CN102370196B - 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 packaging frozen food for cooking and manufacture method thereof

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

Technical field

Embodiment described herein relates to a kind of without preparing in advance, scalds (Soup せ ん) or steam with regard to edible to scald, steam fish and shellfish packaging frozen food for cooking and manufacture method thereof.

Background technology

Recently, with variation and the easy background that turns to of diet, taking the arrival of aging society as background, user to can provide rapidly without pre-prepd heat, delicious food, be easy to edible food the demand of not cooking food material more and more higher.Especially demand such in the user who works in the kitchen of many mechanisms such as nurse mechanism, rest home, hospital, school is very high.On the other hand, in various foodstuffs, although fish is very excellent as the foodstuff of low fat and high protein, because having fish-bone cooking complexity or because of disagreeable its taste, being kept someone at a respectful distance by younger generation compared with neat of animal.

Taking these situations as background, carry out vacuum packaging or fill inert gas and pack at application heat-resistant resin film always, in principle without preparing in advance etc. before the cooking, only utilize micro-wave oven etc. heat just can to eat freezing or refrigerate the packaging frozen fish shellfish of type.This packaging frozen fish shellfish is implemented various processing and makes diversified frozen food, thereby circulates on market.

For example, TOHKEMY 2003-334035 communique (patent documentation 1) has been recorded and a kind ofly will have been carried out fish after salt water washing refrigeration keeping, at 65 DEG C of central temperatures, bakes till vacuum-packed fish and shellfish cooking processing frozen food is carried out on surface after there is burnt trace.

In addition, TOHKEMY 2003-92981 communique (patent documentation 2) recorded a kind of by fish body with after steam heating, add flavoring and pack, in anti-icing fluid, apply the frozen food that has carried out brine freezing in high potential electric field.

And, Japan registration No. 3031712 communique of utility model (patent documentation 3) recorded a kind of by fish body seal-packed refrigeration together with the gelatinous flavoring gelatin that condenses of not heating, frozen instant cooked food with not heating fish and shellfish.

But, patent documentation 1 in manufacturing process, be subject to more than 1 time or 2 times heating through steam-heated fish through roasting fish and patent documentation 2, and will again be heated in the time that user cooks, therefore easily cause muscle fibre cohesion to make meat hardening due to this Repeat-heating, become wizened mouthfeel.In addition, if fish is carried out to inappropriate heating, sometimes or that epidermis is burnt into is black, or fish body is broken, or fish body or epidermis are peeled off be flakey, infringement food attractive in appearance.

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

Summary of the invention

The object of embodiment described herein is to provide a kind of cooking length of time short, add flavoring and be easy to immerse in fish body, meat after the cooking is soft, when heating, can reduce exposing of curdled milk, can corresponding roast the fish and shellfish for cooking that scalds, steams of the cooking product of (according to り baked I) etc. and pack frozen food and manufacture method thereof.

Scalding of embodiment described herein, steaming fish and shellfish packaging frozen food for cooking is characterised in that, directly to put into hot water with freezing state to scald the cooking or under heating steam, steam scalding of the cooking, steam fish and shellfish packaging frozen food for cooking, thereby be to carry out freezing fish body by be adjusted into the state of pH8.0～12.5 through Shape correction and the impregnation process of carrying out the stipulated time under atmospheric pressure room temperature by being adjusted in the aqueous alkali of pH8.0～12.5 after, pack is to scalding, steam heating resin molding packaging material, fill flavoring to it, scald above-mentioned, steam heating with vacuumizing in resin molding packaging material, sealing state is made by sealed open portion, together with the flavoring of fish body and above-mentioned filling, carry out freezing and obtain.

The manufacture method of the fish and shellfish packaging frozen food boiling hot for cooking of embodiment described herein is characterised in that, there is following operation: (a) raw material carried out to Shape correction and obtain the operation of the fish body of required form, (b) above-mentioned fish body is being adjusted into the operation of flooding the stipulated time in the aqueous alkali of pH8.0～12.5 under atmospheric pressure room temperature, (c) the fish body through above-mentioned alkali treatment is carried out to freezing operation, (d) above-mentioned freezing fish body is packed and scald, steam in heating resin molding packaging material, fill flavoring to it, scald above-mentioned, steam heating with vacuumizing in resin molding packaging material, the operation of sealing state is made by sealed open portion, (e) together with the flavoring of fish body and above-mentioned filling, carry out freezing operation.

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

" Shape correction " broadly refers to the processing that comprises wider concept that comprises the processing that the profile of fish body is arranged and processing two aspects that the inside of fish body is arranged, and refers to narrowly the processing of head, the cheek, fin, internal organ and the squama of removing fish body.At this, " fish is carried out to Shape correction " refers to be processed into whole as the frozen fish of raw material or fresh fish, cleans up, boneless fillet, various shapes, the forms such as fish piece, particularly at least comprise from fish body except decaptitating, the cheek, fin and internal organ, and then comprise at random except scaling.Bone and be included in the Shape correction of broad sense, be not included in the Shape correction of narrow sense.At this, " boning " comprise at least and remove spine and rib from fish body, comprises and at random removing by detectable tiny fish-bone in the flesh of fish and the shorter fish-bone of being dispersed in of energy line transillumination.

