JP2003225048A - Freezing processing method for large-sized fish and processing system for the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a freezing processing method for fish body blocks capable of carrying out freezing of large-sized fishes in good quality on a fishing vessel or in a fishery base in the neighborhood thereof without causing breaking of the body even when frozen in each block unit. <P>SOLUTION: The internal organs of large-sized fishes such as tuna fish-caught in a fishing site such as the interior of a fishing vessel having a freezing apparatus are removed and the fish bodies are cut every blocks in the fishing site before freezing and display labels for displaying the quantities in addition to fish kinds, fish bodies and fished places are prepared and each quality-displaying label is preferably attached to the block before freezing and at least one quality measurement of lipid measurement and color difference is carried out in the fishing site after fishing and before freezing and the display labels for displaying the qualities in addition to fish kinds, fish bodies and fished places are prepared and the quality-displaying labels are attached to the blocks before freezing and a cooling medium is made to collide with a heat transfer plate composed of a material having high heat conductivity in a state in which at least one face among cut faces of the block is brought into face contact with the heat transfer plate and the block is frozen, preferably rapidly frozen to ≤-50°C to carry out freezing. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a large fish processing method and a production system for processing large fish such as bonito and tuna, which are caught on a fishing fishing boat or at a fishing base of a fishing fishing boat, and more specifically, to a production system thereof. , A method for effectively freezing a fish block of a large fish and a subsequent distribution method.

[0002]

2. Description of the Related Art Conventionally, most large fish such as tuna and bonito have been caught in the so-called pelagic fishery. Then, as shown in Fig. 1 (B), large fish such as tuna caught in the ocean, especially in the open sea, have been visceral at a fishing base near the fishing boat where they were caught or after being caught by the fishing boat as shown in Fig. 1 (B). After removing etc., the whole (1) -50 to -6
Frozen at 0 ℃, stored and transported as frozen fish at that temperature, and landed at fishing ports in Japan.

That is, the large fish caught in the pelagic fishery are
Most of the fish are frozen without being processed as products, shipped to Japan, and then auctioned as frozen fish at a fish market close to Japan's consumption area.

Frozen fish bodies are cut into fillet, loin, block, kawara, and saku (hereinafter referred to as block) by a bidder (for example, a broker or a distributor) at a processing factory attached to a frozen warehouse, and each is used. It is processed or processed according to, and then sold to the final consumer.

[0005]

By the way, in the cutting process after bidding off in the fish market, it is sometimes necessary to raise the fish body temperature to a temperature at which the fish can be allocated in a processing factory attached to a frozen warehouse. .

Even if an automatic cutting machine is used for unmanned cutting, the cut object is hard because it is at a freezing temperature of around -50 ° C., and the freezing temperature is raised to -20 ° C. or higher or close to 0 ° C. to some extent. If it is not thawed, it is difficult to cut the cut surface smoothly.

Further, when an operator intervenes in the cutting,
For the worker, the ambient temperature must be raised to a temperature at which the processing site in the cutting process can work for a certain period of time.

[0008] Therefore, the fish body is exposed to room temperature due to market auction at the time of landing, and not only is it subjected to a large temperature change in the cutting process, but also because the cutting is performed with saw teeth or the like, The tip surface becomes rough and the surface quality is significantly reduced.

[0009] To explain the case of tuna specifically, the tuna caught by a fishing boat is immediately caught by passing a loop rope through the small fin of the tail located on the head side of the tail fin after catching. -50 ° C after freezing at -50 to -60 ° C by the freezing device in the tuna ship before the meat becomes rigid after death.
Cooled below and transported to Japanese fishing ports, even on land,
It is stored in a cool warehouse at -50 to -60 ° C. And
Frozen tuna may be sent to the wholesale market from here as it is.

For example, in the case of bluefin tuna, which is also called as "nabisu" or "honuma tuna", the skinned part of the back is the middle thigh,
The marbled part of the belly is eaten as a large toro, sashimi and sushi.

The bluefin tuna is 3 m long and 40 in weight.
There are items of 0 kg or more, and items of 80 kg to 150 kg are sold by blocks rather than by one because they are provided to consumers by restaurants as sashimi and sushi items as described above. There is.

Therefore, the frozen tuna on the ship is -50 on land.
The temperature is increased from ℃ to -20 to 0 ℃, the product is thawed and cut, and the actual products are sold by the middlemen and retailers at the store as cut products for each block. From the aspect of the above, further, there is a problem that the tip surface becomes rough and the surface quality is significantly deteriorated because the cutting is performed with a saw tooth or the like.

The price of tuna varies greatly depending on the size of large toro. The distinction is made by the cross section obtained by cutting the tail of tail.
This method requires a great deal of skill to discriminate whether or not a large toro is present, and a misjudgment often occurs.

