GB1077644A - Method and product for curing and packaging fish - Google Patents

Method and product for curing and packaging fish

Info

Publication number
GB1077644A
GB1077644A GB13445/66A GB1344566A GB1077644A GB 1077644 A GB1077644 A GB 1077644A GB 13445/66 A GB13445/66 A GB 13445/66A GB 1344566 A GB1344566 A GB 1344566A GB 1077644 A GB1077644 A GB 1077644A
Authority
GB
United Kingdom
Prior art keywords
fish
package
curing
container
flesh
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.)
Expired
Application number
GB13445/66A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB1077644A publication Critical patent/GB1077644A/en
Expired legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
    • B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its conservation
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • 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
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Cartons (AREA)

Abstract

Single uncured fish or selected portions thereof, e.g mackerel, herring, cod, hake, pollock, eels or crustacea, are cured by applying refined salt to the whole surface of the fish (or portion thereof), inserting the salt coated fish into a container in which there is no flesh to flesh contact with other fish or itself, adding water or brine and sealing the container. The curing of the fish is thus effected during the subsequent transport and/or storage of the packaged fish. The preferred packaging material is polyethylene film which is heat sealed after filling and expressing excess air from the package. A double package for two fish separated by a heat seal down the centre of the package is also described. A number of packages are packed into corrugated craft cartons for transport.
GB13445/66A 1966-02-04 1966-03-25 Method and product for curing and packaging fish Expired GB1077644A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA951494 1966-02-04

Publications (1)

Publication Number Publication Date
GB1077644A true GB1077644A (en) 1967-08-02

Family

ID=4142440

Family Applications (1)

Application Number Title Priority Date Filing Date
GB13445/66A Expired GB1077644A (en) 1966-02-04 1966-03-25 Method and product for curing and packaging fish

Country Status (6)

Country Link
BE (1) BE693640A (en)
BR (1) BR6786755D0 (en)
FR (1) FR1510429A (en)
GB (1) GB1077644A (en)
GR (1) GR31998B (en)
NL (1) NL6701391A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3667208A1 (en) * 2018-12-14 2020-06-17 Keohane Seafood Unlimited Company Process for shelf-life extension of fish

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2444409A1 (en) * 1978-12-22 1980-07-18 Marina Seafoods Consulting Aps Transportation and storage of fresh fish - suspended in solution of water, salt and ice
FR2476445A1 (en) * 1980-02-22 1981-08-28 Pallu Rene Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb
FR2480567A1 (en) * 1980-04-21 1981-10-23 Bloud Raymond Process for preserving raw meat in plastic vacuum sachet - contg. brine and seasoning which automatically cure the prod.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3667208A1 (en) * 2018-12-14 2020-06-17 Keohane Seafood Unlimited Company Process for shelf-life extension of fish

Also Published As

Publication number Publication date
BR6786755D0 (en) 1973-12-26
BE693640A (en) 1967-07-17
GR31998B (en) 1967-05-03
FR1510429A (en) 1968-01-19
NL6701391A (en) 1967-08-07

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