CN102370196A - Scalding, steaming cooking fish and shellfish packaging frozen food and manufacturing method thereof - Google Patents

Abstract

A scalding, steaming cooking fish and shellfish class packaging frozen food is put into hot water directly in a frozen state and then is scalded or steamed under a heating steam. The manufacturing method of the scalding, steaming cooking fish and shellfish class packaging frozen food comprises the steps of shaping fish bodies, steeping the fish bodies in an alkaline water solution of PH 8.0-12.5 for a preset-time under atmospheric pressure at room temperature, freezing the fish bodies of PH 8.0-12.5, packaging the fish bodies in scalding, steaming and heating resin film packaging material bags, filling in condiments, vacuumizing the scalding, steaming and heating resin film packaging material bags, sealing the openings into seal states, and finally freezing the fish bodies together with the filled condiments.

Description

Scald, steam fish and shellfish packing frozen food for cooking and manufacturing approach thereof

The application advocates priority based on the 2010-177805 of Japanese patent application formerly of application on August 6th, 2010, and its full content is incorporated herein.

Technical field

Embodiment described herein relates to a kind of need not to be prepared in advance, scalds (soup せ ん) or steam with regard to edible to scald, steam fish and shellfish packing frozen food for cooking and manufacture method thereof.

Background technology

Recently, with the variation and the easy background that turns to of diet, be background with the arrival of aging society, the user is increasingly high to the demand of not cooking food material that the food that need not pre-prepd heat, delicious food, is easy to eat can be provided rapidly.Especially such demand is very high in the user of the kitchen work of many mechanisms such as nurse mechanism, rest home, hospital, school.On the other hand, in various foodstuffs, though fish is very excellent as the foodstuff of low fat and high protein, because of fish-bone cooking complicacy being arranged or, comparing by younger generation with neat of animal and keep someone at a respectful distance because of disliking its taste.

With these situation is background; Developing always and using heat-resistant resin film to carry out vacuum packaging or fill that inert gas packs; Preparing in advance etc. before need not in principle to cook, only utilize micro-wave oven etc. to heat just can to eat freezing or refrigerate the packing frozen fish shellfish of type.This packing frozen fish shellfish is implemented various processing and is processed diversified frozen food, thereby on market, circulates.

For example, TOHKEMY 2003-334035 communique (patent documentation 1) has been put down in writing a kind of fish refrigeration keeping that will carry out after the brine wash, 65 ℃ of central temperatures are roasting down burnt trace appears to the surface and till after carry out the vacuum-packed fish and shellfish cooking and process frozen food.

In addition, TOHKEMY 2003-92981 communique (patent documentation 2) has been put down in writing a kind of with after the fish body and function water vapour heating, adds flavoring and packs, and in anti-icing fluid, applies the frozen food that has carried out brine freezing in the high potential electric field.

And, Japan registration No. 3031712 communique of utility model (patent documentation 3) put down in writing a kind of fish body that will not heat with the gelatinous seal-packed refrigeration of flavoring gelatin, the frozen instant cooked food of condensing with not heating fish and shellfish.

But; Fish that the warp of patent documentation 1 is roasting and patent documentation 2 in manufacturing process, received 1 perhaps heating more than 2 times through steam-heated fish; And when the user cooks, will be heated once more; Therefore owing to thisly repeat heating and be prone to cause muscle fibre to condense to make the meat hardening, become wizened mouthfeel.In addition, if fish is carried out inappropriate heating, then sometimes or that epidermis is burnt into is black, or the fish body is broken, or fish body or epidermis are peeled off be flakey, infringement food attractive in appearance.

On the other hand, patent documentation 3 with the vacuum-packed fish of flavoring gelatin that condenses, therefore the manufacturing process of the complicacy that need flavoring be solidified with gelatin expends a lot of work and time.In addition; Because dissolving covers solidifying the flavoring gelatin and will consuming the heat that scalds when hot of fish body; And then heat is penetrated into the inside that the flavoring that needs time and dissolving till the central part of frozen fish body immerses the fish body and also needs the time, so exist the cooking of short time to be difficult to make as the such problem of the dense taste of Boiled fish.In addition, with regard to the packing frozen fish of patent documentation 3, the gelatin that added promotes exposing of curdled milk, and the muddiness that bleaches makes degraded appearance, the effect that infringement food is worked it out thereby the curdled milk of therefore exposing makes flavoring.

Summary of the invention

The purpose of said embodiment is to provide a kind of cooking time short; Add flavoring and be easy to immerse in the fish body; Meat after the cooking is soft; Can reduce exposing of curdled milk during heating, can corresponding roast boiling hot, the steaming fish and shellfish for cooking of the cooking article that (according to り baked I) wait and pack frozen food and manufacturing approach thereof.

The fish and shellfish packing frozen food for cooking that scalds, steams of said embodiment is characterised in that; Be directly to put into boiling hot, the steaming fish and shellfish packing for cooking frozen food that hot water scalds the cooking or under heating steam, steams the cooking with freezing state; Thereby be will through shaping handle and through the state that is adjusted into pH8.0～12.5 in the impregnation process of carrying out the stipulated time in the aqueous alkali that is being adjusted into pH8.0～12.5 under the atmospheric pressure room temperature after carry out freezing fish body; Pack and scald, steam to heat and use the resin molding packaging material; Fill flavoring to it; Scald, steam heating with vacuumizing in the resin molding packaging material to above-mentioned, sealing state is processed by sealed open portion, and the fish body is carried out freezing with the flavoring of above-mentioned filling and gets.

The manufacturing approach of the fish and shellfish packing frozen food boiling hot for cooking of said embodiment is characterised in that; Has following operation: (a) raw material is carried out that shaping is handled and the operation that obtains the fish body of required form; (b) operation of dipping stipulated time in the aqueous alkali that under the atmospheric pressure room temperature above-mentioned fish body is being adjusted into pH8.0～12.5; (c) will carry out freezing operation through the fish body of above-mentioned alkali treatment; (d) above-mentioned freezing fish body is packed scald, steam heating, fill flavoring, scald, steam and heat with vacuumizing in the resin molding packaging material to above-mentioned to it with in the resin molding packaging material; The operation of sealing state is processed by sealed open portion, (e) the fish body is carried out freezing operation with the flavoring of above-mentioned filling.

Define the important term in this specification in the following manner.

" shaping processing " broadly is meant the processing that comprises wider notion of processing two aspects that comprise processing that the profile of fish body is put in order and the inside of fish body is put in order, is meant the processing of head, the cheek, fin, internal organ and the squama of removing the fish body on the narrow sense.At this, " fish is carried out shaping handles " is meant be processed into whole as the frozen fish of raw material or fresh fish, cleans up; Boneless fillet; Different shape, forms such as fish piece, particularly comprise at least remove from the fish body decaptitate, the cheek, fin and internal organ, and then comprise at random removing and scale.Bone in the shaping processing that is included in broad sense, be not included in the shaping processing of narrow sense.At this, " boning " comprises at least and removes spine and rib from the fish body, comprise and at random removing through detectable tiny fish-bone and the short fish-bone that is dispersed in the flesh of fish of energy line transillumination.

" voidage " is meant index in the two-dimentional visual field when the section to the fish body carries out microscopic examination, that represent with percentage with respect to the void area ratio of myofibrillar area.Voidage is an index that is used to estimate fry cell deterioration (modification) degree.The deterioration (modification) that voidage is got over cellule is few more.Follow the increase of freezing and the number of repetition of thawing or follow the thermal history that adds that stands to transmit till the fish body central part heat, the deterioration of cell (modification) is promoted that it is big that voidage becomes, and becomes wizened clear-cut mouthfeel.

" curdled milk " thus be meant owing to the water soluble protein of heating in causing oppressing solidifies and appear at the gonorrhoea material that its outward appearance is damaged on the surface.In addition " exposing of curdled milk " thus be meant water soluble protein because heating causes solidifying the phenomenon that gonorrhoea is apparent in the surface of the flesh of fish.

" gritty texture " is meant the water soluble protein of no fixed structure.If the gritty texture that solidify out into does not have fixed structure then takes place from the water soluble protein that muscle fibre oozes out in heating.Think that this gritty texture is the cause material of curdled milk.

" green algal extract " is meant the green alga extract.The green alga extract is to use various method for distilling from the green alga powder, to extract, and contains various water soluble ingredients, for example, and amino acid, peptide, water-soluble vitamin, carbohydrate, nucleic acid, water soluble protein etc.

