IES85212Y1 - Process for partially cooking bivalves with and without a sauce - Google Patents
Process for partially cooking bivalves with and without a sauceInfo
- Publication number
- IES85212Y1 IES85212Y1 IE2008/0286A IE20080286A IES85212Y1 IE S85212 Y1 IES85212 Y1 IE S85212Y1 IE 2008/0286 A IE2008/0286 A IE 2008/0286A IE 20080286 A IE20080286 A IE 20080286A IE S85212 Y1 IES85212 Y1 IE S85212Y1
- Authority
- IE
- Ireland
- Prior art keywords
- container
- mussels
- bivalves
- approximately
- layer
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 40
- 235000015067 sauces Nutrition 0.000 title claims description 15
- 238000010411 cooking Methods 0.000 title description 17
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 125
- 235000020638 mussel Nutrition 0.000 claims abstract description 125
- 239000004033 plastic Substances 0.000 claims abstract description 21
- 229920003023 plastic Polymers 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000014102 seafood Nutrition 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000010410 layer Substances 0.000 description 18
- 239000000047 product Substances 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 14
- 239000002356 single layer Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000002985 plastic film Substances 0.000 description 6
- 238000007710 freezing Methods 0.000 description 3
- 239000003653 coastal water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000001681 protective Effects 0.000 description 2
- 150000003839 salts Chemical group 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 241000894006 Bacteria Species 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
- 239000007795 chemical reaction product Substances 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
- 230000001419 dependent Effects 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
- 230000002028 premature Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- -1 steam Substances 0.000 description 1
Abstract
ABSTRACT The present invention provides 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 of plastics material, 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, wherein, the upper and lower layers of plastics material comprise a plastics sheet having a thickness of 160 — 180 microns; the container is evacuated to a reduced pressure between approximately 30 — 90 mBar, the bivalves and container are heated at approximately 90 - 100°c in a steam oven for a time period of between 300 — 380 seconds.
Description
Process For Partiallv Cooking Bivalves With and Without a Sauce
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 camiot 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
mamier 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
pl‘OC€SS.
F uithermore, 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.
EP0242l 83 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 sealed,
the envelope and the contents are subjected to a heat process to cook the mussels, and the
cooked mussels are then preferably frozen for transpo1t/ 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 of
plastics material, 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 wherein the
upper and lower layers of plastics material comprise a plastics sheet having a thiclnress of
l6O — l8O microns; the container is evacuated to a reduced pressure between approximately
— 90 mBar, the bivalves and container are heated at approximately 90 - 100°C in a steam
oven for a time period of between 300 — 380 seconds.
Preferably, in one embodiment, the bivalves are mussels of a weight between approximately
450gms to l.0kg and the vacuum pressure is within the range of approximately 50 — 90
nB ar.
In another embodimentpreferably, the bivalves are mussels of a weight of approximately
gins and the vacuum pressure is within the range of approximately 50 60 mBar.
In a further embodiment preferably the bivalves are mussels of a weight of approximately
l.Okg1n and the vacuum pressure is approximately 60 ~ 90 mBar.
ln yet a further embodiment preferably, a volume of sauce of a weight between
approximately 20gms and l50gins is also contained within the container, the bivalves are
mussels of a weight of approximately 300gms to 430gms and the vacuum pressure is within
the range of approximately 30 — 80 mBar.
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.
The invention further provides a pack of bivalves whenever prepared in accordance with the
process according to the first aspect of the invention.
,_.
‘J 1
The present invention will now be described with reference to the accompanying drawings,
in which:
Fig. l 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.
Referrin g 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 l0 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 salt water. 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 hereinafter. 1n 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 particular, the sheet 22 is momentarily halted while a pair of heated
dies or the like (not shown) are pressed into the sheet 22 and a suction pressure applied 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
arraiigement 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 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 fonn 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
Ix)
U1
manipulation could be achieved if the musselslO were located in a plastic sleeve or
envelope, the mussels l0 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 10.
The use of the tray 18, which is in the form of a depression providing a wcll—defmed
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 10
into a single layer. The trays l8 are preferably dimensioned to hold a pre—defined number
of mussels l0.
