JPH0335753A - Preparation of frozen lobster eatable in raw state - Google Patents
Preparation of frozen lobster eatable in raw stateInfo
- Publication number
- JPH0335753A JPH0335753A JP1172710A JP17271089A JPH0335753A JP H0335753 A JPH0335753 A JP H0335753A JP 1172710 A JP1172710 A JP 1172710A JP 17271089 A JP17271089 A JP 17271089A JP H0335753 A JPH0335753 A JP H0335753A
- Authority
- JP
- Japan
- Prior art keywords
- shrimp
- frozen
- lobster
- film
- eatable
- 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
- 241000238565 lobster Species 0.000 title abstract 5
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 241000238557 Decapoda Species 0.000 claims description 46
- 238000004519 manufacturing process Methods 0.000 claims description 8
- -1 polypropylene Polymers 0.000 claims description 6
- 239000004743 Polypropylene Substances 0.000 claims description 5
- 229920001155 polypropylene Polymers 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000000034 method Methods 0.000 description 8
- 239000010408 film Substances 0.000 description 7
- 239000002985 plastic film Substances 0.000 description 5
- 229920006255 plastic film Polymers 0.000 description 5
- 239000005001 laminate film Substances 0.000 description 4
- 210000003739 neck Anatomy 0.000 description 4
- 239000004677 Nylon Substances 0.000 description 2
- 241000282376 Panthera tigris Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 238000005138 cryopreservation Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 229920003182 Surlyn® Polymers 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（技術分野）
この発明は、冷凍生食海老の製造方法に関するものであ
る。さらに詳しくは、この発明は、優れた鮮度を保持し
生食を可能とする冷凍有頭海老等の製造方法に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for producing frozen raw shrimp. More specifically, the present invention relates to a method for producing frozen shrimp with heads that maintains excellent freshness and can be eaten raw.
（背景技術）
海老は；その多くが海外から輸入されており、長期の保
存運搬が必要とされている。このため、従来より冷凍品
が広く背反している。一方、近年になって、その輸入量
は増加する傾向にあり、また、消費者ニーズの多様化に
伴い、海老の種類や形態は、ボイルした無頭無定の小海
老から生の大形の有頭海老に至るまで多岐にわたってき
ている。(Background technology) Most shrimp are imported from overseas, and require long-term storage and transportation. For this reason, frozen products are more widely used than ever before. On the other hand, in recent years, the amount of shrimp imported has been increasing, and with the diversification of consumer needs, the types and shapes of shrimp have changed from small boiled headless shrimp to large raw shrimp. It has come into a wide range of varieties, including shrimp with heads.
そのため、海老の種類、品質、形態等の特徴に応じた冷
凍保存技術の開発が重要となっている。Therefore, it is important to develop cryopreservation techniques that are tailored to the characteristics of shrimp, such as type, quality, and shape.
海老肉は一般にＰＨが高く、また、エキス分も多いが、
結合組織が弱いために肉組織が崩れやすいので、鮮度の
低下が速いという特徴を有している。特に、海老の首部
はいたみやすく、わずかな損傷によっても鮮度が急速に
失われる。また、冷凍海老の表面が水分の昇華により乾
燥すると、脂質の空気酸化やこれに伴う色調変化が促進
されるので、表面の乾燥によっても鮮度が急速に低下す
る。Shrimp meat generally has a high pH and also contains a lot of extracts,
Because the connective tissue is weak, the meat tissue easily disintegrates, so it loses freshness quickly. In particular, the necks of shrimp are easily damaged, and even the slightest damage causes them to quickly lose their freshness. Furthermore, when the surface of frozen shrimp dries due to sublimation of water, air oxidation of lipids and color change associated with this are promoted, so the freshness of the shrimp rapidly decreases due to surface dryness.
このため海老を冷凍保存するに際しては、損傷と乾燥防
止のため、注水凍結ブロック形態が一般的に採用されて
いる。この場合、凍結温度は２０℃程度とされる。For this reason, when preserving shrimp in a frozen state, a water-filled freezing block format is generally used to prevent damage and drying out. In this case, the freezing temperature is about 20°C.
しかしながら、注水凍結保存する場合には、首部から体
内に水分が侵入し、急速に鮮度が低下するという問題が
ある。また、−２０℃程度の凍結温度では、海老の体内
の水分が蒸発したり、外部から水分が侵入することを十
分に防止できないため、鮮度を長期間維持することが難
しいという問題がある。However, when freezing and preserving the food by pouring water into it, there is a problem in that water enters the body through the neck and the freshness rapidly decreases. Furthermore, at a freezing temperature of about -20° C., it is difficult to maintain freshness for a long period of time because it is not possible to sufficiently prevent water from evaporating inside the shrimp's body and water from entering from the outside.
