СПОСОБ ОБРАБОТКИ ПОВЕРХНОСТИ ТУШ И СУБПРОДУКТОВ СЕВЕРНОГО ОЛЕНЯ ДЛЯ ХРАНЕНИЯ

Изобретение относится к мясной промышленности, в частности к технологии продления сроков качественного хранения мяса и субпродуктов северного оленя. Обработку поверхности предварительно охлажденного до температуры (-1)-(-3)°С продукта проводят посредством мелкодисперсного аэрозольного распыления консерванта, представляющего коллоидный раствор, приготовленный из путовых суставов и сухожилий северного оленя при соотношении 1:2,5 к воде с добавлением 0,5% от объема раствора природного низкомолекулярного полисахарида арабиногалактана, с последующей глубокой заморозкой продукта до -28°С и его хранением при данной температуре. Способ позволяет предотвратить окислительные и микробиальные процессы, снизить потери массы мяса, субпродуктов и побочного сырья за счет удержания влаги, сохранять их органолептические показатели, качество и продлить сроки хранения до конечной переработки сырья без потери вкусовых качеств продукта. 2 пр.

СПОСОБ ВЫРАБОТКИ КОНСЕРВОВ "КАЛЬМАР, ФАРШИРОВАННЫЙ ДЕКОРАТИВНОЙ КАПУСТОЙ, ЛУКОМ И ЯЙЦОМ"

Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и пассерование в топленом масле репчатого лука, резку и замораживание свежей декоративной капусты, резку зелени, смешивание перечисленных компонентов с сухим молоком, частью соли и частью перца черного горького с получением фарша и его формование в тушки кальмара, пассерование в топленом масле пшеничной муки и ее смешивание со сметаной, рыбным бульоном, томатной пастой, оставшейся частью соли, оставшейся частью перца черного горького и лавровым листом с получением соуса, фасовку тушек кальмара и соуса, герметизацию и стерилизацию. Способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.

Полуфабрикат пищевого продукта из субпродуктов и способ его получения

Изобретение относится к пищевой промышленности и может быть использовано в области индивидуального и общественного питания при производстве пищевых продуктов быстрого приготовления, в том числе и замороженных полуфабрикатов. Полуфабрикат из субпродуктов выполнен в виде замороженных кубиков весом 7-15 г из фарша, содержащего желудки, сердце и печень птицы в соотношении 1:1:1, яйца, соль, перец. Подобрано количественное соотношение исходных компонентов полуфабриката. Способ включает измельчение и заморозку основного сырья. Основное сырье в соотношении 1:1:1 измельчают, добавляют яйца, соль, перец и перемешивают до однородной массы, массу разливают в формы и замораживают при температуре (-16)-(-19)°С. Обеспечивается получение полуфабриката, обладающего повышенной пищевой ценностью. 2 н. и 1 з.п. ф-лы, 2 табл.

СПОСОБ ПОЛУЧЕНИЯ СУХОГО ПИЩЕВОГО ПРОДУКТА

... 1. Способ получения сухого пищевого продукта на основе мяса, который восстанавливают путем заливания горячей или холодной водой перед употреблением, включающий:стадию обработки мясного сырьевого материала или пищевого продукта на основе мяса перегретым паром;стадию замораживания мясного сырьевого материала или пищевого продукта на основе мяса, обработанного перегретым паром; истадию сушки замороженного мясного сырьевого материала или пищевого продукта на основе мяса при пониженном давлении.2. Способ по п. 1, включающий стадию добавления влаги к мясному сырьевому материалу или пищевому продукту на основе мяса после проведения стадии обработки перегретым паром и перед стадией замораживания.3. Способ по п. 1, в котором стадию обработки перегретым паром проводят в состоянии, когда влага, содержащаяся в мясном сырьевом материале или пищевом продукте на основе мяса, заморожена.4. Способ по п. 2, в котором стадию обработки перегретым паром проводят в состоянии, когда влага, содержащаяся в мясном ...

Способ подмораживания мяса

Изобретение относится к мясной промышленности, а именно к технологии подмораживания мяса для его подготовки к транспортированию или хранению. Способ предусматривает последовательную обработку мяса в морозильной камере потоком воздуха с температурой от -23 до -35°С и скоростью 1-2 м/с до достижения температуры -5°С на глубине 1 см от поверхности и затем с температурой от -2 до -3°С и скоростью 1,5-2,5 м/с до достижения температуры в центре продукта -2°С и загрузку в камеры хранения. Способ позволяет стабилизировать температурный режим камер при последующем субкриоскопическом хранении мяса и повысить его микробиологическую безопасность.

Indikator

Method for improving, by using power variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process

A method of forming an improved foodstuff

Food hygiene method and food product

Food hygiene method and food product

A process is described for reducing the number of viable microorganisms, particularly Campylobacter species, present on the surface of meat, especially poultry. The process comprises the steps of rapidly cooling the surface membrane of a contaminated meat item to a given temperature, preferably between -5 and 2°C, and allowing the membrane to warm to a second temperature higher than the first temperature and preferably below 4°C. The process is sufficient to reduce the number of viable bacteria, whilst at the same time retaining in the muscle meat the organoleptic and nutritional qualities of fresh meat as monitored by the level of β-hydroxyacyl-CoA dehydrogenase (HADH) activity in the muscle tissue. The cooling may be achieved by exposure to a cryogen.

Method and device for deep freezing of foods (except fish) or medicines

... 940,627. Preserving food &c. H. BECKMANN. June 5, 1961 [June 8, 1960], No. 20214/61. Heading A2D. [Also in Divisions B8 and F4]. Animal and vegetable substances are degasified and deaerated under a pressure of not more than 10 mm. mercury, the resulting evaporation of water pre-cooling them to about freezing point, and then they are deep-frozen by flooding them with vaporisable refrigerant, the evolved vapours being compressed, condensed and returned without throttling at least in part to the substances. The invention is applied to the treatment of fish, meat, eggs, dairy produce, fruit, vegetables, fruit juices, medicines and blood preparations. The pre-cooling may be sufficient to form an ice-glaze on the substance, the ice resulting from water existing in or added to the substance. The degasification and pre-cooling may be effected in the same container as that in which the substances are frozen or in a separate container. The freezing container may also act as a storage container for ...

Food preparation method

A method of preparing a frozen food product, the method comprising: (i) providing a food product in already frozen state 10, the food product comprising a food selected from: fish; and seafood; (ii) applying to the surface of the food product a protective composition 12 comprising an adhesive composition and a particulate composition, so as to form a protective coating that adsorbs to the surface of the food product; and (iii) freezing the protective coating so as to form a frozen food product with a protective coating applied thereto; wherein the protective coating serves to: prevent dehydration of the frozen food product during freezer storage; enable the frozen food product to be cooked directly from frozen; and prevent loss of any subsequently applied batter or coating during cooking. The method may also comprise the steps of (iv) applying batter to the surface of the protective coating; and (v) cooking the product without defrosting first.

Food hygiene method and food product

Food hygiene method and food product

Hydrostatic Cooker Conveyor System

... 1,166,406. Sterilizing apparatus. INTERNATIONAL MACHINERY CORP. S.A. 4 March, 1968 [14 March, 1967], No. 10316/68. Heading A2D. [Also in Division B8] And endless conveyer 10 for carrying containers C through a sterilizing machine 12 is intermittently driven through discharge and feeding stations 14 whereby the container carriers 75 momentarily stop at said stations and is continuously driven through treatment stations 20, 34, 48. The conveyer 10 comprises a pair of spaced endless chains 70, 72 interconnected by rotatable shafts 112 each mounting a carrier 75 comprising a star wheel 110 fixed to the shaft to form pockets P for the containers and a cylindrical drum 128 with an elongate slot 130, mounted to revolve about the shaft and star wheel. Fixed to each drum 128 are two cam plates 140, 219, the former 140 engages a guide track 144, to position the slot 130 in a position with respect to an adjacent carrier to retain the containers within the carrier and is over ridden by the cam 219 ...

Golden cream shrimp and method for the same

Improvements in or relating to the treatment of beef during prolonged transport

... 852,551. Cooling meat. INTERNATIONAL PACKERS LONDON Ltd. (International Packers Ltd.). June 12, 1959 [March 13, 1958], No. 8137/58. Class 29 In a method of transporting beef over long distances, the beef is maintained in lockers at temperatures between 20‹ and 23‹F. and then 14 to 22 days before the estimated date of discharge the temperature in the lockers is raised over a period of 24-48 hours to a temperature between 28‹ and 30‹F. which is maintained until the lockers are discharged, the holding period being longer according as the final temperature is lower. In an example the sides of beef after slaughter are transferred to a chiller where they remain at 30‹F. for 48 hours. If the meat is to be stored for some time prior to shipment the bone temperature is reduced to 14‹ to 18‹F. but if the meat is to be transported without prolonged storage it is cooled to the desired temperature between 20‹ and 23‹F. The beef is hung in the ship's lockers which are maintained at 23‹F. the relative ...

Process and extraction plant of fish oil and products obtained

Freezing method and apparatus.

SMOKED FISH OR SEA FRUITS

Vorrichtung zum Sammeln von zähflüssigen oder hochviskosen Pökellaken

Die Erfindung betrifft eine Vorrichtung zum Sammeln und Rückführen von zähflüssigen oder hochviskosen Pökellaken, umfassend eine Wanne (1) zum Auffangen von überschüssiger Pökellake mit zumindest einer Bodenfläche (4). Die Erfindung ist dadurch gekennzeichnet, dass in der Wanne (1) zumindest eine in einer Hauptneigungsrichtung (HN) zu einem Auslass (2) hin geneigte und in diesen Auslass (2) einmündende Sammelrinne (3) zum Abführen der Pökellake vorgesehen ist, wobei die Sammelrinne (3) gegenüber der Bodenfläche (4) nach unten versetzt bzw. vertieft ist.

PROCEDURE FOR THE PROCESSING OF SHELLS.

Device for the storage of raw meat

PROCEDURE AND DEVICE FOR FREEZING FABRIC

Film for preserving edible meat

... [Problem] To provide: a film which is for aging edible meat and which is relatively easy to treat and allows edible meat to be aged more safely and effectively; and a film which is for preserving meat and can effectively suppress the deterioration of color or the like of fresh edible meat. [Solution] The present invention relates to a film for preserving edible meat, the film being characterized by: (1) including a hydrogen generating layer containing hydrogen generating particles which can generate a molecular hydrogen upon reacting with water; and (2) using the film in a state in which the hydrogen generating layer is directly contacted with the surface of the edible meat.

Assembly and method for processing fish

The invention relates to an assembly for processing fish, comprising a fish slaughtering device with a fish counting device, a first conveying device for transporting the stunned fish to a spiral tank device, said first conveying device having at least one first measuring device that is designed to detect a first mass throughput of the stunned fish and the spiral tank device, which comprises a receiving container that is designed to receive liquid, said receiving container being equipped with a rotatably mounted spiral conveyor worm which together with the receiving container forms a plurality of fish receiving chambers in order to convey fish present in the fish receiving chambers through the liquid, a second conveyor device that is arranged at the second end of the receiving container and is designed to transfer the fish to at least one fish processing machine arranged downstream of the spiral tank device, and a controller with an analysis unit that is designed to ascertain a respective ...

Method of precooking the surface of food products with a view to marking them or hardening them

The invention relates to a preferably continuous method for precooking the surface of food products, characterized in that all or part of the surface of the product makes contact with the flame produced by a burner, the flame employed being an oxyhydrogen flame, preferably a hydrogen/oxygen flame.

TREATMENT OF SHELLFISH

FOOD PROCESSING

Method for processing and preserving food and processed food

Cold storage unit, moving body, ice slurry supply system, transport system for cold storage articles, cold storage method for cold storage articles, and transport method for cold storage articles

Provided is a cold storage unit that has a high cold storage capacity, does not generate carbon dioxide, and enables recycling of the cold source. Also provided are a moving body and an ice slurry supply system. In the cold storage unit 1, a casing 4 that defines a cold storage space 5 has a heat-insulated structure, a partition wall 6 opposite the casing 4 is provided in at least the top portion of the cold storage space 5, and an ice slurry 3 that is a mixture of brine and flake ice obtained by freezing the brine is filled into a gap 50 between the casing 4 and the partition wall 6. In addition, it is possible to provide a supply opening 40 for supplying the ice slurry 3 into the gap 50 and a discharge opening 41 for discharging the ice slurry 3 from the gap 50.

PREPARING POULTRY FOR FRESH-PACK HANDLING

METHOD OF FREEZING MEAT IN A MARINADE

A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05 % and 1.0 % by weight of cruciferous oil, the brine solution being at a temperature between -22 and -43.6 ~F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

COMESTIBLE FISH PRODUCT AND METHOD OF PRODUCING SAME

The present invention is generally directed to a method for producing a frozen fish product from a whole fish fillet. The frozen fish product has many of the characteristics of a loin portion, including enhanced resistivity to partial thawing during the application of heat. The invention relates to a method for processing a fish and a comestible fish product produced thereby, wherein the method includes the steps of folding a whole fish fillet approximately in half and freezing the folded fish fillet, prior to subsequent external surface processing.

PRESERVATION PROCESS FOR BONE MARROW

METHOD OF PRESERVING FISH

A method of preserving fish includes: cleaning a f ish and preparing a fillet from the fish; packing the fillet in a vacuumed package which includes oxygen and which has a vacuum pressure ranging from 80% to 95% of atmosphere; and freezing the packaged fillet.

METHOD AND SYSTEM FOR MOVING KILLED FISH IN A PIPE OR PIPELINE

A method and system for moving killed fish in a pipe or pipeline, comprising water and supply of pressurized air and/or water pressure to create zones (A-D) having different properties in the pipe or pipeline (10) to form a controllable water flow for propulsion of and controlled retention time of fish (200) in the pipe or pipeline (10).

METHODS AND APPARATUS FOR PROCESSING PERISHABLE PRODUCTS

PROCESSING, STORAGE AND DISTRIBUTION SYSTEM FOR PERISHABLE FOOD PRODUCTS

LOAD HANDLING ASSEMBLY AND METHOD

A method of handling a load comprising a plurality of articles (100) is disclosed. The method comprises providing a lifting assembly (10) comprising a plurality of carrying arrangements (12) arranged one above another. The carrying arrangements are movable between proximate and separated conditions, whereby adjacent carrying arrangements are spaced from each other by a greater distance in the separated condition than in the proximate condition. The method further includes disposing the articles on the carrying arrangements when the carrying arrangements are in the proximate condition, and moving the carrying arrangements to the separated condition, thereby moving the articles to a spaced configuration. With the carrying arrangements in the separated condition, the method includes delivering the articles to a support assembly (104) to dispose the articles at the support assembly in the spaced configuration.

METHOD FOR NON-FROZEN PRESERVATION OF FOOD OR THE LIKE AT TEMPERATURE BELOW FREEZING POINT

A method of preserving perishable food or the like in a nonfrozen state in the nonfreezing region below the freezing point or the food or the like, which comprises comparatively rapidly cooling the same from the ordinary temperature to the vicinity of the freezing point of the same and then slowly cooling the same below the freezing point at a cooling rate of 0.01 - 0.5 .degree.C /h, and this method permits perishables such as vegetables, fruits, fishes or shellfishes to be preserved with a high freshness and can suppress without fail any lowering in the freshness thereof which inevitably occurs immediately after harvesting, and high-freshness and high-quality perishables can be supplied to consumers without suffering the lowering in the freshness thereof immediately after harvesting by the combination of the perishables treated as above can be kept for long in the hands of the consumers and can be prevented from undergoing rapid deterioration of the quality unlike conventional ones, and ...

USE OF PLATE FOR TRANSPORTING OF FISH FILLET THROUGH PROCESSING

This invention is a new method in fish processing for best possible protection of fish fillets and/or fillet parts through the whole processing, from filleting (deskinning) to packing or freezing. The character of this invention is that every single fillet placed on a plate approx. 200 x 600 mm made of stainless steel aluminium or other suitable material like plastic etc. The plates are conveyed between operations by conveyors of different types. Only at the trimming-table and the inspection-table, fillets or fillet parts are moved from the plate. After trimming or inspection the fillets or fillet parts are moved back to the same plate again. Every single plate has its own I.D (chips or bar code) for identifying where it is situated in the process for internal control.

Verfahren zur Verlängerung der Haltbarkeit von geschlachtetem Geflügel

Verfahren zur Lagerung von Lebensmitteln, insbesondere Rohfleisch, und Einrichtung zur Ausübung desselben

Producing animal feed, comprises freezing pre-prepared meat pieces of farm animals into predefined shape, cutting into uniform slices and drying under defined climatic conditions

Producing animal feed, comprises freezing pre-prepared meat pieces of farm animals into a predefined shape, subsequently cutting into uniform slices and drying under defined climatic conditions.

Method for the production of animal feed, in particular dog food.

Die Erfindung betrifft ein Verfahren zur Herstellung von hochwertigem Tierfutter aus ausgewählten Arten von Fleischstücken. Dazu werden die Fleischstücke vorbehandelt und in eine vordefinierte Form gebracht. Danach wird das Fleisch tiefgefroren und im angetauten Zustand geschnitten. Abschliessend werden die so geschnittenen Fleischstücke getrocknet.

Refrigerating chamber for Tumbler for cooled treatment of meats.

A method of prolonging the cooling storage period by fresh shrimp antibacterially active material with conditioned husked attitude in combination with fresh attitude under modified atmosphere.

Die vorliegende Erfindung betrifft ein Verfahren zur Verlängerung der Kühllagerdauer geschälter konditionierter Garnelen durch Frischhaltung mit antibakteriell aktivem Material in Kombination mit Frischhaltung unter modifizierter Atmosphäre und gehört zu dem Bereich der Frischhaltung aquatischer Produkte. Dabei werden frische, geschälte Garnelen als Rohstoff verwendet, deren Behandlung die Schritte Auswählen, Waschen, Austropfen, Umhüllen mit einer Paste zur Konditionierung, Verpackung mit einem antibakteriellen, folienartigen Verpackungsmaterial aus Nanometer-Zinkoxid in Kombination mit Verpackung unter modifizierter Atmosphäre und Kühllagerung umfasst. Mit der erfindungsgemässen Verpackungstechnik, die eine äussere Verpackung unter modifizierter Atmosphäre zur Frischhaltung mit einer inneren antibakteriellen Vakuumverpackung kombiniert, kann das Wachstum von Mikroorganismen während der Kühllagerung geschälter Garnelen effektiv unterdrückt werden, wodurch neben sichergestellter Frischhaltungsqualität ...

A method of prolonging the cooling storage period by fresh shrimp antibacterially active material with conditioned husked attitude in combination with fresh attitude under modified atmosphere.

Die vorliegende Erfindung betrifft ein Verfahren zur Verlängerung der Kühllagerdauer geschälter konditionierter Garnelen durch Frischhaltung mit antibakteriell aktivem Material in Kombination mit Frischhaltung unter modifizierter Atmosphäre und gehört zu dem Bereich der Frischhaltung aquatischer Produkte. Dabei werden frische, geschälte Garnelen als Rohstoff verwendet, deren Behandlung die Schritte Auswählen, Waschen, Austropfen, Umhüllen mit einer Paste zur Konditionierung, Verpackung mit einem antibakteriellen, folienartigen Verpackungsmaterial aus Nanometer-Zinkoxid in Kombination mit Verpackung unter modifizierter Atmosphäre und Kühllagerung umfasst. Mit der erfindungsgemässen Verpackungstechnik, die eine äussere Verpackung unter modifizierter Atmosphäre zur Frischhaltung mit einer inneren antibakteriellen Vakuumverpackung kombiniert, kann das Wachstum von Mikroorganismen während der Kühllagerung geschälter Garnelen effektiv unterdrückt werden, wodurch neben sichergestellter Frischhaltungsqualität ...

