JP2019024488A - Manufacturing method of frozen oyster - Google Patents

Manufacturing method of frozen oyster Download PDF

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JP2019024488A
JP2019024488A JP2018138697A JP2018138697A JP2019024488A JP 2019024488 A JP2019024488 A JP 2019024488A JP 2018138697 A JP2018138697 A JP 2018138697A JP 2018138697 A JP2018138697 A JP 2018138697A JP 2019024488 A JP2019024488 A JP 2019024488A
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oyster
frozen
predetermined
ice
adjusted
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Japanese (ja)
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川崎 健
Takeshi Kawasaki
健 川崎
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株式会社ケンスイ
Kensui Inc
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Abstract

[PROBLEMS] To instantly freeze freshly peeled oysters in a short time without using a large-scale refrigeration apparatus, and to freeze at the same level as the freshly peeled oyster aroma, taste and chewing response. Providing a method of manufacturing oysters.
In processing of a refrigeration apparatus, a seawater adjustment unit 11 sends purified seawater SW2 to a cooling unit 14 in a seawater delivery step. In the oyster throwing step, the lower processing unit 13 throws a predetermined amount of the oyster S into the cooling unit. In the cooling medium charging step, the hybrid ice production unit 12 loads a predetermined amount of the hybrid ice HI into the cooling unit. The ice slurry IS contains hybrid ice obtained by coagulating adjusted salt water SW2 so that the salt concentration is substantially uniform, and the temperature at the time of completion of melting is less than 0 ° C, and the hybrid ice is melted in the melting process. A method for producing frozen oysters, wherein the rate of change in the solute concentration of the finished salt water is within 30%.
[Selection] Figure 1

Description

  The present invention relates to a method for producing frozen oysters.

  Conventionally, a shelled oyster is placed in a container, and a sea salt concentration or a salt solution with a salt concentration lower than the sea salt concentration is frozen and frozen (see Patent Document 1), or a squid immersed in sterilized salt water with a sea salt concentration There is a method of freezing a salt at a eutectic point of salt water of −21.1 ° C. or lower (see Patent Document 2).

Japanese Patent Laid-Open No. 08-168339 JP2013-090615A

However, Patent Document 1 only describes that as a method of freezing oysters, a certain amount of shelled oysters are placed in a container, seawater or saline having a concentration lower than seawater is placed, and these are frozen. No specific refrigeration method is described.
Patent Document 2 describes that squids immersed in sterilized salt water having a seawater salt concentration are frozen at −21.1 ° C. or less, but does not describe a specific freezing method.

  The present invention has been made in view of such circumstances, instantly frozen freshly peeled oysters in a short time without using a large-scale refrigeration apparatus, and the oyster aroma, taste, and It is an object of the present invention to provide a technique for producing a frozen oyster having the same level as that of a freshly biting response.

In order to achieve the above object, a method for producing a frozen oyster according to one aspect of the present invention comprises:
A seawater feeding step for feeding seawater purified by a predetermined technique into a predetermined container;
A cooling medium charging step of charging a predetermined amount of a cooling medium capable of maintaining a constant predetermined temperature for a predetermined time in the predetermined container;
An oyster throwing step of throwing a predetermined amount of oysters into the predetermined container;
including.

  Here, the predetermined amount of the cooling medium includes ice obtained by coagulating an aqueous solution containing a solute so that the concentration of the solute is substantially uniform, and the ice has a temperature of less than 0 ° C. upon completion of melting. In addition, the rate of change in the solute concentration of the aqueous solution in which the ice has melted during the melting process can be within 30%.

In addition, the predetermined amount of oysters to be input in the oyster input step is
Together with seawater adjusted to a predetermined salinity, it can be put into the predetermined solution in a state of being enclosed in a predetermined container.

  The predetermined salt concentration can be 1.0%.

  According to the present invention, a freshly peeled oyster is instantly frozen in a short time without using a large-scale freezing device, and the scent, taste, and chewing response of the oyster at the time of thawing are the same as the freshly peeled state. A level of frozen oysters can be produced.

