JP6826686B1 - How to treat live fish - Google Patents
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- JP6826686B1 JP6826686B1 JP2020098949A JP2020098949A JP6826686B1 JP 6826686 B1 JP6826686 B1 JP 6826686B1 JP 2020098949 A JP2020098949 A JP 2020098949A JP 2020098949 A JP2020098949 A JP 2020098949A JP 6826686 B1 JP6826686 B1 JP 6826686B1
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- 239000008280 blood Substances 0.000 claims abstract description 75
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- 238000000034 method Methods 0.000 claims abstract description 46
- 238000012545 processing Methods 0.000 claims abstract description 36
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- 238000007710 freezing Methods 0.000 claims abstract description 25
- 230000008014 freezing Effects 0.000 claims abstract description 25
- 208000007536 Thrombosis Diseases 0.000 claims abstract description 19
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- 210000004556 brain Anatomy 0.000 claims abstract description 18
- 210000005013 brain tissue Anatomy 0.000 claims abstract description 14
- 210000003625 skull Anatomy 0.000 claims abstract description 9
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- 235000013372 meat Nutrition 0.000 abstract description 37
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 238000010586 diagram Methods 0.000 abstract description 5
- 239000008399 tap water Substances 0.000 abstract description 5
- 235000020679 tap water Nutrition 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 description 23
- 210000002816 gill Anatomy 0.000 description 20
- 206010016952 Food poisoning Diseases 0.000 description 12
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- 241000607272 Vibrio parahaemolyticus Species 0.000 description 6
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- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
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- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
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- 208000007204 Brain death Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
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- 239000002826 coolant Substances 0.000 description 1
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- 230000012953 feeding on blood of other organism Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- QWTDNUCVQCZILF-UHFFFAOYSA-N isopentane Chemical compound CCC(C)C QWTDNUCVQCZILF-UHFFFAOYSA-N 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/08—Slaughtering or stunning for poultry or fish, e.g. slaughtering pliers, slaughtering shears
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
【課題】従来技術による活魚の処理方法と比較して刺身等の肉片の色、風味、弾力、旨さ等を向上させ、それを維持し得る期間を延ばすことを可能にする。【解決手段】活魚の処理方法は、下記の工程を含む。（ａ）活魚の頭骨から脳組織を吸引することによって前記活魚を即死状態にする工程（ｂ）前記活魚の尾を、神経孔が露出するまで切断する工程（ｃ）前記活魚の脳髄から神経までを吸引する工程（ｄ）前記活魚の鰓を切断して、放血させる工程（ｅ）前記活魚の前記鰓部分に泡を発生させ、当該鰓の切断面の血栓化を阻止して、放血を促す工程（ｆ）血抜き処理を行った後の前記活魚を、水道水等の真水で洗浄する工程（ｇ）洗浄した後の前記活魚を、−３０℃の温度で急速冷凍する工程【選択図】図３PROBLEM TO BE SOLVED: To improve the color, flavor, elasticity, taste and the like of a piece of meat such as sashimi as compared with a method for treating live fish by a prior art, and to extend the period during which the meat piece can be maintained. A method for processing live fish includes the following steps. (A) A step of instantly killing the live fish by sucking brain tissue from the skull of the live fish (b) A step of cutting the tail of the live fish until the nerve hole is exposed (c) From the brain pulp to the nerve of the live fish Step (d) Step of cutting the eel of the live fish to release blood (e) A step of generating bubbles in the eel portion of the live fish to prevent thrombosis of the cut surface of the eel and promote blood release. Step (f) A step of washing the live fish after the blood removal treatment with fresh water such as tap water (g) A step of rapidly freezing the live fish after washing at a temperature of -30 ° C. [Selection diagram] Figure 3
Description
本発明は、活魚の処理方法に関する。さらに詳細には、本発明は、活魚の保存期間を延ばし、かつ、従来技術による活魚の処理方法と比較して刺身等の肉片の色、風味、弾力、旨さ等を向上させ、それを維持し得る期間を延ばすことを可能にすると共に、活魚に付着している細菌や活魚に寄生する寄生虫による食中毒を防止することを可能にする活魚の処理方法に関する。
なお、活魚とは、一般的に、活きている魚のことを指し、それ以外の魚は鮮魚、凍魚、加工魚等と呼ばれるが、本明細書では、混乱を避けるために、便宜上、「活魚」に統一して説明することとする。
The present invention relates to a method for treating live fish. More specifically, the present invention extends the storage period of live fish and improves and maintains the color, flavor, elasticity, taste, etc. of meat pieces such as sashimi as compared with the conventional method for treating live fish. The present invention relates to a method for treating live fish, which makes it possible to extend the possible period and prevent food poisoning caused by bacteria attached to the live fish and parasites parasitizing the live fish.
In addition, live fish generally refers to live fish, and other fish are called fresh fish, frozen fish, processed fish, etc., but in this specification, for convenience, "live fish" is used to avoid confusion. Will be explained in a unified manner.
従来から、活魚の加工処理後の鮮度を保ち、生臭みを取り除くために、活魚の血抜き処理が行われている。
活魚の血抜きに関しては、例えば、特許文献１に開示されているように、活魚の脊髄に損傷を与えることにより活きた状態を保持して運動機能を低下させ、この運動機能を低下させた活魚の鰓（エラ）に向けて新鮮な水を供給し、鰓に水を通過させることで、活かしながら血管を切断して血抜きを行うようにした技術が知られている。
Conventionally, in order to maintain the freshness of live fish after processing and remove the fishy odor, the blood of the live fish has been drained.
Regarding blood removal of live fish, for example, as disclosed in Patent Document 1, the live fish is maintained in a live state by damaging the spinal cord of the live fish to reduce the motor function, and the live fish having the reduced motor function. There is known a technique of supplying fresh water to the gills and letting the water pass through the gills to cut blood vessels and drain blood while making good use of it.
