EP1631501A2

EP1631501A2 - Shellfish packaging methods for processing and cooking

Info

Publication number: EP1631501A2
Application number: EP04742812A
Authority: EP
Inventors: Christian Courtonne; Christian Oleon
Original assignee: Courtonne Christian; Oleon Christian
Current assignee: COOL
Priority date: 2003-05-23
Filing date: 2004-05-19
Publication date: 2006-03-08
Also published as: FR2855157A1; FR2855157B1; WO2004106180A2; WO2004106180A3

Abstract

The invention relates to a packaging for fresh shellfish (4), preferably deep-frozen, ready to cook in said packaging with no modification of the packaging between the production site and the consumption site, where necessary after cooking. More particularly, the packaging comprises a protective device (3) for said film, arranged between the shellfish (4) and said film (2), such as to cover a part of the shellfish, corresponding to the projecting parts (41) of the head and preferably to the tail of said shellfish, said film being in direct contact with the rest of the body of the shellfish.

Description

CRUSTACEAN PACKAGING, PACKAGING METHODS

AND COOKING

The present invention relates to a packaging and a method for packaging crustaceans of the shrimp, lobster, crayfish, lobster and crab type in raw or cooked form, and more particularly in frozen or refrigerated form.

The present invention also relates to said crustaceans conditioned under vacuum, at least under partial vacuum, using a package according to the invention, said conditioned crustaceans being optionally frozen or refrigerated.

The present invention also relates to a process for cooking crustaceans of the shrimp or langoustine type and more particularly to a process for cooking crustaceans packaged in a package according to the invention.

The present invention applies more particularly to the packaging of edible aquatic crustaceans such as crabs, shrimps, crayfish, lobsters, lobsters and lobsters.

More particularly still, the present invention applies to crustaceans marketed in non-shelled form and more particularly still to shrimps of tropical origin such as prawns. Mention is made in particular of monodom or styriostris shrimps which do not require colorants for cooking to become red.

Currently the different stages of processing and packaging of tropical shrimp include the following stages:

1) at the place of production or breeding: • Shrimp sizing

• Packaging in a cardboard box of calibrated shrimp (wrapped in plastic film)

Freezing canned shrimp, and

• Storage in a cold room and transport in a refrigerated container of frozen shrimps packaged in boxes.

2) at the place of marketing:

- for raw shrimp:

a) Sale of thawed products

• unpacking of products

• defrosting products in temperature-controlled water

• The packaging of products with a label specifying:

"the defrost date

"The sale deadline

"the origin of the frozen product

b) Sale of frozen products

• storage in a cold room at -25 ° C

• commercialization • Sale to individuals in its original individual packaging, in cardboard and film (500gr, 1 kg, 2kg) to be processed by the housewife.

- for shrimps sold cooked:

• Unpacking the shrimp on the industrial cooking site,

• Thawing bulk shrimp,

• Cooking shrimp in bulk,

• And the draining of shrimps cooked in bulk,

• Reconditioning of canned shrimp in boxes,

• Transportation to the point of sale, and

• Unpacking and unpacking in bulk on shop stalls.

This method of processing shrimp from the place of production to the marketing site has the following multiple disadvantages:

- the fact that the packaging is transient, the product loses its traceability as to its date of production and the origin of the product such as the identification of the breeding basin or the fishing basin, in the event of farming the identification of feed and broodstock where appropriate;

- similarly, it is difficult to guarantee the homogeneity of the size and / or quality of the products if they have been sorted initially according to a certain quality; - the product being presented to the housewife in bulk without any packaging, therefore without any bacteriological protection, there is a risk of bacteriological contamination;

- the product is fragile by nature and handled several times, in naked form and without protection, in packaging and deconditioning operations, which risks degrading the quality of the product;

- the product cooked on a sales deadline since its cooking upon receipt of the products at the place of marketing, of only two to four days;

- the repetition of the packaging and deconditioning operations is costly in terms of packaging material and packaging labor, and

- when the product is sold in frozen frozen form, cooking the bulk product generates a significant unpleasant odor in the consumer, constituting both an odor nuisance but also the product loses some of its flavor.

The aim of the present invention is to provide a packaging and if necessary cooking process for crustaceans making it possible to market raw or cooked crustaceans from the production site to the point of sale or even the place of consumption by the final consumer, in the same original packaging, thus making it possible more particularly to market in its original packaging shrimp in the form of chilled cooked shrimp or in the form of frozen frozen shrimp.

