US20100294783A1 - rigid container for containing foodstuff comprising fish - Google Patents
rigid container for containing foodstuff comprising fish Download PDFInfo
- Publication number
- US20100294783A1 US20100294783A1 US12/681,984 US68198408A US2010294783A1 US 20100294783 A1 US20100294783 A1 US 20100294783A1 US 68198408 A US68198408 A US 68198408A US 2010294783 A1 US2010294783 A1 US 2010294783A1
- Authority
- US
- United States
- Prior art keywords
- container
- foodstuff
- liquid
- fish
- container according
- 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.)
- Abandoned
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 86
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 239000007787 solid Substances 0.000 claims abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 229910052757 nitrogen Inorganic materials 0.000 claims description 27
- 235000019688 fish Nutrition 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 239000004033 plastic Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
- 241000972773 Aulopiformes Species 0.000 claims description 5
- 235000019515 salmon Nutrition 0.000 claims description 5
- 235000019512 sardine Nutrition 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 241000442132 Lactarius lactarius Species 0.000 claims description 2
- 241000269821 Scombridae Species 0.000 claims description 2
- 235000020640 mackerel Nutrition 0.000 claims description 2
- 241001125046 Sardina pilchardus Species 0.000 claims 1
- 239000007789 gas Substances 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 230000001590 oxidative effect Effects 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 239000004715 ethylene vinyl alcohol Substances 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000002788 crimping Methods 0.000 description 2
- 229910001882 dioxygen Inorganic materials 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- UFRKOOWSQGXVKV-UHFFFAOYSA-N ethene;ethenol Chemical compound C=C.OC=C UFRKOOWSQGXVKV-UHFFFAOYSA-N 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 241000962514 Alosa chrysochloris Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 241000269841 Thunnus albacares Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- RZXDTJIXPSCHCI-UHFFFAOYSA-N hexa-1,5-diene-2,5-diol Chemical compound OC(=C)CCC(O)=C RZXDTJIXPSCHCI-UHFFFAOYSA-N 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
- B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its conservation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
- B65B51/10—Applying or generating heat or pressure or combinations thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/12—Sterilising contents prior to, or during, packaging
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/12—Sterilising contents prior to, or during, packaging
- B65B55/14—Sterilising contents prior to, or during, packaging by heat
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/22—Packaging articles of food, e.g. fish fillets, intended to be cooked in the package
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
- B65B31/025—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for rigid or semi-rigid containers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
-
- 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
-
- 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
- B65D81/2069—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 in a special atmosphere
- B65D81/2076—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 in a special atmosphere in an at least partially rigid container
Definitions
- the present invention relates to the field of preserving foodstuff, in particular foodstuff comprising fish.
- Rigid containers of foodstuff are already known that enable fish for sale to be preserved, e.g. metal cans filled with tuna.
- the foodstuffs that are preserved in containers of this type some are in solid form, e.g. tuna in flakes or whole tuna, and the foodstuff is preserved inside the can together with liquid, which liquid can be that referred to as “covering liquid”, e.g. brine or vegetable oil, and comprising a majority of salt water.
- the covering liquid is needed inside the can for two reasons, namely for cooking and/or sterilizing the tuna (because liquid conducts heat during heating of the can), and also for protecting the tuna against oxidation. It is known that tuna, and fish in general, is particularly sensitive to oxidation since this kind of foodstuff contains more lipids than certain other kinds of foodstuff, such as vegetables.
- the covering liquid used for preserving is not intended to be consumed by users.
- the consumer opens the can, empties out the juice constituted by the covering liquid into a sink, and then empties the tuna into a dish or a plate.
- the present invention seeks to make this type of can more practical for a consumer to use.
- the invention provides a rigid container of foodstuff in which the foodstuff comprises fish in solid form, with the closed container presenting substantially no liquid.
- the rigid container is intended to preserve the foodstuff for a long time, where the duration of preservation is longer than 1 month and preferably longer than 3 years (36 months).
- the rigid container whether made of metal or of plastics material, can also be referred to as a “can”. It should also be understood that all of its walls, including its cover, are rigid and oxygen-proof.
- the term “in solid form” is used of foodstuff to mean that the foodstuff is not liquid.
- the foodstuff may be in the form of steaks, pieces, filets, flakes, in minced or ground form, or indeed whole (e.g. whole sardines).
- the group comprising “foodstuff comprising fish” includes foodstuff comprising shell fish, such as crab or shrimp.
- the term “presents substantially no liquid” is used of a container to designate the fact that the container contains a negligible proportion of free liquid, such that there is no need for the consumer, on opening the can, to perform a step of draining off a liquid such as a covering liquid. It will be understood that the container may nevertheless present a few drops of liquid, e.g. for the purpose of flavoring the foodstuff, but that these few drops are in a quantity that bears no relationship with the quantity of covering liquid that is traditionally found preserving foodstuff in solid form and that needs to be drained away prior to consuming the food (the liquid generally presents about 30% by weight of the content of the container).
- This negligible proportion of liquid preferably does not exceed a liquid content equal to 5% of the total weight of the content of the container, and more preferably the liquid content is less than 1% of said weight. Nevertheless, it can be considered that when the liquid content is less than 10% of the total weight of the content, then the container presents substantially no liquid.
- the inventors at the origin of the present invention have observed that the covering liquid is of no use to the consumer. They have carried out tests that show that the liquid can even be undesirable for the consumer, because of the need to drain it off after the can has been opened, since this liquid is not consumed together with the foodstuff. It is found that this step of draining off the foodstuff can lead to the consumer losing time, and can also require steps to be taken to dispose of the liquid that can be inconvenient if the consumer is not close to a sink, and the liquid can constitute a juice that is liable to seep out into trash cans.
- the above-proposed container enables the consumer to have a can that is full of tuna flakes without covering liquid, so all the consumer needs to do is open the can and empty the tuna into a dish.
- the inventors have found that it is not necessary to have covering liquid for the purpose of sterilizing the foodstuff once the container has been closed.
- the liquid water needed for transferring heat e.g. when sterilizing at 121° C., can be supplied directly by the fish before it is cooked.
- Raw tuna contains 70% water, for example, such that it is this liquid water that serves to transfer heat during heating, and the water of the covering liquid is not essential. It is found that fish, even precooked fish, can provide liquid in sufficient quantity to transfer heat during sterilization.
- the invention also provides a method of manufacturing the above-described container, the method including a step of filling foodstuff into the container and a step of eliminating the air present in the container. It is by eliminating air from the container that the foodstuff is prevented from oxidizing once the container has been closed, as descried above, thereby making the covering liquid unnecessary. Furthermore, as explained above, there is no need to have covering liquid in order to enable the foodstuff to be sterilized once the container has been closed, contrary to received ideas.
- the method may also include one or more of the following characteristics;
- the invention also provides apparatus for manufacturing the container as described above, the apparatus including means for introducing liquid nitrogen into the container.