" voidage " refers to index in the two-dimentional visual field in the time that the section of fish body is carried out to microscopic examination, that represent with percentage with respect to the void area ratio of myofibrillar area.Voidage is an index for evaluating fry cell deteriorated (modification) degree.Deteriorated (modification) that voidage is got over cellule is fewer.Follow the increase of freezing and number of repetition that thaw or follow the thermal history that adds that stands transferring heat till fish body central part, deteriorated (modification) of cell is promoted, and it is large that voidage becomes, and becomes wizened clear-cut mouthfeel.

" curdled milk " thus refer to because heating causes the water soluble protein in the flesh of fish and solidify the gonorrhoea material that appears at surface and damage its outward appearance.In addition " exposing of curdled milk " thus refer to that water soluble protein is apparent in the surperficial phenomenon of the flesh of fish because heating causes solidifying gonorrhoea.

" gritty texture " refers to the water soluble protein without fixed structure.If the water soluble protein that heating is oozed out from muscle fibre, solidifies out into the gritty texture without fixed structure.Think that this gritty texture is the cause material of curdled milk.

" green algal extract " refers to green alga extract.Green alga extract uses various extracting methods to extract from green alga powder, containing various water soluble ingredients, for example, amino acid, peptide, water-soluble vitamin, carbohydrate, nucleic acid, water soluble protein etc.

" mackerel " refers to the general name of the mackerel that comprises all kinds such as Scomber japonicus, slimy mackere.

Brief description of the drawings

Fig. 1 is the process chart that represents the manufacture method of embodiment.

(a) of Fig. 2 and (b) be the outward appearance photo after the cooking of comparative sample, (c) of Fig. 2 and (d) be the outward appearance photo after 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 that represents that destructive test uses, and Fig. 5 (b) is the stereogram of the column type push rod that represents that compression test uses.

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

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

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

Fig. 9 is the process chart that represents the manufacture method of other embodiment.

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

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

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 represents the block diagram of contrast with the hardness result of the various foodstuffs of wedge type push rod mensuration.

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

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

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

Figure 18 is the temperature-raising characteristic curve map of the temperature experience of the various samples while representing to scald heat.

Detailed description of the invention

Scalding of embodiment described herein, boiling fish and shellfish packaging frozen food for cooking is characterised in that, directly to put into hot water with freezing state to scald the cooking or under heating steam, steam scalding of the cooking, steam fish and shellfish packaging frozen food for cooking, thereby be to carry out freezing fish body by be adjusted into the state of pH8.0～12.5 through Shape correction and the impregnation process of carrying out the stipulated time under atmospheric pressure room temperature by being adjusted in the aqueous alkali of pH8.0～12.5 after, pack is to scalding, steam in heating resin molding packaging material, fill flavoring to it, scald above-mentioned, steam heating with vacuumizing in resin molding packaging material, sealing state is made by sealed open portion, by freezing together with the flavoring of fish body and above-mentioned filling and obtain.

The packaging frozen food that boils type or steams the Steam Heating type of cooking that embodiment described herein relates to scalding the cooking is object, fish body (for example fish piece) through Shape correction be impregnated in aqueous alkali, by freezing the fish body through alkali treatment and carry out film packaging together with flavoring and frozen food.

The manufacture method of scalding, steaming fish and shellfish for cooking packaging frozen food of embodiment described herein comprises following operation (a)～(e):

(a) raw material carried out to Shape correction and obtain the operation of the fish body of required form,

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

(c) the fish body through above-mentioned alkali treatment is carried out to freezing operation,

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

(e) together with the flavoring of fish body and above-mentioned filling, carry out freezing operation.

The kind of the applicable fish of embodiment described herein, be that to be fish (scad, Chicken and fish) as object, for example, relate to the wide scopes such as mackerel (Norway's product), mackerel (Japan produces), sardine, saury, loose fish, gold sole, black sole, Japanese cod, walleye pollack, coley, salmon trout, Spanish mackerel, red minnow, Rockfish, hairtail, catfish, Nile perch, red shirt taking various fishes widely for fish (sole, flatfish etc.), centre no matter red meat is fish (sardine, mackerel, saury, loose fish etc.), plain boiled pork.In addition, the form of the applicable fish body of the present invention can be carried out Shape correction by the fish body to as raw material and be made whole, cleans up boneless fillet, various shapes, the forms such as fish piece, the present invention applicable arbitrary shape, form in them.

(basification)

In embodiment described herein, the aqueous alkali using in dipping basification is adjusted into pH8.0～12.5.If fish body be impregnated in the neutrality or Acidic Liquid lower than pH8.0, the water-retaining property of cell declines, and water soluble protein oozes out from cell, and fish body becomes dry, hardening (Fig. 8 (a), Figure 16 (a)).In addition, be exuded to surperficial water soluble protein because heating becomes the curdled milk of gonorrhoea, be attached to the surface of fish body, make outward appearance significantly deteriorated (Fig. 2 (a) (b), Figure 10 (b), Figure 11 (a)).On the other hand, if impregnated in the strong alkaline liquid higher than pH12.5, there is bitter taste in the taste of meat.And then, if fish body be impregnated in the aqueous alkali of adjusting to about pH10.5, prevent that curdled milk from exposing effect and reaching best.Acquisition prevents that curdled milk from exposing the pH value of the aqueous alkali of effect is the scope of above-mentioned pH8.0～12.5, and the more preferably scope of pH8.5～12.0 most preferably is the scope of pH9.0～12.0.PH10.5 is that the water-retaining property of cell reaches best pH value, moisture enters muscle fibre and the mutual gap of muscle fibre, and carnification obtains soft and succulence (Fig. 8 (b) is (d), (c) (d) of Figure 16 (b) (c)).

