JPH10136882A - Method for thawing, keeping freshness and ripening for vegetables, meat and seafood - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for thawing for meat and seafood with which quality after defrosting/thawing is satisfactory by enabling safer defrosting/ thawing in a short time while using a voltage lower than the conventional one even a little, and to provide a method for keeping freshness and ripening for vegetables, meat and seafood with which they can be preserved and kept highly fresh for a long time. SOLUTION: For example, the vegetables to keep freshness are placed on a metal rack 7 and a potential from 500V to 5000V is impressed to the vegetables within the average temperature range from -2 deg.C to +1 deg.C. Freshness is kept for a long time without getting lost. In the case of meat to be defrosted/ thawed, a potential from 3000V to 5000V is applied to the cold frozen meat lower than-5 deg.C while setting the temperature within the range from +0 deg.C to +10 deg.C, the temperature at the core of frozen meat is set higher than -5 deg.C and afterwards, the meat is defrosted and thawed by impressing a potential from 1000V to 5000V within the average temperature range from -2 deg.C to +1 deg.C. Thus, safety is improved, drip is almost eliminated and high-quality defrosted/ thawed meat is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for thawing vegetables (including fruits), meat and fish and a method for maintaining and ripening freshness. First, “thaw”, “frozen”, “thaw or thaw” and “cold freezing or freezing” used in this specification are first defined. “Thawing” means increasing the temperature of the object, and “freezing” means decreasing the temperature of the object. In addition, "thawing or freezing" refers to a phenomenon in which contained moisture or moisture changes from a crystalline state to a liquid state, and "cold freezing or freezing" refers to a phenomenon in which contained moisture or moisture changes from a liquid state to a crystalline state. .

[0002]

2. Description of the Related Art Generally, when a food is to be kept at a high level of freshness, equipment using a refrigeration system is used, but various problems occur in maintaining the quality. In the case of freezing, for example, the temperature of the substance is unnecessarily lowered, and the moisture contained in the substance is frozen, and the resulting water is dried. At the time of thawing, nutrient outflow and discoloration such as drip due to these effects occur, and at present, quality deterioration is observed in a very short period of time.

Therefore, as a method of thawing food, -3
There has been proposed a method of applying a negative electron by electrostatic induction in a temperature range of ° C to + 3 ° C (Japanese Patent Publication No. 5-77387). This method is limited to tuna pieces, beef pieces and egg yolks, and is only a thawing method. Normally, thawing is performed based on the amount to be used, but in hotels, inns, etc., not all thawing is used up due to change or cancellation of the reservation time. In addition, there are cases where the food must be processed immediately by a diving customer or the like, but in such a case, since the food is not thawed in advance, it is difficult to respond. It is necessary to thaw in advance in anticipation of such a situation, and food may need to be delivered in a thawed / thawed state instead of a frozen / frozen state. There has been a demand for an invention of a method that can store the image while maintaining the high freshness.

[0004] In particular, a method of maintaining the freshness of vegetables and the method of maintaining freshness of meat and seafood without passing through the steps of thawing and thawing is a problem. Furthermore, the voltage value applied to the tuna pieces, beef pieces and egg yolk in the above proposed thawing method is from 5000 V to 20,000 V, and since a very high voltage value is applied, there is a problem in safety. For example, when a voltage of 5000 V to 20000 V leaks due to an accident or the like, it is very dangerous. The thawing method proposed above is completely unknown for fish and shellfish excluding tuna.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a safer thawing / thawing method in a short time by using a slightly lower voltage than in the prior art, and to provide a good quality after thawing / thawing. It is an object of the present invention to provide a method for thawing meat and seafood. An object of the present invention is to provide a method for maintaining and ripening vegetables, meats and seafoods which can be preserved and maintained with high freshness for a long period of time.

