WO2003013279A2 - Produit a base de fruits de mer et procede associe - Google Patents

Produit a base de fruits de mer et procede associe Download PDF

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Publication number
WO2003013279A2
WO2003013279A2 PCT/GB2002/003600 GB0203600W WO03013279A2 WO 2003013279 A2 WO2003013279 A2 WO 2003013279A2 GB 0203600 W GB0203600 W GB 0203600W WO 03013279 A2 WO03013279 A2 WO 03013279A2
Authority
WO
WIPO (PCT)
Prior art keywords
seafood
container
shellfish
product
pressurisation
Prior art date
Application number
PCT/GB2002/003600
Other languages
English (en)
Other versions
WO2003013279A3 (fr
Inventor
Pieter Van Ysseldijk
Original Assignee
Navital (Uk) Limited
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 Navital (Uk) Limited filed Critical Navital (Uk) Limited
Priority to AU2002321423A priority Critical patent/AU2002321423A1/en
Publication of WO2003013279A2 publication Critical patent/WO2003013279A2/fr
Publication of WO2003013279A3 publication Critical patent/WO2003013279A3/fr

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Classifications

    • 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
    • A23L3/0155—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 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • 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
    • A23B4/002—Preservation in association with shaping
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3461—Flexible containers, e.g. bags, pouches, envelopes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
    • B65D2581/3424—Cooking fish or shellfish