Packaging and cooking methods are known for marketing original food products raw or cooked animal from the production site to the place of sale or consumption, all stages of transformation, cooking and transport being carried out with the product kept in its original packaging. These are more particularly meat products, cooked ready meals and dairy products.

To do this, the food product of animal origin must be vacuum-packed in a flexible plastic film which follows the outline of the product, this tiny contact being ensured by a vacuum allowing the film to adhere to the product.

This vacuum to obtain intimate contact between the packaging and the product aims to increase the heat exchange between the product and the heat transfer fluid outside the packaging such as hot air or water on the one hand, and on the other hand makes it possible to increase the deadline for sale or consumption of the product without using packaging in an atmosphere of neutral or inert gas.

A vacuum packed product cannot be polluted by aerobic bacteria contained in the air. So after cooking the lack of oxygen around the product increases the date of D.L.V. Ideal for conservation would be a Total vacuum. On the other hand, it could be that for aesthetic reasons of conditioning after cooking it is necessary to have only a partial vacuum to the detriment of the D.L.V. The other way to increase the D.L.V. is to replace the ambient air of the tray with an inert gas, (with or with little oxygen), after cooking.

The flexible film is necessary because during cooking, the water inside the product generates an increase in the water vapor pressure. This vapor pressure partially decreases when the product cools after cooking. Films are known in particular from flexible plastic material capable of withstanding the vapor pressure due to the presence of water in the products during cooking under vacuum. These flexible films return to their initial shape after curing but do not withstand mechanical stresses up to 100 ° C. This flexible synthetic film is applied to a rigid tray-type support by perfect welding at the upper periphery of said tray.

In the case of the packaging of crustaceans, in particular shrimps, the presence of roughness on the surface of crustaceans of roughness or protruding parts constituted in particular by the antennae and the rostres of shrimps requires the use of a covering film resistant to mechanical attacks.

In practice, it is not possible to use known synthetic food films, we want to establish intimate contact with the crustacean provided by a vacuum allowing the film to adhere to the product without breaking the film at shrimp ribs and in particular a seal rupture at the welds at the upper periphery of the tray-type support, due to the presence of shrimp antennas in the packaging, which are inserted between the film and the support and / or which pierce the film after welding.

The present invention provides a packaging, method for packaging crustaceans, in particular shrimp, which makes it possible to condition said crustaceans at their place of production and to keep the original packaging until the place of marketing, or even of consumption, preserving the integrity of said conditioning.

According to a first aspect, the present invention provides a packaging containing fresh crustaceans, preferably frozen, ready to cook in said packaging, said crustaceans being stored. in a receptacle covered with a cover made of a flexible plastic film, at least partially vacuum, characterized in that it comprises a crustacean protection device inside said receptacle, said protection device being interposed between said crustaceans and said cover, in particular at the level of the zone corresponding to the projecting parts of the head and preferably of the tail of said crustaceans, said film being in direct contact with at least part of the rest of the main body of crustaceans, this ci preferably remaining visible through said cover and said protection device. The main edible parts to be cooked or not, are not covered by the protective device, which facilitates cooking and makes the product visible to the consumer when purchasing or choosing.

The present invention provides a packaging containing fresh shellfish, preferably frozen, ready to cook in said packaging without any modification of the packaging from the place of production to the site of consumption, if necessary after cooking.

More specifically, the subject of the present invention is a package of crustaceans under partial vacuum comprising:

a rigid or semi-rigid receptacle, comprising a bottom bordered or framed by side wall (s) whose upper edge delimits an open upper face, receptacle in which said crustaceans are arranged,

- Said receptacle being covered with a film of welded flexible plastic material, preferably transparent, and preferably still heat-sealed on said upper edge of said receptacle. - a said protective device for said film, is interposed between the crustaceans and said film so as to cover a part of the crustaceans in the zones corresponding to the protruding parts of the head and preferably of the tail of said crustaceans, said film being in direct contact with the rest of the shellfish body, the latter remaining visible through said cover and said protection device.

According to the present invention, the packaging comprises a device for protecting said film, interposed between the crustaceans and said film so as to cover part of the crustaceans in the zones corresponding to the protruding parts of the head and preferably the tail of said crustaceans, said film being in direct contact with the rest of the body of crustaceans.

