JPS59130131A - Preservation of freshness of fish and shellfish - Google Patents
Preservation of freshness of fish and shellfishInfo
- Publication number
- JPS59130131A JPS59130131A JP271883A JP271883A JPS59130131A JP S59130131 A JPS59130131 A JP S59130131A JP 271883 A JP271883 A JP 271883A JP 271883 A JP271883 A JP 271883A JP S59130131 A JPS59130131 A JP S59130131A
- Authority
- JP
- Japan
- Prior art keywords
- foil
- fish
- freshness
- ice
- artificially manufactured
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 19
- 238000004321 preservation Methods 0.000 title abstract description 4
- 235000015170 shellfish Nutrition 0.000 title abstract 3
- 239000011888 foil Substances 0.000 claims abstract description 13
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000013535 sea water Substances 0.000 claims abstract description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 9
- 235000014102 seafood Nutrition 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 2
- 229920006328 Styrofoam Polymers 0.000 claims 1
- 239000008261 styrofoam Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 5
- 238000012856 packing Methods 0.000 abstract description 2
- 230000003111 delayed effect Effects 0.000 abstract 1
- 239000004794 expanded polystyrene Substances 0.000 abstract 1
- 229920002223 polystyrene Polymers 0.000 abstract 1
- 235000020637 scallop Nutrition 0.000 description 12
- 241000237503 Pectinidae Species 0.000 description 10
- 241000237509 Patinopecten sp. Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920006327 polystyrene foam Polymers 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
本発明は新規な構成を有する魚介類の鮮度保存方法を提
供しようとするものである。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for preserving the freshness of seafood having a novel structure.
たとえば帆立貝などの鮮度保存方法としては。For example, how to preserve the freshness of scallops.
帆立をボイルするとか一員柱のみを急速冷凍した所」玉
冷などがあるが−やはり自然の味である「生」の帆立と
比較して風味・虐埋などの点で問題があった。There are scallops made by boiling scallops or by quickly freezing only one member of the scallops, such as ``Tamahiro'', but there are still problems in terms of flavor and spoilage compared to ``raw'' scallops, which have a natural taste. .
本発明はかかる問題を充分解決しょうとするもので、以
下図面を参照りながら、その１大流例の詳ｉ別を説明す
る。The present invention aims to fully solve such problems, and one major example thereof will be explained in detail below with reference to the drawings.
１は本発明方法で処理された包装済みの魚介類である。1 is packaged seafood processed by the method of the present invention.
そこで、魚介類２を貝柱２Ａと一般鮮魚２Ｂに分けて説
明する。Therefore, seafood 2 will be explained separately into scallops 2A and general fresh fish 2B.
４１工程〜鮮貝帆立の１次〃ｕ工である貝柱２人をはず
す作業はすべて＋２ｃまでの低温度の滅菌海水でＢＪ４
埋する。この場合、保温冷却の作業はできるだけ早く行
５と共に、保冷に使用する真水６は急速冷凍庫（−４０
ｔ： ）で作ったもの（−２０℃〜−１０℃）を使用す
る。Step 41 - The first stage of making fresh scallops - removing the two scallops - is done using BJ4 in sterilized seawater at a low temperature of up to +2C.
bury. In this case, the heat preservation and cooling work should be carried out as soon as possible along with line 5, and the fresh water 6 used for cold preservation should be stored in a deep freezer (-40℃).
t: ) (-20°C to -10°C) is used.
第２工程〜第１工程を経たものを塩化ビニールの９！７
同に入れ、開口部をゴムひも７ムで結束したのち、アル
ミ箔で形成した袋４内に凍結した製氷６と一緒に入れ、
さらに、これを魚箱６内に収納する。この魚箱６は発泡
スチロールで形成されていると共に、アルミ箔５ が内
張されている。８は貝柱２Ａを袋ル内に収納するに際し
１Ｍ氷３との間に介在せしめた断熱マットである。６Ｃ
は魚箱本体６ムと蓋６Ｂとを密封するガムテープである
。なお１袋４や魚箱の内張に使用されるアルミ箔５はア
ルＺ ＩＭのシー）５ム表裏面に塩化ビニールシート５
Ｂがｆｆ１層されている。また−鮮貝帆立のほかに一般
鮮魚２Ｂを処理する場合は当該鮮魚の血抜きをするか、
−４℃程度の滅ばした製氷に入れｍ度を一２℃橿度にし
たのち袋７に入れ、さらに、製氷６と一緒に袋４に入れ
魚箱６内に収納することとなる。After the 2nd process to the 1st process, the vinyl chloride 9!7
After tying the opening with a rubber string 7mm, place it together with the frozen ice cube 6 in a bag 4 made of aluminum foil.
