LV11604B - Process for packaging of fish-products under vacuum - Google Patents

Abstract

The invention relates to the technology of fish products packing, more precisely the vacuum packing of fish products. The difference between this method and other (common) methods is that in this case it is not necessary to heat the product being packed. This is possible because the packaging is glued only on one side. It allows the temperature of the cooled product to be maintained, thus increasing the use-by date.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to packaging technologies for fish products, in particular to vacuum packaging for products.

Vacuum packaging of articles is known, which involves placing the article on a special pallet under a thermoplastic film, heating it by simultaneously vacuuming the cavity between the pallet and the film, followed by cooling and re-vacuuming, the second degree of vacuum being greater than the original. / 00, 1974).

The disadvantage of this technique is the complexity of the process and the changes in organoleptic and rheological parameters caused by the rapid drop in temperature in the product.

Vacuum packaging of articles is known, which involves placing the article on a pallet under a thermoplastic film and vacuuming the cavity between the pallet and the film (U.S. Patent No. 3303628, INK 53-22.1967).

The disadvantage of this technique is the poor quality of the connection between the pallet and the film, since vacuuming after heating causes the upper film to be cooled, which negatively affects the sealing of the joint.

The closest to the proposed process is the vacuum packaging of articles by placing the article under a thermoplastic film, vacuuming the cavity and gluing the film. In addition, vacuuming is performed twice - after heating and after cooling. This process is also characterized by the fact that the degree of vacuum during cooling is 1.2 - 1.4 times higher than during heating. (USSR Certificate of Author No. 1118586, ISK Β 65B 31/02, filed Aug. 16, 1982).

The disadvantage of this technique is that the surface of the film heats up unevenly, which also results in a partial warming of the surface of the article, which in turn leads to thinning of the packaging edge and consequently shortens the shelf life of the finished product.

® 2The purpose of the present invention is to improve the quality of the fish product by ensuring that the quality of its vacuum packaging is independent of the temperature of the product and to extend the shelf life of the product.

The proposed product vacuum packaging method involves placing the article in a polymeric bag, vacuum and sealing film. This process is characterized by the use of a polymeric bag instead of a thermoplastic film, in which the article is placed and then vacuumed for 15-35 s until the degree of thinning reaches 20-50 Pa, then heat-seals the open sides of the bag for 2-4 s. The fish product can be placed on a pallet which is either removed or left before vacuuming before being placed in a bag. This technique can be used for vacuuming fish smoked, smoked, salted, lightly salted and specially prepared fish preserves. Horse mackerel, mackerel, herring, salmon, eel and other fish can be used as raw materials.

The proposed method differs from the already known solutions in that there is no need to heat the product, since the edge of the bag is heat-sealed on one side only, which in turn allows to keep the temperature of the cooled product and to better store the product.

There is also a method of packing fish preserves with partial vacuum, which ensures the preservation of low-salted fish (mandatory with infusion / sauce).

The realization of the claimed method is explained by the following examples of packaging of different food products.

Example 1. The smoked horse mackerel fillets are cooled to 15 ° C, the skin is removed, cut into 3-5 mm thick slices, weighed 150-200 g in portions, placed on a pallet and then placed in a bag. The bag is then placed in a vacuum apparatus so that the open edge of the bag is at the level of a thermal knife. Vacuuming lasts for 25-28 s until the degree of thinning reaches 35-37 Pa. Thereafter, the open edge of the bag is heat sealed with a double seam for 2-3 seconds.

Before vacuuming, label the product with the information on the bag.

z

The resulting package has a contracted rectangular pouch with a durable, heat-sealed seal.

i3

Example 2. Sliced salted mackerel fillet slices are put on a pallet and placed in a bag. Place the bag in a vacuum apparatus so that the open edge of the bag is at the level of a thermal knife. Vacuuming lasts for 25-28 s until the degree of thinning reaches 40-50 Pa.

Thereafter, the open side of the bag is heat-sealed for 3-4 seconds.

Before vacuuming, label the product with the information on the bag.

The resulting package has a contracted rectangular pouch with a durable, heat-sealed seal.

Example 3. The smoked mackerel is placed in a pouch, placed in a vacuum apparatus so that the open edge of the pouch is at the level of a thermal knife. Vacuuming is carried out for 25-30 s until the degree of thinning reaches 46-50 Pa.

Thereafter, the open side of the bag is heat-sealed for 3-4 seconds. The film on the bag is tightly attached to the fish tray.

Before vacuuming, label the product with the information on the bag.

The resulting package has a contracted rectangular pouch with a durable, heat-sealed seal.

Example 4. Place 200-500 g of lightly salted mackerel in a bag, add a little infusion and partially vacuum for 15-20 s until the degree of thinning reaches 20-25 Pa. Partial pumping of air preserves a certain amount of the liquid part of the preserves.

The bag is then heat sealed with a double seam.

Different types of fish can be used in fish preserves.

For each type of product, the technological mode of product preparation vacuum and storage mode have been experimentally developed. The vacuuming process, which is included in the technological chain, does not adversely affect the quality of production.

The recommended vacuum and partial vacuum technique is used by SIA RIC-OCEAN. Technical regulations for the implementation of the technique have been developed LR TN 15 0077-96. The recommended technique is fully compliant with these rules.

Claims (1)

INVENTION FORMULA The vacuum packing method for fish products, which involves placing the product under a thermoplastic film, vacuuming and gluing the film, is characterized by using a polymeric bag instead of a thermoplastic film to vacuum the product for 15-35 s until the degree of thinning reaches 20-50 Pa, then heat seal the open sides of the bag with a double seam for 2-4 s.