WO2000025607A1

WO2000025607A1 - Package for preserves of fish filet with sauces and packaging method

Info

Publication number: WO2000025607A1
Application number: PCT/RU1999/000048
Authority: WO
Inventors: Jury Petrovich Chinakin; Sergei Vladimirovich Litvinov
Original assignee: Jury Petrovich Chinakin; Sergei Vladimirovich Litvinov
Priority date: 1998-10-29
Filing date: 1999-02-24
Publication date: 2000-05-11
Also published as: RU2141919C1

Abstract

The present invention relates to a package for preserves of fish filet with sauces, wherein said package comprises a vessel which is made of a polymeric material and comprises two compartments isolated from each other for receiving fish filet and at least one sauce. Each compartment has its own vacuum level in order to prevent any humidity emission from the product placed in a given compartment. The packaging method involves placing the fish filet and at least one sauce into the isolated compartments of the vessel, creating a vacuum level for each compartment in order to prevent any humidity emission from the product placed in a given compartment and eventually sealing the compartments.

Description

UPDDYA PΕΡΒΟΒSΕΡΒΟΒ FROM FILΕ ΡΡΙBY WITH SUSUSΑΜ AND SPΟSΟB UPΑΚΟΒΚI

The invention relates to the food industry, and more to the taste of food from the filet with sauces and food products. The most successful inventions can be used with fish fillet with sauces in a vacuum package.

THE PRESENT EQUIPMENT OF THE TECHNIQUE Today, a wide range of products have been received from the filet of the fish in various sauces and fillings. The dispensing procedures are regulated by a larger, larger quantity of documents. The most versatile product mixes are the GCS 7453-86 PESCES FROM AN ESSENTIAL FISH. Technical conditions. UDΚ 664.95; 006.354, group Η23. Introduced from 01.01.88. Since 01/01/93, it has been discontinued. A growing standard is available for use in products prepared from processed oil, with the addition of refined oils, filling and mixing with or without addition. This has already been stated, this HES is a very large variety of accessories. However, it is disadvantageous that it does not accept any consumables from the product. This drawback has been installed in the EU 9266-003-46952177-98. ΟПΟ 926681, group Η27, action since April 16, 1998. Until 04.16.2001 These technical conditions are distributed to fish products sprouted from a filet of herring, mackerel, sprats and salted fish with the addition of sausages, salmon, aerated food. According to these technical conditions, a wide gamut of species of food is provided, in a quick package of fish and sauces, and, in particular, it is very much better, that is, 9/8 , 15, 16). Out- - 2 - These technical conditions of the product include film in the internal vacuum circuitry, which are available on request. Nearby or without them, the filed is better. A simple layer of sauce or filling. Sποsοb προizvοdsτva τaκiχ πρeseρvοv zaκlyuchaeτsya in ρazmeshenii vnuτρi πlenοchnοgο πaκeτa on ποdlοzhκe, ποddοne or without niχ φile ρyby, zalivκe φile sοusοm or zalivκοy and ποsleduyushem vaκuumiροvanii vnuτρennegο προsτρansτva πaκeτa.

An advantage of vacuum treatment is the slowdown of oxidative processes and the development of microorganisms, which leads to an increase in the risk of an increase in the risk of However, if you mix it with fish and sauces, mixed in one and the same way, you may experience a risk of undue distress. However, as a result of the interaction of the filet of fish and sausages, the mutual influence of the friends on the friend occurs. Уль As a result, it is already after a slight transition in time of filet and sauces will have a different taste, in comparison with the first taste, since they had before the beginning of the interaction. In addition, over time, this growth will increase. On the other hand, when vacuuming the file of the fish, in order to achieve a certain level of the vacuum, the release of moisture in the filed in the connected environment begins. But the very same situation occurs with the great views of the sauces when they reach their vacuum level. It is quite obvious that in the event of the onset of moisture, intensification of the mutual influence of the filet of fish and sauces occurs, resulting in a worsening of their outward appearance and appearance. For πρedοτvρascheniya eτοgο phenomenon πρi προizvοdsτve τaκiχ πρeseρvοv forced usτanavlivaτ in iχ edinοm vaκuu- miρuemοm vnuτρennem προsτρansτve zavedοmο nizκy uροven vaκuuma, suschesτvennο οτlichayushiysya οτ οπτimalnοgο for κazh- dοgο of κοmποnenτοv πρeseρvοv uροvnya ρazρyazheniya. The basic task was posed - 3 - τaτ πρeseρvy of φile ρyby with sοusami and sποsοb iχ προiz- vοdsτva in κοτορyχ φile ρyby and sοusy would ρazmeschalis vnuτρi emκοsτi of ποlimeρnοgο maτeρiala τaκim οbρazοm and πρi τaκiχ uslοviyaχ, chτοby isκlyuchalοs vzaimnοe influence φile ρyby and sοusοv dρug on dρuga in προtsesse Food and food processing, thanks to which, at any stage of the established process of preparing the filet and sauces, would have had their first aromatic tastes.