The term “upper border of said receptacle” is understood here to mean the upper border of said side walls in particular.

More particularly, the protection device comprises flat, rigid or semi-rigid upper elements disposed over said zones corresponding to the projecting parts of the head and preferably of the tail of the crustaceans.

The receptacle is rigid or semi-rigid. Here we mean by

"Rigid or semi-rigid" that the material remains in shape or returns to its initial shape after deformation under the conditions of use that it is intended to know in particular during various cooking treatments or during its transport.

It is understood that preferably said flat upper elements have a shape which follows the perimeter of the receptacle at the head and preferably the tail of the crustaceans.

Due to the presence of the protective device and in particular flat upper elements forming a protective screen between the protruding parts of the crustaceans and the film, the film no longer adheres to crustaceans in direct contact with all of the crustaceans. A priori, this could constitute a drawback and divert the skilled person from this solution because it affects the homogeneity of the cooking of crustaceans; the parts under the screen being less cooked than the rest of the crustacean. Indeed, although there is a partial vacuum inside the packaging, the heat transfer between the heat transfer fluid outside the packaging during its cooking is faster for the parts of the crustaceans in contact direct with the film as the parts of the crustaceans protected by the protective device. However, the inventors have discovered that this, in practice, had no real negative effect because the parts in question, namely the head and if necessary the tail of crustaceans, are not recommended for consumption and must therefore be advantageously abandoned before consumption. Moreover, this difference in cooking encourages the consumer to eliminate the parts of the crustacean in question.

More particularly still, the protection device comprises lateral elements disposed against the upper part of the said lateral walls of the receptacle, at least with regard to the said zones corresponding to the projecting parts of the head and preferably of the tail of the crustaceans.

It is understood that these lateral elements are intended to protect the peripheral weld between the film and the peripheral upper edge of the receptacle by making a screen, thus preventing for example the crustacean antennas from being interposed between the film and the upper edge of the receptacle and create sealing defects and packaging closure defects.

The lateral elements may come in continuity with said flat upper elements, that is to say in particular constituting small flaps on two opposite lateral edges of said elements flat upper so as to form small protective angles facing the junction zone between the film and the upper parts of the side walls of said receptacle.

In an advantageous embodiment, said flat upper elements are integral with said lateral elements.

The fixing or the connection between said flat upper elements and said lateral protection elements can be fixed or removable.

Advantageously also, said flat upper elements and said lateral elements constitute parts of the same folded sheet or plate, said parts being delimited by fold lines.

Said sheet or plate is made in particular of plastic, in particular polyethylene, more particularly still using the same material as said receptacle.

In a preferred embodiment according to the invention, the receptacle has a longitudinal direction and the crustaceans are placed side by side substantially parallel in said longitudinal direction of the receptacle and head to tail.

By “head to tail” is meant here that two crustaceans directly side by side have their heads oriented in the opposite direction, substantially in the same longitudinal direction.

More particularly, said receptacle has a substantially rectangular shape, it being understood that the angles may preferably be rounded.

And in a preferred embodiment, said crustaceans are frozen and preferably mixed with flavorings inside said packaging. The present invention also relates to the process for packaging crustaceans in a package according to the invention in which the following steps are carried out in which:

a said protective device is placed over said crustaceans themselves arranged in said receptacle preferably side by side and head to tail, and

- A said cover is preferably applied undit film over the crustaceans and said protective device which is welded on the upper periphery of said receptacle while achieving an at least partial vacuum inside said receptacle.

The present invention relates to a process for cooking crustaceans, characterized in that a package according to the invention is cooked, comprising said fresh crustaceans. The crustaceans to be cooked come mainly from frozen products which will require a thawing phase in the packaging before cooking.

It is preferable to use a cooking method using a heat transfer fluid, in particular hot water or steam, or a microwave cooking method.

The present invention also relates to a ready-to-assemble assembly (kit) useful for producing a packaging according to the invention, preferably according to the method, according to the invention, characterized in that it comprises:

- said receptacle and said cover as defined above, and

- said protection device as defined above.

The present invention also relates to a protective device useful for producing a package according to the invention, preferably according to the method of the invention or to produce an assembly according to claim characterized in that it comprises a said protection device as defined above.

