• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Processing equipment and methods for processing fish, poultry and meat products are intended for encapsulation in a limited controlled environment in a barrier of a composite sheet material that controls the delivery of selected gases by multiple successive immersions in the sterilization liquid at different continuous temperatures in a controlled environment. Lowering the concentration of contaminants during delivery of the product between processing stations during manufacturing.
    公开号:KR20030045185A
    申请号:KR10-2003-7006406
    申请日:2001-10-16
    公开日:2003-06-09
    发明作者:마크 테리
    申请人:글로벌 푸드 테크놀로지즈, 인크.；
    IPC主号:
    专利说明:

    Fish, Poultry, Meat Processing Method and Apparatus {Fish, Poultry, Meat Processing Method and Apparatus}
    [1] <Related application>
    [2] The subject matter of this application is the contents of US Pat. No. 5,711,980, issued January 27, 1998 to M. Terry, and US Pat. No. 6,050,391, issued April 18, 2000, by Terry. It is about.
    [4] Fish, poultry and meat products are typically processed after being caught or slaughtered and delivered to the market in cooling or freezing conditions to slow the rate of decay of the product by the microorganisms present in the product. The shelf life of such products is typically extended by keeping the products in refrigerated conditions during final processing, packaging, delivery and display. However, for products that have not been processed, packaged, delivered or displayed under refrigerated conditions, refrigeration or freezing of the product as a non-frozen condition of refrigeration is an alternative to extending the shelf life to some extent, although not as widely used as refrigeration conditions. However, frozen and unfrozen products, once thawed, remain from the initial processing and can rapidly grow at elevated temperatures and are rapidly deteriorated, typically in a frozen or cold environment, due to the microorganisms present in the product as well as the product surface. In contrast to fresh products that can be harvested in paddy fields or orchards or vineyards and are originally immunized from alteration at the time of harvest, fresh products of fish, poultry and meat are known to be more prone to rapid degeneration from the time of capture or slaughter.
    [5] <Overview of invention>
    [6] In accordance with the present invention, fish, poultry and meat products are initially processed through a series of different environments that circulate the product's respiratory rate and significantly reduce the internal and surface concentrations of pathogens that affect product decay at elevated temperatures. The product obtained exhibits an extended shelf life even after freezing and thawing and further reduces losses through longer processing, delivery and sales intervals resulting in improved marketability of the product.
    [3] The present invention relates to a method and apparatus for processing and packaging for delaying deterioration of fresh fish or poultry or meat and for promoting extended shelf life.
    [7] 1 is a schematic diagram of a continuous environment for processing a product according to the present invention;
    [8] 2 is a flow chart illustrating a method of the present invention;
    [9] 3 is a cross-sectional view of a composite sheet material suitable for packaging a processed product to selectively control the respiratory rate of the product.
    [10] With reference to FIGS. 1 and 2, a schematic diagram of a product processing line and method comprising various environments of processing the product 13 according to the present invention as described in the flow chart of FIG. 2 is shown. Specifically, the three continuous environments 9, 10, 11 are assembled to pre-clean, scale, chop after capture or slaughter of the host animal, or otherwise prepare or trim fish, poultry or House meat products 13. The first environment 9 is a colorless, odorless, tasteless composition that is cooled to about 32 ° to 35 ° F. (0 ° C. to 1.67 ° C.) and circulated in the tank 15 at a concentration of about 85 ppm in water. A tank 15 containing peroxyacetic acid (commercially available as TSUNAMI 100), for example. Ambient conditions in the environment (9) include air having a temperature of about 33 ° to 35 ° F. (0.56 ° C. to 1.67 ° C.) and a relative humidity of about 98%. The product 13 is initially immersed in an aqueous solution in the tank 15 for about 1 to 3 minutes to effectively heat shock the product, which is believed to increase the cellular respiration rate and prepare the product for the next processing environment. A residence time of about 3 minutes substantially reduces the surface bacterial concentration at an algebraic rate per unit time of soaking, as is commonly known in the food processing industry. A unit volume of product 13 larger than a cut size of about 10 pounds (4.54 kg) may require additional soaking time to achieve a comparable impact increase in cell respiration rate and a reduction in surface bacterial concentration.