In embodiment described herein, preferably the voidage of the fish body through flooding basification is below 25%.If voidage exceedes 25%, meat loses succulence, becomes wizened mouthfeel.

The aqueous alkali using in the operation (b) of the method for embodiment described herein contains and is selected from one kind or two or more as main component in carbonate, phosphate, hydroxide and basic organic acid salt.The pH of aqueous alkali can be adjusted to required value by the match ratio that changes carbonate, phosphate, hydroxide and basic organic acid salt, and give the cushion effect that makes pH remain on alkaline side, there is the effect that improves water-retaining property.

Preferably the total content of 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 %., the preferred bases aqueous solution meets following formula (1) and (2) simultaneously.

Frozen food described in technical scheme 1 is characterised in that, aqueous alkali contains and is selected from one kind or two or more in carbonate, phosphate, hydroxide and basic organic acid salt, and meets 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, symbol B is phosphatic content (quality %), the content (quality %) that symbol C is hydroxide, and symbol D is the content (quality %) of basic organic acid salt.

If the total content deficiency of above-mentioned main component 0.1 quality % (A+B+C+D < 0.1), and/or carbonate content less than 0.01% (A < 0.01), phosphate content less than 0.01% (B < 0.01), hydroxide containing quantity not sufficient 0.01% (C < 0.01), acylate containing quantity not sufficient 0.01% (D < 0.01), 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 exceedes 20.0 quality % (A+B+C+D > 20.0), and/or carbonate content exceedes 5.00% (A > 5.00), phosphate content and exceed that 5.00% (B > 5.00), hydroxide content exceed 5.00% (C > 5.00), acylate content exceedes 20.00% (D > 20.00), 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-polymeric phosphoric acid 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 these 4 kinds of main components, can also add green alga described later, carbohydrate, salt etc.For example, as carbohydrate, can in aqueous alkali, add trehalose, reduction malt sugar, maltose, lactose, sucrose etc.In addition, can in aqueous alkali, contain salt 0.1～5.0 quality %.Salt has preservation effect and seasoning effect.In above-mentioned green algal extract, also contain the salt of some amounts.If brine concentration lower than 0.1%, can not get required preservation effect and seasoning effect.On the other hand, if brine concentration exceedes 5.0%, become the taste of infringement fish.In addition, brine concentration is made as to 1.0% left and right and can obtains preservation effect and seasoning effect, also obtain and the flavoring effect of above-mentioned green alga, therefore more preferably simultaneously.

In embodiment described herein, although fish body be impregnated in aqueous alkali under atmospheric pressure room temperature, under so-called room temperature, also need to carry out MIN temperature treatment according to the variation of temperature.For example, it is desirable to, so that the temperature (core temperature) of fish body central part preferably reaches 1～25 DEG C above freezing, more preferably reach 3～10 DEG C above freezing, the mode that most preferably reaches 3～5 DEG C above freezing is carried out temperature treatment.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, although the pressure in when dipping is made as to 1 atmospheric pressure, the present invention is not limited to 1 atmospheric pressure, can be for slightly lower than under 1 atmospheric decompression according to meteorological variation, can be also a little higher than 1 atmospheric add to depress carry out.

In embodiment described herein, in alkali treatment operation (b), the dip time in aqueous alkali can be made as to 10 minutes～48 hours.Dip time can be made as to 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, within 3 hours, following dipping just can obtain enough effects, exceedes 3 hours but can extend dip time according to the form of fingerling, fish body.But the effect of impregnation process reached capacity through 48 hours, cannot allow the dipping of longer time from the viewpoint of productivity ratio, therefore the longest dip time is made as to 48 hours.

On the other hand, if dip time less than 10 minutes occurs in fish surface and easily exposes curdled milk, easily there is the fragmentation of fish body or the fish body variety of issue and cannot obtain effect of the present invention such as break.With regard to most fingerling, within 10 minutes, above dipping just can obtain enough effects, but sometimes preferably dip time is extended to more than 30 minutes according to the form of fingerling, fish body.Although can consider by the temperature in when dipping, pressure are raise and improves the osmotic pressure of aqueous alkali to fish body, thereby further shorten dip time, it is by worry deteriorated meat, therefore not preferred but the existence of the increaseization of temperature, pressure is damaged cell.

But the inventor has drawn the such opinion of pH value rheological parameters' change with time of fish body after alkali steeping is processed in the process of furtheing investigate effort exploitation to scalding or steam fish and shellfish packaging frozen food for cooking.That is, according to the inventor's research, confirm after alkali steeping is processed along with time process, although compared with processing the pH value of the aqueous alkali that uses the pH value of treated fish body with a small amount of slow decreasing.For example, with regard to fish body (autumn dog salmon fish piece) being flooded in the aqueous alkali of pH9.8 to the sample of 1 hour, find that just the pH value of fish body sample after treatment is about 9.8, drop to 7.14 left and right and complete for example pH value maximum of the fish body sample after 24 hours of beginning from impregnation process.The reduction phenomenon of inferring the pH value of this fish body sample result from be penetrated between liquid (water soluble protein etc.) contained in alkali composition in cell and fish body cell, carry out neutralization reaction and/or after impregnation process just between the skin section of fish body and core pH value inconsistent, it reaches along with the process of time, and balance etc. causes, but present stage not yet clearly 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 regulation contact with detected body that this pH measures meter, measures electrode potential now, the electrode potential based on measuring and the electrode potential mensuration formula mensuration that calculates pH value is counted.

