JPH07236388A - Preservation method of live seafood below 0 ℃ - Google Patents

Abstract

PURPOSE:To provide a process for the preservation of living fish and shellfish to enable the storage and transportation of the fish, etc., in a calm hibernated state without causing the death by suffocation and enable the revival of the stored fish and shellfish by putting in water in a water tank. CONSTITUTION:Living fish and shellfish are packaged with a packaging material containing 3-60 time weight of water based on the own weight and selected from Japanese paper, cloth and agar gel. The packaged fish, etc., are put into an air-tight packaging material made of a plastic or aluminum and stored at 0 to -50 deg.C after properly filling oxygen, nitrogen, etc., into the package and sealing the package.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention is intended to keep seafood alive.
The present invention relates to a method for preserving seafood that can be preserved at a low temperature of ℃ or lower and revived after preservation.

[0002]

2. Description of the Related Art It is well known that seafood is preserved for a single use of crushed ice, a freezing agent of ice and salt, or a saline solution and crushed ice, and live fish in water is kept at 0 ° C. for 15 to 18 hours. After cooling gently, when the fish is almost incapable of swimming, supplement the remaining water after removing the excess water with oxygen, then -1
After freezing the ice at about 0 ℃, transporting the fish by enclosing it in the ice and storing it for 1 to 2 months, slowly thaw it at 0 ℃ for 10 hours, the fish will start swimming, and It is well known that resuscitation may not occur if the storage time becomes long (March 31, 1974, published by Korin Shoin Co., Ltd., Shiro Kato, "Theory and Application of Food Freezing," P147).

[0003]

DISCLOSURE OF THE INVENTION The inventor of the present invention lived not only in the cold storage of seafood but also in the experiment of revival (anabiosis) phenomenon by thawing a frozen organism and living the caught seafood. The present invention has been achieved as a result of research on a method for preserving seafood that can be stored or transported as it is and returned to live fish again at the place of consumption.

[0004]

According to the present invention, seafood is packed in a packaging material containing water having a thickness of 1 to 500 mm and a weight of 3 to 60 times its own weight, and then packaging the seafood in an airtight package. Fill, fill with one or two gases selected from oxygen, ozone, carbon dioxide, and nitrous oxide, and seal. 0 to -5
This is a method of storing seafood at a temperature of 0 ° C.

In the present invention, the packaging material used is
Woven cloth, non-woven cloth, cloth packaging materials such as towels, Washi paper, paper packaging materials such as paper towels, or packaging materials made of agar gel, and the thickness is 1 to 500 mm.
If it is less than mm, it may be broken by paper other than Japanese paper, and the ice film produced by the cooling process after packaging is too thin. The thickness of up to 500 mm is suitable for embedding a proper number of shellfish etc. This is because it is suitable. In the case of an agar gel, when about 20 g of agar is dissolved in 1.2 liters of water, the weight becomes about 60 times, and when it is more than this, the agar gel becomes too soft and not preferable for packaging. In addition, when using about 1 mm Japanese paper as a packaging material, it is preferable to use it for small shrimp such as sea shrimp, lobster, and shrimp. When using agar gel as the packaging material, break the agar gel. It can be embedded in something. A thick packaging material is preferable for seafood with high excretion, such as rainbow trout that is sensitive to temperature changes, and seafood with low excretion, such as shellfish,
A thin packaging material is preferable for shellfish and the like.

The amount of water contained in the packaging material is set to about 3 to 60 times the weight of the packaging material, because the seafood to be packaged is covered in a capsule shape by the ice film cooled after packaging. This is because it is suitable for keeping cold without being cooled rapidly. The water contained in the packaging material means fresh water.

The enclosed gas body contains oxygen and ozone in order to prevent the fish and shellfish from suffocating to death, and carbon dioxide, nitrogen gas and the like to soothe the fish and shellfish. For slow-moving objects, it may be possible to use almost no gas for calming. Also, the reason why the aluminum foil or plastic film bag is used is to free the enclosed gas body.
For seafood that is easy to put in a package wrapped with packaging material, and is generally vulnerable to temperature changes, and seafood that is actively metabolized in the summer, so that a large amount of filling gas can be enclosed as appropriate. A bag larger than the size of is used.

Gas-sealed seafood packages are -1 to -50.
When the water contained in the packaging material is 0 ° C. or higher, the ice does not freeze and an ice film is not formed, and at −50 ° C. or lower, the formation speed of the ice film is too fast. This is because the temperature shock may adversely affect the seafood.

