JP3021064B2 - Packaging method for fresh seafood - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for packaging fresh fish and shellfish at a low cost without deteriorating its quality.

[0002]

2. Description of the Related Art Fresh seafood, for example, raw oysters (shellfish) has conventionally been packaged and placed on a distribution mechanism as follows. First, a shallow box-shaped container made of plastic, for example, polypropylene, usually called a tray, is filled with salt water, and the open surface of the container is covered with a plastic film and heat-sealed and sealed. When transporting the package in this way, the boxes are stacked in multiple layers, so the box-shaped container must be molded from a thick plastic sheet to prevent the contents from being crushed. Therefore, the price of the container is relatively high.

In order to reduce the price, a plastic bag, for example, a polyethylene bag is filled with raw rice and salt water, and the air in the bag is expelled with both hands, and the container bag is fully inflated. In other words, when you press, when you press with your fingertips,
A method is known in which the part is slightly dented, but when the finger is released, it is placed in such a state that it immediately returns to the original state, the opening of the bag is squeezed, and the part is closed with a metal ring. . However, in this method, it is difficult to completely seal the tightened portion with the metal ring, and for example, there is a possibility that liquid leaks or bacteria enter.

[0004]

SUMMARY OF THE INVENTION The present invention has no such problems as described above, does not adversely affect the quality of fresh seafood in the contents, and stacks a large number of the packaged products on a distribution mechanism. It is another object of the present invention to provide a method capable of inexpensively producing a package to be a product without any inconvenience.

[0005]

The gist of the present invention is that fresh fish and shellfish and an aqueous liquid medium at a temperature of 15 ° C. or lower are contained in a bag formed of a heat-shrinkable plastic film. After substantially eliminating the air in the bag, the opening of the bag is sealed by heat sealing, and then
The present invention relates to a method for packaging fresh seafood, characterized in that the heat-shrinkable plastic film of the bag is shrunk by immersion in hot water at １００100 ° C. for 5 to 30 seconds.

Examples of the heat-shrinkable plastic film (hereinafter abbreviated as shrinkage film) used in the method of the present invention include conventionally known nylon resins such as nylon 6, vinyl chloride resin, vinylidene chloride resin, polyethylene terephthalate. A shrink film made of resin, polypropylene resin, or polyethylene resin is used. Above all, those made of nylon film are preferable.However, when performing heat sealing when forming a nylon film into a bag or heat sealing when sealing the opening of the bag, fusion is unlikely to occur. Preferably, the sealant to be raised is laminated. For example, it is more preferable to laminate a low-density polyethylene film, or to further laminate a linear low-density polyethylene film thereon.

In order to produce a shrinkable nylon film by laminating a polyethylene film or the like on the above nylon film, use a heat-shrinkable film as the nylon film, and heat-shrink the polyethylene film laminated as a sealant. It may be one having no property or one having heat shrinkability. This lamination is performed by a conventionally known extrusion lamination method, dry lamination method, or the like.

In order to manufacture a bag from a shrink film, for example, a film cut into a size corresponding to the capacity to be accommodated is heat-sealed with both side edges aligned, and one open end of the obtained tubular body is heat-sealed. And the other open end may be left as an entrance for the stored material, for example, by an appropriate conventional method.

A bag obtained as described above is charged with fresh fish and shellfish (hereinafter, representatively described as raw fish) and an aqueous liquid medium. As the aqueous liquid medium, water, saline, or the like is used. In addition, those in which ice pieces are appropriately mixed to keep these temperatures low are also used. The temperature of the aqueous liquid medium is 1
5 ° C. or less, preferably 10 to 0 ° C., more preferably 5 to 5 ° C.
0 ° C. If the temperature is higher than the above-mentioned upper limit temperature, there is a fear that the raw material is deteriorated. It is better to keep the temperature low if you need it. Alternatively, an aqueous liquid medium at room temperature may be placed in the bag together with the raw material, and the medium may be cooled to a low temperature of 15 ° C. or lower.

The bag containing the raw and aqueous liquid medium is substantially free of air from the open end. It does not matter if only a small amount of air remains. This operation only removes the air in the bag, and the bag is inflated as much as possible by the contents, that is, the bag is substantially not deformed by pressing (even if it is slightly deformed, the pressing force is removed). (It will return to its original shape.) It is not necessary to make the bag tight, and the operation of removing air from the bag is not particularly complicated.

The evacuated bag is immediately sealed at its open end by heat sealing. 100-8 sealed bags
It is immersed in hot water at 0 ° C., preferably 95-85 ° C., to shrink the shrink film forming the bag. The lower limit of the temperature of the hot water is set to 80 ° C., because if the temperature is lower than this temperature, the shrinkage is not rapidly performed. Immersion time is 5
30 seconds, preferably 5 to 15 seconds. Immersion time 30
If the time exceeds seconds, the temperature inside the bag may become too high.

When the above-mentioned bag is thermally shrunk, it is preferable to take it out of hot water, immerse it in cold water, and cool the heated bag surface layer. The package obtained in this way is
It shrinks to a limit commensurate with the volume of the contents of the bag, and its surface is taut and does not deform when stacking such packages.

As the fresh fish and shellfishes to which the method of the present invention is applied, in addition to the above raw fish, clams, clams, scallops, scallops and the like can be mentioned.

[0014]

EXAMPLE As a shrinkable film material for packaging bags, a 15 μm thick shrinkable film made of nylon 6 (shrinkage ratio, 28% in both longitudinal and transverse directions) and a 15 μm thick low density polyethylene film as a sealant Further, a film obtained by laminating a linear low-density polyethylene film having a thickness of 30 μm thereon was used. The shrinkage of the laminated film was about 15% in length and width. These shrinkage rates are values when immersed in hot water of 95 ° C. for 5 minutes.

The above shrinkable film has a width of 210 mm,
From the one having a length of 220 mm, both sides in the length direction are heat-sealed to form a cylindrical body, and one open end thereof is heat-sealed to form a cylindrical bag. In this bag (10
), 200C.C. of 10 ° C saline (concentration 3%)
The air in the bag is discharged, and the open end is sealed with a heat sealer. Next, this is immersed in hot water of about 90 ° C. for about 15 seconds, taken out, put in ice water and cooled.

By the above hot water immersion, the bag was shrunk, and did not deform freely even when pressed, resulting in a tight state. In addition, the surface of the raw lacquer in the bag maintained a fresh color, and no whitened suspended matter (also referred to as "Aku") generated when affected by heat was generated, and no turbidity occurred in the salt water.

[0017]

(1) Fresh seafood wrapped by the method of the present invention is kept fresh without being affected by heat. (2) In the package according to the method of the present invention, the packaging bag shrinks as much as possible, the bag is stretched by the contents, and does not deform freely even when pressed from the outside (the pressed portion may be somewhat recessed). When the pressing is stopped, the original state is restored), so that even if a large number of packaging bags are stacked, the fresh fish and shellfish inside will not be crushed. (3) The packaging cost of the method of the present invention is low. (4) Since the surface of the packaging bag according to the method of the present invention is tight, there is a display effect of printing, and it is very easy to read bar code printing.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23B 4/00 B65D 85/50

Claims (1)

(57) [Claims] 1. A bag formed from a heat-shrinkable plastic film contains fresh seafood and an aqueous liquid medium at a temperature of 15 ° C. or lower, and after substantially removing air in the bag, The opening of the bag is sealed by heat sealing, and thereafter, the bag is immersed in hot water at 80 to 100 ° C. for 5 to 30 seconds to shrink the heat-shrinkable plastic film of the bag. Law.