JP4969897B2 - Pickled soup, pickled juice manufacturing equipment and processing pickling method - Google Patents

Description

  The present invention relates to processing water used for suppressing the generation of germs that can occur during the preservation and transportation of fresh foods such as seafood, fruits and vegetables, and livestock meat, suppressing oxidation, and maintaining the freshness thereof, its manufacturing apparatus, and processing using the same About pickles.

  Conventionally, fresh foods are soaked in pickles (referred to herein as “processed water”) to be processed, transported, stored, and the like. In particular, in squid fishing, prepare a processing water tank to store processed water consisting of seasoned salt water or seasoned soy sauce water in the fishing boat in advance, and immediately put into the processed water tank what you want to catch. It is known as “Iki no Okizuke”.

  In addition, cold water may be cooled to near zero degrees Celsius in order to maintain freshness, and cold water stuffing and ice stuffing methods are often used to maintain freshness of fresh foods in order to reduce the growth of germs. However, the amount of gas such as oxygen that dissolves in water increases with decreasing temperatures. Therefore, cold water and ice have a problem that there is a large amount of dissolved oxygen as a medium for oxidation. The following table shows the relationship between temperature and atmospheric oxygen solubility. Temperature is in degrees Celsius and atmospheric oxygen solubility is expressed in DO or milligrams per liter.

  When fresh food, especially seafood, is put into processed water alive, the high dissolved amount of oxygen in the processed water not only tends to cause post-mortem oxidation of the seafood, but also In order to allow the breathing after the processing water is added, it may increase the time until it dies, and may cause undesired situations such as the seafood becoming violent and dirtying the processing water.

Patent Document 1 discloses a method for producing soy sauce by bringing soy sauce into contact with carbon dioxide in a liquid state or a supercritical state. Patent Document 2 discloses a method in which a liquid food is brought into contact with a supercritical or subcritical carbon dioxide fluid in the form of microbubbles to remove odorous components of the liquid food such as soy sauce. Patent Document 3 discloses a storage using nitrogen gas. Patent Document 4 discloses a nitrogen gas circulation deoxygenation device. Patent Document 5 discloses a nitrogen production apparatus that obtains nitrogen from the atmosphere. Non-Patent Document 1 touches on the application of nitrogen gas replacement packaging to seafood. Non-Patent Document 2 mentions that as soon as the dissolved oxygen decreases, it dies as a problem of transporting live fish.
Japanese Patent Laid-Open No. 3-27268 Japanese Patent Laid-Open No. 5-207863 Japanese Patent Laid-Open No. 9-224563 JP 2000-176436 A Japanese Patent Laid-Open No. 2005-200245 Distribution System Research Center Co., Ltd. “Seafood Freshness Maintenance Manual” Quarterly issue of Fresh Food System Volume 31 Volume 3 Volume 395 Issued on June 10, 2002 Ota Shizuyuki "Freshness preservation of fishery products, revised edition" Tsukuba Shobo July 1990

  The problem to be solved is to solve the problem that cold water has a large amount of dissolved oxygen and accelerates the oxidation and deterioration of fresh products. That is, the objective of this invention is providing the processed water which suppresses oxidation, its manufacturing apparatus, and the process soaking method.

The present invention has been completed with the idea of reversing the idea that, in the past, there has been a common sense that oxygen must be supplied when trying to preserve fresh fish or the like in an aquarium. That is, it gives up keeping the life of an individual, to maintain the freshness of such fish and visceral as organization, for the purpose of preventing oxidation, spoilage, reducing the oxygen dissolved of the water tank. Therefore, it was considered appropriate to use processed water in which nitrogen was dissolved.