" mackerel " is meant the general name of the mackerel of all kinds such as comprising Scomber japonicus, slimy mackere.

Description of drawings

Fig. 1 is the process chart of the manufacturing approach of expression embodiment.

(a) of Fig. 2 and (b) be outward appearance photo behind the cooking of comparative sample, (c) of Fig. 2 and (d) be outward appearance photo behind the cooking of embodiment sample.

Fig. 3 is the GC-FID collection of illustrative plates of comparative sample.

Fig. 4 is the GC-FID collection of illustrative plates of embodiment sample.

Fig. 5 (a) is the stereogram of the wedge type push rod used of expression destructive test, and Fig. 5 (b) is the stereogram of the column type push rod used of expression compression test.

Fig. 6 is the block diagram of expression contrast with the hardness result of the various foodstuffs of wedge type push rod mensuration.

Fig. 7 is the block diagram of expression contrast with the hardness result of the various foodstuffs of column type push rod mensuration.

Fig. 8 (a) is the microphotograph of the histotomy of expression comparative sample (pH7.0, the mackerel of boiling (さ ば boils つ け)); Fig. 8 (b) is the microphotograph of the histotomy of expression embodiment sample (pH8.0, the mackerel of boiling); Fig. 8 (c) is the microphotograph of the histotomy of expression embodiment sample (pH10.5, the mackerel of boiling), and Fig. 8 (d) is the microphotograph of the histotomy of expression embodiment sample (pH12.5, the mackerel of boiling).

Fig. 9 is other the process chart of manufacturing approach of embodiment of expression.

(a) of Figure 10 and (b) be outward appearance photo behind the cooking of comparative sample, (c) of Figure 10 and (d) be outward appearance photo behind the cooking of embodiment sample.

(a) of Figure 11 (b) (c) is outward appearance photo behind the cooking of the sample of impregnation process in the aqueous slkali of various pH (d).

Figure 12 is the GD-FID collection of illustrative plates of comparative sample.

Figure 13 is the GC-FID collection of illustrative plates of embodiment sample.

Figure 14 is the block diagram of expression contrast with the hardness result of the various foodstuffs of wedge type push rod mensuration.

Figure 15 is the block diagram of expression contrast with the hardness result of the various foodstuffs of column type push rod mensuration.

Figure 16 (a) is the microphotograph of the histotomy of expression comparative sample (pH7.0, barbecue mackerel); Figure 16 (b) is the microphotograph of the histotomy of expression embodiment sample (pH8.0, barbecue mackerel); Figure 16 (c) is the microphotograph of the histotomy of expression embodiment sample (pH10.5, barbecue mackerel), and Figure 16 (d) is the microphotograph of the histotomy of expression embodiment sample (pH12.5, barbecue mackerel).

Figure 17 (a) is the microphotograph of the histotomy of expression comparative sample (pH7.0, barbecue mackerel), and Figure 17 (b) is the microphotograph of the histotomy of expression embodiment sample (pH7.0, barbecue mackerel).

Figure 18 is that the temperature-raising characteristic curve map that the temperature of the various samples when hot experiences is scalded in expression.

The specific embodiment

The fish and shellfish packing frozen food for cooking that scalds, boils of said embodiment is characterised in that; Be directly to put into boiling hot, the steaming fish and shellfish packing for cooking frozen food that hot water scalds the cooking or under heating steam, steams the cooking with freezing state; Thereby be will through shaping handle and through the state that is adjusted into pH8.0～12.5 in the impregnation process of carrying out the stipulated time in the aqueous alkali that is being adjusted into pH8.0～12.5 under the atmospheric pressure room temperature after carry out freezing fish body; Pack and scald, steam heating with in the resin molding packaging material; Fill flavoring to it; Scald, steam heating with vacuumizing in the resin molding packaging material to above-mentioned, sealing state is processed by sealed open portion, and the fish body is freezing and get with the flavoring of above-mentioned filling.

The packing frozen food that boils type or steam the Steam Heating type of the cooking that said embodiment relates to scald the cooking is an object; To impregnated in the aqueous alkali through the fish body (for example fish piece) that shaping is handled, will be through the fish body of alkali treatment freezing and with flavoring carry out the film packing and frozen food.

The manufacturing approach of scalding, steaming fish and shellfish packing frozen food for cooking of said embodiment comprises following operation (a)～(e):

(a) raw material is carried out that shaping is handled and the operation that obtains the fish body of required form,

(b) operation of dipping stipulated time in the aqueous alkali that under the atmospheric pressure room temperature above-mentioned fish body is being adjusted into pH8.0～12.5,

(c) will carry out freezing operation through the fish body of above-mentioned alkali treatment,

(d) will pack through above-mentioned freezing fish body scald, steam heating with the resin molding packaging material in, fill flavoring to it, scald, steam and heat above-mentioned with vacuumizing in the resin molding packaging material, the operation of sealing state is processed by sealed open portion,

(e) the fish body is carried out freezing operation with the flavoring of above-mentioned filling.

In the embodiment described herein applies fish species, regardless of red meat-based fish (sardines, mackerel, saury, bonito, etc.), fish, white meat department (plaice, flounder, etc.), the middle line fish (horse mackerel fish, chicken, fish) with extensive variety of fish as an object, such as those involving mackerel (Norway produced), mackerel (in Japan), sardine, Pacific saury, bonito, gold flounder, plaice Ukraine, Japan cod, pollack and green pollack, salmon, trout, mackerel, red minnows, scorpionfish, octopus, catfish, Nile perch, red shirt and other wide ranges.In addition, the form of the fish body that the present invention was suitable for can be handled and to process whole through the fish body as raw material being carried out shaping, cleans up boneless fillet, different shape, forms such as fish piece, the present invention applicable arbitrary shape, form in them.

(basification)

To flood the aqueous alkali that uses in the basification in the said embodiment and be adjusted into pH8.0～12.5.If the fish body impregnated in the neutral or acid liquid that is lower than pH8.0, then the water-retaining property of cell descends, and water soluble protein oozes out from cell, and the fish body becomes dry, hardening (Fig. 8 (a), Figure 16 (a)).In addition, be exuded to the water soluble protein on surface, be attached to the surface of fish body, make the remarkable deterioration of outward appearance (Fig. 2 (a) (b), Figure 10 (b), Figure 11 (a)) owing to heat the curdled milk become gonorrhoea.On the other hand, if impregnated in the strong alkaline liquid that is higher than pH12.5, then bitter taste appears in the taste of meat.And then, if the fish body impregnated in the aqueous alkali of adjusting to about pH10.5, prevent that then curdled milk from exposing effect and reaching best.Acquisition prevents that curdled milk from exposing the pH value of the aqueous alkali of effect and being the scope of above-mentioned pH8.0～12.5, and the scope of pH8.5～12.0 more preferably most preferably is the scope of pH9.0～12.0.PH10.5 is that the water-retaining property of cell reaches best pH value, and moisture gets into muscle fibre and the mutual gap of muscle fibre, and carnification gets soft and succulence (Fig. 8 (b) (c) (d), Figure 16 (b) (c) (d)).

In the said embodiment, preferably the voidage of the fish body of warp dipping basification is below 25%.If voidage surpasses 25%, then meat loses succulence, becomes wizened mouthfeel.

The aqueous alkali that uses in the operation of the method for said embodiment (b) contain be selected from carbonate, phosphate, hydroxide and the basic organic acid salt more than a kind or 2 kinds as main component.Match ratio through changing carbonate, phosphate, hydroxide and basic organic acid salt can be adjusted to the pH of aqueous alkali required value, and gives and make pH remain on the cushion effect of alkaline side, has the effect that improves water-retaining property.

The total content of preferred these main components is in the scope of 0.1 quality %～20 quality %; And the content of carbonate, phosphate, hydroxide is respectively in the scope of 0.01～5.00 quality %, and the content of basic organic acid salt is in the scope of 0.01～20.00 quality %.That is, the preferred bases aqueous solution satisfies following formula (1) and (2) simultaneously.

Technical scheme 1 described frozen food is characterised in that, aqueous alkali contain be selected from carbonate, phosphate, hydroxide and the basic organic acid salt more than a kind or 2 kinds, and satisfy following formula simultaneously.

