TWI242410B - Freezing processing method for large-sized fish and processing system for the same - Google Patents

Abstract

To provide a freezing processing method for fish body blocks capable of carrying out freezing of large-sized fishes in good quality on a fishing vessel or in a fishery base in the neighborhood thereof without causing breaking of the fish body even when frozen in each block unit. The internal organs of large-sized fishes such as tuna fish-caught in a fishing site such as the interior of a fishing vessel having a freezing apparatus are removed and the fish bodies are cut into blocks in the fishing site before freezing and display labels for displaying the quantities in addition to type of fish, fish bodies and fished places are prepared and each quality-displaying label is preferably attached to the block before freezing and at least one quality measurement of lipid measurement and color difference is carried out in the fishing site after fishing and before freezing and the display labels for displaying the qualities in addition to type of fish, fish bodies and fished places are prepared and the quality-displaying labels are attached to the blocks before freezing and a cooling medium is made to collide with a heat transfer plate composed of a material having high heat conductivity in a state in which at least one face among cut faces of the block is brought into face contact with the heat transfer plate and the block is frozen, preferably rapidly frozen to -50 DEG C to carry out freezing.

Description

1242410 A7 B7 V. Description of the invention (Background of the invention Field of the invention The present invention relates to a fishing system or a flooded area of a fishing vessel for processing large-scale fish such as bonito, catfish, etc., for processing. Regarding the efficient logistics method to cool n and the following. Detailed descriptions of related technologies In the past, large-scale fish such as pavilion fish and diesel fish, ^ ^ ^ ^ ^ X cattle were captured by the so-called oceanic industry. Also, In the past, these large fish from Nianyu Temple were collected by the material collection in Yuliu. As shown in Figure i⑻, on the captured fishing boat or at the fishing base near the fishing boat after the fishing boat was removed, the internal organs were removed, and then- 50 ~ Russia has cold its entire tail; the east is cold; the east fish body is kept at this temperature and transported and unloaded to the fishing port of Japan. In short, 'Large fish caught by ocean fisheries is not processed as a product' It is generally cold in the originally captured state; it is transported to Japan, and then auctioned as frozen fish to the fish market adjacent to the Japanese consumer. By the dealer (such as the middle market dealer and the distributor), the frozen food is attached. warehouse Processing workshops, etc., cut frozen fish into slices, loin, chunks, tiles, and small pieces (hereinafter referred to as chunks), which should be processed or processed according to their purposes, Consumers. Here, the cutting steps after the transaction at the fish market mentioned above are that the processing temperature of the processing plant with the Lengkang warehouse has to increase the temperature of the fish to the point where it may be cut. • 5-This paper Standards are applicable to China National Standard (CNS) A4 specifications (21〇x 297mm)! 24241〇

