JPS60137245A - Method for freezing fresh loose fish egg - Google Patents

Abstract

PURPOSE:To thaw fish eggs in the form of original spherical shape having the original resilience even on preservation for a long period and use for food, by placing fresh loose fish eggs, e.g. eggs of a salmon, in a container leaving a space exceeding the expanded volume due to the freezing and freezing the fish eggs. CONSTITUTION:Fresh loose fish eggs (b) are placed into a body 1 of a container (a) to about 95% of the volume thereof and if necessary a cover of a water- impermeable film 3 is placed on the top. The fish eggs (b) are than frozen at -15--25 deg.C. The resultant frozen fresh loose fish eggs (b) are thawed at ordinary temperature by opening a lid 2 to give the fish eggs (b) without causing the breakage of egg shell nor fine unevenness on the surface due to no treating water contained and only 2-3% expansion coefficient. The fish eggs will not be broken without pressure contact with the hard inner surface of the container 1 by the expansion, and the original spherical shape is retained intact. Thus, the commodity value can be improved.

Description

DETAILED DESCRIPTION OF THE INVENTION Sprung fish eggs such as salmon and trout that have been frozen and stored in a state where water has been absorbed inside the egg grains by washing with water or seasoning processing, etc. Since the egg granules expand and crack, when thawed for consumption, the contents flow out and cause the egg granules to collapse, significantly reducing their commercial value.

In order to solve this problem, the applicant has developed a method for storing sprayed fish eggs, which have been removed from the fish body and separated into individual particles, into a small fire bottle-shaped seasoning liquid container, which has a cushioning or backing function. A method of storing and freezing the sprayed fish eggs in a required container with at least a space corresponding to the expansion volume due to freezing (Patent No. 113611)
However, in this method, the disintegrated fish roe, which has just been caught and is still easy to disintegrate, is combined with the seasoning liquid container, so the seasoning liquid container becomes a foreign object, and the disintegrated fish roe is disintegrated. There is a risk that the fish roe may be damaged, and it is not always easy to store the dissolved fish roe and the seasoning liquid container in the same container. In addition, there are disadvantages such as uneven freezing of the dissolved fish roe.

The present invention solves the above-mentioned drawbacks by simply accommodating and freezing the disintegrated fish roe in the container, leaving a space larger than the expansion volume due to freezing of the disintegrated fish roe. It is.

In the present invention, as long as the above-mentioned space is left in order to store dissolved fish roe in a container, a container divided into several parts by partition plates is used, or a container containing several bags of dissolved fish roes packed in bags in advance is used. In particular, loading and unloading in units of compartments or bags significantly improves workability before and after freezing.

Examples will be described below with reference to the drawings.

The container a in FIG. 1 consists of a rectangular main body l made of synthetic resin such as polystyrene or styrene and a thin lid 2 covering the main body l.

b indicates disintegrated fish roe, which is obtained by separating and collecting each fish roe by a known method from the ovary immediately removed from the body of a fish such as a salmon or trout immediately after being caught. This dissolved fish roe is left in a container a without any processing such as washing with water or seasoning that would cause it to absorb moisture, that is, with the same moisture content as when collecting the eggs. A predetermined amount is accommodated in the main body 1 of.

The storage capacity of the disintegrated fish roe is set so that a predetermined empty capacity Qc remains, taking into account the volume of the disintegrated fish roe that will expand upon freezing.

According to experiments, the inherent expansion rate of frozen fish eggs such as salmon and trout is 2 when frozen at -15 to -25°C.
It has been confirmed that it is about 3%.

In the above, the dissolving fish roe is approximately 95% of its volume in the main body 1.
%, and if necessary, cover the top with a water-impermeable film 3 such as cellophane. And -15 to -2
Freeze at 5°C.

In order to eat the frozen fish roe, it is thawed at room temperature with the lid open.

The thawed and dissolved fish eggs do not contain treated water and have an inherent expansion rate of only 2 to 3%, so there may be problems such as broken egg membranes or minute irregularities on the surface. Since the container does not come into contact with the hard inner surface of the container due to its expansion, it does not collapse, and each item retains its original elastic spherical shape.

Container a in FIG. 2 has a main body 1 with two partition plates 4 inside.
Three wards! In forming ii5,
Unlike the container shown in FIG. 1, the disintegrated fish roe is accommodated in each compartment 5 independently, and each compartment 5 is covered with a separate film 3. different from that of

Container a in Figure 3 is the same as the container in Figure 1 in that it consists of a main body 1 and a lid 2, but the disintegrated fish roe is not placed directly into the main body l, but instead is placed in a plastic bag of the required size. 6
The difference is that the items stored in the bag are placed in the main body 1. The area around the opening of the plastic bag 6 is folded over the upper surface of the housed disintegrated fish roe to cover it with a necessary margin.

Even when dissolving fish roe are stored in compartment 5 as in the case of Figure 2 or in a plastic bag 6 as in the case of Figure 3, a void C is left, so each egg does not pose any hindrance to its expansion.

In this way, according to the method of putting the disintegrated fish roe in the compartment 5 or the plastic bag 6, the various operations before and after freezing, that is, the storage operation and the removal operation, are easier than when the roe are stored all at once in the main body 1. It is particularly convenient to be able to take out only the amount needed for making edible mounds or for processing seasonings independently from others.

The seasoning liquid used when eating the frozen dissolved fish roe according to the present invention may be placed in a small container in advance and attached to container a, or may be adjusted as appropriate by the person eating the liquid.

As is clear from the above, according to the method of the present invention, even if dissolved fish roe is stored for a long period of time, it can be thawed into a spherical original shape with its original elasticity and used for consumption, and its commercial value can be maintained. It will not be damaged.

[Brief explanation of the drawing]

Figures 1 to 3 are cross-sectional views of containers used to carry out the method of the present invention, each containing disintegrated fish roe in a different manner. b...dissolved fish eggs, a...container, C...void.

Claims (1)

[Claims] 1. Dissolved fish roe separated and collected from the ovaries taken out from the fish body by an appropriate method, without washing with water, seasoning, etc. that would cause it to absorb water, and place it in the required container as it is. A method for freezing dissolved fish eggs, which is characterized by storing the eggs while leaving a void exceeding the volume corresponding to the expanded volume due to freezing, and freezing the eggs.