JPH0367656B2 - - Google Patents
Info
- Publication number
- JPH0367656B2 JPH0367656B2 JP58186298A JP18629883A JPH0367656B2 JP H0367656 B2 JPH0367656 B2 JP H0367656B2 JP 58186298 A JP58186298 A JP 58186298A JP 18629883 A JP18629883 A JP 18629883A JP H0367656 B2 JPH0367656 B2 JP H0367656B2
- Authority
- JP
- Japan
- Prior art keywords
- kazunoko
- salt water
- packaging
- treatment
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、予め前処理されたカズノコの包装方
法に係り、特に保存性、食べる時の塩抜きが容易
なカズノコの包装方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for packaging Kazunoko that has been pretreated, and particularly relates to a method for packaging Kazunoko that is easy to preserve and remove salt when eating. .
（従来技術）
従来、カズノコは、ニシンの腹からカズノコを
取り出し、これを３倍量のボーメ5°〜6°の塩水を
加え、適宜塩水で換水し、血抜きを行なつた後、
このカズノコにふり塩を行い、さらに飽和食塩水
中に24〜48時間浸漬し、カズノコの固化を行な
う。(Prior art) Conventionally, Kazunoko is made by removing Kazunoko from the belly of a herring, adding three times the amount of Baume 5° to 6° salt water, changing the water with salt water as needed, and removing the blood.
This Kazunoko is sprinkled with salt and then immersed in saturated saline for 24 to 48 hours to solidify the Kazunoko.
そして、この固化したカズノコをボーメ5°〜6°
の塩水で十分洗浄した後、水切りを行ない、さら
に所定の処理を行なつた後、ボーメ5°〜6°の塩水
を加えて浸漬し、同塩水により洗浄した後飽和塩
水をカズノコ量の３倍量加えて24時間以上浸漬
し、塩固めを行ない、その後上記飽和塩水を捨て
カズノコをトレイ等の容器に入れ、外部または開
口部をプラスチツクフイルムまたはプラスチツク
フイルムを含む積層フイルムにより包装してい
た。 Then, this solidified Kazunoko is placed at Baume 5° to 6°.
After thoroughly washing with salt water, draining the water, and performing the specified treatment, add 5° to 6° Baume salt water and immerse, wash with the same salt water, and then add 3 times the amount of saturated salt water to Kazunoko. After that, the saturated brine was discarded, the kazunoko was placed in a container such as a tray, and the outside or opening was wrapped with plastic film or a laminated film containing plastic film.
ここで、上記説明中の所定の処理とは、(イ)過酸
化水素処理、(ロ)カタラーゼ処理、(ハ)亜硫酸処理で
(イ)の過酸化水素処理とは、0.5〜1.5％の過酸化水
素を含むボーメ9°〜11°の塩水を、カズノコの３
倍量加え、３日間〜５日間浸漬し、カズノコの色
を調整することである。 Here, the prescribed treatments in the above explanation are (a) hydrogen peroxide treatment, (b) catalase treatment, and (c) sulfite treatment.
The hydrogen peroxide treatment in (a) refers to salt water at a temperature of 9° to 11° Baume containing 0.5 to 1.5% hydrogen peroxide.
Add twice the amount, soak for 3 to 5 days, and adjust the color of the kazunoko.
また(ロ)のカタラーゼ処理とは、ボーメ9°〜11°
の塩水中に所要量のカタラーゼを含む15°〜25°の
溶液を、カズノコ量の３倍量加え、浸漬し、前記
(イ)の過酸化水素処理の際の過酸化水素水を分解
し、洗浄で終わつた場合でも、完全にカズノコに
付着した過酸化水素を除去する処理である。 In addition, (b) catalase treatment means Baume 9° to 11°
Add a solution containing the required amount of catalase at a temperature of 15° to 25° in a saline solution of 3 times the amount of Kazunoko, immerse it, and
This is a process that decomposes the hydrogen peroxide solution used in the hydrogen peroxide treatment in (a) and completely removes the hydrogen peroxide that has adhered to the spatula, even if the process is completed with cleaning.
そして、(ハ)の亜硫酸処理は、(ロ)のカタラーゼ処
理でも過酸化水素を除去するので不十分な時行な
うもので、必要な時のみ行なうもので、必要量の
亜硫酸塩を含有した飽和塩水をカズノコ量の３倍
量加え、24時間以上浸漬、前記塩固めを行なう処
理をする。 The sulfite treatment in (c) is carried out when the catalase treatment in (b) is insufficient to remove hydrogen peroxide, and is carried out only when necessary. Add 3 times the amount of Kazunoko, soak for 24 hours or more, and perform the salt hardening process described above.