[0006]

According to the present invention, there is provided a method for maintaining the freshness of vegetables according to the present invention, comprising: a storage having heat insulation function for the outside and a temperature control function; and a storage in the storage. One or more metal shelves that are installed in an electrically insulated state with respect to the housing and on which vegetables are mounted, and a high-voltage generator that supplies a predetermined high voltage to the metal shelves to apply a high potential to the vegetables And the average temperature in the refrigerator is increased from −2 ° C. to +
It is set in the range of 1 ° C., and the value of the electrostatic potential or the AC potential of the metal shelf is applied so as to be in the range of 5000 V to 500 V, the potential range is 5000 V to 500 V, and the average temperature is −2 ° C. When determining an appropriate potential and average temperature for a specific vegetable in the range of ~ + 1 ° C, when setting another potential for the same kind of vegetables, a potential having a negative slope based on the determined value-average temperature The average temperature is set so as to be close to the characteristic, and the freshness is maintained. In addition, the method of thawing meat according to the present invention provides a storage having thermal insulation function to the outside and having a temperature control function, and is installed in the storage in an electrically insulated state with the storage case to store cold-frozen meat. One or more metal shelves to be mounted, and a high-voltage generator for supplying a predetermined high voltage to the metal shelves to apply a high potential to the cold-frozen meat; When the average temperature in the refrigerator is set at ± 0 ° C. to + 10 ° C., the value of the electrostatic potential or the AC potential of the metal shelf is applied so as to be in the range of 3000 V to 5000 V, and the cold-frozen meat is applied. After the core temperature of -5 ℃ or more,
The average temperature in the refrigerator is set in a range of -2 ° C to + 1 ° C,
And the value of the electrostatic potential or the AC potential is 5000 V to 1
000 V, and the potential region is 5
000V to 1000V, and average temperature is -2 ° C to + 1 ° C
When a suitable potential and an average temperature for a specific cold-frozen meat are determined in the range, when setting another potential for the same type of frozen meat, a potential having a negative slope based on the determined value-average temperature Thaw and thaw at an average temperature that is close to the characteristics. The method for maintaining and aging meat freshness according to the present invention further comprises a storage having heat insulation function and a temperature control function, and is provided in the storage in a state of being electrically insulated from the storage case, and is provided with thaw. An average temperature in the refrigerator, comprising: one or more metal shelves on which meat is mounted; and a high voltage generator that supplies a predetermined high voltage to the metal shelves to apply a high potential to the defrosted meat. To -2 ° C
To + 1 ° C., and the value of the electrostatic potential or the AC potential of the metal shelf is applied so as to be in the range of 2000 V to 300 V, and the potential range is 2000 V to 300 V.
V, and when determining the potential and the average temperature suitable for a specific thawed meat in the range of −2 ° C. to + 1 ° C. in the average temperature, when setting another potential for the same type of thawed meat,
The average temperature is set so as to be close to the potential-average temperature characteristic having a negative slope based on the determined value, and the freshness is maintained.
Aged. Furthermore, the thawing of the fish and shellfish according to the present invention is performed by insulating the outside from the outside and providing a storage having a temperature control function, and is installed in the storage in a state of being electrically insulated from the housing of the storage. At least one metal shelf to be mounted, and a high-voltage generator for supplying a predetermined high voltage to the metal shelf to apply a high potential to the frozen fish and shellfish, With the average temperature in the refrigerator set at ± 0 ° C. to + 10 ° C., the value of the electrostatic potential or the AC potential of the metal shelf is applied to 2000 V to 5000 V, and the core of the cold-frozen meat is applied. After the temperature reaches -5 ° C or higher, the average temperature in the refrigerator is set in the range of -2 ° C to + 1 ° C, and the electrostatic potential or the AC potential 4000 is set.
V to 1000 V is applied to thaw and thaw. In addition, the method for preserving freshness of fish and shellfish according to the present invention includes a storage having thermal insulation function for the outside and a temperature control function; A metal shelf for mounting fish and shells, and a high voltage generator for supplying a predetermined high voltage to the metal shelf to apply a high potential to the thawed fish and shellfish; The average temperature is set in the range of −2 ° C. to + 1 ° C., and the electrostatic potential or AC potential of the metal shelf is 3000 V to 100 V.
A voltage of 0 V is applied to maintain freshness. The set average temperature fluctuates in a range of approximately ± 1 ° C., and the DC or AC voltage may have an error of approximately ± 200 V.

