, make it have three-dimensional structure.The example of polymerisable monomer comprises acrylic acid, methacrylic acid, maleic acid, its salt and derivative for example ester and acid amides, and acrylonitrile.In addition to these, can also be hydrophilic polymer to be carried out the crosslinked absorbing agent polymer with three-dimensional structure that obtains by the use crosslinking agent, the example of hydrophilic polymer comprises polyalkylene oxide, for example PEO and PPOX; N-vinyl compound polymer, for example poly-N-vinyl pyrrolidones, poly-N-vinyl acetamide and poly-N-vinyl formamide; Polyacrylic acid, polymethylacrylic acid and its salt and derivative be ester and acid amides for example; And polyacrylamide.
These absorbing agent polymers can powdery or the form of fiber use, or to be sandwiched or to be used attached to the form on paper pulp or the non-woven fibre.
If have high surface area and the structure that forms capillary and water holding, for example cotton, cloth or non-woven fabric-shaped material, its fiber that has is 500 μ m or still less to fiber distance, or has the foam material of chamber, continuous cave (continuous poriferous material), just is enough to as utilizing capillary material.Hydrophilic substance is preferred.Specifically, its preferred embodiment comprises passes through hydrophilic fibers, the for example cotton-shaped gathering of paper pulp, cotton, Fypro or vinal and the material and chamber, the continuous cave type foam material of synthetic resin, for example synthetic fibers adhesive-bonded fabric and the polyurethane foam that obtain.
The example of material comprises paper, paper pulp, cloth, adhesive-bonded fabric, continuous chamber, cave type foam material and by for example on the polyolefin film material that a large amount of micropores obtains being set at impermeable membrane thoroughly.
In above-mentioned dehydrated flake, comprise that the permeability dehydrated flake that is clipped in two high osmosis materials between pellicle is preferred.When using such dehydrated flake, can water be removed equably from inside of food.
In the present invention, the height suction dehydrated flake with high water absorbing capacity is preferred the use.So-called high suction dehydrated flake even refer to after procedure of processing absorb water, still has the ability of the drop that produces in the further absorbing food product etc. in follow-up preservation steps from food.The example of this height suction dehydrated flake comprises by with 2mol/m
2Or more, and consider cost, preferred 2 to 8mol/m
2Highly osmotic substance be enclosed between two semi-transparent diaphragms of polyvinyl alcohol and the permeability dehydrated flake that obtains.
In the present invention, the processing of food is to be positioned over package by the food with seasoning, for example in packaging bag and the container, simultaneously under normal temperature or refrigerated storage temperature, makes this food contact with described dehydrated flake that a preset time carries out.Keeping under this laying state, more particularly this dehydrated flake is not being taken out the food that maybe will process from this package and be transferred to other package, refrigerating or the preservation steps of this processed food of cold storage preservation.And preservation steps can be carried out in refrigeration or cold storage, but cold storage is preferred.In the cold storage stage, the mobile of water and flavoring stops, and can more easily stop excessive further processing.
So carry out procedure of processing and preservation steps, the dehydrated flake that uses in the procedure of processing can continue to use in preservation steps.The result, only removed simultaneously after thereby excessive moisture effectively carries out with a spot of flavoring in procedure of processing, same dehydrated flake can further be removed excessive moisture in preservation steps, prevent the freezing injury when freezing thus thaw or refrigerate in the generation of drop.
Therefore, even also can obtain high-quality processed food after preservation is arranged, it has kept the freshness same with the food that has just processed.In addition, because being used for the dehydrated flake of procedure of processing does not need to take out, and same dehydrated flake in fact still is used for preservation steps, and the cost of dehydrated flake is reduced by half, and is used to remove time of dehydrated flake and work or also can saves the repacking of this food.In addition, if use packaging bag, utilize the advantage of vacuum state in the packaging bag, the high-quality processed food that can obtain having higher freshness.
Be included under the laying state that keeps food in preservation steps and refrigerate simultaneously or the situation of the transportation step of cold storage under, can also use same dehydrated flake unceasingly.Therefore, even because drop produces under the situation of water at food surface, moisture also can be removed effectively.Because moisture can be removed effectively, so under the situation of these food of transport by sea such as long-time, long distance, also can keep high freshness.
Implement in this way with the food of seasoning with the dehydrated flake state of contact under place package, the procedure of processing in packaging bag or the container for example, with keeping refrigerating under this laying state or the preservation steps of cold storage, can provide high freshness and cheap food to the consumer.
