IES84892Y1 - Process for packing mussels - Google Patents
Process for packing musselsInfo
- Publication number
- IES84892Y1 IES84892Y1 IE2007/0292A IE20070292A IES84892Y1 IE S84892 Y1 IES84892 Y1 IE S84892Y1 IE 2007/0292 A IE2007/0292 A IE 2007/0292A IE 20070292 A IE20070292 A IE 20070292A IE S84892 Y1 IES84892 Y1 IE S84892Y1
- Authority
- IE
- Ireland
- Prior art keywords
- mussels
- container
- bivalves
- lower layer
- sheet
- Prior art date
Links
- 241000237536 Mytilus edulis Species 0.000 title claims abstract description 70
- 235000020638 mussel Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000014102 seafood Nutrition 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 8
- 239000004033 plastic Substances 0.000 claims description 8
- 229920003023 plastic Polymers 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 3
- 238000000151 deposition Methods 0.000 abstract 1
- 239000010410 layer Substances 0.000 description 17
- 235000013372 meat Nutrition 0.000 description 9
- 239000002356 single layer Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000010411 cooking Methods 0.000 description 4
- 239000003653 coastal water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 241000237983 Trochidae Species 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 230000001580 bacterial Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001681 protective Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 150000003839 salts Chemical group 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- -1 steam Substances 0.000 description 1
Abstract
ABSTRACT The present invention is concerned with a process for packing bivalve seafood such as mussels, and comprises depositing a portion of them mussels into a two part container having a lower layer in tray form, and an upper layer applied to the tray, the container being evacuated and heat shrunk in order to prevent the opening of the mussels during a subsequent heating step.
Description
Process for packing mussels
The present invention is concerned with a process for packing bivalve seafood, for
example mussels.
Seafood, and notably bivalve seafood for example mussels, has become an increasingly
popular source of food. Although bivalve seafood, in particular mussels, are naturally
occurring in coastal waters, they are now in many instances harvested in coastal waters on
a commercial scale to meet market demands. However, one problem is that the major
markets for the mussels are often distant from the source of the mussels and it is necessary
to trans-ship the food over long distances.
One basic problem is that mussels cannot be frozen live or raw, nor can they be kept live
by chilling, for long periods of time in a ready to cook state, i.e. graded, cleaned and
debyssed. The meat in a mussel generally forms a coating on the inside surface of the
mussel shell. In order to facilitate the removal of the meat from the shell it is necessary that
the mussel be cooked while it is still live or raw. The cooking process induces the meat to
contract or curl up so that it is easily eaten. However, if the mussel is frozen while live or
raw in its shell, when cooked the mussel meat will not curl up or contract to give the
vendable appearance of normal cooked mussel meat. Once the mussel dies after being out
of its natural environment for about a week or so, the meat will not curl up when it is being
cooked. Thus, two methods of shipping mussels have been used to date.
First, live or raw mussels, after being harvested from the sea, are purified and trained to
retain their juices in depuration tanks for about forty-eight hours, and in conventional
manner are then graded and packed in ventilated bags and shipped to customers at ambient
temperatures. This method has a number of disadvantages. First changes in temperatures
during shipping can induce premature spawning which may render an entire consignment
useless. Further, the mussels are in some instances at least one full week out of the sea
when received by the customer. Most mussels are only seasonally available and the
product does not enjoy a high level of acceptability with top rank chefs and caterers due to
lack of freshness, long preparation time and wastage.
Second, mussels can be trans-shipped in a pre-cooked frozen state. In this method the
mussels are harvested, purified in conventional manner, graded, debyssed and washed,
pressure cooked or boiled, and then frozen, packed and shipped to the customer. This
method also has some disadvantages, namely in the cooking process the shell opens and
the natural juices and hence much of the flavour is lost. Also, the handling creates a danger
of bacterial contamination. This product does not find great favour with top rank chefs and
caterers, as the mussel meat without the protection of the juices around it, acting as a
protective glaze, is deteriorated in both taste and texture by the action of the freezing
process.
