GB2155755A - Process for producing frozen frogfish liver and product therefrom - Google Patents
Process for producing frozen frogfish liver and product therefrom Download PDFInfo
- Publication number
- GB2155755A GB2155755A GB08420943A GB8420943A GB2155755A GB 2155755 A GB2155755 A GB 2155755A GB 08420943 A GB08420943 A GB 08420943A GB 8420943 A GB8420943 A GB 8420943A GB 2155755 A GB2155755 A GB 2155755A
- Authority
- GB
- United Kingdom
- Prior art keywords
- liver
- frogfish
- frozen
- vacuum
- producing frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Fresh frogfish liver is frozen after conducting a specific pretreating step in which blood is removed, a vacuum-packing step and a heating step. The frozen liver can be freeze-preserved for a long period of time and, when defrozen and boiled or boiled directly after a long period of preservation, has excellent taste, smooth feeling to the tongue and the like comparable with those of the boiled liver of fresh frogfish. The blood may be removed by washing the liver with salt solution. The deblooded liver may also be treated with salt prior to a vascular tract-removing step before the vacuum-packing is carried out.
Description
SPECIFICATION
Process for Producing Frozen Frogfish Liver and Product Therefrom
The present invention relates to a process for producing frozen frogfish liver and to a frozen frogfish liver which can be freeze-preserved for a long period of time and, when defrozen and boiled or boiled directly after a long period of freeze-preservation, has excellent taste, a smooth feeling to the tongue and characteristics comparable with those of boiled fresh frogfish liver.
Frogfish belongs to Lophiida or Antennariidae and is often called monk or goosefish in USA and
Canada, angler in Great Britain and rapes in Spain. The frogfish is usually caught with a trawlnet, and in winter, it is highly valued as one of the main ingredients in casseroled food or food otherwise served in a pot.
The frogfish has soft meat and is cut up in a special way to isolate the liver therefrom. Usually the isolated liver is packed in a small bag made of synthetic resin and thereafter it is put together with ice into a big container such as a wooden box to ship the liver in a fresh state to the market. The fresh liver shipped to the market is costly and served in high ranking restaurants.
However, the period during which the fresh liver preserved in ice in the above described manner can be used for food is, at the longest, 7 to 10 days after being packed in ice. This is because (1) even at an ice-preserving temperature, some kinds of bacteria increase in the liver, (2) self-digestion proceeds by the activity of enzymes in the liver itself and (3) the liver contains a relatively high amount of oils and fats which are oxidized with the passage of time, and thus the liver spoils and becomes inedible.
In some cases, the liver of frogfish is seasoned, packed in a can and sterilized at a high temperature to prepare a canned product. However, in this case, the liver is sterilized at a high temperature such as about 1 250C and therefore is degenerated or denatured markedly. As a result, the canned liver looses the savour, smell, colour and smooth feeling to the tongue which the liver possesses originally in the fresh state and the taste thereof becomes much worse than the taste of cooked fresh liver.
Further freezing may be considered as a measure for preserving the liver of frogfish longer in an edible state. However, long-term freeze preservation of frogfish livers has not been practiced so far. This is because (1) even if the liver has been frozen, self-digestion thereof gradually proceeds during preservation, (2) the liver contains a relatively high amount of oils and fats which are oxidised with the passage of time, and (3) ice crystals occurring at freezing of the liver destroy fine tissues of the liver, so that after defrosting the liver does not return to the same standard as before freezing. This phenomenum is often called a tissue degeneration or denaturation phenomenum and the defrosted liver deteriorates to such an extent that it is not edible.Therefore it has been considered impossible to preserve frogfish livers for a long period of time at a standard even approaching that of fresh frogfish livers. Frogfish caught by a trawlnet during a term when their capture is permitted are usually sold after the head and viscera thereof are removed and the skin thereof is peeled, the liver of the frogfish however is usually dumped, except in winter when they are much in demand, as the livers can not be adequately preserved.
A main object of the present invention is to provide frozen frogfish liver and a process for producing frozen frogfish liver, such process to enable the livers to be frozen for a long time and remain edible. Thus, it is an object of the present invention to provide a process for preserving frogfish livers adequately by freezing so that even after a long period of time the livers are not only edible but are preserved to a high standard.