[0007]

Embodiments of the present invention will be described below with reference to the drawings and tables. FIG. 1 is a diagram showing an embodiment of a thawing and freshness holding device used in the thawing and freshness holding / ripening method according to the present invention. The cool box 1 is composed of a heat insulating material 2 and an outer wall 5, and is provided with a temperature control mechanism (not shown) in the refrigerator. The metal shelf 7 has a two-stage structure, and an object to be thawed or kept fresh and ripened for vegetables, meat, and seafood is mounted on each stage. The metal shelf 7 is insulated by an insulator 9. The high voltage generator 3 can generate DC and AC voltages from 0 to 5000V.

A high-voltage cable 4 for outputting the voltage of the high-voltage generator 3 penetrates the outer wall 5 and the heat insulating material 2 and is connected to a metal shelf 7. When the door 6 is opened, the safety switch 1 (not shown)
3 (see FIG. 2) is turned off, and the output of the high voltage generator 3 is cut off. In the case of a measurement test, the potential of the metal shelf 7 is measured by an electrostatic potential measuring device described later. Measures to prevent interruption.

FIG. 2 is a circuit diagram showing a circuit configuration of the high voltage generator 3. A is on the primary side of the voltage regulating transformer 15.
C100V is supplied. Reference numeral 11 denotes a power lamp, and 19 denotes a lamp indicating an operation state. When the door 6 is closed and the safety switch 13 is in the ON state, the relay 14 is operated, and this state is indicated by the relay operation lamp 12. The relay contacts 14a, 14
b and 14c are closed, and the AC 100V power is applied to the primary side of the voltage adjustment transformer 15.

The applied voltage is adjusted by an adjustment knob 15a on the secondary side of the voltage adjustment transformer 15, and the adjusted voltage value is displayed on a voltmeter. The voltage regulating transformer 15 is connected to the primary side of the secondary side step-up transformer 17 and is stepped up at a ratio of 1:50. For example, if a voltage of 60V is applied, 3000V is applied.
Is boosted. The secondary side of the step-up transformer 17 is connected to the input of the output converter 18. The output converter 18 is AC /
One end of an output is connected to a metal shelf 7 insulated from the cool box via a high-voltage cable 4 and the other end of the output is grounded.

FIG. 3 is a diagram showing a specific example of an electrostatic potential measuring device for measuring the potential of the metal shelf of the thawing and freshness maintaining device used in the present invention. In order to accurately measure the potential of the object 8 to be thawed or kept fresh, the electrostatic potential measurement device 20 is measured not facing the output voltmeter of the high-voltage device but facing the metal shelf. The electrostatic potential measuring device 20 is based on the principle that when an electrostatic charge is brought close to a measurement object charged with a high voltage by applying a high voltage, charges of opposite polarity are generated by induction, and an electric field is generated therebetween. Place is V∝
The relationship is as shown in (σ / ε ₀ ) × D. Where σ: electric charge per unit area ε ₀ : permittivity to air D: distance between both poles

Since the distances D and ε ₀ are constant values, the electrostatic potential V can be calculated from the value of the electric charge σ per unit area generated according to the applied voltage. Since the thawing or freshness holding object 8 mounted on the metal shelf 7 has the same potential as the metal shelf 7, if the potential of the metal shelf 7 is known, the potential applied to the thawing or freshness holding object is obtained. You can know. When measuring the potential of the metal shelf 7, the power switch 26 of the electrostatic potential measuring device 20 is turned on, and the DC / AC
Changeover switch 23, peak / normal changeover switch 24
Slide to select the measurement mode.