、 Explanation of the invention (In the case of no one, even if the cutting is carried out by an automatic cutting machine, the cut object is hard because of the cold temperature around -5 ° C; at the east temperature, if it is not raised to a certain level above -20t If the roll is unrolled nearby, it will be difficult to cut the field because the cutting surface is smooth. In addition, when there is an operator at the cutting site, the temperature in the processing workshop of the cutting step must be raised to the level for the operator. _Under the ambient temperature of the fixed time industry. Therefore, the fish is exposed to normal temperature when unloaded at the market auction, not only subject to large temperature changes due to the cutting step, but also because of the use of sawtooth to advance = cutting The front end surface becomes sluggish, so its surface quality is greatly reduced. To explain the case of box fish, a fishing boat will be used to make a ring-shaped thick rope after catching to pass it from the tail fin to the head side < Small part of the fin of the tail handle, and by the cold inside the catfish special ship; the east device is set to each other (hardly straight before the fish is dead) at _50 ~ · 6 (rc to cool it; east to keep cold Fishing to Japan below -50C; lane, Even if it is placed on land, it will be kept in a warehouse of _50 ~ Russian materials. Then, the whole cold will be shipped; the dong catfish will be shipped to the wholesale market. For example, it is called "this trip fish" and other names Black associated fish, the sebum on the back: the portion is a moderately fat-rich portion, and the abdomen with a fat layer is an extremely fat-rich portion, all of which are eaten as sashimi and sushi. In order to have a length of 3 m and a weight of 400 kg or more, black box fish with a weight of W kg is supplied to consumers as sashimi and sushi ingredients as described above. It is compared to buying whole tails to divide into pieces. Speaking of buying more than -6-1242410 V. Description of the invention (more than 3 here, because the actual situation is to defrost the boat, -50C to warm up to -207-7 ~ it / frozen catfish, on the land from the mid-market dealer With the provision of sales, the division of Liu Pinnian's taste of the sub-blocks is even more so because of the reason to wait and sell, so it becomes rough from the freshness side. There is a so-called large: lower two: and make the front end On the surface, the grade of catfish is extremely problematic due to the extreme shellfish. At the same time, it is because of the large amount of fat that is squeezed out. Less but the price is much less than 10 ,,, and the tail root profile of the cut tail is used to determine the number of extremely fat-rich parts of the two, and to judge the amount of non-==-wanfa judgment error. Training, so often the summary of the invention = The present invention was invented in order to solve the above-mentioned problems, so it is intended to provide higher quality fish than Lin Bei / 、, 媸, pretending to hurt u W…, Tera. Fish ghosts are not cut on the land, especially in the fish market, mid-market, and other stages. In other words, they are not cold rolled and then cut, 2 thus maintaining a certain cold after replenishment; In the circulation stage, to save money and reduce the quality deterioration caused by the cold U degree and maintain the flavor unchanged and the surface quality at the time of cutting. Another object of the present invention is to provide the amount of extremely fat-rich parts to the extent Block units and represent precise and error-free fish blocks. In addition, the other object of the present invention is to provide a frozen fish block that can freeze frozen large-scale fishes on board or near its flooding base without causing any physical cracks. Cold rolling processing device and its freezing processing method. This paper size applies to China National Standard (CNS) A4 (210 X 297 mm) 1242410 A7

Hold

• 4 1242410 A7 B7 V. Description of the invention (5) Especially for the inside of fish, water exists as a body fluid containing fat. In the cold season, only the water was first frozen into ice and separated, but the quality was lost. It still remains in the body fluid, and the water from the heat transfer plate is separated from the surface of the fish as the freezing progresses. The water content of the fish meat is frozen, and the freezing point is lowered due to the increase in the concentration of the body fluid. Therefore, the 'cold wind' does not directly hit the skin of the fish, thereby suppressing the difference in partial pressure of water vapor between the cooling air and the food, and preventing the drying caused by the movement of water and the obstacles caused by it. In the case of catfish, for example, the fat content contained in the body fluid of fish is more than that of red meat, and the content of red meat is more than that of medium S fat. Therefore, it is better to control the catfish block with moderate fat content or above to spray cold air above -60 ° C, and the red body to spray -55 ~ 57 ° C cooling gas. In addition, the present invention is characterized in that after making a label that simultaneously shows the species, body, catching area, and the quality of the fish, the label indicating the quality is affixed to the fish block before freezing, and it is preferable to freeze it; After the above-mentioned frozen frozen fishery site, at least one kind of lipid measurement and color difference quality measurement is performed, and a label indicating its species, fish body, capture place and the above-mentioned quality is produced at the same time. The label is affixed to the fish pieces mentioned above and comes for cold; east. As a result, the extremely fat-rich portion is also included, which can be expressed in block units and its accurate and error-free quality. In addition, the method of sticking labels like this is not limited to the above-mentioned inventions, and the fish body is cut at the fishery site after the above-mentioned freezing before capture. -9-^ The paper size applies the Chinese National Standard (CNS) A4 specification ( 210X297 public love) '~' --- 1242410 A7 B7 V. Description of the invention (^ y a-= ^ 逑 Cut to come to carry out lipid determination, after the above cut to perform color difference measurement, based on these measurements The label indicating the quality is affixed to the fish body before freezing, and is frozen below -50 ° C. ^ ^ It is judged that Yuanquan is not used in the fish market to cut the so-called tail of the tail. The invention proposes a large fish processing and production system, which is characterized by removing the viscera of large fishes such as catfish caught in fishing boats with known refrigeration equipment or near fishing bases (%% are fishing sites), While freezing the fish at the fishing site to cut the fish in blocks, at least one of the cut surfaces of the cut fish block is in surface contact with a heat transfer plate made of a material with high thermal conductivity. Refrigerant hits the above Frozen on a hot plate, preferably at -5 (rc or below) for rapid freezing; in the case of fat-rich parts, the above frozen fish pieces are packaged with insufficient oxygen, but in the case of red flesh, The air containing a certain amount of oxygen is present and the frozen fish pieces are packaged, and then stored at a storage temperature of -50 ° C or lower in the circulation step until the thawing. This condition is also at least the step before the freezing, which means at least the measurement One of the quality labels for lipid and color difference measurement is that it sticks to the frozen fish body and can be detached before thawing. However, a system like this is equipped to measure the size of the captured fish on a fishing boat. The quality of each individual fish to evaluate the individual's evaluation steps and cutting steps on a fishing boat or fishing base to cut the large fish caught, and freezing the cut fish block below -50 ° C The steps and, at least in the case of a fat-rich part, are sealed and packaged with cold oxygen. The cold -10-This paper size applies to China National Standard (CNS) A4 (210 X 297 mm) 1242410 A7

