JPH0549369A - Method for packing fishes and shellfishes with cushioning material and preserving in live state - Google Patents

Abstract

PURPOSE:To preserve and to transport fishes and shellfishes in a live state under an anhydrous condition by cooling fishes and shellfishes in water into a hibernating state, packing the fishes and shellfishes with a cushioning material and cooling to a low temperature. CONSTITUTION:Fishes and shellfishes and crustaceans in water are gradually cooled from normal temperature to -3 to 10 deg.C for 1-27 hours into a hibernating state. Then the fishes and shellfishes in a hibernating state are embedded in a cushioning material sawdust, Japanese paper pieces or cloth waste containing 1-90% water at -3 to 10 deg.C in a bag made of a plastic such as polyethylene or nylon having 60-100mm thickness, packed with oxygen and sealed. Then, the sealed bag having the fishes and shellfishes is put in an expanded plastic container having 10-50mm thickness, topped with a cover made of the same material and stored at low temperature so that the fishes and shellfishes can be lightly transported for a long period of time and the fishes and shellfishes in a hibernating state can be readily revived.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for storing and transporting live fish, shellfish, shellfish and other seafood in a hibernating state for a long period of time in an anhydrous state.

[0002]

BACKGROUND OF THE INVENTION In a method of storing fish and shellfish alive, carp, flounder, prawns, scallop and other fish and shellfish in an aquarium are slowly cooled at a rate of 0.1 to 2 ° C. for 24 hours or more, It is known that the product is put into hibernation, taken out of water, wrapped in a plastic sheet, and stored at about 0 to 3 ° C., as disclosed in JP-A-3-155731. However, in this case, it is not possible to remove a small amount of waste products and mucus excreted from the hibernating seafood in the aquarium, and the hibernating seafood is necessary for metabolism performed in a small amount. It has the drawback that it cannot be stored for a long period of time because it cannot supply sufficient oxygen.

[0003]

DISCLOSURE OF THE INVENTION The present inventors have found that hibernating seafood during storage and transportation can be cleaned for a long time by removing oxygen even if excreted even slightly, and by supplying oxygen as needed. The present invention has been achieved as a result of research on a method of storing and transporting seafood that can be stored as it is and that can be easily transported without transporting it in an aquarium.

[0004]

Means for Solving the Problems The present invention is intended to preserve fish and shellfish in water from room temperature at -3 to 10 for preservation of seafood.
After slowly cooling to hibernation in 1-27 hours,
Take this out, polyethylene of 60-100 mm thickness,
-3 in a bag made of nylon or other plastic film
It is embedded in a buffer material containing 1 to 90% of water at about 10 ° C, filled with oxygen, sealed, placed in a foamed plastic container having a thickness of 10 to 50 mm, and covered with a lid made of the same material, This consists of refrigerating and transporting at low temperature,
A method for storing and storing hibernating seafood in a cushioning material, characterized in that the cushioning material comprises wood chips, Japanese paper strips, or cloth chips.

The present invention also relates to the preservation of seafood,
Living shellfish and shellfish are embedded in a buffer material containing 1 to 90% water in a foamed plastic container having a thickness of 10 to 50 mm, and slowly cooled from room temperature to -3 to -10 ° C in 1 to 27 hours. And put it in a hibernation state and then cover it with 0
It is a method of packing and storing hibernating seafood, which is characterized by comprising refrigerating and transporting at -1 ° C and having a buffer material made of sand or sawdust.

In the slow cooling treatment of the present invention, slow cooling of seafood from room temperature to -3 to 10 ° C in 1 to 27 hours is faster than cooling to -3 ° C in 1 hour. This is because if cooled, the seafood will die due to a sudden change in temperature, and if cooled more slowly than cooling to 10 ° C in 27 hours, the cooling time will be longer and the consumption of the fish's body will be greater, This is because storage in an anhydrous state becomes difficult.

