JP2005126091A - Raw prawn packaging method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a raw prawn packaging method capable of preserving raw prawns for a long time similarly to a water-pouring block freezing system, eco-friendly and capable of providing raw prawns which are additive-free and very safe from the viewpoint of the food sanitation for an end user by completely avoiding the use of additive while solving problems of difficult thawing in the water-pouring block freezing system and the heavy weight during the transport. <P>SOLUTION: With a plurality of fresh-landed raw prawns P mounted, a tray 1 is stored in an inner bag 2 formed of a gas impermeable plastic laminate film and vacuum-packaged. A package 3 is frozen, stored in an outer bag 4 formed of a plastic film, and vacuum-packaged. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a raw shrimp packaging method.

  Since most of shrimp are imported from overseas, long-term preservation is required, and frozen products have been widely used. On the other hand, in recent years, the amount of shrimp imports has been increasing, and with the diversification of consumer needs, the types and forms of shrimp have changed from boiled, headless, shrimp to raw large. It ranges from shrimp to shrimp. For this reason, it is extremely important to develop a frozen storage technique according to characteristics such as the kind, quality, and form of shrimp.

  Shrimp meat generally has a high pH value and a large amount of extract, but has a characteristic that the meat tissue tends to collapse because the connective tissue is weak. In particular, the neck of shrimp is easily damaged, and even a slight damage can lose freshness. In addition, when the surface of the frozen shrimp is dried by sublimation of water, lipid oxidation and the color change associated therewith are promoted, so that the freshness rapidly decreases even when the surface is dried. Therefore, when the shrimp is stored frozen, a water injection block freezing method has been generally employed in order to prevent damage and dryness.

  In this water injection block freezing method, a large amount of raw shrimp equivalent to 1.8 kg or 2 kg is usually stored in a box-shaped block forming container, and then frozen to form a block plate. Therefore, even if it is stored in a refrigerator for a long period of time, it is difficult to dry and can be stored for a long period of time. Is not seen. Moreover, even if a slight impact is given during the distribution of goods (during delivery), the shrimp in the block will not be damaged unless the block plate is broken. Also, since the surface of the block is covered with ice, even if the product is exposed to high temperature outside air for a short time, the ice on the surface will melt somewhat, but the shrimp inside is well protected.

  The water injection frozen block version as described above is generally thawed in business routes such as superstores and various restaurants, and the thawed raw shrimp is sold directly to customers and used for cooking in the store. Raw shrimp that have been landed and brought into the factory are subjected to blackening prevention treatment using an antioxidant such as sodium hyposulfite. This is to prevent blackening of the tail and ventral epidermis when the fresh shrimp progresses from landing to freezing, and after thawing, after the thawing.

  In addition, a fresh water shrimp and a yield improver are often added to fresh shrimp that have been landed and brought into the factory. The water retention agent has the effect of taking moisture into the raw shrimp and increasing the weight, and the peeled shrimp has the effect of improving the appearance by giving `` shine '' and `` gloss '' to the surface, but this water retention agent In this case, phosphoric acids that are harmful to environmental measures such as polyphosphoric acid are used. Yield improvers are used to prevent loss of eyesight even when boiled raw shrimp, and polysaccharides are used.

In addition, as a packaging method for preserving freshly picked raw shrimp for a long period of time, a method of vacuum packaging raw shrimp in a plastic film bag and freezing at ultra-low temperature is known (for example, see Patent Document 1). In vacuum packaging of raw shrimp, a method of using a multilayer film, that is, a laminate film bag, as a plastic film bag is known (see, for example, Patent Document 1 and Patent Document 2).
JP-A-3-357553 JP-A-61-37047

  In the water injection block freezing method described above, it takes a long time to thaw, and there are many 1.8kg and 2kg block versions, so it can be thawed at the same time not only for ordinary households but also for business routes (various restaurants, etc.). It is necessary to take time and effort such as re-freezing the remaining one, and the water injection freezing block version is 20-40% of the total weight, so the weight is heavy and when transporting There is a problem that the burden of this becomes very large. In addition, conventionally, when the raw shrimp is stored in a frozen state, additives such as the above-described antioxidants are used in large quantities, which may adversely affect the human body.

