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WO1997039951A1 - Conditionnement sous vide de fruits de mer dans un emballage plat et procede - Google Patents

Conditionnement sous vide de fruits de mer dans un emballage plat et procede Download PDF

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Publication number
WO1997039951A1
WO1997039951A1 PCT/US1997/006827 US9706827W WO9739951A1 WO 1997039951 A1 WO1997039951 A1 WO 1997039951A1 US 9706827 W US9706827 W US 9706827W WO 9739951 A1 WO9739951 A1 WO 9739951A1
Authority
WO
WIPO (PCT)
Prior art keywords
seafood
bag
package
palletized
pallet
Prior art date
Application number
PCT/US1997/006827
Other languages
English (en)
Inventor
Nicholas Guarino
Original Assignee
Carnival Brand Seafood Company
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
Priority claimed from US08/637,610 external-priority patent/US5817353A/en
Priority claimed from US08/731,596 external-priority patent/US5863576A/en
Priority claimed from US08/746,031 external-priority patent/US5863578A/en
Priority claimed from US08/746,161 external-priority patent/US5827554A/en
Application filed by Carnival Brand Seafood Company filed Critical Carnival Brand Seafood Company
Priority to AU28091/97A priority Critical patent/AU2809197A/en
Publication of WO1997039951A1 publication Critical patent/WO1997039951A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
    • 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
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials 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
    • 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