（発明が解決しようとする課題）
しかし、この従来の方法のカズノコは、最終段
階において、飽和塩水に一定時間浸漬後、この飽
和塩水を捨て、水切りを行なつた状態で包装する
ので、カズノコが空気に触れるので、酸化された
り、カズノコ表面の菌が繁殖してしまうおそれが
あるうえ、従来のような状態のカズノコを食べる
時に塩抜きを行なうが、食べられる辛さになるま
でには、24時間以上要してしまうものであつた。(Problem to be Solved by the Invention) However, in the final stage of this conventional method, Kazunoko is immersed in saturated salt water for a certain period of time, the saturated salt water is discarded, and the water is drained before packaging. Since it comes in contact with the air, there is a risk of oxidation and the growth of bacteria on the surface of Kazunoko.Also, when eating Kazunoko in its conventional state, salt is removed, but it takes about 24 hours for it to become spicy enough to be eaten. It would have taken more time.
本発明は、このような点に鑑み、カズノコの保
存性が優れ、しかも塩抜きの容易なカズノコの包
装方法を提供することを目的とする。 In view of these points, it is an object of the present invention to provide a method for packaging Kazunoko that has excellent storage stability and that allows easy removal of salt.
（課題を解決する手段）
本発明は、ニシンから取り出したカズノコを血
抜き、固化等の前処理を行つた後、前記カズノコ
を多数の孔のあいたトレイに載置し、飽和塩水と
共にガスバリヤー性、防湿性に優れた材料からな
る袋により、脱気包装したことを特徴としたカズ
ノコの包装方法を提供するものである。(Means for Solving the Problems) The present invention involves pre-processing Kazunoko taken out from herring, such as removing blood and solidifying the Kazunoko, and then placing the Kazunoko on a tray with a large number of holes. The present invention provides a method for packaging Kazunoko, characterized in that it is deaerated and packaged using a bag made of a material with excellent moisture resistance.
（実施例） 以下、実施例により本発明を説明する。(Example) The present invention will be explained below with reference to Examples.
本発明は、まずニシンの腹から取り出したカズ
ノコをこのカズノコの３倍量のボーメ5°〜6°の塩
水を加え、適宜換水しながら血抜きを行ない、こ
の血抜きを行なつたカズノコにふり塩を行ない、
さらに飽和食塩水中に24〜48時間浸漬し、カズノ
コの固化を行なう。 In the present invention, first, the Kazunoko taken out from the belly of a herring is added with three times the volume of Baume 5° to 6° salt water, and the blood is drained while changing the water as needed. do salt,
Further, the kazunoko is immersed in saturated saline for 24 to 48 hours to solidify it.
次に、この固化したカズノコをボーメ5°〜6°の
塩水で十分洗浄した後、水切りを行い、容器中に
飽和塩水と共に脱気包装してなるカズノコの包装
方法である。 Next, this solidified Kazunoko is thoroughly washed with salt water at a Baume temperature of 5° to 6°, drained, and deaerated and packaged in a container with saturated salt water.
また、本発明は、固化したカズノコを塩水で洗
浄、水切りを行なつた後、過酸化水素処理、カタ
ラーゼ処理、亜硫酸処理の所定の処理を行なつた
後、容器中に飽和塩水と共に脱気包装してもよ
い。 In addition, the present invention involves washing the solidified Kazunoko with salt water, draining the water, and then subjecting it to predetermined treatments such as hydrogen peroxide treatment, catalase treatment, and sulfur dioxide treatment, and then deaerating it and packaging it with saturated salt water in a container. You may.
本発明における包装形態としては、第１図に示
すように成形容器１中に前処理したカズノコ２を
飽和塩水３と共に充填し、蓋材４で密封するか、
第２図に示すように袋５中に前処理したカズノコ
２を飽和塩水３と共に充填し、開口部を密封する
形態があるうち、第２図に示した袋形態で、多数
の孔のあいたトレイ６上にカズノコ２を載せ、飽
和塩水３と共に充填し、開口部を密封したカズノ
コの包装方法である。 As a packaging form in the present invention, as shown in FIG.
As shown in Fig. 2, there is a form in which pretreated Kazunoko 2 is filled with saturated salt water 3 into a bag 5 and the opening is sealed, but the bag form shown in Fig. 2 has a tray with many holes. This is a method of packaging Kazunoko, in which Kazunoko 2 is placed on top of 6, filled with saturated salt water 3, and the opening is sealed.
