JPH08140632A - Vacuum-packaging of cooked fish and vacuum-packaged food of cooked fish - Google Patents

Abstract

PURPOSE: To provide a packaging method capable of packaging in an excellent packaged appearance without generating wrinkle in a transparent upper film and without generating any pinhole in the upper film and a container, in vacuum-packaging a transparent container loaded with a cooked fish and to obtain a food having a vacuum-packaged cooked fish prepared by the same method. CONSTITUTION: A cooked fish 4 is loaded on a transparent container 3 so as to be formed to load one side of the cooked fish 4, the container 3 is placed in a skin pack vacuum-packaging machine 7 and the container 3 is vacuum- packaged by heat-softening the upper film 5 having transparency, elasticity and gas-barrier property.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for vacuum-packing cooked fish and a food product obtained by vacuum-packing cooked fish.

[0002]

2. Description of the Related Art Cooked fish, especially salted grilled sea bream and smoked sea bream, are important for celebrating various wedding receptions, including wedding receptions. Especially, such cooked fish is indispensable in some regions. Has become.

However, since cooked fish is easily deteriorated when it is left as it is, it is vacuum-packed by inserting the cooked fish into a transparent packaging bag having a predetermined shape. For example, in the bag disclosed in Japanese Utility Model Publication No. 5-26042, as shown in FIG. 7, the left end 22 of the bag 25 made of a synthetic resin film formed shorter than the body length of the sea bream 4 inserted therein,
Alternatively, the right end 21 is provided with a portion for inserting and holding the head or tail of the snapper 4, and further, an opening 23 for inserting a snapper is provided at an edge portion of the bag 25 facing the abdomen of the snapper 4. There is. When vacuum packing the sea bream, first insert the head or tail of the sea bream 4 through the opening 23, and then position the head or tail of the sea bream on the holder 22 or 21. After storing the whole sea bream 4 in the bag 25, the inside of the bag 25 is evacuated by a well-known vacuum packaging machine (not shown), and the opening 2 is formed.
3 is sealed.

[0004]

However, when the inside of the bag 25 is evacuated, since either the head or the tail of the sea bream is held by the holding portion, the sea bream does not move inside the bag. ,
Only the air in the bag 25 flows toward the opening 23, and the longitudinal ends of the bag 25 in which the holding portions 22 and 21 are formed are pulled toward the center by the flow, and the bag 25 faces the opposite surface. The wrinkles 24 are brought close to and adhere to the surface of the sea bream 4. But,
This wrinkle 24 causes a problem that the appearance of the surface of the bag 25 is deteriorated.

Further, conventionally, since the cooked fish is vacuum-packed as it is naked, the problem that the dorsal fin, caudal fin or teeth of the cooked fish form pinholes in the packaging bag during vacuum packaging and the vacuum is broken. was there. Specifically, when fish such as red sea bream or sea bream is cooked with salt or fumigation, the dorsal fin 4A stands up as shown in FIG. 8 (A), or in FIG. 8 (B). The caudal fin 4B pops out as shown, or the mouth opens as shown in FIG.
Fly out of the mouth, and when they are vacuum-packed, they come into contact with the packaging bag and produce pinholes. Note that reference numeral 4D shown in FIG. 8B indicates a tail.

As a measure for preventing such pinholes, for example, when the dorsal fin 4A is standing as shown in FIG. 8 (A), the dorsal fin 4A is stroked so that it goes along the back of the fish as shown in FIG. It is conceivable to shape it like this. This technique is effective for fish with relatively soft bones such as cherry bream, but it is difficult to shape it as shown in Fig. 9 because it has hard bones, and it is difficult to shape it as a packaging bag. It causes pinholes in the. This problem is the same for the caudal fin, and the same problem occurs when packaging other fish with hard bones.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a transparent upper film for vacuum packaging a transparent container on which cooked fish is placed, and a transparent upper film for packaged cooked fish. Without forming wrinkles on the transparent upper film for vacuum packaging of the package, it is possible to perform packaging with an excellent packaging appearance, this upper film, and a vacuum packaging method that does not generate pinholes in the container, and It is to provide a food product in which cooked fish are vacuum-packed by these methods.

