JPH074155B2 - Apparatus and method for improving fish body freshness - Google Patents

Description

Detailed Description of the Invention [Industrial applications]

TECHNICAL FIELD The present invention relates to a method and an apparatus for improving the freshness of a fish body, in which live fish that has been caught is cooled with cold water into a quenching shock state and only the fish body is discharged.

[Prior art]

A large amount of large-capacity popular fish (sardines, horse mackerel, mackerel, saury, herring, etc.) caught by purse seine, stick nets, etc. at the fishing grounds at present
The water-ice method is generally adopted in which shock-kill is caused by mixed water of crushed ice and seawater (generally referred to as water ice), the temperature of the fish body is quickly lowered to zero, and it is kept cool and brought back to the fishing port.

[Problems to be Solved by the Invention]

In this water ice method, as shown in FIG. 8, first, crushed ice 21 of about 20% of the volume of the fish tank is loaded into the fish tank 7, which is called lower ice, and seawater is thrown into it. Make ice, and into it,
In fact, using a triangular mocco or the like, live fish in the fishnet 9 is thrown in to cause shock death. At first, the amount of fish in the fish tank is smaller than that of water ice, so that live fish can be put into cold seawater to bring about a rapid shock state. However, when the amount of fish increases, the crushed ice 21 is added from above and seawater is further poured as needed.However, as in the first condition, live fish are put into cold seawater to cool it. The ideal initial treatment to make live fish into a quenching shock state at the moment when it was drunk was not possible. It is because the landing from the net in the fishing ground, the ice application (supply of crushed ice) and the supply of seawater are not performed continuously and rationally, and the crushed ice 21 is supplied, and a large amount of live fish such as triangle mocco is supplied. Is supplied, the live fish will be bounced on the crushed ice 21, and the live fish will die in a few minutes to several tens of minutes, but they cannot be said to be shocked due to agony due to vigorous exercise. And, at least, it is not thrown into cold seawater, but is on the condition of crushed ice, that is, it lives violently in the air for several minutes, and the heat exchange between air and fish is liquid (cold seawater). It was observed that shock mortality was not possible due to the slower rate of heat exchange with the fish. It is only necessary to make a lot of water ice and put the live fish in the cold seawater, that is, in the liquid. To do so, a large amount of seawater must be poured into the fish tank 7 from the beginning. If, by mistake, the amount of crushed ice 21 is too small, the seawater will not be cooled to near zero and will fill up the fish tank, not only will the fish be unable to cool, but also important fish cannot be loaded. In addition, when a large amount of water ice is made from the beginning in the fish tank 7 and live fish is put therein, that is, when the initial amount of lower ice is extremely increased, if live fish is put next, water ice will be generated. The fish are not evenly distributed, and a large amount of live fish becomes a lump in one place, and the temperature rises, resulting in poor freshness of fish. The fish, water and crushed ice 21 are as uniform as possible in the fish tank 7,
It is ideal to keep the temperature around zero degree, and it is not preferable to supply a large amount of live fish into a large amount of water ice in order to obtain a uniform temperature distribution. Even if the crushed ice 21 is supplied to the fish tank 7, the fish will sink to the bottom of the cold water,
Since the crushed ice floats on the surface, it is very difficult to judge from the top how much crushed ice has been supplied, and the crushed ice was supplied in a larger amount than necessary. Therefore, as described above, first, live fish is put into water ice, but next, crushed ice 21 and live fish are supplied, and seawater is poured as little as possible to fill one fish tank 7 with water. The final adjustment is made by supplying seawater and crushed ice 21. Because of such loading, live fish bounce on the crushed ice 21 without causing shock death, and it takes a long time to quickly cool live fish with a body temperature of 20 to 20 degrees to zero degrees. is there. Furthermore, in general, live fish require a long time to die, and when they exercise too hard during that time to agonize themselves, glycogen in the muscles is exhausted, and the glycogen is converted to heat by exercise and becomes cold water. It takes a long time to get tired in the muscle, and the live fish (fresh fish) dying in that state is said to have a poor freshness and a bad taste. Live fish put in cold water have a considerable difference in the time to death depending on the type of fish and water temperature, and live fish put in cold water is
Even if it does not result in a momentary shock death, the movement becomes very heavy in the state of death, there is little consumption of glycogen, and if it is rapidly cooled and then drained and put into the liquid of water ice, it will die silently. Live fish will bleed from the gills until they die,
In addition, a large amount of excrement may be discharged from the anus, and in the conventional known technology (water ice method), cold water treatment with water ice is performed in the fish tank, and the cold storage is performed as fresh fish in the fish tank.
For several hours to several days before being unloaded at the fishing port quay, it is stored submerged in contaminated cold water. Therefore, in addition to the progress of field decay from the fish body, that is, from the digestive system caused by enzymes, blood with organic spoilage factors contained in the external cold water, excrement, bacteria such as bacteria contained in excrement, etc. The decay due to proliferation has progressed. The present inventor has developed an apparatus and a method for preventing the progress of this decay. It is an object of the present invention to provide a device and a method for achieving such a rapid shock shock state of live fish and for maintaining high freshness thereafter.