- the invention provides apparatus for manufacturing the container described above, the apparatus including means for introducing water in gaseous form into the container. These means preferably comprise a steam tunnel and they enable steam to be injected from the sides of the tunnel.
- FIG. 1 is a diagrammatic section view of a container in an embodiment of the invention
- FIG. 2 is a diagram showing a method of making the FIG. 1 container
- FIG. 3 is a diagrammatic plan view of an installation including a device for making the container of FIG. 1 ;
- FIG. 4 is a plan view of a container similar to that shown in FIG. 1 , once it has been opened by a consumer.
- a container 10 in an embodiment of the invention is filled with foodstuff 12 , this foodstuff being in solid form, i.e. it does not flow.
- this foodstuff can be in the form of a solid block, of filets, of steaks, of pieces, of flakes, in minced form, or indeed in the form of a whole fish.
- the foodstuff 12 comprises fish (where this term also includes shell fish), so it has lipids that are liable to become oxidized.
- the fish may be any type of fish suitable for being preserved in a container, in particular tuna, salmon, sardine, crab, shrimp, etc.
- tuna e.g. tuna of skipjack or Albacore type or any type of tuna
- FIG. 4 the tuna is shown in flakes.
- the foodstuff 12 need not be constituted solely of fish, but may include other foodstuffs, in particular additives, preservatives, or indeed a small amount of oil for flavoring purposes.
- the container 10 presents substantially no liquid.
- the foodstuff 12 may initially be loaded into the container 10 together with the liquid, e.g. oil or a little water, but once the container 10 has been closed for the purpose of being put on sale to consumers, the container no longer contains any liquid inside it, which liquid might have been absorbed, e.g. during heating.
- oil or water added prior to closing the container may represent 2% to 10% by weight of the fish, and preferably 2.4% to 6.5% by weight of the fish.
- the added liquid may be constituted in particular by water, sunflower oil, olive oil, or any other type of oil.
- the container 10 may present traces of liquid, e.g.
- the container 10 comprises a receptacle 14 and a cover 16 .
- the container 10 is made of steel, with the cover 16 being crimped onto the receptacle 14 , however it could equally well be made in the same manner out of aluminum.
- the container 10 is made of a plastics material, the cover 16 being heat-sealed onto the receptacle 14 , with the plastics material comprises a so-called “barrier material” that is oxygen-proof, e.g. a multilayer material of the polypropylene/EVOH/polypropylene type (where EVOH is ethylene vinyl alcohol), or indeed a single layer material such as polyethylene.
- the container 10 is a glass jar. It should be understood that all of the walls of the container, including the cover 16 , are rigid and oxygen-proof.
- the container 10 is cylindrical in shape, the receptacle 14 having a bottom 18 in the form of a disk and side walls 20 . Because of the method whereby the container 10 is made, these walls 20 do not need to be reinforced by corrugations since there is no need to evacuate air mechanically from the container.
- the bottom 18 preferably has a diameter lying in the range 60 mm to 110 mm.
- the container 10 may be of greater or smaller capacity, and in particular it may contain foodstuff 12 of weight lying in the range 80 grams (g) to 2 kilograms (kg).
- the container 10 shown in FIG. 1 is appertized, i.e. it has been treated to preserve perishable foodstuff that has been sterilized by heat. Once it has been made, i.e. once it is ready for sale, the container 10 contains only the foodstuff 12 and gas 22 , possibly together with a few traces of liquid, as explained above.
- the gas 22 is a gas that is not liable to oxidize the foodstuff 12 .
- the gas 22 is nitrogen N 2(g) .
- the gas 22 is water vapor H 2 O (g) .
- the quantity of gas 22 relative to the quantity of foodstuff 12 may vary from one container to another, in particular as a function of the form of the foodstuff 12 .
- dioxygen O 2 may be present in the gas 22 , but in traces only, the volume content of dioxygen compared with the quantity of the other gas being less than 15%, and preferably less than 5%.
- the gas 22 does not include any atoms of oxygen that are easily released, unlike air, for example, such that the gas 22 is not likely to oxidize the foodstuff 12 , which oxidation could give rise to a bad taste or to a change in the color of the foodstuff 12 . Furthermore, in spite of the absence of covering liquid in the container 10 , the container 10 can be sterilized by heating, with heat transfer being provided by the water contained in the foodstuff prior to being heated.
- the method of manufacturing the container 10 is described below with reference to FIG. 2 .
- the method of manufacture begins with a step 24 of cooking or precooking the foodstuff 12 , e.g. whole tuna or salmon.
- This step 24 is followed by a step 26 of filleting the fish, this step comprising for example skinning, boning, and cutting up the fish.
- the step 26 is followed by a step 28 of filling the container 10 , and more precisely a step of filling the receptacle 14 with a measured quantity of foodstuff 12 .
- This filling step is also referred to as canning.
- the canning step 28 is followed by a step 30 of eliminating the air that is present together with the foodstuff 12 inside the receptacle 14 .
- This air-elimination step 30 includes a step of introducing liquid nitrogen into the receptacle, and a step of expanding the liquid nitrogen, which vaporizes and expels the air that was present in the receptacle 14 . More precisely, nitrogen N 2(l) is introduced in liquid form, e.g. a drop of nitrogen, the nitrogen previously being stored at a temperature of ⁇ 176° C. and at a pressure of 1 bar. When nitrogen is introduced in the receptacle 14 , at ambient temperature, it vaporizes almost instantaneously. The gaseous nitrogen entrains the air that was initially present in the receptacle 14 and expels it so that there remains only nitrogen in gaseous form at the end of step 30 .
- Step 30 is quickly followed by a step 32 of closing the can, e.g. by crimping, during which the cover 16 is fastened permanently and hermetically onto the receptacle 14 .
- a step 32 of closing the can e.g. by crimping
- the cover 16 is fastened permanently and hermetically onto the receptacle 14 .
- the foodstuff 12 enclosed in the container 10 can be sterilized during a step 34 of heating the container, with heating taking place at a minimum of 121° C., so as to obtain satisfactory sterilization. Nevertheless, sterilization can take place at a lower temperature, e.g. about 116° C. to 117° C.
- the step 30 is replaced by a step of introducing water vapor, during which water in gaseous form is injected by overflowing into the receptacle 14 , thereby expelling the air that was present in the receptacle, this injection then being quickly followed by the step 32 of closing the container.
- a contact time between the vapor and the foodstuff e.g. lying in the range 20 seconds (s) to 30 s per container (i.e. 240 cans per minute over a 6 meter (m) length of a steam injection tunnel).
- a container 10 is available that is suitable for selling to consumers.
- the manufacturing method does not include a juicing step during which the covering liquid is inserted into the can.
- the method of manufacturing a container containing covering liquid would cause step 30 to be replaced by a step of introducing the covering liquid, with the covering liquid serving to prevent the foodstuff 12 from oxidizing, and also to enable heat to be transferred during the heating step 34 .
- the container may present the following characteristics:
- the method with nitrogen being injected about 1 g of nitrogen is injected per container, using an injection time of 115 milliseconds (ms) and an injection pressure of 1.2 bar.
