JP3316628B2 - Vacuum-packed shrimp with frozen shell and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shrimp with vacuum-packed frozen shells and a method for producing the shrimp. More specifically, the present invention is delicious and contains no additives such as antioxidants other than salt for seasoning. The present invention relates to a vacuum-packed shrimp with a frozen shell excellent in long-term storage and safety, and a method for producing the same.

[0002]

2. Description of the Prior Art FIG. 4 shows a conventional method for producing a vacuum-packed frozen shrimp. First, the decapitated shrimp shrimp are washed, sized and then seasoned to a temperature of about 10 ° C. or lower.
Soak for about 30 minutes in a weight% saline solution. Thereafter, the shrimp immersed in the saline solution is linearly extended one by one, and the linearly extended shrimp is linearly extended one by one in a stainless steel container having a large number of accommodation parts capable of individually accommodating the individual shrimp. Only stuff shelled shrimp. Then, it is fixed with a lid or the like that suppresses the packed shrimp and sent to the next boil process.

In the boil process, boiling water (fresh water) (about 97 to 100 ° C.) is put into a stainless steel container as it is, and the shrimp is brought into direct contact with boiling water (fresh water) and boiled for about one and a half minutes. . The boiling time varies depending on the size of the shrimp and can be changed by about ± 5 to 10 seconds.

[0004] After boiling, put the shrimp in a stainless steel container and put it in ice water.
Cool to below ° C. After cooling, take out of the stainless steel container, peel off the shell, remove the foot, remove the back, open the abdomen, trim, etc. Then, size selection is performed, and the product is packed in a plastics container or the like and vacuum-packed. The shrimp that has been vacuum-packed is frozen after a foreign substance inspection is performed. After the foreign substance inspection, they are packed in a cardboard box or the like, stored in a freezer, and shipped as needed. FIG.
FIG. 1 is an explanatory view of a conventional vacuum-packed frozen shrimp manufactured in this manner. In FIG. 3, reference numeral 200 denotes a conventional vacuum-packed frozen shrimp, and 21 to 35 denote frozen shrimp that have been subjected to shelling, foot removal, back intestine removal, abdominal opening, trimming, and the like. And packed in a plastics container 36 and vacuum-packed in a multilayer plastics film bag 37.

[0005]

According to the conventional method,
The shrimp are stretched linearly one by one and packed in the stainless steel container. The shrimp is fixed and boiled. Even if boiled, the shrimp does not bend and the straight shape is maintained. There are various problems. (1) Since boiling water and cooling water come into direct contact with shrimp in the boiling step and the cooling step, taste components (such as sweet components and umami components) of the shrimp flow out into the boiling water and cooling water. Therefore, the conventional frozen shrimp lacks in taste. (2) The shell of the conventional frozen shrimp is removed in the shelling step after the boiling step and the cooling step. In this shelling step, the taste components (such as the sweet component and the umami component) of the shrimp are also removed.
As a result, the taste components are lost, and the shelling takes a long time to reduce the freshness of the shrimp. (3) Water containing shrimp taste components (sweet components, umami components, and the like) has an adverse effect on the environment if discarded as it is. Therefore, a wastewater treatment device or the like is required for processing before disposal, which is complicated and increases costs. (4) The conventional frozen shrimp is boiled without vacuum packing, then cooled, the shrimp packed in the stainless steel container is taken out, shelled, delimbed, taken out of the stomach, opened in the abdomen, and trimmed. Since size sorting, packing work in plastics containers and the like are performed and then vacuum packed, there is a risk of microbial cross-contamination during these steps.

[0006] A first object of the present invention is to maintain a linear shape not only during thawing but also after thawing, and it is delicious because shrimp taste components (such as sweet components and umami components) are not lost. In addition, in the boil process, sufficient sterilization is performed to reduce the number of bacteria such as Escherichia coli, and there is no danger of secondary contamination by microorganisms after the boil process, and the shrimp with vacuum-packed frozen shell is excellent in long-term storage and safety. A second object of the present invention is to provide a method for easily and economically producing such an excellent vacuum-packed frozen shrimp.