[0014]

Means for Solving the Problems The present invention has been made to solve the above problems, and does not make a cut at land, particularly at the stage of a fish market, a broker or a distributor, in other words, after cutting, the cut is made. By maintaining the freezing temperature to the distribution stage after catching without changing, the quality deterioration due to the fluctuation of the freezing temperature and the maintenance of the taste and the improvement of the surface quality at the time of cutting are achieved. It is an object of the present invention to provide a fish block that is several steps higher in quality than large fish such as tuna.

Another object of the present invention is to provide a fish block which can perform accurate and error-free quality display in block units, including the number of large toro. Another object of the present invention is to provide a freezing processing apparatus for a fish block that can freeze a large fish with good quality at a fishing base on or near a ship without causing any cracking even when frozen in block units. It is an object of the present invention to provide the frozen processing method.

In order to achieve such a subject, the present invention removes the internal organs of large fish such as tuna caught in a fishing vessel having a refrigerating device or in the vicinity of a fishing base (hereinafter referred to as a fishing site), and then catches the fish before freezing. The fish body is cut into blocks at the site, and cold air collides with the heat transfer plate while at least one cut surface of the placed fish block is in surface contact with the heat transfer plate made of a material having high thermal conductivity. It is characterized by being freeze-dried, preferably rapidly frozen to -50 ° C or lower.

According to such an invention, it is not necessary to make a cut even at the fish market or at the stage of a broker, in other words, no cut is made after freezing at the fishing ground, whereby the freezing temperature up to the distribution stage after catching is kept constant. By maintaining the temperature in the above range, it is possible to prevent deterioration in quality due to fluctuations in freezing temperature, maintain the taste, and provide a fish block having a quality several stages higher than that of large fish such as tuna in the conventional distribution process.

In this case, the cut fish block is preferably a block with skin, and the heat transfer surface is in surface contact with the two surfaces in the height direction, and the skin surface is not cooled with the heat transfer surface. It is preferable that the medium is caused to collide with the heat transfer surface, and further that the freezing is performed immediately after the fish body is hard to die (5 to 8 hours after death in the case of tuna).

For example, tuna is -6 within a short time after catching.
Although it freezes rapidly to 0 ° C, in the conventional system,
Since the whole fish body was frozen, there was no problem with cracking due to freezing strain, but cut it into fish pieces on board or at the fishing base of the fishing boat, and quickly freeze it into frozen fish pieces. Then, freezing distortion occurred and cracking became a problem. If the frozen fish pieces are cracked, the block meat cannot be used for sashimi, resulting in a poor yield as a whole.

In particular, water is present as a body fluid containing fat in the inside of fish meat, and when frozen, only the water first freezes and precipitates as ice, and the solute remains in the body fluid, and freezing progresses. As the water content of the fish meat away from the wall surface of the heat transfer plate is frozen, the concentration of body fluid increases and the freezing point decreases, so the freezing of the skin of the fish meat becomes slower.

Therefore, the cold air does not directly impinge on the skin of the fish meat, so that the difference in the water vapor partial pressure between the cooling air and the food is suppressed, and the dryness due to the movement of water and the damage caused thereby are suppressed. Can be prevented.

Further, in the case of tuna, the fat content in the body fluid of fish meat is greater than that of lean meat, and that of lean meat is greater than that of medium toro. Therefore, in the case of a tuna block of medium toro or higher, it is desirable to control so as to inject cold air of -60 ° C or higher and in the case of red meat, to inject a cooling gas of -55 to -57 ° C.

According to the present invention, it is preferable that after the label for indicating the quality is created together with the fish species, the fish body, and the catching area, the quality indicating label is attached to the block and frozen before the freezing. After making a label for indicating the quality together with the fish species, the fish body, and the place of catch by performing a lipid measurement and a quality measurement of at least one color difference at the fishing spot before the post-freezing, affix the quality label to the block before freezing. It is characterized by wearing and freezing. As a result, accurate and error-free quality display can be performed on a block-by-block basis, including the number of large toro.

The method for applying such a label is not limited to the above invention, but the fish body is cut at the fishing site after the fishing and before the freezing, and the lipid measurement is performed before the cutting and after the cutting. Color difference measurement is performed, and a quality display label created based on these is attached to a fish body before freezing and frozen at -50 ° C or less.

As a result, in the fish market, there will be no discrimination based on the cross section obtained by cutting the base of the tail called tail cutting.

The present invention also removes the internal organs of large fish such as tuna caught in a fishing base having a refrigerating device or in the vicinity of a fishing base (hereinafter referred to as a "fishing site"), and before freezing the fish at the fishing site. Along with cutting into blocks, at least one of the cut surfaces of the placement fish block is in surface contact with a heat transfer plate made of a material having high thermal conductivity, and a cooling medium is collided with the heat transfer plate to freeze, preferably. Is -5
Quick-freeze to below 0 ℃, the frozen fish block is packed in the presence of air with a shortage of oxygen in the case of Toro and in the presence of air with a certain amount of oxygen in the case of red meat, and then -50 ℃ until thawed in the distribution process We propose a large fish processing and production system characterized by maintaining the following storage temperatures.