Table 2 shows data of experiments conducted by the inventor from 10:00 am to 15:30 on November 12, 2005. The weather on the day was clear and the temperature at 10am was 11 degrees Celsius. A tank of 300 liters was prepared, and after 300 liters of tap water was injected, it remained stationary for 30 hours until the start of the experiment. Nitrogen gas in a cylinder was 3.5 cubic meters. Of the 5 hours from 10:30 to 15:30, adjust the injection pressure of nitrogen gas into the water for 1 hour from 11:00 to 12:00, continuously from 12:00 to 15:30 with 0.2 Pascal Continued to infuse. A commercially available product called an oxygen dissolved concentration meter (or dissolved oxygen meter, DO sensor) was used for the amount of dissolved oxygen in water. As can be seen from this experiment, the amount of dissolved oxygen in the water is clearly reduced by injecting nitrogen gas into the water.
The inventor of the present invention invented the processed water according to the present invention based on this finding. That is, the processed water according to the present invention is processed water stored together with fresh food to be processed in a processed water tank used for pickling fresh food for the purpose of preventing oxidation and spoilage, and is stored in the processed water tank. Nitrogen gas is dissolved in the processed water, and the processed water in which the amount of dissolved oxygen is reduced is frozen by an ice making machine, and the ice is further returned to the processed water tank so as to cover the water surface. Nitrogen gas is further dissolved in the processed water in which the dissolved oxygen amount is reduced by being dissolved in the processed water tank, thereby reducing the dissolved oxygen amount.

The invention according to claim 2 is an apparatus for producing processed water for processed water to be stored together with fresh food to be processed in a processed water tank used for processing pickles of fresh food for the purpose of preventing oxidation and spoilage. A nitrogen gas cylinder for supplying the nitrogen gas, a nitrogen gas dissolver for dissolving the nitrogen gas supplied from the nitrogen gas cylinder in the processing water in the processing water tank , and the processing water in which the nitrogen gas generated by the nitrogen gas dissolving apparatus is dissolved the Ri icemaker and Tona for freezing, frozen the processing water in the ice machine, back enough to cover the surface of the water and the ice to the processing water tank at its ice the processing water tank and the oxygen dissolved amount to dissolve more nitrogen gas to processing water decreased in solvable, a processing water production apparatus you characterized by causing again frozen in the ice making machine.
The invention according to claim 3 is an apparatus for producing processed water for processed water to be stored together with fresh food to be processed in a processed water tank used for pickling fresh food for the purpose of preventing oxidation and spoilage. and nitrogen gas extractor for extracting nitrogen gas, and nitrogen gas dissolver to dissolve the nitrogen gas supplied from the nitrogen gas extractor to the processing water of the processed water tank was produced by nitrogen gas dissolver icemaker and Tona to freeze processing water of dissolved nitrogen gas is, frozen the processing water in the ice machine, back enough to cover the surface of the water and the ice to the processing water tank, its ice the dissolved oxygen amount by solved by processing water tank is dissolved more nitrogen gas to processing water decreased, a processing water production apparatus you characterized by causing again frozen in the ice making machine.

The invention according to claim 4 is a processing soaking method for processing and soaking fresh food using a processing water tank for processing water, a nitrogen gas cylinder, and an ice making machine for the purpose of preventing oxidation and spoilage, from the nitrogen gas cylinder the processing water and nitrogen gas supply step of supplying a nitrogen gas into the tank, the nitrogen gas dissolved step of mixing the nitrogen gas supplied by the nitrogen gas supply step and processing water of the processed water tank, the nitrogen gas dissolved An ice making step for freezing the processed water in which the nitrogen gas generated in the step is dissolved with the ice making machine, and an ice charging step for returning the ice frozen in the ice making step so that the water surface is covered with the processed water tank And the nitrogen returned to the processing water tank in the ice charging step is melted in the processing water tank, so that nitrogen gas is further dissolved in the processing water in which the amount of dissolved oxygen is reduced. Maintaining the freshness by storing the fresh food introduced in the fresh water input step, the fresh food input step in which the fresh food is input into the processed water tank, and the fresh food input in the fresh food input step. It is a processing pickling method comprising a freshness maintaining step .
The invention according to claim 5 is for processing and pickling fresh food using a processing water tank for storing processing water for the purpose of preventing oxidation and spoilage, a nitrogen gas extractor for extracting nitrogen gas in the atmosphere, and an ice making machine. A nitrogen gas extraction step for extracting nitrogen gas in the atmosphere with the nitrogen gas extractor, and the nitrogen gas extracted in the nitrogen gas extraction step with the processing water in the processing water tank A nitrogen gas dissolving step to be mixed , an ice making step for freezing the processed water in which the nitrogen gas is dissolved generated in the nitrogen gas dissolving step with the ice making machine, and the ice frozen in the ice making step to the processed water An ice charging step for returning the tank to cover the water surface, and the ice returned to the processing water tank in the ice charging step is melted in the processing water tank to reduce the dissolved oxygen amount. A nitrogen gas re-dissolution step for dissolving nitrogen gas in the sample, a fresh food input step for introducing the fresh food into the processed water tank, and a fresh fish whose life as an individual has been lost in the fresh food input step is further processed. This is a processing dipping method comprising a freshness maintaining step for storing in a water tank and maintaining freshness .

