JP4649541B1 - Hot water bath, seafood packaged frozen food for steaming, and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To shorten the cooking time and to easily soak the added seasoning in the fish body, to make the meat quality after cooking soft, to reduce the exposure of the card during heating, and to cope with cooked products such as teriyaki. A seafood-packed frozen food for hot water cooking and a method for producing the same are provided.
SOLUTION: It is a frozen water food packaged with seafood for steaming and steaming that is cooked in hot water in a frozen state or steamed under heated steam, and is shaped and pH 8. A film of the fish that has been frozen after being adjusted to a pH of 8.0 to 12.5 by being immersed in an alkaline aqueous solution adjusted to 0 to 12.5 at atmospheric pressure at room temperature for a predetermined time. Enclosed in packaging material.
[Selection figure] None

Description

  The present invention relates to a hot water bath or steamed and cooked seafood-packed frozen food for steaming without steaming, and a method for producing the same.

  Recently, with the background of diversification and simplification of foods and the advent of an aging society, there has been an increasing demand from users for uncooked foods that can quickly provide warm, delicious and easy-to-eat dishes without preparation. Fish is excellent as a low-fat and high-protein food among various ingredients, but it tends to be shunned by younger generations compared to meat stocks because it has bones and is cumbersome to cook and hates odors. It is.

  Against this backdrop, it is frozen or chilled that can be eaten just by heating it with a microwave oven, etc., which is vacuum-packed or packaged with an inert gas package using heat-resistant resin film, and as a rule, does not require preparation before cooking. A type of packaged frozen seafood has been developed. Such packaged frozen seafood has been subjected to various processing and is distributed in the market as a wide variety of frozen foods.

  For example, Patent Document 1 describes a frozen seafood-processed frozen food that has been stored in a refrigerator after salt-washed fish and baked until the surface is burnt at a central temperature of 65 ° C.

  Patent Document 2 describes a frozen food that is heated in steam with steam, then seasoned and added in a hermetically sealed package, and frozen in brine while applying a high potential electric field in the antifreeze.

  Furthermore, Patent Document 3 describes unheated fish and shellfish for refrigerated and frozen instant boiled foods in which an unheated fish body is hermetically packaged together with gelatinous solidified seasoning gelatin.

JP 2003-334035 A, claim 5, paragraphs “0023”, “0030”, “0032” JP2003-92981, paragraphs "0009" "0014" "0019" Registered Utility Model No. 3031712

  However, the baked fish of Patent Document 1 and the steam-heated fish of Patent Document 2 have already been heated once or twice or more during the manufacturing process, and are reheated when the user cooks. Therefore, by repeating this heating, the muscle fibers aggregate and the meat quality becomes hard, and it tends to have a rough texture. In addition, if the fish is heated inappropriately, the epidermis may be burnt black, the body may be cracked, and the body and the skin may be peeled off in a scaly manner, which may impair the appearance of the dish.

  On the other hand, the fish that has been vacuum packaged together with the coagulated seasoning gelatin of Patent Document 3 requires a complicated manufacturing process in which the seasoning is coagulated with gelatin. In addition, the heat during bathing is consumed to melt the solidified seasoning gelatin that covers the fish body, and it takes time for the heat to pass to the center of the frozen fish body, and the melted seasoning soaks into the fish body However, since it takes time, there is a problem that it is difficult to deepen the taste as a boiled fish when cooking for a short time. Further, in the packaged frozen fish of Patent Document 3, since the added gelatin promotes the exposure of the card, the exposed card makes the seasoning white and turbid, and the appearance of the dish is impaired.

  The present invention has been made to solve the above-mentioned problems associated with conventional products, cooking time is short, the added seasoning is easy to soak into the fish body, the meat quality after cooking is soft, It is an object of the present invention to provide a seafood-packed frozen food for hot water / steamed cooking, which can reduce exposure, and can be used for cooking products such as teriyaki, and a method for producing the same.

The frozen food for seafood packaging for steaming and steaming according to the present invention is packed in hot water in a frozen state or cooked in hot water, or steamed and cooked under heated steam for seafood packaging for steaming and steaming cooking Frozen food,
It is frozen after being adjusted to a pH of 8.0 to 12.5 by being immersed in an alkaline aqueous solution that has been shaped and adjusted to a pH of 8.0 to 12.5 at atmospheric pressure and room temperature for a predetermined time. The fish body is packed in a hot water bath / steaming resin film packaging material, filled with seasoning, vacuumed in the hot water bath / steaming resin film packaging material, and the opening is sealed and sealed. The fish body was frozen with the above-mentioned seasoning filled, and characterized in that the fish body was frozen .

The method for producing a frozen packaged seafood-wrapped frozen food for hot water and steaming according to the present invention includes: (a) a step of shaping a raw material to obtain a fish body having a desired shape;
(B) a step of immersing the fish body in an alkaline aqueous solution adjusted to pH 8.0 to 12.5 at atmospheric pressure and room temperature for a predetermined time;
(C) freezing the alkali-treated fish body;
(D) Packing the frozen fish body into a hot water bath / steaming heating resin film packaging material , filling it with a seasoning, evacuating the hot water bath / steaming heating resin film packaging material, Sealing to a sealed state ;
(E) freezing the fish with the filled seasonings ;
It is characterized by having.

  Important terms in this specification are defined as follows.

  “Shaping” is a broad, broad concept process that includes both the process of trimming the outer shape of the fish and the process of trimming the inside of the fish. It refers to the process of removing internal organs and scales. Here, “fish shaping processing” refers to processing frozen or fresh fish as raw materials into various shapes and forms such as rounds, dresses, fillets, and fillets. It includes removing gills, fins and internal organs, and optionally removing scales. Bone removal is included in the broad-sense shaping process, but not in the narrow-sense shaping process. Here, “bone removal” includes removing at least the spine and ribs from the fish body, and optionally removing thin bones and short bones scattered in the fish meat that can be detected by transmission imaging of energy rays. .

  “Porosity” refers to an index that expresses the ratio of the area of the void to the area of the muscle fiber as a percentage in a two-dimensional visual field when the cross section of the fish is observed with a microscope. The porosity is one index used to evaluate the degree of deterioration (degeneration) of fish cells. The smaller the porosity, the less degradation (denaturation) of the cells. As the number of repetitions of freezing and thawing increases, or as the heating history in which heat is transmitted to the fish body is received, the deterioration (degeneration) of the cells progresses, the porosity increases, and the texture becomes crisp.

  “Curd” refers to a cloudy substance that is exposed to the surface by coagulation of water-soluble protein in fish meat due to heating, and impairs its appearance. “Card exposure” refers to a phenomenon in which water-soluble protein is clouded and solidified by heating and appears on the surface of fish meat.

  “Granular structure” refers to a water-soluble protein having no structure. When the water-soluble protein that exudes from the muscle fibers is heated, it becomes a granular tissue without coagulation. This granular structure is thought to be the causative agent of the card.

  “Chlorella extract” refers to a chlorella extract. The chlorella extract contains various water-soluble components extracted from chlorella powder using various extraction methods, such as amino acids, peptides, water-soluble vitamins, saccharides, nucleic acids, water-soluble proteins, and the like.