In this procedure of processing and preservation steps, can use refrigeration and freezing equipment, in this equipment, carry out procedure of processing and preservation steps continuously, described refrigeration and freezing equipment can be provided with that temperature refrigerates and cold storage by change.In addition, many packaging bags can be positioned in box or the basket, and one pile one ground is piled up on shelf or car, maybe can will many containers of food be housed, one pile one ground is piled up on shelf or car, even carry out procedure of processing and independently carrying out under the situation of preservation steps in the freezing equipment in refrigerating equipment, the transportation between refrigerating equipment and cold storage equipment just can be easy to thereby for example.
Size, constituent material and shape to the packaging bag that is used to place food have no particular limits, and can select suitably according to the kind and the quantity of food.
For example, the sealable packaging bag that polyolefin resin is made is preferred, because it can be recovered utilization, and cheap, and is easy to handle during as discarded object.It is preferred can carrying out vacuum-packed packaging bag, it comprises the laminated material of the polyethylene and the resin of ethylene-vinyl acetate copolymer that is selected from polyamide, saponification and polyvinyl alcohol, because it can prevent Food Oxidation, guarantee outstanding dewatering stability and good surface appearance is provided.
In such a manner food being positioned over when carrying out procedure of processing and preservation steps in the packaging bag, can when carrying out each step, prevent the leakage of flavoring.In addition, and use box etc. and compare in conjunction with the conventional method of foamed material, the quantity of the material that is used to pack tails off, and can reduce the total amount of discarded object thus.In addition, when using small package bag, be easy to control food temperature.
Similarly, size, constituent material and shape to the container of placing food have no particular limits, as long as this container has satisfied heat-conductive characteristic, and in the short relatively time, food transmission cold air is got final product, therefore can carry out suitable selection to it according to the kind and the quantity of food.
For example, the box type container that preferably uses water-fast presspaper to make, cheap because this container can be recycling, and be convenient to handle during as discarded object.Based on the consideration to utilizing again, the pallet or the container that contain metal or plastics also can be used.In addition, the container that can be stacked or fold can be used, so that strengthen operability.In addition, also preferred use forms the container of pore thereon or has the container of high surface area, and container for example flat, low side surface is preferred, and this is because improved thermal conductivity.
In addition, this container can have the inner bag that polyethylene is made, so that prevent the leakage of flavoring.When placing food and carry out procedure of processing and preservation steps in such container, the food in the container can be stacked up and transportation or preservation, and based on the consideration to operability, it is preferred doing like this.
In the present invention, employed package, for example packaging bag or container preferably design according to the consumer demand of this processed food.
For example, through the food after procedure of processing and the preservation steps, given the retailer by wholesale, and for example sell in the supermarket in retail shop, in the retail shop that sells, use packaging bag or the container of placing a small amount of food, packaging bag or container that particularly can independent packaging.On the other hand, if be transported to similar site such as restaurant, should be enough to place the food of restaurant aequum at the used packaging bag of procedure of processing or capacity that container had through the food of procedure of processing and preservation steps.
When in procedure of processing, using and when packaging bag of design in advance or container according to the consumer of this food, food is transferred to another packaging bag or container, or the operation that this food segments become do not needed fully, be not only by procedure of processing during the preservation steps, and having passed through preservation steps until food, to arrive in consumer's hand also be like this.In fact this food through form processing can be illustrated in the show window of retail shop, is sold to the consumer or offers the restaurant.Especially what deserves to be mentioned is that packaging bag is cheap, even and, also do not need to cost a lot of money separately under the situation of packing at fillet thus.In addition, dehydrated flake can farthest effectively use, and arrive in consumer's hand until this food, and meanwhile, food still can keep outstanding freshness when arriving in consumer's hand.Compare with the independent situation of dehydrated flake of using in each step, can save time and the labour, and reduce cost, and the amount of discarded object is reduced to minimum degree.And, because food is transferred to another packaging bag or container, or the operation that this food segments become has not needed, the production process clean hygiene, and the control of stock or open date become easily.The advantage that open date is easy to control is, can reduce owing to the amount of having crossed the food waste that the edible phase causes.
The method of processing of the present invention and preserved food comprises: with the food of seasoning with the dehydrated flake state of contact under place the procedure of processing of package, with keeping refrigerating under this laying state or the preservation steps of cold storage, make that like this dehydrated flake that is used for procedure of processing can also continue on for preservation steps, not only can be effectively and wholesomely carry out this procedure of processing, and can under the state of the freshness that does not reduce the product that has just processed, carry out follow-up preservation steps.In other words, be used to process the method with preserved food according to the present invention, can obtain high-quality food cheaply, described low cost is to have saved replacement dehydrated flake or package, for example required time and the work of packaging bag and container.