[Means for Solving the Problems]

In order to achieve the above-mentioned object, the fish freshness improving apparatus and method of the present invention have the following configurations. In the method for improving the freshness of fish, live fish is supplied into a pre-cooling chamber containing cold water cooled to 0 ° C. or less, and the live fish and cold water are transferred to a predetermined place via a transfer water channel communicating with the pre-cooling chamber. . After that, at the end of the transfer water channel, the cold water and the fish are separated by the draining separator, the fish is discharged, and the cooled water is supplied to the next cooling means. Further, the cold water separated by the draining separator is supplied again into the precooling chamber through the circulating water channel.
In order to maintain the cold water temperature of the pre-cooling chamber at 0 ° C. or lower, at least a part of the transfer water passage and the circulating water passage is provided with a cooling water cooling means to cool the cold water. The live fish supplied to the pre-cooling chamber is forcibly cooled during transfer in the pre-cooling chamber and the transfer water channel to be in a rapid cooling shock state, and the cooled fish body is discharged. Furthermore, the fish body freshness improving apparatus of the present invention is a pre-cooling chamber for supplying live fish, a transfer water channel communicating with the pre-cooling chamber, a draining separator connected to the other end of the transfer water channel, and a lower part of the draining separator. A circulating water channel connected to the water chamber and the pre-cooling chamber, a cooling means provided in at least a part of the transfer water channel and the circulating water channel to recool the cold water, and a cooling means connected to the fish body discharge side of the draining separator. Equipped with. Live fish are supplied to a pre-cooling chamber containing cold water. The pre-cooling chamber cools the supplied live fish into a quenching shock state. Furthermore, live fish is
Also in the transfer water channel, the water is transferred together with the cold water and forcedly cooled. The draining separator separates the fish body from the cold water, transfers the fish body to the cooling means, and circulates the cold water back to the pre-cooling chamber through the circulation water passage.

[Action]

INDUSTRIAL APPLICABILITY The method and apparatus for increasing the freshness of fish bodies of the present invention keeps live fish high in freshness as follows. That is, this invention is
The live fish is supplied to the cold water in the pre-cooling chamber, the live fish and the cold water are transferred to a predetermined place through the transfer water channel communicating with the pre-cooling chamber, and the cold water and the fish body are separated by the draining separator at the end of the transfer water channel. , The fish body is discharged, cold water is supplied again into the pre-cooling chamber through the circulation water channel, cooling water cooling means is provided in at least a part of the transfer water channel and the circulation water channel, and the live fish supplied to the pre-cooling chamber is fed into the pre-cooling chamber and During transfer in the transfer channel, the fish body is cooled and discharged in a rapid shock state.