Hold

Order

-Line 1242410 A7 _________B7 V. Description of the invention (9) It is also an effective method of the present invention to control the temperature of the freezing gas from the fat content or water content of the fish meat. With the related technical methods, it is possible to control the temperature of the freezing gas by the fat content or water content of the fish meat. Therefore, it contains: the medium fat-rich portion of the catfish block with the same fat content and above and red Physically: According to its fat content or water content, the cooling temperature, spray speed and cooling time that are suitable for it are controlled to avoid overcooling and insufficient cooling. Brief Description of the Drawings Figure 1 (A) shows the circulation process from the capture of large fish (catfish) to the consumption stage of the present invention. (B) indicates the circulation of the previous technology from the capture of large fish (catfish) to the consumption stage. Fig. 2 is a flowchart of processing in a fishing vessel having a freezing device, which is an embodiment of the present invention. Figure 3 is an illustration of the previous steps of the fish mass processing system in the processing flow in the fishing boat of Figure 2 after the capture of catfish, fat measurement, cutting area, color difference measurement, and additional labeling. Fig. 4 is an explanatory diagram of the subsequent steps of a fish body block processing system related to an embodiment of the present invention in which the skin side of the fish body block is used as the surface, and the cut surface on the back side is closely adhered to the heat transfer plate, and then frozen, packaged, and kept cold. y Fig. 5 is an explanatory diagram illustrating a method for measuring the lipids of catfish. Fig. 6 is an explanatory diagram of a frozen fish body in vacuum packaging. Fig. 7 is an explanatory diagram illustrating the relationship between the fat content of catfish meat and the wavelength of near-infrared light. Fig. 8 is a partial enlarged view of a heat transfer plate on which a fish body block is placed and a conveyor belt for transporting the heat transfer plate -13-1242410 A7 ____B7 V. Description of the invention (10) '~ " ~~~ ^-. Fig. 9 is an explanatory diagram illustrating a cooling method for cooling a heat transfer plate on which a fish body block is placed. Fig. 10 is a schematic configuration diagram of a refrigerating apparatus used in the present invention, (A) is an overall configuration diagram, and (B) is a sectional view taken along line A-A. Fig. 11 is a diagram showing the structure of electricity used in a fish block processing system according to an embodiment of the present invention. Specific detailed description The embodiment of the present invention will be exemplified below with reference to the structural diagram. However, the dimensions, materials, shapes, and relative positions of the structural parts described in this embodiment are not particularly limited by the description, and therefore are not intended to limit the scope of the invention, but merely to illustrate the examples. Figure 1 (A) shows the entire system from the processing production system to the circulation stage of the present invention. In a fishing boat with a so-called refrigerating device or a fishing base in Kinki (hereinafter referred to as a fishing site), a is provided to remove the caught catfish. After waiting for the viscera of large fish, it is placed in the upper sub-block to cut the fish body before freezing and the steps of cutting the individual fish are measured. After cutting at _50. (: ~ 6〇. (: Steps to rapidly freeze fish body pieces and, at least in the case of a fat-rich portion, packaging steps for packaging the frozen fish body pieces described above with insufficient oxygen, and in fishing vessels or fisheries The warehouse in the base stores frozen storage steps of the packaged cut fish block at -5 (TC ~ -6 (TC). Therefore, the storage steps at b's fish market are as follows: _50. 〇 ~ _60. In its frozen state, C can be sold to consumers (retail stores or restaurants), and may be used at -14-this paper size is suitable for household standard (CNS) A4 specifications (Ka X 297 public love) — 1242410 A7 B7

