JPH01285150A - Keeping of fish and shellfish and meat in cold storage - Google Patents
Keeping of fish and shellfish and meat in cold storageInfo
- Publication number
- JPH01285150A JPH01285150A JP11413088A JP11413088A JPH01285150A JP H01285150 A JPH01285150 A JP H01285150A JP 11413088 A JP11413088 A JP 11413088A JP 11413088 A JP11413088 A JP 11413088A JP H01285150 A JPH01285150 A JP H01285150A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- seafood
- freezing
- water
- shellfishes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 22
- 241000251468 Actinopterygii Species 0.000 title abstract description 8
- 235000019688 fish Nutrition 0.000 title abstract 6
- 235000015170 shellfish Nutrition 0.000 title abstract 5
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 19
- 235000014102 seafood Nutrition 0.000 claims description 18
- 238000004321 preservation Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims 1
- 238000001704 evaporation Methods 0.000 abstract description 6
- 230000008020 evaporation Effects 0.000 abstract description 6
- 238000005507 spraying Methods 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract 1
- 239000000284 extract Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 4
- 210000000476 body water Anatomy 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- XULSCZPZVQIMFM-IPZQJPLYSA-N odevixibat Chemical compound C12=CC(SC)=C(OCC(=O)N[C@@H](C(=O)N[C@@H](CC)C(O)=O)C=3C=CC(O)=CC=3)C=C2S(=O)(=O)NC(CCCC)(CCCC)CN1C1=CC=CC=C1 XULSCZPZVQIMFM-IPZQJPLYSA-N 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（技術分野）
この発明は、魚介・肉類の冷凍保存方法に関するもので
ある。さらに詳しくは、この発明は、新鮮な魚介類ある
いは肉類のエキスの蒸発と外部からの乾燥を防止し、か
つ優れた鮮度を保って生食をも可能とした急速冷凍によ
る魚介・肉類の冷凍保存の方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for freezing and preserving seafood and meat. More specifically, this invention is a method for frozen preservation of seafood and meat by rapid freezing, which prevents evaporation of fresh seafood or meat extracts and drying from the outside, maintains excellent freshness, and makes it possible to eat raw. It is about the method.
（背景技術）
従来、生鮮魚介類あるいは肉類を冷凍して鮮度を保った
まま長期保存することや、これらを運搬することが広く
行われている。(Background Art) Conventionally, it has been widely practiced to freeze fresh seafood or meat for long-term storage while maintaining freshness, and to transport these.
たとえば第２図に示したように、従来の冷凍保存の方法
としては、
（ア）あらかじめ煮沸・加熱したものを冷凍し、そのま
ま保存して解凍後に摂取するものや、（イ）煮沸・加熱
したものを所定の形状、大きさにカットし、真空包装し
た後に冷凍し、保存する方法
が知られている。For example, as shown in Figure 2, conventional methods of frozen preservation include (a) freezing food that has been boiled or heated in advance, storing it as is, and consuming it after thawing; A known method is to cut something into a predetermined shape and size, vacuum pack it, freeze it, and preserve it.
しかしながら、この従来の方法（ア）によっては、細菌
、微生物による汚染や鮮度の低下が避けられないという
問題があった。新鮮な魚介類や肉類は、わずかな損傷に
よってもいたみやすく、しかも通常の一２０℃程度まで
の冷凍によっては凍結が柔らかいために組織内の水分の
蒸発や外部からの水分によって鮮度が低下する。また、
煮沸・加熱処理によってこの体内の水分とともにうま味
の源泉であるエキス分まそ・が失われるという問題があ
った。However, this conventional method (a) has the problem of unavoidable contamination with bacteria and microorganisms and deterioration of freshness. Fresh seafood and meat are easily spoiled by slight damage, and when frozen to the normal temperature of -20°C, the freshness decreases due to evaporation of moisture within the tissues and moisture from the outside, since the freezing is soft. Also,
There is a problem in that the boiling and heat treatment causes the loss of the water in the body as well as the extract, which is the source of the umami flavor.
