JPH03117454A - Fishes and shellfishes - Google Patents
Fishes and shellfishesInfo
- Publication number
- JPH03117454A JPH03117454A JP1254375A JP25437589A JPH03117454A JP H03117454 A JPH03117454 A JP H03117454A JP 1254375 A JP1254375 A JP 1254375A JP 25437589 A JP25437589 A JP 25437589A JP H03117454 A JPH03117454 A JP H03117454A
- Authority
- JP
- Japan
- Prior art keywords
- shellfishes
- fishes
- acid
- organic acid
- live
- 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
- 235000015170 shellfish Nutrition 0.000 title abstract description 15
- 241000251468 Actinopterygii Species 0.000 title abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 150000007524 organic acids Chemical class 0.000 claims abstract description 22
- 230000002378 acidificating effect Effects 0.000 claims abstract description 8
- 235000014102 seafood Nutrition 0.000 claims description 17
- 230000000694 effects Effects 0.000 abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 4
- 241000473391 Archosargus rhomboidalis Species 0.000 abstract description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- 241000238557 Decapoda Species 0.000 abstract description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract description 2
- 241000723298 Dicentrarchus labrax Species 0.000 abstract description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 2
- 235000011054 acetic acid Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011668 ascorbic acid Substances 0.000 abstract description 2
- 229960005070 ascorbic acid Drugs 0.000 abstract description 2
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000011090 malic acid Nutrition 0.000 abstract description 2
- 239000001630 malic acid Substances 0.000 abstract description 2
- 235000002906 tartaric acid Nutrition 0.000 abstract description 2
- 239000011975 tartaric acid Substances 0.000 abstract description 2
- 239000007864 aqueous solution Substances 0.000 abstract 2
- 241000269979 Paralichthys olivaceus Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 238000010257 thawing Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000238552 Penaeus monodon Species 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】 （発明の技術分野） 本発明は保存性を大にした魚介類に関する。[Detailed description of the invention] (Technical field of invention) TECHNICAL FIELD The present invention relates to seafood with increased shelf life.
（従来技術とその問題点）
鮮魚介、特に活魚介類、たとえば、えび、かに、鯛、す
ずき、貝、平目、鮪等を急速凍結して保存すると、鮮度
が保持されるため、広く行われている。(Prior art and its problems) Fresh seafood, especially live seafood, such as shrimp, crab, sea bream, sea bass, shellfish, sole, tuna, etc., is preserved by quickly freezing to maintain freshness, so it is widely practiced. It is being said.
しかし、これを解凍したものは鮮度の劣化が速く、風味
が急速にまずくなる恐れが大きい。However, once thawed, the freshness deteriorates quickly, and there is a high risk that the flavor will rapidly deteriorate.
活魚介類を氷温水中で適宜飼料等を補給しながら保存す
ることも行われているが、氷温管理が難しく、風味もま
ずくなる問題がある。Live seafood is sometimes stored in ice-cold water while being supplemented with feed, etc., but there are problems in that it is difficult to control the ice temperature and the flavor is unpalatable.
本発明はこれらの問題を酸性で食用可能な有機酸を併用
することにより解決したものである。The present invention solves these problems by using an acidic and edible organic acid in combination.
（発明の構成および作用）
本発明は、鮮魚介、特に活魚介類に酸性で食用可能な有
機酸水を吸収させた後又はさせながら冷却することを特
徴とするものである。(Structure and operation of the invention) The present invention is characterized in that fresh seafood, particularly live seafood, is cooled after or while absorbing acidic and edible organic acid water.
本発明は、鮮魚介にも効果があるが、活魚介類の場合は
吸収が極めて容易で、しかも特効があるため、以後は活
魚介類で説明することにする。The present invention is also effective on fresh seafood, but since live seafood is extremely easy to absorb and has special effects, the following explanation will be based on live seafood.
