70results about "Packaging fish" patented technology

Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package.

The present invention relates generally to a system for packaging foodstuffs such as beef, pork, seafood and poultry products wherein the system provides an apparatus and various methods for exposing the food products to one or more gases, or a blend of gases, in a series of steps controlling the pressure of the chamber during one or more flushing operations wherein at least some of the gas or gases associated with at least one flush are allowed to at least partially penetrate the structure of the food product, and thereafter sealing the food product in a container.

A method for the production of a stabilized packaged food product includes the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, (ii) dosing the sterile food material inside the tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

The invention belongs to the technical field of food packing, and specifically discloses a food packing device provided with a detector. The device comprises a rack, a feeding mechanism, a bagging mechanism, a bag sealing mechanism, an opening sealing device and a vacuum box, wherein the bag sealing mechanism and the opening sealing device are arranged in the vacuum box; the vacuum box further comprises an infrared sensor and a degraded product distributing device; a box discharging door is in sliding connection with a box discharging port; an electromagnet is arranged in the sliding directionof the box discharging door; a distribution switch for controlling a distribution plate to rotate is arranged on the top part of the vacuum box; a floating plate which is hoisted on the top part of the vacuum box through a fine line is arranged below the distribution switch; a propping pressing rod for propping and pressing the distribution switch to turn on is arranged on the floating plate; a water outlet is formed in the wall, at one side above the floating plate, of the box; an one-way air exhausting valve is arranged on the water outlet; a control switch for electrifying the electromagnet is arranged on the outer wall, under the water outlet, of the vacuum box; water overflowing from the water outlet downwards flows and triggers the control switch to start the electromagnet.

It is an object to provide an acrylic resin composition dispersed in water. The composition has excellent appearance and sufficient dispersion stability, is stable even in one-package composition, exhibits physical properties of coating film excellent in water resistance, solvent resistance and weathering resistance, and sufficiently deals with recent environmental issues. It is also an object of the present invention to provide a coating film formed using such an acrylic resin composition dispersed in water. It is also an object of the present invention to provide a coating film formed using such an acrylic resin composition dispersed in water. The acrylic resin composition dispersed in water is an one-package composition obtained by combining a polymer comprising a monomer unit containing an aliphatic hydrocarbon group having 8 to 24 carbon atoms and a (meth)acrylic acid monomer unit, an oxazoline compound having two or more oxazoline rings and a specific amine compound.

A material handling apparatus for conveying an article having a ferromagnetic component includes a hopper, a discharge, and a magnet. The hopper has an inlet and outlet and defines a hopper volume for receiving a plurality of the articles to be conveyed. The discharge is spaced from and downstream of the hopper. The magnet is movable between an attracting position proximate the hopper and a discharge position proximate the discharge.

The invention relates to the field of automatic packing technology, and particularly to an automatic packing system for live fish. The system comprises a first platform, a second platform and a thirdplatform. The first platform, the second platform and the third platform are arranged in a stepwise manner. Furthermore the first platform is higher than the second platform, and the second platform is higher than the third platform. The first platform is provided with a temporary culturing pool. The bottom of the temporary culturing pool is connected with one end of a water channel. The other endof the water channel is lower than bottom of the temporary culturing pool. The invention further discloses an automatic packing method for the live fish. The automatic packing method comprises the following steps of S1, opening the water channel; S2, capturing the fish; S3, performing weighing; and S4, performing packing and transportation. The automatic packing system and the automatic packing method have advantages of changing arrangement design of the whole packing system, reducing working strength and fatigue, removing a climbing transmission mechanism, and saving manpower and physical resource.

A method of creating batches for food items conveyed by a conveyor means, comprises measuring an image profile for a food item, processing the measured image profile for the food item, cutting the food item into a plurality of portions based on the processed measured image profile, and distinguishing the portions within the partial batch from the remaining portions. The number of portions from one or more of subsequent food items needed to complete the partial batch is such that it fulfils the pre-defined batch-criteria taken from the same or similar area of the food items from where the partial batch originates.