Furthermore, mussels which have been cooked and are subsequently chilled, although not
frozen, are also less highly regarded since, because of the loss of juices, the meat tends to
deteriorate by becoming dry with subsequent loss of taste.
EP0242l83 discloses a process for packing and cooking mussels or similar bivalve seafood
in which the mussels are located in a plastic envelope through an open end of the envelope,
and are subsequently manipulated into a single layer within the envelope. The envelope is
then evacuated and heat shrunk, in order to conform tightly around the shell of each of the
mussels to prevent same from opening during cooking. Once the envelope has been
scaled, the envelope and the contents are subjected to a heat process to cook the mussels,
and the cooked mussels are then preferably frozen for transport/storage.
Thus, it is an object of the present invention to provide a process for packing and treating
bivalve seafood, in particular mussels, which improves the known process disclosed above.
According to a first aspect of the invention there is provided a process for packing and
treating mussels or other bivalve seafood, the process comprising arranging the bivalves in
at least one layer in a flexible container; at least partially evacuating the container such that
the container is drawn tightly around the bivalves; heating the bivalves and container for
sufficient time and at sufficient temperature to at least partially cook the bivalves;
characterized in that the container is formed from a lower layer and an upper layer, and the
upper layer is positioned over and secured to the lower layer after the bivalves have been
arranged in the at least one layer on the lower layer.
Preferably, the lower layer is in the form of a tray.
Preferably, the process comprises the step of forming the tray by the heated deformation of
a first sheet of plastics material.
Preferably, the process comprises the step of vibrating the lower layer when the bivalves
are located thereon.
Preferably, the process comprises the step of applying pressure, from above, to the bivalves
located on the lower layer, in order to substantially level the lower layer.
Preferably, the process comprises the step of vibrating the bivalves, from above, when
located on the lower layer and before positioning of the upper layer.
Preferably, the process comprises the step of providing the container as a heat-shrinkable
plastics material, the heat shrinking the container simultaneously or sequentially with the
evacuation of the container.
Preferably, the process comprises arranging the bivalves in a single layer with a
substantially common orientation.
Preferably, the process comprises the step of freezing the container and bivalves following
heating.
Preferably, the process comprises, prior to arranging the bivalves in the container, storing
the bivalves in a reservoir of water at a temperature of between 0° and 10°.
Preferably, the reservoir of water is salt water.
A pack of bivalves whenever prepared in accordance with the process according to the first
aspect of the invention.
The present invention will now be described with reference to the accompanying drawings,
in which:
Fig. 1 illustrates a perspective view of a double line of trays formed in a plastic sheet,
which trays form the lower portion of a container for ;
Fig. 2 illustrates the trays of Fig. 1, one having been filled with a single layer of mussels;
Fig. 3 illustrates a sectioned side elevation of the filled tray of Fig. 2, with a second sheet
of plastic material having been applied over the first sheet of material, in order to close or
seal the trays; and
Fig. 4 illustrates the sectioned side elevation of Fig. 3, after the partial evacuation of the
trays such that the upper and lower sheets of material have confirmed tightly around the
mussels.
Referring now to the accompanying drawings, the process for packing mussels according
to the present invention will now be described. Mussels 10 are harvested and purified in
conventional manner, for example, in purification tanks (not shown). Next, the mussels 10
are graded by size in a conventional grading machine (not shown). Once the mussels 10
are graded they are “debyssed” which is the know term used to describe the removal of the
long threads or cords by which the mussels 10 attach themselves to rocks or the like in the
sea. The mussels 10 are then ready to be packed according to the process of the present
invention. Prior to packing, it is preferable that the mussels 10 are stored in a reservoir of
cooled water, preferably saltwater. This ensures that while the mussels 10 are waiting to
be packed, the low temperature of the water, which is preferably between 0° and 10°C, the
mussels 10 remain tightly shut, and so do not lose any of the water or juices contained
therein. The mussels 10 comprise a top shell portion 12 and a bottom shell portion 14
which are hinged together and which remain tightly shut when the surrounding temperature
is sufficiently low.