  Moreover, in the packaging method described in the cited document 1, the raw shrimp is only contained in a bag made of a plastic film such as polypropylene and vacuum-packed in a single layer. The laminated film (multi-layer film) bag described in Cited Document 1 and Cited Documents is made of a laminated film of polypropylene and polyester, nylon and A laminated film with polyethylene, which is tough and impact resistant, but has poor gas impermeability. Thus, the vacuum state cannot be maintained, and it is not suitable for long-term storage for one year or more.

  In view of the above problems, the present invention can solve the problems of thawing difficulty in the water injection block freezing method and the burden of weight during transportation, while being able to reliably prevent the intrusion of air, Similarly, it can be stored for a long time, and at the same time, it is not necessary to use additives such as antioxidants, and even if it is used, it can be used in a minimum amount, and it is environmentally friendly and food hygiene. An object of the present invention is to provide a raw shrimp packaging method capable of providing a safer shrimp to the end user.

  Means for solving the above problems will be described with reference numerals of the embodiments described later. The method for packaging raw shrimp of the invention according to claim 1 includes a plurality of fresh shrimp P that have just been landed. Is placed on a base plate such as the tray 1 and stored in an inner bag 2 made of a plastic gas-impermeable laminate film and vacuum-packed. The inner-bag vacuum package 3 is frozen, and the frozen inner bag is The vacuum packaging body 3 is housed in an outer bag 4 made of a plastic film and vacuum packaged.

  The raw shrimp packaging method of the invention according to claim 2 comprises a plastic gas non-permeable laminate film in a state where a plurality of fresh shrimp P that have just been landed are placed on a base plate such as a tray 1 or the like. It is housed in a bag 2 and vacuum packaged, and this inner bag vacuum package 3 is housed in an outer bag 4 made of a plastic film and vacuum packaged, and the double vacuum package 5 by this outer bag 4 is frozen. And

  According to a third aspect of the present invention, the raw shrimp packaging method is a method of freezing a plurality of fresh shrimp P that have been landed on a base plate such as a tray 1 and the like, and this is a plastic gas-impermeable laminate. It is characterized by being housed in an inner bag 2 made of a film and vacuum packaged, and this inner bag vacuum packaged body 3 is housed in an outer bag 4 made of a plastic film and vacuum packaged.

  According to a fourth aspect of the present invention, there is provided a method for packaging raw shrimp in which a fresh raw shrimp P is frozen and a plurality of the frozen raw shrimps P are placed on a base plate such as a tray 1 and the like. It is characterized in that it is housed in an inner bag 2 made of a gas non-permeable laminate film and vacuum packed, and this inner bag vacuum package 3 is housed in an outer bag 4 made of a plastic film and vacuum packaged.

  The packaging method of the raw shrimp of the invention which concerns on Claim 5 consists of a laminate film excellent in the heat resistance of a plastic in the state which put the raw shrimp P which has just been landed on the base plates, such as tray 1. The inner bag 2 is packed in a vacuum and packaged, and the inner bag vacuum package 3 is heated with steam or hot water to perform a boil treatment, and the inner bag vacuum package 3 subjected to the boil treatment is cooled with cold water. The refrigerated inner bag vacuum package 3 is stored in a plastic film outer bag 4 and vacuum packed.

  A sixth aspect of the present invention provides the raw shrimp packaging method according to any one of the first to fifth aspects, wherein the outer bag 4 is a bag with a zipper 11.

  A seventh aspect of the present invention is the raw shrimp packaging method according to any one of the first to sixth aspects, wherein the outer bag 4 is made of a gas-impermeable laminate film.

  Claim 8 is the raw shrimp packaging method according to any one of claims 1 to 7, wherein after vacuum packing the inner bag vacuum package 3 with the outer bag 4, the outer bag 4 is made of another plastic film. It is packaged by an outer bag or a cardboard outer box.

  The effect of the invention by the above solution will be described with reference numerals of the embodiments described later. According to the invention of claim 1, the frozen raw shrimp P is doubled between the inner bag 2 and the outer bag 4. In addition to being vacuum-packed, the inner bag 2 is made of a gas-impermeable laminate film, so the gas barrier property (performance to block air permeation) is extremely high, and there is almost no deterioration in quality due to oxidation or drying. Shrimp P can be stored for a long time. In addition, since multiple raw shrimps P are packaged in two bags, an inner bag 2 and an outer bag 4, and the inner bag 2 is packaged in a state of being placed on the base plate 1, The impact property is greatly improved, the tail and legs of the raw shrimp P are not broken or chipped, and the commercial value is not impaired. Moreover, since the gas barrier property of the inner bag 2 is very high, the packaged raw shrimp P is difficult to dry and the freshness does not deteriorate.

