JPS59151871A - Pickling of perishable food or frozen perishable food or processed perishable food - Google Patents

Abstract

PURPOSE:To obtain a pickled processed food in a short time without causing unevenness of penetration, by charging a food to be pickled with electricity during processing. CONSTITUTION:In pickling and processing of foods wherein fresh vegetables, fruits, edible meat, fishes and shellfishes or frozen food thereof, or processed food thereof is immersed in the seasoning solution 12, or salt and other seasonings are spinkled or added to it, the food 14 to be pickled is charged with electricity during pickling and processing. For example, in the pickling tank 1 consisting of the electrical insulating materials 5 and 7, the electrode 4 communicated through the lead wire 2 and the connector 3 to an electric source is inserted into the pickling solution 12. The voltage for charging the food 14 to be pickled with electricity is not particularly limited, preferably at least about 1,200V, and sufficient effect can be expected by this. Both direct current and alternating current can be used as the electric source. Consequently, a pickled and processed food free from unevenness of penetration can be prepared in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel pickling method for food products, and relates to a method characterized by charging the coated product when it is soaked in a bag.

Traditionally, salt, sugar, sake, lees,
It is known to process pickles with seasonings such as miso and soy sauce. Recently, due to the diversification of dietary habits and changes in tastes, there has been a trend towards diversification of seasoning combinations among ships, as well as restrictions on the use of preservatives (a trend toward preference for natural foods) and a lack of preference for salt reduction. It is becoming. In addition, there is a growing trend to use frozen products or primary processed products such as raw materials for pickled horn raw materials.

As described above, there are various drawbacks when using a variety of raw materials to perform the pickling process. For example, in pigeon houses where two or more seasonings and other additives are mixed together, it is difficult to homogenize the mixture, and some tend to separate or precipitate. , homogeneous penetration of the seasoning liquid cannot be expected; if the raw material is large, it is difficult to uniformly penetrate the seasoning liquid to the inside in a short time; in the case of meat, seafood, tissue softening and decomposition ( This results in the loss of flavor components, proteins, etc. due to a decrease in freshness, etc., resulting in a decrease in quality.

In addition, when using frozen products, which is a recent trend,
It is difficult to process pickles in a frozen state, and in any case, they must be thawed, which creates a divine drawback.

However, if the thawing process is too short, the flavor components may change due to the Drig phenomenon.
It is difficult to obtain Akane-quality products because proteins, etc. leak out and become stagnant, and in the case of products that have been kept frozen for a long time, there is so-called freezing damage, which results in a certain amount of precipitation and separation in the flesh, and rancidity of fat. As tissue destruction progresses, it exhibits disadvantages such as a bland taste and a long history of softening, and the quality of the final product also deteriorates.

On the side, the normal top processing method causes fading and discoloration of the flesh,
Doves can be seen on the fat grill, and the brightness is low, and there is a lost temple of nori. Historically, the product's shelf life is poor due to rapid deterioration of the product after it has been mixed (high-salt products that are intended for storage have a long shelf life), especially when used for long-term storage or for distribution purposes. This tendency is more pronounced in frozen products because they have weak freezing resistance.

Historically, refrozen products are much worse.

The above-mentioned drawbacks of conventional methods cannot be completely avoided even if the preservation ability of preservative substances such as salt, alcohol, sugar, etc. is considered. Particularly recently, as mentioned above, there is a trend toward preferring reduced sugar products, and restrictions on the use of additives such as preservatives are becoming more and more important, making it difficult to maintain product quality. It's getting difficult.

Therefore, the present inventor, Nagisa, has conducted various research and examinations to improve the above-mentioned drawbacks of the conventional method, and has found that when food products are pickled and processed, the covered and coated products are maintained in a charged state while being charged. The inventors have discovered that excellent results can be achieved by carrying out processing, and have come to form the present invention.

Thus, the main object of the present invention is to provide a method for the regular pickling of prizes.

Another object of the present invention is to know the time! 1 and f; 7 To provide a pickling process method with no unevenness.

Another purpose of the uninvented product is to obtain high-quality and long-lasting products.

The purpose of these refrigerator inventions and other purposes is to keep fresh food! 111
Vegetables 1, fruits, meat, aquatic seafood, or these
? -h Spray and remove all frozen or added products by spraying Dizuke L-1 or seasonings and preservatives η on each yuzu MI+1 seasoning liquid, and at the same time, at the same time, make the above-mentioned Prayer 6-Kake products look at the surface. This can be achieved by

Assuming that the inlaid items, which are typical of Ming ships, are fluorite, a moon, and a step, we can think of the different aspects of I and G. 1. Place the flannel-stitched item in the electric field, place the crane's lees in the electric field, and connect one side of the frame to the item. k)
Mr. u can get 4 copies.

In this case, one electrode should be connected or inserted into the inserted product itself, its support, or a number of circles in the insert, and the other should be left open (including the grounded state). In this case, the dipping liquid container (Japanese cypress) wall is preferably insulated), and the wall of the dipping liquid container (Japanese cypress) is preferably constructed of an electrode plate. In the latter case, it will be readily understood that the coating and/or its support may be Vi-glued or insulated from the electrode wall.

