JPH02167025A - Freshness-keeping method of fish by freezing - Google Patents
Freshness-keeping method of fish by freezingInfo
- Publication number
- JPH02167025A JPH02167025A JP32305288A JP32305288A JPH02167025A JP H02167025 A JPH02167025 A JP H02167025A JP 32305288 A JP32305288 A JP 32305288A JP 32305288 A JP32305288 A JP 32305288A JP H02167025 A JPH02167025 A JP H02167025A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- catch
- ice
- brine
- freezing
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 15
- 230000008014 freezing Effects 0.000 title claims abstract description 11
- 238000007710 freezing Methods 0.000 title claims abstract description 11
- 239000012267 brine Substances 0.000 claims abstract description 25
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 25
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 230000005496 eutectics Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000005057 refrigeration Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 241000894007 species Species 0.000 claims description 2
- 239000013589 supplement Substances 0.000 claims 1
- 235000019688 fish Nutrition 0.000 abstract description 31
- 235000019512 sardine Nutrition 0.000 abstract description 3
- 241000276694 Carangidae Species 0.000 abstract 1
- 241001125046 Sardina pilchardus Species 0.000 abstract 1
- 239000013535 sea water Substances 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 230000008018 melting Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 241001504592 Trachurus trachurus Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- TTWYZDPBDWHJOR-IDIVVRGQSA-L adenosine triphosphate disodium Chemical compound [Na+].[Na+].C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(=O)OP(O)(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O TTWYZDPBDWHJOR-IDIVVRGQSA-L 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- XZPVPNZTYPUODG-UHFFFAOYSA-M sodium;chloride;dihydrate Chemical compound O.O.[Na+].[Cl-] XZPVPNZTYPUODG-UHFFFAOYSA-M 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はまき網漁業等において大量に漁獲した漁獲物を
その鮮度及びおいしさを維持したまま大衆魚としての流
通に役立つように、大量の漁獲物を一度に処理できる漁
獲物の起寒法による鮮度保持方法に関する。ものである
。Detailed Description of the Invention (Industrial Application Field) The present invention is intended to enable large quantities of fish caught in purse seine fishing, etc. to be distributed as popular fish while maintaining their freshness and deliciousness. This paper relates to a method for preserving the freshness of catches using a chilling method that allows processing of fish at one time. It is something.
従来のまき網漁業等で大量に漁獲されるいわゆる鰯、ア
ジ、サバ等のような多獲性魚類は漁獲物運搬船の魚倉内
に氷と海水により冷海水を造り、該漁獲物を網中より掬
い取り、該冷海水に投入して冷海水の温度によりショッ
ク死させ、その後膣冷海水により温度を０°Ｃ近辺に保
持しながら、漁獲物運搬船により水揚げ港まで運搬して
いる。For large-catch fish such as sardines, horse mackerel, and mackerel, which are caught in large quantities through traditional purse-seine fishing, ice and seawater are used to create cold seawater in the fish holds of fishing boats, and the catches are scooped out of the nets. The fish are then put into the cold seawater and shocked to death by the temperature of the cold seawater.Then, the temperature is maintained at around 0°C with the cold seawater, and the fish are transported to the landing port by a fishing boat.
（発明が解決しようとする課題）
前記従来の方法によってもある程度の鮮度は保持される
が、漁獲物が多い場合には漁獲物運搬船の魚倉内の水温
が上昇し、漁場や魚種により漁獲物がすぐには死なず、
暴れ回ってあげくの果てに死ぬいわゆる苦悶死するもの
が多く、咳暴れ回る際に魚体筋肉中のＡＴＰ（アデノシ
ン３燐酸）を大量に消費し、鮮度低下を早め、また魚の
大きさや処理の時間によって魚体の中心温度がばらばら
になり、保蔵中の魚倉内の温度も場所により不均等とな
り、均等に保蔵温度まで下がるのに時間がかかり、その
間にも鮮度が低下する欠点を存したものである。(Problems to be Solved by the Invention) Although freshness can be maintained to a certain extent by the above-mentioned conventional method, when there is a large amount of catch, the water temperature in the fish hold of the catch transport vessel increases, and depending on the fishing ground and fish species, the catch may does not die immediately,
Many fish die in agony after running wild, and when they cough and run wild, they consume a large amount of ATP (adenosine triphosphate) in their body muscles, which accelerates the deterioration of freshness, and depending on the size of the fish and the processing time. The core temperature of the fish varies, and the temperature inside the fish warehouse during storage also becomes uneven depending on the location, and it takes time for the temperature to drop evenly to the storage temperature, resulting in a loss of freshness during that time.
