CN103086007A - A method of packaging processed crustacean meat - Google Patents
A method of packaging processed crustacean meat Download PDFInfo
- Publication number
- CN103086007A CN103086007A CN2011103632940A CN201110363294A CN103086007A CN 103086007 A CN103086007 A CN 103086007A CN 2011103632940 A CN2011103632940 A CN 2011103632940A CN 201110363294 A CN201110363294 A CN 201110363294A CN 103086007 A CN103086007 A CN 103086007A
- Authority
- CN
- China
- Prior art keywords
- shellfish
- container
- meat
- cray
- plastic bag
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 51
- 235000013372 meat Nutrition 0.000 title claims abstract description 33
- 238000004806 packaging method and process Methods 0.000 title abstract description 3
- 241000238424 Crustacea Species 0.000 title abstract 3
- 235000015170 shellfish Nutrition 0.000 claims description 35
- 241000238557 Decapoda Species 0.000 claims description 34
- 238000007710 freezing Methods 0.000 claims description 20
- 230000008014 freezing Effects 0.000 claims description 18
- 239000004033 plastic Substances 0.000 claims description 17
- 229920003023 plastic Polymers 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000007747 plating Methods 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 241001137251 Corvidae Species 0.000 claims 1
- 235000015108 pies Nutrition 0.000 claims 1
- 235000015277 pork Nutrition 0.000 claims 1
- 238000012858 packaging process Methods 0.000 abstract description 3
- 230000001771 impaired effect Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 2
- 239000004952 Polyamide Substances 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000011087 paperboard Substances 0.000 description 2
- 229920002647 polyamide Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000026535 de-etiolation Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method of packaging processed crustacean meat. In particular, according to the method, damage to products is reduced in a packaging process so that quality of the crustacean meat can be improved.
Description
Technical field
The present invention relates to the method for the shellfish meat that a kind of package processing crosses.Especially, the present invention relates to cray peeled shrimp (tailmeat) is packaged into frozen block.
Background technology
Shellfish, for example cray or shrimp have exoskeleton or the shell of their internals of protection and body structure.For dish and before eating, usually need shellfish is peelled off their exoskeleton and cleaning in culinary art.
The habitat of shellfish or formed by ocean or effluent stream.After fishing for shellfish, they need to be transported to the place that occurs for the demand of shellfish.For example, some species are to fish in the Pacific Ocean specially, and they are used as the dish supply and spread all over Europe.For the reason of food hygiene and traffic cost, the shellfish of fishing for is shelled, cleans and process in approaching position of fishing for them is useful.After processing, shellfish is freezing, and guaranteeing that cold chain is unbroken simultaneously with its shipping extremely all over the world.
Usually finished cray is packaged as the frozen block of uniform thickness.This is making the course of defrosting in the destination be easy to also make the stacking facility of piece in the shipping process simultaneously.
In the known method of packing cray, pour into the peeled shrimp that shells in plastic bag and add water.With this bag vacuum seal and be shaped as the piece of uniform thickness, afterwards that it is freezing.In the shaping of piece and smooth process, bag is applied mechanical force, and the finished cray in the inside is impaired.In fact, there is no their exoskeleton, finished cray easily due to thereon push and impaired or break.This causes product expression to go out defective on sense organ.Product no longer shows the original curved shape of cray, and is perhaps no longer available in the worst case.
Target of the present invention is at least some that solve or alleviate in the shortcoming that the method for the shellfish that crosses about package processing mentioned.
Summary of the invention
The method of the shellfish meat that a kind of package processing crosses is provided according to a first aspect of the invention.The method comprises the following steps:
-container, finished shellfish meat and plastic bag be provided;
-fill described container with finished shellfish meat;
-container of described filling is freezing, make described finished shellfish meat form piece;
-freezing shellfish cube meat is taken out from described container;
-with described freezing shellfish cube meat vacuum packaging in described plastic bag.
Advantageously, the method can also comprise the step that freezing shellfish cube meat is immersed plating water glaze in cold water (chilled water).Preferably, this plating water glaze step can be carried out before described vacuum packaging step.
Preferably, when filling described container, can check does not have shellfish meat individuality to stretch out outside described container ends.
More preferably, the outside face of described finished shellfish cube meat is basically smooth.
