GB2121752A - Packaged sterilised crustacea - Google Patents

Packaged sterilised crustacea Download PDF

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Publication number
GB2121752A
GB2121752A GB08217003A GB8217003A GB2121752A GB 2121752 A GB2121752 A GB 2121752A GB 08217003 A GB08217003 A GB 08217003A GB 8217003 A GB8217003 A GB 8217003A GB 2121752 A GB2121752 A GB 2121752A
Authority
GB
United Kingdom
Prior art keywords
package
crustacea
packaged
sauce
foodstuffs
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
GB08217003A
Inventor
Malcolm Ronald Porter
John Everard Kershaw
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ROUTEMAY Ltd
Original Assignee
ROUTEMAY Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ROUTEMAY Ltd filed Critical ROUTEMAY Ltd
Priority to GB08217003A priority Critical patent/GB2121752A/en
Publication of GB2121752A publication Critical patent/GB2121752A/en
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
    • B65D81/2023—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum in a flexible container
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A process of packaging edible crustacea, such as prawns or shrimps, comprises enclosing the crustacea in a flexible package, evacuating air from the package, sealing the package and subsequently heating the package to sterilise the crustacea. The crustacea are cooked before enclosure in the package and may be combined with a mixture of salad cream and tomato sauce. The crustacea may be packaged in a bag or between two sheets.

Description

SPECIFICATION Packaged foodstuffs This invention relates to a process for producing packaged foodstuffs and more particularly packaged foodstuffs having an extended shelf life.
It is well known that seafood and seafood products have a very short shelf life, generally of the order of twenty four hours. In order to deal with that problem seafoods such as prawns and shrimps have been preserved by canning or freezing processes that are well known. Canned seafoods are expensive to produce and bulky to store. In such format they are not readily saleable as a "snack" food such as might be consumed by customers in a public house. Frozen seafoods are expensive to store in that the retailer must have a freezer for the goods. Frozen foods cannot be eaten until they have thawed so that these products also cannot be sold as readily consumable "snack" foods.
The present invention has been made from a consideration of these problems.
According to the invention there is provided a process for producing packaged foodstuffs comprising placing the foodstuff in a flexible package, evacuating air from the package, sealing the package and subsequently heating the package to sterilise the contents.
The foodstuffs that can be packaged by the present invention are preferably seafoods and in particular edible crustacea such as prawns and shrimps. Preferably the foodstuffs are cooked before being placed in the package and combined with a liquor or sauce. For example prawns and shrimps are preferably combined with a sauce such as that used in a "prawn cocktail" and which comprises a mixture of salad cream and tomato sauce. The liquor or sauce may be combined with the solid food prior to location in the package or may be added to the package separately. Additives such as seasoning, preservative, colouring and the like may be included in the foodstuff.
The package is formed from flexible material which is preferably opaque. Any suitable material can be used but one advantageous material comprises a metal foil coated with or laminated to, a plastics lining material such as polytetrafluoroethylene. A coated foil that can be used in the invention is commercially available under the Trade Mark "STERALITE". The package can be preformed or can be formed around the foodstuff to be packaged.
Evacuation of air from the package is preferably effected by placing the open package in a chamber from which air is exhausted by a vacuum pump. The removal of air from the chamber causes the package to collapse around the contents whereupon the package is sealed for example by heat sealing means. Chambers for vacuum sealing packages are known per se. The chamber is then opened and the sealed packages removed. It is convenient to inspect the packages at this stage to check the seal.
The sealed packages are then heated in an oven or retort in order to sterilise the contents. Preferred sterilisation conditions comprise heating the packages at a temperature above 11 0 C, preferably above 11 2"C, for a period sufficient to ensure that the entire contents have been heated throughout. For packages containing about 50 g of foodstuffs heating for a period of about 15 minutes is generally adequate.
It will be appreciated that, as the invention essentially requires heating of the sealed package, the foodstuff must not be degraded or rendered unpalatable by such heating. For example care must be taken to ensure that, when a sauce is included in the package, the sauce does not curdle.
As mentioned earlier the package to be filled with foodstuff can be preformed, for example in the nature of a bag, so that after filling and evacuation of air, sealing is only required across the top of the bag.
Other kinds of package formation can be employed, however. For example, the foodstuff can be placed at discrete intervals over a sheet of package forming materials. A second sheet of package forming material is then laid over the food and air evacuated. The two sheets of material are then sealed around the discrete portions of foodstuffs and finally severed to produce a plurality of sealed packages.
CLAIMS (Filed on 9/6/83) 1. A packaged edible crustacea producing process comprising placing the crustacea in a flexible package, evacuating air from the package, sealing the package and subsequently heating the package to sterilise the contents.
2. A process as claimed in claim 1, wherein the crustacea comprise prawns or shrimps.
3. A process as claimed in claim 1 or 2, wherein the crustacea are cooked and combined with a liquor before being placed in the package.
4. A process as claimed in claim 3, wherein the crustacea are combined with a mixture comprising salad cream and tomato sauce.
5. A process as claimed in claim 1 or 2, wherein the crustacea and a liquor or sauce are added separately to the package.
6. A process as claimed in any preceding claim, wherein the the package is opaque.
7. A process as claimed in claim 6, wherein the package comprises metal foil coated with or laminated to a plastics lining.
8. A process as claimed in claim 7, wherein the lining comprises polytetrafluoroethylene.
9. A process as claimed in claim 7, wherein the package comprises coated foil sold under the Trade Mark "Steralite".
10. A process as claimed in any preceding claim, wherein the package comprises a bag.
11. A process as claimed in any of claims 1 to 9, wherein the package comprises two sheets of material sealed together around discrete portions of the crustacea.
12. A process substantially as hereinbefore described.
13. Packaged crustacea substantially as hereinbefore described.
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (13)