また低温のブラインを製造するに当たり、例えば１時間
に２０トンの漁獲物を低温ブライン中に投入し、これを
＋２０°Ｃから０゛ｃまで冷却するとすれば、低温ブラ
インにより３０〜３２万ｋｃａ ｌ／ｈの熱量を漁獲物
から奪う必要があり、更に一部を凍結するとなると、そ
れ以上の熱量（少な（とも約５０万ｋｃａｌ／ｈ）を奪
わなければならず、これを全部冷凍機でまかなうとすれ
ば、 ７５ｋＨのものが５台位必要となる。しかしこの
種漁獲物運搬船の現状の冷凍設備は５〜６万ｋｃａｌ／
ｈであることを考えれば、実に現状の８〜ｌｏ倍の設備
を必要とすることになり、実施上不可能に近い困難を伴
うものである。In addition, when manufacturing low-temperature brine, for example, if 20 tons of catch is put into low-temperature brine per hour and cooled from +20°C to 0°C, 300,000 to 320,000 kcal will be produced by low-temperature brine. /h of the catch must be taken away from the catch, and if some of it is frozen, an even smaller amount of heat (approximately 500,000 kcal/h) must be taken away from the catch, and this is all covered by the freezer. If so, about 5 units of 75kHz units will be required.However, the current refrigeration equipment of this kind of catch carrier is 50,000 to 60,000kcal/
Considering that h, it would actually require 8 to 10 times as much equipment as the current one, which would be nearly impossible to implement.
本発明は前記欠点および困難を解消し、大量の魚を一度
に即殺し、急速に魚のもつ熱負荷を除去して初期冷却を
行い、引き続き高度に温度制御された水氷法にて保蔵す
る漁獲物の起寒法による鮮度保持方法を提供することを
目的とする。The present invention overcomes the above-mentioned drawbacks and difficulties by killing large quantities of fish at once, rapidly removing the heat load on the fish, providing initial cooling, and subsequently storing the fish in a highly temperature-controlled water ice method. The purpose of this invention is to provide a method for keeping things fresh by freezing them.
前記目的を達成するために、現状を再度検討して見ると
、従来から漁獲物を水氷にて保蔵するためには大量の氷
を使用しており、本発明ではこの大量の氷を利用し、該
氷を共晶点の濃度以上の濃度に調整した濃ブラインに混
入して撹拌し、該ブライン中に大量の漁獲物を投入し、
該漁獲物を起寒法によって低温活線めし、初期冷却を行
い、引き続き水氷法にて保蔵するようにしたものである
。In order to achieve the above objective, we reexamined the current situation and found that conventionally, a large amount of ice has been used to store catch in water ice, and the present invention utilizes this large amount of ice. , the ice is mixed into a concentrated brine adjusted to a concentration higher than the eutectic point, stirred, and a large amount of caught fish is thrown into the brine,
The catch is subjected to low-temperature live wire cooking using the freezing method, initial cooling, and subsequent storage using the water ice method.