Preferably, this container can be made by food grade materials.
In addition, this container can comprise rectangular mold.
Container can preferably include at least one face with at least one perforation.
Advantageously, finished shellfish meat can comprise the cray peeled shrimp, and described cray peeled shrimp is processed by peeled shrimp is shifted out from shell.
Plastic bag can preferably be made by food grade materials.
According to a second aspect of the invention, provide a kind of plastic bag that accommodates vacuum-packed shellfish cube meat.This plastic bag is packed according to any in method of the present invention.
The invention enables the shellfish meat of can package processing crossing so that with compare with known packing method, exist the less shellfish meat that breaks individual in packaged block.In addition, the quality of thawed product is improved by the method according to this invention.
Description of drawings
Only further describe by way of example these and other aspect of the present invention referring now to accompanying drawing, wherein:
Fig. 1 is that explanation is according to the diagram of circuit of an embodiment of the inventive method.
Fig. 2 is the diagram of circuit of explanation cray processing, and described diagram of circuit comprises an embodiment according to the inventive method.
Fig. 3 be show with known method relatively, according to the figure of the performance of the inventive method.
The specific embodiment
Run through following whole explanation, identical numeral represents identical concept and key element in different embodiments, thus for example numeral 100,200 each self-describeds according to the different embodiments of the inventive method.
Run through hereinafter, will use cray to be example, and described method is not defined in cray.The method is generally applicable to the shellfish meat of all kinds.
In first procedure of processing process after fishing for cray, they are shelled, are gone intestines (deveined) and washing.Embodiment of the present invention 100 have been described in Fig. 1.With finished cray, or the cray peeled shrimp is evenly distributed in rectangular vessel or in mould 110.Can use the mould of any other shape.With the mould of filling the peeled shrimp individuality freezing 120.In refrigerating process, the individuality of peeled shrimp forms piece, and it takes the shape of the rectangular mold of uniform thickness.In the food grade plastic bag 140, described food grade plastic bag is for example made by polyethylene (PE) or polyamide (PA) with each piece demoulding 130 and vacuum packaging.In order to ensure the piece fully charge, can be provided in its sidewall one or more and/or have the container of through hole or perforation in its diapire.
Next piece is moulded pocket and be packaged in the standard paperboard box, and store under chilling temperature.
In the process 110 with cray peeled shrimp filling containers step, note so that do not have outside the individual propelling container end of peeled shrimp.Should there is no the individual propelling container of peeled shrimp, and ideally, the vessel surface that fills up is basically smooth.This has guaranteed that the size of freezing shrimp meat piece does not exceed the size of container.And this has prevented from stretching out the existence at the freezing shrimp meat tip of piece after freezing, and described situation may be damaged packaging bag.Because the size of peeled shrimp piece only depends on the shape of container used, no longer need piece mechanical shaping and smooth.If use rectangular vessel, resulting freezing shrimp meat piece have smooth surface and uniform thickness, and described contained peeled shrimp kept their original curved shapes, and both do not flattened and also do not break.
Because the cray peeled shrimp is comprised of water basically, so it may suffer dehydration to a certain degree in the freezing course of processing.In order to reduce this effect, useful is that freezing demoulding cray peeled shrimp piece is immersed in cold water momently.This has begun to be called the process of plating water glaze.In the plating water glaze process, produced thin ice protective cover on the surface of frozen block.This protectiveness plating water glaze has suppressed the dehydration of cray, thereby and has improved the quality of the rear product that thaws.One is applied to the peeled shrimp piece with protective covering, just it is vacuum-packed in the food grade plastic bag.
Fig. 2 has illustrated the sequence of checking and accepting the cray peeled shrimp cryogenic refrigeration storing step of crossing to package processing from the raw material shrimp.This sequence comprises the preferred embodiment 200 of the packing method according to the present invention.After the raw material shrimp is checked and accepted, select based on quality loop.Selected cray is cleaned and boiling.After boiling, will still have its ectoskeletal cray and be cooled at first gradually room temperature, and cooling in cold water afterwards.According to quality loop, cooling cray is shelled and classification.Making it possible to carry out further selection course based on organoleptic detection after cray meat removes the rinsing step of de-etiolation.Next the peeled shrimp of weighing and processing is carried out according to packing method of the present invention.