METHOD OF SURFACE TREATMENT FRESH MEAT

СПОСОБ ОБРАБОТКИ ПОВЕРХНОСТИ СВЕЖЕГО МЯСА

... 1. Способ улучшения сохраняемости свежего мяса, отличающийся тем, что поверхность мяса обрабатывают твердым гидроколлоидом без образования покрывающей поверхность мяса пленки. 2. Способ по п.1, отличающийся тем, что мясо перед обработкой гидроколлоидом порционируют. 3. Способ по п.1 или 2, отличающийся тем, что применяют порошковый или гранулированный гидроколлоид предпочтительно со средней крупностью частиц менее 0,2 мм. 4. Способ по п.3, отличающийся тем, что применяют гидроколлоид, полученный распылительной сушкой. 5. Способ по любому из предыдущих пунктов, отличающийся тем, что применяют гидроколлоид на основе коллагена, прежде всего желатин, клеи животного происхождения, коллаген, казеин, сывороточные белки и/или их гидролизаты, а также их смеси. 6. Способ по любому из предыдущих пунктов, отличающийся тем, что мясо обрабатывают гидроколлоидом в количестве от 0,2 до 1,5 мас.% в пересчете на массу мяса. 7. Способ по п.6, отличающийся тем, что мясо обрабатывают гидроколлоидом в количестве ...

Method for glazing frozen shrimp meat

METHOD FOR PRODUCING TUNA FISH PIECES

Method for surface treatment of fresh meat

Process and apparatuses for the safeguarding of the meat and the storage of fresh vegetables

PROCESS AND EXTRACTION PLANT Of OIL OF POISSON AND PRODUCTS OBTAINED

INSTALLATION FOR THE PRESERVATION OF FISH ESPECIALLY ON BOARD FISHING BOATS

Bone marrow conserve prodn - by cooking canning and deep-freezing

Device of filling for cold rooms

Preserving display device - for perishable foodstuffs

FOOD PRODUCT, SUCH AS MEATS, AND PROCESS FOR ITS PREPARATION

Bone marrow conserve prodn - by cooking canning and deep-freezing

Frozen marine molluscs - retaining sea water to reduce rate of deterioration

Method for preserving food products by saturation with a pressurized gas

METHOD FOR PROCESSING ABALONE

The present invention provides a method for processing abalone, to allow a consumer to store high quality abalone and improving texture of the abalone. According to the present invention, the method comprises the following steps: (S100) shelling live abalone, removing internal organs from the abalone, and immersing the abalone in water including deep ocean water for a first time to perform aging; (S110) slicing and processing the flesh (220) of the aged abalone into abalone slices (210); freezing the abalone slices (210) for a second time; and (S130) performing, at least twice, a process of immersing the abalone slices (210) in cold water of -2 to 1°C for a third time to form moisture on the surface of the abalone slices (210), and exposing the abalone slices to air at room temperature to make the moisture changed, so as to from an ice layer (210b) on the surface of the abalone slices (210). COPYRIGHT KIPO 2016 (BB) End (S100) Shell live abalone, remove internal organs from the abalone, ...

APPARATUS FOR DRYING AGRO-FISHERY PRODUCTS WITH LOW-TEMPERATURE AND COLD STORAGE CAPABILITY

The present invention relates to an apparatus for drying agro-fishery products with cold storage capability, which comprises: a dryer main body (100) having a drying chamber (110) inside and a compressor (120) outside; a heat exchanging chamber (140) having an air introduction hole (141) and an air outlet (142); a first condenser (200) installed to be connected to the compressor (120) and a first refrigerant line (210) so as to heat circulating air; a second condenser (250) condensing a refrigerant by being connected to a second refrigerant line (260) and discharging the heat-exchanged air to an outside of the dryer main body; a first vaporizer (300) cooling and dehumidifying air introduced into the heat exchanging chamber (140); a second vaporizer (350) cooling the air introduced into the heat exchanging chamber (140) so as to store the agro-fishery products at a low temperature; an air circulating fan (400) introducing air through the air introduction hole (141), circulating the air to ...

비린내가 제거된 전자레인지 조리용 가공 생선의 제조 방법

... 본 발명은 생선을 염수를 포함하는 침지액에 침지하는 침지 단계; 과열증기를 생선에 가하는단계; 생선을 로스팅하는 단계;및 로스팅된 생선을 냉동하는 단계를 포함하는 비린내가 제거된 전자레인지 조리용 가공 생선의 제조 방법에 대한 것이다.

SUPERCOOLING DEVICE FOR MAINTAIN SUPERCOOLED STATE STABLY

PURPOSE: A supercooling device is provided to keep an object in supercooled state for a long time by forming an electric field for a certain area. CONSTITUTION: A supercooling device comprises a storing chamber, a cooling cycle, an electrode unit. The storing chamber stores an object in a receiving space. The cooling cycle cools down the receiving space. The electrode unit is symmetrically arranged to the receiving space. The electrode unit is composed of a first electrode(11a) and a second electrode(11b) which have different sizes to keep the object in supercooled state below phase transformation temperature. The electrode unit is mounted at an inner surface of the storing chamber. The first electrode is an active electrode which is also called a planar electrode. The second electrode is a grounding electrode. The first electrode has a larger area than the second electrode. © KIPO 2008 ...

TUNNEL FREEZER SYSTEM FOR GLAZING CLAM MEAT

The present invention discloses a tunnel freezer system for glazing clam meat which increases freshness of the clam meat by rapidly freezing the clam meat and forming a thin glass film coating on the surface of the rapidly frozen clam meat after separating clam meat from shells (seashells) of various clams which belong to shellfishes including Manila clam, short-necked clam, Comb pen shell, ark shell, razor shell, bivalve, abalone, top shell, hard clam, oyster, surf clam, scallop, small ark-shell, and others. A tunnel freezer system for glazing clam meat according to the present invention comprises: a clam meat collector; a clam meat transfer conveyor; a twist wicker tray; a tunnel freezer including a tunnel, a plurality of two-stage compression coolers, multiple rows of rubber trays, and a chain transfer belt; a dipping water tank; a collector; a separator; and a packer. A tunnel freezer system for glazing clam meat according to the present invention is constructed in such a structure ...

METHOD FOR PROCESSING FISH OF RED FLESH TO INHIBIT DETERIORATION AND DENATURATION OF FISH OF RED FLESH BY ACTIVATION OF THE TISSUE AND CELLS OF FISH

PURPOSE: A method for processing fish of red flesh is provided, thereby inhibiting deterioration and denaturation of fish of red flesh by activation of the tissue and cells of fish, so that the taste and color of fish of red flesh can be maintained for a long period. CONSTITUTION: The method for processing fish of red flesh comprises the steps of: cutting the fish of red flesh and packing the pieces of fish; removing the air from the fish package; filling the fish package with carbonate and oxygen gas; sealing the package; and maturing the fish and storing the package at low temperature such as 1 to 15 deg. C for 30 minutes to 3 hours to activate the fish by gas, wherein the mixed gas of the carbonate and oxygen gas comprises 20 to 50 volume% of carbonate gas and 50 to 80 volume% of oxygen gas. © KIPO 2005 ...

METHODS AND APPARATUSES TO CONGEAL WEAVES

Se congelan tejidos, organos y estructuras multicelulares simples con mínimo deterioro celular garantizando que (a) la meseta de temperatura de calor latente esté a una temperatura inferior a la encontrada con el tejido homogeneizado y (b) el material congelado pueda ser descongelado y vuelto a congelar en condiciones idénticas para obtener sustancialmente la misma meseta de calor latente. El proceso se puede llevar a la práctica en un congelador de tunel (4), en el cual el enfriamiento se controla utilizando una o más sondas de flujo térmico (18) para controlar el enfriamiento y garantizar que el proceso cumpla con las condiciones (a) y (b) antes expuestas. El material (8) a congelar pasa a través del tunel (4) sobre un transportador (6) y es sometido a un rocío refrigerante procedente de barras rociadoras (10a, 10b).

método de higiene alimentar e produto alimentar

SAETT ATT GENOM FRYSNING OCH VAKUMBEHANDLING FIXERA OCH DAEREFTER GENOM I ETT FRAESCHT TILLSTAAND

METHOD AND PLANT FOR EXTRACTING FISH OIL AND RESULTING PRODUCTS

The invention concerns a method for extracting fish oil. The installation is characterised in that it comprises a flesh press (1) receiving the eviscerated headless fish forming a mixture in which the flesh press separates the flesh from the bones and the skin, a mixer (3) supplied with cold water (4) receiving the flesh, a decanter (6) receiving the flesh with water added from the mixer (3) for separating the loaded liquid phase from the flesh from which the oil has been extracted, a bagging machine (7) and means for deep-freezing the flesh (8) as well as a silo for storing the liquid phase (9) and an oil/sludge separator.

Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed

Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little ...

Method of processing mussles

A method of preparatory processing of mussles. The mussles are placed in an inner container which is positioned inside an outer container. The inner container has perforated walls and is equipped with perforated tubes which are spaced a certain distance apart. The mussles are heated to about 85 DEG C. inside the container while being maintained in compacted condition whereby they will be able to open to a minimum extent only. The mussles are then cooled and dry-frozen individually. The cooking (processing) liquid may be frozen in cubes, blocks or the like. The liquid is then used in the final preparation of the mussles prior to their consumption.

Bacon bit finishing method

A method for finishing cooked bacon bits through vibration of the finished product. Larger and smaller pieces of bacon are cooled to a temperature below 20 DEG F. and vibrated for a period of time sufficient to dislodge fines adhering to the surface of the larger pieces. The vibration also smooths the rough edges on the larger pieces and improves appearance and increases pourability during use.

Pasteurized fish foods having fresh feel and frozen products thereof

A heat-sterilized or frozen seafood product having quality closer to that in a raw state thereof is provided. The invention intends a heat-sterilized seafood product which maintains the same appearance, taste and texture as those in a raw state thereof, a frozen product of the same, and cooked foods using those products. The heat-sterilized seafood product of the invention is featured in that, as compared with a product boiled at the same heating temperature, an outer part of the heat-sterilized seafood product shows a lower degree of protein degeneration, and an inner part thereof shows a comparable or higher degree of protein degeneration; and/or drips generated when the heat-sterilized seafood product is frozen and then thawed are clear and have a low level of turbidity; and/or when the heat-sterilized seafood product is frozen and then thawed, a reduction of the yield, a change of the appearance, the number of bacteria, and an outflow of the taste substances are all small. The heat-sterilized ...

Slow compression stretch packaging

A process and an apparatus for controlling temperature loss and shrinkage of meat after an animal is slaughtered for food. Shrinkage is controlled by compressing the meat during cooling, the compression offsetting a natural tendency of the meat to contract and providing a measure of control over the shaping of the meat. Apparatus for the process includes one or more rigid rings for placement around the meat. Each ring is wrapped with a thread secured rigidly to one side of the ring and secured movably to the other side such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat. As the meat cools, the thread shrinks, applying the thermal contraction of the thread along the ring to constrict the winding around and thus longitudinally elongate the meat.

WATER ABSORBERS AND SEPARATION MECHANISMS FOR APPLICATION TO HIGH MOISTURE FOODSTUFFS

A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

METHOD AND APPARATUS FOR COOLING CARCASSES AND CARCASS PARTS OF SLAUGHTERED ANIMALS

Natural antimicrobial coating composition for perishable foods and domestic refrigerator using such composition

A Coating composition, particularly for perishable food to be stored in a refrigerator compartment, comprises a solution of a prolamin protein selected in the group consisting of gliadin, hordein, secalin, zein or mixture thereof, and an antimicrobial substance, particularly lysozyme, niacin or niacinamide. The composition may be sprayed on the food placed in a refrigerator compartment.

A method of processing mussles

A method of preparatory processing of mussles. The mussles (12) are placed in an inner container (5) which is positioned inside an outer container (1). The inner container has perforated walls (6) and is equipped with perforated tubes (7) which are spaced a certain distance apart. The mussles are heated to about 85°C inside the container while being maintained in compacted condition whereby they will be able to open to a minimum extent only. The mussles are then cooled and dry-frozen individually. The cooking (processing) liquid may be frozen in cubes, blocks or the like. The liquid is then used in the final preparation of the mussles prior to their consumption.

METHOD AND COMPOSITION FOR WASHING POULTRY DURING PROCESSING

The present invention relates to composition including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

DEVICE AND METHOD FOR CONTROLLABLE GROWTH OF CRYSTALS IN A PROCESS OF FREEZING

МЕТОД ГИГИЕНЫ ПИЩИ И ПИЩЕВОЙ ПРОДУКТ

Изобретение относится к способу снижения количества жизнеспособных микроорганизмов, присутствующих на поверхности мяса, в частности домашней птицы. Способ как часть производственного процесса по подготовке мясных продуктов, при котором: a) берут необработанный мясной продукт, имеющий поверхностную мембрану и мышечную ткань, причем на поверхностной мембране необработанного мясного продукта присутствуют жизнеспособные микроорганизмы; b) охлаждают поверхностную мембрану посредством пульверизации жидким азотом до достижения поверхностной мембраной первой температуры между -5°С и 2°С, измеренной с помощью зонда, погруженного в мембрану или непосредственно под мембрану; c) незамедлительно обеспечивают прогревание поверхностной мембраны до температуры ниже 4°С для получения обработанного мясного продукта, где количество жизнеспособных микроорганизмов, присутствующих на поверхностной мембране, снижается, тогда как активность β-гидроксиацил-СоА дегидрогеназы (HADH) мышечной ткани не повышается более ...

Способ вакуумного замораживания рыбы

Изобретение относится к пищевой промышленности, а именно к производству замороженной рыбы. Способ вакуумного замораживания рыбы, характеризующийся тем, что продукт высотой 50 мм замораживается в вакуум-морозильной камере, отличается тем, что через 60 мин, когда температура на поверхности продукта достигает криоскопической -1,8°С, включают вакуум-насос, понижающий давление в камере от атмосферного 101 кПа до 10 Па со скоростью 15 м3/ч, и ультразвуковой генератор с частотой излучения 70 кГц, который выключают через 25 мин при достижении температуры в продукте -20°С, а заморозку ведут до достижения температуры в продукте -40°С в течение 30 мин. Изобретение позволяет сократить продолжительность замораживания продукта, уменьшить деформацию и разрушение внутренней структуры замораживаемой рыбы. 1 табл., 4 пр.

Способ вакуумного замораживания перца красного сладкого

Изобретение относится к пищевой промышленности, а именно к производству замороженного красного перца. Способ вакуумного замораживания перца красного сладкого, характеризующийся тем, что продукт высотой 30 мм замораживается в вакуум-морозильной камере, при этом через 30 мин, когда температура на поверхности продукта достигает криоскопической минус 0,8°С, включают вакуум-насос, понижающий давление в камере от атмосферного 101 кПа до 10 Па со скоростью 15 м3/ч, и ультразвуковой генератор с частотой излучения 60 кГц, который выключают через 15 мин при достижении температуры в продукте минус 20°С, а заморозку ведут до достижения температуры в продукте -40°С в течение 20 мин. Изобретение позволяет сократить продолжительность замораживания продукта, уменьшить деформацию и разрушение внутренней структуры красного перца сладкого. 1 табл., 4 пр.

УСТРОЙСТВО И МЕТОД ДЛЯ КОНТРОЛИРУЕМОГО РОСТА КРИСТАЛЛОВ В ПРОЦЕССЕ ЗАМОРАЖИВАНИЯ

Изобретение относится к замораживанию биологического образца. Система (200) контролируемого замораживания органического объекта, содержащая камеру (220) для замораживания, причем система (200) дополнительно содержит или соединена с устройством (100), предназначенным для контролируемого роста кристаллов льда внутри органического объекта во время замораживания и содержащим по меньшей мере один излучатель (110) для формирования магнитных полей для всего объема морозильной камеры, блок управления (140), источник питания (130) и модулятор (120). Блок управления (140) вызывает циклическое излучение множества типов магнитных полей, с помощью по меньшей мере одного излучателя (110), и магнитные поля представляют по меньшей мере одно из следующего: переменное двунаправленное магнитное поле, переменное однонаправленное магнитное поле и/или переменное псевдовращающееся магнитное поле с частотно-импульсной модуляцией. Блок управления (140) определяет для каждого типа магнитного поля несущую частоту ...

Способ изготовления мясных чипсов и состав для их приготовления

Изобретение относится к пищевой промышленности и может быть использовано для изготовления мясных чипсов. Способ предусматривает придание фаршу колбасовидной формы с поперечным диаметром от 35 до 65 мм, затем замораживание полуфабриката до -8°С, после чего при температуре не выше -6°С осуществляют его нарезку, после нарезки полуфабрикат по ленте подают в разделенную на 2 сушильные зоны с разными температурными режимами сушильную камеру, где в первой сушильной зоне с температурой +30°С осуществляют сушку полуфабриката в течение 2 ч, во второй сушильной зоне с температурой +60°С осуществляют сушку в течение 1 ч. Высушенный продукт из сушильной камеры передают на фасовочную установку для расфасовки в упаковку с газовой атмосферой, готовые упаковки с чипсами укладывают в гофротару, маркируют и отправляют на склад. Состав для производства фарша для изготовления мясных чипсов содержит мясо индейки или курицы, или говядину, или свинину, крахмал, белковые компоненты, соль поваренную пищевую, специи ...

Способ подмораживания мяса

Изобретение относится к технологии подготовки мяса к транспортированию или хранению. Способ предусматривает последовательную обработку мяса в морозильной камере потоком воздуха с температурой от -23 до -35°С и скоростью 1-2 м/с до достижения отвода теплоты, рассчитанного по указанной формуле, и с температурой от -2 до -3°С и скоростью 1,5-2,5 м/с до достижения температуры в центре продукта -2°С и загрузку в камеры хранения. Способ позволяет стабилизировать температурный режим камер при последующем субкриоскопическом хранении мяса, повысить его микробиологическую безопасность и осуществить подмораживание мяса любых размеров.

Способ электрического стимулирования мяса птицы перед замораживанием

Изобретение относится к мясной промышленности и направлено на улучшение качественных показателей мяса птиц после размораживания. Способ электрического стимулирования мяса птицы перед замораживанием включает воздействие переменным электрическим током силой 2…5 А промышленной частоты 50 Гц в течение 15…20 секунд на созревшее мясо птицы. Обеспечивается улучшение органолептических показателей мяса птицы после размораживания, в частности консистенции как сырого, так и термически обработанного мяса, улучшение после размораживания влагоудерживающей способности, водосвязывающей способности, показателя видимой ужарки. 4 табл.

УСТРОЙСТВО ДЛЯ ПРОИЗВОДСТВА ЛЬДА, ПОДВИЖНЫЙ ОБЪЕКТ, УСТРОЙСТВО ДЛЯ ПРОИЗВОДСТВА ЧЕШУЙЧАТОГО ЛЬДА И СПОСОБ ПРОИЗВОДСТВА ЧЕШУЙЧАТОГО ЛЬДА

Устройство для производства льда содержит блок производства льда, который имеет поверхность производства льда и блок охлаждения поверхности производства льда, блок подачи рассола для подачи рассола на поверхность производства льда, блок сбора льда. Устройство для производства льда выполнено таким образом, что удовлетворяется формула Y=f(x1), где Y – скорость производства льда, а х1 - теплопроводность поверхности производства льда в блоке производства льда. Устройство для производства чешуйчатого льда содержит блок производства льда, блок подачи рассола и блок сбора льда. Блок производства льда дополнительно включает барабан, включающий внутренний цилиндр, внешний цилиндр, и зазор между внутренним и внешним цилиндрами, блок подачи хладоносителя в зазор, блок подачи рассола дополнительно включает блок снятия льда, образованного от налипания рассола. Устройство для производства чешуйчатого льда выполнено таким образом, что удовлетворяется формула Y=f(x1), где Y – скорость производства льда ...