When the mussels 10 are to be packed according to the process of the present invention, a
quantity or portion of the mussels 10, in the example illustrated twenty four, are deposited
into the lower half of a respective container 16 (not shown in Figs. 1 and 2). Each
container 16 comprises a lower layer or half in the form of a tray 18, and an upper layer or
half in the form of a cover 20 which closes and ultimately seals the respective tray 18, as
will be described in detail hereinafier. In the preferred embodiment illustrated, in order to
facilitate the assembly line packing of the mussels 10, an array of the trays 18 are formed
in a first sheet 22 of plastics material, as illustrated in Figs. 1 and 2. It is preferable that the
first sheet 22 is provided in roll form (not shown), and is drawn off the roll along the
assembly line through a number of stations (not shown) or the like, at which various
activities are carried out as set out in detail hereinafter. Thus at a first station, the array of
trays 18 is formed in the first sheet 22 in known fashion. In particular, the sheet 22 is
momentarily halted while a pair of heated dies or the like (not shown) are pressed into the
sheet 22 in order to form each row of the trays 18. Although in the embodiment illustrated
the trays 18 are formed in rows of two on the first sheet 22, it will be appreciated that any
other arrangement of the trays 18 may be provided.
Once the trays 18 have been formed in the first sheet 22, the sheet 22 is advanced along the
assembly line and at the next station (not shown) a quantity of mussels 10 are deposited
into each tray 18, as illustrated in Fig. 2. Although only one of the trays 18 is shown with
a portion of mussels 10 therein in Fig.2, it will be appreciated that each of the trays 18 will
be similarly filled. The process of the invention also preferably includes the step of
vibrating the trays 18, preferably from an underside thereof by way of a substantially
conventional vibrating bed (not shown) or the like, once the mussels 10 have been
deposited into the trays 18. This vibration serves to substantially level the mussels 10 into
a single layer, as illustrated in Fig. 2.
One of the major benefits of utilising the two part form of container 16, namely the tray 18
and cover 20, as opposed to a sleeve, is in allowing an operator, prior to the application of
the cover 20, to directly contact the mussels 10 in order to manually manipulate same
within each of the trays 18, to achieve the single layer as illustrated in Fig. 2. Although
this manual manipulation could be achieved if the musselslO were located in a plastic
sleeve or envelope, the mussels 10 could not be directly contacted and would have to be
manipulated through one layer of the envelope. It will be appreciated that it is quicker and
easier to manipulate the mussels 10 when an operator is able to directly contact the mussels
The use of the tray 18, which is in the form of a depression providing a well-defined
boundary at the edges thereof, ensures that during both the vibrational levelling and the
manual levelling, the mussels 10 are constrained within the tray 18. It is not therefore
possible for any of the mussels 10 to spill out of the tray 18, or in other words the tray 18
provides a positive barrier to the mussels 10 when they are being spread into a single layer.
This feature speeds up the process of spreading the mussels 10 into the single layer
illustrated in Fig 2, by reducing the care required by an operator in arranging the mussels
The trays 18 are preferably dimensioned to hold a pre-defined
l0 into a single layer.
number of mussels 10.
Once the mussels 10 have been deposited into the trays l8 and, optionally manually or
vibration levelled, the first sheet 22 is then advanced on to a further station (not shown), in
order to continue the packing process according to the present invention. As an optional
step before the cover 20 is applied to each of the trays 18, downward pressure may be
applied to the mussels 10 in each tray 18, in order to further effect the substantial levelling
of same. This downward pressure may be applied, for example, by pressing a flat plate or
the like (not shown) downwardly onto the exposed mussels 10. Such a plate would
preferably be slightly smaller in dimension than that of the individual trays 18. The
pressure applied is preferably achieved using hydraulic or pneumatic means. It is also
preferable that while said pressure is being applied, the plate (not shown) is vibrated,
which will further serve to level the mussels 10 within each tray 18. The vibration applied
to the plate (not shown) may be achieved through any conventional means.