In embodiment described herein, preferably before be impregnated in to 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 containing the green alga concentration less than 0.1 quality % in the green alga extract aqueous solution, cannot obtain required deodorizing effect and flavoring effect.On the other hand, if solution green algae concentration exceedes 20 quality %, effect reaches capacity.At this, deodorization refers to the character of eliminating flesh of fish fishy smell.Flavored action refers to further draws the character of oppressing the taste originally having.The flavored action of green alga has in the effect of drawing the taste of the flesh of fish with the combination of the flavoring such as salt when compound interpolation.Dip time in green alga solution can be set as identically with the dip time of basification, 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.This is in aqueous alkali, to carry out impregnation process owing to green algal extract can being added be mixed into.Certainly, also green alga solution and aqueous alkali can be separated, carry out separately impregnation process.In addition, the dipping of green alga solution is all can in the front and back of aqueous alkali impregnation process opportunity.

In embodiment described herein, preferably freezing process (c) before fish body official hour be impregnated in 0.01～20 quality % concentration containing the carbohydrate aqueous solution.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 solution, cannot obtain required muscle fibre protection effect and water conservation effect.On the other hand, if the concentration of saccharide in solution exceedes 20 quality %, effect reaches capacity.Dip time in saccharide solution can be set as identically with the dip time of basification, 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.This is in aqueous alkali, to carry out impregnation process owing to carbohydrate can being added be mixed into.Certainly, also saccharide solution and aqueous alkali can be separated, carry out separately impregnation process.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 in cooking by being penetrated into the inside of fish body 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 indium addition composition (table 4) with flavoring.In addition, barbecue comprises soy sauce, granulated sugar, rice fermented flavoring material, starch, fish shellfish extract, salt, water and other indium addition composition (table 5) with flavoring.Show in an embodiment of the present invention and use respectively the example boiling with flavoring and barbecue flavoring, but can use in addition salt burning flavoring.Salt burn with flavoring preferably with barbecue flavoring essentially identical composition.In addition, in the present invention, scald or steam when heating need to be with thaw freezing flavoring to the transferring heat energy of fish body own of little heat, therefore flavoring is containing gelatin, the such edibility coagulating agent of agar.And then, it is desirable to the loading of flavoring to be restricted to the required MIN amount of fish body seasoning.If fill excessive flavoring to film packaging material, not only cause the inconvenience of commodity circulations, and flavoring thaw and heat energy is captured in intensification, the programming rate reduction of fish body itself, only this part will extend cooking length of time.

(film packaging material)

In film packaging material, can use the resin materials such as polyethylene (PE), polypropylene (PP), polyvinylidene chloride copolymer (PVDC), acrylonitrile-butadiene-styrene copolymer (ABS).Be suitable for film packaging material of the present invention ideal thickness be the scope at 50～100 μ m in average thickness.When the thickness less than 50 μ m of film packaging material, while processing packing material, required necessary the intensity of bottom line becomes not enough, exists and splits or the danger of breakage.Particularly in the time scalding because film packaging material directly contact and become moisture state with hot water, tensile strength declines to a great extent compared with drying regime, think and guarantee required strength level, need to make thicker than 50 μ m.On the other hand, if the thickness of film packaging material exceedes 100 μ m, easily the heat seal portion in the time of vacuum packaging produces unfavorable condition (poor sealing in wavy thermal deformation portion), make in addition the Kaifeng of packaging become difficult, and be also to decline to the heat conductivity of content, also make cost raise.And, film packaging material of the present invention be heat from the outside of packaging material scald or steam the packaging material of use, therefore not as microwave-oven-heating use film packaging material for the peristome aperture or finedraw from inner released vapour.

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

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

Below, preferred embodiment describe several with reference to accompanying drawing.

As the manufacture method of the packaging frozen food of present embodiment, first describe by the situation of product manufacturing to boil with reference to Fig. 1.

Obtain the frozen fish (operation S1) as raw material, the frozen fish of acquisition is thawed immediately or it is only certainly thawed after specified time limit in freezer.Carry out fish body from thawing except decaptitating, the Shape correction (operation S2) of the cheek, fin, internal organ and squama etc.

Fish body through Shape correction is cut to 3, bones.And then carry out the fish body of boning to detect by X ray the residual bone inspection (operation 3) that machine check has or not the fish-bone residuing in fish body.Extract the fish-bone of finding in residual bone checks with manual operations.And then in order to remove the foreign matters such as parasite, fish body is carried out to irradiation (candling) inspection.

After washing, as pre-treatment, fish body be 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).In the time of this impregnation process, can, with epidermis, also can peel off and carry out from fish body body.For example, in the time processing mackerel, if thin skin is peeled off from fish body body, can accelerate the infiltration of aqueous alkali to fish body body before dipping.The outermost of the thin skin of mackerel in epidermis, is also still kept the distinctive candy strip of mackerel even if remove, and therefore can maintain as former state mackerel outward appearance originally.