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Packaged foodstuffs This invention relates to a process for producing packaged foodstuffs and more particularly packaged foodstuffs having an extended shelf life. It is well known that seafood and seafood products have a very short shelf life, generally of the order of twenty four hours. In order to deal with that problem seafoods such as prawns and shrimps have been preserved by canning or freezing processes that are well known. Canned seafoods are expensive to produce and bulky to store. In such format they are not readily saleable as a "snack" food such as might be consumed by customers in a public house. Frozen seafoods are expensive to store in that the retailer must have a freezer for the goods. Frozen foods cannot be eaten until they have thawed so that these products also cannot be sold as readily consumable "snack" foods. The present invention has been made from a consideration of these problems. According to the invention there is provided a process for producing packaged foodstuffs comprising placing the foodstuff in a flexible package, evacuating air from the package, sealing the package and subsequently heating the package to sterilise the contents. The foodstuffs that can be packaged by the present invention are preferably seafoods and in particular edible crustacea such as prawns and shrimps. Preferably the foodstuffs are cooked before being placed in the package and combined with a liquor or sauce. For example prawns and shrimps are preferably combined with a sauce such as that used in a "prawn cocktail" and which comprises a mixture of salad cream and tomato sauce. The liquor or sauce may be combined with the solid food prior to location in the package or may be added to the package separately. Additives such as seasoning, preservative, colouring and the like may be included in the foodstuff. The package is formed from flexible material which is preferably opaque. Any suitable material can be used but one advantageous material comprises a metal foil coated with or laminated to, a plastics lining material such as polytetrafluoroethylene. A coated foil that can be used in the invention is commercially available under the Trade Mark "STERALITE". The package can be preformed or can be formed around the foodstuff to be packaged. Evacuation of air from the package is preferably effected by placing the open package in a chamber from which air is exhausted by a vacuum pump. The removal of air from the chamber causes the package to collapse around the contents whereupon the package is sealed for example by heat sealing means. Chambers for vacuum sealing packages are known per se. The chamber is then opened and the sealed packages removed. It is convenient to inspect the packages at this stage to check the seal. The sealed packages are then heated in an oven or retort in order to sterilise the contents. Preferred sterilisation conditions comprise heating the packages at a temperature above 11 0 C, preferably above 11 2"C, for a period sufficient to ensure that the entire contents have been heated throughout. For packages containing about 50 g of foodstuffs heating for a period of about 15 minutes is generally adequate. It will be appreciated that, as the invention essentially requires heating of the sealed package, the foodstuff must not be degraded or rendered unpalatable by such heating. For example care must be taken to ensure that, when a sauce is included in the package, the sauce does not curdle. As mentioned earlier the package to be filled with foodstuff can be preformed, for example in the nature of a bag, so that after filling and evacuation of air, sealing is only required across the top of the bag. Other kinds of package formation can be employed, however. For example, the foodstuff can be placed at discrete intervals over a sheet of package forming materials. A second sheet of package forming material is then laid over the food and air evacuated. The two sheets of material are then sealed around the discrete portions of foodstuffs and finally severed to produce a plurality of sealed packages. CLAIMS (Filed on 9/6/83)
1. A packaged edible crustacea producing process comprising placing the crustacea in a flexible package, evacuating air from the package, sealing the package and subsequently heating the package to sterilise the contents.
2. A process as claimed in claim 1, wherein the crustacea comprise prawns or shrimps.
3. A process as claimed in claim 1 or 2, wherein the crustacea are cooked and combined with a liquor before being placed in the package.
4. A process as claimed in claim 3, wherein the crustacea are combined with a mixture comprising salad cream and tomato sauce.
5. A process as claimed in claim 1 or 2, wherein the crustacea and a liquor or sauce are added separately to the package.
6. A process as claimed in any preceding claim, wherein the the package is opaque.
7. A process as claimed in claim 6, wherein the package comprises metal foil coated with or laminated to a plastics lining.
8. A process as claimed in claim 7, wherein the lining comprises polytetrafluoroethylene.
9. A process as claimed in claim 7, wherein the package comprises coated foil sold under the Trade Mark "Steralite".
10. A process as claimed in any preceding claim, wherein the package comprises a bag.
11. A process as claimed in any of claims 1 to 9, wherein the package comprises two sheets of material sealed together around discrete portions of the crustacea.
12. A process substantially as hereinbefore described.
13. Packaged crustacea substantially as hereinbefore described.
GB08217003A 1982-06-11 1982-06-11 Packaged sterilised crustacea Withdrawn GB2121752A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB08217003A GB2121752A (en) 1982-06-11 1982-06-11 Packaged sterilised crustacea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB08217003A GB2121752A (en) 1982-06-11 1982-06-11 Packaged sterilised crustacea