  • This invention relates to the field of seafood packaging and preservation, and in particular, to vacuum packed seafood packaging and related preservation techniques for fish and shell fish products, which packaging and techniques can be adapted for both conventional food preparation and microwave food preparation in at least part of the original packaging.
  • Seafood packaging in accordance with the inventive arrangements taught herein permits the vacuum sealed packaging of seafood products, for example fish and shell fish, with and without shells, to be presented to consumers in attractive packaging while maintaining the integrity of the vacuum packaging to provide a better packaged product than in the past.
  • the seafood product is preferably packed in a flat, single layer orientation which enables the product to be successfully packaged in the first instance, and thereafter, viewed by a consumer in its entirety or through a window cut in an outer packaging box.
  • a pallet for the seafood product has a rough surface for holding the seafood product in the flat orientation and a smooth surface to facilitate placing the pallet and seafood product in a bag or envelope.
  • the packaged seafood product can be microwave cooked in its original vacuum sealed package without any need to rupture or vent the package until the microwave cooking is complete.
  • the rough surface of the pallet can be provided with a reflective coating or material which promotes microwave cooking but which, due to the roughness of the surface, is not so reflective as to impede the microwave cooking process or damage the microwave cooking unit.
  • the pallet can also have raised sides which help to protect the package.
  • the sides separate the seafood product from direct contact with the clear packaging during vacuum sealing to prevent puncturing.
  • the sides are an area of particular stress as the covering bag fits fairly tightly around the seafood product.
  • a process for packaging seafood in accordance with an inventive arrangement comprises the steps of: placing seafood on a pallet in a flat orientation; and, vacuum sealing the palletized seafood in a transparent bag.
  • the process can further comprise the step of freezing the vacuum sealed, palletized seafood, for example by flash freezing.
  • the process can also further comprise the steps of: enveloping the palletized seafood in a three-sided bag having an open side for receiving the pallet; and, closing the open side during the vacuum sealing.
  • the process can further comprise the steps of: placing the palletized seafood onto a first sheet; covering the palletized seafood with a second sheet; and, sealing the first and second sheets to one another along respective edges to form an envelope for the vacuum.
  • the process can further comprise the step of placing the bag within an outer package, for example, an outer package having an opening for viewing the palletized seafood product vacuum sealed in the bag.
  • the method further comprises the step of microwave cooking the seafood product in the bag without rupturing the vacuum seal.
  • the microwave cooking capability can be enhanced by the steps of: providing the rough surface of the pallet with a microwave reflecting material; and, enveloping the palletized seafood product in a two ply bag having a first ply for strength and a second ply for temperature resistance.
  • a seafood package can be made in accordance with the foregoing process steps.
  • a package for seafood comprises: a pallet upon which seafood is positioned in a flat orientation; a transparent bag vacuum sealing the palletized seafood product; and, an outer container for receiving the vacuum sealed bag.
  • the package the bag comprises upper and lower transparent sheets disposed above and below the pallet and sealed along respective edges, the palletized seafood being vacuum sealed between the upper and lower sheets.
  • the pallet advantageously comprises a rough upper surface for holding the seafood product in the desired orientation on the pallet.
  • the bag has three closed sides and one open side for receiving the palletized seafood product.
  • the pallet also has the upper rough surface, and advantageously further comprises a smooth lower surface for facilitating sliding the pallet into the bag.
  • the pallet can further comprise a flat portion having sides extending upwardly at approximately 90 degrees from the flat portion, to provide extra protection against penetration of the clear bag, for example made from plastic sheet material.
  • the outer container can have an opening for viewing the vacuum sealed, palletized seafood product.
  • the bag comprises a two ply bag having a first ply for strength and a second ply for temperature resistance. Further, the rough surface comprises a microwave reflecting coating.
  • the package can accommodate, without limitation, one or more of the following seafood products: shrimp; shell-on shrimp; lobster; shell-on lobster; fish; calamari; and, conch.
  • Figure l is an exploded view, in perspective, illustrating packaging for a seafood product, in this case shrimp, in accordance with an inventive arrangement.
  • Figure 2 is an exploded view, in perspective, illustrating packaging for a seafood product, in this case lobster, in accordance with an inventive arrangement.
  • Figure 3 is a perspective view of the shrimp as packaged in Figure 1.
  • Figure 4 is a cross sectional view taken along the lines 4-4 of Figure 3.
  • Figure 5 is a cross-section view corresponding to Figure 4, but illustrating packaged lobster as shown in Figure 2.
  • Figure 6 shows an alternative embodiment whereby the seafood product, in this case lobster, is marketed only in the bag.
  • Figure 7 shows the steps of the process by which a seafood product is packaged in accordance with the inventive arrangement.
  • Figure 8 shows the steps of the process by which a seafood product is packaged and subsequently microwave cooked in accordance with another inventive arrangement.
  • a fish or shell fish, as a packaged product 12 is shown in the drawings as either shrimp or lobster, as indicated.
  • the packaging of shrimp and lobster is illustrated in Figures l and 2 respectively, and is generally illustrative of the packaging and packaging process for all seafood products.
  • Seafood to be packaged as the product 12 in the package 10 are first carefully positioned on a pallet 14 in a relatively flat orientation as shown. The pallet 14 can then be inserted into a transparent envelope or bag of packaging 16 and slid within as shown. Vacuum can then be applied and the envelope or bag 16 can be sealed by the vacuum processing equipment (not shown) .
