JP4498517B2 - How to dry fish - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a drying method for processing fish after dehumidifying and drying.
[0002]
[Prior art]
The conventional method for processing fishery products such as fish is to first remove the internal organs of the fish, soak it in fresh water to remove blood, soak it in seasoning or saline, and then dry it in the sun. It was. Also, recently, in order to perform mass production and production in a factory, a method of performing warm air (hot air) drying has become the mainstream instead of sun drying.
[0003]
[Problems to be solved by the invention]
However, in the method using hot air (hot air) drying, since hot air is directly blown onto the food, the lipid of the food is oxidized, or browning occurs due to the Maillard reaction, causing a problem of quality deterioration.
[0004]
In addition, since the distribution and storage conditions have recently been improved, there is a tendency for customers to be required to improve the quality of the food itself rather than the need to use marine products as dried food such as dried fish.
[0005]
Therefore, the present invention provides a drying method that can particularly improve the quality of fish .
[0006]
[Means for Solving the Problems]
Fish drying method of the present invention, after dehumidifying and drying in an environment of fish + 15 ° C. to + 20 ° C., to dehumidifying and drying under ice-cold environment the fish to -0.5 ° C. to -1 ° C. and subsequently Features.
[0007]
Drying process according to claim 2 of the fish, after dehumidification drying fish under -0.5 ° C. to -1 ° C. ice-cold environment, be dehumidified and dried in the environment of the fish to + 15 ° C. to + 20 ° C. Subsequently It is characterized by.
[0008]
According to the above invention, after dehumidifying and drying in an environment of fish + 15 ° C. to + 20 ° C., followed by dehumidifying drying under ice-cold environment the fish to -0.5 ° C. to -1 ° C. or, fish -0.5 ° C. to after dehumidifying and drying under -1 ° C. ice-cold environment, subsequent to dehumidifying and drying in an environment of the fish + 15 ° C. to + 20 ° C., the fish in the environment of + 15 ° C. to + 20 ° C. The blue odor can be removed and the taste of the fish can be improved in an ice temperature environment.
[0009]
In particular, ice temperature environment are the temperature range for the moisture contained in the fish starts to solidify, it is possible to improve the balance of moisture in the fish, by umami component and water contained in the fish fits moderately You will be able to condense the taste of the fish itself. In particular it is possible to suppress fish-specific grassy smell added.
[0010]
In addition, since dehumidification drying is performed at + 15 ° C. to + 20 ° C. or in an ice temperature environment, compared to hot air drying, which is usually used as a method for drying marine products, browning occurs due to oxidation of fish lipids or Maillard reaction, resulting in lower quality. It can be avoided.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Next, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 is a longitudinal front view of a food drying system 1 to which the present invention is applied. The food drying system 1 is for drying and processing marine products such as fish, for example, and includes a prefabricated body 2, a drying device 3, and a conveyor device 4 as a conveying means. Here, the drying device 3 uses a product number DHM3-03-0778 manufactured by Munters Co., Ltd., and the conveyor device 4 uses a spiral conveyor manufactured by Daisho Kogyo Co., Ltd.
[0012]
As shown in FIG. 2, the prefabricated main body 2 includes a first drying chamber 5 </ b> A and a second drying chamber 5 </ b> B, which are partitioned by a partition plate 6. The conveyor device 4 is continuously installed from the side of the first drying chamber 5A to the sides of the first drying chamber 5A, the second drying chamber 5B, and the second drying chamber 5B. The conveyor device 4 constitutes ridges 7A and 7B that are arranged, for example, in 10 stages spirally in each of the first drying chamber 5A and the second drying chamber 5B. In addition, the ridges 7A and 7B are driven by motors 8A and 8B disposed at the top, and the motors 8A and 8B are connected by a tuning drive shaft 9. The partition plate 6 is formed with a plurality of openings (not shown) for allowing the conveyor device 4 to pass through and doors 6A for entering and exiting the respective drying chambers 5A and 5B.
[0013]
On the side of the first drying chamber 5A, a work table 10 is installed. In the work table 10, for example, a built-in fish or the like is removed, and after removing blood clots, the work table 10 is immersed in seasoning liquid or saline. A process of placing the product on the conveyor device 4 is performed. In FIG. 2, reference numeral 11 denotes a moisture removing device for removing seasoning liquid or moisture attached to fish or the like placed on the conveyor device 4. Moreover, 12 ... arrange | positioned on the conveyor apparatus 4 is a shower apparatus for wash | cleaning the inside of the conveyor apparatus 4 and drying chamber 5A, 5B.