0.1≤A+B+C+D≤20.0...(1)

0.01≤A≤5.00，0.01≤B≤5.00，0.01≤C≤5.00，0.01≤D≤20.00...(2)

Wherein, symbol A is the content (quality %) of carbonate, and symbol B is phosphatic content (quality %), and symbol C is the content (quality %) of hydroxide, and symbol D is the content (quality %) of basic organic acid salt.

If the total content less than 0.1 quality % (A+B+C+D＜0.1) of above-mentioned main component; And/or carbonate content less than 0.01% (A＜0.01), phosphate content less than 0.01% (B＜0.01), hydroxide contain quantity not sufficient 0.01% (C＜0.01), acylate contains quantity not sufficient 0.01% (D＜0.01), and then the flesh of fish can not get the effect of required basification.

On the other hand; If the total content of above-mentioned main component surpasses 20.0 quality % (A+B+C+D＞20.0); And/or carbonate content surpasses 5.00% (A＞5.00), phosphate content surpasses 5.00% (C＞5.00), acylate content above 20.00% (D＞20.00) above 5.00% (B＞5.00), hydroxide content, and then the flesh of fish produces bitter taste.

As carbonate, can use sodium carbonate, sodium acid carbonate, calcium carbonate, potash, magnesium carbonate etc.

As phosphate, can use such polymer phosphate salt such as sodium pyrophosphate and polyphosphate sodium, or use so non-polymer phosphate salts such as tertiary sodium phosphate and sodium hydrogen phosphate.

As hydroxide, can use calcium hydroxide etc.

As basic organic acid salt, can use citric acid salt, lactates and malic acid salt etc.Wherein, preferably use the trisodium citrate (Na of citric acid salt ₃(C ₃H ₅(COO) ₃)).

In addition, for aqueous alkali, except that these the 4 kinds green algas of stating after can also adding the main component, carbohydrate, salt etc.For example, can in aqueous alkali, add trehalose, reduction malt sugar, maltose, lactose, sucrose etc. as carbohydrate.In addition, can in aqueous alkali, contain salt 0.1～5.0 quality %.Salt has preservation effect and seasoning effect.The salt that also contains some amounts in the above-mentioned green algal extract.If brine concentration is lower than 0.1%, then can not get required preservation effect and seasoning effect.On the other hand,, then become the taste of infringement fish if brine concentration surpasses 5.0%.In addition, brine concentration is made as about 1.0% can obtains preservation effect and seasoning effect, also obtain the strong flavor effect with above-mentioned green alga simultaneously, therefore more preferably.

In the said embodiment,, under the so-called room temperature, also need carry out MIN temperature treatment according to the variation of temperature though under the atmospheric pressure room temperature, the fish body impregnated in the aqueous alkali.For example, it is desirable to more preferably reach 3～10 ℃ above freezing, most preferably reach mode above freezing 3～5 ℃ and carry out temperature treatment so that the temperature of fish body central part (core temperature) preferably reaches 1～25 ℃ above freezing.Thereby, it is desirable to utilizing air-conditioning to carry out carrying out impregnation process in the air conditioning chamber of temperature adjustment.In addition, in the present invention, though the pressure will flood the time is made as 1 atmospheric pressure, the present invention is not limited to 1 atmospheric pressure, can be according to the variation of meteorology for being lower than slightly under 1 atmospheric decompression, also can for a little higher than 1 atmospheric add to depress carry out.

In the said embodiment, in alkali treatment operation (b), can the dip time in the aqueous alkali be made as 10 minutes～48 hours.Dip time can be made as 10 minutes～48 hours, but more preferably be made as 10 minutes～3 hours, most preferably be made as 30 minutes～120 minutes (2 hours).With regard to most fingerling, the dipping below 3 hours just can obtain enough effects, but can prolong dip time above 3 hours according to the form of fingerling, fish body.But then the effect of impregnation process reached capacity through 48 hours, can't allow the dipping of longer time from the viewpoint of productivity ratio, so the longest dip time was made as 48 hours.

On the other hand, if dip time less than 10 minutes then occurs in the fish surface and exposes curdled milk easily, variety of issue such as take place that easily fragmentation of fish body or fish body break and can't obtain effect of the present invention.With regard to most fingerling, the dipping more than 10 minutes just can access enough effects, but preferably dip time is extended to more than 30 minutes according to the form of fingerling, fish body sometimes.Though can consider that temperature, pressure through will flood the time raises and improve the osmotic pressure of aqueous alkali to the fish body; Thereby further shorten dip time; It is, therefore not preferred but the increase existence of temperature, pressure is damaged cell with the worry of meat deterioration.

Yet, the inventor to scald or steam fish and shellfish packing frozen food for cooking further investigate drawn in the process of making great efforts exploitation the pH value of handling back fish body at alkali steeping through the time variation such opinion.That is,, confirm to handle the back along with effluxion, though the pH value of comparing treated fish body with the pH value of handling employed aqueous alkali is with a small amount of slow decline at alkali steeping according to the inventor's research.For example; With regard to fish body (autumn dog salmon fish piece) with regard to 1 hour sample of dipping in the aqueous alkali of pH9.8; The pH value of the fish body sample after finding just to have handled is about 9.8, drops to about 7.14 and accomplish the pH value maximum that for example begins through the fish body sample after 24 hours from impregnation process.The reduction phenomenon of inferring the pH value of this fish body sample result from be penetrated into carry out neutralization reaction between the liquid (water soluble protein etc.) contained in alkali composition and the fish body cell in the cell and/or after impregnation process just between skin section and the core of fish body the pH value inconsistent; It reaches along with the process of time, and balance etc. caused, but present stage not clear and definite as yet definite reason.In addition, the pH of fish body sample measures and uses pH to measure meter (manufacturing company's title: HANNA, name of product or model: CODE HI99163).It is that the electrode of stipulating is contacted with body to be detected that this pH measures meter, measures the electrode potential of this moment, calculates the electrode potential mensuration formula of pH value based on the electrode potential of measuring and measures meter.

In the embodiment described herein, preferably before impregnated in containing in the green alga extract aqueous solution of 0.1～20 quality % concentration the fish body stipulated time at freezing process (c).Green alga is the active ingredient that has deodorization and flavored action concurrently.If contain the green alga concentration less than 0.1 quality % in the green alga extract aqueous solution, then can't obtain required deodorizing effect and rectify the flavor effect.On the other hand, if solution green algae concentration surpasses 20 quality %, then effect reaches capacity.At this, deodorization is meant the character of eliminating flesh of fish fishy smell.Flavored action is meant further draws the character of oppressing the taste that originally has.The flavored action of green alga has in the effect of drawing the taste of the flesh of fish with the combination of flavoring such as salt during compound interpolation.Can the dip time in the green alga solution be set as identically, can preferably be made as 10 minutes～48 hours, more preferably be made as 10 minutes～3 hours, most preferably be made as 30 minutes～2 hours with the dip time of basification.This is to carry out impregnation process in the aqueous alkali owing to can green algal extract being added be mixed into.Certainly, also can green alga solution and aqueous alkali be separated, carry out impregnation process separately.In addition, the dipping of green alga solution is all can in the front and back of aqueous alkali impregnation process opportunity.

In the said embodiment, preferably contain the carbohydrate aqueous solution with what fish body official hour impregnated in 0.01～20 quality % concentration before at freezing process (c).Carbohydrate is the active ingredient that has the myofibrillar effect of protection and improve the effect of water-retaining property.Can use trehalose, reduction malt sugar, maltose, lactose, sucrose etc. as carbohydrate.If the concentration of saccharide less than 0.01% in the solution then can't obtain required muscle fibre protection effect and water conservation effect.On the other hand, if the concentration of saccharide in the solution surpasses 20 quality %, then effect reaches capacity.Can the dip time in the saccharide solution be set as identically, can preferably be made as 10 minutes～48 hours, more preferably be made as 10 minutes～3 hours, most preferably be made as 30 minutes～2 hours with the dip time of basification.This is to carry out impregnation process in the aqueous alkali owing to can carbohydrate being added be mixed into.Certainly, also can saccharide solution and aqueous alkali be separated, carry out impregnation process separately.In addition, the dipping of sugar juice is all can in the front and back of aqueous alkali impregnation process opportunity.

