JPH03117453A - Preservation and transportation of ells and loaches - Google Patents

Abstract

PURPOSE:To preserve and transport ells and loaches while living for a long period of time by allowing ells and loaches to stand in an unfed state, rapidly freezing, storing, transporting, reconstituting the ells and loaches with water and bringing back to live. CONSTITUTION:Ells and loaches are allowed to stand in an unfed state for a given time, rapidly cooled to <=-30 deg.C, stored and transported. The rapidly frozen ells and loaches are reconstituted with water and brought back to live.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention relates to a method for preserving and transporting eel and loach,
In particular, it relates to methods for preserving and transporting eels and loaches alive for a long period of time.

(Prior Art) Traditionally, in the summer when people's physical strength is low, there is a custom of eating eel grilled in kabayaki on the day of the ox (Doyo no Ushi) to nourish and strengthen the body.

In addition to natural eels, there are also farmed eels, but in any case, the seasons and places where they can be harvested are often limited, so they need to be stored and transported.

Conventionally, when preserving eels alive, the method used was to place them in a suitable cage, control the water temperature, and feed them appropriately.

Furthermore, when transporting live eel, the eel was placed in a plastic bag or the like, filled with water and oxygen was blown into it to inflate it, and the bag was sealed and transported by truck or the like.

(Problem to be solved by the invention) However, with the conventional preservation method, the work of controlling water temperature and feeding the eel is complicated, requires manpower, and is expensive. They were often opened and stored refrigerated or frozen.

In addition, in conventional transportation methods, eels are not fed during transportation, so when transported over long distances, the eels move around actively due to vibrations caused by the running, causing them to become thin or die.

By the way, the conventional method for preserving eel is to refrigerate or freeze the eel, but these methods cause the eel to die, and it is generally not possible to preserve live eel by refrigerating or freezing it. That was the idea.

On the other hand, the inventor of the present invention rapidly frozen the wild vegetables that he had picked in the summer in order to eat them in the winter, but during the quick freezing, a can accidentally got mixed in with the wild vegetables, and the eel was frozen. I had the experience that when I rehydrated wild vegetables in the winter, the eel also came back to life.

Based on this experience, the inventors discovered that rapid freezing could be used effectively and completed the present invention. Furthermore, since loach has similar properties to eel, it is expected that the present invention can be applied to loach as well.

(Y!, Means for Solving the Problem) Therefore, the method for preserving and transporting eels and loaches according to the present invention is as follows. In this method, eel and loach are quickly frozen at a temperature of -30°C or below for storage or transportation, while the quickly frozen eel and loach are resuscitated by returning them to water.

Here, J: As mentioned above, the reason why eels and loaches do not die even if they are quickly frozen is because eels and loaches have the property of hibernating.
Furthermore, this is thought to be due to the adhesive substance protecting the body surface.According to the inventor's experiments, it was found that
It has been confirmed that animals can be resuscitated by freezing them for a year and then returning them to water. On the other hand, similar quick freezing was performed on ordinary fish, but in this case all of them died.

Also, the reason why the cans and loaches were left without food for a specified period of time was that if the eels and loaches were frozen with food in their layers and then revived, they would be too smelly to eat. . In addition, it is preferable to leave it for a time when most of the food in the layer of loaches is digested, for example, about - day and night.

Furthermore, the reason why eels and loaches are quickly frozen at temperatures below -30°C is that if they are frozen at temperatures higher than -30°C, for example the freezing point, eels, loaches, and loaches will weaken or die. This problem does not occur when rapid freezing is carried out at temperatures below -30°C, and all eel and loach can be frozen successfully.

Moreover, a conventionally known method can be used for quick freezing.

Furthermore, when rapidly freezing, it is preferable to freeze eel and loach in a shape that is convenient for storage and transportation, for example, straight.