Also in this case, at least the label displaying the quality of the lipid and the color difference measured in the previous step before freezing is integrally fixed to the frozen fish block and does not come off before thawing. Never.

In such a system, an individual evaluation process for measuring and evaluating the quality of each individual large fish caught on the fishing boat and the allocation of the large fish caught on the fishing boat or at the fishing base. A placing step, a step of freezing the placed fish block to −50 ° C. or lower, a packaging step of hermetically packing the frozen block under oxygen deficiency in the case of at least Toro, and the packed placed fish block. A storage process of refrigeration or frozen storage at a fishing boat or a warehouse of a fishing base should be provided.

Further, according to the present invention, a fish body is cut at a fishing spot after catching and before freezing, and it is placed so that the wall surface of the heat transfer plate comes into contact with the height direction surface of the cut surface except the skin surface after cutting. The heat transfer plate is proposed as a large fish processing and production system characterized by freezing the fish block by injecting a refrigerant from the surface of the heat transfer plate opposite to the block mounting surface. According to the present invention, the fish meat block is placed on the inner wall surface of the heat transfer plate, and cold air is jetted from the outer wall opposite to the block mounting surface to freeze the fish meat block through the wall surface of the heat transfer plate. Since there is no direct impact of cooling air on the surface of fish meat, drying of the surface of fish meat is prevented, water is mixed with the circulating cooling air, and frost adheres to the air cooling pipes, which can reduce cooling performance. Absent.

Further, the heat transfer plate is covered with a low friction material such as fluororesin, or the surface of the block formed by freezing is cleaned and cut by bringing the heat transfer plate into surface contact with the heat transfer plate through a packaging material. The problem of the conventional product that the tip surface is roughened and the surface quality is significantly deteriorated by using a saw blade or the like is completely solved.

It is also possible to form the heat transfer plate in a substantially L-V-shaped cross section (hereinafter referred to as a substantially V-shaped) and to use the inner inclined surface of the substantially V-shaped as a fish block mounting surface. It is an effective means. According to this technical means, the fish meat is cooled through the wall surface of the heat transfer plate, and the wall surface of the heat transfer plate that contributes to the cooling is cooled by the cooling air from both surfaces of the substantially V-shaped inclined surface, and the inside surface of the inclined surface is cooled. The contacting fish meat is cooled from both inside surfaces of the inclined surface, so that the cooling efficiency is good.

Further, it is preferable that the inner inclined surface is formed at an angle corresponding to a cutting angle of fish meat. Usually, the cut surface of fish meat is often cut in a direction perpendicular to the cutting board by placing food on the cutting board. In particular, in the case of fish meat, when the fish meat cut into fillets is cut into loin shapes, the cut cross sections intersect at a substantially right angle. Therefore, in order to freeze the loin-shaped fish meat block, the cut surface cut into the loin shape matches the inside inclined surface of the heat transfer plate of approximately 90 °, and the loin shape can be frozen without distortion. .

Further, an opening capable of being inserted and held is provided on the refrigerating device side with the outer side of the substantially V-shaped heat transfer plate facing downward, and the opening is closed via the heat transfer plate. Then
It is also an effective means of the present invention to have a configuration in which the refrigerant is injected to the outside of the substantially V-shaped heat transfer plate.

According to the above technical means, the cooling meat is cooled from both sides of the substantially V-shaped inclined surface by the cooling air, and the fish meat contacting the inside of the inclined surface is cooled from both insides of the inclined surface, so that the cooling efficiency is good and the transmission is good. Since the hot plate is inserted into the opening of the belt body with the outer side of the V-shaped valley facing downward, not only is the mounting operation on the belt body easy, but the refrigerating gas (refrigerant) from above is V-shaped. A closed circulation circuit for the refrigerating gas can be formed without being opened to the outside simply by injecting it outside the mold, and the cooling air does not directly contact the food surface contacting the inside of the V-shape, but the V-shape opening. The part exposed from the part
Since the skin, which is the inedible part of the tuna that is frozen, covers the body part like a lid, the release of water and the contact of oxygen can be suppressed.

It is also an effective means of the present invention to provide a gas cooling means for controlling the temperature of the freezing gas so that the temperature of the freezing gas can be controlled depending on the fat content or water content of fish meat. Is.

