Method for packaging crabmeat
View Patent ↗A method for packaging crabmeat is provided. In a first embodiment, the method comprises providing a packaging vessel, placing crab meat into the vessel, adjusting the volume of air within the vessel to obtain an air to meat ratio of essentially 20 percent by volume, sealing the packaging vessel, and then pasteurizing the sealed vessel to achieve desired end results.
1. A method for packaging crabmeat comprising the steps of:
providing a flexible pouch comprising a multi-layer film, wherein said multi-layer film comprises at least one of polyethylene terephthalate, nylon, aluminum and polypropylene;
placing a volume of crabmeat into said flexible pouch;
after said crabmeat has been placed into said flexible pouch, controlling a volume of ambient air in said flexible pouch to obtain an ambient air to crabmeat ratio within said flexible pouch of about 13-20% by volume such that anaerobic bacterial growth within said flexible pouch is prevented;
sealing said flexible pouch to maintain said ambient air to crabmeat ratio within said flexible pouch; and
after said sealing step, pasteurizing said flexible pouch for 80 to 160 minutes at a temperature ranging from about 185° F. to about 189° F.
2. The method of claim 1 wherein said sealing step includes the use of a partial vacuum.
3. The method of claim 1 wherein said air to crabmeat ratio is about 20% by volume.
4. A packaged crabmeat product comprising:
a sealed flexible pouch comprising a multi-layer film, wherein said multi-layer film comprises at least one of polyethylene terephthalate, nylon, aluminum and polypropylene;
a volume of crabmeat positioned in said sealed flexible pouch; and
a volume of ambient air positioned in said sealed flexible pouch, said volume of ambient air providing an ambient air to crabmeat ratio within said sealed flexible pouch of about 13-20% by volume such that anaerobic bacterial growth is prevented, wherein said sealed flexible pouch is pasteurized for 80 to 160 minutes at a temperature ranging from about 185° F. to about 189° F.
5. The packaged crabmeat product of claim 4 wherein said air to crabmeat ratio is about 20% by volume.