(Function) In the present invention, the eel and loach are quickly frozen, stored or transported, and then returned to water for resuscitation.
Cans and loaches are transported alive over long distances. Additionally, because the eels and loaches are stored and transported in a frozen state, they do not become weak or thin.

In addition, since the Akebono loachs are left unfed for a predetermined period of time and then quickly frozen, the resuscitated loaches do not have any odor and are delicious to eat.

(Example) Embodiments of the present invention will be described below with reference to the drawings.

Figures 1 to 5 show a method for preserving and transporting eels and loaches according to an embodiment of the present invention. Eel quickly frozen at a temperature below 30℃, 2! ! The pipe used for quick freezing in 11, 3 was quick frozen! 111 is stored in a transport box, and 4 is water for reviving the eel 11.

Next, the present transportation method will be explained.

! When transporting eel II to a distant eel restaurant, for example, transporting it in a trunk, first, as shown in Figure 1, the eel is left overnight without feeding, and almost all of the food in the layer of slope 1 is removed. Let's digest this! ! 1 into the vibrator 2 shown in Fig. 2 and heated to -30℃ using liquid oxygen, liquid nitrogen, etc.
Quick freeze at the following temperature. Then! 11 is frozen in a straight state as shown in Figure 3, so this frozen eel 1
1 are lined up and stored in transport boxes 3 as shown in FIG. 4, and loaded onto the refrigeration equipment of a truck and transported to the destination.

Freeze like this! 111 has been transported to its destination and if it is to be resuscitated, it is only necessary to return the freezing can 11 to the water, as shown in Figure 5, and then! 111 will be revived immediately, so you can then cook Eel 1 as usual.

In the method for preserving and transporting eel and loach of this embodiment as described above,! By rapidly freezing 11 before transporting it and returning it to water 4 to resuscitate it, we were able to transport 1 alive over long distances, and what's more, we were able to transport it in a frozen state! ! (2) It is possible to prevent the eel from becoming weak or thin, and the cost can be reduced by the amount of one eel that was wasted in the past.

According to the inventor's experiments, it was quickly frozen! 11
It was confirmed that if 1 was frozen for 3 years and then returned to water 4, it could be revived. Therefore, it is thought that considerable long-distance transportation, for example, transportation from abroad, is possible.

Also, with this method,! 11 is frozen straight and transported, so a large amount can be stored in a smaller space than when using conventional plastic bags. I1 can be stored and transportation costs can be reduced.

Also, with this method,! Since I was able to resuscitate 111, I was able to cook a live eel 1, and what's more, I was able to quickly freeze the eel after leaving it unfed for a predetermined period of time! When 11 is revived, it doesn't smell bad and can be eaten deliciously.

(Effects of the Invention) As described above, according to the method for preserving and transporting eels and loaches according to the present invention, after the eels and loaches are left unfed for a predetermined period of time, the temperature is lower than -30°C. While the eel and loach cheeks are quickly frozen and stored or transported, the quickly frozen eel and loach cheeks are resuscitated by returning them to water, so the eel and loach can be preserved alive for long periods of time and transported over long distances. There is an effect that can be done.

[Brief explanation of drawings]

Figures 1 to 5 are diagrams for explaining a method for preserving and transporting eels and loaches according to an embodiment of the present invention. Figure 1 is a perspective view showing a live eel, and Figure 2 is a perspective view showing a live eel. A perspective view showing the pipes used during quick freezing, Figure 3 is a quick frozen I! Figure 4 is a perspective view showing the eel 11 stored in the transport box 3, and Figure 5 is a diagram showing Category 1. 111 is a perspective view showing a resuscitated state. 1.--Eel, 11-.--Eel that has been quickly frozen.
4.---Water.

Claims (1)

[Claims] (1) After leaving the eel/loach 1 without feeding for a predetermined period of time, the eel/loach 1 is quickly frozen at a temperature of -30°C or lower and stored or transported. A method for preserving and transporting eels and loaches, which is characterized by returning the eels and loaches to water and resuscitating them.