Employed package, for example packaging bag or container are to design according to the consumer who processes food, and dehydrated flake can be utilized very effectively, and reduce the amount of discarded object, meanwhile can offer the food of consumer Geng Gao freshness.
According to the inventive method, can offer the food that the consumer keeps high freshness, so this method most preferably be specially adapted to the flesh of fish because freshness is important to the flesh of fish.
Embodiment
Below by reference embodiment 1-6 the present invention is described in more detail.
Embodiment 1:
Followingly carry out the preparation that mackerel does:
The part that mackerel can not eat is removed, and remainder is cut into three, and the fillet that obtain are cleaned slightly and pickle.Then, fillet are sandwiched the dehydrated flake of 12 * 17cm (by with 2mo1/m
2Highly osmotic substance be sealed between two polyvinyl alcohol diaphragms and the dehydrated flake that obtains), described dehydrated flake has high water absorbing capacity.The fillet of so processing are positioned over respectively in the packaging bag that 8 * 15cm is made of polyamide and poly laminated material, and vacuum packaging is carried out in these packaging bags, and then be positioned over abreast in the carton of 50 * 35 * 5cm.
Many such cartons are with constant interval stacking, and same carton on sign indicating number on each carton is until 10 floor heights.These cartons are deposited in the freezer, and the temperature of this freezer is controlled at 5 ℃, and place and spend the night, and will put in order buttress afterwards and be transferred to together in the cold storage storehouse, and described cold storage warehouse temperature is controlled at-20 ℃, and is at this that fillet are freezing.Then, these fillet, are thawed to normal temperature the retailer to the retailer by wholesale there; The result has obtained keeping the high-quality delicious mackerel of high freshness to do.
Embodiment 2:
Followingly carry out the preparation that mackerel does:
The preparation bottom surface is 50 * 35cm and the high water-fast box-type container that is made of presspaper for 5cm, and spreads the dehydrated flake of 50 * 70cm (by with 2mol/m in its bottom doubling
2Highly osmotic substance be sealed between two polyvinyl alcohol diaphragms and the dehydrated flake that obtains), described dehydrated flake has high water absorbing capacity.The part that mackerel can not be eaten is removed, and remainder is cut into three, and the fillet that obtain are cleaned slightly and pickle, and is placed side by side on dehydrated flake, and above covering with same dehydrated flake, follows this closing flaps.Many such containers are with constant interval stacking, and same container on sign indicating number on each container is until 10 floor heights.These containers are deposited in the freezer, and the temperature of this freezer is controlled at 5 ℃, and place and spend the night, and will put in order buttress afterwards and be transferred to together in the cold storage storehouse, and described cold storage warehouse temperature is controlled at-20 ℃, and is at this that fillet are freezing.Then, these fillet are by the wholesale restaurant of giving, and the there thaws to normal temperature at the restaurant; The result has obtained keeping the high-quality delicious mackerel of high freshness to do.
Embodiment 3:
Be prepared as follows the madai that miso is pickled.
Miso is coated on the dehydrated flake of 12 * 17cm (by with 2mol/m
2Highly osmotic substance be sealed between two polyvinyl alcohol diaphragms and the dehydrated flake that obtains) on, described dehydrated flake has high water absorbing capacity, and the fillet of madai are sandwiched this dehydrated flake.The fillet of so processing are positioned over respectively in the packaging bag that 8 * 15cm is made of polyamide and poly laminated material, and vacuum packaging is carried out in these packaging bags, and then be positioned over abreast in the carton of 50 * 35 * 5cm.
Many such cartons are with constant interval stacking, and same carton on sign indicating number on each carton is until 10 floor heights.These cartons are deposited in the freezer, and the temperature of this freezer is controlled at 5 ℃, and place and spend the night, and will put in order buttress afterwards and be transferred to together in the cold storage storehouse, and described cold storage warehouse temperature is controlled at-20 ℃, and is at this that fillet are freezing.Then, these fillet, are thawed to normal temperature the retailer to the retailer by wholesale there; The madai sheet that the result has obtained keeping the high-quality miso of high freshness to pickle.
Embodiment 4:
Be prepared as follows the madai that miso is pickled.