[0008]

In order to achieve the above object, the method for vacuum-packing cooked fish according to claim 1 of the present invention is such that the cooked fish is transparent so that one side of the cooked fish can be placed on it. The present invention is characterized in that the container is placed in a skin-pack vacuum packaging machine, and the container is vacuum-packed by heating and softening an upper film which is transparent and has elasticity and gas barrier properties.

A method for vacuum-packing cooked fish according to claim 2 is:
Cooked fish is wrapped in a transparent bag or a transparent film-like sheet to form a package, and the package is placed in a skin pack vacuum packaging machine. The package is transparent, elastic, and gas. It is characterized in that the upper film having barrier properties is softened by heating and vacuum-packed.

A vacuum packaging method for cooked fish according to claim 3 is:
The above-mentioned cooked fish is characterized in that the dorsal fins, teeth, caudal fins and the like of the cooked fish are cut off at portions causing pinholes during vacuum packaging.

According to a fourth aspect of the present invention, the cooked fish is vacuum-packaged, the cooked fish is placed in a transparent container formed so that one side of the cooked fish can be placed, and the container is a skin pack vacuum. It is characterized in that a transparent upper film having elasticity and gas barrier property is softened by heating in a packaging machine and vacuum-packed.

According to the fifth aspect of the present invention, in which the cooked fish is vacuum-packaged, the cooked fish is packaged in a transparent bag or a transparent film-like sheet, and the package is transparent by a skin pack vacuum packaging machine. It is characterized in that the upper film having elasticity and gas barrier property is heat-softened and vacuum-packaged.

A food product obtained by vacuum-packing cooked fish according to claim 6 is
The above-mentioned cooked fish is characterized in that the dorsal fins, teeth, caudal fins and the like of the cooked fish are cut off at portions causing pinholes during vacuum packaging.

[0014]

According to the method for vacuum-packing cooked fish according to claim 1, the cooked fish is placed in a transparent container formed so that one side surface of the cooked fish can be placed, and this container is skin-packed vacuum. Place it in the packaging machine, make the container transparent,
Since the upper film having elasticity and gas barrier property is configured to be softened by heating and vacuum-packaged, it is possible to provide an excellent packaging appearance without causing wrinkles in the upper film, a container, and Since the upper film is transparent, the state of the cooked fish inside can be seen through from any direction.

According to the second aspect of the present invention, the cooked fish is vacuum-packed by packaging the cooked fish in a transparent bag or a transparent film-like sheet to form a package, and the package is skin-pack vacuum packaged. Placed inside the machine, the package is transparent, and has an elasticity and gas barrier property.The upper film is softened by heating and vacuum-packaged, so it has an excellent appearance without causing wrinkles on the upper film. It is possible to provide packaging, and since it is double-wrapped, it is possible to prevent the occurrence of pinholes in the upper film.

According to the method for vacuum-packing cooked fish according to claim 3, since the cooked fish has its dorsal fins, teeth, caudal fins, etc. vacuum-packed, the portions that cause pinholes are cut off. And, it is possible to surely prevent the occurrence of pinholes in the container, and it is possible to store for a long time.

According to the fourth aspect of the present invention, in which the cooked fish is vacuum-packaged, the cooked fish is placed in a transparent container formed so that one side of the cooked fish can be placed, and the container is a skin. Packing vacuum packaging machine provides transparent, elastic, and gas-barrier upper film that is heat-softened and vacuum-packed, so it does not cause wrinkles in the upper film and provides an excellent packaging appearance. Furthermore, the state of the cooked fish inside can be seen through from any direction.

According to the food in which the cooked fish is vacuum-packaged according to claim 5, a package in which the cooked fish is packaged in a transparent bag or a transparent film-like sheet is transparent by a skin pack vacuum packaging machine. Since the upper film having elasticity and gas barrier property is heat-softened and vacuum-packaged, it does not cause wrinkles in the upper film.
We can provide a good-looking packaging appearance.
Since it is double-wrapped, it is possible to prevent pinholes from being formed in the upper film.