(interpolation flavoring)

Flavoring has following effect, that is, thereby the taste of drawing the script that the flesh of fish has through the inside that is penetrated into the fish body in the cooking makes taste better and make the surface of fish body become sticky thick.For example boil and comprise fructose glucose liquid glucose, soy sauce, malt sugar, wine, starch, spice, salt, fish shellfish extract, water and other micro-adding ingredient (table 4) with flavoring.In addition, barbecue comprises soy sauce, granulated sugar, rice fermented flavoring material, starch, fish shellfish extract, salt, water and other micro-adding ingredient (table 5) with flavoring.Show in an embodiment of the present invention to use respectively and boil, use flavoring but can use salt to burn in addition with flavoring and the example of barbecue with flavoring.Salt burn with flavoring preferably with barbecue with the essentially identical composition of flavoring.In addition, in the present invention, need be when scalding or steam heating with thaw freezing flavoring and of little heat to the transferring heat energy of fish body own, so flavoring does not contain gelatin, the such edibility coagulating agent of agar.And then, it is desirable to the loading of flavoring is restricted to the required MIN amount of fish body seasoning.If fill excessive flavoring to the film packaging material, then not only cause the inconvenience of circulation of commodities, and flavoring thaw and heat energy is captured in intensification, the programming rate reduction of fish body itself, only this part will prolong the cooking time.

(film packaging material)

Can use polyethylene (PE), polypropylene (PP), polyvinylidene chloride copolymer (PVDC), acrylonitrile-butadiene-styrene copolymer resin materials such as (ABS) in the film packaging material.Be suitable for film packaging material of the present invention ideal thickness be in the scope of average thickness at 50～100 μ m.During the thickness less than 50 μ m of film packaging material, required necessary the intensity of bottom line becomes not enough when handling packing material, exists to split or the danger of breakage.Particularly when scalding, become moisture state, compare tensile strength with drying regime and decline to a great extent owing to the film packaging material directly contact with hot water, think and guarantee required strength level, need process thicker than 50 μ m.On the other hand; If the thickness of film packaging material surpasses 100 μ m, then the heat seal portion when vacuum packaging produces unfavorable condition (poor sealing in wavy thermal deformation portion) easily, makes the Kaifeng of packing become difficult in addition; And also be heat conductivity decline, cost is raise to content.And film packaging material of the present invention are the packaging material that scald or steam usefulness that heat from the outside of packaging material, therefore not as micro-wave oven heat and be used for internally the aperture of released vapour or the peristome the finedraw with the film packaging material.

Can at random make the epidermis of fish body have burnt trace.Its method is described simply.

To contain the epidermis that the carbohydrate aqueous solution is coated on freezing fish body, flatiron by being pressed in applicator surface, will be made its carbonization with the containing the transient heating of the carbohydrate aqueous solution of coating.In view of the above, can make the part of the epidermis of fish body have the black burnt trace of burning.As instantaneously heated means, replace flatiron can use small-sized torch firing flame.As containing the carbohydrate that the carbohydrate aqueous solution is contained, can use wood sugar, sucrose, glucose, maltose, malt sugar, dextrin etc.This transient heating is the low-temperature heat that only makes the utmost point short time that contains the carbonization of the carbohydrate aqueous solution, and fish body inside does not have occurrence temperature to rise basically, even perhaps have the temperature of a little to rise also to belong to a small amount of of the degree that can allow.For example, can the exposure level to fish body transient heating means be adjusted to the core that does not make the frozen fish body is warmed up to more than 0 ℃.

Below, with reference to accompanying drawing several kinds are preferred embodiment described.

As the manufacturing approach of the packing frozen food of this embodiment, situation about at first with reference to Fig. 1 manufacturing being boiled with product describes.

Acquisition is thawed the frozen fish that obtains immediately or it is only thawed after specified time limit in freezer certainly as the frozen fish (operation S1) of raw material.Carry out removing from the fish body that thaws decaptitate, the shaping of the cheek, fin, internal organ and squama etc. handles (operation S2).

To be cut to 3 through the fish body that shaping is handled, bone.And then carry out having or not the residual bone of the fish-bone that residues in the fish body to check (operation 3) through the inspection of X ray machines the fish body of boning.Extract the fish-bone of in residual bone inspection, finding with manual operations.And then the fish body is carried out irradiation (candling) inspection in order to remove foreign matter such as parasite.

After the washing,, the fish body impregnated in the state stipulated time of all submerging in the aqueous alkali of required pH value of the scope that is adjusted to pH8.0～12.5 and carry out impregnation process (operation S4) as pre-treatment.When this impregnation process, can have epidermis, also can peel off and carry out from fish body body.For example, when handling mackerel,, then can quicken the infiltration of aqueous alkali to fish body body if before dipping, thin skin is peeled off from fish body body.The thin skin of mackerel is in the outermost of epidermis, even its removal is also still kept the distinctive candy strip of mackerel, therefore can keep to former state mackerel outward appearance originally.

After the impregnation process, the fish body of handling is put into freezer carry out once freezing (operation S5).Once freezing condition is controlled to so that the central part temperature of fish body (core temperature) for example reaches subzero below 10 ℃, preferably reaches subzero below 18 ℃.

Then, will be once under rated condition freezing fish body partly thaw (operation S6), the fish body of half thawed state is carried out fish piece processing (operation S7) with required size.Fish meat sheet to through the processing of fish piece measures, and behind the record metering result, puts into freezer and carries out secondary freezing (operation S8).The secondary freezing conditions is controlled to so that the central part temperature of fish body (core temperature) reaches subzero 15 ℃, preferably reaches subzero 18 ℃.

The fish piece that secondary is freezing takes out from freezer, the limit with reference to metering as a result the limit make the gross weight of fish piece reach regulation target weight pack (operation S9) in the film package bag.Then, in film package bag, fill the flavoring of predetermined component and amount, the weight (operation S10) that metering is whole.If the metering result of overall weight then is qualified in the scope of define objective value; If outside the scope of the desired value of stipulating, then be defective.Vacuumize in the bag to certified products, sealing state (operation S11) is processed by sealed open portion.In addition, at random nitrogen injection, the such inert gas of argon gas in vacuum bag.

And then, can make through vacuum-packed frozen fish and pass through the metal detection machine, confirm not have in the fish body metal system foreign matters such as residual fish hook.

Then, with the pack after the fish piece put into freezer carry out three times freezing.Three times freezing condition is controlled to so that the central part temperature of fish piece (core temperature) reaches subzero below 15 ℃, preferably reaches subzero (operation S12) below 18 ℃.To take out from freezer through three freezing pack fish pieces, the vanning go out goods with chest in shipment.

Next, as other the manufacturing approach of packing frozen food of embodiment, describe with the situation of product making barbecue with reference to Figure 12.

From operation K1 begin till the operation K8 in fact with above-mentioned boil identical with the operation S1～S8 of product.

Epidermis coating to through the freezing fish body of secondary contains the carbohydrate aqueous solution, and flatiron is pressed into applicator surface, and the carbohydrate aqueous solution transient heating that contains that applies is made its carbonization (operation K9).Through this surface treatment the part of epidermis is had and burn black burnt trace.As containing the carbohydrate that the carbohydrate aqueous solution is contained, can use wood sugar, sucrose, glucose, maltose, malt sugar, caramel colorant, dextrin etc.This transient heating is the low-temperature heat that only makes the utmost point short time that contains the carbonization of the carbohydrate aqueous solution, and fish body inside does not have occurrence temperature to rise basically, though perhaps have the temperature of a little to rise also to belong to can tolerance level a small amount of.For example, can the exposure level to fish body transient heating means be adjusted to the core that does not make the frozen fish body is warmed up to more than 0 ℃.

Begin till the operation K13 identical with the operation S9～S12 that boils with product in fact from operation K10.

(embodiment)

Below, with reference to accompanying drawing and table, embodiments of the invention and comparative example etc. are compared explanation.

[composition of aqueous alkali]

The pH of aqueous alkali is adjusted into 8.0～12.5 scope.

One example of the composition (quality %) of aqueous alkali is shown below.

Sodium acid carbonate: 1.72%

Sodium carbonate: 0.52%

Trisodium citrate: 0.20%

Other additives: 1.56%

[evaluation of curdled milk]

Make the various mackerel sample shown in the table 1 respectively.That is, will thaw without the not freezing living mackerel of heating that adds thermal history, and impregnated in the aqueous solution of various pH values, preparation pH adjusts the various samples that are treated to pH7.0, pH8.0, pH10.5, pH12.0, pH12.5 respectively.Embodiment 1 and comparative example 1 are for boiling with mackerel sample (specimen coding 1-1,0-1).Embodiment 2～6 is that barbecue is with sample (specimen coding 2-2,3-2,4-2,5-2,6-2,0-2) with comparative example 2.The embodiment sample impregnated in the aqueous alkali that is adjusted into each pH value 1 hour respectively.

