GB2430857A - Improvements in and relating to the cooking of whelk - Google Patents

Improvements in and relating to the cooking of whelk Download PDF

Info

Publication number
GB2430857A
GB2430857A GB0520239A GB0520239A GB2430857A GB 2430857 A GB2430857 A GB 2430857A GB 0520239 A GB0520239 A GB 0520239A GB 0520239 A GB0520239 A GB 0520239A GB 2430857 A GB2430857 A GB 2430857A
Authority
GB
United Kingdom
Prior art keywords
whelk
cooker
trays
temperature
grade
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.)
Granted
Application number
GB0520239A
Other versions
GB0520239D0 (en
GB2430857B (en
Inventor
Aodh O'donnell
James Lett
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.)
EARAGAIL RES AND DEV Ltd
Original Assignee
EARAGAIL RES AND DEV Ltd
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 EARAGAIL RES AND DEV Ltd filed Critical EARAGAIL RES AND DEV Ltd
Priority to GB0520239A priority Critical patent/GB2430857B/en
Publication of GB0520239D0 publication Critical patent/GB0520239D0/en
Publication of GB2430857A publication Critical patent/GB2430857A/en
Application granted granted Critical
Publication of GB2430857B publication Critical patent/GB2430857B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/04—Processing bivalves, e.g. oysters
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • 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
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • A23L1/33—
    • 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
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Abstract

A process for the cooking, pasteurising and vacuum packing of whole whelk is described. The whelks are initially graded and then washed. Then the whelks are partially cooked and allowed to cool to ambient temperature. The whelks are then inspected and sprayed and are then transferred to trays where they are weighed. The whelks in the trays are then vacuum sealed by stretching a thin film of see-through plastics material over the tray and the trays are then delivered to a sealed oven and pasteurised. The trays of whelks are then palletised and blast frozen and are then stored in a cold store. The process ensures that the whole whelk is left moist with minimal product loss and that the plastics material used to vacuum seal the whelks in the tray is not distended in any way during the process.