  Moreover, the double vacuum package 5 by the outer bag 4 is different from the conventional water injection freezing block version in which the frozen water injection portion occupies 20 to 40% of the total weight, and only a plurality of raw shrimp P are frozen. Therefore, the thawing work is easy and the time required for thawing can be greatly shortened compared to the water-frozen freezing block version, and the weight of the product can be reduced, greatly reducing the burden during transportation. I can do it.

  Furthermore, in the packaging method of the present invention, freshly-grown shrimp is put on a tray and vacuum-packed and frozen, so that the freshness does not deteriorate, and therefore it is not necessary to use an antioxidant. Can be used with a minimum amount of water, and the use of water-retaining agents and yield-enhancing agents to a minimum is also provided as necessary, providing the user with environmentally friendly and food-sanitized frozen shrimp. I can do it.

  If the inner bag vacuum package 3 is frozen after the inner bag vacuum package 3 is formed as in the invention according to claim 2, the vacuum package by the outer bag 4 following the vacuum packaging by the inner bag 2. Therefore, the packaging work can be performed efficiently.

  If the freezing process is brought before the vacuum packaging process by the inner bag 2 as in the invention according to claim 3, the arrangement of the raw shrimp P on the tray 1 and the raw shrimp P itself are not likely to be deformed.

  If the raw shrimp P which has just been landed is frozen before being placed on the base plate 1 as in the invention according to claim 4, the freshness can be more effectively maintained.

  As in the invention according to claim 5, the inner bag vacuum package 3 is boiled, and the boiled inner bag vacuum package 3 is cooled with cold water and then frozen and vacuum packaged with the outer bag 4. Thus, it is possible to preserve for a longer period of time without impairing the quality of the shrimp.

  When the outer bag 4 is made of a bag with a zipper 11 as in the invention according to claim 6, it is easy to take out the inner bag vacuum package 3 from the outer bag 4, and the zipper 11 can be opened any number of times. If the zipper 11 is completely closed while it can be closed, the frozen raw shrimp P can be stored for a long period of time by a household class freezer.

  According to the invention of claim 7, since both the inner bag 2 and the outer bag 4 are made of a gas-impermeable laminate film, the gas barrier property is further enhanced, and both the inner bag 2 and the outer bag 4 are not opened. If it is, long-term preservation | save for 2 years or more will be attained.

  If the inner bag vacuum package 3 is vacuum packaged with the outer bag 4 as in the invention according to claim 8, then the outer bag 4 is packaged with another outer bag made of plastic film or with an outer box made of cardboard. The shelf life is further enhanced and the impact resistance is further improved.

  The embodiment of the raw shrimp packaging method according to the present invention will be described below with reference to the drawings. FIG. 1 (a) shows a kind of shrimp P called a black tiger in a headed shrimp form and a headless shrimp form. The perspective view shown, (b) is a perspective view of the tray 1 used for packaging, (c) is a perspective view showing a state where raw shrimp P is placed on two trays 1 each. 2A is a perspective view showing the inner bag 2, FIG. 2B is a perspective view showing the inner bag vacuum package 3, FIG. 3A is a perspective view showing the outer bag 4, and FIG. Is a perspective view showing the outer bag vacuum package 5, (c) is an enlarged cross-sectional view taken along line XX of (a). 4 is a block diagram showing a series of steps of the packaging method according to the first invention, and FIGS. 5A to 5C are blocks showing a series of steps of the packaging method according to the second to fourth inventions. FIG. 6 and FIG. 6 are block diagrams showing a series of steps of the packaging method according to the fifth invention.

FIG. 1 (a) illustrates shrimp P called a black tiger, but the types of shrimp used in the method of the present invention include white tiger (including sea tiger) and white shrimp. (Including banana and vaname), flower (including tiger and prawn), pink (including endeavor and brown), yellow (including shinchu and king), shrimp (including scan pea), lobster, omaru, etc. is there. The form of shrimp to be packed is shown in Fig. 1 (a).
In addition to the forms of headed shrimp and headless shrimp exemplified in (1), there are various forms such as peeled shrimp, cocktail shrimp, shrimps with tails, shrimp shrimp with tails.