Other characteristics and advantages of the present invention will appear in the light of the detailed description of an embodiment which follows, made with reference to FIGS. 1 to 7 in which:

- Figure 1 shows a top view of a tray serving as a receptacle in a package according to the invention

- Figures 2 and 3 are respectively transverse sections along l l-l l (Figure 2) and longitudinal along l l l-l l l (Figure 3) of the tray of Figure 1

- Figure 4 is a view of a protection device according to the invention in unfolded form

- Figure 5 is a view of a package according to the invention in which the protection device of Figure 4 is folded inside a tray according to figures 1 to 3

- Figures 6 and 7 show plan views of a receptacle containing the crustaceans arranged side by side and head to tail without the protective device according to the invention (Figure 6) and with the protective device according to the invention in place (Figure 7).

In Figures 1 to 3, there is shown a tray 1 comprising a rectangular bottom 1 _{C l} bordered by two longitudinal side walls 1 _b and two transverse walls 1 _a . Said side walls 1 _a and 1 are slightly flared so that the dimensions of the upper opening of the tray are slightly larger than those of the rectangular bottom 1 _c . We can consider different dimensions for a tray intended to receive variable quantities of shrimp, but preferably with a single row, or even two rows of shrimp arranged in the longitudinal direction XX 'side by side and head to tail.

Trays with the following dimensions can be used:

- for the bottom: 227mm x 147mm

- for the open upper face: 238mm x 158mm

For shrimp of a size corresponding to 20-30 pieces per kg.

This type of trays can accommodate 15 shrimps representing a weight of 600 g.

Other forms of packaging can be produced containing 10 or 20 shrimps of the same size 20-30 for a total weight of 400 or 800 g respectively. Obviously, these illustrative examples have no limiting character.

The upper edge of the side walls 1 _a, 1 _b defines a flat ι 1 will be designed to receive a transparent film in poiyéthylène protection as explained below.

The trays are advantageously made of plastic material capable of receiving microwave cooking such as polyethylene 1 to 3 mm thick, in particular 1, 5 mm.

In Figure 4, there is shown a protective device 3 consisting of a plate itself advantageously made of polyethylene Said protection device 3 consists of a sheet or plate of polyethylene 0.5 to 2 mm thick, in particular 1 mm thick. Said sheet or plate is folded and comprises a rectangular central part 3 ₃ covering the bottom of said receptacle. Said rectangular central part 3 ₃ is bordered on its sides by flaps 3 _a , 3 _b each folded along two fold lines 5ι, 5 ₂ parallel, the first fold line 5ι coincides with the edge of said central part to which said flap is adjacent , and the second fold line 5 ₂ being between said side and the free end of said flap so that the distance between the two fold lines 5ι, 5 ₂ of each of the flaps correspond substantially to the height of the side walls 1 _a , 1 _b of the receptacle and said flaps, after folding, form upper elements rs 3ι and said lateral elements 3 ₂ , said crustaceans being arranged in the longitudinal direction XX 'of said receptacle over said central part 3 ₃ of the device protection 3

More precisely, said rectangular central part 3 ₃ covering the bottom of the receptacle is bordered on its opposite short sides of the first transverse flaps 3 _a and on its opposite long sides of the second longitudinal flaps 3 _b . Each of said first flaps _3a and second flaps 3 _b is delimited with respect to said rectangular central portion by a first line 5ι folding constituting one side thereof and comprising a second folding line 5 _{2 The} said deciding between flap 3 _a, 3 _b so as to form after folding said lateral protective elements 3 ₂ and said flat upper elements 3-ι. The free ends 3ι of said flaps 3 _a , 3 _b partially overlap and are joined so that lateral tabs 3 ₄ bordering the flat upper elements 3ι formed by the free ends of the first flaps 3 _a , are housed in notches 3 ₅ provided in said second fold lines 5 _{2 of} said second flaps 3 _b .

It is understood that thus defined, the perimeter of the central part forms said first fold lines 5ι separating said central part 3 ₃ and said flaps 3 _a , 3 _b , and that a first part 3 _{2 of} said flaps between the two lines folding form said protective side elements from the double side walls 1 _a, 1 of the container after folding and 3ι free end portion of the flaps forming said upper flat elements comes to cover said zones corresponding to projecting parts 4ι head and feet of crustaceans.