- the residual quantity of oxygen for a foodstuff 12 comprising tuna preferably lies in the range 5% to 7.5%.
- the residual quantity of oxygen for a foodstuff 12 comprising salmon preferably lies in the range 10% to 13%.
- the sterilization is implemented in 36-minute cycles, at a temperature of about 117° C.-119° C.
- the apparatus for manufacturing the container 10 is described below, with reference to FIG. 3 .
- the installation in which the manufacturing apparatus 36 is mounted comprises a production line 40 for making containers.
- the production line comprises a conveyor belt delivering receptacles similar to the receptacle 14 .
- the receptacles 14 are empty and they travel in the direction given by arrow 44 .
- the receptacles 14 pass initially through a filler tool 46 so as to perform the step 28 of filling the receptacle with foodstuff 12 , and they then pass through a tool 48 for eliminating the air present in the receptacle 14 .
- This elimination tool includes means for introducing liquid nitrogen into the container.
- introduction means comprise means 50 for storing nitrogen in liquid form, a flexible hose 52 enabling the nitrogen to be delivered, and means 54 for measured dispensing of liquid nitrogen into each receptacle.
- the means 54 enable a small quantity of nitrogen, e.g. one drop, to be injected, which nitrogen then vaporizes so as to expel the air present in the receptacle so as to perform step 30 of the method.
- the receptacles are then closed, by fitting on the cover 16 , using crimping or heat-sealing means 56 , enabling the container 10 to be closed hermetically. Once closed, the containers 10 are taken to storage means 58 for sale to consumers.
- the means for eliminating air are different.
- the means 50 , 52 , and 54 are replaced by means for injecting water vapor into the receptacles.
- These means 50 , 52 , 54 are formed in a steam tunnel, e.g. having a length of 6 m.
- steam is injected from the sides of the tunnel on either side of the containers, thereby enabling an atmosphere of steam to be created, while preventing drops of water depositing in the containers.
- containers 10 are provided that do not contain any covering liquid.
- a can having no covering liquid is easy to use and enables the weight and/or the size of the can to be reduced, thereby producing savings in transport costs.
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
- Table Devices Or Equipment (AREA)
Abstract
The invention relates to a rigid container of foodstuff, the foodstuff comprising fish that is present in solid form. The closed container presents substantially no liquid. The invention also provides a method of manufacturing the container and apparatus for manufacturing the container.
Description
- The present invention relates to the field of preserving foodstuff, in particular foodstuff comprising fish.
- Rigid containers of foodstuff are already known that enable fish for sale to be preserved, e.g. metal cans filled with tuna.
- Amongst the foodstuffs that are preserved in containers of this type, some are in solid form, e.g. tuna in flakes or whole tuna, and the foodstuff is preserved inside the can together with liquid, which liquid can be that referred to as “covering liquid”, e.g. brine or vegetable oil, and comprising a majority of salt water. The covering liquid is needed inside the can for two reasons, namely for cooking and/or sterilizing the tuna (because liquid conducts heat during heating of the can), and also for protecting the tuna against oxidation. It is known that tuna, and fish in general, is particularly sensitive to oxidation since this kind of foodstuff contains more lipids than certain other kinds of foodstuff, such as vegetables.
- The covering liquid used for preserving is not intended to be consumed by users. Thus, in order to consume the tuna contained in the can, the consumer opens the can, empties out the juice constituted by the covering liquid into a sink, and then empties the tuna into a dish or a plate.
- The present invention seeks to make this type of can more practical for a consumer to use.
- To this end, the invention provides a rigid container of foodstuff in which the foodstuff comprises fish in solid form, with the closed container presenting substantially no liquid.
- It can be understood that the rigid container is intended to preserve the foodstuff for a long time, where the duration of preservation is longer than 1 month and preferably longer than 3 years (36 months). The rigid container, whether made of metal or of plastics material, can also be referred to as a “can”. It should also be understood that all of its walls, including its cover, are rigid and oxygen-proof.
- The term “in solid form” is used of foodstuff to mean that the foodstuff is not liquid. For example, the foodstuff may be in the form of steaks, pieces, filets, flakes, in minced or ground form, or indeed whole (e.g. whole sardines).
- In the context of the present application, it should be observed that the group comprising “foodstuff comprising fish” includes foodstuff comprising shell fish, such as crab or shrimp.
- The term “presents substantially no liquid” is used of a container to designate the fact that the container contains a negligible proportion of free liquid, such that there is no need for the consumer, on opening the can, to perform a step of draining off a liquid such as a covering liquid. It will be understood that the container may nevertheless present a few drops of liquid, e.g. for the purpose of flavoring the foodstuff, but that these few drops are in a quantity that bears no relationship with the quantity of covering liquid that is traditionally found preserving foodstuff in solid form and that needs to be drained away prior to consuming the food (the liquid generally presents about 30% by weight of the content of the container). This negligible proportion of liquid preferably does not exceed a liquid content equal to 5% of the total weight of the content of the container, and more preferably the liquid content is less than 1% of said weight. Nevertheless, it can be considered that when the liquid content is less than 10% of the total weight of the content, then the container presents substantially no liquid.
- Thus, it is proposed to preserve the foodstuff comprising fish without using covering liquid.
- The inventors at the origin of the present invention have observed that the covering liquid is of no use to the consumer. They have carried out tests that show that the liquid can even be undesirable for the consumer, because of the need to drain it off after the can has been opened, since this liquid is not consumed together with the foodstuff. It is found that this step of draining off the foodstuff can lead to the consumer losing time, and can also require steps to be taken to dispose of the liquid that can be inconvenient if the consumer is not close to a sink, and the liquid can constitute a juice that is liable to seep out into trash cans. By way of example, the above-proposed container enables the consumer to have a can that is full of tuna flakes without covering liquid, so all the consumer needs to do is open the can and empty the tuna into a dish.
- Thus, although solid fish has in the past been preserved using a liquid, because the liquid is considered as being necessary for preserving the fish (indeed standards have been laid down that require covering liquid to be present, e.g. EC Regulation 1536/92 for tuna, or EC Regulation 2136/89 for sardines, which specify minimum ratios between the weight of fish on opening and the net weight of content, this minimum ratio being for example 70% when the covering liquid is water, i.e. a maximum weight of water constituting 30%), the inventors have thus gone against received ideas by eliminating the preserving liquid.
- Furthermore, the inventors have found that it is not necessary to have covering liquid for the purpose of sterilizing the foodstuff once the container has been closed. The liquid water needed for transferring heat, e.g. when sterilizing at 121° C., can be supplied directly by the fish before it is cooked. Raw tuna contains 70% water, for example, such that it is this liquid water that serves to transfer heat during heating, and the water of the covering liquid is not essential. It is found that fish, even precooked fish, can provide liquid in sufficient quantity to transfer heat during sterilization.
- The invention may also include one or more of the following characteristics:
-
- The foodstuff contained is selected from the group constituted by: tuna, salmon, crab, sardine, shrimp, mackerel, white fish, each of which may be plain or flavored.