これに対して、−５〜０℃程度の冷水を用いて食品の表
面に氷の薄い膜を形成するというグレージング法が適用
される場合がある。しかしながら、このグレージング法
によっても首部からの水分の侵入や体内水分の蒸発を十
分に防止し、また首部の損傷をなくして鮮度を長期間保
持させることは困難であった。On the other hand, a glazing method is sometimes applied in which a thin film of ice is formed on the surface of the food using cold water of about -5 to 0°C. However, even with this glazing method, it has been difficult to sufficiently prevent moisture from entering through the neck and evaporation of internal moisture, and to maintain freshness for a long period of time by eliminating damage to the neck.
このため、需要が高まっている有頭海老であっても生食
にも供することのできるように、高い鮮度を維持しつつ
長期間冷凍保存することはこれまでの技術では不可能で
あった。For this reason, it has been impossible with conventional technology to preserve shrimp with heads for a long period of time while maintaining high freshness so that it can be eaten raw, even though the demand is increasing.
（発明の目的）
この発明は、以上の通りの事情を踏まえてなされたもの
であり、有頭海老についても生食用にも供することので
き、優れた鮮度を長期間保存することのできる新しい冷
凍生食海老の製造方法を提供することを目的としている
。(Purpose of the Invention) This invention was made based on the above-mentioned circumstances, and provides a new type of frozen shrimp that can be eaten raw and can maintain excellent freshness for a long period of time. The purpose is to provide a method for producing raw shrimp.
（発明の開示）
この発明は、上記の目的を実現するため、海老をフィル
ムパックに真空包装し、−４５℃以下の温度で急速超低
温冷凍することを特徴とする冷凍生食海老の製造方法を
提供する。(Disclosure of the Invention) In order to achieve the above object, the present invention provides a method for producing frozen raw shrimp, which is characterized by vacuum packaging shrimp in a film pack and rapid ultra-low temperature freezing at a temperature of -45°C or lower. do.
この発明のａ遣方法においては、従来のように海老を冷
凍した後に包装するのではなく、プラスチックフィルム
のバックに入れて真空包装した後に冷凍する。プラスチ
ックフィルムを用いての真空包装はいわゆるスキンパッ
クの状態とする。これによって注水凍結をしなくても凍
結保存中の海老の損傷や乾燥を有効に防止でき、海老肉
牛の脂肪や色素の酸化を防止し、海老の鮮度を著しく良
好に保持することが可能となる。In the a-distribution method of this invention, instead of freezing the shrimp and then packaging them as in the conventional method, the shrimp are placed in a plastic film bag, vacuum-packed, and then frozen. Vacuum packaging using plastic film is a so-called skin pack. This effectively prevents damage and drying of shrimp during cryopreservation without water injection freezing, prevents oxidation of fat and pigments in shrimp beef, and maintains the freshness of shrimp extremely well. .
プラスチックフィルムとしては、印刷適性や物理的特性
に優れ、−４５℃以下の超低温でも破損せず、冷凍保存
中の品質を保持できるものを使用する。このようなフィ
ルムとしては、ポリプロピレンフィルム、ポリエチレン
フィルム、ポリ塩化ビニリデンフィルム、ポリプロピレ
ン／ポリエステルラミネートフィルム、サーリン／酢酸
ビニル共重合物ラミネートフィルム、ナイロン／ポリエ
チレンラミネートフィルム、ナイロン／ブーリンラミネ
ートフィルム等を例示することができ、特に、ポリプロ
ピレンフィルムが好ましい。As the plastic film, one is used that has excellent printability and physical properties, does not break even at ultra-low temperatures of -45°C or lower, and can maintain its quality during frozen storage. Examples of such films include polypropylene film, polyethylene film, polyvinylidene chloride film, polypropylene/polyester laminate film, Surlyn/vinyl acetate copolymer laminate film, nylon/polyethylene laminate film, nylon/Boleyn laminate film, etc. Polypropylene film is particularly preferred.
真空ｉ！！、装した後の冷凍は、−４５℃以下の超低温
での急速冷凍とする。このような急速超低温冷凍は、海
老の大きさ、種類、重量に応じて冷凍温度や冷凍時間を
適宜選択して行うが、通常、海老を−４５〜−６０℃に
６〜８時間おくことにより行うことできる。Vacuum i! ! The freezing after packaging is done by rapid freezing at an ultra-low temperature of -45°C or lower. Such rapid ultra-low temperature freezing is carried out by appropriately selecting the freezing temperature and freezing time depending on the size, type, and weight of the shrimp, but it is usually done by keeping the shrimp at -45 to -60°C for 6 to 8 hours. It can be done.
この発明の方法は、海老の種類全般に広く適用すること
ができる。たとえば、タイガー等のクルマエビ類を例示
することができる。The method of this invention can be widely applied to all types of shrimp. For example, prawns such as tiger shrimp can be exemplified.
この発明の方法は、具体的にはたとえば第１図に示した
ように、水揚げした海老を予め一５〜５℃程度の冷水に
入れてしめ、次いで一５〜５℃程度の冷水で洗浄し、そ
の後前述のようにプラスチックフィルムのパックに入れ
て真空包装し、−４５℃以下の温度で急速冷凍すること
が好ましい。Specifically, as shown in Fig. 1, the method of this invention involves placing the landed shrimp in cold water of about 15 to 5 degrees Celsius in advance, and then washing them with cold water of about 15 to 5 degrees Celsius. Thereafter, it is preferable to vacuum-package the product in a plastic film pack as described above and quickly freeze it at a temperature of -45°C or lower.