Description

"Improvmnts in nd rIating to th cooking of whIk"
Introduction
The present invention relates to a process for cooking, pasteurising and vacuum packing of whole whelk.
When whole whelk is cooked and pasteurised, it is known, for example, to vacuum pack the whelk in trays. Essentially the trays are of relatively light plastics material and the top of the tray is covered by a thin plastics film. Unfortunately, there are problems with processing the whelk in this way. The first problem is the necessity to ensure there is adequate cooking and that the whelk is subsequently pasteunsed correctly. This means it is important to ensure that the core temperature of the whelk exceeds a predetermined temperature, which predetermined temperature is governed by the shelf life required from the whelk. The longer the shelf life, the more pasteurisation has to occur. It is also vital not to overcook the whelk since overcooking the whelk reduces it's organoleptic properties and further results in moisture loss, which is decidedly disadvantageous in the sense that if the weight of the product is reduced, the supplier then has to pack greater numbers of whelk to achieve the required weight of package.
The problem is that if the whelk is cooked and pasteurised and then it is packed, it must be packed under very sterile conditions and indeed, there is no guarantee * whatsoever that the whelk, when packed, will be sufficiently sterile as to be * 25 acceptable. Thus, considerable quality control and inspection has to be carried out to ensure that after packing, the whelk has a sufficiently low microbiological count. * I**
* * Ideally, the whelk should be pasteurised in its tray. Indeed this is done. The problem with this system is that if the whelk is simply heated in the tray to pasteurise it, the : .* 30 thin film would rise and probably burst during the pasteurisation process. If, by any *lS.
* * * chance, it avoids being torn or crushed, it then looks unsightly because it tends to collapse after cooling which leads the consumer to believe that the vacuum seal may in some way have been tampered with. This apparent loss of vacuum often causes a perfectly good product to be rejected by the consumer. The fact that the product is still sealed within the tray is of relatively little importance to the consumer.
What is required is to provide a method for the pasteurising and vacuum packing of whole whelk, which will lead to a succulent and moist product with minimal product loss and that there is sufficient control of the operation to keep the packaging which is largely the thin plastics seethrough seal on the top of the product on the tray, in position and generally in line with the open mouth of the tray. Thus, it is important for the consumer that the plastic film is not distended in any way.
Sthtmnts of Invention According to the invention, there is provided a process for cooking, pasteurising and vacuum packing of whole whelk, comprising the steps of: (a) grading the whelk; (b) delivering the whelk to a rotary washing drum and washing the whelk; (c) loading the whelk into baskets having an apertured base and side walls and an open top; (d) blanching and partially cooking the whelk in water at a predetermined temperature of between 98 C and 100 C for a predetermined time of * between 10 and 20 minutes for that grade of whelk; * (e) allowing the whelk to cool to ambient temperature; ** ** * : * (f) removing the whelk from the baskets and spraying the whelk with water * at ambient temperature; * 30 * " (g) visually inspecting the whelk and removing foreign matter and
unacceptable whelks;
(h) spraying the whelk with water at ambient temperature; (I) filling trays with whelk; (j) vacuum sealing the trays with a relatively thin plastics film; (k) delivering the whelk to a pressure cooker; (I) sealing the cooker; (m) pressuring the cooker with a predetermined overpressure up to 1.5 bar in discrete steps from atmospheric pressure over a predetermined proportion of the cycle time in the cooker for that grade of whelk; (n) maintaining the overpressure for a predetermined proportion of the cycle time for that grade of whelk; (o) simultaneously raising the temperature within the cooker in discrete steps over a predetermined proportion of the cycle time to a maximum temperature of between 90 C and 100 C for that grade of whelk; (p) maintaining the temperature for a predetermined portion of the cycle time for that grade of whelk; * * (q) ceasing to heat the whelk; * * *..
(r) reducing the overpressure in discrete steps to atmospheric pressure for the remainder of the cycle time; and ****** * * (s) removing the trays of whelk from the cooker.