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

Then, under rated condition, once freezing fish body is partly thawed (operation S6), the fish body of half thawed state is carried out to fish piece processing (operation S7) with required size.To measuring through the fish meat sheet of fish piece processing, after record metering result, put into freezer and carry out secondary freezing (operation S8).Secondary freezing conditions is controlled to so that the central part temperature (core temperature) of fish body reaches subzero 15 DEG C, preferably reaches subzero 18 DEG C.

Fish piece freezing secondary is taken out from freezer, limit with reference to metering result limit make the gross weight of fish piece reach regulation target weight pack (operation S9) in film package bag.Then,, to the flavoring of filling predetermined component and amount in film package bag, measure overall weight (operation S10).If the metering result of overall weight in the scope of define objective value, is qualified; If outside the scope of the desired value specifying, be defective.To vacuumizing in the bag of certified products, sealing state (operation S11) is made by sealed open portion.In addition, can be at random to nitrogen injection, the such inert gas of argon gas in vacuum bag.

And then, can make to pass through metal detection machine through vacuum-packed frozen fish, confirming does not have the metals such as residual fish hook foreign matter processed in fish body.

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

Next,, as other the manufacture method of packaging frozen food of embodiment, describe manufacturing the barbecue situation of product with reference to Figure 12.

Start till operation K8 uses the operation S1～S8 of product identical with above-mentioned boiling in fact from operation K1.

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

Start till operation K13 is identical with the operation S9～S12 boiling with product in fact from operation K10.

(embodiment)

With reference to accompanying drawing and table, embodiments of the invention and comparative example etc. are carried out to comparative illustration below.

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

Each freezing raw mackerel is carried out to film with the packaging film material that utilizes regulation together with flavoring and packs with boiling, by each film packaging sample scald with pot in heat 20 minutes at 95～100 DEG C.Have or not and occur curdled milk from each sample flesh of fish sample by visual inspection evaluation.

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 that represents comparative example 1, and Fig. 2 (b) is the outward appearance photo of the rear side (the section side of fish piece) that represents the sample of 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 that represents embodiment 1, and Fig. 2 (d) is the outward appearance photo of the rear side (the section side of fish piece) that represents the sample of embodiment 1.

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

Figure 11 (a) is the outward appearance photo that represents the rear side of the mackerel barbecue sample 0-3 (impregnation process in the aqueous alkali of pH7.0) of comparative example 3.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 that represents 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 that represents 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 that represents embodiment 5, Figure 11 (e) is the outward appearance photo that represents the rear side of the sample 6-2 that boils (impregnation process in the aqueous alkali of pH12.5) of embodiment 6.

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

On the other hand, the outward appearance of sample 1-1～6-2 of embodiment 1～6 all good (without exposing of curdled milk).With regard to the embodiment sample through alkali lye impregnation process, less owing to becoming the water soluble protein of reason of curdled milk, so almost there is no water soluble protein in embodiment sample 1-1～6-2, can prevent from making the exposing of curdled milk of appearance variation as comparative example 0-1,0-2,0-3.In addition, in embodiment sample 1-1～6-2, because the solidifying of protein after heating tails off, so can accelerate because molecular vibration makes firing rate, be easy to produce burnt trace, shorten the heat time.

In addition, even through the fish body of impregnation process, start more to rely on acidic side or alkaline side from pH7.0, water soluble protein more becomes nothing.The sample protein compared with comparative example sample, confirming after the heating of embodiment reduces.Although more, to acidic side or highly basic side, the generation that curdled milk is exposed is fewer, excessively produces bitter taste to highly basic side, so importantly make to prevent that curdled milk from exposing and the formedness balance of taste.Most preferably make the sample 4-2 of the embodiment 4 of the pH10.5 shown in Figure 11 (c) of both balances.

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

[impregnation process]

In impregnation process operation, under atmospheric pressure room temperature, fish body be impregnated in aqueous alkali.Even but be under room temperature, also need to 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 DEG C above freezing, more preferably 3～10 DEG C above freezing, the mode that most preferably is 3～5 DEG C above freezing is carried out temperature treatment.Thereby impregnation process is carried out utilizing air-conditioning to adjust in the air conditioning chamber of temperature.In addition, pressure when impregnation process is not only defined in 1 atmospheric pressure, can be lower than under 1 atmospheric decompression according to meteorological variation, also can for higher than 1 atmospheric add to depress carry out.

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

The dip time of fish body in aqueous alkali can be made as 10 minutes～and 48 hours, be more preferably made as 10 minutes～180 minutes (3 hours), be most preferably made as 30 minutes～3 hours.In most fingerling, flood and within 3 hours, just can obtain below enough effects, exceed 3 hours but can extend dip time according to the form of fingerling, fish body.But the effect of impregnation process reaches capacity 48 hours time, cannot allow longlyer from the viewpoint of productivity ratio, therefore the longest dip time is made as to 48 hours.On the other hand, if dip time less than 10 minutes cannot obtain or be difficult to obtain effect of the present invention.Think that temperature, pressure can pass through dipping time increase the aqueous alkali osmotic pressure improving fish body, thereby further shorten dip time, but exist the increase of temperature, pressure cell is damaged and deteriorated danger occurs, therefore cannot adopt.