The atmospheric pressure for charging the coated article according to the method of the present invention is not particularly limited, but is at least 200 m
It is preferable that it is V, so that a sufficient effect can be expected, and the compensation can be changed depending on the quality of the included item, smell, etc. Also, ~, either direct current or alternating current can be used as the source, and the frequency of alternating current v′! ;It does not depend on the number of l.

With the method of the present invention, the first class is hardly muddy (/, OmA
bR and below), Shun, Power rr'+ Expenses, however, it can be seen from the meaning that it is an economic song.

18 above. There are no particular restrictions on the composition of the poles and walls of the bowl; - Any conventionally known conductive materials (metal molds, alloys, objects to be bowled, etc.)
can be used.

Foods that can be conveniently used in the method of the present invention include all fresh vegetables that are conventionally considered pickled, such as Chinese cabbage, radish, burdock, tomatoes, mushrooms, mandarin oranges, peaches, and apples. Fruits; All meats commonly used for human consumption, such as beef, pigs, horses, sheep, and Japanese, frozen products or processed products thereof (e.g., boiled products, etc.); Mackerel, horse mackerel, sardines, and tuna. , salmon, squid, octopus, seaweed, fresh seafood and algae used for unbalanced consumption, and frozen or processed products thereof.

When vegetables are lightly pickled or overnight pickled, the concentration is low, so
Each type of yuzu is susceptible to the effects of septic bacteria. Therefore, by applying the method of the present invention, it is possible to suppress the proliferation of S. nigra 1 and improve the storage stability.

It has already been reported in Japanese Patent Application No. 3, 1972-72, that the coating according to the present invention has a sterilizing effect or at least suppresses the growth of bacteria because the coated product is electrically charged. However, if the flavor of the product is improved by self-digestion due to the alcohol in the vegetable itself (such as Chinese cabbage, eggplant, etc.), the time to charge the product should be taken to the pottery to determine the time to charge it. is preferred.

χ, since self-extinguishment described in 61J is undesirable in order to ensure long-term preservation, salt storage racks for preservation purposes should be covered with salt evenly to the inside of the product within a short period of time. In addition, it is necessary to allow seasonings to penetrate to suppress autolysis and prevent the proliferation of spoilage bacteria, and this purpose can be effectively achieved by applying the method of the present invention.

Similar effects can be expected by applying the method of the present invention to other pickled products.

Furthermore, for example, when processing meat, fish, etc. (smoked, ham,
In the production of bacon, etc., raw meat is salted by adding salt, sulfates, nitrites, spices, sugar, seasonings, etc. For example, pickling solutions of various compositions are known and commercially available as solutions for salt pickling. This salting is used to improve the bulk of the product as well as its quality, ie, flavor, color, water retention, texture, etc.

When using pickling liquid, in order to make smoked salmon, cut the raw material into 3 pieces (for frozen products, after discarding them), remove the skin again and leave it for 3 to 3 days. Includes 1. Historically, ham (including bacon), pigs and other meats (cut meats), which are made from pork or other meat (cut meat), are thawed to some extent and then pickled for 3 to 20 days.

In the latter case, for raw ham etc., it takes about 20 days, and for boiled ham, it takes about 20 days. Since T't1' is not effective, the multi-processing time can be shortened by applying Mx treatment such as injecting pickling liquid into the inner circle. It is being Father, during or before or after this processing period 1141, a fir process or a shaping process may be included to revise the meat η.

In such an example, the pickle liquid is not commonly understood to be the first ingredient, and the fc where separation and precipitation are observed.
There are defects such as unevenness of speed at the 9th turn of the throat liquid to the inner circle, and difficulty in applying the 9th force. In addition, conventional methods such as this have the effect of contaminating the pickle liquid due to trispores (providing turbidity: due to turbidity, lipids, free water, etc. from the JJA system). 8. The river is difficult to use, and the waste water must be disposed of, which increases costs. Moreover, it causes a number of phenomena such as deterioration in quality and storage stability.

In order to increase the rate of penetration of pickled salmon, the raw material is cut into three pieces, and the skin is removed before the pickling is added. Cloudiness also gets worse and faster.

In addition, when a large raw material is to be soaked, it is necessary to soak it for a long time because the rate of penetration into the inside is low. This also causes a decrease in quality, a decrease in shelf life, and an increase in costs.

On the other hand, when frozen products are used as raw materials, they are soaked in pickling solution after being completely thawed, but if this calendaring process is not carried out properly, Degradation of quality due to increased dripping and
There is some loss of weight due to dripping, which results in increased costs.

All of the drawbacks of the conventional methods relating to the pre-processing of meat, fish, etc. can be overcome by applying the uninvented method described above.

Hereinafter, the method of the present invention will be explained by preferred embodiments with reference to the accompanying drawings.

The accompanying drawings illustrate a pick-up device useful in carrying out the method of the present invention. In the figure, IFi
It is formed by plates 5 and 7 made of an insulating material* (for example, various types of insulating glass), and a plate 6 made of a highly insulating material (such as styrofoam) is sandwiched between these @5 and 7. In this way, the insulation property of the insulating layer of the tank 1 is ensured.

