JPS62181183U - - Google Patents
Info
- Publication number
- JPS62181183U JPS62181183U JP1986070853U JP7085386U JPS62181183U JP S62181183 U JPS62181183 U JP S62181183U JP 1986070853 U JP1986070853 U JP 1986070853U JP 7085386 U JP7085386 U JP 7085386U JP S62181183 U JPS62181183 U JP S62181183U
- Authority
- JP
- Japan
- Prior art keywords
- grilled fish
- heat
- container
- utility
- model registration
- 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
Links
- 241000251468 Actinopterygii Species 0.000 claims description 19
- 239000004745 nonwoven fabric Substances 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 claims 16
- 230000002745 absorbent Effects 0.000 claims 6
- 239000002250 absorbent Substances 0.000 claims 6
- 239000000463 material Substances 0.000 claims 6
- 238000004659 sterilization and disinfection Methods 0.000 claims 2
- 241000473391 Archosargus rhomboidalis Species 0.000 claims 1
- 241000972773 Aulopiformes Species 0.000 claims 1
- 241000252203 Clupea harengus Species 0.000 claims 1
- 241000555825 Clupeidae Species 0.000 claims 1
- 241001149724 Cololabis adocetus Species 0.000 claims 1
- 241000252099 Conger myriaster Species 0.000 claims 1
- 241000276438 Gadus morhua Species 0.000 claims 1
- 241000269908 Platichthys flesus Species 0.000 claims 1
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 claims 1
- 241001622901 Scomberomorus commerson Species 0.000 claims 1
- 241000269821 Scombridae Species 0.000 claims 1
- 241001504592 Trachurus trachurus Species 0.000 claims 1
- 238000005452 bending Methods 0.000 claims 1
- 239000006261 foam material Substances 0.000 claims 1
- 235000019514 herring Nutrition 0.000 claims 1
- 235000020640 mackerel Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 229920000642 polymer Polymers 0.000 claims 1
- 235000019515 salmon Nutrition 0.000 claims 1
- 235000019512 sardine Nutrition 0.000 claims 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
第１図及び第２図は、本考案の加熱殺菌済容器
入り焼魚の一例を示す縦断面図である。
１，１１……加熱殺菌済容器入り焼魚、２，１
２……皿状容器、３，１３……フイルム製袋状容
器、４，１４……焼魚、５，１５……側壁、６，
１６……底壁、７，１７……フランジ、２０……
凹部、２１，２２……不織布。
FIGS. 1 and 2 are longitudinal sectional views showing an example of the grilled fish in a heat-sterilized container of the present invention. 1,11... Grilled fish in a heat-sterilized container, 2,1
2... Dish-shaped container, 3, 13... Film bag-shaped container, 4, 14... Grilled fish, 5, 15... Side wall, 6,
16... Bottom wall, 7, 17... Flange, 20...
Recessed portions, 21, 22...nonwoven fabric.
Claims (1)
魚を収容し、これをフイルム製袋状容器に包装し
た加熱殺菌済容器入り焼魚に於いて、該皿状容器
の側壁の上部近傍の全周にわたつて吸収材を設け
、かつ焼魚を収容した皿状容器が該フイルム製袋
状容器に容器内の含気率が３５％以下となるよう
に真空包装されたことを特徴とする加熱殺菌済容
器入り焼魚。 (2) 焼魚がイワシ、アジ、サンマ、サバ、サケ
、ブリ、サワラ、ニシン、ウナギ、アナゴ、カレ
イ、タイ、タラからなる群から選ばれた魚類であ
る実用新案登録請求の範囲第(1)項記載の加熱殺
菌済容器入り焼魚。 (3) 焼魚の魚肉の硬さが８５ｇ〜１５００ｇで
ある実用新案登録請求の範囲第(1)項又は第(2)項
記載の加熱殺菌済容器入り焼魚。 (4) フイルム製袋状容器の材料が、曲げ弾性率
が２１０００Kg／cm２以下で、かつ厚みが２００
μ以下のものである実用新案登録請求の範囲第(1
)項、第(2)項又は第(3)項記載の加熱殺菌済容器
入り焼魚。 (5) 吸収材が、皿状容器の側壁上部に形成され
たフランジ部の上側に全周にわたつて設けられた
実用新案登録請求の範囲第(1)項記載の加熱殺菌
済容器入り焼魚。 (6) 吸収材が、該吸収材の上端と該吸収材が設
けられた皿状容器の面との間の距離が０．３mm〜
５mmとなるようにして設けられた実用新案登録請
求の範囲第(1)項又は第(5)項記載の加熱殺菌済容
器入り焼魚。 (7) 吸収材が、発泡性材料、不織布、パルプ、
高分子吸収剤を含んだシートからなる群から選ば
れた実用新案登録請求の範囲第(1)項、第(5)項又
は第(6)項記載の加熱殺菌済容器入り焼魚。 (8) 吸収材が、焼魚に対し５重量％〜３０重量
％の水分及び／又は油分を吸収可能なものである
実用新案登録請求の範囲第(1)項、第(5)項、第(6
)項又は第(7)項記載の加熱殺菌済容器入り焼魚。 (9) 加熱殺菌処理が、レトルト加熱殺菌処理で
ある実用新案登録請求の範囲第(1)項記載の加熱