According to such a technical means, since the temperature of the freezing gas can be controlled by the fat content or the water content of the fish meat, the fat content of the tuna blocks having different fat contents is equal to or larger than that of the tuna block and red meat. By controlling the cooling temperature, the injection speed, and the cooling time suitable for the amount or the water content, it is possible to avoid overcooling and undercooling.

[0037]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be exemplarily described below with reference to the drawings. However, the dimensions, materials, shapes, relative positions, etc., of the structural parts described in this embodiment are not intended to limit the scope of the present invention thereto, unless there is a specific description, and are simply described. It's just an example.

FIG. 1 (A) shows the entire system of the processing and production system of the present invention up to the distribution stage. In a fishing base having a refrigerating device or in the vicinity of a fishing base (hereinafter referred to as a "fishing site"), the tuna caught by a is caught. After removing the internal organs of large fish such as, the cutting process of the fish body by block before freezing, measuring the quality of each individual fish of the large fish caught, the individual evaluation step of evaluating, and after placement, Fish block -50 ℃ ~
A step of rapidly freezing to -60 ° C, a step of packaging the frozen fish block under oxygen deficiency in the case of at least Toro, and a step of packing the packed block fish block in a fishing boat or a warehouse of a fishing base-50 And a storage step of freezing and storing at -60 ° C to -60 ° C.

In this way, in the storage step b in the fish market, the product can be sold to consumers (retail stores or restaurants) in the frozen state at -50 ° C to -60 ° C, and can be sold in high quality. In addition, since the block dismantling step is not required in the fish market etc. after freezing, the storage period at the optimum temperature after freezing can be maintained longer than before.

Next, the onboard process flow process on board the caught tuna will be described with reference to FIG. Figure 2
In 5 and 5, the tuna captured on board the ship is subjected to fat (lipid) measurement as shown in (a). For this measurement,
As shown in (A), near infrared rays (800 to 1000 nm) are the measuring points of the tuna, A1 (middle toro), B1 (back toro), B2 (toro), A2 (middle toro), C1, C2 (lean meat) ).

That is, when the tuna is irradiated with an electromagnetic wave of 400 nm to 1000 nm to measure the diffuse reflection light from the surface of the tuna having different fat contents, and the second derivative spectrum is measured, the downward diffracted spectrum is obtained as shown in FIG. The peak value is shown. Therefore, by measuring this value and calculating it with a spectroscopic measuring device, the redness (), the middle throat (), and the large throat (3) are identified, and the data is obtained.

Specifically, as shown in FIG. 5, the light emitting portion 18 is provided in the cracking treatment chamber arranged on the inlet side of the freezing chamber.
The light emitted by the tungsten lamp incorporated therein is dispersed by a diffraction grating, and the light is applied to the surface of the tuna 1, and the light diffusely reflected therein is detected by a light receiving portion such as a silicon detector. Then, by storing the measurement data, the control circuit compares the measurement position with the measurement data, calculates the fat value, and stores it in the storage means 28 (FIG. 11).

Then, as shown in FIG. 5, a circle, a circle, and a triangle
By marking and partitioning the boundary between adjacent portions having different fat contents as shown by marks, it is possible to easily cut in the next step.

Next, the cutting step (B) is started. In the cutting chamber, as shown in Fig. 3 (B), after removing the built-in
The bone part D1 with a middle drop is divided into left and right parts, and the fish meat is divided into four loins. Then, according to the circles, circles, and triangles that are wiped in FIG. 5, the medium toro block and the toro block (A1, B1 or B2, A2), the red block (C1, or C2), and the bone part D1 Cut into.

Next, the color difference measuring step (C) is started. Figure 3
As shown in (C), white light is emitted from the light emitting portion 14 of the color difference meter 13 to the measurement surface of the fish meat cross section, and the reflected light is measured to obtain the reflectance and the spectrum with respect to the wavelength. This color difference meter 13
Is a difference between a standard value in which the standard hue, brightness, and saturation values of redness, middle color, and color depth are stored in advance, and a color difference value is calculated from the difference, and the storage means 28 (FIG. 11)
Remember.

That is, in the present embodiment, as shown in the color difference measuring step of (c) of FIG. 2 and FIG. 3, white light is emitted from the light emitting section 14 of the color difference meter 13 to the measurement surface of the fish meat cross section, The reflected light is measured, the reflectance and the spectrum with respect to the wavelength are obtained, and the difference between the hue, the brightness, and the saturation value, which are the standard values for redness, middle color, and color, are calculated in advance. The color difference value is calculated from the difference. Therefore, the freshness of fish meat can be easily obtained from the color difference value. Therefore, the freshness can also be measured by measuring the color difference value after the storage period with the color difference value when the fish meat is divided into blocks as a standard.

Next, a quality display label is created by the printer shown in FIG. As shown in FIG. 2, the quality display label 12 has tuna type: example tuna, part: example belly, block type: large toro, lipid (fat degree): OO%, color difference: △, fishing ground: example off the coast of Spain Items such as are described.

