Λ 6 Η 6 204296 五、發明説明（/ ) C技衡範国） 先 閲 背 而 之 注 意 事 項 填 % 本 本發明係關於甲殼额之包裝冷象食品之製造方法 ’詳細説卽是例如癸、垠等之甲殼類，當其活著時或 實質上同等之狀態下，将其密封包裝急速凍結成之包 装冷冰食品之製造方法，且經解凍後可得到與其活著 時同等之肉質部之有關方法。 C以往的技術） 以往對於甲殼類、魚類等之水產物，—直使用著 凉結貯藏法來保持其鮮度。凍結貯藏法係將水產物於 - 18°C下之低溫使之結凍後，其内含之水分轉變為冰 結晶，做為被凍結對象之水產物就毹貯藏得久。又， 曾用做象結貯藏法的種種方法中，對水產物特别對甲 牧類而言’以送風式（air blast)來結法、注水冰結法及 塩水（brine)凍結法最常使用。 送風式涞结法係於倉内装置加有冷却液的管子， 不停循環以送風機吹送冷風之方法，如此水產物的乾 練成為問题點。注水象结法係將水產物收入於充滿清 經 濟 部 中 央 標 準 局 员 消 费 合 作 社 印 製 水之容器中之凍結方法，此法因冷束保管的過程中不 ' 會乾嫌，能有效保存特别對包冰（glaze)(通常冷束的 魚at上洗淋清水作成溥冰膜以防止魚禮乾燥）效果不 良之甲敌類最逋合。但將魚禮沈入清水中，清水與魚 殖一起冷凍，此法魚技與魚髖間之清水也成為相當的 、重量，就蟧蟹言，2kg的魚禮相對需要1〇kg的清水， 故運輸成本、保管成本都增大，而且也需長時間的解 81. 7. 20,000張（II) 本紙張又度逡月中家«準(CNS) T4規格(210x297公 Λ 6 Η 6 204296 五、發明説明（2 ) 來；又魚Bt因不at接接觸冷媒，加入大量清水的魚鳢 要冷凍的原因，魚髏的溫度不下降到非常低溫不行， 故到魚禮本身束結需要長時間，因此，對柬結後之保 管有效的這個方法，其明顯的缺點係至冰结的隋段易 引起肉質部之鮮度低下。 經濟部中央標準局β工消费合作社印91 所謂塩水凍結法係先以冷媒冷却氯化鈉、氩化鈣 等渡厚溶液，郎所謂塩水液，再將甲殼類等水產物浸 泡通遇於冷却後之塩水液中予以束结之方法。此法因 經冷媒冷却過的塩水液遍布魚體各個部侔之故，冷涑 效率是各種冷凍方法中最好的。又，依迤水的種類可 以超低溫之超急速冷冰，如果利用特殊的塩水液可以 冷却至一2〇〇。〇之事可以得到理論上的證明。活生生枚 冷凍過的金魚一旦解凍後又能泳起來的例子看來，為 肉質部破損最少的冷凍方法，且—般最逋合用於高級 品的燹、艰的冷凍，其缺點則為因塩水與魚雄宜接接 觸之故，魚殖會杀上盘水本身的味道和氣味。因此， 考慮预先以包裝膜包裝魚禮，其後以塩水冰結法將魚 禮急速冷凍，以防止魚珑杀上塩水的味道和氣味。但 是這時包裝膜及其中所殘留之空氣會使得魚踫的冷凍 速度下降，在魚踫的表面與内部，其冷却速度產生很 大的差別，其中内部為接近著故慢的束結，以致内部 之肉質間生成粗大的冰結晶，而造成肉質破損之不理 -想狀況。又，為排除包裝旗内残留的空氣，也考慮到 真空包裝，但是這樣在塩水液中，在包装膜内部完全 81. 7. 20,000¾ (II) 本紙張尺度遑用+鷓家«準(CNS) Τ4規格(210乂297公龙) Λ 6 Η 6 204296 五、發明説明（ν3) 無空氣的緩衡帶存在狀態下凍结時，魚殖波接接觸塩 水液的液壓，表面及内部之肉質部受壓造成水份的分 離，由此分離的水份而生成扭大的冰結晶也是極不理 想的》 甲軚類之中也有活著的燹、垠於凍結貯藏時遑用 送風凍結法的，佴也因為燹、垠外園及蓋著硬且多孔 質的甲殼，纖維筋肉組織與其他魚類不同且逭線方向 排列的構造，故於纖維筋肉的細胞外生成相當数量的 冰結晶會破瓌冰結保管中之纖維組織，解凍時產生所 謂海轉化》ϊί [線狀纖維組織間的劍離，更有變黑（氧 化）等問题發生。假使將活著的燹、垠凍結後，解來 後其纖維筋肉組織也會大量受損而得不到其活著時之 食戚、味道與風味。又適用進水象結法之癸、瑕，於 凍結時將塩水液的味道、氣味移至魚毪上，且甲投類 會如同蜥蜴一樣的自我防衛本能，當戚到眵死之苦_ 時，常自行斷足的事，並於搬運中也有足部折損等等 的形狀破損之問题產生。 經 濟 部 中 央 樣 準 局 工 消 合 作 社 印 製 凍結時水產物中所含之水份凍結生成冰結晶，由 此能經長時間保存是衆所皆知的，佴凍結時之冰結晶 之生成部位祝水直物之鮮度而定。例如水直物死後不 久或死後倕硬前、最遲到死後僅硬中，大多的冰結晶 生成於纖維組織細胞内，死後僵硬後則多量的冰結晶 、生成於纖維組織細胞外，且於纖維組織細胞內所生成 的冰結晶不能微細化而县榉狀或柱狀。於細胞外生成 t *«^(CNS)T4«tt(210x297^*) ---- 81. 7 , 20,000張（I!) Λ 6 Β6 204296 五、發明説明（4) 的冰结晶及棒狀或柱狀的冰結晶一旦形成，肉質部之 纖維組織與活著時有很大的變化，尤其細胞外的冰結 晶也是肉質部海綿化的主因，活著時的肉質戚之風味 及味道、食戚也大大地喪失了。 經濟部屮央櫺準局B3：工消费合作社印31 又，甲殺類之構造上的特徵比如燹、垠的外固由 甲投所及蓋，要將甲殼內之肉質部冷却的話，肉質部 之冷却畢竟是間接的。因此，由送風式凍結冷却的程 度，難以i接到達肉質部，將肉質部於其倕直前，最 遲至僅直中要兖全束結事實上是不可.能的。更詳細地 説，要看冷柬時肉質部之東结程度，最先由表層部之 冰結完了之後再經一段時間中間部之柬結才完了，中 間部之冷凍完了後再經相當的時間中心部之冰結才完 畢。水產物之中若魚類等以送風式涞結且魚活著的狀 態下，於其纖維組織僅硬前或偻砍中，肉質部之表層 部及中間部程度之凍結能完了，佴因為癸、垠等之外 圍有甲殼之構造上的特徵，假使活著時以送風式束结 急速凍结的話，有時甚至速表層部於其偟逋中都無法 結束的情形也有。因此，目前市面上一般以高級品版 售的蟹、蝦之冷涑食品中，於肉質部之纖維筋肉細戚 外有此较大的冰結晶之生成，足約認定細胞內之冰結 晶亦十分粗大化，依此疵知道大部份肉質部已經受損 :癸、垠在活著的狀態下若以塩水凍結，比起送風式 ’凍结砘得到品質較好的肉質，佴因直接接觸塩水液， 味道及氣味是個問題點。 81_ 7. 20,000張（'||) 本紙»尺度+ 家《準(CNS)1»4規格(2〗0χ297公*) 66 204296 五、發明説明（f) 由以上等情形看來，要將燹、煨活著的狀態下予 以保持貯藏的話，例如將開平3·155732號公報所記载 的於容器中將燹、垠介在锯屑等木纷之緩衡材料中予 以包裝貯藏及運送，佴此方法到底只保持肉質部活著 時的狀態，要將赞、根搬運輸送是適合短時間之貯藏 及搬運，但是要長距離之搬運及長時間貯藏的話，則 無法達成預期目的。 C發明概述） 本發明係以解決上述缺點為目的，具搜的提出當 束結貯藏甲殼類之中特別是蟹、蝦之肉質部時，戒保 持肉質部之織維組織於活著的狀態或實質上接近活著 的狀態，於解束後之肉質部之風味、味道、食戚诜完 全得到與其活著時相同或接近之甲投類包装冷凍食品 之槳造方法之提案。 換言之，關於本發明之包装冷冰食品，由於將甲 核類以包裝膜及蓋束結成之甲彀類之包裝冷凍食品， 將上述包裝膜之内部保持表氣或空氣之真空狀態，同 時於其肉質部之孅維組織活著時或未僅直前之狀態下 ，將包裝膜内之甲敦類的甲殼及甲彀所及蓋的肉質部 以非活性氣保持於不至破損程度之壓力，予以急速冷 冰為其特歡。 (發明實施時之最隹形態） ' 首先該冷凍之燹、蝦等之甲殼類是於活著的狀態 或肉質部之殲維組織於僵硬化前之狀態下，將此甲 本紙Λ尺度遑《中家«準(CNS) f 4規格(210 X 297^*) (請先閲請背而之>i/意事項再搆寫本！ 裝· 線· 經濟部中央標準局貞工消费合作社印製 81. 7 . 20,000¾ (II) 經濟部屮央標準局B3：工消#合作社印91 - 五、發明説明（6 ) w 類之周囷以包裝膜密封，利用例如塩水束結法等瞬間 冷凍。換言之，由包裝胰包裝時其内部之甲殼顛係保 持活著的狀態或印使死後其肉質部之織維組織為僅it 前之狀態。 此由包裝旗形成包裝鳢之内部，去除其中的氧或 空氣》保持真空狀態’同時，等入非活性氣规，保持 包裝旗內部之壓力於2〇〜120 mmHg 。換言之，於甲狡 顴活著的狀態或纖維組織僅直前的狀態下包裝，以此 狀態如後述瞬間息速冷凍。此息速冷凍係將冷媒加入 於醇、聚二醇、氣化鈣等塩水，形成一 4〇c>c左右 之超低溫液，予以浸泡凍結。在此超低溫液中將活著 的或纖維組織僵dt前之赞、根置於真空狀態之包裝嫉 内，由非活性氣禮保持於逍當壓力狀態下，於此超低 溢盘水液中浸泡之，在毂死活著的甲投類的同時，於 纖維組織倕直前冷凍克畢。如此結凍的話，水扮不分 離於甲投類之肉質部内而且所生成之大部分冰结晶位 於細胞内且會微細化圣圓形狀，細胞外之冰結晶之生 成則被抑制住，卽使在細胞外生成少量的冰結晶，其 冰结晶會微細化县圓形狀，比以往例中棒狀或柱狀的 冰结晶比較起來，纖維組織之破損程度非常地小。 更詳、細説明的話，燹及垠等甲殼類於活著時或相 巧的狀態下/東結保存時，要知道甲投類死亡時與;東結 、完了時期之關係是非常重要的，並於利用塩水液等急 速冷冰的時候，因液壓的甲投破瓌及伴隨其由肉質部 本蛛張足度遑用+職《家》準(〇«)〒4規格(210)<297公教) 81. 7 . 20,000ft (I!) . · * . 《 (請先間讀背而之注意事項存艰寫本^』 訂_ 線. Λ 6 Η 6 2Q42M--- 五、發明説明（7 ) 水份的分雜等亦是主要的。