:.::: 30 In accordance with the invention, the initial steps are performed from time to time of: grading the whelk by size; cleaning the whelk and loading separate batches of the whelk into a cooker and cooking at temperatures in the range of 98 C to 100 C for times between 10 and 20 minutes; inspecting and analysing the properties of the cooked whelk to provide the optimum cooking conditions for that grade of whelk; recording the optimum cooking conditions for that grade of whelk; washing the cooked whelk; filling trays with whelk; vacuum sealing the trays with a relatively thin plastics film; delivering the pre-packed whelk to an oven; sealing the oven; placing a temperature recording probe into at least one whelk in the tray; varying the temperatures in the oven in discrete steps up to a maximum .: :* temperature, maintaining the temperature for a recorded time and then * 25 reducing the temperature in the cooker, while simultaneously providing * an overpressure in the cooker in preset steps to a maximum pressure; S. : maintaining the pressure for a preset time; S. * 30 reducing the pressure in discrete steps to atmospheric pressure, while recording these times, temperatures and pressures; simultaneously, on placing the trays of whelk in the cooker, placing a position sensor against the thin film of plastics; recording the rise and fall of the plastics film throughout the time in the cooker; recording all the pressures, temperatures, temperatures of the whelk and the rise and fall of the film to provide the optimum cooking conditions for that grade of whelk, while avoiding unacceptable movement of the plastics film; and recording those optimum conditions for subsequent use with that grade of whelk.
In one process according to the invention, after grading the whelk, the whelk is delivered on a conveyor, having a mesh-like screen cloth, to a conditioning tank filled with salt water to allow the whelk filter out sand and other impurities.
In this latter process, the whelk may be retained in the conditioning tank for between 2 and 3 hours and normally of the order of three hours.
In a process according to the invention, the blanching and partial cooking of the whelk is at a temperature of between 98 C and 100 C for 16 to 18 minutes.
The cycle time in the pressure cooker may be of the order of 3 hours. * S. * I * I., *
* 25 In one process according to the invention, at preset intervals of time, the core * *S* temperature of the whelk is measured in the pressure cooker to determine that the *:: ::* whelk is adequately pasteurised.
S
5; aeS * . In accordance with the invention, after pasteurising, the trays of whelk are delivered * e *. 30 to a blast freezer. 0IsS
S
Dtaild Description of th Invention
The invention will be more clearly understood from the following description of an embodiment thereof, given by way of example only, with reference to the accompanying drawings, in which: Fig. I is a diagrammatic layout of the process according to the invention, and Figs. 2 to 6 inclusive are side views of part of the plant used to carry out the process.
Referring to the drawings and initially to Fig. 1, where there is illustrated the general process according to the invention, there is now described in broad outline the process according to the invention, mostly carried out in the various portions of the plant, illustrated in Figs. 2 to 6. The process carried out and the plant used therefore will be described in more detail later.
Various stations where operations are carried out are identified in Fig. I by numerals Ito 14 inclusive.
At an intake station I, the live whelks are received and stored in a suitable chilled storage. Then, at station 2, the whelks are graded and then a washing operation is carried out in station 3. Then, depending on the nature of the whelks and where they were harvested, the whelks may be de-sanded for 2 or 3 hours in a water bath. Then, in station 5, the whelks are partially cooked and then in station 6, they are allowed cool to ambient temperature. In station 7, a general inspection and spraying of the * whelks is carried out. Then, in station 8, trays are filled with whelks and then they are *: : 25 weighed in station 9. Then, in station 10, they are vacuum sealed by stretching a thin film of see-through plastics material over the tray. Then, in station 11, the trays are *. : delivered to a sealed oven and pasteurised. In station 12, the trays are palletised and then they are blast frozen in station 13 and finally, in station 14, they are stored in a cold store until delivery to customers.
: ** 30 * S * 0 Referring now in more detail to Fig. 2, there is illustrated stages 1, 2 and 3 of the operation in which the whelks is taken into a cold store, or at least a chill store. They are generally transported in a chilled conditions in a truck having a chilled unit to keep the temperature of the order of 0 to 4 C. It is important that as well as being chilled, the product is live. Therefore, live whelk stored in this way tends to generate heat and thus it has to be chilled in the truck and then kept chilled into the chilled room in stage 1.
Referring to Fig. 2 and specifically to stage 1, there is illustrated a chilled room 100 in which there are stacked trays of whelks 101.
The grading station 2 comprises a vibrating screen 201 where the whelks are graded by size and placed in further baskets 202 when they are delivered up a conveyor 203 to the washing stage 3 which comprises a barrel washer 301 fed by an intake screw conveyor 302 and out to a conveyor 303. The barrel washer is a conventional barrel washer which washes all the graded whelks. The washer 301 has a plurality of flights and inwardly directed brushes.
Then, optionally, the de-sanding operation takes place in the de-sanding station 4, illustrated in Fig. 3. If it is necessary to de-sand the whelks, they are delivered out the conveyor 303 to a water tank 401 through which water is circulated by a pump 402. Mounted in the tank 401 is a conveyor 403 having a mesh-like screen cloth.
The whelks are left in the tank 401 for about three hours and they will then expel any sand. The sand is connected at the bottom of the tank 402 and is identified by the reference numeral 405. The whelks are then packed into trays 406.
Referring to Fig. 4, the whelks are then delivered to the cooking station 5, whether : - they have been de-sanded or not. The cooking station comprises a water bath 501 having recirculating pumps 502 and a water sump 503.
: : : :* The whelk is cooked in relatively large batches of the order of 300 Kg. Cooking is * * generally for a relatively small time, somewhat of the order of between 10 and 20 minutes at a temperature of between 98 C and 100 C. The cooking time depends on * 30 the size of the whelk which had been previously graded. The manner in which the cooking time is determined is described later. Then, in the cooling station 6, the large baskets 406, because they are open-work baskets effectively, are maintained for at least one hour to cool naturally in ambient conditions.
Then the baskets 406 are delivered to the inspection and spray station 7 illustrated in Fig. 5. The whelk is emptied onto a conveyor 701 having mounted thereon two spray bars 702 and 703. The whelk is visually inspected and delivered out the conveyor 701 to the tray filling station 8 where a packing unit 801 fills the whelks into much smaller trays 802 for subsequent consumption. Then it is delivered to the weighing station 9 where it is weighed and delivered to the vacuum sealing station 10 where a thin plastic film is vacuum sealed onto the tray by a vacuum sealer 1001. Then the trays 802 are stacked in racks 1002.
Then the racks 1002 are delivered to the pasteurising station 11 illustrated in Fig. 6.
The pasteurising station 11 comprises a cooker 1101 having sealed doors and mounting a through conveyor 1102. The cooker 1101 is provided with means to pressurise it and to deliver steam into the cooker. The graded whelks, which will all be of the one grade for each batch being delivered to the cooker, are delivered by the pallets 1002 into the cooker where a specific cycle time is provided for the particular grade of whelk. Generally, for some period, the pressure in the cooker is raised from atmospheric to an overpressure of the order of 1.5. This can be anything between 0.5 and 1.5 bar and then held at that for a period of time. Generally, the steam is injected at approximately 90 C to 100 C. Then the overpressure is maintained for some part of the cycle time and then gradually dropped back to atmospheric pressure. Water may be added at the end of the cycle as the pressure drops. The cycle time can be anything up to three hours. Then the product is palletised, blast frozen and cold stored. * S.
S I S
:: :.: 25 As explained already, if the whelk is to be satisfactorily pasteurised and cooked, it is SI..
essential that the correct cooking and pasteurising process by adopted. Thus, from si a.
time to time, depending not alone on the size of whelk, but also on the nature of the * whelk where it was harvested, the whelk is graded by size, then it is deaned and * loaded in separate batches in much the same way as described above, into the : * 30 cooker, that is to say, the operation of stages 5 and 6 is carried out until the ideal 5*.
* * . *1 cooking time is achieved. However, it should be appreciated that this cooking time is not necessarily the optimum cooking time for the whelk when taken alone, but may also have to take account of subsequent pasteurisation where there is obviously partial cooking.
Then the whelk is vacuum packed as before and individual trays of vacuum packed whelk are put in the cooker with sensors to determine the rise and fall of the film, together with sensors to determine the core temperature of the whelk. Then, various pasteurising steps are camed out, varying both the overpressure and the temperature until the optimum conditions for that particular grade of whelk are achieved. Then those operating conditions are used for the pasteurisation of that grade of whelk until such a time as the operation is carried out again. This would generally be carried out at least once a year, if not more.
The following examples illustrate the operation of the invention in the pasteunsing station.
Fxmpl Nn I Product Weight: 450gm Maximum whelk size: 30gm Phase No. Phase Type Time Temperature Pressure _____________ _____________ Minutes _____________ Bar * ** I Steam 15 90 0.0 :.: * 2 Steam 3 90 0.0 3 Steam 3 100 0.1 * ISS 4 Steam 3 100 0.3 * .** 5 Steam 27 100 0.9 6 Steam 12 100 1.0 7 Water 10 30 0.0 * 8 Water 15 20 0.0 Total ___________ 88 End ___________ ___________ : ... 20 S. S S S 5 SI..
Empl Nn. 2 Product Weight: 3Kg Maximum whelk size: 30gm
_______________ _______________ _______________ ________________ _______________
Phase No. Phase Type Time Temperature Pressure _____________ _____________ Minutes C Bar 1 Steam 10 90 0.0 2 Steam 10 90 0.2 3 Steam 5 95 0.3 4 Steam 15 95 0.6 Steam 15 95 0.9 6 Steam 60 95 1.3 7 Steam 10 95 1.4 8 Water 5 80 1.0 9 Water 8 40 0.5 Water 8 20 0.1 11 Water 15 20 0.0 12 Total 161 ____________ ____________ In both examples above, water was used in the final phases of the pasteurisation.
In the specification the terms "comprise, comprises, comprised and comprising" or any variation thereof and the terms "include, includes, included and including" or any * ** variation thereof are considered to be totally interchangeable and they should all be afforded the widest possible interpretation and vice versa. St..
* 15 The invention is not limited to the embodiment hereinbefore described, but may be *SS* varied in both construction and detail within the scope of the claims.
* * * SSI * * I. * I * I.. SI.. * . S...

Claims (10)

1. A process for cooking, pasteurising and vacuum packing of whole whelk, comprising the steps of: (a) grading the whelk; (b) delivering the whelk to a rotary washing drum and washing the whelk; (c) loading the whelk into baskets having an apertured base and side walls and an open top; (d) blanching and partially cooking the whelk in water at a predetermined temperature of between 98 C and 100 C for a predetermined time of between 10 and 20 minutes for that grade of whelk; (e) allowing the whelk to cool to ambient temperature; (f) removing the whelk from the baskets and spraying the whelk with water at ambient temperature; * : * (g) visually inspecting the whelk and removing foreign matter and S's.
* unacceptable whelks; **e.
(h) spraying the whelk with water at ambient temperature; ***aS5 * S : * (i) filling trays with whelk; S. S S * * *S** (j) vacuum sealing the trays with a relatively thin plastics film; (k) delivering the whelk to a pressure cooker; (I) sealing the cooker; (m) pressuring the cooker with a predetermined overpressure up to 1.5 bar in discrete steps from atmospheric pressure over a predetermined proportion of the cycle time in the cooker for that grade of whelk; (n) maintaining the overpressure for a predetermined proportion of the cycle time for that grade of whelk; (o) simultaneously raising the temperature within the cooker in discrete steps over a predetermined proportion of the cycle time to a maximum temperature of between 90 C and 100 C for that grade of whelk; (p) maintaining the temperature for a predetermined portion of the cycle time for that grade of whelk; (q) ceasing to heat the whelk; (r) reducing the overpressure in discrete steps to atmospheric pressure for the remainder of the cycle time; and (s) removing the trays of whelk from the cooker.
* : :*
2. A process as claimed in claim I,in which the initial steps are performed from SI.. timetotimeof: SI.. I...
*. 25 grading the whelk by size; S..... * .
cleaning the whelk and loading separate batches of the whelk into a cooker and cooking at temperatures in the range of 98 C to 100 C for times between 10 and 20 minutes; inspecting and analysing the properties of the cooked whelk to provide the optimum cooking conditions for that grade of whelk; recording the optimum cooking conditions for that grade of whelk; 13- washing the cooked whelk; - filling trays with whelk; vacuum sealing the trays with a relatively thin plastics film; delivering the pre-packed whelk to an oven; sealing the oven; placing a temperature recording probe into at least one whelk in the tray; varying the temperatures in the oven in discrete steps up to a maximum temperature, maintaining the temperature for a recorded time and then reducing the temperature in the cooker, while simultaneously providing an overpressure in the cooker in preset steps to a maximum pressure; maintaining the pressure for a preset time; * : reducing the pressure in discrete steps to atmospheric pressure, while : :* recording these times, temperatures and pressures; * S ** simultaneously, on placing the trays of whelk in the cooker, placing a **SS*.
* position sensor against the thin film of plastics; a. * a
:.::: recording the rise and fall of the plastics film throughout the time in the cooker; recording all the pressures, temperatures, temperatures of the whelk and the rise and fall of the film to provide the optimum cooking conditions for that grade of whelk, while avoiding unacceptable movement of the plastics film; and recording those optimum conditions for subsequent use with that grade of whelk.
3. A process as claimed in claim 1 or 2, in which after grading the whelk, the whelk is delivered on a conveyor, having a mesh-like screen cloth, to a conditioning tank filled with salt water to allow the whelk filter out sand and other impurities.
4. A process as claimed in claim 3, in which the whelk is retained in the conditioning tank for between 2 and 3 hours.
5. A process as claimed in claim 3, in which the whelk is retained in the conditioning tank for the order of three hours.
6. A process as claimed in any preceding claim, in which the cycle time in the pressure cooker is of the order of 3 hours.
7. A process as claimed in any preceding claim, in which at preset intervals of time, the core temperature of the whelk is measured in the pressure cooker to : determine that the whelk is adequately pasteurised.
8. A process as claimed in any preceding claim, in which after pasteurising, the trays of whelk are delivered to a blast freezer.
*
9. A process substantially as hereinbefore described with reference to and as * illustrated in the accompanying drawings. a ees S... *s..
10. Whelk produced by the process of any preceding claim, substantially as hereinbefore described with reference to and as illustrated in the accompanying drawings.
GB0520239A 2005-10-05 2005-10-05 Improvements in and relating to the cooking of whelk Expired - Fee Related GB2430857B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB0520239A GB2430857B (en) 2005-10-05 2005-10-05 Improvements in and relating to the cooking of whelk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0520239A GB2430857B (en) 2005-10-05 2005-10-05 Improvements in and relating to the cooking of whelk

Publications (3)

Publication Number Publication Date
GB0520239D0 GB0520239D0 (en) 2005-11-16
GB2430857A true GB2430857A (en) 2007-04-11
GB2430857B GB2430857B (en) 2010-05-19

Family

ID=35429848

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0520239A Expired - Fee Related GB2430857B (en) 2005-10-05 2005-10-05 Improvements in and relating to the cooking of whelk

Country Status (1)

Country Link
GB (1) GB2430857B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010091856A3 (en) * 2009-02-13 2011-05-26 Giardinetto Restaurants Ltd Pre-cooked food manufacturing system
ES2364209A1 (en) * 2010-02-15 2011-08-29 Productos Congelados S.A. Procedure for the preparation and conservation of molluscs in its juice and device to keep the valves closing during the cooking process. (Machine-translation by Google Translate, not legally binding)
FR2957227A1 (en) * 2010-03-12 2011-09-16 Alexis Tauge METHOD FOR PROCESSING HIGH PRESSURE SEAFOODS AND CORRESPONDING SYSTEM

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3852486A (en) * 1967-02-13 1974-12-03 E Walker Process of preserving shellfish meat, and product of said process
JPH0286755A (en) * 1988-09-21 1990-03-27 Shoei Pack:Kk Processing method of scallop
GB2284739A (en) * 1993-12-14 1995-06-21 Lett Res & Dev Ltd Processing of whelks
JPH0889213A (en) * 1994-09-20 1996-04-09 House Foods Corp Production of retort fish-and-shellfish
CN1260142A (en) * 1999-01-09 2000-07-19 秦利 Method for processing live seafood into instant food
JP2003334047A (en) * 2002-05-21 2003-11-25 Maruha Corp Packaged food for ordinary temperature distribution and method for producing the same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3852486A (en) * 1967-02-13 1974-12-03 E Walker Process of preserving shellfish meat, and product of said process
JPH0286755A (en) * 1988-09-21 1990-03-27 Shoei Pack:Kk Processing method of scallop
GB2284739A (en) * 1993-12-14 1995-06-21 Lett Res & Dev Ltd Processing of whelks
JPH0889213A (en) * 1994-09-20 1996-04-09 House Foods Corp Production of retort fish-and-shellfish
CN1260142A (en) * 1999-01-09 2000-07-19 秦利 Method for processing live seafood into instant food
JP2003334047A (en) * 2002-05-21 2003-11-25 Maruha Corp Packaged food for ordinary temperature distribution and method for producing the same