Utilize the packaging film material of regulation to carry out film with boiling with flavoring each freezing living mackerel and pack, each film is packed sample in scalding, heated 20 minutes under 95～100 ℃ with pot.Have or not from each sample flesh of fish sample through the visual inspection evaluation and curdled milk to occur.

Fig. 2 (a) is the boil outward appearance photo of epidermis side side of sample 0-1 (impregnation process in the aqueous alkali of pH7.0) of the mackerel of expression comparative example 1, and Fig. 2 (b) is the outward appearance photo of rear side (the section side of fish piece) of the sample of expression comparative example 1.In addition, Fig. 2 (c) is the boil outward appearance photo of epidermis side side of sample 1-1 (impregnation process in the aqueous alkali of pH10.5) of the mackerel of expression embodiment 1, and Fig. 2 (d) is the outward appearance photo of rear side (the section side of fish piece) of the sample of expression embodiment 1.

Figure 10 (a) is the outward appearance photo of epidermis side side of the mackerel barbecue sample 0-2 (impregnation process in the aqueous alkali of pH7.0) of expression comparative example 2, and Figure 10 (b) is the outward appearance photo of rear side of the sample of expression comparative example 2.In addition, Figure 10 (c) is the boil outward appearance photo of epidermis side side of sample 2-2 (impregnation process in the aqueous alkali of pH10.5) of the mackerel of expression embodiment 2, and Fig. 2 (d) is the outward appearance photo of rear side (the section side of fish piece) of the sample of expression embodiment 2.

Figure 11 (a) is that the mackerel of expression comparative example 3 is roasted the outward appearance photo of the rear side of sample 0-3 (impregnation process in the aqueous alkali of pH7.0).Figure 11 (b) is the boil outward appearance photo of rear side of sample 3-2 (impregnation process in the aqueous alkali of pH8.0) of the mackerel of expression embodiment 3; Figure 11 (c) is the boil outward appearance photo of rear side of sample 4-2 (impregnation process in the aqueous alkali of pH10.5) of the mackerel of expression embodiment 4; Figure 11 (d) is the boil outward appearance photo of rear side of sample 5-2 (impregnation process in the aqueous alkali of pH12.0) of the mackerel of expression embodiment 5, and Figure 11 (e) is the outward appearance photo of rear side of the sample 6-2 that boils (impregnation process in the aqueous alkali of pH12.5) of expression embodiment 6.

With regard to the sample 0-1 of comparative example 1～3,0-2,0-3, confirm as among the figure with astragal surround represent, generate and be attached with curdled milk (white goo) respectively in the rear side of back and belly, outward appearance is not good.

Relative therewith, the outward appearance of sample 1-1～6-2 of embodiment 1～6 all good (exposing of no curdled milk).With regard to regard to the embodiment of alkali lye impregnation process sample; Owing to the water soluble protein of the reason that becomes curdled milk is less; So almost do not have water soluble protein among embodiment sample 1-1～6-2, can prevent as comparative example 0-1,0-2,0-3, to make the exposing of curdled milk of appearance variation.In addition, in embodiment sample 1-1～6-2,,, be easy to produce burnt trace, shorten heat time heating time so can accelerate because of molecular vibration makes firing rate because the solidifying of protein after the heating tails off.

In addition, even through the fish body of impregnation process, begin to rely on more acidic side or alkaline side from pH7.0, water soluble protein becomes more not to be had.That is, confirm that sample after the heating of embodiment compares protein and reduce with the comparative example sample.Though more to acidic side or highly basic side, the generation that curdled milk is exposed is few more, excessively then produces bitter taste to the highly basic side, prevent that curdled milk from exposing the formedness balance with taste so importantly make.Most preferably make the sample 4-2 of the embodiment 4 of the pH10.5 shown in Figure 11 (c) of both balances.

The pH value and the outward appearance of the various samples of table 1

	Sample	Species	p?H	Outward appearance
					Comparative example 1	0-1	Boil and use mackerel	7.0	Fig. 2 (a) (b)
Embodiment 1	1-1	Boil and use mackerel	10.5	Fig. 2 (c) (d)
					Comparative example 2	0-2	Barbecue is used mackerel	7.0	Figure 10 (a) (b)
Embodiment 2	2-2	Barbecue is used mackerel	10.5	Figure 10 (c) (d)
					Comparative example 3	0-3	Barbecue is used mackerel	7.0	Figure 11 (a)
Embodiment 3	3-2	Barbecue is used mackerel	8.0	Figure 11 (b)
					Embodiment 4	4-2	Barbecue is used mackerel	10.5	Figure 11 (c)
Embodiment 5	5-2	Barbecue is used mackerel	12.0	Figure 11 (d)
					Embodiment 6	6-2	Barbecue is used mackerel	12.5	Figure 11 (e)

Remarks: the pH value is that the fish body after the impregnation process is measured immediately.

[impregnation process]

In the impregnation process operation, under the atmospheric pressure room temperature, the fish body impregnated in the aqueous alkali.Even but be under the room temperature, also need carry out MIN temperature treatment according to the variation of temperature.For example, so that the temperature of fish body central part (core temperature) is preferably 1～25 ℃ above freezing, 3～10 ℃ more preferably above freezing, most preferably is mode above freezing 3～5 ℃ and carries out temperature treatment.Thereby impregnation process is carried out utilizing air-conditioning to adjust in the air conditioning chamber of temperature.In addition, the pressure during impregnation process is only for due to 1 atmospheric pressure, can be according to the variation of meteorology for being lower than under 1 atmospheric decompression, also can for be higher than 1 atmospheric add to depress carry out.

Various boiling shown in the table 2 impregnated in respectively in the aqueous alkali of pH10.5 with mackerel sample and barbecue mackerel sample, investigate the suitable impregnation process time.Through carrying out the impregnation process Evaluation on effect to having or not curdled milk to expose to carry out the outward appearance visual inspection.The sample 7-1 of its acetonideexample 7～16,8-1,9-1,10-1,11-1,12-2,13-2,14-2,15-2,16-2 all do not find exposing of curdled milk, expose and curdled milk occurred among the sample 0-4 of comparative example 4,5,0-5.

The dip time of fish body in aqueous alkali can be made as 10 minutes～48 hours, more preferably was made as 10 minutes～180 minutes (3 hours), most preferably was made as 30 minutes～3 hours.In most fingerling, dipping just can access enough effects below 3 hours, but can prolong dip time according to the form of fingerling, fish body above 3 hours.But the effect of impregnation process reaches capacity in the time of 48 hours, can't allow longlyer from the viewpoint of productivity ratio, therefore the longest dip time is made as 48 hours.On the other hand, if dip time less than 10 minutes, then can't obtain or be difficult to obtain effect of the present invention.Think can temperature, pressure through will flood the time to increase and improves aqueous alkali osmotic pressure, thereby further shorten dip time, but exist the increaseization of temperature, pressure that cell is damaged and the danger of deterioration takes place, so can't adopt the fish body.

The impregnation process time of the various samples of table 2 and pH value

	Sample	Species	Dip time	p?H
					Embodiment 7	7-1	Boil and use mackerel	10 minutes	10.5
Embodiment 8	8-1	Boil and use mackerel	30 minutes	10.5
					Embodiment 9	9-1	Boil and use mackerel	60 minutes	10.5
Embodiment 10	10-1	Boil and use mackerel	180 minutes	10.5
					Embodiment 11	11-1	Boil and use mackerel	48 hours	10.5
Comparative example 4	0-4	Boil and use mackerel	5 minutes	10.5

Embodiment 12	12-2	Barbecue is used mackerel	10 minutes	10.5
					Embodiment 13	13-2	Barbecue is used mackerel	30 minutes	10.5
Embodiment 14	14-2	Barbecue is used mackerel	60 minutes	10.5
					Embodiment 15	15-2	Barbecue is used mackerel	180 minutes	10.5
Embodiment 16	16-2	Barbecue is used mackerel	48 hours	10.5
					Comparative example 5	0-5	Barbecue is used mackerel	5 minutes	10.5

Remarks: the pH value is that the fish body after the impregnation process is measured immediately.

