JPS606612B2 - How to store blowfish sashimi - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing blowfish sashimi for frozen storage.

More specifically, the present invention relates to a method for processing the blowfish for frozen storage so that even after thawing, the blowfish sashimi can be served in the same way as fresh blowfish sashimi immediately after cooking. Most of the blowfish that is eaten is poisonous, so blowfish sashimi cannot generally be made at home and must be prepared by a specialized chef.

Therefore, it is generally difficult to eat blowfish sashimi at home, and the only options are to have it prepared as needed at a fish shop with a dedicated chef, or to eat it at a restaurant with a dedicated chef. In recent years, it has generally become possible to store fresh fish for a long period of time, and it has become possible to eat them at home at any time.

The method that makes this long-term storage possible is the frozen storage method. Specifically, after packaging the fish sashimi as necessary,
In order to prevent fish bodies from drying out during frozen storage, methods have been used such as slowly freezing them in a room with a temperature of ~120 qo or covering them with a film of ice using the glaze method. However, in the case of blowfish sashimi, it is difficult to maintain the original taste of blowfish using the conventional frozen storage method that has been commonly used, and it has characteristics that are quite different from other frozen foods.

That is, unlike ordinary sashimi or fish, puffer fish sashimi is very thin and has an extremely large surface area relative to its weight, so it is extremely prone to drying out during freezing and storage. Therefore, the freezing method requires a considerable amount of time for freezing as described above, the method of freezing using cooling air, for example, the method of freezing using secondary cold soot (e.g., air, etc.) by an ammonia refrigerator or a fluorocarbon refrigerator, etc. Methods such as freezing the body completely destroy the original taste of blowfish sashimi. Furthermore, regarding prevention of drying during storage, it is not preferable to use the above-mentioned glazing method, which has been commonly used in the past, because it extremely deteriorates the taste after thawing, not only for blowfish but also for sashimi. As a result of intensive studies to solve these problems, the present inventors have come up with a method for preserving blowfish sashimi that retains its original taste when it is thawed and served for consumption.

The method of the present invention will be explained in detail.

Fugu sashimi prepared by a chef specializing in blowfish is prepared using, for example, liquid nitrogen or liquefied carbon dioxide at an ambient temperature of -50°C or lower, generally -50°C to -160°C.
Instantly freeze in 5-10 minutes.

Next, the blowfish sashimi stored at -2,000 °C or lower is vacuum-packed, if necessary, using a packaging material such as polyvinylidene chloride with low moisture permeability, and stored in a freezer at -200 °C or lower. Vacuuming is done to prevent blowfish sashimi from coming into contact with oxygen as much as possible, so it can be done depending on the storage period and is not necessary if the time is short. 0.5 to 1 at temperatures below -50℃ due to rapid freezing
The reason for the 0 minute condition is that at temperatures above 150 qo, drying tends to occur during freezing, defeating the purpose of rapid freezing.

Sufficient freezing is not possible for less than 0.5 minutes, so even if stored at around -20 oo, it will freeze slowly and spoil the taste of blowfish sashimi, and it will change to a frozen state even if kept in the above temperature atmosphere for more than 10 minutes. It is based on the fact that the effect does not change even if it does not occur.

In addition, since liquid nitrogen and liquefied carbon dioxide gas are generally used, a freezing temperature of -50 qo to 160 oo is appropriate. As a means of rapidly freezing under the above conditions, there is a continuous method in which blowfish sashimi is placed on a belt conveyor running inside the tunnel and liquid nitrogen, liquid carbon dioxide, etc. is sprayed inside the tunnel. ), a batch method may be employed in which the mixture is blown into a sealed container.

The quick-frozen blowfish sashimi must then be packaged with a moisture-proof film, in order to prevent the sashimi from drying out and resulting in a loss of taste.

This packaging may be a simple packaging, but if the sashimi is stored for a long time, the surface of the sashimi will gradually oxidize.
Vacuum packaging is preferable for 3 weeks or more. The present invention has been described in detail above, but the gist is that blowfish sashimi is rapidly frozen in an atmosphere at a temperature of -50 qo or less for 0.5 to 10 minutes, then wrapped in a moisture-proof film and processed for frozen storage. It's all about how to preserve sashimi.

Next, the effects of the present invention will be explained using Examples and Comparative Examples.

Example Fugu sashimi, about 1 side thick, arranged in a stainless steel plate was frozen in a batch-type liquid nitrogen freezer set at -100 qo for 3 minutes.

Next, this was vacuum packed using a nylon-polyethylene laminate film using a vacuum packaging machine and stored in a freezer set at -20 qo. Comparative Example 1 The same treatment and freezer storage as in Example except that no packaging was used.

Comparative Example 2 After freezing in the same manner as in Example, the surface of the blowfish sashimi was glazed by misting cold water at 0°C and covered with a film of ice.
Stored in a freezer set at 0.00.

Comparative example 3 Fugu sashimi arranged in a stainless steel plate,
It was frozen for 20 minutes in a freezer set at -20 qo.

Next, this was vacuum packaged in the same manner as in the example and stored in the same freezer. Next, Table 1 shows the results of thawing and tasting these Examples and Comparative Examples after one month of storage.

Claims (1)

[Claims] 1 Fugu sashimi in a temperature atmosphere of -50℃ or less, 0.5~
A method for preserving blowfish sashimi, which comprises rapidly freezing it for 10 minutes, then wrapping it with a moisture-proof film and processing it for frozen storage.