Морозильная установка

УПАКОВКА С ПОМОЩЬЮ МАТЕРИАЛА СО СТРУКТУРОЙ, СОСТОЯЩЕЙ ИЗ ПЕТЕЛЬ, ПРОИЗВОЛЬНЫМ ОБРАЗОМ РАСПОЛОЖЕННЫХ В ПРОСТРАНСТВЕ

Verbesserte Audiokommunikation in einer interaktiven Umgebung

Food hygiene method and food product

Apparatus for thawing or cooling food products

An apparatus for thawing or cooling food products includes a tank adapted to be at least partly filled with a liquid. A spiral shaped blade extends between a first end and a second end of the tank, where the spiral shaped blade is mounted to a rotation axis which operates rotational movement of the spiral shaped bladed and thus the conveying of the food products from the first end towards the second end. A temperature controlling system is provided and adapted to control the temperature of the liquid by arranging multiple heat supplying units along the tank for injecting heating or cooling agents into the liquid so as to provide a substantial temperature distribution into the thawing liquid during the thawing or cooling of the food products.

Minced fish meat and method of production of minced fish meat

The purpose of the present technology is to provide a frozen minced fish meat of high quality while effectively using a natural resource. During production of minced fish meat, after removal of the head, guts, and kidney tissue (kidneys), meat is harvested to produce a minced fish meat characterized in that gelation strength is not lowered. Specifically, this production method includes as essential steps a step of washing the fish body; a step of removing the head, guts, and kidney tissue; a washing step; and a meat harvesting step. Protease specific activity of the minced fish meat, as measured by the peptide quantitative analysis method using phenol test solution, is less than or equal to 0.001.

High pressure pasteurizing of frozen ground meats

A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about −50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.

Method for separating lean beef and fat

A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.

Apparatus and Method for Chilling or Freezing Objects Utilizing a Rotary Drum Having Prominences Formed on an Inner Surface Thereof

In an apparatus and method for chilling or freezing objects, an interior surface of a rotating drum includes recesses formed between prominences extending inwardly from the interior surface. One or more liquid CO 2 nozzles inject solid CO 2 towards the interior surface. The injected snow replenishes a depth of solid CO 2 in empty or partially empty recesses and/or provides a fresh layer of solid CO 2 on top of the objects. Because the interior surface is made of polyethylene and the depth of solid CO 2 is replenished in empty or partially empty recesses, the product/drum sticking problem experienced by conventional apparatuses and methods is reduced or avoided. Optionally, the CO 2 snow is injected into empty or partially empty recesses by at least one first liquid CO 2 nozzle and is deposited on top of the objects by at least one second liquid CO 2 nozzle so that each opposing surface of the object is in direct contact with solid CO 2 .

Method for preserving raw meat

Provided is a method for preserving raw meat, whereby the raw meat can be preserved in a state where meat juice, savory taste, and moisture are retained in the meat itself, while being moderately sterilized. By heating vacuum-packaged raw meat at a temperature higher than 60 degrees Celsius and not higher than 65 degrees Celsius so as to surely avoid reaching a coagulation temperature of protein; further heating the raw meat for 1 hour to 1 hour and 15 minutes at a temperature condition of higher than 60 degrees Celsius and not higher than 65 degrees Celsius after the core temperature of the meat has exceeded 60 degrees Celsius; and, after the further heating has been completed, rapidly cooling the meat so that the meat does not freeze, and lowering the core temperature of the meat to 4 degrees Celsius or less, the raw meat can be preserved in a state in which meat juice, savory taste, and moisture are retained in the meat itself, while being moderately sterilized, and the preserved meat can be used as an alternative to raw meat.

AUTOMATED MONITORING AND CONTROL OF FOOD PROCESSING SYSTEMS

Systems and methods for automated monitoring and control of food processing systems are disclosed. Data from one or more controllers of a food processing system is received during operation of the food processing system at a remote food processing facility. Values of one or more operating parameters of the food processing system are monitored, based on the received data. At least one event of interest occurring during the operation of the food processing system is detected, based on the monitored values of the one or more operating parameters. Control signals for adjusting a configuration of the food processing system are transmitted to the one or more controllers, based on the detected event. 1. A method comprising:receiving, via a communication network, data from one or more controllers of a food processing system during operation of the food processing system at a remote food processing facility;monitoring values of one or more operating parameters of the food processing system, based on the received data;detecting at least one event of interest occurring during the operation of the food processing system, based on the monitored values of the one or more operating parameters; andtransmitting, to the one or more controllers via the communication network, control signals for adjusting a configuration of the food processing system based on the detected event.2. The method of claim 1 , wherein the occurrence of the event of interest is detected based on predefined criteria for the particular event of interest with respect to a value of at least one operating parameter during the operation of the food processing system.3. The method of claim 1 , further comprising:sending a notification of the detected event to a computing device of a user associated with the food processing system.4. The method of claim 3 , wherein the control signals are transmitted to the one or more controllers in response to receiving a command from the user's computing device for adjusting the ...

HIGH PRESSURE PASTEURIZING OF GROUND MEATS

A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures. 1. A process for preserving fresh ground meat comprising the steps of:a) packaging fresh ground meat in a sealed package;b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel;c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged fresh ground meat is placed under the elevated pressure;d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30° to about 45° F.;e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; andf) removing the fresh ground meat from the pressurization vessel.2. The process of claim 1 , wherein the elevated pressure is from about 50 claim 1 ,000 psi to about 130 claim 1 ,500 psi.3. The process of claim 1 , wherein the elevated pressure is from about 60 claim 1 ,000 psi to about 115 claim 1 ,000 psi.4. The process of claim 1 , wherein the elevated pressure is from ...

IN-LINE NITROGEN PROTEIN CHILLING APPARATUS FOR A VACUUM SEPARATOR

An apparatus for chilling protein products consists of a container including a processing chamber therein for receiving protein products in the processing chamber; and a processing atmosphere in the processing chamber, the processing atmosphere including a transport vacuum and a chilling substance for application to the protein products. A method for chilling protein products is also provided which consists of receiving protein products in a processing chamber of a container; and providing a vacuum and a chilling substance to the processing chamber for providing a processing atmosphere to chill the protein products therein. 1. An apparatus for chilling protein products , comprising:a container including a processing chamber therein for receiving protein products in the processing chamber; and a processing atmosphere in the processing chamber, the processing atmosphere including a transport vacuum and a chilling substance for application to the protein products.2. The apparatus of claim 1 , further comprising a clean-in-place device disposed at the processing chamber for delivering to the processing chamber a substance selected from the group consisting of a cleaning solution claim 1 , a rinsing solution claim 1 , hot water claim 1 , potable water claim 1 , a disinfectant claim 1 , and combinations thereof.3. The apparatus of claim 1 , further comprising an exhaust in fluid communication with the processing chamber and through which vapor from the chilling substance may be removed from the processing chamber.4. The apparatus of claim 1 , further comprising a delivery device for the chilling substance claim 1 , the delivery device disposed at the processing chamber above the protein products in the processing chamber.5. The apparatus of claim 4 , wherein the delivery device for the chilling substance is selected from the group consisting of a spray ring claim 4 , at least one nozzle claim 4 , and a manifold.6. The apparatus of claim 1 , wherein the chilling substance ...

Methods and Devices for Heating or Cooling Viscous Materials

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger. 1. A device comprising:a first plate;a second plate attached to the first plate;a first spacer and a second spacer arranged between the first plate and the second plate, wherein the first plate, the second plate, the first spacer and the second spacer define a first passage for a first product to pass through the device;a third plate attached to the second plate, at least one of the first plate, the second plate and the third plate comprising energy exchanging capabilities; anda third spacer and a fourth spacer arranged between the second plate and the third plate, wherein the second plate, the third plate, the third spacer and the fourth spacer define a second passage for a second product to pass through the device.2. The device of wherein at least one of the second plate and the third plate comprises a passage through a portion of the second plate and the third plate.3. The device of wherein the passage comprises a fluid that cools or heats the temperature controlled zone of the device.4. The device of wherein the first plate and the second plate define a plurality of temperature controlled zones.5. The device of wherein at least one of the first plate and the second plate comprises a plurality of separate passages through individual portions of the first plate and the second plate.6. The device of wherein the passages comprise a fluid that cools or heats the temperature controlled zones of the device.7. The device of wherein the second plate and the third plate define a ...

LIQUID CRYOGEN DELIVERY AND INJECTION CONTROL APPARATUS

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the chilling application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the chilling application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the chilling application; wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen in response to the temperature of the exhaust gas. 1. A delivery apparatus for delivering liquid cryogen to a chilling application comprising:a liquid cryogen feed tank;a liquid cryogen conduit in fluid communication between the liquid cryogen feed tank and the chilling application;a weight measurement device for controlling a weight of the liquid cryogen to be delivered to the chilling application through the liquid cryogen conduit;a flow controller for controlling a speed of delivery of the liquid cryogen to the chilling application;wherein the chilling application uses the liquid cryogen to produce an exhaust gas;a device for measuring a temperature of the exhaust gas, the device in operative communication with the flow controller;wherein the flow controller is configured to vary the speed of delivery of the liquid cryogen in response to the temperature of the exhaust gas.2. The delivery apparatus of claim 1 , comprising an electronic controller configured to receive a signal corresponding to the temperature of the exhaust gas and to send a control signal to the flow controller.3. The delivery apparatus of claim 1 , wherein the weight measurement device comprises a flowmeter capable of control by an operator ...

Frozen sushi set

A frozen sushi pack includes: a container; and a plurality of sushi pieces arranged in the container. Each of the sushi pieces includes: a shari rice base; and a neta topping. Using a water content per unit volume ranging from 55% to 65% as a reference value, the sushi pieces in the container are classified into: first sushi pieces of a first group in which the neta topping contains a water content below the reference value; and second sushi pieces of a second group in which the neta topping contains a water content equal to the reference value or above.

Apparatus and methods for at least semi-autonomous meal storage and cooking

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein. 1. A method for manufacturing a shelf-stable bacon-based meat product , the method comprising:(a) selecting a bacon starting material having a linoleic acid concentration of about 14% (w/w) or less of total fatty acid content;(b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and(c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based meat product.2. The method according to claim 1 , further comprising cooking the selected bacon starting material prior to the mixing of step (b).3. The method according to claim 2 , wherein cooking the selected bacon starting material comprises baking or sous vide cooking.4. The method according to claim 3 , wherein cooking the selected bacon starting material comprises sous vide cooking.5. The method according to claim 1 , further comprising grinding the selected bacon starting material prior to the mixing of step (b).6. The method according to claim 1 , further comprising high pressure processing (HPP) the bacon-based blend prior to the freeze-drying of step (c).7. The method according to claim 1 , further comprising shaping the bacon-based blend prior to the freeze-drying of step (c).8. The method according to claim 1 , further comprising freezing the bacon-based blend prior to the freeze- ...

BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein. 1. A method for manufacturing a shelf-stable bacon-based meat product , the method comprising:(a) selecting a bacon starting material having a linoleic acid concentration of about 14% (w/w) or less of total fatty acid content;(b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and(c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based meat product.2. The method according to claim 1 , further comprising cooking the selected bacon starting material prior to the mixing of step (b).3. The method according to claim 2 , wherein cooking the selected bacon starting material comprises baking or sous vide cooking.4. The method according to claim 3 , wherein cooking the selected bacon starting material comprises sous vide cooking.5. The method according to claim 1 , further comprising grinding the selected bacon starting material prior to the mixing of step (b).6. The method according to claim 1 , further comprising high pressure processing (HPP) the bacon-based blend prior to the freeze-drying of step (c).7. The method according to claim 1 , further comprising shaping the bacon-based blend prior to the freeze-drying of step (c).8. The method according to claim 1 , further comprising freezing the bacon-based blend prior to the freeze- ...

PROCESS FOR THE REDUCTION IN MICROBIAL ACTIVITY IN PROTEIN PRODUCT WATER PROCESSING TANKS FOR INCREASED TANK WATER UTILITY AND CONSERVATION

A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling. 126-. (canceled)27. A method for extending a time between an initial filling of a chiller water processing tank in a food production facility used during the production of poultry products for human consumption and a draining of said chiller water processing tank , the method comprising:filling said chiller water processing tank with an initial volume of water from a source of water;delivering an initial volume of an aqueous peracetic acid solution to said chiller water processing tank, wherein said initial volume of said aqueous peracetic acid solution provides an initial pre-charge of said chiller water processing tank to a concentration between about 10 ppm to about 230 ppm of peracetic acid;cooling said chiller water processing tank to a cooling temperature such that said poultry products are chilled to a temperature below about 40° F. during production;releasing said chiller water processing tank to production of said poultry products for a production day;maintaining said concentration of peracetic acid in said chiller water processing tank between about 10 ppm to about 230 ppm during said production day; ...

Auger Type Poultry Chillers with Enhanced Hanger Bearing Configurations and Related Assemblies

A poultry chiller includes a tank and an auger rotatably held in the tank. The auger includes a first auger section and a second auger section. The first auger section includes a first auger shaft and a first auger flight. The first auger flight includes a first helical portion on the first auger shaft and a first flight extension that extends away from the first helical portion. The second auger section includes a second auger shaft coupled to the first auger shaft and a second auger flight. The second auger flight includes a second helical portion on the second auger shaft and a second flight extension that extends away from the second helical portion. The chiller includes a hanger bearing assembly between the first and second auger sections and extending to an upper portion of the tank. 1. A poultry chiller comprising:an elongated tank; a first auger section comprising a first auger shaft and a first auger flight that extends radially away from the first auger shaft, the first auger flight comprising a first helical portion that is helically disposed on the first auger shaft and a first flight extension that extends away from the first helical portion; and', 'a second auger section comprising a second auger shaft and a second auger flight that extends radially away from the second auger shaft, the second auger flight comprising a second helical portion that is helically disposed on the second auger shaft and a second flight extension that extends away from the second helical portion;, 'an auger rotatably held lengthwise in the tank and defining a longitudinal axis, the auger comprisinga coupling shaft coupling a first coupling end of the first auger shaft and an adjacent second coupling end of the second auger shaft; anda hanger bearing assembly comprising a bearing assembly supporting the coupling shaft, a support member coupled to an upper portion of the tank, and a hanger extending between the bearing assembly and the support member;wherein the first auger ...

Portioning and storing foods

A mass of divisible food in a sealed bag is placed between a first part of a frame having a plurality of walls depending from a common plane and forming a plurality of cavities and a second part of the frame having cavities that correspond with and confront the cavities of the first part. The second part is forced toward the first part to pressurize the divisible food in the bag and force the bag to occupy the cavities. Then, the frame, bag and contents are placed in a freezer. 1. The method of apportioning a mass of divisible food comprising the steps of placing the mass through an opening in an air tight bag , thereafter closing and sealing the opening to isolate the atmosphere within the bag from the ambient atmosphere , placing the bag centrally on a first part of a generally horizontally disposed frame having a plurality of walls depending from a common plane , the walls forming a plurality of substantially identical cavities , each of the cavities being disposed on the opposite side of a wall from at least one other cavity , placing a second part of the frame on the side of the bag opposite the first frame , the second part of the frame having cavities that correspond with and confront the cavities of the first part of the frame , forcing the second part of the frame toward the first part of the frame to pressurize the divisible food in the bag and force the bag to occupy the cavities , whereby the pressure applied to the food is about equal in all cavities , thereafter secure the second part of the frame on the first part of the frame , and thereafter placing the frame , bag and contents in a freezer and maintain freezing condition for a sufficient period of time to freeze the contents of the bag and shape thereof.2. The method of apportioning a mass of divisible food comprising the steps of wherein the bag is constructed of resilient plastic material claim 1 , and thereafter removing the bag and contents in frozen condition claim 1 , opening the bag and ...

Ingredient freezing system and method for producing frozen ingredient

The present invention addresses the problem of providing a novel freezing system and a method for producing frozen ingredients, the system and method being such that the amount of free water after defrosting of the frozen ingredients is lower than with conventional freezing. The present invention solves the above problem by providing an ingredient freezing system comprising two or more freezing units for freezing the ingredient, and a transport unit for transporting the ingredient to the two or more freezing units, the two or more freezing units being configured so as to freeze the ingredient in stages so that the ingredient is frozen at progressively lower temperatures as the ingredient is transported on the transport unit.

Freezing installation

Freezing installation for freezing food articles in blocks, particularly seafood, where the food articles prior to being introduced into the freezing installation is arranged in trays, said freezing installation comprising a pre-pressing apparatus and one or more horizontal plate freezers ( 2, 3, 4, 5, 6 ), said horizontal plate freezer ( 2, 3, 4, 5, 6 ) having one or more horizontal freezing plates ( 31 ): means for introducing trays into the pre-pressing apparatus the pre-pressing apparatus comprises a plurality of horizontal shelves onto which in use the trays are placed, and a top plate ( 21 ), said shelves ( 22 ) and top plate ( 21 ) are stacked on top of each other, where each horizontal shelf and the top plate ( 21 ) are connected to at least one actuator such that each shelf and top plate ( 21 ) is able to be moved vertically, and the at least one actuator can provide a downwards force in use urging the horizontal shelves and the top plate ( 21 ) into contact with the trays positioned on the shelves; means for transferring the trays from the shelves of the pre-pressing apparatus to the horizontal freezing plates ( 31 ) of the one or more horizontal plate freezers ( 2, 3, 4, 5, 6 ); one or more plate freezers ( 2, 3, 4, 5, 6 ), each having a plurality of freezing plates ( 31 ) stacked on top of each other means for emptying the plate freezer ( 2, 3, 4, 5, 6 ), and transferring the tray for further processing.

CONTROLLED BLAST CELL COOLING

A blast cell system is disclosed that includes a plurality of bays that are spaced across the blast cell, arranged to hold items to be cooled, wherein each bay is separated from each other bay so as to prevent cross-flow of air from one bay to another bay; a plurality of louvers, each covering a different bay of the plurality of bays; one or more flow sensors, temperature sensors, or both positioned to sense conditions for each of the plurality of bays; and a controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers, so as to allow different volumes of cooling air to flow through each respective bay. 1. A blast cell system , comprising:a plurality of bays that are spaced across the blast cell system, arranged to hold items to be cooled, wherein each bay has an entrance and an exit, and is separated from each other bay so as to prevent cross-flow of air from one bay to another bay;a plurality of louvers, each covering a different bay of the plurality of bays;one or more entrance sensors positioned at or near the entrance for each of the plurality of bays and one or more exit sensors positioned at or near the exit for each of the plurality of bays, wherein the entrance sensors and the exit sensors each include one or more of: pressure sensors, temperature sensors, or both, positioned to sense differential flow conditions between the entrance and the exit for each of the plurality of bays; anda controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers during the blast cell system's cooling process based on the differential conditions sensed by the entrance sensors and the exit sensors, wherein modulating the open-closed positions of each of the plurality of louvers allows for dynamic adjustment of different volumes of cooling air to flow through each respective bay during the cooling process.2. The ...

METHOD FOR IMPROVING, BY USING POWER-VARIABLE ULTRASONIC WAVES, FROZEN FISH FILLETS TREATED BY MEANS OF SALT-WATER IMMERSION PROCESS

A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls. 1. A method for improving , by using power-variable ultrasonic waves , frozen fish fillets treated by means of a salt-water immersion process comprises the following steps:(1) pretreating raw fish to obtain fish fillets;(2) precooling the fish fillets;(3) stacking the precooled fish fillets to obtain a fish fillet stack;(4) freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment, which is specifically as follows:immersing the fish fillet stack in a sodium chloride solution at −18° C. to −20° C., and performing power-variable ultrasonic wave treatment; the concentration of the sodium chloride solution is 25 to 30% (m/m); the power-variable ultrasonic wave treatment specifically comprises: under an ultrasonic wave frequency condition of 20 kHz, firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min; and(5) feeding the fish fillets into freezing storage.2. The method for improving claim 1 , by using power-variable ultrasonic waves claim 1 , frozen fish fillets treated ...

