JP2001045939A - Fishing bait held in hermetic storage container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fishing bait capable of being preserved at normal temperature for a long term. SOLUTION: Fish and shellfish and the crustacea such as mackerel, sardine, shrimp, Octopus ocellatus and cuttlefish are sufficiently soaked in a preservation liquid containing a preservative and salt and are sealed into a hermetically sealing container. When processed with fish oil and sealed into a hermetically sealing container after being soaked with a preservative and salt, palatability is improved.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fishing bait, and more particularly to a long-term preservable fishing bait for sea fishing.

[0002]

2. Description of the Related Art Conventionally, various types of fishing baits have been developed and put to practical use, but it has been difficult to keep fish meat or the like as a bait material in a state where it can be stored for a long period of time.

[0003] In order to preserve fishing bait for a long period of time, it is common to store krill in a frozen state. However, it is necessary to transport and carry the fish in a frozen state. There is a problem that cannot be started. There is also a method in which fishing baits are dried or dried by heating or freeze-drying, but there is a problem in fish biting due to changes in the form, taste, etc. of the fishing baits.

Further, recently, as a method of distributing and preserving the quality of fishing bait at room temperature without freezing or drying, a solution containing polyhydric alcohol, saccharide and alcohol is used. A method of treating fishing bait (Japanese Patent Application Laid-Open No. Hei 10-127234) and a method of immersing a fishing bait in a preservative solution containing a preservative such as sodium chloride and sodium sorbate and a sweetener in a propylene glycol solution and storing the same ( Japanese Patent Application Laid-Open No. 8-298940) has been attempted.

However, since all of these preservatives contain a polyhydric alcohol, a sugar and a sweetener, they cause a browning phenomenon during preservation, causing a change in odor component simultaneously with a change in color tone. There were drawbacks that it was difficult to obtain the expected effects and the storage period was limited to about 1 to 2 months.

[0006]

SUMMARY OF THE INVENTION The present inventor has solved the above-mentioned problems of the prior art, and has maintained a freshness and meat quality of a fish meat material suitable for a fishing feed, and has a long term preservation of the fishing feed. As a result of repeated research for the purpose of providing, the fish meat etc. are sufficiently wetted with a preservative solution containing salt and preservative, and sealed in a closed container so that the meat quality of the fish meat is suitable for fishing bait. It has been found that it can provide a portable fishing feed that can be preserved and withstand long-term storage. It is another object of the present invention to further improve the bite of fish by treating fish meat or the like with fish oil.

[0007]

SUMMARY OF THE INVENTION The present invention relates to a method for producing fish and shellfish such as mackerel, sardine, shrimp, loquat and squid (hereinafter sometimes simply referred to as fish meat raw material) using sodium benzoate, potassium nitrate, A portable storage fishing feed that is sufficiently wetted with a preservative solution containing a preservative such as sodium sulfate, sodium erythorbate, potassium metasulfite, citric acid, and vitamin C and a salt, and sealed in a closed container. It is. Alternatively, it is a fishing bait for preservation, characterized in that fish meat raw materials are sufficiently moistened with a preservative solution containing a preservative and salt, and then further treated with fish oil to enhance the taste of fish.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, since the properties of the raw materials differ depending on the type of raw fish meat used, the type and amount of the preservative used and the amount of salt are adjusted according to the type of raw fish meat. Is preferred.

When sardines and mackerel are used as fish meat raw materials, potassium nitrate and citric acid are used as preservatives.
When Idako is used, sodium sulfate, potassium nitrate and sodium benzoate are preferred. When using shrimp as a raw material, it is preferable to use sodium metasulfite, ascorbic acid and sodium erythorbate, and when using squid, potassium nitrate, sodium sulfate and sodium benzoate are effective for long-term storage. The result is obtained.

The following amounts of the preservative and salt relative to the raw material of the fish meat are preferable from the viewpoint of meat quality strength, preservability and fish palatability. Mixing ratio Fish meat raw material Salt (% by weight) Preservative (% by weight) Sardine, mackerel 16-26 3-5 Iidako 20-28 0.3-1 Shrimp 20-28 0.3-1 Squid 10-18 0.5-1

[00011] The wet treatment with the preservation solution is performed by
It is necessary that the preservation solution is sufficiently moistened with the raw fish meat, for example, by tumbling with the preservation solution. The sealed container may be any container having a low oxygen permeability and may be in any form. As a result, the storage fishing bait of the present invention can be stored for a long period of one year or longer without deterioration.

Further, when treated with fish oil, it is preferable that the raw material of fish meat is stored together with a preservation solution in a closed container for 4 to 6 days, so that the preservation solution is infiltrated into the fish meat and then into the fish oil. The fish oil used is preferably a fish oil extracted from tuna, sardines, mackerel, cod and shellfish. By this treatment with fish oil, the bite of fish can be improved.