It is a block diagram of the freezing apparatus which implement | achieves the frozen oyster manufacturing method of this invention. It is a flowchart explaining the flow of the frozen oyster manufacturing process which the freezing apparatus of FIG. 1 performs. It is an image figure which shows the specific method of defrosting the frozen oyster manufactured with the freezing apparatus of FIG.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

(Method for freezing oysters)
FIG. 1 is a configuration diagram of a refrigeration apparatus 1 that realizes the method for producing frozen oysters of the present invention.

  The refrigeration apparatus 1 shown in FIG. 1 is configured to include a seawater adjustment unit 11, a hybrid ice production unit 12, a lower processing unit 13, a cooling unit 14, and a glaze unit 15.

The seawater adjustment unit 11 pumps seawater SW1 before adjustment (hereinafter referred to as “seawater before adjustment”) SW1 from the ocean SEA, purifies the seawater SW1 before adjustment, and adjusts it to a predetermined salinity concentration. The seawater (hereinafter referred to as “adjusted salt water”) SW <b> 2 that has been adjusted by the seawater adjustment unit 11 is sent to the cooling unit 14 described later.
Specifically, the seawater adjustment unit 11 adjusts the salt concentration of SW2 to 1.0%. Thereby, even if the adjusted salt water SW2 has permeated into the oyster S after thawing, the oyster S does not become salty. In addition, the adjustment method of seawater SW1 before adjustment by the seawater adjustment part 11 is not specifically limited. The pre-adjustment seawater SW1 may be adjusted using any method such as filtration or desalting.

The hybrid ice production unit 12 produces ice (hereinafter referred to as “hybrid ice”) HI that satisfies the following conditions.
Hybrid ice is ice obtained by coagulating an aqueous solution (also called brine) containing a solute so that the concentration of the solute is substantially uniform, and satisfying at least the following conditions (a) and (b): That means.
(A) The temperature at the completion of melting is less than 0 ° C.
(B) The rate of change in the solute concentration of the aqueous solution (brine) in which ice has melted during the melting process is within 30%.
“The temperature at the completion of melting” means that the hybrid ice HI starts melting by placing the hybrid ice HI in an environment higher than the melting point (for example, room temperature and atmospheric pressure), and all the hybrid ice HI is completely melted. The temperature of the aqueous solution (brine) at the time of becoming an aqueous solution (brine).
“Change rate of solute concentration of aqueous solution (brine) in which hybrid ice HI is melted in the melting process” means the concentration of aqueous solution (brine) at the completion of melting relative to the solute concentration in the aqueous solution melted at an arbitrary timing of the melting process. Mean percentage. The “solute concentration” means a mass ratio of a solute (sodium chloride NaCl) dissolved in an aqueous solution (brine).
“Brine” means an aqueous solution with a low freezing point. Specifically, for example, a sodium chloride aqueous solution (brine) such as the adjusted salt water SW2 of the present embodiment, a calcium chloride (CaCl 2 ) aqueous solution, a magnesium chloride (MgCl 2 ) aqueous solution, ethylene glycol (C 2 H 6 O 2 ), or the like. Is an example of brine.

Conventionally, it is known that when a solute is dissolved in a solvent, the freezing point of the aqueous solution becomes lower than the freezing point of the solvent before the solute is dissolved (freezing point depression phenomenon). In other words, ice frozen in an aqueous solution in which a solute such as salt is frozen is frozen at a lower temperature (ie, less than 0 ° C.) than ice in which fresh water (that is, water in which no solute such as salt is dissolved) is frozen. Ice.
Here, the heat required when ice as a solid changes (melts) into water as a liquid is referred to as “latent heat”. Since this latent heat is not accompanied by a temperature change, the hybrid ice HI can continue to maintain a stable state at a temperature below the freezing point (0 ° C.) of fresh water during melting. For this reason, the state which stored the cold energy can be maintained.

  The hybrid ice HI can take a large amount of latent heat from the surroundings when it melts. For this reason, ice slurry IS containing hybrid ice HI becomes an optimal cooling medium when instantly freezing seafood such as oyster S. Further, the temperature of the hybrid ice HI does not rise while the melting of the hybrid ice HI is not complete and the hybrid ice HI remains. Therefore, the oyster S can be continuously cooled for a long time.