このような問題に対応するものとして従来の方法（イ）
は、真空包装の利点を生かしたものであるが、この場合
にも煮沸・加熱による体内水□分の蒸発とエキス分の流
出は避けられず、保存時の鮮度低下が避けられなかった
。Conventional methods (a) to deal with such problems
takes advantage of vacuum packaging, but even in this case, evaporation of body water and leakage of extract due to boiling and heating were unavoidable, resulting in a loss of freshness during storage.
（発明の目的）
この発明は、以上のような事情に鑑みてなされたもので
あり、従来の冷凍方法の欠点を克服した新規な生鮮魚介
・肉類の冷凍保存の方法を提供することを目的としてい
る。(Purpose of the Invention) This invention has been made in view of the above circumstances, and aims to provide a new method for freezing fresh seafood and meat that overcomes the drawbacks of conventional freezing methods. There is.
（発明の開示）
この発明の冷凍保存方法は、上記の目的を実現するため
に、生鮮魚介・肉類を真空包装した後に煮沸・加熱処理
し、次いで一４５℃以下の温度で急速冷凍することを特
徴としている。(Disclosure of the Invention) In order to achieve the above object, the frozen preservation method of the present invention involves vacuum packaging fresh seafood and meat, then boiling and heat treatment, and then rapid freezing at a temperature of -45°C or less. It is a feature.
この方法においては、急速冷凍は、−４５℃以下という
極低温において６時間以上行う０通常は、−４５℃〜−
６０℃程度で、６時間〜８時間冷凍する。真空包装した
魚介・肉類の大きさ、重量、種類によって適宜にこの温
度および冷凍時間を選択する。In this method, quick freezing is carried out at an extremely low temperature of -45°C or lower for 6 hours or more.Usually, -45°C to -
Freeze at about 60°C for 6 to 8 hours. The temperature and freezing time are appropriately selected depending on the size, weight, and type of the vacuum-packed seafood and meat.
この冷凍には、たとえば水揚げして冷水（たとえば−５
℃〜１０℃程度の）に入れてしめ、次いで冷水洗浄した
魚介類を用いることができる。しめた魚介類をその大き
さによって選別し、所定の重量ごとに、たとえば薄型の
容器に入れて真空包装し、煮沸・加熱処理し、次いで急
速冷凍することができる。For this freezing, for example, the fish should be unloaded and watered with cold water (for example -5
It is possible to use seafood that has been cooled at a temperature of about 10°C to 10°C and then washed with cold water. The frozen seafood can be sorted according to its size, put into thin containers, vacuum packaged, for example, by predetermined weight, boiled and heated, and then quickly frozen.
この最初の急速冷凍の処理前または終了後、水シヤワー
を散布し、−４５℃以下の温度において約３０分間程度
急速冷凍を繰り返ずことも有効である。この水シヤワー
の散布から急速冷凍までの工程を適宜な回数だけ繰り返
すことができる。It is also effective to sprinkle a water shower before or after the initial quick freezing treatment and repeat the quick freezing for about 30 minutes at a temperature of -45° C. or lower. This process from water shower application to rapid freezing can be repeated an appropriate number of times.
水シヤワーの散布については、予備冷却として、その具
体的Ｂａに格別の限定はない、−５℃程度の冷水を散布
すればよく、散布量およびそのための手段は適宜に選択
することができる。このシャワーに代えて、水中に浸漬
するようにしてもよい。Regarding spraying with a water shower, cold water of about -5° C. may be sprayed as pre-cooling, with no particular limitation on the specific Ba, and the amount of spraying and the means for that purpose can be appropriately selected. Instead of this shower, you may immerse yourself in water.
このような水処理は、雑菌処理等のため煮沸・加熱した
魚介・肉類の真空包装内における体内水分の蒸発、エキ
ス分の流出を制御するのに有効である。Such water treatment is effective in controlling the evaporation of body water and the outflow of extracts in the vacuum packaging of boiled and heated seafood and meat for the purpose of eliminating germs and the like.
いずれにしても煮沸・加熱により体内水分やエキス分は
真空包装の外部にでることはなく、組織の損傷は抑えら
れ、冷凍によって鮮度は低下しない。In any case, by boiling and heating, internal water and extracts will not come out of the vacuum packaging, tissue damage will be suppressed, and freezing will not reduce freshness.
