JP2017038524A - Method of freezing/thawing of sea urchin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of freezing/thawing of sea urchin in which the flow (melting) of the content of sea urchin is prevented.SOLUTION: The flow (melting) of the content of sea urchin is prevented by: placing the content of sea urchin taken out by dressing sea urchin on top of an electromagnetic wave generation plate; subjecting to a slow freezing treatment at about -20°C for 12 hours or more in a freezer filled with nitrogen gas; and subjecting to thawing in cold warm-water on top of the electromagnetic wave generation plate.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a sea urchin cold thawing method, and more particularly, to a sea urchin cold thawing method that prevents the sea urchin from flowing (dissolving).

  Because the freshness declines quickly and the body is soft, the shelf life is about 5 days after shipment, which is a problem of low storage stability. If sea urchins are left unattended for a while, the cells are destroyed and the body flows (melts).

  Most of the sea urchins currently circulate in two forms to prevent flow, so-called sea urchin soaked in alum and placed on a board, and so-called salt sea urchin soaked in salt water. In both cases, the flow will occur with the passage of time, and the commercial value will be significantly reduced.

  Such a high deterioration rate is a general characteristic of marine products, but many of them can be stored for a long time by freezing. However, in the case of sea urchin, the flow becomes severe due to freezing and thawing. This is a problem that cannot be solved by ultra-rapid freezing, and the reason for this is not known at all.

The following two methods are known as conventional sea urchin freezing methods for preventing a decrease in freshness.
Conventional method (A)
1. Take out the contents of the sea urchin.
2. Freeze at -50 ° C or higher.
3. Freeze and thaw.
The problem with the above method is that the sea urchin melts.
Conventional method (B)
1. Take out the contents of the sea urchin.
2. Spray hot steam on the body.
3. Freeze at -50 ° C or higher.
4). Freeze-thaw and process.
The problem with the above method is that it is heat-treated, so it is not a living product but a processed product.

  This invention is made paying attention to such a point, and it aims at providing the cold thawing method of the sea urchin which prevented the flow (melt | dissolution) of the sea urchin.

The configuration of the present invention that meets the above-mentioned purpose is that the sea urchin, which has been taken out of the sea urchin, is placed on an electromagnetic wave generating plate, and is subjected to a slow freezing treatment at around −20 degrees centigrade for about 12 hours or more in a freezer filled with nitrogen gas. And thawing with cold / hot water on an electromagnetic wave generating plate.

The above-mentioned method in which alum is added to the sea urchin that has been removed from the sea urchin and the contents of the sea urchin are solidified.
If the sea urchin is not weak, no alum treatment is required.

When freezing, it is preferable to make use of the characteristics of the plate, and when thawing, salt water is preferably used.

It is also preferable to put the sea urchin processed as described above in a salt water pack, ship it in a frozen state, put a necessary amount of salt water at a store, and sell it as a salt water sea urchin (Claim 4).

It is also preferable that the sea urchin processed as described above is put in a salt water pack and sold in a frozen state, and the user eats it with salt water (claim 5).

According to the present invention, the problem of preventing sea urchin flow (melting) by freezing and thawing has been solved, and therefore, it is an extremely innovative invention.

It is a perspective view which shows the electromagnetic wave generation plate used in the Example. It is drawing of the sea urchin slowly frozen for 12 hours in an Example. It is a figure which shows the state which put the sea urchin processed sea urchin on the electromagnetic wave generation | occurrence | production plate, and was slowly frozen. It is a figure which shows the state which shows the result of an Example and the flow of the after-thaw thing has not arisen. It is a figure which shows the state in which the flow of the body which shows the result of a comparative example has arisen.

Next, an embodiment of the present invention will be described.
First, the sea urchin is taken out from the shell and then placed on an electromagnetic wave generation plate having a wavelength range of about a television wave, followed by slow freezing at around −20 ° C. for 12 hours or more in a freezer filled with nitrogen gas. Thawing is performed with salt water of 6 degrees or less that is purged with nitrogen on the electromagnetic wave derivation plate. Thaw the frozen sea urchin with 6 ° C or less nitrogen-substituted brine. Better thawing is possible by making salt water with nitrogen-substituted water and thawing it.

If the sea urchin is weak, it is better to add alum to the sea urchin that has been crushed and taken out.

The most important thing to avoid in freezing and thawing sea urchins is oxidation. Therefore, it is necessary to perform all treatments with nitrogen replacement.

In recent years, freezing technology for foods has been instantly frozen in various ways. However, if the microwave oven is used, the thawing state becomes uneven when the microwave oven is used. At the frequency used in the range, even if the water can be vibrated, the ice cannot be affected, resulting in unevenness in the thawed state of the food.

In the present invention, the means for freezing in the state of a plate sea urchin and making it into a salt water sea urchin is a method for solving the above-mentioned problems. By using salt water for thawing, the thawing speed is increased and oxidation is prevented. In recent years, the demand for saltwater sea urchins is higher than that of plate sea urchins.

