Method of providing processed marine product for refrigeration storage
A technology for cryopreservation and processed products, which is applied in the direction of freezing/cooling preservation of meat/fish, food preservation, meat/fish preservation, etc., and can solve problems such as difficulty in confirming the balance
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Embodiment 1
[0049] exist figure 1 In a cold-resistant cuboid tray container (length: 180mm, width: 284mm, height: 74mm, two connected containers) made of PP (brittleness temperature: -30°C) made of the translucent plastic material shown, Using the Automatic Tray Sealer SEALPAC (registered trademark) (sold by Nakamura Sangyo Co., Ltd.), the frozen scallop meat, which is a frozen processed marine product frozen by the CAS method, is directly stored in the above-mentioned container, and placed in the air environment. Next, carry out MAP packaging (Modified Atmosphere Packaging / modified atmosphere packaging), and use the usual frozen delivery mechanism to provide to demanders. It should be noted that as the packaging film for MAP packaging, a film with a three-layer structure is used (base film: PP-based EP (brittle temperature -18°C), intermediate film: PA (brittle temperature -40°C), surface film : PET (brittleness temperature -40°C)). The customer directly stores the purchased frozen pro...
Embodiment 2
[0056] In addition to using the automatic tray packaging machine in Example 1 to directly store in the container and enclose nitrogen under the air environment in the step of implementing MAP packaging in the air environment, implement in the same manner as Example 1, and obtain the results in Table 1. Recorded evaluations.
Embodiment 3
[0058] Except that the mode of utilizing the CAS method to freeze the frozen scallop meat as a frozen processed aquatic product in Example 1 is changed to the method of freezing the frozen scallop meat as a frozen processed aquatic product by a non-CAS method. It implemented in the same manner as Example 1, and the evaluation described in Table 1 was obtained.
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