  As shown in FIG. 1A, the hybrid ice production unit 12 puts the produced hybrid ice HI into a cooling unit 14 described later. Although not shown, the hybrid ice HI includes a fine gap (air portion), and the gap is connected in an infinite manner in the hybrid ice. The hybrid ice production unit 12 can arbitrarily adjust the amount of voids included in the hybrid ice HI. For this reason, the hybrid ice production unit 12 can prepare the hybrid ice HI in a snow shape or a sherbet shape by increasing the amount of the gap. In addition, the hybrid ice production unit 12 can also prepare the hybrid ice HI in a hard ice block shape by reducing the gaps.

  The hybrid ice HI charged into the cooling unit 14 to be described later is preferably adjusted to a hard ice block shape. In this case, when the hybrid ice HI adjusted in the form of snow or sherbet is introduced, the oyster S floats in the mixture IS (hereinafter referred to as “ice slurry”) IS of the adjusted salt water SW2 and the hybrid ice HI. This is because part of the oyster S is exposed from the ice slurry IS.

  Although not shown, when the frozen oyster FS is manufactured using the hybrid ice HI adjusted to a snow shape or a sherbet shape, the oyster S can be efficiently frozen by using the following method. That is, the oyster S is floated on the adjusted salt water SW2 fed to the cooling unit 14, and the hybrid ice HI adjusted in a snow shape or a sherbet shape is put thereon. Thereby, since the hybrid ice HI can be uniformly contacted with the surface of the oyster S, the oyster S can be efficiently frozen.

  The lower processing unit 13 cools the oyster S before freezing in advance. Although the cooling method by the lower process part 13 is not specifically limited, In this embodiment, it cools by immersing the oyster S in cooling water (not shown). Thereby, since the cell of the oyster S can be tightened in the stage before freezing, the oyster S can be efficiently frozen. In addition, the freshness of the oyster S after being thawed can be kept longer. The oyster S sufficiently cooled by the lower processing unit 13 is input from the lower processing unit 13 to the cooling unit 14.

  The cooling unit 14 is a container for producing the frozen oyster FS by immersing the oyster S in the adjusted salt water SW2 and degassing it, and charging the hybrid ice HI there. The cooling unit 14 does not need to have a special function, and may have at least a function of holding the adjusted salt water SW2, the oyster S, and the hybrid ice HI. For example, a smaller cooling unit 16 as shown in FIG. When the cooling unit 16 shown in FIG. 1B is used, one oyster S in a peeled state is put into the cooling unit 16, and the adjusted salt water SW2 is allowed to flow into the oyster S in the peeled state to deaerate the peeled oyster S. Next, -20 ° C. hybrid ice HI is charged into the cooling unit 16 and cooled for about 20 minutes. By using such a technique, it becomes possible to produce frozen oysters FS one by one with high thermal conductivity during freezing and thawing and freezing and burning.

The glaze unit 15 performs a glaze process on the frozen oyster FS. The glaze treatment is a treatment in which a surface of the frozen oyster FS is slightly coated with a protective ice film (glaze). When this glaze treatment is not performed, the frozen oyster FS may be dried due to the gradual evaporation of moisture, or may be oxidized by contact with air, resulting in a reduction in quality. On the other hand, when the glaze process is performed, the surface of the frozen oyster FS can be prevented from being dried and the freshness can be maintained by covering the frozen oyster FS with a thin film of ice. In addition, since the frozen oyster FS can be prevented from directly contacting the air, the frozen oyster FS can be prevented from being oxidized.
The glaze treatment is not limited to the frozen oyster FS, but is a technique generally used for frozen seafood. Usually, a technique of immersing the frozen seafood in drinking water or spraying the frozen seafood with drinking water is employed. For this reason, when the frozen oyster FS is peeled (when it is not shelled), it can be subjected to glaze processing using a normal technique, but when the frozen oyster FS is shelled, Since it is hidden inside the shell, the content of the frozen oyster FS is subjected to glaze treatment using the following method. That is, when the frozen oyster FS is a shelled oyster, once the shell is opened, the shell cannot be closed. For this reason, drinking water is first stored in a predetermined container, and a frozen oyster FS with a shell is immersed in the closed state. Then, while the salt adhering to the shell of the frozen oyster FS is washed away with the drinking water, the drinking water is infiltrated into the shell through the gap between the shells, and the frozen oyster FS is subjected to glaze treatment. Thereby, the glaze process can be given to the content inside the shell without opening the shell of the frozen oyster FS with the shell.

