JP5557122B1 - Frozen packed sashimi and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To instantly freeze sashimi uniformly in a state where sashimi is in direct contact with the frozen liquid, the sashimi in the pack is not crushed at the time of instantaneous freezing, and the temperature of the frozen liquid can be constantly stabilized at a constant temperature. The present invention provides a frozen sashimi that can be frozen instantly in a state where no drip is produced, and retains the original touch and taste of cells without collapsing cells and losing moisture.
SOLUTION: A process of packing a sashimi state into a thickness of 3 to 20 mm, a process of evacuating the pack to a vacuum degree of 50 to 80%, an alcohol degree of 45 to 90 degrees,- A method for immersing and freezing sashimi comprising a step of immersing in a frozen liquid at 20 ° C. or lower for 30 seconds to 3 minutes, and a frozen sashimi obtainable by this method.
[Selection] Figure 2

Description

Detailed Description of the Invention

TECHNICAL FIELD The present invention relates to a frozen packed sashimi obtained by vacuum-packing a sashimi that has been put into a sashimi state so as not to cause drip, and a method for manufacturing the same.

  FIG. 1 of Patent Document 1 discloses a refrigeration apparatus used in the present invention. That is, the refrigerant compressed by the refrigerant compression pump installed in the machine storage unit 1 is air-cooled through a heat exchanger provided in the machine storage unit 1 and then in the cooling pipe 5 disposed in the refrigeration liquid tank 2. The temperature is lowered by being thermally expanded here, and the frozen liquid 4 in the tank is cooled. A temperature sensor is provided in the tank, and the temperature of the frozen liquid 4 is kept constant, and the temperature of the frozen tank 2 during the freezing is made uniform to perform uniform freezing in a short time. It is designed to be stirred.

  Then, the object to be frozen is put in the basket of the lift 7, and the lift 7 is lowered and immersed in the frozen liquid in the tank 2 for a predetermined time to be frozen. During the freezing treatment period, the tank lid 8 is lowered together with the lift 7 to close the tank opening. The operation panel 9 is provided with a temperature setting button for the frozen liquid, an operation button for lifting and lowering the lift, a main power switch for the refrigerator, and the like, and the temperature management for the frozen liquid is automatically controlled by a built-in microcomputer. It is like that.

Conventional technology

  In the invention of this Patent Document 1, using the above-mentioned apparatus, “t-40 ≦ T ≦ t−20 when the temperature of the frozen liquid is T ° C. and the temperature of the object to be frozen is t ° C. An immersion refrigeration method characterized by using a refrigeration liquid in a temperature range, particularly preferably a refrigeration liquid in a temperature range of t−35 ≦ T ≦ t−25 ”is disclosed.

  According to the present invention, “tofu, salmon, etc., which has been impossible with conventional methods, can be frozen in a short time without degrading the quality of a soft food with high moisture content and thickness, such as meat and large fish, etc. Provides a new immersion freezing method that can be frozen efficiently and at low cost without degrading the material. "If the immersion freezing is performed with a freezing solution in the temperature range as described above, Compared to processing at a temperature as low as 60 ° C., heat-insulating frozen parts are less likely to be generated on the surface, and even thick ones can be frozen quickly without cracking, From high moisture content to large fish such as salmon can be frozen with high efficiency and low cost without losing quality and freshness. "

  However, in the present invention, the process of packing the sashimi state into a thickness of 3 to 20 mm, the process of evacuating the pack to a vacuum degree of 50 to 80%, and the alcohol level of 45 to 90%. A drip that is vacuum-packed to a thickness of 5 to 20 mm with a sashimi immersing and freezing method comprising a step of immersing in a refrigerated solution at -20 ° C or lower for 30 seconds to 3 minutes and a sashimi state obtained by this method. There is no mention of frozen sashimi that does not have any.

Problems to be solved by the invention

The sashimi can be instantly frozen in a state similar to the state in which the sashimi is in direct contact with the frozen liquid, the sashimi in the pack does not collapse during the instant freezing, and the temperature of the frozen liquid can be constantly stabilized at a constant temperature. The present invention provides a frozen packed sashimi that can be frozen instantly without drip in the flesh and retains the original touch and taste of sashimi that does not collapse cells and does not lose moisture.

Means to solve the problem

The invention of claim 1 provides a frozen packed sashimi that is vacuum-packed to a thickness of 3 to 20 mm and evacuated to a vacuum degree of 50 to 80% and does not produce a drip. It is.

In the present invention, there is provided a frozen packed sashimi that can be sold over-the-counter in the state of sashimi with sashimi that retains the original tactile sensation and taste that does not crush cells that are frozen instantly without causing drip in the flesh. be able to.

The invention of claim 2 includes a step of packing a sashimi state in a thickness of 3 to 20 mm, a step of evacuating the pack to a vacuum degree of 50 to 80%, and an alcohol degree of 45 to 90 degrees. And a method for producing frozen packed sashimi comprising a step of immersing in a frozen liquid at -20 ° C. or lower for 30 seconds to 3 minutes.