The invention according to claim 6 is a method for killing fresh fish immediately and maintaining the freshness of the fish meat and internal organs as a tissue, using a processed water tank, a nitrogen gas cylinder, and an ice making machine for the purpose of preventing oxidation and spoilage. the a machining pickled method for processing pickled, and a nitrogen gas supplying step of supplying the nitrogen gas from the nitrogen gas cylinder, nitrogen for mixing nitrogen gas supplied by the nitrogen gas supply step and the processing water in the processing water tank A gas melting step, an ice making step for freezing the processing water in which the nitrogen gas is dissolved generated in the nitrogen gas melting step with the ice making machine, and the ice frozen in the ice making step in the processing water tank An ice charging step for returning to the extent that it covers the water surface, and the ice returned to the processing water tank at the ice charging step is melted in the processing water tank, thereby reducing the dissolved oxygen amount to the processing water. Into nitrogen gas redissolution step of dissolving the nitrogen gas, and the re-freezing step for freezing in processing water further icemaker generated by the nitrogen gas re-dissolving step, the ice frozen in該再ice step, An ice recirculation step for returning the processed water tank so as to cover its water surface, an immediate killing step for immediately killing the processed fish by putting it into the processed water tank, and a fresh fish killed in the immediate killing step further This is a processing soaking method comprising a freshness maintaining step of storing in a processed water tank and maintaining freshness as a tissue body .
The invention according to claim 7 is a nitrogen gas extraction method for extracting nitrogen gas in the atmosphere and a processed water tank for the purpose of preventing oxidation and spoilage in order to immediately kill fresh fish and maintain the freshness of fish meat and internal organs as a tissue. And picking fresh fish using a vessel and an ice making machine, the nitrogen gas extraction step of extracting nitrogen gas in the atmosphere by the nitrogen gas extractor, and the nitrogen gas extraction step and nitrogen gas dissolved step of the nitrogen gas is mixed with processing water of the processed water tank was, and ice making step of freezing the process water of dissolved nitrogen gas generated by the nitrogen gas dissolved step in the ice making machine, the An ice charging step for returning the ice frozen in the ice making step so as to cover the surface of the water in the processing water tank; and the ice returned to the processing water tank in the ice charging step in the processing water tank Solution And nitrogen gas redissolution steps of dissolved oxygen amount to dissolve the more nitrogen gas processing water decreased in Rukoto, and re-freezing step for freezing in processing water further icemaker generated by the nitrogen gas redissolution step, An ice recirculation step of returning the nitrogen gas-enclosed ice frozen in the re-ice-making step to the processing water tank so as to cover the surface of the water, and instant killing by putting the fresh fish into the processing water tank and killing it immediately This is a processing soaking method comprising a step and a freshness maintaining step of maintaining freshness as a tissue body by further storing the fresh fish killed in the immediate killing step in the processed water tank .

  If the processed water of this invention is used, the processed water with a low amount of dissolved oxygen can be provided. As a result, it can be expected that the life of the fresh food as an individual is terminated earlier by suffocation and the freshness of the tissue is maintained. Furthermore, according to the processed water manufacturing apparatus and the processed pickling method according to the present invention, processed water with a small amount of dissolved oxygen can be manufactured, and processed pickled with excellent freshness retention is possible.

  In the experiment described in Table 2 above, a nitrogen gas cylinder was used. However, if nitrogen in the atmosphere is extracted and used, it is desirable in that work such as moving the cylinder is not necessary. A nitrogen production apparatus for obtaining nitrogen from the atmosphere as shown in Patent Document 5 is known. As a commercially available product, a deaeration device provided by Katayama Chemical Co., Ltd. in Higashiyodogawa-ku, Osaka can be used. By supplying nitrogen gas toward a nitrogen gas dissolver in the processing water tank prepared in advance to produce processing water with less dissolved oxygen, processing water in which nitrogen gas is sealed is produced. In addition to loading this device with a processed water tank on a fishing boat, etc., it is possible not only to operate this device before adding fresh food such as seafood, but also to maintain better freshness by operating the device after adding fresh food. .