The preparation bottom surface is 50 * 35cm and the high water-fast box-type container that is made of presspaper for 5cm, and spreads the polyethylene diaphragm of 110 * 80cm in this bottom, and doubling is spread dehydrated flake (by with 2mol/m
2Highly osmotic substance be sealed between two polyvinyl alcohol diaphragms and the dehydrated flake that obtains), described dehydrated flake has high water absorbing capacity.On this dehydrated flake, be coated with miso, and place the madai sheet abreast thereon.On these fillet, miso is gone up in coating again, and is covering another pull-up water thin slice on the fillet.The polyethylene sheets that is layered on the bottom is turned back and covered top, then to this closing flaps.Many such containers are with constant interval stacking, and same container on sign indicating number on each container is until 10 floor heights.These containers are deposited in the freezer, and the temperature of this freezer is controlled at 5 ℃, and place and spend the night, and will put in order buttress afterwards and be transferred to together in the cold storage storehouse, and described cold storage warehouse temperature is controlled at-20 ℃, and is at this that fillet are freezing.Then, the wholesale restaurant of giving of these fillet, the there thaws to normal temperature at the restaurant; The madai that the result has obtained keeping the high-quality miso of high freshness to pickle.
Embodiment 5:
Be prepared as follows the chum salmon of smoking:
To smoke the dehydrated flake that solution and the chum salmon fillet pickled slightly sandwich 12 * 17cm on coated (by with 2mol/m
2Highly osmotic substance be sealed between two polyvinyl alcohol diaphragms and the dehydrated flake that obtains), described dehydrated flake has high water absorbing capacity.The fillet of so processing are positioned over respectively in the packaging bag that 8 * 15cm is made of polyamide and poly laminated material, and vacuum packaging is carried out in these packaging bags, and then be positioned over abreast in the carton of 50 * 35 * 5cm.
Many such cartons are with constant interval stacking, and same carton on sign indicating number on each carton is until 10 floor heights.These cartons are deposited in the freezer, and the temperature of this freezer is controlled at 5 ℃, and place and spend the night, and will put in order buttress afterwards and be transferred to together in the cold storage storehouse, and described cold storage warehouse temperature is controlled at-20 ℃, and is at this that fillet are freezing.Then, these fillet, are thawed to normal temperature the retailer to the retailer by wholesale there; The result has obtained keeping high freshness high-qualityly smokes chum salmon.
Embodiment 6:
Be prepared as follows the chum salmon of smoking:
The preparation bottom surface is 50 * 35cm and the high water-fast box-type container that is made of presspaper for 5cm, and spreads two-layer dehydrated flake in this bottom (by with 2mol/m
2Highly osmotic substance be sealed between two polyvinyl alcohol diaphragms and the dehydrated flake that obtains), described dehydrated flake has high water absorbing capacity.The chum salmon fillet that solution and carrying out pickles slightly are placed side by side on this dehydrated flake with smoking on coated, and above covering with same dehydrated flake, follow this closing flaps.Many such containers are with constant interval stacking, and same container on sign indicating number on each container is until 10 floor heights.These containers are deposited in the freezer, and the temperature of this freezer is controlled at 5 ℃, and place and spend the night, and will put in order buttress afterwards and be transferred to together in the cold storage storehouse, and described cold storage warehouse temperature is controlled at-20 ℃, and is at this that fillet are freezing.Then, the wholesale restaurant of giving of these fillet, the there thaws to normal temperature at the restaurant; The result has obtained keeping the high-quality chum salmon of smoking of high freshness.
Industrial applicibility
As mentioned above, the method of processing of the present invention and preserved food comprise with the food of seasoning with the dehydrated flake state of contact under place package, the procedure of processing in packaging bag or the container for example, with in the preservation steps that keeps under this laying state food refrigerated or cold storage, can obtain high-quality food cheaply like this, described low cost is to have saved to replace dehydrated flake or required time and the work of package.
Employed package, particularly packaging bag or container are to design according to the consumer demand of processing food, make this dehydrated flake to be effectively utilized very much like this, reduced the amount of discarded object, the food of high freshness meanwhile can be provided to the consumer.
Zhi Bei processed food price of the present invention is low thus, and has welcome outstanding freshness and taste.
By the several specific embodiments of the present invention described above, obviously, those of ordinary skills can expect various changes of the present invention, improvement and raising.Such change, improvement and raising, although do not carry out clear and definite description in front, its content and essence still are within the scope of the present invention.Therefore, the present invention is only limited by following claim or its equivalent and is determined.
Claims (16)
1. the method for processing and preserved food comprises:
With the food of seasoning with the dehydrated flake state of contact under place package procedure of processing and
Keeping refrigerating under this laying state or the preservation steps of cold storage.
