JP2001224302A - Method for removing water contained in meat such as fish meat or livestock meat in short time - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an innovative method for removing water contained in meat such as fish meat or livestock meat in a short time by which dehydrating treatment can efficiently be carried out in the short time and can be performed even without an environment where the evaporation and drying can be carried out and is suitable for mass production, the freshness of live fishes can especially be retained and the deterioration of quality of fishes with high freshness can be prevented. SOLUTION: This method for removing water contained in meat 1 such as fish meat or livestock meat in the short time is characterized in that the surface of the meat 1 is wrapped with a first sheet 2 having many water permeating holes 2A, the first sheet 2 is then wrapped with a second sheet having water absorbency, the resultant packaged meat 4 wrapped with the first and second sheets 2 and 3 is sealed in a bag body 5, which is then evacuated or decompressed to apply the resultant pressure to the meat 1 and retain the meat 1 for a prescribed time and the dehydration treatment is thereby carried out.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a short-time dehydration method for absorbing and removing water contained in meat such as fish meat and animal meat in order to maintain freshness and prevent deterioration in quality.

[0002]

2. Description of the Related Art Meat contains water in the state of fixed free water or bound water (or semi-bound water), and this water has a great effect on the change of meat after death. It is known to exert

[0003] In particular, in live fish and high freshness fish meat,
The ratio of free water in water is 10% or less, and freshness is maintained and quality is stabilized by how to dehydrate water in the state of free water.

Conventionally, overnight drying of fish and shellfish is an example of a technique for dehydrating and drying for stabilizing quality. However, although stabilization of quality can be achieved, it takes time, and dehydration is simply caused by evaporation. There is a limit in keeping freshness due to the correlation between temperature, humidity and time.

In view of the above, the present invention can efficiently perform dehydration in a short period of time, and the practical lower limit temperature of general cold air drying equipment is 15 ° C. It is a temperature range where fresh food cannot be maintained (0 ° C to 5 °)
In the environment of C), dehydration is possible and suitable for mass production. In particular, short-term reduction of water contained in meat such as epoch-making fish meat and livestock meat that can maintain the freshness of live fish and high freshness fish and prevent deterioration in quality. It is intended to provide a dehydration method.

[0006]

The gist of the present invention will be described with reference to the accompanying drawings.

[0007] The surface of the meat 1 is wrapped with a first sheet having a large number of water passage holes 2A, and the first sheet 2 is wrapped with a second sheet 3 having water absorption, and wrapped with the first and second sheets 2.3. The present invention relates to a method for short-time dehydration of water contained in meat, such as fish meat or animal meat, in which the moisture of meat is dehydrated by applying an external pressure to the wrapped meat 4.

Further, the packaged meat 4 wrapped by the first and second sheets 2 and 3 is sealed in a bag 5 and a pressure generated by vacuuming or depressurizing the inside of the bag 5 is applied to the meat 1 for a predetermined time. The method according to claim 1, wherein the dehydration treatment is performed by holding the dehydrated water in the meat such as fish meat or livestock meat in a short time.

Further, a meat packaging sheet is formed by integrating a first sheet 2 having a large number of water passage holes 2A and a second sheet 3 having a water absorbing property. The method for short-time dehydration of water contained in meat, such as fish or livestock meat, according to any one of claims 1 and 2, wherein the meat 1 is packaged so as to be in contact with the surface of the meat 1. It is.

The release layer 6 is formed by applying a release material to a surface of the first sheet 2 which is in contact with the meat 1 surface of the first sheet 2. And a method for short-time dehydration of water contained in meat such as fish meat and livestock meat described in (1).

5. The method according to claim 1, wherein the meat 1 is a cut of fresh fish from which the skin has been removed. Pertains to the method.

Further, the first sheet 2 is a vinyl sheet having a porous surface in which a large number of holes are perforated or a plurality of cut grooves are formed to form a large number of water passage holes 2A. The present invention relates to a method for dehydrating water contained in meat, such as fish meat or animal meat, in a short time according to any one of the above-mentioned items.

The second sheet (3) is a water-absorbing sheet formed of water-absorbing paper or a polymer absorbing material, such as fish meat or animal meat according to any one of claims 1 to 6. The present invention relates to a method for short-time dehydration of water contained in meat.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention (how to implement the invention) will be briefly described with reference to the drawings, showing the operational effects thereof.

The meat 1 is subjected to an external pressure (overall external pressure), and the water-absorbing sheet surrounding the meat 1 absorbs and removes the water content of the meat 1, thereby performing a dehydration process in a short time.