[0007]

The present inventors have conducted intensive studies to solve the above-mentioned problems. As a result, in order to maintain a linear shape not only during freezing but also after thawing,
Find out that it is only necessary to contact the two abdominal abdomen with shell shrimp with the abdomen opened by decapitating, removing the stomach, opening the abdomen, vacuum-packing them almost linearly, and then boil, cool and freeze. And, if vacuum packing and boiling, cooling, and freezing in this way do not lose the taste components of shrimp in the boiling and cooling steps, and if the product is kept with the shell attached, the drip will be lost in the shelling step. It is possible to avoid the problem that the freshness is reduced due to the time required for peeling and shelling, and that the sterilization is sufficiently performed in the boil process, and there is no risk of cross-contamination by microorganisms after the boil process. It has been found that even without adding additives such as preservatives and antioxidants other than salt for use, it is possible to obtain a vacuum-packed frozen shell with excellent long-term storage and safety, and complete the present invention. It led to.

More specifically, a first aspect of the present invention is a plurality of shrimp with two shells which are decapitated, delimbed, and removed from the back of the abdomen and whose abdomen is opened are brought into contact with each other in a substantially linear manner. The present invention relates to a vacuum-packed shrimp with a frozen shell, which is collectively vacuum-packed.

Further, claim 2 of the present invention provides a method for decapitation,
Two shrimp shells with two open shells with the abdomen opened and the abdomen facing each other are contacted face-to-face and almost linearly combined, and then vacuum-packed together, boiled, frozen frozen shrimp with vacuum-packed shells In addition, during refrigeration storage and after thawing, the linear shape is maintained, the taste components of shrimp are not lost, and additives such as antioxidants other than salt for seasoning are added The present invention relates to a vacuum-packed shrimp with a frozen shell, which is characterized by being excellent in long-term storage stability and safety.

A third aspect of the present invention is the vacuum shrimp with a frozen shell according to the first or second aspect.
It is characterized in that the content of the taste component is substantially the same level as the content of the taste component of the raw shelled shrimp.

According to a fourth aspect of the present invention, there is provided the vacuum-packed frozen shrimp according to the third aspect, wherein the taste component is glycine.

A fifth aspect of the present invention provides the following (1) to
The present invention also relates to a method for producing shrimp with frozen shells according to claim 1, comprising the step (7). (1) Steps of immersing in salt water, decapitation, delimbing, removing the back of the intestine, opening the abdomen, etc. (2) Combining two abdominal shells with open abdomen in a face-to-face manner and making contact with each other in an almost straight line Step (3) Step of vacuum-packing a plurality of almost linearly combined parts (4) Step of boiling in a vacuum-packed state (5) Step of cooling in a vacuum-packed state after boiling (6) Cooling And then freezing in a vacuum-packed state. (7) A step of packing the shrimp with shells vacuum-packed and frozen in a cardboard box or the like as necessary.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The shrimp in the present invention includes all edible shrimp. Specifically, for example, prawns, bear prawns, cinnamon prawns, prawns and the like can be mentioned.

FIG. 1 is an explanatory view showing an embodiment of a shrimp with a vacuum pack frozen shell according to the present invention. In FIG. 1, 10
0 indicates a vacuum-packed frozen shelled shrimp of the present invention, A indicates a shelled shrimp decapitated, delimbed, and abdominal opened to remove the back intestine;
B is another shelled shrimp whose head is removed, the abdomen is opened, and the abdomen is opened, and the abdomen a of the shelled shrimp A and the abdomen b of the shelled shrimp B are brought into contact with each other in a substantially linear manner. (Head-tail) /
(Head-tail) is 1. 2
Is the abdomen a of the other shrimp A and the abdomen b of the other shrimp B
Are brought into contact with each other in the same manner and are almost linearly combined. 3-11 also have abdomen a of other shelled shrimp A
And in contact with the abdomen b of another shrimp B with shells, and are substantially linearly combined in the same manner. As described above, the vacuum-packed frozen shrimp with frozen shell 100 of the present invention is obtained by contacting the abdominal portions a and b of two shell shrimp A and B, whose heads are removed, the abdomen is opened, and the abdomen is removed, and the shrimp is substantially straight. 1 to 11 are combined into a multilayer plastic film bag 1
2 is vacuum-packed.

FIG. 2 shows an embodiment of a method for producing a frozen shrimp with a vacuum pack shell according to the present invention. In the case of conventional vacuum-packed frozen shrimp, the shell is removed in the shelling step after the boil step and cooling step as described above, but in this shelling step, drip containing the taste components of the shrimp comes out, and the shelling is performed. Takes a long time to reduce freshness. The present invention is characterized in that it is processed and commercialized without removing shells.

