TW201940075A - Method and device for preserving sea food material capable of extending the refrigerating time of sea food material by cooperatively using low-temperature seawater and ice cubes - Google Patents

Abstract

The present invention discloses a method and a device for preserving sea food material. The method of the present invention comprises: placing sea food material into a first container; injecting low-temperature seawater with a temperature below 0 DEG C and above the ice point of seawater into the first container, and then sealing the first container; placing the first container in which the sea food material and the low-temperature seawater are placed into a heat-insulating container; and filling the heat-insulating container with ice cubes, and then sealing the heat-insulating container. In the present invention, the low-temperature seawater that remains in a liquid state below 0 DEG C and the ice cubes are cooperatively provided to extend the refrigerating time of the sea food material in the liquid seawater of 0 DEG C, which prolongs the freshness preservation of the sea food material, allows the sea food material to be stored just like in a seawater storage environment with a temperature below 0 DEG C, thereby causing no damages to its tissues, keeping the nutritional ingredients, sweetness and meat elasticity, as well as realizing an effect of newly caught sea food material.

Description

Storage method and storage device for seafood ingredients

The present invention relates to a food preservation method and utensil, in particular to a preservation method and a preservation device capable of extending the preservation ability of seafood ingredients.

How to avoid the deterioration and damage of fresh foods during transportation, or the death of live seafood during transportation, has always been the goal of the relevant food industry and logistics industry.

In the published Taiwan new patent certificate number M179184, a "live fresh aquatic product shipping box" for loading and shipping live fresh items such as aquatic products, vegetables, fruits and flowers, which mainly consists of a box and a living fresh maintaining device. The box The body further includes a storage box and a cover plate. The storage box can be used to contain fresh items and is closed by the cover plate. A ventilation hole is continuously provided on the side plate to allow the air inside and outside the box to circulate to maintain Oxygen content in the air, and the box is embedded with a limit slot, a limit platform is set at the lower end of the limit slot, and the limit slot and the limit platform are used for the live freshness maintenance device to be embedded, and the live freshness is maintained. An oxygen-generating ingot and a soft ice pack are placed on the surface of the device, which can naturally supply oxygen, and can supply the most suitable temperature required for any live fresh aquatic product, so that it can sleep at low temperature and minimize its activity. In order to provide long-term transportation and preservation of aquatic products during the transportation process, thereby improving its survival rate and maintaining the freshness of other fresh items.

In addition, a Taiwan Invention Patent Certificate No. I554217 was proposed. A packaging system and method that can be used to extend the shelf life of food such as fresh fish. It is mainly a system and method for maintaining perishable food in storage or transportation by absorbing carbon dioxide; these packaging systems and methods can be used for long-term transportation or storage of food. These packaging systems preferably use high headspace and flexible architecture and can use fuel cells to maintain a reduced oxygen concentration in a high carbon dioxide environment around food. The invention also discloses methods that can be used to extend the shelf life of foods such as fresh fish. These methods can be used for long-term transportation or storage of food. These methods preferably use a low oxygen gas source to maintain a reduced oxygen concentration in the environment around the food.

In addition, in the published Taiwan new patent publication number 242738, an improvement of a live aquatic product transportation bucket is proposed. Basically, it is a living aquatic product transportation bucket that has the ability to adjust the water temperature in the bucket and keep the water in the bucket clean. Its characteristics: An ice storage tank can be set across the top, and a water outlet hole is provided at an appropriate position on the wall of the tank, so that the ice liquid in the tank can flow into the barrel through the water outlet hole to adjust the water temperature; or at an appropriate position in the barrel There is a filtering device, at least one filtering tank, and a pumping tank, in which a water inlet is provided below the filtering tank, and a filtering material is arranged in the tank, and the wall between the filtering tank and the pumping tank located above the filtering material is provided The through hole communicates with the pump slot, so that water is pumped by the pump to form a water cycle, which is beneficial for filtering impurities in the bucket, keeping the water clean and oxygen content, and reducing the mortality of aquatic products during transportation.

In Taiwan Invention Patent Publication No. 200416180, a shipping method for increasing the survival rate of living water products for a long period of time is proposed, especially a simple and convenient shipping method dedicated to the transportation of living water products, which is mainly injecting water into packaging contents and pouring living water The product is placed in the water in the packaging container, and a small air pump using a dry battery is installed on the floating body. The product is placed in the packaging container, and oxygen is injected into the container. Take it to a distant destination, and use this air pump to drive the oxygen in the packaging contents into the water to maintain the oxygen content in the water, so that living water products will not die due to hypoxia during long-term air shipment. To increase the survival rate of living water products for a long time.