[0014]
Next, the drying apparatus 3 will be described with reference to FIGS. 4 to 6. 4 is a plan view of the drying device 3, FIG. 5 is a transparent front view of the drying device 3, and FIG. 6 is a transparent right side view of the drying device 3. The drying device 3 is installed in the upper part of the ceiling of the prefabricated body 2, that is, on the second floor, and a total of two units, one for the first drying chamber 5A and one for the second drying chamber 5B, are mutually connected. It is installed so as to be symmetrical.
[0015]
The drying device 3 includes a dehumidifying unit 20 and an air conditioning unit 21. The dehumidifying unit 20 includes a regeneration heater 22, a rotary dehumidifier 23, and a regeneration fan 24 that are heated in order from the left by a boiler (not shown) in a main body 15 that is formed in a rectangular shape. In addition, an outside air inlet 29 for sucking outside air, that is, air on the second floor, is formed on the left side surface of the main body 15, and an outside air outlet 30 for discharging outside air is formed on the rear surface of the main body 15. Is formed. The outside air inlet 29 and the outside air outlet 30 are formed in communication. In the figure, reference numeral 35 denotes a filter for removing dust contained in the outside air.
[0016]
The dehumidifier 23 is a device having a substantially circular cross section with silica gel inside, and automatically rotates to change the position of the water-absorbed silica gel and the regenerated silica gel.
[0017]
The air conditioning unit 21 includes a heater 27 that is heated by a boiler (not shown) in order from the left, a cooler 26 that is cooled by a cooling device (not shown), and a processing fan 25 in a main body 16 that is formed in a rectangular shape. ing. Here, the temperature of the heater 27 and the cooler 26 is adjusted by a control panel (not shown). A processing air discharge port 31 connected to the drying chamber 5A or 5B via the duct 33 is formed on the left side surface of the main body 16, and the drying chamber 5A or 5B and the duct 33 are similarly connected to the right side surface. An in-compartment air suction port 32 connected through the air is formed. In the figure, reference numeral 34 denotes a processing outside air inlet for taking in outside air, that is, air on the second floor in order to make the drying chambers 5A and 5B positive pressure. The processing outside air inlet 34 is provided with a filter for removing dust and the like contained in the outside air.
[0018]
The dehumidifying unit 20 and the air conditioning unit 21 are connected to each other by pipes 37 and 38 on the side of the processing fan 25 of the main body 16 of the air conditioning unit 21 and the side of the dehumidifier 23 of the dehumidifying unit 20.
[0019]
With the above configuration, the flow of air in the drying device 3 will be described with reference to FIGS. 7 and 8. First, the air in the first drying chamber 5 </ b> A is sucked into the main body 16 from the internal air suction port 32 through the duct 33 by the processing fan 25 of the air conditioning unit 21. The air sucked into the main body 16 flows into the dehumidifying unit 20 through the pipe 37. The inflowing air is dehumidified by the silica gel of the dehumidifier 23 in the dehumidifying unit 20 and flows into the air conditioning unit 21 through the pipe 38. Thereafter, in the air conditioning unit 21, the air is cooled or heated by the cooler 26 or the heater 27 in order to obtain a temperature set by the controller panel (not shown), and air having the set humidity and temperature is ducted by the processing air discharge port 31. 33 is discharged into the first drying chamber 5A.
[0020]
Further, the drying device 3 operates by operating the regeneration fan 24 of the dehumidifying unit 20, so that the outside air is sucked from the outside air inlet 29 of the dehumidifying unit 20 and heated by the regeneration heater 22, and then adsorbed on the silica gel of the dehumidifier 23. Remove the water and regenerate the silica gel. Thereafter, the air having adsorbed moisture is discharged to the outside through the outside air discharge port 30. In the second drying chamber 5B, air having a humidity and temperature set in the same manner as the first drying chamber 5A is circulated in the second drying chamber 5B.
[0021]
Next, operation | movement of the food drying system 1 to which this invention is applied is demonstrated with reference to FIG. First, after removing the internal organs of foods such as fish and removing blood clots, the food processed with seasoning liquid or saline is placed on the conveyor device 4 on the work table 10. The conveyor device 4 is automatically moved to the next stroke, and is placed on the side of the conveyor device 4 so that food is not evenly overlapped on the conveyor device 4 by an operator.
[0022]
And the foodstuff on the conveyor apparatus 4 is conveyed in 5 A of 1st drying chambers. The inside of the first drying chamber 5A is previously set to a temperature in the range of + 15 ° C. to + 20 ° C. at a constant humidity, for example, 60%, by the drying device 3 as described above. Further, air having a wind speed of 1.2 m / s, for example, is discharged from the duct 33 into the first drying chamber 5A. In this 1st drying chamber 5A, it is conveyed by the conveyor apparatus 4 above the ridge 7A. At this time, the food on the conveyor device 4 stays in the first drying chamber 5A for about 50 to 60 minutes.