【Example】

Embodiments of the present invention will be described below with reference to the drawings. The apparatus for improving freshness of fish shown in FIG. 1 includes a cold water tank 1 for producing cold water, and seawater is poured into the cold water tank 1. The seawater is cooled by a cooler 2 (refrigerating compressor) that is a cooling means, and keeps a temperature of 2-3 ° C below zero. A circulation pump 3 is connected to the cold water tank 1, and the cold water in the cold water tank 1 is supplied to a precooling tank 4 that constitutes a precooling chamber.
The bottom of the precooling tank 4 communicates with the aeration member 6 through the rising portion of the transfer pipe 5 that constitutes the transfer water passage, and the upper portion of the aeration member 6 is opened to the atmosphere and further horizontal through the descending part of the transfer pipe 5. After being transferred in the direction, the tip of the transfer pipe 5 communicates with a draining separator 8 that can selectively move between the fish tanks 7. The cold water discharged from the draining separator 8 is returned to the cold water tank 1 again through the return water pipe 19 which constitutes the circulating water channel. While repeating the operation in this state, the temperature of the seawater is lowered, and when the temperature reaches an appropriate temperature of 2-3 ° C below zero, the preparation is completed. In the fish body freshening apparatus shown in FIG. 1, the pre-cooling chamber is composed of the pre-cooling tank 4, the transfer water channel is the transfer pipe 5, the circulation water channel is the return water pipe 19, the cold water tank 1, the circulation pump 3, and the cold water. Water pipe
It consists of 13 and. This device cools the cold water in the cold water tank 1 to a predetermined temperature, then lifts the live fish in the fishnet 9 together with the seawater by the fish pump 10, separates the seawater and the live fish by the draining separator 11, and the seawater is offshore. The raw fish is drained, and live fish is charged and supplied to the precooling tank 4 which is a precooling chamber. Since the water temperature of the pre-cooling tank 4 is low, the live fish will be in a quenching shock state at the moment of breathing in the cold water, and settle to the bottom of the pre-cooling tank 4. The fresh fish that has settled to the bottom of the pre-cooling tank 4 rises from the rising portion of the transfer pipe 5 to the aeration member 6 along with running water, and further rises again through the transfer pipe 5 whose descending portion extends horizontally,
Fresh water is separated from cold water by the draining separator 8 and supplied to the fish tank 7. The live fish is in a rapid cooling shock state in the pre-cooling tank 4 and is in a shock death or death state, and is further cooled while passing through the pre-cooling tank 4 and the transfer pipe 5, and is supplied to the fish tank 7, so that it is very uniform. Cooling is possible. Furthermore, the live fish that have been in the rapid-shock shock state in the pre-cooling chamber are shock-dead, bleeding, or discharging excrement to the fish tank 7.
It becomes a fresh fish of high freshness by being thrown into. Functions of the rising portion of the transfer pipe 5 and the aeration member 6 will be described below. Cold water is transferred from the bottom of the pre-cooling tank 4 directly downward to the transfer pipe 5
If it is supplied to the draining separator 8 at that time, a rapid drop of cold water will occur due to the drop, and the precooling tank 4 will be emptied immediately, and further, high-speed running water will flood the draining separator 8 and the draining separator 8 will Flood beyond capacity. Further, if the head is constructed so that the head has a slow flow rate, the head changes due to the pitching and rolling of the hull, so that the flow velocity is not constant and stops or flows backward. In the apparatus shown in FIG. 1, the pre-cooling tank 4 is installed at a relatively high position of the hull, for example, at the rear side of the steering room or the bow, and the vertical movement due to pitching does not pose a problem.
Or a few m), so that the flow velocity can be freely adjusted. First, by providing a rising portion from the bottom of the precooling tank 4 and raising the transfer pipe 5 to near the water surface level of the precooling tank 4, a large amount of cold water is always stored in the precooling tank 4, and then the transfer pipe is Although a descent portion is provided in 5 to communicate with the draining separator 8, the aeration member 6 is communicated with the uppermost portion of the transfer pipe 5 to open to the atmosphere to prevent siphon action. Since the device shown in the figure is configured as described above, a constant amount of cold water can be stored in the pre-cooling tank 4 to cool live fish in a quenching shock state, and further, the water supply amount of the circulation pump 3 and the adjusting valve. By adjusting the opening degree of 12, the cold water transfer speed of the transfer pipe 5 can be reliably determined. When the amount of water supplied from the cold water supply pipe 13 is reduced, the water surface at the bottom of the aeration member 6 becomes low, and the water surface level at the descending part is slightly lowered. The flow velocity in the transfer pipe 5 from the bottom part of the aeration member 6 to the descending part is high, and fresh fish fall to the water surface level at a somewhat high speed, but they do not damage the fish body because they fall into the water. If the opening degree of the adjusting valve 12 is gradually opened, the flow velocity of the transfer pipe 5 will be gradually increased. That is, since the water supply from the cold water supply pipe 13 flows through the transfer pipe 5 as it is (although the fish water amount increases by the amount of fish supplied in the precooling tank 4), the adjustment speed of the fish water can be freely changed by the adjusting valve 12. It is adjustable to. In this case, H ₁ shown in the figure is the head loss due to the water resistance of the pipeline leading from the precooling tank 4 to the aeration member 6, and H ₂ is the water level of the descending part of the transfer pipe 5 and the drain separator. 8 is the level difference of the water supply port, that is, the discharge port of the transfer pipe 5, and corresponds to the head loss of the transfer pipe 5,
The value increases as the water flow speed increases. If it is necessary to cool the fish body sufficiently with this device,
The amount of fish to be lifted by the fish pump 10 may be reduced, the regulating valve 12 may be throttled to precool the precooling tank 4 as long as possible, and the transfer pipe 5 may be slowly transferred over time. If a large amount of live fish is to be processed in a short time, the opening of the adjusting valve 12 may be increased and the fish may be transferred at a high speed, and the selection can be made freely. The fresh fish drained by the draining separator 8 is mixed with crushed ice as in the conventional case and processed in the fish tank 7 by the water ice method. The fish body is preliminarily shocked by cold water,
Since it is further cooled, the amount of crushed ice used in the fish tank 7 is sufficient even if it is small. When the loading is completed in one fish tank 7, the draining separator 8 is movable, so that it is moved to the next fish tank 7 for use. The suction transfer by the fish pump 10 through the fish net 9 transfers a large amount of live fish in seawater, so the fish pump 10 must be operated at a high speed to flow a high speed flow rate through the suction hose 14, The transfer pipe 5 of this device transfers the fresh fish that has been in a shock state of quenching very slowly at a speed of about 0.1 m to 1 m per second. If you want to pump live fish with the fish pump 10, 1.