Disclosed are packages and methods for packaging perishable foods such as meat, fish, poultry, vegetables or other food products. The packaging comprises a vacuum skin package comprising a film having specific package gas permeability requirements and a framing element within which the packaged goods are held.

A freshwater shrimp product is provided by cutting the tail portion of the shrimp along the dorsal region thereof to expose the vein for removal. The cut is made to a depth of at least about one-half the thickness of the tail portion. This not only permits easy removal of the vein, but permits the flesh of the tail portion to be spread apart and exposed prior to being individually quick frozen. This facilitates cooking the shrimp by means other than boiling, and makes them particularly well-suited for cooking by means of dry heat, such as grilling or broiling.

A material handling apparatus for conveying an article having a ferromagnetic component includes a hopper, a discharge, and a magnet. The hopper has an inlet and outlet and defines a hopper volume for receiving a plurality of the articles to be conveyed. The discharge is spaced from and downstream of the hopper. The magnet is movable between an attracting position proximate the hopper and a discharge position proximate the discharge.

An elongate, tubular, transparent thin-film scallop bag formed with a tapered, open top edge and a closed bottom edge, and sized to hold a column of scallop medallions. The bag includes a plurality of regularly spaced perforations for eliminating trapped and excess moisture trapped during the filling of the bag with the scallops, and further formed with at least one vent hole larger than said perforations near the base of the bag to relieve back air pressure during the loading process. The bag's composition includes at least a twenty percent mixture of linear low density polyethylene (LLDPE), at least a thirty percent low density polyethylene (LDPE), and at least forty-five percent Metallocene 8C. The novel composite provides the requisite strength for a thickness that can carry the necessary perforations spacing without tearing or stretching, while providing a surface characteristic that is smooth and allows the scallops to slide easily into the bag.

The invention discloses vacuum pumping equipment for seafood packaging. The vacuum pumping equipment comprises a movable support, an equipment body and a vacuum cover. The movable support is arrangedabove the equipment body and is further movably connected into the equipment body. The vacuum cover is arranged above the equipment body and is further movably connected into the equipment body through the movable support. Due to arrangement of a waterproof layer inside a vacuum pump, the phenomenon that when the vacuum pumping equipment for seafood packaging is used for packaging seafood with high humidity, excessive humid air is sucked in to cause internal oxidation of the vacuum pump and thus the vacuum pump can be damaged is prevented, and the vacuum pumping equipment for seafood packagingcan achieve dry-and-wet integrated seafood packaging. A working platform is of a groove structure, an air bag can fully squeeze the air in a packaging bag, and the oxygen content in the packaging bagis greatly reduced. A specific gap is formed between a packaging pressure bar and a heating strip, the packaging pressure bar cannot press the packaging bag tightly, and the probability that the packaging bag is heated to be attached to the heating strip is greatly lowered.

The apparatus and method of packaging smoked fish fillets requires a flat or cambered raised wire smoking rack with spaces between wires cooperating with the spaced cutting edges of the parallel knives positioned in front of a working platform arm device. The working arm device comprises a planar backing surface tray supported by a wire support, a lower arm cuff, and a hinged upper arm cuff on rod supports that attach to the worker's uniform. The system enables safe and efficient removal of smoked fish fillets from its rack without injury to the smoked product and the worker.

Disclosed are packages and methods for packaging perishable foods such as meat, fish, poultry, vegetables or other food products. The packaging comprises a vacuum skin package comprising a film having specific package gas permeability requirements and a framing element within which the packaged goods are held.