殺菌済容器入り焼魚。[Scope of Claim for Utility Model Registration] (1) In a grilled fish packaged in a heat-sterilized container in which grilled fish is housed in a plate-shaped container composed of a side wall and a bottom wall, and the grilled fish is packaged in a film-made bag-shaped container, An absorbent material is provided around the entire circumference near the top of the side wall of the container, and the dish-shaped container containing the grilled fish is vacuum-packed in the film-made bag-shaped container so that the air content in the container is 35% or less. Grilled fish in a heat-sterilized container. (2) Scope of Utility Model Registration Claim No. (1) where the grilled fish is a fish selected from the group consisting of sardines, horse mackerel, saury, mackerel, salmon, yellowtail, Spanish mackerel, herring, eel, conger eel, flounder, sea bream, and cod. Grilled fish in a heat-sterilized container as described in section. (3) Grilled fish in a heat-sterilized container according to claim 1 or 2 of the Utility Model Registration Claim, wherein the hardness of the meat of the grilled fish is 85 g to 1500 g. (4) The material of the film-made bag-like container has a bending elastic modulus of 21,000 kg/ cm2 or less and a thickness of 200 kg/cm2 or less.
Scope of utility model registration claims (1) below μ
), (2), or (3), grilled fish in a heat-sterilized container. (5) The grilled fish in a heat-sterilized container according to claim 1, wherein the absorbent material is provided over the entire circumference above the flange formed on the upper side wall of the dish-shaped container. (6) The distance between the upper end of the absorbent material and the surface of the dish-shaped container in which the absorbent material is provided is 0.3 mm or more.
5 mm of grilled fish in a heat-sterilized container according to claim 1 or 5 of the utility model registration claim. (7) The absorbent material is foam material, nonwoven fabric, pulp,
A grilled fish packaged in a heat-sterilized container according to claim 1, item 5, or item 6 of the utility model registration, which is selected from the group consisting of a sheet containing a polymer absorbent. (8) Utility model registration claims Paragraphs (1), (5), ( 6
Grilled fish in a heat-sterilized container as described in item ) or item (7). (9) The grilled fish in a heat-sterilized container according to claim (1) of the utility model registration claim, wherein the heat-sterilization treatment is a retort heat-sterilization treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1986070853U JPH0353669Y2 (en) | 1986-05-12 | 1986-05-12 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1986070853U JPH0353669Y2 (en) | 1986-05-12 | 1986-05-12 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62181183U true JPS62181183U (en) | 1987-11-17 |
| JPH0353669Y2 JPH0353669Y2 (en) | 1991-11-25 |
Family
ID=30912866
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1986070853U Expired JPH0353669Y2 (en) | 1986-05-12 | 1986-05-12 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0353669Y2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014117196A (en) * | 2012-12-14 | 2014-06-30 | Hokushin Shoji:Kk | Sterilization processing method for food product |
-
1986
- 1986-05-12 JP JP1986070853U patent/JPH0353669Y2/ja not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014117196A (en) * | 2012-12-14 | 2014-06-30 | Hokushin Shoji:Kk | Sterilization processing method for food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0353669Y2 (en) | 1991-11-25 |
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