- The closed container contains only foodstuff and nitrogen in gaseous form. Thus, the covering liquid traditionally used for preventing the fish from oxidizing is replaced with nitrogen in gaseous form (N2(g)) such that nitrogen in gaseous form constitutes an alternative to the covering liquid for preventing oxidation.
- The closed container contains only the foodstuff and water (H2O(g)) in gaseous form. As with nitrogen, water vapor replaces the covering liquid to prevent the fish oxidizing.
- The container presents side walls that are smooth. Thus, the above-presented container does not have any liquid, but that does not mean that its walls need to present stiffening means such as corrugations, where such stiffening means can be necessary when it is desired to evacuate air mechanically from a container. Thus, the inventors behind the invention have found a way of proposing a container that contains no air, thereby avoiding fish oxidizing, but without that requiring the container to be evacuated mechanically.
- The container is made of a material selected from aluminum, steel, glass, and a plastics material that is oxygen-proof. The container can thus be a can, whether made of metal or of plastics material, the container nevertheless being rigid, which makes it more difficult to evacuate air mechanically from the container.
- The container is cylindrical in shape, of diameter that lies preferably in the range 60 millimeters (mm) to 110 mm.
- The container has a liquid content that is less than or equal to 5% of the total weight of the content of the container, and preferably a liquid content that is less than 1% of said weight.
- The container may include a liquid content that is strictly greater than 5% and less than or equal to 10%.
- The invention also provides a method of manufacturing the above-described container, the method including a step of filling foodstuff into the container and a step of eliminating the air present in the container. It is by eliminating air from the container that the foodstuff is prevented from oxidizing once the container has been closed, as descried above, thereby making the covering liquid unnecessary. Furthermore, as explained above, there is no need to have covering liquid in order to enable the foodstuff to be sterilized once the container has been closed, contrary to received ideas.
- The method may also include one or more of the following characteristics;
-
- The step of eliminating air comprises a step of introducing nitrogen in liquid form into the container.
- The step of eliminating air comprises a step of introducing water in gaseous form into the container.
- The invention also provides apparatus for manufacturing the container as described above, the apparatus including means for introducing liquid nitrogen into the container.
- Finally, the invention provides apparatus for manufacturing the container described above, the apparatus including means for introducing water in gaseous form into the container. These means preferably comprise a steam tunnel and they enable steam to be injected from the sides of the tunnel.
- The invention can be better understood on reading the following description given purely by way of example and made with reference to the drawing, in which:
-
FIG. 1 is a diagrammatic section view of a container in an embodiment of the invention; -
FIG. 2 is a diagram showing a method of making theFIG. 1 container; -
FIG. 3 is a diagrammatic plan view of an installation including a device for making the container ofFIG. 1 ; and -
FIG. 4 is a plan view of a container similar to that shown inFIG. 1 , once it has been opened by a consumer. - As can be seen in
FIG. 1 , acontainer 10 in an embodiment of the invention is filled withfoodstuff 12, this foodstuff being in solid form, i.e. it does not flow. For example, it can be in the form of a solid block, of filets, of steaks, of pieces, of flakes, in minced form, or indeed in the form of a whole fish. - The
foodstuff 12 comprises fish (where this term also includes shell fish), so it has lipids that are liable to become oxidized. The fish may be any type of fish suitable for being preserved in a container, in particular tuna, salmon, sardine, crab, shrimp, etc. In the example ofFIG. 1 , there is shown diagrammatically a whole piece of tuna, e.g. tuna of skipjack or Albacore type or any type of tuna, and inFIG. 4 the tuna is shown in flakes. Thefoodstuff 12 need not be constituted solely of fish, but may include other foodstuffs, in particular additives, preservatives, or indeed a small amount of oil for flavoring purposes. - As can be seen in
FIG. 1 , once thecontainer 10 is closed it presents substantially no liquid. It will be understood that thefoodstuff 12 may initially be loaded into thecontainer 10 together with the liquid, e.g. oil or a little water, but once thecontainer 10 has been closed for the purpose of being put on sale to consumers, the container no longer contains any liquid inside it, which liquid might have been absorbed, e.g. during heating. For example, oil or water added prior to closing the container may represent 2% to 10% by weight of the fish, and preferably 2.4% to 6.5% by weight of the fish. The added liquid may be constituted in particular by water, sunflower oil, olive oil, or any other type of oil. Furthermore, it can be understood that, once closed, thecontainer 10 may present traces of liquid, e.g. in the form of drops, but that this quantity of liquid is not so great as to require the liquid to be drained off prior to consuming the foodstuff. Thus, when the consumer opens thecontainer 10 and empties it out into a dish, it is possible for example to obtain an appearance similar to that shown inFIG. 4 , without it being necessary to perform any prior step of draining off a liquid. It is thus possible that drops of liquid are present in the container, but the quantity of liquid in the container does not exceed 10% or even 5% of the total weight of the content of thecontainer 10, and is preferably even less than 1% of said weight. It may be observed that this liquid content is well below that which is additionally found in foodstuff cans that include a covering liquid, with the liquid content under such circumstances constituting, in practice, close to 25% of the total weight of the content of the container. - As can be seen in
FIG. 1 , thecontainer 10 comprises areceptacle 14 and acover 16. In this example, thecontainer 10 is made of steel, with thecover 16 being crimped onto thereceptacle 14, however it could equally well be made in the same manner out of aluminum. In a variant, thecontainer 10 is made of a plastics material, thecover 16 being heat-sealed onto thereceptacle 14, with the plastics material comprises a so-called “barrier material” that is oxygen-proof, e.g. a multilayer material of the polypropylene/EVOH/polypropylene type (where EVOH is ethylene vinyl alcohol), or indeed a single layer material such as polyethylene. In another variant, thecontainer 10 is a glass jar. It should be understood that all of the walls of the container, including thecover 16, are rigid and oxygen-proof. - In the example of
FIG. 1 , thecontainer 10 is cylindrical in shape, thereceptacle 14 having a bottom 18 in the form of a disk andside walls 20. Because of the method whereby thecontainer 10 is made, thesewalls 20 do not need to be reinforced by corrugations since there is no need to evacuate air mechanically from the container. The bottom 18 preferably has a diameter lying in the range 60 mm to 110 mm. Furthermore, thecontainer 10 may be of greater or smaller capacity, and in particular it may containfoodstuff 12 of weight lying in the range 80 grams (g) to 2 kilograms (kg). - The
container 10 shown inFIG. 1 is appertized, i.e. it has been treated to preserve perishable foodstuff that has been sterilized by heat. Once it has been made, i.e. once it is ready for sale, thecontainer 10 contains only thefoodstuff 12 andgas 22, possibly together with a few traces of liquid, as explained above. Thegas 22 is a gas that is not liable to oxidize thefoodstuff 12. In one embodiment, thegas 22 is nitrogen N2(g). In another embodiment, thegas 22 is water vapor H2O(g). The quantity ofgas 22 relative to the quantity offoodstuff 12 may vary from one container to another, in particular as a function of the form of thefoodstuff 12. - It should be observed that a few traces of dioxygen O2 may be present in the