The cooling units 14 and 16 can be covered (not shown), and are covered while the oysters are cooled with the ice slurry IS. Thereby, since it is possible to prevent the cool air from escaping to the outside, the temperature of the ice slurry IS can be kept constant.
In the cooling unit 14, the hybrid ice HI immersed in the ice slurry IS is moved using a predetermined instrument (not shown). Thereby, the hybrid ice HI can be uniformly contacted with the surface of the oyster S. In addition, although the material of the predetermined instrument which moves the oyster S is not specifically limited, it is more suitable from the viewpoint of preventing the cooling part 14 from using a plastic material rather than a metal material.
If the freezing apparatus 1 having the above configuration is used, the freshly peeled oyster S is instantaneously frozen without using a large-scale freezing apparatus, and the scent, taste, and A frozen oyster FS of the same level as the state where the chewing response has been peeled off can be produced.

Next, with reference to FIG. 2, the flow of the frozen oyster manufacturing process which the freezing apparatus 1 of FIG. 1 performs is demonstrated.
FIG. 2 is a flowchart for explaining the flow of the frozen oyster manufacturing process executed by the refrigeration apparatus 1 of FIG.

As shown in FIG. 2, the refrigeration apparatus 1 performs the following series of processes.
In step S1, the seawater adjustment unit 11 pumps the pre-adjustment seawater SW1 from the ocean SEA, purifies it, and adjusts it to a predetermined salinity concentration.
In step S <b> 2, the seawater adjustment unit 11 sends the adjusted salt water SW <b> 2 to the cooling unit 14.
In step S3, the lower processing unit 13 sufficiently cools the oyster S before freezing using cooling water.
In step S <b> 4, the lower processing unit 13 puts the oyster S sufficiently cooled by the processing in step S <b> 3 into the cooling unit 14.
In step S <b> 5, the hybrid ice production unit 12 puts the hybrid ice HI into the cooling unit 14.
In step S6, the cooling unit 14 cools the charged oysters. Thereby, frozen oyster FS is manufactured. Specifically, the cooling unit 14 freezes the oysters by immersing them in an ice slurry IS of −20 ° C. for about 20 minutes.
In step S <b> 7, the glaze unit 15 performs a glaze process on the frozen oyster FS frozen in the cooling unit 14. This completes the frozen oyster manufacturing process.

In addition, since the hybrid ice HI has excellent thermal conductivity, those who perform the freezing operation of the oysters using the refrigeration apparatus 1 sufficiently wipe off the moisture adhering to their hands, and wear gloves such as gloves. Wear waterproof gloves on it. Thereby, the person who freezes oysters can protect his hands and protect against cold.
Further, after the frozen oyster manufacturing process is completed, the hybrid ice HI in the cooling unit 14 is scooped using a tool such as a monkey (not shown). Thereby, the hybrid ice HI can be reused.

(How to thaw frozen oysters)
Next, with reference to FIG. 3, a specific method for thawing a frozen oyster with a shell manufactured by the refrigeration apparatus 1 will be described.
FIG. 3 is an image diagram showing a specific method for thawing a frozen oyster with a shell manufactured by the refrigeration apparatus 1 of FIG.