第１図は、この発明の方法をプロセスブロック図で例示
したものである。FIG. 1 illustrates the method of the present invention in a process block diagram.
（１）必要に応じて所定の形状にカットした洗浄済みの
魚介類または肉類を、所定の重量ごとに薄型の容器に入
れて真空包装する。(1) Washed seafood or meat that has been cut into a predetermined shape as necessary is placed in thin containers by predetermined weight and vacuum packaged.
包装内の脱気を充分に行う。Thoroughly deaerate the inside of the package.
（２）真空包装した容器内の魚介・肉類をそのまま煮沸
・加熱処理する。(2) Boiling and heat-treating the seafood and meat in the vacuum-packed container as is.
処理温度は、内容物によって適宜選択する。The processing temperature is appropriately selected depending on the contents.
この煮沸・加熱によって雑菌処理が行われる。This boiling and heating removes germs.
（３）次いで、−４５℃以下の温度に急速冷凍する。あ
らかじめ、−５℃程度の冷水を散布し、予備冷却しても
よい。(3) Then, it is rapidly frozen to a temperature of -45°C or lower. It may be pre-cooled by spraying cold water of about -5°C in advance.
（４）最終的に得られたものを冷凍庫において長期保存
することができる。(4) The final product can be stored in a freezer for a long period of time.
たとえばこの発明の方法によって、生食用の海老、魚肉
等の保存が可能となる。For example, the method of this invention makes it possible to preserve shrimp, fish meat, etc. for raw consumption.
体内水分の蒸発やエキス分の流出は抑えられ、しかも細
菌、微生物による汚染もない、このような効果は、従来
のいずれの方法によっても実現されなかったものである
。Evaporation of body water and outflow of extracts are suppressed, and there is no contamination by bacteria or microorganisms, an effect that has not been achieved by any conventional method.
第１図は、この発明の方法を例示した工程ブロック図で
ある。
第２図は、従来の冷凍保存法を示したブロック図である
。
代理人 弁理士 西 澤 利 夫
第 １ 図
第 ２ 図FIG. 1 is a process block diagram illustrating the method of the present invention. FIG. 2 is a block diagram showing a conventional cryopreservation method. Agent Patent Attorney Toshio Nishizawa Figure 1 Figure 2
Claims (3)
理し、次いで−４５℃以下の温度で急速冷凍することを
特徴とする魚介・肉類の冷凍保存方法。(1) A method for frozen preserving seafood and meat, which comprises vacuum packaging fresh seafood and meat, then boiling and heat-treating the food, and then rapidly freezing at a temperature of -45°C or lower.
魚介・肉類の冷凍保存方法。(2) The frozen preservation method for seafood and meat according to claim (1), wherein the method comprises rapid freezing after water treatment.
は（２）記載の魚介・肉類の冷凍保存方法。(3) The frozen preservation method for seafood and meat according to claim (1) or (2), wherein the seafood and meat are vacuum packaged after washing with cold water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11413088A JPH01285150A (en) | 1988-05-11 | 1988-05-11 | Keeping of fish and shellfish and meat in cold storage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11413088A JPH01285150A (en) | 1988-05-11 | 1988-05-11 | Keeping of fish and shellfish and meat in cold storage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01285150A true JPH01285150A (en) | 1989-11-16 |
Family
ID=14629888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11413088A Pending JPH01285150A (en) | 1988-05-11 | 1988-05-11 | Keeping of fish and shellfish and meat in cold storage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01285150A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020077835A (en) * | 2002-07-02 | 2002-10-14 | 해수어류양식수산업협동조합 | The Vacuumpacked Manufacture of Jacopever |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5129238A (en) * | 1974-09-02 | 1976-03-12 | Tsuneo Katayama |
-
1988
- 1988-05-11 JP JP11413088A patent/JPH01285150A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5129238A (en) * | 1974-09-02 | 1976-03-12 | Tsuneo Katayama |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020077835A (en) * | 2002-07-02 | 2002-10-14 | 해수어류양식수산업협동조합 | The Vacuumpacked Manufacture of Jacopever |
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