波到經遇了死亡後之纖線 組織倕波期間時才冷/東完成的兹，卽使以上述之超低 Α予以瞬間冷凍也浪難抑制從肉質部之中心部細胞外 之棒狀及柱狀之冰結晶之生成，於肉質部生成之冰結 晶要微細化之形式束结是困難的，另外由塩水液之液 壓加壓的話，卽使於纖維組織倕^前亦會因水份分離 而造成結晶粗大化。這時非常難處理地使活著的甲殼 類之手足弩曲成自然髖而防止其不至自行斷足，迅速 以包装膜包装，進行所定真空之後，導入非活性氣鳢 經 濟 部 中 央 樣 準 局 员 工 消 费 合 作 社 印 製 請 先 閲 $ 背- 而 之 注 意 事 項 再 填 寫 木 線 以保持包裝膜内之壓力於遥當的狀態，置於超低溫液 中’瞬間毅死甲鼓類的同時於肉質部之纖維組織值波 前束結完畢。這樣冷凍的話，整個肉質部到細胞外之 柱狀及棒狀冰結晶之生成可受到抑制，生成之冰結晶 之生成部位大部份在細胞内且娆微鈿化，於解束時能 得與活著時的狀態或近似其狀態之組織•能展現活著 時的狀態同樣之風味、味道及食戚。又，上述所表示 要將活著燹、垠包裝時，燹、煨要不是活著的，只要 纖維組織開始倕硬化前郎同樣可以使用。 又，於以包裝膜所包裝成之包裴踫内部，值可能 排出氡及空氣，以此真空狀態冷凍之。亦卽保持真空 狀態的理由之一為防止冷凍貯藏中之肉質部氧化也避 免變黑現象。換言之，甲殼之外固包固的甲葭有相當 多之孔陳，經由這些孔踩，空氣及氧進入肉質部，進 行氧化作用，冷冰乾缲及變黑現象產生。對此，如本Λ 6 Η 6 204296 V. Description of the invention (/) C technical balance Fan Guo) Read the notes beforehand and fill in% The present invention is about the manufacturing method of packaged cold elephant food of the carapace amount. Crustaceans, etc., when they are alive or in a substantially equivalent state, a method for manufacturing packaged cold ice foods by quickly freezing their sealed packaging, and after defrosting, they can obtain the meat quality equivalent to that of alive. method. C Conventional technology) In the past, aquatic products such as crustaceans, fish, etc. have been kept fresh by the cold storage method. The frozen storage method is to freeze the aquatic products at a low temperature of -18 ° C, and the water contained in them will be converted into ice crystals. The frozen aquatic products will be stored for a long time. In addition, among the various methods that have been used as the storage method of the elephant, for the aquatic products, especially for the A class, the air blast method, the water injection ice method, and the brine freezing method are most commonly used. . The air supply method is a method in which the cooling device is added to the tube in the warehouse, and the cold air is continuously circulated by the blower to blow the cold air. Therefore, the aquatic product becomes a problem. The water injection method is a method of freezing aquatic products in a container filled with water printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economics. This method does not interfere with the storage of cold beams, and can be effectively preserved. Glaze (usually cold water fish at the top is washed with clear water to make a pu ice film to prevent the drying of the fish ceremony). However, the fish ritual is sunk into clear water, and the clear water is frozen together with the fish. This method of fish technique and the clear water between the fish hips also become equivalent and weight. As for the crab, 2kg of fish ritual requires 10kg of clean water. Therefore, the transportation cost and storage cost are increased, and it also takes a long time to solve 81. 7. 20,000 sheets (II) This paper has passed the Chinese Standard (CNS) T4 specification (210x297 ^ 6 Η 6 204296 five 2. Description of the invention (2) Here, because the fish Bt does not contact the refrigerant, the fish snake with a large amount of fresh water should be frozen, the temperature of the fish skeleton does not drop to a very low temperature, so it takes a long time for the fish ceremony itself to end Therefore, the obvious shortcoming of this method which is effective for the preservation after Cambodian knot is that the frozen section of Sui is easy to cause the freshness of the meat quality department to be low. The method of cooling thick solutions such as sodium chloride and calcium hydride with refrigerant, Lang so-called water, and then soaking the crustaceans and other aquatic products in the water after cooling to bind it. This method is due to the cooling of the refrigerant The water is all over the fish body The cooling efficiency is the best among various freezing methods. In addition, depending on the type of water, ultra-low-speed ultra-low-speed ice can be used, and if a special water is used, it can be cooled to 2,000. Proof. The example of a live frozen goldfish that can swim after being thawed seems to be the