Hereinafter, the present invention will be described in detail with reference to examples.

[Example 1] Manufacturing method of preservation fishing bait using octopus
Law freshness Rinse well well octopus that size are aligned, weighed by the following ratio. Salt, sodium sulfate, sodium benzoate, and potassium nitrate are dissolved in water to form a mixed solution, and the mixed solution is put into a container together with the octopus and sealed, whereby a fishing bait for storage can be obtained. The sealed container may be a container having a low oxygen permeability and may be in any form.

Mixing ratio Iidako 47.62% by weight Salt 23.81% by weight Sodium sulfate 0.14% by weight Potassium nitrate 0.14% by weight Sodium benzoate 0.07% by weight Water 28.22% by weight The manufactured storage bait can be stored at room temperature for 2 years. there were. In addition, the bite of fish was comparable to using fresh octopus.

[0015]

Example 2 Method for Producing a Preservation Fishing Feed Using Shrimp Shrimp heads of good freshness and uniform size are removed and weighed according to the following ratio. Salt, potassium metasulfite, sodium benzoate, ascorbic acid, and sodium erysorbate are dissolved in water at the following ratio, and the mixed solution is put in a container together with the shrimp and sealed to prepare a fishing bait for storage.

Mixing ratio Shrimp 45.24% by weight Salt 23.81% by weight Sodium metasulfite 0.19% by weight Sodium benzoate 0.08% by weight Ascorbic acid 0.11% by weight Sodium erythorbate 0.11% by weight Water 30.46% by weight The produced storage fishing bait is at room temperature. Could be stored for two years. In addition, the bite of the fish was comparable to that of using fresh shrimp.

[0017]

[Embodiment 3] Fishing for preservation using sardines or mackerel
When sardines are used, a sardine with good freshness and uniform size is selected, and the head, tail and internal organs are removed, and weighed according to the following ratio. In the case of using mackerel, one having good freshness and uniform size is selected, reduced to three sheets, and weighed according to the following ratio. Salt, potassium nitrate, and citric acid are dissolved in water at the following ratio, and the mixed solution is put into a container together with the sardine or mackerel and sealed, whereby a fishing bait for storage can be obtained.

Mixing ratio Sardine or mackerel made into three pieces 52.38% by weight Salt 19.05% by weight Potassium nitrate 2.55% by weight Citric acid 0.51% by weight Water 25.51% by weight The manufactured storage bait can be stored at room temperature for two years. Met. In addition, the bite of the fish was comparable to using fresh sardines or mackerel.

[0019]

Embodiment 4 Oil preservation using sardines or mackerel
In the case of using sardines, the method of producing the existing fishing bait is to select those having good freshness and uniform size, reduce them to three pieces, and measure them according to the following ratio. Salt, potassium nitrate, and citric acid are dissolved in water at the following ratios, and the mixed solution is put into a container together with the sardine or mackerel, allowed to stand for 4 days at room temperature in a sealed state, and the permeation of the preservative into the raw fish meat is allowed. Aim.

Mixing ratio Sardine or mackerel in three pieces 45.45% by weight Salt 22.72% by weight Potassium nitrate 2.82% by weight Citric acid 0.60% by weight Water 28.41% by weight

The mixture is allowed to stand for 4 days to allow the preservatives to penetrate into the meat of the raw fish meat, and then the raw fish is taken out and placed in a separate container. You can save fishing bait. Mixed sardines or mackerel treated with preservatives 59.74% by weight fish oil (sardine, mackerel fish oil) 40.26% by weight The produced storage fishing bait could be stored at room temperature for 2 years. In addition, the biting of the fish was further improved than that of Example 3, and the fishing results were better than fresh sardines or mackerel.

[0022]

EFFECT OF THE INVENTION The fishing bait of the present invention can be squeezed with a saline solution to maintain the meat strength suitable for the fishing bait, and can be stored for a long time with a liquid containing various preservatives. It is something that can be done.

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Claims (2)

[Claims] 1. Preservation of seafood and / or crustaceans such as mackerel, sardine, shrimp, octopus, squid, etc. with sodium benzoate, potassium nitrate, sodium sulfate, sodium erysorbate, potassium metasulfite, citric acid, vitamin C, etc. A portable storage bait that is sufficiently moistened with a preservative solution containing ingredients and salt and sealed in a sealed container. 2. Preservation of seafood and / or crustaceans such as mackerel, sardine, shrimp, lobster, squid, etc. with sodium benzoate, potassium nitrate, sodium sulfate, sodium erythorbate, potassium metasulfite, citric acid, vitamin C, etc. After fully moistened with a preservative solution containing ingredients and salt,
A portable storage bait that is further processed with fish oil and sealed in a closed container.