First, in the packaging method according to the first invention, for example, (a) in FIG.
The raw shrimp P of the kind called black tiger as shown in is quickly brought into the factory. In the factory, first, the raw shrimp P that has been carried in is washed in a short time with 0 to 5 ° C. cold water, and then sorted. The raw shrimp P is brought into the factory, cleaned and sorted quickly in a short time as much as possible so that the freshness of the raw shrimp P does not deteriorate. The selection process is to remove defective raw shrimp P, such as heads or legs that are missing or damaged, and select appropriate raw shrimp P as a product, and such proper raw shrimp P for each size. It is a process to divide.

  In this case, in order to bring the raw shrimp P to the factory as soon as possible, in the natural fishing ground, use a high-speed transport ship between the fishing ground and the fishing port (or factory), or land the processing ground. It is necessary to shorten the time from landing to delivery to the factory as much as possible by installing it near the ground (fishing port) and in the case of aquaculture, setting up a processing plant near the farm.

  The fresh shrimp P that has just been landed as described above is quickly brought into the factory in a short time, washed and sorted, and then the raw shrimp P of the same size is, for example, as shown in FIG. Two trays 1 and 1 each having 10 lobsters P placed thereon are made of plastic gas-impermeable laminate film as shown in FIG. 2 (a). It is accommodated in the inner bag 2 and vacuum-packed by a vacuum device to form an inner bag vacuum-packaging body 3 as shown in FIG. 2 (b). Quick freeze at -40 ° C to -40 ° C.

  The inner bag vacuum package 3 thus frozen is housed in an outer bag 4 made of a plastic gas-impermeable laminate film as in the inner bag 2 as shown in FIG. Then, a double vacuum package 5 is formed by the outer bag 4 as shown in FIG. 3 (b), and this double vacuum package 5 is shipped as a final frozen shrimp product.

  In the packaging method described above, the tray 1 as a base plate is for preventing the tail and legs of the raw shrimp P from being broken or chipped during vacuum packaging, and is integrally formed of a plastic such as polystyrene. . The base plate is not limited to such a tray 1 and may be a simple flat plate, or any material as long as it is cold resistant.

  The inner bag 2 and the outer bag 4 used in the packaging method of the present invention are each made of a plastic gas-impermeable laminate film. Generally, a plastic laminate film is composed of two or more kinds of films such as an adhesive and a resin. This is a composite film that has been bonded to a plurality of layers by the above method and has enhanced protection while effectively supplementing the different characteristics of each film. Conventionally, some bags used for vacuum packaging of shrimp are made of a laminate film, but most of them are a laminate film of nylon film and polyethylene film, or a laminate film of polypropylene and polyester. However, such a laminate film has good transparency, toughness, and impact resistance, but has poor gas impermeability. Therefore, a laminate bag in which only such films are laminated has a vacuum state for a long time. Is not suitable for long-term storage of more than one year.

  The laminated film forming the inner bag 2 and the outer bag 4 used in the present invention is a film having a very good gas non-permeability, specifically, stretched nylon (ON), unstretched nylon (CN), ethylene vinyl, A laminate film in which a film such as alcohol (EVOH), polyvinyl alcohol (PVA), vinylidene chloride (PVDC), co-pressing barrier nylon (MXD-NY), and a polyethylene film or polypropylene are laminated. By using the inner bag 2 and the outer bag 4 made of such a laminate film, long-term storage of 2 to 3 years becomes possible.

  In addition, it is sufficient that one of the laminated films composed of a plurality of layers is a gas non-permeable film such as the above-mentioned stretched nylon, and the gas non-permeable film. For example, by adhering to a film with excellent water resistance, cold resistance, heat resistance, and moisture resistance such as polyester, the gas non-permeability is extremely good, and the water resistance, cold resistance, heat resistance, and moisture resistance are excellent. Laminated film bags can be formed. In addition, stretched nylon (ON) and unstretched nylon (CN) have extremely good gas non-permeability, and at the same time are tough and have good impact resistance. If 2 and the outer bag 4 are formed, it is very effective for the implementation of the packaging method of the present invention.

