Mollusc Canning with Shells for Quality Preservation
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Solution Overview
Problem
There is a demand for long-life agri-food products based on molluscs associated with their shell that maintain quality, flavor, and consumer safety, while being easy to transport and store, and that allow for varied recipes, but existing methods fail to ensure these criteria effectively.
Innovation Solution
A process involving sterilized cans containing molluscs with their shells, where the molluscs are prepared with additional ingredients, and subjected to heat treatment in an autoclave to create a product that mimics freshly prepared molluscs in terms of taste and appearance, ensuring protective packaging and long conservation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If molluscs are removed from their shells and processed separately, then the processing efficiency is improved, but the flesh disintegrates during preparation and the product quality deteriorates
Solution Approach 1:
The shell serves as a natural protective intermediary that prevents the mollusc flesh from disintegrating during heat treatment and processing. By keeping the mollusc in its shell during canning and sterilization, the shell acts as a barrier that maintains flesh integrity, eliminating the need for separate processing steps while preserving product quality.
2Duration of action of stationary object
If molluscs are processed and preserved traditionally, then the shelf life is extended, but the flavor and appearance deteriorate compared to fresh products
Solution Approach 1:
The molluscs are placed in their shells with selected garnishes and seasonings before canning, creating a pre-prepared composition that maintains freshness characteristics. The shell protects the flesh during the sterilization process, preserving the natural flavor and appearance closer to fresh products while achieving long-term preservation.
3Reliability
If molluscs are prepared fresh on-site, then the flavor and appearance are optimal, but the preparation time is long and service speed is slow
Solution Approach 1:
The product is pre-prepared with molluscs in their shells combined with garnishes and seasonings before canning. This preliminary preparation allows the product to be served quickly upon opening the can while maintaining the flavor and appearance qualities of freshly prepared dishes, eliminating the need for lengthy on-site preparation.
4Productivity
If molluscs are canned without shells, then the packaging efficiency is improved, but the consumer experience and product appeal are reduced
Solution Approach 1:
The shell serves as a natural presentation container and protective element that enhances consumer experience. By canning molluscs with their shells intact, the product maintains an appealing appearance and provides a complete culinary experience, while the shell's compact form factor allows for efficient packaging and stacking.
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 product with a long shelf life, maintaining flavor and appearance, ensuring consumer safety and compliance with health regulations, while allowing for quick and easy consumption.
Implementation Method 1
sterilization or appertization of said containers by heat treatment, preferably in a sterilizer or autoclave
Data Source
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AI summary
This application relates to a process for manufacturing a long-life food product based on molluscs in their shells. It also relates to a long-life canned food product based on molluscs in their shells.