After the quality display label 12 is prepared, the fish meat block is placed on the V-shaped heat transfer plate 5 after the color difference measuring step, and
Label 12 that describes the catching area of the fish block, freezing temperature, the amount of fat, and the color difference data of the measurement surface of the fish meat section.
A) on the skin of the fish block. At this time, the label 12 is applied to the tuna block skin side by immersing at least the surface to be applied to the tuna block skin side in water.

Next, the subsequent steps after freezing will be described. First, the fish meat block tray (substantially V-shaped heat transfer plate) used in the present embodiment will be described with reference to FIG. In the figure, 39
Is a split fish piece with the tuna's tail divided into 40 parts, with the skin still attached. Therefore, there are two cut surfaces in the height direction of the fish and one cut surface. Since the two faces in the height direction are divided into 40 parts, they intersect at a right angle.

Reference numeral 5 denotes a heat transfer plate tray having a V-shaped cross section, which is made of a material having high heat conductivity such as stainless steel, aluminum, and copper. It is arranged so as to make surface contact with the entire widest cut surface of the fish piece. In this case, two planes are orthogonal, so L to V
It is the shape of a section steel. You can line up more than one. The fish block 1 is placed so as to match the right-angled portion of the bottom of the tray 5, and is frozen by the cold air of the freezer 11. Cold wind
The slit 10 first collides with the heat transfer plate, and in this case, a jet jet using the slit 11 jetting from the bottom to the top is used.

In the freezing chamber, first, the heat transfer plate tray is cooled by the jet jet using the slit 11, and the freezing progresses uniformly from the heat transfer plate tray.

In this embodiment, it is the skinned portion and the cross section that are not in surface contact with the heat transfer plate, but the skin side is considered to be a kind of heat insulating layer, and the cross section has a small area. , It is considered that it does not affect the whole. Therefore, freezing from the heat transfer plate side to the skin side progresses overwhelmingly faster than freezing from the skin side or the cross section, and since it is uniform, the distortion due to freezing is also small, It is thought to be dispersed and will not crack.

Next, with reference to FIG. 10, a schematic structure of a belt conveyer for carrying a tray on which fish meat blocks used in this embodiment and a blast refrigerating apparatus will be described.

In FIG. 10, a belt conveyor 35 for carrying the heat transfer plate tray 5 having the fish meat block placed in the freezing chamber for freezing the fish meat block from the processing chamber side is a driven roller attached to the attachment portion 32 a of the base 32. 3, the belt 4 is installed between the drive roller 33 attached to the attachment portion 32b and the drive roller 33.
And the gear unit 3 via the gear 26 a and the base 32 by the drive means 26 including a motor disposed in the base 32.
It is configured to be able to orbit in the direction of the arrow by the driving force transmitted to 4.

The drive roller 33 has a collar portion 33a at both ends,
33a is disposed, the driven roller 3 also has a similar flange portion, and the width direction of the belt 4 is fitted between both the flange portions. Between the upper and lower belt parts of the belt 4, -55
A refrigerating gas injection unit 9 having a refrigerating gas reservoir 11 (see FIG. 9) to which a refrigerating gas (for example, nitrogen or carbon dioxide refrigerant) cooled to a low temperature of ℃ or less is supplied at a predetermined pressure.
The refrigerating gas reservoir 11 is configured so that the refrigerating gas cooled by the cooling means 24 can be supplied by the blowing means 25 via the pipe 31.

Here, the tray 5 for freezing the tuna block obtained by dividing the tuna loin into blocks and the belt 4 for mounting the tray 5 will be described with reference to FIG.

In FIG. 8, the tray 5 is made of an aluminum plate, the surface of which is processed with a fluororesin and press-formed into a V-shaped cross section at an angle of 90 °. Then, a tuna block is placed inside with the skin side facing up, and the quality display label 12 is attached to the surface of the skin side. The label 12 includes
As described above, the freezing temperature, the production area caught, the amount of fat, the color difference of the fish meat section, etc. are displayed.

On the other hand, the belt 4 has a cross section V of the tray 5.
An opening 8 into which the letter-shaped portion can be inserted is opened, and the driving roller 33 and the driven roller 3 are configured to be capable of moving leftward in FIG. The tray 5 is placed in the opening 8 so that the opening 8 is hermetically closed and the refrigerating gas sprayed onto the lower surface of the heat transfer plate tray 5 does not leak to the outside. A closed space is formed in the injection part 9. The freezing gas cools only the part of the fish meat that is in contact with the wall surface of the tray, and the freezing of the skin portion 39 of the fish meat block distant therefrom is slow freezing.

