DK143482B - PROCEDURE FOR THE TRANSPORT AND STORAGE OF FRESH CONSUMER FISH - Google Patents

Description

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The present invention relates to a method for transporting and storing fresh human fish at a temperature in the range of just below 0 ° C, preferably between 0 ° C and -2 ° C, in large containers, to which the container is added ice, salt, water and fish.

Despite last year's technological development in the fishery with improved fishing methods, fishing gear and new and larger fishing boats, storage and transport of consumer fish continues in the traditional fishing boxes as 10 decades ago.

The traditional fishing boxes hold about 40 kg of fish and are usually made of wood, but in recent years they have also come on the market in synthetic material, and are of such size and shape that they can be lifted and handled by a single or two men.

15 Furthermore, the height of traditional fish boxes is dictated by the fact that the pressure from the overlying fish must not cause physical damage to the underlying fish.

The fish are stored in the traditional fish boxes with an overlay of ice to keep the fish cool.

20 However, the use of these traditional fishing boxes is associated with major disadvantages in that some of the fish suffer physical nuisance, involve a large unloading and transport crew, and the storage time is extremely limited.

25 The fish suffer physical overload by frequent o-refilling of the crates, whereby the fish are pressed when the crates are stacked and the ice is pressed into the side of the top layer of fish, where their sharp edges and tips cut into the fish and can damage them. to such an extent that they become useless as human fish.

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During the bumps and bumps that the crates are exposed to during the many transhipments and transport, some of the fish jump out of the crate, and either they are lost or tucked between the crates.

5 Since the size of the fishing boats has grown to 300-400 tonnes, the unloading of a single cutter must use a considerable number of the traditional fishing boxes, since, as mentioned earlier, they only hold about 40 kg of fish. The handling and filling of all these boxes of fish 10 and ice involves a great deal of unloading,

The large number of traditional fishing boxes also requires a great deal of labor in transport, as they are usually first brought into an auction hall on the quay from which, after the auction, they are brought out again and transhipped on trucks and brought to the fish factory. Here they are unloaded and brought into the factory, where they are emptied and brought out to a laundry area that is usually located outside the factory for cleaning, after which they are returned to the fishing port where they are stored.

Besides the use of the traditional fish boxes, there is also a shelf life problem, since the fish can only stay healthy in the boxes for 2 - 3 days.

The problem of the shelf life of fresh consumer fish in the traditional fishing boxes has been solved at an early stage by a method described in Norwegian patent 25 42 634 of 1926,

The method aims at a rapid and even distribution of ice between the individual fish in the boxes, which is achieved by passing fine crushed ice, water and possibly also salt, from a centrally placed container, through a piping system to the individual boxes. so that the ice is evenly distributed in the crates, for example by inserting a hose into the crates.

The disadvantage of this method is mainly used as the carrier or distribution medium for the ice. The salt solution and ice thus act as two separate media. The fish are frozen by the salt solution that runs off the fish and the crates and leaves the ice on the fish in the crates. If the salt solution is closed, the fish's temperature rises to zero degrees Celsius, where the temperature is maintained as long as all ice is not melted.

Since the method involves the traditional fishing boxes, it is also afflicted with its drawbacks, besides requiring a large piping system and manpower to handle it.

The ever-increasing size and seaworthiness of the fishing boats result in them spending longer at sea than 15 before, and in order to keep the fish caught fresh, seek with refrigeration systems or ice to keep them cool in seawater.

The cutter's cargo compartment is divided into smaller cells with a cross-section of the order of 3 x 3 m and about 6 m deep, depending on the size of the cutter. When the cutter is released from 20 ports and out into open water, seawater is filled in the cells, which along the way to the fishing ground are gradually cooled down by purely mechanical means or by means of ice.

The shelf life of the fish in this method of storage on the fishing boats is usually up to about 4 days.

25 One way to extend the shelf life of fish before reprocessing at the fish factories is conservation.

A Norwegian method for preserving and storing fish is known from Norwegian publication no. 122,625, which dates from 1969. According to the method, the fish come together 30 with a preservative, namely brine in less liquid impervious containers, for example plastic bags. The containers are sealed and thrown into a larger tank or vessel containing a liquid, preferably water, the containers being filled with brine and fish in such an amount that the plastic bags in an approximately weightless state float in the surrounding liquid.

Thus, the fish are transported in small packaging units, which packing units are labor-intensive to fill, and furthermore, the unevenness of the large tank or vessel has no influence on the shelf life of the fish, which is determined solely by the preservative.