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

[evaluation of fishy smell]

Evaluate the fishy smell (freshness) of fish as the dimethylamine (DMA) of fishlike smell principal component and the value of trimethylamine (TMA) by mensuration.The one of the corruptibility amine that dimethylamine (DMA) and trimethylamine (TMA) generate while being fish and shellfish corruption., as the representative of corruptibility amine, at least a kind the dimethylamine (DMA) occurring from various samples and trimethylamine (TMA) is measured herein, utilize this measurement result to carry out the evaluation of fishy smell.

Next, the assay method of dimethylamine (DMA) and trimethylamine (TMA) is described.

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 the heating of 20 minutes under fluidized state.Once, after heating, open film package bag fish body is all taken out, homogeneous is processed its endoplasm, homogenizes.

Then, dilute (2 times of dilutions) by oppressing with distilled water with the ratio of 1: 1, collect to cast bottle the sample 5ml that dilution mixes.To the septate aluminium silver of cast bottle mounting strap screw-mouth cover, at 40 DEG C, add thermal agitation.

Carry out the trapping of the gas of emitting from sample by head space method., utilize the gas of head space method syringe trapping (sorption) from sample volatilization.Use without shunting injecting gas.

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

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

Be shown in Fig. 3, Fig. 4, Figure 12, Figure 13 and table 3 by utilizing the TMA of head space method to measure the fishy smell evaluation result obtaining.Fig. 3 is the measurement result of comparative example 6 (mackerel boil sample 0-6), and Fig. 4 is the measurement result of embodiment 17 (mackerel boil sample 17-1).Figure 12 is the measurement result of comparative example 7 (mackerel barbecue sample 0-7), and Figure 13 is the measurement result of embodiment 18 (mackerel barbecue sample 18-2).This standard specimen and each sample specimens are compared and judged.

The result illustrating respectively from Fig. 3, Fig. 4, Figure 12, Figure 13 and table 3, compared with comparative example sample in embodiment sample DMA concentration and the equal step-down of TMA concentration.Confirmed does not thus have fishlike smell in embodiment sample.

In addition, the embodiment sample that impregnation process is crossed in the green algal extract aqueous solution, VBN value all declines compared with the comparative example sample of impregnation process not.Impregnated in the aqueous solution that is added with green alga if confirmed thus, have deodorizing effect, and increase along with green alga addition increases this effect.

The testing result of table 3DMA, TMA

Remarks: DMA, TMA sterling are diluted and drawn lubber-line, calculate respectively DMA, TMA concentration from lubber-line.

[interpolation flavoring]

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

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

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

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

A rice fermented flavoring material in table 5 is to make water, glutinous rice, rice sprout, brewage with alcohol, glucose, make vinegar as raw material, and use enzyme is manufactured as processing aid.Fish shellfish extract is same as described above.

Table 4 boils by 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

An example of the composition of flavoring for table 5 barbecue

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

[evaluation of flexibility]

Taking the arrival of aging society as background, even be also easy to edible food as the people of the weak needs nurse of masticatory force, be situated between and protect food (UNIVERSAL DESIGN FOOD) and constantly on market, popularize.Protect one of desired characteristic of food as Jie, the flexibility (easily chewiness) of foodstuff is extremely important.

Utilize push rod extrusion to evaluate the flexibility of the various flesh of fish.Push rod extrusion is the test method that loading reaches till the setting value of regulation the rheological parameters' change with time of loading when push rod is pressed into the flesh of fish by METHOD FOR CONTINUOUS DETERMINATION and deformation rate.Push rod extrusion has the destructive test method of the wedge type push rod P1 shown in use Fig. 5 (a) and uses the compression test method of the column type push rod P2 shown in Fig. 5 (b).Wherein, destructive test method is hypothesis situation about the flesh of fish being bitten broken with nipper, the test that when the sharp-pointed front end of wedge type push rod P1 is nipped to the flesh of fish, the deformation of required power and now generation is measured.In addition, compression test method is hypothesis situation about the flesh of fish being bitten into pieces with molar, the test that during to the bottom surface extruding flesh of fish of column type push rod P2, the deformation of required power and now generation is measured.

Measure machine and use creepmeter (Shan electricity Co., Ltd., fracture analyzer: model RE-3305B).The extrusion speed of push rod is set as to 1mm/ to be measured second.Be all at 95 DEG C, to boil after 10 minutes to be cooled to room temperature (30 DEG C) by all samples, the fish piece that is cut to 2cm × 2cm sheet is made sample.At this, the temperature that cooking is defined as to the core that makes fish body reaches 75 DEG C of above situations (boil with 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 in figure is illustrated in the result of carrying out the embodiment sample (raw mackerel) after impregnation process has just completed for 60 minutes in the aqueous alkali of pH10.5, symbol C1 is illustrated in the result of the comparative example sample (raw mackerel) that in the neutral aqueous solution of pH7.0, impregnation process is crossed, symbol C2 represents the result of the comparative example sample (raw mackerel) without impregnation process, symbol R1 represents the reference example sample result of (adding the fish meatball of quick-boiling of soya-bean milk), and symbol R2 represents 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, C1 in figure, C2, R1, R2 represent respectively the result of embodiment sample same as described above, comparative example sample, reference example sample.