Definitions

  • the present invention relates to ready-to-cook, hermetically sealed pre-packed food, including seafood, and especially shellfish, that has been hydrostatically pressurised alive or very fresh in order to maintain highest product qualities.
  • a process for preparing "ready to cook" seafood comprising the steps of :
  • the ultra high hydrostatic pressurisation provides at least partial sterilisation of the seafood.
  • the seafood remains "raw", i.e. uncooked, but is at least partially sterilised from infectious agents.
  • the seafood also retain its spores and enzymes, hence its taste and quality.
  • the effect of at least partial sterilisation of the product within the container during the hydrostatic pressure and any added gas mixture will provide the product with a significantly extended shelf life, from several days to possibly several weeks, facilitating easier subsequent storage, transportation and sales.
  • Such sterilisation is ⁇ cold', as opposed to the more general heated sterilisation which typically occurs at >100-120°C.
  • the seafood product of the present invention still requires cooking to effect heated sterilisation of the seafood, but the cooking can be effected from the same (sealed) container.
  • the added quality of using a sealed and sterile container for the hydrostatic processing and for the subsequent presentation is that shellfish will retain its original appearance and colours .
  • the container will keep the bivalve shells in a closed form, whereby the meat will still be contained within the two shells.
  • An effect of hydrostatic pressure above a minimum pressure and during a minimum period of time is to open the shells and separate the meat from the shells. A sufficiently vacuum-drawn and sealed container will prevent the shells from opening and the meat from falling out.
  • the atmosphere in the container could be altered before sealing.
  • the degree of vacuum forming depends on the nature of the seafood, and the nature of any other content of the container, including any 'different' atmosphere.
  • Essential though is to keep the seafood, particularly bivalve molluscs, 'closed', i.e. as close to the live condition as possible. This is achieved by sealing the container and maintaining the seal until cooking, and possibly eating.
  • the ultra high hydrostatic pressurisation of the seafood comprises exposing the seafood to pressures greater than 2000 bar, more usually more than 3000 bar, in a hyperbaric chamber for at least 0.5 seconds and temperature range between -10 and 80°C, at least once.
  • a pressure cycle is termed a pressure cycle.
  • the seafood undergoes a plurality of pressure cycles.
  • the seafood is a bivalve shellfish.
  • shellfish Any suitable shellfish can be used with the present invention, including molluscs and crustaceans such as mussels, clams, scallops, crabs, lobsters, etc.
  • the shellfish are punctured so as to render them more suitable for hydrostatic treatment; generally to release air from inside the shellfish.
  • the pressurised seafood is enveloped by a hermetically sealable container. More preferably, such a container is made from a suitably heat resistant and durable plastic. This could be a durable but flexible bag, in which the seafood is ready to cook.
  • ready to cook refers to something which is capable of immediate cooking, such as boiling, without further preparation.
  • the seafood is then cooked in the container.
  • the container further comprises top opening mechanism and/or a handle, for pressure relief during cooking.
  • the seafood is packed in the container in or separately with one or more cooking ingredients such as a sauce; this allows cooking of the seafood with a desired flavour or taste without removal from the container.
  • one or more cooking ingredients such as a sauce; this allows cooking of the seafood with a desired flavour or taste without removal from the container.
  • the seafood could be packaged with other food products that can be ultra high hydrostatically pressurised (and subsequently cooked) alongside the seafood.
  • seafood is sealed in a container with one or more suitable gases such as carbon dioxide, oxygen and nitrogen, possibly as a mixture (e.g. containing 35%-45% carbon dioxide, 25%-35% oxygen and 25%-35% nitrogen) that will be compressed during hydrostatic pressure, and return to its initial volume afterwards.
  • suitable gases such as carbon dioxide, oxygen and nitrogen, possibly as a mixture (e.g. containing 35%-45% carbon dioxide, 25%-35% oxygen and 25%-35% nitrogen) that will be compressed during hydrostatic pressure, and return to its initial volume afterwards.
  • the gas (mixture) with the seafood's own juices and possible added sauces and vegetables would also prevent compression of the package against the shells, avoiding structural damage.
  • the seafood could be enveloped in other containers, e.g. double wrappings. Other suitable ready to cook packagings are known.
  • a ready to cook seafood product whenever prepared by a process of the present invention is provided.
  • the seafood is a shellfish.
  • Fig. 1 is a diagrammatic representation of a hermetically sealed stand-up pouch with pressurised mussels packed inside;
  • Fig. 2 is a diagrammatic top view of a stand up pouch enveloping two semi-vacuumed and sealed stand- up pouches, one of which contains pressurised crabs and the other pressurised mussels.
  • Figure 3 is a hermetically sealed plastic tray containing pressurised mussels, suitable for microwaving.
  • Figure 1 shows a semi- vacuum sealed stand-up pouch 1 with ultra high hydrostatically pressurised mussels 2 packed inside.
  • the pouch 1 has an easy to carry handle 4 and a top opening mechanism 6.
  • the pouch 1 could equally carry other seafoods such as crabs, etc.
  • Figure 2 shows a second stand-up pouch 8 containing two semi-vacuum sealed stand-up pouches 10 and 12 with ultra high hydrostatically pressurised mussels 22 packed in one pouch 10 and ultra high hydrostatically pressurised crabs 14 packed inside the other pouch 12.
  • a further handle 24 and opening mechanism 26 are also provided therewith.
  • FIG. 3 shows ultra high hydrostatically pressurised mussels 32 packaged in a microwave-able container 30 which comprises a box 33 and a hermetically sealed plastic lid 34.
  • the mussels 32 are surrounded by a garlic sauce and vegetables 36.
  • the mussels 2 no longer retain connectivity between the mussel body parts and their inner surfaces.
  • the airtight semi vacuum sealed pouch 1, containing the mussels 2 and the gas mixture, is now ready to be cooked. It can be stored for at least several days, possibly up to several weeks, at between 0°C and 2°C. Before cooking, the pouch top is opened, using the opening mechanism 6, in order to allow complete heat transfer and venting of steam during the cooking process, especially when the contents are microwaved.
  • the present invention provides a process for a simple seafood product that has extended shelf life, whilst retaining their rawness, and thus taste and quality for the consumer, in a cookable form already familiar to the customer.
  • the stand-up pouch provides the advantage of the use of only one container to hold the shellfish for both the hydrostatic pressurisation and the cooking, as well as transport and 'selling'.
  • Other containers such as hermetically sealable trays, can be used that can withstand the hydrostatic pressure process, but which are also capable of use in microwave ovens.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mechanical Engineering (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Packages (AREA)

