JP2525309B2 - Biodry preservation method for seafood - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to low temperature storage of fish and shellfish, and relates to a method for drying and preserving the living body of fish and shellfish for long-term storage and transportation without impairing the freshness of the fish and shellfish.

[0002]

2. Description of the Prior Art The present inventor has previously conducted a low-temperature storage of fish and shellfish in water to a temperature just before the life limit of the fish and shellfish for 24 to 27 hours at a rate of 1 to 2 ° C. Cool slowly, put it in a pseudo hibernation state, take it out of the aquarium, and immediately leave the gill to the head of the fish so that the oxygen of the air is supplied to the seafood in the pseudo hibernation state. Sheets are packed, and shellfish are packed with a ventilated plastic sheet and stored at a temperature below the temperature of the life limit point of the seafood. Method (JP-A-3-1557)
No. 31) was developed.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to the above-mentioned prior art in which the seafood in the pseudo-hibernation state is stored at low temperature.
The present invention has been achieved as a result of research on a method capable of storing plastics for a long period of time while saving the labor of packaging.

[0004]

According to the present invention, fish and shellfish in water are heated to a temperature about 1 to 2 ° C higher than the life limit of the fish and shellfish for 24 to 27 hours at a rate of 0.1 to 2 ° C. After slowly cooling with, to put it in a pseudo hibernation state, take it out from the water, immediately put it in a dryer, and cool air at -2 to 5 ° C.
Air is blown at a flow rate of 0.5 to 5 m / sec, and the water content of fish and shellfish is dried with cold air to 3 to 10% (water content of the epidermis is 20 to 90%). And a method for drying fish and shellfish at a temperature before the freezing point of the fish and shellfish.

In the slow cooling treatment of seafood in water according to the present invention, cooling to a temperature 1 to 2 ° C. higher than the life limit temperature of the seafood is to put the seafood in a pseudo-hibernation state. If the temperature exceeds 2 ° C, the body will not be in a pseudo-hibernation state sufficiently and the fish will be damaged or dying due to the rampage when taken out from the water, and if the temperature is lower than 1 ° C, the fish will easily die in water. , The cooling rate is 24-27 hours,
The ratio of 0.1 to 2 ° C is used to impart cold resistance to fish and shellfish without causing shock death. If the time is less than 24 hours, sufficient cold resistance cannot be imparted and the fish will die during the temperature drop. This is because the probability of doing so becomes high, and if it exceeds 27 hours, it will be violent during the temperature drop, damage the fish body, pollute the water with excrement, and easily die, and
This is because if the ratio exceeds 0.1 to 2 ° C, death due to cooling shock increases.

[0006] In the present invention, the temperature at the critical point of life of seafood means that when the water temperature in which the seafood inhabits is cooled, the motion of the seafood slows down, stops, and is not revived. And, for example, the temperature at the critical point of seafood life,
Thailand is 3-4 ° C (freezing temperature is -1.2 ° C), trough is 3-4 ° C (-1.5 ° C), horse mackerel, mackerel and sardines are 7
~ 8 ° C (-1.5 ° C), salmon 0--1 ° C (-2.
2 ° C), flounder 0-0.5 ° C (-1.2 ° C), snow crab 0-1 ° C (2.2 ° C), carp 0-1
℃ (same -1 ℃) 0-1 ℃ (same -0.7 ℃) una 0 to 1 ℃ (same -2 ℃), prawns 2-3 ℃ (same-same)
2.2 ° C.) Scallops are 0 to -1 ° C. (2.2 ° C. in the same), and if the water temperature where seafood inhabits is illustrated, generally flounder, flounder, salmon, trout, scallops, Snow crab and the like are at 0 to 15 ° C, and Thai, horse mackerel, yellowtail, puffer fish, carp, eel, abalone, and clams are at 15 to 30 ° C.