Ρasκρyτie izοbρeτeniya Pοsτavlennaya task ρeshaeτsya τem, chτο ρazρabοτany πρeseρvy of φile ρyby with sοusami, sοdeρzhaschie emκοsτ of πο- limeρnοgο maτeρiala in vaκuumiροvannοm vnuτρennem προsτ- ρansτve κοτοροgο ρazmesheny φile ρyby and, πο at meρe οdin sοus, nοvym in κοτορyχ yavlyaeτsya το, chτο vnuτρennee προsτρansτvο The package is isolated and isolated for separate storage of fish and vessels, and this means that the This product is located on this site.

The investigation of such a solution completely excludes the contact between the fish filet and sauces and, accordingly, the mutual influence of the friends on the friend. At the same time, each of the ingredients (filet of fish and sauces) is kept in good condition and is optimal for a negative charge. Thanks to all of this, it is possible to save its original taste of fish fillet and sauces during the entire established process of cooking.

The new one is also the same as that, in order to accommodate the filet of fish, a vacuum was established at a level of 0.4 - 0.6 kg / cm ² .

Such a vacuum level is optimal for ensuring the safety of all the applications for the manufacture of industrial heaters during the entire installation of the appliance. - 4 - the first taste.

It is also new that, in the storage compartment, a vacuum is installed at an level of 0.2 - 0.25 kg / cm ² . Such a level of vacuum is optimal for ensuring the safety of all the uses for the production of large quantities of plants and plants.

Pοsτavlennaya task ρeshaeτsya τaκ same τem, chτο ρazρa- bοτan sποsοb προizvοdsτva πρeseρvοv of φile ρyby with sοusa- E, vκlyuchayuschy ρazmeschenie vnuτρi emκοsτi of ποlimeρnοgο maτeρiala φile ρyby and τaκ same, πο at meρe οdnοgο sοu- meat and ποsleduyushee vaκuumiροvanie vnuτρennegο προsτρansτva πaκeτa in κοτοροm nοvym yavlyaeτsya το, chτο φile ρyby and κazh- stituent sοusοv ρazmeschayuτ in svοy izοliροvanny οτ dρugiχ οτ- seκ, κοτορye zaρanee vyποlnyayuτ in ποlimeρnοy emκοsτi in κazhdοm of οτseκοv sοzdayuτ svοy uροven vaκuuma magnitude κοτοροgο οbesπechivaeτ in isκlyuchenie dividing moisture naχοdya- scheysya in προduκτe, ποmeshaemοm in active οτseκ, ποsle chegο οsuschesτvlyayuτ geρmeτizatsiyu οτseκa.

The investigation of such a reaction excludes the mutual influence of the filet of fish and sausages in the process of processing and storage, and, consequently, the change of the original. At the same time, the method itself is simple and highly logical in implementation.

The new one is also the same, which, in order to accommodate the filet of fish, creates a vacuum at an level of 0.4 - 0.6 kg / cm ² for 20 - 15 sec, respectively.

Due to this, the vacuum is generated at such a level and during this time, the generation of moisture in the form of boiling out is completely excluded, which is contained in the muscular

It is also new that, in addition to the placement of vacuums, a vacuum is created at an level of 0.2 - 0.25 kg / cm ² for 10 - 5 sec, respectively. - 5 - Owing to this solution, excluding moisture from moisture in water-containing sauces, as well as the evaporation of light-weight fractions in excluded, is excluded.

SUMMARY OF THE PREFERRED EMBODIMENTS ARE MORE DESCRIBED BY THE FOLLOWING APPLICATIONS.

Brief Description of Drawings Fig. 1 schematically illustrates the general form of the claimed products in the package option in the form of a film package, view of the candle; Fig. 2 - the same as in Fig. 1, side view; φig .3 - section Α-Α πο φig. 1; Fig. 4 schematically illustrates the general form of the claimed products in the variant of the package in the form of a container from a commercial material, an exemplary one.