When the DC-normal is selected, the electrostatic potential of the charged object is measured every moment. When the DC-peak is selected, the peak value of the electrostatic potential of the charged object in the measurement time is held and measured. In the case, the selection of AC (irrespective of the position of the peak / normal changeover switch 24) is to measure the AC potential. The detection unit 21 of the electrostatic potential measuring device 20 is brought closer to the measurement target surface in a state of being parallel, and the distance between the measurement target surface and the detection unit 21 of the electrostatic potential measurement device 20 is set to 50 mm. The position where the shape of the circular mark on which the infrared LED light is projected from the lens 22 on the object surface is clearly focused is a predetermined distance, that is, 50 mm. The potential measured in this manner is displayed on the liquid crystal display unit 27.

Next, an actual thawing method and a method of maintaining and ripening freshness will be described. (A) How to maintain the freshness of vegetables (including fruits) It is generally said that vegetables should be stored at around 4 ° C without any problem. is there. In the case of cut vegetables, the change of the cut portion,
Dries faster. The temperature range changes depending on summer vegetables and winter vegetables. An AC voltage was applied to the metal shelf 7 by the high voltage generator 3, and the potential of the metal shelf 7 generated by the AC voltage was set as shown in Table 1. The potential of the metal shelf 7 was measured in the AC mode of the electrostatic potential measuring device shown in FIG.

In the following, vegetables, meats,
All fish and shells are made of stainless steel trays (good conductivity) with Saran wrap.

[Table 1-1]

[Table 1-2]

[Table 1-3]

FIG. 3 is a table in which Tables 1-1 to 1-3 are plotted on a potential-average temperature graph. Vegetables -2 ~
It can be understood that the freshness is maintained for a long time as compared with a general refrigerator in an average temperature range up to + 1 ° C. and in a potential range of 3000 V to 500 V. In addition, substantially 50
It suffices that the voltage be 00 V or less. Also, when the appropriate average temperature and potential are determined for the same kind of vegetables, the average temperature value is decreased by increasing the potential and the average temperature value is increased by decreasing the potential within the potential and average temperature range. Good results can also be obtained for the position.

For example, taking cucumber as an example, (+1
° C, 500V) (0 ° C, 1000V) (-1 ° C, 200V
0V) (-2 ° C, 3000V), good results can be obtained. Also, peppers, broccoli, asparagus, pak choi, carrots, parsley,
Celery is (+ 1 ° C, 1000V) (0 ° C, 2000V)
It can be seen that it is good if it is near the line of (-1 ° C., 3000 V). Watercress is (+ 1 ° C, 2000V) (0
Strawberry near (-1 ° C, 3000V)
Good results can be obtained near the line of (500 V) (-2 ° C., 1500 V). From the above considerations, cucumber,
It can be seen that it is only necessary to have the relationship shown in Table 2 below for the shiso.

[Table 2] From the above results, it can be seen that when vegetables are mounted on the metal shelf 7 and stored under the above-described conditions using the apparatus shown in FIG. 1, freshness can be maintained without freezing even in a minus or near minus temperature range. Was.

(B) Method of Defrosting Meat and Method of Preserving and Aging Freshness High energy is required for thawing, and the voltage level determines the thawing time. If the voltage is too high, spots and discoloration appear after thawing is completed. As in the case of vegetables, an AC voltage was applied to the device, and the AC potential was measured. The frozen storage temperature of meat is -55
° C to -30 ° C and at least -5 ° C or less
First, the average set temperature is set to ± 0 ° C. to + 10 ° C., an AC potential of 3000 V (range of 3000 V to 5000 V) is applied, and thawing is performed until the core temperature of the frozen meat (the temperature at the center) becomes -5 ° C. or higher. (There is no temperature gradient between the core temperature and the ambient temperature and the temperature becomes -5 ° C. or more). Thereafter, thawing is performed under the following conditions. The time entered in the column of the thawing apparatus according to the present invention in the thawing test includes the thawing time until the temperature becomes -5 ° C or more. The same applies to the thawing of seafood described below. (Hereafter referred to as margins.)