Furthermore, this is stored in the fish box 6. This fish box 6 is made of polystyrene foam and is lined with aluminum foil 5. 8 is a heat insulating mat interposed between the scallop 2A and the 1M ice 3 when storing the scallop 2A in the bag. 6C
is a packing tape that seals the fish box body 6m and the lid 6B. In addition, the aluminum foil 5 used for lining each bag 4 and fish box is made of aluminum foil 5. PVC sheets 5 are used on the front and back sides of the aluminum foil 5.
B has ff1 layer. In addition, when processing general fresh fish 2B in addition to fresh scallops, should the blood be removed from the fresh fish?
The ice cubes are placed in a frozen ice cube at about -4°C to bring the temperature down to 12 degrees Celsius, then placed in a bag 7, and then placed in a bag 4 together with the ice cube 6 and stored in a fish box 6.
本発明のものは上述の如く４成されているから、商材で
ある貝柱や鮮魚を長時間にわたって低温度で保持できる
から硬直するのを遅くすることができる。発明者の実験
では下記の効果を確認できた。Since the product of the present invention has four components as described above, it is possible to maintain the commercial products such as scallops and fresh fish at a low temperature for a long period of time, thereby slowing down their hardening. In the inventor's experiments, the following effects were confirmed.
従来方法〜商材の魚肉６々に対して製氷４ゆを使用して
も５０時間前後で魚肉は硬直した（製氷は牛分以上溶け
ていた）。Conventional method - Even if 4 ice cubes were used for 6 pieces of commercial fish meat, the fish meat became hard after about 50 hours (the ice melted more than the amount of ice melted by the beef).
本願方法〜商材６−に対して製氷２ｋｇを使用した場合
、１００時間Ｎ後魚肉の硬直を押えることができる（Ｊ
Ａ氷もほとんど溶けない）。When 2 kg of ice is used for the method of the present invention - product 6-, it is possible to suppress the hardness of fish meat after 100 hours of N (J
A: Ice hardly melts).
このＬ５に従来方法に比較して便用製氷を少なくして、
かつ、魚肉の硬直化する時間を長くとれるから、商材の
輸送面では荷姿を２０％前後小型化できると共に、縦置
化できコストを安くでき、商材の品質の保持−販売価格
の安定などを図ることができる。Compared to the conventional method, this L5 uses less ice for convenience,
In addition, since the time for the fish meat to harden is longer, it is possible to reduce the size of the packaging by around 20% in terms of transporting the product, and it can also be placed vertically, reducing costs, maintaining the quality of the product and stabilizing the selling price. etc.
図面は本発明の１実流例を示すもので、第１図は縦断面
図、第２図はアルミ箔の拡大断面図である。
１０１．包装済みの魚介類、ａ、、、袋、５．、、 ア
ルミ箔、６．、、魚箱。
特許用ｄ人 牛用 進The drawings show one practical example of the present invention; FIG. 1 is a longitudinal sectional view, and FIG. 2 is an enlarged sectional view of aluminum foil. 101. Packaged seafood, a., bag, 5. ,, Aluminum foil, 6. ,, fish box. Patent use for cattle Susumu
Claims (1)
水で処理したのち、製水６と共にアルミ箔５で形成した
袋７ＬＦＦ３に収納し、さらＫ。 これをアルミ箔の内張を画しである発泡スチロールの魚
箱６内に収納することを積値とする魚介類の鮮度保存方
法。[Scope of Claims] After processing the desired seafood 2 with sterilized seawater at a low temperature of up to +2°C, it is stored in a bag 7LFF3 formed of aluminum foil 5 together with water 6, and further processed. A method for preserving the freshness of seafood in which the seafood is stored in a Styrofoam fish box 6 lined with aluminum foil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP271883A JPS59130131A (en) | 1983-01-10 | 1983-01-10 | Preservation of freshness of fish and shellfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP271883A JPS59130131A (en) | 1983-01-10 | 1983-01-10 | Preservation of freshness of fish and shellfish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59130131A true JPS59130131A (en) | 1984-07-26 |
Family
ID=11537084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP271883A Pending JPS59130131A (en) | 1983-01-10 | 1983-01-10 | Preservation of freshness of fish and shellfish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59130131A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61278785A (en) * | 1985-06-03 | 1986-12-09 | Omron Tateisi Electronics Co | Electronic timer |
| JP3022078U (en) * | 1995-08-28 | 1996-03-12 | 久夫 福島 | Ingredients for mailing fresh seafood |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5718963A (en) * | 1980-07-11 | 1982-01-30 | Yasuyuki Nakamatsu | Preparation of frozen sliced raw meat of cuttlefish |
-
1983
- 1983-01-10 JP JP271883A patent/JPS59130131A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5718963A (en) * | 1980-07-11 | 1982-01-30 | Yasuyuki Nakamatsu | Preparation of frozen sliced raw meat of cuttlefish |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61278785A (en) * | 1985-06-03 | 1986-12-09 | Omron Tateisi Electronics Co | Electronic timer |
| JP3022078U (en) * | 1995-08-28 | 1996-03-12 | 久夫 福島 | Ingredients for mailing fresh seafood |
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