Figures 4 and 5, implemented higher constituent 3ι flat elements the free ends of said transversal flaps 3 _to which the end edge is shaped concave 36 to limit the portion of the shrimp body covered by the device of protection to the only protruding parts 4ι and makes it possible to keep the main body of the crustaceans visible. Similarly, for the large longitudinal flaps 3 _b , these are narrower 3 _a in their central zone. 37 so as to avoid covering the edible body with crustaceans 4 disposed against the side walls 1 _b of the receptacle. Indeed, it is understood that the parts 3ι of the longitudinal flaps 3 _b delimited between the second fold lines 5 ₂ and of free end of the two longitudinal flaps 3 _b is not useful for ensuring the protection of the projecting parts of the heads and crustacean tails, but essentially aims to complete the protection of the film welding area along the periphery of the upper edge 1 ι of the longitudinal side walls 1 b of the receptacle 1 by forming an angle at right angles to the said lateral elements 3 ₂ longitudinal formed by the first parts of the longitudinal flaps 3 _b delimited between the first 5ι and second 5 _{2 2} fold lines of said longitudinal flaps 3b- It is understood that said lateral protection elements consist of the first parts 3 ₂ of the flaps 3 _a , 3 _b adjacent to the bottom 3 of the plate 3, but also the free end part 3 of the flaps also participates in this protection because, after folding, it forms an angle completely enclosing the areas of crustaceans arranged on the periphery of the receptacle and forming a screen with respect to the welding area.

In fact, only the end zones in the longitudinal direction XX ′ of the free end parts of the longitudinal flaps 3 _b is wider because it can complete the protection of the transverse flaps 3 _a at the level of the protruding parts 4-ι, 4 ₂ of the head and tail of the crustaceans they cover.

It is understood that other folding modes and other pre-folded sheets can be used as a protective device that can be incorporated inside the receptacle. It is also understood that the protection device does not necessarily consist of flat elements.

Once the protective plate of Figure 4 folded, we obtain a package as shown in Figure 5 being understood, that cover said receptacle with a film for example a film of flexible polyethylene, resistant to temperatures from -30 to + 100 ° C from 150 to 300 μm thick.

Advantageously, before heat-sealing the film by partially evacuating the contents of the packaging by techniques known to those skilled in the art, 1 to 2% of free water is kept inside the trays relative to the total weight of the shrimp to provide better protection against oxidation and to promote subsequent cooking by microwave. Partial or total vacuum is achieved in a known manner by a machine which ensures in sealed chambers:

• The ambient vacuum draft around the tray (the vacuum can be total or partial).

"Recovery of inert gas if necessary

"The placement of the film which is in the vacuum chamber.

"The sealing of the film by raising the temperature

"The opening of the chamber and the setting to atmospheric pressure.

In the event of difficulties in welding on the periphery of the receptacle, a double weld may be practiced.

The external welding is carried out when the vacuum, even partial, is ensured by the first internal welding. This method does not eliminate the risk of leaks due to the presence of shrimp antennae.

A protection device according to the invention must have the characteristics of:

• food quality

"aesthetic

"resistance to rostres and mechanical attack

• resistance to temperature constraints -30 ° C + 1 00 ° C

" economic

"good thermal conductivity.

Claims

REVEN DICATIONS

1. Packaging containing fresh crustaceans (4), preferably frozen, ready to cook in said packaging, said crustaceans being stored in a receptacle (1) covered with a cover (2) made of a flexible plastic film, under vacuum at least partial, characterized in that it comprises a protective device (3) for crustaceans inside said receptacle (1), said protective device (3) being interposed between said crustaceans and said cover (2), in particular at the level of the area corresponding to the projecting parts (4-ι) of the head and preferably of the tail of said crustaceans, said film (2) being in direct contact with at least part of the rest of the main body of crustaceans, this ci preferably remaining visible through said cover and said protection device.

2. Shellfish packaging (4) according to claim 1 characterized in that it comprises:

- a rigid or semi-rigid receptacle (1), comprising a bottom (1 c) framed by side wall (s) (1 _to -1 t _> ) whose border (1 ι) delimits an open upper face, in which said crustaceans (4) are arranged,

said receptacle being covered with a film (2) of welded flexible plastic material, preferably transparent, preferably still welded to said upper edge (1 ι) of said receptacle, and

a said protective device (3) for said film, is interposed between the crustaceans (4) and the said film (2) so as to cover a part of the crustaceans in the zones corresponding to the projecting parts (4-ι) of the head and preferably from the tail of said crustaceans, said film being in direct contact with the rest of the body crustaceans, the latter remaining visible through said cover and said protection device.