しかし、特許文献１には、活魚の脊髄に損傷を与えることにより活きた状態を保持して運動機能を低下させることしか開示されておらず、活魚の脊髄（神経）を抜き取ることについては何ら開示されていない。
すなわち、特許文献１の場合には、脳死した状態であっても、活魚の脊髄に損傷を与えて、運動機能を低下させているに過ぎない。従って、一定の神経系統は機能を維持した状態にあり、解体作業等の刺激によって魚体が痙攣などを起こしてしまう。そうすると、エネルギーを消費して、体内に乳酸を発生・滞留させ、これが酸化の原因となる。この酸化がすなわち腐敗であり、その進行により食味は大きく低下することとなる。
また、特許文献１に開示された活魚の血抜き方法は、活魚の鰓（エラ）に向けて新鮮な水を供給し、鰓に水を通過させて血抜きを行うというものであるが、この方法では、鰓の洗浄作業中に一定の水圧をかけ続け、魚肉に洗浄水を浸透させることとなるので、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまう虞がある。
さらに、活魚を刺身等で生食する場合には、活魚に付着している細菌や活魚に寄生する寄生虫による食中毒が懸念される。特に特許文献１に開示された活魚の血抜き方法では、洗浄水が残留することで、活魚に元々付着している細菌が繁殖しやすくなり、食中毒のリスクが高くなる。
However, Patent Document 1 only discloses that the spinal cord (nerve) of a live fish is extracted by damaging the spinal cord of the live fish to maintain the live state and reduce the motor function. It has not been.
That is, in the case of Patent Document 1, even in the state of brain death, the spinal cord of the live fish is damaged and the motor function is deteriorated. Therefore, a certain nervous system is in a state of maintaining its function, and the fish body causes convulsions or the like due to stimuli such as dismantling work. Then, energy is consumed to generate and retain lactic acid in the body, which causes oxidation. This oxidation is that is, putrefaction, and the progress of this oxidation greatly deteriorates the taste.
Further, the method for draining blood from live fish disclosed in Patent Document 1 is to supply fresh water to the gills of live fish and let the water pass through the gills to drain the blood. In the method, constant water pressure is continuously applied during the gill washing work, and the washing water is infiltrated into the fish meat, so that the natural color, flavor, elasticity, taste, etc. of the meat pieces such as sashimi are impaired, and the meat quality is watery. There is a risk that it will become a thing.
Further, when live fish is eaten raw with sashimi or the like, there is a concern about food poisoning due to bacteria attached to the live fish or parasites parasitizing the live fish. In particular, in the method for draining blood from live fish disclosed in Patent Document 1, the residual washing water facilitates the growth of bacteria originally attached to the live fish, increasing the risk of food poisoning.
本発明は、従来技術における前記課題を解決するためになされたものであり、活魚の保存期間を延ばし、かつ、従来技術による活魚の処理方法と比較して刺身等の肉片の色、風味、弾力、旨さ等を向上させ、それを維持し得る期間を延ばすことを可能にすると共に、活魚に付着している細菌や活魚に寄生する寄生虫による食中毒を防止することを可能にする活魚の処理方法を提供することを目的とする。 The present invention has been made to solve the above-mentioned problems in the prior art, prolonging the storage period of live fish, and comparing with the method for processing live fish by the prior art, the color, flavor, and elasticity of meat pieces such as sashimi. Treatment of live fish, which makes it possible to improve the taste, etc., extend the period during which it can be maintained, and prevent food poisoning caused by bacteria attached to live fish and parasites that parasitize live fish. The purpose is to provide a method.
前記目的を達成するため、本発明に係る活魚の処理方法の構成は、
（１）下記の工程を含むことを特徴とする。
（ａ）活魚の頭骨から脳組織を吸引することによって前記活魚を即死状態にする第１吸引工程
（ｂ）前記活魚の尾を、神経孔が露出するまで切断する第１切断工程
（ｃ）前記活魚の脳髄から神経までを吸引する第２吸引工程
（ｄ）前記活魚の鰓を切断して、放血させる放血工程
（ｅ）前記活魚の前記鰓部分に泡を発生させることで、当該鰓の切断面の血栓化を阻止して、放血を促す血栓化阻止工程
（ｆ）血抜き処理を行った後の前記活魚を、真水及び酸性電解水の少なくとも一方で洗浄する洗浄工程
（ｇ）洗浄した後の前記活魚を、−７０℃〜−２０℃の範囲の温度で急速冷凍する急速冷凍工程
In order to achieve the above object, the configuration of the method for treating live fish according to the present invention is
(1) It is characterized by including the following steps.
(A) First suction step of sucking brain tissue from the skull of a live fish to bring the live fish into an instant death state (b) First cutting step of cutting the tail of the live fish until the nerve pores are exposed (c) Second suction step of sucking from the brain to the nerve of the live fish (d) Blood discharge step of cutting the eel of the live fish to release blood (e) Cutting of the eel by generating bubbles in the eel portion of the live fish Thrombosis prevention step of preventing blood clot formation on the surface and promoting blood release (f) Washing step of washing the live fish after the blood removal treatment with at least one of fresh water and acidic electrolyzed water (g) After washing Rapid freezing step in which the live fish is rapidly frozen at a temperature in the range of −70 ° C. to −20 ° C.
真水としては、例えば、水道水を用いることができ、酸性電解水としては、例えば、次亜塩素酸水を用いることができる。 As the fresh water, for example, tap water can be used, and as the acidic electrolyzed water, for example, hypochlorous acid water can be used.
本発明の活魚の処理方法の上記（１）の構成によれば、以下の作用効果が得られる。
すなわち、上記（ｂ）の工程を含むことにより、上記（ｃ）の工程を行うための空気孔が確保される。
また、上記（ｃ）の工程を含むことにより、活魚は、半身不随と同じ状態となって、全く動かなくなる。このため、エネルギー消費量が極限まで減少し、乳酸の発生及び蓄積が無くなることから、魚肉の酸化が防止され、活魚の保存期間を延ばすことが可能となる。
また、上記（ａ），（ｃ）の工程を含み、活魚の神経系統の除去を吸引によって行うようにしたことにより、水圧による洗浄水の魚肉への浸透が発生することはないので、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまう虞もない。その結果、従来技術による活魚の処理方法と比較して美味しい刺身を提供することが可能となる。
また、上記（ｄ），（ｅ）の工程を含むことにより、心臓のポンプ機能によってほぼ全ての血液が活魚の外に出ることとなり、活魚からほぼ完全に血抜きができるようになる。その結果、水圧をかけた洗浄作業や血抜き処理に伴って発生する魚肉内部への水分残留が無くなることから、活魚の保存期間が１〜２週間長くなる。さらに、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまう虞もない。その結果、従来技術による活魚の処理方法と比較して美味しい刺身を提供することが可能となる。
また、上記（ｆ）の工程を含み、血抜き処理を行った後の活魚を真水で洗浄することにより、活魚の外表面に付着した異物を除去することができ、特に、活魚に付着している腸炎ビブリオ菌を死滅させて、当該腸炎ビブリオ菌による食中毒を防止することができる。また、上記（ｆ）の工程を含み、血抜き処理を行った後の活魚を酸性電解水で洗浄することにより、活魚の外表面に付着した異物を除去することができ、特に、活魚の殺菌を安全に行うことができる。
また、上記（ｇ）の工程を含むことにより、活魚に寄生するアニサキスを死滅させて、当該アニサキスによる食中毒を防止することができる。
以上のように、本発明の活魚の処理方法の上記（１）の構成によれば、活魚の保存期間を延ばし、かつ、従来技術による活魚の処理方法と比較して刺身等の肉片の色、風味、弾力、旨さ等を向上させ、それを維持し得る期間を延ばすことを可能にすると共に、活魚に付着している細菌や活魚に寄生する寄生虫による食中毒を防止することを可能にする活魚の処理方法を提供することができる。
According to the configuration of the above (1) of the method for treating live fish of the present invention, the following effects can be obtained.