  • a vacuum is created as vacuum means in the vacuum processing equipment causes the air to be sucked from within prior to the sealing of the end 18 of bag 16, as is standard practice in vacuum packaging of food stuffs.
  • Shrimp as one example of a seafood product 12, is typically packaged without heads, but with tails and within the shell.
  • the envelope or bag 16 can be of 2-ply construction, comprising polypropylene and nylon plies.
  • the polypropylene ply enables the bag or envelope to tolerate temperature extremes and the nylon ply contributes to strength. Equivalent material are also available.
  • the envelope or bag 16 containing the shell fish product can now be placed within an outer package or container 10, having a window or opening 20 for example, permitting inspection of the shrimp shell fish product 12. It is important for salability that the shell fish product 12 be packaged with the shells on. Accordingly, it is also important that the pallet 14 maintain alignment of the shell fish product 12 to prevent penetration of the envelope 16 by sharp edges of the shells.
  • the pallet 14 can be constructed of plastic with some rigidity and thereby enable the product 12, also shown in Figures 3-6, to be so positioned that there is no turning, sliding, twisting, bunching or other disorientation of the product 12 that would bring sharp shell edges into contact with the protective film or envelope 16.
  • the pallet 14 may have side edges 21 which help to keep the desired orientation of the fish, shrimp or lobster and help to prevent puncturing of the envelope 16.
  • the bag as sealed will be very tight across the top of lobster, to help hold the lobster in a side by side orientation.
  • packaged lobster are shown extending slightly upward through opening 20 by virtue of their shell configuration, but still sealed within bag 16 as the frozen lobster are presented for sale in commercial establishments such as grocery chains.
  • the pallet side structure 21 helps to protect the bag seal by acting as a buffer between the edges and tails of the fish or shrimp, lobster and the sides of bag 16.
  • the product 12 needs to be packed flat, both for appearance and to prevent the penetration of the plastic film structure of envelope 16.
  • the product 12 can be placed on pallet 14 by hand, machine (not shown) , or by a combination of both. It is important that the product lie flat, and as part of the packaging process, downward pressure can be exerted on the product to achieve a perfectly flat orientation. The risk of shrimp shells or tail structure penetrating the envelope 16 is increased if the flat orientation is lost.
  • the flat orientation means effectively that the shrimp 12 are lying on their sides in a somewhat natural curled position so they can be placed in close alignment one to another, as shown in Figures 1, 3 and 4.
  • Lobster can be packaged one to a bag or placed side by side, either widthwise or lengthwise, depending on size.
  • the best orientation is to have the lobster outer shell facing upwardly and the inner shell facing downwardly, as shown in Figures 2, 5 and 6.
  • the lobster may extend upwardly so as to bulge through the box 20.
  • the pallet 14 has two very different surfaces.
  • the top surface 22 onto which the product 12 will be positioned is matted or roughened to substantially prevent the product 12 from sliding and becoming disarrayed.
  • the bottom surface 24 is smooth, as best seen on the sides 21 which are turned up at an approximate 90 degree angle. The smoothness facilitates the handling of the pallet 14, and in particular, the sliding of the pallet 14 within envelope 16 prior to the vacuum sealing of the envelope by sealing edge or end 18.
  • the bag 16 is placed within package or container 10, which is preferably made of cardboard or a like substitute.
  • the container or cardboard box 10 has a top portion 23, a bottom 25 portion, sides 27, and ends 29.
  • the opening 20 in top portion 23 is cut in such a way to enable the product within to be viewed.
  • the container 10 is closed by tucking in side flaps 26 and end flap 28.
  • the packaged product 12 can be easily viewed through opening 20 as the single layer of flat packed frozen fish, shrimp or lobster are presented for sale in commercial establishments such as grocery chains.
  • the packages 10 can be conveniently stacked within freezer compartments to present an attractive product for purchasers.
  • the packaged product 12 are seen within bag 16, which in turn is within package 10.
  • Sealed edges 30 of the bag 16 can be seen tucked so as to fit snugly within the package 10.
  • the sides 21 of pallet 14 are shown serving as a buffer between sides of bag 16 and the shrimp 12, particularly the outer shrimp shell and jagged tail structure. This applies to the heads, fins, bones and teeth of seafood and other shell configurations such as lobster shells, as shown in Figure 5.
  • lobster, as shown, or other seafood products can be marketed in the envelope or bag 16 without being placed within the container 10.
  • Sales indicia and literature may be placed on the bottom of the pallet 14, or bag, or on a sales page inserted within the bag 16 or attached on the outside.
  • Sales and product information can be placed on the bottom 50 of the packaged product. This can be, for example, a sticker, a sheet inserted within the bag 16 or printing directly on the bottom of the bag. In either case, the package, when turned over, allows clear visibility of the product within.
  • Step 1 the product 12, for example shrimp or lobster, are placed on the pallet, which can be substantially like pallet
  • the pallet 14 may be slid onto a sheet of plastic film and another sheet placed on top.
  • Step 3A Either sheets extending from rolls or discrete sheets can be used.
  • the edges of top and bottom sheets will be joined together and heat sealed simultaneously with the vacuuming of the then-formed bag as represented in Step 3A.
  • machinery well-known in packaging food stuffs can be used to create a vacuum within bag 16, sealing edge 18 in the process.
  • the top and bottom sheets can be sealed on four sides, preferably by a standard heat sealing process as part of the vacuum process.
  • the vacuum is applied before the four edges are sealed to create the vacuum packed shrimp within bag 16.
  • Step 4 the sealed bag 16 is placed within box or package 10 and the flaps 26, 28 as shown in Figures 1 and 2, closed to complete the packing process.
  • Step 4 can be conducted by hand or by machine, with the latter process being undertaken by packing machinery well known in the food stuffs industry.
