JPS6212969B2 - - Google Patents

Description

[Detailed description of the invention]

This invention involves attaching squalane (a highly hydrophobic fat that is a derivative of squalene, which is the main component of shark liver oil) or a gel of squalene and sodium alginate to fish, and then contacting the fish with cooling brine to freeze it. Regarding brine freezing method. The conventional brine freezing method is the salt brine freezing method, in which the fish is simply washed with water without any pretreatment, and the fish is directly immersed in cooled brine and frozen.After freezing, the fish remains after being washed with water. This is a freezing method in which the brine is removed and the food is coated with ice and stored. However, this freezing method involves washing the fish and then placing it in direct contact with a cooled salt brine.
Within the range of -18℃ (the eutectic point of salt is -21℃),
Because it is frozen at a selected temperature, the salt penetrates and gives it a salty taste, and because the freezing temperature is high, the meat of the fish is red, depending on the type of fish being frozen. The fish fades to a beige color, the meat tissue is destroyed, and drips increase, making it unsuitable for both raw eating and boiled fish, which is why it seems to be used only as a raw material for canning. Freezing with salt brine is as described above, and freezing with calcium chloride brine (hereinafter referred to as salt calcium freezing) was introduced here. Since the eutectic point of Cal salt is -55℃, the temperature ranges from -40 to
Since freezing work is possible at a temperature of -45℃,
This freezing method can be said to be the most suitable in the current situation where high-quality frozen fish is desired due to extremely low temperatures. However, this method of freezing salt chloride also allows salt to penetrate into the fish body, giving it the bitter and salty taste characteristic of salt calcination, so even a small amount of penetration can cause discomfort. Although this is said to be legal and no problem if the salt calcium content is within 1% according to the Seisei Law, it cannot be said that there are no doubts. Moreover, this may be due to the direct contact of the naked fish with the low-temperature salt-calcium solution, resulting in a sudden large temperature difference between the surface temperature of the fish and the temperature of the salt-calcium solution, or due to the distortion associated with the phase change. This causes damage called splitting, which significantly reduces the product value. Also, when removing the salt calc solution remaining on the surface of the fish body after freezing, if there is a sudden large temperature difference between the water temperature and the surface temperature of the frozen fish, the above-mentioned problem will occur here as well. It may also cause splitting or cracking that is different from splitting. The above is similar to the splitting that occurs when fish are directly immersed in liquid nitrogen during nitrogen freezing. Salt chloride freezing has many advantages, but as mentioned above, there are many problems that need to be solved, and it seems that the conventional freezing theory cannot solve them, so it is the purpose of this invention to solve these problems as soon as possible. The inventor has recognized the necessity of salt chloride freezing for many years, has maintained his desire for an early solution, and has discovered the following method as a result of constant research. The method of this invention involves attaching 4 to 5% sodium alginate gel and squalane or squalene to washed fish by any method, and adding salt cal brine at a constant temperature within the temperature range of -40 to -45°C. immerse it in water, bring it into contact with it, and freeze it. The frozen storage operation involves not only simply maintaining the above-mentioned freezing temperature at a constant temperature, but also storing the food by applying ice coating immediately after freezing. The storage temperature is the same as the final freezing temperature, and efforts are made to maintain a constant temperature so that the temperature does not fluctuate. Next, the effects obtained by the method of the present invention are listed below. (1) Since maximum production is required with minimal equipment, whether on a deep-sea fishing vessel or on land, increasing productivity through low-temperature quick freezing and improving quality along with this
This will increase the economic effect. (2) During freezing, the important mission of freezing is to prevent salt solution from penetrating the fish body and cracking the fish body, and to maintain the fish's flesh tissue in a state similar to that of fresh fish. Particularly in the case of bonito and tuna, since their original purpose is to be eaten raw (sashimi, etc.), the complete preservation of the color of the red meat and the complete elimination of exudates are of critical importance. be. We believe that this point will be fully satisfied by the method of the present invention. Here, the method of the present invention will be explained using examples as follows. Example 1 Freezing using squalane (in the case of freezing bluefin tuna) For the test area: 1 fish 830g each For the control area: 1 fish 800g The above 2 sample fish were thoroughly washed with water and drained,
The head and tail of the sample fish were cut into rings and removed.The length of each ring (distance between the two rings) was 9 cm, each weighed 300 g, and the meat was exposed on both rings. Next, for the test area, 4% sodium alginate gel and squalane were attached, and for the control area, both were immersed in the same salt carbrine for 5 minutes without the adhesion work as in the test area. While stirring at intervals, the temperature of the salt carbrine was maintained at -25 to -32°C, and freezing was completed in about 2 hours. When the fish bodies were inspected when washed with water after freezing, no abnormalities were observed in the fish in the test group, but cracks were observed along the body side of the fish in the control group during washing. One month after freezing, the samples were taken out and subjected to sensory inspection and analysis.The results are shown in the table below.

[Table] Example: Example of freezing using squalene (for freezing bluefin tuna) For the test area: 1 fish 800g For the control area: 1 fish 800g Wash and drain the above two sample fish, and cut the head and tail of both sample fish into rounds. Cut and remove, and each round fillet weighs 300g. Next, one 300 g sample fillet for the test section was lightly coated with 4% sodium alginate gel and squalene, immersed in salt carbrine at -30°C, stirred occasionally, and frozen. In addition, the materials for the control group were not subjected to the adhesion treatment performed in the test group, but both materials were immersed in the same salt carbrine and frozen at the same time. After freezing, it was washed with water, coated with ice, and stored at a constant temperature in a -30°C storage room. After storage for one month, it was taken out and subjected to sensory inspection and analysis, and the results are shown in Table 2.

【table】

[Table] To summarize the above, the products frozen using the method of the present invention showed no penetration of the salt calc solution or cracking of the flesh, and had good color, taste, and appearance, and were comparable to fresh products. We believe that the economic effects were extremely large.

Claims (1)

[Claims] 1. A brine freezing method using squalane, which is characterized by attaching squalane or a gel of squalene and sodium alginate to fish, and freezing the fish by bringing it into contact with low-temperature brine.