IE20190201U1 - Process for the shelf-life extension of fish - Google Patents
Process for the shelf-life extension of fishInfo
- Publication number
- IE20190201U1 IE20190201U1 IES20190201A IE20190201A IE20190201U1 IE 20190201 U1 IE20190201 U1 IE 20190201U1 IE S20190201 A IES20190201 A IE S20190201A IE 20190201 A IE20190201 A IE 20190201A IE 20190201 U1 IE20190201 U1 IE 20190201U1
- Authority
- IE
- Ireland
- Prior art keywords
- fish
- packages
- super
- portions
- range
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title abstract 8
- 238000000034 method Methods 0.000 title abstract 4
- 206010008531 Chills Diseases 0.000 abstract 2
- 238000012769 bulk production Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
Abstract
A process for treating and packaging fish comprising the steps of receiving (1) and inspecting fish at a point of intake; chilling (2) the fish; and fileting and portioning (4) the fish. The processincludes holding (6) the fileted and portioned fish in bulk production trays in an environment of - 1°C to +1°C; followed by packing (7) the portions to provide a package which is vacuum skin sealed (8, 101), wherein the fish is vacuum skin packed by placing the portions in a retail individual-product tray and covered with a skin film, and sealing with a vacuum pressure of less than 5mBar. The packages are super-chilled in a super-chill stage (9, 200), to a temperature in the range of -4°C to -2°C during a time duration in the range of 45mins to 180mins. The super chilling is implemented by delivering air with a temperature in the range of -25°C to -30°C to the packages. The method finally includes storing (10) the packages in a chill hold environment at a temperature of -6°C to -1°C; and despatching the packaged fish portions for transport to retailers. The packages have a shelf life up to 12 days arising from the combination of steps in the process. <Figure 1>
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE20180569 | 2018-12-14 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE20190201U1 true IE20190201U1 (en) | 2020-06-10 |
| IES87108Y1 IES87108Y1 (en) | 2020-06-10 |
Family
ID=71781021
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE20190201A IES87108Y1 (en) | 2018-12-14 | 2019-11-25 | Process for the shelf-life extension of fish |
| IE20190200A IE87249B1 (en) | 2018-12-14 | 2019-11-25 | Process for shelf-life extension of fish |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE20190200A IE87249B1 (en) | 2018-12-14 | 2019-11-25 | Process for shelf-life extension of fish |
Country Status (1)
| Country | Link |
|---|---|
| IE (2) | IES87108Y1 (en) |
-
2019
- 2019-11-25 IE IE20190201A patent/IES87108Y1/en unknown
- 2019-11-25 IE IE20190200A patent/IE87249B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| IE20190200A2 (en) | 2020-06-24 |
| IE20190200A3 (en) | 2020-07-08 |
| IES87108Y1 (en) | 2020-06-10 |
| IE87249B1 (en) | 2021-08-04 |
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