  “Mackerel” is a general term that includes all kinds of mackerel such as mackerel and sesame.

  According to the present invention, the effects listed below can be achieved.

  1) The time and laborious processing steps for solidifying the seasoning with gelatin described in Patent Document 3 can be omitted, and production can be efficiently performed with a simplified line.

  2) No card is produced even after cooking. Since the card is not exposed on the surface, the added seasoning is not turbid and transparent, and the quality of the dish is improved.

  3) Since there is no fishy odor, it is easy to eat and has a good aftertaste.

  4) There is no crisp texture, and it has a plump and juicy texture.

  5) Even when cooked, there will be no collapse or cracking. While maintaining a state that does not collapse after cooking, it is soft to eat and hard to harden over time.

  6) The flesh is soft, the chopsticks are good, and it is easy to eat even for the care recipients who have weakened chewing ability.

  7) The frozen skin of the fillet can be baked and teriyaki or salt grilled, and even if it is left for several hours after cooking, the surface shine is not lost.

Process drawing which shows the manufacturing method of this invention. (A) And (b) is the external appearance photograph after cooking of a comparative example sample, (c) And (d) is the external appearance photograph after cooking of an Example sample. The GC-FID spectrum diagram of a comparative example sample. GC-FID spectrum diagram of the example sample (A) is a perspective view which shows the wedge-shaped plunger for a fracture test, (b) is a perspective view which shows the cylindrical plunger for a compression test. The bar graph figure which compares and shows the hardness result of various foodstuffs measured with the wedge type plunger. The bar graph figure which compares and shows the hardness result of various foodstuffs measured with the cylindrical plunger. (A) is a micrograph showing a tissue section of a comparative example sample (pH 7.0, cooked with mackerel), (b) is a micrograph showing a tissue section of an example sample (pH 8.0, stewed with mackerel), and (c) is an example. A photomicrograph showing a tissue section of a sample (pH 10.5, cooked with mackerel), and (d) a micrograph showing a tissue section of an example sample (pH 12.5, cooked with mackerel). Process drawing which shows the other manufacturing method of this invention. (A) And (b) is the external appearance photograph after cooking of a comparative example sample, (c) And (d) is the external appearance photograph after cooking of an Example sample. (A)-(e) is the external appearance photograph after cooking of the sample immersed in the alkaline solution of various pH. The GC-FID spectrum diagram of a comparative example sample. GC-FID spectrum diagram of the example sample The bar graph figure which compares and shows the hardness result of various foodstuffs measured with the wedge type plunger. The bar graph figure which compares and shows the hardness result of various foodstuffs measured with the cylindrical plunger. (A) is a micrograph showing a tissue section of a comparative example sample (pH 7.0, mackerel teriyaki), (b) is a micrograph showing a tissue section of an example sample (pH 8.0, mackerel teriyaki), (c) is an example. The microscope picture which shows the tissue section of a sample (pH 10.5, mackerel territory), (d) is the microscope picture which shows the tissue section of an Example sample (pH 12.5, mackerel teriyaki). (A) is the microscope picture which shows the tissue section of a comparative example sample (pH 7.0, simmered with mackerel), (b) is the microscope picture which shows the tissue section of a comparative example sample (pH 7.0, mackerel teriyaki).

  Hot water bath / steamed seafood packaging frozen food according to the present invention is frozen in hot water or cooked in hot water, or steamed and cooked under hot steam. A frozen food that has been subjected to shaping treatment and immersed in an alkaline aqueous solution adjusted to a pH of 8.0 to 12.5 at atmospheric pressure and room temperature for a predetermined time to a pH of 8.0 to 12.5. After being adjusted, the frozen fish body is enclosed in a film wrapping material together with a seasoning.

  The present invention is intended for a packaged frozen food of a boiling type that is cooked in a hot water bath or a steam-heated type that is cooked by steaming. The present invention relates to frozen foods that are frozen and film-wrapped with seasonings.

  The manufacturing method of the seafood-packed frozen food for hot water and steaming according to the present invention includes the following steps (a) to (e).

(A) A step of obtaining a fish body having a desired shape by shaping the raw material (b) A step of immersing the fish body in an alkaline aqueous solution adjusted to pH 8.0 to 12.5 at atmospheric pressure and room temperature for a predetermined time (c) ) Step of freezing the alkali-treated fish body (d) Step of packing the frozen fish body into a film packaging material, filling it with a seasoning, and sealing the film packaging material (e) The packaging The fish species to which the present invention is applied are red fish (sardine, mackerel, sanma, bonito etc.), white fish (flounder, flounder, etc.), intermediate fish (sea bream, For example, mackerel (Norwegian), mackerel (made in Japan), sardine, sanma, bonito, golden garage, karasu galley, true, assistant sect, and white thread. , Carp, sawara, red fish, meba , Hairtail, catfish, Nile perch, over such a wide range Itoyori sea bream. In addition, the shape of the fish body to which the present invention is applied can be made into various shapes and forms such as rounds, dresses, fillets and fillets by shaping the fish body as a raw material. The present invention can also be applied to this.

(Alkaline treatment)
In the present invention, the aqueous alkali solution used for the immersion alkalizing treatment is adjusted to pH 8.0 or more and 12.5 or less. This is because when the fish body is immersed in a neutral or acidic liquid having a pH of less than 8.0, the water retention of the cells decreases, the water-soluble protein exudes from the cells, and the body becomes dry and hard (FIG. 8 (a)). FIG. 16 (a)). Further, the water-soluble protein that has oozed out on the surface becomes a card that becomes cloudy by heating and adheres to the surface of the fish body, and the appearance is remarkably deteriorated (FIGS. 2A, 2B, and 10B). ), FIG. 11 (a)). On the other hand, when dipped in a strongly alkaline solution having a pH exceeding 12.5, the meat tastes bitter. Further, when the fish body is immersed in an alkaline aqueous solution adjusted to around pH 10.5, the card exposure prevention effect becomes the best. The pH value of the alkaline aqueous solution that provides the card exposure prevention effect is in the range of pH 8.0 to 12.5, more preferably in the range of 8.5 to 12.0, and most preferably. The pH is in the range of 9.0 to 12.0. pH 10.5 is where the water retention of the cells is optimal, and moisture enters the gaps between the muscle fibers and the flesh becomes soft and juicy (FIGS. 8B, 8C, and 8D). FIG. 16 (b) (c) (d)).

  In this invention, it is preferable that the porosity of the fish body which carried out the immersion alkalization process is 25% or less. This is because when the porosity exceeds 25%, the juiciness is lost from the meat quality, and the texture becomes rough.

  The alkaline aqueous solution used in step (b) of the method of the present invention contains one or more selected from the group consisting of carbonates, phosphates, hydroxides and alkaline organic acid salts as main components. By changing the compounding ratio of carbonate, phosphate, hydroxide and alkaline organic acid salt, the pH of the aqueous alkali solution can be adjusted to the desired value, and the water holding capacity is maintained with a buffering force to keep the pH on the alkali side. There is an effect to increase.