freezing method with the least damage to the meat part, and is generally the most suitable for the high-grade products. It is due to the difficult and difficult freezing, and its shortcomings are due to Because of the good contact between the water and the fish, the fish will kill the taste and smell of the water. Therefore, consider pre-packing the fish gift in a packaging film, and then quickly freeze the fish gift with the water freezing method to prevent the fish The taste and smell of Longshang Shangshui. But at this time, the packaging film and the air remaining in it will make the freezing speed of the fish heel drop, and the cooling rate of the fish heel is greatly different from the inside of the fish heel. Among them, the inside is close to Therefore, the slow knots cause large ice crystals to form between the flesh inside, which causes the flesh to break and ignore the situation. Also, in order to exclude the air remaining in the packaging flag, also consider Vacuum packaging, but this way in the water, completely inside the packaging film 81. 7. 20,000¾ (II) The size of this paper is used + part «standard (CNS) Τ4 specifications (210 to 297 male dragon) Λ 6 Η 6 204296 V. Description of the invention (ν3) When frozen in the absence of an air-free balance zone, the fish waves contact the hydraulic pressure of the water, and the succulent parts on the surface and inside are pressed to cause the separation of water. It is also extremely unsatisfactory to produce large ice crystals. "There are also live 燹, 垠 in the storage of the air, and the use of the air-freezing method during freezing storage, also because of the 燹, the outer garden and the hard and porous cover The quality of the carapace is different from that of other fish and the structure of the fibrous muscle is arranged in the direction of the line. Therefore, a considerable amount of ice crystals are generated outside the cell of the fibrous muscle and the fibrous tissue in the frozen storage will be broken, and the so-called sea transformation will occur when thawed. ϊί [Sword separation between linear fibrous tissues, blackening (oxidation) and other problems occur. Even if the live yin and yin are frozen, the fibrous muscle tissue will be damaged a lot after the solution, and the food, taste and flavor will not be obtained. It is also suitable for the decay and flaws of the water infusion method. When frozen, the taste and smell of the water will be transferred to the fish, and the instincts of the self-defense will be like a lizard. When the pain comes to death_ It often breaks the foot by itself, and the shape of the foot is damaged during transportation, and the shape of the foot is broken. The Ministry of Economic Affairs, Central Bureau of Standards, Industry and Consumers Cooperatives printed the water contained in the aquatic products during freezing to form ice crystals, which is known to be stored for a long time. Depending on the freshness of the water. For example, most of the ice crystals are generated in fibrous tissue cells shortly after death or before hardening after death, or only hard after death, and most of the ice crystals are generated outside the fibrous tissue cells and stiff in the fibrous tissue after stiffness after death. The ice crystals generated inside the cells cannot be refined and are beech-like or columnar. Generate t * «^ (CNS) T4« tt (210x297 ^ *) outside the cell ---- 81.7, 20,000 sheets (I!) Λ 6 Β6 204296 V. Description of the invention (4) Ice crystals and rods Once the columnar ice crystals are formed, the fibrous tissue of the succulent part changes greatly when it is alive, especially the extracellular ice crystals are also the main reason for the sponginess of the succulent part. Qi was also greatly lost. The Ministry of Economic Affairs, Ministry of Economic Development, B3: Industrial and Consumer Cooperatives. In addition, the structural characteristics of the A-type killings such as 燹, 垠 's external solids are covered