    [11] The product 'shocked' with increased cellular respiration is then transferred to a second environment (10), containing an aqueous solution similar to the solution contained in the tank (15) and from about 70 ° F to 105 ° F (21.1 ° C to Immersed in a tank (19) circulating at a temperature of 40.6 deg. Ambient conditions in environment 10 include air having a temperature of about 60 ° to 95 ° F. (15.6 ° C. to 35 ° C.) and a relative humidity of about 98%. Exposing the product 13 to this sudden elevated temperature while the cellular respiration rate is elevated is thought to expand the product's cellular epilepsy and cellular structure (vesicles), similar to opening the pores of the product, which is a liquid Antibacterial agents promote the penetration of cellular interstitial and cellular structures (vesicles); This further enhances the penetration of the product by the antimicrobial agent of the tank 19 and thus more effectively eradicates pathogens in the cell epilepsy of the product 13. The product 13 remains soaked in the tank 19 for about 3 to 7 minutes (some depending on the cut size and batch size) to reduce concentrations that change logarithmically over time by methods commonly known in the food processing industry. At a rate substantially reducing both internal pathogens and any residual surface bacteria.
    [12] Subsequently, the product 13 whose temperature is raised and the absorption of the liquid antimicrobial agent in the tank 19 is improved is transferred to the third environment 11 to contain an aqueous solution similar to the solution contained in the tank 15 and about 32 It is immersed in a tank 23 that circulates at a temperature between 0 ° F and 35 ° F (0 ° C and 1.67 ° C). Ambient conditions in environment 11 include air having a temperature of about 33 ° to 35 ° F. (0.56 ° C. to 1.67 ° C.) and a relative humidity of about 98%. This sudden drop in temperature lowers the cellular respiration rate of product 13 near the dormant state and promotes the removal of absorbed liquid. The product 13 remains soaked in the tank 23 for about 5 to 10 minutes (some of which depend on the cutting size and batch size) to remain at the logarithmic rate per unit time in a manner commonly known in the food processing industry. Reduce the concentration substantially.
    [13] The product is then removed from the environment 11 and transported to a quick freezing environment 24 or packaged in a cooling environment operating directly (28) at a temperature of about 33 ° to 35 ° F. (0.56 ° C. to 1.67 ° C.). Convey to facility 26. Thus, the product 13 thus conveyed (via the rapid freezing installation 24 or directly) to the packaging facility 26 may be detrimental to pathogens, which may adversely affect the deterioration of the product 13 processed according to the invention. The value remains dormant (or frozen) with a substantially reduced level.
    [14] Referring to FIG. 1, the temperature and humidity and air purity conditions in the environment 9, 10, 11, 26 are carefully adjusted in accordance with the air purification device shown to be assembled in each of the above environments. Specifically, the cooling coil 31 is arranged in accordance with a modular blower or fan device 33 which can be assembled in a modular arrangement for each environment 9, 10, 11 and packaging facility 26 from the coil 31. The cooled air is delivered to each environment via a fine HEPA filter (35). Specifically, the HEPA filter 35 is selected to limit the passage of particles and contaminants up to about 0.3 μ size, effectively filtering most, but not all, bacteria and pathogen airborne contaminants. Such filters may be assembled in a module arrangement of about 2 feet to 4 feet (0.61 m to 1.22 m) panels for convenient purification and other actions. In addition, permeable curtains 37, such as overlapping vertically suspended soft strips of polyvinyl chloride (PVC) plastic material, are disposed between the environments 9, 10 and 11 so that the temperature difference in adjacent environments 9, 10 and 10, 11 Promote maintenance
    [15] The product 13 is conveyed between the environments by a conveyor mechanism 39 which recovers the product 13 from the soaking tanks 15, 19, 23 in one environment for delivery to the next environment. In addition, within each immersion tank 15, 19, 23, the product 13 continues to move through the immersion liquid composition by the submerged conveyor mechanism 41. In this way, the residence time of the product 13 in each tank 15, 19, 23 depends on the speed of movement of the submerged conveyor mechanism from the intervention position of the introduction product 13 to the discharge position of the discharge product 13. Can be adjusted. In addition, the volume capacity of the tanks 15, 19, 23 can be adjusted to a size proportional to the residence time of the product 13 in each tank. Alternatively, the speed of the product 13 introduced into the environment 9 can be limited by the capacity of the tank 23 which requires the longest product residence time. In this way, continuous processing of the product 13 can take place without the product 13 being backed up to the slowest processing environment.