  The total content of these main components is in the range from 0.1% by mass to 10% by mass, and the content of carbonate, phosphate and hydroxide is 0.01 to 5.00% by mass, respectively. It is preferable that the content of the alkaline organic acid salt is in the range of 0.01 to 20.00% by mass. That is, the alkaline aqueous solution preferably satisfies both the following formulas (1) and (2).

  The alkaline aqueous solution contains one or more selected from the group consisting of carbonates, phosphates, hydroxides and alkaline organic acid salts, and satisfies both of the following expressions: The frozen food described.

0.1 ≦ A + B + C + D ≦ 20.0 (1)
0.01 ≦ A ≦ 5.00, 0.01 ≦ B ≦ 5.00, 0.01 ≦ C ≦ 5.00, 0.01 ≦ D ≦ 20.00 (2)
However, symbol A is carbonate content (% by mass), symbol B is phosphate content (% by mass), symbol C is hydroxide content (% by mass), and symbol D is an alkaline organic acid. It is content (mass%) of salt.

  The total content of the main components is less than 0.1% by mass (A + B + C + D <0.1) and / or the carbonate content is less than 0.01% (A <0.01), and the phosphate content is 0.00. When less than 01% (B <0.01), hydroxide content is less than 0.01% (C <0.01), and organic acid salt content is less than 0.01% (D <0.01), the desired alkalinity for fish meat The effect of the conversion process cannot be obtained.

  On the other hand, the total content of the main components exceeds 20.0% by mass (A + B + C + D> 20.0) and / or the carbonate content exceeds 5.00% (A> 5.00), and the phosphate content is When the content exceeds 5.00% (B> 5.00), the content of hydroxide exceeds 5.00% (C> 5.00), and the content of alkaline organic acid salt exceeds 20.00% (D> 20.00), fish meat It becomes bitter.

  As the carbonate, sodium carbonate, sodium hydrogen carbonate, calcium carbonate, potassium carbonate, magnesium carbonate and the like can be used.

As the phosphate, polymerized phosphates such as sodium pyrophosphate and sodium polyphosphate, or non-polymerized phosphates such as trisodium phosphate and disodium hydrogenphosphate can be used.

  As the hydroxide salt, calcium hydroxide or the like can be used.

As the alkaline organic acid salt, citrates, lactates, malates and the like can be used. Of these, it is preferable to use trisodium citrate (Na ₃ (C ₃ H ₅ O (COO) ₃ )), which is a citrate salt.

  In addition to these four main components, chlorella, saccharides, salt and the like described later can be further added to the alkaline aqueous solution. For example, trehalose, reduced starch syrup, maltose, lactose, sucrose, etc. can be added to the alkaline aqueous solution as saccharides. Moreover, 0.1-5.0 mass% of salt can be contained in alkaline aqueous solution. Salt has a preservation and seasoning effect. The chlorella extract also contains a small amount of sodium chloride. When the salt concentration is less than 0.1%, the desired storage effect and seasoning effect cannot be obtained. On the other hand, if the salt concentration exceeds 5.0%, the fish becomes salty and the taste of fish is impaired. In addition, it is most preferable that the salt concentration is about 1.0% in order to obtain the preservation effect and the seasoning effect, and further obtain the seasoning effect with the chlorella.

  In the present invention, the fish body is soaked in an alkaline aqueous solution at atmospheric pressure and room temperature. However, even if it is at room temperature, it is necessary to perform minimum temperature management according to changes in the air temperature. For example, it is desirable to control the temperature so that the temperature (core temperature) of the fish body is preferably plus 1 to 25 ° C., more preferably plus 3 to 10 ° C., and most preferably plus 3 to 5 ° C. Therefore, it is desirable that the soaking process is performed in an air-conditioned room whose temperature is adjusted by an air conditioner. Further, in the present invention, the pressure at the time of soaking is set to atmospheric pressure, but the present invention is not limited to 1 atmospheric pressure, and may be under a reduced pressure slightly below 1 atmospheric pressure according to changes in weather. The pressure may be slightly higher than the atmospheric pressure.

  In the present invention, in the alkali treatment step (b), the immersion time in the alkaline aqueous solution can be 10 minutes or more and 48 hours or less. The immersing time can be 10 minutes or more and 48 hours or less, more preferably 10 minutes or more and 3 hours or less, and most preferably 30 minutes or more and 120 minutes (2 hours) or less. For most fish species, a sufficient effect can be obtained by soaking for 3 hours or less, but the soaking time can be extended beyond 3 hours depending on the type of fish and the fish body. However, the effect of the soaking process is saturated in 48 hours, and further soaking is unacceptable from the viewpoint of productivity, so the longest soaking time is set to 48 hours.

  On the other hand, if the soaking time is less than 10 minutes, the card is likely to be exposed on the surface of the fish body, causing various problems such as collapse and cracking, and the effects of the present invention cannot be obtained. For most fish species, a sufficient effect can be obtained by soaking for 10 minutes or more, but it may be preferable to extend the soaking time to 30 minutes or more depending on the type of fish or fish body. Increasing the osmotic pressure of the alkaline aqueous solution to the fish body by increasing the temperature and pressure at the time of soaking may further reduce the soaking time, but increasing the temperature and pressure will damage the cells and degrade the meat quality This is not preferable because it may cause

  By the way, the present inventors have obtained the knowledge that the pH value of a fish body changes with time after an alkali soaking process in the process of diligently researching and developing a seafood-packed frozen food for hot water or steamed cooking. That is, according to the study by the present inventors, as time elapses after the alkali soaking treatment, the pH value of the treated fish body gradually decreases, although slightly, from the pH value of the alkaline aqueous solution used for the treatment. Admitted to do. For example, in a sample obtained by immersing a fish body (autumn salmon fillet) in an alkaline aqueous solution of pH 9.8 for 1 hour, the pH value of the fish sample immediately after the treatment is approximately 9.8, but for example, 24 hours after the completion of the soaking process It was confirmed that the pH value of the fish sample of this sample dropped to a maximum of about 7.14. The phenomenon of the pH value of the fish sample being reduced is that neutralization proceeds between an alkali component that has penetrated into the cell and a liquid (such as a water-soluble protein) contained in the fish cell, and / or an immersion treatment. Immediately after, it is estimated that there is a variation in pH value between the surface layer and the core of the fish body, which is caused by leveling over time, but at this stage it is still clear The cause has not been investigated. A pH measuring device (manufacturer's name; HANNA, product name or model number; CODE HI99163) was used to measure the pH of the fish sample. This pH measuring instrument is of an electrode potential measuring system in which a predetermined electrode is brought into contact with a subject, the electrode potential at that time is detected, and a pH value is calculated based on the detected electrode potential.