The thawing unit 21 stores the ice slurry IS maintained at a temperature higher than the temperature of the frozen oyster FS (−20 ° C.). And as shown in FIG.3 (b), frozen oyster FS is immersed in ice slurry IS, and frozen oyster FS and ice slurry IS are stirred until heat conduction settles down. Then, the frozen oyster FS rapidly deprives the ice slurry IS of cold energy and is rapidly thawed.
Here, the ice slurry IS stored in the thawing unit 21 has a temperature of −1 ° C. and a salt concentration of 1%. This is because, when the temperature of the ice slurry IS is −1 ° C. and the salinity is 1%, the ice slurry IS and the frozen oyster FS have the same osmotic pressure. It is because it does not destroy. The oyster S after thawing that has been thawed by such a method is not destroyed in cells, so that even if it is refrigerated after thawing, the freshness before freezing can be maintained for a long time.

  Although the embodiments of the present invention have been described above, the present invention is not limited to the configurations described in the above-described embodiments, and is considered within the scope of the matters described in the claims. Other embodiments and modifications are also included. Further, various modifications and combinations of the above embodiments may be made within the scope not departing from the gist of the present invention.

  For example, in the above-described embodiment, the brine that is the raw material of the hybrid ice HI is the adjusted salt water SW2, but the brine used in the frozen oyster manufacturing method of the present invention is not limited to the adjusted salt water SW2. For example, salt water adjusted separately may be used. Furthermore, it is sufficient if a predetermined amount of a cooling medium capable of maintaining a predetermined temperature for a predetermined time can be put into a predetermined container.

  In the above-described embodiment, the oyster S to be frozen is peeled peeled from the shell, but the subject to be frozen is not limited to peeled oyster S, and may be a shelled oyster S. . Further, the peeled oyster S and the adjusted salt water SW2 are sealed in a retail tray (hereinafter referred to as “retail pack tray”), and the retail pack tray is directly placed in the ice slurry IS to provide the oyster S. May be frozen. In this case, the oyster S is frozen in the sealed retail pack tray soaked in the adjusted salt water SW2. The salt concentration of the adjusted salt water SW2 put in the pack tray together with the oyster S is adjusted so as to be lower than the pre-adjustment sea water SW1 and higher than the cells of the oyster S. Since the salt concentration of the adjusted salt water SW2 is adjusted to be lower than the salt concentration of the unadjusted sea water SW1, the amount of salt content taken into the cells of the oyster S from the adjusted salt water SW2 can be suppressed. As a result, it is possible to suppress the taste of the oyster S from becoming salty. Moreover, since the salt concentration of the adjusted salt water SW2 is adjusted to be higher than the intracellular salt concentration of the oyster S, the osmotic pressure of the adjusted salt water SW2 is higher than the intracellular osmotic pressure of the oyster S. Become. Thereby, it can suppress that the water | moisture content of adjusted salt water SW2 moves into the cell of frozen oyster FS. As a result, since the cells of the oyster S are less likely to expand, the freshness and taste of the oyster S can be maintained.

  Here, the numerical value of the salt concentration of adjusted salt water SW2 will not be specifically limited if it is in the above-mentioned range. However, as described above, since it is necessary to prevent the oyster S from taking in too much salt, the intracellular salt concentration of the oyster S is adjusted to be lower than the salt concentration of the seawater SW1 before adjustment. Since the salt concentration of the pre-adjusted seawater SW1 is about 3.5%, in order to prevent the oyster S from taking up too much salt, the salt concentration of the adjusted saltwater SW2 is lower than 3.5%, and The lower the better.

  On the other hand, since it is necessary to prevent the moisture of the adjusted salt water SW2 from moving into the cells of the oyster S and expanding, the salt concentration of the adjusted salt water SW2 is higher than the salt concentration of the oyster S inside the cells. Adjusted to be higher. In addition, since the salt concentration in the cell of the oyster S becomes a value slightly lower than 1.0%, in order to prevent the moisture of the adjusted salt water SW2 from moving into the cell of the oyster S and expanding, The salt concentration of the salt water SW2 is preferably higher than 1.0%.

  That is, it is preferable that the salt concentration of the adjusted salt water SW2 is adjusted to a concentration that simultaneously satisfies the two requirements described above. Therefore, the present inventor conducted an experiment to adjust the salt concentration of the adjusted salt water SW2 to various concentrations satisfying the above requirements, and that the highest effect is obtained when the salt concentration is 1.0%. discovered.