本発明は、このように予め前処理を行なつたカ
ズノコを多数の孔のあいたトレイ上に載せた状態
で、飽和塩水と共に充填し、脱気するので、カズ
ノコが片寄ることがなく、カズノコ同志が重なら
ないので脱気し易く、またトレイの孔によりカズ
ノコの下側からも脱気できるので、従来に比べ脱
気が円滑に行うことができる。 In the present invention, the Kazunoko that have been pretreated in this way are placed on a tray with many holes, and then filled with saturated salt water and degassed, so the Kazunoko do not become lopsided and the Kazunoko do not stick together. Since they do not overlap, it is easy to degas, and since the holes in the tray allow degassing from the bottom of the saw, degassing can be done more smoothly than in the past.
そして袋形態であつても、カズノコが片寄るこ
とがなく、そのまま展示可能である。 And even though it is in bag form, the kazunoko does not shift to one side and can be displayed as is.
また、販売されるカズノコは、飽和塩水に浸漬
した状態なので、消費者が購入して食するために
塩抜きを行うが、略６時間程度で十分であり、従
来のように24時間以上も塩抜きに時間を要してい
たに比較して手軽にカズノコを料理することがで
きる。 In addition, the Kazunoko that are sold are soaked in saturated salt water, so consumers need to remove the salt before purchasing and eating it, but about 6 hours is enough, compared to the conventional method of removing salt for more than 24 hours. You can easily cook Kazunoko compared to the time it would take to remove it.
第１図および第２図はカズノコの包装形態を示
す説明図、第３図は、本発明における包装形態の
例を示す説明図である。
FIGS. 1 and 2 are explanatory diagrams showing the packaging form of Kazunoko, and FIG. 3 is an explanatory diagram showing an example of the packaging form in the present invention.
Claims (1)
化等の前処理を行つた後、前記カズノコを多数の
孔のあいたトレイに載置し、飽和塩水と共にガス
バリヤー性、防湿性に優れた材料からなる袋によ
り、脱気包装したことを特徴としたカズノコの包
装方法。1. After pre-processing the Kazunoko taken out from the herring, such as removing blood and solidifying, the Kazunoko is placed on a tray with many holes, and placed in a bag made of a material with excellent gas barrier and moisture-proof properties along with saturated salt water. A packaging method for Kazunoko characterized by deaerated packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58186298A JPS6078532A (en) | 1983-10-05 | 1983-10-05 | Packaging of herring roe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58186298A JPS6078532A (en) | 1983-10-05 | 1983-10-05 | Packaging of herring roe |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6078532A JPS6078532A (en) | 1985-05-04 |
| JPH0367656B2 true JPH0367656B2 (en) | 1991-10-23 |
Family
ID=16185868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58186298A Granted JPS6078532A (en) | 1983-10-05 | 1983-10-05 | Packaging of herring roe |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6078532A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1627834A1 (en) | 2004-08-16 | 2006-02-22 | Murata Kikai Kabushiki Kaisha | Carrying system |
| EP1707507A1 (en) | 2005-03-31 | 2006-10-04 | Murata Kikai Kabushiki Kaisha | Overhead travelling vehicle system |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6386796U (en) * | 1986-11-27 | 1988-06-06 | ||
| US5464648A (en) * | 1993-12-09 | 1995-11-07 | Nishijima; Hideo | Process for preparing a cohesive mass of herring eggs |
| JP2811060B2 (en) * | 1995-10-06 | 1998-10-15 | 佐藤水産株式会社 | Method for manufacturing muscle |
| CA2176912A1 (en) * | 1996-05-17 | 1997-11-18 | Hideo Nishijima | Food composite comprising herring eggs |
| JP5246511B2 (en) * | 2009-07-22 | 2013-07-24 | 本間 真弓 | How to store frozen salt |
| JP7548952B2 (en) * | 2022-02-09 | 2024-09-10 | 株式会社ハイブリッドラボ | Frozen scallop manufacturing method |
-
1983
- 1983-10-05 JP JP58186298A patent/JPS6078532A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1627834A1 (en) | 2004-08-16 | 2006-02-22 | Murata Kikai Kabushiki Kaisha | Carrying system |
| EP1707507A1 (en) | 2005-03-31 | 2006-10-04 | Murata Kikai Kabushiki Kaisha | Overhead travelling vehicle system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6078532A (en) | 1985-05-04 |
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