  In the present invention, it is preferable to immerse the fish in an aqueous solution containing 0.1 to 20% by mass of chlorella extract for a predetermined time before the freezing step (c). Chlorella is an active ingredient having both a deodorizing action and a seasoning action. This is because if the chlorella concentration in the chlorella extract-containing aqueous solution is less than 0.1% by mass, the desired deodorizing effect and seasoning effect cannot be obtained. On the other hand, when the chlorella concentration in the liquid exceeds 20% by mass, the effect is saturated. Here, the deodorizing action refers to the property of eliminating the odor of fish meat. Seasoning action refers to the property of further extracting the original taste of fish meat. The seasoning effect of chlorella has a role to enhance the taste of fish meat when combined with a seasoning such as salt. The soaking time in the chlorella solution can be the same as the soaking time in the alkalinization treatment, preferably 10 minutes to 48 hours, more preferably 10 minutes to 3 hours, most preferably 30 minutes to 2 hours. It can be. This is because it is possible to add and mix the chlorella extract in an alkaline aqueous solution and soak it. Of course, the chlorella solution can be separately soaked separately from the alkaline aqueous solution. The timing of immersing the chlorella solution may be before or after the alkaline aqueous solution immersing process.

  In the present invention, it is preferable to immerse the fish in a saccharide-containing aqueous solution having a concentration of 0.01 to 20% by mass for a predetermined time before the freezing step (c). Saccharides are an active ingredient having an action of protecting muscle fibers and an action of increasing water retention. As the saccharide, trehalose, reduced starch syrup, maltose, lactose, sucrose and the like can be used. If the saccharide concentration in the liquid is less than 0.01%, the desired muscle fiber protection effect and water retention effect cannot be obtained. On the other hand, when the saccharide concentration in the liquid exceeds 20% by mass, the effect is saturated. The immersing time in the saccharide solution can be the same as the immersing time of the alkali treatment, preferably 10 minutes to 48 hours, more preferably 10 minutes to 3 hours, most preferably 30 minutes to 2 hours. It can be. This is because it is possible to add and mix saccharides in an aqueous alkali solution and soak it. Of course, the saccharide solution can be separately soaked separately from the alkaline aqueous solution. The timing of immersing the saccharide solution may be before or after the alkaline aqueous solution immersing process.

(Additive seasoning)
The seasoning has a role of making the fish meat thick by drawing out the original taste of the fish meat by permeating into the fish body during cooking, and improving the taste. For example, the seasoning for cooking includes fructose, glucose, sugar, soy sauce, syrup, sake, starch, spices, salt, seafood extract, water, and other trace additives ( Table 4 ). Moreover, the seasoning for teriyaki contains soy sauce, sugar, rice fermented seasoning, starch, seafood extract, salt, water and other trace additive components ( Table 5 ). In the examples of the present invention, an example using a seasoning for cooking and a seasoning for teriyaki has been shown, but a seasoning for salt baking can be used in addition thereto. It is preferable that the seasoning for salt baking has almost the same components as the seasoning for teriyaki.

(Film packaging material)
Resin materials such as polyethylene (PE), polypropylene (PP), polyvinylidene chloride copolymer (PVDC), and acrylonitrile butadiene styrene copolymer (ABS) can be used for the film packaging material. The thickness of the film packaging material suitable for the present invention is desirably in the range of 50 to 100 μm in average thickness. If the thickness of the film wrapping material is less than 50 μm, the required strength required at the minimum for handling the package may be insufficient and may be torn or torn. On the other hand, if the thickness of the film wrapping material exceeds 100 μm, it becomes easy to cause a defect in the heat seal part at the time of vacuum packaging (seal failure at the wavy heat deformation part), and it becomes difficult to open the package. The thermal conductivity to the object is lowered and the cost is further increased.

  Optionally, the fish skin can be burned. The method will be briefly described.

  A saccharide-containing aqueous solution is applied to the frozen skin of the fish body, a baking iron is pressed against the coated surface, and the applied saccharide-containing aqueous solution is instantaneously heated and carbonized. As a result, a part of the skin of the fish body can be burnt with a black burnt burn. As the instantaneous heating means, a small burner flame can be used instead of the baking iron. Xylose, sucrose, glucose, maltose, starch syrup, dextrin and the like can be used as the saccharide to be included in the saccharide-containing aqueous solution. This instantaneous heating is a low-temperature heating for a very short time only to carbonize the saccharide-containing aqueous solution, and the inside of the fish body hardly increases in temperature or is slightly acceptable even if the temperature is slightly increased. For example, the contact condition of the instantaneous heating means with respect to the fish body can be adjusted so that the core of the frozen fish body does not rise to 0 ° C. or higher.

  The best mode for carrying out the present invention will be described below with reference to the accompanying drawings.

  With reference to FIG. 1, the case where the product for cooking is first manufactured as a manufacturing method of the packaged frozen food of this embodiment is demonstrated.

  The frozen fish used as a raw material is received (step S1), and the received frozen fish is immediately thawed or stored in a freezer for a predetermined period and then thawed. A shaping process for removing the head, shark, shark, viscera, scales and the like from the thawed fish body is performed (step S2).

  Distribute the shaped fish into three pieces and remove bones. Furthermore, the remaining bone inspection which inspects the presence or absence of the bone which remains in the fish body through the X-ray detector through the fish body from which the bone has been removed is performed (step S3). The bones found in the residual bone inspection are extracted manually. In addition, the fish body is subjected to a candling inspection in order to remove foreign matters such as parasites.

  After washing with water, as a pretreatment, a soaking treatment is performed in which the fish body is immersed in a fully immersed state in an aqueous alkaline solution adjusted to a desired pH value in the range of 8.0 to 12.5 (step S4). During the soaking process, the epidermis may be left attached or may be peeled off from the fish body. For example, when processing mackerel, if the skin is peeled off from the fish body before soaking, the penetration of the alkaline aqueous solution into the fish body can be accelerated. The mackerel thin skin is on the outermost surface of the epidermis, and even if it is removed, the mackerel's unique striped pattern remains, so that the mackerel's original appearance can be maintained as it is.

  After the soaking process, the processed fish body is put in a freezer and first frozen (step S5). The primary freezing condition is controlled so that the temperature (core temperature) of the center of the fish body is, for example, minus 10 ° C. or less, preferably minus 18 ° C. or less.

  Next, the first frozen fish body is half-thawed under a predetermined condition (step S6), and the half-thawed fish body is processed into a desired size (step S7). After the fillet processed fish fillet is weighed and the measurement result is recorded, it is put in a freezer and secondarily frozen (step S8). The secondary freezing condition is controlled so that the temperature (core temperature) at the center of the fish body is minus 15 ° C. or less, preferably minus 18 ° C. or less.

  The secondary frozen fillet is taken out from the freezer and packed in a film packaging bag so that the total weight of the fillet becomes a predetermined target weight while referring to the measurement result (step S9). Subsequently, the seasoning of a predetermined component and quantity is filled in a film packaging bag, and the whole weight is measured (process S10). If the measurement result of the total weight is within the range of the predetermined target value, it will be accepted, and if it is outside the range of the predetermined target value, it will be rejected. The acceptable bag is evacuated and the opening is sealed to a sealed state (step S11). Note that an inert gas such as nitrogen gas or argon gas can optionally be injected into the vacuum bag.