If there is no flow velocity of 5m to 3m / sec, wicking will not come. Therefore, a large fixed type draining separator 11 for separating live fish and seawater is used, but a draining separator 8 for separating fresh fish in a rapid shock state from cold water uses a transfer pipe 5 of the same diameter. Even so,
Since the amount of water to be processed is small and the high-concentration low-speed transfer is performed, the amount of seawater that acts as a medium is small, and a small and lightweight mobile type can be adopted. In order to cool the cold water tank 1, a large amount of crushed ice may be added to the seawater in addition to using the cooler 2, and in that case, a porous filter (not shown) through which the crushed ice does not pass but only seawater passes. It may be sucked into the circulation pump 3 via the. Also, small pieces of crushed ice may be mixed in cold water, and if a pump that can transfer the crushed ice without crushing is adopted,
It is also possible that the crushed ice and the fresh fish are simultaneously transferred to the separator 8 by the transfer pipe 5, and the crushed ice and the fresh fish are simultaneously supplied to the fish tank. The pre-cooling tank 4 of the present apparatus needs to be arranged at a relatively high place, and it is desirable that the live fish be continuously supplied. This is because all the fresh fish can be uniformly contact-soaked in cold water for the same time. When using the fish pump 10 to lift fish from the fishing net 9, it is much easier to supply it to higher positions than to catch fish using a tuna net or triangular mocco, and it can be supplied to any location on the hull using only hose piping. It is also possible that the supply is continuous and does not become a batch supply like nets and triangular mocco. Therefore, when using the pre-cooling device, the fish pump 10
Is most desirable. When seawater is cooled, the freezing point (freezing point) of the seawater decreases as the salt concentration increases. Normal seawater has a salinity of 3 to
At 4%, the freezing point is 3 ° C to 4 ° C below zero. In order to further lower the water temperature and use it in a liquid state without freezing, it is necessary to add salt to increase the salt concentration. As the salinity increases, the specific gravity of cold water increases. Therefore, high-concentration seawater causes the fish body to float near the surface of cold water. The apparatus shown in FIG. 2 measures the freshness of the fish floating on the surface of the water in this way by performing shock death treatment and precooling. In this figure, live fish transferred by a fish pump (not shown) by the draining separator 8 is
Supplied to the precooling chamber. The precooling chamber includes a precooling hopper 15, a supply pipe 16, and a precooling tank 4. The precooling hopper 15 is connected to the precooling tank 4 via a supply pipe 16. The pre-cooling hopper 15 is supplied with cold water cooled from below to several degrees below zero. The supplied cold water goes down the supply pipe 16. When the live fish supplied to the pre-cooling hopper 15 passes through the supply pipe 16, the live fish is rapidly cooled and shock-dead, and flows down together with the cold water. In this case, the cross-sectional area of the supply pipe 16 is relatively small, and due to the level difference H ₁ between the water surface in the precooling tank 4 and the water surface of the precooling hopper 15, a sharp downward flow occurs. Since the velocity of the descending flow is determined faster than the floating speed of the fish,
The fish body flows down by the flow of cold water and is supplied to the bottom of the precooling tank 4. The fish body floats upward from the bottom of the precooling tank 4, and the fish body temporarily stays in the precooling tank 4 and is further cooled. The fish body floated near the upper water surface of the pre-cooling tank 4 flows down from the discharge port 17 opened at the upper part to the transfer pipe 5 which is a transfer water channel together with the cold water, and passes through the horizontally extended transfer pipe 5 to drain water. It is supplied to the separator 8. Draining separator 8
Separates cold water from fish. The separated fish body goes to the fish tank 7.
The cold water is further returned to the cold water tank 1 via the return water pipe 19. The above operation is continuously repeated to cool the fish body into the fish tank 7.
And is kept cool in the fish tank 7 together with water ice. When live fish is poured into cold water that has been cooled to below a few degrees Celsius below zero, the surface of the fish and the center of the eye instantly turn white and freeze.
Therefore, the live fish, which had been bouncing until then, momentarily stiffened within a few tens of seconds to a few minutes and stopped exercising (it is thought that the surface becomes hard and frozen, making it impossible to move). Surface. Therefore, rather than dying after being rampaged, it instantly stiffens, and the taste as a fresh fish becomes very good. The fish body whose surface has been frozen is transferred to a fish tank and treated with water ice before further freezing to the inside, so that the inside of the fish meat is appropriately cooled before it becomes ice crystals. Therefore, cooling for too long and freezing must be avoided as a water-ice method (except when frozen and stored). The fish freshness improving apparatus of FIG. 3 includes a precooling tank 4 as a precooling chamber. The pre-cooling tank 4 is charged with live fish drained with a tuna net, a triangular mocco, or the like. The live fish thrown in
The fish is pumped into the fish pump 18 after being cooled in a rapid shock state. As shown in the figure, the fish pump 18 employs an ejector pump which has a relatively low head and is transported over a short distance and which does not bend the fish body. The bladeless rotary type remote pump bends the fish body inside the impeller. This fish pump is
Live fish are not a problem, but dead fish can be damaged.
The fish body cooled by the fish pump 18 together with cold water,
It is supplied to the draining separator 8 arranged at a higher position than the precooling tank 4. By the draining separator 8, the cold water is returned to the cold water tank 1 through the circulating water channel as in the previous embodiment. The fish bodies are supplied to the fish body sorter 20 in the next stage. The sorting machine 20 has parallel slits and slides on the sorting slits with an appropriate slope from right to left as shown in FIG. 3, and fish bodies smaller than the width of the slit fall, The large fish that does not fall into the tank 7A is supplied to the fish tank 7B. In this case, if the live fish is directly supplied to the sieve type fish size selecting machine, it cannot be accurately and largely sorted because it bounces with a pin pin. This is because the small fish bodies that have to fall through the selection slit bounce and are not transmitted, and the small fish are mixed with the large fish to reduce the selection efficiency. However, the fish body in the rapid cooling shock state in the pre-cooling tank 4 does not bounce,
Accurately and efficiently sorted by size. The cold water drained by the draining separator 8 is sprayed by the shower onto the crushed ice 21 in the cold water tank 1. The cold water tank 1 piles up and stores a large amount of crushed ice 21.
