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Method for packing fish product, fish product package

A product packaging and product technology, applied in the field of packaged fish products, can solve problems such as quality deterioration and achieve the effect of improving production capacity

Inactive Publication Date: 2017-04-19
ARCTIC IP INVESTMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] So the problem is that with the current method, the quality of the fish steaks may have deteriorated before being delivered to the final consumer

Method used

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  • Method for packing fish product, fish product package
  • Method for packing fish product, fish product package
  • Method for packing fish product, fish product package

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Embodiment Construction

[0050] This method combines two of the most time-consuming work processes: transport to destination and pickling work process. Both processes may typically take 4 to 10 days each, so that regardless of how long the frozen transport or storage work process involves one or more fillets, the final product (for example, in salmon fillets) The salt content is all constant.

[0051] According to one concept, the method is a dry salting method suitable for preparing preserved fish and cold-smoked fish. The method includes recycling the water / brine produced, which eliminates the effect of the water / brine on the fillet itself. In such a case, the salinity level of the fish fillet is controllable, and the composition, taste, color, aroma of the fish are kept excellent, the same as those of the product prepared in the real environment.

[0052] The curing process is always carried out in a sealed space, such as vacuum packaging, gas atmosphere packaging, EPS or other cold insulation pa...

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PUM

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Abstract

A method for packing a fish product (39), and a fish product package. The method comprises packing the fish product (39) in a vacuum package, arranging in said vacuum package an empty space (43), forming in the vacuum package by means of empty space (43) an underpressure, and maintaining the empty space (43) in the package, the underpressure generating pressure on the fish product (39).

Description

technical field [0001] The present invention relates to a method of packaging a fish product, the method comprising packaging the fish product in a vacuum pack. [0002] The invention also relates to a fish product package comprising an airtight, evacuatable interior for receiving the fish product. Background technique [0003] The problem today is that fish is produced elsewhere than it is consumed. Therefore, the transportation distance is long and time-consuming. A more unfavorable situation arises if, for example, fish is raised in Norway, transported to Poland for further processing and then only supplied to a target country such as France. From the fish farm to the factory for further processing, where, for example, only the working process of graving has first started, the transport distance can unknowingly take 4 to 10 days. The curing process itself can take up to 4 days if the method used is dry salting. [0004] Therefore, the problem is that with the current ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D81/20A23L17/00A22C25/00
CPCB65D81/203B65D81/265B65D81/28A23L17/00A23B4/16B65B25/062B65B61/20B65D81/262A22C25/16A22C25/17B65B31/00A22C25/00A23B4/023B65D81/20A23V2002/00B65B25/001
Inventor J·鲁图P·金努恩
Owner ARCTIC IP INVESTMENT