[0007] The sea bream in a pseudo hibernation state taken out of the water is directly subjected to a cold air drying treatment. The sea bream is coated with a mucus film on the body surface in an attempt to protect itself from the cold while being slowly cooled. Due to the habit of trying to protect the body, a film of mucus is formed on the body surface of seafood taken out from the water, skin breathing in the air is obstructed, and it can not survive for a long time, so it was formed For removing the mucous film and for drying the living body of seafood,
Then, the drying of the living body causes a bioconcentration of body fluid to form a structure in which the epidermis is sufficiently adapted to a decrease in ambient temperature, the cold resistance becomes strong, and the seafood survives even at a low temperature for a long period of time. This is because it is possible. Therefore,
In order to remove the mucous film on the body surface and dry the living body, the hibernating seafood is quickly taken out of the water, placed on a net rack in the drying cabinet so that the seafood does not overlap with each other, and immediately The cold air drying is performed so that the drying is performed uniformly.

[0008] In drying the living body of the above-mentioned fish and shellfish, the water content of the living body is dried to 3 to 10% (epidermal water content of 20 to 90%) because the biological water content is less than 3% (epidermal water content of 20%). It cannot be said that the film is sufficiently dried to remove the film or impart cold resistance, and the body water content is 10% (epidermal water content is 90%).
%), The body will die beyond the dryness limit (dry dead point) of the living body, and the temperature of the cold air will be 5 to -2.
The temperature was set at ℃ below −2 ℃, because most seafood will die from the freezing point due to low temperature, and above 5 ℃, the seafood in the pseudo-hibernation state will start to move actively during the drying process. It causes death due to rampage and stress, and deterioration of quality due to propagation of microorganisms.

In the above cold air treatment, the flow rate of cold air is set to 0.
5 to 5 m / sec means that if less than 0.5 m / sec,
There is unevenness in the cold air, it cannot be dried uniformly, the drying efficiency is poor,
Also, if it exceeds 5 m / sec, not only will it dry abnormally,
This is because the seafood in the pseudo-hibernation state will be violent or die under stress due to the impact of cold wind, and the cold-drying will cause the seafood to be secondarily given cold resistance and marked metabolism. This is because it can be suppressed, and even a small amount of oxygen from the air can be put into a hibernation state by skin respiration.

The pseudo-hibernation state of seafood in the present invention means
Metabolic function is significantly suppressed, there is almost no movement, it shows a reaction when touching the fish body, if oxygen is supplied,
It means that you can survive in the air due to gills breathing.Complete hibernation is a state in which no respiratory or metabolic functions are apparently seen, the movement is completely stationary, and the fish does not react at all when touched. Yes, it means that even a small amount of oxygen can sufficiently survive, and even in the air, it can survive for a long time by breathing gills and skin.

Further, after the seafood is put into the pseudo-hibernation state, it is further brought into the complete hibernation state by taking out the seafood in water at room temperature from the water and immediately drying with cold air to bring it into the complete hibernation state. However, during the process, they die due to violence and stress, so they suppress metabolic functions and respiration, and enter a pseudo-hibernation state, and then a complete hibernation state.

[0012] When storing seafood in a completely hibernating state in a plastic bag or container for storage, the storage temperature was set to a temperature before the freezing point of the seafood, because the seafood was kept in a low hibernation state in a completely hibernating state. This is because they are allowed to survive for a long period of time without dying in and without deteriorating meat quality.

[0013]

Example 1 The flounder in seawater at 15 ° C. in a water tank was
At a rate of 2 ° C per hour, cool slowly until the water temperature reaches 2 ° C, take out the flounder when it becomes a pseudo-hibernation state, and immediately place it on the net rack of the dryer so that they do not overlap each other, Cool air of 2 ℃ at a flow rate of 5m / sec until the water content of the fish is 10% (water content of the skin is 90%), then put one piece on a rough plastic tray and put it in a -1 ℃ cooler. The flounder, which was stored for 20 to 30 hours or transported during the storage, survived without damage on the body surface, and when eaten, the meat quality was firm and delicious.