[evaluation of fishy smell]

Through measuring the fishy smell (freshness) of estimating fish as the value of the dimethylamine (DMA) of fishlike smell principal component and trimethylamine (TMA).Dimethylamine (DMA) and trimethylamine (TMA) are a kind of of the corruptibility amine that generated when corrupt of fish and shellfish.,, at least a kind the dimethylamine (DMA) that takes place from various samples and the trimethylamine (TMA) is measured here, utilize this mensuration result to carry out the evaluation of fishy smell as the representative of corruptibility amine.

Next, the assay method to dimethylamine (DMA) and trimethylamine (TMA) describes.

The mensuration of DMA, TMA is to use the head space method of gas chromatograph/flame ionization ditector (GC-FID) to implement.

As pre-treatment, each seasoning packaging bag (film package bag of fish body and flavoring is housed altogether) is once heated.Once heating is 20 minutes heating under fluidized state.Once after the heating, open film package bag the fish body is all taken out, its endoplasm of homogenization processing homogenizes.

Then, will oppress with distilled water and dilute (2 times of dilutions), collect the sample 5ml of diluted mixture to the cast bottle with 1: 1 ratio.To the septate aluminium silver of cast bottle mounting strap screw socket lid, under 40 ℃, carry out heated and stirred.

Use the capture of the gas that the head space method carries out emitting from sample.That is, utilize the head space method to capture (sorption) gas from the sample volatilization with syringe.Use no shunting injecting gas.

Through make gas in the chromatographic column of gas chromatograph/flame ionization ditector (GC-FID) through measuring TMA and DMA.GC-FID uses the CP-Volamine of VARIAN corporate system.

With DMA, the pure article dilution of TMA, draw the lubber-line of the various concentration of 0ppm, 50ppm, 100ppm, 300ppm, 600ppm, obtain computing formula by these lubber-lines, calculate DMA concentration and/or TMA concentration based on the computing formula of obtaining.

Measure the fishy smell evaluation result that obtains through the TMA that utilizes the head space method and be shown in Fig. 3, Fig. 4, Figure 12, Figure 13 and table 3.Fig. 3 is the mensuration result of comparative example 6 (mackerel boil sample 0-6), and Fig. 4 is the mensuration result of embodiment 17 (mackerel boil sample 17-1).Figure 12 is the mensuration result of comparative example 7 (mackerel barbecue sample 0-7), and Figure 13 is the mensuration result of embodiment 18 (mackerel barbecue sample 18-2).This standard specimen and each sample specimens are compared and judge.

The result who illustrates respectively from Fig. 3, Fig. 4, Figure 12, Figure 13 and table 3 can know, compares DMA concentration and the equal step-down of TMA concentration in the embodiment sample with the comparative example sample.Having confirmed does not thus have fishlike smell in the embodiment sample.

In addition, the embodiment sample that impregnation process is crossed in the green algal extract aqueous solution is compared the VBN value with the comparative example sample of impregnation process not and is all descended.Confirmed thus then to have deodorizing effect, and increased along with the green alga addition increases this effect if impregnated in the aqueous solution that is added with green alga.

The testing result of table 3DMA, TMA

Remarks: with the pure article dilution of DMA, TMA and draw lubber-line, calculate DMA, TMA concentration respectively from lubber-line.

[interpolation flavoring]

Flavoring is enclosed in the film packaging material with the frozen fish body.The form of flavoring can in aqueous, pulpous state or the gelatin-like any.

Table 4 illustrates an example that boils with the composition of flavoring.

Fructose glucose liquid glucose in the table 4 is to use starch and water as raw material, uses AMS and glucose isomerase to make as processing aid.In addition, fish shellfish extract is to use dry and soft fish extract, loose fish extracts, protolysate, water, salt, adhesion agent to make.

Table 5 illustrates the example of barbecue with the composition of flavoring.

Rice fermented flavoring material in the table 5 is to use water, glutinous rice, rice sprout, brewages with alcohol, glucose, makes vinegar as raw material, uses enzyme to make as processing aid.Fish shellfish extract is same as described above.

Table 4 boils with an example of the composition of flavoring

Composition	Content (%)
		Fructose glucose liquid glucose	29
Soy sauce	25
		Malt sugar	20
Wine	7
		Starch	3.7
Spice	1.5
		Salt	1
Fish shellfish extract	0.2
		Water, other	12.6

Table 5 barbecue is with an example of the composition of flavoring

Composition	Content (%)
		Soy sauce	36
Granulated sugar	26.6
		The rice fermented flavoring material	10
Starch	4.4
		Fish shellfish extract	0.5
Salt	0.5
		Water, other	22

[evaluation of flexibility]

Arrival with aging society is a background, even also be easy to the food that eats as the people of the weak needs of masticatory force nurse, being situated between, it is constantly universal on market to protect food (UNIVERSAL DESIGN FOOD).Protect one of desired characteristic of food as Jie, the flexibility of foodstuff (being prone to chewiness) is extremely important.

Utilize the push rod extrusion that the flexibility of the various flesh of fish is estimated.The push rod extrusion be loading reach loading and deformation rate when METHOD FOR CONTINUOUS DETERMINATION is pressed into the flesh of fish with push rod till the setting value of regulation through the time variation test method.The push rod extrusion has the destructive test method and the compression test method of using the column type push rod P2 shown in Fig. 5 (b) of the wedge type push rod P1 shown in use Fig. 5 (a).Wherein, the destructive test method is the situation that hypothesis is bitten the flesh of fish broken with nipper, the test that required power and the deformation that produces this moment were measured when the sharp-pointed front end of wedge type push rod P1 was nipped the flesh of fish.In addition, the compression test method is the situation that hypothesis is bitten the flesh of fish into pieces with molar, the test that required power and the deformation that produces this moment are measured during to the bottom surface extruding flesh of fish of column type push rod P2.

Measure machine and use creepmeter (mountain electricity Co., Ltd., fracture analyzer: model RE-3305B).The extrusion speed of push rod is set at 1mm/ to be measured second.With all samples all is after boiling 10 minutes under 95 ℃, to be cooled to room temperature (30 ℃), and the fish piece that is cut to 2cm * 2cm sheet is made sample.At this, the temperature that cooking is defined as the core that makes the fish body reaches situation more than 75 ℃ (boil and roast all with).

(1) evaluation result of the flexibility of mackerel

Fig. 6 and table 6 illustrate the boil destructive test result of sample of mackerel.Symbol E1 among the figure is illustrated in the result who carries out the embodiment sample (living mackerel) after impregnation process was just accomplished in 60 minutes in the aqueous alkali of pH10.5; Symbol C1 is illustrated in the result of the comparative example sample (living mackerel) that impregnation process is crossed in the neutral aqueous solution of pH7.0; Symbol C2 representes the result of the comparative example sample (living mackerel) without impregnation process; Symbol R1 representes the result of reference example sample (fish meatball of quick-boiling that adds soya-bean milk), and symbol R2 representes the result of reference example sample (flesh of fish sweet potato cake).

Fig. 7 and table 6 illustrate the result of the compression test of the sample that boils.Symbol E1 among the figure, C1, C2, R1, R2 represent the result of embodiment sample same as described above, comparative example sample, reference example sample respectively.

Figure 14 and table 7 illustrate the destructive test result of mackerel barbecue sample.Symbol E2 among the figure is illustrated in the result who carries out the embodiment sample (living mackerel) after impregnation process was just accomplished in 60 minutes in the aqueous alkali of pH10.5; Symbol C3 is illustrated in the result of the comparative example sample (living mackerel) that impregnation process is crossed in the neutral aqueous solution of pH7.0; Symbol R1 representes the result of reference example sample (fish meatball of quick-boiling that adds soya-bean milk), and symbol R2 representes the result of reference example sample (flesh of fish sweet potato cake).

Figure 15 and table 7 illustrate the result of the compression test of barbecue sample.Symbol E2 among the figure, C3, R1, R2 represent the result of embodiment sample same as described above, comparative example sample, reference example sample respectively.

Can know that by above situation the fish body that utilizes the mackerel that the inventive method handled is soft.