2. the method for processing according to claim 1 and preserved food, wherein said package is packaging bag.
3. the method for processing according to claim 1 and preserved food, wherein said package is a container.
4. the method for processing according to claim 1 and preserved food, wherein said preservation steps is undertaken by cold storage.
5. the method for processing according to claim 1 and preserved food, wherein said package is according to the consumer demand design of this processed food.
6. the method for processing according to claim 1 and preserved food, wherein said preservation steps are included in and keep under this laying state and the transportation step of in refrigeration or cold storage described processed food being transported.
7. the method for processing according to claim 1 and preserved food, wherein said food are the flesh of fish.
8. the method for processing according to claim 7 and preserved food, wherein said procedure of processing are dried fish procedure of processing, pickled fish procedure of processing or smoked fish procedure of processing.
9. the processed food of making by the method for the following stated, this method comprises:
With the food of seasoning with the dehydrated flake state of contact under place package procedure of processing and
Keeping refrigerating under this laying state or the preservation steps of cold storage.
10. the method for processing according to claim 9 and preserved food, wherein said package is packaging bag.
11. the method for processing according to claim 9 and preserved food, wherein said package is a container.
12. processed food according to claim 9, wherein said preservation steps is undertaken by cold storage.
13. processed food according to claim 9, wherein said package is according to the consumer demand design of processed food.
Keep under this laying state and the transportation step of in refrigeration or cold storage, described processed food being transported 14. processed food according to claim 9, wherein said preservation steps are included in.
15. processed food according to claim 9, wherein said food are the flesh of fish.
16. processed food according to claim 15, wherein said food are dried fish, pickled fish or smoked fish.
Applications Claiming Priority (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP106333/2001 | 2001-04-04 | ||
| JP106332/2001 | 2001-04-04 | ||
| JP2001106332A JP2002300846A (en) | 2001-04-04 | 2001-04-04 | Method for food processing/preservation and processed food |
| JP2001106333A JP2002300847A (en) | 2001-04-04 | 2001-04-04 | Method for food processing/preservation and processed food |
| US30085501P | 2001-06-27 | 2001-06-27 | |
| US30086901P | 2001-06-27 | 2001-06-27 | |
| US60/300,855 | 2001-06-27 | ||
| US60/300,869 | 2001-06-27 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1499941A true CN1499941A (en) | 2004-05-26 |
Family
ID=27482177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA028077822A Pending CN1499941A (en) | 2001-04-04 | 2002-04-02 | Method for processing and preserving food and processed food |
Country Status (6)
| Country | Link |
|---|---|
| KR (1) | KR100591628B1 (en) |
| CN (1) | CN1499941A (en) |
| AU (1) | AU2002241357B2 (en) |
| NO (1) | NO20034411L (en) |
| NZ (1) | NZ528242A (en) |
| WO (1) | WO2002080705A2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829347A (en) * | 2014-03-05 | 2014-06-04 | 大姚家和天然食品开发有限责任公司 | Freshness retaining technology for Chinese prickly ash |
| CN108249049A (en) * | 2018-01-09 | 2018-07-06 | 安徽泷汇安全科技有限公司 | A kind of lock fresh technology of the package of charcoal roast beef |
| CN108606271A (en) * | 2018-06-22 | 2018-10-02 | 安徽新梦想农产品冷链仓储有限公司 | It is a kind of can be with the little yellow croaker of freeze preservation |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4383376A (en) * | 1981-03-18 | 1983-05-17 | Showa Denko Kabushiki Kaisha | Contact-dehydrating sheet for drying protein-containing food |
| JPS6181750A (en) * | 1984-09-28 | 1986-04-25 | Showa Denko Kk | Raw sea urchin having low salt content and its preparation |
| JPS61249341A (en) * | 1985-04-27 | 1986-11-06 | Showa Denko Kk | Dehydrating tool |
| JPS6391064A (en) * | 1986-10-03 | 1988-04-21 | Masuo Shimura | Production of 'okizuke' (pickle in vinegar containing sake (japanese rice wine) and common salt) of cuttlefish |