gas 22, but in traces only, the volume content of dioxygen compared with the quantity of the other gas being less than 15%, and preferably less than 5%. - It should be observed that the
gas 22 does not include any atoms of oxygen that are easily released, unlike air, for example, such that thegas 22 is not likely to oxidize thefoodstuff 12, which oxidation could give rise to a bad taste or to a change in the color of thefoodstuff 12. Furthermore, in spite of the absence of covering liquid in thecontainer 10, thecontainer 10 can be sterilized by heating, with heat transfer being provided by the water contained in the foodstuff prior to being heated. - The method of manufacturing the
container 10 is described below with reference toFIG. 2 . - The method of manufacture begins with a
step 24 of cooking or precooking thefoodstuff 12, e.g. whole tuna or salmon. Thisstep 24 is followed by astep 26 of filleting the fish, this step comprising for example skinning, boning, and cutting up the fish. Thestep 26 is followed by astep 28 of filling thecontainer 10, and more precisely a step of filling thereceptacle 14 with a measured quantity offoodstuff 12. This filling step is also referred to as canning. - The canning
step 28 is followed by astep 30 of eliminating the air that is present together with thefoodstuff 12 inside thereceptacle 14. This air-elimination step 30 includes a step of introducing liquid nitrogen into the receptacle, and a step of expanding the liquid nitrogen, which vaporizes and expels the air that was present in thereceptacle 14. More precisely, nitrogen N2(l) is introduced in liquid form, e.g. a drop of nitrogen, the nitrogen previously being stored at a temperature of −176° C. and at a pressure of 1 bar. When nitrogen is introduced in thereceptacle 14, at ambient temperature, it vaporizes almost instantaneously. The gaseous nitrogen entrains the air that was initially present in thereceptacle 14 and expels it so that there remains only nitrogen in gaseous form at the end ofstep 30. -
Step 30 is quickly followed by astep 32 of closing the can, e.g. by crimping, during which thecover 16 is fastened permanently and hermetically onto thereceptacle 14. Once closed in permanent and hermetic manner, thefoodstuff 12 enclosed in thecontainer 10 can be sterilized during astep 34 of heating the container, with heating taking place at a minimum of 121° C., so as to obtain satisfactory sterilization. Nevertheless, sterilization can take place at a lower temperature, e.g. about 116° C. to 117° C. - In another implementation of the method, the
step 30 is replaced by a step of introducing water vapor, during which water in gaseous form is injected by overflowing into thereceptacle 14, thereby expelling the air that was present in the receptacle, this injection then being quickly followed by thestep 32 of closing the container. It should be observed that it is necessary to provide a contact time between the vapor and the foodstuff that is sufficient, e.g. lying in therange 20 seconds (s) to 30 s per container (i.e. 240 cans per minute over a 6 meter (m) length of a steam injection tunnel). - At the end of
step 34, acontainer 10 is available that is suitable for selling to consumers. - It should be observed that the manufacturing method does not include a juicing step during which the covering liquid is inserted into the can. The method of manufacturing a container containing covering liquid would cause
step 30 to be replaced by a step of introducing the covering liquid, with the covering liquid serving to prevent thefoodstuff 12 from oxidizing, and also to enable heat to be transferred during theheating step 34. - In implementations of the method in which water vapor is introduced, the container may present the following characteristics:
-
Foodstuff 12 withFoodstuff 12 witha little water a little oil during filling during filling Quantity of fish 127 g 122 g filled in prior to closing container Amount of water or 3 g 8 g sunflower oil added prior to closing container Net weight 130 g 130 g Vacuum in 10 inches Hg container once closed Sterilization 47 minutes at 117° C. Quantity of liquid 6 g 10 g after sterilization - Furthermore, in an implementation of the method with nitrogen being injected, about 1 g of nitrogen is injected per container, using an injection time of 115 milliseconds (ms) and an injection pressure of 1.2 bar. The residual quantity of oxygen for a
foodstuff 12 comprising tuna preferably lies in the range 5% to 7.5%. The residual quantity of oxygen for afoodstuff 12 comprising salmon preferably lies in therange 10% to 13%. The sterilization is implemented in 36-minute cycles, at a temperature of about 117° C.-119° C. - The apparatus for manufacturing the
container 10 is described below, with reference toFIG. 3 . - The installation in which the
manufacturing apparatus 36 is mounted comprises aproduction line 40 for making containers. The production line comprises a conveyor belt delivering receptacles similar to thereceptacle 14. At theinlet 42 to the manufacturing apparatus, thereceptacles 14 are empty and they travel in the direction given byarrow 44. Thereceptacles 14 pass initially through afiller tool 46 so as to perform thestep 28 of filling the receptacle withfoodstuff 12, and they then pass through atool 48 for eliminating the air present in thereceptacle 14. This elimination tool includes means for introducing liquid nitrogen into the container. These introduction means comprise means 50 for storing nitrogen in liquid form, aflexible hose 52 enabling the nitrogen to be delivered, and means 54 for measured dispensing of liquid nitrogen into each receptacle. The means 54 enable a small quantity of nitrogen, e.g. one drop, to be injected, which nitrogen then vaporizes so as to expel the air present in the receptacle so as to performstep 30 of the method. The receptacles are then closed, by fitting on thecover 16, using crimping or heat-sealing means 56, enabling thecontainer 10 to be closed hermetically. Once closed, thecontainers 10 are taken to storage means 58 for sale to consumers. - It will be understood that when water vapor is injected into the
receptacles 14, the means for eliminating air are different. Specifically, themeans - Finally, it should be observed that the invention is not limited to the embodiments described above.
- Amongst the advantages of the invention, it should be observed that
containers 10 are provided that do not contain any covering liquid. - In passing, it is found that a can having no covering liquid is easy to use and enables the weight and/or the size of the can to be reduced, thereby producing savings in transport costs.
Claims (17)
1. A rigid container for containing a foodstuff, the container being made of a material selected from aluminum, steel, glass, and a plastics material that is oxygen-proof, wherein the container contains the foodstuff comprising fish in solid form, in the form of at least one of steaks, pieces, filets, flakes, minced form, or ground form and whole, and when closed, the container contains substantially no liquid.
2. A container according to claim 1 , wherein the foodstuff contained therein is selected from the group constituted of: tuna, salmon, crab, sardine, shrimp, mackerel, white fish, each of which may be at least one of plain and flavored.
3. A container according to claim 1 , containing only the foodstuff and nitrogen in gaseous form (N2(g)).
4. A container according to claim 1 , containing only the foodstuff and water (H2O(g)) in gaseous form.
5. A container according to claim 1 , presenting smooth side walls.
6. A container according to claim 1 , having liquid content not greater than 5% of the total weight of the content of the container.
7. A container according to claim 1 , having a liquid content that is strictly greater than 5% and not greater than 10% of the total weight of the content of the container.