  Furthermore, the frozen fish that has been vacuum-packed can be passed through a metal detector, and it can be confirmed that no metal foreign matter such as a fishing hook remains in the fish body.

  Next, the bagged fillets are put in a freezer and thirdarily frozen. The tertiary freezing condition is controlled so that the temperature (core temperature) of the center of the fillet is minus 15 ° C. or less, preferably minus 18 ° C. or less (step S12). The third frozen bagging fillet is taken out of the freezer, further packed in a shipping box, and shipped.

  Next, with reference to FIG. 12, the case where the product for territory baking is manufactured as a manufacturing method of the package frozen food of other embodiment is demonstrated.

  Steps K1 to K8 are substantially the same as steps S1 to S8 of the above-described boiled product.

  A saccharide-containing aqueous solution is applied to the secondary frozen fish skin, a baking iron is pressed against the coated surface, and the applied saccharide-containing aqueous solution is instantaneously heated and carbonized (step K9). By this surface treatment, a part of the skin of the fish body can be burnt with a black burnt scorch. Xylose, sucrose, glucose, maltose, starch syrup, caramel pigment, dextrin and the like can be used as the saccharide contained in the saccharide-containing aqueous solution. This instantaneous heating is a low-temperature heating for a very short time only to carbonize the saccharide-containing aqueous solution, and the inside of the fish body hardly increases in temperature or is slightly acceptable even if the temperature is slightly increased. For example, the contact condition of the instantaneous heating means with respect to the fish body can be adjusted so that the core of the frozen fish body does not rise to 0 ° C. or higher.

  Steps K10 to K13 are substantially the same as steps S9 to S12 of the above-described boiled product.

  Hereinafter, embodiments of the present invention will be described in comparison with comparative examples with reference to the accompanying drawings and tables.

[Components of alkaline aqueous solution]
The alkaline aqueous solution has a pH adjusted to a range of 8.0 to 12.5.

  An example of the components (mass%) of the alkaline aqueous solution is shown below.

Sodium bicarbonate; 1.72%
Sodium carbonate; 0.52%
Trisodium citrate; 0.20%,
Other additives; 1.56%
[Card Evaluation]
Various mackerel samples shown in Table 1 were prepared. That is, unheated frozen raw mackerel with no history of heating is thawed and immersed in aqueous solutions of various pH values, and adjusted to pH 7.0, pH 8.0, pH 10.5, pH 12.0, and pH 12.5, respectively. Various processed samples were prepared. Example 1 and Comparative Example 1 are boiled mackerel samples (sample numbers 1-1,0-1). Examples 2 to 6 and Comparative Example 2 are samples for lighting (sample numbers 2-2, 3-2, 4-2, 5-2, 6-2, 0-2). The example samples were each immersed in an alkaline aqueous solution adjusted to each pH value for 1 hour.

  Each frozen raw mackerel sample was film-wrapped with a predetermined packaging film material together with a seasoning for cooking, and each film-wrapped sample was heated in a hot water pan for 95 to 100 ° C. for 20 minutes. The presence or absence of card generation from the fish sample of each sample was evaluated by visual inspection.

  2 (a) is an appearance photograph showing the surface side of the sample 0-1 of the comparative example 1 (soaked in an alkaline aqueous solution of pH 7.0), and FIG. 2 (b) is the sample of the comparative example 1. It is an external appearance photograph which shows the back surface side (cross-section side of a fillet). 2 (c) is a photograph of the appearance of the skin surface of the sample 1 of mackerel sample 1-1 of Example 1 (soaked in an alkaline aqueous solution of pH 10.5), and FIG. It is an external appearance photograph which shows the back surface side (cross-section side of a fillet) of a sample.

  10 (a) is an appearance photograph showing the surface side of the mackerel teriyaki sample 0-2 of Comparative Example 2 (with a pH 7.0 alkaline aqueous solution soaked treatment), and FIG. 10 (b) is the sample of Comparative Example 2. It is an external appearance photograph which shows the back side. 10 (c) is an external view photograph showing the surface side of the sample 2-2 (dipped in an alkaline aqueous solution of pH 10.5) of Example 2, and FIG. It is an external appearance photograph which shows the back surface side (cross-section side of a fillet) of a sample.

  (A) of FIG. 11 is an external view photograph showing the back side of the mackerel teriyaki sample 0-3 of Comparative Example 3 (soaked in an alkaline aqueous solution of pH 7.0). (B) in FIG. 11 is a photograph of the appearance of the back side of the sample 3-2 mackerel sample of Example 3 (soaked in an alkaline aqueous solution of pH 8.0). FIG. 11 (c) is the sample of mackerel sample in Example 4. Appearance photograph showing the back side of 4-2 (soaked in an alkaline aqueous solution of pH 10.5), FIG. 11 (d) is a sample of mackerel sample 5-2 of Example 5 (soaked in an alkaline aqueous solution of pH 12.0) FIG. 11 (e) is an appearance photograph showing the back side of the mackerel sample 6-2 (soaked in an alkaline aqueous solution of pH 12.5) of Example 6.

  In Samples 0-1,0-2,0-3 of Comparative Examples 1 to 3, cards (white viscous substances) were formed and adhered to the back side of the back and abdomen as shown by surrounding lines ○ in the figure. Appearance defects were observed.

  In contrast, the appearances of Samples 1-1 to 6-2 of Examples 1 to 6 were all good (no card exposure). Example samples treated with an alkaline solution have little water-soluble protein that causes curd, so in Examples Samples 1-1 to 6-2, almost no water-soluble protein is present, and Comparative Samples 0-1,0- The exposure of the card which looks bad like 2,0-3 can be prevented. Moreover, in the sample samples 1-1 to 6-2, the protein coagulation after heating is reduced, so that the heating speed is increased by molecular vibration, the scorch is easily formed, and the heating time can be shortened.

Further, even the soaked product loses the water-soluble protein as the acid side or the alkaline side is reached from pH 7.0. That is, it was recognized that the protein decreased in the sample after heating in the example as compared with the comparative sample. The more the acid side or strong alkali side is reached, the less card exposure will occur, but the bitterness will come out if it goes too far to the strong alkali side, thus balancing the prevention of card exposure and the good taste. It is important to make it happen. The sample 4-2 of Example 4 having a pH of 10.5 shown in FIG.

[Pickling treatment]
In the soaking process, the fish is soaked in an alkaline aqueous solution at atmospheric pressure and room temperature, but even at room temperature, minimum temperature management is required according to changes in temperature. For example, the temperature is controlled so that the temperature (core temperature) of the fish body is preferably plus 1 to 25 ° C., more preferably plus 3 to 10 ° C., and most preferably plus 3 to 5 ° C. Therefore, the soaking process is performed in an air-conditioned room whose temperature is adjusted by an air conditioner. Moreover, the pressure at the time of a soaking process is not limited only to 1 atmosphere, According to the change of the weather, the pressure may be a little lower than 1 atmosphere, or a pressure slightly higher than 1 atmosphere. Also good.

