Elastomer Stamping Base for Frozen Fish Portion Shaping
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Solution Overview
Problem
Existing devices for forming frozen fish portions into natural shapes often require multiple molds and high pressure, leading to flesh degradation, reduced water retention, and limited flexibility, which compromises the organoleptic quality of the product.
Innovation Solution
A device using a mold plate with elastomer stamping bases and a press plate to deform the fish portions without compressing them, allowing for flexible formation of different sizes and shapes while preserving muscle fiber integrity and organoleptic quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If rigid molds and counter-molds are used to form frozen fish portions, then uniform distribution of flesh is achieved, but the fish flesh is compressed causing degradation of muscle fibers and loss of organoleptic quality
Solution Approach 1:
The patent replaces rigid molds with flexible silicone molds that can adapt to the natural shape of the fish portion without requiring high compression forces. The elastomeric material allows the mold to conform to the product while applying gentle, distributed pressure that avoids fiber rupture and membrane damage.
Solution Approach 2:
The patent changes the material parameter of the mold from rigid to elastomeric (silicone), which fundamentally alters the pressure distribution characteristics. This material parameter change enables forming at lower pressure levels that preserve muscle fiber integrity while still achieving uniform flesh distribution through the compliant nature of the elastomeric material.
2Shape
If multiple specific molds are used for different shapes and weights, then precise shaping is achieved, but device complexity and investment cost increase
Solution Approach 1:
The patent creates a universal elastomeric mold system that can form multiple shapes and sizes using the same base mold with interchangeable or adjustable inserts. The flexible material allows a single mold design to accommodate various portion weights and shapes, eliminating the need for multiple dedicated rigid molds for different product specifications.
Solution Approach 2:
The patent introduces dynamic adaptability through elastomeric materials that can adjust their form and pressure distribution based on the specific portion being formed. The mold transitions from a static, fixed-geometry tool to a dynamic system that conforms to the actual dimensions and shape requirements of each portion, enabling one mold to serve multiple shaping functions.
3Quantity of substance
If high pressure is applied to compress fish flesh uniformly, then density increases, but water retention capacity is reduced and rancidity accelerates
Solution Approach 1:
The flexible elastomeric mold applies pressure through large surface area contact with low force intensity, distributing the compressive load gently across the fish portion. This prevents the high localized pressures that would force water out of muscle fibers and damage cellular structures, thereby maintaining water retention capacity and slowing down enzymatic degradation processes.
Solution Approach 2:
The patent changes the pressure parameter from high-intensity compression to low-intensity distributed pressure. By using elastomeric material with appropriate durometer hardness, the system achieves sufficient density increase through gentle, prolonged pressure rather than intense compression, preserving the physiological integrity of muscle cells and their water-holding capacity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the formation of fish portions with natural shapes and varying sizes without degrading the flesh, maintaining the product's quality and reducing the need for multiple molds and high pressure.
Implementation Method 1
deform elastically and uniformly press the portion or pieces inside the corresponding forming cavity
Data Source
Figure 1A~1B
Figure 1C~1D
Figure 1E~1F
AI summary
The device (1) for shaping food products from portions or pieces (20) of frozen blocks comprises: a mould plate (3) having at least one shaping cavity (4) inside which the calibrated frozen portion or the frozen pieces are placed (20); a universal backing mould (5) consisting of an elastomeric stamping base (50) covering the at least one shaping cavity (4) provided in the mould plate (3); a press plate (6) driven by a pressing device for urging the elastomeric stamping base (50) onto the edges of the at least one shaping cavity (4) of the mould plate (3), such that said elastomeric stamping base (50), under the pressing force of said press plate, is able to deform elastically and to press the portion (20) or the pieces uniformly inside the shaping cavity (4) in order to move the flesh of said portion or of said pieces inside the shaping cavity (4) while respecting the integrity of the muscle fibre and the organoleptic quality of the newly shaped product (21); and ejection means for discharging the newly formed product (21) from the at least one forming cavity (4).