  Specifically, the inventor has adjusted the case where the salt concentration of the adjusted salt water SW2 is adjusted to a value lower than 1.0%, the case where the salt concentration is adjusted to a value higher than 1.0%, and 1. It was discovered that the following difference occurs when adjusted to 0%.

(When the salt concentration of adjusted salt water SW2 is lower than 1.0%)
When the salt concentration of the adjusted salt water SW2 is adjusted to a value lower than 1.0%, the osmotic pressure of the adjusted salt water SW2 becomes lower than the intracellular osmotic pressure of the oyster S. For this reason, when the oyster S is immersed in the adjusted salt water SW2, the water of the adjusted salt water SW2 moves into the cells of the oyster S, so that the cells of the oyster S expand and the cell membrane is destroyed. Thereby, a large amount of juice (drip) flows out from the cells of the oyster S when the frozen oyster FS is thawed or cooked. That is, when the salt concentration of the adjusted salt water SW2 is adjusted to be lower than 1.0%, the freshness and taste of the oyster S cannot be maintained.

(When the salt concentration of adjusted salt water SW2 is higher than 1.0%)
When the salt concentration of the adjusted salt water SW2 is adjusted to be higher than 1.0%, the osmotic pressure of the adjusted salt water SW2 becomes higher than the intracellular osmotic pressure of the oyster S. For this reason, when the oyster S is immersed in the adjusted salt water SW2, the intracellular moisture of the oyster S moves to the adjusted salt water SW2, so that the intracellular salt concentration of the oyster S increases. Furthermore, since the oyster S takes in a large amount of salt contained in the adjusted salt water SW2, the taste of the oyster S becomes salty. That is, the taste of the oyster S cannot be maintained when the salt concentration of the adjusted salt water SW2 is adjusted to be higher than 1.0%.

(When the salt concentration of the adjusted salt water SW2 is 1.0%)
Since the intracellular salt concentration of the oyster S is less than 1.0%, when the salt concentration of the adjusted salt water SW2 is adjusted to 1.0%, the oyster is more than the freezing point of the adjusted salt water SW2. The freezing point of S is relatively higher. For this reason, when the retail pack tray in which the oyster S and the adjusted salt water SW2 are enclosed is put into the ice slurry IS, the oyster S freezes before the adjusted salt water SW2. Further, since the salt concentration in the oyster S cell is close to the salt concentration in the adjusted salt water SW2, the osmotic pressure in the cell of the oyster S and the osmotic pressure of the adjusted salt water SW2 are substantially the same. become. For this reason, it will be in the state from which the movement of a water | moisture content and the movement of a salt content are hardly performed between the cell of the oyster S and adjusted salt water SW2. If it freezes in this state, the oyster S will absorb the moisture of the adjusted salt water and the cells will not expand and the cell membrane will not be destroyed. Specifically, after the oyster S is immersed in the adjusted salt water SW2, it is preferably enclosed in the retail pack tray within 10 minutes in SW2, and the retail pack tray is put into the ice slurry IS and frozen.

  Thus, when the retail pack tray in which the oyster S and the adjusted salt water SW2 are enclosed is put in the ice slurry IS and frozen, the density of the hybrid ice HI contained in the ice slurry IS is 5%. Is preferred. Further, when the retail pack tray in which the oyster S and the adjusted salt water SW2 are enclosed is immersed in the ice slurry IS, the cooling section 14 is immersed in the ice slurry IS flowing at a flow rate of 0.32 m / second or more for 5 minutes. It is preferable. Thereby, the frozen oyster FS whose core temperature is about -7 degreeC can be manufactured easily.

  In addition, marine products other than oysters can be frozen using the frozen oyster manufacturing method of the present invention. For example, large fish can be frozen. In this case, although not shown in the figure, the spinal cord is placed with the head of a large fish attached and immersed in the hybrid ice HI while in a bleeding state. Thereby, further blood removal can be performed.