  In this invention, since the sashimi state is packed in a thin plastic pack with a thickness of 3 to 20 mm, the sashimi can be instantly frozen in a state close to that in direct contact with the frozen liquid. Further, since this pack is evacuated while leaving air to a degree of vacuum of 50 to 80% to some extent, it is possible to prevent the sashimi in the pack during instantaneous freezing from being crushed and to prevent the air from being excessively suspended in the frozen liquid. Moreover, since this pack is made into alcohol degree 45-90 degree | times, the temperature of a frozen liquid can always be stabilized at a fixed temperature. Preferably it is 50-90 degree | times. Furthermore, the sashimi-like material is packed in a thickness of 3 to 20 mm, preferably 5 to 15 mm, and immersed in a frozen liquid at −20 ° C. or lower for 30 seconds to 3 minutes. It is possible to provide a method for immersing and freezing sashimi that can be frozen and that retains the original touch and taste of sashimi that does not collapse cells and does not lose moisture.

  Japanese Patent Laid-Open No. 06-046813

  An embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows a shelf 11 to be placed in a basket of a lift 7 in the refrigeration apparatus disclosed in Japanese Patent Laid-Open No. 06-046813, and FIG. 2 shows a sashimi state of each sashimi 12. .. Is a top view of the vacuum-packed vinyl pack P, and FIG. 3 is a view taken along line II of FIG.

  As shown in FIG. 3, the milletfish A... In the sashimi state is thinly arranged about 5 to 8 mm and packed in a thickness L. The pack P is evacuated to a degree of vacuum of 65%. The pack P is a frozen liquid having an alcohol content of about 59 degrees, and is controlled by a microcomputer so as to be pulled up after being immersed in a frozen liquid at about −30 ° C. for about 1 minute. At this time, the stirring flow of the frozen liquid generated by rotating the jet screw 6 of the refrigeration apparatus is, as shown in FIG. 1, packed into the packs P arranged on the shelves 12. Since it passes substantially parallel (arrow), it can be instantly frozen in a state close to that the frozen liquid is in direct contact with the millet A in the pack P.

Frozen sashimi that retains the original tactile sensation and taste of sashimi that does not crush cells and loses moisture when thawing instantly frozen millet A ... obtained in this way Can be obtained. Thereby, the frozen pack filling sashimi which can be sold over the counter in the state of sashimi can be provided.

  In the present invention, the thickness of the pack P that is set in the sashimi state can be used in the range of the thickness L of 3 to 20 mm. If the thickness is less than 3 mm, the shape of the sashimi cannot be obtained, and if it exceeds 20 mm, the cells are not crushed and a frozen sashimi that retains the original tactile sensation and taste that does not escape moisture cannot be obtained. Further, the pack can be evacuated in a range of 50 to 80% of vacuum. If it exceeds 80%, the sashimi in the pack P will be crushed during instant freezing. If it is less than 50, the pack P at the time of freezing floats in the frozen liquid. Preferably it is 60 to 70%.

  Moreover, the alcohol degree of a frozen liquid can be used in the range of 45-90 degree | times. If the alcohol content is less than 45 degrees, the temperature of the frozen liquid cannot be always stabilized at a constant temperature, and if the alcohol content exceeds 90 degrees, the unit price of the frozen liquid increases. Further, the pack P that has been put into a sashimi state can be immersed for 30 seconds to 3 minutes in a -20 ° C. or lower frozen liquid. -If the temperature exceeds 20 ° C, it cannot be frozen instantly without drip in the flesh, and the cells collapse and cannot maintain the original touch and taste of sashimi. Preferably, it is −35 to −25 ° C. Furthermore, when the freezing time is less than 30 seconds, instant freezing cannot be performed in a state where no drip occurs in the meat quality.

Effect of the invention

In the present invention, there is provided a frozen packed sashimi that can be sold over-the-counter in the state of sashimi with sashimi that retains the original tactile sensation and taste that does not crush cells that are frozen instantly without causing drip in the flesh. be able to.

  In the present invention, since the sashimi state is packed in a thickness of 3 to 20 mm, preferably 5 to 15 mm, the instant sashimi can be instantly frozen in a state similar to that in direct contact with the frozen liquid. Moreover, since this pack is evacuated to a degree of vacuum of 50 to 80%, the sashimi in the pack during instant freezing is not crushed and can be prevented from floating in the frozen liquid due to the degree of vacuum. Moreover, since this pack is made into alcohol degree 45-90 degree | times, the temperature of a frozen liquid can always be stabilized at a fixed temperature. In addition, the sashimi-like material is packed to a thickness of 3 to 20 mm and immersed in a frozen solution at -20 ° C or lower for 30 seconds to 3 minutes, so it can be frozen instantly without any drip in the flesh and the cells collapse Therefore, it is possible to provide a method for immersing and freezing sashimi that retains the original feel and taste of sashimi without losing moisture.

  Side view of a shelf to be placed in a lift basket in a refrigeration unit,   Top view of a plastic pack vacuum packed with sashimi millet   II sectional view of FIG.

11 Shelf 12 Receiving stand A Kibinago P Vinyl pack

Claims (2)

Frozen packed sashimi that is vacuum-packed to a thickness of 3 to 20 mm and evacuated to a vacuum degree of 50 to 80% without drip. A step of packing the sashimi state into a thickness of 3 to 20 mm, a step of evacuating the pack to a degree of vacuum of 50 to 80%, and a degree of alcohol of 45 to 90 degrees ; ℃ process and method for producing refrigeration packing sashimi consisting of immersing following frozen liquid to 30 seconds to 3 minutes.

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