The aforementioned patent No. 242738 and publication No. 200416180 basically use air pump to maintain oxygen content in water to reduce the mortality of aquatic products during transportation. Among them, the patent No. 242738 patent technology further includes a filtering device for The impurities in the filter bucket keep the water clean; however, the equipment of the above two technologies is more complicated, the cost is high, and it is not widely used in the preservation and transportation of seafood ingredients.

In addition, the rapid freezing of seafood is a fresh-keeping method, which is suitable for long-term and large-scale transportation modes (such as ocean fishing vessels or international transportation). The required basic equipment costs are high, and the biggest lack is the frozen seafood. It takes a considerable amount of time to thaw before eating, which is not only a waste of time and inconvenience. In addition, thawing seafood ingredients is also easily damaged by its sweetness or nutrition loss, and the taste is not as delicious as the living body.

The technical problem to be solved by the present invention is to provide a preservation method and a preservation device for seafood ingredients.

An embodiment of a method for preserving seafood ingredients according to the present invention includes: placing seafood ingredients in a first container; injecting low-temperature seawater below 0 ° C and maintaining a liquid state into the first container, and then sealing the first container; The first container of food ingredients and low-temperature seawater is placed in an insulated container; and the insulated container is filled with ice cubes and then the insulated container is sealed.

In a preferred embodiment of the method of the present invention, the method comprises: drawing fresh sea water for filtering treatment, and adjusting the temperature of the fresh sea water after the filtering treatment is below 0 ° C. and below Steps above seawater freezing point.

In a preferred embodiment of the method of the present invention, the above steps are performed in a constant temperature chamber, wherein the temperature of the constant temperature chamber is controlled in a temperature range between 0 ° C and -2 ° C.

One aspect of the present invention includes a preservation device for seafood ingredients for storing seafood ingredients, the preservation device includes: a first container, the first container is built with seafood ingredients and low-temperature seawater, and the first container is sealed and the low-temperature seawater Means low-temperature seawater with an initial temperature below 0 ° C and maintained in a liquid state when injected into the first container; and a thermally insulated container, wherein the thermally insulated container is a sealed thermally insulated container filled with ice cubes, and The first container containing seafood and low-temperature seawater was placed in ice cubes in a thermally insulated container.

In one embodiment of the apparatus for storing seafood according to the present invention, the first container is a container that can be insulated.

In an embodiment of the apparatus for preserving seafood in the present invention, the first container may be any one of a polybox, a plastic container, and a plastic bag.

In an embodiment of the apparatus for preserving seafood ingredients according to the present invention, the heat-insulating container is any one of a Pauline box or a vacuum heat-insulating box.

In an embodiment of the apparatus for preserving seafood according to the present invention, the initial temperature of the low-temperature seawater is between 0 ° C and -1.9 ° C.

The advantages and effects of the present invention are: The present invention uses the low-temperature seawater and ice cubes maintained below 0 ° C to synergistically extend the refrigeration time of seafood ingredients, which can extend the fresh-keeping ability of seafood ingredients, so that seafood ingredients are stored in seawater below 0 ° C. The storage environment will not damage its organization, and maintain its nutritional content, sweetness and elasticity of meat, etc., and achieve the effect of seafood as fresh as fish.

10‧‧‧ the first container

20‧‧‧ insulated container

21‧‧‧ Cover

C‧‧‧ ice cube

F‧‧‧Seafood Ingredients

S‧‧‧ Low-temperature seawater

FIG. 1 is a flowchart of steps in an embodiment of a method for preserving seafood ingredients according to the present invention.

FIG. 2 is an operation schematic diagram of an embodiment of a method for preserving seafood ingredients according to the present invention.

FIG. 3 is a schematic cross-sectional structure diagram of an embodiment of a storage device for seafood ingredients according to the present invention.

First, please refer to FIG. 1, which is a flowchart of steps in an embodiment of a method for preserving seafood ingredients according to the present invention.

An embodiment of a method for preserving seafood ingredients according to the present invention includes the following steps: A. placing seafood ingredients into a first container; B. injecting low-temperature seawater below 0 ° C and maintaining a liquid state into the first container, and then sealing the first Container; the preferred temperature of low-temperature seawater is below 0 ° C and above the freezing point of seawater (for example, below 0 ° C and above -1.9 ° C temperature range); C. the first Place a container into an insulated container; and D. Fill the insulated container with ice cubes and then seal the insulated container.