That is, by including the step (b), an air hole for performing the step (c) is secured.
In addition, by including the step (c) above, the live fish will be in the same state as the hemiplegia and will not move at all. Therefore, the energy consumption is reduced to the utmost limit, and the generation and accumulation of lactic acid are eliminated, so that the oxidation of fish meat is prevented and the storage period of live fish can be extended.
In addition, since the steps (a) and (c) above are included and the neural system of the live fish is removed by suction, the washing water does not permeate into the fish meat due to water pressure. There is no risk that the natural color, flavor, elasticity, taste, etc. of the meat pieces will be impaired and the meat quality will become watery. As a result, it is possible to provide delicious sashimi as compared with the conventional method for processing live fish.
In addition, by including the steps (d) and (e) above, almost all the blood goes out of the live fish by the pump function of the heart, and the live fish can be almost completely drained. As a result, the storage period of live fish is extended by 1 to 2 weeks because there is no residual water inside the fish meat that is generated by the washing work under water pressure or the blood draining treatment. Furthermore, there is no risk that the natural color, flavor, elasticity, taste, etc. of meat pieces such as sashimi will be impaired, and the meat quality will become watery. As a result, it is possible to provide delicious sashimi as compared with the conventional method for processing live fish.
Further, by including the step (f) above and washing the live fish after the blood removal treatment with fresh water, foreign substances adhering to the outer surface of the live fish can be removed, and in particular, the live fish adheres to the live fish. It is possible to kill the Vibrio parahaemolyticus that is present and prevent food poisoning caused by the Vibrio parahaemolyticus. Further, by including the step (f) above and washing the live fish after the blood draining treatment with acidic electrolyzed water, foreign substances adhering to the outer surface of the live fish can be removed, and in particular, sterilization of the live fish. Can be done safely.
In addition, by including the step (g) above, Anisakis parasitizing live fish can be killed and food poisoning due to the Anisakis can be prevented.
As described above, according to the configuration of the above (1) of the method for treating live fish of the present invention, the storage period of live fish is extended, and the color of meat pieces such as sashimi is increased as compared with the method for treating live fish according to the prior art. It makes it possible to improve flavor, elasticity, taste, etc., extend the period during which it can be maintained, and prevent food poisoning caused by bacteria attached to live fish and parasites that parasitize live fish. A method for processing live fish can be provided.
本発明の活魚の処理方法の上記（１）の構成においては、以下の（２）〜（５）のような構成にすることが好ましい。 In the configuration of the above (1) of the method for treating live fish of the present invention, it is preferable to have the following configurations (2) to (5).
（２）前記洗浄工程（ｆ）後で、かつ、前記急速冷凍工程（ｇ）前に、下記の工程をさらに含む。
（ｈ）洗浄した後の前記活魚を真空パックする真空パック工程
(2) The following steps are further included after the washing step (f) and before the quick freezing step (g).
(H) Vacuum packing step of vacuum packing the live fish after washing
上記（２）の好ましい構成によれば、急速冷凍工程において、液体凍結機を用いることができる。活魚を真空パックすれば、前記活魚によって液体冷媒が汚されることも、前記液体冷媒によって前記活魚の風味等が損なわれることもないからである。 According to the preferred configuration of (2) above, a liquid freezer can be used in the quick freezing step. This is because if the live fish is vacuum-packed, the liquid refrigerant will not be polluted by the live fish, and the flavor and the like of the live fish will not be impaired by the liquid refrigerant.
（３）前記洗浄工程（ｆ）後で、かつ、前記急速冷凍工程（ｇ）前に、下記の工程をさらに含む。
（ｉ）洗浄した後の前記活魚を、０℃〜１０℃の範囲の温度の真水に浸漬する第１予備冷却工程
（ｊ）前記第１予備冷却を行った後の前記活魚の表面に付着した水分を除去する第１加工処理工程
（ｋ）前記第１加工処理を施した後の前記活魚を、氷温冷却する第２予備冷却工程
（ｌ）前記第２予備冷却中に前記活魚の表面に発生する水分を清拭する第２加工処理工程
(3) The following steps are further included after the washing step (f) and before the quick freezing step (g).
(I) First pre-cooling step of immersing the washed live fish in fresh water having a temperature in the range of 0 ° C. to 10 ° C. (j) Adhering to the surface of the live fish after the first pre-cooling. First processing step of removing water (k) Second pre-cooling step of cooling the live fish after the first processing treatment at ice temperature (l) On the surface of the live fish during the second pre-cooling Second processing process to wipe off the generated moisture
上記（３）の好ましい構成によれば、冷凍保存期間における活魚の劣化を最小化することができる。 According to the preferable configuration of (3) above, deterioration of live fish during the freezing storage period can be minimized.
（４）上記（３）の構成において、前記第１予備冷却工程（ｉ）後で、かつ、前記第１加工処理工程（ｊ）前に、下記の工程をさらに含む。
（ｍ）前記第１予備冷却を行った前記活魚を、保存に適した形態に加工する第３加工処理工程
(4) In the configuration of the above (3), the following steps are further included after the first pre-cooling step (i) and before the first processing step (j).
(M) Third processing step of processing the live fish that has undergone the first pre-cooling into a form suitable for storage.
「保存に適した形態に加工する」には、例えば、内臓を取り出して平たくし、真空パック可能な形態に加工すること等が含まれる。従って、例えば天然ヒラメ等のような平たい活魚については、第３加工処理工程は不要である。 "Processing into a form suitable for storage" includes, for example, taking out the internal organs, flattening them, and processing them into a form that can be vacuum-packed. Therefore, for flat live fish such as natural flatfish, the third processing step is unnecessary.