When the stored seafood is revived, it is necessary to thaw it at room temperature after storage, remove the packaging bag, take out the seafood from the packaging material, and put it in the water in the aquarium to revive it. preferable.

[0010]

[Example 1] A cloth having a thickness of 15 mm and a weight of 100 g was moistened with about 3 times the weight of water at room temperature to wrap a living crucian and further put in an aluminum foil bag to obtain 98% oxygen gas. It was filled with 2% of nitrogen gas, sealed, and stored at -5 ° C for 5 days.

After storage, the bag was thawed at room temperature, the aluminum foil bag and the package of the cloth that had been frozen by forming an ice film were taken out, and the crucian was taken out and put in the water in the water tank for 3 hours. Although it was floating, 5 hours after starting to move the mouth and gill gradually, I swam as usual.

Separately, as a control, a living crucian carcass was stored without being packaged at -5 ° C. for 5 days as in Example 1. The crucian carp was frozen to death and was not revived.

[0013]

[Example 2] Living Japanese prawns are wrapped in Japanese paper weighing 160 g and having a thickness of 2.5 mm, and containing about 15 times the weight of water, and put them in a polyethylene film bag. It was filled with a mixed gas of 30% oxygen gas, sealed, put in a refrigerator, and stored at −10 for 3 days.

After storing and thawing, the Japanese paper packaged ice-free product was taken out from the plastic bag and placed in water in a water tank. It did not move at all for 30 minutes, but moved actively after 2 hours.

Separately, as a control, a live prawn was unpackaged and stored at −10 ° C. for 3 days in the same manner as in Example 2. When the prawn was discolored, the head of the prawn was frozen and dead.

The tiger prawns have a thickness of 1 mm and a weight of 39 g.
The Japanese paper was treated with 15 times the weight of water and treated in the same manner as in Example 2. As a result, the Japanese paper shreds like the prawns.

[0017]

Example 3 20 g of agar was dissolved in 1.2 liters of water to obtain an agar gel having a thickness of 25 mm and a weight of 75 g. Next, make a dimple in the obtained agar gel, put a scallop with a live shell in it, put the dimples of the agar gel similarly formed in the position of the scallop, and superimpose them, then add this to vinyl. The film was placed in a system film bag, filled with oxygen gas, sealed, and then stored in a freezer at -50 ° C for 1 day.

After storage, the frozen body was thawed from the refrigerator, and the scallops taken out from the plastic bag and the agar gel package were put into the water in the aquarium. confirmed.

Separately, as a control, a non-packaged live scallop was refrigerated at -50 ° C. for 1 day as in Example 3, and the scallop was dead with the shell closed.

[0020]

[Example 4] A paper towel having a thickness of 12 mm and a weight of 400 g was moistened with water having a weight of about 6 times its own weight, and a living tie was wrapped with the towel. It was filled with 98%, sealed, and then stored in a refrigerator at 0 ° C. for 2 days.

After storage, the tie was thawed, the tie was taken out, and the tie was put into water in an aquarium. After 2 hours, the subject actively swimed as usual.

Separately, as a control area, a living Thailand is
When unpacked and stored at 0 ° C. for 2 days in the same manner as in Example 4, they were frozen and dead.

[0023]

[Example 5] To a cloth towel having a thickness of 5 mm and a weight of 100 g,
Wrap the rainbow trout in water of about 3 times its own weight, put it in a polyethylene film bag (like a retort pack), fill it with a mixed gas of 60% nitrogen gas and 40% oxygen gas, and seal it- It was stored at 1 ° C for 24 hours.

After storage, the rainbow trout was thawed, taken out, and put in water in an aquarium. At first, the rainbow trout floated, but the mouth and gills were gradually moved to swim.

Separately, as a control, a living rainbow trout was stored without being packaged at -1 ° C. for 24 hours in the same manner as in Example 5, and the rainbow trout was frozen to death.

[0026]

EFFECTS OF THE INVENTION According to the present invention, fish and shellfish are kept alive at 0 ° C. or below without a temperature shock caused by rapid cooling or frost death and utilizing existing refrigeration / freezing equipment. There was a useful method for storing seafood that could be stored for a long time at low temperature and resuscitated after storage.

Claims (1)

[Claims] 1. A live seafood is wrapped with a packaging material, which is then placed in an airtight package, and one or two gases selected from oxygen, ozone, carbon dioxide, and dinitrogen oxide. And then sealed and stored at 0 to -50 ° C. The packaging material has a thickness of 1 to 500 mm and contains 3 to 60 times its own weight of water. A method for storing live seafood at 0 ° C. or lower.