In a preferred embodiment of the method of the present invention, the method further comprises the steps of drawing fresh seawater for pretreatment, and adjusting the temperature of the fresh seawater after the pretreatment to a temperature range below 0 ° C and above the freezing point of the seawater. A preferred embodiment of preprocessing includes Fresh seawater is filtered to remove debris or plankton in the seawater; further sterilization can be performed, such as sterilization with ultraviolet sterilization equipment or ozone sterilization equipment, which can reduce the content of bacteria and help To improve the freshness retention of seafood ingredients.

In a preferred embodiment of the method of the present invention, the above steps A. to D. of the method of the present invention are performed in a constant temperature chamber, wherein the temperature of the constant temperature chamber is controlled in a temperature range between 0 ° C and -2 ° C. It is ensured that the low-temperature seawater can be maintained below 0 ° C and kept in a liquid state before completing all the steps A. to D. described above.

Among many fresh ingredients, the preservation of seafood and meat is more difficult than that of fruits and vegetables; the closer the temperature is to normal temperature, the faster the seafood deteriorates. This is because the closer to normal temperature, the more active of various microorganisms and bacteria, The faster the protein fats deteriorate. Therefore, seafood can be stored at room temperature for only 4-6 hours, and refrigerated storage will last a little longer for about 3-5 days; low-temperature shipping services provided by general logistics can be roughly divided into refrigerated temperatures of 0 ° C to 7 ° C depending on the temperature. And the environment with freezing temperature below -15 ℃. Taking seafood ingredients as an example, through the preservation method of the present invention, the seafood ingredients are immersed in a low-temperature seawater that maintains a liquid temperature below 0 ° C. Because the freezing point of general seawater (seawater containing 35 ‰ salinity) is about -1.9 ° C, which is lower than fresh water The freezing point is 0 ℃, so during the transportation of seafood, the temperature of the seawater should be raised to above 0 ℃ with the passage of time. Only the seafood that is pre-chilled at 0 ℃ will be raised from 0 ℃. Therefore, extending the time to maintain the seawater temperature at 0 ° C can increase the preservation time of seafood ingredients. Generally speaking, after traditional seafood is frozen from the fishing port and frozen, it is then sealed in a thermally insulated container such as a Polyurethane box. It can be thawed for 3 days. If it is combined with the low-temperature delivery service of the logistics industry, the thawing time can be extended. However, the seafood is frozen instantly and can be frozen, but it takes a considerable time to thaw before consumption. It is time-consuming, and the seafood ingredients will be destroyed during thawing to cause its sweetness or nutrition loss. The invention uses the low-temperature seawater and ice cubes maintained below 0 ° C to synchronize the cold storage time of seafood ingredients, which can extend the fresh-keeping ability of seafood ingredients, so that seafood ingredients are stored in a seawater environment below 0 ° C without damaging their tissues. , And maintain its nutritional content, sweetness and elasticity of meat, etc., and achieve the effect of seafood ingredients like fresh fish. Especially for seafood ingredients that have just been captured and that have not been frozen but still retain soft flesh, or even live seafood ingredients, the method of the present invention can extend the fresh-keeping ability of seafood ingredients, and achieve the effect of maintaining the quality of fresh seafood ingredients.

Please refer to FIG. 2, which is an operation schematic diagram of an embodiment of a method for preserving seafood ingredients according to the present invention.

(1) Prepare the first container 10; (2) Place the seafood F in the first container 10 and inject the low-temperature seawater S. It should be noted that the so-called low-temperature seawater S refers to the initial temperature when the first container 10 is injected. Seawater at a temperature below 0 ° C and above the freezing point of seawater; one embodiment is performed in a temperature-controlled constant temperature environment such as a constant temperature room, which can ensure that the low-temperature seawater S Maintained below 0 ° C and kept liquid; (3) Seal the first container 10; the first embodiment of the first container 10 is to use a thermally insulated container such as a polystyrene box, or a plastic container or a plastic bag, where Polyurethane boxes and plastic containers should be sealed. For example, put a lid on a plastic box or plastic container and then seal it with plastic film or tape. It is better to seal the leak-proof plastic container (such as a plastic with a lid). Box or fresh-keeping box); (4) preparing an insulated container 20; (5) Place the first container 10 containing the seafood ingredients F and the low-temperature seawater S into the insulated container 20; (6) Fill the insulated container 20 with ice cubes C, where the first container 10 is completely covered by the ice cube C (7) sealed insulated container 20; a preferred embodiment of the insulated container 20 is to use any one of a Polyurethane box or a vacuum insulation box, and the insulated container 20 is preferably one that can be sealed, for example Putting a lid 21 on the Polyurethane box cover and then sealing it with a plastic film or tape can improve the thermal insulation effect. In addition, if a vacuum insulation box is used, it can be used repeatedly.