[Table 3]

[Table 4]

FIG. 4 is a plot of Tables 3 and 4 in a graph of potential-average temperature characteristics. Defrost meat -2
5000 V to 1000 at an average temperature range of
It can be understood that, in the potential range of V, thawing can be performed without stains or discoloration and with almost no drip as compared with a general refrigerator. When the appropriate average temperature and applied potential are determined for the same kind of meat, within the above potential and average temperature range, increasing the potential value lowers the average temperature value, and decreasing the potential value increases the average temperature value. Good results can also be obtained for certain positions. For example, taking beef shoulder loin and beef sirloin as examples (± 0 ° C., 2000
V) (−1 ° C., 3000 V) (−2 ° C., 4500 V) near the line, good results can be obtained. From the above considerations, beef shoulder loin and beef sirloin
It can be seen that the relationship shown in Table 5 below should suffice.

[Table 5]

From the above results, using the apparatus shown in FIG.
It was found that when the frozen meat was loaded on the metal shelf 7 and thawed under the above conditions, the thaw and thaw could be thawed in a high quality state with almost no drip. Next, the freshness maintenance and ripening of meat are performed in the average temperature range from -2 to + 1 ° C.
It can be understood that, compared with a general refrigerator in the potential range of 1000 V to 300 V, the aging is performed in about 3 days, and the freshness is maintained for a long period. In the same kind of meat, when the appropriate average temperature and applied potential are determined, within the above potential and average temperature range, increasing the potential value decreases the average temperature value, and decreasing the potential value increases the average temperature value. Good results can also be obtained for the position at.

For example, in the case of beef shoulder loin, beef sirloin (aged) and chicken, (+ 1 ° C., 300 V) (± 0
(500 ° C, 500V) (-1 ° C, 800V), good results can be obtained. Although no measurement data is described, a comparable result was obtained even when the potential was increased to about 2000 V. From the above considerations, it can be seen that beef shoulder loin, beef sirloin, and chicken should have the relationship shown in Table 6 below.

[Table 6] From the above results, using the apparatus shown in FIG. 1, thawed / thawed meat is mounted on the metal shelf 7 to maintain freshness under the above conditions.
It has been found that aging can maintain good quality without discoloration for a longer period of time as compared with the conventional method.

(C) Defrosting method and keeping freshness of fish and shellfish A constant potential is required for both thawing and keeping freshness. When thawing time is to be shortened, the temperature may be raised. As in the case of vegetables, an AC voltage was applied to the device, and the AC potential was measured. The frozen storage temperature of fish and shellfish is, for example, -30 ° C to -40 ° C for fish fillet, -20 ° C to -30 ° C for scallop, and -55 ° C for tuna. Therefore, the initial cryopreservation temperature is at least -5 ° C.
For the following, first, set the average set temperature to ± 0 ° C to + 10 ° C.
And set the AC potential to 3000 V (from 2000 V to 50
(In the range of 00 V) and thawed until the core temperature (the temperature at the center) of the frozen fish and shellfish becomes -5 ° C or higher. Thereafter, thawing is performed under the following conditions. (Hereafter referred to as margins.)

[Table 7]

[Table 8]

FIGS. 5A and 5B show Tables 7 and 8 as potential-
This is plotted on a graph of average temperature characteristics. Thawing of seafood is about 20 in the average temperature range from -2 to + 1 ° C.
Compared with a general refrigerator at a potential of 00 V, there is no stain or discoloration.
It can be understood that the drip can be thawed almost without appearing. From the above considerations, it is understood that the thawing of fish and shellfish should be in the relationship shown in Table 9 below.