The water sprinkled on the crushed ice 21 is cooled to crushed ice. The sprinkled water and the water in which the crushed ice 21 is melted are mixed and retained at the bottom of the cold water tank 1. WL is the water level. The cold water in the cold water tank 1 is sucked into the circulation pump 3 through the filter 22 through which only solid water cannot pass, but only water, and is supplied to the precooling tank 4 again. On the other hand, the cold water sucked into the water pump 25 is press-fitted into the pressure chamber 23 of the ejector, and is ejected from the pressure chamber 23 in an inclined direction between the transfer direction and the central direction of the pipe. The fish water in the suction pipe 24 is sucked, the velocity head is converted into the pressure head by the diffuser whose cross-sectional area of the pipe expands in the transfer direction, and the pressure water head is pressure-fed to the transfer pipe 5, and reaches the draining separator 8. In this case, the transfer capacity of the fish pump 18 can be adjusted by the adjusting valve 26. Further, the amount of water supplied to the precooling tank 4 can be adjusted by the adjusting valve 26, but if the adjustment is deviated even a little, the precooling tank 4 overflows, or conversely, the cold water is exhausted and air is supplied to the fish pump 18. Inhalation occurs. Therefore, in order to prevent this, a larger amount of cold water than the transfer capacity of the fish pump 18 is constantly supplied to the pre-cooling tank 4, and the fish body does not pass through the upper portion of the pre-cooling tank 4, but only the water passes through the filter 27. The cold water that overflows via the pipe is returned to the original cold water tank 1 via the overflow pipe. Therefore, a large amount of cold water is always supplied to the pre-cooling tank 4 and circulates, and even if a large amount of live fish with a high temperature such as a net is supplied at a time, the water temperature does not rise and the fish body can be reliably cooled. it can. The apparatus for improving the freshness of a fish body puts the live fish in a quenching shock state, precools the fish body, and cools the surface temperature of the live fish from 20 ° C to 30 ° C to around 0 ° C. Therefore, a large amount of crushed ice is not required to keep the fish body cool in the fish tank unlike the conventional case. Furthermore, the fish whose surface is cooled to 0 ° C
It cools quickly in the fish tank, and the digestive action of digestive enzymes inside the fish tank is not active, so there is less fever and less melting of crushed ice. Conventionally, live fish must be killed in a fish tank and further cooled to 0 ° C. Therefore, even in the case of water and crushed ice, it is necessary to add a large amount of crushed ice in consideration of the fact that the crushed ice melts. On the other hand, when the apparatus of the present invention is used and a pre-cooled fish body is introduced, a large amount of fish can be stored in the fish tank at a ratio of water ice and fish. Fig. 4 shows that fish tanks 7A and 7B are loaded with an appropriate amount of crushed ice in advance at the fishing port, seawater is poured into the ice tanks to make water ice, and the pre-cooled fish bodies are put into the fish tanks. Air is ejected from the fumes member 29 provided at the bottom of 7A, 7B to stir the inside of the fish tanks 7A, 7B so that the fish bodies and water ice are uniformly mixed. Conventionally, it was necessary to make a small amount of water ice called lower ice in a fish tank, throw live fish into it, and then throw it into crushed ice and live fish in turn. In this example, the supply of crushed ice was stopped halfway, and a large amount of water ice was made from the beginning,
Add freshly cooled fresh fish into it. Therefore, it is not necessary to transfer and spray the crushed ice on the sea. In a purse seine carrier, etc., a large amount of crushed ice is loaded in a large number of fish tanks, and the crushed ice in the fish tank is lifted and transferred onto the deck with mocco before loading the fish. Although it was sprayed, this work was extremely heavy and dangerous and required many workers, and it was an overflow of the carrier ship work. You can eliminate the work. That is, in FIG. 4, the fish tank 7A is loaded with crushed ice suitable for the amount of fish to be loaded at the fishing port in advance, and seawater is poured into the ice to make water ice. 29
Compressed air created by a compressor 30 such as a roots blower is ejected from it to rapidly exchange heat between crushed ice and seawater to make a large amount of water ice, into which cooled fresh fish is put, as in fish tank 7B. The supplied fresh fish and water ice are agitated and made uniform by the convection agitation action by the ascending force of the bubbles ejected from the air blow member 29. In this case, a large amount of crushed ice is not required as in the known example, so that the stirring efficiency is very good, and the fish body moves convectively with the cold water in the fish tank and is evenly distributed. That is, in the conventional water ice method, since live fish having a high temperature is directly put into the fish tank, it was necessary to supply a large amount of crushed ice at a ratio of crushed ice and seawater in order to cool it. Since the device supplies pre-cooled fish, the amount of crushed ice may be small, and since water ice having a thin and good fluidity can be used as described above, stirring with a blower or the like is possible. In the apparatus for improving the freshness of fish, the pre-cooling tank which is the pre-cooling chamber and the cold water tank 1 can be shared by a simple design change, and a large amount of crushed ice is accumulated in the pre-cooling chamber or is supplied one after another to the fish body. The fish and crushed ice may be supplied to the fish tank by the water draining separator 8 and then returned to the pre-cooling tank for circulation. Further, a heat exchanger such as a cooler may be built in the precooling tank to constantly cool the cold water. The fish body freshening apparatus of the present invention is a primary cooling system in which a fish body is rapidly cooled in a pre-cooling chamber, and is transferred along with cold water by a fish body pump or a head to separate cold water from the fish body at the end to separate the fish body. The cold water is circulated to the precooling chamber again while being carried out. A feature of the present invention is that a circulating water channel including a cooling means for further cooling the cold water is formed in at least one place of the fish body and the cold water transfer path. Fig. 5 shows an apparatus for improving fish freshness, which is most suitable for a purse seine carrier that catches a large amount of sardines, horse mackerels, mackerel, etc. A large purse seine carrier usually has 6 to 7 fish tanks arranged in series, but the 4th to 5th fish tanks slightly rearward from the center are used as the precooling tank 4 constituting the precooling chamber. This figure is a cross-sectional view of this. Prior to departure, fish tanks should be loaded with crushed ice at the fishing port quay. A fish collecting member 31 such as a fishing net is provided at the node as shown by a chain line in the figure. The fish collecting member 31 has an upper end opened to the upper part of the fish tank and a bottom part communicated with the fish pump 18 through the discharge port 32 and the draining separator 8. The draining separator 8 supplies the drained fresh fish to another fish tank 7. Hereinafter, it will be described according to the method of use in the fish field. First, sea ice is poured into the pre-cooling tank 4 which is a pre-cooling chamber to make water ice. The amount of seawater injected should be adjusted so that cold water does not overflow from the fish tank even if live fish is added, and the amount of water is adjusted accordingly. From the time when the seawater is poured, the compressor 30 such as a roots blower is operated to inject bubbles from the fumarolic member 29, and the surrounding seawater is raised by the rise of the bubbles and convectively agitates the inside of the fish tank. Therefore, in the fish tank, a part of the crushed ice melts in a short time, and heat exchanges with seawater to obtain sufficiently cooled cold water. Next, the fish pump 18 is operated, and the discharge port 32 at the bottom of the fish collecting member 31.
