JP2004350561A - Method for processing living fish and shellfish or crustacean while retaining freshness and deliciousness thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing living fish and shellfish or crustacean while retaining its freshness and deliciousness. <P>SOLUTION: This method for processing living fish and shellfish or crustacean comprises immediately killing the living fish and shellfish or the crustacean, immediately forming the fish and shellfish or the crustacean in a shape allowing a person to eat its flesh, attaching albumen liquid or batter liquid to the product, sprinkling powder comprising one kind or a plurality of kinds selected from wheat flour, corn powder, soybean powder, starch, fine bread crumb, breader and cracker, and rapidly freezing the product at -30°C to -45°C followed by preservation. The flesh of the frozen fish and shellfish or the crustacean is transported to processing factories in remote places. Furthermore, the method comprises thawing the surface of or half thawing the flesh of the frozen fish and shellfish or the crustacean, and frying in oil after attaching batter liquid, bread crumb or Tempura coating to the product, or washing off the sparkled powder in salt water and processing to grilled food or boiled food. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method of processing live fish and shellfish such as live fish, shellfish and shrimp or shellfish into fried products, tempura products, baked goods or boiled foods while maintaining their freshness and taste.
[0002]
[Prior art]
Conventionally, mass fish caught in large quantities by purse seine and the like have been ice-sealed in the hold and cooled in a cold storage tank, then landed on a fishing harbor shore in a fish tank tank loaded on a land truck, and transported to a processing plant. (For example, see Patent Document 1).
[0003]
Conventionally, high-quality fish and the like caught by single fishing and the like are kept alive in an aquarium on a ship, shipped to a market while being alive, and sold to restaurants and the like. (At restaurants and the like that purchase this, the purchased live fish are kept alive in the fish cages inside the store, and cooked on the spot when customers order.)
[Patent Document 1]
Japanese Patent Publication No. 7-4156
[0004]
[Problems to be solved by the invention]
However, the above method of catching popular fish and the like in ice in a cargo hold, landing them, and transporting them to a processing plant is useful because the freshness is reduced during cold storage on ships and during truck transport on land. It has never been possible to produce a processed product having the same freshness and taste as in the case of processing raw fish and shellfish as they are.
[0005]
Further, in the method of catching a popular fish or the like in a hold of a ship, landing it and transporting it to a processing plant, as in the method of Patent Document 1, the popular fish is kept at a freezing temperature or The fish body is kept at a freezing point or a partial freezing temperature lower than the freezing temperature (even at the freezing point or the partial freezing temperature, the fish body is in a “hardened state”. See page 30, line 30 of Patent Document 1). Therefore, at the processing factory where they were brought in after they were landed, the fish in the "hardened state" were completely thawed once, the "hardened state" was released, and then the fish were handled with a kitchen knife or the like. It is necessary to process it into a form that can be eaten by humans, but in the process of thawing, drip (umami ingredient) flows out from the inside of the fish body, similar to cooking with live fish alive It has never been possible to produce a processed product having freshness and taste (umami).
[0006]
In addition, when the above-mentioned live fish and shellfish are purchased in the market and bred in a fish cage of a restaurant, if they do not go to a restaurant with the fish cage, eat fresh dishes of live materials. (At restaurants and homes without fish cages, you couldn't enjoy the freshness and deliciousness of cooking raw food as it was.)
[0007]
The present invention has been made in view of such problems of the prior art, and is intended to produce live fish, shellfish, live fish and shellfish such as shrimp and the like while maintaining their freshness and taste. , Tempura products, fried foods that can be processed into baked goods or boiled foods, and consumers, even at restaurants and homes without fish cages, retain the freshness and taste that is the same as cooking with active living things alive, It is intended to be able to eat tempura products, baked goods or boiled foods.