by the A investment and cover. If the meat quality inside the carapace is cooled, After all, the cooling is indirect. Therefore, due to the degree of air-cooling freezing, it is difficult to reach the meat part, and it is actually impossible to completely bind the meat part before it is straightened at the latest. In more detail, depending on the extent of the east knot of the succulent part during the cold Cambodian period, the ice in the surface part is first finished and then the knot in the middle part is finished, and the freezing in the middle part is finished for a considerable time The icing in the center was completed. In the aquatic products, if the fish and other fish are knotted by air and the fish is alive, before the fibrous tissue is only hardened or chopped, the surface and middle parts of the meat quality can be frozen to a degree, because of decay, The outer part of Yen et al. Has the structural characteristics of a carapace. Even if it is frozen by a wind-type binding while alive, there may be cases where even the surface part of the speedometer cannot end in its way. Therefore, in the cold-steamed foods of crabs and shrimps that are generally sold in high-end versions on the market, the large ice crystals are formed outside the fibrous muscles of the meat quality. Coarseness, according to this defect, it is known that most of the meat quality has been damaged: if gui and yin are frozen with 塩 water while they are alive, they will get better quality meat than air-blasted ‘freeze 砘, because of direct contact with the 塩 水Liquid, taste and smell are a problem. 81_ 7. 20,000 sheets ('||) of the original paper »Standard + Home" Standard (CNS) 1 »4 specifications (2〗 0χ297 g *) 66 204296 V. Description of the invention (f) From the above and other circumstances, it is necessary If it is kept alive while simmering, for example, in the container described in Kaiping No. 3,155732, it will be packaged, stored, and transported in a container as a tarnished material such as sawdust, etc. in a container. In the end, the method only keeps the state of the meat quality part alive. The transportation of Zan and Roots is suitable for short-term storage and transportation. However, if long-distance transportation and long-term storage are required, the intended purpose cannot be achieved. C Summary of the invention) The present invention aims to solve the above-mentioned shortcomings, and it is proposed that when the succulent parts of crabs and shrimps are stored in bundled crustaceans, the woven tissue of the succulent parts should be kept alive or It is substantially close to the alive state, and the flavor, taste, and taste of the meat quality after the unbundling are completely obtained the proposal of the paddle manufacturing method of the frozen food of the A cast package that is the same as or close to that of the alive. In other words, with regard to the packaged cold-ice food of the present invention, since the packaged frozen food of the A-core is bound by the packaging film and the cover, the inside of the packaging film is kept in a vacuum state of surface gas or air while When the meat tissue of the meat quality department is alive or not just in front, keep the meat quality of the carapace carapace and the nail cover and cover in the packaging film with a non-reactive gas at a pressure that does not damage it. Quickly cold ice for its special joy. (The most morphological form at the time of the implementation of the invention) First, the crustaceans such as frozen shrimps, shrimps, etc. are alive or the dimensional organization of the succulent part is before stiffening. Zhongjia «quasi (CNS) f 4 specifications (210 X 297 ^ *) (please read the back first> i / consideration and re-construct the copy! Installation · Line · Printed by the Zhengong Consumer Cooperative of the Ministry of Economic Affairs Central Standards Bureau 81. 7. 