First, the raw shrimp (Black Tiger H / L) with the decapitated raw material shells is washed and size-sorted. Then, it is immersed for about 40 minutes in about 7% by weight saline solution at 10 ° C. or lower for seasoning. The use of a low-temperature saline solution can suppress the growth of microorganisms. It is necessary to change the pickling time depending on the type and size of the shrimp. However, it is preferable that the pickling time is appropriately determined so that the flavoring components of the shrimp are not lost and a short and delicious flavor can be obtained.

After being immersed in a saline solution, the size is selected, jaw meat (hanging meat) and feet are taken out, a knife is put in the abdomen to open the abdomen (half), and the back intestine is removed. Then, the two shrimp with shells with the abdomen opened face to face and come into contact with each other, and are almost linearly combined.

The method of combination is as follows: if the abdominal parts are face-to-face and are brought into contact with each other and are almost linearly combined, (head-tail) / (head-tail) or (head-tail) /
(Tail-head) may be used, but it is preferable to combine two headed shrimps with (head-tail) / (head-tail) in which the direction of head-tail is matched because the appearance is good and the commercial value is excellent. .

A required number of the abdominal parts which are face-to-face facing each other and brought into contact with each other and almost linearly combined are vacuum-packed in a multi-layer plastic film bag by a known method and vacuum-packed. After boiled, it is cooled and frozen, so that the linear shape of the shelled shrimp can be maintained not only during freezing but also after thawing.

It is not clear why the shrimp with shells can maintain a linear shape during freezing and after thawing, but the two shrimp with shrimp are brought into contact with each other so that the abdominal parts of the shrimp face each other and come into contact with each other. By vacuum-packing in a multilayer plastic film bag in a combined state, each shelled shrimp in the boil is prevented from curling up and its stress is reduced in the boil. It is thought to be due to Of course, it is not limited to this concept.

The conditions for boiling the shelled shrimp in a vacuum-packed state are not particularly limited. For example, a black tiger H / L exceeding 10.5 cm is used for 3.3 minutes, 9.5-1.
7. With 0.5 cm Black Tiger H / L for 2.2 minutes, 8.
Boil in boiling water (fresh water) with black tiger H / L of 5 to 9.5 cm for about 1.5 minutes. When boiled under such boiling conditions, the temperature of the shelled shrimp is about 1 at about 75 ° C.
Since it can be boiled, even bacteria such as O-157 can be sterilized.

If the boil time is too long, it is good for sterilization, but the body becomes small and the yield decreases, the body becomes hard, the appearance deteriorates, the protein in the meat is denatured, and the shrimp is unique. There is a problem that the quality of meat having sweetness and umami is completely altered. If the boil temperature is low, the boil time becomes longer, causing the same problem as above,
Bacteria such as O-157 are insufficiently sterilized.

It is preferred that the vacuum-packed shelled shrimp be placed in a stainless steel container and boiled. When stacking multiple stainless steel containers and boiling at once, interpose a spacer so that boiling water can enter the stainless steel container well,
It is preferred to cover it, fix it and transfer it to the boil process.

After boiling, before freezing, the shrimp with shells are placed in a vacuum-packed state in ice water and cooled sufficiently to about 5 ° C. or less. Then, the vacuum pack cooled to about 5 ° C. or less, for example, about 10
Freeze to a product temperature of -18 ° C or less by treating for 30 minutes to 30 minutes.

Then, after the foreign substance inspection, they are packed in a cardboard box or the like as necessary and stored in a freezer. And ship as needed.

In the present invention, each of the above steps may be performed manually, may be performed in a batch-type apparatus, may be performed continuously using a conveyor belt or the like, or may be performed in combination. Although it is not limited, it is important to give due consideration to hygiene when handling food.

