EP2852288A1 - Method for conserving foodstuffs including fish - Google Patents

Method for conserving foodstuffs including fish

Info

Publication number
EP2852288A1
EP2852288A1 EP13728471.7A EP13728471A EP2852288A1 EP 2852288 A1 EP2852288 A1 EP 2852288A1 EP 13728471 A EP13728471 A EP 13728471A EP 2852288 A1 EP2852288 A1 EP 2852288A1
Authority
EP
European Patent Office
Prior art keywords
fish
block
pieces
foodstuffs
water
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.)
Withdrawn
Application number
EP13728471.7A
Other languages
German (de)
French (fr)
Inventor
Alain Olivieri
Benoit Ronsin
Christine Nauleau
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
PAUL PAULET ETS
Original Assignee
PAUL PAULET ETS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by PAUL PAULET ETS filed Critical PAUL PAULET ETS
Publication of EP2852288A1 publication Critical patent/EP2852288A1/en
Withdrawn legal-status Critical Current

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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method of preserving foodstuffs, in particular the long preservation of foodstuffs comprising fish and being in the form of cobblestones.
  • the present invention particularly aims a method of preserving foodstuffs for providing a particularly tender fish keystone at the time of consumption.
  • the subject of the invention is a method for preserving foodstuffs, products comprising fish and in the form of a block, the process comprising the following preparation steps:
  • raw fish is prepared by adding a water-retaining product
  • the fish pad from a preparation in which a water-retaining agent has been added to the raw fish. This has the effect of making the fish especially tender after sterilization.
  • This method is particularly advantageous in the case where it is desired to keep tuna grilled tuna, because in this case, the sterilization step added to the roasting step may make the pavement particularly dry.
  • a “water retaining product” has the function of retaining water, - - especially during sterilization, to preserve the softness of the fish at the time of consumption. It is also understood that this product is distinguished from an addition of salt, the salt can not perform a sufficient function of water retention without significantly altering the taste.
  • fish in the form of cobblestone is generally understood to mean fish in the form of a block of fish in one piece, for example, fish crumbs or chopped fish. The fish pavé can also be called “steak” of fish. It may be in the form of a single piece of whole fish or, as described hereinafter, in the form of a few pieces of agglomerated whole fish.
  • the fish pad is in a predetermined shape size, which does not depend on the size of the fish from which this pad was formed.
  • fish pavé is generally distinguished from a fish fillet, which is a piece cut in the direction of the spine of the fish, and whose size depends on the fish from which it comes.
  • a fish block is also generally distinguished from a fish steak, which is a complete slice of fish and also depends on the size of that fish.
  • the foodstuffs preserved according to the process described above are mostly composed of fish, additional ingredients such as water, oil, pepper, salt, transglutaminase, carrageenans. can be added.
  • additional ingredients such as water, oil, pepper, salt, transglutaminase, carrageenans.
  • the mass quantity of fish in the recipe relative to the other ingredients is greater than 75%.
  • the pad presented above is generally a pad that one wishes to make soft even when it undergoes sterilization.
  • the method as described above may further include one or more of the following features, taken alone or in combination.
  • the method includes a step of thawing the fish to obtain raw fish. . .
  • the water retentive product comprises carrageenans.
  • This product is also called “carrageenan”, it refers to a polisaccharide, a molecule consisting of a sequence of sugars, extracted from red algae.
  • Carrageenans currently carry the code E407 in the classification of food additives.
  • the water-retaining product could alternatively include other water-retaining products such as, for example, chemically modified starch of corn or tapioca or native rice starch.
  • the addition of water retentive product is carried out by churning, and preferably by vacuum churning. This process consists of kneading the fish under vacuum, while injecting liquid therein, in particular the water-retaining product.
  • Other ingredients such as water, oil, salt, pepper, etc. can also be mixed with this water-retaining product.
  • the method comprises a step of adding an enzyme, such as transglutaminase.
  • This enzyme makes it possible to bind the fish proteins together, and therefore in particular to stick several pieces of fish together at the time of the forming step. Thus, it is possible to form fish cob by bonding a few pieces of whole fish.
  • transglutaminase is that it is considered a technological aid and therefore it is not necessary to declare it as an ingredient in the final product placed on the market, which is advantageous in the food industry.
  • the addition of an enzyme is achieved using a mixer. Thus, it is possible to add an enzyme with a very homogeneous distribution on the surface of the pieces of fish within less than 25 minutes, which could not be achieved by the churning step which would cause gluing problems.
  • the step of forming the block includes a step of molding a block of fish, and a subsequent step of portioning, also referred to as a cutting step, of the block into several blocks.
  • This portioning or cutting consists of cutting a block of molded fish during the molding step.
  • the molded block is generally composed of several pieces of fish stuck, for example through the addition of transglutaminase.
  • the molding step directly and rapidly follows the addition of transglutaminase, since the transglutaminase provides bonds between the proteins which will make molding difficult. it takes place later.
  • the time period between the step of adding transglutaminase and the molding step is preferably less than one hour.
  • the forming step of the process comprises a maturation step during which the molded fish block is stored for a period longer than 12 hours and at a temperature below 6 ° C, and preferably below 4 ° C before undergoing the portioning.
  • the method comprises a step of crusting a block of fish during which the block of fish is exposed to a temperature between -25 ° C and - 15 ° C for a duration greater than 20 minutes, preferably greater than 40 minutes.
  • the method comprises a step of forming rectangular section loaves, said loaves being made following the step of crusting the block of fish.
  • the crusting step is followed by a portioning step.
  • the pad has a substantially rectangular shape and a weight of between 70 and 250 grams, preferably between 100 and 200 grams.
  • a fish block has a constant weight and shape at the end of the portioning or cutting step.
  • the method includes a toasting step prior to sterilization.
  • This toasting step comprises a braising step followed preferably by a marking step.
  • the braising step consists of cooking (or precooking) - - only the periphery of the fish pad, allowing to stiffen the pavement, while leaving it believed in heart.
  • the baking (or precooking) of the pad occurs on about 25% of the thickness of the entire pad, preferably on 10% of the thickness of the entire pad, the rest of the pad remaining raw.
  • a particular advantage of this braising step, without cooking at heart lies in the fact that the fish proteins are not yet gelled at this stage, and therefore will be so only during the sterilization stage. Thus, because the fish remains raw after the braising step, some of the proteins will gel during the sterilization step, which enhances the internal cohesion of the pad. Indeed, in the case where the fish would have been cooked to heart previously, the heat during sterilization would no longer have the effect of generating a strong bond between the proteins, but disintegrate the proteins thus causing a crumbling of the pavement of tuna.
  • the braising step proposed here therefore makes it possible to prepare a particularly soft pavement without altering its shape or its texture. Furthermore, the marking step makes it possible to give the surface of the pavement an impression of cooking on the barbecue, in particular by coloring the fish by a very fast contact with a metal piece heated to a high temperature.
  • the step of forming the block is a step of assembling entire pieces of fish, preferably a number of pieces of fish between one and five, preferably between two and three whole pieces of fish.
  • the method presented above has the advantage of not forming a fish block consisting of fully reconstituted fish, while being able to make a paver having a shape and a constant weight.
  • the fish block being composed of a maximum of five pieces, and preferably less than three pieces, the consumer has the sensation of eating whole fish, while having a fish block having a shape and weight that do not depend on the size of the fish from which it comes.
  • This process for agglomerating a few pieces of fish also has the advantage of avoiding rebus during the process. It will be noted that a consumer, if he looks closely, can recognize a piece of whole fish, because this piece has all its fibers in the same direction, which differs for example from a piece of reconstituted fish.
  • the fish is tuna.
  • the fish could also be salmon, mackerel or white fish such as cod, cod, halibut, stonemason, dorado, etc. - -
  • the method comprises a step of transporting the pad into an individual cup adapted to receive the shape of a pad and adapted to be knocked over in a package.