  Various boiled mackerel samples and teriyaki mackerel samples shown in Table 2 were each immersed in an alkaline aqueous solution having a pH of 10.5, and an appropriate immersion time was examined. Evaluation of the pickling treatment effect was performed by visual inspection of the presence or absence of card exposure. As a result, Samples 7-1, 8-1, 9-1, 10-1, 11-1, 12-2, 13-2, 14-2, 15-2, and 16-2 of Examples 7 to 16 were In all cases, no card exposure was observed, but in samples 0-4 and 0-5 of Comparative Examples 4 and 5, card exposure was observed.

The immersion time of the fish in the alkaline aqueous solution can be 10 minutes or more and 48 hours or less, more preferably 10 minutes or more and 180 minutes (3 hours) or less, and most preferably 30 minutes or more and 3 hours or less. . For most fish species, a sufficient effect can be obtained by soaking for 3 hours or less, but the soaking time can be extended beyond 3 hours depending on the type of fish and the fish body. However, the effect of the soaking process is saturated in 48 hours, and further soaking is unacceptable from the viewpoint of productivity, so the longest soaking time is set to 48 hours. On the other hand, if the soaking time is less than 10 minutes, the effect of the present invention cannot be obtained or is difficult to obtain. Increasing the osmotic pressure of the alkaline aqueous solution to the fish body by increasing the temperature and pressure at the time of soaking may further reduce the soaking time, but the increase in temperature and pressure may cause damage to the cells and deterioration Can not be adopted.

[Odor evaluation]
Fish odor (freshness) was evaluated by measuring the values of dimethylamine (DMA) and trimethylamine (TMA), which are the main components of fish odor. Dimethylamine (DMA) and trimethylamine (TMA) are a kind of spoilage amines produced when seafood is spoiled. Here, at least one of dimethylamine (DMA) and trimethylamine (TMA) coming out of various samples representing septic amines was measured, and the odor was evaluated using the measurement results.

  Next, a method for measuring dimethylamine (DMA) and trimethylamine (TMA) will be described.

  DMA and TMA were measured by the headspace method using a gas chromatograph / flame ionization detector (GC-FID).

  As a pretreatment, the whole seasoning pack (film packaging pack containing fish and seasoning) was heated primarily. Primary heating is heating for 20 minutes in a boiling state. After the primary heating, the film packaging pack was opened and all the fish bodies were taken out, and the contents were homogenized and homogenized.

  Next, fish meat and distilled water were diluted at a ratio of 1: 1 (2 times dilution), and 5 ml of the diluted sample was collected in a vial. An aluminum silver crimp cap with a septum was attached to the vial, and the mixture was heated and stirred at 40 ° C.

  The gas released from the sample was collected using the headspace method. That is, gas volatilized from the sample was collected (adsorbed) with a syringe by the headspace method. Gas was injected using the splitless method.

  TMA and DMA were measured by passing gas through a column of a gas chromatograph / flame ionization detector (GC-FID). For GC-FID, CP-Volamine manufactured by Varian was used.

  Dilute DMA and TMA pure products, draw calibration curves of various concentrations of 0 ppm, 50 ppm, 100 ppm, 300 ppm and 600 ppm, obtain mathematical formulas from these calibration curves, and calculate DMA concentration and / or TMA concentration based on the obtained mathematical formulas Calculated.

  The odor evaluation results by TMA measurement using the headspace method are shown in FIG. 3, FIG. 4, FIG. 12, FIG. FIG. 3 shows the measurement results of Comparative Example 6 (mackerel sample 0-6), and FIG. 4 shows the measurement results of Example 17 (mackerel sample 17-1). FIG. 12 shows the measurement results of Comparative Example 7 (Saba Teriyaki Sample 0-7), and FIG. 13 shows the measurement results of Example 18 (Saba Teriyaki Sample 18-2).

This standard sample and each sample sample were compared and judged.

  As is clear from the results shown in FIG. 3, FIG. 4, FIG. 12, FIG. 13, and Table 3, respectively, the DMA concentration and the TMA concentration were lower in the example samples than in the comparative example samples. From this, it was demonstrated that there was no fish odor in the example samples.

In addition, each of the example samples immersed in the chlorella extract aqueous solution had a VBN value lower than that of the comparative example sample not subjected to the immersion treatment. From this, it was confirmed that when immersed in an aqueous solution to which the chlorella extract was added, there was a deodorizing effect, and the effect increased as the amount of chlorella added increased.

[Additive seasoning]
A seasoning is enclosed in a film packaging material with a frozen fish body. The form of the seasoning may be liquid, slurry, or gel.

  An example of the ingredients of the seasoning for cooking is shown in Table 4.

  The fructose-glucose liquid sugars in Table 4 were produced using starch and water as raw materials and α-amylase and glucose isomerase as processing aids. In addition, the seafood extract is produced using bonito extract, skipjack extract, protein hydrolysate, water, salt, and thickener.

  Table 5 shows an example of ingredients of the seasoning for teriyaki.

The rice fermented seasonings in Table 5 are produced using water, glutinous rice, rice bran, brewing alcohol, glucose, and vinegar as raw materials, and using enzymes as processing aids. The seafood extract is the same as described above.

[Evaluation of softness]
With the advent of an aging society, universal design foods are becoming popular in the market as easy-to-eat foods even for those requiring care with reduced mastication. As one of the characteristics required for universal design food, the softness of food (ease of chewing) is important.

  The softness of various fish meats was evaluated by the plunger indentation method. The plunger push-in method is a test method that continuously measures the time-dependent changes in load and distortion when the plunger is pushed into fish meat until the load reaches a predetermined set value. The plunger push-in method includes a breaking test method using a wedge-shaped plunger P1 shown in FIG. 5A and a compression test method using a cylindrical plunger P2 shown in FIG. 5B. . Of these, the fracture test method is a test for measuring the force applied when the sharp tip of the wedge-shaped plunger P1 is bitten into the fish meat and the distortion generated at that time, assuming that the fish meat is bitten with the front teeth. In addition, the compression test method is a test for measuring the force applied when the bottom surface of the cylindrical plunger P2 is pushed into the fish meat and the strain generated at that time, assuming that the fish meat is bitten with the back teeth.

  A creep meter (Sanden Co., Ltd., break measuring machine; model number RE-3305B) was used as a measuring instrument. Measurement was performed by setting the plunger pushing speed to 1 mm / sec. Each sample was boiled at 95 ° C. for 10 minutes, cooled to room temperature (30 ° C.), and cut into 2 cm × 2 cm pieces to prepare samples. Here, heat cooking is defined to mean that the temperature of the fish core reaches 75 ° C. or higher (common to boiled and teriyaki).

(1) Evaluation result of softness of mackerel FIG. 6 and Table 6 show the results of fracture tests of mackerel samples. In the figure, reference numeral E1 indicates the result of the example sample (raw mackerel) immediately after immersion in an alkaline aqueous solution at pH 10.5 for 60 minutes, and reference numeral C1 indicates a comparative example sample that has been immersed in a neutral aqueous solution at pH 7.0 The result of the raw mackerel, the reference C2 is the result of the comparative sample (raw mackerel) that is not soaked, the reference R1 is the result of the reference example sample (soap with soy milk), and the reference R2 is the reference example sample (hampen) The results are shown respectively.