  • the packaged product is immediately subjected to flash freezing to preserve the quality and to prevent the formation of bacteria, mold, and yeast and botulism, enabling the product to be shipped and sold in frozen form with greatly increased shelf life.
  • Standard industry equipment is used. While heretofore reference has been made repeatedly to shell-on shrimp, it must be recognized that the process applies to other seafood, as for example, head-on shrimp, lobster, conch, calamari and fish, both whole and fillets.
  • the sealed bag with lobster contained within can then be placed in an outer package, preferably of cardboard, which will stabilize the bag within and help to hold the lobster in a desired orientation.
  • the outer package is designed for retail acceptance and will likely include a window so that the lobster may be examined within the inner package. This outer package may be removed when microwave cooking takes place.
  • the lobster may also be marketed in the sealed clear bag without the outer package. Sales information can be placed on the bottom of the pallet, which will be seen through the transparent bag material, or on the bag itself.
  • seafood products packaged as taught herein are also suitable for subsequent microwave cooking in the envelope or bag 16.
  • the packaged seafood product is expected to remain in a frozen state through the entire distribution chain, wholesale and retail, until the approximate time of consumption by the consumer.
  • the packaged seafood product can be placed in a microwave cooking unit.
  • the bag or package 16 as described herein will retain its integrity through the microwave cooking process and will not rupture during the microwave cooking process.
  • the resulting locked-in moisture will provide the basis for steaming the seafood product, for example shrimp or lobster, within the bag or package.
  • the seafood product can then be removed by rupturing the bag, served and eaten.
  • the flat orientation of the seafood product in the packaging is not only attractive, but enables the product to be successfully and subsequently microwave cooked without removal from the bag or envelope until completion of the microwave cooking. Unlike other microwave cooking techniques which require venting of the bag or envelope in which the frozen food product is stored, the bag or envelope according to the inventive arrangement, maintains its integrity throughout the microwave cooking process.
  • the matted or rough side of the pallet can also be coated with a reflective material which promotes microwave cooking but which is not so reflective that it becomes detrimental to the microwave cooking process. Due to the roughness of the surface, the reflective coating does not interfere with the microwave cooking, as the microwaves are not directed back to the microwave source, but are sufficiently indirectly reflected.
  • the coating can be a reflective foil, for example a gold foil.
  • Step 1 the seafood product, for example shrimp or seafood, are placed on the pallet which may be substantially like pallet 14 of Figures 1 and 2, with or without sides 21.
  • the seafood product can be placed on pallet 14 by hand, machine (not shown) , or by a combination of both. It is important that the seafood product lie flat, in a single layer, and as part of the process, it is expected that downward pressure will be exerted on the seafood products to achieve a substantially flat orientation.
  • the flat orientation reduces the risk of the seafood product penetrating the envelope or bag 16, which would interfere with and degrade the subsequent microwave cooking.
  • the pallet 14 is then enveloped by bag 16 as shown in Step 2. If three sides of the bag are sealed already, as shown in Step 2 and in Figures 1 and 2, the pallet 14 is pushed into the bag 16 as facilitated by the smooth surface 24 of the bottom of pallet 14. Either machine or a by-hand process may be used in placing the pallet 14 within the bag 16. As shown in Alternative Step 2, the pallet 14 may be slid onto a bottom sheet of plastic film and another sheet placed on top. Either sheets extending from rolls or discrete sheets can be used. The edges of top and bottom sheets will be joined together and heat sealed simultaneously with the vacuuming of the then-formed bag as represented in Step 3A.
  • Step 3 machinery well-known in packaging food stuffs can be used to create a vacuum within bag 16, sealing edge 18 in the process.
  • the top and bottom sheets can be sealed on four sides, preferably by a standard heat sealing process as part of the vacuum process.
  • the vacuum is applied before the four edges are sealed to create the vacuum packed shrimp within package or bag 16.
  • the sealed bag or package 16 is placed within box or outer package 10 and the flaps 26, 28 as shown in Figures 1 and 2, closed to complete the packing process.
  • Step 4 can be conducted by hand or by machine, with the latter process being undertaken by packing machinery well known in the food stuffs industry.
  • the packaged seafood product is immediately subjected to flash freezing to preserve the quality and to prevent the formation of bacteria, mold, and yeast and botulism thus enabling the product to be shipped and sold in frozen form with greatly increased shelf life.
  • Standard industry equipment is used such as to blast freeze, contact freeze or tunnel freeze the product.
  • the package, bag or envelope 16 is removed from the outer package 10 and placed in its sealed condition in a microwave cooking unit.
  • the seafood product will be effectively steamed as the package or bag 16 is designed to withstand the pressure of the steaming process with the bag 16 effectively becoming a pressure cooker.
  • the seafood product will then be ready for consumption as the steam penetrates into the shrimp, effectively steaming the product.
  • the length of time of microwave cooking depends on the characteristics of the microwave cooking unit and the quantity of seafood product being cooked. Generally, it is expected that the time of microwave cooking will be from two to ten minutes, with application of from approximately 400 to 3,000 watts.
  • condiments, sauces and the like can be used to coat or marinate the seafood product, or can be placed in the envelope or bag 16, prior to the vacuum sealing.
  • the seafood product is vacuum packed in a negative pressure situation prior to freezing. The freezing does not affect the negative pressure within which the seafood is packed. Subsequently, upon microwave cooking the seafood in the unruptured envelope or bag 16, the expanding steam effectively turns the bag into a pressure cooking vessel.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

Procédé de conditionnement de fruits de mer consistant à placer à plat les fruits de mer (12) sur une surface rugueuse (22) d'une palette (14), cette surface réfléchissant éventuellement les micro-ondes, à mettre sous vide les fruits de mer palettisés dans un sachet transparent (16) comportant éventuellement une première couche de solidité et une deuxième couche de résistance à la température, à surgeler les fruits de mer sous vide et à cuire aux micro-ondes les fruits de mer mis en sachet sous vide sans ouvrir le sachet. Emballage de fruits de mer constitué par une palette possédant une surface rugueuse sur laquelle les fruits de mer sont placés à plat, ladite surface réfléchissant éventuellement les micro-ondes, par un sachet transparent comportant éventuellement une première couche de solidité et une deuxième couche de résistance à la température, dans lequel les fruits de mer palettisés sont mis sous vide, ainsi que par un réservoir extérieur (10) servant à recevoir le sachet sous vide, ledit sachet étant conçu pour être cuit aux micro-ondes sans être ouvert.
PCT/US1997/006827 1996-04-25 1997-04-24 Conditionnement sous vide de fruits de mer dans un emballage plat et procede WO1997039951A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU28091/97A AU2809197A (en) 1996-04-25 1997-04-24 Flat pack vacuum sealed seafood package and process

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
US08/637,610 1996-04-25
US08/637,610 US5817353A (en) 1996-04-25 1996-04-25 Flat pack vacuum packed seafood package and process
US08/731,596 US5863576A (en) 1996-04-25 1996-10-15 Vacuum packed microwaveable lobster package and process
US08/731,596 1996-10-16
US08/746,031 1996-11-06
US08/746,161 1996-11-06
US08/746,031 US5863578A (en) 1996-04-25 1996-11-06 Microwaveable vacuum packed seafood package and process
US08/746,161 US5827554A (en) 1996-04-25 1996-11-06 Flat pack vacuum packed seafood package and process for producing microwaveable shrimp

Publications (1)

Publication Number Publication Date
WO1997039951A1 true WO1997039951A1 (fr) 1997-10-30

Family

ID=27505220

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1997/006827 WO1997039951A1 (fr) 1996-04-25 1997-04-24 Conditionnement sous vide de fruits de mer dans un emballage plat et procede

Country Status (2)

Country Link
AU (1) AU2809197A (fr)
WO (1) WO1997039951A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2855157A1 (fr) * 2003-05-23 2004-11-26 Christian Courtonne Emballage de crustaces, procede de conditionnement et de cuisson
EP1731430A1 (fr) * 2005-06-10 2006-12-13 Fortune Frozen Foods, Co Ltd Procédé pour la conservation de la viande de poisson
EP1785036A1 (fr) * 2005-11-14 2007-05-16 Fortune Frozen Foods, Co Ltd Procédé de conservation de poisson
CN103478875A (zh) * 2013-09-24 2014-01-01 张继军 一种冷冻食品的加工工艺
EP3667208A1 (fr) * 2018-12-14 2020-06-17 Keohane Seafood Unlimited Company Procédé pour allonger la durée de conservation de poisson

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2776216A (en) * 1951-04-03 1957-01-01 Colin J S Thomas Process for packaging meat products and article produced thereby
US4230729A (en) * 1979-03-16 1980-10-28 Hoelzel Jr Fred L One piece, collapsible package
JPS5898058A (ja) * 1981-12-03 1983-06-10 Kanji Yamamoto 即席煮魚の素
JPS62244340A (ja) * 1986-04-16 1987-10-24 House Food Ind Co Ltd 加熱殺菌済み固形食品入り容器及びその製造法
US4798728A (en) * 1986-03-26 1989-01-17 House Food Industrial Company Limited Method of retort packaging broiled fish and product thereof
US4801077A (en) * 1988-01-19 1989-01-31 General Mills, Inc. Combined tray and cover for use in the delivery of food items
US5256434A (en) * 1991-07-25 1993-10-26 Taiyo Oil Company, Ltd. Method of processing live crabs

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2776216A (en) * 1951-04-03 1957-01-01 Colin J S Thomas Process for packaging meat products and article produced thereby
US4230729A (en) * 1979-03-16 1980-10-28 Hoelzel Jr Fred L One piece, collapsible package
JPS5898058A (ja) * 1981-12-03 1983-06-10 Kanji Yamamoto 即席煮魚の素
US4798728A (en) * 1986-03-26 1989-01-17 House Food Industrial Company Limited Method of retort packaging broiled fish and product thereof
JPS62244340A (ja) * 1986-04-16 1987-10-24 House Food Ind Co Ltd 加熱殺菌済み固形食品入り容器及びその製造法
US4801077A (en) * 1988-01-19 1989-01-31 General Mills, Inc. Combined tray and cover for use in the delivery of food items
US5256434A (en) * 1991-07-25 1993-10-26 Taiyo Oil Company, Ltd. Method of processing live crabs

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2855157A1 (fr) * 2003-05-23 2004-11-26 Christian Courtonne Emballage de crustaces, procede de conditionnement et de cuisson
WO2004106180A3 (fr) * 2003-05-23 2005-02-17 Christian Courtonne Emballage de crustaces, procedes de conditionnement et de cuisson
EP1731430A1 (fr) * 2005-06-10 2006-12-13 Fortune Frozen Foods, Co Ltd Procédé pour la conservation de la viande de poisson
EP1785036A1 (fr) * 2005-11-14 2007-05-16 Fortune Frozen Foods, Co Ltd Procédé de conservation de poisson
CN103478875A (zh) * 2013-09-24 2014-01-01 张继军 一种冷冻食品的加工工艺
EP3667208A1 (fr) * 2018-12-14 2020-06-17 Keohane Seafood Unlimited Company Procédé pour allonger la durée de conservation de poisson

Also Published As

Publication number Publication date
AU2809197A (en) 1997-11-12

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