（５）前記血栓化阻止工程（ｅ）後で、かつ、前記洗浄工程（ｆ）前に、下記の工程をさらに含む。
（ｎ）前記活魚の尾を、動脈が露出するまで切断する第２切断工程
（ｏ）前記尾の切断面から、残った血液を吸引する第３吸引工程
(5) The following steps are further included after the thrombus prevention step (e) and before the washing step (f).
(N) Second cutting step of cutting the tail of the live fish until the artery is exposed (o) Third suction step of sucking the remaining blood from the cut surface of the tail.
上記（５）の好ましい構成によれば、活魚から完全に血抜きができるようになり、活魚の保存期間をさらに長くすることが可能となる。 According to the preferable configuration of the above (5), blood can be completely drained from the live fish, and the storage period of the live fish can be further extended.
本発明によれば、活魚の保存期間を延ばし、かつ、従来技術による活魚の処理方法と比較して刺身等の肉片の色、風味、弾力、旨さ等を向上させ、それを維持し得る期間を延ばすことを可能にすると共に、活魚に付着している細菌や活魚に寄生する寄生虫による食中毒を防止することを可能にする活魚の処理方法を提供することができる。 According to the present invention, the storage period of live fish is extended, and the color, flavor, elasticity, taste, etc. of meat pieces such as sashimi are improved and maintained as compared with the conventional method for treating live fish. It is possible to provide a method for treating live fish, which makes it possible to prolong the life of the fish and prevent food poisoning caused by bacteria attached to the live fish and parasites parasitizing the live fish.
以下、好適な実施形態を用いて本発明をさらに具体的に説明する。但し、下記の実施形態は本発明を具現化した例に過ぎず、本発明はこれに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, the following embodiments are merely examples that embody the present invention, and the present invention is not limited thereto.
［血抜き装置の構成］
まず、本発明の一実施形態における活魚の処理方法のうちの活魚の血抜き処理に用いる血抜き装置の構成について、図１，図２を参照しながら説明する。
[Configuration of blood drainage device]
First, the configuration of the blood bleeding device used for the blood bleeding treatment of live fish in the method for treating live fish in one embodiment of the present invention will be described with reference to FIGS. 1 and 2.
図１は、本発明の一実施形態における活魚の処理方法のうちの活魚の血抜き処理に用いる血抜き装置の構成を示す概略分解斜視図、図２は、活魚の概要を説明するための側面図である。 FIG. 1 is a schematic exploded perspective view showing a configuration of a blood removal device used for blood removal treatment of live fish in the method for treating live fish in one embodiment of the present invention, and FIG. 2 is a side view for explaining an outline of live fish. It is a figure.
図１に示すように、血抜き装置１は、吸引器２と、当該吸引器２の吸引チューブ２ａの先端部に着脱可能に取り付けられる（図１の両矢印イを参照）脳殺・吸引アタッチメント５と、吸引器２の排気口２ｂに着脱可能に取り付けられる（図１の両矢印ロを参照）血栓化阻止アタッチメント７と、を備えている。
吸引器２としては、例えば、異物（医療用器具等）を誤飲した際に当該異物を取り除くために使用される医療用吸引器を用いることができ、吸引力を抵抗に応じて変更できるようにしたものであることが好ましい。
図１，図２に示すように、脳殺・吸引アタッチメント５は、例えば、活魚３の頭骨４に突き刺して脳組織を破壊（脳殺）すると共に、当該脳組織を吸引して活魚３を即死状態にするために用いられるものである。また、脳殺・吸引アタッチメント５は、例えば、活魚３の脳髄から神経（脊髄）９までを吸引するために用いられるものでもある（以上、図４を参照）。
血栓化阻止アタッチメント７は、活魚３の鰓（エラ）６の上に静置され、鰓６部分に泡を発生させて、当該鰓６の切断面の血栓化を阻止するために用いられるものである（図５を参照）。
As shown in FIG. 1, the blood draining device 1 is detachably attached to the suction device 2 and the tip of the suction tube 2a of the suction device 2 (see the double-headed arrow A in FIG. 1). 5 and a thrombus-preventing attachment 7 that is detachably attached to the exhaust port 2b of the aspirator 2 (see the double-headed arrow B in FIG. 1).
As the aspirator 2, for example, a medical aspirator used to remove a foreign substance (medical instrument or the like) when the foreign substance is accidentally swallowed can be used, and the suction force can be changed according to the resistance. It is preferable that the product is made of.
As shown in FIGS. 1 and 2, for example, the brain killing / suction attachment 5 pierces the skull 4 of the live fish 3 to destroy the brain tissue (brain killing), and sucks the brain tissue to kill the live fish 3 instantly. It is used to bring the condition. Further, the far beyond drivenating / suction attachment 5 is also used for sucking from the brain spinal cord to the nerve (spinal cord) 9 of the live fish 3, for example (see FIG. 4 above).
The thrombus-preventing attachment 7 is placed on the gills 6 of the live fish 3 and is used to generate bubbles in the gills 6 to prevent thrombus on the cut surface of the gills 6. Yes (see Figure 5).
より詳細には、吸引器２は、吸引チューブ２ａの基端部が接続された、活魚３の脳組織から神経９まで及び血液を溜めるための吸引瓶２ｃと、当該吸引瓶２ｃにチューブ２ｄを介して接続され、後述する吸引ポンプ２ｇに水分等が入らないようにするための補助瓶２ｅと、当該補助瓶２ｅにチューブ２ｆを介して接続された吸引ポンプ２ｇと、基端部が吸引ポンプ２ｇに接続された排気チューブ２ｈとを備えている。排気チューブ２ｈの先端部は吸引器２の筐体２ｉから若干突出して固定されており、この部分が排気口２ｂとなっている。
吸引チューブ２ａは、可撓性を有するゴム管からなっている。
More specifically, the suction device 2 includes a suction bottle 2c to which the base end portion of the suction tube 2a is connected to collect blood from the brain tissue of the live fish 3 to the nerve 9, and a tube 2d to the suction bottle 2c. An auxiliary bottle 2e connected via a suction pump 2g to prevent water from entering the suction pump 2g described later, a suction pump 2g connected to the auxiliary bottle 2e via a tube 2f, and a suction pump having a base end portion. It is provided with an exhaust tube 2h connected to 2g. The tip of the exhaust tube 2h is slightly projected and fixed from the housing 2i of the suction device 2, and this portion serves as the exhaust port 2b.
The suction tube 2a is made of a flexible rubber tube.