V. Description of the invention (13 True sturgeon, parts: such as upper abdomen, block type: extremely fat-rich part, lipid (fatness): 00%, color difference: △, fish farm: such as the Spanish sea, etc. After making the label 12 indicating its quality and after the color difference measurement step, the fish meat pieces are placed on the V-shaped heat transfer plate, and the required measurement of the fish sea area's capture area, freezing temperature, the above-mentioned fat content and the fish meat profile are attached. The label 12 of the color difference data on the surface is on the skin surface of the fish block. At this time, the label 12 is immersed in at least the surface to be pasted on the skin side of the carp block, and pasted on the skin side of the carp block. Let's explain the second half of the steps after freezing. First, use FIG. 9 to describe the fish block tray (slightly V-shaped heat transfer plate) used in this embodiment. 1 In the figure, 39 is the cutting of the tail of anchovy into 4 pieces of cut fish fillets. Therefore, the cut surface is 2 sides which is the length direction of the fish and 1 side is the cross section. The 2 sides in the length direction are cut into 4 pieces so they cross at right angles. Hot plate tray 'is made of stainless steel, Ming, copper and other high heat conduction It is made of sexual materials. It can be placed in full contact with the widest cut surface of the fillet. In this case, the shape of L ~ V steel can be formed by two sides intersecting and can be arranged in plural. The mass 1 enables the right-angled portion at the bottom of the tray 5 and is frozen by the cold wind of the cooler of 11. The cold wind is initially hitting the heat transfer plate through the elongated slit 10, in which case it is sprayed from the bottom up The elongated slit 11 is used as a jet stream. In a cold room, the heat transfer plate tray is first cooled by using the jet stream with the elongated slit 丨 丨, and the heat transfer plate tray is uniformly rolled. -17-Paper The dimensions apply to the Chinese National Standard (CNS) A4 specification (210 X 297 mm) 1242410 A7 B7 V. Description of the invention (still) The pallet 5 of the block and the transmission belt 4 on which the pallet 5 is placed. In Figure 8, the surface of the pallet 5 It is processed by fluorine and pressurized at an angle of 90 ° to form an aluminum plate with a V-shaped cross section. Then, a catfish block with a skin-side up is placed on the inside, and the skin-side surface is pasted. The label 12 indicating quality is the same as the label 12 described above to indicate its quality. Freezing temperature, origin of capture, fat mass, chromatic aberration of fish section, etc. On the other hand, it is possible to insert the opening 8 of the cross section of the tray 5 into the transmission belt 4 and drive the rollers 3 3 and from The moving roller 3 is configured as shown in the upper left column of Fig. 1. Then, the tray 5 is placed by the above-mentioned opening portion 8 and the opening portion 8 is closed with airtightness. Therefore, it is used for freezing for spraying under the heat transfer plate tray 5. There is no leakage of gas from the outside, and a closed space is formed in the freezing gas spraying portion 9. The freezing gas cools only the fish meat portion that is in contact with the wall surface of the tray, and the skin portion 39 of the distant fish meat piece is at a slow speed. As shown in FIG. 9, the above description is the same as that of the lower side of the transmission T 4 formed in an edgeless shape, and the gas injection portion 9 for freezing is installed at a distance of 40 mm. At intervals, a slender slit 10 with a width of 2 mm is established. Therefore, the frozen gas may be sprayed under the tray 5 by the ejection of the elongated slits 10 to form frozen fish pieces. That is, the bonito block C is placed on the tray 5 at a speed of 20 m / sec from the cold; the elongated slit 10 of the east gas injection section 9 sprays the refrigerated gas 38 cooled below _55t and hits The inclined surface 5 a of the tray 5 comes to cool the tray 5. Then, the portion of fish meat contacting the surface of the tray is cooled. Inside the fish block, water exists as a fat-containing body fluid. -19-This paper size applies to China National Standard (CNS) A4 (210 X 297 mm)