  FIG. 1 is a block diagram illustrating the configuration of the first embodiment. The nitrogen gas cylinder 101 in FIG. 1 is a gaseous nitrogen container. Nitrogen gas in the nitrogen gas cylinder 101 is sent to the nitrogen gas dissolver 105 through the electromagnetic valve 102 and the nitrogen gas meter 103. The information read by the nitrogen gas meter is transmitted to the controller 104, and the controller 104 adjusts the amount of nitrogen gas sent by adjusting the electromagnetic valve 102 on and off. A dissolved oxygen meter can be used instead of the nitrogen gas meter 103. This is because a dissolved oxygen meter not only has a function of measuring dissolved oxygen in a liquid, but also has a type capable of measuring the amount of oxygen in a gas. When a type having only a function of measuring dissolved oxygen in the liquid is used as the dissolved oxygen meter, the dissolved oxygen sensor unit is configured to be immersed in the processing water 107 inside the processing water tank 106. The nitrogen gas dissolver 105 is disposed so as to be immersed in the processing water 107 inside the processing water tank 106. The nitrogen gas dissolver 105 functions to release nitrogen gas into the processing water 107 and dissolve the nitrogen gas into the processing water 107. The processed water tank 106 has a sufficiently robust structure not only to store the processed water 107 but also to store fresh food such as seafood. The processed water 107 is pickled soup such as salt water or soy sauce water.

  FIG. 2 is a block diagram showing an embodiment in which a nitrogen gas extractor 201 is used instead of the nitrogen gas cylinder in the first embodiment shown in FIG. The nitrogen gas extractor has a function of extracting nitrogen gas in the atmosphere, and a degassing device provided by Katayama Chemical Co., Ltd. described above can be used. Other configurations are the same as those of the first embodiment shown in FIG. In the present embodiment, the nitrogen gas extracted by the nitrogen gas extractor 202 is blasted and injected into the processing water 207 inside the water tank 206 at a predetermined pressure. If necessary, the pressure for the explosion can be increased by passing the nitrogen gas extracted from the nitrogen gas extractor 202 through a compressor (not shown). Thus, the amount of dissolved oxygen in the processing water 207 in the processing water tank 206 is reduced.

FIG. 3 is a block diagram illustrating the configuration of the third embodiment. The embodiment of FIG. 3 differs from the embodiment of FIG. 2 in that the processing water 307 in the processing water tank 306 is pumped up by the pump 310, cooled by the cooler 311, and returned to the processing water tank 306. Other configurations are the same as those of the embodiment shown in FIGS. By cooling the processed water 307 in the processed water tank 306, the effect of immediately killing seafood and the like and the effect of maintaining the freshness after death can be expected to be higher. The cooler 311 may be an ice making machine. For example, when the sherbet- like ice is produced and returned to the processing water 306, the water surface of the processing water is covered with the sherbet- like ice, so that an effect of preventing oxygen in the air from being dissolved in the processing water can be expected.

  FIG. 4 is a block diagram illustrating a configuration of the fourth embodiment. The liquid nitrogen cylinder 401 in FIG. 4 is not a normal gaseous nitrogen cylinder but a cylinder filled with liquid nitrogen. In order to extract nitrogen gas from the liquid nitrogen cylinder 401, it is necessary to pass the vaporizer 408. In the fourth embodiment, the heat exchanger 409 is brought into contact with the vaporizer 408, and heat is exchanged when the liquid nitrogen is vaporized, thereby cooling the processed water 407. The processing water 407 in the processing water tank 406 is pumped up by the pump 410, cooled through the heat exchanger 409, and returned to the processing water tank 406.

  The nitrogen gas extractor uses a machine that extracts nitrogen from air in the atmosphere, but is a device that requires a power source. In that respect, by using a nitrogen gas cylinder, it is possible to supply an unnecessary nitrogen gas.

  Of the above four examples, in Example 3 and Example 4, both process water was pumped and cooled, but at that time, nitrogen gas was sealed in the pumped process water. This embodiment is also possible. In that case, it is conceivable that a tube for sealing is further provided in the middle of the pumped tube, and nitrogen gas is injected from there by a compressor. Furthermore, before introducing seafood, nitrogen gas is released from a nitrogen gas dissolver provided near the bottom of the processed water tank, and after introducing seafood, nitrogen gas is sealed while pumping up the processed water and cooling it. Other alternative embodiments are possible which are switched to The lower temperature is based on higher gas solubility.