More specifically, the water that exudes while the meat 1 is subjected to an external pressure is absorbed by the water-absorbing second sheet 3 through the first sheet 2 having a porous surface.

It is also conceivable to simply wrap and dehydrate the water-absorbent sheet, such as the second sheet 3, but the surface of the water-absorbent sheet is a complicated fine uneven surface due to its water absorbency. It is hard to adhere to the surface or peel off after the dehydration treatment, and if it is forcibly peeled off, the meat 1 surface will be damaged.

In this regard, the present invention provides a water-absorbing second sheet which is not directly wrapped with an absorbent sheet, but wraps the meat 1 in a first sheet 2 having a porous surface having a large number of water holes 2A. I wrap it in three.

Therefore, the first sheet 2 has good water permeability and does not hinder the dewatering function.
Is not a water-absorbing sheet, a sheet that does not easily adhere to the meat 1 can be employed. For example, a release agent can be further applied to the surface of the first sheet 2 to improve the releasability. In addition, the meat 1 can be sufficiently dehydrated without damaging the surface.

Also, because of the method of applying external pressure to the meat 1,
For example, dehydration treatment can be performed by applying an external pressure (entire external pressure) substantially uniformly to the whole, and the external pressure applying means can also apply the atmospheric pressure to the entirety by, for example, putting in a bag 5 and vacuum-packing. Thus, the dehydration can be performed simply, efficiently and in a very short time.

That is, even if the water-absorbing second sheet 3 is made of absorbent paper or a polymer-absorbing sheet having high water absorption, the meat 1 is wrapped through the first sheet 2 so that the meat 1 is not adhered. (They can be easily peeled off after the dehydration treatment), and even if the peeling layer 6 is formed on the surface of the second sheet 2, the first sheet 2 has a large number of air holes 2 </ b> A by forming many holes and cut grooves. Is formed to have a porous surface, water permeability is sufficiently ensured, and dehydration can be efficiently performed in an extremely short time.

Further, as described above, the atmospheric pressure is applied by using the vacuum packing technique, and the atmospheric pressure can be maintained and dehydrated. Therefore, the pressure can be efficiently and uniformly applied with simple equipment, and the dehydration can be performed in a shorter time. Processing becomes possible, and it is extremely practical in terms of cost.

[0023]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Specific embodiments of the present invention will be described with reference to the drawings.

This embodiment is a dehydration method for dehydrating fish fillets (for example, sashimi materials such as tuna, yellowtail, and sashimi) to maintain freshness and stabilize quality.

Usually, when comparing raw sashimi material with that immediately after thawing frozen products, it is felt that there is a difference in quality due to freezing damage and drip spillage caused by water in fish meat. .

In the present embodiment, the dehydration of water suppresses the freezing hindrance and the drip outflow, without impairing freshness.
An object of the present invention is to provide a technique for bringing the texture of frozen ingredients to the texture of raw food that has not been frozen.

Experiments have shown that sashimi fish meat has a remarkable effect on improving taste and freezing resistance (preventing deterioration during freezing) by removing water to a dehydration rate of about 5%. It could be confirmed. Here, the dehydration rate is defined as (weight before dehydration treatment)-(weight after dehydration treatment) as a dehydration amount, and indicates a ratio of the dehydration amount to the weight before dehydration treatment.

In the present embodiment described below, the dehydration rate of 5.4% is obtained by holding for 10 minutes under a vacuum of 76 Torr, and there is no deterioration of the texture or discoloration due to surface drying and the like. Was stabilized, freshness was maintained, and the above-mentioned problems such as freezing hindrance did not occur, and it was confirmed that even when thawed as frozen food, very raw sashimi could be provided.

Hereinafter, this embodiment will be described in detail.

First, the fish meat 1 from which the bones and skin of the fish have been removed is immersed in a dehydration aid (sodium chloride, calcium chloride, etc.).

This fish meat 1 has a water-permeable first sheet 2
Wrap in. The first sheet 2 is a vinyl sheet having a porous surface in which a number of small holes are formed and a large number of water passage holes 2A are formed. A release material is provided on the sheet surface of the vinyl sheet 2 which is in contact with the meat 1 surface. Is applied to form a release layer 6.

Then, the first sheet 2 is covered with a second sheet 3 having water absorbability so as to cover the first sheet 2. This second sheet 3 is made of water-absorbing paper.

