JPH10165087A - Method for producing preservable dried article of fish and shellfish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fresh and more like a raw product by making this prod uct beautiful, fresh and preservable rather than general dried food, providing the dried food of low salt and further suppressing the oxidization of non- saturated fat acid peculiar for fishes as well. SOLUTION: After the pre-processing of fish and shellfish as raw materials, they are sterilized by ultraviolet raus and cleaned in cooled aspetic seawater or tapped water, oozing-out blood is absorbed by high molecular water absorptive paper and after they are dried in vacuum while being heated by a far infrared plate heater, the prepared product is packed in vacuum after enclosing the package of antibacteria agent so that the preservable dried product of fish and shellfish can be produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of freshly dried fish and shellfish in sterile cold seawater or cold tap water, a vacuum dryer, a polymer water-absorbing agent, a far-infrared plate heater, an antibacterial agent package, and a vacuum package. The present invention relates to a method for producing a freshly dried product using a machine. It has a cleaner appearance and fresher life than ordinary raw dry products, and can produce low salt raw dry products. Moreover, the oxidation of unsaturated fatty acids peculiar to fish is suppressed, and a product with a more fresh and fresh feeling is produced. This method can also be used for the drying of seafood by the liquid smoking method. Furthermore, it can also be used as a dehydration method in place of the polymer water-absorbing sheet used to improve the taste and preservation of sashimi, and can be applied to the production of sashimi merchandise.

[0002]

2. Description of the Related Art At present, a method for producing a raw and dried product of fish and shellfish is performed by treating raw materials, washing with tap water or ordinary seawater, and salting.
It is dried by cold air, hot air, sunlight, etc., and is refrigerated or frozen. Products produced by such a method cannot suppress the growth of bacteria, color change and oxidation of lipids under refrigerated conditions unless antioxidants or freshness preservatives are used.
Even in a refrigerated state, they lasted only a few days. In addition, conventional manufacturing methods dry under atmospheric pressure, preventing the oxidation of fish oil by atmospheric oxygen and bacterial contamination.
The fish meat was yellow-burnt or discolored, making the product unattractive. In addition, consumers have recently become more worried about using food additives such as antioxidants and freshness preservatives directly in their products.
A product with a texture that is as raw as possible has been longing.

[0003]

In response to this, there has been a corresponding improvement in drying technology mainly for equipment as a low-temperature vacuum drying method, but since manufacturing know-how has not been established, 1) manufacturing Capability, 2) product quality degradation under reduced pressure (blood oozing), 3) optimal operating conditions (vacuum, drying temperature, heater temperature) for each object,
4) The method of packaging finished products has been an issue. The present invention responds to the demands of such consumers and producers by combining conventional technologies in a complex manner, with no addition, minimizing bacterial contamination and preventing fatty acid from fish oil,
The product is designed to extend the shelf life of the product and to make it look good and delicious.

[0004]

Means for Solving the Problems Now, the configuration will be described. (A) The fish and shellfish under preparation are washed with cooled (0 to 10 ° C.) sterile seawater and tap water. (B) Attach a polymer water-absorbing paper to the place where blood oozes during the vacuum drying of the prepared seafood. (C) During the vacuum drying, the far-infrared plate heater irradiates the raw fish uniformly with far-infrared rays. (D) Optimal vacuum drying operating conditions (overnight drying)-Degree of vacuum 20-30 Torr-Far infrared plate heater temperature 110-130 ° C-Fish temperature 35-40 ° C-Drying time 30-50 minutes (e) Antibacterial effect A packaging material for volatilizing allyl mustard oil (allyl isothiocyanate) is enclosed with the product and packaged under vacuum.

[0005]

Next, the operation of the present invention will be described. The fish and shellfish themselves are cooled by using cold sterilized water for the preparation of fish and shellfish, and the surface dirt is removed. In addition, it absorbs blood that exudes due to the pressure difference between inside and outside during vacuum drying. The raw material is heated quickly and evenly by the far infrared rays emitted from the far infrared plate heater. Volatile substances are easily removed by suction during vacuum drying. Allyl mustard oil in wasabi and mustard used for packaging has antibacterial activity against various bacteria.