The raw material 14 to be crushed is supported by a support means 1B such as a set-up glaucon, and the raw material 14 for crushing is
There will be 9 performances in 2 days. The material of the support means can be changed as appropriate depending on the charging method.
It can be an insulating material such as rubber, a conductive metal, an alloy, etc.

In the example shown in the attached figure, a tortoise 4 is connected to a power source (including a transformer, etc., not shown) through a valve lead wire 2 and a coiler 3.
In addition, it is also possible to form the support means 18 with a conductive material and connect it to a power source. Covers 7 poles (
It can also be inserted into or connected to the implant 14.

The poles are not limited in any way, and any conventionally known configuration, composition, and shape can be used.

According to yet another embodiment, the plate 7 constituting the walls and bottom of the canal may be made of a conductive material, and by connecting this to a power source, the coating material can be charged.

Phase 1 also communicates with a conduit 8.9 for circulation of the soaking liquid. The conduit may be equipped with heating means, cooling means and, if necessary, separation filtration means. Thus, through the conduit L7
By circulating the pickling liquid, it is possible and convenient to keep the temperature of the liquid constant and to clarify the liquid.

The container is preferably equipped with an agitator to maintain a uniform distribution of the components of the pickling liquid, and the agitator and the heating, cooling, separation and filtration means should be insulated. Ruru.

The technique of the present inventor, namely the frozen medium, is used for the lifting platform that uses frozen food as an included item. Even better effects can be expected by using a method for maintaining frozen and thawed products in a charged state during handling.

Although the present invention has been described above with reference to specific examples, it should be understood that the present invention is not limited in any way by these specific examples, nor is it limited in any way by the examples described below. .

EXAMPLE In this example, the method of the present invention was applied to pre-treatment of salmon and pork, that is, pickling using pickling liquid, which is conveniently used in the manufacture of smoked meat.

a) Preparation of pickling liquid Under room temperature, in 1 liter of water, first add common salt (091 for salmon, 70 for pork) and completely dissolve it. Seasonings 3-31. 20-30% sugar? (The above is an example of the formulation) were added one after another with stirring, and the mixture was left to stand for about one night while being cooled. As a result, a transparent pickle liquid was obtained.

b) Using the pickle liquid thus obtained, the following materials were used as coating materials and pickled.

(1) Benic acid A Fresh product...3 to 9/section 1 bottle (2 to 9/section after removal of internal organs and head) B Warm-resistant dress product...2 to 9/section Yufu (11) Pork Meat C Scrap loin fresh product --- 2 to 9 pieces Same as above Frozen product 5 to 97 pieces Insulating glass stick as support A t200V, 0.5 mA electrostatic induction device manufactured by Hishiko Kogyo ■ was used. The electrical equipment used was made of aluminum (200X!rOx3rm) for the first time. The temperature of the pickling liquid was 10 degrees Celsius. Salmon was pickled for 3 days, pork was pickled once a week...

ki fruit drip A・・・・・・Habo O B・・・・・・0.2X decrease C・・・・・・Some weight 'jt, increase D・・・・・・O, 396 decrease Blue 4 JN:iL, fL according to the present invention shows that the drip during the top stroke is almost negligible. It is known that the amount of water used for fresh food is generally about 3 to 3% for fresh food, and about 3 to 6% for frozen food.
The frozen and refrigerated conditions are high, and the Dorino F-3
+ is expected to increase. In the present invention,
The frozen object was connected to a 200V power supply to charge the object to be thawed.

It can be seen that the method of the present invention can be made even more effective against such treatment of leprosy (K j +).

In addition, there was no apparent fading or discoloration of the product after the above treatment, and the surface layer of the pork (about 3 tm) was transformed into transparent and elastic meat η. subsequent processing steps,
No fading or discoloration was observed during storage. In addition, the meat quality was firm and well-striped, and the freshness retention was more than a week longer than that of the original one. Furthermore, after (re)freezing the product thus obtained, it was thawed naturally;
There was almost no change from before harvesting, and it was found that the freezing resistance was very strong.

When we analyzed the permeability, especially the salt content, it was confirmed that it was almost uniform all the way to the inside.

Therefore, it can be seen that according to the present invention, sufficient permeability can be ensured in a short time even with a single piece of fish with skin or a lump of S to 10K2 with meat.

[Brief explanation of drawings]

The attached figure shows an example of a dipping device suitable for carrying out the method of the invention.

Claims (1)

[Scope of Claims] (11) Fresh vegetables, fruits, meat, seafood, seafood, or frozen or processed products thereof are immersed in a seasoning solution, or salt or other seasonings are sprinkled on them. The above-mentioned pickling process method for foods, which comprises charging the article to be soaked with electricity during the soaking process. (2) The coating. In order to charge the insert, the coating connects or inserts one of the electrodes into the insert itself or its support or into the V4 liquid, and leaves the other open. The processing method according to item 11. (3) The method is characterized in that a pick-up plate having a conductive wall connected to one electrode is used to charge the coated part. The processing method described in paragraph (1) above.