It is to be noted that a packaging sheet in which the first sheet 2 having the porous surface and the second sheet 3 as an absorbent are laminated and integrated may be used, or a new material having good releasability and good water permeability on one side. It is also possible to use a composite layer water-absorbing sheet excellent in releasability, having a main material layer as the second sheet 3 having water absorbency on the surface layer as the first sheet 2 having the above.

Next, an external pressure is applied to the packaged meat 4 wrapped by the first and second sheets 2.3.
The packaged meat 4 wrapped by the second sheets 2 and 3 is sealed in a bag 5 and the atmospheric pressure generated by vacuuming or depressurizing the inside of the bag 5 is applied to the meat 1 and held for a predetermined time (about 10 minutes). To dehydrate.

That is, the water is removed by the second sheet 3 while the fish meat 1 is pressurized using the atmospheric pressure by a vacuum pack having a predetermined strength, and dewatering treatment is performed.

Therefore, if the water-absorbent sheet is simply wrapped directly in the second sheet 3 and dehydrated, it adheres to the surface of the meat 1 because the surface of the water-absorbent sheet is a complicated fine uneven surface due to its water absorption. In the embodiment, the fish meat is wrapped through the first sheet 2, so that the fish meat can be peeled off after the dehydration treatment without damaging the surface.

Therefore, the first sheet 2 has good water permeability and does not hinder the dewatering function. Further, since the first sheet 2 is not a water-absorbing sheet, it does not easily adhere as in this embodiment. A vinyl sheet can be employed, and a release agent can be applied to the surface of the vinyl sheet 2 to improve the releasability as in the present embodiment. Therefore, the surface condition is particularly important for sashimi, but it can be sufficiently dehydrated without damaging the surface. In addition, it is possible to apply an external pressure to the whole fish meat 1 to perform dehydration processing. This external pressure applying means is also placed in the bag body 5 and vacuum-packed, so that the atmospheric pressure can be applied to almost the entirety. The dehydration treatment in a very short time was well realized.

That is, even if the second sheet 3 having water absorbency is made of absorbent paper having high water absorbency, since the fish meat 1 is wrapped through the first sheet 2, it does not adhere to the fish meat 1. Even if the release layer 6 is formed as described above, the first sheet 2 has a porous surface in which a large number of air holes 2A are formed by forming a large number of holes and kerfs, and thus has sufficient water permeability. . Therefore, the release layer 6 is formed and the vinyl sheet 2 in which the water passage holes 2A are formed is superposed and packaged with the water-absorbing paper 3, and the atmospheric pressure is given by using the vacuum packing technique as described above, and the atmospheric pressure is maintained. Since dehydration can be performed, dehydration can be performed efficiently and in a shorter time with simple equipment, and it is extremely practical in terms of cost.

Here, the present embodiment will be compared with other dehydration methods.

In this embodiment, the dehydration rate is 3.2% by holding at 76 Torr for 5 minutes, 5.4% in 10 minutes, and 5.7% in 20 minutes. 5%
We succeeded in raising it back and forth.

On the other hand, for example, in the case of simple vacuum drying, the drying rate is 6.2% in 30 minutes (5.1% under 20 Torr). Although it can be increased in time, it was confirmed that the surface drying progressed due to simple vacuum drying, the surface became white, and surface hardening occurred.

Therefore, the mere vacuum drying is too fast, the internal diffusion cannot catch up, the quality is impaired, and the commercial value is remarkably impaired.

Drying in a dryer at 5 ° C. and a humidity of 25 to 30% is 3.3% in 90 minutes and 5.5% in 120 minutes. Even if the fish meat temperature is raised to 18 ° C., it is 90%. 3.8 minutes
%, 6.3% in 120 minutes, it takes 120 minutes to raise the dewatering rate to 5%, it takes a very long time, and when the dewatering rate exceeds 4%, only the surface is dried, and the quality is high. It was confirmed that it would impair.

In addition, we tried wrapping and dehydrating simply with a sheet called a "pitit sheet" in which saccharides were sandwiched by a semipermeable membrane, but it took more than 150 minutes to dehydrate to 5%, and there was no moisturizing property. Only surface drying progressed, and the surface became hard.

When a commercially available water-absorbing paper such as shufparol is used, the surface is not dried, but the time is still not enough for 150 minutes.

As described above, simply wrapping with water-absorbing paper and pressurizing and dewatering, there is a problem that the water-absorbing paper adheres to the surface even if dehydration can be performed in a short time.