Publications (1)

Publication Number Publication Date
GB2121752A true GB2121752A (en) 1984-01-04

Family

ID=10530969

Family Applications (1)

Application Number Title Priority Date Filing Date
GB08217003A Withdrawn GB2121752A (en) 1982-06-11 1982-06-11 Packaged sterilised crustacea

Country Status (1)

Country Link
GB (1) GB2121752A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2613588A1 (en) * 1987-04-13 1988-10-14 Peskiberon PROCESS FOR COOKING VACUUM PACKAGING OF HARDCOVER FOODSTUFFS AND PRODUCTS OBTAINED
GB2215982B (en) * 1988-02-25 1992-01-22 Yoshio Tanaka Production of vacuum-packed food containing dunaliella algae
US5268189A (en) * 1992-04-01 1993-12-07 Capt'n Carl's Seafood, Inc. Process for extending the shelf-life of shellfish products
US5370895A (en) * 1992-04-01 1994-12-06 Hurry Hut, Inc. Process for extending the shelf-life of shellfish products
WO1997039949A1 (en) * 1996-04-25 1997-10-30 Carnival Brand Seafood Company Microwaveable vacuum packed seafood package and process
WO1997039950A1 (en) * 1996-04-25 1997-10-30 Carnival Brand Seafood Company Vacuum packed bacon wrapped shrimp product and process
US5827554A (en) * 1996-04-25 1998-10-27 Carnival Brand Seafood Company Flat pack vacuum packed seafood package and process for producing microwaveable shrimp
US5863576A (en) * 1996-04-25 1999-01-26 Carnival Brand Seafood Company Vacuum packed microwaveable lobster package and process
EP0982236A1 (en) * 1998-08-21 2000-03-01 JOHNSON & JOHNSON PROFESSIONAL Inc. Protective packaging method and unit
RU2576879C1 (en) * 2015-02-11 2016-03-10 Олег Иванович Квасенков Method for production of preserved "baked shrimp with cabbages"