According to the vacuum-packed food product of cooked fish according to claim 6, the cooked fish has the pinholes, such as dorsal fins, teeth, and caudal fins, that have been pinched during vacuum packaging. It is possible to reliably prevent pinholes from being formed in the film and the container, and it is possible to store the film for a long time.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The structure of the present invention will be described below based on the embodiments shown in the drawings. In the following examples, description will be given by exemplifying a case where salted sea bream is subjected to predetermined cooking such as fumigation, but the present invention is salt grilled to fish other than sea bream, or cooking such as fumigation is performed. Of course, it can be applied to cases. First, the sea bream is removed from the interior, washed with salt water or the like, and then seasoned with a predetermined seasoning, and salt grilling, fumigation and the like are performed so as to keep the fish body in a dynamic form. It should be noted that since salt baking treatment, fumigation treatment and the like are well known, detailed description of the treatment method is omitted.

FIG. 1 (A) shows a case where a well-known deep-drawing molding machine and a well-known skin pack vacuum packaging machine which is developed for close contact packaging of an object to be packaged and enables excellent packaging appearance are prepared. 2A is a systematic diagram of an apparatus for carrying out the first packaging method of the present invention for vacuum-packing fish, FIG. 2A is a plan view of a packaging body vacuum-packed by this method, and FIG.
It is sectional drawing which cuts and shows only the container 3 and the upper film 5 along the cutting line AA of (A). Note that FIG.
Although the gap between the sea bream 4 shown in (A) and (B), the container 3, and the upper film 5 is very small, these gaps are exaggerated in order to easily understand their positional relationship from the drawings. It is enlarged and displayed.

A series of packaging methods in which food is placed in the recesses of the synthetic resin sheet formed by the deep drawing step and vacuum packed by a vacuum packaging machine are well known, and therefore detailed description thereof will be omitted in the following description. The main part of the packaging method of the present invention will be described. The lower film 1 made of transparent vinyl chloride, which is sandwiched by the sandwiching claws of the transport chain (not shown),
The sheet is intermittently conveyed to the deep drawing machine 2 in the direction of the arrow. The deep-drawing molding machine 2 is for molding the container 3 having the shape shown in FIGS. 2A and 2B, and the molding recess mold (not shown) of the deep-drawing molding machine 2 is one piece of the snapper 4 having a vibrant shape. That is, it is molded so as to form a container having a peripheral shape capable of accommodating one side surface shape and a concave portion. In this deep-drawing molding machine 2, the lower film 1 is located on the above-mentioned molding recess mold, and while heating the lower film 1 by a heating device (not shown), while vacuuming the internal air from below the molding machine 2, The softened lower film 1 is sucked into the molding concave mold to mold the dish-shaped concave shown in FIGS. 2A and 2B to form the container 3.

In the next step, a large number of sea breams 4 having a shape and size suitable for the container 3 are prepared in advance, and the sea breams 4 are placed on the container 3 one by one, but before that, The sea bream 4 is pre-treated as described below. That is, FIG.
As shown in FIG. 4, the dorsal fin 4A is sleeping along the back, and as shown in FIG. 4 (A), the caudal fin 4B is along the abdomen 4E, and as shown in FIG. 4 (B), If the teeth 4C are not protruding from the mouth, even if vacuum packaging is performed,
It is very unlikely that pinholes are generated in the container 3 and the upper film 5. However, it is more preferable to preliminarily cut off the parts that cause pinholes during vacuum packaging, such as the dorsal fin, teeth, and caudal fin. That is, when the dorsal fin 4A of the sea bream 4 is standing as shown in FIG. 8 (A), the dorsal fin 4A is cut off from the root as shown by a broken line 15 in FIG. When the caudal fin 4B is standing as shown, it is cut off from the root as shown by the broken line 16 in FIG. 4 (B), and when the tooth 4C is standing as shown in FIG. 8 (C). 4C, the tooth 4C is excised from the root as shown by broken lines 17 and 18. As a result, it is possible to reliably prevent the occurrence of pinholes in the upper film 5 and the container 3. In this way, the sea bream from which the portion causing the pinhole is cut off is placed on the container 3 described above and intermittently conveyed toward the vacuum packaging machine 7.

On the other hand, a transparent ionomer / barrier layer / E having elasticity and gas barrier performance.
The upper film 5 made of a co-extruded multilayer film of VA (ethylene vinyl acetate copolymer) has guide rollers 6 and 6.
It is intermittently conveyed in the direction of the arrow via and is sent to the skin pack vacuum packaging machine 7 so as to be positioned on the sea bream 4 placed on the container 3. In the skin pack vacuum packaging machine 7, the upper film 5 is heated by an infrared heating device (not shown) to be softened and then evacuated, and the upper film 5 is placed on the container 3 without wrinkling.
The EVA layer on the inner surface is heat-bonded to the peripheral portion 3A of the container 3 and heat-sealed. The container 3 discharged from the vacuum packaging machine 7 is cut into individual pieces as shown in FIG.