Binding 1242410 A7 _________B7 V. Description of the invention (18) Therefore, 'Ben Besch's complaint is that the fish meat surface on which the fish meat is placed on the tray wall, and the refrigerated gas is sprayed from the opposite wall surface from the opposite side of the fish meat surface, Because the fish pieces are frozen through the wall of the tray, unlike the previous air supply device, the cooling body directly hits the surface of the fish for cooling; therefore, the uncooled air body is blown directly to the surface of the fish without the accumulated cooled air and air. The difference in the partial pressure of water vapor between foods promotes the drying of the food surface and causes cracks in the dividing line of the food's constituent tissues, and no moisture discharged from the food to the air is accumulated in the air cooling pipe, which makes the device The cooling performance is significantly reduced. The tray has a V-shaped cross-section, and because the inner side of the ¥ -shape is used as a fish-carrying surface, the fish wall is cooled by the tray wall surface. Both sides of the inclined surface of the model are cooled by cooling 2 gas, because the fish meat that is in contact with the inside of the inclined surface is cooled from both sides of the inclined surface, so it has good cooling efficiency. In addition, the angle of the inner inclined surface is formed by cutting the angle of the fish meat, so the inner inclined surface is consistent with the cut surface cut into the loin-like shape. Deformed to freeze it. The outer section of the V-shaped fish surface on the tray is placed with the V-shaped recess facing downward, and inserted into a non-edge-shaped conveyor belt to isolate the openings held by y at predetermined intervals, and the tray is held by the tray. To close the opening, both sides of the inclined surface of the k V4 type are cooled by cooling air, because the fish meat that is in contact with the inside of the inclined surface is cooled from both sides of the frequency inclined surface, so it has a good cooling efficiency. The tray of the transmission belt body is inserted so that the outer side of the v-shaped concave portion faces downward, so that it is easy to -22-1242410 A7 B7 of the opening portion. 5. Description of the invention (20) As described above, according to the present invention Even at the fish market and the economic stage, in other words, cutting is not performed after freezing, and by maintaining a certain freezing temperature to the circulation stage after replenishment, it is possible to prevent quality deterioration and maintain maintenance due to changes in freezing temperature. The flavor remains the same, providing better quality pieces than large fish such as catfish in the past. Furthermore, the present invention can provide the amount of extremely fat-rich portions, and the fish body block is expressed in blocks with accuracy and no error quality. Equipped with the present invention, a fish body block freezing device and a freezing method thereof can be provided, which are frozen in units of blocks without the occurrence of physical cracks, and can be cut very well. Surface, and can be used for high-quality cold-rolling fish on board or near the fishery base. Jingling

Line -24-This paper size applies to China National Standard (CNS) A4 (210 X 297 mm)

Claims (1)