[0023]
Thereby, food such as fish stays in a temperature environment of + 15 ° C. to + 20 ° C. for about 50 to 60 minutes, so that the blue odor peculiar to fish can be removed.
[0024]
Next, the food conveyed above the ridge 7A is conveyed above the ridge 7B by passing through an opening formed in the partition plate 6 above the ridge 7A. The inside of the second drying chamber 5B is set to an ice temperature of −0.5 ° C. to −1 ° C. by the drying device 3 at a constant humidity, for example, 20%. Further, air having a wind speed of 0.9 m / s, for example, is discharged from the duct 33 into the second drying chamber 5B. In the second drying chamber 5B, the conveyor device 4 conveys food to the lower side of the ridge 7B. At this time, the food on the conveyor device 4 stays in the second drying chamber 5B for about 50 to 60 minutes. Then, it is carried out from the second drying chamber 5B by the conveyor device 4. The food taken out from the second drying chamber 5B is accommodated in a delivery case or the like by an operator arranged on the side of the conveyor device 4.
[0025]
As a result, in the ice temperature environment, which is the temperature range immediately before the moisture contained in the food begins to solidify, the balance of the moisture contained in the food can be improved, and the umami component contained in the food and the moisture can be appropriately blended. Can condense the taste of the food itself.
[0026]
In this embodiment, the food placed on the conveyor device 4 is dehumidified and dried in an environment of + 15 ° C. to + 20 ° C., and subsequently dehumidified and dried in an ice temperature environment of −0.5 ° C. to −1 ° C. In addition to removing the blue odor of fish and the like, it can also improve the taste of food.
[0027]
In this embodiment, the first drying chamber 5A is set to an environment of + 15 ° C. to + 20 ° C., and the second drying chamber 5B is set to an ice temperature environment of −0.5 ° C. to −1 ° C., but the first drying chamber 5A is used. May be an ice temperature environment of -0.5 ° C to -1 ° C, and the second drying chamber 5B may be an environment of + 15 ° C to + 20 ° C.
[0028]
【The invention's effect】
According to the invention of claim 1 and claim 2, after the dehumidifying and drying in an environment of fish + 15 ° C. to + 20 ° C., followed by dehumidification under ice-cold environment the fish -0.5 ° C. to -1 ° C. drying or after dehumidification drying fish under -0.5 ° C. to -1 ° C. ice-cold environment, for dehumidifying and drying in an environment of the fish to + 15 ° C. to + 20 ° C. subsequently, + 15 ° C. to + 20 ° C. It is possible to remove the blue odor of the fish under the environment, and to improve the taste of the fish under the ice temperature environment.
[0029]
In particular, ice temperature environment, since water contained in the fish is at a temperature range just before starting to solidification, it is possible to improve the balance of water contained in the fish flavor component and water contained in the fish fits moderately Therefore, it becomes possible to condense the taste of the fish itself. In addition, the blue odor peculiar to fish can be suppressed.
[0030]
In addition, since dehumidification drying is performed at + 15 ° C. to + 20 ° C. or in an ice temperature environment, browning occurs due to oxidation of fish lipids or Maillard reaction, resulting in deterioration in quality as compared with hot air drying that is normally used as a method for drying fish. It can be avoided.
[Brief description of the drawings]
FIG. 1 is a perspective front view of a food drying system to which the present invention is applied.
FIG. 2 is a plan view of a food drying system to which the present invention is applied.
FIG. 3 is a cross-sectional view of the conveyor device.
FIG. 4 is a plan view of a drying device.
FIG. 5 is a transparent front view of the drying device.
FIG. 6 is a right sectional view of the drying device.
FIG. 7 is a front view of the food drying system.
FIG. 8 is a perspective plan view of the food drying system.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Food drying system 2 Prefabricated body 3 Drying device 4 Conveyor device 5A 1st drying chamber 5B 2nd drying chamber 6 Partition plate 7A, 7B Building 15, 16 Main body 20 Dehumidification unit 21 Air conditioning unit 24 Reproduction fan 25 Processing fan 26 Cooler 27 Heater 29, 34 Outside air inlet 30 Outside air outlet 31 Processing air inlet 32 Inside air inlet 33 Duct

Claims (2)

A method for drying a fish , characterized in that the fish is dehumidified and dried in an environment of + 15 ° C to + 20 ° C, and then the fish is dehumidified and dried in an ice temperature environment of -0.5 ° C to -1 ° C. A method for drying a fish , comprising dehumidifying and drying a fish in an ice temperature environment of -0.5 ° C to -1 ° C, and subsequently dehumidifying and drying the fish in an environment of + 15 ° C to + 20 ° C.

Images