BEST MODES FOR CARRYING OUT THE INVENTION

AGREEMENTS ONLY FOR THE PREFERRED EMBODIMENTS OF THE INVENTION ARE PROVIDED FOR FIGURES 1, 2, AND 3, THE RESPONSIBILITIES ARE PROVIDED FOR. Package

1 is separated at a lower level, as shown in figures 1 and 2, into two isolated friends from a friend of a compartment of 2 and 3. Not connected to a plug 4 Prybut.nutruta and Otseka 2 installed a vacuum at a level of 0.4 - 0.6 kg / cm ² . It is quite obvious that the pressure of the images shown in Figs. 2 and 3 of the drawing is conditional on the condition, τ.κ. Actually, the film-based complete material of the package 1 by activating the atmospheric pressure is tightly attached to the file 4 of the fish. This type of vacuum ensures that moisture excreted in the muscle tissue of all fish species is excluded, which is used for the manufacture of food. At the same time, it is optimal for ensuring the safety of the fish filed during the entire established installation of the storage unit from the United States. - 6 - by varying the composition of its original taste. In addition to the internal equipment of section 3, there is any 5 or filling. He installed a vacuum at a level of 0.2 - 0.25 kg / cm ² . Τaκοy uροven vaκuuma yavlyaeτsya οπτimalnym for οbesπecheniya sοχρannοsτi vseχ πρimenyaemyχ for izgοτοvleniya πρeseρvοv vidοv sοusοv and zalivοκ in τechenie vsegο usτanοv- lennοgο sροκa χρaneniya with οdnοvρemennym sοχρaneniya πρi eτοm iχ πeρvοnachalnοgο vκusa. In general, in the claimed products, the contact between the fish filet and the sauces and their mutual influence on the friend is completely excluded. With this filet, the fish and sauces are at the optimum level for their disposal. Thanks to all of this, it is possible to save its original taste of fish fillet and sauces. It is, therefore, obvious that, if necessary, the claimed circuitry may be manufactured and with a few slots 3 for placement in different shipments or gulfs.

Sοglasnο dρugοmu πρedποchτiτelnοmu vaρianτu οsuschesτ- claimed zayavlyaemοgο izοbρeτeniya, πρedsτavlennοmu on φig.4 πρeseρvy sοdeρzhaτ emκοsτ, πρedsτavlyayuschuyu from itself κοροbκu 6 of ποlimeρnοgο maτeρiala (on cheρτezhe τορets κοροbκi INSTALLS lοvnο ποκazan προzρachnym). Part 6 is divided into similarly dispersed above friends and the other friends of the Sector 2 and 3 and is sealed for example with the 7th part of the appliance. Please note that the interior of the unit 2 is on hand, whether or not it is available, as well as the availability of the file 4 is free of charge. kg / cm ² . In addition to the internal space of section 3, it is placed either of sauce 5 or filling. Β in it, as in the case above, a vacuum is set at a level of 0.2

0.25 kg / cm ² . In this way, the conditions for placing and storing fillets and dishes in this embodiment of the invention are absolutely identical to the option of disassembling Of course, it is obvious that, as well as in the above - 7 - a variant of the package, if necessary, the declared methods may be manufactured and with a small percentage of 3, made in the case of 6 apart. Sποsοb προizvοdsτva πρeseρvοv of φile ρyby with sοusami in sοοτveτsτvii with izοbρeτeniem zaκlyuchaeτsya claimed in τοm, chτο φile ρyby κazhdy 4 and 5 of sοusοv ρazmeschayuτ in svοy izοliροvanny οτ dρugiχ οτseκ 2 and 3, sοοτveτsτvennο, κοτο- ρye zaρanee vyποlnyayuτ in ποlimeρnοy emκοsτi. Из Each of the sections 2 and 3 has its own vacuum level, the value prevents the exclusion of moisture, which is not allowed to be carried out. Due to this, the mutual influence of the filet of fish and sausages in the process of processing and elimination of food is excluded, and, consequently, the change in the initial taste. Ο In total 2, to accommodate file 4, a vacuum is created at a level of 0.4 - 0.6 kg / cm ² for 20 - 15 sec, respectively. This completely eliminates the release of moisture in the form of moisture, which is found in muscle fish. In addition, for the placement of compounds 5, a vacuum of 3 creates a vacuum at a level of 0.2 - 0.25 kg / cm ² for 10 - 5 sec., Respectively. Due to such a solution, moisture accumulation in moisture-containing sauces, such as evaporation of easily volatile fractions in the environment is excluded. For this reason, the claimed method of processing the product itself from a filet of fish with sauces, and all its advantages, is simple and efficient in the sale.

Below are some cooked products from the filet of fish with sauces in accordance with this method.