活魚介類に酸性で食用可能な有機酸水を吸収させる、た
とえば、前記有機酸水中に浸漬すると、活魚介類はこの
中で呼吸し、自然に前記有機酸水は体内に吸収される。When live fish and shellfish are allowed to absorb acidic and edible organic acid water, for example, when immersed in the organic acid water, the live fish and shellfish breathe in the organic acid water, and the organic acid water is naturally absorbed into the body.
次いで、これを急速凍結すると、ダブル効果を表して凍
結鮮魚介類になり、細菌等は死滅し、解凍後の劣化は遅
くなり、風味がまずくなることも著しく改善されるだけ
でなく却って独得の優れた風味になる。Next, if you quickly freeze this, it will have a double effect and become frozen fresh seafood, killing bacteria etc., slowing deterioration after thawing, and not only significantly improving the bad flavor, but also making it unique. It has a great flavor.
又活魚介類を冷却した前記有機酸水中に浸漬すると、活
魚介類はこの中で呼吸し、自然に前記有機酸水は体内に
吸収される。Furthermore, when live fish and shellfish are immersed in the cooled organic acid water, the live fish and shellfish breathe in the water, and the organic acid water is naturally absorbed into the body.
この場合もダブル効果により、活魚介類の運動は著しく
緩慢になり、容器と衝突することもなくなるため、収容
数を多くして輸送することができ極めて経済的であり、
傷もつかず、その風味も著しく改善される。In this case as well, due to the double effect, the movement of the live fish and shellfish becomes extremely slow and there is no collision with the container, so it is possible to transport a large number of fish and shellfish, which is extremely economical.
There are no blemishes and the flavor is significantly improved.
使用する水は、淡水魚介類の場合は淡水が良く、海水魚
介類の場合は海水に合せることが極めて好しい。The water used is preferably freshwater for freshwater seafood, and it is extremely preferable to use seawater for saltwater seafood.
食用可能な有機酸水の有機酸は酢、果実酸、酢酸、クエ
ン酸、リンゴ酸、酒石酸、アスコルビン酸、等の酸味料
が適当である。Suitable organic acids for the edible organic acid water include acidulants such as vinegar, fruit acid, acetic acid, citric acid, malic acid, tartaric acid, and ascorbic acid.
有機酸水のＰＨは、本発明の効果が現れる範囲ならば任
意であるが、大体ＰＨは３〜６が適当である。但し、凍
結しないで冷却する場合で、魚介類を活かしておく必要
がある時は、活魚介類が死なないＰＨ、即ち、弱い酸性
にしなければならない。The pH of the organic acid water is arbitrary as long as the effect of the present invention is exhibited, but a pH of 3 to 6 is generally appropriate. However, when cooling without freezing and it is necessary to keep the seafood alive, the pH must be set to a level that will not kill the live seafood, that is, weakly acidic.
冷却は、凍結しない場合は、従来のように、２℃以下の
氷温で冷却しても差支えないが、本発明は酸性で食用可
能な有機酸水を使用しているため、更に温度が高くても
良い。As for cooling, if it does not freeze, there is no problem with cooling at an ice temperature of 2°C or less as in the conventional method, but since the present invention uses acidic and edible organic acid water, the temperature is even higher. It's okay.
大体２０℃以下が適当である。より好しい温度は６℃以
下である。A temperature of approximately 20°C or lower is appropriate. A more preferred temperature is 6°C or lower.
凍結する場合は急速凍結が好しく、大体−２０〜−９０
℃が適当である。When freezing, rapid freezing is preferable, approximately -20 to -90
°C is appropriate.
活魚介類に前記有機酸水を吸収させた後、真空パックし
て冷却すると、本発明の効果は更に大になり好しい。It is preferable to make live seafood absorb the organic acid water and then vacuum pack and cool it, since the effects of the present invention will be further enhanced.
本発明の食用可能な有機酸水にアルコールを併用すると
本発明の効果は更に大になる。If alcohol is used in combination with the edible organic acid water of the present invention, the effects of the present invention will be even greater.