The inner bag 2 formed of the gas non-permeable laminate film as described above is shown in FIG.
As shown in FIG. 1, a bag in which one end portion 6 is opened and the other end portion is sealed by heat welding to form a seal portion 7, and a plurality of raw shrimp P placed on the tray 1 is placed on the inner bag 2. 2, and vacuum packaging is performed by drawing the air inside with a vacuum device, and the open end 6 is sealed by thermal welding, thereby forming the inner bag vacuum packaging 3 as shown in FIG. Form. In FIG. 2 (b), the heat-sealed seal portion of the open end 6 is indicated by 8. The inner bag vacuum package 3 is prevented from being oxidized (deteriorated in quality) in the inner bag 2 because the internal oxygen is released.

  For freezing after the inner bag vacuum package 3 is formed, an air blast freezer including a tunnel freezer and a spiral freezer is used as a freezer.

  The outer bag 4 is a bag formed of a gas non-permeable laminate film similar to the inner bag 2 and has one end 9 opened and the other end opened as shown in FIG. The seal part 10 is formed by sealing by heat welding, and a zipper 11 is provided at the opening end part 9 thereof. As shown in FIG. 3 (c), the zipper 11 is provided integrally with the film forming the outer bag 4, and is formed on one side of the facing surface of the opening end 9 as a concave strip portion 11a. And the ridge portion 11b formed on the other side and capable of being engaged and disengaged in an airtight seal state with respect to the ridge portion 11a.

  When vacuum packing the inner bag vacuum package 3 on the outer bag 4, the zipper 11 is opened and the inner bag vacuum package 3 is accommodated in the outer bag 4 from the opening end 9 of the outer bag 4. After the inside air is evacuated to release oxygen, the zipper 11 is closed to form a double vacuum package 5 with the outer bag 4 as shown in FIG.

  The double vacuum package 5 made of the outer bag 4 (consisting of a gas non-permeable laminate film) can maintain the quality for one year or more if it is not opened, that is, if the zipper 11 is not opened. Even so, the quality can be maintained for 3 months or longer (once opened, oxygen-containing air enters the outer bag 4 so that long-term storage becomes difficult).

  Moreover, the outer bag 4 does not necessarily need to consist of a gas-impermeable laminate film, for example, may consist of a nylon single layer film. In particular, with the zipper 11, the quality can be maintained for one month or longer with only the outer bag 4. In the case of the double vacuum package 5 using the outer bag 4, the outer bag 4 is opened and closed many times. However, it can be stored for more than 3 months in a home-class freezer (freezer).

  The thickness of each of the inner bag 2 and the outer bag 4 is optimally about 75 μm. If the thickness is much larger than 75 μm, the bag becomes hard and the flexibility is lost. As a result, the compatibility (cooperation) between the inner bag 2 and the outer bag 4 is deteriorated. When each of the bags 2 and 4 is made of, for example, a laminate film of stretched nylon and polyethylene, the stretched nylon film generally has a thickness of 15 μm and the polyethylene film has a thickness of 60 μm.

  According to the packaging method according to the first invention as described above, a plurality of raw shrimps P are placed in the tray 1 and stored in the inner bag 2 made of a plastic gas-impermeable laminate film. The inner bag vacuum package 3 is packaged and frozen, and this is vacuum packed with the outer bag 4 made of the same gas-impermeable laminate film as the inner bag 2 to form a double vacuum package 5. Since the raw shrimp P is double-vacuum-packed in the inner bag 2 and the outer bag 4, the gas barrier property (performance to prevent air permeation) becomes very high, and quality deterioration due to oxidation and drying Therefore, by maintaining the double vacuum package 5 at, for example, about −18 ° C. or less, long-term storage for two years or more is possible. Further, in the packaging method of the present invention, freshly shrimp that has just been landed is placed on a tray and vacuum-packed and frozen, so that freshness does not deteriorate, and therefore, it is necessary to use an antioxidant for preventing blackening. In addition, it can be used in a minimum amount even if it is used, and by using water retention agents and yield improvers as much as necessary, there are no harmful effects caused by these additives and the environment. It is possible to provide frozen shrimps that are gentle on food and safe for food hygiene.

  And since the raw shrimp P are packaged in two bags, the inner bag 2 and the outer bag 4, and the inner bag 2 is packaged in a state of being placed on the tray 1, it is shock resistant. As a result, the tail and legs of the raw shrimp P are not broken or missing, and the commercial value is not impaired. Incidentally, when an experiment was conducted to simultaneously drop the double vacuum packaged body 5 according to the packaging method of the present invention and the conventional water injection freezing block plate from a height of 2 m, the water injection freezing block plate was the first time. The double vacuum package 5 was not cracked twice, although it was cracked in two and cracked in the second time.