AUTOMATIC IMMERSION ICE-COATING MACHINE

Disclosed is an automatic immersion ice-coating machine, including a frame, an ice-coating working pool, a feed port, a conveying device, a control system and a driving system. A first side of the ice-coating working pool communicates with a buffer tank. A bottom of the ice-coating working pool is stepped or inclined, and a drain valve is provided at a bottom of the ice-coating working pool. The conveying device includes a first conveyor belt and a second conveyor belt. The first conveyor belt is located under the feed port, and a lower portion of the first conveyor belt is lower than the liquid level, and the second conveyor belt communicates with the discharge port. The first and second conveyor belts are made of stainless steel mesh belts, and surfaces of the stainless steel mesh belts are provided with separators in a spaced manner. 1. An automatic immersion ice-coating machine , comprising: a frame , an ice-coating working pool , a feed port , and a discharge port , a conveying device , a control system and a driving system; wherein the frame is provided with a first conveyor belt and a second conveyor belt;the ice-coating working pool and a buffer tank are arranged in the frame; the buffer tank is fixed outside the ice-coating working pool, and a water inlet pipe is fixedly connected with the buffer tank and the ice-coating working pool;a level sensor and a nozzle are fixed on a first inner wall of the ice-coating working pool; a temperature sensor is fixed on a second inner wall opposite to the first inner wall of the ice-coating working pool; and a drain valve is mounted at a bottom of the ice-coating working pool; andthe feed port is arranged above the first conveyor belt of the frame, and a ramp baffle is arranged at the feed port for feeding in an inclined manner.2. The automatic immersion ice-coating machine of claim 1 , wherein eight support columns are fixed at a lower end of the frame claim 1 , a universal wheel is installed at a lower end of each of ...

Separating Freezer Plates in a Horizontal Plate Freezer

A horizontal plate freezer () for freezing articles inside said horizontal freezer during a freezing process comprising: a plurality of freezer plates () forming a stack of freezer plates, where said plurality of freezer plates are arranged substantially horizontal, defining a distance between the freezer plates, where in use articles to be frozen are arranged on one or more freezer plates, where said in stack of freezer plates are arranged between a top frame () and a bottom frame (), where said top frame is arranged at a horizontal level above the stack of freezer plates, and said bottom frame is arranged at a horizontal level underneath the stack of freezer plates, at least one intervention unit () with at least one engaging device (), where the engaging device is arranged moveable in a longitudinal direction along said intervention unit(s), whereby the engaging device is lifted and lowered along said stack of freezer plates, at least one device () comprising a first end positioned above a topmost freezer plate and a second end connected to said bottom frame.

SYSTEM AND METHODS FOR TREATING MEAT

Systems and methods of treating meat are provided. An example process extends the storage longevity of a meat, and the quality of the stored meat, by infusing an absorbent pad with a sodium chlorite solution, placing meat to be stored on the absorbent pad, sealing the meat and the absorbent pad in a vacuum-packing bag to produce vacuum-packed meat, and placing the vacuum-packed meat in a refrigeration unit at a temperature around −1.5 degrees Celsius. Example systems automate the example process with apparatus components. The concentration of the sodium chlorite solution vacuum-packed with the meat on an absorbent pad is formulated to greatly increase the refrigerated storage life of the meat, over conventional preservation, at a specific temperature range between −1.7 to 0.0 degrees Celsius, while maintaining freshness qualities of the meat in taste and smell, and color. 1. A method for improving a longevity of a stored meat , comprising:infusing a first side of an absorbent pad with a sodium chlorite solution;placing a meat to be stored on a second side of the absorbent pad;placing the meat and the absorbent pad in a vacuum bag;applying a vacuum to the vacuum bag to produce a vacuum-packed meat; andplacing the vacuum-packed meat in a refrigeration unit at a temperature within a specified temperature range.2. The method of claim 1 , wherein a concentration of chlorite in the sodium chlorite solution comprises less than about 100 ppm.3. The method of claim 2 , wherein the concentration of chlorite in the sodium chlorite solution is between about 60-100 ppm.4. The method of claim 3 , wherein the concentration of chlorite in the sodium chlorite solution is about 72 ppm.5. The method of claim 1 , wherein the absorbent pad comprises 4-6 inches wide by 6-8 inches long.6. The method of claim 5 , wherein the absorbent pad absorbs between 20-60 grams of the sodium chlorite solution.7. The method of claim 1 , wherein the absorbent pad comprises a first absorbent side of the ...

APPARATUS FOR EMPTYING AND FILLING HORIZONTAL FREEZERS AND FREEZING SYSTEM WITH APPARATUS FOR FILLING AND EMPTYING HORIZONTAL FREEZERS

An apparatus for emptying and filling horizontal freezers, which includes a first and a second chain actuator, the chain actuators being arranged parallel to each other and parallel to an y axis, the chain actuators having first and second ends, a sliding beam arranged between the first and second chain actuators nearby, or at, the first end of the first and second chain actuators, and a feeding arrangement for retracting the first and second chain actuators from an extended configuration to a collapsed configuration and for extending the chain actuators from a collapsed configuration to an extended configuration. 128.-. (canceled)29. An apparatus for emptying and filling horizontal freezers , comprising: 'i. said chain actuators having first and second ends,', 'a) a first and a second linear chain actuator, said chain actuators comprising assembled chain links, and said chain actuators, in an extended configuration, being arranged parallel to each other and parallel to an y axis,'}b) a sliding beam extending at least between said first and second chain actuators and being fixedly mounted nearby, or at, the first end of the first chain actuator, and also being fixedly mounted nearby, or the first ends of the second chain actuator, and 'wherein the first chain actuator is engaged with a first chain wheel and the second chain actuator is engaged with a second chain wheel, said first and second chain wheels having their axes of rotation parallel to a z axis, so that said first and second chain actuators can be driven from the collapsed configuration to the extended configuration and from the extended configuration to the collapsed configuration with the sliding beam in an xy plane and with the longitudinal direction of the sliding beam parallel to an x axis.', 'c) a feeding arrangement for retracting said first and second chain actuators from an extended configuration to a collapsed configuration and for extending said chain actuators from a collapsed configuration to ...

Process for processing animal protein product into cooked, sliced form

A process for processing animal protein product involves cutting an unpasteurized piece of the product into slices, vacuum sealing the sliced unpasteurized product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch.

AUTOMATED MONITORING AND CONTROL OF FOOD PROCESSING SYSTEMS

Systems and methods for automated monitoring and control of food processing systems are disclosed. Data from one or more controllers of a food processing system is received during operation of the food processing system at a remote food processing facility. Values of one or more operating parameters of the food processing system are monitored, based on the received data. At least one event of interest occurring during the operation of the food processing system is detected, based on the monitored values of the one or more operating parameters. Control signals for adjusting a configuration of the food processing system are transmitted to the one or more controllers, based on the detected event. 1. A method comprising:receiving, via a communication network, data from one or more controllers of each food processing system of a remote food processing facility, wherein food processing systems of the remote food processing facility include a plurality of poultry processing systems corresponding to different stages of a poultry treatment process;monitoring values of one or more operating parameters for each poultry processing system as the poultry is processed by that poultry processing system over one or more stages of the poultry treatment process, based on the received data, wherein the one or more operating parameters include a dilution ratio representing a concentration of antimicrobials relative to water within an antimicrobial composition applied to the poultry carcasses by a corresponding antimicrobial subsystem of the poultry processing system at each of the one or more stages of the poultry treatment process;detecting at least one event of interest for at least one poultry processing system of the remote food processing facility during at least one stage of the poultry treatment process, based on the monitored values of the one or more operating parameters; andtransmitting, via the communication network to the corresponding one or more controllers of the at least ...

PROCESS FOR PROCESSING MEAT PRODUCT INTO COOKED, SLICED FORM

A process for processing animal protein product involves providing a meat product in a raw state having a core temperature of 32-34° F., slicing the meat product into a plurality of meat slices that are 1.0-9.0 mm thick, vacuum sealing a stack of the meat slices within a pouch with the meat slices of the stack stacked together in direct meat-to-meat contact, and cooking the vacuum sealed meat slices of the stack stacked together such that, during the cooking, the cut faces of the meat slices of the stack remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack of meat slices to have the size and entire outer surface shape of the entirety of the meat forming the stack prior to the slicing. 1. A process for processing meat product , comprising the steps of:A. providing a meat product in a raw state having a core temperature of 32-34° F.;B. after step A., slicing the meat product into a plurality of meat slices that are 1.0-9.0 mm thick, in a thickness direction perpendicular to cut faces of the plurality of meat slices, while the meat product remains in the raw state having the core temperature of 32-34° F.;C. after step B., vacuum sealing a stack of the meat slices within a pouch with the meat slices of the stack stacked together in direct meat-to-meat contact while the meat product remains in the raw state having the core temperature of 32-34° F., such that, after the vacuum sealing, the cut faces of the meat slices of the stack remain in contact with one another to essentially maintain a size and entire outer surface shape of the stack of meat slices to have a size and entire outer surface shape of an entirety of the meat forming the stack prior to the slicing; andD. after step C., cooking the vacuum sealed meat slices of the stack stacked together with every meat slice of the stack in direct meat-to-meat contact with its adjacent meat slice or slices of the stack while still vacuum sealed in the pouch such ...

REFRIGERATING AND FREEZING DEVICE

Disclosed is a refrigerating and freezing device (), including a cabinet defining at least one storage compartment, a refrigerating system configured to provide cooling capacity to the at least one storage compartment, and a heating unit (). The heating unit () includes a metal cylinder body () disposed in one storage compartment, a door body () configured to open and close a pick-and-place opening of the metal cylinder body (), and an electromagnetic generating system generating electromagnetic waves in the cylinder body () to heat an object to be processed. At least a part of the electromagnetic generating system is disposed in the cylinder body () or accessed into the cylinder body (). The cylinder body () is configured to be grounded to discharge the high-voltage electrostatic charges on the cylinder body (), thereby avoiding potential safety hazards 1. A refrigerating and freezing device , comprising:a cabinet, defining at least one storage compartment;a refrigerating system, configured to provide cooling capacity to the at least one storage compartment; anda heating unit, wherein the heating unit comprises:a metal cylinder body, disposed in one of the storage compartments and provided with a pick-and-place opening;a door body, disposed at the pick-and-place opening and configured to open and close the pick-and-place opening; andan electromagnetic generating system, at least a part of which is disposed in the cylinder body or accessed into the cylinder body, so as to generate electromagnetic waves in the cylinder body to heat an object to be processed, wherein the cylinder body is configured to be grounded.2. The refrigerating and freezing device according to claim 1 , whereinthe cabinet comprises an inner liner, a shell and an insulating layer disposed between the inner liner and the shell, and the shell comprises bottom steel disposed at a bottom of the insulating layer; and the refrigerating and freezing device further comprises:a power line, configured to ...

Par-fried process for boneless whole meat muscle

A method of par frying boneless whole meat muscle including trimming boneless whole meat muscle, portioning the boneless whole meat muscle into portions that have a thickness from 0.25 to 1 inch, a width of 0.25-1.5 inches and length of 1-7 inches. The portions are marinated, dusted, battered and breaded. The portions may be par fried in oil at a temperature between 190-200° C. for 25-30 seconds. The portions may then undergo freezing and then may be reheated when desired.

CHILLER WATER SAMPLING DEVICE

A chiller water sampling device includes a pair of flow meters and a proportional valve to provide a constant flow rate of sample water containing peroxyacetic acid from a chiller to a mixing tank. Acid can be added to reduce the pH of sample water in the mixing tank to bring the pH within the operating range of a peroxyacetic acid sensor. The sensed level of peroxyacetic acid can be used to control further addition of peroxyacetic acid to the chiller. 1. A chiller water sampling device , the device including:a first line configured to enable a flow of discharged fluid from a chiller;a first flow meter for sensing fluid flow through the first line;a diverter in fluid communication with the first line for dividing the fluid flow from the first line into a second line and a third line;a second flow meter for sensing fluid flow through the second line;a first valve for controlling fluid flow through the second line;the second line discharging fluid flow from the device;a second valve for controlling fluid flow through the third line;a mixing tank for receiving fluid flow from the third line;an acid storage tank in fluid communication with the mixing tank;a first metering device for controlling fluid flow from the acid storage tank to the mixing tank;a pH sensing device for monitoring the pH of fluid in the mixing tank, the pH sensing device generating a first signal responsive to the pH of the fluid in the mixing tank, the first signal being applied to the first metering device for controlling fluid flow from the acid storage tank to the mixing tank;a fourth line for discharging fluid from the mixing tank;a fifth line in fluid communication with the fourth line for discharging fluid from the device;a third valve for controlling fluid flow through the fourth line;a sixth line in fluid communication with the fourth line for discharging fluid from the device;a fourth valve for controlling fluid flow through the sixth line;the pH sensing device generating a second signal ...

METHOD OF PREPARING AND DISPLAYING TURKEY MEAT

A method of preparing, butchering, cooking, carving and plating a turkey for sale to consumers in a pre-cooked fashion. Either a whole turkey or individual turkey components including turkey breast, turkey thigh meat, drumstick, and wings are selected. The parts are cooked separately to assure complete cooking of each piece. After cooking, and while still hot, the tendons are removed from the drumstick to ease of consumption. The three sections of each wing are separated. Prior to cooking bone and skin is removed from the thighs and the resultant boneless meat is in inserted into a tubular cook-in casing cooked and eventually sliced. The turkey breasts are separated from the bone, soaked in a brine, cooked, and sliced. The cooked turkey components are placed in an oven-safe container in a pleasing and convenient arrangement with the thigh in the middle, flanked by the white meat, drumstick and wing components. 1. A method of preparing and packing a turkey for consumption , comprising the steps of:provisioning raw turkey components, including thigh meat, breast meat, one or more drumsticks, and one or more wings;separating said one or more wings at least one joint to provide a wingette and a drumette;de-boning said breast meat;de-boning said thigh meat;encasing said de-boned thigh meat in a cook-in casing;cooking each of said drumsticks, said wingettes, said drumettes, said de-boned breast meat, and said encased de-boned thigh meat to an internal temperature of approximately 160 degrees Fahrenheit;slicing said breast meat;removing said casing from said thigh meat and slicing said thigh meat;placing said cooked drumsticks, said wingettes, said drumettes, said sliced breast meat, and said sliced thigh meat into a container;sealing said container; andpreserving said cooked drumsticks, said wingettes, said drumettes, said sliced breast meat, and said sliced thigh meat.2. The method of preparing and packing a turkey for consumption in accordance with claim 1 , further ...

Freeze-Drying Methods

A method for freeze-drying food products that includes a probiotic composition for the mitigation, inhibition, and/or exclusion of microorganisms. 1. A method of freeze-drying a food product , comprising the steps of:a. applying a probiotic composition to the food product creating a probiotic composition-containing food product; andb. subjecting the probiotic composition-containing food product to at least one freeze-drying procedure creating a probiotic composition-containing freeze-dried food product.2. The method of claim 1 , wherein the probiotic composition comprises at least one biosurfactant-producing microorganism and at least one antiadhesion-producing microorganism.3Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus reuterii, Lactobacillus rhamnoses, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus delbrueckii, Lactobacillus Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus johnsonii, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium adolecentis, Bifidobacterium lactis, Bifidobacterium animalis, Enterococcus faecium,. The method of claim 2 , wherein the at least one biosurfactant-producing microorganism is selected from the group consisting of and combinations thereof.4Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus reuterii, Lactobacillus rhamnoses, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus johnsonii, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium adolecentis, Bifidobacterium lactis, Bifidobacterium animalis, Enterococcus faecium,. The method of ...

System and method for producing formed meat patties

A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T 1 , wherein T 1 >32° F. The ground meat product is formed into an uncooked patty at temperature T 1 . The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T 1 . The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T 2 . The cooked patty is then frozen and then packaged.

FISH-BASED FOOD PRODUCT

The present invention belongs to the field of food industry, particularly to the production of snacks. The present invention specifically relates to a fish-based food product, to its method of preparation, and to its use. 2. The method according to claim 1 , wherein the homogeneous paste comprises the following weight percentages relative to the total weight of the homogeneous paste:20%-74% of P,20%-45% of H,0.1%-3% of salt,0.2%-1% of the leavening agent,0%-5% of sugar,0%-2% of the food seasoning, and0%-30% of water.3. The method according to claim 1 , wherein step a) is carried out according to the following sub-steps and order:a1) mincing at least one of the fish muscle portion, the fish flesh portion or the surimi portion to obtain a minced component, and mixing;a2) adding the leavening agent, the salt, optionally the sugar, optionally the food seasoning, and at least one of 30-50% of the total flour portion or 30-50% of the total starch portion to the minced component, and mixing;a3) adding the rest of the flour portion or the rest of the starch portion, and optionally the water, to the mixture obtained in a2), and mixing; anda4) homogenizing the mixture obtained in a3) under a vacuum.4. The method according to claim 3 , wherein mixing in steps a1) claim 3 , a2) and a3) comprises mixing at 400 rpm to 900 rpm.5. The method according to claim 3 , wherein homogenizing in step 4) comprises mixing at 900 rpm to 3 claim 3 ,200 rpm.6. (canceled)7. The according to claim 1 , wherein step a is carried out under vacuum.8. The method according to wherein the P:H ratio in step a) is from 1.5:1 to 2.5:1.9. The method according to wherein the non-porous casing in step b) is a plastic casing.10. The method according to wherein step c) is carried out at a temperature less than or equal to 93° C.11. The method according to wherein step d) further comprises freezing the product after storage.12. The method according to wherein the slice in step e) has a thickness less than or ...

Auger Type Poultry Chillers with Enhanced Hanger Bearing Configurations and Related Assemblies

A poultry chiller includes a tank and an auger rotatably held in the tank. The auger includes a first auger section and a second auger section. The first auger section includes a first auger shaft and a first auger flight. The first auger flight includes a first helical portion on the first auger shaft and a first flight extension that extends away from the first helical portion. The second auger section includes a second auger shaft coupled to the first auger shaft and a second auger flight. The second auger flight includes a second helical portion on the second auger shaft and a second flight extension that extends away from the second helical portion. The chiller includes a hanger bearing assembly between the first and second auger sections and extending to an upper portion of the tank. 1. A poultry chiller comprising:an elongated tank; a first auger section comprising a first auger shaft and a first auger flight that extends radially away from the first auger shaft, the first auger flight comprising a first helical portion that is helically disposed on the first auger shaft and a first flight extension that extends approximately circumferentially away from the first helical portion; and', 'a second auger section comprising a second auger shaft and a second auger flight that extends radially away from the second auger shaft, the second auger flight comprising a second helical portion that is helically disposed on the second auger shaft and a second flight extension that extends approximately circumferentially away from the second helical portion;, 'an auger rotatably held lengthwise in the tank and defining a longitudinal axis, the auger comprisinga coupling shaft coupling a first coupling end of the first auger shaft and an adjacent second coupling end of the second auger shaft; anda hanger bearing assembly comprising a bearing assembly supporting the coupling shaft, a support member coupled to an upper portion of the tank, and a hanger extending between the ...

REVOLUTIONIZED TUNA PROCESS

A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes. 1. A revolutionized tuna process comprises of the following steps:thawing of frozen tuna;de-heading and degutting to remove head and gut;fileting to separate backbone, flank and tuna filet;de-skinning of said tuna filet;cleaning of the de-skinned tuna filet to yield raw tuna loin;pre-cooking said raw tuna loin;cooling of the tuna loin;packing of the cleaned and precooked tuna loin; andsterilizing the packed tuna loin or freezing the tuna loin;wherein said tuna filet is de-headed, degut and de-skinned before the pre-cooking step in order to reduce the precooking time and energy.2. The revolutionized tuna process according to wherein a cleaning step of the pre-cooked tuna loin is done before packing or before cooling of the tuna loin.3. The revolutionized tuna process according to wherein the cleaning of the pre-cooked tuna loin is done by a knife claim 2 , an electric knife claim 2 , a laser claim 2 , a compressed air claim 2 , or a water jetter.4. The revolutionized tuna process according to wherein the frozen tuna is partially or completely thawed.5. The revolutionized tuna process according wherein the thawing occurs in water.6. The revolutionized tuna process according to wherein the conditions of the pre-cooking step is 50-200° C. for 5-40 mins at the steam input of 80-180 kg/hr.7. The revolutionized tuna process according to ...

