JPS59130172A - Long-term preservation of food with oil - Google Patents

Abstract

PURPOSE:To preserve a food for a long period keeping the original taste and freshness, by immersing the food in an oil. CONSTITUTION:A food such as fresh fish meat, vegetables, animals, fish and shellfish, earthworm, snake, snapping turtle, etc. is immersed in a liquid or solid oil such as lard, beef tallow, etc. heated and molten at a temperature somewhat higher than the melting point, and the oil is cooled and solidified at normal temperature to preserve the food embedded in the solid oil. The food to be immersed in the oil may be a living one or subjected to the pretreatment such as freezing, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for long-term preservation of food using oil.

Conventionally, the only methods for long-term preservation of fresh fish and other food products include freezing or rapid freeze-drying, which reduces the freshness of the taste and makes them unsuitable for consumption. there were.

This invention aims to provide a method for long-term preservation of food using oil, which is simple and allows the taste, freshness, etc. to be maintained in the original state and can be preserved for a long period of time. It is.

To explain in detail the embodiments of this invention, the objects to be processed according to the present invention include those suitable for food, such as fresh fish and meat, vegetables, animals, fish and shellfish, etc., as well as raw materials for energizers or tonics. This includes, for example, earthworms, snakes, stinging turtles, etc., and the purpose is to preserve these objects for a long time using oil.

That is, as the oil used for preservation, vegetable oil, animal oil, etc. are used, and for example, lard and head are used. In addition, use an oil with a melting point that solidifies at room temperature, and immerse the item to be preserved in the oil that has been melted at a temperature slightly higher than the melting point, and then solidify at room temperature. It may be immersed in solid oil.

As a pre-treatment step for immersing the material in oil, the material to be preserved is frozen. , when the water contained in the cell tissue expands due to freezing and coagulation,
The structure of the moisture-containing portion is expanded, and a large number of cavities are formed by the solidified moisture, and the cavities are filled with frozen and solidified moisture.

When the tissue is immersed in oil, the frozen water will thaw, and the thawed and dissolved water will come out of the tissue and precipitate downward in the oil. Oil penetrates into the cavities and pores in the tissues, and the frozen water replaces the oil, and the oil spreads inside the tissues of the object to be preserved, thus preserving each tissue with oil. The filA in oil completely cuts off contact with air, suppresses changes in various tissues caused by oil, stabilizes the tissues, and furthermore, the bactericidal action of oil enables long-term preservation of items that need to be preserved. be.

In addition, items that need to be preserved are particularly suitable for long-term storage of materials such as stupas, snakes, etc., which are used as raw materials for tonics, etc., and may be soaked raw in oil, or they may be cut into pieces beforehand. P1 oil type In this method, a material having a melting point slightly higher than room temperature, that is, a material that solidifies at a room temperature of 15 tE to 20° C., is used using a head, lard, etc.

Among the items that need to be preserved, fresh vegetables and the like can be preserved for a sufficiently long period of time simply by immersing them directly in oil.

According to this invention, by immersing fresh fish and meat, vegetables, animals, fish and shellfish, earthworms, snakes, and stinging turtles in oil, the oil and fats and oils contained in the oil and animal-based preserves can be extracted. A substance that does not require mixing and replacement, and can be stored for a long time while preserving the oil and fat content in the material that needs to be preserved.In particular, if it is frozen before being immersed in oil, water and oil can be separated. The effect of substitution will be sufficiently carried out, and the effect of long-term storage can be improved.

Patent applicant Osamu Nakazono Agent Kenichi Matsuo

Claims (1)

[Claims] l) Food objects such as fresh fish and meat, vegetables, animals, fish and shellfish, earthworms, snakes, and stinging turtles are placed in liquid or solid oil either raw or after certain pretreatments such as freezing. A method for long-term preservation of food using oil, which is characterized by immersion.