8. A method of manufacturing a container according to claim 1 , including a step of filling foodstuff into the container and a step of eliminating air present in the container.
9. A method according to claim 8 , in which the step of eliminating air comprises a step of introducing nitrogen in liquid form into the container.
10. A method according to claim 8 , in which the step of eliminating air comprises a step of introducing water (H2O(g)) in gaseous form into the container.
11. An apparatus for manufacturing a container according to claim 1 , including means for introducing liquid nitrogen into the container.
12. An apparatus for manufacturing a container according to claim 1 , including means for introducing water (H2O(g)) in gaseous form into the container.
13. An apparatus according to claim 12 , wherein the means comprise a steam tunnel and enable-steam to be injected from the sides of the tunnel.
14. A container according to claim 6 , having liquid content less than or equal to 1% of the total weight of the content of the container.
15. An apparatus for manufacturing a container according to claim 1 , adapted to introduce liquid nitrogen into the container.
16. An apparatus for manufacturing a container according to claim 1 , adapted to introduce water (H2O(g)) in gaseous form into the container.
17. An apparatus according to claim 12 , wherein steam is introduced through at least one steam tunnel constructed to allow steam to be injected from the sides of the tunnel.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0759588A FR2924689B1 (en) | 2007-12-05 | 2007-12-05 | RIGID CONTAINER FOR FOODSTUFFS COMPRISING FISH. |
FR0759588 | 2007-12-05 | ||
PCT/FR2008/052207 WO2009080942A1 (en) | 2007-12-05 | 2008-12-04 | Rigid container for food including fish |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR2008/052207 A-371-Of-International WO2009080942A1 (en) | 2007-12-05 | 2008-12-04 | Rigid container for food including fish |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US13/690,369 Continuation US20130089646A1 (en) | 2007-12-05 | 2012-11-30 | Rigid container for containing foodstuff comprising fish |
Publications (1)
Publication Number | Publication Date |
---|---|
US20100294783A1 true US20100294783A1 (en) | 2010-11-25 |
Family
ID=39590738
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/681,984 Abandoned US20100294783A1 (en) | 2007-12-05 | 2008-12-04 | rigid container for containing foodstuff comprising fish |
US13/690,369 Abandoned US20130089646A1 (en) | 2007-12-05 | 2012-11-30 | Rigid container for containing foodstuff comprising fish |
US14/928,394 Abandoned US20160046399A1 (en) | 2007-12-05 | 2015-10-30 | Rigid container for containing foodstuff comprising fish |
Family Applications After (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US13/690,369 Abandoned US20130089646A1 (en) | 2007-12-05 | 2012-11-30 | Rigid container for containing foodstuff comprising fish |
US14/928,394 Abandoned US20160046399A1 (en) | 2007-12-05 | 2015-10-30 | Rigid container for containing foodstuff comprising fish |
Country Status (21)
Country | Link |
---|---|
US (3) | US20100294783A1 (en) |
EP (2) | EP2134607B1 (en) |
AT (1) | ATE505403T1 (en) |
AU (1) | AU2008339841B2 (en) |
BR (1) | BRPI0820961A2 (en) |
CA (1) | CA2708289C (en) |
CY (2) | CY1113396T1 (en) |
DE (1) | DE602008006179D1 (en) |
DK (2) | DK2134607T3 (en) |
EA (1) | EA022589B1 (en) |
EC (1) | ECSP10010268A (en) |
ES (2) | ES2477592T3 (en) |
FR (1) | FR2924689B1 (en) |
GB (1) | GB2460375B (en) |
HK (1) | HK1160822A1 (en) |
HR (2) | HRP20110513T1 (en) |
PL (2) | PL2134607T3 (en) |
RS (1) | RS53409B (en) |
SI (2) | SI2134607T1 (en) |
TN (1) | TN2010000253A1 (en) |
WO (1) | WO2009080942A1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20150158655A1 (en) * | 2013-12-10 | 2015-06-11 | P.T. Toba Surimi Industries | Packaged Crabmeat Product |
US9095151B1 (en) * | 2013-02-08 | 2015-08-04 | Mitsui Foods, Inc. | Method for making tuna salad |
US20150257426A1 (en) * | 2014-03-12 | 2015-09-17 | John Keeler & Co., Inc. | Pouch-Packaged Crabmeat Product and Method |
US20190090497A1 (en) * | 2016-07-13 | 2019-03-28 | Thai Union Group Public Company Limited | Revolutionized tuna process |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITMI20120905A1 (en) | 2012-05-24 | 2013-11-25 | Bolton Alimentari S P A | PROCEDURE FOR PACKAGING RAW MATERIAL ITTICA IN A CONTAINER FOR FOOD AND ITS PACKAGING |
AT13496U1 (en) * | 2012-11-08 | 2014-01-15 | Jump On Food Konzeptentwicklung Gmbh | portion unit |
GB2521130A (en) * | 2013-12-10 | 2015-06-17 | Pt Toba Surimi Ind | Packaged crabmeat product |
CN112493426A (en) * | 2019-09-16 | 2021-03-16 | 东北农业大学 | A canned food containing mashed vegetables and salmon suitable for 7-12 month-old infant, and its preparation method |
Citations (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US816343A (en) * | 1904-10-19 | 1906-03-27 | Walter Lamb | Process of fish preservation. |
US2058849A (en) * | 1932-01-18 | 1936-10-27 | Hovden Company K | Fish product and process of treating fish |
US2110801A (en) * | 1937-09-20 | 1938-03-08 | Lawrence T Hopkinson | Method of canning tuna, clams, and oysters |
US2362799A (en) * | 1943-06-25 | 1944-11-14 | Continental Can Co | Method of and apparatus for removing air from the head spaces of filled cans |
US2362841A (en) * | 1942-05-13 | 1944-11-14 | Continental Can Co | Filled container steaming apparatus and method |
US2519353A (en) * | 1946-10-15 | 1950-08-22 | American Can Co | Can closing machine |
US2602030A (en) * | 1949-08-05 | 1952-07-01 | Hercules D Dakis | Fish canning process and composition |
US2635050A (en) * | 1951-06-25 | 1953-04-14 | Harold R Pauley | Method of preserving fish of the tuna type |
US2693305A (en) * | 1949-02-17 | 1954-11-02 | Continental Can Co | Apparatus for removing air from the head spaces of filled cans |
US2759307A (en) * | 1953-08-31 | 1956-08-21 | Gerber Prod | Method and apparatus for filling containers |
US3028969A (en) * | 1959-12-11 | 1962-04-10 | Edward M Borg | Extracting machine for use in fish canning |