FIG. 1 (B) is a schematic view of the present invention in which a well-known skin pack vacuum wrapping machine is provided and cooked fish is wrapped in a transparent bag or a transparent sheet-like film to wrap it in a transparent upper film. 3A is a system diagram of an apparatus for carrying out the second packaging method of FIG. 3A, in which the sea bream 4 is packaged in a transparent bag 12 or a transparent film-like sheet, which is vacuumed by a transparent upper film 13. Shows the packaged plan view,
3 (B) is a bag 1 along the cutting line BB of FIG. 3 (A).
It is sectional drawing which cuts and shows only 2 and the upper film 13. As shown in FIG. Although the gaps between the sea bream 4 shown in FIGS. 3 (A) and 3 (B), the packaging bag 12 and the upper film 13 are very small, in order to make it easier to understand the positional relationship among them, the drawings will be described. , The gaps between them are exaggerated and enlarged.

Since the skin pack vacuum packaging machine is also well known here, a detailed description thereof will be omitted and the essential part of the packaging method of the present invention will be described. In this packaging method, first, a sea bream 4 is a packaging bag 1 made of a transparent polyvinylidene chloride resin, vinyl chloride resin, or polyester resin.
2 or a transparent film-like sheet made of these resins is packaged, but as described above, the sea bream 4 is pretreated before that. To restate, as shown in FIG. 9, the dorsal fin 4A is lying along the back, and
If the caudal fin 4B is along the abdomen 4E as shown in (A) and the tooth 4C does not protrude from the mouth as shown in FIG. 4 (B), insert it into a packaging bag and apply vacuum. Even if wrapped, it is very unlikely that pinholes will occur in this bag. But even in this case, the sea bream in a transparent bag,
Alternatively, by packaging with a transparent film-like sheet and vacuum packaging with the later-described upper film 13, it is possible to reliably prevent the occurrence of pinholes in the upper film 13.

Also in this case, as already mentioned,
When the dorsal fin 4A of the sea bream 4 is standing as shown in FIG. 8 (A), the dorsal fin 4A is cut off from the root at the position of the broken line 12 as shown in FIG. Caudal fin 4 as shown
When B is standing, this is cut off from the root as shown by a broken line 16 in FIG. 4B, and when tooth 4C is standing as shown in FIG. C) dashed line 17,
The tooth 4C is excised from the root as shown at 18. As a result, it is possible to more reliably prevent the occurrence of pinholes in the upper film 13.

Therefore, the packaging procedure will be described. Using the transparent rectangular packaging bag 12 having three sides closed and one side having an opening, the sea bream 4 is inserted from the opening of the bag 12, As shown in FIG. 6, the excess portion 12A of the bag 12 is ...
-Fold back to the back side and secure it with an appropriate adhesive. At that time, it is not necessary to seal the opening. Instead of the transparent packaging bag 12, a wrap film for food packaging made of polyvinylidene chloride resin, vinyl chloride resin, or polyester resin can be used as the transparent film-like sheet. When this film-like sheet is used, the cooked fish is usually wrapped as if wrapping an object.

In this way, the packaging bag 12 or
A film-like sheet is packaged to form a package, which is placed on a belt conveyor 11 and intermittently conveyed to a well-known skin pack vacuum packaging machine 7. On the other hand, the guide roller 6,
The ionomer / barrier layer / EVA (ethylene vinyl acetate copolymer), which is transparent, has elasticity, and has gas barrier performance, which is intermittently conveyed to the skin pack vacuum packaging machine 7 via 6 The film 13 is intermittently conveyed so as to be positioned on this package. In the vacuum packaging machine 7, the upper film 13 is heated and softened by a heating device (not shown), and then vacuumed.
The packaging body is surrounded by the upper film 13,
It is packaged in conformity with the shape of the package without causing wrinkles, and the EVA layer on the inner surface is heat-sealed by heat bonding, and the shape shown in FIGS. 3 (A) and 3 (B) is obtained. It is then discharged to the outside.