The invention discloses a fish ball packaging and feeding device and belongs to the technical field of fish ball processing. The fish ball packaging and feeding device comprises a workbench, a material frame and a discharging frame are fixedly connected to the top of the workbench, an opening is formed in the right side of the material frame, a motor is installed on the right side wall of the material frame, an outer rotating rod is fixedly connected to the power output end of the front side of the motor, and a rotating roller is fixedly connected to the outer rotating rod. Three sets of rotating arms distributed in an array shape are fixedly connected to the outer side wall of the rotating roller, material containing spoons are fixedly connected to the outer ends of the rotating arms, and a V-shaped plate is fixedly connected to the position between the front side wall and the rear side wall of an inner cavity of the material frame. The fish ball packaging and feeding device is reasonable in structure and convenient to operate, fish balls are taken out and guided according to the number through the cooperation of the motor and multiple sets of rotating rods as well as the cooperation of the material containing spoons and a spoon passing opening, the number of the fish balls in packages can be unified conveniently, selling is facilitated, the number of the fish balls in all packaging bags is consistent during selling, good reputation of buyers can be gained conveniently, and the praise of the fish balls is improved. Meanwhile, a vibration plate is arranged in a vibration opening, multiple sets of springs are matched with one another, the working efficiency of the device can be improved conveniently, and wide application is facilitated.

The present invention relates to Zero-OxTech® process and method for preserving natural enzymes with the protein muscle, and its application for increasing the shelf-life of retail-ready meat & poultry cuts. This invention explicitly proves that the oxygen absorption is a FIRST-ORDER chemical reaction, and henceforth, an absolute zero-oxygen atmosphere is possible. This absolute zero-oxygen atmosphere prevents the natural enzymes within the protein muscle, which assists in the long-term shelf-life extension of proteins. The Zero-OxTech® process, its components, and its application for proteins' enzymes preservation is described in detail in this invention and has application for domestic and inter-continental trade of proteins while retaining the natural protein enzymes.

An elongate, tubular, transparent thin-film scallop bag formed with a tapered, open top edge and a closed bottom edge, and sized to hold a column of scallop medallions. The bag includes a plurality of regularly spaced perforations for eliminating trapped and excess moisture trapped during the filling of the bag with the scallops, and further formed with at least one vent hole larger than said perforations near the base of the bag to relieve back air pressure during the loading process. The bag's composition includes at least a twenty percent mixture of linear low density polyethylene (LLDPE), at least a thirty percent low density polyethylene (LDPE), and at least forty-five percent Metallocene 8C. The novel composite provides the requisite strength for a thickness that can carry the necessary perforations spacing without tearing or stretching, while providing a surface characteristic that is smooth and allows the scallops to slide easily into the bag.

The invention discloses a processing method of an instant in-sour-soup fish capable of being stored at the room temperature. The processing method comprises the steps that a fish raw material is pretreated and then sliced; glutamine transaminase is added for enzyme crosslinking treatment; after sour soup is prepared, filling is carried out, and air exhaust sealing is carried out; pasteurization iscarried out at 90-98 DEG C for 25-50 minutes, then rapid cooling is carried out to 40 DEG C or below, and the instant in-sour-soup fish capable of being stored at the room temperature can be obtained. The thicknesses of fish meat (slices) and the initial acidity of flavoured sour soup are controlled, and the glutamine transaminase is utilized to treat the fish meat to enhance the crosslinked action among protein molecules, a sour soup hot filling mode for increasing the initial temperature and an ordinary pressure and moderate heat treatment process lower than 100 DEG C for solving the problem of meat looseness after fish meat sterilization are jointly adopted, and the longer shelf life (6 months or above) at the room temperature is achieved.