— »43454 J 〇 Public Tongue No. _11 (Kun ③ ^ 88 Patent Application _ 5 ': 2: ± ϋΐϋϊϋ ^ Ben 嶋 May) Apply for a patent Fan Yuan Zhi 0 ... Issued <Processing Law, which is characterized by Those in freezing installations will catch eight of their fishing bases (hereinafter referred to as fishing sites) after the fish's internal organs are removed and before freezing, at the fishing site, cut the fish body in the following manner: In the state where the cut s, y plane of the fish body block to be cut and the heat transfer plate made of thermally conductive material are in contact with each other, the refrigerant is rolled against the heat transfer plate as described above. Quickly freeze below -50 ° C. 2: The processing method of large fish for which the scope of the patent application is ^, wherein the fish body piece of the above-mentioned cut is a fish body piece with skin, and the heat transfer surface is in contact with the length direction of both sides of the fish body, and the skin surface is not allowed Come in contact with the heat transfer surface to make the refrigerant hit the heat transfer surface. "3. For the processing method of large fish in item g around item i of the application for patent, where the frozen fisherman mentioned above is carried out before the fish is dead or straight after catching. A method for processing large fish, including: after making a label indicating the species, body part, catchment area and quality of the fish ', and attaching a label indicating the quality to the fish body before freezing, and binding. 1 A 5. The processing method for large fish according to the scope of application for patent, in which the lipid measurement and color difference of at least -species quality measurement 'are performed at the fishery site before the freezing after the capture mentioned above, and the fish species and fish body are also expressed. Department: After capturing the sea area and the above-mentioned quality label, freeze the label indicating the quality to the above fish block before freezing. I use two types of large-scale fish processing and production methods, which are characterized by freezing after capture. The fish body is cut at the previous fishery site. A8 B8 C8 1242410 VI. The scope of patent application 丨 The color difference measurement was extended and lipid determination was carried out, and the test was performed. The test result made here is a label indicating the quality is affixed to the fish body before freezing. Acridine is carried out below; East knot. 7. A method of processing and producing large-scale fish, which is characterized in that Tengha soil μ and λ soil are located in a fishing boat with a cold-rolling device or in a nearby fishery base (hereinafter referred to as large fish such as catfish that will now be caught by fishing) After removing the larvae, cut the fish body in blocks at the fishing site before freezing, and at the same time make at least one of the cut body ^ cut surface and the material composed of high thermal conductivity material In the state where the heat transfer plate is in contact with the surface, the refrigerant is impinged on the above-mentioned mission plate for cooling; in the east, it is preferably made to be rapidly cooled to less than _5th generation; ^ The freezing &lt; In some cases, after packaging with oxygen deficiency, the temperature will be maintained at the distribution step until the solution temperature is maintained. 8. If the large-scale fish processing and production method under the scope of patent application No. 7 is at least before Kang Jie, It means that the lipids and color sounds are small: the quality label 'is fixed to the fish body that has been knotted:'; it will not fall off before thawing. Wei 9. Such as the large-scale fish in the scope of patent application No. 7 Processing production method, in which fishing is prepared An individual evaluation step for measuring the quality of each individual of the large fish caught on board and evaluating it ^ | Gan L + L ％, a cutting step for cutting the large fish caught on a fishing fishing boat or at the Lingye base; Yu Qiao substitutes: come: the step of knotting the fish block cut; the rolled fish block is packed in a sealed package under the condition of insufficient oxygen in the case of lack of oxygen and on a fishing boat or fishery base Warehouse to refrigerate or A -2- Patent application Roll to save the packed cut fish block 10. Processing and production of a large fish Step. The fisheries field before the roll-back before the second levy is: the skin does not include the skin after the catch, but the length of the board is not included; and the length of the board is placed on the mechanism; and the spray refrigerant: the surface, the Wanshi structure And by means of the spraying mechanism; Dong Jieyu_Ban "Large fish processing and production system of soil m shoot tip No. 10, its heat transfer plate system is formed into a section with a shape of L ~ v" and Use this slightly V-shaped inner inclined surface as the fish body block 12 · For example, the large-scale fish processing and production system under the scope of patent application No. 10, and the outer side of the above V-shaped heat transfer plate can be turned downward A holding opening portion that is inserted and held in the freezing device portion is provided on the freezing device side, the opening portion is closed by the V-shaped heat transfer plate, and a refrigerant is sprayed to the outside of the V-shaped heat transfer plate by the spraying mechanism. -3-This paper size applies to China National Standard (CNS) A4 (210 X 297 mm)