Following the above optional step in the packing process, the first sheet 22 is advanced
onto the next station, where the covers 20 are applied to each of the trays 18, in order to
close the trays 18 and thus form the completed containers 16. The cover 20 of each of the
trays 18 are preferably initially provided as a continuous second sheet 24 of plastics
material in roll form, which is advanced into position overlying the first sheet 22. The
second sheet 24 is preferably of a similar or identical width to the first sheet 22. Once the
second sheet 24 has been positioned over and in contact with the first sheet 22, the second
sheet 24 is sealed onto the first sheet 22 as hereinafter described. In the present
embodiment, each of the trays 18 are separated from one another by a border 26, which
border 26 provides an area around each of the trays 18 at which the second sheet 24 can be
heat-sealed onto the first sheet 22 in conventional fashion.
As the second sheet 24 is being heat-sealed onto the first sheet 22, each of the trays 18 are
evacuated. In a preferred embodiment, in order to facilitate this evacuation, one side of
each of the containers 16 is left unsealed, and a conventional vacuum system (not shown)
is suitably applied to that open side of the container 16. Simultaneously or sequentially,
the container 16 is subjected to a suitable temperature to cause it to shrink. Thus as the
container 16 shrinks and is sucked onto the top and bottom shell portions 12, 14
respectively of the mussels 10, substantially all of the air within the container 16 is also
removed. The one remaining open side of the container 16 is then heat-sealed in
conventional fashion, under the vacuum conditions. Thus, as illustrated in Fig.4, the tray
18 and cover 20 of each container 16, as defined by the first sheet 22 and second sheet 24
respectively, are drawn tightly around the layer of mussels 10, so that the top and bottom
shell portions 12, 14 are securely held together in a closed position.
Next, the sealed containers 16 are subjected to a heat process, for example by immersion in
heated water, steam, or air, or a combination of same, to cause the meat within the mussels
to contract and curl up to form the normal vendable appearance. This heating step may
be achieved using any suitable equipment, but is preferably implemented using a spiral
oven in order to minimise the footprint of the oven.
Following this heating process, the vacuum sealed containers 16 are preferably cooled to
ambient temperature and may then be frozen for transport/storage, or remain at ambient
temperature. As with the heating step, it is preferably that the freeze step is implemented
using a spiral freezer.
The individual containers 16 are preferably separated from one another at this stage by
cutting along the borders 26, although it will be appreciated that this separation could be
undertaken at any other suitable point in the packing process.
Claims (5)
1. A process for packing and treating mussels or other bivalve seafood, the process comprising arranging the bivalves in at least one layer in a flexible container; at least partially evacuating the container such that the container is drawn tightly around the bivalves; heating the bivalves and container for sufficient time and at sufficient temperature to at least partially cook the bivalves; characterized in that the container is formed from a lower layer and an upper layer, and the upper layer is positioned over and secured to the lower layer afler the bivalves have been arranged in the at least one layer on the lower layer.
2. A process according to claim lin which the lower layer is in the form of a tray.
3. A process according to claim 2 comprises the step of forming the tray by the heated deformation of a first sheet of plastics material.
4. A process according to any preceding claim comprising the step of vibrating the lower layer when the bivalves are located thereon.
5. A process according to any preceding claim comprising the step of applying pressure, from above, to the bivalves located on the lower layer, in order to substantially level the lower layer.
Publications (2)
Publication Number | Publication Date |
---|---|
IES84892Y1 true IES84892Y1 (en) | 2008-06-11 |
IE20070292U1 IE20070292U1 (en) | 2008-06-11 |
Family
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