3. Packaging according to claim 2 characterized in that the protective device (3) comprises flat upper elements (3-ι), rigid or semi-rigid arranged over said areas corresponding to the projecting parts (4 ^ of the head and preferably the tail of crustaceans.

4. Packaging according to claim 2 or 3 characterized in that the protective device (3) comprises lateral elements (3 ₂ , 3b) arranged against the upper part of (s) said (s) wall (s) side (s) ( s) (1 _a -1 b) of the receptacle, at least with regard to said zones corresponding to the projecting parts of the head and preferably of the tail of the crustaceans.

5. Packaging according to claim 4 characterized in that said upper flat elements (3ι) are integral (3 ₄ , 3 ₅ ) of said side elements (3 ₂ ).

6. Packaging according to one of claims 3 to 5 characterized in that said flat upper elements (3ι) and said side elements (3 ₂ ) constitute parts of the same sheet or folded plate, said parts being delimited by lines folding (5ι, 5 ₂ ).

7. Packaging according to one of claims 1 to 6 characterized in that the receptacle has a longitudinal direction (XX ') and the crustaceans (4) are arranged side by side substantially parallel in said longitudinal direction of the receptacle and head to tail.

8. Packaging according to one of claims 1 to 7 characterized in that said protective device (3) consists of a folded sheet or plate comprising a central part rectangular (3 ₃₎ which cover the bottom of said receptacle, said rectangular central portion (3 ₃₎ being bordered on its sides with flaps _(3, _3b) folded along two parallel folding lines (5ι 5 _2), the first fold line (5ι) merged with the edge of said central part (3 ₃ ) to which said flap is adjacent, and the second fold line (5 ₂ ) being between said first fold line (5ι) and the free end of said flap so that the distance between the two fold lines (5ι, 5 ₂ ) of each of the flaps corresponds substantially to the height of the side walls (1 _a , 1 _b ) of the receptacle and said flaps, after folding, form upper elements (3ι) and lateral elements (3 ₂ , 3 _a , 3 _b ), said crustaceans being arranged in the longitudinal direction (XX ') of said receptacle over said central part (3 ₃ ) of the protection device ( 3)

9. Packaging according to claim 8 characterized in that said rectangular central part (3 ₃ ) covering the bottom of the receptacle is bordered on its opposite small sides with first flaps (3 _a ) and on its opposite long sides with two second longitudinal flaps _(3b), and after folding the free ends (3ι) of said flaps _(3, _3b) partially overlap and are joined such that the lateral tongues (3 ₄₎ bordering the upper flat elements (3ι) formed by the free ends of said first flaps (3 _a ), are housed in notches (3s) provided in said second fold lines (5 ₂ ) of said flaps (3b).

10. Packaging according to one of claims 1 to 9 characterized in that the free water content inside said receptacle is at least 1% by weight, preferably 3% by weight relative to the weight of crustaceans contained in said receptacle.

1 1. Packaging according to one of Claims 1 to 10, characterized in that the said crustaceans are frozen and preferably mixed with aromatics inside the said packaging.

12. Packaging according to one of claims 1 to 1 1, characterized in that said crustaceans are ready to cook in said packaging without any modification of the packaging from the place of production to the site of consumption, if necessary after cooking.

13. Method for packaging crustaceans in a package according to one of claims 1 to 12, in which the following steps are carried out in which:

a said protective device (3) is placed over said crustaceans (4) themselves arranged in a said receptacle (1) preferably side by side and head to tail, and

- One applies a said cover and preferably a said film (2) over the crustaceans and said protective device which is welded to the upper periphery (1 1) of said receptacle while achieving a vacuum at least partial to the inside said receptacle

14. A method of cooking crustaceans characterized in that a package is cooked according to one of claims 1 to 12, comprising said fresh crustaceans, preferably after thawing if necessary.

15. Ready-to-assemble assembly (kit) useful for producing a packaging according to one of claims 1 to 12, preferably according to the method of claim 13, characterized in that it comprises:

- a said receptacle (1) and a said cover (2) as defined in one of claims 1 to 12, and - a said protection device (3) as defined in one of claims 1 to 8.

16. Protection device (3) useful for producing a packaging according to claims 1 to 12, preferably according to the method of claim 13 or for producing an assembly according to claim 15, characterized in that it comprises a said protection (3) as defined in one of claims 1 to 9.