[0008]
[Means for Solving the Problems]
The method of processing the shrimp, fish and shellfish of the active substance according to the present invention into a fried product while maintaining their freshness and taste to solve the problems of the prior art is a method of processing live fish or shellfish. A step of killing immediately, and a step of processing the killed seafood or crustacean into a form that can be eaten as it is by, for example, handling or removing shells; A step of attaching an egg white solution or a batter solution (mix batter solution) to the body of a seafood or crustacean processed into a form that can be eaten, and a step of attaching the egg white solution or the batter solution to the fish or shellfish or Sprinkling flour, corn flour, soy flour, starch, fine bread crumbs, breader, and powdered powder consisting of one or more of crackers on the body of the crustacean, and the above-mentioned powdered seafood or crustacean Body Quick-freezing at a temperature of −30 ° C. to −45 ° C., a step of cryopreserving the quick-frozen seafood or crustacean body for a predetermined period of time, Transporting the fish to a remote processing plant; defrosting only the surface of the frozen seafood or crustacean; only the surface of the seafood or crustacean; A step of attaching batter solution and bread crumbs, and a step of subjecting the fish or shellfish to which the batter solution and bread crumbs are attached to oily or quick freezing.
[0009]
In addition, the method of processing live fish or shellfish of the present invention into a tempura product while maintaining its freshness and flavor is a step of immediately killing live fish and shellfish and the above-mentioned immediate killing. Processing seafood or shellfish into a form that can be eaten by humans, such as by handling or removing shells, and processing into a form that can be eaten by the human The step of attaching an egg white solution or batter solution to the body of a seafood or crustacean, and the body of the seafood or crustacean to which the egg white solution or batter solution is attached, flour, corn flour, soy flour, starch, Sprinkling flour consisting of one or more of breadcrumbs, breaders, and crackers, and rapidly freezing the floured seafood or shellfish at a temperature of -30C to -45C. And the aforementioned quick freezing The frozen seafood or crustacean body for a predetermined period of time, and the step of transporting the frozen seafood or crustacean body to a remote processing plant; and The step of thawing the body of the seafood or crustacean only on the surface, the step of attaching the tempura garment to the body of the seafood or crustacean having only the surface thawed, and the step of thawing the tempura garment on the body of the seafood or crustacean And the step of preparing a kind of oil.
[0010]
Further, the method of processing live fish or shellfish of the present invention into a baked product or boiled food while maintaining its freshness and flavor is a step of immediately killing live fish and shellfish and the above-mentioned immediate killing. Processing the processed seafood or crustacean into a form that can be eaten by humans, such as by handling or removing shells, and processing into a form that can be eaten by the human The step of attaching egg white solution or batter solution to the seafood or crustacean body, and the seafood or crustacean body to which the egg white solution or batter solution is attached, flour, corn flour, soy flour, starch Sprinkling flour comprising one or more of breadcrumbs, breaders, and crackers; and rapidly freezing the floured seafood or shellfish at a temperature of -30C to -45C. Process and the aforementioned sudden A step of freezing and storing the frozen seafood or crustacean body for a predetermined period; a step of transporting the frozen seafood or crustacean body to a remote processing plant; The step of raw thawing of the seafood or shellfish body using a heater such as a microwave oven to the extent that drip does not appear, and the flour adhering to the raw thawing seafood or shellfish body Washing with water or salt water, and heating the seafood or crustacean from which the flour has been washed to produce a baked or boiled dish.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
Embodiment 1 FIG. 1 is a flowchart showing a method for processing shrimp, fish, and shellfish of an active material into a fried product while maintaining its freshness and taste according to Embodiment 1 of the present invention.
[0012]
In the first embodiment, first, live shrimp, fish, and shellfish are immediately killed (live shut) (step 1 in FIG. 1). In the case of shrimp, for example, the shrimp is killed immediately by putting the shrimp live in cold salt water or ice salt water (salinity: about 2 ° to 3 °, water temperature: about 1 ° C. to 5 ° C.). In the case of a fish, for example, the head of the fish is fastened to kill immediately, the tail is cut off, and blood is removed. In the case of shellfish, for example, they are immediately killed by immersing in 100 ° C. boiling water, steaming, or immersing in ice salt water.