Boiling after table 6 heating measured result (Fig. 6, Fig. 7) with the flexibility of mackerel

Barbecue after table 7 heating is measured result (Figure 14, Figure 15) with the flexibility of mackerel

[evaluation of water-retaining property]

Organize the water-retaining property of estimating the flesh of fish through microscopic examination.

Use is heated 20 minutes mackerel as flesh of fish sample in hot water.Mackerel after the heating is immersed in prepares pH in the aqueous solution of various pH values and adjust the various samples that are treated to pH7.0, pH8.0, pH10.5, pH12.0, pH12.5 respectively.With paraffin the fish piece of mackerel (flesh of fish of the life before the heating) is fixedly become solid shape sample; Cut off thinly with the myofibrillar direction of cross-section this sample with slicer; Make paraffin section; The paraffin section of made is implemented haematoxylin-eosin dyeing, with formalin fixed microscope with sample on, utilize its tissue of observation by light microscope.Fish piece (flesh of fish after the heating) for the flesh of fish that identical mackerel sample heating is got is made paraffin section similarly, utilizes its tissue of observation by light microscope.Its result is respectively shown in Fig. 8 (a)～(d) and Figure 16 (a)～(d).

Confirm that along with pH uprises the sample and the muscle fibre of heating back sample and the interval between muscle fibre all broaden before the heating, moisture immerses these gaps.Can know also that from the water analysis result water-retaining property improves along with pH raises.

In addition, can confirm that in the sample that through the aqueous solution that is dissolved with carbohydrate, floods moisture immerses between the muscle fibre and intact the shape that keeps muscle fibre self from the histotomy of the embodiment sample shown in Fig. 8 (b)～(d) and Figure 16 (b)～(d).Thereby, through being immersed in the aqueous solution that is dissolved with carbohydrate, the flesh of fish can strengthen water-retaining property.In addition, as product in the past,, so muscle fibre is destroyed, become the reason of exsiccation, but in the embodiment sample, can prevent myofibrillar being destroyed, therefore the exsiccation situation is weakened owing to repeating freezing and thawing.In addition, can also protect from the oxidation of the meat that causes because of freezing keeping.

In addition, in the embodiment sample in the pH value is scope of the present invention, the space between muscle fibre and the muscle fibre is few and with respect to the ratio of myofibrillar gritty texture little (Fig. 8 (b) (c) (d), Figure 16 (b) (c) (d)).Relative therewith, the pH value is in the extraneous comparative example of the present invention, and the space between muscle fibre and the muscle fibre is many and with respect to the ratio big (Fig. 8 (a), Figure 16 (a)) of myofibrillar gritty texture.

Like this, it is more in the comparative example sample shown in Fig. 8 (a) and Figure 16 (a), to confirm to become the water soluble protein of the reason exposed of curdled milk that causes the infringement outward appearance.Wherein, dark coloured part is represented muscle fibre in tissue, shallow coloured part represent not have fixed structure protein, be water soluble protein.In addition, white portion is an adipocyte.

On the other hand, less at the water soluble protein of in the embodiment of alkali lye impregnation process sample, confirming to become the reason that causes curdled milk.Thus, in the embodiment sample, almost do not have water soluble protein, can prevent as the comparative example sample, to make the exposing of curdled milk of degraded appearance.In addition, in the embodiment sample, solidifying of the protein after the heating tails off, and therefore owing to muscle fibre expansion at interval improves heat conductivity, is easy to give burnt trace, can shorten heat time heating time.

[evaluation of voidage]

The place of being white in color is space and adipocyte among each figure of Fig. 8 (a)～(d) and Figure 16 (a)～(d).Wherein, be divided into granular between the muscle fibre and what exist is adipocyte, therefore in addition white portion is the space.Water and/or water soluble protein formed from flowing out between the muscle fibre when space thawed the frozen fish body.

Voidage is 24.41% (Fig. 8 (b)) in the pH value embodiment sample (pH8.0, the mackerel of boiling) within the scope of the invention.

Voidage is 22.2% (Fig. 8 (c)) in the pH value embodiment sample (pH10.5, the mackerel of boiling) within the scope of the invention.

Voidage is 9.77% (Fig. 8 (d)) in the pH value embodiment sample (pH12.5, the mackerel of boiling) within the scope of the invention.

Voidage is 32.37% (Figure 16 (b)) in the pH value embodiment sample (pH8.0, barbecue mackerel) within the scope of the invention.

Voidage is 14.4% (Figure 16 (c)) in the pH value embodiment sample (pH10.5, barbecue mackerel) within the scope of the invention.

In the pH value embodiment sample (pH12.5, barbecue mackerel) within the scope of the invention, voidage is 9.69% (Figure 16 (d)).

The voidage that can confirm the embodiment sample by above result is all below 25%.

Relative therewith, in pH value each comparative example sample outside the scope of the invention.Voidage is 36.6% (pH7.0, the mackerel of boiling) and 32.37% (pH7.0, barbecue mackerel) (Fig. 8 (a), Figure 16 (b)).The voidage that can confirm the comparative example sample like this is all above 25%.

[evaluation of gritty texture]

To the result that the gritty texture of the reason material that becomes curdled milk is investigated be described below.

What represent with arrow among Figure 17 (a) each figure (b) is gritty texture.Gritty texture oozes out and the water soluble protein that solidifies from muscle fibre, is the reason material of curdled milk.

As the evaluation number of gritty texture, use gritty texture's expression rate to come various samples are estimated as giving a definition.At this; Gritty texture's expression rate is defined as in the two-dimentional visual field when the section to the fish body carries out microscopic examination with myofibrillar area (100%) as benchmark the index that will represent with percentage with respect to the ratio of gritty texture's area of muscle fibre area.

Gritty texture's expression rate is 76.9% (Fig. 8 (b)) in the pH value embodiment sample (pH8.0, the mackerel of boiling) within the scope of the invention.

Gritty texture's expression rate is 56.7% (Fig. 8 (c)) in the pH value embodiment sample (pH10.5, the mackerel of boiling) within the scope of the invention.

Gritty texture's expression rate is 26.9% (Fig. 8 (d)) in the pH value embodiment sample (pH12.5, the mackerel of boiling) within the scope of the invention.

Gritty texture's expression rate is 130.4% (Figure 16 (b)) in the pH value embodiment sample (pH8.0, barbecue mackerel) within the scope of the invention.

Gritty texture's expression rate is 35.7% (Figure 16 (c)) in the pH value embodiment sample (pH10.5, barbecue mackerel) within the scope of the invention.

Gritty texture's expression rate is 24.5% (Figure 16 (d)) in the pH value embodiment sample (pH12.5, barbecue mackerel) within the scope of the invention.

Relative therewith, pH value gritty texture's expression rate in extraneous each comparative example sample of the present invention is 85.8% (pH7.0, the mackerel of boiling) and 78.8% (pH7.0, barbecue mackerel) (Fig. 8 (a), Figure 16 (b)).Can confirm that like this comparative example sample all becomes higher expression rate.

In addition, as the excessive reason of expression rate (130.4%) of embodiment sample (pH8.0, barbecue mackerel), think because of the relation of the direction of the section of sliced piece specimen and muscle fibre direction and roast the influence of meat etc. to be caused with flavoring.That is, if, then exist the ratio of muscle fibre and gritty texture that the very situation of big difference is arranged to the sliced piece specimen of fish body cut-out with direction the sliced piece specimen that the fish body cuts off being compared perpendicular to muscle fibre length with the direction that is parallel to muscle fibre length.Thereby, in order to carry out the high evaluation test of repeatability, being necessary the section direction with respect to the sliced piece specimen of muscle fibre direction is controlled to certain direction, this belongs to problem from now on.

[evaluation of pyroconductivity]

Utilize the every central temperature of infrared temperature register to measure, respectively the pyroconductivity of various samples is estimated by the temperature of mensuration at a distance from 2 minutes various samples (fish body) when scalding.Figure 18 represent that the variations in temperature with the variations in temperature of embodiment sample E1 and comparative example sample C1, C2 compares and the result.Characteristic line F among the figure representes the heating curve of comparative example sample C1, and characteristic line G representes the heating curve of comparative example sample C2, and characteristic line H representes the heating curve of embodiment sample E1.Embodiment sample E1 and comparative example sample C1, C2 come down to identical with above-mentioned " flexible appraisal " employed various samples.Each sample E1, C1, C2 are that subzero 4 ℃ freezing state begins to scald heating from center temperature of fish all.

