Fish Sausage Slice Manufacturing via Segmentation and Sheath Containment
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Solution Overview
Problem
Fish-based products, such as salmon, are often impractical for children to handle and consume due to their form and presentation, which can lead to issues like water leakage and strong odors, and they lack the ease of use and nutritional properties of traditional products.
Innovation Solution
A process involving cutting and mixing fish material with texturizers and water, forming it into sausages using a polyamide sheath, pasteurizing, and then cutting into slices, which mimics the handling and presentation of meat products like ham, while maintaining nutritional properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If fish-based products are presented in their natural state, then they maintain their nutritional properties, but they are impractical to handle and consume, and exhibit water leakage and strong odors
Solution Approach 1:
The fish product is divided into individual portion-sized sticks, each independently packaged. This segmentation eliminates water leakage between portions and allows children to easily grasp and consume one stick at a time without handling the entire product mass.
Solution Approach 2:
The product is encased in a flexible packaging film that seals the fish mixture inside. This thin film containment prevents water leakage, maintains product shape, and reduces odor emission while preserving the nutritional properties of the fish.
2Ease of operation
If fish material is processed into cohesive forms, then ease of handling improves, but the product must maintain nutritional properties close to basic fish products
Solution Approach 1:
The fish product combines fish material (such as salmon or cod) with binding agents and texturizers to create a cohesive composite mixture. This composite structure maintains the nutritional value of the fish while enabling the product to hold together in stick form for easy handling and portion control.
Solution Approach 2:
The physical and chemical parameters of the fish material are modified through processing steps including mixing with binders, texturizers, and seasonings. These parameter changes transform the fish into a cohesive dough-like mixture that can be extruded into sticks, while preserving the core nutritional properties of the fish protein.
3Ease of operation
If fish products are formed into sticks ready to eat, then consumption convenience improves and odors are attenuated, but the manufacturing process becomes more complex
Solution Approach 1:
The fish product is pre-cooked and pre-seasoned during manufacturing, then packaged in a ready-to-eat state. This preliminary action eliminates the need for further cooking or preparation by the consumer, providing convenience while the industrial manufacturing process handles the complexity of cooking and seasoning control.
Solution Approach 2:
The manufacturing process integrates multiple functions into a single production line: mixing fish material with binders and seasonings, extruding into stick shapes, cooking, and packaging. This multi-functional approach consolidates what would otherwise be separate operations into one unified manufacturing process.
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
The process results in a fish product that is easy to handle and consume, eliminating water leakage and odor issues, and providing a cohesive texture similar to meat products, making it more appealing and practical for users.
Implementation Method 1
cooking by pasteurization of the fish sausages
Data Source
AI summary
The invention proposes a method for manufacturing a fish-based food product, comprising the following steps: - (E1) preparation of a mixture by cutting and mixing material using a cutting tool, - (E3) addition of texturizer and water to the mixture, and mixing, - (E5) insertion of the mixture into a sheath (2) by means of a pusher, the sheath (2) having a longitudinal direction defining its length, and thus forming fish sausages, - (E6) cooking by pasteurization of the fish sausages.