[0013]
Next, the shrimp, fish and shellfish that have been immediately killed are processed into a form that can be eaten by a person as it is. That is, the shells of the shrimp and shellfish are peeled to make them peeled (furthermore, the shrimp is cut and stretched). In addition, fish is cut into pieces using a kitchen knife or a cutting device in substantially the same manner as sashimi (step 2 in FIG. 1). When handling fish with a kitchen knife, wash it thoroughly before inserting the kitchen knife and use as little water as possible after inserting the kitchen knife.
[0014]
Next, the shelled shrimp and shellfish or the cut fish is immersed in a container of egg white solution or batter mix solution (step 3 in FIG. 1). Here, the batter mix liquid refers to a flour, corn flour, soybean flour, starch, and a mixture obtained by adding a seasoning to a flour mixed with vegetable fiber and the like and dissolving with water, but the batter liquid of the present invention refers to this. Not limited. In this step 3, the egg white solution or the batter mix solution is adhered to the shrimp and shellfish and fish fillet in order to prevent the surface of the shrimp and shellfish and fish fillet from drying. If dried, the quality will deteriorate, and long-term storage will not be possible even if frozen.)
[0015]
Next, the surface of shrimp, shellfish and fish to which the above-mentioned egg white solution or batter mix solution has adhered is sprinkled with flour (step 4 in FIG. 1). Here, the flour is a flour, a corn flour, a soybean flour, a starch, a fine bread crumb, a breader, a cracker (a finely crushed biscuit), or a mixture thereof. In this step 4, the surface of the shrimp and shellfish, and the surface of the fish fillet are sprinkled with flour, because the batter mix liquid adhered in the step 3 causes the surface of the body to adhere to surrounding objects. This is to prevent that.
[0016]
Next, the shredded shrimp and shellfish and the fish fillet covered with the above-mentioned flour are rapidly frozen, for example, at a temperature of -30 ° C to -45 ° C (step 5 in FIG. 1).
[0017]
Next, the quick-frozen shrimp and shellfish and fish fillets are stored frozen (frozen storage) (step 6 in FIG. 1). The period of the frozen storage is, for example, about one month to 12 months.
[0018]
Next, the shrimp and shellfish and the fish cut during the frozen storage are transported to a remote processing plant (step 7 in FIG. 1). In this case, the transportation to a remote place includes, for example, importing and transporting the shrimp and shellfish and fish cuts frozen and stored overseas in Steps 1 to 6 to a processing plant in Japan.
[0019]
Next, in the transported processing plant, only the surface of the transported shrimp and shellfish and fish fillet is thawed (step 8 in FIG. 1). Here, the method of thawing only the surface is, for example, to leave for about 10 to 20 minutes or to apply heat for about 2 to 3 minutes using a halogen lamp, a gas infrared ray, steam, or the like. In step 8, as described above, only the surface of the shrimp and shellfish and the cut of the fish are thawed, so that the drip (umami component) does not flow out to the outside, and the shrimp and shellfish and the fish The umami component of the fillet is kept as it is.
[0020]
In this step 8, the shrimp and shellfish and the fish fillet are thawed because the batter mix liquid is adhered to the surface in the subsequent step 9 if the surface remains frozen. This is because the batter mix solution immediately freezes, so that the bread crumb cannot be adhered in the next step 10 (that is, in order to enable the bread crumb to be applied to the body surface in the subsequent step 10, After the surface is thawed in this step 8, the batter mix solution is adhered in the next step 9).
[0021]
After the step 8, the batter mix solution is adhered to the surface of the surface-thawed shrimp and shellfish and fish fillets (step 9 in FIG. 1). Further, breadcrumbs are adhered to the surfaces of the shrimp and shellfish and fish fillet to which the batter mix solution has been adhered (Step 10 in FIG. 1).