[Table 9]

Although not shown here as the result of the thawing test, the applied potential is 400
Almost the same result can be obtained in the range of 0 V to 1000 V. This condition is the same in the case of freshness maintenance described later. From the above results, using the apparatus shown in FIG. 1 and mounting the frozen fish and shellfish on the metal shelf 7 and thawing under the above conditions, the thawing and thawing without reducing the amount of drip and losing the quality can be achieved. I found that I could do it. Next, it can be understood that the freshness of the fish and shellfish is good for a long period of time as compared with a general refrigerator in an average temperature range of −2 to + 1 ° C. and in a voltage range of about 2000 V.
From the above considerations, it can be seen that the freshness of fish and shellfish should be maintained as shown in Table 10 below. (Hereafter referred to as margins.)

[Table 10]

From the above results, using the apparatus shown in FIG.
It has been found that when the thawed / thawed fish and shellfish are mounted on the metal shelf 7 and the freshness is maintained under the above conditions, the quality can be maintained without discoloration for a longer period of time as compared with the conventional case. In the above measurement test, the case where the applied voltage is an AC voltage has been described. However, substantially the same result can be obtained even when the DC voltage is applied and the electrostatic potential is set to the above value. In the measurement test, an electrostatic potential measurement device was used to measure the potential of the metal shelf.
When the door is opened, the switch to supply to the metal shelf is turned off during freshness maintenance and aging, so how many volts is the output voltage of the high voltage generator and how many volts is the potential of the electrostatic potential measurement device? And a predetermined potential is applied to the metal shelf by a voltmeter of the output voltage of the high voltage generator. Further, although the temperature range was -2 ° C to + 1 ° C, even if the temperature was lowered to -3 ° C, data close to the measurement results according to the present invention could be obtained.

[0026]

As described above, according to the thawing method of the present invention, there is almost no drip compared to the conventional method, and the thawing can be performed in a short time while maintaining the quality of meat and seafood. It has the effect of improving safety because it is thawed. Next, according to the freshness maintaining method of the present invention, freshness can be maintained without discoloration or odor for a longer period of time than before, and a low potential is used similarly to the thawing method, so that safety is improved. Further, according to the method for ripening meat according to the present invention, meat can be ripened in a shorter period of time than before, and safety is also improved.

[Brief description of the drawings]

FIG. 1 is a diagram showing an embodiment of a thawing and freshness holding device used in a thawing and freshness holding / ripening method according to the present invention.

FIG. 2 is a diagram showing a circuit example of a high voltage generator of the decompression and freshness holding device used in the present invention.

FIG. 3 is a diagram showing a specific example of an electrostatic potential measuring device for measuring a voltage applied to a thawing and freshness holding device used in the present invention.

FIG. 4 is a graph showing potential versus temperature characteristics of the method for maintaining freshness of vegetables according to the present invention.

FIG. 5 is a graph showing a potential versus temperature characteristic of a meat thawing method according to the present invention.

FIG. 6 is a graph showing a temperature characteristic with respect to a potential in a method for thawing fish and shellfish and a method for maintaining freshness according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Cold storage 2 ... Heat insulation material 3 ... High voltage generator 4 ... High voltage cable 5 ... Outer wall 6 ... Door 7 ... Metal shelf 8 ... Thawing or freshness holding object 9 ... Insulator 20 ... Electrostatic potential measuring device 21 ... Detection Part 22 ... Lens

Claims (6)

