KR20100029302A

KR20100029302A - A processing method for fish and shellfish

Info

Publication number: KR20100029302A
Application number: KR1020080088034A
Authority: KR
Inventors: 김진옥
Original assignee: 김진옥
Priority date: 2008-09-08
Filing date: 2008-09-08
Publication date: 2010-03-17

Abstract

The present invention is processing, storage, and distribution of shellfish such as clam net meat, shrimp net meat, mussel net meat, rib meat net, sea oyster, washing the shellfish in brine and removing water, and then frozen it by IQF-type rapid freezing And vacuum packaging according to the specification, and then distribute to the consumer to propose a technical configuration to always eat fresh shellfish.

Description

A Processing Method for Fish and Shellfish

The present invention relates to a method for storing shellfish such as clams, shrimps, mussels, ribs, cocktails, lilies, and more specifically, the shellfish is rapidly frozen by individual and vacuum-packed to ensure that the shellfish is always fresh. The present invention relates to a method of processing, storing and distributing shellfish to enable distribution.

Usually, shellfish such as clams, mussels, cocktails, lilies, corkscrews, and sea oysters have been used to flavor various foods such as stew and soup because their taste is light and rich in flavor. It was used in cooking or as a solid or liquid seasoning and added to food.

These shellfish are preferably supplied alive to consumers, but because they are impossible in reality, shellfish are distributed in a conventional method in the form of a small package, and the conventional methods include seawater bag packaging and bento type packaging.

On the other hand, such a conventional small packaging method is only a few days due to the sealed container, the blocking of oxygen supply, the self-loss of nutrients necessary for growth, etc., consumers have no choice but to eat shellfish in a dead state inside the package. In addition, in the case of sea-sea bag packaging, the seawater inside the package is contaminated by the soil and secretions of shellfish, which lowers the visual merchandise and reduces the purchasing power, and the distribution period is very short, such as 3 to 4 days. There was a dissolution.

In particular, the shellfish is conventionally frozen and distributed to consumers, and the consumers thaw frozen shellfish and cook them, and it takes a long time to thaw in the process, as well as complete destruction and freshness of the meat itself. Of course, there is also a problem that the complete destruction and freshness of the shellfish meat itself is not good as the time taken for the transportation from the place of production to the consumer even in the frozen meat not frozen.

In addition, the supply of clams, shrimp, mussels, and sea oysters is restricted to supply when natural disasters (for example, typhoons, wind, rain) and scale are interrupted, resulting in limited supply. There was a disadvantage that can not eat properly.

The present invention provides a method for processing, storing and distributing shellfish, which can extend the shelf life of shellfish as much as possible by rapidly freezing and vacuum-packing the individual, and can always supply fresh shellfish to consumers. There is this.

Another object of the present invention is to provide a processing, storage and distribution method of shellfish that can supply shellfish of stable price and good quality to consumers.

According to the present invention, various shellfish are purchased in a mountain area, washed with salt water to remove foreign substances, and the like, and then the frozen shellfish are rapidly frozen by individual (IQF type), and the frozen shellfish is vacuum packed by size. It is characterized by consisting of a process of storage or distribution.

The present invention can supply shellfish with good price and quality to consumers, and also not only supply fresh shellfish at all times, but also maintain freshness even when the shellfish is stored for a long time and extend the shelf life of the shellfish as much as possible. There are advantages to it.

Hereinafter, a preferred embodiment according to the present invention will be described in detail. It should be noted that in the detailed description to be described later, only parts necessary for understanding the shellfish storage method of the present invention will be described, and descriptions of other parts will be omitted so as not to distract from the gist of the present invention.

In the present invention, after removing the earth and sand from shellfish such as clam net meat, shrimp net meat, mussel net meat, ribs net meat, sea oysters in advance, and then rapidly frozen by individual, they are stored or distributed by vacuum packaging again, This is because of the following reasons.

That is, when the earth and sand are removed and variously washed shellfish are put in a vacuum bag and not vacuumed or rapidly frozen by individual, shell shells are separated into two sides and the shells are broken so that they cannot serve as products. This is because they cannot eat shellfish that are fresh and their supply is not chosen.

Therefore, the present invention adopts a method of rapidly freezing the individual, vacuum packaging and storing or circulating. In particular, pure meat in the shell of shellfish, as well as the unique amino acid liquid of shellfish is present, so if frozen and vacuum-packed and stored, consumers can ingest high-quality shellfish nutrients without loss.

Hereinafter will be described in detail based on the preferred embodiment of the present invention, the present invention is not limited by the embodiment.

{Example 1}

After purchasing various shellfish from the mountain area, shake the shellfish with salt water (salin: 1 ~ 3%) and wash it cleanly to remove foreign substances such as haegeum and earth and sand attached to the shell of shellfish, and then After removing a little bit of water, and then rapidly frozen by individual (IQF type), the frozen shellfish are stored in a vacuum packaging according to the standard.

By storing shellfish in this way, consumers can always supply fresh shellfish and also extend their shelf life as much as possible.

Claims

In the method of storing various shellfish,

The shellfish is washed with brine to remove foreign matters, and then the frozen shellfish is rapidly frozen by individual (IQF type), followed by vacuum packaging the frozen shellfish according to the standard Processing, storage and distribution methods.