The peeled shrimp individuality is distributed in rectangular vessel, to obtain not have cuspidated flat surfaces.The container that will comprise peeled shrimp is freezing.Resulting freezing rectangle peeled shrimp piece is taken out from this container, and immerse in cold water to apply protectiveness ice clothing by plating water glaze.Afterwards with this piece vacuum packaging in plastic bag.
Before storing, make each bag by metal detector in order to guarantee that content is fit to consumption.The vacuum bag packages of substantial rectangular is stored in the standard paperboard box and under chilling temperature, prepare shipping.
Fig. 3 has illustrated the method according to this invention and known method result relatively, and in described known method, cray is filled in plastic bag, and will this bag therein be pressed into the rectangular block of uniform thickness before freezing.The x axle shows different cray classifications, and wherein U-100 represents the indirect measurement of cray size.U-100 represents that the peeled shrimp of 1 lbs contains 100 samples at the most.Similarly, 200-300 represents the cray of reduced size, and contain 200 to 300 samples in 1 lbs this moment.In every lbs, the cray of larger quantity represents that the size of these crays is less, and it is consequently impaired in processing and packaging process therefore more to be easy to break.
Y-axis shows for known method with for packing method according to the present invention, the percentum of the peeled shrimp individuality that breaks in the processing of every 1 lbs and the peeled shrimp individuality packed.Use the plastic bag of two kinds of method packings to contain the cray of similar quantity and have similar size.Use known method, it is evident that, cray is more, and cray impaired in packaging process is more.Yet, using according to packing method of the present invention, the percentum of impaired peeled shrimp individuality can reduce over 10%.
Undoubtedly will there be for those skilled in the art other actv. alternativess.Should understand and the invention is not restricted to described embodiment, and be included in apparent change for those skilled in the art in claims scope here.
Claims (10)
1. the method (100 of the shellfish meat crossed of a package processing; 200), wherein said method comprises the following steps:
-container, finished shellfish meat and plastic bag be provided;
-fill described container (110) with finished shellfish meat;
-container of described filling is freezing, make described finished shellfish meat form piece (120);
-freezing shellfish cube meat is taken out (130) from described container;
-with described freezing shellfish cube meat vacuum packaging (140) in described plastic bag.
2. method according to claim 1, wherein said method comprises the following steps:
Before described vacuum-packed step, described freezing shellfish cube meat is immersed plating water glaze in cold water.
3. method described according to any one in front claim, the step of wherein filling described container comprise and check do not have shellfish meat individuality to stretch out outside described container ends.
4. method described according to any one in front claim, the outside face of wherein said finished shellfish cube meat is basically smooth.
5. method described according to any one in front claim, wherein said container is made by food grade materials.
6. method described according to any one in front claim, wherein said container comprises rectangular mold.
7. method described according to any one in front claim, wherein said container comprises that at least one comprises the face of at least one perforation.
8. method described according to any one in front claim, wherein said shellfish pork pies are drawn together the cray peeled shrimp, and described cray peeled shrimp is processed by peeled shrimp is shifted out from shell.
9. method described according to any one in front claim, wherein said plastic bag is made by food grade materials.
10. plastic bag that accommodates vacuum-packed shellfish cube meat, the described method packing of any one of wherein said plastic bag according to claim 1 to 9.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU91895 | 2011-10-28 | ||
| LU91895A LU91895B1 (en) | 2011-10-28 | 2011-10-28 | A method of packaging processed crustacean meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103086007A true CN103086007A (en) | 2013-05-08 |
Family
ID=48199232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103632940A Pending CN103086007A (en) | 2011-10-28 | 2011-11-16 | A method of packaging processed crustacean meat |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN103086007A (en) |
| LU (1) | LU91895B1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5256434A (en) * | 1991-07-25 | 1993-10-26 | Taiyo Oil Company, Ltd. | Method of processing live crabs |
| IE990928A1 (en) * | 1999-11-05 | 2001-10-17 | Shellfish De La Mer Res | Production of crab food products |
-
2011
- 2011-10-28 LU LU91895A patent/LU91895B1/en active
- 2011-11-16 CN CN2011103632940A patent/CN103086007A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| LU91895B1 (en) | 2013-04-29 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130508 |