なお、無頭右足、無頭無定、殻むき、背ワタ抜き等のい
ずれの形態にもこの発明方法を適用できることはいうま
でもない。It goes without saying that the method of the present invention can be applied to any form such as headless right leg, headless and indeterminate, shelling, deveining, etc.
また、個々のプラスチックフィルムのバックに入れる海
老の数も特に制限はなく、海老の大きさなどに応じて適
宜単数または複数にすることができる。Further, there is no particular restriction on the number of shrimp to be placed in each plastic film bag, and the number can be one or more as appropriate depending on the size of the shrimp.
この発明の冷凍海老は、急速超低温冷凍した後の保存や
搬送は、従来の冷凍海老の場合と同様に行うことができ
る。The frozen shrimp of this invention can be stored and transported after rapid ultra-low temperature freezing in the same manner as conventional frozen shrimp.
冷凍海老を解凍して使用するに際しては、必要な数だけ
パックから取り出し、そのまま流水を注げばよい、この
ようにして解凍した海老は、そのまま刺身として食べて
もよく、また加熱調理して食べてもよい。To thaw and use frozen shrimp, simply take out the required number of shrimp from the pack and pour running water over them. Shrimp thawed in this way can be eaten as sashimi as is, or cooked and eaten. Good too.
実施例として、台湾で水揚げされたブラックタイガーを
現地で直ちに有頭活海老として一５℃の冷水によりしめ
、０℃において冷水洗浄し、ポリプロピレンフィルムの
バックに入れて真空包装し、５０℃で急速冷凍した。こ
れを日本に輸入し、流水で解凍したところ、体表光沢が
良好で、頭胸甲部や腹部に黒変はなく、肉の透明度が高
い、鮮度の優れた生食用の海老を得ることができた。As an example, black tigers caught in Taiwan were immediately soaked in cold water at -5°C as live shrimp with heads, washed in cold water at 0°C, placed in a polypropylene film bag, vacuum packed, and rapidly boiled at 50°C. Frozen. When we imported these to Japan and thawed them under running water, we were able to obtain fresh shrimp that could be eaten raw, with good body surface gloss, no blackening on the head, thorax, or abdomen, and highly transparent flesh. did it.
（発明の効果）
この発明の冷凍海老の製造方法によれば、有頭海老につ
いても、優れた鮮度を長期間保持することができ、生食
用に供することができる。(Effects of the Invention) According to the method for producing frozen shrimp of the present invention, even shrimp with heads can maintain excellent freshness for a long period of time, and can be eaten raw.
第１図はこの発明の一実施例を示した工程ブロック図で
ある。FIG. 1 is a process block diagram showing an embodiment of the present invention.
Claims (3)
下の温度で急速超低温冷凍することを特徴とする冷凍生
食海老の製造方法。(1) A method for producing frozen raw shrimp, which comprises vacuum packaging the shrimp in a film pack and rapidly ultra-low-temperature freezing at a temperature of -45°C or lower.
る請求項（１）記載の冷凍生食海老の製造方法。(2) The method for producing frozen raw shrimp according to claim (1), wherein a polypropylene film is used as the film.
）記載の冷凍生食海老の製造方法。(3) Claim (1) of rapid ultra-low temperature freezing at -45 to 60°C
) The method for producing frozen raw shrimp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1172710A JPH0335753A (en) | 1989-07-03 | 1989-07-03 | Preparation of frozen lobster eatable in raw state |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1172710A JPH0335753A (en) | 1989-07-03 | 1989-07-03 | Preparation of frozen lobster eatable in raw state |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0335753A true JPH0335753A (en) | 1991-02-15 |
Family
ID=15946906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1172710A Pending JPH0335753A (en) | 1989-07-03 | 1989-07-03 | Preparation of frozen lobster eatable in raw state |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0335753A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0568475A (en) * | 1991-09-13 | 1993-03-23 | Iwatani Internatl Corp | Method for freezing raw lever meat |
| JP2009035132A (en) * | 2007-08-01 | 2009-02-19 | Mitsubishi Motors Corp | Vehicular seat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5611745A (en) * | 1979-07-09 | 1981-02-05 | Seiji Ueno | Storing of raw shrimp |
-
1989
- 1989-07-03 JP JP1172710A patent/JPH0335753A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5611745A (en) * | 1979-07-09 | 1981-02-05 | Seiji Ueno | Storing of raw shrimp |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0568475A (en) * | 1991-09-13 | 1993-03-23 | Iwatani Internatl Corp | Method for freezing raw lever meat |
| JP2009035132A (en) * | 2007-08-01 | 2009-02-19 | Mitsubishi Motors Corp | Vehicular seat |
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