[Claims] 1. A storage having a temperature control function by providing heat insulation to the outside, and one or more metal shelves which are installed in the storage in an electrically insulated state with respect to the storage housing and mount vegetables. And a high voltage generator for supplying a predetermined high voltage to the metal shelf to apply a high potential to the vegetables, wherein an average temperature in the refrigerator is set in a range of −2 ° C. to + 1 ° C. And applying a value of the electrostatic potential or the AC potential of the metal shelf so as to be in a range of 5000 V to 500 V, and specifying the potential range in a range of 5000 V to 500 V and an average temperature in a range of −2 ° C. to + 1 ° C. When an appropriate potential and average temperature are determined for vegetables, when setting another potential for the same kind of vegetables, the average having a negative slope based on the determined value is close to a potential-average temperature characteristic. Set temperature to maintain freshness Freshness method of vegetables, characterized in Ukoto. 2. A storage having heat insulation by providing heat insulation to the outside, and at least one metal which is installed in the storage in an electrically insulated state with respect to the housing of the storage and on which cold frozen meat is mounted. A shelf, and a high voltage generator for supplying a predetermined high voltage to the metal shelf in order to apply a high potential to the cold-frozen meat; Average temperature ± 0
With the temperature set at -10 ° C to + 10 ° C, the value of the electrostatic potential or the AC potential of the metal shelf was applied so as to be in the range of 3000V to 5000V, and the core temperature of the cold-frozen meat became -5 ° C or more. Thereafter, the average temperature in the refrigerator is set in the range of −2 ° C. to + 1 ° C., and the value of the electrostatic potential or the AC potential is set to 5000 V to 100 V.
0 V is applied, the potential range is 5000 V to 1000 V, and the average temperature is in the range of -2 ° C to + 1 ° C. When setting another potential for the frozen meat, the average temperature is set so as to be near the potential-average temperature characteristic having a negative slope based on the determined value, and the ice is thawed and thawed. How to defrost meat. 3. A storage having thermal insulation function with respect to the outside and having a temperature control function, and at least one metal which is installed in the storage in an electrically insulated state with respect to the storage housing and mounts defrosted meat. A shelf, and a high-voltage generator that supplies a predetermined high voltage to the metal shelf to apply a high potential to the thawed meat, wherein the average temperature in the refrigerator is −2 ° C. to + 1 ° C. A range of 2,000 V to 300 V, and an electric potential of 2000 V to 300 V, and an average temperature of −2 ° C. to + 1 ° C. When a potential and an average temperature suitable for a specific thawed meat are determined in the range, when setting another potential for the same type of thawed meat, a potential having a negative slope based on the determined value-average Set the average temperature near the temperature characteristic , Meat method of freshness-aging, characterized by freshness and aging. 4. A storage having thermal insulation function by providing heat insulation to the outside, and at least one metal which is installed in the storage in an electrically insulated state with respect to the storage housing and mounts frozen fish and shellfish. A shelf, and a high-voltage generator that supplies a predetermined high voltage to the metal shelf to apply a high potential to the frozen seafood. Average temperature ± 0
After applying the value of the electrostatic potential or the AC potential of the metal shelf so as to be 2000 V to 5000 V in a state where the temperature is set at ° C. to + 10 ° C., after the core temperature of the cold frozen meat becomes -5 ° C. or more, Thawing the fish and shellfish, wherein the average temperature in the refrigerator is set in the range of -2 ° C to + 1 ° C, and the electrostatic potential or the AC potential of 4000V to 1000V is applied to thaw and thaw. Method. 5. A storage having thermal insulation function with respect to the outside and having a temperature control function, and one or more storages which are installed in the storage in an electrically insulated state with respect to the storage housing and which are loaded with defrosted fish and shellfish. A metal shelf, and a high voltage generator that supplies a predetermined high voltage to the metal shelf to apply a high potential to the thawed fish and shellfish; Set in the range of ° C,
And the electrostatic potential or the AC potential of the metal shelf is 4000 V
A method for maintaining the freshness of fish and shellfish, wherein the freshness is maintained by applying a voltage of up to 1000 V. 6. The set average temperature is approximately ± 1.
And the electrostatic potential or the AC potential is approximately ±
3. The method according to claim 1, wherein there is an error of 200V.
The method for thawing, maintaining freshness and aging vegetables, meat or seafood according to 3, 4 or 5.