Cold water is absorbed from the above and is pumped to the draining separator 8 via the transfer pipe 5 which is a transfer water channel. The cold water drained by the draining separator 8 is circulated and returned from the return water inlet 33 at the bottom of the original precooling tank 4 via the return water pipe 19 which is a circulating water passage.
The amount of return water to the return water ports 33 on the left and right of this place is controlled by two adjusting valves.
Water is balanced by 34. As described above, the circuit of the fish pump 18 is also filled with cold water and sufficiently cooled to start the fish-fishing operation. The live fish drained off with a net or triangular mocco is supplied to the upper hatch port 35 of the precooling tank 4. The live fish suddenly thrown into the cold water cooled to 0 ° C. or near 0 ° C. is in a quenching shock state and sinks to the bottom of the fish tank. At this time, a fish body having a body temperature of 20 to 30 degrees Celsius after being put into the pre-cooling tank 4 and dying from a shock may be cooled to the inside of the fish body to some extent depending on the size of the fish body,
It takes at least a few minutes. Therefore, in consideration of the transfer time in the transfer pipe 5 by the fish pump 18, the fish pump 18 is temporarily stopped, and the fish pump is started after a predetermined time has passed,
The fresh fish that settled on the bottom of the fish tank is transferred to the draining separator 8. Cold water and fresh fish are separated by the draining separator 8, and the fresh fish is supplied to another fish tank 7 in which water ice is prepared. In this case, the crushed ice in the precooling tank 4 may also be partially transferred together with the fresh fish. Large crushed ice that does not fall from the porous member of the draining separator 8 is supplied to the fish tank 7 together with fresh fish. The cold water drained by the draining separator 8 is returned again from the return water port 33 of the precooling tank 4, rises with the bubble flow rising from the fumarolic member 29, and is cooled by exchanging heat with the crushed ice floating in the upper part. The live fish supplied from the hatch mouth 35 one after another is pre-cooled by shock death treatment with cold water,
It is transferred to another fish tank 7 by a fish pump 18 and treated with water ice. The crushed ice in the pre-cooling tank 4 is gradually melted, and if the water temperature rises, cold water is also contaminated due to bleeding from the fish and excrement. In this case, some or all of the cold water may be dumped offshore, crushed ice from another fish tank may be replenished, new seawater may be poured, and fresh water ice cold water may be used to cool the hot water. However, even if the cold water is repeatedly used and is considerably contaminated, the cold water is drained and the fish are discharged, so that the cold water is used repeatedly, and the contaminated cold water can also be used. In addition, a cooler as a cooling means is installed in the precooling tank 4,
The temperature inside the pre-cooling chamber can be kept at a low temperature by the heat of vaporization by the refrigerant such as Freon gas, etc., by freely changing the design. Furthermore, the apparatus shown in FIG. 6 is an embodiment of the present invention suitable for fishing such as small and medium purse seine and pike net. The fish water supplied from inside the net by a fish pump (not shown) is drained into seawater by the draining separator 11 and supplied to the pre-cooling hopper 15. Cold water is supplied to the pre-cooling hopper 15 which is a pre-cooling chamber by the circulation pump 3, and further crushed ice is supplied together with the cold water. Crushed ice is another fish tank 7
From an ice crusher such as an air transfer device (for example, a device described in Japanese Patent Publication No. 56-34545 by the present inventor) and the like, is transferred to the cyclone separator 36 together with air,
The crushed ice is dropped downward and supplied to the upper portion of the pre-cooling hopper 15. In the pre-cooling hopper 15, live fish, crushed ice and cold water are mixed,
It flows down to the transfer pipe 5 communicating below the pre-cooling hopper 15 and is transferred to the draining separator 8 via the transfer pipe 5 which is a transfer water channel. The draining separator 8 drains fresh fish and crushed ice and stores them in the fish tank 7. Be done. By selecting the size of the sieve mesh of the perforated plate of the draining separator 8, the small crushed ice is allowed to flow down together with water and returned to the cold water tank 1 again via the return water pipe 19 so that the small crushed ice melts. Thereby, the cold water is cooled. With this configuration, the supply of crushed ice is fixed,
It suffices to continuously supply the live fish together with the supply of the live fish from the cyclone separator 36 above the pre-cooling hopper 15, and it is not necessary to supply the crushed ice directly to the fish tank 7 as in the other embodiments. In addition, instead of the pre-cooling tank for storing a large amount of cold water as in the other embodiments, a small-volume pre-cooling hopper 15 is supplied to the transfer pipe 5 while mixing live fish, cold water and crushed ice, so that the transfer is sufficient. The live fish is brought into a cooling shock state while being transferred in the transfer pipe 5 having a long distance, and the fish body is cooled to an appropriate temperature. In the pre-cooling hopper 15, the cold water is not stored, but is in a running water moving state toward the transfer pipe 5 due to the slope of the bottom surface.
In the pre-cooling hopper 15, the crushed ice does not float up like a cold water tank, and when the cold water is flowing, the crushed ice does not float up and is flushed with the live fish and flows into the transfer pipe 5. In the transfer pipe 5, due to the gravity of the flowing water, the fish body and the crushed ice are transferred together with the flow toward the draining separator 8.
Since the crushed ice acts in the direction of floating in cold water, the transfer pipe 5
The flow velocity inside is required to be higher than the speed at which the crushed ice floats. (About 0.3 m / sec or more). The crushed ice transfer device sucks the crushed ice together with air from the ice crusher 37 through a flexible suction pipe 38, which is a suction hose, into the cyclone separator 36, separates the air and the crushed ice by the cyclone separator 36, and the crushed ice moves downward. It drops and is supplied to the rotor refeeder 39. The rotary feeder 39 cuts off the inside of the cyclone separator 36, and the crushed ice is supplied to the ice-feeding pipe 42 and pressure-fed by air pressure.
Decompression of cyclone separator 36 and rotary feeder
The supply of compressed air to 39 is operated by connecting the blower 40 as shown in FIG. The air sucked by the blower 40 is cooled because it is sent together with the crushed ice, and since the cooled air is compressed again and supplied, the crushed ice is pumped by the low-temperature high-pressure air, so the degree of melting is low. It is transported by air. (Detailed in JP-B-56-34545). By the way, the transfer pipe that constitutes the transfer water passage does not necessarily have to be a pipe (circular cross section, square cross section) having a closed structure around the periphery. As shown in FIG. 7, the transfer pipe may have a gutter shape capable of transferring cold water and fish. The apparatus shown in FIG. 7 transfers cold water and fresh fish through a trough-shaped transfer water channel 41. Next, a cold water tank 1 having a built-in cooler for the refrigerator in the embodiment
Alternatively, a cold water tank into which crushed ice is simply put, or cooling by crushed ice put into a pre-cooling hopper is named cooling means, and the pipe line may be cooled from the outside, which is not limited to the cooling means described in the examples. Is.

