JP2711370B2 - How to store tuna meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving and thawing tuna meat (tuna meat). More specifically, the present invention relates to a method for preventing the discoloration and fading of tuna meat, which is large red meat, and having a good freshness. The present invention relates to a method for preserving tuna meat which can be kept in a freshwater and colored by thawing.

[0002]

2. Description of the Related Art Tuna meat has a myoglobin, a meat pigment, and a hemoglobin, a hemoglobin, and is colored red by these pigments. When oxygen acts on the tuna meat, it turns into an oxy-type bright red color, and finally, Is known to turn brown by the methionization of myoglobin. This discoloration lowers the quality of the tuna meat and reduces the commercial value of the tuna meat.

Conventionally, various methods have been employed to prevent the discoloration of the tuna meat. That is, a method of performing quick freezing and refrigeration at a temperature as low as possible (-60 ° C for bluefin tuna). A method of treating with chemicals such as hydrogen gas, carbon monoxide, sodium nitrite, vitamin C, and nicotinamide. Has been adopted.

[0004]

However, in the case of the above-mentioned method, a change in temperature or a change with the passage of time promotes the formation of myoglobin and may change the red meat quality. That is, in the former case, the discoloration is prevented as long as it is frozen at a temperature of about -60 ° C.
When the temperature is raised to about 0 ° C., oxidation is accelerated, and discoloration starts, and brown is observed at about 0 ° C. In the latter case, there is a limit to the amount of chemicals used for food hygiene. There is a problem that.

[0005] When the frozen tuna meat is thawed, discoloration and fading occur in a short time, and the commercial value of the tuna meat is reduced. In order to solve such a problem, in the former method described above, quick-frozen tuna meat is vacuum-packed and re-frozen, so that the promotion of discoloration can be reduced. There is a problem that discoloration may be observed.

The present invention has been made in view of the above-mentioned problems, and its purpose is to maintain the quality of tuna meat in a state of good freshness, prevent discoloration, and prevent thawing at the time of thawing. Another object of the present invention is to provide a method for storing and thawing tuna meat in which tuna meat is colored in a more preferable color.

[0007]

According to a first aspect of the present invention, there is provided a method for storing tuna meat as a means for solving the above-mentioned problems, wherein the method for storing tuna meat comprises a plurality of tuna meats. A water-absorbent sheet is laid on the bottom, a plurality of tuna meats are superimposed on the upper surface of the water-absorbent sheet via a gas-permeable sheet, and this is sealed with a gas barrier package, and carbon dioxide gas is contained in the package. And a gas mixture of oxygen gas and oxygen gas, which is stored frozen.

[0008]

According to the method for preserving tuna meat of the present invention based on the above constitution, the tuna meat is placed on a tray, and the tuna meat is stored in a gas barrier package in which a mixed gas of carbon dioxide gas and oxygen gas is sealed. Is packed together and stored frozen, so that the tuna meat is in a state of being shielded from the outside air, and at the time of freezing, The presence of the gas keeps the state in which the dye is prevented from being met, and when thawed, the color is smoothly developed by the oxygen gas (or the mixed gas) in the mixed gas in the state in which the met is prevented, and the tuna is removed. It acts so that the red state of the meat becomes a good color. In addition, since the tuna meat is on the tray, it is possible to prevent the tuna meat from being dipped by the drip from the tuna meat at the time of thawing, and to prevent the quality from being lowered.

[0009] When the tuna meat is to be cut into sushi-like cuts or the like and stored, a water-absorbent sheet is laid on the inner bottom of the tray, and a plurality of tuna meats are gas-permeable on the upper surface of the water-absorbent sheet. Since the mixed gas is in contact with each tuna meat cut through the gas permeable sheet by superimposing via the conductive sheet, discoloration of each tuna meat cut can be prevented, and color can be developed at the time of thawing. It works to provide a good and good fillet.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring to the drawings, an embodiment of the method for storing and thawing tuna meat of the present invention will be described below. Here, FIG. 1 is a schematic front view for explaining a preservation form of the cut in which the tuna meat is made into a sushi type.

First, the method of preserving tuna meat of the present embodiment is a method of preserving cuts made of tuna meat in the form of sushi (hereinafter referred to as sushi species). It consists of three steps.