Please refer to FIG. 3, which is a schematic cross-sectional structure diagram of an embodiment of a preservation device for seafood ingredients according to the present invention. An embodiment of a preservation device for seafood ingredients according to the present invention includes a first container 10, and the first container 10 is built in There are seafood F and low-temperature seawater S. The first container 10 is sealed. The low-temperature seawater S refers to the low-temperature seawater S that has an initial temperature of 0 ° C or lower and remains liquid when injected into the first container 10, for example, 0 ° C or lower and- Seawater in a temperature range of 1.9 ° C or higher; and an insulated container 20, wherein the insulated container 20 is a sealable container, and the insulated container 20 is filled with ice C (preferably crushed ice), which contains seafood The first container 10 of the foodstuff F and the low-temperature seawater S is placed in the ice block C in the heat-insulating container 20, and the first container 10 is preferably covered with the ice block C entirely.

In a preferred embodiment, the temperature of the low-temperature seawater S is injected into the first container 10 in a temperature range above 0 ° C and the freezing point of the seawater (for example, -1.9 ° C or a slightly higher temperature), and before the heat-insulating container 20 is sealed. Can keep the low temperature seawater S in the temperature zone between. The preferred embodiment is performed in a temperature-controlled constant temperature environment, such as a constant temperature chamber, which can ensure that the low-temperature seawater S is maintained below 0 ° C and kept in a liquid state before the heat insulation container 20 is sealed.

In an embodiment of the apparatus for preserving seafood ingredients of the present invention, the first container 10 is preferably implemented by using an insulated container such as a polystyrene box, or a plastic container or a plastic bag. It is better to choose a plastic container that can be sealed. For example, put a lid on a plastic box or plastic container and then seal it with plastic film or tape. It is better to seal the leak-proof plastic container (such as a covered plastic box or a fresh-keeping box). In the condition that the first container 10 and the insulated container 20 are both insulated containers, the seafood ingredients F can extend the refrigerating time of the seafood ingredients, and can extend the freshness preservation ability of the seafood ingredients, so that the seafood ingredients are stored in seawater below 0 ° C. The storage environment will not damage its organization, and maintain its nutritional content, sweetness, and elasticity of meat, etc., and achieve the effect of seafood as fresh as fish.

Although the present invention has been disclosed as above through the above embodiments, it is not intended to limit the present invention. Those skilled in the art can make some modifications and retouching without departing from the spirit and scope of the present invention. The scope of patent protection shall be subject to the definition in the claims of this application.

Claims (10)

A method for preserving seafood ingredients, comprising: placing seafood ingredients in a first container; injecting low-temperature seawater below 0 ° C and maintaining a liquid state into the first container and sealing the first container; and incorporating the seafood ingredients and the low temperature into the first container The first container of seawater is placed in an insulated container; and the insulated container is filled with ice cubes and then the insulated container is sealed. As described in claim 1, the first container is a container that can be insulated. As described in claim 1, the first container may be any one of a polystyrene box, a plastic container, and a plastic bag. The method for preserving seafood ingredients according to claim 1, comprising the steps of drawing fresh seawater for pretreatment, and adjusting the temperature of the pretreated fresh seawater to a temperature range below 0 ° C and above the freezing point of seawater. The pretreatment includes: Either a filtration treatment or a sterilization treatment. The method for preserving seafood ingredients according to claim 1, comprising: performing the above steps in a constant temperature chamber, and the temperature of the constant temperature chamber is controlled to a temperature range between 0 ° C and -2 ° C. A preservation device for seafood ingredients is used for storing seafood ingredients. The preservation device includes a first container, which is embedded with the seafood ingredients and low-temperature seawater. The first container is sealed. The low-temperature seawater refers to When the first container is injected, the initial temperature is below 0 ° C and the liquid seawater is kept at a low temperature; and a second container is a sealed heat-insulating container. Filled with ice cubes, the first container containing the seafood ingredients and the low-temperature seawater is placed in the ice cubes in the second container. The storage device for seafood ingredients according to claim 6, wherein the initial temperature of the low-temperature seawater is between 0 ° C and -1.9 ° C. The storage device for seafood ingredients according to claim 6, wherein the first container is a container that can be insulated. As described in claim 6, the first container may be any one of a polystyrene box, a plastic container, and a plastic bag. The storage device for seafood ingredients according to claim 6, wherein the second container is any one of a polystyrene box or a vacuum insulation box.