【The invention's effect】

A remarkable feature of the method and apparatus for improving the freshness of fish bodies of the present invention is that live fish caught in large quantities in fishing grounds can be kept cold with high freshness. In particular, an extremely excellent feature of the method and apparatus of the present invention is that a huge amount of live fish caught in a net at a fishing ground can be kept highly fresh from the beginning until the end. This is because a large amount of live fish can be continuously and rapidly cooled in a short time, and pollutants such as bleeding and excrement discharged from live fish can be separated and transferred to the next cold storage means. This is of utmost importance in fried live fish. This is because the taste and commercial value of fish change significantly depending on the freshness. INDUSTRIAL APPLICABILITY The method and apparatus for enhancing the freshness of fish body of the present invention can rapidly cool an enormous amount of live fish into a quenching shock state in addition to immersing the live fish in cold water at 0 ° C. or less in a pre-cooling chamber. This is because it is cooled while being transferred with cold water. In the live fish transferred with cold water, the cold water on the surface of the fish body is in a stirring state, and the heat of the live fish is effectively taken away by the cold water. This is because the heat of the fish body is efficiently removed by the cold water as well as the sensible temperature on a windy day becomes significantly lower. When a fish body is transferred using cold water as a carrier medium, the fish body
It will be transferred by the action of cold water. In this state,
The fish body and cold water move relative to each other. In particular, in the bent portion of the transfer pipe, the moving states of the cold water and the fish body are different, and the two relatively violently move relative to each other, so that heat is efficiently taken from the fish body to the cold water, resulting in a quenching shock state. Furthermore, the method and apparatus for improving the freshness of fish bodies of the present invention do not cool live fish that has been fried in a large fish tank. The live fish that are successively fished are cooled from the pre-cooling chamber in the transfer channel and are discharged in a rapid cooling shock state. That is, the live fish to be fried is continuously and rapidly brought into a quenching shock state by the apparatus and method for improving the freshness of the fish body of the present invention, and is sent to the next cooling means. Therefore, even if the amount of live fish to be fried is enormous, it is not necessary to cool a large amount of live fish in the fish tank at a time unlike the conventional methods and devices.
By cooling the cold water temperature of the pre-cooling chamber and the transfer channel to below 0 ℃, even if the amount of live fish to be lifted increases,
It has the feature that it can be transferred to the next cooling means in the state of rapid cooling shock. Furthermore, the method and apparatus for improving the freshness of fish body of the present invention have the feature that a huge amount of live fish can be efficiently cooled into a quenching shock state, and that it can be sent out to the next cold storage means in a clean state. This feature is realized by a unique configuration in which live fish is transferred while being circulated for use while being continuously cooled, and cold water and fish are separated on the discharge side of the transfer water channel to discharge only the fish. . In the conventional method of cooling live fish with cold water and keeping it in the cold water, cold water is contaminated by bleeding when a fish body dies and excrement. Cold water pollutants cause bacteria and other bacteria to grow and cause the freshness of fish bodies to drop from the outside. The apparatus and method of the present invention drain the cold water that cools the live fish into a quenching shock state from the fish body and transfers only the fish body to the next cold storage means. Therefore, when the live fish fried by the device or method of the present invention is transferred to the fish tank and kept cool, the contaminants in the fish tank that keeps the fish body can be minimized. In particular, mackerel has a large amount of bleeding from its gills when it dies. When this type of live fish is cooled and kept in the fish tank as in the conventional case, red sea water ice may be generated in the fish tank when landing on the quay, which may give off a bad odor. This is especially because mackerel blood contains substances that spoil fish meat. Furthermore, even if the landed live fish are immediately sorted on the ocean with a sorter or the like to sort large and small fish bodies, the one that directly sorts the live fish is
Although it is difficult to perform an accurate sorting operation due to the fish body bouncing, by implementing the device and method of the present invention,
Since it can be treated as dead fish, the selection efficiency can be increased. Furthermore, since the fresh fish precooled by the device or method of the present invention is appropriately cooled to the inside of the fish body, even when it is stored in a fish tank of water ice, the amount of crushed ice is much smaller than that of the known example. Moreover, since there is less crushed ice, it is possible to easily and uniformly stir by air bubbles from the bottom of the fish tank, so there is no need to transfer and spray crushed ice when loading fish, saving labor and labor on the water raising work at sea. Will be realized. Further, by using the device of the present invention, it is possible to bring the live fish into a quenching shock state, and furthermore, since the cooling treatment with the cold water at the predetermined temperature is surely performed for the predetermined time, the fish can be used as in the conventional case. The initial treatment is more reliable and the freshness is assured compared to the one that is shocked and cooled in the tank. Furthermore, even a fish body with sludge on the seabed is washed by the circulating cold water and drained, so that the washing effect can be expected. In addition, this device is not only equipped on a fishing boat on the sea, but can be easily redesigned as an onshore facility for the purpose of maintaining high freshness of live inland freshwater fish. It contributes greatly to the modernization of work.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 to FIG. 6 are schematic cross-sectional views of a fish freshness improving apparatus showing one embodiment of the present invention, FIG. 7 is a cross-sectional view showing the gist of the present invention, and FIG. It is sectional drawing which shows the conventional fish body freshening method. 1 ... Cold water tank, 2 ... Cooler, 3 ... Circulation pump, 4 ...
… Pre-cooling tank, 5 …… Transfer pipe, 6 …… Aeration member, 7 …… Fish tank, 8 …… Draining separator, 9 …… Fish net, 10 …… Fish pump, 11 …… Draining separator, 12 …… Adjustment Valve, 13 ……
Water supply pipe for cold water, 14 …… Suction hose, 15 …… Pre-cooling hopper, 16 …… Supply pipe, 17 …… Discharge port, 18 …… Fish pump,
19 …… Return water pipe, 20 …… Sorting machine, 21 …… Ice breaker, 22 …… Filter, 23 …… Pressure chamber, 24 …… Suction pipe, 25 …… Water pump,
26 …… Regulator valve, 27 …… Filter, 28 …… Overflow pipe, 29 ……
Fume member, 30 ... Compressor, 31 ... Fish collecting member, 32 ... Discharge port, 33 ... Return port, 34 ... Regulator valve, 35 ... Hatch port, 36
…… Cyclone separator, 37 …… Ice breaker, 38 …… Suction pipe, 39 …… Rotary feeder, 40 …… Blower, 41 ……
Transfer channel, 42 ... Ice tube, 43 ... Heat exchanger.