20,000¾ (II) Bureau of Standards, Ministry of Economic Affairs B3: Gongxiao # Cooperative Society Seal 91-V. Description of the invention (6) Zhou type w is sealed with a packaging film and instantaneously frozen using, for example, the water binding method In other words, the inner shell of the pancreas is kept alive when it is packaged by the packaging pancreas or the texture of the succulent part after death is only the state before it. This is formed by the packaging flag inside the packaging snake, and the "Oxygen or air" maintain a vacuum state, while waiting for an inactive gas gauge to keep the pressure inside the packaging flag at 20 ~ 120 mmHg. In other words, when the nail is alive or the fibrous tissue is only directly forward, In this state, as described later, instantaneous rapid freezing. This rapid freezing system Refrigerant is added to alcohol, polyglycol, vaporized calcium, etc. to form an ultra-low temperature liquid of about 40 ° C, which is immersed and frozen. In this ultra-low temperature liquid, the living or fibrous tissue is stiff Placed in a vacuum package, kept under inactive pressure by inert gas, soaked in this ultra-low overflow tray liquid, before the fibrous tissue straightens while the hub is alive Freeze it. If so frozen, the water will not be separated from the fleshy part of the Atoll class and most of the ice crystals generated will be located inside the cells and will refine the shape of the holy circle, and the formation of ice crystals outside the cells will be suppressed , So that a small amount of ice crystals are produced outside the cell, and the ice crystals will be refined into a circular shape. Compared with the rod-shaped or columnar ice crystals in the past, the degree of damage to the fibrous tissue is very small. To explain, when crustaceans such as yin and yin are alive or in a coincident state / when Dongjie is preserved, it is important to know the relationship between the crustaceans when they die; the relationship between Dongjie and the end period is very important, and use the water Rapid cold ice At the time, due to the hydraulic nail throwing and breaking, and accompanying its use by the succulent department, the spider was fully used + professional "home" standard (〇 «) 〒 4 specifications (210) < 297 public teaching) 81. 7. 20,000ft (I!). · *. "(Please read the back-to-back precautions and save the hard copy ^" Order _ line. Λ 6 Η 6 2Q42M --- V. Description of the invention (7) Moisture and so on It ’s the main thing. It ’s only cold / easy to finish when the fiber tissue after the death meets the wave, even if it is frozen with the above-mentioned ultra-low A, it is difficult to suppress the waves from the outside of the center of the fleshy part. The formation of rod-shaped and column-shaped ice crystals is difficult to form when the ice crystals formed in the fleshy part are refined, and if it is hydraulically pressurized by the water, it will also be used before the fiber structure. The crystals become coarse due to water separation. At this time, it was very difficult to handle the hands and feet of living crustaceans into natural hips to prevent them from breaking their feet. They were quickly wrapped in packaging film and after a predetermined vacuum was introduced, they were introduced to the staff of the Central Sample Bureau of the Ministry of Economic Affairs. Printed by the consumer cooperative, please read the $ back-and pay attention to the matter before filling the wooden line to keep the pressure in the packaging film in a remote state, placed in an ultra-low temperature liquid 'instantly die of the nail drums and the fibers in the meat quality department The organization value wavefront is over. If it is frozen in this way, the formation of columnar and rod-shaped ice crystals from the entire fleshy part to the outside of the cell can be inhibited. Most of the generated ice crystals are generated inside the cell and are slightly microscopic, which can be obtained when unbundling. The state of being alive or an organization similar to its state • It