脳殺・吸引アタッチメント５は、互いに直交するＴ字状に連結され、かつ、互いに連通する第１及び第２の中空パイプ５ａ，５ｂを備えている。第１の中空パイプ５ａの基端部には、吸引チューブ（ゴム管）２ａとの接続部５ｃが設けられており、当該接続部５ｃを吸引チューブ２ａの先端部に嵌入することにより（図１の矢印イを参照）、脳殺・吸引アタッチメント５を吸引チューブ２ａの先端部に着脱可能に取り付けることができるようにされている。第２の中空パイプ５ｂの先端部には、例えば、活魚３の頭骨４に突き刺して脳組織を破壊（脳殺）するための尖端部５ｄが形成されている。
かかる構成によれば、活魚３の脳殺と脳組織、脳髄、神経９等（神経系統）の吸引を、吸引器２の吸引チューブ２ａの先端部に取り付けられる脳殺・吸引アタッチメント５だけで行うことができるので、活魚３の血抜き処理の効率化を図ることができる。そして、活魚３の神経系統の除去を吸引によって行うようにしたことにより、水圧による洗浄水の魚肉への浸透が発生することはないので、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまう虞もない。その結果、従来技術による活魚の処理方法と比較して美味しい刺身を提供することが可能となる。
The far beyond driven / suction attachment 5 includes first and second hollow pipes 5a and 5b that are connected in a T shape orthogonal to each other and communicate with each other. A connection portion 5c with a suction tube (rubber tube) 2a is provided at the base end portion of the first hollow pipe 5a, and the connection portion 5c is fitted into the tip end portion of the suction tube 2a (FIG. 1). (Refer to the arrow a), the brain killing / suction attachment 5 can be detachably attached to the tip of the suction tube 2a. At the tip of the second hollow pipe 5b, for example, a tip 5d for piercing the skull 4 of the live fish 3 to destroy (brain kill) the brain tissue is formed.
According to this configuration, the brain killing of the live fish 3 and the suction of the brain tissue, the brain pulp, the nerve 9 and the like (nervous system) are performed only by the brain killing / suction attachment 5 attached to the tip of the suction tube 2a of the suction device 2. Therefore, it is possible to improve the efficiency of the blood removal treatment of the live fish 3. By removing the nervous system of the live fish 3 by suction, the washing water does not permeate into the fish meat due to water pressure. Therefore, the natural color, flavor, elasticity, and effect of the meat pieces such as sashimi. There is no risk of spoiling the sashimi and making the meat watery. As a result, it is possible to provide delicious sashimi as compared with the conventional method for processing live fish.
第１の中空パイプ５ａは、把持部として機能し、その先端部は開口している。そして、第１の中空パイプ５ａを把持した状態で、当該第１の中空パイプ５ａの先端部を親指で閉じたり開けたりすることにより、吸引のオン／オフができるようにされている。なお、作業上、吸引のオン／オフの必要がない場合には、第１の中空パイプ５ａの先端部は閉塞されていてもよい。
脳殺・吸引アタッチメント５は、例えば、活魚３の頭骨４に突き刺すと共に、血抜き処理後食することになる活魚３を取り扱うものであるため、硬度が高く、錆びにくい性質を有するステンレス鋼で形成されている。
The first hollow pipe 5a functions as a grip portion, and the tip portion thereof is open. Then, while holding the first hollow pipe 5a, the suction can be turned on / off by closing or opening the tip of the first hollow pipe 5a with a thumb. When it is not necessary to turn on / off the suction in the work, the tip of the first hollow pipe 5a may be closed.
The far beyond driven / suction attachment 5 is made of stainless steel having high hardness and resistance to rust because it handles the live fish 3 that is pierced into the skull 4 of the live fish 3 and is eaten after the blood draining treatment. Has been done.
血栓化阻止アタッチメント７は、可撓性を有するゴム管からなるチューブ７ａと、チューブ７ａの先端部に設けられた泡発生部７ｂと、を備えている。チューブ７ａの基端部には嵌着部７ｃが設けられており、当該嵌着部７ｃを吸引器２の排気口２ｂに被せて嵌めることにより（図１の矢印ロを参照）、血栓化阻止アタッチメント７を吸引器２の排気口２ｂに着脱可能に取り付けることができるようにされている。泡発生部７ｂは、中空の部材からなり、その先端部分には複数の小孔７ｄが穿設されている。
かかる構成によれば、泡発生部７ｂを活魚の鰓６の上に静置し、吸引器２の排気口２ｂからの排気を利用して、活魚３の鰓６部分に泡を発生させることで、当該鰓６の切断面の血栓化を阻止することができる。そして、これにより、心臓１０のポンプ機能によってほぼ全ての血液が活魚３の外に出ることとなり、活魚３から完全に血抜きができるようになる。また、このような血栓化阻止アタッチメント７を備えた血抜き装置１を用いれば、水圧をかけた洗浄作業や血抜き処理に伴って発生する魚肉内部への水分残留が無くなることから、活魚の保存期間が１〜２週間長くなる。さらに、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまう虞もない。その結果、従来技術による活魚の処理方法と比較して美味しい刺身を提供することが可能となる。
The thrombus-preventing attachment 7 includes a tube 7a made of a flexible rubber tube and a foam generating portion 7b provided at the tip of the tube 7a. A fitting portion 7c is provided at the base end portion of the tube 7a, and by covering the fitting portion 7c with the exhaust port 2b of the aspirator 2 and fitting the tube 7a (see arrow B in FIG. 1), thrombus formation is prevented. The attachment 7 can be detachably attached to the exhaust port 2b of the suction device 2. The bubble generating portion 7b is made of a hollow member, and a plurality of small holes 7d are formed in the tip portion thereof.
According to this configuration, the foam generating portion 7b is allowed to stand on the gills 6 of the live fish, and the exhaust from the exhaust port 2b of the aspirator 2 is used to generate bubbles in the gills 6 of the live fish 3. , It is possible to prevent thrombus formation on the cut surface of the gill 6. As a result, almost all the blood goes out of the live fish 3 by the pump function of the heart 10, and the live fish 3 can be completely drained. Further, if the blood bleeding device 1 provided with such a thrombus-preventing attachment 7 is used, the water residue inside the fish meat generated by the washing work under water pressure and the blood bleeding treatment is eliminated, so that the live fish can be preserved. The period will be extended by 1 to 2 weeks. Furthermore, there is no risk that the natural color, flavor, elasticity, taste, etc. of meat pieces such as sashimi will be impaired, and the meat quality will become watery. As a result, it is possible to provide delicious sashimi as compared with the conventional method for processing live fish.