  The processed water tank in the above four embodiments can be used as it is as a water tank for storing fresh fish caught by a fishing boat or the like.

It is possible to provide processed water suitable for storing the produced food in an aquarium, particularly suitable for storage of seafood. In particular, it is suitable for use in an aquarium for storing fresh fish caught on a fishing boat. Marine fish are said to die as soon as the amount of dissolved oxygen decreases because their oxygen uptake capacity is weaker than freshwater fish. Etc. pacific saury and mackerel, but are still alive when placed in a ship's water tank at the time of production, than rage long time in between to die, better to killing immediately placed in a less processing water of oxygen dissolved amount, organization and internal organs such as Leads to the maintenance of freshness. This processed water production apparatus can be applied not only to a fishing boat but also to a truck or a container used for a freight train.

1 is a block diagram illustrating a configuration of Embodiment 1. FIG. FIG. 3 is a block diagram illustrating a configuration of a second embodiment. FIG. 6 is a block diagram illustrating a configuration of a third embodiment. FIG. 9 is a block diagram illustrating a configuration of a fourth embodiment.

Explanation of symbols

101 Nitrogen gas cylinder 102, 202 Solenoid valve 103, 203 Nitrogen gas meter (or dissolved oxygen meter)
104, 204 Controller 105, 205 Nitrogen gas dissolver 106, 206 Processing water tank 107, 207 Processing water 201, 301 Nitrogen gas extractor 310, 410 Pump 311 Cooler (or ice making machine)
401 Liquid nitrogen cylinder 408 Vaporizer 409 Heat exchanger

Claims (7)