PROCESS FOR THE REDUCTION IN MICROBIAL ACTIVITY IN PROTEIN PRODUCT WATER PROCESSING TANKS FOR INCREASED TANK WATER UTILITY AND CONSERVATION

A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling. 126.-. (canceled)27. A method for extending the use of water during the production of food products for human consumption , the method comprising:filling a processing tank with a source of water and an initial amount of an aqueous chemical intervention solution to provide a processing bath having a starting concentration within the processing tank;using the processing bath having the aqueous chemical intervention solution for a first production day in the production of food products for human consumption;shutting down production using the processing bath at the end of the first production day;retaining the processing bath having the remaining aqueous chemical intervention solution within the processing tank at the end of the first production day;recharging the processing bath at the beginning of a next production day to about the starting concentration of the aqueous chemical intervention solution;using the processing bath having the aqueous chemical intervention solution for at least a portion of the next production day in the production of food products for human consumption;shutting down production using the ...

PRODUCTION OF PRECOOKED FORMED MEAT PATTIES

A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T, wherein T≤40° F. The ground meat product is formed into an uncooked patty at temperature T. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T. The cooked patty is then frozen and then packaged. 1. A method for producing a cooked meat patty , the method comprising the steps of:{'sub': '1', '(a) grinding a meat product into a ground meat product, the ground meat product at temperature T;'}{'sub': '1', '(b) forming the ground meat product into an uncooked patty at temperature Tby depositing the ground meat product into a mold, the mold moving as the ground meat product is deposited therein;'}{'sub': '1', '(c) precooking the uncooked patty in the mold to thereby form a precooked patty having a skin of depth D comprising denatured protein, wherein the skin is formed on at least an area on the outside of the precooked patty, and wherein at least a first portion of the precooked patty disposed beneath said skin is at temperature T;'}(d) releasing the precooked patty from the mold;{'sub': '2', '(e) cooking the precooked patty to form a cooked patty wherein the at least a first portion of the cooked patty is at a temperature T;'}(f) freezing the cooked patty; and(g) packaging the frozen cooked patty.2. The method of claim 1 , wherein the mold comprises a plurality of form pans defining a pan conveyor.3. The method of claim 2 , wherein the step of releasing the precooked patty from the mold is caused by rotating at least one of the plurality of form pans.4. The method of claim 2 , wherein the mold does not ...

Rapid Chill Process for Poultry Carcasses

Poultry carcasses are chilled rapidly when exposed to a flow of gaseous air at a temperature in the range from about −50° C. to about −120° C. for a period of time in the range from about 1 s to about 60 s. The flow is directed over and into the body cavity of the carcasses. The carcasses are orientated in the flow such that the sternum of each carcass faces downstream. One advantage of the process is that the number of viable microorganisms present on the carcasses is reduced significantly while avoiding freeze-damage to the carcasses. 1. A process for rapidly chilling poultry carcasses to reduce the number of viable microorganisms present thereon , said process comprising exposing poultry carcasses to a flow of gaseous air at a temperature in the range from about −50° C. to about −120° C. for a period of time in the range from about 1 s to about 60 s , wherein said flow is directed over said carcasses and into the body cavity of said carcasses , and said carcasses are orientated in said flow such that the sternum of each carcass faces downstream.2. A process according to claim 1 , wherein said temperature of said gaseous air is achieved by indirect heat exchange with a liquid cryogen.3. A process according to claim 1 , wherein said poultry carcasses are conveyed on a continuous shackle line through said flow of said gaseous air.4. A process according to claim 1 , wherein a first plurality of said poultry carcasses is conveyed on a first continuous shackle line through a first flow of said gaseous air claim 1 , and a second plurality of said poultry carcasses is conveyed simultaneously and in parallel on a second continuous shackle line through a second flow of said gaseous air claim 1 , said first and second flows of gaseous air being provided from a common duct located between said parallel shackle lines.5. A process according to claim 1 , wherein said flow of gaseous air is in the form of a planar sheet.6. A process according to claim 1 , wherein said ...

Method of producing tuna fish pieces

The invention concerns a method of producing output wares of the highest possible quality from input wares, wherein the input wares being processed are optically scanned, brought to a target weight, and then formed into a shape suitable for packaging and/or further processing. The invention comprises using deep-frozen input ware, scanning the position, shape and size of the individual input ware by an optical scanning means with direct or indirect consideration of the fiber position of the tuna fish meat, calculating at least one cutting line through the input ware for the cutting off of a tuna fish cut having a desired target weight and/or a desired shape, wherein the calculation of the cutting line involves an optimization process, and cutting along the calculated cutting line in one cutting step.

APPARATUS AND METHOD FOR FREEZER GAS CONTROL

A freezer having an inlet, an inlet portion having at least one inlet blower, an outlet, an outlet portion having at least one outlet blower, and a conveyor configured to transport products from the inlet to the outlet of the freezer; the inlet blower and the outlet blower configured to circulate gas or a gas and cryogen mixture to impinge onto products transported on the conveyor, wherein at least one of the at least one inlet blower and the at least one outlet blower is configured to be controlled independently of the other to provide no less than a neutral pressure condition at the inlet and outlet portions. A method for controlling gas flow within and minimizing air infiltration into such a freezer by controlling a speed of the inlet blower and the outlet blower independently to provide no less than a neutral pressure condition at the inlet and outlet portions. 1. A method for controlling gas flow within and minimizing air infiltration into a freezer comprising an inlet , an inlet portion having at least one inlet blower , an outlet , an outlet portion having at least one outlet blower , and a conveyor configured to move products from the inlet to the outlet of the freezer; the inlet blower and the outlet blower operable for circulating gas or a gas and cryogen mixture to impinge onto products transported on the conveyor , the method comprising: controlling a speed of the inlet blower and the outlet blower independently to provide no less than a neutral pressure condition at the inlet and outlet portions.2. The method of claim 1 , including discharging gas or the gas-cryogen mixture substantially evenly out of the freezer inlet and outlet.3. The method of claim 1 , wherein the freezer is a modular impingement freezer.4. The method of claim 3 , wherein the at least one inlet blower and the at least one outlet blower circulates the gas or the gas-cryogen mixture to impingement plates above and below the conveyor claim 3 , the impingement plates containing openings ...

Method and device for delaying rigor mortis in fish

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

SPIRAL-PUMP FOR TREATING FOOD ITEMS

The present invention relates to a method and a device for treating and/or transporting food items. The apparatus and method are designed to facilitate treating food items in liquid. The device of the present invention is designed as a spiral pump with a tubing that is wound around a frame structure which rotates around a horizontal axis. The apparatus of the present invention and the use thereof provides a method to treat food items in a spiral pump, where the food items are treated cycle by cycle in the pump. 2. The apparatus according to claim 1 , wherein the control means generates a rocking motion in the tubing by rotating the horizontally rotating frame structure alternately backwards and forwards repeatedly for a predetermined period.3. The apparatus according to claim 1 , wherein the apparatus further comprises an in-feeding device for feeding food items into the in-feed end of the tubing claim 1 , said in-feeding device further comprising:an in-feed chamber, anda closing means between the in-feed chamber and the in-feed end of the tubing.4. The apparatus according to claim 1 , further comprising an air-inlet in the first winding for creating under-pressure in the first winding of the pump.5. The apparatus according to claim 1 , further comprising a sensor for determining the position of the windings of the pump in each cycle of rotation.6. The apparatus according to claim 1 , wherein one or more of the windings in the pump is a semi-circular winding around the frame structure.7. The apparatus according to claim 5 , wherein the one or more semi-circular winding around the frame structure has pentagonal claim 5 , hexagonal claim 5 , heptagonal claim 5 , octagonal claim 5 , nonagonal claim 5 , decagonal shape or where a circular winding has one or more ridges or indents in the circular shape.8. The apparatus according to claim 1 , wherein the apparatus further comprises one or more feeding pipes for introducing or extracting liquid or air from the tubing.9. ...

Packaging with Three-Dimensional Loop Material

A packaging article () is disclosed. In an embodiment, the packaging article () includes (A) an insulation container () having side walls () and a bottom wall (), the walls defining a compartment (), (B) a cold source () in the compartment (), and (C) a sheet of 3-dimensional random loop material (3DRLM) () in the compartment (). 1. A packaging article comprising:A. an insulation container having side walls and a bottom wall, the walls defining a compartment;B. a cold source in the compartment; andC. a sheet of 3-dimensional random loop material (3DRLM) in the compartment.2. The packaging article of wherein the container comprises a top wall.3. The packaging article of comprising a temperature sensitive product in the compartment; andthe sheet of 3DRLM is located between the temperature sensitive product and the cold source.4. The packaging article of wherein the sheet of 3DRLM prevents contact between the cold source and the temperature sensitive product.5. The packaging article of wherein the one or more cold sources are at a location selected from the group consisting of above the temperature sensitive product claim 3 , below temperature sensitive product claim 3 , to the side of the temperature sensitive product claim 3 , and combinations thereof6. The packaging article of wherein the temperature sensitive product is one or more live lobsters.7. The packaging article of wherein at least one cold source is below the live lobsters.8. The packaging article of comprising a moisture source.9. The packaging article of wherein the sheet of 3DRLM extends across two opposing walls.10. The packaging article of comprising two or more layers of the temperature sensitive product in the compartment.11. The packaging article of wherein the insulation container is located in an outer container.12. The packaging article of wherein the temperature sensitive product is bottle containing a material selected from the group consisting of medicine claim 3 , biopharmaceutical claim 3 , ...

LOCKER SYSTEM

A system for secure delivery or collection of goods includes at least one lockable storage space, in which the temperature of the at least one storage space is independently controllable to provide any one of: ambient temperature; or chilled temperature; or frozen temperature on an as needed basis. Access to the storage space may be remotely programmable. A controller may be configured to set a temperature set point for the storage space based upon goods in a customer order that will be stored in the storage space. 156-. (canceled)57. A method of securely storing items for pickup , comprising: a) at least three storage compartments each closeable by a remotely programmable insulated lockable door; and', 'b) at least one common distribution system comprising a refrigerant, wherein the refrigerant is arranged to be in cooperation with a refrigeration system, said at least one common distribution system distributing the refrigerant to exchange heat with the compartments;', 'c) at least one heating system for providing heat to each of the compartments; and', i) an ambient storage temperature range between 4° C. to 21° C.;', 'ii) a chilled temperature range below the ambient temperature range and above freezing; and', 'iii) a frozen temperature range at or below freezing., 'd) a controller for controlling the common distribution system and the heating system, the controller configured to prepare the compartments to store items from a customer order by defining a temperature set point for each compartment, wherein the controller is configured to control the common distribution system and the heating system to achieve the temperature set point of each compartment, wherein, for each of the compartments, the temperature set point can be selectively defined and controlled to be within each of the following ranges as needed], '(1) utilizing an assembly of lockable storage spaces, wherein the assembly comprises(2) the controller operating to define the temperature set point of ...

Seafood packaging and pastuerization method and system

The present invention is directed to a system and method for packaging and pasteurizing seafood which results in an extended shelf life.

PARTIAL-FREEZING MEAT FRESH-PRESERVATION CONTROL METHOD, CONTROLLER, AND REFRIGERATOR

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S (), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S (), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing S (); S (), controlling the compartment to perform a cooling operation; S (), judging whether the meat food is frozen during the cooling operation, and if yes, performing S (), S (), starting timing once the freezing occurs, and performing S () after the timing reaches a first preset time period; S (), controlling the compartment to perform a heating operation; wherein, after the performance of the step S () is completed, the performance of the step S () is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field. 1. A method , comprising:acquiring a first temperature of a piece of meat in a compartment of a refrigerator;determining whether the first temperature of the a piece of meat is greater than or equal to a first temperature threshold, the first temperature threshold being a temperature value that keeps the piece of meat in a partially-frozen and easy-to-cut state;in response to that it is determined that the first temperature of the piece of meat is greater than or equal to the first temperature threshold, controlling a cooling operation on the compartment;determining whether the piece of meat is frozen during the cooling operation;starting a timing operation in response to it is determined that the piece of meat is frozen during the cooling operation; andcontrolling a heating operation on the compartment after the timing operation has lapsed a first preset time period.2. The method of claim 1 , ...

METHODS AND APPARATUSES FOR FREEZING FISH

A method for processing fish can include transporting fully intact fish to a floating vessel, at least one of weighing and sorting the fully intact fish, forming a layer of frozen slime on an outer surface of skin of the fully intact fish, and freezing the fully intact fish by moving the fully intact fish through an ultra-low air temperature region. Related systems and apparatuses are also provided. 1. A method for processing fish , the method comprising:transporting fully intact fish to a floating vessel;at least one of weighing and sorting the fully intact fish;forming a layer of frozen slime on an outer surface of skin of the fully intact fish; andfreezing the fully intact fish by moving the fully intact fish through an ultra-low air temperature region.2. The method of wherein forming the layer of frozen slime includes exposing the fully intact fish to air temperatures of between −20 degrees Fahrenheit and −70 degrees Fahrenheit.3. The method of wherein forming the layer of frozen slime includes positioning the fully intact fish in a pre-freeze region that includes an evaporator claim 1 , the evaporator being configured to provide air temperatures of between −20 degrees Fahrenheit and −70 degrees Fahrenheit in the pre-freeze region.4. The method of wherein the evaporator is fluidly coupled to a refrigerant source claim 3 , the refrigerant source comprising Freon.5. The method of wherein freezing the fully intact fish includes exposing the fully intact fish to ultra-low air temperatures of between −50 degrees Fahrenheit to −80 degrees Fahrenheit claim 1 , which cools the fully intact fish to a temperature of at least −10 degrees Fahrenheit.6. The method of wherein freezing the fully intact fish includes positioning the fully intact fish in an ultra-low temperature region that includes a blast evaporator claim 1 , the blast evaporator being configured to provide air temperatures of between −50 degrees Fahrenheit and −80 degrees Fahrenheit in the ultra-low ...

Raw, frozen ground beef (and/or other meat), method for making same, and packaging for displaying same

A raw frozen meat product is disclosed. The meat product is provided in a package in a range of sizes less than one-half inch in irregular diameter, each size making up a predetermined percentage by weight of the total meat in the package. The meat is provided in a tray and a carton for receiving the tray of meat. The carton includes a bottom surface, a top surface, a rear surface and a front surface, is self-standing on the bottom and rear surface, and the top surface and the front surface define a cutout so that the meat product can be visually examined by a consumer when standing on the bottom surface or rear surface.

OVERCOOLED MEAT FRESH-PRESERVATION CONTROL METHOD, CONTROLLER, AND REFRIGERATOR

An overcooled meat fresh-preservation control method, a controller and a refrigerator are provided. The control method comprises: S (), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S (), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing step S (); S3 (), controlling the compartment to perform a cooling operation; S (), judging whether the meat food has been cooled down to a phase transformation point temperature tl during the cooling operation, and if yes, performing step S (), the phase transformation point temperature tl being the temperature of a critical point at which the phase transformation of the meat food occurs; S (), starting timing once the temperature has been cooled down to the phase transformation point temperature tl, and performing step S () after the timing reaches a first preset time period; and S (), controlling the compartment to perform a low-temperature stable operation according to a third target temperature T, the third target temperature Tbeing a freezing point temperature of the meat food. The overcooled meat fresh-preservation control method provided by the present disclosure may prolong the fresh-preservation period as much as possible while ensuring that the meat food is not frozen. 1. A control method , comprising:acquiring a first temperature of a piece of meat in a compartment of a refrigerator,determining, that the first temperature of the piece of meat is greater than or equal to a first temperature threshold;controlling a cooling operation on the compartment;acquiring a second temperature of the piece of meat in the compartmentdetermining that the second temperature of the piece of meat is equal to or smaller than a second temperature threshold, the second temperature threshold being lower than the first temperature threshold;starting a timing operation after it is determined that the second ...

Apparatus and methods for at least semi-autonomous meal storage and cooking via fluid immersion

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, AND SYSTEMS

An improved system and method for treating, precooling, handling, and packaging perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of perishable products during the precooling step. The mobile container is a prefabricated container or is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The mobile container can be located near harvest or facilities with no cooling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, through processing and packaging, preferably to a MAP process, and then to distribution. 1. An apparatus for processing and cooling a perishable product to its intended temperature , the apparatus comprising:(A) one of (a) a mobile container, (b) a semi-trailer, or (c) a prefabricated container, which is modified to add high capacity refrigeration and high capacity airflow to perishable product, wherein the one of (i) a mobile container, (ii) a semi-trailer, or (iii) a prefabricated container includes at least one refrigeration source that is configured to supply a cooled airflow to the one of (i) a mobile container, (ii) a semi-trailer, or (iii) a prefabricated container that is directed across the perishable product contained within the one of (i) a mobile container, (ii) a semi-trailer, or (iii) a prefabricated container; and(B) one of (a) a mobile container, (b) a semi-trailer, or (iii) a prefabricated container, which is modified to include a process line to sort and functionally treat the perishable product.2. The apparatus according to claim 1 , wherein ...

Method for producing detoxified liver

The present invention has demonstrated that microorganisms present in a liver can be killed by washing the bile duct and the portal vein with hot water, and then disinfecting the liver using a chlorine-based disinfectant. It has also been demonstrated that sterilizing effects can be enhanced by freezing the liver after disinfection with a chlorine-based disinfectant.

CHILLER WATER SAMPLING DEVICE

A chiller water sampling device includes a pair of flow meters and a proportional valve to provide a constant flow rate of sample water containing peroxyacetic acid from a chiller to a mixing tank. Acid can be added to reduce the pH of sample water in the mixing tank to bring the pH within the operating range of a peroxyacetic acid sensor. The sensed level of peroxyacetic acid can be used to control further addition of peroxyacetic acid to the chiller. 1. A chiller water sampling device , the device including:a first line for fluid communication with a chiller;a first flow meter for sensing fluid flow through the first line;a diverter in fluid communication with the first line for dividing the fluid flow from the first line into a second line and a third line;a second flow meter for sensing fluid flow through the second line;a first valve for controlling fluid flow through the second line;the second line discharging fluid flow from the device;a second valve for controlling fluid flow through the third line;a mixing tank for receiving fluid flow from the third line;an acid storage tank in fluid communication with the mixing tank;a first metering device for controlling fluid flow from the acid storage tank to the mixing tank;a first pH sensing device for monitoring the pH of fluid in the mixing tank, the first sensing device generating a first signal responsive to the pH of the fluid in the mixing tank, the first signal being applied to the first metering device for controlling fluid flow from the acid storage tank to the mixing tank;a fourth line for discharging fluid from the mixing tank;a second pH sensing device for monitoring the pH of fluid flowing in the fourth line;a fifth line in fluid communication with the fourth line for discharging fluid from the device;a third valve for controlling fluid flow through the fourth line;a sixth line in fluid communication with the fourth line for discharging fluid from the device;a fourth valve for controlling fluid flow ...

Auger Type Poultry Chillers with Enhanced Hanger Bearing Configurations and Related Assemblies

A poultry chiller includes a tank and an auger rotatably held in the tank. The auger includes a first auger section and a second auger section. The first auger section includes a first auger shaft and a first auger flight. The first auger flight includes a first helical portion on the first auger shaft and a first flight extension that extends away from the first helical portion. The second auger section includes a second auger shaft coupled to the first auger shaft and a second auger flight. The second auger flight includes a second helical portion on the second auger shaft and a second flight extension that extends away from the second helical portion. The chiller includes a hanger bearing assembly between the first and second auger sections and extending to an upper portion of the tank. 1. A poultry chiller comprising:an elongated tank; a first auger section comprising a first auger shaft and a first auger flight that extends radially away from the first auger shaft, the first auger flight comprising a first helical portion that is helically disposed on the first auger shaft and a first flight extension that extends away from the first helical portion; and', 'a second auger section comprising a second auger shaft and a second auger flight that extends radially away from the second auger shaft, the second auger flight comprising a second helical portion that is helically disposed on the second auger shaft and a second flight extension that extends away from the second helical portion;, 'an auger rotatably held lengthwise in the tank and defining a longitudinal axis, the auger comprisinga coupling shaft coupling a first coupling end of the first auger shaft and an adjacent second coupling end of the second auger shaft; anda hanger bearing assembly comprising a bearing assembly supporting the coupling shaft, a support member coupled to an upper portion of the tank, and a hanger extending between the bearing assembly and the support member;wherein the first auger ...