The problem with the many small packaging units in the form of the 10 traditional fish boxes has resulted in experiments with unloading and storing the fish in relatively large stainless steel vessels, which in themselves can be considered as oversized traditional fish boxes.

The steel vessels are relatively high with a capacity of about 15,500 kg of fish and 60 kg of ice distributed in layers in the vessels. The problem is, as expected, that the underlying fish suffer physical overload due to the pressure from the overlying ones, and another problem is that they lie and rub against each other and the ice so that they suffer in this way as well. The shelf life of the fish is as in the traditional fishing boxes 2 - 3 days.

The object of the invention is to provide a method which simplifies the transport and storage of fresh consumable fish, without the fish suffering physical overload or reducing the shelf life 25.

This is achieved in accordance with the invention by a method of the kind mentioned in the preamble, in which the fresh consumed fish are transported and stored at a temperature in the region of just below 0 ° C, preferably between Q ° C and -2 ° C in large containers, to which the containers are added. ice, salt, water and fish, and in which the invention is characterized in that the liquid is constituted by a cold mixture of ice, salt and water mixed in such a proportion that the fish are kept free-flowing in an almost weightless state.

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This facilitates the unloading, transport and storage of fresh consumer fish, as they can be placed directly in large containers without suffering physical overload. Thus, the disadvantages of the many small packaging units are avoided, and the fish 11-5 that are physically overloaded by the known modes of transport and storage in large containers are avoided.

The amount of salt used is selected according to the invention so that the salt content increases the volume of water of the water so much that the fish is just kept floating in the water or as close as possible. The pressure on all fish is thus reduced to zero, regardless of where they are in the container, even the fish that are at the bottom of the container are not subjected to pressure.

The rubbing effect during transport is also reduced to a minimum, or completely disappears by using a completely filled canned hermetic container.

In addition, by the method according to the invention, it has surprisingly been found to achieve exceptionally long shelf life of the fresh fish, up to 10-14 days. Thus, the freezing or preservation necessary using the known storage forms in the traditional fishing boxes, steel vessels or on board the fishing vessels is saved if the fish could not be worked up within 2 - 4 days.

The explanation for the unusually long shelf life of the fresh fish in the process according to the invention is probably due to the fact that, as they enter the container, they are subjected to a sudden cooling to a temperature just below 0 ° C, but without freezing, and that the fish are kept constant at this temperature during subsequent transport and storage.

This relatively long shelf life, among many advantages, means that, as before, you would not have to work up a large landing fish within 2 - 3 days, but can even out the catches, just as you can retrieve the fish further away from the factory, 6 1-43482 so that you gets a sliding production rather than this alternation between peak load and downtime.

The solution, transport and storage of fresh human fish using the method of the invention will be illustrated in the following.

The transport between the fish cutter and the fish factory takes place with trucks fitted with stainless steel containers with a capacity of the order of 12000 liters depending on the truck, and with an openable hatch on the upper side, 10 Immediately before the driver drives to the fishing cutter on the dock, he fills the container in advance. , salt and water.

From the captain, its crew with the unloading racket, which holds up to a ton of fish at a time, unloads the fish directly into the container through the hatch in the upper side. The unloading crew on the quay, which was needed by the traditional fishing boxes, is obliterated, while the unloading speed is substantially increased from 5 - 10 tonnes per hour at the fishing boxes to 40 tonnes per hour. Because the unloading speed of the blackfish has been 20 significantly faster than the consumption fish and has not required as much manpower, many people have previously unloaded the fish for blackfish because the cutter did not have to stay so long and the cost of the unloading crew was saved. This, as can be seen, is countered by the method according to the invention, the unloading speed being approximately the same as that of the crustaceans and the unloading crew is no longer necessary.

During transport from the cutter to the fish factory, the temperature is kept below zero degrees Celsius, which is achieved by storing 30 in a container of approx. 12000 liters is used, amounting to at least 15% by weight of the container's content of fish and liquid.

At the factory it is appropriate to empty the contents of the containers into a larger container arranged for the purpose so that the containers are released.

The temperature in the containers arrows the containers is kept at the limit of the freezing point of the fish trap when feeding. is.and adjusting the salt percentage.

As described above, the method according to the invention provides a considerable simplification of unloading, transporting and storage of fresh human fish together with a slower treatment and exceptionally long shelf life.