  Moreover, since the inner bag 2 and the outer bag 4 are each made of a gas-impermeable laminate film and the gas barrier property is very high, the packaged raw shrimp P is difficult to dry and reduces freshness. There is no.

  In the double vacuum package 5 formed by the present invention, only a plurality of raw shrimps P are frozen unlike a conventional water injection freezing block version in which the frozen water injection portion occupies 20 to 40% of the total weight. Therefore, the thawing work is easy and the time required for thawing can be greatly shortened compared to the water-frozen freezing block version, and the weight of the product can be reduced, greatly reducing the burden during transportation. I can do it. In this double vacuum package 5, the raw shrimp P is packaged in a relatively small unit such as 5 to 10, so that the user can use only the necessary amount without thawing wastefully.

  In the distribution route of the double vacuum package 5, each supermarket or the like is sold in a frozen state in the store and is not thawed. In addition, in business sources such as coffee shops and soba shops, the necessary amount is taken out, thawed in the store, sold, and the unused portion is stored in the store in a frozen state.

  In this case, since the outer bag 4 of the double vacuum package 5 has a zipper 11, the zipper 11 is opened, the inner bag vacuum package 3 is taken out from the outer bag 4, and the inner bag vacuum package 3 is opened. Then, after taking out the raw shrimp P in the tray 1 as much as necessary, the zipper 11 may be closed. This outer bag 4 can be opened and closed any number of times, and if the zipper 11 is completely closed, it can be stored in a home freezer for more than three months.

  The above is a description of the packaging method according to the first invention consisting of a series of steps as shown in FIG. 4, but FIGS. 5 (A) to (C) relate to the second to fourth inventions. A packaging method is shown, and FIG. 6 shows a packaging method according to the fifth invention. These second to fifth inventions are also almost the same as the first invention described above, and only the steps different from the first invention will be briefly described below. About the structure of the inner bag 2 and the outer bag 4, etc., since it is the same as that of the packaging method which concerns on 1st invention mentioned above, the description saves labor.

  In the first invention described above, after the inner bag vacuum package 3 is formed, the inner bag vacuum package 3 is frozen, but according to the second invention comprising the process shown in FIG. In the packaging method, the freezing process is postponed, and the raw shrimp P immediately after being landed is placed in the tray 1 and placed in the inner bag 2 for vacuum packaging. 3 is accommodated in the outer bag 4 and vacuum-packed, and the double vacuum package 5 by the outer bag 4 is frozen. According to this method, since the vacuum packaging with the outer bag 4 is performed following the vacuum packaging with the inner bag 2, the operation can be performed efficiently.

  In the packaging method according to the third invention comprising the process shown in FIG. 5 (B), the freezing process is carried out before the vacuum packaging process using the inner bag 2, and the required number of raw shrimp P is placed on the tray 1. After being placed, the raw shrimp P placed on the tray 1 is frozen, accommodated in the inner bag 2 and vacuum packed to form the inner bag vacuum package 3, and this inner bag vacuum package. In this method, the body 3 is accommodated in the outer bag 4 and vacuum packaged to form a double vacuum package 5. Since this method freezes before vacuum packaging, there is no possibility that the arrangement of the raw shrimp P on the tray 1 or the raw shrimp P itself is deformed.

  In the packaging method according to the fourth invention comprising the process shown in FIG. 5 (C), freshly-grown fresh shrimp P is quickly washed in a short time, sorted, and then frozen before being placed on the tray 1. Therefore, according to this method, the fresh shrimp P that has undergone the washing process and the selection process can be immediately frozen, so that the freshness can be more effectively maintained.

  In the packaging method according to the fourth invention comprising the steps shown in FIG. 6, after freshly picked fresh shrimp P is quickly washed and selected in a short time, a plurality of fresh shrimps P are placed on the tray 1 one by one. In this state, it is housed in an inner bag 2 made of a laminate film excellent in heat resistance of plastic and vacuum-packed, and this inner bag vacuum package 3 is boiled by heating with steam or hot water. The inner bag vacuum package 3 is cooled with cold water and then frozen, and the frozen inner bag vacuum package 3 is accommodated in an outer bag 4 made of plastic film for vacuum packaging.