[0022]
Next, with respect to the shrimp and shellfish and fish fillet to which the bread crumbs are adhered, a customer company (a restaurant, a supermarket, a school, a lunch box shop, etc.) of a processing plant that implements the method of the first embodiment desires an oil tone. If the determination is YES (if the judgment in step 11 is YES), the shrimp and shellfish and fish fillets to which the bread crumbs are adhered are fried in oil to produce fried products of shrimp and shellfish and fish fillets. (Step 12 in FIG. 1), and then quickly frozen and stored frozen (Steps 13 and 14 in FIG. 1). On the other hand, if the customer of the processing plant does not want oil tone (if the determination in step 11 is NO), the shrimp and shellfish and the fish fillet to which the bread crumbs are attached are not fried with oil, It is quickly frozen and stored frozen (steps 13 and 14 in FIG. 1). These frozen / frozen / frozen products are delivered to the customer at the delivery date desired by the customer (step 15 in FIG. 1).
[0023]
As described above, according to the first embodiment, live shrimp, shellfish, and fish are processed into a form that can be eaten as it is by, for example, peeling the shell after the immediate killing, or processing the cut into cuts. After that, it is stored frozen (see steps 1, 2, 5, and 6 in FIG. 1). Therefore, even if it is transported to the processing plant after the frozen storage, the processed material is stored in the processing plant. There is no need to “drip drips” for shrimp, shellfish, and fish, and you can produce fried products simply by performing “surface thawing without drip spills.” If, on the other hand, live shrimp, shellfish, and fish are frozen and stored without being processed as described above, they can be peeled or peeled or cut into shells in the processing plant where they were transported. It is necessary to process In the place, it is necessary to completely defrost the frozen shrimp, unprocessed shrimp, shellfish, and fish not only on the surface but also inside, and in the process of thawing, from the unprocessed shrimp, shellfish, fish body The disadvantage is that a large amount of drip, which is a flavor component, flows out.)
[0024]
Further, in the first embodiment, after performing processing such as immediately killing live shrimp, shellfish, and fish to form a strip or a fillet, the batter mix liquid (and powdered flour) is adhered to the strip or the fillet. After that, it is stored frozen (see steps 3, 4, 5, and 6 in FIG. 1), so that the peeled or cut meat is prevented from drying out and deteriorating in quality before and during frozen storage. Therefore, it is possible to keep frozen for a long time while maintaining high quality.
[0025]
As described above, according to the first embodiment, the steps of freezing and storing live shrimp, shellfish, and fish for a long period of time before processing them into fried products, and the step of transporting them to a remote processing plant Even in this case, it is possible to process into a fried product while maintaining freshness and taste when it is alive.
[0026]
Second Embodiment Next, FIG. 2 is a flowchart showing a method for processing shrimp, fish and shellfish of an active material into a tempura product while maintaining its freshness and taste according to a second embodiment of the present invention. In FIG. 2, portions common to FIG. 1 are denoted by the same reference numerals and description thereof is omitted. In the second embodiment, the processing from step 1 to step 8 in FIG. 2 is almost the same as that described above with reference to FIG. The first different point of the second embodiment from the first embodiment is that, as shown in step 21 of FIG. 2, after the surface of the peeled or cut piece is defrosted in the processing plant (step 8), the step 21 is performed. In this case, tempura batter is used instead of batter and bread crumbs. A second point of the second embodiment that is different from the first embodiment is that all the peeled or cut pieces to which the tempura garment is attached in the above step 21 are subjected to the oil tone in step 12. (In the case of tempura products, unlike fried products, in most cases the customer wants oil at the processing plant).
[0027]
According to the second embodiment, similarly to the first embodiment, the live shrimp, shellfish, and fish are immediately eaten, and then the shell is peeled or cut or cut to be eaten by humans. (See Steps 1, 2, 5, and 6 in FIG. 2). Therefore, it is not necessary to perform "thawing with drip spilling" on the processed shrimp, shellfish and fish body, and it is possible to manufacture tempura products simply by performing "surface thawing without drip spilling out". become.