The invention provides an integrated fish ball division multi-station weighing machine and a utilization method thereof. The integrated fish ball division multi-station weighing machine comprises a rack and a first division disc which is fixed to the rack and is used for introducing fish balls, wherein a division hole is formed in the middle part of the first division disc; a second division discis arranged below the first division disc; the second division disc is a disc body of which the section is arc-shaped; division hoppers are fixed to the periphery of the lower part of the second division disc; upper collection hoppers used for collecting the fish balls flowing out of the division hoppers are arranged under the division hoppers; brackets are fixed to the rack; the upper collectionhoppers are erected on the brackets; and weighing sensors used for sensing the weight of the upper collection hoppers are fixed to the brackets. According to the integrated fish ball division multi-station weighing machine, the structure is simple, classification weighing of the fish balls can be conveniently achieved, the occupied space is small, and efficiency is high.

The invention discloses a nitrogen inflating device for spicy fish production, and relates to the field of nitrogen inflating devices for spicy fish production. The nitrogen inflating device comprisesa device main body, the bottom of the device main body is connected with a base, the two sides of the bottom of the base are both provided with moving wheels, the outer surfaces of the device main body and the base are both sleeved with hoop sheets, and a gas storage tank is installed on one side in the device main body. According to the nitrogen inflating device for spicy fish production, a threaded rod drives a first gear while rotating, the first gear is meshed with a movable frame through toothed blocks and can move on the movable frame, so that a second gear is driven to move, and the second gear is meshed with toothed plates through the toothed blocks and can be driven to move in a fixed frame; and the second gear moves to drive a connecting rod, the connecting rod moves to drive abaffle to move, the baffle moves in sealing plates through moving grooves, and the baffle can extrude nitrogen in the gas storage tank to adjust the nitrogen in the gas storage tank, so that the nitrogen is conveniently discharged.

The invention discloses a food vacuum packaging machine with a sterilization function. The food vacuum packaging machine comprises a bottom plate, an ultraviolet sterilization mechanism and a high-temperature instantaneous sterilization mechanism, wherein a supporting column, a vacuum mechanism, a main controller and a conveying belt are arranged on the upper portion of the bottom plate, a power source of the conveying belt is driven by a motor, and the supporting column is arranged on one side of the main controller. According to the food vacuum packaging machine, two vacuum machines are arranged, negative pressure is provided for the whole processing environment, a vacuum environment is extracted for a packaging bag sleeved with a steel belt, so that food is further protected, the bacterial activity is reduced, and sterilization work is completed indirectly; the ultraviolet sterilization mechanism and the high-temperature instantaneous sterilization mechanism are arranged, and the food is sterilized through ultraviolet irradiation sterilization and high-temperature instantaneous steam sterilization, so that the storage life of the food is prolonged, and the food safety is improved; and signals are transmitted to the main controller through an infrared displacement sensor and a temperature detector, so that the displacement speed of the conveying belt and a first heater can beconveniently controlled, the overall working precision is improved, and then the sterilization performance is improved.

The invention discloses a quantitative conveying and packaging device for spicy fish products. The quantitative conveying and packaging device comprises a feeding mechanism and a discharging mechanism, wherein the upper end of the feeding mechanism is provided with the discharging mechanism; the upper end of an operation box is provided with a connecting hole; the outer surface of the operation box is provided with a display screen and operation buttons; the operation box is connected with a feeding pipe through the connecting hole; the upper end of the feeding pipe is provided with a feedingfunnel; the lower end of the feeding pipe is provided with a connecting piece A; the outer surface of the feeding pipe is provided with a slot; the inner wall of the feeding pipe is connected with a guide rail; the feeding pipe is connected with a discharging pipe through the connecting piece A, and is movably connected with a control panel through the slot and the guide rail; one side of the control panel is connected with a telescopic rod; one end of the telescopic rod is connected with a clamping block; the telescopic rod is connected with the control panel through the clamping block; the other end of the telescopic rod is connected with a square block; and the telescopic rod is connected with the operation box through the square block. The control panel is driven to move by adjusting the telescopic rod so that the discharging speed can be controlled, so that the discharging step is simplified, and the operation is convenient.

The present disclosure is directed to films. The films can include polyamic acid (PAA). Methods of making and using the film for food product coverings is also included.