Method for manufacturing high pressure processed food products

a technology of high-pressure processing and food products, which is applied in the field of high-pressure processing of food products, can solve the problems of short shelf life of perishable products, high energy costs associated with freezing and freezing storage, taste and texture, etc., and achieves the effect of high hydrostatic pressure processing and extended shelf li

Inactive Publication Date: 2007-10-11
PHILLIPS FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0010] It is an object of the present invention to provide a process for high hydrostatic pressure processing of food products after packaging in order to extend the shelf life and eliminate bacteria and microorganisms.

Problems solved by technology

Fresh seafood is a highly perishable product with a short shelf life.
However, the energy costs associated with freezing and frozen storage are high.
Also there is a high demand for fresh seafood products as consumers prefer fresh seafood over frozen seafood, as the freezing process can change the taste and texture of the seafood in a negative manner.
However, such treatments involve high temperatures, which can affect the freshness, flavor, texture, appearance and color of the seafood.
However, this process does not address treating fresh, packaged food products to eliminate bacteria and extend the shelf life of the food product.
Currently there are no available solutions for processing with high hydrostatic pressure to prevent the growth of C. botulinum in seafood other than the use of external time temperature integrators.

Method used

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  • Method for manufacturing high pressure processed food products
  • Method for manufacturing high pressure processed food products
  • Method for manufacturing high pressure processed food products

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0029]FIGS. 1, 2, 3A and 3B describe a process for preparing seafood cakes, such as crab cakes. The crab cakes 220 are prepared (STEP 100) and are then pan fried for approximately 3 minutes at approximately 350° F. (STEP 102). A tray 222 is provided with a plurality of cavities 224. The tray 222 may be pre-formed or formed in-line. While pan frying is utilized in this example, the crab cake may be prepared through other methods, for example, such as by broiling or baking. A first plastic film 226 is placed over the tray 222 and each of the cavities 224 is filled with a prepared crab cake 220 (STEP 104). The first plastic film 226 is preferably a 3 to 12 mil durable plastic, more preferably a 10 ml durable plastic, and functions as the top surface 332 of the ultimate vacuum sealed package 330. A second plastic film 228 is placed over the crab cakes 220 (STEP 106). The second plastic film 228 can be either a perforated durable plastic, of preferably 10 mil, or an oxygen permeable film...

example 2

[0031] A salmon steak is steamed for 5 minutes at 165° F. and then vacuum sealed in a oxygen permeable plastic film with an oxygen transmission rate greater than 10,000 cc / m2 / 24 hrs. The vacuum sealing process involved pulling a vacuum for 3 seconds and then sealing for 3 seconds. Afterwards, the packaged salmon steak was loaded into a pressure vessel for HPP. The water was pressurized to 45,000 psi for approximately 3 minutes.

example 3

[0032] A cut of tenderloin was seared and then sauteed for 3 minutes on each side such that the core temperature of the tenderloin was 45° F. The tenderloin was then vacuum sealed between two barrier films by applying vacuum for 5 seconds and HPP was performed for 180 seconds.

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PUM

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Abstract

The present invention is directed to the high pressure processing of food products after packaging in order to extend the shelf life and eliminate bacteria and microorganisms. Fresh food products that can be processed according to the present invention include, for example, beef, chicken, pork, lamb, seafood, vegetables, sauces and starches. The method for processing food products involves vacuum sealing a food product within plastic film to form a vacuum sealed package. The vacuum sealed package is then placed in a pressurizing apparatus and the pressurizing apparatus is then loaded with water. The water is then pressurized inside the pressurizing apparatus to exert hydrostatic pressure on the vacuum sealed package.

Description

BACKGROUND OF THE INVENTION [0001] 1. Field of the Invention [0002] The present invention is directed to the high pressure processing of food products after packaging in order to extend the shelf life and eliminate bacteria and microorganisms. [0003] 2. Background Art [0004] There are several competing concerns in the sale and packaging of food products, particularly seafood: fresh vs. frozen, extending the shelf life to the maximum extent possible, and the elimination of bacteria and microorganisms, such as Clostridium botulinum. [0005] Fresh seafood is a highly perishable product with a short shelf life. For instance, fresh seafood bought at a grocery store should typically be eaten within two to three days. One method for extending the shelf life of seafood is to freeze the seafood. However, the energy costs associated with freezing and frozen storage are high. Also there is a high demand for fresh seafood products as consumers prefer fresh seafood over frozen seafood, as the fre...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): B65B25/06
CPCA23B4/00B65B25/06A23L3/0155A23B7/00
Inventor LOVE, ROBERTMACNAB, PETERWILLS, LAWRENCE R.
Owner PHILLIPS FOODS
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