Claims (15)

[Claims] 1. A live fish is fed into a pre-cooling chamber containing cold water cooled to 0 ° C. or below, and the live fish and the cold water are transferred to a predetermined place through a transfer water passage communicating with the pre-cooling chamber. At the end of the transfer water channel, cold water and fish are separated by a draining separator, the fish is discharged, and the cold water is supplied to the next cooling means and the cold water is again supplied to the precooling chamber by the circulation water channel, and at least the transfer water channel and the circulation water channel are supplied. A high-freshness fish body characterized in that a means for cooling the cold water is provided in part, and the live fish supplied to the pre-cooling chamber are cooled and discharged by a rapid cooling shock state during transfer through the pre-cooling chamber and the transfer water channel. Method. 2. A pre-cooling chamber to which live fish is supplied, a transfer channel communicating with the pre-cooling chamber, a draining separator connected to the other end of the transfer channel, a water chamber below the draining separator, and the pre-cooling chamber. And a cooling means for recooling cold water provided in at least a part of the transfer water channel and the circulation water channel, and a cooling means connected to the fish body discharge side of the draining separator. The live fish is supplied to the pre-cooling chamber containing the cold water, the live fish is brought into a quenching shock state, transferred with the cold water in the transfer channel, the fish body and the cold water are separated by the draining separator, and the fish body is transferred to the cold insulation means. At the same time, the cold water is circulated back to the pre-cooling chamber again through the circulation water passage, and the cooling means for cooling the cold water keeps the cold water at a predetermined cold water temperature. An apparatus for improving the freshness of fish bodies, which is characterized by being made. 3. The fish freshness improving apparatus according to claim 2, wherein the pre-cooling chamber comprises a pre-cooling hopper for supplying the fish and cold water. 4. The cooling means for cooling cold water has a cooling heat exchanger, and the heat exchanger is provided in a cold water tank provided in the middle of a return water pipe communicating the water chamber of the draining separator and the precooling chamber. The fish height according to claim 2, further comprising a water pump connected between the cold water tank and the precooling chamber, the water pump being configured to supply the cold water of the cold water tank to the precooling chamber. Freshness device. 5. The fish freshness improving apparatus according to claim 2, wherein the transfer water channel is a transfer tube having a tubular structure. 6. A fish body with high freshness according to claim 5, wherein the pre-cooling chamber has a pre-cooling tank for storing an appropriate amount of cold water, and the pre-cooling tank is configured to store the fish for a required time for rapid cooling. apparatus. 7. The fish body height according to claim 5, wherein the pre-cooling chamber is arranged at a higher position than the draining separator, and the pre-cooling chamber is configured to naturally flow cold water to the draining separator. Freshness device. 8. A fish pump connected between the pre-cooling chamber and the draining separator, wherein the fish pump transfers live fish and cold water in the pre-cooling chamber to the draining separator. The described fish body freshness improving device. 9. A transfer water channel is connected to the bottom of the pre-cooling chamber, the transfer water channel rising from the bottom of the pre-cooling chamber to the vicinity of the water surface of the pre-cooling chamber and communicating with an aeration member open to the atmosphere on the upper surface. 9. The fish freshness improving apparatus according to claim 8, which is configured to descend downward, rise again in the vicinity of the draining separator, and be discharged from the draining separator. 10. A supply pipe extends downward in communication with the precooling chamber, a lower end of the supply pipe communicates with a bottom of the precooling chamber, and a communication pipe from near the water surface of the precooling chamber, 9. The fish freshness improving apparatus according to claim 8, wherein the transfer pipe is configured to descend and communicate with the draining separator, and the cold water is 2 ° C. or less below zero. 11. A fish body high freshness according to claim 7, wherein a fish body sorting device for sorting the size or type of fish bodies is provided below the draining separator in correspondence with the outlet of the draining separator. Device. 12. The fish body freshening device according to claim 8, wherein the fish pump is an ejector, and the pressure water obtained by pressurizing the cold water in the cold water tank with the water pump is urged. 13. A fumarolic member is provided at the bottom of the fish tank, seawater is poured into the crushed ice in the fish tank to make water ice, and the fish bodies separated by the draining separator are put into the fish tank. The freshness of the fish body according to claim 2, wherein a large number of bubbles are generated from the fumes member by supplying pressurized air to the fumes member, and the fish body and water ice are stirred and kept cool. apparatus. 14. A fish collecting member made of a perforated sheet is stretched from the precooling chamber toward the discharge port at the bottom of the precooling chamber, and fish water is transferred from the discharge port to a draining separator by a fish pump. The fish freshness improving apparatus according to claim 8, characterized in that 15. A crushed ice is transferred from the ice crusher to a cyclone separator by an air transfer type ice crusher, and a pre-cooling chamber is installed corresponding to the crushed ice discharge port of the cyclone separator, and fish bodies and crushed ice are transferred to a draining separator by cold water. The fish body freshness improving apparatus according to claim 7, wherein the fish body and crushed ice are separated from the cold water and supplied to the fish tank.