A METHOD FOR COOLING AND STORING FOOD ITEMS
The invention provides a method for cooling, transporting and storing wet food product without using ice for the transport and the storage using a new method of cooling the food products below zero to prolong shelf-life and quality of the product. Furthermore, the present invention provides a new method for delivering a fresh food product to the market with reduced water footprint and carbon footprint.
1 . A method of cooling and storing and wet food product, comprising:
a) undercooling the product by submerging in salt solution at a sub-zero temperature at or above the freezing point of the solution, while the solution is agitated in order to prevent formation of ice shell or crust on the product,
b) removing the product from the solution and placing in storing receptacle,
c) storing the product in the storing receptacle within a space which is maintained at a temperature within the range of about −4° to 0° C.
2 . The method of claim 1 , wherein the method further comprises step d) of transporting the wet food product in the storing receptacle within a space which is maintained at a temperature within the range of about −4° to 0° C.
3 . The method of claim 1 , wherein the wet food product is undercooled in step a) until the product has reached a homogenous temperature within a range from about −3° C. to about −0.1 ° C., and preferably within the range from about −2° C. to about −0.1 ° C.
4 . The method according to claim 1 , wherein the undercooling step is performed in a salt-controlled and temperature-controlled solution in at least two steps of:
i) placing the wet food product in first salt-controlled and temperature controlled solution having a salt concentration in the range from 0.1 to 10% and a temperature in the range from +1 to −3° C., where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the fish to +2 to −1° C., and
ii) transferring the wet food product to a second salt-controlled and temperature controlled solution having a salt concentration in the range from 1 to 20% and a temperature in the range from −1 to −12° C., where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the fish to −0.1 to −3° C.
5 . The method according to claim 4 , wherein the temperature of the solution is maintained at a temperature which is at least about 1.0° C. higher than the freezing point of the solution, and preferably at least about 1.5° C. higher.
6 . The method of claim 1 , wherein the product is selected from freshly slaughtered fish, freshly slaughtered chicken, beef, pork and lamb meat products.
7 . The method of claim 6 , wherein the product is fish selected from salmon, trout, cod, haddock, pollock, catfish, ling, blue ling, tusk, monkfish, carp, bass, bream, turbot, sea bass, sole, milkfish, grey mullet, grouper, sea bream, halibut, flounder, Japanese flounder.
8 . The method according to claim 4 , wherein the fish has been gutted and/or bled prior to the step of undercooling.
9 . The method of claim 1 , wherein said packaging comprises a double-layered box of a material in thin layers.
10 . The method of claim 1 , wherein said double-layered box is configured and folded so as not to leak liquid while in upright position.
11 . The method of claim 1 , wherein said space in step c) is maintained at a temperature within the range from about −0.5 to about −2° C.
12 . The method of claim 1 , wherein the temperature range of the space in steps c) and d) is the main source of maintaining the temperature of the food product below freezing.
13 . The method according to claim 1 , wherein a small amount of ice or liquid is placed in the storing receptacle.
14 . The method of claim 1 , wherein the period of storing and/or transporting the wet food products within a space which is maintained at a temperature within the range of about −4° to 0° C. is from 1 hour to 7 days.
15 . A method of reducing the environmental footprint comprising a water footprint and a carbon footprint of a wet food product comprising:
a) undercooling the wet product by submerging in salt solution at a sub-zero temperature at or above the freezing point of the solution, while the solution is agitated in order to prevent formation of ice shell or crust on the product,
b) removing the product from the solution and placing in a storing receptacle,
c) storing the product in the storing receptacle within a space which is maintained at a temperature within the range of about −4° to 0° C., and
d) transporting the product in the storing receptacle within a space which is maintained at a temperature within the range of about −4° to 0° C.