Figure 14 and table 7 illustrate the destructive test result of mackerel barbecue sample.Symbol E2 in figure is illustrated in the result of carrying out the embodiment sample (raw mackerel) after impregnation process has just completed for 60 minutes in the aqueous alkali of pH10.5, symbol C3 is illustrated in the result of the comparative example sample (raw mackerel) that in the neutral aqueous solution of pH7.0, impregnation process is crossed, symbol R1 represents the reference example sample result of (adding the fish meatball of quick-boiling of soya-bean milk), and symbol R2 represents 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, C3 in figure, R1, R2 represent respectively the result of embodiment sample same as described above, comparative example sample, reference example sample.

Utilize as seen from the above the fish body of the mackerel that the inventive method processed more soft.

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

The flexibility measurement result (Figure 14, Figure 15) of mackerel for barbecue after table 7 heating

[evaluation of water-retaining property]

Organize to evaluate the water-retaining property of the flesh of fish by microscopic examination.

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

Confirm along with pH uprises, before heating, after sample and heating, the interval between muscle fibre and the muscle fibre of sample all broadens, and moisture immerses these gaps.Also known along with pH raises from water analysis result, water-retaining property improves.

In addition, in the sample that can confirm to flood the aqueous solution through being dissolved with carbohydrate from the histotomy of the embodiment sample shown in Fig. 8 (b)～(d) and Figure 16 (b)～(d), moisture immerses between muscle fibre and keeps in good condition the shape of muscle fibre self.Thereby, by the flesh of fish is immersed in the aqueous solution that is dissolved with carbohydrate and can strengthens water-retaining property.In addition, as product in the past, due to repeat freezing with thaw, so muscle fibre is destroyed, become the reason of exsiccation, but in embodiment sample, can prevent myofibrillar destroyedly, therefore can make exsiccation situation weaken.In addition, can also protect from the oxidation of the meat that causes because of freezing keeping.

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

Like this, in the comparative example sample shown in Fig. 8 (a) and Figure 16 (a), confirm that to become the water soluble protein of the reason exposed of curdled milk that causes infringement outward appearance more.Wherein, in tissue, dark coloured part represents muscle fibre, and shallow coloured part indicates without the protein of fixed structure, i.e. water soluble protein.In addition, white portion is adipocyte.

On the other hand, to become the water soluble protein of the reason that causes curdled milk less confirming in the embodiment of alkali lye impregnation process sample.Thus, in embodiment sample, almost there is no water soluble protein, can prevent from making the exposing of curdled milk of degraded appearance as comparative example sample.In addition, in embodiment sample, solidifying of the protein after heating tails off, and therefore improves because the expansion at muscle fibre interval makes heat conductivity, is easy to give burnt trace, can shorten the heat time.

[evaluation of voidage]

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

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

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

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

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

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

In 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 embodiment sample by above result is all below 25%.

On the other hand, in each comparative example sample of pH value 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 like this comparative example sample all exceedes 25%.

[evaluation of gritty texture]

The result of below gritty texture of the reason material to becoming curdled milk being investigated describes.

What in Figure 17 (a) each figure (b), represent with arrow 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, with as undefined gritty texture expression rate, various samples being evaluated.At this, gritty texture's expression rate is defined as in the two-dimentional visual field in the time that the section of fish body is carried out to microscopic examination using myofibrillar area (100%) as benchmark to the index that the ratio of the gritty texture's area with respect to area of muscle fiber is represented with percentage.

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

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

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

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

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

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

On the other hand, 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 direction of section of sliced piece specimen and the relation of muscle fibre direction and roast that with the flavoring impact on meat etc. causes.,, if the direction to be parallel to fascicle length is compared the sliced piece specimen of fish body cut-out by the sliced piece specimen of fish body cut-out with the direction perpendicular to fascicle length, exist the ratio of muscle fibre and gritty texture to have the situation of very big difference.Thereby, in order to carry out the evaluation test that repeatability is high, being necessary the section direction of the sliced piece specimen with respect to muscle fibre direction to be controlled to certain direction, this belongs to problem from now on.

[evaluation of pyroconductivity]

Utilize the central temperature of infrared temperature logger various samples (fish body) when scalding every 2 minutes to measure, respectively the pyroconductivity of various samples is evaluated by the temperature of measuring.Figure 18 represent the variations in temperature of the variations in temperature of embodiment sample E1 and comparative example sample C1, C2 to compare and result.Characteristic line F in figure represents the heating curve of comparative example sample C1, and characteristic line G represents the heating curve of comparative example sample C2, and characteristic line H represents the heating curve of embodiment sample E1.Embodiment sample E1 and comparative example sample C1, C2, the various samples that use with above-mentioned " flexible appraisal " are in fact identical.The freezing state that each sample E1, C1, C2 are all subzero 4 DEG C from center temperature of fish starts to scald heating.

As shown in Figure 18: with regard to embodiment sample E1, start promptly temperature rise from heating, start to through 4～10 minutes the very large gap of generation between the temperature of embodiment sample E1 and the temperature of comparative example sample C1, C2 from heating.