[0028]
Also, according to the second embodiment, similarly to the first embodiment, after performing processing such as immediately killing live shrimp, shellfish, and fish to form a strip or a fillet, the batter mix liquid is added to the strip or the fill. (And powder flour), and then are stored frozen (see steps 3, 4, 5, and 6 in FIG. 2), so that the peeled or cut meat is dried before freezing and during frozen storage. Deterioration of quality is prevented, and the stripped or cut piece can be frozen and stored with high quality.
[0029]
As described above, according to the second embodiment, similar to the first embodiment, the step of storing live shrimp, shellfish, and fish in a frozen state for a long time before processing them into tempura products, and Even if a process of transporting to a processing factory is interposed, it is possible to process into a tempura product while maintaining its freshness and taste.
[0030]
Third Embodiment Next, FIG. 3 is a flowchart showing a method of processing shrimp, fish and shellfish of an active material into a baked or boiled dish while maintaining its freshness and taste according to a third embodiment of the present invention. In FIG. 3, portions common to FIG. 1 are denoted by the same reference numerals, and description thereof is omitted. In the third embodiment, the processing from step 1 to step 7 in FIG. 3 is almost the same as that described above with reference to FIG. The differences between the third embodiment and the first embodiment will be mainly described as follows.
[0031]
First, in the third embodiment, the peeled or cut meat processed into a form that can be eaten by humans and to which the egg white solution or the batter solution is attached is transported to the processing factory in a state of being frozen and stored (step 7). Thereafter, the peeled or cut meat is thawed in a microwave oven or the like (step 22 in FIG. 3). Here, the raw thawing means thawing to the stage before the drip comes out from the inside of the above-mentioned peeled or cut meat (before moisture comes out from the inside), for example, heating for about 10 minutes in the raw thawing mode of the microwave oven It is done by doing. The reason why raw thawing is performed in step 22 is that if the peeled or cut pieces stored in the above-mentioned frozen state are not raw-thawed in step 22, the inside will be heated when cooked in step 24 in the subsequent stage. (For example, if raw thawing is not performed in step 22, when processing into a pottery in step 24, there is a disadvantage that heat does not pass through to the inside and only the surface is burned.) .
[0032]
Next, in the third embodiment, the raw or thawed stripped or cut piece is immersed in salt water to wash off the powder dust attached to the surface (step 23 in FIG. 3). The reason why the salt water is used here is that the raw or thawed peeled or cut meat can be added with a salty taste in the process of washing the flour at the same time. Water may be used).
[0033]
Next, in the third embodiment, the peeled or cut meat from which the flour has been washed off in step 23 is heated and cooked in an oven, a pan, or the like to be processed into a grilled or boiled dish (step 24 in FIG. 3). . In the third embodiment, as in the first and second embodiments, the peeled or cut meat processed into the roasted or boiled food in the step 24 is rapidly frozen and frozen and stored (steps 13 and 14 in FIG. 3). It is delivered to the customer at the delivery date desired by the customer (step 15 in FIG. 3).
[0034]
As described above, according to the third embodiment, similarly to the first and second embodiments, the live shrimp, shellfish, and fish are immediately killed, and then the shell is peeled off or cut into pieces, or the like. After processing into a form that can be eaten by humans, it is then stored frozen (see steps 1, 2, 5, and 6 in FIG. 3). Even in the processing plant, it is not necessary to perform "thaw with drip flowing out" on the processed shrimp, shellfish and fish body, but only with "raw thawing without drip flowing out", heating It can be cooked and processed into grilled or boiled food.
[0035]
In addition, according to the third embodiment, similarly to the first and second embodiments, the live shrimp, shellfish, and fish are immediately killed to be stripped or cut. After the batter solution and the powdered powder are attached, they are frozen and stored thereafter (see steps 3, 4, 5, and 6 in FIG. 3), so that the peeled or cut meat is dried before freezing or during frozen storage. As a result, it is possible to prevent the quality from deteriorating, and it is possible to freeze and preserve the high quality.