US3472417A (en) * | 1966-09-23 | 1969-10-14 | Continental Can Co | Method of making window can closures |
US3873747A (en) * | 1970-04-26 | 1975-03-25 | Thomassen & Drijver | Method for sterilizing a food product in a container |
US3995544A (en) * | 1975-04-03 | 1976-12-07 | Farley D Gray | Tuna squeezer and strainer utensil |
US4156741A (en) * | 1971-10-29 | 1979-05-29 | Etablissements J. J. Carnaud & Forges De Basse-Indre | Method of canning food products and canned product |
US4419376A (en) * | 1980-11-14 | 1983-12-06 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for treating solid foodstuff pieces in a container |
US5236732A (en) * | 1988-07-21 | 1993-08-17 | Suntory Limited | Method for preparing an oil-based seasoned food product |
US5709897A (en) * | 1995-09-12 | 1998-01-20 | Pearlstein; Leonard | Absorbent packaging for food products |
US5804237A (en) * | 1995-10-16 | 1998-09-08 | George B. Diamond | Method of and package for sterilized edible material |
US5846594A (en) * | 1995-09-27 | 1998-12-08 | Arctic Alaska Seafoods, Inc. | Method of processing salmonoid fish |
US6422138B1 (en) * | 2000-07-14 | 2002-07-23 | Timothy Ballard | Canned food pressing device |
US20050037114A1 (en) * | 2003-07-25 | 2005-02-17 | Marshall Weems | Case-ready food packaging system |
EP1526091A1 (en) * | 2003-10-21 | 2005-04-27 | John Keeler &Co., Inc. | Method for packaging crabmeat |
JP2006304720A (en) * | 2005-04-28 | 2006-11-09 | Fujii Suisan:Kk | Method for producing grilled fish and shellfish canned food, and grilled fish and shellfish canned food |
JP2007259844A (en) * | 2006-02-28 | 2007-10-11 | Nippon Suisan Kaisha Ltd | Method for producing fish canned food, and canned food obtained by the same |
Family Cites Families (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3124469A (en) * | 1964-03-10 | Method of packing fish in containers | ||
US2055230A (en) * | 1936-09-22 | Process of canning fish | ||
US2369762A (en) * | 1940-06-26 | 1945-02-20 | Crown Cork & Seal Co | Apparatus for sealing containers |
US2373988A (en) * | 1943-10-23 | 1945-04-17 | Wuori Kristian | Method of packing tuna fish |
US2411736A (en) * | 1945-04-06 | 1946-11-26 | Armin R Kleinschmidt | Method of canning fresh water fish |
US2514027A (en) * | 1947-08-13 | 1950-07-04 | Continental Can Co | Method of canning food products under aseptic conditions |
US2493586A (en) * | 1947-10-22 | 1950-01-03 | Otto W Lang | Method of canning tuna fish |
US2670295A (en) * | 1949-03-28 | 1954-02-23 | Charles S Ash | Process for smoking and canning fish |
GB681052A (en) * | 1949-09-05 | 1952-10-15 | Algemene Kunstzijde Unie Nv | Improvements in the preservation of food |
US2652964A (en) * | 1950-11-30 | 1953-09-22 | Owens Illinois Glass Co | Method and apparatus for sealing containers |
US3181957A (en) * | 1960-09-06 | 1965-05-04 | Eben H Carruthers | Tuna packer |
US3180738A (en) * | 1962-12-12 | 1965-04-27 | Ralston Purina Co | Treatment of precooked fish |
US3356510A (en) * | 1965-11-12 | 1967-12-05 | Owens Illinois Inc | Method and apparatus for sterile packaging |
SE389078B (en) * | 1974-04-29 | 1976-10-25 | Aerlund & Rausing Ab | PROCEDURE AND DEVICE FOR PACKAGING A FOOD PRODUCT IN ANGAT MOSPHERES |
US3959505A (en) * | 1974-12-23 | 1976-05-25 | Valiant Ii Joseph W | Method for processing food products |
GB1558013A (en) * | 1976-08-31 | 1979-12-19 | In Da Te Ag | Preserving food products |
US4301182A (en) * | 1980-06-18 | 1981-11-17 | Ralston Purina Company | Process for producing a fish product |
GB2089191B (en) * | 1980-12-10 | 1985-03-20 | Toyo Seikan Kaisha Ltd | Method and apparatus for making a hermetically sealed food container |
GB2176986A (en) * | 1985-03-19 | 1987-01-14 | Assing Collier Amoy Margaret | Method of preparing fish |
JPS62157385U (en) * | 1986-03-26 | 1987-10-06 | ||
JPS62244339A (en) * | 1986-04-16 | 1987-10-24 | House Food Ind Co Ltd | Roast fish packed in container |
JP2529556B2 (en) * | 1986-09-11 | 1996-08-28 | ハウス食品株式会社 | Retort food manufacturing method |
US5457939A (en) * | 1993-09-01 | 1995-10-17 | Optimal Food Processing Research, Inc. | Process for vacuum-packaging foodstuffs in rigid containers |
EP1369355B1 (en) * | 1995-10-16 | 2006-04-19 | DIAMOND, George B. | Packaging sterilizable edibles in thin walled containers |
WO2005002990A2 (en) * | 2003-07-08 | 2005-01-13 | Sallcoll B.V. | Packaging for foodstuff, comprising a displaceable bottom |
US7412811B2 (en) * | 2005-04-15 | 2008-08-19 | Packaging Technologies, Inc. | Multiflow gassing system |
-
2007
- 2007-12-05 FR FR0759588A patent/FR2924689B1/en not_active Expired - Fee Related
-
2008
- 2008-12-04 AT AT08863664T patent/ATE505403T1/en active
- 2008-12-04 SI SI200830306T patent/SI2134607T1/en unknown
- 2008-12-04 US US12/681,984 patent/US20100294783A1/en not_active Abandoned
- 2008-12-04 EP EP08863664A patent/EP2134607B1/en not_active Revoked
- 2008-12-04 EA EA201070680A patent/EA022589B1/en not_active IP Right Cessation
- 2008-12-04 PL PL08863664T patent/PL2134607T3/en unknown
- 2008-12-04 DK DK08863664.2T patent/DK2134607T3/en active
- 2008-12-04 EP EP11161947.4A patent/EP2354015B1/en not_active Revoked
- 2008-12-04 SI SI200831239T patent/SI2354015T1/en unknown
- 2008-12-04 DK DK11161947.4T patent/DK2354015T3/en active
- 2008-12-04 AU AU2008339841A patent/AU2008339841B2/en not_active Ceased
- 2008-12-04 ES ES11161947.4T patent/ES2477592T3/en active Active
- 2008-12-04 CA CA2708289A patent/CA2708289C/en not_active Expired - Fee Related
- 2008-12-04 GB GB0917542A patent/GB2460375B/en not_active Expired - Fee Related
- 2008-12-04 BR BRPI0820961-8A patent/BRPI0820961A2/en not_active Application Discontinuation
- 2008-12-04 ES ES08863664T patent/ES2367213T3/en active Active
- 2008-12-04 WO PCT/FR2008/052207 patent/WO2009080942A1/en active Application Filing
- 2008-12-04 DE DE602008006179T patent/DE602008006179D1/en active Active
- 2008-12-04 RS RS20140369A patent/RS53409B/en unknown
- 2008-12-04 PL PL11161947T patent/PL2354015T3/en unknown
-
2010
- 2010-06-04 TN TN2010000253A patent/TN2010000253A1/en unknown
- 2010-06-18 EC EC2010010268A patent/ECSP10010268A/en unknown