Particularly, while starting through 4 minutes from heating, the temperature of comparative example sample C1, C2 is respectively 28.45 DEG C and 45.93 DEG C, and on the other hand, the temperature of embodiment E 1 is 56.87 DEG C.In addition, while starting through 6 minutes from heating, the temperature of comparative example sample C1, C2 is respectively 42.71 DEG C and 53.62 DEG C, and on the other hand, the temperature of embodiment E 1 is 69.74 DEG C.In addition, while starting through 8 minutes from heating, the temperature of comparative example sample C1, C2 is respectively 48.09 DEG C and 63.70 DEG C, and on the other hand, the temperature of embodiment E 1 is 74.60 DEG C.And then the temperature of comparative example sample C1, C2 is respectively 78.02 DEG C and 66.09 DEG C while starting through 10 minutes from heating, on the other hand, the temperature of embodiment E 1 is 84.40 DEG C., from heating start center temperature of fish 10 minutes exceed 80 DEG C only have embodiment sample E1 (84.40 DEG C).

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

Can realize following listed effect according to embodiment described herein.

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

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

3) because there is no the fishy smell of fish, so be easy to edible and pleasant impression is good.

4) there is no wizened clear-cut mouthfeel, there is the mouthfeel of soft and succulence.

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

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

7) can to the epidermis of freezing fish piece directly give burnt trace and roast, salt burn, do not lose surperficial color and luster even if place a few hours after heat treated yet.

Claims (22)

1. scalding, steam a fish and shellfish packaging frozen food for cooking, it is characterized in that, is directly to put into hot water with freezing state scald the cooking or under heating steam, steam the fish and shellfish for cooking that scalds, steams of cooking and pack frozen food,

Thereby carry out freezing fish body by be adjusted into the state of pH8.0～12.5 through Shape correction and the impregnation process of carrying out the time of 10 minutes～48 hours under atmospheric pressure room temperature by being adjusted in the aqueous alkali of pH8.0～12.5 after, pack is to scalding, steam heating resin molding packaging material, fill flavoring to it, scald, steam heating with vacuumizing in resin molding packaging material to described, sealing state is made by sealed open portion, together with the flavoring of fish body and described filling, carries out freezing and obtains;

Wherein, described aqueous alkali contains and is selected from one kind or two or more in carbonate, phosphate, hydroxide and basic organic acid salt, and meets 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 %.

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

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

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

5. frozen food according to claim 1, is characterized in that, also described 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.

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

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

8. frozen food according to claim 1, is characterized in that, by carrying out short time heating with the core that keeps fish body lower than the freezing state effects on surface of the temperature of 0 DEG C, thereby implementing to make a part of carbonization of epidermis is the surface treatment of burnt trace shape.

9. frozen food according to claim 1, it is characterized in that, in the epidermis coating of fish body containing the carbohydrate aqueous solution, with the core that keeps fish body lower than the freezing state of the temperature of 0 DEG C heat described coating containing the carbohydrate aqueous solution, implementing to make its carbonization is the surface treatment of burnt trace shape.

10. frozen food according to claim 1, is characterized in that, the temperature that described fish body is not implemented to core reaches 0 DEG C of above heat treated.

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

12. 1 kinds scald, steam the manufacture method of fish and shellfish packaging frozen food for cooking, it is characterized in that having following operation:

(a) raw material carried out to Shape correction and obtain the operation of the fish body of required form,

(b) in the aqueous alkali that is adjusted into pH8.0～12.5, described fish body is flooded under atmospheric pressure room temperature to the operation of the time of 10 minutes～48 hours, wherein, described aqueous alkali contains and is selected from one kind or two or more in carbonate, phosphate, hydroxide and basic organic acid salt, and meet 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 %,

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

(d) the fish body through freezing is packed and scald, steam heating resin molding packaging material, fill flavoring to it, scald, steam heating with vacuumizing in resin molding packaging material to described, the operation of sealing state is made by sealed open portion, and

(e) together with the flavoring of fish body and described filling, carry out freezing operation.

13. methods according to claim 12, is characterized in that, described flavoring does not comprise edibility coagulating agent.

14. methods according to claim 12, is characterized in that, described flavoring does not comprise gelatin and agar.

15. methods according to claim 12, is characterized in that, after described (c) operation, freezing fish body are partly thawed, and the fish body half-and-half thawing carries out the processing of fish piece, by again freezing finished fish piece.

16. methods according to claim 12, is characterized in that, by carrying out short time heating with the core that keeps fish body lower than the freezing state effects on surface of the temperature of 0 DEG C, thereby implementing to make a part of carbonization of epidermis is the surface treatment of burnt trace shape.

17. methods according to claim 12, it is characterized in that, contain the carbohydrate aqueous solution in described fish body surface skin coating, with the core that keeps fish body lower than the freezing state of the temperature of 0 DEG C to the heating containing the carbohydrate aqueous solution of described coating, make its carbonization variable color and make the surface treatment of described epidermis with burnt trace.

18. methods according to claim 12, is characterized in that, before described (c) operation by described fish body 0.1～20 quality % concentration containing the dipping that carries out the stipulated time in the aqueous solution of green alga extract.

19. methods according to claim 12, is characterized in that, before described (c) operation by described fish body 0.01～20 quality % concentration containing the dipping that carries out the stipulated time in the carbohydrate aqueous solution.

20. methods according to claim 12, is characterized in that, in described (a) operation, using the fish body that thaws or partly thaw as raw material.

21. methods according to claim 12, is characterized in that, the voidage of described fish body is below 25%.

22. methods according to claim 12, is characterized in that, in described (a) operation, remove fish-bone from fish body.