Abstract

L'invention concerne un procédé de préparation de fruits de mer prêts-à-cuire. Le procédé comprend les étapes consistant: (a) à placer les fruits de mer dans un contenant prêt-à-cuire; (b) à fermer hermétiquement le contenant sous vide partiel, sensible ou total et (c) à permettre au contenant et aux fruits de mer d'être soumis à une pression hydrostatique très élevée. Par conséquent, les fruits de mer restent 'bleus', c'est-à-dire non cuits, mais au moins partiellement stérilisés contre des agents infectieux. Les fruits de mer conservent leurs spores et enzymes et par conséquent leurs goût et qualité. L'effet d'une stérilisation au moins partielle du produit dans le contenant pendant la soumission à la pression hydrostatique et un mélange gazeux ajouté quelconque permettent d'obtenir un produit doté d'une durée de conservation sensiblement accrue, allant de plusieurs jours à éventuellement plusieurs semaines, facilitant ainsi le stockage, le transport et la vente subséquents.
PCT/GB2002/003600 2001-08-04 2002-08-05 Produit a base de fruits de mer et procede associe WO2003013279A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002321423A AU2002321423A1 (en) 2001-08-04 2002-08-05 Seafood product and process

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0119068.5A GB0119068D0 (en) 2001-08-04 2001-08-04 Shellfish product and process
GB0119068.5 2001-08-04

Publications (2)

Publication Number Publication Date
WO2003013279A2 true WO2003013279A2 (fr) 2003-02-20
WO2003013279A3 WO2003013279A3 (fr) 2003-04-24

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2002/003600 WO2003013279A2 (fr) 2001-08-04 2002-08-05 Produit a base de fruits de mer et procede associe

Country Status (3)

Country Link
AU (1) AU2002321423A1 (fr)
GB (1) GB0119068D0 (fr)
WO (1) WO2003013279A2 (fr)

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003070025A1 (fr) * 2002-02-19 2003-08-28 L'air Liquide - Societe Anonyme A Directoire Et Conseil De Surveillance Pour L'etude Et L'exploitation Des Procedes Georges Claude Traitement haute pression d'une substance utilisant un environnement atmospherique controle
WO2003094637A1 (fr) * 2002-05-14 2003-11-20 L'air Liquide - Societe Anonyme A Directoire Et Conseil De Surveillance Pour L'etude Et L'exploitation Des Procedes Georges Claude Procede recourant aux basses temperatures et a des pressions hautes/basses pour conserver les produits alimentaires
WO2004075639A1 (fr) * 2003-02-28 2004-09-10 Quali Guarantee (Proprietary) Limited Procede de transformation de chair de poisson
EP1493685A1 (fr) * 2003-07-02 2005-01-05 Unima Europe Emballage pour crevettes et procédé de réalisation
US7871314B2 (en) 2003-12-09 2011-01-18 Clearwater Seafoods Limited Partnership Method for shucking lobster, crab or shrimp
EP2353402A1 (fr) * 2010-02-05 2011-08-10 Sense for taste Procédé de modification du goût d'un produit alimentaire
EP2353397A1 (fr) * 2010-02-02 2011-08-10 TL Seafood AB Procédé d'emballage d'aliments et emballage d'aliments
AU2010212359A1 (en) * 2010-03-02 2011-09-22 The Industry & Academic Cooperation In Chungnam National University Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat goods
FR2958633A1 (fr) * 2010-04-12 2011-10-14 Thaeron Fils Ets Ensemble constitue d'un emballage alimentaire et de coquillages vivants
CN104286896A (zh) * 2014-10-11 2015-01-21 上海梅林(荣成)食品有限公司 一种鱼午餐肉罐头及其制作方法
US20150257426A1 (en) * 2014-03-12 2015-09-17 John Keeler & Co., Inc. Pouch-Packaged Crabmeat Product and Method
WO2016138591A1 (fr) * 2015-03-05 2016-09-09 P.E.I. Mussel King (1994) Inc. Sac de cuisson vertical pour crustacés vivants
WO2016142957A1 (fr) * 2015-03-10 2016-09-15 Villa Food S.R.L. Procédé de transformation de produit alimentaire et appareil de transformation correspondant
CN108576691A (zh) * 2018-04-28 2018-09-28 厦门大学 高压与co2协同酶处理制备鳗鱼鱼糜的方法
BE1026359B1 (de) * 2018-10-09 2020-01-14 Univ Xiamen Ein Verfahren für den Gasdruck kombiniert mit hohem hydrostatischem Druck zur Behandlung von Lebensmitteln
US10624373B2 (en) 2009-09-18 2020-04-21 Multivac Sepp Haggenmueller Se & Co. Kg Device and method for the high-pressure treatment of products
US10874113B1 (en) 2016-02-08 2020-12-29 Hormel Foods Corporation Method of producing bacteria reduced raw, fresh, ground meat products