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB785795A (en) * 1954-03-25 1957-11-06 Sten Erik Otto Wilhelm Erasmie A method of preserving food
GB1245471A (en) * 1968-07-16 1971-09-08 Readifoods Norfolk Ltd Improvements in or relating to packaging foodstuffs
GB1268560A (en) * 1969-06-28 1972-03-29 Plasco Ag Improvements in or relating to processes for the preservation of foodstuffs
GB1449226A (en) * 1972-09-22 1976-09-15 Toyo Seikan Kaisha Ltd Preparation of sterilized packaged materials
GB2038611A (en) * 1978-05-26 1980-07-30 Toyo Seikan Kaisha Ltd Hermetically packaged foods
GB2050143A (en) * 1979-06-04 1981-01-07 Dainippon Printing Co Ltd Production of semiprocessed potato pieces for preservation at room temperature
GB1604151A (en) * 1978-05-04 1981-12-02 Toda S Method of manufacturing a packaged hard- or soft-boiled egg

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB785795A (en) * 1954-03-25 1957-11-06 Sten Erik Otto Wilhelm Erasmie A method of preserving food
GB1245471A (en) * 1968-07-16 1971-09-08 Readifoods Norfolk Ltd Improvements in or relating to packaging foodstuffs
GB1268560A (en) * 1969-06-28 1972-03-29 Plasco Ag Improvements in or relating to processes for the preservation of foodstuffs
GB1449226A (en) * 1972-09-22 1976-09-15 Toyo Seikan Kaisha Ltd Preparation of sterilized packaged materials
GB1604151A (en) * 1978-05-04 1981-12-02 Toda S Method of manufacturing a packaged hard- or soft-boiled egg
GB2038611A (en) * 1978-05-26 1980-07-30 Toyo Seikan Kaisha Ltd Hermetically packaged foods
GB2050143A (en) * 1979-06-04 1981-01-07 Dainippon Printing Co Ltd Production of semiprocessed potato pieces for preservation at room temperature

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2613588A1 (en) * 1987-04-13 1988-10-14 Peskiberon PROCESS FOR COOKING VACUUM PACKAGING OF HARDCOVER FOODSTUFFS AND PRODUCTS OBTAINED
GB2215982B (en) * 1988-02-25 1992-01-22 Yoshio Tanaka Production of vacuum-packed food containing dunaliella algae
US5268189A (en) * 1992-04-01 1993-12-07 Capt'n Carl's Seafood, Inc. Process for extending the shelf-life of shellfish products
US5370895A (en) * 1992-04-01 1994-12-06 Hurry Hut, Inc. Process for extending the shelf-life of shellfish products
WO1997039949A1 (en) * 1996-04-25 1997-10-30 Carnival Brand Seafood Company Microwaveable vacuum packed seafood package and process
WO1997039950A1 (en) * 1996-04-25 1997-10-30 Carnival Brand Seafood Company Vacuum packed bacon wrapped shrimp product and process
US5827554A (en) * 1996-04-25 1998-10-27 Carnival Brand Seafood Company Flat pack vacuum packed seafood package and process for producing microwaveable shrimp
US5843500A (en) * 1996-04-25 1998-12-01 Carnival Brand Seafood Company Bacon wrapped seafood package and process
US5863576A (en) * 1996-04-25 1999-01-26 Carnival Brand Seafood Company Vacuum packed microwaveable lobster package and process
US5863578A (en) * 1996-04-25 1999-01-26 Carnival Brand Seafood Company Microwaveable vacuum packed seafood package and process
EP0982236A1 (en) * 1998-08-21 2000-03-01 JOHNSON & JOHNSON PROFESSIONAL Inc. Protective packaging method and unit
US6161695A (en) * 1998-08-21 2000-12-19 Depuy Orthopaedics, Inc. Protective packaging unit
RU2576879C1 (en) * 2015-02-11 2016-03-10 Олег Иванович Квасенков Method for production of preserved "baked shrimp with cabbages"

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