〔作用］
共晶点の濃度以上の４度に調整した濃ブラインに氷を加
えて撹拌し、該ブライン中に漁獲物を投入したから、濃
ブラインは氷の融解の潜熱により冷却され、濃ブライン
は解けた氷により薄まり、共晶点に達するまでブライン
温度が降下し、それと共にその中に投入した漁獲物を活
線め、魚体の初期冷却までを一気に行う。また、その際
魚体の一部（小形魚においては全部）が凍結するが、こ
れは初期冷却が完全に行われたことを示すもので、品質
には影響なく、該凍結はそのまま低温（氷温）にて解凍
し、漁獲物は引き続き水氷法で保蔵されることになる。[Effect] Ice was added to the concentrated brine adjusted to 4 degrees above the eutectic point concentration, stirred, and the catch was thrown into the brine, so the concentrated brine was cooled by the latent heat of melting the ice, and the concentrated brine As the brine becomes thinner with the melting ice, the temperature of the brine drops until it reaches the eutectic point, and at the same time, the caught fish thrown into the brine is turned into a live wire, and the initial cooling of the fish is carried out all at once. Also, at this time, part of the fish body (or the entire body for small fish) freezes, but this indicates that the initial cooling has been completed, and the quality is not affected and the freezing remains at low temperatures (freezing temperature). ), and the catch will continue to be stored using the water ice method.
この際、解凍に当たり水氷の温度は、魚体の凍結点を含
むＯ′Ｃ〜−５°Ｃの範囲で魚体個有の性状、物性に応
じた温度で解凍し、保蔵することが大切で、このため水
氷中の塩分濃度を、魚種毎の魚体の凍結点に合わせて１
〜５％に調整したから、均一な温度で解凍され、引き続
き保蔵される。At this time, it is important to thaw and store the water ice at a temperature in the range of O'C to -5°C, which includes the freezing point of the fish, depending on the unique characteristics and physical properties of the fish. For this reason, the salinity concentration in water ice is adjusted to the freezing point of each fish species.
Since it is adjusted to ~5%, it is thawed at a uniform temperature and then stored.
今、ここに本発明実施の一例について具体的に説明する
。An example of implementing the present invention will now be specifically described.
漁獲物運搬船の魚倉−倉当たりの容積６０〜６５ボに対
して濃度４０％（実際には３０％士未溶解の食塩）、温
度２０°Ｃの食塩水ブライン１０トンを入れ、これに氷
２０トンを混入して撹拌する。すると氷は融解してブラ
インより融解（潜）熱を奪い、ブライン温度は急速に低
下して１６〜−１７°Ｃに達する。この時ブライン濃度
は２２〜２３％となるが、未溶解の食塩も多少残ってお
り、更に氷が溶解しても、しばらくはこの濃度および温
度を維持することができる。10 tons of salt water brine with a concentration of 40% (actually 30% undissolved salt) and a temperature of 20°C is added to the fish hold of a fish transport vessel, which has a volume of 60 to 65 bottles per hold, and ice is poured into this. Add 20 tons and stir. The ice then melts and absorbs (latent) heat of melting from the brine, causing the brine temperature to rapidly drop to 16 to -17°C. At this time, the brine concentration is 22 to 23%, but some undissolved common salt remains, and even if the ice melts, this concentration and temperature can be maintained for a while.
この状態のブライン中に漁獲物を２０トン投入すれば、
該漁獲物は低温のブラインにて活線めされ、魚体は表面
が一部凍結するまで冷却される。その後、氷の融解が進
み、ブライン濃度が１５％、１０％と薄くなるに従って
、温度も−１゜°Ｃ１−５°Ｃと上昇して行き、一部凍
結した漁獲物の表面も自然に氷温解凍される。この時ブ
ラインの塩分濃度を調整し、魚種により１〜５％とする
。この時のヒートバランスは次表の通りとなる。If you put 20 tons of catch into brine in this state,
The catch is live wired in low temperature brine, and the fish body is cooled until the surface is partially frozen. After that, as the ice continues to melt and the brine concentration becomes thinner to 15% and 10%, the temperature rises to -1°C to 1-5°C, and the partially frozen surface of the catch naturally becomes ice-free. It is thawed. At this time, the salt concentration of the brine is adjusted to 1 to 5% depending on the species of fish. The heat balance at this time is as shown in the table below.
き続き行われる水氷保蔵に使用される。It will be used for continued water ice storage.
また、漁獲物運搬船に設備されている機械式冷凍装置を
併用することにより、該冷凍装置の５〜６万ｋｃａ ｌ
／ｈの熱量は（Ａ）の冷却熱量に加算され、その分（Ｃ
）の差し引きの熱量が増加し、水氷保蔵に使用される氷
の量が増加することになる。In addition, by using the mechanical refrigeration equipment installed on fish transport vessels, the refrigeration equipment can generate 50,000 to 60,000 kcal.