Although the embodiments of the present invention have been described above, it will be apparent to those skilled in the art that the present invention is not limited to the above embodiments and various modifications can be made.

[Brief description of drawings]

FIG. 1A is a system diagram of an apparatus for carrying out a first vacuum packaging method of the present invention, and FIG. 1B is a system diagram of an apparatus for carrying out a second vacuum packaging method of the present invention.

FIG. 2A is a plan view of a package in which cooked fish are vacuum packaged by the first vacuum packaging method of the present invention, and FIG.
It is sectional drawing which showed only the container 3 and the upper film 5 in section along the cutting line AA of (A).

FIG. 3A is a plan view of a package in which cooked fish are vacuum-packaged by the second vacuum packaging method of the present invention, and FIG.
It is sectional drawing which cut | disconnects and shows only the packaging bag 12 and the upper film 13 along the cutting line BB of (A).

FIG. 4 is a view exemplifying a state of a tail fin or the like in which a pinhole is not generated when the packaging method according to the present invention is carried out,
(A) is a diagram showing a state in which a caudal fin of a bream is lying along the abdomen, and (B) is a diagram showing a state in which teeth of the bream are not protruding from the mouth.

FIG. 5 is a dotted line showing a dorsal fin, a caudal fin, and a tooth that cause pinholes in cooked fish and a cutting line for cutting them when performing the first and second vacuum packaging methods of the present invention. In the figure, (A) shows the cutting position of the dorsal fin, (B)
FIG. 4 is a diagram showing a cutting position of a caudal fin, and (C) is a diagram showing a cutting position of a tooth.

FIG. 6 is a view of a transparent packaging bag accommodating a sea bream viewed from the abdomen side of the sea bream in the second vacuum packaging method of the present invention.

FIG. 7 is a diagram showing a state in which a sea bream is stored in a bag by a conventional method.

FIG. 8 (A) is a diagram of a bream dorsal fin, (B) is a diagram of a caudal fin,
(C) is a figure which shows the tooth protruding from the mouth.

FIG. 9 is a view showing a state in which a dorsal fin is stroked on the back of a snapper.

[Explanation of symbols]

1 ... Lower film, 2 ... Deep drawing machine, 3 ... Container formed by lower film, 3A ...
..Sea bream 4A..Snapper dorsal fin 4B..Snapper tail fin 4C ..
・ Taipei teeth 5, and 7 ・ ・ Skin pack vacuum packaging machine,
5 and 13 ... Transparent upper film, 6 ... Guide roller, 12 ... Transparent packaging bag, 15, 16, 17, and 18 ... Cutting line.

Claims (6)

[Claims] 1. A cooked fish is placed in a transparent container formed so that one side of the cooked fish can be placed, the container is placed in a skin pack vacuum packaging machine, and the container is transparent and elastic. And a vacuum packaging method for cooked fish, which comprises heating and softening an upper film having gas barrier properties and vacuum packaging. 2. A cooked fish is wrapped in a transparent bag or a transparent film-like sheet to form a package, and the package is placed in a skin pack vacuum packaging machine, and the package is transparent. A vacuum packaging method comprising heating and softening an upper film having elasticity, elasticity, and gas barrier properties and vacuum packaging. 3. The cooked fish according to claim 1 or 2, wherein a portion of the cooked fish such as a dorsal fin, a tooth and a caudal fin that causes a pinhole during vacuum packaging is cut off. Vacuum packing method for cooked fish. 4. The cooked fish is placed in a transparent container formed so that one side of the cooked fish can be placed, and the container is transparent and elastic by a skin pack vacuum packaging machine. And a food product in which cooked fish is vacuum-packaged, wherein the upper film having gas barrier properties is softened by heating and vacuum-packaged. 5. An upper film having a transparent bag or a transparent film-like sheet for packaging the cooked fish, which is transparent, has elasticity and has a gas barrier property by a skin pack vacuum packaging machine. A food product in which cooked fish are vacuum-packaged, which is characterized in that it is heat-softened and vacuum-packaged. 6. The cooked fish according to claim 4 or 5, wherein a portion of the cooked fish such as a dorsal fin, a tooth and a caudal fin that causes a pinhole during vacuum packaging is cut off. The vacuum-packed food of cooked fish.