In summary, the frozen oyster manufacturing method to which the present invention is applied only needs to have the following configuration, and can take various embodiments.
That is, the processing by the refrigeration apparatus (for example, the refrigeration apparatus 1 in FIG. 1A) that realizes the frozen oyster manufacturing method to which the present invention is applied,
Seawater transport that feeds seawater (for example, seawater SW1 before adjustment in FIG. 1) purified by a predetermined method (for example, seawater adjustment section 11 in FIG. 1A) into a predetermined container (for example, cooling section 14 in FIG. 1). Entering step,
A cooling medium charging step of charging a predetermined amount of a cooling medium (for example, ice slurry IS in FIG. 1) capable of maintaining a predetermined temperature at a predetermined time in the predetermined container;
An oyster throwing step of throwing a predetermined amount of oysters (for example, the peeled oyster S in FIG. 1A) into the predetermined container;
Is sufficient.
Thereby, without using a large-scale freezing apparatus, the peeled peeled oyster S is instantly frozen, and the fragrance, taste, and chewing response of the oyster S at the time of thawing are peeled off. A method for producing a frozen oyster FS at the same level as the above can be provided.

  Further, the predetermined amount of the cooling medium is obtained by coagulating an aqueous solution (for example, adjusted salt water SW2 in FIG. 1A) containing a solute (for example, the above-described sodium chloride) so that the concentration of the solute is substantially uniform. Including ice (for example, hybrid ice HI of FIG. 1), the temperature at the time of completion of melting is less than 0 ° C., and the rate of change in the solute concentration of the aqueous solution in which the ice melted in the melting process is 30% Should be within.

In the oyster throwing step, the predetermined amount of oysters is
Along with seawater (for example, adjusted salt water) adjusted to a predetermined salt concentration, it is put into the predetermined solution (for example, ice slurry) in a state of being enclosed in a predetermined container (for example, a retail pack tray). Can do.

  The predetermined salt concentration is preferably 1.0%. Thereby, it can prevent that the oyster S absorbs the water | moisture content of adjusted salt water, a cell expand | swells, and a cell membrane is destroyed. Moreover, it can suppress that the taste of the oyster S becomes salty.

DESCRIPTION OF SYMBOLS 1: Refrigeration apparatus, 11: Seawater adjustment part, 12: Hybrid ice production part, 13: Pretreatment part, 14, 15: Cooling part, 21: Defrosting part, FS: Frozen oyster, HI: Hybrid ice, IS: Ice slurry , S: oyster, SEA: sea, SW1: sea water before adjustment, SW2: adjusted salt water

Claims (4)

  1. Processing by the freezer that produces frozen oysters
    A seawater feeding step for feeding seawater purified by a predetermined technique into a predetermined container;
    A cooling medium charging step of charging a predetermined amount of a cooling medium capable of maintaining a constant predetermined temperature for a predetermined time in the predetermined container;
    An oyster throwing step of throwing a predetermined amount of oysters into the predetermined container;
    A method for producing frozen oysters.
  2. The predetermined amount of the cooling medium includes ice obtained by solidifying an aqueous solution containing a solute so that the concentration of the solute is substantially uniform, and the ice has a temperature at the time of completion of melting of less than 0 ° C., and The rate of change in solute concentration of the aqueous solution in which the ice has melted in the melting process is within 30%.
    The manufacturing method of the frozen oyster of Claim 1.
  3. The predetermined amount of oysters to be charged in the oyster charging step is
    Along with seawater adjusted to a predetermined salt concentration, it is put into the predetermined solution in a state enclosed in a predetermined pack tray.
    The manufacturing method of the frozen oyster of Claim 1 or 2.
  4. The predetermined salinity is 1.0%,
    The manufacturing method of the frozen oyster of Claims 1 thru | or 3.
JP2018138697A 2017-07-25 2018-07-24 Manufacturing method of frozen oyster Pending JP2019024488A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110131943A (en) * 2019-04-29 2019-08-16 中国科学院广州能源研究所 A kind of super ice-temp. fresh-preserving device and its control method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110131943A (en) * 2019-04-29 2019-08-16 中国科学院广州能源研究所 A kind of super ice-temp. fresh-preserving device and its control method

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