    [16] Preferably, (25) product 13 resulting from the last processing environment 11 can be rapidly cooled in a conventional manner within the cold processing environment 24 for delivery from the environment 26 to the final packaging step. have. Alternatively, the product 13 occurring in the final processing environment 11 can be delivered directly to the final packaging step if a cold product is not desired (25). In addition, the packaging environment 26 has a temperature of about 33 ° F. (0.56 ° C.) and about 98% relative to the cooling coil 31 and the blower or fan module 33 and the HEPA filter 35 in the manner described above. Maintained at humidity. In this environment, the cooled product 13 delivered from the rapid cooling environment 24 is exposed to a non-cooling environment for only a short time and is packaged and sealed for sale delivery 32 under a cooling temperature maintained during transport and storage. There is no chance of thawing during or otherwise during encapsulation 30. Alternatively, the product 13 delivered from the environment 11 is packaged, sealed or otherwise encapsulated 30 for sale delivery 32 under a temperature that remains unfrozen but near the freezing temperature during transport and storage. It is kept dormant at short intervals.
    [17] Referring to FIG. 3, a soft composite sheet material 44 is shown which is processed according to the present invention and then applied to the product 13. The composite sheet material 44 is formed by bonding a layer of polyethylene film 45 onto the polypropylene film 47. Such composite sheet material 44 is preferably hermetically wrapped around the product 13 in a frozen or dormant state for transport and storage at each required temperature during sales delivery because of the desirable gas permeability of such composite sheet material. Specifically, it has been found that such composite sheet material 44 typically delivers oxygen and carbon dioxide, among other gases, in a manner that maintains greater than about 13% oxygen and less than about 5.5% carbon dioxide in an internally modified atmosphere. The transmission of gas through the composite sheet material 44 can be varied by varying the thickness of the films 45, 47 comprising the sheet material 44. Specifically, for a polypropylene film 45 having a thickness of about 1.0 to 3.0 mils and a polyethylene film 47 having a thickness of about 0.5 to 3.0 mils, the composite sheet material is frozen or at a temperature near freezing (each product 13 and its According to the above spatial analysis measurements of the respiratory rate of the relevant cuts), it is determined that it can carry about 0.01 to 50 microliters of oxygen per hour. This permeability to oxygen is packaged with such composite sheet materials because excess oxygen is reduced which can accelerate known KREBS cycles (i.e. limit the destruction of carbon compounds produced during the decay process or delay the decay process). It is believed to be beneficial for the sealed product 13. Since the KREBS cycle or decay cycle is the result of the carbon action occurring on and in the product 13 producing the carbon compound, the deformation environment in which the product 13 is sealed is significantly altered. That is, the amount of bacteria / pathogens / particulates in the modified atmosphere is significantly lower, and the ability to destroy complex carbon compounds through excess oxygen in a sealed environment is significantly reduced.
    [18] The result is much slower bacterial growth and delays the KREBS cycle, so the device and method of the present invention significantly reduce pathogen contaminants that cause deterioration of animal products manufactured for sale, resulting in shelf life and hygienic packaging for these products. Increase significantly.
    权利要求:
    Claims (20)
    [1" claim-type="Currently amended] Soaking the product in a sterilizing liquid at about 32 ° F. to 35 ° F. (0 ° C. to 1.67 ° C.) for a first period of time;
    After the first period, soaking the product in a sterile liquid at about 70 ° F. to 105 ° F. (21.1 ° C. to 40.6 ° C.) for a second period of time;
    After the second period, soaking the product in a sterilizing solution at about 33 ° F. to 35 ° F. (0.56 ° C. to 1.67 ° C.) for a third period of time; And
    After the third period, preparing the product for delivery
    Containing, fish, poultry or meat products processing method.
    [2" claim-type="Currently amended] The method of claim 1, wherein the first, second and third time periods range from about 1 to 10 minutes.
    [3" claim-type="Currently amended] The method of claim 1, wherein the third period is longer than the second period and the second period is longer than the first period.
    [4" claim-type="Currently amended] The method of claim 1 wherein the ambient air condition in which the product is soaked comprises a relative humidity of about 98%.
    [5" claim-type="Currently amended] The method of claim 1 wherein the sterilizing solution comprises the antimicrobial agent at a concentration of about 85 ppm in water.
    [6" claim-type="Currently amended] The method of claim 1, wherein preparing the product for delivery includes placing the product in a defined package in a packaging environment that includes an air temperature of about 33 ° F. (0.56 ° C.) and a relative humidity of about 98%.
    [7" claim-type="Currently amended] The method of claim 1 including filtering the air in the environment surrounding the product through HEPA filtration.