FOOD PRODUCT FROM WHOLE BIRD LEG AND METHOD OF MAKING SAME

The present invention relates to a method of strategically cutting a bird leg quarter to establish relative uniformity in the sizing, and resulting in a food product that is convenient and useful in commercial food and retail settings. 1. A food product comprising:an unprocessed bird leg quarter having a thigh having a femur bone and a drum having a tibia and fibula, both joined at a thigh/drum joint;a first transecting cut line through the thigh/drum joint, severing the thigh from the drum;a second transecting cut line through the drum at the approximate mid-point of the drum;a third transecting cut line through the drum, transecting the drum near the opposite end of the thigh/drum joint;a fourth longitudinal cut line through the thigh, substantially transecting the femur bone; and,a fifth cut line made substantially lengthwise through the remaining thigh portions, substantially aligned with the femur bone.2. A method of making a convenient sized meat product from a bird , comprising the steps of:cutting a bird leg quarter with a thigh having a femur bone and a drum having a tibia and fibula, joined at a thigh/drum joint;cutting a transecting cut line through the thigh/drum joint, thereby severing the thigh from the drum;cutting a transecting cut line through the drum at the approximate mid-point of the tibia and fibula bones;cutting a transecting cut through the thigh at the approximate mid-point of the thigh, thus transecting the femur bone; and,cutting a longitudinal cut line through the thigh, substantially aligned with the femur bone, and;collecting the resulting convenient sized meat product.3. The method of claim 2 , further comprising the step of marinating the resulting convenient sized meat product.4. The method of claim 2 , further comprising the step of applying a glaze to the resulting convenient sized meat product.5. The method of claim 2 , further comprising the step of flash freezing the resulting convenient sized meat product.6. The method of claim ...

SHELLFISH PREPARATION PROCESS

Disclosed is a method for preparing shellfish including providing a substantially flexible liquid-permeable container having at least one open end; providing a plurality of shellfish in the container; closing the or each open end of the container; and tensioning the container to compact the shellfish and prevent the shellfish from opening. In preferred embodiments the flexible liquid-permeable container includes a mesh bag which is tensioned by twisting to keep the shellfish closed while enabling the shellfish to be cooked, dried, and/or frozen in the bag. An apparatus adapted to perform the method is also disclosed. 123-. (canceled)24. A method for processing shellfish comprising:providing a substantially flexible liquid-permeable container having at least one open end;providing a plurality of shellfish in the container;closing the or each open end of the container;tensioning the container by twisting the container to compact the shellfish and prevent the shellfish from opening;maintaining said tension in the container; andcooking the shellfish by steaming or boiling the shellfish in the container, wherein the container prevents the shellfish from opening during cooking.25. The method as claimed in claim 24 , wherein the step of twisting the container further comprises inserting a substantially rigid elongate object through substantially opposing sides of the container at or adjacent an end of the container claim 24 , in order to provide leverage to assist in the twisting.26. The method as claimed in claim 24 , wherein the step of tensioning the container comprises dividing the plurality of shellfish between two halves of the container claim 24 , and twisting each half of the container in opposing directions.27. The method as claimed in claim 26 , wherein the shellfish are divided during the twisting step using a divider placed about a central portion of the container.28. The method as claimed in wherein the step of maintaining said tension in the container ...

METHOD FOR PRODUCING DISINFECTED LIVER

The present invention has demonstrated that microorganisms present in a liver can be killed by washing the bile duct and the portal vein with hot water, and then disinfecting the liver using a chlorine-based disinfectant. It has also been demonstrated that sterilizing effects can be enhanced by freezing the liver after disinfection with a chlorine-based disinfectant. 1. A method for producing a liver sterilized of a microorganism , which comprises the steps of:(a) infusing hot water at a high pressure into either or both of the bile duct and the portal vein of a liver removed from a non-human animal; and(b) infusing a chlorine-based disinfectant into either or both of the bile duct and the portal vein of the liver of step (a).2. The method of claim 1 , further comprising the step of allowing a chlorine-based disinfectant to infiltrate into the liver.3. The method of claim 1 , further comprising the step of freezing the liver.4. The method of claim 1 , further comprising the steps of:(a) disinfecting the surface of the liver using a chlorine-based disinfectant; and(b) freezing the liver of step (a).5. The method of claim 4 , further comprising claim 4 , prior to the step of freezing the liver claim 4 , the step of allowing a chlorine-based disinfectant to infiltrate into the liver.6. The method of claim 3 , further comprising the step of thawing the liver.7. The method of claim 1 , wherein the microorganism is a microorganism that causes food poisoning.8Campylobacter,Escherichia coli, Salmonella, Shigella, Aeromonas,Staphylococcus,. The method of claim 7 , wherein the microorganism that causes food poisoning is a microorganism selected from the group consisting of pathogenic and and hepatitis E virus.9. A sterilized liver tissue obtained by the method of .10. The method of claim 4 , further comprising the step of thawing the liver. This application is a Continuation Application of Ser. No. 14/404,627, filed Nov. 30, 2014; which is a National Stage Application of ...

METHOD FOR COOKING FROZEN FISH

This invention is a simplified method of cooking frozen fish that uses multiple scores on the fish to ensure thorough cooking of the fish without overcooking and drying the exterior of the fish. 1. A process for preparing fish for consumption , the process comprising the steps of:obtaining a fish side or fillet, wherein the fish is at least 22 mm thick at its thickest point;scoring at least a single side of the fish side or fillet;freezing the fish side or fillet; andcooking the fish side or fillet from a frozen state.2. The process according to claim 1 , wherein the scoring includes multiple parallel scores.3. The process according to claim 2 , wherein the scores are between about 0.5 cm and 2 cm apart from one another.4. The process according to claim 2 , wherein the scores are about 1 cm apart from one another.5. The process according to claim 1 , wherein the scoring is multiple cross-hatch or perpendicular scores.6. The process according to claim 1 , wherein the scoring is about 4 cm to about 8 cm depth.7. The process according to claim 1 , wherein the scoring is about 5 cm in depth.8. The process according to claim 1 , wherein the scoring has a depth that is about 18% to 25% of the thickness of the fish side or fillet.9. The process according to claim 1 , wherein the scoring is on opposing sides of the fish.10. The process according to claim 1 , wherein the cooking is conducted in a pan and heated on an oven top.11. The process according to claim 10 , further comprising covering the pan while cooking the fish.12. The process according to claim 10 , further comprising adding a fluid such as water claim 10 , beer claim 10 , wine claim 10 , distilled spirit claim 10 , juice claim 10 , or a combination thereof claim 10 , to the pan.13. The process according to claim 1 , further comprising adding flavorings or additives prior to freezing the fish. The present application claims priority to U.S. provisional patent application No. 62/333,483 as filed May 10, 2016.Not ...

Method for Preparing and Packaging Roast Chicken for its Subsequent Distribution

Method for preparing and packaging roast chicken for subsequent distribution, which uses fresh chicken raw material from a slaughterhouse, properly cleaned and at a suitable temperature, characterised by the fact that it comprises the following stages: 1. Method for preparing and packaging roast chicken for subsequent distribution , which uses fresh chicken raw material from a slaughterhouse , properly cleaned and at a suitable temperature , characterised by the fact that it comprises the following stages:{'b': 10', '1', '1, 'A. Basic brine injection () into the chicken raw material (), using an injection system which injects an appropriate and precise amount of brine and evenly distributed, providing adequate consistency, homogeneity and juiciness to the chicken raw material ().'}{'b': 20', '1', '21', '1, 'B. Marinade () of the chicken raw material () with a specific and appropriate substance (), and including specified and appropriate parameters of time and speed, giving the chicken raw material () a particular flavour.'}{'b': 30', '1', '31', '31, 'C. Oven-cooking () or roasting the chicken raw material () in an oven (), with specified and appropriate parameters of time, oven temperature (), condensation temperature and steam distribution.'}{'b': '40', 'D. Chilling () to a suitable temperature.'}{'b': 50', '1', '2, 'E. Packaging () of the chicken raw material () in a container (), with added oil.'}{'b': 60', '1', '2, 'F. Pasteurization () of the chicken raw material () housed in the container () in suitable time and temperature cycles.'}{'b': 70', '2', '1, 'G. Weighing () and labelling of the container () of chicken raw material ().'}{'b': '80', 'H. Chilling () at a suitable temperature'}{'b': 90', '2', '1, 'I. Packaging () of the container () of the chicken raw material () in boxes and corresponding labelling of the boxes.'}{'b': '100', 'J. Storage () at a suitable temperature.'}2111020. Method for preparing and packaging roast chicken for subsequent distribution ...

APPARATUS AND METHODS FOR AT LEAST SEMI-AUTONOMOUS MEAL STORAGE AND COOKING

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid. 1. A method of using a storage and cooking device , the device including a first container , a second container , and a circulation system , the method comprising:circulating a volume of water through a cold flow path of the circulation system to cool the volume of water to a cold storage temperature, the volume of water at the cold storage temperature cooling a first food item disposed in the first container and a second food item disposed in the second container for a first time period;circulating the volume of water through a hot flow path of the circulation system to heat the volume of water from the cold storage temperature to a first cooking temperature, the volume of water at the first cooking temperature cooking the first food item for a second time period;circulating a portion of the volume of water through the hot flow path to change a temperature of the portion of the volume of water to a second cooking temperature different than the first cooking temperature; andconveying the portion of the volume of water at the second cooking temperature to the second container, the portion of the volume of water at the second cooking temperature ...

Cold Smoked Meat Product and Method of Making Same

The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product. 1. A method of preparing a flavored jerky product , the method comprising:applying a curing agent to at least one of an external skin surface and an exposed muscle surface of a meat source;curing the meat source with the curing agent;cold smoking the meat source in a first cold smoking step;chilling the meat source;removing the external skin surface from the meat source;slicing or segmenting the meat source into a meat portion;marinating the meat portion in a marinade solution; andcold smoking the meat portion in a second cold smoking step.2. The method of claim 1 , wherein the meat source comprises fish.3. The method of claim 1 , comprising the step of drying the meat source between the curing step and the first cold smoking step.4. The method of claim 1 , comprising the step of drying the meat source between the first cold smoking step and the chilling step.5. The method of claim 1 , comprising the step of drying the meat portion between the marinating step and the second cold smoking step.6. The method of claim 1 , comprising the step of drying the meat portion after the second cold smoking step.7. The method of claim 1 , wherein at least one of the first and second cold smoking steps is performed at a temperature of about 16° C. to about 38° C.8. The method of wherein the ...

METHOD OF CREATING MEAT STRIPS

A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged. 1. A method of creating a meat piece comprising:cooking a meat product until the meat product is fully cooked comprising cooking the meat product until the meat product has an internal temperature of approximately at least 165° F.;after cooking the meat product, cutting the meat product into meat pieces;coating the meat pieces with a coating agent comprising at least cane sugar, salt, liquid smoke, and starch; andpackaging the meat pieces.2. The method of comprising chilling the meat product after cooking the meat product and before coating the meat pieces.3. The method of comprising vacuum packaging the meat product after cooking claim 1 , the meat product; and unpackaging the meat product before cutting the meat product into meat pieces.4. The method of wherein cooking the meat product comprises smoking the meat product.5. The method of comprising placing a brine curing solution in the meat product before cooking the meat product.6. The method of comprising placing a rub on the meat product before cooking the meat product.7. The method of wherein packaging the meat pieces comprises finally packaging the meat pieces claim 1 , and the method comprising configuring the meat pieces to be recooked after finally packaging the meat pieces.8. The method of wherein the coating agent comprises claim 1 , by weight claim 1 , at least of:greater than 50% cane sugar,at least 80% cane sugar,at least 85% cane sugar,at least 90% cane sugar, andat least 95% cane sugar.9. The method of wherein the coating agent comprises about 95-96% cane sugar by ...

FISH MEAT OXIDATION SUPPRESSION METHOD, PRESERVATION METHOD, TRANSPORTATION METHOD, DISCOLORATION SUPPRESSION METHOD AND FISHY SMELL SUPPRESSION METHOD, AND FISH MEAT

A fish meat oxidation suppression method, preservation method, transportation method, discoloration suppression method and fishy smell suppression method involve refrigerating the fish meat at a temperature of at least 0° C. but not more than 6° C. in a state where the fish meat is in contact with a substrate, wherein the substrate is provided with, at least in the portion that contacts the fish meat, fungi belonging to the genus , the genus , or the genus . The fish meat has a surface covered with the substrate, wherein the substrate is provided with, at least in the portion that contacts the fish meat, fungi belonging to the genus , the genus , or the genus 1. A fish meat oxidation suppression method comprising:refrigerating fish meat at a temperature of at least 0° C. but not more than 6° C. in a state where the fish meat is in contact with a substrate,{'i': Helicostylum', 'Thamnidium', 'Mucor., 'wherein the substrate is provided with, at least in a portion that contacts the fish meat, fungi belonging to the genus , the genus , or the genus'}2. A fish meat preservation method comprising:refrigerating fish meat at a temperature of at least 0° C. but not more than 6° C. in a state where the fish meat is in contact with a substrate,{'i': Helicostylum', 'Thamnidium', 'Mucor., 'wherein the substrate is provided with, at least in a portion that contacts the fish meat, fungi belonging to the genus , the genus , or the genus'}3. The preservation method according to claim 2 ,wherein a material of the substrate is rayon or cotton.4. A fish meat transportation method comprising:refrigerating fish meat at a temperature of at least 0° C. but not more than 6° C. in a state where the fish meat is in contact with a substrate,{'i': Helicostylum', 'Thamnidium', 'Mucor., 'wherein the substrate is provided with, at least in a portion that contacts the fish meat, fungi belonging to the genus , the genus , or the genus'}5. A fish meat discoloration suppression method comprising: ...

Food separating device and separated food producing method

The present invention provides a food separating device capable of continuously performing a separating process on a frozen food and provides a separated food producing method by using the food separating device. The food separating device is provided with a first rotary body ( 11 ) which is capable of rotating around a first rotation shaft ( 16 ) and which has a first blade member ( 18 ) protruding from the first rotation shaft ( 16 ); a second rotary body ( 12 ) which is capable of rotating around a second rotation shaft ( 19 ) approximately parallel to the first rotation shaft ( 16 ) and which has a second blade member ( 20 ) that crosses on the same plane as the first blade member protruding from the second rotation shaft; and a receiving plate part ( 15 ) which is arranged below the first rotary body ( 11 ) and the second rotary body ( 12 ) and which has a predetermined interspace with distal end parts of the first blade member ( 18 ) and the second blade member ( 20 ) of the first rotary body ( 11 ) and the second rotary body ( 12 ).

Carcass Weight Control

Provided, is a fully integrated system to monitor and control carcass weight to minimize weight loss in carcasses during the chilling cycle. This will be accomplished by incorporating a load cell and a radio frequency identification device on the trolley operating on the elevated track system extending through the packing plant, including the carcass chilling rooms. This method and apparatus will provide the needed location and weight data to control a water spray system to maintain a constant carcass weight during the entire chilling cycle. 18-. (canceled)9. A method of minimizing carcass weight loss during a cooling process , said method comprising:(a) operatively hanging a plurality of carcasses on a plurality of selected trolleys;(b) hanging the plurality of selected trolleys on a track;(c) obtaining an initial carcass weight for each carcass;(d) obtaining a unique identification for each selected trolley;(e) moving the plurality of carcasses and selected trolleys into at least one spray zone in a chill cooler;(f) locating each of the plurality of selected trolleys by receiving a signal representing the identification for each selected trolley by a local receiver;(g) repeatedly receiving instantaneous carcass weights for each of the plurality of carcasses with each respective selected trolley's identification;(h) spraying all carcasses in one of the at least one spray zone with water if all the instantaneous carcass weights of the carcasses on the selected trolleys are less than the respective carcass's initial weights minus a predetermined incremental weight; and(i) ceasing to spray all the carcasses with water if all the instantaneous weights of the carcasses on the selected trolleys are not less than the respective carcass's initial weights minus a predetermined incremental weight and if the carcass had been being sprayed with water.10. An apparatus for minimizing carcass weight loss during carcass cooling , the apparatus comprising:(a) a trolley;(b) a load ...

PROCESS FOR PRODUCING FROZEN FISH MEAT AND SYSTEM FOR PRODUCING THE SAME, AND FROZEN RED FISH MEAT

The process for producing a frozen fish meat for producing a frozen red fish meat, includes: a freezing step of cooling a red fish meat and freezing a whole of the red fish meat including a superficial layer and an inner core part; a superficial layer thawing step of heating the red fish meat frozen in the freezing step from an outer side to thaw the superficial layer of the red fish meat; and a refreezing step of stopping heating the red fish meat after the superficial layer is thawed in the superficial layer thawing step, and then refreezing the superficial layer of the red fish meat at a lower freezing speed than a freezing speed in the freezing step. 1. A process for producing a frozen fish meat for producing a frozen red fish meat , comprising:a freezing step of cooling a red fish meat and freezing a whole of the red fish meat including a superficial layer and an inner core part;a superficial layer thawing step of heating the red fish meat frozen in the freezing step from an outer side to thaw the superficial layer of the red fish meat; anda refreezing step of stopping heating the red fish meat after the superficial layer is thawed in the superficial layer thawing step, and then refreezing the superficial layer of the red fish meat at a lower freezing speed than a freezing speed in the freezing step.2. The process for producing a frozen fish meat according to claim 1 , wherein in the superficial layer thawing step claim 1 , warm air is blown to the superficial layer of the red fish meat to thaw the superficial layer.3. The process for producing a frozen fish meat according to claim 1 , wherein in the refreezing step claim 1 , the superficial layer is refrozen by using a cold heat of an inner portion present on an inner side than the superficial layer of the red fish meat claim 1 , without blowing cold air to the red fish meat.4. The process for producing a frozen fish meat according to claim 1 , wherein in the freezing step claim 1 , cold air is blown to the ...

REFRIGERATED BLANKET FOR COLD PRODUCT TRANSPORT

Exemplary embodiments provide a flexible cooling blanket including a cooling layer assembly and a heat dissipating layer assembly. 1. A flexible cooling blanket comprising: a first set of rigid cooling coils disposed between a first sheet and a second sheet on a first side of a first folding seam,', 'a second set of rigid cooling coils disposed between the first and second sheets on a second side of the first folding seam, and', 'a first flexible tube connecting the first set of rigid cooling coils and the second set of rigid cooling coils; and, 'a cooling layer assembly comprising a first set of rigid heat dissipating coils disposed between third and fourth sheets on a first side of a second folding seam,', 'a second set of rigid heat dissipating coils disposed between the third and fourth sheets on a second side of the second folding seam, and', 'a second flexible tube connecting the first set of rigid heat dissipating coils and the second set of rigid heat dissipating coils;, 'a heat dissipating layer assembly comprisingwherein the cooling layer assembly and the heat dissipating layer assembly are operatively connected.2. The flexible cooling blanket of claim 1 , wherein the first and second sheets are resealably coupled to each other.3. The flexible cooling blanket of claim 1 , wherein the third and fourth sheets are resealably coupled to each other.4. The flexible cooling blanket of claim 1 , wherein the first set of rigid cooling coils and the second set of rigid cooling coils are removably disposed between the first sheet and the second sheet.5. The flexible cooling blanket of claim 1 , further comprising an insulating material between the second sheet of the cooling layer assembly and the third sheet of the heat dissipating layer assembly.6. The flexible cooling blanket of claim 1 , further comprising a thermal reflective material between the second sheet of the cooling layer assembly and the third sheet of the heat dissipating layer assembly.7. The flexible ...