Another object of the present invention is to provide frozen frogfish liver which, when restored by defrosting and boiling or by direct boiling after a long period frozen, has a taste, smell, savour, smooth feeling to the tongue and colour tone comparable with those of the boiled liver of fresh frogfish.
A further object of the present invention is to promote effective use of frogfish liver which at present has been dumped, except in winter when it is much in demand, by providing frozen frogfish liver which can be preserved by freezing for a long period of time.
A further object of the present invention is to enable a large quantity of fresh frogfish to be treated and allow a stable supply of frozen frogfish liver of excellent quality in a large quantity to the distributors and consumers by providing frozen frogfish liver which can be preserved in a frozen state for a long period of time.
The present invention relates to both a method of producing frozen frogfish livers and to the frogfish livers so produced.
As a result of various investigations on the preservation of the liver of frogfish for a long period of time, it has been found that when the liver of frogfish is subjected to a specific pretreatment, vacuum-packed and heated prior to freezing, which process is the subject of the present invention it can be preserved for a long period of time and that when the frozen liver of the frogfish is restored by defrosting and boiling or by direct boiling after a long period of preservation, it unexpectedly possesses a taste, smell, savour, smooth feeling to the tongue and colour tone comparable with those of the boiled liver of fresh frogfish.
According to the present invention, a process for producing frozen frogfish liver which comprises: a pretreating step including a blood-removing step for removing blood from the liver of frogfish; a vacuum-packing step for vacuum-packing in an airtight bag or container the liver of frogfish treated in the pretreating step; a heating step for heating the vacuum-packed liver of frogfish; and a freezing step for freezing the heated liver of frogfish.
Preferably, the pretreating step includes a vascular tract-removing step for heating the deblooding frogfish liver and thereafter removing vascular tracts from the frogfish liver.
The invention may be put into practice in various ways but one process for producing frozen frogfish livers according to the present invention will now be described by way of example including reference to the accompanying examples.
The liver of fresh frogfish are treated in a pretreating step. According to the most preferred embodiment of the invention, the pretreating step includes a blood-removing step for removing blood from the liver of frogfish and a vascular tract-removing step for heating the deblooded liver of frogfish and thereafter removing vascular tracts from the livers of the frogfish.Usually the blood-removing step is conducted as the first stage in the pretreating step and comprises washing the liver of fresh frogfish in an aqueous table salt solution having Baume degree of 1 to 3 . Preferably a number of perforations such as plural perforations are pricked at desired parts of vascular tracts in the liver of fresh frogfish by means of a cooking spit o-r the like so that blood in the vascular tracts can be simultaneously extracted through the perforations into the washing solution. One pricking movement of the spit can thus be used to make two perforations-one at entry and one at exit or more perforations if the liver is folded back on itself to produce a fold and multiple thicknesses.
The liver from which blood is removed is usually washed with water. For salting, the water washed liver is dusted with 2 to 5 parts by weight of table salt and 0.035 to 1.00 parts by weight of spice per 100 parts by weight of liver. Thereafter the liver as well as the table salt and spice are well mixed and allowed to stand for 1 to 5 hours in a low temperature room of 0 to 1 00C to soak the salt and spice into the liver. The salted liver is usually washed with water and transferred to the vascular tract-removing step wherein the vascular tracts are removed. The vascular tract-removing step is conducted after boiling or smothering the liver at a temperature of 80 to 100 C for 10 to 15 minutes.Thus in the pretreating step, if heating is applied prior to the vascular tract removing step, all or part of the enzyme is deactivated which causes self-digestion to the frogfish liver. The liver from which vascular tracts have been removed may be cut into any desired size through a cutting step may be optionally provided as the final stage of the pretreating step.
The frogfish liver treated in the pretreating step is transferred to a vacuum-packing step where it is vacuum-packed in an airtight bag or container using a known manner. In the vacuum-packing step the pretreated liver is packed into an airtight bag or container, evacuating air from the airtight bag or container at a vacuum of 99991.5 to 101324.72 Pa (750 to 760 mmHg vacuum) for 1 to 5 minutes and sealing it by heat or the like. A multi-layered bag or container consisting of a plastic film and a barrier layer as well as a retort pouch made of aluminium is one suitable form of airtight bag or container. The vacuum-packed liver is prevented from the oxidation of fats contained therein.