-Pre-process- This process is a process for obtaining a tuna meat sushi variety. That is,
Raw tuna round (whole fish), semi-dress (with internal organs removed), dress (with head and internal organs removed),
Alternatively, a pandress (a fin and a tail removed from a dressed fish body) is rapidly frozen at −50 ° C. to −60 ° C., and is temporally frozen therewith or in an atmosphere of the freezing temperature, or A step of obtaining a sushi species (typically, 2 to 3 mm thick) in an atmosphere at an elevated temperature (normally, in a temperature atmosphere of about −7 ° C. to −8 ° C.).

Here, usually, the stage before obtaining the sushi species is carried out in the hull of the mother boat type tuna fishery. As a freezing method, a liquid nitrogen freezing method or a semi-air blast freezing method is employed for quick freezing. However, a freezing method using another freezing method (air blast freezing method, contact freezing method, or the like) may be adopted, and the freezing may be performed at a low temperature of about −40 ° C. Also, without using frozen tuna meat,
Naturally, raw ones may be used.

-Packing Step- This step is a step of packing the sushi species obtained in the previous step. First, as shown in FIG. 1, a water-absorbent sheet 2 is laid on the inner bottom of a tray 1, and a sushi type 3 is placed on the upper surface thereof so as to be slightly separated from an adjacent sushi type. The gas permeable sheet 4 is laid on the upper surface, and the sushi type 3 is placed again on the upper surface in the same manner, and a plurality of the gas permeable sheets 4 and the sushi type 3 are alternately positioned above the sushi type 3. It is placed, and this is hermetically packaged with the gas barrier package 5,
Further, this is a step of filling the package 5 with a mixed gas of oxygen gas and carbon dioxide gas. With this configuration, the mixed gas contacts all of the sushi species 3, 3,... Via the gas permeable sheets 4, 4,... And acts to prevent discoloration.

Here, as the water-absorbing sheet 2, a water-absorbing paper or the like capable of absorbing drip is used, and as the gas-permeable sheet 4, a high-density sheet (trade name: manufactured by Fukusuke Co., Ltd.) is used. Further, the gas barrier package 5 is made of a synthetic resin made of a material that can withstand a temperature in the range of −50 ° C. to 50 ° C., for example, a bag made of a polyethylene film, a polypropylene film, a polyvinyl film, or the like ( (A sheet may be used).

As the mixed gas, a mixed gas obtained by mixing carbon dioxide gas and oxygen gas at a ratio of 2: 8 is used. Here, the packing 5 is filled with the mixed gas after the inside of the packing 5 in which the tuna meat (sushi type) is sealed is evacuated (degassed). To be filled. As the mixed gas, a mixture of carbon dioxide gas and oxygen gas at a ratio of 1: 9 to 4: 6 is used. Here, if the ratio of carbon dioxide is too small,
The preservation state at the time of thawing deteriorates, and conversely, if it is too much, the coloring state at the time of thawing deteriorates.

-Frozen Step- This step is a step of freezing the packaged sushi species (tuna meat) obtained in the previous packaging step. Here, the freezing temperature is −40.
C. to -50C. However, it may be frozen in another temperature range.

Next, the thawing method of the present embodiment using the frozen tuna meat (sushi variety) obtained in the above-described process will be described. The thawing method of this embodiment is roughly composed of two steps, a surface rapid thawing step and an internal thawing step. Hereinafter, each step will be described.

-Surface Rapid Thawing Step- This step is a step of rapidly thawing the surface of the packaged frozen tuna meat by contact with hot water. In other words, in the configuration shown in FIG. 1, the tray is placed in an inverted state, that is, the tray is placed on the hot water such that the sushi type 3, 3,... Then, the surface is quickly thawed. Here, as the hot water,
Using warm water of about 30 ° C. to 45 ° C., the water is allowed to float for about 5 minutes (the time may be increased or decreased as necessary). Here, the reason why the hot water temperature is in the range of 30 ° C. to 45 ° C. is that if the temperature is lower than this, rapid thawing cannot be performed.
In addition, this is because the tuna meat itself may undergo thermal denaturation at high temperatures.

-Internal thawing step- In this step, the surface of the tuna meat was rapidly thawed in the previous step,
This is about 0 ° C to 3 ° C (-5 ° C to 10 ° C as necessary).
C) to defrost the inside of the tuna meat and develop the color of the tuna meat. That is, this is a step of storing the packaged tuna meat in a refrigerator at a normal temperature, causing the tuna meat to be thawed, and coloring the tuna meat in accordance with the degree of thawing. And, the tuna meat, due to the presence of carbon dioxide in the mixed gas,
The change in meat quality is prevented, and in the prevented state, the oxygen gas in the mixed gas permeates into the tuna meat and develops color according to the thawing state. Here, the storage in the refrigerator performs a preferable color development within a range of about 2 hours to 3 days.

Next, in order to confirm the effect of this embodiment,
In this example, the frozen tuna meat was packaged in a synthetic resin bag, and the frozen tuna meat was vacuum-packed. In the case of wrapping with thawing and thawing (using a refrigerator), the change over time was examined. In this example, the color developed more than the original color of the tuna meat. Regarding meat quality, it was confirmed that no change was observed in the freshness state and that this state could be maintained for 3 to 4 days. On the other hand, in the case of the comparative example, no large discoloration was observed at the time of thawing, but dripping was observed, and brown discoloration and change in meat quality were observed in several hours. Is more discolored than
Although the change in meat quality was slow, it was confirmed that browning occurred similarly in several hours.

Based on the results, the storage method of this embodiment
According to the thawing method, it was confirmed that the preserved state of the tuna meat could be maintained in a good condition, and that more favorable color development could be obtained by thawing.

It should be noted that the present invention is not limited to the above-described embodiments, but includes modifications that can be made without departing from the scope of the present invention. Incidentally, the present invention can be similarly applied to other large lean meats, and the term "tuna meat" in this specification includes red meat such as skipjack. Further, in the above-described embodiment, the type of sushi is described, but it is obvious that the type may be a block, fillet, chunk, steak, or slice.

[0024]

As is apparent from the above description, according to the method for preserving tuna meat of the present invention, a gas barrier package in which tuna meat is placed on a tray and a mixed gas of carbon dioxide gas and oxygen gas is enclosed. The body, the tuna meat is packed together in a state of being placed on a tray and stored frozen, so that the tuna meat is in a state of being shielded from the outside air, and at the time of freezing, it is in a frozen state The state where the dye is prevented from being met by the presence of carbon dioxide and the presence of carbon dioxide gas is maintained, and when thawed, the oxygen gas (or mixed gas) in the mixed gas is kept in a state where the met has been prevented. ), The color develops smoothly and the red color of the tuna meat is good, and the tuna meat is on the tray, so that when it is thawed, it is soaked with drip from the tuna meat. And prevent deterioration of the quality Kill. In addition, when storing the tuna meat as a cut of a sushi type or the like, a water-absorbent sheet is laid on the inner bottom of the tray, and a plurality of tuna meats are gas-permeable sheets on the upper surface of the water-absorbent sheet. By superimposing through
Since the mixed gas is in contact with each of the tuna cuts via the gas permeable sheet, it is possible to prevent discoloration of each of the tuna cuts, to be able to develop color upon thawing, and to provide a cut in a good state. It has the effect of being able to.

Furthermore, a method of thawing tuna meat of the present invention, packed in a gas barrier package encapsulating a mixed gas of carbon dioxide gas and oxygen gas, the cryopreserved packaging tuna meat, once, 3
The surface of the tuna meat is thawed by contacting with hot water at 0 to 45 ° C., and the thawing speed is accelerated, and the oxygen gas in the mixed gas is easily introduced into the tuna meat. ° C
By thawing at the temperature described above, it is possible to prevent the color of the tuna meat from being colored by the oxygen gas during the thawing, and to prevent the coloring state from being deteriorated by dipping in the drip from the tuna meat.

Therefore, according to the present invention, the preservation of tuna meat which keeps the quality of the tuna meat in a state of good freshness, prevents discoloration, and develops the tuna meat in a more preferable color upon thawing. Methods and decompression methods can be provided.

[Brief description of the drawings]

FIG. 1 is a schematic front view for explaining a preservation form of a cut made of tuna meat in a sushi seed shape.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Tray, 2 ... Water-absorbing sheet, 3 ... Sushi type (tuna meat), 4 ... Gas permeable sheet, 5 ... Gas barrier packaging

Claims (1)

(57) [Claims] 1. A method for preserving a plurality of tuna meat, wherein a water-absorbent sheet is laid on an inner bottom of a tray, and the plurality of tuna meat are superimposed on an upper surface of the water-absorbent sheet via a gas-permeable sheet. And
A method for preserving tuna meat, comprising sealing it in a gas barrier package, enclosing a mixed gas of carbon dioxide gas and oxygen gas in the package, and storing the mixture in a frozen state.