Shrimp extracts contain organic and inorganic substances such as amino acids, peptides having two or three amino acids bonded thereto, organic acids, organic bases, nucleotides, and saccharides. Among these, amino acids are important taste components,
Nucleotides by themselves have no taste, but have the effect of enhancing the taste of amino acids to impart umami, and saccharides are related to thickening. Amino acids include L-amino acids such as glycine, arginine, and proline, and glycine, alanine, serine, threonine, proline, hydroxyproline, and glutamine are sweet amino acids, and valine, leucine, isoleucine, methionine, and phenylalanine. , Tryptophan, arginine, arginine hydrochloride, histidine, lysine hydrochloride, etc. are bitter amino acids, histidine hydrochloride, asparagine, aspartic acid, glutamic acid, etc. are sour amino acids, and sodium aspartate, sodium glutamate, etc. It is known to be an amino acid. Then, it is considered that the umami of the shrimp is generated as a result of the complex interaction of these taste components. Among these taste components, the more delicious shrimp is, the more glycine is in particular, and the less glycine is, the less the taste is.

The vacuum-packed frozen shrimp with shrimp of the present invention does not lose the taste components of shrimp (such as a sweet component and a umami component) during the manufacturing process, so that the content of the taste component of the shrimp with the shell material is almost the same. Contains taste components. In addition, sterilization with a boil is sufficient, and there is no secondary contamination by microorganisms in the process after the boil, and the number of bacteria such as Escherichia coli is kept low for a long time. It is thought that the original taste is maintained.

[0029]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the examples.

(Example 1) Raw shrimp (Black Tiger H / L) (size of 10.5 cm or more) with the raw material shells decapitated were washed and sorted. It was immersed in a 7% by weight saline solution of 10 ° C. or lower for 40 minutes and seasoned. After soaking in salt water,
Select size, remove jaw (hanging meat) and feet,
The abdomen was opened with a knife in the abdomen (half) and the back intestine was removed. Then, the two abdominal open shrimp shell shrimp were face-to-face and in contact with each other, and were almost linearly combined (head-tail) / (head-tail). Seventeen of the combinations were vacuum-packed in a multilayer plastic film bag by a known method. 2. Vacuum packed and placed in a stainless steel container in boiling water (fresh water)
Boiled for 3 minutes. After boiling, it was put into ice water while being vacuum-packed and sufficiently cooled to about 5 ° C. or less. The cooled vacuum pack was treated in a carbon dioxide gas refrigerating apparatus at about -50 ° C. for about 20 minutes and frozen to a product temperature of −18 ° C. or less to produce the shrimp of the present invention shown in FIG. .

The shrimp with vacuum-packed frozen shells of the present invention maintained a linear shape even after thawing as well as during frozen storage. The shrimp with a vacuum-packed frozen shell of the present invention has a sufficiently reduced number of bacteria such as Escherichia coli (general viable count of 10 ⁴ or less,
(Negative coliforms)) and could be stored for many years. After long-term storage, thawed and measured the taste components,
Sweet and umami components were not lost. After eating the thawed sushi shrimp, it was fresh and delicious.

Thawed samples of the vacuum-packed frozen shrimp of Example 1 of the present invention and the vacuum-packed frozen shrimp of Comparative Example 1 described later were eaten by 19 panel members and subjected to a sensory test. As a result of the sensory test, 15 panel members found that the shrimp with a vacuum-packed frozen shell of the present invention were sweet, crunchy, plump, crisp, crunchy, crunchy, and textured. , Flavorful, shrimpy, fresh, tasty, deep, tasteful and delicious, juicy, fleshy, etc. , The remaining 4
The human evaluated the same as the shrimp of Comparative Example 1.

The shrimp (referred to as shrimp A) obtained by thawing the vacuum-packed frozen shrimp of the present invention of Example 1 and the shrimp manufactured by the conventional vacuum-packed frozen shrimp manufacturing method are thawed. Table 1 shows the results of measuring the content of major L-amino acids in shrimp (referred to as shrimp B).

[0034]

[Table 1]

From Table 1, it can be seen that the shrimp B has lost the taste component, whereas the shrimp A has no taste component.

(Comparative Example 1) Raw shrimp (Black Tiger H / L) (size 10.5 cm or more) from which the raw material was decapitated was washed, size-selected, and then 10 ° C for seasoning.
It was immersed in the following about 10% by weight saline solution for about 30 minutes. The shrimp immersed in the saline solution was linearly extended one by one and packed in a stainless steel container. Then, after being fixed with a lid or the like, it was placed in boiling water (fresh water) (about 97 to 100 ° C.), and the shrimp with shell was brought into direct contact with boiling water (fresh water) and boiled for about one and a half minutes. After boiling, the bottle was put into ice water in a state packed in a stainless steel container, and was cooled to about 5 ° C. or less by bringing ice water directly into contact with shrimp with shells. After cooling, it was taken out of the stainless steel container, and shelling, foot removal, back intestine removal, abdominal opening, trimming, and the like were performed. Thereafter, size selection was performed, and the resultant was packed in a plastics container and vacuum-packed. After performing the foreign substance inspection, it was frozen to produce a vacuum-packed frozen shrimp for comparison.

