Now, carpaccio is not only made from beef, lamb or veal. ‘Unprecious’ parts of fish and seafood such as prawns, crayfish, herring, cod, cuttlefish, tuna and surimi can be turned into fish carpaccio which is economically packaged in clip-pak.
According to Poly-Clip System, a product such as fish carpaccio requires the right packaging because it only develops its own delicious aroma and absorbs the dressing when it is cut into fine slices.
With the clip-pak solution from Poly-Clip System, fish carpaccio can be packaged in tubular film and sliced in a consumer-friendly manner and offered in smaller gourmet sales units or served in restaurants.
The inexpensive packaging solution is made possible by the double-clip system, which was originally developed for production in industrial meat processing. A filler unit is used to pump a defined portion of fish carpaccio without air through a filling pipe into a tubular film which is then closed securely on both sides by a clip machine.
The main advantages are:
• Reliable, hygienic clip-closure for longer shelf life
• Cost-saving packaging with tubular casings or bags
• For diameters and packaging units up to 105mm
• Standardised products with consistent length, diameter and weight
• Packaging free from air, avoiding direct contact with the product