A Method for Grasping a Row of Multiple Blocks of Frozen Food Originating from a Plate Freezer, and Various Uses Thereof

A method for grasping a row of multiple separate blocks of frozen food originating from a plate freezer, the row extending in a longitudinal direction corresponding to the longitudinal direction of the plate freezer, includes the steps of grasping the row of blocks along its opposing lateral edges by closing a clamp ( 1 ) having two grasping elements ( 2, 20 ) that extend along the opposing lateral edges of the row, wherein at least one of the grasping elements along its length includes multiple separate pinching elements ( 4, 40 ), each element for pinching one or more of the blocks, the pinching elements being individually movable with respect to the at least one grasping element in a direction perpendicular to the longitudinal direction of this grasping element, the method further including adjusting the lateral position of each pinching element when closing the clamp, by individually moving each pinching element.

REFRIGERATION APPLIANCE WHICH SUPPORTS THE CURING PROCESS OF REFRIGERATED GOODS, IN PARTICULAR OF MEAT

A refrigeration appliance includes a storage area for refrigerated goods and a control facility or unit for controlling a storage climate in the storage area by using storage climate parameters. One storage climate parameter is a temperature in the storage area. Another storage climate parameter relates to an air speed in the storage area. The refrigeration appliance is used in particular for the dry curing of meat. 120-. (canceled)21. A refrigeration appliance , comprising:a storage area for refrigerated goods; anda control facility for controlling a storage climate in said storage area by using storage climate parameters;one of said storage climate parameters being a temperature in said storage area; andanother of said storage climate parameters relating to an air speed in said storage area.22. The refrigeration appliance according to claim 21 , wherein a further of said storage climate parameters is a relative air humidity in said storage area.23. The refrigeration appliance according to claim 21 , wherein said control facility has storage climate types with assigned storage climate parameter sets.24. The refrigeration appliance according to claim 23 , wherein said storage climate types of said control facility are drying claim 23 , aging and storage.25. The refrigeration appliance according to claim 23 , wherein said control facility is configured to activate storage climate types one after another in climate phases each with a predefined duration.26. The refrigeration appliance according to claim 21 , which further comprises a ventilation facility claim 21 , said storage climate parameter relating to said air speed in said storage area including conditions for switching said ventilation facility on and off.27. The refrigeration appliance according to claim 26 , wherein said control facility has storage climate types with assigned storage climate parameter sets claim 26 , and one of said storage climate types includes sustained operation of said ventilation ...

Refrigeration appliance with enhancement of the aging process of the refrigerated goods, in particular meat

A refrigeration has a storage area for refrigerated goods. The appliance includes a temperature-setting device for setting a temperature in the storage area between −0.5° C. and 4° C., and a ventilation device for generating an air stream with an air speed of 0.5 m/s to 2.5 m/s in the storage area.

METHODS AND DEVICES FOR HEATING OR COOLING VISCOUS MATERIALS

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger. 1. A device comprising:a first plate;a second plate attached to the first plate;a first spacer and a second spacer arranged between the first plate and the second plate, wherein the first plate, the second plate, the first spacer and the second spacer define a first passage for a first product to pass through the device;a third plate attached to the second plate, at least one of the first plate, the second plate or the third plate comprising energy exchanging capabilities;a third spacer and a fourth spacer arranged between the second plate and the third plate, wherein the second plate, the third plate, the third spacer and the fourth spacer define a second passage for a second product to pass through the device;a first bracket comprising a first leg, a second leg, and a bridging portion extending from the first leg of the first bracket to the second leg of the first bracket;a second bracket comprising a first leg, a second leg, and a bridging portion extending from the first leg of the second bracket to the second leg of the second bracket, wherein the first leg of the first bracket is connected to the first leg of the second bracket, and the second leg of the first bracket is connected to the second leg of the second bracket; andan end plate comprising first and second product inlets and connected to the bridging portion of the first bracket and the bridging portion of the second bracket.2. The device of wherein at least one of the second plate or the third plate comprises a ...

Multipurpose Moisture-Preserving Raw Lobster Products Formed From Intact Tail Slices and Methods For Manufacturing Same

A raw lobster product including a sealing material that has at least one carbohydrate, and an intact widthwise slice of raw lobster tail meat removed from a lobster tail and devoid of shell or exoskeleton. The slice of raw lobster tail meat is compressed by application of force to have, relative to its state at the time of removal from the lobster tail, both (i) a reduced thickness and (ii) at least one of an increased length and an increased width. The sealing material covers at least a portion of the surface of the slice of raw lobster tail meat. 1. A raw lobster product comprising:a sealing material comprising at least one carbohydrate; andan intact widthwise slice of raw lobster tail meat removed from a lobster tail and devoid of shell or exoskeleton, wherein:the slice of raw lobster tail meat is compressed by application of force to have, relative to its state at the time of removal from the lobster tail, both (i) a reduced thickness and (ii) at least one of an increased length and an increased width; andthe sealing material covers at least a portion of the surface of the slice of raw lobster tail meat.2. The raw lobster product of claim 1 , wherein the application of force is by automated or manual extrusion.3. The raw lobster product of claim 1 , wherein the at least one carbohydrate is a starch.4. The raw lobster product of claim 3 , wherein the starch includes flour and bread crumbs bound to the slice of raw lobster tail meat with egg.5. The raw lobster product of claim 1 , wherein the sealing material covers the entire surface of the slice of raw lobster tail meat.6. The raw lobster product of claim 1 , wherein the slice of raw lobster tail meat is removed from the lobster tail by cutting at an angle of about 90 degrees relative to the cutting surface.7. The raw lobster product of claim 1 , wherein the slice of raw lobster tail meat is removed from the lobster tail by cutting at an angle of about 10 to 45 degrees relative to the cutting surface.8. The raw ...

MEAT PROCESSING METHODS

Meat processing methods providing reduced contamination from microbial sources, improved tenderness of the resulting meat product, and enhanced processing efficiency by decreasing cost, water usage, wastewater output, time, and energy necessary for processing meat carcasses are disclosed. The methods utilize hot water spray of the carcass in addition to subzero chilling. The methods reduce bacterial population during meat production, including both Gram-negative and Gram-positive bacteria. The hot water also cleans the carcass before exposure to the chilled water such that the chilled water can be used repeatedly. 1. A method of producing a meat product comprising:a) contacting a carcass of an animal with hot water at a temperature of about 50° C. to about 90° C. for about 0.1 minutes to about 10 minutes;b) immersing the carcass in at least one water solution at a temperature of about −0.6° C. to about −6.0° C.; andc) producing the meat product from the carcass, wherein the meat product has decreased bacterial content and/or decreased shortening of the meat compared to a method in which the carcass is not contacted with the hot water.2. The method of claim 1 , wherein the hot water and/or the water solution have a salt content comprising about 1% to 10% salt weight per volume.3. The method of claim 1 , wherein no salt is added to the animal carcass.4. The method of claim 1 , wherein the meat product does not have increased salt content after contact with the hot water and the at least one water solution.5. The method of claim 1 , wherein the hot water is delivered by spraying the animal carcass.6. The method of claim 1 , wherein the meat product is not cooked by the hot water.7. The method of claim 1 , wherein the meat product has reduced bacterial populations compared to a meat product that is treated with the hot water only claim 1 , a subzero saline chilling only claim 1 , or a traditional ice-water chilling only.8. The method of claim 1 , wherein the temperature ...

MEAT CONDITIONER

A method and an apparatus for conditioning meat wherein further processing is optimized wherein the meat with a first temperature between −35 to −18° C. is introduced into a conditioner. Inside the conditioner a gas is circulated and by means of said gas the temperature is raised in the meat to a second temperature between −8 and −1.5° C., more preferred −5 and −1.5° C., with the meat being conveyed by the conveyor arranged inside the conditioner. At the second temperature the meat is transported out of the conditioner, wherein the meat is portioned, sliced, formed and/or cut at said second temperature, after which the processed meat is brought to a third temperature different from said second temperature. 1. A method of conditioning meat wherein further processing is optimized , wherein the meat having a first temperature between −35 and −18° C. is introduced into a conditioner inside which conditioner a gas is circulated , by means of said gas the temperature is raised in said meat to a second temperature between −8 and −1.5° C. , more preferred −5 and −1.5° C. , with said meat being conveyed by a convey or arranged inside the conditioner , at which said second temperature the still frozen meat is transported out of the conditioner , wherein said meat is processed at said second temperature , after which the processed meat is brought to a third temperature different from said second temperature.2. Method according to wherein means are provided for registering the temperature of at least one piece of meat inside the conditioner claim 1 , wherein the temperature of said at least one piece of meat is used as input to a pre-programmed control unit claim 1 , which unit controls the temperature inside the conditioner.3. Method according to wherein the means for registering the temperature of at least one piece of meat inside the conditioner comprises means for registering the surface temperature of the meat claim 2 , and/or an embedded temperature sensor in said at ...

Process for the prolongation of the storage life of grapes

Grapes while attached to the stems where they formed are cooled with the removal of excess moisture and are enclosed within an enclosure containing a gaseous atmosphere (e.g., air) bounded by a semi-permeable film having an oxygen transmission rate of approximately 100 to 400 cm 3 -mil/m 2 /24 hr., and preferably approximately 260 to 325 cm 3 -mil/m 2 /24 hr. The enclosure is sealed and the concentration of carbon dioxide present therein is adjusted to an initial concentration of approximately 3 to 19 percent by volume (preferably 13 to 18 percent by volume). The initial concentration of carbon dioxide within the specified semi-permeable enclosure has been found to well prolong the storage life of the grapes stored therein at a temperature of approximately 31 to 35° F. with the advantageous promotion of continued grape respiration at a low level during storage. The grape quality for the intended end use (e.g., human consumption as a table grape) is effectively extended. Prolonged storage for 30 or 60 days or more in the storage zone is made possible. Accordingly, the time for the otherwise perishable grapes to serve their intended use is effectively extended in a straightforward and economical manner while using otherwise standard cold storage conditions.

ELECTROSTATIC SPRAY CHILLING OF FOODSTUFFS

An electrostatic spray chilling system is configured to rapidly cool foodstuffs. A conveyor traverses foodstuffs through a chilling tunnel. A chilled primary airflow is provided to the chilling tunnel to cool the foodstuffs. As the foodstuff is traversed through the chilling tunnel, spray modules generate and apply sprays of electrostatically charged fluid onto the foodstuff. The charged fluid droplets are attracted to the grounded foodstuff. The charged fluid droplets can be guided onto the foodstuff by secondary fans, configured to generate subflows of the chilled primary air, and by air guiding baffles. 1. A method of spray chilling , the method comprising:generating a chilled primary airflow and blowing the primary airflow into a chilling tunnel;traversing, via a conveyor line, an electrically grounded foodstuff through the chilling tunnel;generating, via a first electrostatic sprayer, a charged fluid spray; andapplying the charged fluid spray to the foodstuff.2. The method of claim 1 , wherein the step of generating the chilled primary airflow includes chilling the primary airflow to a temperature at or below 0 degrees C.3. The method of claim 1 , wherein spraying charged fluid onto the foodstuff includes:spraying a first spray of charged fluid onto the foodstuff along a first spray axis disposed at a first angle relative to vertical via the first electrostatic sprayer; andspraying a second spray of charged fluid onto the foodstuff along a second spray axis, the second spray axis disposed at a second angle relative to vertical via a second electrostatic sprayer.4. The method of claim 3 , further comprising:orienting, via an air guiding baffle, the primary airflow along the first spray axis of the first electrostatic sprayer such that the primary airflow flows generally parallel to the first spray of charged fluid generated by the first electrostatic sprayer.5. The method of claim 1 , further comprising:generating, via a first secondary fan, a first subflow of ...

REDUCTION OF MICROBIAL ACTIVITY AND METHOD OF PROCESSING ANIMAL AND POULTRY PRODUCTS

A process for reducing the bacterial count on a four-legged animal, poultry animal, carcass of such animals, or meat or processed meat products of such animals, during processing, such reduction using a solution comprising a N,N′-dichloro-5,5-dialkylhydantoin, a N,N′-dichloro-5-ethyl-5-methylimidazolidine-2,4-dione, or combinations thereof, and in some preferable aspects 1,3,-dichloro-5,5,-dimethylhydantoin, 1,3-dichloro-5-ethyl-5-methylimidazolidine-2,4-dione, or combinations thereof. 1. A method for the reduction in microbial activity in protein food products intended for human consumption , the method comprising:contacting a protein food product with an intervention antimicrobial solution comprising about N,N′-dichloro-5,5-dialkylhydantoin, a N,N′-dichloro-5-ethyl-5-methylimidazolidine-2,4-dione, or combinations thereof.2. The method of claim 1 , wherein said intervention antimicrobial solution comprises 1 claim 1 ,3 claim 1 ,-dichloro-5 claim 1 ,5 claim 1 ,-dimethylhydantoin claim 1 , 1 claim 1 ,3-dichloro-5-ethyl-5-methylimidazolidine-2 claim 1 ,4-dione claim 1 , or combinations thereof.3. The method of claim 1 , wherein said protein food product is an animal contacted with said intervention antimicrobial solution while the animal is still alive.4. The method of claim 1 , wherein said protein food product is an animal contacted with said intervention antimicrobial solution after a chilling step.5. The method of any claim 1 , wherein said protein food product is a poultry carcass contacted with said intervention antimicrobial solution after the picking stage and prior to the chilling stage.6. The method of claim 5 , wherein said poultry carcass is contacted with said intervention antimicrobial solution during a soaking claim 5 , dipping claim 5 , quenching claim 5 , rinsing or washing phase after a chilling stage.7. The method of claim 1 , wherein said protein food product is contacted with the solution prior to an evisceration step.8. A method for the reduction ...

SYSTEMS AND METHODS FOR CONTROLLING WATER QUALITY IN FOOD PROCESSING

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation. 1. A method for reducing bacterial load on meat or poultry , the method comprising:generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and peracid into the water, wherein the plurality of zones comprises at least one alkaline zone having a pH above a pKa of the peracid, and at least one peracid zone having a pH below the pKa of the peracid; andsubmersing meat or poultry in the chiller bath.2. The method of claim 1 , wherein the peracid comprises peracetic acid.3. The method of claim 1 , wherein the pKa is about 8.2 to about 8.4.4. The method of claim 1 , wherein the alkaline zone has a pH of about 8.5 to about 12.5. The method of claim 1 , wherein the peracid zone has a pH of about 4 to about 8.5.6. The method of claim 1 , wherein the peracid has a concentration of about 500 to about 2000 ppm within the peracid zone when measured under acidic conditions.7. The method of claim 1 , wherein the peracid is dosed continuously and the source of alkalinity is dosed intermittently.8. The method of ...

FROZEN MEAT PATTIES

A method for preparing meat-based foodstuffs, comprises the steps of: step 1: a first vacuum cooking heat treatment in a packaging in a moisture saturated atmosphere, is applied to foodstuffs having a meat content equal to or greater than 95%, and without the addition of salt; step 1.1: the foodstuffs having undergone the first vacuum cooking heat treatment are broken down to form elements smaller than two millimeters in the pasty state; step 2: the foodstuffs in the pasty state are repackaged in different receptacles of a container, individually packaged in a partial or total vacuum, in order to undergo a second pasteurization heat treatment in a moisture saturated atmosphere; step 3: the foodstuffs having undergone the second pasteurization heat treatment in individual portions, are rapidly cooled and frozen to −18° C. in the individual receptacles of the container. 14-. (canceled)5. A method for preparing meat-based foodstuffs , comprising the steps of:step 1: a first vacuum cooking heat treatment in a packaging in a moisture saturated atmosphere, is applied to foodstuffs having a meat content equal to or greater than 95%, and without the addition of salt;step 1.1: the foodstuffs having undergone the first vacuum cooking heat treatment are broken down to form elements smaller than two millimeters in the pasty state;step 2: the foodstuffs in the pasty state are repackaged in different receptacles of a container, individually packaged in a partial or total vacuum, in order to undergo a second pasteurization heat treatment in a moisture saturated atmosphere;step 3: the foodstuffs having undergone the second pasteurization heat treatment in individual portions, are rapidly cooled and frozen to −18° C. in the individual receptacles of the container.61. A method according to claim 1 , wherein the first vacuum cooking heat treatment of step is performed in a cooking unit claim 1 , at an ambient temperature of 60 to 95° C. for 30 to 60 minutes so as to reach an internal ...

LOCKER SYSTEM

A temperature controlled storage apparatus includes a plurality of lockable storage spaces. Each of the plurality of lockable storage spaces includes one or more compartments. The temperature of each of the one or more compartments is independently controllable to provide any one of a chilled temperature or a frozen temperature. Access to the storage space is remotely programmable. 156-. (canceled)57. A lockable temperature controlled storage apparatus comprising;a) two or more lockable storage spaces, wherein each of two or more lockable storage spaces comprises at least one compartment; each of said compartments comprising a first temperature sensing device and a second temperature sensing device;b) at least one common distribution system comprising a heat transfer fluid that is arranged to be in cooperation with a refrigeration system, said at least one common distribution system distributing the heat transfer fluid at a supplied pressure to exchange heat with the at least one compartment; i) interrupt the flow of heat transfer fluid to at least one compartment when the temperature from the second temperature sensing device reaches a lower limit and re-establish the flow of heat transfer fluid to exchange heat with said at least one compartment when the temperature from the second temperature sensing device reaches an upper limit;', 'ii) repeat step (i) until the temperature from the first temperature sensing device reaches a predetermined set point temperature., 'c) a controller arranged to:—'}58. The lockable temperature controlled storage apparatus of claim 57 , wherein each of the two or more storage spaces comprises a remotely programmable insulated lockable door.59. The lockable temperature controlled storage apparatus of claim 57 , wherein the temperature measurement from the first temperature sensing device is an indication of the air temperature inside said at least one compartment.60. The lockable temperature controlled storage apparatus of claim 57 , ...

COLD CHAIN SPOILAGE RECOGNITION AND MANAGEMENT SYSTEM

A system for managing spoilage of perishable goods including: a storage device to store perishable good requirements, spoilage characteristics, and perishable good parameters associated with the perishable goods; and a spoilage management system coupled to the storage device. The spoilage management system including: a quality assessment module to determine quality levels in response to at least one of the perishable good parameters and the perishable good requirements; a spoilage determination module to determine spoilage risk levels in response to at least one of the perishable good parameters, the spoilage characteristics, and the quality levels; and a meshing module to determine output parameters in response to at least one of the quality levels and the spoilage risk levels. 1. A system for managing spoilage of perishable goods , the system comprising:a storage device to store perishable good requirements, spoilage characteristics, and perishable good parameters associated with the perishable goods; and a quality assessment module to determine quality levels in response to at least one of the perishable good parameters and the perishable good requirements;', 'a spoilage determination module to determine spoilage risk levels in response to at least one of the perishable good parameters, the spoilage characteristics, and the quality levels; and', 'a meshing module to determine output parameters in response to at least one of the quality levels and the spoilage risk levels., 'a spoilage management system coupled to the storage device, the spoilage management system including2. The system of claim 1 , further comprising:a spoilage detection machine to collect perishable good parameters and transmit the perishable good parameters to the storage device.3. The system of claim 1 , wherein:the spoilage determination module determines the spoilage risk using image recognition.4. The system of claim 1 , wherein:the meshing module is configured to transmit output parameters ...