Once the mussels l0 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 l8, 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 manually 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 l0 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 cover 20 is applied to each of the trays l8, in order to close the
trays 18 and thus form the completed containers 16. The cover 20 of each of the trays 18 is
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 fonn the nonnal vendable appearance. This heating step may
be achieved using any suitable equipment, but is preferably implemented using a steam oven
or 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.
In one embodiment of the invention, it has been found that the thickness of the plastics film
which forms the container 16 should have a thickness of between approximately 180
microns to 210 microns. This can be dependent on the quantity of mussels to be held in the
container 16, and also on the cooking time and temperature to which the product is
subjected.
ln a fully cooked product, the containers 16 including the mussels 10 are heated in a steam
oven at between 90 - 100°C for a time period between 340 ~ 500 seconds. This cooking
phase enables the inner core of the mussels 10 to reach a temperature of 90°C for a period of
at least 90 seconds to destroy any relevant bacteria.
With this process the container 16 is evacuated to a pressure of between approximately 30 -
70 mbar and this pressure depends on the weight of the mussels 10 and whether or not the
container 10 also includes a sauce. The vacuum source (not shown) needs to be at a level of
approximately 1020 mbar before the vacuum is applied to the containers 16 before they are
sealed. As a fully cooked product reaches approximately 90°C or more for a certain time
period, any residual air in the container 16, will expand, so this higher level of achieved
vacuum in the container 16 is essential to prevent the air in the container 16 from expanding
sufficiently to the level that it could puncture the container 16 or at least render the product
unusable as the mussels 10 may open if the bag expands. Also, the thickness and strength of
the plastics film which constitutes the container 16 is important in terms of maintaining the
integrity of the container where the heating time is relatively long and at a relatively high
temperature. Also, the plastics sheet or film of the container cannot be so thick that it would
result in difficulty in enabling correct cooking of the mussels 10. A careful balance must
therefore be found between the thickness of the plastics sheet 22, or film of the container 16,
the cooking protocol, the product to be held in the container and finally the optimum
vacuum pressure which can be applied to the container 16.
In one example, the bivalves are mussels of a weight between approximately 400gms to
l.Okg and the vacuum pressure is within the range of approximately 50 — 70 mBar. The
mussels and container 16 are heated in a steam oven at approximately l00“c for a time
period of between 400 ~ 480 seconds so that the inner core of the mussels reach a
temperature of at least 90°C for a time period of at least 90 seconds.
In a further example, the mussels 10 in the container 16 have a weight of approximately 400
gms and the vacuum pressure is within the range of approximately 50-60mbar. The mussels
and container 16 are heated in a steam oven at approximately 100°C for a time period of
between 400 — 480 seconds so that the inner core of the mussels reach a temperature of at
least 90“c for a time period of at least 90 seconds.
ln another example, the mussels in the container 16 have a weight of approximately l.0l
and the vacuum pressure is approximately 50 — 70 mbar. The mussels and container 16 are
heated in a steam oven at approximately 100°C for a time period of between 400 ~ 480
seconds so that the inner core of the mussels reach a temperature of at least 90°c for a time
period of at least 90 seconds.
ln a further example, the mussels 10 in the container 16 have a weight between
approximately 300 gms to 430 gms and the container 16 also includes a sauce of weight
between approximately 20 gms to 150 gms and the vacuum pressure is within the range of
approximately 30 — 50 mbar. The mussels and container 16 are heated in a steam oven at
approximately 100°C for a time period of between 340 - 500 seconds, depending on the
weight of the sauce, so that the inner core of the mussels reach a temperature of at least 90°C
for a time period of at least 90 seconds,
For a partially Cooked product, the containers 16 including the mussels are heated in a steam
oven at between 90 - 100°C for a time period of between 300 ~ 380 seconds to enable the
mussel meat within the mussel shell 10 to curl up, into the normal vendable appearance.
This cooking phase enables the inner core of the mussels to reach a temperature of
approximately 90°C for a time period to partially cook the mussels, but further Cooking being
necessary by the end user.