The heat amount of /h is added to the cooling heat amount of (A), and the amount of heat (C
) will increase the amount of heat subtracted by the amount of ice used for water ice storage.
（発明の効果〕
本発明は以上のような構成で、冷凍機によらずに一度に
大量の漁獲物を活線めし、かつ急速に初期冷却を完了し
、以後ブライン濃度が薄くなっ°ζも、氷の存在する間
は、水氷法によりＯ′Ｃ以下の温度を維持できるので、
完璧なスーパーチルド保蔵が可能となり、鰯、アジ、サ
バ等のような多獲性魚類でも良好な鮮度とおいしさを維
持できるものである。(Effects of the Invention) With the above-described configuration, the present invention can live-grind a large amount of catch at once without using a refrigerator, rapidly complete initial cooling, and reduce the brine concentration thereafter. , while ice is present, the temperature can be maintained below O'C by the water ice method, so
Perfect super-chilled storage becomes possible, and even highly caught fish such as sardines, horse mackerel, and mackerel can maintain good freshness and deliciousness.
Claims (1)
て撹拌し、該ブライン中に漁獲物を投入し、漁獲物を活
締め、魚体の初期冷却まで一気に行い、引き続き水氷法
により保蔵することを特徴とする漁獲物の起寒法による
鮮度保持方法。 ２、氷の補助として、機械式冷凍装置を併用することを
特徴とする請求項１記載の漁獲物の起寒法による鮮度保
持方法。 ３、水氷法により保蔵するに当たり、魚種毎の凍結点を
考慮して塩分濃度を１〜５％の最適濃度に調整すること
を特徴とする請求項１記載の漁獲物の起寒法による鮮度
保持方法。[Claims] 1. Ice is added to a concentrated brine adjusted to a concentration higher than the eutectic point, stirred, the catch is thrown into the brine, the catch is kept live, and the initial cooling of the fish is carried out all at once. , a method of preserving the freshness of catches by cooling them, which is characterized by continuing to store them using the water ice method. 2. The method for preserving the freshness of catch by freezing the catch according to claim 1, characterized in that a mechanical refrigeration device is used in conjunction with the ice supplement. 3. According to the freezing method for fish catch according to claim 1, when storing the fish by the water ice method, the salt concentration is adjusted to an optimum concentration of 1 to 5% in consideration of the freezing point of each species of fish. How to maintain freshness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32305288A JPH02167025A (en) | 1988-12-20 | 1988-12-20 | Freshness-keeping method of fish by freezing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32305288A JPH02167025A (en) | 1988-12-20 | 1988-12-20 | Freshness-keeping method of fish by freezing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02167025A true JPH02167025A (en) | 1990-06-27 |
Family
ID=18150564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP32305288A Pending JPH02167025A (en) | 1988-12-20 | 1988-12-20 | Freshness-keeping method of fish by freezing |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02167025A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023085417A1 (en) * | 2021-11-12 | 2023-05-19 | ブランテックインターナショナル株式会社 | Method for quickly killing object to be quickly killed, quick-kill device and quick-kill system |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61271945A (en) * | 1985-05-25 | 1986-12-02 | Takeshi Hayashi | Method for killing and cooling living fish |
| JPS6315151A (en) * | 1986-07-08 | 1988-01-22 | Fuji Electric Co Ltd | Method for measuring uric acid and hypoxanthine |
-
1988
- 1988-12-20 JP JP32305288A patent/JPH02167025A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61271945A (en) * | 1985-05-25 | 1986-12-02 | Takeshi Hayashi | Method for killing and cooling living fish |
| JPS6315151A (en) * | 1986-07-08 | 1988-01-22 | Fuji Electric Co Ltd | Method for measuring uric acid and hypoxanthine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023085417A1 (en) * | 2021-11-12 | 2023-05-19 | ブランテックインターナショナル株式会社 | Method for quickly killing object to be quickly killed, quick-kill device and quick-kill system |
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