The liver of frogfish which has been vacuum-packed is heated in a heating step. The heating step is conducted by boiling or smothering the vacuum-packed liver at a temperature of 80 to 100"C for 10 to 20 minutes. The enzymes which causes self-digestion of the liver are deactivated and the liver is sterilised by the heating step. When the heating temperature is too low or the heating time is too short, the deactivation of enzymes and the sterilization of the liver are insufficient.
On the contrary, if the heating temperature is too high or the heating time is too long, the liver is susceptible to deterioration by heat and looses at least some of the savour, smell, colour tone and smooth feeling to the tongue which the liver possesses originally.
Thereafter the liver of frogfish treated in the heating step is frozen in a known manner in a freezing step to give frozen frogfish liver according to the present invention. The freezing step is conducted usually by rapidly cooling (quenching) the liver in ice water and rapidly freezing it at a temperature of -30 C or below.
The frozen frogfish liver according to the present invention can be freeze-preserved for a long period of time, because (1) the fresh liver of the frogfish is appropriately created in the pretreating step, (2) enzymes which cause self-digestion to the liver are deactivated in the heating step, and (3) the fats contained in the liver are prevented from oxidation in the vacuum-packing step. Notwithstanding that the frozen liver of the present invention is prepared through the pretreating step and the heating step both of which are conducted prior to freezing, it possesses taste, smell, savour, smooth feeling to the tongue, and colour tone comparable with those of the boiled liver of fresh frogfish even when reverted by defrosting and boiling or by direct boiling after a long period of freeze preservation.
Alternatively, the vascular tract-removing step may be omitted. In this case, the liver which has been deblooded and salted as mentioned above is gently washed with water and allowed to stand in a low temperature room of 0 to 1 0'C for 1 to 5 hours to drain the water. The drained liver is cut as occasion demands and processed in the above mentioned vacuum-packing step, heating step and freezing step to give frozen frogfish liver according to the present invention. When the vascular tract-removing step is omitted, it is preferable that in the heating step, the liver is boiled or smothered for a longer time (i.e. 15 to 40 minutes) than in the above mentioned embodiment wherein the vascular tract-removing step is present.
The boiling or smothering deactivates all enzymes causing self-digestion to the liver and sterilizes the liver completely.
In the pretreating step, the water draining step, the salting step and the cutting step are optional, but it is preferable to employ those steps.
The following examples illustrate putting the invention into effect.
EXAMPLE 1
Plural perforations were pricked at desired parts of vascular tracts in the liver of fresh frogfish by means of a cooking spit. A thousand grams of the perforated frogfish liver was washed with an aqueous table salt solution having Baume degree of 2" and simultaneously the blood was extracted from the vascular tracts.
After draining of the water, the deblooded liver was uniformly mixed with 30 grams of table salt and 2 grams of spice and allowed to stand in a low temperature room controlled at 5 C for 4 hours to complete the salting of the liver. The salted liver was washed with clean water and allowed to stand in a low temperature room controlled at 5 C for 1 hour to complete the water-drainage.
Thereafter, the frogfish liver pretreated as described above was packed in a retort pouch made of aluminium, which was evacuated under vacuum at a pressure of 101324.72 Pa (760 mmHg vacuum) for 2 minutes and sealed, whereby the liver was vacuum-packed.
The retort pouch into which the liver was vacuum-packed was boiled at a temperature of 98"C for 30 minutes.
Thereafter the boiled retort pouch was rapidly cooled (quenched) by immersing it into ice water and rapidly frozen at a temperature of -30 C to give frozen frogfish liver according to the present invention.
The processed frozen frogfish liver was kept frozen at a temperature of -30"C for 6 months and then defrosted and boiled for sampling. The sampled liver gained an excellent organoleptic evaluation possessing taste, smell, savour, smooth feeling to the tongue, and colour tone comparable with those of directly boiled liver of fresh frogfish.
EXAMPLE 2
After deblooding as in Example 1, a thousand grams of the liver of fresh frogfish was salted as in
Example 1. The salted liver was washed with water and smothered at a temperature of 95"C for 15 minutes to remove vascular tracts therefrom. The liver from which vascular tracts were removed was washed with clean water.
Then the frogfish liver pretreated as described above was packed in a retort pouch made of aluminium.