又超音波を併用しても、本発明の効果が更に大になる。Furthermore, the effects of the present invention will be even greater if ultrasonic waves are used in combination.
（発明の効果）
１、従来法に比し、食した時、風味がまずくなることは
著しく改善される。(Effects of the invention) 1. Compared to the conventional method, the unpleasant flavor when eaten is significantly improved.
２、凍結する場合、解凍後の鮮度保持性および風味の劣
化が著しく改善される。2. When frozen, freshness retention and flavor deterioration after thawing are significantly improved.
３、凍結しないで冷却する場合、活魚介類はより高い温
度でも運動が緩慢になり、管理が極めて容易で収容数を
大にすることができ経済的である。又運動による容器と
の衝突傷もなくなり極めて好しい。3. When cooled without freezing, live fish and shellfish move slowly even at higher temperatures, making it extremely easy to manage and allowing a large number of fish to be stored, which is economical. Further, there will be no damage caused by collision with the container due to movement, which is extremely preferable.
実施例１
活きた車えびを約１５℃ＰＨ４にした酢含有塩水中に約
５分間浸漬して有機酸水を吸収させた後、直ちに約−６
０℃で６０分間急速凍結した後、約−２０℃で３ヶ月間
凍結保存する。Example 1 Live tiger prawns were immersed in vinegar-containing salt water with a pH of about 15°C for about 5 minutes to absorb the organic acid water, and then immediately immersed in vinegar-containing salt water with a pH of about -6
After rapidly freezing at 0°C for 60 minutes, it is stored frozen at about -20°C for 3 months.
有機酸を加えない他は全く同様にしてテストしたものを
比較品とする。The comparison product was a product that was tested in exactly the same manner except that no organic acid was added.
本発明品は比較品に比し、解凍後の鮮度保持性が著しく
大きく、風味も独得で明らかに優れていた。The product of the present invention had significantly greater freshness retention after thawing than the comparative product, and had a unique and clearly superior flavor.
実施例２
活きた鯛を約４℃ＰＨ約５にした酢含有塩水中に約１日
間浸漬して有機酸水を吸収させた後、約１０℃の塩水中
に６日間収納して本発明品とする。Example 2 A live sea bream was immersed in vinegar-containing salt water with a pH of about 5 at about 4°C for about 1 day to absorb organic acid water, and then stored in salt water at about 10°C for 6 days to produce the product of the present invention. shall be.
有機酸を加えない他は全く同様にしてテストしたものを
比較品とする。The comparison product was a product that was tested in exactly the same manner except that no organic acid was added.
本発明品は比較品に比し、有機酸水に浸漬中は動作が著
しく緩慢であり、傷も全くつかなかった。Compared to the comparative product, the product of the present invention moved much more slowly during immersion in organic acid water and did not cause any scratches.
又風味も明らかに優れていた。The flavor was also clearly superior.
Claims (1)
収させた後又はさせながら冷却して保存性を大にした魚
介類。Fresh seafood, especially live seafood, is made to absorb acidic and edible organic acid water and then cooled to increase its preservability.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1254375A JPH03117454A (en) | 1989-09-29 | 1989-09-29 | Fishes and shellfishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1254375A JPH03117454A (en) | 1989-09-29 | 1989-09-29 | Fishes and shellfishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03117454A true JPH03117454A (en) | 1991-05-20 |
Family
ID=17264117
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1254375A Pending JPH03117454A (en) | 1989-09-29 | 1989-09-29 | Fishes and shellfishes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03117454A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO20061025A (en) * | 2006-03-02 | 2007-05-07 | Egebjerg Joergen | Procedure for processing raw fish fillets. |
-
1989
- 1989-09-29 JP JP1254375A patent/JPH03117454A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO20061025A (en) * | 2006-03-02 | 2007-05-07 | Egebjerg Joergen | Procedure for processing raw fish fillets. |
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