  When the boiling process is performed with hot water, the inner bag vacuum package 3 is put into boiling water and heated at a temperature below 100 ° C., for example, 98 ° C. for a required time. Immediately after performing the boil treatment in this manner, the inner bag vacuum package 3 is cooled with cold water (chilled water) at 0 to 5 ° C. In addition, the laminated film forming the inner bag 2, that is, a film having a plurality of layers, is composed of a film having excellent heat resistance, and at least one of them is composed of a gas-impermeable film.

  In the packaging methods according to the first to fifth inventions described above, it is not necessary to use an antioxidant for preventing blackening, and even if it is used, it can be used in a minimum amount, and a water retention agent and a yield improver. However, by using it as much as necessary, it is possible to provide the user with a frozen shrimp that is not harmful to these additives, is environmentally friendly and safe in terms of food hygiene.

  Moreover, in the above embodiment, although the double packaging of the inner bag 2 and the outer bag 4 was demonstrated, in the other packaging method which concerns on this invention, the inner bag vacuum package 3 is made into the outer bag 4. After vacuum packaging, the outer bag 4 is triple-packed or quadruple-packed by another outer bag made of plastic film or a cardboard outer box. According to such a method, the long-term storage stability is further improved and the impact resistance is further improved. The other outer bag in this case may be a single layer film or a gas non-permeable laminate film.

(a) is a perspective view showing a shrimp, (b) is a perspective view of a tray used for packaging, and (c) is a perspective view of a state in which raw shrimp is placed on the tray. (a) is a perspective view showing an inner bag, (b) is a perspective view showing an inner bag vacuum package. (a) is a perspective view showing an outer bag, (b) is a perspective view showing an outer bag vacuum package, and (c) is an enlarged sectional view taken along line XX of (a). It is a block diagram which shows a series of processes of the packaging method which concerns on 1st invention. (A)-(C) are block diagrams which show a series of processes of the packaging method which concerns on 2nd-4th invention, respectively. It is a block diagram which shows a series of processes of the packaging method which concerns on 5th invention.

Explanation of symbols

P Raw shrimp 1 Tray 2 Inner bag 3 Inner bag vacuum package 4 Outer bag 5 Double vacuum package with outer bag 11 Zipper

Claims (8)

  A plurality of fresh shrimps that have just been landed are placed on a base plate such as a tray and placed in an inner bag made of a plastic gas-impermeable laminate film and vacuum packed. A method of packaging raw shrimp, which is frozen, and the frozen inner bag vacuum package is stored in a plastic film outer bag and vacuum packed.   A plurality of fresh shrimps that have just been landed are placed on a base plate such as a tray and placed in an inner bag made of a plastic gas-impermeable laminate film and vacuum packed. A raw shrimp wrapping method, comprising: packaging in an outer bag made of a plastic film, vacuum packaging, and freezing the outer bag vacuum package.   Freeze fresh raw shrimp on a base plate such as a tray, and store it in an inner bag made of a plastic gas-impermeable laminate film. A raw shrimp packaging method, wherein the vacuum package is housed in an outer bag made of plastic film and vacuum packaged.   Frozen fresh shrimp that have just been landed, and place them in an inner bag made of a plastic gas-impermeable laminate film, with a plurality of frozen shrimps placed on a base plate such as a tray, and vacuum packed A packaging method for raw shrimp, characterized in that the inner bag vacuum package is housed in an outer bag made of a plastic film and vacuum packaged.   This freshly packed fresh shrimp is placed on a base plate such as a tray and placed in an inner bag made of a laminate film with excellent heat resistance of plastic. The inner bag vacuum package that has been boiled is cooled and then frozen, and the frozen inner bag vacuum package is contained in an outer bag made of plastic film. A raw shrimp packaging method characterized by vacuum packaging.   6. The raw shrimp packaging method according to claim 1, wherein the outer bag is a zippered bag.   The packaging method for raw shrimp according to any one of claims 1 to 6, wherein the outer bag is made of a gas-impermeable laminate film. The inner bag vacuum package is vacuum packaged with an outer bag, and then the outer bag is packaged with another outer bag made of a plastic film or an outer box made of corrugated cardboard. Raw shrimp packaging method.

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