The retort pouch in which the liver was packed was evacuated under vacuum at a pressure of 101324.72 Pa (760 mmHg vacuum) for 5 minutes and sealed, whereby the liver was vacuum-packed.
The retort pouch into which the liver was vacuum-packed was boiled at a temperature of 95"C for 15 minutes.
Thereafter the boiled retort pouch was rapidly cooled (quenched) by immersing it into ice water and rapidly frozen at a temperature of -30 C to give a frozen liver of frogfish according to the present invention.
The processed frozen frogfish liver was kept frozen at a temperature of -30 C for one year and then defrosted and boiled for sampling. The sampled liver gained an excellent organoleptic evaluation possessing taste, smell, savour, smooth feeling to the tongue, and colour tone comparable with those of the directly boiled liver of fresh frogfish.
Table 1 shows the results of analysis on the above-mentioned frozen frogfish liver which was kept frozen for 1 year.
TABLE 1
Liver (white part) Liver (red part)
Water content 42.7 wt% 39.2 wt%
Crude protein 11.7 wt% 10.7 wt%
Crude fat 39.6 wt% 44.7 wt%
Crude ash 2.2 wt% 2.0 wt%
POV* 0.06 0.02
AV** 1.47 3.50 * POV=Peroxide value.
**AV=Acid-value.
As is clear from the results shown in Table 1, the frozen liver obtained by the process of the present invention possesses extremely low peroxide and acid values notwithstanding that it contains a large amount of unsaturated fatty acids. This means that the frozen frogfish liver so obtained does not deteriorate during preservation and storage.
For comparison, fresh frogfish liver was directly frozen in a conventional manner without conducting the pretreating, vacuum-packing and heating steps of the present invention. The frozen liver obtained was then kept frozen under the same conditions as that above (see Example 2 and Table 1) including a temperature of -30 C. The liver gave out a bad smell due to oxidation thereof and could not be examined for organoleptic evaluation.
Claims (10)
1.A A process for producing frozen frogfish liver which comprises: a pretreating step including a blood removing step for removing blood from the liver of frogfish; a vacuum-packing step for vacuum-packing in an airtight bag or container the liver of frogfish treated in the pretreating step; a heating step for heating the vacuum-packed liver of frogfish; and a freezing step for freezing the heated liver of frogfish.
2. A process for producing frozen frogfish liver as claimed in Claim 1 in which the blood-removing step is conducted by washing the liver of frogfish in an aqueous table salt solution having a Baume degree of 1 to 30.
3. A process for producing frozen frogfish liver as claimed in Claims 1 or 2 in which the pretreating step includes a step for salting the liver of frogfish from which blood has been removed.
4. A process for producing frozen frogfish liver as claimed in Claims 1,2 or 3 in which the heating step is conducted by boiling or smothering the liver offrogfish vacuum-packed in the airtight bag or container, at a temperature of 80 to 1 OO"C fo r 15 to 40 minutes.
5. A process for producing frozen frogfish liver as claimed in Claim 1,2 or 3 in which the pretreating step comprises a vascular tract-removing step for heating the deblooding frogfish liver and thereafter removing vascular tracts from frogfish liver.
6. A process for producing frozen frogfish liver as claimed in Claim 5 in which the vascular tract-removing step comprises boiling or smothering at a temperature of 80 to 1 OO"C for 10 to 15 minutes.
7. A process for producing frozen frogfish liver as claimed in Claim 5 or 6 in which the pretreating step includes a step for salting the liver of frogfish from which blood has been removed, the said salting step being conducted prior to heating.
8. A process for producing frozen frogfish liver as claimed in Claim 5, 6 or 7 in which the heating step is conducted by boiling or smothering the liver of frogfish vacuum-packed in the airtight bag or container, at a temperature of 80 to 1000C for 10 to 20 minutes.
9. A process for producing frozen frogfish liver substantially as specifically described herein with reference to Example 1 or Example 2.