泡発生部７ｂには、その先端部分に刃７ｅが形成されている。
かかる構成によれば、泡発生部７ｂの刃７ｅで活魚３の鰓６を切断した後、当該泡発生部７ｂをそのまま活魚３の鰓６の上に静置するだけでよいので、放血工程から血栓化阻止工程までの作業の効率化を図ることができる。
泡発生部７ｂは、血抜き処理後食することになる活魚３を取り扱うものであるため、錆びにくい性質を有するステンレス鋼か、人体に無害なプラスチックであるポリ塩化ビニル（ＰＶＣ）、ポリスチレン（ＰＳ）、ポリエチレンテレフタレート（ＰＥＴ）、ポリエチレン（ＰＥ）などのプラスチックで形成されている。
A blade 7e is formed at the tip of the bubble generating portion 7b.
According to this configuration, after cutting the gills 6 of the live fish 3 with the blade 7e of the foam generating portion 7b, the foam generating portion 7b only needs to be allowed to stand on the gills 6 of the live fish 3 as it is. It is possible to improve the efficiency of work up to the thrombus prevention step.
Since the foam generating portion 7b handles the live fish 3 that will be eaten after the blood removal treatment, it is made of stainless steel having a rust-resistant property, or polyvinyl chloride (PVC) or polystyrene (PS) which is a plastic harmless to the human body. ), Polyethylene terephthalate (PET), polyethylene (PE) and other plastics.
［活魚の処理方法］
次に、本実施形態における活魚の処理方法について、上記血抜き装置を用いた活魚の血抜き処理と、活魚の急速冷凍処理と、に分けて説明する。
（活魚の血抜き処理）
まず、上記血抜き装置を用いた活魚の血抜き処理について、図３〜図５をも参照しながら説明する。
[How to treat live fish]
Next, the method for treating live fish in the present embodiment will be described separately for blood removal treatment of live fish using the above blood removal device and quick freezing treatment of live fish.
(Blood removal treatment of live fish)
First, the blood removal treatment of live fish using the blood removal device will be described with reference to FIGS. 3 to 5.
図３は、本発明の一実施形態における活魚の処理方法を示す工程図、図４は、当該活魚の処理方法のうち、第１吸引工程（脳組織の吸引工程）から第２吸引工程（神経等の吸引工程）までを示す側面斜視図、図５は、当該活魚の処理方法のうち、放血工程から第３吸引工程（残存血液の吸引工程）までを示す側面斜視図である。 FIG. 3 is a process diagram showing a method for treating live fish according to an embodiment of the present invention, and FIG. 4 shows a process from the first suction step (suction step for brain tissue) to the second suction step (nerve) among the methods for treating live fish. Etc.), FIG. 5 is a side perspective view showing from the blood discharge step to the third suction step (remaining blood suction step) among the methods for treating the live fish.
まず、図１，図４に示すように、吸引器２の吸引チューブ２ａの先端部に取り付けられた脳殺・吸引アタッチメント５の第１の中空パイプ５ａを手で把持して、第２の中空パイプ５ｂの先端部（尖端部５ｄ）を、活魚３の頭骨４に突き刺す（図４の矢印ハを参照）。これにより、脳組織が破壊される（脳殺）。次いで、そのままの状態で、脳殺・吸引アタッチメント５の第１の中空パイプ５ａの先端部（吸引のオン／オフ部）を親指で閉じる。これにより、脳殺・吸引アタッチメント５から空気が漏れることなく、活魚３の脳組織が吸引され（図４の破線矢印ニを参照）、活魚３が即死状態となる（図３の第１吸引工程Ｓ１）。吸引された脳組織は、吸引器２の吸引瓶２ｃ（図１を参照）に溜められる。
なお、血抜き処理中、吸引器２は、吸引ポンプ２ｇが作動した状態となっている。
First, as shown in FIGS. 1 and 4, the first hollow pipe 5a of the far beyond driven / suction attachment 5 attached to the tip of the suction tube 2a of the suction device 2 is grasped by hand to form a second hollow. The tip (tip 5d) of the pipe 5b is pierced into the skull 4 of the live fish 3 (see arrow C in FIG. 4). This destroys the brain tissue (brain killing). Then, in the same state, the tip portion (suction on / off portion) of the first hollow pipe 5a of the brain killing / suction attachment 5 is closed with the thumb. As a result, the brain tissue of the live fish 3 is sucked without air leaking from the far beyond driven / suction attachment 5 (see the broken arrow arrow D in FIG. 4), and the live fish 3 is in an instant death state (first suction step in FIG. 3). S1). The aspirated brain tissue is stored in the suction bottle 2c (see FIG. 1) of the aspirator 2.
During the blood draining process, the suction device 2 is in a state in which the suction pump 2g is operating.
次いで、図４に示すように、活魚３の尾８を、神経孔９ａが露出するまで切断する（図３の第１切断工程Ｓ２）。これにより、神経９等を吸引するための空気孔が確保される。
そして、脳殺・吸引アタッチメント５の第２の中空パイプ５ｂを、活魚３の頭骨４に突き刺したまま、脳殺・吸引アタッチメント５の第１の中空パイプ５ａの先端部（吸引のオン／オフ部）を再度親指で閉じる。これにより、脳殺・吸引アタッチメント５から空気が漏れることなく、活魚３の脳髄から神経９までが吸引され（図４の破線矢印ニを参照）、吸引器２の吸引瓶２ｃ（図１を参照）に溜められる（図３の第２吸引工程Ｓ３）。
Then, as shown in FIG. 4, the tail 8 of the live fish 3 is cut until the nerve hole 9a is exposed (first cutting step S2 in FIG. 3). As a result, an air hole for sucking the nerve 9 and the like is secured.
Then, while the second hollow pipe 5b of the brain killing / suction attachment 5 is stuck into the skull 4 of the live fish 3, the tip of the first hollow pipe 5a of the brain killing / suction attachment 5 (suction on / off portion). ) Is closed again with the thumb. As a result, air is sucked from the brain pulp of the live fish 3 to the nerve 9 without leaking air from the brain killing / suction attachment 5 (see the broken line arrow D in FIG. 4), and the suction bottle 2c of the suction device 2 (see FIG. 1). ) (Second suction step S3 in FIG. 3).