[0036]
As described above, according to the third embodiment, similar to the first and second embodiments, a step of storing frozen shrimp, shellfish, and fish for a long period of time before processing them into grilled or boiled foods, and Even in the case of intervening a process of transporting to a remote processing plant, it is possible to process the product into a baked or stewed dish while maintaining its freshness and taste.
[0037]
【The invention's effect】
As described above, according to the method of processing live fish and shellfish of the present invention into fried products while maintaining their freshness and taste, live fish and shellfish are eaten immediately after killing. Since it is processed to a form that can be stored and then frozen and stored, even when transported to a processing factory after frozen storage, the processed fish and shellfish or crustacean within the processing factory There is no need to “thaw the drip, which is the umami ingredient,” for the body, but simply perform “thaw thawing that does not allow the drip to flow out” to produce fried products. On the other hand, when live fish and shellfish are frozen and stored without processing into a form that can be eaten after immediate killing, the shells are peeled and peeled or handled in the processing plant where they are transported. Fillet In the processing plant, it is necessary to completely thaw the frozen seafood or crustacean before processing, not only on its surface but also on its contents, in the processing plant. In the process of thawing, there is a disadvantage that a large amount of drip, which is a flavor component, flows out of the unprocessed fish or shellfish). Further, according to the method of the present invention, live fish and shellfish are processed into a form that can be eaten immediately after killing, and a batter solution is attached to the processed body (peeled or cut). Since it is stored frozen afterwards, it is possible to prevent the body from drying and deteriorating quality before or during frozen storage, and it is possible to store frozen for a long time with high quality become. From the above, according to the method of the present invention, even if a live seafood or crustacean is intervened with a step of freezing and preserving it for a long time before processing it into a fried product and a step of transporting it to a remote processing plant, It becomes possible to process into a fried product while maintaining its freshness and taste.
[0038]
Further, according to the method for processing live fish and shellfish into a tempura product while maintaining freshness and flavor of the present invention, the live fish and shellfish can be eaten immediately after killing. Since it is processed to be frozen afterwards, even when transported to a processing plant after frozen storage, in the processing plant, for the processed fish and shellfish, It is possible to manufacture a tempura product simply by performing “surface thawing where drip does not flow out” instead of “thawing where drip flows out”. Further, according to the method of the present invention, after processing the live fish or shellfish into a form that can be killed and eaten immediately, after attaching the batter solution to the processed body, then Since it is stored frozen, it is possible to prevent the body from drying out before or during freezing and deteriorating the quality, and it is possible to store frozen for a long time while maintaining high quality. As described above, according to the method of the present invention, before processing live fish and shellfish or crustaceans into a tempura product, even if a process of freezing and storing for a long period of time and a process of transporting the product to a remote processing plant are involved. Thus, it is possible to process into a tempura product while maintaining its freshness and taste.
[0039]
Furthermore, according to the method of processing live fish or shellfish of the present invention into a baked or boiled dish while maintaining its freshness and taste, it is possible to eat live fish and shellfish immediately after killing. After processing into a form, it is stored frozen afterwards, so even when transported to a processing plant after frozen storage, the body after processing is not `` thawed with drip flowing out '' but `` drip By simply performing “raw thawing that does not flow out,” it becomes possible to process it into grilled or boiled food. Further, according to the method of the present invention, live fish and shellfish are processed into a form that can be immediately killed and eaten, and then a batter solution is attached to the processed body (peeled or cut). After that, since the frozen body is stored afterwards, the body is prevented from drying and the quality is deteriorated before or during the frozen storage. Becomes possible. As described above, according to the method of the present invention, before processing live fish or shellfish into grilled or boiled food, a process of freezing and storing for a long period of time and a process of transporting to a processing plant in a remote place are interposed. However, it is possible to process it into a baked or stewed dish while maintaining its freshness and flavor.
[Brief description of the drawings]
FIG. 1 is a flowchart showing a method for processing shrimp, fish, and shellfish of an active material into a fried product while maintaining its freshness and taste according to the first embodiment of the present invention.
FIG. 2 is a flowchart showing a method of processing shrimp, fish and shellfish of an active material into a tempura product while maintaining its freshness and taste according to a second embodiment of the present invention.
FIG. 3 is a flowchart illustrating a method for processing shrimp, fish, and shellfish of an active material into a grilled or boiled dish while maintaining its freshness and taste according to a third embodiment of the present invention.

Claims (3)

A method of processing live fish and shellfish into fried products while maintaining their freshness and taste,
A step of immediately killing live seafood or crustaceans;
A step of processing the immediately killed seafood or shellfish into a form that can be eaten as it is by removing or removing the shell,
A step of attaching egg white solution or batter solution to the fish or shellfish processed into a form that can be eaten by the person,
Spraying flour, corn flour, soy flour, starch, fine bread crumbs, breader, and a powdered flour consisting of crackers on the body of the seafood or shellfish to which the egg white solution or batter solution is attached. When,
A step of rapidly freezing the seafood or shellfish coated with the powdered flour at a temperature of approximately -30 ° C to -45 ° C;
The step of freeze-preserving the seafood or crustacean body, and the step of transporting the frozen seafood or crustacean body to a remote processing plant,
The step of defrosting only the surface of the frozen seafood or shellfish,
A step of attaching a batter solution and attaching breadcrumbs on the body of the seafood or crustacean defrosted only on the surface,
Oil-based or quick-freezing the fish or shellfish to which the batter and breadcrumbs are attached,
A method for processing live fish or shellfish into a fried product while maintaining its freshness and taste. A method of processing live fish and shellfish into tempura products while maintaining their freshness and flavor,
A step of immediately killing live seafood or crustaceans;
A step of processing the immediately killed seafood or shellfish into a form that can be eaten as it is by removing or removing the shell,
A step of attaching egg white solution or batter solution to the fish or shellfish processed into a form that can be eaten by the person,
Sprinkling flour, corn flour, soy flour, starch, bread crumbs, breader, and one or more of powdered crackers on the body of the seafood or shellfish to which the egg white solution or batter solution is attached, and ,
A step of rapidly freezing the seafood or shellfish coated with the powdered flour at a temperature of approximately -30 ° C to -45 ° C;
The step of freeze-preserving the seafood or crustacean body, and the step of transporting the frozen seafood or crustacean body to a remote processing plant,
The step of defrosting only the surface of the frozen seafood or shellfish,
A step of attaching a tempura garment to the seafood or crustacean body defrosted only on the surface,
Oil-sealing the fish or shellfish to which the tempura batter is attached,
A method of processing live fish or shellfish into a tempura product while maintaining its freshness and taste. A method of processing live seafood or crustaceans into grilled or stewed foods while maintaining their freshness and flavor,
A step of immediately killing live seafood or crustaceans;
A step of processing the immediately killed seafood or shellfish into a form that can be eaten as it is by removing or removing the shell,
A step of attaching egg white solution or batter solution to the fish or shellfish processed into a form that can be eaten by the person,
Sprinkling flour, corn flour, soy flour, starch, bread crumbs, breader, and one or more of powdered crackers on the body of the seafood or shellfish to which the egg white solution or batter solution is attached, and ,
A step of rapidly freezing the seafood or shellfish coated with the powdered flour at a temperature of approximately -30 ° C to -45 ° C;
The step of freeze-preserving the seafood or crustacean body, and the step of transporting the frozen seafood or crustacean body to a remote processing plant,
The step of raw thawing of the seafood or crustacean during the frozen storage using a heater such as a microwave oven so that drip does not appear from the body,
A step of washing the flour attached to the body of the raw or thawed seafood or crustacean with water or salt water,
A step of heating the body of the seafood or crustacean washed from the flour to a baked or boiled dish,
A method of processing live fish or shellfish into a baked or stewed dish while maintaining its freshness and taste.

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