can exhibit the same flavor, taste and taste as the state of being alive. In addition, when the above-mentioned packaging of live yin and yin is to be packed, yin and simmer are not alive, as long as the fibrous tissue begins to harden before it can be used. In addition, inside the bag packed with the packaging film, the radon and air may be discharged, and it is frozen in a vacuum state. One of the reasons for maintaining the vacuum state is to prevent the oxidation of the fleshy portion in frozen storage and to avoid blackening. In other words, there are quite a lot of holes in the nail shells that are solidly packed outside the carapace. Through these holes, air and oxygen enter the fleshy part to undergo oxidation, resulting in cold drying and blackening. In this regard, as this
81. 7 . 20,000¾ (||) Λ 6 Η 6 204296 五、發明説明u) 發明甲《I類之外因以包裝膜包及，封閉甲投顛的孔臃 ’肉質部完全枚密封贴著的話，束结貯藏期間中完全 不會起氧化等作用，冷凍乾燥、變色等等問題就能完 全防止。 弟2個理由為冷柬時包裝之甲殼類與包裝逋間有 空氣或氧之氣層存在的話，此氣層因具絕熱效果•因 此能切斷冷媒等之冷却能力。因此卽使如上述置於超 低溫液中，肉質部之凍结缓慢，表層部卽使能於纖維 組織僅菹前或僅s中冷凍完了，中間部及中心部因纖 維組織倕i後才冷涑完畢所以織維組織已經受損。此 點，本發明以非活性氣層取代空氣層的存在，此非活 性氣層壓力為2〇〜l2〇mmHg範困，與大&壓力（760mmHg) 之空氣層比較起來相當少，幾乎不會降低冷却能力。 第3個理由為甲殼類特別是燹、垠之甲殼表面等 非常不平之故，包裝禮內若存在多董的空氣及氧的話 ，會成為包裝旗不能完全密着甲投面等之阻力的原因 。佴本發明在導入非活性氣雄之前，為了排除包裝旗 内的空氣等之故，多凹凸的甲投表面飩一次密着包裝 濟 部 中 央 橾 準 局 员 消 费 合 作 社 印 製 膜。 第4個理由為由於非活性氣趑的導入，包裳禮之 內部壓力較外部之大氣壓（76〇mmHg)大幅減至2〇〜12〇mmHg ，此減壓狀態下促進由束结所生成之冰結晶之微細化 .，益促進其球狀化。換言之，包装膜内部中因存在有 非活性氣迸》因此班水液之恩力能相當緩和，甲投能 81. 7 . 20,000張（H) 本紙張尺度遑《中家《準(CHS)f 4規格(210X297公;¢) —10 — 204296 五、發明説明（1) .1 .. 保持於不破損狀態，同時其内部之肉質也不會受壓。 因此，水份幾乎不分離，肉質部枚保持，冰结晶不粗 大化，乃係形成為微細之狀態。 又，於肉質部內生成之冰結晶大都生成於細胞内 县微細化，而微細化冰結晶之粒子愈小愈好。尤其其 粒徑在1〇〇μ以下最好。換言之，比1〇〇μ大的冰結晶於 細胞内生成使肉質部之纖維組織容易破損，解凍後時 之織維組織與活著時大大不同，食戚、味道、風味來 得較差。 又’由包裝膜包裝成之包裝娌内部將艰、鰲活著 的狀態或其相似狀態下冷凍的話，被冷凍的癸、堠表 面於貯藏中不會接觸到空氣。因此，不必進行表面之 冷凍乾繰，尤其因進行乾燥時會引起足部等之脆弱化 的情形可防止，搬運中足部等破損情形也不會發生。 包裝包裝tt之包裝膜要有承受燹、艰等甲投等的 表面突起刺穿孔程度的強度的必要。尤其防濕性及密 封性、具雄上嚴格的氣禮隔離（卩的性是必要的 。氣 fit 透過性率值為 1〇 〜5〇 cm3/m2 · 24hr · atom » 23°C 、50% RH的程度，為兼具這些性質，可重疊使用。例 如拉伸尼龍或對拉伸見龍添加防濕性及氣踫隔離性之 厚25μ的2層及直鏈低密度聚乙埽或低密度聚匕烯之 厚8〇μ共合計13〇μ之厚度也可以壓層薄胰使用。 、 又如上所述之包裝膜所包裝成之包裝禮之内部之 壓力減至20〜l20mmHg程度的話，此程度之減壓不停止 t »：tt#(CNS) T4«tt(210x29745r*) ίΓ 7· 20:0張(II)· (請先«I讀背而之注意事項再墦窍本II、 裝. 訂· 線· -11 - ί\66 204296 五、發明説明（/〇 , 的話，癸、垠等之甲殼及足因減壓而押壓破損，因此 使肉質部受到損傷、水份分離，為生成扭大冰結晶之 緣故。 又这樣之逍當地抽氣減磨，是將蟹、艰裳於包裝 膜後，以真空包裝機抽氣，益由非活性氣逋的導入使 内部之壓力比大氣壓760 mmHg钝抽氣減壓至的2〇〜12〇 mmHg 範圍，以昉止內部之殘留空氣而引起變黑現象。乏所 以設定為20〜120mmHg ,其因係f若壓力超過l2〇mmHg的 話，冷;東時之冷凍能力受損，而歷力若低於20mmHg的 話，則又不能緩和冷凍時之塩水液愿。 C實施例） 使活著的蜞察加擬石費不至自行斷足地彎曲成自 然蹬後，將此琪察加擬石癸以拉伸見龍膜（厚25微米 )2層加低密度聚G烯膜（厚8〇微米）丄層所重及壓 成厚13〇微米之膜包装，再以真空包裝機使內部之壓 力凡全減為OrnrnHg前後，接著，注入良氣保持內部壓力 於80晒Hg ,此狀態下以塩水用匕醇形成—4〇γ之塩水 液中将其漫泡15分鐘左右後息速冷凍。 又，解凍後之織維組織與活著的纖維組織以顯微 鏡對照觀察的話，兩者幾乎兗全無區别，相當近似。 另外解凍之後足肉可供做至魚片食用。且堍水液於束 L過程中未逭接接觸石燹，袋表面的匕醇於石蟹解凍 •時也完全蒸發掉。 又 80mmHg左右之壓力之空氣 主要滯留於甲殼 本紙張+ β «家接毕哪…規格(210x297公;¢) ~ 12 - 經81. 7. 20,000¾ (||) Λ 6 Η 6 204296 V. Description of the invention u) Invention A "The package outside the class I is covered with a packaging film, and the hole of the meat is completely sealed and sealed. During the storage period, the binding will not play any role in oxidation, etc., and problems such as freeze drying and discoloration can be completely prevented. The two reasons for the younger brother are that if there is a layer of air or oxygen between the crustacean and the package during the cold Cambodia, this layer has a heat insulating effect. Therefore, it can cut off the cooling capacity of the refrigerant. Therefore, if placed in the ultra-low temperature liquid as described above, the succulent part freezes slowly, the surface part can be frozen before the fibrous tissue is only snapped or only in the s, and the middle part and the central part are cooled by the fibrous tissue. When finished, the weave organization has been damaged. At this point, the present invention replaces the existence of the air layer with an inactive gas layer. The pressure of this inactive gas layer is in the range of 20 to 120 mmHg. Compared with the air layer with a large & pressure (760 mmHg), it is quite few, almost not