| JPS6420053A (en) * | 1987-07-14 | 1989-01-24 | Ribu Int Kk | Preparation of frozen food to be heated and cooked with microwave oven |
| JPH0737275B2 (en) * | 1989-04-27 | 1995-04-26 | 日本水産株式会社 | Food packaging for microwave oven |
| JPH0369479A (en) * | 1989-07-27 | 1991-03-25 | Kao Corp | Method of maintaining freshness of perishable food |
| JPH03289475A (en) * | 1990-04-04 | 1991-12-19 | Dainippon Printing Co Ltd | Package of fishery product for refrigeration and method of packaging same |
| JP3061453B2 (en) * | 1991-07-31 | 2000-07-10 | カゴメ株式会社 | Refrigerated or frozen food |
| JPH06276926A (en) * | 1993-03-29 | 1994-10-04 | Kyodo Kumiai C Tec | Method for freezing and preserving fresh fish |
| JP2928123B2 (en) * | 1995-01-12 | 1999-08-03 | 日本動物薬品株式会社 | Packaging firefly squid |
| JPH11243850A (en) * | 1998-03-05 | 1999-09-14 | Lion Corp | Drip-absorbing sheet |
-
2002
- 2002-04-02 AU AU2002241357A patent/AU2002241357B2/en not_active Ceased
- 2002-04-02 NZ NZ528242A patent/NZ528242A/en not_active IP Right Cessation
- 2002-04-02 CN CNA028077822A patent/CN1499941A/en active Pending
- 2002-04-02 WO PCT/JP2002/003299 patent/WO2002080705A2/en active IP Right Grant
- 2002-04-02 KR KR1020037012893A patent/KR100591628B1/en not_active IP Right Cessation
-
2003
- 2003-10-02 NO NO20034411A patent/NO20034411L/en unknown
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829347A (en) * | 2014-03-05 | 2014-06-04 | 大姚家和天然食品开发有限责任公司 | Freshness retaining technology for Chinese prickly ash |
| CN103829347B (en) * | 2014-03-05 | 2015-11-25 | 大姚家和天然食品开发有限责任公司 | A kind of antistaling process of Chinese prickly ash |
| CN108249049A (en) * | 2018-01-09 | 2018-07-06 | 安徽泷汇安全科技有限公司 | A kind of lock fresh technology of the package of charcoal roast beef |
| CN108606271A (en) * | 2018-06-22 | 2018-10-02 | 安徽新梦想农产品冷链仓储有限公司 | It is a kind of can be with the little yellow croaker of freeze preservation |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100591628B1 (en) | 2006-06-20 |
| WO2002080705A3 (en) | 2003-03-06 |
| NZ528242A (en) | 2004-08-27 |
| AU2002241357B2 (en) | 2006-08-31 |
| KR20030089513A (en) | 2003-11-21 |
| WO2002080705A2 (en) | 2002-10-17 |
| NO20034411D0 (en) | 2003-10-02 |
| NO20034411L (en) | 2003-10-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1307698C (en) | Prolonging the shelf life of pre-cut fresh celery | |
| KR20020060208A (en) | Film selectively permeable to carbon dioxide and food packaging film comprising the same | |
| US5126109A (en) | Preserving material and method for producing the same | |
| CN1499941A (en) | Method for processing and preserving food and processed food | |
| CN1030644C (en) | Drip-absorbing sheet | |
| US20040137116A1 (en) | Method for processing and preserving food and processed food | |
| US20240114914A1 (en) | Preserving miracle fruit berries | |
| JP3124782U (en) | Packaging sushi | |
| AU2002241357A1 (en) | Method for processing and preserving food and processed food | |
| JP2762031B2 (en) | Packaging material | |
| JP2002300846A (en) | Method for food processing/preservation and processed food | |
| JP2002300847A (en) | Method for food processing/preservation and processed food | |
| CN107933038A (en) | It is a kind of with CO2/ O2 Thief zones than plastic fresh-keeping membrane and preparation method | |
| JP3061453B2 (en) | Refrigerated or frozen food | |
| Barmanray et al. | Application of Natural Biopolymer Films as Edible Coatings on Cut Fruits and Vegetables | |
| JP2005237331A (en) | Method for producing salted and dried product and salted and dried product | |
| CN217533945U (en) | Fruit basket for red bayberry transportation and advanced composite water-absorbing cushion pad thereof | |
| Das et al. | Packaging of Freeze‐Dried Products | |
| JPH0826361A (en) | Packing structure for spined object | |
| CA1228767A (en) | Packaging of baker yeast | |
| JP2632559B2 (en) | Food tray | |
| JP2001278356A (en) | Retort food packaging body for processed fish and method for fabricating the same | |
| JPH0151994B2 (en) | ||
| JP2958700B2 (en) | How to store dairy products | |
| CN1846512A (en) | Sheet, article and method for fruit and vegetables conservation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |