Raw Fish Packaging Density Control for Transport Yield
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Solution Overview
Problem
The existing processes for packaging raw fish result in a lower overall material yield when cooked fish loins are used compared to raw fish packaging, and there is a need to improve the packaging efficiency and conservation methods for raw fish, especially when transported and packaged at a distance from landing areas.
Innovation Solution
A process involving steps such as cleaning, trimming, and contacting raw fish with a water and salt composition, followed by packaging in a temporary cylindrical envelope to achieve a density of 0.9-1.15 kg/liter, which enhances conservation and allows for accurate estimation of fish quantity, and subsequent packaging in a canning envelope.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If cooked fish loins are used for packaging, then the fish can be transported away from landing areas, but the overall material yield decreases
Solution Approach 1:
The patent applies preliminary action by packaging raw fish in temporary envelopes with controlled density before transport, rather than cooking first. This preliminary packaging step preserves the fish in its raw state during transportation, allowing the canning process to be performed later at remote locations while maintaining higher material yield compared to pre-cooked fish loins.
2Ease of operation
If raw fish is packaged with low density, then transport is easier, but preservation quality deteriorates due to increased oxygen contact
Solution Approach 1:
The patent applies parameter changes by optimizing the fish density parameter within a specific range (0.9-1.15 kg/liter) in the temporary packaging envelope. This controlled density parameter simultaneously achieves good preservation by minimizing oxygen contact while maintaining transport feasibility, resolving the contradiction between ease of transport and preservation quality.
3Device complexity
If fish density in packaging is not controlled, then packaging is simpler, but quantity estimation accuracy decreases
Solution Approach 1:
The patent applies parameter changes by establishing a controlled fish density parameter range (0.9-1.15 kg/liter) in the temporary packaging. This standardized density parameter enables accurate quantity estimation through simple volume measurements, as the fish mass can be directly calculated from the known density and measured volume, without requiring complex weighing or counting systems.
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
This process improves the material yield and taste quality of packaged fish, reduces contact with oxygen, and facilitates better resource management by maintaining the fish's natural resource value, offering a satisfactory final product with enhanced conservation and transport efficiency.
Implementation Method 1
contacting the raw fish with an auxiliary composition comprising water and salt
Implementation Method 2
contacting the raw fish with an auxiliary composition comprising water and salt
Implementation Method 3
introduction of the prepared raw fish into a temporary cylindrical envelope... so as to form a bar of prepared and wrapped raw fish
Data Source
Figure 1
AI summary
The invention relates to a method for packaging raw fish comprising the following steps: a) preparation of the raw fish including at least one step of cleaning said raw fish; b) introduction of the prepared raw fish obtained in step a) into a temporary cylindrical envelope of elongated shape, extending along a longitudinal axis, so as to form a bar of prepared and wrapped raw fish, inside of which the density of fish is between 0.9 kilograms per liter and 1.15 kilograms per liter; and, e) final packaging of the fish in a canning sleeve; said temporary envelope being separate from the canning sleeve.