In addition, wrap the fish meat in water-absorbing paper and make it 45 cm in diameter.
5 centrifugal dehydration at 1000 rpm for 5 minutes
%, And could be performed in a short time, but partial pressure is applied due to centrifugal dehydration, and the tissue may be destroyed.

This technique may be possible if the meat is firm and has a thin shape. However, once the tissue is destroyed, even part of the meat loses its commercial value.

Therefore, at present, most of the drying must be performed by hot air drying at a low temperature. If the dehydration rate is increased to 5%, quality deterioration such as surface hardening occurs. Although it was not possible to solve the intended problem, the present invention is an epoch-making dehydration method that has solved this problem.

[0050]

Since the present invention is constructed as described above, the dewatering process can be efficiently performed in a short time, and the dewatering process can be performed even in an environment where evaporative drying can not be performed, which is suitable for mass production. This is a revolutionary short-time dehydration method of water contained in meat such as fish meat and livestock meat that can maintain freshness and prevent deterioration of quality of live fish and high freshness fish.

Further, according to the present invention, the meat is not wrapped directly in the absorbent sheet, but is wrapped in the first sheet having a porous surface having a large number of water holes, and then wrapped in the second sheet having water absorption. In addition to the dehydration function, it is an epoch-making method of dehydrating water contained in meat such as fish and animal meat, which can be sufficiently dehydrated without damaging the meat surface, as well as not sticking to meat. Become.

According to the second aspect of the present invention, since the atmospheric pressure is applied by using the vacuum packing technique, and the atmospheric pressure can be maintained and dewatered, the pressure can be uniformly applied, and the efficiency can be improved with simple equipment. Dehydration processing becomes possible in a shorter time,
It is a very revolutionary method of dehydrating water contained in meat such as fish meat and animal meat, which is extremely innovative in terms of cost and is extremely practical.

Further, in the invention according to claim 4, even if the second sheet having high absorbency is used, the first sheet hardly adheres to the meat and can be easily peeled off after the dehydration treatment, thereby damaging the meat. It is an epoch-making and extremely practical method of dehydrating water contained in meat such as fish and animal meat, which is extremely practical.

In the invention according to claim 6, since it has good water permeability, there is no hindrance to the water absorbing function of the second sheet, and even if a release layer is formed, water permeability is easily maintained. This is an epoch-making method for dehydrating water contained in meat such as fish meat and animal meat in a short period of time with a more practical configuration.

[Brief description of the drawings]

FIG. 1 is an explanatory cross-sectional view before a vacuum process in this embodiment.

FIG. 2 is an enlarged explanatory perspective view of a main part of a first sheet of the present embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Meat 2 First sheet 2A Water hole 3 Second sheet 4 Packed meat 5 Bag 6 Release layer

Claims (7)

[Claims] 1. A meat sheet is wrapped with a first sheet having a large number of water holes, the first sheet is wrapped with a second sheet having water absorbency, and external pressure is applied to the wrapped meat wrapped with the first and second sheets. A method for short-time dehydration of water contained in meat, such as fish meat and animal meat, wherein the water content of the meat is dehydrated by adding water. 2. A dewatering process in which the packaged meat wrapped with the first and second sheets is sealed in a bag, and a pressure generated by vacuuming or depressurizing the bag is applied to the meat, and the meat is held for a predetermined period of time. The method for short-time dehydration of water contained in meat such as fish meat and animal meat according to claim 1. 3. A meat packaging sheet in which a first sheet having a large number of water passage holes and a second sheet having a water absorbing property are formed, and the first sheet of the meat packaging sheet is applied to the meat surface. The method for short-time dehydration of water contained in meat such as fish meat or livestock meat according to any one of claims 1 and 2, wherein the meat is packaged so as to be in contact with the meat. 4. The release sheet according to claim 1, wherein a release layer is formed by applying a release material to a sheet surface in contact with a meat surface of the first sheet. Short-time dehydration method of water contained in meat such as fish and animal meat. 5. The method for short-time dehydration contained in water of meat, such as fish meat or animal meat, according to claim 1, wherein the meat is cut from fresh fish from which skin has been removed. . 6. The first sheet according to claim 1, wherein the first sheet is a vinyl sheet having a porous surface in which a number of holes are formed or a plurality of cut grooves are formed to form a number of water passage holes.
The method for short-time dehydration of water contained in meat, such as fish meat or animal meat, according to any one of claims 1 to 5. 7. The meat according to claim 1, wherein the second sheet is a water-absorbent sheet formed of water-absorbing paper or a polymer absorbent. Short-time dehydration method of water contained in water.