JPH01191640A - Freshness preservation of harvested fish - Google Patents

Abstract

PURPOSE:To accomplish the title preservation by contact of harvested living fishes with brine ice or anti-freeze at specified temperatures to instantaneously kill them followed by plunging the resultant fishes into a fish storehouse filled with cooling water to perform low-temperature storage while thawing. CONSTITUTION:Living fishes just harvested by e.g., fishnets are either dipped into brine ice or anti-freeze chilled at <=-15 deg.C, or scattered with said brine ice or anti-freeze to make part or the whole of said fishes quickly freeze to kill them instantaneously. Thence, the resultant killed fishes are plunged into a fish storehouse filled with water chilled at near 0 deg.C followed by further low- temperature storage while thawing at ice temperature, thus enabling fish freshness to be preserved.

Description

[Detailed Description of the Invention] "Industrial Application Field" The present invention is mainly aimed at reducing the freshness of large quantities of small fish such as sardines, which are caught in large quantities mainly in fishing boat fishing, so that they weaken and die over time. First, it instantly kills fish and extends the freshness period of caught fish, which is mainly useful for mass distribution of small fish.

``Conventional technology'' Conventionally, when the so-called high-catch small catches caught by purse seine fishing etc. are transported to a landing port by a carrier vessel, cold seawater is created with ice and seawater in the fish hold of the carrier vessel, and the fish are removed from the nets before being transported. Surviving fish were put into the cold seawater, shocked to death due to the temperature difference in the cooling water, and then the temperature of the cold seawater was lowered to 0°C.
Normally, the fish are kept cool until they return to the port, and the freshness can be maintained to a certain degree, but when a large amount of fish is caught, the temperature of the water rises, and depending on the fishing ground and species, the fish may die immediately. The fish run wild in the cold sea water, and many end up dying in agony.
A large amount of TP (adenosine triphosphate) is consumed, which accelerates the deterioration of freshness.Furthermore, the core temperature of the fish varies depending on the size of the fish and processing time, and the temperature inside the preserved raw fish warehouse is also uneven depending on the location, dropping to the cold storage temperature. This method has various drawbacks, such as the fact that it takes a long time to process the product, and during that time, the freshness may deteriorate.

``Problems to be solved by the invention'' Mainly, to quickly kill a large number of small, living fish at once and rapidly remove the heat load on the fish body, and then maintain the catch at a constant temperature until landing. This is the object of the present invention.

"Means for Solving the Problems" In order to achieve the object of the invention, a fish freezing tank using brine ice or anti-freeze liquid is provided on the deck, and the brine ice or anti-freeze liquid is pre-cooled to below -15 degrees Celsius. Then, the fish body taken from the net is dipped or sprayed in the antifreeze slime to freeze and kill it instantly, and a separate fish hold is filled with seawater cooled by a refrigerator or ice, and the fish body is killed instantly with the antifreeze liquid. The fish body, which has been frozen to a certain degree, is put into the cooling liquid. In this case, some or most of the fish bodies are frozen, but they are thawed to freezing temperature by the cold seawater in the fish hold, and then stored at a uniform temperature.

"Embodiments and Effects" In carrying out the present invention, a freezing tank is installed on a fishing boat to
Fill the tank with the following anti-freeze solution, then throw in a small live fish that has just been caught with a fishing net, freeze it to the point that it will instantly kill it, and fill it with seawater that has been cooled to about 0°C using a freezer or ice. The immediately killed fish bodies, partially or mostly frozen, are put into the fish hold and thawed at freezing temperature, and then stored at a uniform temperature.At the time of landing, the fish bodies that die instantly and do not lose their freshness are frozen. (It is something that can be provided.)

"Effects of the Invention" In the conventional method, the temperature of cold seawater is 0 to 3 degrees Celsius, so the fish does not die instantly and moves around violently, weakening and reducing freshness. Since the fish are poured into an anti-freeze solution and dispersed, they die instantly, and at the same time, they are rapidly frozen and do not have any chance of running wild, so there is no risk of deterioration of freshness. Fish that are gradually thawed and kept at an even cooling level while being stored in a fish hold, returned to port, and landed, are not already frozen and are provided as fresh fish, especially those that are small in size and caught with nets in large quantities. In the case of physical objects, the utility value is truly great.

Claims (1)

[Claims] A living captured fish is immersed in brine ice or anti-freezing liquid cooled to -15°C or less, or brine ice or anti-freezing liquid is sprinkled on the fish, and part or most of the fish is quickly frozen. A method for preserving the freshness of captured fish, which is characterized by killing the fish, transferring it to a separate fish hold filled with water cooled to near 0°C, and storing it at a low temperature while thawing it.