首页> 外国专利> PHYSICAL PROCESS CAUSING THE EFFECT OF PRESERVING FISH OR MEAT FOOD THROUGHOUT LONG PERIODS OF TIME, TENS OF MONTHS, THEREBY PRESERVING THE PROPERTIES OF A FRESH PRODUCT

PHYSICAL PROCESS CAUSING THE EFFECT OF PRESERVING FISH OR MEAT FOOD THROUGHOUT LONG PERIODS OF TIME, TENS OF MONTHS, THEREBY PRESERVING THE PROPERTIES OF A FRESH PRODUCT

机译：导致长时间保存鱼或肉类食物，数十个月的物理过程的效果，从而保留了新鲜产品的特性

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摘要

A physical process causing the effect of preserving fish or meat foodthroughout long periods of time, tens of months, thereby preserving theproperties of a fresh product, such as its color, smell, texture and taste,while preserving the proteic and vitaminic contents of the original product,is revealed. In the case of fish, the process consists of the following steps:a) Capturing, eviscerating, cleaning, and washing the fish, all in an hygienicenvironment; b) Keeping said fish under moderate cold, using ice scales oradequate cold facilities; c) Cutting the fish in agreement with the commercialrequirements to be satisfied; d) Subjecting the fish to an initial quickfreezing process reaching - 5~C; e) Packaging the product in special packages,which possess high impermeability to gases and water vapor, being flexible andadaptable while being physically resistant; f) Subjecting the packed productto a "high vacuum" process, wherein "high vacuum" is defined as a 99% vacuum;g) Continuing the quick freezing of the process to reach -18~C; h) Keeping thepacked product in plastified cardboard boxes on pile~up systems, at low anduniform temperatures around -18~C; i) Using the treated product; j) Consumingthe treated product by cooking it using normal methods.

机译：导致保存鱼类或肉类食物效果的物理过程在很长的时间（数十个月）内保持了新鲜产品的属性，例如其颜色，气味，质地和味道，在保留原始产品中蛋白质和维生素含量的同时，被揭示。对于鱼类，该过程包括以下步骤：a）捕获，去内脏，清洁和清洗鱼，一切都保持卫生环境; b）用冰鳞将所述鱼保持在中度寒冷下，或足够的冷设施; c）与商业机构达成协议切割鱼要满足的要求; d）对鱼进行初步快速处理冷冻过程达到-5〜C; e）将产品包装在特殊包装中，具有对气体和水蒸气的高度不渗透性，柔韧性和适应性强，同时具有身体抵抗力; f）对包装好的产品进行包装进行“高真空”处理，其中“高真空”定义为99％的真空;g）继续将过程快速冻结至-18°C; h）保持包装产品，在低堆和堆放系统中，用塑化纸板箱包装温度在-18〜C左右; i）使用处理过的产品; j）消费通过使用常规方法烹饪处理过的产品。

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公开/公告号CA2545769C

专利类型
公开/公告日2010-01-26

原文格式PDF
申请/专利权人 PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE;FUNDACION SERENA;ASESORIAS E INVERSIONES J.V. & A LTDA.;CORREA JOSE LUCIO DE ARAUJO;
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申请/专利号CA20042545769
发明设计人 EDWARDS JUAN IGNACIO VALDES;
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申请日2004-11-12
分类号A23B4/06;A23B4/00;
国家 CA
入库时间 2022-08-21 18:42:40

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