  • the method comprises a step of packaging and sealing the vacuum packaging or by injecting an inert gas, preferably after the toasting step and before the sterilization step of foodstuffs.
  • this packaging is in the form of a sterilizable pouch.
  • the invention also relates to a food packaging for a long-term preservation of food products comprising fish and is in the form of pavement, the pavement comprising between one and five whole pieces of fish.
  • the pavement comprises between two and three whole pieces of fish.
  • this pad only includes two whole pieces of fish.
  • a whole piece of fish is a piece of fish flesh, the flesh having not undergone prior mechanical treatment.
  • a whole piece of fish is not a reconstituted piece of fish flesh.
  • an entire piece of fish is recognized, in particular because it presents all the fibers in the same direction.
  • FIG. 1 is a diagram illustrating a preservation method according to one embodiment
  • FIG. 2 is a diagrammatic view illustrating foodstuffs preserved according to the process illustrated in FIG. 1, outside their packaging.
  • the process begins with a step 8 of thawing the fish so . . to get raw fish.
  • the fish is tuna.
  • This defrosting step 8 is quite difficult to carry out since the raw fish necessary for producing the blocks must be obtained at a speed fast enough to feed the production line without the raw fish meat being heated up too much. quickly, which would affect the quality of the pavers.
  • frozen fish which are protected by polypropylene packaging are placed on trolleys which are passed under a spray of water under pressure whose temperature is between 9 ° C and 15 ° C.
  • This step 10 comprises, for example, a step of cutting, decanting (removal of the edges), and possibly a step of cutting the whole fish.
  • the average weight of the initial whole fish can be 2.5 kg in the case of skipjack tuna or 40 kg in the case of yellowfin tuna.
  • the threading step 10 is followed by a step 12 of churning.
  • the fish is loaded into a container and a vacuum pump is started. Once a certain vacuum is reached (for example at -500 mbar), brine is pumped into the container and a very slow rotation is started which is specifically adapted to knead the fish.
  • Brine is usually water associated with salt.
  • other ingredients are also transferred to the container, in particular a water-retaining product, namely water-retaining hydrocolloids such as carrageenans, as well as pepper, such as three-bay pepper. .
  • the rotation then takes place for one hour at a speed of 2.5 rpm.
  • a second step of step 12 churning, then transferring oil, such as rapeseed oil or sunflower. The rotation operation is continued for about 20 minutes.
  • Step 12 of churning is followed by a step 14 of adding an enzyme that has binding properties between pieces of fish flesh by creating covalent bonds between certain amino groups.
  • This enzyme is called transglutaminase.
  • This step of adding an enzyme lasts between 3 and 5 minutes and is carried out in a mixer whose rotational speed and inclination are defined by a program specifically designed for this step 14 of adding an enzyme. . .
  • Step 14 of adding transglutaminase is quickly followed by a step 16 of molding the preparation.
  • the molding is carried out, for example, in silicone, polypropylene or metal molds covered with a surface provided with teflon. It makes it possible to produce molded plates or blocks whose thickness corresponds advantageously to that of the finished product, that is to say to that of a tuna pad according to the example described here.
  • a molded block may have the following dimensions: approximately 1 m long by 20 cm wide and 6 cm high.
  • the molding step 16 is followed by a maturation step 18, during which the transglutaminase can exert its binding function between the fish proteins.
  • This maturation step 18 may last for example 18 hours during which a block is stored in a cold room at a temperature between 0 ° C and 4 ° C. Alternatively, this step may take less time but at least 12 hours and at a temperature not exceeding 6 ° C.
  • the method then comprises a crusting step 19 which is intended to harden the outer surface of the molded fish block. This step is carried out by exposing the block at a temperature of -20 ° C for about one hour. This crusting step 19 is intended to obtain a temperature of -2 ° C at the surface of a block to a depth of between 1.5 and 2.5 cm. Alternatively, the temperature could be between -25 ° C and -15 ° C for a period greater than 20 minutes, preferably greater than 40 minutes.
  • a step 20 of cutting or portioning a molded block so as to make pavers in their final form, namely a constant shape for each of the blocks, for example a rectangular shape.
  • a block is dimensioned so that it is possible to obtain several blocks during the portioning.
  • the molded block is cut longitudinally into breads of rectangular section, and then these loaves are inserted into vertical tubes of a cutting machine.
  • the loaves thus inserted descend by gravity into the cutting machine and a very fine blade cuts the blocks to obtain paving stones.
  • the fineness of the blade combined with the fact that the surface of the blocks of fish is at a temperature of -2 ° C makes it possible to avoid shearing phenomena of the blocks of fish at the time of the . . cutting or portioning.
  • a tuna pad may have a length of 10 cm, a width of 6 cm and a thickness of 2 cm.
  • the pad may have a net weight close to 120 grams after step 20, this weight remains approximately constant after the sterilization.
  • Step 20 is followed by a toasting step 22, 24.
  • This toasting step comprises on the one hand a braising step 22, followed by a marking step 24.
  • the braising step 22 is a step during which the periphery of the pavement is precooked, leaving it believed to heart.
  • the periphery of the pavement is precooked by natural convection without contact and without ventilation, thanks to an infrared heater.
  • the heating temperature is about 700 ° C. and the surface temperature of the pavement is between 150 and 200 ° C.
  • the objective of this step 22 is not to cook the keypad at heart so that the fish proteins do not gel during this step but later, during the sterilization step.
  • the precooking of the block takes place on about 25%, and preferably on 10% of the thickness of the entire block, the remainder of the block remaining raw.
  • Step 24 marking is a step to ensure marking on the pavement, giving an impression of cooking on a barbecue.
  • the marking is made by lines and is implemented just after the braising step 22, so as to benefit from the heating inertia to mark the product by a very fast contact of a metal part heated to high temperature with the pavement.
  • the contact time is between one and two seconds, and the temperature is close to 450 ° C.
  • step 26 is made to control the weight of the block, followed by a packing step 28 and a sealing step.
  • the tuna blocks are transported by means of polypropylene buckets whose shape is specifically adapted to contain a pad according to the present embodiment.
  • the buckets used to transport the tuna steaks are adapted to be tilted so as to slide the tuna steaks into a pouch.
  • the packaging step is performed by a bag filling machine, during which we take a pouch with suction cups, it is then clamped between tongs, it is opened through a discharger and there is introduced a pavement by tilting of the pavement in a cone of shape adapted to the format of the pouch and the pavement.
  • a little sauce with a volumetric doser for example of the order of 15 grams.
  • the sauce may for example be olive oil or tomato sauce with basil.
  • the sealing step is carried out under vacuum or by injecting a neutral gas to prevent the presence of oxygen in contact with the fish pad. Sealing is followed by a sterilization step 32. During this step, different temperature levels are reached, so as to avoid overcooking during the climb and to finish on a high temperature plateau to minimize the treatment time.
  • This type of sterilization is called a "multi-stage scale". The temperature rises rapidly to 115 ° C, then slower and more gradual up to 121 ° C. The total duration of the rise in temperature is about 25 minutes.
  • This sterilization step allows, in addition to sterilization, to cook the fish. Sterilization in "multi-tiered scale" has the effect of obtaining a particularly tender roasted and sterilized fish steak.
  • the process is then completed, and one can then go to a storage and transport stage of packaging or packaging for distribution and consumption.
  • the final product, in its packaging has a net weight of about 125 grams.
  • block 33 is formed of a few pieces 34a, 34b, 34c of whole fish. , ie three in this example.
  • the three pieces 34a, 34b, 34c are distinguished by the orientation of the fibers 35 which is different on each of them. Brands - - transverse 37 related to the marking step 24 are visible in surfaces.
  • the invention is not limited to the previously described embodiments.
  • the tile is from a mold whose dimensions correspond to those of a tile.
  • the braising step could also be replaced by steaming.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to a method for conserving foodstuffs that include fish and are provided in slab form. The method includes the following preparation steps: preparing raw fish by adding (12) a water-retaining product to same, forming (16, 20) a slab and sterilising (32) the foodstuffs.

Description

Procédé de conservation de denrées alimentaires comprenant du poisson  Method of preserving foodstuffs comprising fish
La présente invention concerne un procédé de conservation de denrées alimentaires, en particulier la longue conservation de denrées comprenant du poisson et se présentant sous forme de pavé. The present invention relates to a method of preserving foodstuffs, in particular the long preservation of foodstuffs comprising fish and being in the form of cobblestones.
On connaît déjà, dans le domaine de la conservation de poisson, des emballages comprenant du poisson sous forme de pavé, tels que des pavés de thon. Pour assurer une conservation sur une période suffisamment longue, il est généralement nécessaire de procéder à une stérilisation des denrées contenues dans l'emballage. Or, la stérilisation doit être faite à une température minimale pour éliminer les microbes, ce qui a pour effet de cuire le poisson au cours de cette étape. There are already known in the field of fish preservation, packaging comprising fish in the form of pavement, such as tuna pavé. To ensure preservation over a sufficiently long period, it is generally necessary to sterilize the food contained in the package. However, the sterilization must be done at a minimum temperature to eliminate microbes, which has the effect of cooking the fish during this stage.
Il se trouve que, dans le cas où l'on prépare des pavés de poisson, tout particulièrement des pavés de poisson entier, cette stérilisation a tendance à dessécher le poisson, si bien que le pavé est peu moelleux pour le consommateur. Ce problème se pose particulièrement pour du poisson tel que du thon. La présente invention a notamment pour but un procédé de conservation de denrées alimentaires permettant de fournir un pavé de poisson particulièrement tendre au moment de sa consommation. It turns out that, in the case of preparing fish cobbles, especially whole fish cobblestones, this sterilization tends to dry out the fish, so that the pavement is not very moist for the consumer. This problem arises particularly for fish such as tuna. The present invention particularly aims a method of preserving foodstuffs for providing a particularly tender fish keystone at the time of consumption.
A cet effet, l'invention a pour objet un procédé de conservation de denrées alimentaires, les denrées comprenant du poisson et se présentant sous forme de pavé, le procédé comprenant les étapes de préparation suivantes : To this end, the subject of the invention is a method for preserving foodstuffs, products comprising fish and in the form of a block, the process comprising the following preparation steps:
- on prépare du poisson cru en y ajoutant un produit rétenteur d'eau,  raw fish is prepared by adding a water-retaining product,
- on forme un pavé,  - we form a pavement,
- on stérilise les denrées. Ainsi, on propose de former le pavé de poisson à partir d'une préparation dans laquelle on a ajouté un produit rétenteur d'eau dans le poisson cru. Ceci a pour effet de rendre le poisson particulièrement tendre après sa stérilisation. Ce procédé est particulièrement avantageux dans le cas où l'on souhaite conserver des pavés de thon grillé, car dans ce cas, l'étape de stérilisation ajoutée à l'étape de grillage risque de rendre le pavé particulièrement sec.  - sterilize the foodstuffs. Thus, it is proposed to form the fish pad from a preparation in which a water-retaining agent has been added to the raw fish. This has the effect of making the fish especially tender after sterilization. This method is particularly advantageous in the case where it is desired to keep tuna grilled tuna, because in this case, the sterilization step added to the roasting step may make the pavement particularly dry.
On comprend qu'un « produit rétenteur d'eau » a pour fonction de retenir l'eau, - - notamment au cours de la stérilisation, afin de conserver le moelleux du poisson au moment de sa consommation. On comprend également que ce produit se distingue d'un ajout de sel, le sel ne pouvant pas exercer une fonction suffisante de rétention d'eau sans altérer de façon conséquente le goût. On entend généralement par « poisson sous forme de pavé » du poisson se présentant sous forme d'un bloc de poisson d'un seul tenant, se distinguant par exemple de miettes de poisson ou encore de poisson sous forme hachée. Le pavé de poisson peut également être appelé « steak » de poisson. Il peut se présenter sous la forme d'un unique morceau de poisson entier ou bien, comme cela est décrit dans la suite, sous la forme de quelques morceaux de poisson entier agglomérés. Généralement, le pavé de poisson se présente sous une dimension de forme prédéterminée, qui ne dépend pas de la taille du poisson à partir duquel ce pavé a été formé. Ainsi, le pavé de poisson se distingue généralement d'un filet de poisson, qui correspond à un morceau coupé dans le sens de la colonne vertébrale du poisson, et dont la taille dépend du poisson dont il est issu. Par ailleurs, un pavé de poisson se distingue également, en général, d'une darne de poisson, qui correspond à une tranche complète de poisson et qui dépend également de la taille de ce poisson. It is understood that a "water retaining product" has the function of retaining water, - - especially during sterilization, to preserve the softness of the fish at the time of consumption. It is also understood that this product is distinguished from an addition of salt, the salt can not perform a sufficient function of water retention without significantly altering the taste. The term "fish in the form of cobblestone" is generally understood to mean fish in the form of a block of fish in one piece, for example, fish crumbs or chopped fish. The fish pavé can also be called "steak" of fish. It may be in the form of a single piece of whole fish or, as described hereinafter, in the form of a few pieces of agglomerated whole fish. Typically, the fish pad is in a predetermined shape size, which does not depend on the size of the fish from which this pad was formed. For example, fish pavé is generally distinguished from a fish fillet, which is a piece cut in the direction of the spine of the fish, and whose size depends on the fish from which it comes. On the other hand, a fish block is also generally distinguished from a fish steak, which is a complete slice of fish and also depends on the size of that fish.
On notera que le procédé présenté ci-dessus est mis en œuvre pour une longue conservation des denrées alimentaires, généralement une conservation comprise entre 12 et 24 mois. Par ailleurs, ce procédé permet une conservation des denrées alimentaires à température ambiante. It will be noted that the process presented above is used for a long conservation of foodstuffs, generally a conservation of between 12 and 24 months. Moreover, this process allows a conservation of foodstuffs at ambient temperature.
On comprend par ailleurs que les denrées alimentaires conservées selon le procédé décrit ci-dessus sont très majoritairement composées de poisson, des ingrédients supplémentaires tels que de l'eau, de l'huile, du poivre, du sel, de la transglutaminase, des carraghénanes pouvant être ajoutés. De préférence, la quantité massique de poisson dans la recette par rapport aux autres ingrédients est supérieure à 75%. Le pavé présenté ci-dessus est généralement un pavé que l'on souhaite rendre moelleux alors même qu'il subit une stérilisation. Le procédé tel que décrit ci-dessus peut en outre comporter l'une ou plusieurs des caractéristiques suivantes, prises seules ou en combinaison. It is also understood that the foodstuffs preserved according to the process described above are mostly composed of fish, additional ingredients such as water, oil, pepper, salt, transglutaminase, carrageenans. can be added. Preferably, the mass quantity of fish in the recipe relative to the other ingredients is greater than 75%. The pad presented above is generally a pad that one wishes to make soft even when it undergoes sterilization. The method as described above may further include one or more of the following features, taken alone or in combination.
Le procédé comprend une étape de décongélation du poisson afin d'obtenir du poisson cru. . . The method includes a step of thawing the fish to obtain raw fish. . .
Le produit rétenteur d'eau comprend des carraghénanes. Ce produit est également appelé « carraghénine », il désigne un polisaccharide, molécule constituée d'un enchaînement de sucres, extraite à partir d'algues rouges. Les carraghénanes portent actuellement le code E407 dans la classification des additifs alimentaires. Grâce à ce produit rétenteur d'eau, le poisson présente une texture similaire à celle d'un poisson frais, alors même que ce poisson a subi une stérilisation. Le produit rétenteur d'eau pourrait de façon alternative comprendre d'autres produits rétenteurs d'eau comme par exemple de l'amidon chimiquement modifié de maïs ou de tapioca ou de l'amidon natif de riz. - L'ajout de produit rétenteur d'eau est effectué par barattage, et de préférence par barattage sous vide. Ce procédé consiste à malaxer le poisson sous vide, tout en y injectant du liquide, en particulier le produit rétenteur d'eau. On peut mélanger également avec ce produit rétenteur d'eau, d'autres ingrédients tels que de l'eau, de l'huile, du sel, du poivre, etc. The water retentive product comprises carrageenans. This product is also called "carrageenan", it refers to a polisaccharide, a molecule consisting of a sequence of sugars, extracted from red algae. Carrageenans currently carry the code E407 in the classification of food additives. With this water retaining product, the fish has a texture similar to that of a fresh fish, even though this fish has undergone sterilization. The water-retaining product could alternatively include other water-retaining products such as, for example, chemically modified starch of corn or tapioca or native rice starch. - The addition of water retentive product is carried out by churning, and preferably by vacuum churning. This process consists of kneading the fish under vacuum, while injecting liquid therein, in particular the water-retaining product. Other ingredients such as water, oil, salt, pepper, etc. can also be mixed with this water-retaining product.
Le procédé comporte une étape d'ajout d'une enzyme, telle que la transglutaminase. Cette enzyme permet de lier les protéines du poisson entre elles, et donc en particulier de coller plusieurs morceaux de poissons entre eux au moment de l'étape de formage. Ainsi, il est possible de former des pavés de poisson par collage de quelques morceaux de poisson entier. Un avantage de la transglutaminase réside dans le fait qu'elle est considérée comme un auxiliaire technologique et il n'est donc pas nécessaire de la déclarer comme ingrédient dans le produit final mis sur le marché, ce qui est avantageux dans l'industrie alimentaire. - L'ajout d'une enzyme est réalisé à l'aide d'un mélangeur. Ainsi, il est possible d'ajouter une enzyme avec une répartition très homogène en surface des morceaux de poisson dans un délai inférieur à 25 minutes, ce qui ne pourrait pas être réalisé par l'étape de barattage qui poserait des problèmes de collage. The method comprises a step of adding an enzyme, such as transglutaminase. This enzyme makes it possible to bind the fish proteins together, and therefore in particular to stick several pieces of fish together at the time of the forming step. Thus, it is possible to form fish cob by bonding a few pieces of whole fish. One advantage of transglutaminase is that it is considered a technological aid and therefore it is not necessary to declare it as an ingredient in the final product placed on the market, which is advantageous in the food industry. - The addition of an enzyme is achieved using a mixer. Thus, it is possible to add an enzyme with a very homogeneous distribution on the surface of the pieces of fish within less than 25 minutes, which could not be achieved by the churning step which would cause gluing problems.
L'étape de formage du pavé comprend une étape de moulage d'un bloc de poisson, et une étape ultérieure de portionnage, également désignée étape de découpage, du bloc en plusieurs pavés. Ce portionnage ou découpage, consiste à découper en pavé un bloc de poisson moulé au cours de l'étape de moulage. Ainsi, la réalisation du pavé de poisson par le procédé présenté ci-dessus ne consiste pas en une seule étape de découpage d'un morceau entier de poisson, cas dans - - lequel les pavés de poisson risqueraient d'être de taille variable selon la taille du poisson, à moins que l'on accepte d'avoir une grande quantité de rébus. Un avantage particulier du moulage d'un bloc réside donc dans le fait que l'on peut, à partir de ce bloc, obtenir par la suite plusieurs pavés de thon de forme et de poids constants. On comprend que le bloc moulé est généralement composé de plusieurs morceaux de poisson collés, par exemple grâce à l'ajout de transglutaminase. De façon avantageuse, dans le cas où l'on ajoute au poisson de la transglutaminase, l'étape de moulage suit directement et rapidement l'ajout de transglutaminase, du fait que la transglutaminase assure des liaisons entre les protéines qui rendront le moulage difficile s'il a lieu plus tard. En d'autres termes, la période de temps entre l'étape d'ajout de transglutaminsase et l'étape de moulage est de préférence inférieure à une heure. The step of forming the block includes a step of molding a block of fish, and a subsequent step of portioning, also referred to as a cutting step, of the block into several blocks. This portioning or cutting consists of cutting a block of molded fish during the molding step. Thus, the making of the fish keystone by the process presented above does not consist of a single step of cutting an entire piece of fish, a case in which - - which fish blocks could vary in size depending on the size of the fish, unless one accepts to have a large amount of rebus. A particular advantage of molding a block therefore lies in the fact that one can, from this block, subsequently obtain several tuna blocks of constant shape and weight. It is understood that the molded block is generally composed of several pieces of fish stuck, for example through the addition of transglutaminase. Advantageously, in the case where transglutaminase is added to the fish, the molding step directly and rapidly follows the addition of transglutaminase, since the transglutaminase provides bonds between the proteins which will make molding difficult. it takes place later. In other words, the time period between the step of adding transglutaminase and the molding step is preferably less than one hour.
L'étape de formage du procédé comporte une étape de maturation pendant laquelle le bloc de poisson moulé est stocké pendant une durée supérieure à 12 heures et à une température inférieure à 6°C, et de préférence inférieure à 4°C avant de subir le portionnage. The forming step of the process comprises a maturation step during which the molded fish block is stored for a period longer than 12 hours and at a temperature below 6 ° C, and preferably below 4 ° C before undergoing the portioning.
Le procédé comporte une étape de croûtage d'un bloc de poisson au cours de laquelle le bloc de poisson est exposé à une température comprise entre -25°C et - 15°C pendant une durée supérieure à 20 minutes, de préférence supérieure à 40 minutes. Ainsi, la découpe ultérieure d'un bloc en pavé est facilitée par le fait que la température en surface d'un bloc est proche de -2°C, ce qui évite d'avoir des problèmes de cisaillement de la chair du poisson. The method comprises a step of crusting a block of fish during which the block of fish is exposed to a temperature between -25 ° C and - 15 ° C for a duration greater than 20 minutes, preferably greater than 40 minutes. Thus, the subsequent cutting of a block paved is facilitated by the fact that the surface temperature of a block is close to -2 ° C, which avoids having problems shearing fish flesh.
Le procédé comporte une étape de formation de pains à section rectangulaire, lesdits pains étant réalisés à la suite de l'étape de crôutage du bloc de poisson. - De préférence, l'étape de croûtage est suivie d'une étape de portionnage. le pavé a une forme sensiblement rectangulaire et un poids compris entre 70 et 250 grammes, de préférence entre 100 et 200 grammes. Ainsi, un pavé de poisson a un poids et une forme constants à l'issue de l'étape de portionnage ou de découpage. Le procédé comprend une étape de grillage avant la stérilisation. Cette étape de grillage comprend une étape de braisage suivie de préférence par une étape de marquage. L'étape de braisage consiste à cuire (ou précuire) - - uniquement la périphérie du pavé de poisson, permettant de rigidifier le pavé, tout en le laissant cru à cœur. Par exemple, la cuisson (ou pré-cuisson) du pavé a lieu sur environ 25% de l'épaisseur de tout le pavé, de préférence sur 10% de l'épaisseur de tout le pavé, le reste du pavé restant cru. Un avantage particulier de cette étape de braisage, sans cuisson à cœur, réside dans le fait que les protéines du poisson ne sont pas encore gélifiées à ce stade, et ne le seront donc qu'au cours de l'étape de stérilisation. Ainsi, du fait que le poisson reste cru à cœur après l'étape de braisage, une partie des protéines va gélifier lors de l'étape de stérilisation, ce qui renforce la cohésion interne du pavé. En effet, dans le cas où le poisson aurait été cuit à cœur précédemment, la chaleur au cours de la stérilisation n'aurait plus pour effet de générer une liaison forte entre les protéines, mais de déliter les protéines donc de provoquer un émiettement du pavé de thon. L'étape de braisage proposée ici permet donc de préparer un pavé particulièrement moelleux sans altérer ni sa forme ni sa texture. Par ailleurs, l'étape de marquage permet de donner sur la surface du pavé une impression de cuisson au barbecue, notamment par coloration du poisson par un contact très rapide d'une pièce métallique chauffée à haute température. The method comprises a step of forming rectangular section loaves, said loaves being made following the step of crusting the block of fish. Preferably, the crusting step is followed by a portioning step. the pad has a substantially rectangular shape and a weight of between 70 and 250 grams, preferably between 100 and 200 grams. Thus, a fish block has a constant weight and shape at the end of the portioning or cutting step. The method includes a toasting step prior to sterilization. This toasting step comprises a braising step followed preferably by a marking step. The braising step consists of cooking (or precooking) - - only the periphery of the fish pad, allowing to stiffen the pavement, while leaving it believed in heart. For example, the baking (or precooking) of the pad occurs on about 25% of the thickness of the entire pad, preferably on 10% of the thickness of the entire pad, the rest of the pad remaining raw. A particular advantage of this braising step, without cooking at heart, lies in the fact that the fish proteins are not yet gelled at this stage, and therefore will be so only during the sterilization stage. Thus, because the fish remains raw after the braising step, some of the proteins will gel during the sterilization step, which enhances the internal cohesion of the pad. Indeed, in the case where the fish would have been cooked to heart previously, the heat during sterilization would no longer have the effect of generating a strong bond between the proteins, but disintegrate the proteins thus causing a crumbling of the pavement of tuna. The braising step proposed here therefore makes it possible to prepare a particularly soft pavement without altering its shape or its texture. Furthermore, the marking step makes it possible to give the surface of the pavement an impression of cooking on the barbecue, in particular by coloring the fish by a very fast contact with a metal piece heated to a high temperature.
L'étape de formage du pavé est une étape d'assemblage de morceaux entiers de poisson, de préférence d'un nombre de morceaux de poisson compris entre un et cinq, avantageusement, entre deux et trois morceaux entiers de poisson. Le procédé présenté ci-dessus présente l'avantage de ne pas former un pavé de poisson constitué par du poisson entièrement reconstitué, tout en pouvant réaliser un pavé présentant une forme et un poids constant. Ainsi, le pavé de poisson étant composé au maximum de cinq morceaux, et de préférence de moins de trois morceaux, le consommateur a la sensation de manger du poisson entier, tout en disposant d'un pavé de poisson ayant une forme et un poids qui ne dépendent pas de la taille du poisson dont il est issu. Ce procédé permettant d'agglomérer quelques morceaux de poisson présente également l'avantage d'éviter les rébus au cours du procédé. On notera qu'un consommateur, s'il regarde de près, peut reconnaître un morceau de poisson entier, du fait que ce morceau présente toutes ses fibres dans une même direction, ce qui se distingue par exemple d'un morceau de poisson reconstitué. The step of forming the block is a step of assembling entire pieces of fish, preferably a number of pieces of fish between one and five, preferably between two and three whole pieces of fish. The method presented above has the advantage of not forming a fish block consisting of fully reconstituted fish, while being able to make a paver having a shape and a constant weight. Thus, the fish block being composed of a maximum of five pieces, and preferably less than three pieces, the consumer has the sensation of eating whole fish, while having a fish block having a shape and weight that do not depend on the size of the fish from which it comes. This process for agglomerating a few pieces of fish also has the advantage of avoiding rebus during the process. It will be noted that a consumer, if he looks closely, can recognize a piece of whole fish, because this piece has all its fibers in the same direction, which differs for example from a piece of reconstituted fish.
Le poisson est du thon. Le poisson pourrait également être du saumon, du maquereau ou du poisson blanc tel que de la morue, du cabillaud, du flétan, du saint-pierre, de la dorade, etc. - - The fish is tuna. The fish could also be salmon, mackerel or white fish such as cod, cod, halibut, stonemason, dorado, etc. - -
Le procédé comprend une étape de transport du pavé dans un godet individuel adapté pour recevoir la forme d'un pavé et adapté pour être renversé dans un emballage. Le procédé comporte une étape d'emballage et de scellage de l'emballage sous vide ou par injection d'un gaz inerte, de préférence après l'étape de grillage et avant l'étape de stérilisation des denrées. Généralement, cet emballage présente la forme d'un pochon stérilisable. The method comprises a step of transporting the pad into an individual cup adapted to receive the shape of a pad and adapted to be knocked over in a package. The method comprises a step of packaging and sealing the vacuum packaging or by injecting an inert gas, preferably after the toasting step and before the sterilization step of foodstuffs. Generally, this packaging is in the form of a sterilizable pouch.
L'invention a également pour objet un conditionnement de denrées alimentaires pour une conservation longue durée des denrées, les denrées comprenant du poisson et se présentant sous forme de pavé, le pavé comprenant entre un et cinq morceaux entiers de poisson. De préférence, le pavé comprend entre deux et trois morceaux entiers de poisson. Généralement, ce pavé comprend uniquement deux morceaux entiers de poisson. The invention also relates to a food packaging for a long-term preservation of food products comprising fish and is in the form of pavement, the pavement comprising between one and five whole pieces of fish. Preferably, the pavement comprises between two and three whole pieces of fish. Typically, this pad only includes two whole pieces of fish.
On comprend qu'un morceau entier de poisson est un morceau de chair de poisson, la chair n'ayant pas subi de traitement mécanique préalable. En particulier un morceau entier de poisson n'est pas un morceau reconstitué de chair de poisson. On comprend également que l'on reconnaît un morceau entier de poisson du fait notamment qu'il présente toutes les fibres dans la même direction. Ainsi, on peut reconnaître le nombre exact de morceaux entiers formant le pavé présenté ci- dessus, en observant le nombre de parties du pavé présentant des fibres ayant des directions différentes. It is understandable that a whole piece of fish is a piece of fish flesh, the flesh having not undergone prior mechanical treatment. In particular a whole piece of fish is not a reconstituted piece of fish flesh. It is also understood that an entire piece of fish is recognized, in particular because it presents all the fibers in the same direction. Thus, one can recognize the exact number of whole pieces forming the tile presented above, by observing the number of parts of the tile having fibers having different directions.
L'invention sera mieux comprise à la lecture de la description qui va suivre, donnée uniquement à titre d'exemple et faite en se référant aux dessins dans lesquels : la figure 1 est un diagramme illustrant un procédé de conservation selon un mode de réalisation, et la figure 2 est une vue schématique illustrant des denrées alimentaires conservées selon le procédé illustré sur la figure 1 , en dehors de leur emballage. The invention will be better understood on reading the description which follows, given solely by way of example and with reference to the drawings in which: FIG. 1 is a diagram illustrating a preservation method according to one embodiment, and FIG. 2 is a diagrammatic view illustrating foodstuffs preserved according to the process illustrated in FIG. 1, outside their packaging.
Un exemple de procédé de conservation de denrées alimentaires telles que présentées ci-dessus va être décrit, en se référant à la figure 1 . An exemplary method of preserving foodstuffs as presented above will be described, with reference to FIG.
Le procédé commence par une étape 8 de décongélation du poisson afin . . d'obtenir du poisson cru. Dans cet exemple, le poisson est du thon. Cette étape 8 de décongélation est assez délicate à réaliser dans la mesure où le poisson cru nécessaire pour la réalisation des pavés doit être obtenu à une vitesse suffisamment rapide pour alimenter la chaîne de production sans pour autant que la chair de poisson cru ne soit réchauffée trop rapidement, ce qui altérerait la qualité des pavés. Aussi, pour la décongélation, on place les poissons congelés qui sont protégés par un emballage de polypropylène sur des chariots que l'on fait passer sous une vaporisation d'eau sous pression dont la température est comprise entre 9°C et 15°C. S'ensuit alors une étape 10 de filetage du poisson cru. Cette étape 10 comprend par exemple une étape de dépeçage, de désarêtage (retrait des arêtes), et éventuellement une étape de découpe du poisson entier. Selon un exemple, le poids moyen du poisson entier initial peut être de 2.5 kg dans le cas de thon listao ou de 40 kg dans le cas de thon albacore. L'étape 10 de filetage est suivie d'une étape 12 de barattage. Au cours de cette étape 12, on charge le poisson dans un conteneur puis l'on démarre une pompe à vide. Une fois qu'un certain vide est atteint (par exemple à - 500 mbar), on transfère par pompage de la saumure dans le conteneur et l'on démarre une rotation très lente qui est spécifiquement adaptée pour malaxer le poisson. La saumure est généralement de l'eau associée à du sel. Au cours de cette étape 12, on transfère également d'autres ingrédients dans le conteneur, notamment un produit rétenteur d'eau, à savoir des hydrocolloides rétenteurs d'eau tels que des carraghénanes, ainsi que du poivre, tel que du poivre trois baies. La rotation a lieu ensuite pendant une heure, à une vitesse de 2,5 tours par minute. Dans un deuxième temps de l'étape 12 de barattage, on transfère ensuite de l'huile, telle que de l'huile de colza ou de tournesol. On continue l'opération de rotation pendant environ 20 minutes. The process begins with a step 8 of thawing the fish so . . to get raw fish. In this example, the fish is tuna. This defrosting step 8 is quite difficult to carry out since the raw fish necessary for producing the blocks must be obtained at a speed fast enough to feed the production line without the raw fish meat being heated up too much. quickly, which would affect the quality of the pavers. Also, for defrosting, frozen fish which are protected by polypropylene packaging are placed on trolleys which are passed under a spray of water under pressure whose temperature is between 9 ° C and 15 ° C. Then follows a step 10 of filleting raw fish. This step 10 comprises, for example, a step of cutting, decanting (removal of the edges), and possibly a step of cutting the whole fish. According to one example, the average weight of the initial whole fish can be 2.5 kg in the case of skipjack tuna or 40 kg in the case of yellowfin tuna. The threading step 10 is followed by a step 12 of churning. During this step 12, the fish is loaded into a container and a vacuum pump is started. Once a certain vacuum is reached (for example at -500 mbar), brine is pumped into the container and a very slow rotation is started which is specifically adapted to knead the fish. Brine is usually water associated with salt. During this step 12, other ingredients are also transferred to the container, in particular a water-retaining product, namely water-retaining hydrocolloids such as carrageenans, as well as pepper, such as three-bay pepper. . The rotation then takes place for one hour at a speed of 2.5 rpm. In a second step of step 12 churning, then transferring oil, such as rapeseed oil or sunflower. The rotation operation is continued for about 20 minutes.
L'étape 12 de barattage est suivie d'une étape 14 d'ajout d'une enzyme qui a des propriétés de collage entre morceaux de chair de poisson par la création de liaisons covalentes entre certains groupements aminés. Cette enzyme est dénommée transglutaminase. Cette étape d'ajout 14 d'une enzyme dure entre 3 et 5 minutes et est effectuée dans un mélangeur dont la vitesse de rotation et l'inclinaison sont définis par un programme spécifiquement conçu pour cette étape 14 d'ajout d'une enzyme. . . Step 12 of churning is followed by a step 14 of adding an enzyme that has binding properties between pieces of fish flesh by creating covalent bonds between certain amino groups. This enzyme is called transglutaminase. This step of adding an enzyme lasts between 3 and 5 minutes and is carried out in a mixer whose rotational speed and inclination are defined by a program specifically designed for this step 14 of adding an enzyme. . .
L'étape 14 d'ajout de transglutaminase est rapidement suivie d'une étape 16 de moulage de la préparation. Le moulage est effectué, par exemple, dans des moules en silicone, en polypropylène ou en métal recouvert d'une surface munie de téflon. Il permet de réaliser des plaques ou blocs moulés dont l'épaisseur correspond avantageusement à celle du produit fini, c'est-à-dire à celle d'un pavé de thon selon l'exemple ici décrit. Selon un exemple non limitatif, un bloc moulé peut présenter les dimensions suivantes : environ 1 m de long sur 20 cm de largeur et 6 cm de hauteur. Step 14 of adding transglutaminase is quickly followed by a step 16 of molding the preparation. The molding is carried out, for example, in silicone, polypropylene or metal molds covered with a surface provided with teflon. It makes it possible to produce molded plates or blocks whose thickness corresponds advantageously to that of the finished product, that is to say to that of a tuna pad according to the example described here. According to a nonlimiting example, a molded block may have the following dimensions: approximately 1 m long by 20 cm wide and 6 cm high.
L'étape de moulage 16 est suivie d'une étape 18 de maturation, au cours de laquelle la transglutaminase peut exercer sa fonction de liaison entre les protéines du poisson. Cette étape 18 de maturation peut durer par exemple 18 heures pendant laquelle un bloc est stocké dans une chambre froide à une température comprise entre 0°C et 4°C. Alternativement, cette étape pourrait durer moins longtemps mais au moins 12 heures et à une température ne dépassant pas 6°C. Le procédé comprend ensuite une étape de croûtage 19 qui a pour but de durcir la surface externe du bloc de poisson moulé. On réalise cette étape en exposant le bloc à une température de -20°C pendant environ une heure. Cette étape de croûtage 19 est destinée à obtenir une température de -2°C en surface d'un bloc sur une profondeur comprise entre 1.5 et 2.5 cm. Alternativement, la température pourrait être comprise entre -25°C et -15°C pendant une durée supérieure à 20 minutes, de préférence supérieure à 40 minutes. The molding step 16 is followed by a maturation step 18, during which the transglutaminase can exert its binding function between the fish proteins. This maturation step 18 may last for example 18 hours during which a block is stored in a cold room at a temperature between 0 ° C and 4 ° C. Alternatively, this step may take less time but at least 12 hours and at a temperature not exceeding 6 ° C. The method then comprises a crusting step 19 which is intended to harden the outer surface of the molded fish block. This step is carried out by exposing the block at a temperature of -20 ° C for about one hour. This crusting step 19 is intended to obtain a temperature of -2 ° C at the surface of a block to a depth of between 1.5 and 2.5 cm. Alternatively, the temperature could be between -25 ° C and -15 ° C for a period greater than 20 minutes, preferably greater than 40 minutes.
On passe ensuite à une étape 20 de découpe ou portionnage d'un bloc moulé de façon à réaliser des pavés dans leur forme finale, à savoir une forme constante pour chacun des pavés, par exemple une forme rectangulaire. En fait, un bloc est dimensionné de telle sorte qu'il est possible d'obtenir plusieurs pavés lors du portionnage. Then we go to a step 20 of cutting or portioning a molded block so as to make pavers in their final form, namely a constant shape for each of the blocks, for example a rectangular shape. In fact, a block is dimensioned so that it is possible to obtain several blocks during the portioning.
Selon un mode de réalisation préféré, on découpe le bloc moulé longitudinalement pour en faire des pains de section rectangulaire, puis l'on insère ces pains dans des tubes verticaux d'une machine de coupe. Les pains ainsi insérés descendent par gravité dans la machine de coupe et une lame très fine vient découper les blocs afin d'obtenir des pavés. La finesse de la lame combinée au fait que la surface des blocs de poisson est à une température de -2°C permet d'éviter des phénomènes de cisaillement des blocs de poisson au moment de la . . découpe ou du portionnage. A titre d'exemple non limitatif, un pavé de thon selon un mode de réalisation peut avoir une longueur de 10 cm, une largeur de 6 cm et une épaisseur de 2 cm. Le pavé peut avoir un poids net voisin de 120 grammes après l'étape 20, ce poids reste à peu près constant à l'issue de la stérilisation. L'étape 20 est suivie d'une étape 22, 24 de grillage. Cette étape de grillage comprend d'une part une étape 22 de braisage, suivie d'une étape 24 de marquage. L'étape 22 de braisage est une étape au cours de laquelle on précuit la périphérie du pavé, en le laissant cru à cœur. Selon un exemple, la périphérie du pavé est précuite par convection naturelle sans contact et sans ventilation, grâce à un chauffage infrarouge. La température de chauffe est de 700°C environ et la température en surface du pavé est comprise entre 150 et 200°C. L'objectif de cette étape 22 est de ne pas cuire le pavé à cœur afin que les protéines du poisson ne se gélifient pas au cours de cette étape mais plus tard, au cours de l'étape de stérilisation. Par exemple, la pré-cuisson du pavé a lieu sur environ 25%, et de préférence sur 10% de l'épaisseur de tout le pavé, le reste du pavé restant cru. According to a preferred embodiment, the molded block is cut longitudinally into breads of rectangular section, and then these loaves are inserted into vertical tubes of a cutting machine. The loaves thus inserted descend by gravity into the cutting machine and a very fine blade cuts the blocks to obtain paving stones. The fineness of the blade combined with the fact that the surface of the blocks of fish is at a temperature of -2 ° C makes it possible to avoid shearing phenomena of the blocks of fish at the time of the . . cutting or portioning. By way of non-limiting example, a tuna pad according to one embodiment may have a length of 10 cm, a width of 6 cm and a thickness of 2 cm. The pad may have a net weight close to 120 grams after step 20, this weight remains approximately constant after the sterilization. Step 20 is followed by a toasting step 22, 24. This toasting step comprises on the one hand a braising step 22, followed by a marking step 24. The braising step 22 is a step during which the periphery of the pavement is precooked, leaving it believed to heart. In one example, the periphery of the pavement is precooked by natural convection without contact and without ventilation, thanks to an infrared heater. The heating temperature is about 700 ° C. and the surface temperature of the pavement is between 150 and 200 ° C. The objective of this step 22 is not to cook the keypad at heart so that the fish proteins do not gel during this step but later, during the sterilization step. For example, the precooking of the block takes place on about 25%, and preferably on 10% of the thickness of the entire block, the remainder of the block remaining raw.
L'étape 24 de marquage est une étape permettant d'assurer un marquage sur le pavé, donnant une impression d'une cuisson sur un barbecue. Le marquage est réalisé par des lignes et est mis en œuvre juste après l'étape de braisage 22, de façon à bénéficier de l'inertie de chauffe pour marquer le produit par un contact très rapide d'une pièce métallique chauffée à haute température avec le pavé. Dans cet exemple, le temps de contact est compris entre une et deux secondes, et la température est voisine de 450°C. Step 24 marking is a step to ensure marking on the pavement, giving an impression of cooking on a barbecue. The marking is made by lines and is implemented just after the braising step 22, so as to benefit from the heating inertia to mark the product by a very fast contact of a metal part heated to high temperature with the pavement. In this example, the contact time is between one and two seconds, and the temperature is close to 450 ° C.
On passe ensuite à une étape 26 de contrôle de poids du pavé, suivie d'une étape 28 d'emballage et d'une étape 30 de scellage. En amont de l'étape d'emballage, les pavés de thon sont transportés au moyen de godets en polypropylène dont la forme est spécifiquement adaptée pour contenir un pavé conforme au présent exemple de réalisation. Les godets qui servent à transporter les pavés de thon sont adaptés pour être basculés de manière à faire glisser les pavés de thon dans un pochon. Toutefois, il serait envisageable de transporter directement les pavés au moyen des sachets. Plus précisément, l'étape d'emballage est réalisée par une machine de remplissage de pochons, au cours de laquelle on prend un pochon à l'aide de ventouses, on le serre ensuite entre des pinces, on l'ouvre grâce à un dégorgeoir et l'on y introduit un pavé par basculement du pavé dans un cône de forme adaptée au format du pochon et du pavé. A la fin - - de cette étape d'emballage, on introduit éventuellement un peu de sauce grâce à un doseur volumétrique, par exemple de l'ordre de 15 grammes. La sauce peut par exemple être de l'huile d'olive ou de la sauce tomate au basilic. Next, step 26 is made to control the weight of the block, followed by a packing step 28 and a sealing step. Upstream of the packaging stage, the tuna blocks are transported by means of polypropylene buckets whose shape is specifically adapted to contain a pad according to the present embodiment. The buckets used to transport the tuna steaks are adapted to be tilted so as to slide the tuna steaks into a pouch. However, it would be possible to transport the pavers directly by means of sachets. Specifically, the packaging step is performed by a bag filling machine, during which we take a pouch with suction cups, it is then clamped between tongs, it is opened through a discharger and there is introduced a pavement by tilting of the pavement in a cone of shape adapted to the format of the pouch and the pavement. At the end - Of this packaging step, optionally introduced a little sauce with a volumetric doser, for example of the order of 15 grams. The sauce may for example be olive oil or tomato sauce with basil.
L'étape 30 de scellage est réalisée sous vide ou par l'injection d'un gaz neutre afin de prévenir la présence d'oxygène au contact du pavé de poisson. Le scellage est suivi d'une étape 32 de stérilisation. Au cours de cette étape, différents paliers de température sont atteints, de façon à éviter une sur-cuisson au cours de la montée et à terminer sur un pallier à haute température pour minimiser le temps de traitement. Ce type de stérilisation est appelé « barème multi-étagé ». La température monte rapidement jusqu'à 115°C, puis de manière plus lente et plus progressive jusqu'à 121 °C. La durée totale de la montée en température est d'environ 25 minutes. Cette étape de stérilisation permet, outre la stérilisation, de cuire le poisson. La stérilisation en « barème multi-étagé» a pour effet d'obtenir un pavé de poisson grillé et stérilisé particulièrement tendre. Le procédé est alors terminé, et l'on peut passer ensuite à une étape de stockage et de transport des conditionnements ou emballages en vue de leur distribution et de leur consommation. Le produit final, dans son emballage, a un poids net d'environ 125 grammes. The sealing step is carried out under vacuum or by injecting a neutral gas to prevent the presence of oxygen in contact with the fish pad. Sealing is followed by a sterilization step 32. During this step, different temperature levels are reached, so as to avoid overcooking during the climb and to finish on a high temperature plateau to minimize the treatment time. This type of sterilization is called a "multi-stage scale". The temperature rises rapidly to 115 ° C, then slower and more gradual up to 121 ° C. The total duration of the rise in temperature is about 25 minutes. This sterilization step allows, in addition to sterilization, to cook the fish. Sterilization in "multi-tiered scale" has the effect of obtaining a particularly tender roasted and sterilized fish steak. The process is then completed, and one can then go to a storage and transport stage of packaging or packaging for distribution and consumption. The final product, in its packaging, has a net weight of about 125 grams.
Ainsi, on peut récapituler les ingrédients ajoutés au cours du procédé ci-dessus de la façon suivante, selon un exemple de réalisation : Thus, it is possible to recapitulate the ingredients added during the above process as follows, according to an example embodiment:
78% de filet de thon cru, 78% raw tuna fillet,
- 17,5% d'eau, - 17.5% water,
3,5% d'huile de colza,  3.5% rapeseed oil,
0,3% de carraghénane,  0.3% carrageenan,
- 0, 1 % de poivre trois baies, et - 0, 1% pepper three berries, and
0,6% de transglutaminase,  0.6% transglutaminase,
1 ,3% de sel.  1, 3% salt.
Les denrées alimentaires contenues dans l'emballage à l'issue du procédé de la figure 1 sont visibles sur la figure 2. Comme on peut le voir sur cette figure, le pavé 33 est formé de quelques morceaux 34a, 34b, 34c de poisson entier, à savoir trois dans cet exemple. On distingue notamment les trois morceaux 34a, 34b, 34c par l'orientation des fibres 35 qui est différente sur chacun d'eux. Des marques - - transversales 37 liées à l'étape de marquage 24 sont visibles en surfaces. The foodstuffs contained in the packaging at the end of the process of FIG. 1 are visible in FIG. 2. As can be seen in this figure, block 33 is formed of a few pieces 34a, 34b, 34c of whole fish. , ie three in this example. In particular, the three pieces 34a, 34b, 34c are distinguished by the orientation of the fibers 35 which is different on each of them. Brands - - transverse 37 related to the marking step 24 are visible in surfaces.
On notera que l'invention n'est pas limitée aux modes de réalisation précédemment décrits. Par exemple, dans un mode de réalisation différent, on pourrait se passer de l'étape de réalisation d'un bloc de poisson et réaliser directement un pavé par moulage. Dans ce cas, le pavé est issu d'un moule dont les dimensions correspondent à celles d'un pavé. Note that the invention is not limited to the previously described embodiments. For example, in a different embodiment, one could do without the step of making a block of fish and directly make a block by molding. In this case, the tile is from a mold whose dimensions correspond to those of a tile.
On pourrait aussi remplacer l'étape de braisage par une cuisson à la vapeur. The braising step could also be replaced by steaming.
Parmi les avantages de l'invention, on constate que l'on obtient un pavé de poisson particulièrement moelleux, alors même que l'on a procédé à une étape de stérilisation, qui a tendance à assécher le pavé. Among the advantages of the invention, it is found that one obtains a particularly soft fish pad, even though it was carried out a sterilization step, which tends to dry the pad.

Claims

REVENDICATIONS
1. Procédé de conservation de denrées alimentaires, les denrées comprenant du poisson et se présentant sous forme de pavé, caractérisé en ce qu'il comprend les étapes de préparation suivantes :  1. A method of preserving foodstuffs, products comprising fish and being in the form of pavement, characterized in that it comprises the following preparation steps:
- on prépare du poisson cru en y ajoutant (12) un produit rétenteur d'eau,  raw fish is prepared by adding (12) a water-retaining product,
- on forme (16, 20) un pavé,  - form (16, 20) a block,
- on stérilise (32) les denrées.  - Sterilize (32) the commodities.
2. Procédé selon la revendication précédente dans lequel le produit rétenteur d'eau comprend des carraghénanes. 2. Method according to the preceding claim wherein the water-retaining product comprises carrageenans.
3. Procédé selon l'une quelconque des revendications précédentes, au cours duquel l'ajout (12) de produit rétenteur d'eau est effectué par barattage, et de préférence par barattage sous vide. 3. Method according to any one of the preceding claims, wherein the addition (12) of water retentator product is carried out by churning, and preferably by vacuum churning.
4. Procédé selon l'une quelconque des revendications précédentes, comportant une étape (14) d'ajout d'une enzyme, telle que de la transglutaminase. 4. Method according to any one of the preceding claims, comprising a step (14) of adding an enzyme, such as transglutaminase.
5. Procédé selon l'une quelconque des revendications précédentes, dans lequel l'étape de formage du pavé comprend une étape de moulage (16) d'un bloc de poisson, et une étape ultérieure de portionnage, également désignée étape de découpage, du bloc en plusieurs pavés (20). A method according to any one of the preceding claims, wherein the step of forming the block comprises a step of molding (16) a block of fish, and a subsequent stage of portioning, also referred to as a cutting stage, of block in several blocks (20).
6. Procédé selon la revendication précédente, dans lequel l'étape de formage comporte une étape de maturation (18) pendant laquelle le bloc de poisson moulé est stocké pendant une durée supérieure à 12 heures et à une température inférieure à 6°C, et de préférence inférieure à 4°C avant de subir le portionnage. 6. Method according to the preceding claim, wherein the forming step comprises a maturation step (18) during which the molded fish block is stored for a period greater than 12 hours and at a temperature below 6 ° C, and preferably below 4 ° C before undergoing the portioning.
7. Procédé selon la revendication précédente comportant une étape de croûtage (19) successive à l'étape de maturation (18) du bloc de poisson au cours de laquelle ledit bloc de poisson est exposé à une température comprise entre -25°C et -15°C pendant une durée supérieure à 20 minutes, de préférence supérieure à 40 minutes. 7. Method according to the preceding claim comprising a crusting step (19) successive to the stage of maturation (18) of the fish block during which said block of fish is exposed to a temperature of between -25 ° C and -15 ° C for a duration greater than 20 minutes, preferably greater than 40 minutes.
8. Procédé selon l'une quelconque des revendications précédentes dans lequel le pavé a une forme sensiblement rectangulaire et un poids compris entre 70 et 250 grammes, de préférence entre 100 et 200 grammes. 8. A method according to any preceding claim wherein the pad has a substantially rectangular shape and a weight between 70 and 250 grams, preferably between 100 and 200 grams.
9. Procédé selon l'une quelconque des revendications précédentes, comportant une étape de grillage (22, 24) avant la stérilisation, l'étape de grillage comprenant de préférence une étape de braisage (22) suivie de préférence par une étape de marquage (24). 9. A method according to any one of the preceding claims, comprising a roasting step (22, 24) before sterilization, the roasting step preferably comprising a braising step (22) followed preferably by a marking step ( 24).
10. Procédé selon l'une quelconque des revendications précédentes, au cours duquel l'étape (16, 20) de formage du pavé est une étape d'assemblage de morceaux entiers de poisson, de préférence d'un nombre de morceaux de poisson compris entre 1 et 5, avantageusement entre 2 et 3 morceaux entiers de poisson. A method according to any one of the preceding claims, wherein the step (16, 20) of forming the tile is a step of assembling entire pieces of fish, preferably a number of pieces of fish included between 1 and 5, advantageously between 2 and 3 whole pieces of fish.
11. Procédé selon l'une quelconque des revendications précédentes dans lequel le poisson est du thon. 11. A process according to any one of the preceding claims wherein the fish is tuna.
12. Procédé selon l'une quelconque des revendications précédentes, comportant une étape (28, 30) d'emballage et de scellage sous vide ou par injection d'un gaz inerte, de préférence après l'étape de grillage (22, 24) et avant l'étape de stérilisation des denrées (32). 12. A method according to any one of the preceding claims, comprising a step (28, 30) for packing and sealing under vacuum or by injection of an inert gas, preferably after the toasting step (22, 24). and before the step of sterilizing the foodstuffs (32).
13. Conditionnement de denrées alimentaires pour une conservation longue durée des denrées, les denrées comprenant du poisson et se présentant sous forme de pavé, caractérisé en ce que le pavé comprend entre 1 et 5 morceaux entiers de poisson, de préférence entre 2 et 3 morceaux entiers de poisson. 13. Packaging of foodstuffs for long-term preservation of foodstuffs, goods comprising fish and in the form of blocks, characterized in that the block comprises between 1 and 5 whole pieces of fish, preferably between 2 and 3 pieces whole fish.
EP13728471.7A 2012-05-23 2013-05-23 Method for conserving foodstuffs including fish Withdrawn EP2852288A1 (en)

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RU2584415C1 (en) * 2015-02-20 2016-05-20 Олег Иванович Квасенков Method for production of preserved "stuffed carp"
WO2018013060A1 (en) * 2016-07-13 2018-01-18 Thai Union Group Public Company Limited Revolutionized tuna process
JP7009112B2 (en) * 2017-08-22 2022-01-25 日本水産株式会社 Manufacturing method of processed fish products

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FR2990826B1 (en) 2015-07-24
CA2873293C (en) 2018-04-24
AU2013265033A1 (en) 2014-12-18

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