JPS59130131A - Preservation of freshness of fish and shellfish - Google Patents

Abstract

PURPOSE:To enable preservation of freshness of fishes and shellfishes for a long time, by treating them with sterilized seawater at a low temperature up to a specific temperature, putting them together with artificially manufactured ice in bags consisting of Al foil, further putting them in a fishing box made of expanded polystyrene having Al foil lining. CONSTITUTION:The fishes and shellfishes 2 requiring treatment are treated with sterilized seawater at a temperature up to +2 deg.C, they together with the artificially manufactured ice 3 are put in the bags 4 made of the Al foil 5, and they are stored in the fishing box 6 made of expanded polystyrol having lining of Al foil 5. The amount of artificially manufactured ice can be reduced by comparison with an existing method, and time of regidity of fish meat can be delayed, so a type of packing in transportation of products can be miniaturized by about 20%, its weight can be lightened, the cost reduced, quality of products maintained and selling price can be stabilized.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for preserving the freshness of seafood having a novel structure.

For example, how to preserve the freshness of scallops.

There are scallops made by boiling scallops or by quickly freezing only one member of the scallops, such as ``Tamahiro'', but there are still problems in terms of flavor and spoilage compared to ``raw'' scallops, which have a natural taste. .

The present invention aims to fully solve such problems, and one major example thereof will be explained in detail below with reference to the drawings.

1 is packaged seafood processed by the method of the present invention.

Therefore, seafood 2 will be explained separately into scallops 2A and general fresh fish 2B.

Step 41 - The first stage of making fresh scallops - removing the two scallops - is done using BJ4 in sterilized seawater at a low temperature of up to +2C.
bury. In this case, the heat preservation and cooling work should be carried out as soon as possible along with line 5, and the fresh water 6 used for cold preservation should be stored in a deep freezer (-40℃).
t: ) (-20°C to -10°C) is used.

After the 2nd process to the 1st process, the vinyl chloride 9!7
After tying the opening with a rubber string 7mm, place it together with the frozen ice cube 6 in a bag 4 made of aluminum foil.
Furthermore, this is stored in the fish box 6. This fish box 6 is made of polystyrene foam and is lined with aluminum foil 5. 8 is a heat insulating mat interposed between the scallop 2A and the 1M ice 3 when storing the scallop 2A in the bag. 6C
is a packing tape that seals the fish box body 6m and the lid 6B. In addition, the aluminum foil 5 used for lining each bag 4 and fish box is made of aluminum foil 5. PVC sheets 5 are used on the front and back sides of the aluminum foil 5.
B has ff1 layer. In addition, when processing general fresh fish 2B in addition to fresh scallops, should the blood be removed from the fresh fish?
The ice cubes are placed in a frozen ice cube at about -4°C to bring the temperature down to 12 degrees Celsius, then placed in a bag 7, and then placed in a bag 4 together with the ice cube 6 and stored in a fish box 6.

Since the product of the present invention has four components as described above, it is possible to maintain the commercial products such as scallops and fresh fish at a low temperature for a long period of time, thereby slowing down their hardening. In the inventor's experiments, the following effects were confirmed.

Conventional method - Even if 4 ice cubes were used for 6 pieces of commercial fish meat, the fish meat became hard after about 50 hours (the ice melted more than the amount of ice melted by the beef).

When 2 kg of ice is used for the method of the present invention - product 6-, it is possible to suppress the hardness of fish meat after 100 hours of N (J
A: Ice hardly melts).

Compared to the conventional method, this L5 uses less ice for convenience,
In addition, since the time for the fish meat to harden is longer, it is possible to reduce the size of the packaging by around 20% in terms of transporting the product, and it can also be placed vertically, reducing costs, maintaining the quality of the product and stabilizing the selling price. etc.

[Brief explanation of drawings]

The drawings show one practical example of the present invention; FIG. 1 is a longitudinal sectional view, and FIG. 2 is an enlarged sectional view of aluminum foil. 101. Packaged seafood, a., bag, 5. ,, Aluminum foil, 6. ,, fish box. Patent use for cattle Susumu

Claims (1)

[Scope of Claims] After processing the desired seafood 2 with sterilized seawater at a low temperature of up to +2°C, it is stored in a bag 7LFF3 formed of aluminum foil 5 together with water 6, and further processed. A method for preserving the freshness of seafood in which the seafood is stored in a Styrofoam fish box 6 lined with aluminum foil.