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EP0856258A1 (fr) * 1997-01-31 1998-08-05 Unilever Plc Procédé de fabrication d'un poisson surgelé
WO2000004785A1 (fr) * 1998-07-24 2000-02-03 Voisin Ernest A Processus pour eliminer les bacteries dans des crustaces et coquillages et pour decortiquer des crustaces et coquillages, et appareil utilise a ces fins
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WO2003094637A1 (fr) * 2002-05-14 2003-11-20 L'air Liquide - Societe Anonyme A Directoire Et Conseil De Surveillance Pour L'etude Et L'exploitation Des Procedes Georges Claude Procede recourant aux basses temperatures et a des pressions hautes/basses pour conserver les produits alimentaires
WO2004075639A1 (fr) * 2003-02-28 2004-09-10 Quali Guarantee (Proprietary) Limited Procede de transformation de chair de poisson
EP1493685A1 (fr) * 2003-07-02 2005-01-05 Unima Europe Emballage pour crevettes et procédé de réalisation
FR2856988A1 (fr) * 2003-07-02 2005-01-07 Unima Europ Lot de pieces de produit alimentaire et procede de realisation d'etapes de traitement avec tracabilite de pieces de produit alimentaire
US7871314B2 (en) 2003-12-09 2011-01-18 Clearwater Seafoods Limited Partnership Method for shucking lobster, crab or shrimp
US10624373B2 (en) 2009-09-18 2020-04-21 Multivac Sepp Haggenmueller Se & Co. Kg Device and method for the high-pressure treatment of products
EP2353397A1 (fr) * 2010-02-02 2011-08-10 TL Seafood AB Procédé d'emballage d'aliments et emballage d'aliments
EP2353402A1 (fr) * 2010-02-05 2011-08-10 Sense for taste Procédé de modification du goût d'un produit alimentaire
AU2010212359A1 (en) * 2010-03-02 2011-09-22 The Industry & Academic Cooperation In Chungnam National University Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat goods
FR2958633A1 (fr) * 2010-04-12 2011-10-14 Thaeron Fils Ets Ensemble constitue d'un emballage alimentaire et de coquillages vivants
US20150257426A1 (en) * 2014-03-12 2015-09-17 John Keeler & Co., Inc. Pouch-Packaged Crabmeat Product and Method
WO2015138122A3 (fr) * 2014-03-12 2016-01-28 John Keeler & Co., Inc. Produit à base de chair de crabe conditionné en sachet et procédé correspondant
CN104286896A (zh) * 2014-10-11 2015-01-21 上海梅林(荣成)食品有限公司 一种鱼午餐肉罐头及其制作方法
WO2016138591A1 (fr) * 2015-03-05 2016-09-09 P.E.I. Mussel King (1994) Inc. Sac de cuisson vertical pour crustacés vivants
WO2016142957A1 (fr) * 2015-03-10 2016-09-15 Villa Food S.R.L. Procédé de transformation de produit alimentaire et appareil de transformation correspondant
US10874113B1 (en) 2016-02-08 2020-12-29 Hormel Foods Corporation Method of producing bacteria reduced raw, fresh, ground meat products
CN108576691A (zh) * 2018-04-28 2018-09-28 厦门大学 高压与co2协同酶处理制备鳗鱼鱼糜的方法
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