METHODS OF PREPARING MEAT PRODUCTS AND MEAT PRODUCTS THEREFROM

The present invention provides methods for preparing hygienic dried meat products and biltong hygienic dried meat products, the method includes cutting uncooked meat into uncooked meat slices, immersing said meat slices in a vinegar solution for up to twenty minutes to form soaked meat slices, air drying the soaked meat slices for less than 72 hours to form the biltong hygienic dried meat product having at least 100,000 fold less microbes than the uncooked meat. 1. A method for preparing a hygienic dried meat product , the method comprising:a. cutting uncooked meat into uncooked meat slices;b. immersing said meat slices in a acidic solution for up to twenty minutes to form soaked meat slices;c. air drying said soaked meat slices for less than 72 hours to form said hygienic dried meat product.2. The method according to claim 1 , wherein said hygienic dried meat product is biltong.3. The method according to claim 1 , wherein said hygienic dried meat product is for animal consumption.4. The method according to claim 1 , wherein said hygienic dried meat product is for human consumption.5. The method according to claim 1 , further comprising:d. packaging said hygienic dried meat product.6. The method according to claim 1 , wherein said slices are of a thickness below ¾ inch.7. The method according to claim 1 , wherein said immersing step is immersing in a vinegar solution of 5% in acidity for 15 to 20 minutes.8. The method according to claim 7 , wherein said vinegar solution is an apple cider vinegar solution of 5% in acidity.9. The method according to claim 1 , wherein said air drying step is for 48-60 hours.10. The method according to claim 9 , wherein said air drying step is performed in a temperature range of 26-40 degrees Celsius.11. The method according to claim 10 , wherein said air drying step is performed in a temperature range of 28-33 degrees Celsius.12. The method according to claim 1 , wherein said air drying step is performed in an air humidity range of 18- ...

CONTOURED ICE PACK SYSTEM FOR A FISH BODY

Embodiments of the invention provide rigid (hard-sided) ice packs that include contours configured to cooperate with whole fish, as harvested. The contours allow the fish to have close contact with surfaces of the ice pack while also protecting the fish from being bruised, crushed, deformed, or otherwise damaged during storage or transportation. 1. An ice pack system for a fish body of a target fish species comprising a first ice pack , the first ice pack being substantially rigid , a surface of the first ice pack including a first contour , the first contour configured to cooperate with the fish body.2. The ice pack system of claim 1 , wherein the first contour is concave and is disposed on a top surface of the first ice pack claim 1 , the first ice pack thus configured to cradle a first portion of the fish body.3. The ice pack system of claim 2 , further comprising a second ice pack claim 2 , the second ice pack being substantially rigid claim 2 , the second ice pack including a second contour claim 2 , the second contour being concave and disposed on a bottom surface of the second ice pack claim 2 , the second ice pack configured to cooperate with a second portion of the fish body claim 2 , the second ice pack being disposed on top of the first ice pack in use such that the first and second portions of the fish body can be disposed in a cavity formed by the first and second contours.4. The ice pack system of claim 3 , wherein a top surface of the second ice pack includes a storage compartment.5. The ice pack system of claim 3 , wherein a top surface of the second ice pack includes a thumb hole.6. The ice pack system of claim 3 , wherein a side surface of the second ice pack includes a recess that is configured to receive a tail portion of the fish body.7. The ice pack system of claim 3 , wherein a bottom surface of the first ice pack includes a first filler cap claim 3 , and wherein a top surface of the second ice pack includes a filler cap.8. The ice pack system ...

Methods and apparatus for thermal regulation of perishable products

Thermal regulation of perishable products is achieved using a container having an elongate thermal member which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls of the container and providing the container with a rib to facilitate air circulation between adjacent containers.

Method for Grasping a Row of Multiple Blocks of Frozen Food Originating from a Plate Freezer, and Various Uses Thereof

A method for grasping a row of multiple separate blocks of frozen food originating from a plate freezer, the row extending in a longitudinal direction corresponding to the longitudinal direction of the plate freezer, includes the steps of grasping the row of blocks along its opposing lateral edges by closing a clamp () having two grasping elements () that extend along the opposing lateral edges of the row, wherein at least one of the grasping elements along its length includes multiple separate pinching elements (), each element for pinching one or more of the blocks, the pinching elements being individually movable with respect to the at least one grasping element in a direction perpendicular to the longitudinal direction of this grasping element, the method further including adjusting the lateral position of each pinching element when closing the clamp, by individually moving each pinching element. 18-.9. A method for filling and unloading a vertical plate freezer for freezing liquid food , the plate freezer comprising multiple vertically arranged parallel plates , positioned interdistantly to leave a row of multiple freezing compartments between the plates , the method comprising the steps of:taking a clamp having two grasping elements that extend in parallel along a length of the clamp,grasping a hopper with the clamp,filling the hopper with liquid food,transporting the hopper to a dosing site above the freezer,dosing the liquid food into the freezing compartments by releasing the liquid food from the hopper,freezing the food in the compartments, thereby forming a row of multiple blocks of frozen food,transporting the hopper away from the freezer,releasing the hopper from the clamp,transporting the clamp back to the freezer and grasping the row of blocks by closing the clamp along opposing lateral edges of the row of multiple blocks of frozen food.10. The method according to claim 9 , wherein multiple vertical plate freezers are used claim 9 , the method ...

Auger Type Poultry Chillers with Enhanced Hanger Bearing Configurations and Related Assemblies

A poultry chiller includes a tank and an auger rotatably held in the tank. The auger includes a first auger section and a second auger section. The first auger section includes a first auger shaft and a first auger flight. The first auger flight includes a first helical portion on the first auger shaft and a first flight extension that extends away from the first helical portion. The second auger section includes a second auger shaft coupled to the first auger shaft and a second auger flight. The second auger flight includes a second helical portion on the second auger shaft and a second flight extension that extends away from the second helical portion. The chiller includes a hanger bearing assembly between the first and second auger sections and extending to an upper portion of the tank. 1. A poultry chiller comprising:an elongated tank; a first auger section comprising a first auger shaft and a first auger flight that extends radially away from the first auger shaft, the first auger flight comprising a first helical portion that is helically disposed on the first auger shaft; and', 'a second auger section comprising a second auger shaft and a second auger flight that extends radially away from the second auger shaft, the second auger flight comprising a second helical portion that is helically disposed on the second auger shaft;, 'an auger rotatably held lengthwise in the tank and defining a longitudinal axis, the auger comprisinga coupling shaft coupling a first coupling end of the first auger shaft and an adjacent second coupling end of the second auger shaft; anda hanger bearing assembly comprising a bearing assembly supporting the coupling shaft, a support member coupled to an upper portion of the tank, and a hanger extending between the bearing assembly and the support member;wherein the first auger flight overhangs the first coupling end of the first auger shaft and the second auger flight overhangs the second coupling end of the second auger shaft;wherein ...

FROZEN MINCED FISH MEAT AND METHOD FOR MANUFACTURING THE SAME

A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at −20° C. or less to a temperature of from −10° C. to −5° C.; mincing the fish meat while maintaining the temperature of the fish meat at −10° C. to −5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to −20° C. or less; and crushing the minced fish meat frozen at −20° C. or less into granules. 1. Frozen minced fish meat frozen into granules , comprising:meat granules each having a substantially columnar shape with a diameter of from 3 mm to 7 mm, the content of which being 90 wt % or more; andmeat granules each having an incomplete shape with a short diameter of 2 mm or less, the content of which being 10 wt % or less.2. The frozen minced fish meat according to claim 1 , wherein the frozen minced fish meat is meat of white-fleshed fish claim 1 , salmon or trout.3. The frozen minced fish meat according to claim 1 , wherein the frozen minced fish meat is a fish block claim 1 , frozen ground fish meat claim 1 , or frozen picked fish meat.4. A method of producing minced fish meat frozen into granules claim 1 , the method comprising:a) raising the temperature of fish meat which has been frozen at −20° C. or less to a temperature of from −10° C. to −5° C.;b) mincing the fish meat while maintaining the temperature of the fish meat at a temperature of from −10° C. to −5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less of the plate knife;c) cooling the minced fish meat to −20° C. or less; andd) crushing the minced fish meat ...

Methods of preparing a fresh cleaned fish carcass for storage

There is disclosed a method of preparing a fresh cleaned fish carcass for storage, the method comprising: positioning ice in an abdominal cavity of the fresh cleaned fish carcass; and after positioning the ice in the abdominal cavity of the fresh cleaned fish carcass, packaging the fresh cleaned fish carcass in a thermally insulated transportable container. There is also disclosed a method of preparing a fresh cleaned fish carcass for storage, the method comprising: immersing at least a portion of the fresh cleaned fish carcass in brine; and after immersing the at least a portion of the fresh cleaned fish carcass in the brine, packaging the fresh cleaned fish carcass in ice. There is also disclosed a thermally insulated transportable container comprising stored therein a fresh cleaned fish carcass having ice in an abdominal cavity of the fresh cleaned fish carcass.

METHOD FOR PRODUCING FROZEN FRESH PLANT/ANIMAL OR PORTION

A method for producing frozen fresh plants/animals or portions thereof includes the steps of: producing an ice slurry by mixing ice generated by freezing salt water having a salt concentration of from 13. 6% to 23 .1% and salt water having a salt concentration of from 13. 6% to 23.1%, and instantaneously freezing fresh plants/animals or portions thereof by immersing the fresh plants/animals or portions thereof in the ice slurry. 1. A method for producing frozen fresh plants/animals or portions thereof , the method comprising:a step of producing an ice slurry by mixing ice generated by freezing salt water having a salt concentration of from 13. 6% to 23 .1% and salt water having a salt concentration of from 13. 6% to 23.1%, anda step of instantaneously freezing fresh plants/animals or portions thereof by immersing the fresh plants/animals or portions thereof in the ice slurry.2. The method according to claim 1 , wherein the ice is ice which satisfies the following conditions (a) and (b) and is from a liquid that includes an aqueous solution including a solute:(a) a temperature of the ice after melting completely is lower than −5° C.; and(b) a rate of change of solute concentration in an aqueous solution to be generated from the ice in melting process is 30% or less.3. The method according to claim 2 , wherein the solute includes two or more kinds of solutes having different degrees of solidifying point depression.4. The method according to claim 1 , wherein salt concentrations in the ice and the salt water to be mixed are about the same.5. The method according to claim 1 , wherein a mass ratio between the ice and the salt water to be mixed is ice:salt water=75:25 to 20:80.6. The method according to claim 1 , wherein the instantaneously frozen fresh plants/animals or portions thereof are taken out from the ice slurry and the fresh plants/animals or portions thereof are cryopreserved at a temperature equal to or lower than the temperature at the time of instantaneous ...

Process for curing meat using a starter culture

The present invention relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: 1. A method for the application and implantation of starter cultures in whole muscle products of animal origin for curing same , which comprises:a) introducing one or more starter cultures in said product of animal origin;b) subjecting said product of animal origin with starter cultures to maturation treatment with heat, with control over the temperature and humidity conditions to favor starter culture growth for a first time period;performing, after said first time period of step b), a step d) which includes:{'b': '1', 'd) transferring the product of animal origin with starter cultures to frozen conditions, determining a sudden stop of the mentioned biological activity process; and thereafter'}{'b': '2', 'd) slicing or cutting the frozen product of animal origin, and'}{'b': '3', 'd) applying a curing and rapid drying process on said sliced or cut frozen product of animal origin with starter cultures for a second time period comprised between 30 and 120 minutes, reducing the water content and producing an increase in the salt concentration, such that at ambient temperature, the starter culture remaining on the product of animal origin cannot reproduce or perform their biological activity due the low water content and the high salt content of the cured product; and'}e) packing the dried product of animal origin.3. The method according to or , characterized in that the cured product comprises at least ham and in that the mentioned second time period has a duration of about 40 minutes.4. The method according to or , characterized in that the cured product comprises meat products with a very low water content suitable for preservation without refrigeration , and in that the mentioned second time period has a duration between about 40 and 120 minutes.5. The method according to claim 1 , characterized in that ...

Packaged Meal Kit

A packaged meal kit includes a container, a liner, a first cold pack, a frozen food item, a protective insert, a non-frozen food item, a second cold pack, and instructions. The liner is disposed adjacent an interior of the container. The first cold pack is disposed in a bottom of the container adjacent the liner. The frozen food item is disposed above the first cold pack. The protective insert is disposed above the frozen food item. The protective insert includes a hollow cross-section. The non-frozen food item is disposed in the hollow cross-section. The second cold pack is disposed above the protective insert. Instructions are disposed in the container for preparing a meal including the frozen and non-frozen food items. 1. A packaged meal kit comprising:a container;a liner disposed adjacent an interior of the container;a first cold pack disposed in a bottom of the container adjacent the liner;a frozen food item disposed above the first cold pack;a rigid protective insert, wherein the rigid protective insert comprises a hollow cross-section disposed above the frozen food item;a non-frozen food item loosely disposed in the hollow cross-section;a second cold pack disposed above the rigid protective insert; andinstructions disposed in the container for preparing a meal including the frozen food item and the non-frozen food item,wherein the frozen food item and the non-frozen food item are pre-portioned,wherein the liner is a sealable thermally insulating liner which encloses the first cold pack, the frozen food item, the rigid protective insert, the non-frozen food item, and the second cold pack, andwherein the rigid protective insert avoids damage to the non-frozen food item.2. The packaged meal kit of claim 1 , wherein the container is a cardboard cuboid.3. The packaged meal kit of claim 1 , wherein the frozen food item is a meat or seafood.4. The packaged meal kit of claim 1 , wherein the non-frozen food item is not a meat or seafood.5. The packaged meal kit of ...

PRODUCTION OF PRECOOKED FORMED MEAT PATTIES

A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T, wherein T≤40° F. The ground meat product is formed into an uncooked patty at temperature T. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T. The cooked patty is then frozen and then packaged. 1. A method for producing a cooked meat patty , the method comprising the steps of:{'sub': 1', '1, '(a) providing a ground meat product at a temperature Twherein 30° F.≤T≤40° F.;'}{'sub': '1', '(b) forming the ground meat product into an uncooked patty at temperature T;'}{'sub': '1', '(c) precooking the uncooked patty to thereby form a precooked patty having a skin of depth D comprising denatured protein, wherein said skin is formed on at least an area on the outside of the precooked patty, and wherein at least a first portion of the meat product disposed beneath said skin is at approximately temperature T;'}{'sub': '2', '(d) cooking the precooked patty to thereby form a cooked patty wherein said at least a first portion of the meat product is at a temperature T;'}(e) freezing the cooked patty; and(f) packaging the frozen cooked patty.2. The method of wherein the ground meat product includes meat selected from the group consisting of: chicken claim 1 , beef claim 1 , turkey claim 1 , pork claim 1 , and combinations thereof.3. The method of wherein a time duration for precooking is a function of (a) a species of the meat claim 1 , (b) a thickness of the patty claim 1 , (c) a temperature of precooking claim 1 , and (d) a precooking method employed.4. The method of wherein the ground meat product is selected ...

METHOD AND APPARATUS FOR PROVIDING SUSHI

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served. 1. A method of providing sushi for consumption comprising:preparing said sushi, said sushi comprising a quantity of cooked rice combined with at least one other ingredient;placing said sushi in a humidified refrigerated storage unit, wherein an ambient humidity level of said humidified refrigerated storage unit is controlled to be over 65% and below 99% and at a temperature between about 1° C. and about 7° C.;preserving for a period of at least two hours and under twenty-four hours said sushi in said humidified refrigerated storage unit, wherein said maintaining ambient humidity level reduces loss of moisture of the sushi rice of said sushi during said preservation period in comparison with non-humidified refrigerated storage; andremoving said sushi from said humidified refrigerated storage unit prior to being served.2. The method of claim 1 , further comprising claim 1 , after said removal from said humidified refrigerated storage unit claim 1 , and prior to being served claim 1 , preheating said sushi until said rice of said sushi reaches a temperature of around at least 9° C.3. The method of claim 2 , wherein said preheating is maintained until said sushi rice of said sushi reaches a temperature of above 10° C.4. The method as defined in claim 1 , wherein said ambient humidity level is above about 70% and below about 95%.5. The method as defined in claim 1 , wherein said ambient humidity level is between about 82% and 90%.6. The method ...

METHOD OF FREEZING AND PRESERVING FROZEN OBJECT

A method of freezing and preserving a frozen object includes: controlling a temperature in a container to keep the temperature at a predetermined freezing temperature and applying an AC voltage to the frozen object such that a weak current (1 μA or more and 1,000 mA or less) flows through the frozen object in the container; and while applying the AC voltage to the frozen object in the container, freezing and preserving the frozen object at a predetermined freezing temperature for a predetermined preserved period or more. 1. A method of freezing and preserving a frozen food ,the method comprising:controlling a temperature in a container to keep the temperature at a predetermined freezing temperature and applying an AC voltage to the frozen food such that a weak current (1 μA or more and 1,000 mA or less) flows through the frozen food in the container; andwhile applying the AC voltage to the frozen food in the container, freezing and preserving the frozen food at the freezing temperature for a predetermined preserved period or more, the predetermined preserved period being shorter than a period until the expiration date of the frozen food and longer than a period in which the quality deterioration of the frozen food becomes obvious.2. The method according to claim 1 , further comprising claim 1 , after the freezing and preserving step claim 1 , while applying the AC voltage to the frozen food in the container claim 1 , thawing the frozen food by controlling the temperature in the container such that the frozen food becomes a half-thawed state.3. The method according to claim 2 , wherein the freezing temperature is kept in a range of −32° C. to −25° C.4. The method according to claim 1 , wherein the freezing temperature is kept in a range of −32° C. to −25° C. The present invention relates to a method of freezing and preserving a frozen object.There is known a technique which can suppress quality deterioration (e.g., oxidation or dripping resulting from tissue ...

METHOD OF PROVIDING PROCESSED MARINE PRODUCT FOR REFRIGERATION STORAGE

The present invention relates to a method of providing a processed marine product for refrigeration storage, the method being characterized by directly storing a refrigerated processed marine product in a container made of a plastic material having a transparency to allow the amount of the refrigerated processed marine product stored therein to be visually recognized from the outside, without packaging the product in a plastic bag or the like, and supplying the product to a consumer. 1. A method of providing a processed marine product for refrigeration storage , the method comprising:directly storing a refrigerated processed marine product in a container formed of a plastic material, having a transparency to allow an amount of the refrigerated processed marine product stored therein to be visually recognized from outside, and supplying the product to a consumer, whereinthe refrigerated processed marine product is stored in a freezer, and thawed for use.2. A method of providing a processed marine product for refrigeration storage , the method comprising:directly storing a refrigerated processed marine product in a container formed of a plastic material of a cold-resistant grade, having a transparency to allow an amount of the refrigerated processed marine product stored therein to be visually recognized from outside, and supplying the product to a consumer, whereinthe refrigerated processed marine product is stored in a freezer, and thawed for use.3. A method of providing a processed marine product for refrigeration storage , the method comprising:directly storing a refrigerated processed marine product in a container formed of a plastic material having an embrittlement temperature less than −5° C., having a transparency to allow an amount of the refrigerated processed marine product stored therein to be visually recognized from outside, and supplying the product to a consumer, whereinthe refrigerated processed marine product is stored in a freezer, and thawed for ...

SYSTEM AND METHOD FOR PRODUCING FORMED MEAT PATTIES

An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. 1. An apparatus for forming food patties comprising:a plurality of form pans connected together forming a conveyor that travels in a continuous path;an inlet configured to direct food product into said plurality of form pans to form a plurality of food patties;a first heating device positioned on a first side of said conveyor downstream of said inlet, said first heating device configured to apply heat to a first side of the plurality of food patties;a second heating device positioned on a second side of said conveyor opposite to the first side of said conveyor and downstream of said inlet, said second heating device configured to apply heat to a second side of the plurality of food patties; anda knockout unit positioned downstream of said first heating device and configured to cause the plurality of food patties to release from the plurality of form pans.2. The apparatus of claim 1 , wherein a first form pan in said plurality of form pans comprises a plurality of patty molds.3. The apparatus of claim 2 , wherein said inlet directs the food product into said plurality of patty molds.4. The apparatus of claim 1 , wherein said patty molds are shaped in a geometric form selected from the group consisting of: a circle claim 1 , an oval claim 1 , a square claim 1 , and a rectangle.5. The apparatus of claim 1 , further comprising a plate positioned underneath a portion ...

Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed

Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved. The product is then frozen, stored for up to one year, and quick or slow thawed with little degradation of the treated seafood or meat.