  FIG. 7 and Table 6 show the compression test results of the mackerel sample. Symbols E1, C1, C2, R1, and R2 in the figure respectively show the results of the example sample, the comparative example sample, and the reference example sample similar to the above.

  FIG. 14 and Table 7 show the fracture test results of the mackerel teriyaki sample. The symbol E2 in the figure is the result of the example sample (raw mackerel) immediately after being soaked in an alkaline aqueous solution at pH 10.5 for 60 minutes, and the symbol C3 is a comparative example sample that has been soaked in a neutral aqueous solution at pH 7.0. The result of (raw mackerel), the symbol R1 indicates the result of the reference sample (soap with soy milk), and the symbol R2 indicates the result of the reference sample (hampen).

  FIG. 15 and Table 7 show the compression test results of the mackerel teriyaki sample. Symbols E2, C3, R1, and R2 in the figure respectively show the results of the example sample, the comparative example sample, and the reference example sample similar to the above.

From the above, it was confirmed that the mackerel processed by the method of the present invention was soft.

[Evaluation of water retention]
The water retention of fish meat was evaluated by microscopic observation.

  A mackerel heated in boiling water for 20 minutes was used as a fish sample. After heating, the mackerel was immersed in aqueous solutions having various pH values, and various samples were prepared by adjusting pH to pH 7.0, pH 8.0, pH 10.5, pH 12.0, and pH 12.5, respectively. The mackerel fillet (raw fish before heating) is fixed with paraffin to make a solid sample, sliced thinly with a slicer in a direction crossing the muscle fibers of the sample, and the prepared paraffin section is hematoxylin Eosin staining was performed, formalin was fixed on the preparation, and the tissue was observed with an optical microscope. Paraffin sections were similarly prepared for the fillets (fish meat after heating) of the same mackerel sample heated, and the tissue was observed with an optical microscope. The results are shown in FIGS. 8 (a) to (d) and FIGS. 16 (a) to (d), respectively.

  As the pH increased, the spacing between the muscle fibers increased in both the pre-heating sample and the post-heating sample, and it was confirmed that moisture entered the gap. It is clear from the moisture analysis results that the water retention improves as the pH increases.

  In addition, from the tissue sections of the example samples shown in FIGS. 8B to 8D and FIGS. 16B to 16D, in the samples soaked in an aqueous solution in which saccharides are dissolved, moisture between the muscle fibers is obtained. It was observed that the entangled in and that the shape of the muscle fiber itself was kept clean. Therefore, water retention can be strengthened by immersing fish meat in an aqueous solution in which saccharides are dissolved. In addition, the muscle fibers were destroyed and caused the sag due to repeated freezing and thawing as in the conventional product, but in the example sample, the mussels are reduced to prevent the muscle fiber from being destroyed. be able to. It can also protect against oxidation of the body due to freezing.

  In addition, in the example sample having a pH value within the range of the present invention, there are few voids between the muscle fibers and the ratio of the granular tissue to the muscle fibers is small (FIGS. 8B and 8C). 16 (b), 16 (c), and (d)), in the comparative sample whose pH value is outside the range of the present invention, there are many voids between the muscle fibers and the muscle fibers. The ratio of the granular tissue to the fibers is large (FIGS. 8A and 16A).

  As described above, it was recognized that the comparative sample shown in FIGS. 8A and 16A has a large amount of water-soluble protein that causes card exposure that impairs the appearance. In the tissue, dark colored portions indicate muscle fibers, and light colored portions indicate non-structured proteins, ie, water-soluble proteins. Moreover, a white part is a fat cell.

  On the other hand, it was confirmed that the example samples subjected to the immersion in the alkaline solution had little water-soluble protein causing the curd. For this reason, almost no water-soluble protein is present in the example sample, and it is possible to prevent the exposure of the card, which looks bad like the comparative example sample. Further, in the sample of the example, since the coagulation of the protein after heating is reduced, the thermal conductivity is improved due to the spread of the muscle fiber interval, the scorch is easily formed, and the heating time can be shortened.

[Evaluation of porosity]
In FIGS. 8A to 8D and FIGS. 16A to 16D, what appears white are voids and fat cells. Among these, fat cells are divided between the muscle fibers in a granular form, and the white area excluding this is a void. The voids are formed when water and / or water-soluble proteins escape from the muscle fibers when the frozen fish body is thawed.

  In the example sample (pH 8.0, cooked with mackerel) having a pH value within the range of the present invention, the porosity was 24.41% (FIG. 8B).

  In the example sample (pH 10.5, cooked with mackerel) having a pH value within the range of the present invention, the porosity was 22.2% (FIG. 8 (c)).

  In the example sample (pH 12.5, cooked with mackerel) having a pH value within the range of the present invention, the porosity was 9.77% (FIG. 8 (d)).

  In the example sample (pH 8.0, mackerel teriyaki) having a pH value within the range of the present invention, the porosity was 32.37% (FIG. 16B).

  In the example sample (pH 10.5, mackerel territory) having a pH value within the range of the present invention, the porosity was 14.4% (FIG. 16 (c)).

  In the example sample (pH 12.5, mackerel teriyaki) having a pH value within the range of the present invention, the porosity was 9.69% (FIG. 16 (d)).

  From the above results, it was confirmed that the porosity of the example samples was 25% or less.

  On the other hand, in each comparative example sample whose pH value is outside the range of the present invention, the porosity was 36.6% (pH 7.0, cooked with mackerel) and 32.37% (pH 7.0, mackerel teriyaki) (FIG. 8 (a) ), FIG. 16 (b)). Thus, it was confirmed that the porosity of all the comparative example samples exceeded 25%.

[Evaluation of granular structure]
The results of examining the granular tissue that causes the card will be described below.

  What is shown with an arrow in each of FIGS. 17A and 17B is a granular tissue. Granular tissue is a water-soluble protein that has exuded and coagulated from muscle fibers, and is a causative substance of the card.

  Various samples were evaluated using the granular tissue expression rate defined below as the granular tissue evaluation index. Here, the granular tissue expression rate is the ratio of the area of the granular tissue to the area of the myofiber in the two-dimensional visual field when observing the cross section of the fish under the microscope based on the area of the myofiber (100%). It is defined as an index expressed as a percentage.

  In the example sample (pH 8.0, cooked with mackerel) having a pH value within the range of the present invention, the granular tissue expression rate was 76.9% (FIG. 8B).

  In the example sample (pH 10.5, cooked with mackerel) having a pH value within the range of the present invention, the granular tissue expression rate was 56.7% (FIG. 8 (c)).

  In the example sample (pH 12.5, cooked with mackerel) having a pH value within the range of the present invention, the granular tissue expression rate was 26.9% (FIG. 8 (d)).

  In the example sample (pH 8.0, mackerel teriyaki) having a pH value within the range of the present invention, the granular tissue expression rate was 130.4% (FIG. 16 (b)).