10. Frogfish liver either frozen or defrosted which has been processed as claimed in any one of the preceding claims.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59054070A JPS60199337A (en) | 1984-03-21 | 1984-03-21 | Preparation of frozen liver of angler fish |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8420943D0 GB8420943D0 (en) | 1984-09-19 |
| GB2155755A true GB2155755A (en) | 1985-10-02 |
| GB2155755B GB2155755B (en) | 1987-12-02 |
Family
ID=12960355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08420943A Expired GB2155755B (en) | 1984-03-21 | 1984-08-17 | Process for producing frozen frogfish liver and product therefrom |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPS60199337A (en) |
| ES (2) | ES8605950A1 (en) |
| GB (1) | GB2155755B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2649864A1 (en) * | 1989-07-21 | 1991-01-25 | Labeyrie Sa | Method for processing foie gras or other pieces of animal flesh intended for consumption |
| US5228823A (en) * | 1991-05-06 | 1993-07-20 | Crook Thomas J | Mobile racking system |
| EP0721743A1 (en) * | 1995-01-12 | 1996-07-17 | John Charles Turner | Improved process for preparing a shellfish product and product obtained |
| WO2007017542A2 (en) * | 2005-08-02 | 2007-02-15 | Bordonaba Almale Jesus Valeria | Method of producing and conserving food products |
| WO2019057260A1 (en) * | 2017-09-25 | 2019-03-28 | Campanale Maurizio | Method for preserving all types of foodstuffs, raw and pre-cooked, without the use of preservatives or additives |
| CN111990443A (en) * | 2020-09-11 | 2020-11-27 | 青岛三统万福食品科技股份有限公司 | Detoxification method of animal liver and detoxification device for animal liver |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0630730A (en) * | 1992-07-16 | 1994-02-08 | Kenzo Matsuyama | Production of food from cattle liver |
| JP6207922B2 (en) * | 2013-08-14 | 2017-10-04 | マルハニチロ株式会社 | Lever stab food that can be stored at room temperature for a long time |
| CN103518823B (en) * | 2013-09-06 | 2015-10-21 | 浙江海洋学院 | The method of the fresh-keeping fish liver of a kind of fluidisation ice |
| CN104798869A (en) * | 2015-05-20 | 2015-07-29 | 烟台顺隆化工科技有限公司 | Preservative for bullfrog meat product |
-
1984
- 1984-03-21 JP JP59054070A patent/JPS60199337A/en active Granted
- 1984-08-17 GB GB08420943A patent/GB2155755B/en not_active Expired
- 1984-08-24 ES ES535430A patent/ES8605950A1/en not_active Expired
-
1985
- 1985-10-31 ES ES548473A patent/ES8704711A1/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2649864A1 (en) * | 1989-07-21 | 1991-01-25 | Labeyrie Sa | Method for processing foie gras or other pieces of animal flesh intended for consumption |
| US5228823A (en) * | 1991-05-06 | 1993-07-20 | Crook Thomas J | Mobile racking system |
| EP0721743A1 (en) * | 1995-01-12 | 1996-07-17 | John Charles Turner | Improved process for preparing a shellfish product and product obtained |
| WO2007017542A2 (en) * | 2005-08-02 | 2007-02-15 | Bordonaba Almale Jesus Valeria | Method of producing and conserving food products |
| WO2007017542A3 (en) * | 2005-08-02 | 2007-05-03 | Almale Jesus Valeria Bordonaba | Method of producing and conserving food products |
| ES2303407A1 (en) * | 2005-08-02 | 2008-08-01 | Jesus Valeriano Borbonaba Almale | Method of producing and conserving food products |
| WO2019057260A1 (en) * | 2017-09-25 | 2019-03-28 | Campanale Maurizio | Method for preserving all types of foodstuffs, raw and pre-cooked, without the use of preservatives or additives |
| CN111990443A (en) * | 2020-09-11 | 2020-11-27 | 青岛三统万福食品科技股份有限公司 | Detoxification method of animal liver and detoxification device for animal liver |
| CN111990443B (en) * | 2020-09-11 | 2022-06-21 | 青岛新万福食品有限公司 | Detoxification method of animal liver and detoxification device for animal liver |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2155755B (en) | 1987-12-02 |
| ES548473A0 (en) | 1987-04-16 |
| ES535430A0 (en) | 1986-04-16 |
| JPH0453491B2 (en) | 1992-08-26 |
| ES8704711A1 (en) | 1987-04-16 |
| GB8420943D0 (en) | 1984-09-19 |
| JPS60199337A (en) | 1985-10-08 |
| ES8605950A1 (en) | 1986-04-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19980817 |