METHOD FOR PACKING FISH PRODUCT, FISH PRODUCT PACKAGE

A method for packing a fish product (39), and a fish product package. The method comprises packing the fish product (39) in a vacuum package, arranging in said vacuum package an empty space (43), forming in the vacuum package by means of empty space (43) an underpressure, and maintaining the empty s...

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Bibliographische Detailangaben
Hauptverfasser:	RUUTTU, JARI, KINNUNEN, PETTERI
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR BUTCHERING CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MEAT TREATMENT PACKAGES PACKAGING ELEMENTS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	A method for packing a fish product (39), and a fish product package. The method comprises packing the fish product (39) in a vacuum package, arranging in said vacuum package an empty space (43), forming in the vacuum package by means of empty space (43) an underpressure, and maintaining the empty space (43) in the package, the underpressure generating pressure on the fish product (39). La présente invention concerne un procédé d'emballage d'un produit de poisson (39), et un emballage de produit de poisson. Le procédé comprend les étapes consistant à emballer le produit de poisson (39) dans un emballage sous vide, disposer un espace vide (43) dans ledit emballage sous vide, former une sous-pression dans l'emballage sous vide au moyen de l'espace vide (43), et maintenir l'espace vide (43) dans l'emballage, la sous-pression générant de la pression sur le produit de poisson (39).