    [8" claim-type="Currently amended] 8. The method of claim 7, wherein the HEPA filtration filters out particulate matter larger than about 0.3 microns in size.
    [9" claim-type="Currently amended] The method of claim 1, wherein preparing the product for delivery includes freezing the product after a third period of time.
    [10" claim-type="Currently amended] Each containing a soaking chamber and an entry and exit of the product, one of the processing stations comprises a sterilizing liquid containing vessel of about 70 ° F. to 105 ° F. (21.1 ° C. to 40.6 ° C.) for receiving the product, and the other station said A number of processing stations including sterilizing liquid containing containers at about 32 ° to 35 ° F. (0 ° C. to 1.67 ° C.) for receiving product from the station;
    And a conveying system for delivering the product from an outlet of another processing station.
    [11" claim-type="Currently amended] The apparatus of claim 10, wherein the first of the plurality of processing stations comprises a container containing about 33 ° F. (0.56 ° C.) sterilization liquid for containing the product before transporting the product to another processing station.
    [12" claim-type="Currently amended] The apparatus of claim 10, wherein the delivery system comprises a packaging station arranged to operate in a confined environment and to package a product, wherein the confined environment comprises an air circulation module arranged to filter fine contaminants from circulated air. .
    [13" claim-type="Currently amended] A plurality of operating stations comprising at least two immersion chambers operating at different temperatures, each operating station comprising an entry and exit for product delivery;
    A conveying system operating in an environment comprising ambient air and in communication with the inlet or outlet of one or more operating stations for product delivery; And
    Environment-related structures for circulating ambient air to remove fine material from the ambient air
    Including, fish or poultry or meat products processing apparatus.
    [14" claim-type="Currently amended] The apparatus of claim 13, wherein the conveying system comprises a conveyor device in communication with the discharge from the operating station to deliver the product to the packaging station, wherein the packaging station operates in an environment that encapsulates the product in the environment of the packaging station. .
    [15" claim-type="Currently amended] The apparatus of claim 14, wherein the packaging station comprises a structure for cooling and filtering ambient air in the environment in which the product is encapsulated.
    [16" claim-type="Currently amended] The apparatus of claim 15, comprising an air filter to remove particulate contaminants larger than 0.3 μin (0.007 μm) from ambient air in the environment where the product is encapsulated.
    [17" claim-type="Currently amended] The apparatus of claim 15 comprising a structure disposed relative to the environment in which the product is encapsulated to cool the ambient air to about 33 ° F. to 35 ° F. (0.56 ° C. to 1.67 ° C.).
    [18" claim-type="Currently amended] A first polypropylene soft layer and agent, wherein the perimeter of the processed product is wrapped with an encapsulation barrier to form a soft composite sheet material that exhibits selected gas permeation properties for controlling gas delivery through the soft composite sheet material for the encapsulated processed product. A product encapsulation material comprising a second polyethylene soft layer integrated in one layer.
    [19" claim-type="Currently amended] The product encapsulation material of claim 18, wherein the thickness of the first layer ranges from about 1.0 to 3.0 millimeters.
    [20" claim-type="Currently amended] The product encapsulation material of claim 18, wherein the thickness of the second layer ranges from about 0.5 to 3.0 millimeters.
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    同族专利:
    公开号 | 公开日
    AU2441802A|2002-05-21|
    TWI222348B|2004-10-21|
    EP1333724A1|2003-08-13|
    US6551641B1|2003-04-22|
    IS6792A|2003-04-22|
    CA2427929A1|2002-05-16|
    RU2003117307A|2004-12-27|
    CN1471361A|2004-01-28|
    NO20032110D0|2003-05-12|
    BR0114664A|2004-01-20|
    WO2002037972A1|2002-05-16|
    JP2004512847A|2004-04-30|
    NO20032110L|2003-05-12|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2000-11-13|Priority to US09/713,526
    2000-11-13|Priority to US09/713,526
    2001-10-16|Application filed by 글로벌 푸드 테크놀로지즈, 인크.
    2001-10-16|Priority to PCT/US2001/032461
    2003-06-09|Publication of KR20030045185A
    优先权:
    申请号 | 申请日 | 专利标题
    US09/713,526|US6551641B1|2000-11-13|2000-11-13|Fish, poultry, meat processing method|
    US09/713,526|2000-11-13|
    PCT/US2001/032461|WO2002037972A1|2000-11-13|2001-10-16|Fish, poultry, meat processing method and apparatus|
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