このように神経９を抜いてしまうことで、活魚３は、半身不随と同じ状態となって、全く動かなくなる。このため、エネルギー消費量が極限まで減少し、乳酸の発生及び蓄積が無くなることから、魚肉の酸化が防止され、活魚の保存期間を延ばすことが可能となる。また、活魚３の脳組織、脳髄、神経９等（神経系統）の除去を吸引によって行うようにしたことにより、水圧による洗浄水の魚肉への浸透が発生することはないので、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまう虞もない。その結果、従来技術による活魚の処理方法と比較して美味しい刺身を提供することが可能となる。 By pulling out the nerve 9 in this way, the live fish 3 becomes in the same state as the hemiplegia and does not move at all. Therefore, the energy consumption is reduced to the utmost limit, and the generation and accumulation of lactic acid are eliminated, so that the oxidation of fish meat is prevented and the storage period of live fish can be extended. In addition, by removing the brain tissue, brain pulp, nerve 9 and the like (nervous system) of the live fish 3 by suction, the washing water does not permeate into the fish meat due to water pressure, so meat pieces such as sashimi There is no risk that the natural color, flavor, elasticity, taste, etc. of the meat will be impaired and the meat quality will become watery. As a result, it is possible to provide delicious sashimi as compared with the conventional method for processing live fish.
次いで、血栓化阻止アタッチメント７の泡発生部７ｂ（図１を参照）の基端部を手で持ち、当該泡発生部７ｂの先端部分に形成された刃７ｅで活魚３の鰓６を切断して、放血させる（図３の放血工程Ｓ４）。このとき、活魚３の心臓１０はまだ動いているので、放血は心臓１０のポンプ機能によって行われる。 Next, the base end portion of the foam generating portion 7b (see FIG. 1) of the thrombus-preventing attachment 7 is held by hand, and the gills 6 of the live fish 3 are cut with the blade 7e formed at the tip portion of the foam generating portion 7b. Then, the blood is discharged (blood discharge step S4 in FIG. 3). At this time, since the heart 10 of the live fish 3 is still moving, the exsanguination is performed by the pump function of the heart 10.
次いで、図５に示すように、泡発生部７ｂを活魚３の鰓６の上に静置し、吸引器２の排気口２ｂ（図１を参照）からの排気を利用して（図５の破線矢印ホを参照）、活魚３の鰓６部分に泡を発生させることで、当該鰓６の切断面の血栓化を阻止して、放血を促す（図３の血栓化阻止工程Ｓ５）。これにより、心臓１０のポンプ機能によってほぼ全ての血液が活魚３の外に出ることとなり、活魚３からほぼ完全に血抜きができるようになる。そして、このような血栓化阻止アタッチメント７を備えた血抜き装置１を用いれば、水圧をかけた洗浄作業や血抜き処理に伴って発生する魚肉内部への水分残留が無くなることから、活魚３の保存期間が１〜２週間長くなる。また、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまう虞もない。その結果、従来技術による活魚の処理方法と比較して美味しい刺身を提供することが可能となる。
なお、放血工程Ｓ４と血栓化阻止工程Ｓ５は、一連の作業として行われる。すなわち、泡発生部７ｂの刃７ｅで活魚３の鰓６が切断された後、当該泡発生部７ｂがそのまま活魚３の鰓６の上に静置される。これにより、放血工程Ｓ４から血栓化阻止工程Ｓ５までの作業の効率化が図られる。
Next, as shown in FIG. 5, the foam generating portion 7b is allowed to stand on the gills 6 of the live fish 3, and the exhaust from the exhaust port 2b (see FIG. 1) of the aspirator 2 is utilized (FIG. 5). (Refer to the broken line arrow e), by generating bubbles in the gill 6 portion of the live fish 3, thrombus formation on the cut surface of the gill 6 is prevented and blood release is promoted (thrombus prevention step S5 in FIG. 3). As a result, almost all the blood is discharged from the live fish 3 by the pump function of the heart 10, and the blood can be almost completely drained from the live fish 3. If the blood bleeding device 1 provided with the thrombus-preventing attachment 7 is used, the water residue inside the fish meat generated by the washing work under water pressure and the blood bleeding treatment is eliminated, so that the live fish 3 can be used. The storage period is extended by 1 to 2 weeks. In addition, there is no risk that the natural color, flavor, elasticity, taste, etc. of meat pieces such as sashimi will be impaired, and the meat quality will become watery. As a result, it is possible to provide delicious sashimi as compared with the conventional method for processing live fish.
The phlebotomy step S4 and the thrombus prevention step S5 are performed as a series of operations. That is, after the gills 6 of the live fish 3 are cut by the blade 7e of the foam generating portion 7b, the foam generating portions 7b are allowed to stand on the gills 6 of the live fish 3 as they are. As a result, the efficiency of the work from the blood discharge step S4 to the thrombus prevention step S5 can be improved.
次いで、図５に示すように、活魚３の尾８を、動脈１１が露出するまで切断する（図３の第２切断工程Ｓ６）。そして、脳殺・吸引アタッチメント５を取り外した吸引チューブ２ａを用いて、尾８の切断面から、残った血液を吸引する（図５の破線矢印ヘを参照 図３の第３吸引工程Ｓ７）。これらの工程をさらに含むことにより、活魚３から完全に血抜きができるようになり、活魚３の保存期間をさらに長くすることが可能となる。 Then, as shown in FIG. 5, the tail 8 of the live fish 3 is cut until the artery 11 is exposed (second cutting step S6 in FIG. 3). Then, using the suction tube 2a from which the far beyond driven / suction attachment 5 has been removed, the remaining blood is sucked from the cut surface of the tail 8 (see the broken line arrow in FIG. 5 and the third suction step S7 in FIG. 3). By further including these steps, the live fish 3 can be completely drained of blood, and the storage period of the live fish 3 can be further extended.
（活魚の急速冷凍処理）
次に、上記血抜き処理を行った後の活魚の急速冷凍処理について、図６，図７をも参照しながら説明する。
(Quick freezing of live fish)
Next, the quick freezing treatment of the live fish after the blood removal treatment will be described with reference to FIGS. 6 and 7.
図６は、本発明の一実施形態における活魚の処理方法のうちの真空パック工程で真空パックされた活魚を示す側面図、図７は、当該活魚の処理方法のうち、急速冷凍工程を示す概略模式図である。 FIG. 6 is a side view showing the live fish vacuum-packed in the vacuum-packing step of the live fish treatment method according to the embodiment of the present invention, and FIG. 7 is a schematic showing the rapid freezing step of the live fish treatment method. It is a schematic diagram.