-
2011
- 2011-07-11 HR HR20110513T patent/HRP20110513T1/en unknown
- 2011-07-14 CY CY20111100685T patent/CY1113396T1/en unknown
-
2012
- 2012-02-10 HK HK12101355.3A patent/HK1160822A1/en not_active IP Right Cessation
- 2012-11-30 US US13/690,369 patent/US20130089646A1/en not_active Abandoned
-
2014
- 2014-07-10 HR HRP20140658AT patent/HRP20140658T1/en unknown
- 2014-07-11 CY CY20141100520T patent/CY1115294T1/en unknown
-
2015
- 2015-10-30 US US14/928,394 patent/US20160046399A1/en not_active Abandoned
Patent Citations (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US816343A (en) * | 1904-10-19 | 1906-03-27 | Walter Lamb | Process of fish preservation. |
US2058849A (en) * | 1932-01-18 | 1936-10-27 | Hovden Company K | Fish product and process of treating fish |
US2110801A (en) * | 1937-09-20 | 1938-03-08 | Lawrence T Hopkinson | Method of canning tuna, clams, and oysters |
US2362841A (en) * | 1942-05-13 | 1944-11-14 | Continental Can Co | Filled container steaming apparatus and method |
US2362799A (en) * | 1943-06-25 | 1944-11-14 | Continental Can Co | Method of and apparatus for removing air from the head spaces of filled cans |
US2519353A (en) * | 1946-10-15 | 1950-08-22 | American Can Co | Can closing machine |
US2693305A (en) * | 1949-02-17 | 1954-11-02 | Continental Can Co | Apparatus for removing air from the head spaces of filled cans |
US2602030A (en) * | 1949-08-05 | 1952-07-01 | Hercules D Dakis | Fish canning process and composition |
US2635050A (en) * | 1951-06-25 | 1953-04-14 | Harold R Pauley | Method of preserving fish of the tuna type |
US2759307A (en) * | 1953-08-31 | 1956-08-21 | Gerber Prod | Method and apparatus for filling containers |
US3028969A (en) * | 1959-12-11 | 1962-04-10 | Edward M Borg | Extracting machine for use in fish canning |
US3472417A (en) * | 1966-09-23 | 1969-10-14 | Continental Can Co | Method of making window can closures |
US3873747A (en) * | 1970-04-26 | 1975-03-25 | Thomassen & Drijver | Method for sterilizing a food product in a container |
US4156741A (en) * | 1971-10-29 | 1979-05-29 | Etablissements J. J. Carnaud & Forges De Basse-Indre | Method of canning food products and canned product |
US3995544A (en) * | 1975-04-03 | 1976-12-07 | Farley D Gray | Tuna squeezer and strainer utensil |
US4419376A (en) * | 1980-11-14 | 1983-12-06 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for treating solid foodstuff pieces in a container |
US5236732A (en) * | 1988-07-21 | 1993-08-17 | Suntory Limited | Method for preparing an oil-based seasoned food product |
US5709897A (en) * | 1995-09-12 | 1998-01-20 | Pearlstein; Leonard | Absorbent packaging for food products |
US5846594A (en) * | 1995-09-27 | 1998-12-08 | Arctic Alaska Seafoods, Inc. | Method of processing salmonoid fish |
US5804237A (en) * | 1995-10-16 | 1998-09-08 | George B. Diamond | Method of and package for sterilized edible material |
US6422138B1 (en) * | 2000-07-14 | 2002-07-23 | Timothy Ballard | Canned food pressing device |
US20050037114A1 (en) * | 2003-07-25 | 2005-02-17 | Marshall Weems | Case-ready food packaging system |
EP1526091A1 (en) * | 2003-10-21 | 2005-04-27 | John Keeler &Co., Inc. | Method for packaging crabmeat |
JP2006304720A (en) * | 2005-04-28 | 2006-11-09 | Fujii Suisan:Kk | Method for producing grilled fish and shellfish canned food, and grilled fish and shellfish canned food |
JP2007259844A (en) * | 2006-02-28 | 2007-10-11 | Nippon Suisan Kaisha Ltd | Method for producing fish canned food, and canned food obtained by the same |
Non-Patent Citations (3)
Title |
---|
JP 2006304720 A Machine Translation: Accessed from AIPN 8 Aug 2014. * |
Lin et al. (BAM: Examination of Metal Containers for Integrity) (01-2001) * |
Steel Can (05/09/2005) (http://www.foodprocessing.com/articles/2005/391.html) * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9095151B1 (en) * | 2013-02-08 | 2015-08-04 | Mitsui Foods, Inc. | Method for making tuna salad |
US20150158655A1 (en) * | 2013-12-10 | 2015-06-11 | P.T. Toba Surimi Industries | Packaged Crabmeat Product |
US20150257426A1 (en) * | 2014-03-12 | 2015-09-17 | John Keeler & Co., Inc. | Pouch-Packaged Crabmeat Product and Method |
US20190090497A1 (en) * | 2016-07-13 | 2019-03-28 | Thai Union Group Public Company Limited | Revolutionized tuna process |
US11140908B2 (en) * | 2016-07-13 | 2021-10-12 | Thai Union Group Public Company Limited | Revolutionized tuna process |
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20160046399A1 (en) | Rigid container for containing foodstuff comprising fish | |
US3607312A (en) | Method of preparing and preserving ready-to-eat foods | |
US11930833B2 (en) | Process for maintaining freshness of vegetable pieces | |
EP2231490B1 (en) | High-temperature packaging of bone in meat product | |
CN101253096A (en) | Packaged fresh food product and method for packaging fresh food products | |
EP3583046B1 (en) | Packaged food product with vegetable components | |
CA3038225C (en) | Food container | |
EP3716788B1 (en) | Process for obtaining a packaged food product | |
US20150257426A1 (en) | Pouch-Packaged Crabmeat Product and Method | |
JP4744162B2 (en) | A method for preventing blackening of crustaceans and a crustacean package in which blackening is prevented. | |
EP0230194A1 (en) | Culinary preparation packaged without vacuum and preserved above zero, process and apparatus for making the same | |
EP2666362B1 (en) | Process for packaging seafood raw material into a foodstuffs container and related package | |
US20090011094A1 (en) | Bag For Frozen Seafood Products And The Like | |
JP2003252380A (en) | Crustacean package and manufacturing method therefor | |
Hardenburg | Packaging and protection | |
JPH11171258A (en) | Food packaging method and packing container to be used for microwave oven |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: ETABLISSEMENTS PAUL PAULET, FRANCE Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:RONSIN, BENOIT;NAULEAU, CHRISTINE;MUCKENSTURM, ERIC;AND OTHERS;REEL/FRAME:024816/0054 Effective date: 20100720 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |