JPH07241163A - Thawing and steaming apparatus for food and method for thawing and steaming - Google Patents

Abstract

PURPOSE:To provide a thawing and a steaming apparatus for fish and shell capable of preventing the lowering of the freshness and the quality and free from water pollution by effectively utilizing steam and to provide a thawing and a steaming method. CONSTITUTION:By mildly injecting, through a steam-injecting valve, a steam having a pressure of the same level to the atmospheric pressure into a main body 10 where the steam stays, the temperature inside the main body 10 is increased and fish or shell placed in it is thawed or steamed. Further, the injection of the steam is adjusted with a pressure-reducing valve 20, a valve 18 and a valve 19 depending on the kind, the quantity, the type of use, etc., of fish and shell. By this adjustment, the freshness and quality of fish and shell is controlled. The degree of steaming is also controlled in the same way.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a defrosting apparatus and a steaming apparatus for foods, a defrosting method and a steaming method for foods, and more specifically, to utilize the characteristics of steam and to efficiently use steam. The defrosting device and steaming device for seafood and the defrosting of seafood that enabled the prevention of river water pollution or marine pollution while preventing reduction of inorganic components and taste components contained in seafood and damage to seafood. A method and a steaming method.

[0002]

2. Description of the Related Art In modern fisheries, especially pelagic fisheries,
In order to prevent spoilage of fish and shellfish, the fish and shellfish are captured and frozen at the same time for storage or transportation. However, when the frozen fish and shellfish are used for food, they must be thawed.

Conventionally, the thawing of this frozen seafood is performed by the air thawing method, the water thawing method, the electric thawing method, and the heat thawing depending on the type and amount of the frozen seafood, the use, the cost required for the thawing, and the time delay. It is done by law.

The air thawing method is a method of thawing frozen seafood by leaving it in static air, pressurized air or flowing air, and utilizes the temperature difference between air and frozen seafood.

The air thawing method is classified into two types, low temperature air thawing and room temperature air thawing, depending on the temperature of the air used.

[0006] The low temperature air thawing is performed at a temperature of 5 ° C or lower, and it takes a long time to thaw, but the water formed by melting the ice crystals in the frozen seafood is the meat tissue of the seafood. It is well absorbed, has a small amount of drip, and has the advantages of good color tone and good quality.

The room temperature air thawing is carried out at room temperature and is a method which is often used at home because it is convenient.

[0008] However, since the room temperature air thawing requires a long time for thawing, when trying to thaw to the center of frozen seafood, thawing of the surface proceeds, microorganisms grow, and K value representing the freshness of fish meat. Often deteriorates and becomes corrupt.

The water thawing method is one in which frozen seafood is dipped in still water, flowing water or salt water, or is sprinkled on the frozen seafood to thaw, and the temperature difference between water and frozen seafood is used. is there.

Since the water thawing method generally has a better heat energy exchange efficiency than the air thawing method, the time required for thawing is relatively short.

The water thawing method is classified into cold water thawing and normal temperature water thawing depending on the temperature of water used.

[0012] The thawing with cold water uses water and saline at 5 ° C or lower. It takes a long time to thaw, but the water formed by melting the ice crystals in the frozen seafood is the meat tissue of the seafood. It is well absorbed, has a small amount of drip, and has the advantages of good color tone and good quality.

The normal-temperature water thawing uses normal-temperature water and salt water, and does not require a long time for thawing as compared with the cold water thawing, but the seafood is contaminated by the microorganisms in the water and the salt water used. Cheap.

The electric thawing method includes a thawing method using Joule heat by a low frequency current and a thawing method using high frequency dielectric such as a microwave oven.

Since the electro-thawing method can be thawed in a short time, the growth of microorganisms is small and protein denaturation during thawing does not occur so much, so that the K value is small and the deterioration of freshness is small.

However, although the electric thawing method is sometimes used in the food processing field, it is uneconomical because it consumes a large amount of electric energy, and is used for thawing a large amount of frozen seafood. Is not suitable.

Next, the heating and thawing method is a thawing method utilizing high heat energy such as hot water, steam, and heated air.

The thawing with hot water is performed by immersing frozen seafood in hot water or hot water, and the water used in the water thawing method is replaced with hot water or hot water.

The thawing with hot water is usually carried out by pouring hot water or hot water into a large-scale container and immersing a large amount of frozen seafood at once.

The thawing with steam is performed by injecting steam of high temperature and high pressure onto frozen seafood.

The thawing with the heated air is performed in frozen heated seafood in static heated air or flowing heated air, and the air used in the air thawing method is replaced with static heated air or flowing heated air.

In general, the heat thawing method is rapid thawing in which the time for passing through the maximum ice crystal melting zone is short, and is characterized in that the time required for thawing is short.

As described above, which thawing method is used to thaw frozen seafood depends on the type of frozen seafood,
It can be determined in consideration of the amount, use, cost required for thawing, or time lag, but when thawing a large amount of frozen seafood at once, it is common to use the heat thawing method, especially hot water. The thawing method using is widely used.

Next, various methods are used for cooking seafood depending on the type, amount, application, time allowance, etc. of the seafood. For example, simmering, baking, or steaming is performed. I am offering for food.

Of these, the method of cooking seafood by steaming is a cooking method in which steam is used to heat the seafood, and there is little loss of nutrients and taste, and it does not lose its shape and there is a risk of burning. It has the characteristic that there is no

The device used to steam and cook the seafood has a lid on the upper part of the main body like a steamer for cooking, and water vapor is blown out from a gap between the main body and the lid. Or, like a pressure cooker,
When the pressure exceeds a certain level, steam will come out.

[0027]

However, the above-mentioned conventional heating and thawing method has various problems as described below.

That is, in the above-mentioned method of thawing with warm water, the ice crystals in the frozen seafood are rapidly thawed because of the rapid thawing in which the time for passing through the maximum ice crystal melting zone is short, so that the ice crystals There is a problem in that the amount of drip is large because the time taken for the water formed by thawing to be absorbed into the meat tissue of seafood is too short.

For this reason, the inorganic components and taste components taken into the ice crystals in the frozen seafood flow out from the body of the seafood into the warm water, and the quality of the thawed seafood deteriorates, and the food There was a problem that the product value as

Further, as described above, the warm water used for the thawing contains a large amount of organic components such as inorganic components and taste components that have flowed out from the seafood body.

The hot water used after thawing with the hot water may be treated with a protein flocculant, etc.,
Usually, it is discharged to the river or the sea as it is, and there is a problem that it pollutes the river water or the ocean.

In the above-mentioned thawing method using steam, there is a problem that since the steam of high temperature and high pressure is continuously jetted to the frozen seafood, the surface of the seafood is damaged and the commercial value is lowered.

Further, in the above-mentioned defrosting method using steam, there is a problem in that the steam is consumed in a large amount because it is performed in an open state in which steam does not stay, and steam energy is not efficiently utilized.

When the above-mentioned cooking steamer or pressure cooker is used for steaming seafood, it is difficult to control the amount and temperature of water vapor, so it is difficult to control the steaming of the seafood, and the water content of the seafood is reduced. However, there was a problem that the amount was extremely small and it was often not worth eating.

Particularly, when steaming a large amount of seafood, the above problems are remarkable, and it is expected that a device and a method for steaming a large amount of seafood using a simple method and device for commercial use will appear. It was

The present invention has been made in view of the above circumstances, and by making the best use of the characteristics of water vapor and efficiently using water vapor, the inorganic components and taste components contained in seafood are reduced and the seafood is also reduced. The present invention provides a defrosting device and a steaming device for fish and shellfish, a defrosting method and a steaming method for fish and shellfish, which can prevent river water pollution or marine pollution while preventing damage to the seafood.

[0037]

In order to achieve the above object, the present invention is configured to supply a main body provided with an air inlet / outlet, and atmospheric pressure or steam having a pressure higher than the atmospheric pressure into the main body. The above object is achieved by providing a fish and fish defrosting device and a fish and fish steaming device that are characterized by having a supply unit.

Further, according to the present invention, the seafood is thawed by supplying atmospheric pressure or steam having a pressure higher than the atmospheric pressure into the main body provided with the air inlet / outlet. The above object is achieved by providing the following.

Further, the present invention provides a method for steaming seafood, characterized in that the seafood is steamed by supplying steam having an atmospheric pressure or a pressure higher than atmospheric pressure into the main body provided with an air inlet / outlet port. The above-mentioned problems are achieved by providing them.

[0040]

[Function] The seafood defrosting device and steaming device according to the present invention,
In the seafood defrosting method and steaming method, water vapor is supplied to the inside of the main body provided with an air inlet / outlet due to a slight pressure difference from the atmospheric pressure, and the temperature inside the main body rises.

That is, when the temperature inside the main body rises, the frozen seafood placed inside the main body works to thaw.

When the temperature inside the main body rises, the seafood placed inside the main body is steamed.

Further, the seafood thawing apparatus and steaming apparatus, the seafood thawing method and the steaming method according to the present invention are such that the steam supplied to the inside of the main body is lighter than the air, so that it is covered with an impermeable substance. It works to stay in the upper part inside the body.

That is, the loss of water vapor is small, and the water vapor is used efficiently.

Further, the seafood defrosting device and steaming device, the seafood defrosting method and steaming method according to the present invention work so that the temperature inside the main body is adjusted by adjusting the supply amount of steam.

That is, it is possible to control the time for passing through the maximum ice crystal melting zone of frozen seafood, the type of seafood,
Depending on the quantity, use, etc., it works to facilitate the freshness and quality control of seafood.

Further, it works so that the steaming degree of the seafood can be adjusted according to the type, amount and use of the seafood.

Since the seafood defrosting apparatus and steaming apparatus, the seafood defrosting method and the steaming method of the present invention do not immerse the seafood in warm water, the reduction of inorganic components and taste components contained in the seafood is prevented. Work to do.

Further, since the seafood defrosting apparatus and steaming apparatus, the seafood defrosting method and the steaming method according to the present invention do not use warm water, there is nothing to drain into the river or the sea and pollute the river water or the ocean. Nor.

Further, in the seafood thawing apparatus and steaming apparatus, the seafood thawing method and steaming method according to the present invention, the supply of steam is not performed by directly injecting the frozen seafood, but frozen seafood in steam. Since the species will be placed, it works so as not to damage the seafood.

[0051]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a seafood defrosting apparatus and steaming apparatus according to claim 1 of the present invention will be described in detail below with reference to the drawings.

FIG. 1 is a front vertical sectional view showing an embodiment of a seafood defrosting apparatus and steaming apparatus according to claim 1 of the present invention, and FIG. 2 is a side vertical sectional view showing the same embodiment.
FIG. 3 is a horizontal cross-sectional view showing the same embodiment.

The seafood thawing apparatus and steaming apparatus according to claim 1 of the present invention are, as shown in FIGS. 1 to 3, a main body 10 provided with an air inlet / outlet, and an atmospheric pressure or atmospheric pressure inside the main body 10. And a supply unit 11 configured to supply higher pressure steam.

The main body 10 is made of a non-breathable fiber reinforced plastic, has an open lower portion so that air can flow in and out, and is covered with a support base 28.

In addition, the main body 10 is configured such that a container 24 having a mesh structure can be completely housed inside, and the container 24 is filled with a large amount of seafood F.

The space surrounded by the support base 28 has a size such that the container 24 and the carriage 22 can easily enter and exit, and the lift 30 is installed below the space. In addition, the container 24 is placed on a dolly 22 and is lifted together with the dolly 22 by the lift 30.
It is configured so that it can be lifted inside.

The supply unit 11 includes a steam source 16, a valve 18, a pressure reducing valve 20, a valve 19, and a steam injection nozzle 1.
2 is connected by a steam pipe 14, the water vapor injection nozzle 12 is installed inside the main body 10, and when the steam pipe 14 penetrates the main body 10, the outside of the main body 10 is prevented. The water vapor source 16 installed in
It is connected to the valve 18, the pressure reducing valve 20, and the valve 19.

Next, an embodiment of the method for thawing seafood according to claim 2 of the present invention will be described in detail with reference to the drawings.

In the method for thawing fish and shellfish according to claim 2 of the present invention, the main body 1 is provided inside the main body 10 provided with an air inlet / outlet port.
0 From a steam injection nozzle inside the main body 10 connected by a steam source 16, a valve 18, a pressure reducing valve 20, a valve 19 installed outside, and a steam pipe 14, a steam having a pressure equivalent to atmospheric pressure is supplied, This is a method of thawing seafood.

The main body 10 is made of a non-breathable fiber reinforced plastic, has an open lower portion so that air can flow in and out, and is covered with a support base 28.

Further, the main body 10 is configured such that a container 24 having a mesh structure is completely accommodated therein, and the container 24 is filled with a large amount of frozen seafood F.

The space surrounded by the support base 28 has a size such that the container 24 and the carriage 22 can easily enter and exit, and the lift 30 is installed below the space. In addition, the container 24 is placed on a dolly 22 and is lifted together with the dolly 22 by the lift 30.
0 can be lifted inside.

In the method for steaming seafood according to claim 3 of the present invention, the main body 1 is provided inside the main body 10 provided with an air inlet / outlet port.
0 From a steam injection nozzle inside the main body 10 connected by a steam source 16, a valve 18, a pressure reducing valve 20, a valve 19 installed outside, and a steam pipe 14, a steam having a pressure equivalent to atmospheric pressure is supplied, It is a method of steaming seafood.

The main body 10 is made of a non-breathable fiber reinforced plastic, has an open lower portion so that air can flow in and out, and is covered with a support base 28.

Further, the main body 10 is configured such that a container 24 having a mesh structure is completely housed therein, and the container 24 is filled with a large amount of seafood F.

The space surrounded by the support base 28 has a size such that the container 24 and the dolly 22 can easily enter and exit, and the lift 30 is installed below the space. In addition, the container 24 is placed on a dolly 22 and is lifted together with the dolly 22 by the lift 30.
0 can be lifted inside.

Next, a method of using the seafood thawing apparatus according to claim 1 of the present invention and a usage situation of the method of thawing seafood according to claim 2 of the present invention will be described.

First, the container 2 filled with frozen seafood F
4 is carried on the trolley 22 to a place where the fish and seafood defrosting device is installed, and the container 24 is placed on the lift 30 together with the trolley 22 so that the container 24 is lifted by the lift 30 so as to be housed inside the main body 10.

Next, the valve 18 and the pressure reducing valve 20 are opened to adjust the water vapor pressure to a pressure equivalent to the atmospheric pressure, and then the valve 19 is opened.

Then, the water vapor is injected into the water vapor injection valve 12
Since the water vapor that is gently ejected from the air is lighter than the air, the water vapor stays inside the main body 10 and the temperature inside the main body 10 begins to rise and reaches a constant value after a while.

The degree of increase in the temperature inside the main body 10 per unit time and the maintenance of the constant value are controlled by the valve 18 and the pressure reducing valve 2.
0, by adjusting the degree of opening and closing of the valve 19, it can be controlled according to the type and amount of frozen seafood, the application, the cost required for thawing, the time delay, etc., and steam is used efficiently. be able to.

Thus, as the temperature inside the main body 10 rises, the frozen seafood is thawed, but since the steam injection is performed gently, the frozen seafood is thawed without damage to the seafood. Become.

Since the water formed by melting the ice crystals in the frozen seafood is not washed away, it is absorbed by the meat tissue of the seafood, and the inorganic components contained in the melted water are absorbed. The organic components are also absorbed by the meat tissue of the seafood, and the deterioration of the quality of the seafood is prevented.

Further, the water produced by thawing frozen seafood, together with the water produced by the condensation of steam, drips partly below the container 24, but in an amount sufficient to be drained into rivers or the sea. Since it does not exist, it will not be discharged into rivers or the sea, and there will be no problems with river water pollution or marine pollution.

Next, when the frozen seafood is thawed to a desired state, the valve 18, the pressure reducing valve 20 and the valve 19 are closed, the supply of steam is stopped, the container 24 is pulled down by the lift 30, and the container 24 is trolleyed. Along with 22, the vehicle is unloaded from the lift 30, and a series of thawing work is completed.

When the thawing device for frozen seafood is subsequently used, the thawing work can be performed by replacing the container 24 with another container without stopping the supply of steam.

Next, the method of using the apparatus for steaming seafood according to claim 1 of the present invention and the usage of the method for steaming seafood according to claim 3 of the present invention will be described.

First, the container 24 filled with seafood F
Is carried on a trolley 22 to a place where the seafood steaming device is installed, and a container 24 is placed on a lift 30 together with the trolley 22.
0 Lift to fit inside.

Next, the valve 18 and the pressure reducing valve 20 are opened to adjust the water vapor pressure to a pressure equivalent to the atmospheric pressure, and then the valve 19 is opened.

Then, the water vapor is injected into the water vapor injection valve 12
Since the water vapor that is gently ejected from the air is lighter than the air, the water vapor stays inside the main body 10 and the temperature inside the main body 10 begins to rise and reaches a constant value after a while.

The degree of increase in the temperature inside the main body 10 per unit time and the holding of the constant value are controlled by the valve 18 and the pressure reducing valve 2.
By adjusting the degree of opening and closing of the valve 19 and 0, it is possible to control according to the type and amount of seafood, the purpose of use, time allowance, etc., and steam can be used efficiently.

In this way, as the temperature inside the main body 10 rises, the seafood is steamed, but the steam injection
Since it is done gently, it will be steamed without damage to the seafood.

Further, the water formed by the condensation of water vapor drips below the container 24, but since it is not enough to be discharged to the river or the sea, it is not discharged to the river or the sea. No water or marine pollution problems will occur.

When the seafood is steamed to a desired state, the valve 18, the pressure reducing valve 20 and the valve 19 are closed to stop the supply of steam, and the container 24 is pulled down by the lift 30.
The container 24 together with the dolly 22 is unloaded from the lift 30, and a series of steaming work is completed.

Next, 180 kg of snow crab (Chiono
ecetes opilio) was steamed in the above series of steaming operations while adjusting the amount of steam by using steam at 1 atm and 105 ° C.
Table 1 shows the changes over time in the central temperature of the body.

[0086]

[Table 1]

At this time, the amount of water produced by condensation of water vapor was 50 kg.

When the steaming apparatus for fish and shellfish is subsequently used, the steaming operation can be performed by replacing the container 24 with another container without stopping the supply of steam.

Further, the thawing work and the steaming work can be carried out continuously by the same apparatus.

The fish and fish defrosting apparatus and steaming apparatus, the fish and fish defrosting method and the steaming method according to the first, second and third aspects of the present invention are not limited to the above-mentioned configurations and methods.

For example, the main body 10 does not have to have a shape as shown in the figure, or the material need not be a fiber reinforced plastic, but may be any shape and material capable of retaining water vapor.

Further, the steam jet nozzle 12 and the steam pipe 14 do not have to be installed at the positions shown in the drawing, but may be installed at the positions where steam is effectively supplied.

In the above apparatus and method, the container 24 is lifted by the lift 30 and stored in the main body 10, but the container may be stored in the main body by a vertically movable main body.

Further, in the present embodiment, the defrosting device and steaming device for seafood, the defrosting method and steaming method for seafood have been described, but the present invention is not limited to this, and sweet potatoes, sweet potatoes, etc. It can also be used for thawing and steaming foods.

[0095]

The seafood defrosting device and steaming device, the seafood defrosting method and steaming method according to the present invention have the following effects.

(1) In the seafood thawing apparatus and steaming apparatus, the seafood thawing method and steaming method according to the present invention, since the steam supplied into the main body is lighter than air, it stays in the upper part inside the main body. Therefore, there is an excellent effect that steam loss is small and steam can be efficiently used.

(2) In the seafood thawing apparatus and the seafood thawing method according to the present invention, since the temperature inside the main body can be controlled by adjusting the supply amount of steam, the type and amount of seafood, It has an excellent effect that the freshness and quality control of fish and shellfish can be facilitated according to the intended use.

(3) In the apparatus for steaming seafood and the method for steaming seafood according to the present invention, the temperature inside the main body can be controlled by adjusting the supply amount of water vapor. Depending on the application, the degree of steaming of seafood can be easily adjusted.

(4) In the seafood thawing apparatus and the seafood thawing method according to the present invention, since the water formed by melting the ice crystals in the frozen seafood is not washed away, the inorganic components and tastes contained in the seafood are It has an excellent effect that the reduction of ingredients is prevented and the quality of seafood is not deteriorated.

(5) In the seafood thawing apparatus and the seafood thawing method according to the present invention, the water produced by thawing frozen seafood does not drain into rivers or seas, but rather into river water or the ocean. It has an excellent effect of not being contaminated.

(6) In the apparatus for steaming seafood and the method for steaming seafood according to the present invention, the water formed by the condensation of water vapor may pollute the river water or the ocean, not to the extent that it is discharged into the river or the sea. It has an excellent effect that it does not exist. (7) In the seafood thawing apparatus and steaming apparatus, the seafood thawing method, and the steaming method according to the present invention, the seafood is placed in water vapor, not by direct injection onto the seafood. It has an excellent effect of not damaging seafood.

[Brief description of drawings]

FIG. 1 is a vertical vertical cross-sectional view of a front view showing an embodiment of a seafood thawing device and a seafood steaming device according to the present invention.

FIG. 2 is a vertical sectional view in a vertical direction of a side surface showing the embodiment.

FIG. 3 is a horizontal cross-sectional view showing the same embodiment.

[Explanation of symbols]

 F Seafood 10 Body 11 Supply section 12 Steam injection nozzle 14 Steam pipe 16 Steam source 18 Valve 19 Valve 20 Pressure reducing valve 22 Cart 24 Container 28 Support 28 Lift

Claims (3)

[Claims] 1. A food defrosting apparatus, comprising: a main body provided with an air inlet / outlet; and a supply part configured to supply atmospheric pressure or steam having a pressure higher than atmospheric pressure into the main body. Food steaming equipment. 2. A method of thawing foods, wherein foods are thawed by supplying atmospheric pressure or steam having a pressure higher than atmospheric pressure into the main body provided with an air inlet / outlet port. 3. A method of steaming foods, characterized in that foods are steamed by supplying steam having an atmospheric pressure or a pressure higher than atmospheric pressure into the main body provided with an air inlet / outlet port.