As shown in FIG. 9, the freezing gas injecting section 9 is disposed below the endless belt 4 and the freezing gas injecting section 9 has a width of 2 mm. The ejection slits 10 are opened at intervals of 40 mm. Therefore, the freezing gas is jetted from the jet slit 10 to the lower surface of the tray 5 to freeze the fish meat block.

That is, the tuna block C is placed on the tray 5 and 20 m from the slit 10 of the refrigerating gas injection section 9.
The refrigerating gas 38 cooled to −55 ° C. or lower injected at a speed of / sec collides with the slopes 5 a and 5 a of the tray 5,
Cool the tray 5. Then, the portion of the fish meat that is in contact with the wall surface of the tray is cooled.

Inside the fish meat block, water exists as a body fluid containing fat, and when frozen, only the water first freezes and precipitates as ice, the solute remains in the body fluid, and freezing progresses. As the water content of the fish meat away from the wall of the tray freezes, the concentration of body fluid increases and the freezing point decreases,
Freezing of the fish skin 39 is slow-freezing.

Therefore, the freezing gas 3 is added to the skin portion 39 of the fish meat.
Since 8 does not directly collide with each other, the difference in water vapor partial pressure between the cooling air and the food can be suppressed, and it is possible to prevent the drying due to the movement of water and the obstacles resulting therefrom.

As described above, the fat content in the body fluid of fish meat is higher in the middle throat than in the red meat, and the water content in the red meat is higher than in the middle flesh. Therefore, it is desirable to control so as to inject the freezing gas at -60 ° C or higher in the case of fish meat of medium toro or higher and inject the cooling gas at -55 to -57 ° C in the case of lean meat.

Therefore, the freezing gas injection part 9 having the freezing gas reservoir 11 to which the gas cooled to a low temperature is supplied at a predetermined pressure is arranged inside the endless belt 4. The freezing gas is sprayed onto the lower side wall surfaces 5a, 5a of the V-shaped heat transfer plate 5 by the spray slits 10 formed in the gas reservoir, and the fish meat block is frozen.
(See FIG. 9) Then, the label 12 is frozen and attached to the side surface of the tuna block skin. In the control circuit 20 shown in FIG. 11, the conveying means 26 is driven and the gas cooling means 24 is used.
The cooling gas cooled by is driven by the blowing unit 25 to control the injection amount from the slit 10 (see FIG. 10) of the freezing gas injection unit 9.

Then, the belt 4 having the V-shaped heat transfer plate 5 on which the fish meat is placed moves leftward as shown in FIG. 4, and after the fish meat is sufficiently frozen, the packaging shown in FIG. 2 and FIG. Go to the process. In the packaging process, the fish meat is slid down from the V-shaped heat transfer plate 5 automatically or manually to form the vacuum pack 6
Can be put inside. Then, as shown in FIG. 6, the air in the vacuum pack is sucked by using the vacuum suction terminal 19 and the inlet side 6
Heat seal and seal a.

The vacuum pack 6 is made of a transparent synthetic resin film. The vacuum pack 6 is airtight and can withstand a low temperature of −60 ° C. or higher, and polyvinylidene chloride, polyvinyl alcohol, polyethylene phthalate, polypropylene or the like can be used.

In the packaging and storage steps, the fish meat sealed in the vacuum pack 6 is stored in the cold room 7 while maintaining the temperature at -55 ° C or lower.

Next, the control circuit for controlling the fish meat processing apparatus according to this embodiment will be described with reference to FIG. Figure 11
In FIG. 3, the control circuit 20 has a fat measuring means 21 having a spectroscopic measuring device 16 for measuring the fat content of fish meat, and a color difference measuring means 2 having a color difference meter 13 for measuring the color difference of the cross section of the fish meat.
7 is connected to a storage means 28 in which data on the sea area, which is the catch area for tuna, is stored.

Then, the measurement data of the fat (lipid) measuring means 21 and the color difference measuring means 27 are stored in the storage means 28, and are recorded on the label 12 together with the captured place data by the printer 29 so as to be output. ing.

The output end of the control circuit 20 is connected to the vacuum suction terminal 19 (see FIG. 6) in the packaging process.
0 is connected to a vacuum pump 22 and further cools the cold room 7 (see FIG. 4) to keep the temperature below −50 ° C.
3. Blower means connected to the gas cooling means 24 for cooling the freezing gas for freezing the fish meat block to −50 ° C. or lower, and for blowing the gas cooled by the gas cooling means 24 to the freezing gas reservoir 11. 25 are connected.

Therefore, in the present embodiment, the fish meat is placed on the fish meat placing surface of the wall surface of the tray, and the frozen gas is jetted from the outside of the wall surface opposite to the fish meat placing surface to the opposite wall surface. Since the fish meat block is frozen through the wall of the tray, there is no direct collision of the cooling air on the fish meat surface because the cooling is not performed by colliding the cooling air on the fish meat surface like the conventional air blast type device. On the other hand, the slight difference in water vapor partial pressure between the cooled air and the food was piled up, the surface of the food was dried, and cracks did not occur at the boundaries of the component tissues of the food, and it was released from the food into the air. Moisture does not accumulate in the air cooling pipe and significantly deteriorates the cooling performance of the device.

