JPH06209694A - Method for freezing fish - Google Patents

Abstract

PURPOSE:To enable preservation of fish to be served even as raw fish by cleaning live fish, killing fish, removing the gill, sucking internal organs from the gill part in vacuum, cleaning abdominal part, packing in vacuum and rapidly freezing. CONSTITUTION:Live fish is cleaned, killed, the gill is removed, internal organs are sucked in vacuum from the removed gill part and abdominal part after removal of the internal organs is washed. The fish is packed in vacuum and rapidly frozen to <=-45. Then the fish is frozen usually at about -45 deg.C to -60 deg.C for 8-10 hours.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for freezing fish. More specifically, the present invention relates to a method for freezing and preserving fish by rapid freezing, which prevents dryness of fresh fish and enables fresh food while maintaining excellent freshness.

[0002]

2. Description of the Related Art Conventionally, fresh fish have been widely frozen and stored for a long period of time while keeping their freshness, or transported. For example, as shown in FIG. 2, the conventional method of freezing and preserving is (a) frozen and pre-boiled and then preserved and thawed, or (b) boiled and heated. There is known a method in which is cut into a predetermined shape and size, vacuum packed, frozen, and stored.

However, this conventional method (a) has a problem that contamination with bacteria and microorganisms and deterioration of freshness cannot be avoided. Fresh fish is liable to be damaged by slight damage, and when it is normally frozen to about -20 ° C, the freezing is so soft that the freshness of the fish decreases due to evaporation of water in the tissue or water from the outside. In addition, there is a problem that the boiling source and the heat treatment result in the loss of not only the water in the body but also the extract that is the source of the umami.

On the other hand, the method (a) takes advantage of the vacuum packaging, but in this case as well, evaporation of water in the body and dissipation of the extract due to boiling and heating are inevitable, and the freshness during storage is deteriorated. Was unavoidable. The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a new method for freezing fresh fish and a method for preserving the fresh fish, which overcomes the drawbacks of the conventional freezing methods.

[0005]

[Means for Solving the Problems] The present invention, as a solution to the above problems, removes gills after washing and producing live fish, and removes the internal organs by vacuum suction from the removed gills. The method for freezing fish is characterized in that the inside of the abdomen is cleaned after the internal organs have been removed, and after vacuum packing, it is rapidly frozen at a temperature of −45 ° C. or lower.

In this method, there are great features in the treatment of live fish and the subsequent freezing. In the treatment of fish, removal and removal of internal organs and subsequent washing are performed without cutting the abdomen of the fish, and Its essential feature is that it is rapidly frozen at −45 ° C. or lower after vacuum packing.
The rapid freezing is preferably performed for 8 hours or more at an extremely low temperature of −45 ° C. or lower. Normally, -45 ° C to -60 ° C
Freeze for about 8 to 10 hours. At this time, the temperature and freezing time are appropriately selected depending on the size, weight, and type of the vacuum-packed fish.

It is also effective to repeat a cycle in which a water shower is sprayed before or after the rapid freezing process and the rapid freezing is performed at a temperature of -45 ° C. or lower for about 30 minutes.
In this case, the water shower may be sprayed with cold water of about -5 ° C, and the spraying amount and the means therefor can be appropriately selected. Instead of this shower,
It may be immersed in water.

In any case, in freezing at -45 ° C or lower, it is preferable that the center temperature of the fish be -20 ° C or lower. Further, it is more advantageous to carry out the washing using the water produced on the anode side generated by the electrolysis of tap water or the like. The cleaning and sterilizing action becomes more excellent. According to the method of the present invention described above, there is no dissipation of water and extract in the body due to boiling and heating as in the prior art, tissue damage is suppressed, and freezing does not reduce freshness.

[0009]

1 is a process block diagram illustrating an embodiment of the present invention. (1) Carry, for example, live fish (hirame, Taitai, etc.) in an oxygen car, and (2) wash with water or the water produced on the anode side. 10 minutes to 20 minutes. At this time, be careful that the scales of the fish contain many bacteria (V. parahaemolyticus, etc.). In the case of the water produced on the intestinal pole side, the bactericidal treatment effect is better.

(3) A fish is produced. In this case, a scalpel is put in each part of the head and the tail while the animal is alive, and the fish is drained. (4) Take the gills of the fish. Then, vacuum suction is performed to remove the built-in device from the gills. No incision is made in the abdomen. (5) The gills and abdomen of the fish are washed with water or the water produced on the anode side. 10 minutes to 20 minutes.

(6) Cleanly and sterilized fish are sorted into each size and vacuum packed. (7) Quickly freeze the vacuum-packed fish. Freeze at -45 ° C or lower for 8 hours or longer. The body center temperature of quick-frozen fish shall be -20 ° C or lower. (8) Rapid delivery Frozen fish is put in an inner box for each size and rapidly frozen again for 4 hours or more.

(9) Quick-frozen fish of each size is placed in a master carton. Place the fish in the master carton in a storage freezer. The thus finally obtained product can be stored for a long time in a freezer.

[0013]

As described in detail above, the method of the present invention enables preservation of fish for raw consumption. Evaporation of water in the body and outflow of extract are suppressed, and there is no contamination with bacteria or microorganisms. Such an effect has not been realized by any of the conventional methods.

[Brief description of drawings]

FIG. 1 is a process block diagram illustrating a method of the present invention.

FIG. 2 is a block diagram showing a conventional cryopreservation method.

Claims (4)

[Claims] 1. Washing and producing live fish, removing gills, vacuum-sucking from the removed gills to remove internal organs, washing the abdomen after removal of the internal organs, and vacuum packing. A method for freezing fish, which comprises rapidly freezing at a temperature of −45 ° C. or lower. 2. The freezing method according to claim 1, wherein the freezing is performed at a temperature of −45 ° C. or lower for 8 hours or more. 3. The refrigerating method according to claim 1, wherein washing is performed with water generated on the anode side generated by electrolysis of water. 4. Frozen fish for raw consumption, which is frozen and stored by the method according to any one of claims 1 to 3.