In addition, one of the most characteristic features of freezing is that sea urchins become thicker. This is caused by the fact that water is released from sea urchins during freezing by slow freezing.

With seafood cooking techniques, if you shake the salt or let it dry overnight, the water will drain and the taste will be rich. However, in sea urchins, the above process causes the body to melt. Therefore, the present invention uses a method of removing moisture by freezing.

The salt water concentration used for thawing is desirably 1% to 3% salinity. Depending on the person who eats, the saltiness can be adjusted to bring about a change in taste.

 Depending on the harvest time, individual differences occur in the flow of the body, so alum treatment is also necessary to make the quality uniform. The use of alum causes subtle changes in taste, but disappears with time after use. In this technique, the freezing time is slow and long because of freezing, and the alum stimulation is alleviated and the sea urchin's original taste is restored.

In recent years, technological development of ultra-rapid freezing has made it possible to store a variety of marine products in a frozen state, but freezing sea urchins is not perfect. Therefore, in the present invention, the sea urchin is slowly frozen.

However, the problem with slow freezing is that the cells are destroyed by the expansion of water, and drip occurs during thawing. This can be avoided by refrigeration while irradiating electromagnetic waves in the wavelength range of about a television wave.

In addition, slow freezing may cause the surface to become so-called freezing and burning, but by filling the inside of the freezer used for freezing with nitrogen gas, oxidation is suppressed and avoided. This measure is also possible to prevent the propagation of general live bacteria.

Currently, sea urchins that are on the market are either mainland or saltwater sea urchins, but it is difficult to store and regenerate both. Therefore, the present invention enables freezing storage and regeneration by using a means that utilizes the characteristics of the plate height during freezing and using salt water during thawing.

Many techniques are used for freezing sea urchins. The saltwater sea urchin freezes the salt water and the body at the same time, so that the salt content of the salt water enters the body and becomes like a salt sea urchin, which impairs the original taste of raw sea urchin. However, thawing of frozen processed foods has the advantages that thawing using salt water increases the thawing rate and prevents oxidation, and the present invention uses this means for thawing the body.

In the sale of sea urchins, the shelf life is poor, and the unsold goods must be disposed of, and the sales risk at general stores is high, resulting in high prices. Therefore, it is possible to increase efficiency by putting the body processed according to the present invention into a salt water pack, shipping the frozen product, putting a required amount of salt water at a sales store, and selling it as a salt water sea urchin. It is also possible to sell it frozen and the user can eat salt water.

  Next, an Example and a comparative example are given and this invention is further demonstrated.

Example 1
The sea urchin, which has been taken out of its contents after being treated, is placed on the electromagnetic wave generating plate shown in FIG. 1 and subjected to a slow freezing treatment at around −20 ° C. for 12 hours or more in a freezer filled with nitrogen gas. FIG. 2 shows a state after 12 hours. When it is thawed with cold / hot water at 6 ° C. on the electromagnetic wave generating plate, the state shown in FIG. 3 is obtained. As shown in FIG. 4, there is no flow after thawing.

Example 2
100 g of sea urchin, which has been taken out from the sea urchin, is soaked in 10% alum water to solidify the sea urchin protein. This is placed on the electromagnetic wave generating plate shown in FIG. 1 and frozen in a freezer filled with nitrogen gas. FIG. 5 shows this state. Slowly freeze for more than 12 hours at around -20 ° C in a freezer. FIG. 2 shows a state after 12 hours. When thawing with cold / hot water at 6 ° C. on the electromagnetic wave generating plate, the state shown in FIG. 3 is obtained. As shown in FIG. 4, there is no flow after thawing.

The contents of the comparative sea urchin are taken out, frozen at an ultra-low temperature of -50 degrees c or higher, and then frozen and thawed. As shown in FIG. 5, a flow after thawing occurs.

According to the present invention, the problem of preventing the sea urchin from flowing (melting) by freezing and thawing is solved, and the shelf life of the sea urchin is improved. , Its use is expected.

Claims (5)

Place the sea urchin with the sea urchin taken out on the electromagnetic wave generating plate, place it in a freezer filled with nitrogen gas, slowly freeze it at around -20 degrees centigrade for 12 hours or more, and cool and warm water on the electromagnetic wave generating plate. A method for cold thawing sea urchin characterized by thawing. The method for cold thawing of sea urchin according to claim 1, wherein alum is added to the sea urchin from which the contents have been taken out and the contents of the sea urchin are coagulated. The method for cold thawing sea urchin according to claim 1 or 2, wherein when freezing, it is frozen by taking advantage of the characteristics of the plate, and when thawing, salt water is used. The cold-thawed sea urchin according to any one of claims 1 to 3, wherein the processed sea urchin is put into a salt water pack, shipped in a frozen state, put in a required amount of salt water at a store, and sold as a salt water sea urchin. Method. The cold thawing method of sea urchin according to any one of claims 1 to 4, wherein the sea urchin processed as described above is placed in a salt water pack, sold in a frozen state, and a user eats with salt water.

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