  In the example sample (pH 10.5, mackerel teriyaki) having a pH value within the range of the present invention, the granular tissue expression rate was 35.7% (FIG. 16 (c)).

  In the example sample (pH 12.5, mackerel teriyaki) having a pH value within the range of the present invention, the granular tissue expression rate was 24.5% (FIG. 16 (d)).

  On the other hand, in each comparative sample whose pH value is outside the range of the present invention, the granular tissue expression rate was 85.8% (pH 7.0, cooked with mackerel) and 78.8% (pH 7.0, mackerel teriyaki) (Fig. 8 (a), FIG. 16 (b)). As described above, it was confirmed that any of the comparative example samples had a high expression rate.

  In addition, as a cause of the overly high expression rate (130.4%) of the example sample (pH 8.0, mackerel teriyaki), the relationship between the direction of the cut surface of the section sample with respect to the direction of the muscle fiber, and the seasoning for territory The effect on the meat quality is considered. That is, when comparing a section sample obtained by cutting a fish body in a direction parallel to the length of the muscle fiber and a section sample obtained by cutting the fish body in a direction orthogonal to the length of the muscle fiber, the muscle fiber and the granular tissue are The proportions may look very different. Therefore, in order to perform an evaluation test with high reproducibility, it is necessary to align the direction of the cut surface of the section sample with respect to the direction of the muscle fiber in a certain direction, but this is a future problem.

Claims (25)

It is a frozen food that packs seafood for steaming and steaming that is cooked in hot water in a frozen state or steamed under heated steam.
It is frozen after being adjusted to a pH of 8.0 to 12.5 by being immersed in an alkaline aqueous solution that has been shaped and adjusted to a pH of 8.0 to 12.5 at atmospheric pressure and room temperature for a predetermined time. The fish body is packed in a hot water bath / steaming resin film packaging material, filled with seasoning, vacuumed in the hot water bath / steaming resin film packaging material, and the opening is sealed and sealed. A frozen packaged seafood for steaming and steaming cooking , wherein the fish body is frozen together with the filled seasoning . The frozen food according to claim 1, wherein the seasoning excludes an edible coagulant. 2. The frozen food according to claim 1, wherein the seasoning excludes gelatin and agar. The aqueous alkali solution, claim to carbonates, phosphates, and satisfies comprises one or more members selected from the group consisting of organic acid salts of hydroxides and alkaline, and the following equation together The frozen food according to any one of 1 to 3 .
0.1 ≦ A + B + C + D ≦ 20.0
0.01 ≦ A ≦ 5.00, 0.01 ≦ B ≦ 5.00, 0.01 ≦ C ≦ 5.00, 0.01 ≦ D ≦ 20.00
However, symbol A is carbonate content (% by mass), symbol B is phosphate content (% by mass), symbol C is hydroxide content (% by mass), and symbol D is an alkaline organic acid. It is content (mass%) of salt. The frozen food according to any one of claims 1 to 4, wherein the fish is further subjected to a treatment of immersing in an aqueous solution containing a chlorella extract at a concentration of 0.1 to 20% by mass for a predetermined time. The frozen food according to any one of claims 1 to 5, wherein the fish body is further subjected to a treatment of immersing in a saccharide-containing aqueous solution having a concentration of 0.01 to 20% by mass for a predetermined time. The frozen food according to any one of claims 1 to 6, wherein the fish body is a fillet obtained by processing a fish body soaked in an alkaline aqueous solution. The frozen food according to any one of claims 1 to 7, wherein the fish has a porosity of 25% or less. Claims core of the fish is by briefly heating the surface in a frozen state, which is maintained at a temperature below 0 ° C., wherein the surface treatment to carbonize a part of the skin to shrink eyes shape is applied Item 10. The frozen food according to any one of Items 1 to 8 . A saccharide-containing aqueous solution is applied to the skin of the fish body, and the coated saccharide-containing aqueous solution is heated in a frozen state in which the core of the fish body is maintained at a temperature below 0 ° C., and is subjected to surface treatment to carbonize in a grilled pattern. The frozen food according to any one of claims 1 to 7, wherein the frozen food is provided. The frozen food according to any one of claims 1 to 10, wherein the fish is not subjected to a heat treatment at which the temperature of the core is 0 ° C or higher. The frozen food according to any one of claims 1 to 11, wherein the fish has bones removed. (A) a step of shaping the raw material to obtain a fish body having a desired shape;
(B) a step of immersing the fish body in an alkaline aqueous solution adjusted to pH 8.0 to 12.5 at atmospheric pressure and room temperature for a predetermined time;
(C) freezing the alkali-treated fish body;
(D) Packing the frozen fish body into a hot water bath / steaming heating resin film packaging material , filling it with a seasoning, evacuating the hot water bath / steaming heating resin film packaging material, Sealing to a sealed state ;
(E) freezing the fish with the filled seasonings ;
A method for producing frozen foods for seafood for steaming and steaming, characterized by comprising: 14. The method of claim 13, wherein the seasoning excludes an edible coagulant. 14. The method according to claim 13, wherein the seasoning is excluding gelatin and agar. The method according to any one of claims 13 to 15, wherein the frozen fish body is half-thawed after the step (c), the half-thawed fish body is processed into a fillet, and the processed fillet is frozen again. Claims core of the fish is by briefly heating the surface in a frozen state, which is maintained at a temperature below 0 ° C., wherein the surface treatment to carbonize a part of the skin to shrink eyes shape is applied Item 17. The method according to any one of Items 13 to 16 . A saccharide-containing aqueous solution is applied to the skin of the fish body, and the applied saccharide-containing aqueous solution is heated in a frozen state in which the core of the fish body is maintained at a temperature below 0 ° C. The method according to claim 13 , wherein a surface treatment is performed. The method according to any one of claims 13 to 18 , wherein the fish is immersed in an aqueous solution containing a chlorella extract having a concentration of 0.01 to 20% by mass for a predetermined time before the step (c). The method according to any one of claims 13 to 19, wherein the fish body is soaked in a saccharide-containing aqueous solution having a concentration of 0.01 to 20% by mass for a predetermined time before the step (c). The method according to any one of claims 13 to 20, wherein in the step (a), a thawed or semi-thawed fish is used as a raw material. The method according to any one of claims 13 to 21 , wherein in the step (b), the immersion time in the alkaline aqueous solution is 10 minutes or more and 48 hours or less. The method according to any one of claims 13 to 22, wherein the alkaline aqueous solution in the step (b) satisfies both the following formulas.
0.1 ≦ A + B + C + D ≦ 20.0
0.01 ≦ A ≦ 5.00, 0.01 ≦ B ≦ 5.00, 0.01 ≦ C ≦ 5.00, 0.01 ≦ D ≦ 20.00
However, symbol A is carbonate content (% by mass), symbol B is phosphate content (% by mass), symbol C is hydroxide content (% by mass), and symbol D is an alkaline organic acid. It is content (mass%) of salt. The method according to any one of claims 13 to 23, wherein a porosity of the fish body is 25% or less. The method according to any one of claims 13 to 24, wherein bone is removed from the fish body in the step (a).

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