Will reduce the cooling capacity. The third reason is that the surface of the crustaceans, especially the surface of the shells, such as yin and yin, is very uneven. If there is too much air and oxygen in the packaging ceremony, it will be the reason why the packaging flag cannot completely resist the resistance of the nail throwing surface. In the present invention, before introducing the inactive gas male, in order to eliminate the air in the packaging flag, etc., the surface of the multi-concavo-convex nail-casting film is closely packed with the packaging. The Central Central Agency, the consumer, and the consumer cooperative print the film. The fourth reason is that due to the introduction of inactive gas, the internal pressure of the satin ceremony is greatly reduced to 20 ~ 120mmHg compared with the external atmospheric pressure (76〇mmHg). This reduced pressure promotes the generation of the binding. The miniaturization of ice crystals will promote their spheroidization. In other words, due to the presence of inactive gas inside the packaging film, the grace of the class water can be quite relaxed, and the investment is 81.7. 20,000 sheets (H). The size of the paper is less than "Zhongjia" (CHS) f 4 Specifications (210X297 g; ¢) —10 — 204296 V. Description of the invention (1) .1 .. Keep in an unbreakable state, and the internal meat quality will not be compressed. Therefore, the moisture is hardly separated, the meat quality is maintained, and the ice crystals are not coarsened, but are formed in a fine state. In addition, most of the ice crystals generated in the fleshy part are generated in the cells, and the smaller the particles of the finer ice crystals, the better. In particular, the particle size is preferably less than 100 µ. In other words, the formation of ice crystals larger than 100 μ in the cell makes the fibrous tissues of the fleshy part easy to break, and the woven tissues after thawing are very different from those when they are alive, and the taste, taste, and flavor are poor. Also, if the inside of the package made of packaging film is frozen in a difficult or alive state or a similar state, the surface of the frozen deciduous vines and vines will not be exposed to air during storage. Therefore, it is not necessary to freeze-dry the surface, and in particular, it is possible to prevent the foot and the like from becoming fragile during drying, and the foot and the like are not damaged during transportation. The packaging film of the packaging package tt needs to be strong enough to withstand the puncture and perforation of the surface protrusions such as fire and hard nails. Especially moisture-proof and hermetic, with a strict gas-liquid isolation (that is, the sex is necessary. The gas permeability rate is 10 ~ 50cm3 / m2 · 24hr · atom »23 ° C, 50% The degree of RH can be used together in order to have these properties. For example, stretched nylon or 2 layers with a thickness of 25μ and moisture resistance and gas barrier isolation added to stretched nylon and linear low density polyethylene or low density The thickness of polydene is 80μ, and the total thickness is 13μ. It can also be used for laminating thin pancreas. If the internal pressure of the packaging gift packaged by the packaging film as described above is reduced to the level of 20 ~ 120mmHg, this The degree of decompression does not stop t :： tt # (CNS) T4 «tt (210x29745r *) ίΓ 7 · 20: 0 sheets (II) · (Please read« I first and note the notes before you learn this book II, install . Order · Line · -11-ί \ 66 204296 V. Description of the invention (/ 〇, If the carapace and feet of gui, yin, etc. are damaged due to decompression, the meat part is damaged and the water is separated. The reason for the formation of twisted ice crystals. In this way, it is easy to suck and reduce the friction. After the crabs and hard clothes are packed in the packaging film, the vacuum packaging machine is used to evacuate. The introduction of active gas reduces the