• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure to keep crustaceans from fishing alive. The present invention relates to a method for keeping crustaceans alive from the moment they are fished until they are commercialized. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2697703A1
    申请号:ES201730983
    申请日:2017-07-27
    公开日:2019-01-28
    发明作者:Guell Carlos Figueras
    申请人:Guell Carlos Figueras；
    IPC主号:
    专利说明:

    [0001] Procedure to keep crustaceans from fishing alive
    [0002]
    [0003]
    [0004]
    [0005] The present invention relates to a method for keeping crustaceans, particularly prawns, alive from fishing.
    [0006]
    [0007] BACKGROUND OF THE INVENTION
    [0008]
    [0009] Until now in the fishing sector the time in which it has been possible to keep live specimens of crustaceans and, particularly of shrimp, for commercialization is very limited.
    [0010]
    [0011] The prawn lives at a great depth with a certain pressure, temperature and light. When captured and raised to the surface it has a huge decompression, a large temperature variation and suddenly exposed to sunlight.
    [0012]
    [0013] The process currently used in the fishing and conservation of shrimp, consists of the capture of the shrimp through trawls, the shrimp is retained in the codend, then hoisted with a cape to cover where it begins to select, there is introduced in buckets and cleaned with seawater.
    [0014]
    [0015] To conserve it, it is submerged in sea water and ice or a plastic holed with ice is placed on it.
    [0016]
    [0017] In this process it is not taken into account that the shrimp needs particular conditions to keep alive. Therefore, until now, once the shrimp is caught, the time suitable for commercialization is very limited.
    [0018]
    [0019] Therefore, it would be necessary to have a procedure to keep crustaceans from fishing alive and, particularly prawns, to increase the time they remain suitable for commercialization.
    [0020] DESCRIPTION OF THE INVENTION
    [0021]
    [0022] The objective of the present invention is to keep the crustaceans alive, and particularly the prawns, from the moment they reach the surface after being caught and until they are commercialized. Not intervening would cause the death of such crustaceans, or prawns, and therefore, it would begin its deterioration process (rigor mortis), with less time for its consumption under optimum conditions.
    [0023]
    [0024] Thus, the present invention provides a method that solves the problem of keeping crustaceans alive, and particularly prawns, from when they are fished until they are commercialized.
    [0025]
    [0026] In a first aspect, the invention relates to a method comprising the following steps:
    [0027] a) introduction of one or more crustaceans from fishing in a reception tank, where the reception tank is isothermal and comprises seawater at a temperature between 10 ° C and 16 ° C;
    [0028] b) transfer of the crustaceans from the reception tank to the conservation tank, where the storage tank is isothermal and comprises seawater at a temperature between 6 ° C and 10 ° C, a UV light tube through which the water is recirculated. sea and a diffuser.
    [0029]
    [0030] In another embodiment, the invention relates to the process described above, wherein the seawater of step (a) is at 13 ° C.
    [0031]
    [0032] In another embodiment, the invention relates to the method described above, which further comprises the separation of the live crustaceans from the dead in the reception tank of stage (a).
    [0033]
    [0034] In another embodiment, the invention relates to the process described above, wherein the volume of the crustacean within the conservation tank of stage (b) is less than 1 kg of crustacean per 10 L of water.
    [0035]
    [0036] In another embodiment the invention relates to the process described above, wherein the sea water of step (b) is at 7 ° C.
    [0037] In another embodiment, the invention relates to the process described above, wherein the storage tank of stage (b) is closed and only opened to introduce the crustaceans.
    [0038]
    [0039] The method as defined above, which further comprises the step (c) of transferring and sealing the crustacean from the storage tank to the merchandising tank, where the merchandising deposit comprises one or more sealable and isothermal containers which in turn they include seawater at a temperature between 3 ° C and 6 ° C, a tube of UV light through which recirculates seawater and a diffuser.
    [0040]
    [0041] In another embodiment the invention relates to the process described above, wherein the sea water of the sealable and isothermal containers of step (c) is at 4 ° C.
    [0042]
    [0043] The process as defined above, wherein the sea water of the sealable and isothermal containers of stage (c) is in a proportion of 2 L to 4 L of sea water per 100 g to 200 g of crustaceans, and preferably in a proportion of 2 L to 4 L of seawater per 200 g of crustaceans.
    [0044]
    [0045] The process as defined above, wherein the seawater of the sealable and isothermal containers of step (c) are in a proportion of 4 L of seawater per 200 g of crustaceans.
    [0046]
    [0047] In another embodiment the invention relates to the method described above, wherein the crustacean shrimp red, white prawn or Norway lobster.
    [0048]
    [0049] In another embodiment the invention relates to the method described above, wherein the flake with which the crustaceans are fished is made of a material without a knot, and preferably where the material is selected from nylon, dynema and polyethylene.
    [0050]
    [0051] In another embodiment, the invention relates to the process described above, wherein the lifting of the crustaceans once in the codend is carried out vertically.
    [0052]
    [0053] In another embodiment the invention relates to the process described above, wherein the sea water is cooled to the desired temperature by a seawater chiller adapted to the vessel, preferably where the seawater chiller is a compressor, and more preferably where the compressor compresses a gas which in turn is cooled by a titanium exchanger and which subsequently arrives at an evaporator for water.
    [0054]
    [0055] In another embodiment, the invention relates to the method as defined above, wherein each tube of ultraviolet light through which the seawater of stages (b) and (c) circulates independently has a length of 15 m to 25 m and has a spiral configuration.
    [0056]
    [0057] Throughout the description the term "crustacean" refers to red shrimp, white prawn and Norway lobster.
    [0058]
    [0059] Throughout the present invention the term "shrimp" preferably refers to red shrimp.
    [0060]
    [0061] "Copo" or crown refers to the piece of a fishing tackle or net sewn in the form of a sack or bag that is located in the final part of said fishing gear and is where the catch is retained. manufactured the codend is, among others, nylon, dynema and polyethylene.
    [0062]
    [0063] "Ultraviolet light" refers to the frequency range of sterilization, ultraviolet sterilization means the process of destroying all microbial life by means of ultraviolet radiation, the most common application is the placement of a UV filter in a section of the duct by Where the liquid circulates, these ultraviolet filters intercept and inoculate germs as they pass through ultraviolet light, and ultraviolet radiation destroys algae and protozoa and thus inhibits their expansion and contamination.
    [0064]
    [0065] Throughout the description and the claims the word "comprises" and its variants do not intend to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and characteristics of the invention will emerge partly from the description and partly from the practice of the invention. The following examples are provided by way of illustration, and are not intended to be limiting of the present invention.
    [0066] EXAMPLES
    [0067]
    [0068] The invention will now be illustrated by means of tests carried out by the inventors, which highlights the effectiveness of the product of the invention.
    [0069]
    [0070] Live prawn conservation procedure
    [0071]
    [0072] 1. - Stage (a). Reception on the deck of the ship.
    [0073]
    [0074] The codend must be made of soft material, without knot, square and armed so that the water that enters the net does not pass through where the captured shrimp is, so that it can not spoil it while fishing is taking place. With these characteristics it is possible to pass the least amount of water through the codend.
    [0075]
    [0076] The codend is hoisted as vertical as possible and once it reaches the stern of the boat it opens quickly inside an open isothermal tank (reception tank). There the prawn is left captured with seawater at a temperature of 13 ° C with recirculation.
    [0077]
    [0078] 2. - Stage (b). Classification and conservation.
    [0079]
    [0080] In the reception tank the live prawn is separated from the one that is not alive, trying to make the air touch them as little as possible. 6 Kg of live shrimp are obtained that are moved to the conservation tank, trying that the prawns are the minimum time in contact with the air.
    [0081]
    [0082] The storage tank contains seawater at 7 ° C with recirculation, UV and aeration. In addition, the conservation tank is closed and only opens to enter the prawns. The volume of the shrimp inside the conservation tank is less than 1 Kg of shrimp per 10 L of water.
    [0083]
    [0084] 3. - Stage (c). Preparation of marketing.
    [0085]
    [0086] An isothermal vessel is prepared with sea water at a temperature of 4 ° C saturated with oxygen (treated water). Said treated water circulates in the container through a pipe inside which there is a UV lamp, then a diffuser is connected to the pipe to oxygenate the water, when it is saturated with oxygen, is connected to a conduit of 15m to 25m in the form of a spiral for the integration of oxygen in the water.
    [0087]
    [0088] Seawater treated at 4 ° C and saturated with oxygen is used to fill a 4 L sealable container into which 200 g of live prawn is introduced and sealed. They are then placed in an expanded polystyrene box which in turn contains 1.5 Kg of ice and the product is ready to be marketed.
    权利要求:
    Claims (6)
    [1]
    1. Procedure comprising the following stages:
    a) introduction of one or more crustaceans from fishing in a reception tank, where the reception tank is isothermal and comprises seawater at a temperature between 10 ° C and 16 ° C;
    b) transfer of the crustaceans from the reception tank to the conservation tank, where the storage tank is isothermal and comprises seawater at a temperature between 6 ° C and 10 ° C, a UV light tube through which the water is recirculated. sea and a diffuser.
    [2]
    The method according to claim 1, wherein the volume of the crustacean within the conservation tank of step (b) is less than 1 kg of crustacean per 10 L of water.
    [3]
    3. The method according to any of claims 1 or 2, further comprising the step (c) of transferring and sealing the crustacean from the storage tank to the merchandising tank, where the merchandising tank comprises one or more sealable and isothermal containers that they also include seawater at a temperature between 3 ° C and 6 ° C, a tube of UV light through which the seawater and a diffuser are recirculated.
    [4]
    The method according to claim 3, wherein the seawater of the sealable and isothermal containers of step (c) is in a proportion of 2 L to 4 L of seawater per 200 g of crustaceans.
    [5]
    5. The method according to any of claims 1 to 4, wherein the crustacean is a red shrimp, a white shrimp or a Norway lobster.
    [6]
    The method according to any of claims 1 to 5, wherein each tube of ultraviolet light through which the seawater of steps (b) and (c) circulates independently has a length of 15 m to 25 m and has a spiral configuration .
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    同族专利:
    公开号 | 公开日
    ES2697703B2|2019-06-07|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2643789B1|1989-03-03|1995-04-21|Letortorec Eric|METHOD AND INSTALLATION FOR SURVIVAL AND CONSERVATION OF LANGOUSTINES|
    CN101016105A|2007-02-25|2007-08-15|福建师范大学|Temperature control dry transportation technique for living south America white prawn|
    ES2347611T3|2007-11-15|2010-11-02|Alginac B.V.|METHODS AND MEANS FOR THE PREPARATION OF CRUSTACEANS AND MOLLUSCS.|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201730983A|ES2697703B2|2017-07-27|2017-07-27|PROCEDURE FOR KEEPING CRUSTACEANS LIVING FROM FISHING|ES201730983A| ES2697703B2|2017-07-27|2017-07-27|PROCEDURE FOR KEEPING CRUSTACEANS LIVING FROM FISHING|
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