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
WPI Abstract Accession No. 1990-137103 & JP 02086755 A (Shoei Pack KK) 27/03/1990 (see abstract) *
WPI Abstract Accession No. 1996-233310 & JP 08089213 A (House Foods Corp) 09/04/1996 (see abstract) *
WPI Abstract Accession No. 2000-588019 & CN 1260142 A (Qin Li) 19/07/2000 (see abstract) *
WPI Abstract Accession No. 2004-260322 & JP 2003334047 A (Maruha Corp) 25/11/2003 (see abstract) *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010091856A3 (en) * 2009-02-13 2011-05-26 Giardinetto Restaurants Ltd Pre-cooked food manufacturing system
ES2364209A1 (en) * 2010-02-15 2011-08-29 Productos Congelados S.A. Procedure for the preparation and conservation of molluscs in its juice and device to keep the valves closing during the cooking process. (Machine-translation by Google Translate, not legally binding)
FR2957227A1 (en) * 2010-03-12 2011-09-16 Alexis Tauge METHOD FOR PROCESSING HIGH PRESSURE SEAFOODS AND CORRESPONDING SYSTEM
FR2957226A1 (en) * 2010-03-12 2011-09-16 Cinq Degres Ouest PROCESS FOR PROCESSING HIGH PRESSURE SEAFOOD
EP2364598A3 (en) * 2010-03-12 2011-11-23 Cinq Degres Ouest High-pressure seafood processing method

Also Published As

Publication number Publication date
GB0520239D0 (en) 2005-11-16
GB2430857B (en) 2010-05-19

Similar Documents

Publication Publication Date Title
Nunes et al. Environmental conditions encountered during typical consumer retail display affect fruit and vegetable quality and waste
US3047404A (en) Packaging red meats
US20210337843A1 (en) Method for Production of Frozen Untapped Young Coconut Water Inside Its Carved Tender Coconut Meat
US20060107977A1 (en) Method of continuously treating batches of pre-washed lettuces prior to packaging them as well as an installation designed to implement this method
US20130209623A1 (en) Sachet for fruit and method for preparing fruit cut into pieces in order to preserve it in the medium term
CN105053164B (en) A kind of preparation method of drying edible mushroom
CN104957646A (en) Making method of dried meat floss
GB2430857A (en) Improvements in and relating to the cooking of whelk
US11583127B2 (en) Rice gel production system and rice gel production method
US20060034980A1 (en) Packaged pasteurized fresh fruits and a method for production
IE20050673A1 (en) Improvements in and relating to the cooking of whelk
IES20050672A2 (en) Improvements in and relating to the cooking of whelk
IES84515Y1 (en) Improvements in and relating to the cooking of whelk
JP2005188914A (en) Vacuum cooling device, vacuum cooling method, and rice ball making system and rice ball making method using them
BE1001206A7 (en) Cooking and freezing mussels in their shells - by pressure cooking them in basket with weighted lid
IE55664B1 (en) Foodstuff preparation
US4230732A (en) Methods of chilling poultry
CN103027311A (en) Fabrication method of frozen seafood kebabs
US20210084919A1 (en) System and method of preparing frozen coconuts
KR101725953B1 (en) Apparatus for keeping freshness and suppressing browning of peeling garlic
Brown The application of cryogenic fluids to the freezing of foods
BE1001418A6 (en) Prepn. of meals - has storage spaces for pre-processed ingredients which are pre-treated in prepn. area and treated or handled in prodn. lines etc.
JP2003310189A (en) Method for producing frozen noodle integrated with ingredients
KR20050017778A (en) The manufacturing process of kernel con by retort pouch and the products by the process
CN117941811A (en) Processing process flow of sauced and marinated meat product

Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 20111005