The hibernation state of fish and shellfish by the slow cooling treatment from -3 to 10 ° C means that the respiration rate is remarkably reduced, there is almost no metabolism in the body, and there is almost no movement. In addition, when the water temperature is raised, the movement becomes active, which means that metabolism is active and resuscitation is possible. And the cooling temperature range to reach the hibernation state is set to about -3 to 10 ° C because the temperature range in which many seafoods enter the hibernation state is, for example, 6 to 8 ° C in Thailand,
Horse mackerel and mackerel 8 to 10 ° C, main blowfish 3 to 5 ° C, salmon and flounder -1 ° C, pine crab -3 to 0 ° C, carp 0 to 3
C., prawns are 3-5.degree. C., scallops are -1.degree.-1.degree. C., etc., and below -3.degree. C., the life limit may be exceeded, and above 10.degree. C., hibernation will not occur.

As the cushioning material in the present invention, flounder, carp,
The use of sawdust, Japanese paper strips or cloth debris in fish, shellfish and other crustaceans is itself soft and water-containing, and it is possible to retain the oxygen introduced between the water-containing strips. It is possible, and because it is easy to adsorb viscous wastes and wastes excreted, sawdust and Japanese paper strips are preferable for fish, and cloth scraps are preferable for shrimps whose legs are easily dislodged,
Sand or sawdust is used for shellfish and pine crab because it is suitable for living environment conditions and is suitable for large crustaceans whose legs cannot be removed.

The content of water contained in the cushioning material in the plastic bag is set to 1 to 90% because when the content is less than 1%, the water content is too small, and when it exceeds 90%, the water content becomes excessive and the buffering material retains water. In particular, with sand and sawdust (wood chips), if it is less than 1%, water may be taken out from the embedded shellfish and it may be dried, and if it exceeds 50%, the total amount of water may be retained. It becomes difficult, and as a plastic bag, it is watertight and airtight 60 to 1
A bag made of polyethylene or nylon having a thickness of 00 μm is preferable.

The reason why the seafood in the hibernation state according to the present invention is put in a foamed plastic container and stored at a low temperature is for long-term storage or transportation without resuscitating the seafood in the hibernation state. , And its thickness is 10 to 50 mm
The reason is that if it is less than 10 mm, the impact from the outside or temperature change may adversely affect the inside, and if it exceeds 50 mm, the storage efficiency becomes poor in space. The low temperature is preferably a temperature of -1 to 2 [deg.] C., and the foamed plastic is selected from foamed polystyrene having a closed cell structure, foamed vinyl resin, foamed polyethylene or the like.

[0011]

Example 1 Flounder in seawater at 10 ° C.
After lowering the temperature to ℃ and cooling slowly, the flounder is taken out of the seawater and put in a nylon film bag in advance for 2
Water was cooled to ℃ in a sawdust containing 30%, oxygen was introduced, and the bag was sealed.
mm styrofoam flat plate container, sealed,
This was put in a 0 ° C. refrigerator and refrigerated for 50 hours.

The hibernated flounder which was taken out after storage did not show any damage on the body surface. And I was able to put it in water and revive it. Moreover, when this was eaten, both the taste and meat quality were good.

In the above method, the chilled flounder without the slow cooling treatment in seawater died within 3 to 4 hours, and a large amount of congestion was observed in the head. After the slow cooling treatment in seawater, the flounder which was refrigerated by feeding only oxygen without sealing it in water-containing sawdust and sealing and refrigerating had a head injury and died within 6 to 8 hours.

[0014]

[Example 2] Carp in fresh water at 10 ° C was kept at 3 ° C for 25 hours.
After slowly cooling while lowering the temperature to 80 ° C and taking out the carp from fresh water, embedding it in a strip of Japanese paper containing 60% water at about 3 ° C in a polyethylene film bag,
Oxygen was sealed, the bag was sealed, placed in a 30 mm thick flat-plate styrofoam container, covered, and then placed in a refrigerator at 0 ° C. and refrigerated for 30 hours.