The vacuum-packed frozen shrimp maintained its linear shape during thawing as well as during freezing.
However, the number of bacteria such as Escherichia coli was not sufficiently reduced. I thawed it immediately and ate it as a sushi prawn.

[0038]

The shrimp with a vacuum pack frozen shell of the present invention retains its linear shape even after thawing as well as during refrigeration, and is delicious because it does not lose the taste components of the shrimp. Sufficient sterilization reduces the number of bacteria such as Escherichia coli, and there is no risk of microbial cross-contamination after the boiling process, and no additives such as preservatives and antioxidants are added except for salt for seasoning. However, it has excellent long-term storage and safety.

The vacuum-packed frozen shelled shrimp of the present invention, in which the content of the taste component is substantially the same as the content of the taste component of the raw shelled shrimp, is particularly delicious and is suitable for applications such as sushi shrimp.

By measuring glycine in the taste components, it can be used as an index of the deliciousness of the shrimp with a vacuum pack of the present invention. If the glycine content is about the same level as the glycine content of the raw shelled shrimp, such a vacuum packed frozen shelled shrimp of the present invention is delicious.

According to the method for producing a shrimp with a vacuum packed frozen shell of the present invention, such an excellent shrimp with a vacuum packed frozen shell can be easily and economically produced.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing one embodiment of a shrimp with a vacuum pack frozen shell of the present invention.

FIG. 2 is an explanatory view illustrating a method for producing a shrimp with a vacuum pack frozen shell according to the present invention.

FIG. 3 is an explanatory view showing a conventional shrimp with a vacuum-packed frozen shell.

FIG. 4 is an explanatory diagram for explaining a conventional method for producing a vacuum-packed frozen shrimp.

[Description of Reference Codes] 100 Vacuum-packed shrimp with frozen shell of the present invention A Crumpled, delimbed, abdomen opened and abdominal opened for frozen shrimp a abdomen B Decalerated, delimbed, abdomen opened and abdominal removed Other frozen shrimp with shell b b abdomen 1-11 Abdominal part of shrimp with shell and abdomen of other shell shrimp are brought into contact and almost linearly combined 12 Multilayer plastic film bag

Claims (5)

(57) [Claims] 1. A two-shelled shrimp with open abdomen, decapitated, delimbed, removed from the back, and brought into contact with the abdomen of two shells, and a plurality of the shrimp are almost linearly combined and vacuum-packed together. A shrimp with a vacuum-packed frozen shell. 2. A method of vacuum-packing a plurality of substantially shrimpless shrimp with open abdomen, which are decapitated, delimbed, removed from the back, and brought into contact with each other in a face-to-face manner. , Boiling, frozen vacuum-packed frozen shrimp with a shell, which maintains its linear shape during freezing as well as after thawing, and does not lose the taste components of the shrimp,
In addition, the shrimp with a vacuum-packed frozen shell is characterized by being free of additives such as antioxidants other than the salt for seasoning, and being excellent in long-term storage and safety. 3. The vacuum-packed frozen shrimp according to claim 1, wherein the content of the taste component is substantially the same as the content of the taste component of the raw material shrimp. 4. The shrimp of claim 3, wherein the taste component is glycine. 5. The method for producing shrimp with a frozen shell according to claim 1, comprising the following steps (1) to (7). (1) Steps of immersing in salt water, decapitation, delimbing, removing the back of the intestine, opening the abdomen, etc. (2) Combining two abdominal shells with open abdomen in a face-to-face manner and making contact with each other in an almost straight line Step (3) Step of vacuum-packing a plurality of almost linearly combined parts (4) Step of boiling in a vacuum-packed state (5) Step of cooling in a vacuum-packed state after boiling (6) Cooling And then freezing in a vacuum-packed state. (7) A step of packing the shrimp with shells vacuum-packed and frozen in a cardboard box or the like as necessary.