JPS62134040A - Thawer - Google Patents

Abstract

PURPOSE:To contrive shortening of thawing time and suppression of reduction in freshness, by putting salt water having concentration for fishes and shellfishes in a thawing container, stirring the salt water by an agitating part, feeding frozen fishes and shellfishes to the thawing container and thawing them with the salt water. CONSTITUTION:Salt water having concentration suitable for frozen fishes and shellfishes (a) is put in a thawing container 1 and the salt water 2 is stirred by an agitating part 4 in the thawing container 1. Frozen fishes and shellfishes (a) are put in the thawing container 1 and thawing action is carried out by the salt water 2. Namely, the frozen fishes and shellfishes are thawed by the salt water, thawing is promoted by high osmotic pressure of salt water, thawing is also accelerated by making the concentration of the salt water suitable for the frozen fishes and shellfishes and further promoted by flow of the salt water by the agitating part. Consequently, thawing time can be shortened and reduction in freshness can be suppressed.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a thawing device for frozen seafood in general, such as frozen shrimp, frozen tuna, frozen shellfish, frozen crab, etc., and livestock meat.

[Conventional technology]

Conventionally, this type of thawing device is known as Japanese Patent Publication No. 59-23767, Japanese Patent Publication No. 56-15851, etc., and these conventional groove-built devices have a structure in which water is poured into a thawing container to generate an appropriate water flow. , in which frozen seafood is placed in a thawing container and thawed.

[Problem that the invention seeks to solve]

However, in the case of conventional purchasing, water such as tap water is used as the liquid for thawing, which inevitably reduces the freshness of seafood. During thawing, the cellular tissue of seafood is incomparably destroyed and large, and the osmotic pressure is low due to the water, requiring a long time to thaw, resulting in a decrease in freshness. It has the disadvantage of becoming

[Means for solving problems]

The present invention aims to eliminate these inconveniences, and the gist thereof is to provide a thawing container containing salt water with a concentration suitable for frozen seafood, and a stirring unit that stirs the salt water within the thawing container. The decompressing device is characterized by comprising:

[Effect]

When salt water with a concentration suitable for frozen seafood is placed in a thawing container, the salt water is stirred by a stirring section, and frozen seafood is placed in the thawing container, the salt water performs a thawing action.

〔Example〕

FIGS. 1 and 2 show a preferred embodiment of the present invention. Reference numeral 1 denotes a thawing container, in which salt water 2 of an appropriate concentration is placed.

Reference numeral 3 denotes a concentration measuring device, which measures the concentration of salt water in the thawing container I, automatically or artificially pours water or salt into the thawing container 1, and measures the salt water concentration in the thawing container I. I am trying to adjust the concentration.

Reference numeral 4 denotes a stirring section, and the stirring section 4 has a fan 5, which causes a water flow to be generated in the salt water 2.

Reference numeral 6 denotes a filtration section, and the filtration section 6 filters dust mixed in the salt water in the thawing container 1 through a pipe 7 and returns it to the thawing container I, which also serves as a countermeasure against halophilic bacteria in seafood. .

The concentration of the salt water 2 is determined to be suitable for the seafood to be thawed, but may be determined based on experimental values taking into consideration thawing time, freshness, etc., and will normally be in the range of 1% to 8%.

Reference numeral 8 is a bioceramic, which efficiently radiates far infrared rays from within the bioceramic 8, thereby accelerating the osmotic pressure of the salt water 2.

9 is a wire mesh.

Since this embodiment has the above configuration, when the frozen seafood a is put into the thawing container l, the frozen seafood a is thawed by the salt water 2, and the high osmotic pressure of the salt water 2 accelerates the thawing.
In addition, since the concentration of the salt water 2 is suitable for the frozen seafood a, thawing is further accelerated.Furthermore, the flow of the salt water 2 from the stirring section 4 can also promote thawing, and in this case, the bioceramic 8 Thawing can be accelerated, thereby shortening the thawing time, and due to the high osmotic pressure of the bioceramic 8, tissue destruction during freezing of fish and shellfish is extremely small, and deterioration in freshness can be suppressed as much as possible.

When the thawing is finished, the seafood can be taken out of the thawing container 1 and thoroughly washed with water to prevent halophilic bacteria.

The results of this example show that not only the luster and texture of the fish body, but also the quality of the fish meat, a thawing effect that is not different from that of a fresh fish can be obtained. Even when stored in the freezer, most of the meat juice comes out, the decomposition during storage is slowed down, and the texture and taste are the same as fresh meat.

〔Effect of the invention〕

As described above, in the present invention, frozen seafood is thawed by salt water, thawing is promoted by the high osmotic pressure of the salt water, and the concentration of the salt water is suitable for the frozen seafood, so thawing is further promoted. Furthermore, thawing can be promoted by the flow of salt water from the stirring section, thereby shortening the thawing time and suppressing deterioration of freshness as much as possible.

As described above, the intended purpose can be fully achieved.

[Brief explanation of drawings]

The drawings show one embodiment of the present invention, and FIG. 1 is an explanatory sectional view, and FIG. 2 is a side view thereof. a. Frozen seafood, I. Defrosting container, 2. Salt water, 4.
- Stirring section. December 4, 1985 (Applicant: Nitsuya Reishoku Kogyo Co., Ltd.) Written amendment to the procedure by the applicant (attached). February 14, 1985 1986 Waiting List No. 273138 2 Name of the invention Defrosting equipment Nitsuya Refrigerated Food Industry Co., Ltd. 5 Date of amendment order Month/day 6, 1949 Subject of amendment In the description “Detailed description of the invention ” column '7
Mi＼Patent Application 1986-273] Regarding the procedural amendment No. 38,
The following portions of the specification will be amended. Add the following sentence between lines 10 and 11 on page 4. "Also, it is desirable to thaw at a low temperature, setting the temperature of the salt water between 7 degrees Celsius or lower and the freezing point. This is because if the temperature exceeds 7 degrees Celsius, the salty taste of frozen seafood a tends to become stronger, which is a problem." Showa February 7q, 61

Claims (1)

[Claims] A thawing device comprising: a thawing container containing salt water at a concentration suitable for frozen seafood; and a stirring section that stirs the salt water within the thawing container.