The stored carp was in a hibernating state with no damage on the body surface, and it was able to be placed in water for resuscitation. The hibernating or resuscitated carp had a good flavor.

In the above-mentioned method, the carp stored in two layers and refrigerated without slow cooling treatment in fresh water had many scratches and scales peeled off, and died within 5 to 6 hours. In addition, after the slow cooling treatment, the carp stored in a polyethylene bag and refrigerated without oxygen-containing hydrated paper strips using oxygen only had some scratches and died within 10 to 12 hours.

[0017]

Example 3 In a styrofoam container having a thickness of 50 mm,
After embedding scallops in sea sand containing 40% of water and slowly cooling the temperature from room temperature (15 ° C) to 1 ° C in 10 hours, store it in a refrigerator at -1 ° C. 1
It was stored for 0 days.

The stored scallops survived in the hibernation state, and the taste was good with a seasonal taste.

In the above method, the slow cooling treatment was omitted, and the chilled scallops died in 12 to 15 hours.
The scallops refrigerated without slow cooling died in one day.

[0020]

Example 4 Kuruma prawns in seawater at 15 ° C. were slowly cooled to 4 ° C. in 5 hours, taken out of the water, and embedded in a cloth waste containing 90% of water at 5 ° C. in a polyethylene bag, Oxygen is fed in and sealed, and this is put in a container made of a polystyrene foam plate having a thickness of 40 mm, and the container is sealed at 2 ° C.
And stored for 7 days.

The obtained prawns were intact, lived in a hibernation state, could be resuscitated by being placed in normal temperature water, and had a good taste.

In the above method, the slow cooling is omitted,
The refrigerated prawns died in 8 to 10 hours, and many of them were damaged such as legs being broken. In addition, some prawns that had been refrigerated without being covered with water-containing cloth dust and containing only oxygen were dead in one day, and some had their legs removed.

[0023]

Example 5 In a styrofoam container having a thickness of 50 mm,
Embed pine needle crabs in sawdust containing 50% water,
After slowly cooling the sample at 15 ° C. to −2 ° C. in 1 hour, it was stored in a −1 ° C. refrigerator and was alive for 20 days.

In the above method, the pine needle crab refrigerated after the slow cooling treatment without the use of hydrous sawdust died within 1 day. Further, the chilled Matsuba crab, which had been subjected to the slow cooling treatment, died within 3 days and had legs that were flaky. In addition,
It can also be transported during the storage period in each of the above embodiments.

[0025]

According to the present invention, live seafood is
It becomes a hibernation state and can be stored for a long period of time and lightweight transportation, and after storage and transportation, hibernated seafood can be easily revived and useful seafood that can always provide fresh seafood. I was able to store it.

Front page continuation (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location B65D 81/18 Z 7191-3E 81/22 7191-3E // B65D 85/50 S 7445-3E

Claims (2)

[Claims] 1. In the storage of seafood, fish and crustaceans in water are slowly cooled to -3 to 10 ° C. over 1 to 27 hours to put them in a hibernation state, and then stored in a plastic bag. It consists of embedding in a cushioning material containing 1 to 90% of water at -3 to 10 ° C, filling it with oxygen, sealing it, putting it in a foamed plastic container, covering it, and storing it at low temperature. A method for storing seafood by packaging fish and shellfish with cushioning material, characterized in that the cushioning material consists of sawdust, Japanese paper strips, or cloth waste. 2. In the preservation of seafood, living shellfish and shellfish are stored in a foamed plastic container in an amount of 1 to 90.
Immersed in a buffering material containing 100% of water, slowly cooled to -3 to -10 ° C over 1 to 27 hours to enter a hibernation state, then covered, and stored at low temperature. And a buffer material comprising sand or sawdust, which is a method of preserving a seafood by packaging it as a buffer material.