NOTE 1

Herring fillet with mixed sauce. Thoroughly fillet herring was weighed 400 grams and laid in a pan intended for filing of a whole package from a polymeric film. They created a vacuum at an level of 0.55 kg / cm ² for 17 sec and there was a Metisation of the section. The rest of the package for the sauce was filled with a mixed sauce weighing 100 g. We created a vacuum at an level of 0.24 kg / cm ² for 6 sec and carried out the sealing of the compartment. A ready-made package of herring fillet with a mixed weight of net 500 g was further sent to the refrigerator. NOTE 2

Herring fillet with a pickle. Thoroughly fillet herring was weighed 400 grams and laid in a pan intended for filing of a whole package from a polymeric film. They created a vacuum at an level of 0.55 kg / cm ² over a period of 17 sec and carried out the sealing of the test. The entire package for the sauce was filled with a weight of 100 g. We created a vacuum at a level of 0.22 kg / cm ² for 8 sec and carried out the sealing of the test. A ready-made package of herring fillet with a weight of not more than 500 g was further sent to the refrigerator. NOTE 3

Mackerel fillet with mayonnaise sauce. We took out a large mackerel fillet weighing 420 g and put it in a suitable place for filing a whole package from a plastic film. They produced a vacuum at an level of 0.52 kg / cm ² over a period of 16 sec and carried out the sealing of the test. The entire package for the sauce was filled with mayonnaise-mustard sauce weighing 80 g. We created a vacuum at an level of 0.22 kg / cm ² for 7 sec and carried out the sealing of the compartment. A ready-made package of mackerel with mayonnaise-mustard sauce with a net weight of 500 g was sent further to the refrigerator. Example 4

Mackerel fillet with large sauce. We took out a large mackerel fillet weighing 420 g and put it in a suitable place for filing a whole package from a plastic film. We created a vacuum at an level of 0.55 kg / cm ² for 15 sec and carried out the sealing of the test. The rest of the package for the sauce was filled with a canned sauce weighing 80 g. We created a vacuum at the level of 0.25 kg / cm ² for 5 sec and carried out the sealing of the compartment. Ready package of mackerel with a net net weight of net - 9 - 500 g was further charged in the refrigerator.

Of the specific applications of the claimed invention, for each specialist in this field, it is obvious that there is a possibility of solving the problem. However, it is also obvious that, when implementing the invention, minor changes are made to them, which, however, are not subject to any changes in the terms and conditions that are expressly granted.

The intentional applicability of the claimed products completely excludes the contact between the fish fillet and the sauces and their mutual influence on the friend. At this filet of fish and sauces are at the best and optimal for their lower level of charge. Thanks to this, the original taste of the fish filet and the sauces are maintained during the entire established process of storage. The inventive method, ensuring the benefits of the process with such properties, remains simple and highly practical in implementation.

Claims

- 10 - Formula of the invention

1. Dishes from fish and sauces that are in good condition are only part of the room, and are not used in any other way. chτο vnuτ- ρennee προsτρansτvο emκοsτi ρazdelenο on izοliροvannye dρug οτ dρuga οτseκi for ρazmescheniya φile ρyby and sοusοv, πρi eτοm in κazhdοm οτseκe usτanοvlen svοy uροven vaκuuma magnitude κοτοροgο οbesπechivaeτ isκlyuchenie release moisture in naχοdyascheysya προduκτe, ρazmeschennοm in dannοm οτseκe.

2. Allowances πο π.1, and so forth, so that in order to accommodate the filet of fish, a vacuum is installed at a level of 0.4 - 0.6 kg / cm ² .

3. Precautions πο π.1, so that in addition, in order to accommodate the compartments, a vacuum is installed at a level of 0.2 - 0.25 kg / cm ² .

4. Sποsοb προizvοdsτva πρeseρvοv of φile ρyby with sοu- themselves vκlyuchayushy ρazmeschenie vnuτρi emκοsτi of ποlimeρnοgο maτeρiala φile ρyby and τaκ same, πο at meρe οdnοgο sοu- meat and ποsleduyuschee vaκuumiροvanie vnuτρennegο προsτρansτva emκοsτi, ο τ L and h and w u and the second with I τem, chτο φile ρyby and κazhdy of sοusοv ρazmeschayuτ in svοή izοliροvanny οτ dρugiχ οτseκ, κοτορye zaρanee vyποlnyayuτ in ποlimeρnοy emκοsτi in κazhdοm of οτseκοv sοzdayuτ svοy uροven vaκuuma magnitude κοτοροgο οbesπechivaeτ isκlyuchenie release moisture naχοdya- scheysya in προduκτe, we are accommodating at this ο seκ, ποsle chegο οsuschesτvlyayuτ geρmeτizatsiyu οτseκa.

5. The method is π.4, so that it can be used to place the file in a vacuum at a level of 0.4 - 0.6 kg / cm ² for 20 - 15 sec. , respectively.

6. The method is π.4, and so on and so forth, in order to accommodate the dishes, they create a vacuum at a level of 0.2 - 0.25 kg / cm ² for 10 - 5 sec. Correspondingly.