Further, the tray is formed in a V-shaped section,
Since the V-shaped inside inclined surface is used as the fish meat mounting surface, the fish meat is cooled through the tray wall surface, but the tray wall surface that contributes to the cooling is cooled by cooling air from both V-shaped inclined surface surfaces. Since the fish meat that contacts the inside of the inclined surface is cooled from both inside of the inclined surface, the cooling efficiency is good.

In order to freeze the loin-shaped fish meat block by forming the inner inclined surface at an angle corresponding to the fish meat cutting angle, the cut surface cut in the loin shape on the inner inclined surface is used. It can be matched and frozen without distortion of the loin shape.

Further, the outer surface of the V-shaped fish meat placing surface of the tray is formed on the endless revolving body at a predetermined interval to form an opening capable of being inserted and held with the outer side of the V-shaped valley portion facing downward. Since the opening is closed by the tray, it is cooled by cooling air from both sides of the V-shaped inclined surface, and the fish meat contacting the inside of the inclined surface is cooled from both sides inside the inclined surface, so that the cooling efficiency is good. At the same time, since the tray is inserted into the opening of the belt body with the outer side of the V-shaped valley facing downward, the placing operation in the opening is easy.

Since the tray closes the opening, the freezing gas is sprayed from the lower side to the outside of the V-shaped valley, and the cooling air is not in direct contact with the food surface in contact with the V-shaped inside. Without, the part exposed from the V-shaped opening is
Since the skin, which is the inedible part of the tuna that is frozen, covers the body part like a lid, the release of water and the contact of oxygen can be suppressed.

Further, since the gas cooling means for controlling the temperature of the freezing gas is provided and the temperature of the freezing gas can be controlled by the fat content or the water content of the fish meat, the fat content of the fish meat is controlled. By controlling the cooling temperature, the injection speed, and the cooling time suitable for the amount or the water content, it is possible to avoid overcooling and undercooling.

Further, in the present embodiment, the fish meat is vacuum-packed in the freezing chamber. However, the fish meat before freezing is vacuum-packed by the V-type heat transfer plate 5 at the stage of the cold storage chamber or its pretreatment. Alternatively, the fish meat vacuum-packed from the V-type heat transfer plate 5 can be easily removed by gripping the seal portion 6a.

Further, in the present embodiment, since the fish meat cut into blocks is labeled with the fish meat data display label and is frozen and stored, it is possible to separate and cut red meat and middle toro and block Separately cut fish meat will be frozen and stored with a fish meat data display label.
It is possible to easily purchase fish meat in blocks frozen in a temperature of 50 ° C or lower, and since it is cut into blocks smaller than one piece, it can be frozen quickly in the freezing process onboard, The process can be shortened.

[0079]

As described above, according to the present invention, even at the land, particularly at the fish market or at the stage of a broker, cutting is not performed, that is, cutting is not performed after freezing. By maintaining a constant value, it is possible to maintain quality and maintain the taste due to fluctuations in freezing temperature, and to provide a fish block that is several steps higher in quality than large fish such as tuna in the conventional distribution process.

Further, according to the present invention, it is possible to provide a fish block in which accurate and error-free quality display can be performed on a block-by-block basis including the number of large toro.

Further, according to the present invention, even if frozen in block units, no cracking occurs at all, and the surface condition of the cracks is very good, and large fish are frozen in good quality at a fishing base on or near the ship. It is possible to provide a freezing device for a fish block and a freezing method thereof.

[Brief description of drawings]

FIG. 1A shows a distribution process from catching a large fish (tuna) to a consumption stage according to the present invention. (B) shows the distribution process from the catch of large fish (tuna) to the consumption stage according to the prior art.

FIG. 2 is a process flow chart in a fishing boat having a refrigeration system, which is related to an embodiment of the present invention.

FIG. 3 is a front-stage process explanatory diagram of the fish block processing system from the processing flow in the fishing boat in FIG. 2 to the measurement of fat (lipid) after catching tuna, cutting into blocks, color difference measurement, and label attachment.

FIG. 4 is a description of the subsequent steps of the fish block processing system according to one embodiment of the present invention, in which the fish block is used as the front surface and the back cut surface is adhered to the heat transfer plate, and then frozen, packed, and kept cold. It is a figure.

FIG. 5 is an explanatory diagram illustrating a method for measuring fat (lipid) of tuna.

FIG. 6 is an explanatory view of vacuum-packing a frozen fish block.