In the method of Example 1, when the sample was stored without the cold air drying treatment, it died in a short time of 6 to 8 hours,
Moreover, although the taste of the fish meat was slightly good, the fish body was damaged and the commercial value was low.

[0015]

[Example 2] When ties in seawater at 15 ° C in a water tank were slowly cooled at a rate of 0.1 ° C in 26 hours until the water temperature reached 5 ° C, and the tie became a pseudo hibernation state , And immediately put them in a net-shelf container of a dryer so that they do not overlap with each other, and cool air of 5 ° C at a flow rate of 3 m / sec at a flow rate of 3 m / sec. Wrap it in a soft plastic sheet, put it in a refrigerator at 2 ℃,
The Thai preserved for 12 hours or transported during the preservation was alive without damage, and when eaten, it had a good meat quality and tasted in season.

In the method of Example 2, when the sample was stored without the cold air drying treatment, it died in a short time of 1 to 3 hours,
The taste of the fish meat was slightly good, but the fish had many scratches and had a low commercial value.

[0017]

Example 3 An eel in water at 20 ° C. in a water tank was slowly cooled at a rate of 1 ° C. for 27 hours until the water temperature reached 3 ° C., and when the eel became a pseudo hibernation state, it was taken out and immediately. Put them in a line on the shelf of the dryer and put cold air at -1 ℃ on 0.5
At a flow rate of m / sec, the water content of the fish body is 5% (epidermal water content 50%).
%) And then put in a plastic tray,
The eels stored in the 1 ° C. refrigerator, stored, or transported during the storage survived for 4 to 5 days without damage,
When I ate this, the meat quality was good and it had a seasonal taste.

In the method of Example 3, when the sample was stored without the cold air drying treatment, it died within 1 to 2 days.

[0019]

[Example 4] Two scallops in seawater at 10 ° C in an aquarium were used.
Cool it slowly at a rate of 1 ° C for 5 hours until the water temperature reaches 1 ° C, take it out when it becomes a pseudo-hibernation state, and immediately place it on the net rack of the dryer, and cool it at -2 ° C for 1 m / sec. After the water content of the fish was dried to 3% at the flow rate, it was placed in a plastic container and stored in a refrigerator at -1.5 ° C.
It was able to survive for 5 days and the scallop had a very good flavor.

In the method of Example 4, when the sample was stored without the cold air drying treatment, it died within 1 to 2 days.

[0021]

Example 5 Snow crab in seawater in a water tank is slowly cooled at a rate of 2 ° C. for 24 hours until the water temperature reaches 0 ° C.,
When it gets into a state of pseudo-hibernation, take it out, immediately put it in a net container and put it on the shelf of the dryer, dry the cold water of -1 ° C at a flow rate of 1 m / sec to 3% of the water content of the fish body, and then shoot styrene. As a result of putting it in a box and storing it in a refrigerator at -1.5 ° C, it survived for 10 days, and when eaten, the meat quality was good,
It tasted seasonal.

In the method of Example 5, when the cold air drying treatment was omitted, the product died in 5 to 6 days, the taste was slightly good, and the legs were cut off, which was not suitable as a commercial value.

[0023]

EFFECTS OF THE INVENTION According to the present invention, since seafood is stored in a state of complete hibernation, the seafood can be stored in a fresh state for a long period of time and is transported during the storage period. Thus, not only was a useful preservation method for seafood obtained without using a water tank, but also the seafood could be revived after storage.

Claims (1)

(57) [Claims] 1. From the life limit point, 1-2 of the seafood in water is used.
After cooling slowly to a temperature as high as about ℃ to put it in a pseudo-hibernation state, take it out of the water and immediately blow cold air at −2 to 5 ° C. at a flow rate of 0.5 to 5 m / sec to remove fish from seafood. A method for drying and preserving living fish and shellfish, which comprises drying the water to 3 to 10% with cold air to bring it into a complete hibernation state, and then storing it at a temperature before the freezing point of the fish and shellfish.