Oxide, a dipping juice tank for use in processing pickled fresh food in order to prevent spoilage, a dipping juice stored with fresh produce a processing object,
And the nitrogen gas dissolved in the soaking juice in the pickled juice tank, pickled juice having a reduced oxygen dissolved amount frozen in ice making machine, and enough to cover the surface of the water is returned to further the pickled juice tank the ice Te, the ice oxygen dissolved amount to dissolve more nitrogen gas to decreased soaking juice by solved by the pickled juice tank, pickled juice with reduced dissolved oxygen amount. Oxide, a dipping juice tank for use in processing pickled fresh food in order to prevent spoilage, an apparatus for producing a pickled juice stored with fresh produce a processing object,
A nitrogen gas cylinder for supplying nitrogen gas;
A nitrogen gas dissolver for dissolving the nitrogen gas supplied from the nitrogen gas cylinder in the soup stock in the soup stock tank;
Consists ice machine and to freeze the dissolved pickled juice nitrogen gas produced by the nitrogen gas dissolver, frozen the pickled juice at the ice machine, cover the surface of the water and the ice on the pickled juice tank enough to back, pickled juice that ice is dissolved further nitrogen gas pickled juice dissolved oxygen content is reduced by solved by the pickled juice tank, characterized in that to re-frozen at the icemaker Manufacturing equipment. Oxide, a dipping juice tank for use in processing pickled fresh food in order to prevent spoilage, an apparatus for producing a pickled juice stored with fresh produce a processing object,
A nitrogen gas extractor for extracting nitrogen gas in the atmosphere;
A nitrogen gas dissolver for dissolving the nitrogen gas supplied from the nitrogen gas extractor in the soup stock in the soup stock tank;
Consists ice machine and to freeze the dissolved pickled juice nitrogen gas produced by the nitrogen gas dissolver, frozen the pickled juice at the ice machine, cover the surface of the water and the ice on the pickled juice tank enough to back, pickled juice that ice is dissolved further nitrogen gas pickled juice dissolved oxygen content is reduced by solved by the pickled juice tank, characterized in that to re-frozen at the icemaker Manufacturing equipment. A pickled soy tank that preserves pickled juice for the purpose of preventing oxidation and spoilage, a nitrogen gas cylinder, and a processing pickle method for pickling fresh food using an ice making machine,
A nitrogen gas supply step of supplying nitrogen gas from the nitrogen gas cylinder to the soup stock tank;
A nitrogen gas dissolving step of mixing the nitrogen gas supplied in the nitrogen gas supply step with the soup stock in the soup stock tank;
An ice making step of freezing the pickled juice in which the nitrogen gas dissolved in the nitrogen gas melting step is frozen with the ice making machine;
An ice charging step for returning the ice frozen in the ice making step to the soaking tank so as to cover the water surface;
And nitrogen gas redissolution steps of dissolved oxygen amount to dissolve the more nitrogen gas reduced pickled juice by ice returned to the pickled juice tank melts at the pickled juice tank at the ice-up step,
A fresh food input step of charging the fresh food into the pickled juice tank;
A processing pickling method comprising: a freshness maintaining step of further storing fresh food input in the fresh food input step and storing the fresh food in the pickled juice tank to maintain freshness. A pickled soy tank that preserves pickled soup for the purpose of preventing oxidation and decay, a nitrogen gas extractor that extracts nitrogen gas in the atmosphere, and an ice maker to process pickled fresh food,
A nitrogen gas extraction step of extracting nitrogen gas in the atmosphere with the nitrogen gas extractor;
A nitrogen gas dissolving step of mixing the nitrogen gas extracted in the nitrogen gas extraction step with the soup stock in the soup stock tank;
An ice making step of freezing the pickled juice in which the nitrogen gas dissolved in the nitrogen gas melting step is frozen with the ice making machine;
An ice charging step for returning the ice frozen in the ice making step to the soaking tank so as to cover the water surface;
And nitrogen gas redissolution steps of dissolved oxygen amount to dissolve the more nitrogen gas reduced pickled juice by ice returned to the pickled juice tank melts at the pickled juice tank at the ice-up step,
A fresh food input step of charging the fresh food into the pickled juice tank;
A processing pickling method comprising: a freshness maintaining step of further storing fresh food input in the fresh food input step and storing the fresh food in the pickled juice tank to maintain freshness. In order to maintain the freshness of fish meat and internal organs, etc., as soon as possible by killing fresh fish, it is a processed pickling method that uses freshly pickled fish tanks, nitrogen gas cylinders, and ice makers to process and soak fresh fish to prevent oxidation and decay. There,
A nitrogen gas supply step of supplying nitrogen gas from the nitrogen gas cylinder;
A nitrogen gas dissolving step of mixing the nitrogen gas supplied in the nitrogen gas supply step with the soup stock in the soup stock tank;
An ice making step of freezing the pickled juice in which the nitrogen gas dissolved in the nitrogen gas melting step is frozen with the ice making machine;
An ice charging step for returning the ice frozen in the ice making step to the soaking tank so as to cover the water surface;
And nitrogen gas redissolution steps of dissolved oxygen amount to dissolve the more nitrogen gas reduced pickled juice by ice returned to the pickled juice tank melts at the pickled juice tank at the ice-up step,
A re-ice making step of freezing the pickled juice produced in the nitrogen gas re-melting step with the ice making machine;
An ice recirculation step in which the ice frozen in the re-ice-making step is returned to the pickling tank so as to cover the water surface;
Immediate killing step in which the fresh fish is put into the pickled soup tank and killed immediately;
A processing soaking method comprising: a freshness maintaining step in which fresh fish killed in the instant killing step is further stored in the soup stock tank to maintain freshness as a tissue. In order to prevent fresh oxidation of fish and maintain the freshness of the fish meat and internal organs as a tissue, a soup tank, a nitrogen gas extractor that extracts nitrogen gas in the atmosphere, and an ice maker are used to prevent oxidation and spoilage. A method of pickling fresh fish,
A nitrogen gas extraction step of extracting nitrogen gas in the atmosphere with the nitrogen gas extractor;
A nitrogen gas dissolving step of mixing the nitrogen gas extracted in the nitrogen gas extraction step with the soup stock in the soup stock tank;
An ice making step of freezing the pickled juice in which the nitrogen gas dissolved in the nitrogen gas melting step is frozen with the ice making machine;
An ice charging step for returning the ice frozen in the ice making step to the soaking tank so as to cover the water surface;
And nitrogen gas redissolution steps of dissolved oxygen amount to dissolve the more nitrogen gas reduced pickled juice by ice returned to the pickled juice tank melts at the pickled juice tank at the ice-up step,
A re-ice making step of freezing the pickled juice produced in the nitrogen gas re-melting step with an ice making machine;
An ice recirculation step in which the ice frozen in the re-ice-making step is returned to the pickling tank so as to cover the water surface;
Immediate killing step in which the fresh fish is put into the pickled soup tank and killed immediately;
A processing soaking method comprising: a freshness maintaining step in which fresh fish killed in the instant killing step is further stored in the soup stock tank to maintain freshness as a tissue.

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