internal pressure to a range of 20 ~ 120mmHg from the atmospheric pressure of 760 mmHg, which is bluntly depressurized to prevent the residual air inside and cause blackening. It is set to 20 ~ 120mmHg, which is If the pressure exceeds 120mmHg, the cold will be damaged; if the force is lower than 20mmHg, then the water will not be relieved when it is frozen. C Example) Live swell After the Chaga quasi-stone is bent into a natural pedal without breaking its own foot, the Qichajia quasi-stone is stretched to see the dragon film (thickness 25 microns) 2 layers plus the low-density poly Gene film (thickness 80 microns). The layer is weighed and pressed into a film with a thickness of 13 microns, and then the internal pressure is reduced to OrnrnHg with a vacuum packaging machine. Then, inject good gas to maintain the internal pressure at 80 Hg. In this state, use the water to dagger Alcohol formation-4〇γ of the water is soaked in the water for about 15 minutes and then quickly frozen. In addition, when the thawed tissue and living fibrous tissue are observed under a microscope, the two are almost indistinguishable from each other. , Quite similar. In addition, after thawing, the foot meat can be used to fillet It is used. And the water of the beetle did not come into contact with Shi Yan during the process of beam L, and the dagger alcohol on the surface of the bag completely evaporated when the stone crab was thawed. The air with a pressure of about 80mmHg mainly stayed in the carapace paper + β «Home How to get it… Specification (210x297 g; ¢) ~ 12-Classic
部 中 央 準 局 Ά 工 消 合 作 社 印 U 204296 Λ 6 Π 6 五、發明説明（丨丨) 内部及足部與甲投之接觸部分，其周邊兗全由上下換 密着壓着固定足部，所以足部等不會折損都沒有冷凍 乾燥的情形，卽使長期保存C至少一年）品質也不會 惡化，完全不會產生變黑现象，凍結後裝箱時石蟹等 彼此不會附着一起，梱包時之處理非常容易。 如上之詳細説明，本發明係將甲殼類於活著的狀 態或實質上同樣的狀憨下以包裝膜包裝同時保持内部 為真空減壓狀態下急速冷凍之，其間因凍結時生成之 冰結晶調整成帶圓形微細之形狀。因此，甲殼類於凍 結貯藏中不會變質，同時不使用氧化防止劑亦能防止 甲投類之變黑❶於解凍時，能得到與活著時相同之筋 肉組織，如此也可做為生魚片等來食用。 又，甲殼類因以包裳班& 巴策腰包覆者，因此不會直接接 觸壤水液及冷媒等而能蛛關 籽間超急速冷凍’此凍結時於 肉質部所形成之冰結晶容易 私务微細且能調整為固形之形 狀，全無冷涞之乾燥現象能 時，接鄰之甲投間不會心另外於裝箱 町看，故處理上非常容易。 先 閲 背 而 之 注 意 事 項 # 填 寫 本 頁一 裝 訂 線 本紙JI尺度遑用中國家榫毕(CNS)甲4規格(210x297公 81. 7. 20,〇〇0*.(!|) —13 —Ministry of Industry and Public Security Ά 工 工 Consumer Cooperatives printed U 204296 Λ 6 Π 6 V. Description of the invention (丨 丨) The inner part and the contact part of the foot and the nail caster, the surroundings are all fixed by pressing up and down to fix the foot, so the foot The parts will not be damaged and will not be freeze-dried, so long-term storage C for at least one year) The quality will not deteriorate, no blacking will occur at all, and the stone crabs will not adhere to each other when packing after freezing. The handling is very easy. As explained in detail above, the present invention is to freeze the crustaceans in a living state or substantially the same state and wrap them in a packaging film while keeping the inside under vacuum decompression and rapidly freeze it, during which the ice crystals generated during freezing are adjusted Formed into a round and fine shape. Therefore, the crustaceans will not deteriorate in frozen storage, and at the same time, the use of oxidation inhibitors can also prevent the blackening of the crustaceans. ❶ When thawed, it can get the same muscle tissue as when it is alive, so it can also be used as raw fish To eat. In addition, the crustaceans are covered with a wrapper & Batzer waist, so they will not directly contact the soil water and the refrigerant, etc., and they can be super-rapidly frozen between the seeds. This ice crystal formed in the meat quality during freezing It is easy to carry out private affairs finely and can be adjusted to a solid shape. When there is no cold drying phenomenon, the adjacent armor will not look at the boxing town, so it is very easy to handle. Read the back first and pay attention to the items # Fill in this page 1 Binding line This paper is JI standard and uses the Chinese National Tenon (CNS) A 4 specification (210x297 public 81. 7. 20, 〇〇0 *. (! |) — 13 —