Can know by Figure 18: with regard to embodiment sample E1, begin promptly temperature from heating and rise, begin to through 4～10 minutes the very big gap of generation between the temperature of the temperature of embodiment sample E1 and comparative example sample C1, C2 from heating.

Particularly, the temperature of comparative example sample C1, C2 is respectively 28.45 ℃ and 45.93 ℃ when heating begins through 4 minutes, and relative therewith, the temperature of embodiment E 1 is 56.87 ℃.In addition, the temperature of comparative example sample C1, C2 is respectively 42.71 ℃ and 53.62 ℃ when heating begins through 6 minutes, and relative therewith, the temperature of embodiment E 1 is 69.74 ℃.In addition, the temperature of comparative example sample C1, C2 is respectively 48.09 ℃ and 63.70 ℃ when heating begins through 8 minutes, and relative therewith, the temperature of embodiment E 1 is 74.60 ℃.And then the temperature of comparative example sample C1, C2 is respectively 78.02 ℃ and 66.09 ℃ when heating begins through 10 minutes, and relative therewith, the temperature of embodiment E 1 is 84.40 ℃.That is, from heating beginning after 10 minutes center temperature of fish surpass 80 ℃ have only embodiment sample E1 (84.40 ℃).

The pyroconductivity that can confirm embodiment sample E1 from these determination datas is big than the pyroconductivity of comparative example sample C1, C2.

Listed effect below can realizing according to said embodiment.

1) can omit that patent documentation 3 is described to make the spended time that flavoring solidifies and the loaded down with trivial details manufacturing procedure of operation with gelatin, can produce efficiently with the production line of simplifying.

2) even carry out cooking curdled milk does not appear yet.Because the surface does not have exposing of curdled milk, muddiness does not take place so institute adds flavoring, the maintenance transparent feel, the outward appearance of food is good.

3) because there is not the fishy smell of fish, thus be easy to edible and pleasant impression good.

4) do not have wizened clear-cut mouthfeel, have the mouthfeel of soft and succulence.

5) even cooking also the fragmentation of fish body does not take place or the fish body splits.Keep the chip-proof state of fish body after the cooking, even soft and also be difficult for hardening through after a while when edible.

6) meat is soft, and the penetrability of chopsticks is good, even the people who nurses for the weak needs of masticatory force also is easy to eat.

7) can to the epidermis of freezing fish piece directly give burnt trace and roast, salt burns, even place the color and luster that did not also lose the surface in several hours after the heat treated.

Claims (25)

1. boiling hot, a steaming fish and shellfish packing for cooking frozen food is characterized in that, be directly to put into boiling hot, the steaming fish and shellfish packing for cooking frozen food that hot water scalds the cooking or under heating steam, steams the cooking with freezing state,

Thereby will through shaping handle and through the state that is adjusted into pH8.0～12.5 in the impregnation process of carrying out the stipulated time in the aqueous alkali that is being adjusted into pH8.0～12.5 under the atmospheric pressure room temperature after carry out freezing fish body; Pack and scald, steam to heat and use the resin molding packaging material; Fill flavoring to it; Scald, steam heating with vacuumizing in the resin molding packaging material to said, sealing state is processed by sealed open portion, and the fish body is carried out freezing with the flavoring of said filling and gets.

2. frozen food according to claim 1 is characterized in that said flavoring does not comprise the edibility coagulating agent.

3. frozen food according to claim 1 is characterized in that said flavoring does not comprise gelatin and agar.

4. frozen food according to claim 1 is characterized in that, said aqueous alkali contain be selected from carbonate, phosphate, hydroxide and the basic organic acid salt more than a kind or 2 kinds, and satisfy following formula simultaneously,

0.1≤A+B+C+D≤20.0

0.01≤A≤5.00，0.01≤B≤5.00，0.01≤C≤5.00，0.01≤D≤20.00

Wherein, symbol A is the content of carbonate in quality %, and symbol B is the content of phosphate in quality %, and symbol C is the content of hydroxide in quality %, and symbol D is the content of basic organic acid salt in quality %.

5. frozen food according to claim 1 is characterized in that, also said fish body is implemented in the impregnation process of carrying out the stipulated time in the aqueous solution that contains the green alga extract of 0.1～20 quality % concentration.

6. frozen food according to claim 1 is characterized in that, also said fish body is implemented in the impregnation process of carrying out the stipulated time in the carbohydrate aqueous solution that contains of 0.01～20 quality % concentration.

7. frozen food according to claim 1 is characterized in that, said fish body be to the fish body that impregnation process in aqueous alkali is crossed carry out fish piece processing and the fish piece.

8. frozen food according to claim 1 is characterized in that, the voidage of said fish body is below 25%.

9. frozen food according to claim 1 is characterized in that, through the freezing state that is lower than 0 ℃ temperature with the core that keeps the fish body short time heating is carried out on the surface, is the surface treatment of burnt trace shape thereby implement to make a part of carbonization of epidermis.

10. frozen food according to claim 1; It is characterized in that; Apply at the epidermis of fish body and to contain the carbohydrate aqueous solution, what the freezing state that is lower than 0 ℃ temperature with the core that keeps the fish body heated said coating contains the carbohydrate aqueous solution, and implementing to make its carbonization is the surface treatment of burnt trace shape.

11. frozen food according to claim 1 is characterized in that, the temperature that said fish body is not implemented core reaches the heat treated more than 0 ℃.

12. frozen food according to claim 1 is characterized in that, the fish-bone of said fish body is removed.

13. a manufacturing approach of scalding, steaming fish and shellfish packing frozen food for cooking is characterized in that having following operation:

(a) raw material is carried out that shaping is handled and the operation that obtains the fish body of required form,

(b) in the aqueous alkali that is adjusted into pH8.0～12.5, said fish body is flooded the operation of stipulated time under the atmospheric pressure room temperature,

(c) said fish body through alkali treatment is carried out freezing operation,

(d) the said pack through freezing fish body scalded, steamed heating and use the resin molding packaging material, fill flavoring, heat with vacuumizing in the resin molding packaging material saidly scalding, steaming to it, sealed open portion process sealing state operation and

(e) the fish body is carried out freezing operation with the flavoring of said filling.

14. method according to claim 13 is characterized in that, said flavoring does not comprise the edibility coagulating agent.

15. method according to claim 13 is characterized in that, said flavoring does not comprise gelatin and agar.

16. method according to claim 13 is characterized in that, after said (c) operation, freezing fish body is partly thawed, the fish body that half-and-half thaws carries out the processing of fish piece, and finished fish piece is freezing once more.

17. method according to claim 13 is characterized in that, through the freezing state that is lower than 0 ℃ temperature with the core that keeps the fish body short time heating is carried out on the surface, is the surface treatment of burnt trace shape thereby implement to make a part of carbonization of epidermis.

18. method according to claim 13; It is characterized in that; Contain the carbohydrate aqueous solution in said fish body surface skin coating; The freezing state that is lower than 0 ℃ temperature with the core that keeps the fish body heats the carbohydrate aqueous solution that contains of said coating, makes its carbonization variable color and makes said epidermis have the surface treatment of burnt trace.

19. method according to claim 13 is characterized in that, before said fish body is carried out the dipping of stipulated time in the aqueous solution that contains the green alga extract of 0.1～20 quality % concentration in said (c) operation.

20. method according to claim 13 is characterized in that, before said (c) operation with the contain dipping that in the carbohydrate aqueous solution carry out stipulated time of said fish body in 0.01～20 quality % concentration.

21. method according to claim 13 is characterized in that, in said (a) operation, with the fish body that thaws or partly thaw as raw material.

22. method according to claim 13 is characterized in that, in said (b) operation, the dip time in the said aqueous alkali is made as 10 minutes～48 hours.

23. method according to claim 13 is characterized in that, the aqueous alkali of said (b) operation satisfies following formula simultaneously,

0.1≤A+B+C+D≤20.0

0.01≤A≤5.00，0.01≤B≤5.00，0.01≤C≤5.00，0.01≤D≤20.00

Wherein, symbol A is the content of carbonate in quality %, and symbol B is the content of phosphate in quality %, and symbol C is the content of hydroxide in quality %, and symbol D is the content of basic organic acid salt in quality %.

24. method according to claim 13 is characterized in that, the voidage of said fish body is below 25%.

25. method according to claim 13 is characterized in that, in said (a) operation, removes fish-bone from the fish body.

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