With this process, the container 16 is evacuated to a pressure of between approximately 30 ~
90 inbar and this pressure depends upon the weight of mussels 10 in the container 16 and
whether or not the Container 16 also includes a sauce. As the cooking temperature and time
in the steam oven is reduced compared to the fully cooked product discussed above, the
thickness of the plastics sheets 22, 24 of the container 16 may be of a reduced thickness and
in this case it can be between approximately 160 to 180 microns. This thickness of plastic
sheets 22, 24 has been found to maintain the integrity of the container 16 and together with
the relevant cooking protocol and vacuum pressure, results in an optimum product in
particular the maintaining of the mussel shells 10 is a substantially closed condition
throughout the process according to the invention.
ln one example, the bivalves are mussels of a weight between approximately 450gms to
l.0kg and the vacuum pressure is within the range of approximately 50 — 90 mBar. The
mussels and container are heated in a steam oven at approximately 100°C for a time period of
between 300 -380 seconds so that the mussels are partially cooked and the mussel meat
curls up within the mussel shells.
l\)
{J1
In a further example, the thickness of the plastic sheets 22, 24 of the container 16 is between
160 ~ 180 microns and the weight of mussels 10 in the container 16 is approximately
gins and vacuum pressure is between approximately 50 — 60 mbar. The mussels and
container are heated in a steam oven at approximately 100°C for a time period of between
300 — 380 seconds so that the mussels are partially cooked and the mussel meat curls up
within the mussel shells.
In another example, the thickness of the plastic sheets 22, 24 of the container 16 is between
160 — 180 microns and the mussels in the container 16 have a weight of approximately 1.0
kg and the vacuum pressure is between approximately 60-90 mbar. The mussels and
container are heated in a steam oven at approximately 100°C for a time period of between
300 380 seconds so that the mussels are partially cooked and the mussel meat curls up
within the mussel shells.
In a further example, the mussels 10 in the container 16 have a weight between
approximately 300 — 430 gms and the container also includes a sauce of weight between
approximately 20gms to l50gms and the vacuum pressure is within the range of
approximately 30-80 mbar. The mussels and container 60 are heated in a steam oven at
approximately 100°C for a time period of between 300 — 380 seconds so that the mussels are
partially cooked and the mussel meat curls up within the mussel shells.
It is noted that where there is no sauce in the container 16, and therefore only mussels 10,
the vacuum pressure does not have to be as low as when the container 16 also includes a
sauce. This is because in the mussel only product the plastic sheets 22, 24 forms very
closely to the shape of the mussels and little air remains in the container 16.
For the fully cooked product therefore, the greater thickness of the plastic sheets 22, 24 is
effectively a protective measure to maintain the integrity of the container 16 and therefore
minimise wastage through puncturing of the container 16.
The invention thus, provides specific method steps and product specific constructional
features which according to the invention have been found to provide an optimal end
product being a fully cooked vacuum pack of mussels containing no sauce and also a fully
cooked vacuum pack of mussels containing a sauce. In addition, the invention further
provides a partially cooked vacuum pack of mussels containing no sauce and a partially
cooked vacuum pack of mussels containing a sauce.
The methods of the invention provide for the freezing and chilling of the product after the
fully cooking or partially cooking stage, depending on the cooking method and how the
product will be shipped to the consumer.
Claims (4)
- l. 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 fomied from a lower layer and an upper layer of plastics material, 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, wherein, the upper and lower layers of plastics material comprise a plastics sheet having a thickness of 160 — 180 microns; the container is evacuated to a reduced pressure between approximately 30 — 90 rnBar, the bivalves and container are heated at approximately 90 — 100°C in a steam oven for a time period ofbetween 300 — 380 seconds.
- 2. A process as claimed in claim l wherein the bivalves are mussels ofa weight of approximately 450gms and the vacuum pressure is within the range of approximately 50 — 60 mBar. 3. A process as claimed in claim 1 wherein the bivalves are mussels of a weight of approximately l.0kgm and the vacuum pressure is approximately 60 ~ 90 mBar. 4. A process as claimed in claim l, wherein a volume of sauce of a weight between approximately 20gms and 15 Ogms is also contained within the container, the bivalves are mussels of a weight of approximately 300gms to 430gms and the vacuum pressure is within the range of approximately 30 — 80 mBar.
- 3. A pack of bivalves whenever prepared in accordance with the process of any one of claims 1 —
- 4.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IEIRELAND19/04/2007S2007/0292 |
Publications (2)
Publication Number | Publication Date |
---|---|
IE20080286U1 IE20080286U1 (en) | 2008-12-24 |
IES85212Y1 true IES85212Y1 (en) | 2009-04-29 |
Family
ID=
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