FIG. 7 is an explanatory diagram illustrating the relationship between the fat content of tuna meat and the wavelength of near-infrared light.

FIG. 8 is an enlarged view of a heat transfer plate on which a fish block is placed and a belt conveyor main part that carries the heat transfer plate.

FIG. 9 is an explanatory diagram illustrating a cooling method for cooling the heat transfer plate on which the fish block is placed.

FIG. 10 is a schematic configuration diagram of a refrigerating apparatus used in the present invention, (A) is an overall configuration diagram, and (B) is a sectional view taken along line AA.

FIG. 11 is an electrical block configuration diagram used in the fish block processing system according to the embodiment of the present invention.

[Explanation of symbols]

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Nobumitsu Koga             2-13-1, Peony, Koto-ku, Tokyo Stock market             Shamaegawa Works F-term (reference) 4B042 AC09 AD39 AE03 AG30 AH01                       AP18 AP21 AP30

Claims (12)

[Claims] 1. After removing the internal organs of a large fish such as tuna caught in a fishing boat having a refrigeration system or its fishing base (hereinafter referred to as a "fishing site"), the fish is divided into blocks at the fishing site before freezing. At the same time, at least one of the cut surfaces of the stacking block is in surface contact with a heat transfer plate made of a material having high thermal conductivity, and a cooling medium is collided with the heat transfer plate to freeze, preferably to -50 ° C or lower. A method for processing large fish, characterized by rapid freezing. 2. The cut fish body block is a block with skin, and the heat transfer surface is in surface contact with the two surfaces in the height direction, and the heat transfer surface is not in contact with the skin surface. The method for processing a large fish according to claim 1, wherein the method is performed by colliding with a hot surface. 3. The method for processing a large fish according to claim 1, wherein the freezing is performed immediately after the fish body is hard to die or immediately after the fish is caught. 4. A label for displaying the quality together with a fish species, a fish body part, and a catching sea area is prepared, and the quality display label is attached to the block before the freezing, and the label is frozen. 1. The method for processing large fish according to 1. 5. After the label for indicating the quality together with the fish species, the fish body site, and the fishing area is measured by performing lipid measurement and quality measurement of at least one of the color differences at the catching site after the catching and before the freezing, and before the freezing. The method for processing large fish according to claim 1, wherein the quality indication label is attached to the block and frozen. 6. A fish body was cut at a fishing spot after catching and before freezing, lipid measurement was carried out before or after the cutting, and color difference measurement was carried out after cutting. A quality label is attached to the fish body before freezing.
A large fish processing and production system characterized by freezing below ℃. 7. After removing the internal organs of a large fish such as tuna caught in a fishing vessel having a refrigerating device or in a nearby fishing base (hereinafter referred to as a “fishing site”), the fish are divided into blocks at the fishing site before freezing. In addition, at least one cut surface of the split fish block is in surface contact with a heat transfer plate made of a material having high thermal conductivity, and a cooling medium is collided with the heat transfer plate to freeze, preferably -50 ° C. Large-sized fish characterized by maintaining the storage temperature of -50 ° C or lower until it is thawed in the distribution step after it is rapidly frozen and the frozen fish block is packaged under oxygen deficiency at least in the case of Toro. Processing production system. 8. The lipid, which has at least one of the qualities of color difference measured in the previous step before freezing, is integrally fixed to the frozen fish block and does not come off before thawing. 7. A large fish processing and production system described in 7. 9. An individual evaluation process for measuring and evaluating the quality of each individual large fish caught on the fishing boat, and a placement process for placing the large fish caught on the fishing boat or at the fishing base. A step of freezing the divided fish block to -50 ° C. or lower, a packaging step of sealing the frozen block under oxygen deficiency in the case of at least Toro, and a step of packing the packaged block fish block in a fishing boat or a fishing base. 8. A storage process of refrigerating or freezing in a warehouse.
Large fish processing production system described. 10. A fish body is cut at a fishing spot after catching and before freezing, and the heat transfer plate is placed such that the wall surface of the heat transfer plate comes into contact with the height direction surface of the cut surface except the cut surface after cutting. Heat transfer plate A large fish processing and production system characterized by freezing fish block by injecting a refrigerant onto the wall surface of the heat transfer plate. 11. The heat transfer plate is formed to have a substantially L-V-shaped cross section (hereinafter referred to as a substantially V-shaped), and the inner inclined surface of the substantially V-shaped is used as a fish block mounting surface. Claim 10
Large fish processing production system described. 12. An opening capable of being inserted and held is provided on the refrigerating apparatus side with the outside of the substantially V-shaped heat transfer plate facing downward, and the opening is closed via the heat transfer plate. The large fish processing and production system according to claim 10, wherein the cooling medium is injected to the outside of the substantially V-shaped heat transfer plate.