[0006]

EXAMPLE The following describes an example of overnight drying of horse mackerel by comparing experimental results of the method of the present invention and other production methods. After opening and processing 20kg of horse mackerel, 10 ℃
Water is washed alternately with sterile seawater and cold tap water, and then drained. At this time, the number of times of washing is adjusted according to dirt. The washed raw material is immersed for about 45 minutes in a salt solution (3 liters of kelp soup and 3.2 kg of natural salt dissolved in 30 liters of cold sterile seawater [salinity concentration about 3%] → adjusted to a salt concentration of 10%). After immersion, drain and dry with a vacuum dryer. As drying conditions, a far-infrared plate heater is adjusted so that the degree of vacuum is 30 mmHg and the fish temperature is about 40 ° C., and drying is performed for 30 minutes. The resulting product and allyl mustard oil packaging material are placed in a vacuum packaging bag with gas barrier properties and vacuum-packed.
The package may be any other antibacterial package as long as it does not affect the packaged product in taste or smell. The other drying methods are the same up to the salting conditions. Dry at 35 ° C for 2.5 hours for cold air drying and 4 hours at 27 ° C for solar drying, deaerate and pack in polyethylene bags, and compare the quality of each. Inspected. As a result, the number of general bacteria was much lower in the vacuum drying method than in other drying methods. 5 ℃
In the preservation test, the sunlight and cold air drying exceeded 3.0 × 10 ⁶ / g in 2 to 5 days, respectively, which was unsuitable under the Food Sanitation Law, whereas the vacuum drying method had a shelf life of 7 to 8 days. Had been maintained. The extracted oil and fat peroxide value was 2.2 to 20 meq / kg in the vacuum drying method and 22 to 46 meq / kg in cold air and sun drying, respectively, which were 10 to 20 times higher, indicating a fatty acid conversion of fish oil. Is progressing. 5'-Inosinic acid, which is the umami component, is about 10 times as large as that of the raw fish in each production method. You can see that there is no.

[0007]

Therefore, the following effects are recognized in the present invention. (1) Since the raw material after the pretreatment is sterilized by ultraviolet light and washed with cooled sterile seawater and cold tap water, bacteria attached to the raw fish can be sterilized while maintaining the freshness of the fish. (2) Since drying is performed in a vacuum, bacterial contamination during drying can be prevented as compared with other drying methods. Therefore, the number of initial bacteria of the product manufactured by the present method is very small, and the shelf life of the product is improved as compared with other manufacturing methods. (3) Until now, when producing dried fish, if the salt concentration is not increased to some extent, the product may be spoiled quickly. It can also be manufactured with dried fish. (4) For mass production, which is a drawback of the conventional vacuum drying method, the far-infrared plate heater can be used to quickly and uniformly heat the far-infrared rays to the raw fish. Because it can be dried in a short time (conventional vacuum drying method takes about 1 hour to make dried overnight, this method can be manufactured in about 30 minutes)
Mass production is possible. (5) By using the polymer water-absorbing paper at the time of drying, it is possible to improve the poor appearance due to the exuded blood of the opened fish, which is a drawback of the conventional vacuum drying method. (6) Since drying is performed in a vacuum, the oxidation of unsaturated fatty acids contained in fish and shellfish is extremely suppressed as compared with the cold air and solar drying methods. In addition, when the fish odor component is dried in a vacuum, the volatile component is reduced. (7) Since the antibacterial agent package is vacuum-packaged after enclosing, the propagation of bacteria is suppressed as compared with other packages, and the product lasts longer.

[Procedure amendment]

[Submission date] September 19, 1997

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Brief description of drawings

[Correction method] Change

[Correction contents]

[Brief description of the drawings]

FIG. 1 is a manufacturing process diagram of the present invention.

[Description of reference symbols] 1 Pretreatment step 2 Cleaning / sterilization step 3 Vacuum drying step 4 Exuded blood absorption step 5 Far infrared ray irradiation step 6 Vacuum drying step 7 Antibacterial agent package enclosing / vacuum packaging step

[Procedure amendment 2]

[Document name to be amended] Drawing

[Correction target item name] All figures

[Correction method] Change

[Correction contents]

FIG.

──────────────────────────────────────────────────の Continued on front page (51) Int.Cl. ⁶ Identification code FI A23B 4/04 501B

Claims (1)

[Claims] 1. A method for producing a freshly dried fish and shellfish that has a long life by the following procedure. The raw material that has been processed by removing the internal components such as fish and shellfish is washed with sterilized water that has been sterilized by ultraviolet light. The exudation of the residual blood is absorbed by the polymer absorbent paper. Vacuum dry while heating with far infrared rays. Enclose the product in an antibacterial agent package that generates antibacterial gas, and package it in a vacuum.