まず、血抜き処理を行った後の活魚３を、水道水等の真水で洗浄する（図３の洗浄工程Ｓ８）。これにより、活魚３の外表面に付着した異物が除去される。
活魚３の洗浄に真水を用いているのは、活魚３には腸炎ビブリオ菌が付着しており、この菌は真水に弱いからである。従って、血抜き処理を行った後の活魚３を真水で洗浄することにより、特に、活魚３に付着している腸炎ビブリオ菌を死滅させて、当該腸炎ビブリオ菌による食中毒を防止することができる。
First, the live fish 3 after the blood draining treatment is washed with fresh water such as tap water (washing step S8 in FIG. 3). As a result, foreign matter adhering to the outer surface of the live fish 3 is removed.
The reason why fresh water is used for washing the live fish 3 is that Vibrio parahaemolyticus is attached to the live fish 3 and this bacterium is vulnerable to fresh water. Therefore, by washing the live fish 3 after the blood removal treatment with fresh water, in particular, the Vibrio parahaemolyticus adhering to the live fish 3 can be killed and food poisoning due to the Vibrio parahaemolyticus can be prevented.
次いで、図６に示すように、洗浄後の活魚３を、例えばナイロンポリ袋１２等を用いて真空パックする（図３の真空パック工程Ｓ９）。
本実施形態では、後述するように、急速冷凍工程において、液体凍結機を用いるため、活魚３によって液体冷媒が汚されないためにも、また、液体冷媒によって活魚３の風味等が損なわれないためにも、洗浄工程後で、かつ、急速冷凍工程前に、活魚３を真空パックする必要がある。
Next, as shown in FIG. 6, the washed live fish 3 is vacuum-packed using, for example, a nylon plastic bag 12 (vacuum packing step S9 in FIG. 3).
In the present embodiment, as will be described later, since the liquid freezer is used in the quick freezing step, the liquid refrigerant is not polluted by the live fish 3, and the flavor of the live fish 3 is not impaired by the liquid refrigerant. However, it is necessary to vacuum pack the live fish 3 after the washing step and before the quick freezing step.
最後に、図７に示すように、液体凍結機１３の冷凍槽１３ａに収容された液体冷媒１４の中に、真空パックした活魚３を浸漬することにより、当該活魚３を急速冷凍する（図３の急速冷凍工程Ｓ１０）。このように急速冷凍を行えば、活魚３に寄生するアニサキスを死滅させて、当該アニサキスによる食中毒を防止することができる。
液体凍結機１３としては、市販の液体凍結機を使用した。
液体冷媒１４としては、例えば、エタノールやメチルブタン等のアルコールを用いることができる。冷凍槽１３ａ内の液体冷媒１４の温度は、温度調整部（図示せず）により、常に所望の温度に変更、維持できるようにされている。ここでは、液体冷媒１４として、−３０℃に維持された濃度５０ｗｔ％のエタノール水溶液を用いた。
Finally, as shown in FIG. 7, the live fish 3 is rapidly frozen by immersing the vacuum-packed live fish 3 in the liquid refrigerant 14 contained in the freezing tank 13a of the liquid freezer 13. (FIG. 3). Rapid freezing step S10). By performing quick freezing in this way, Anisakis parasitizing the live fish 3 can be killed and food poisoning due to the Anisakis can be prevented.
As the liquid freezer 13, a commercially available liquid freezer was used.
As the liquid refrigerant 14, for example, alcohol such as ethanol or methylbutane can be used. The temperature of the liquid refrigerant 14 in the freezing tank 13a is constantly changed and maintained at a desired temperature by a temperature adjusting unit (not shown). Here, as the liquid refrigerant 14, an aqueous ethanol solution having a concentration of 50 wt% maintained at −30 ° C. was used.
真空パックされ、かつ、液体凍結機１３で急速冷凍された活魚３は、ダンボールに入れた状態で一般の冷凍庫で保管され、例えば、全国に輸送される。 The live fish 3 that has been vacuum-packed and quickly frozen in the liquid freezer 13 is stored in a general freezer in a cardboard box, and is transported nationwide, for example.
数週間後の、血抜き・急速冷凍処理された活魚３を、氷水や流水中に浸漬することによって解凍した。 After several weeks, the blood-drained and quick-frozen live fish 3 was thawed by immersing it in ice water or running water.
［血抜き・急速冷凍処理された活魚の評価］
解凍後の活魚３、例えば天然ヒラメ等を、刺身にして試食し官能試験を行った。
官能試験の結果、一般的な冷凍活魚に比べて、色、風味、弾力、旨さのいずれにおいても、良好な結果が得られた。特に、コリコリ感（歯ごたえ感）が維持され、今まで以上に美味しい刺身となっていた。
これは、活魚３の神経系統の除去を吸引によって行うようにしたことにより、従来のように水圧による洗浄水の魚肉への浸透が発生することはないので、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまうこともないからであると考えられる。また、血栓化阻止アタッチメント７を備えた血抜き装置１を用いるようにしたことにより、水圧をかけた洗浄作業や血抜き処理に伴って発生する魚肉内部への水分残留が無くなるので、刺身等の肉片の自然な色、風味、弾力、旨さ等を損ない、肉質が水っぽいものになってしまうこともないからであると考えられる。
また、解凍後の活魚３を、刺身にして試食しても、食中毒の症状を発する者はいなかった。
[Evaluation of live fish that have been drained and deep-frozen]
The thawed live fish 3, for example, natural flounder, was tasted as sashimi and a sensory test was conducted.
As a result of the sensory test, better results were obtained in all of color, flavor, elasticity and taste as compared with general frozen live fish. In particular, the crunchy texture (chewy texture) was maintained, and the sashimi was more delicious than ever.
This is because the nervous system of the live fish 3 is removed by suction, so that the washing water does not penetrate into the fish meat due to water pressure as in the past, so the natural color of the meat pieces such as sashimi, It is considered that this is because the flavor, elasticity, taste, etc. are not impaired and the meat quality does not become watery. Further, by using the blood bleeding device 1 provided with the thrombus prevention attachment 7, the water residue inside the fish meat generated by the washing work under water pressure and the blood bleeding treatment is eliminated, so that sashimi and the like can be used. It is considered that this is because the natural color, flavor, elasticity, taste, etc. of the meat pieces are not impaired, and the meat quality does not become watery.
Moreover, even if the live fish 3 after thawing was made into sashimi and tasted, no one developed symptoms of food poisoning.
以上のように、本実施形態の活魚の処理方法の構成によれば、活魚３の保存期間を延ばし、かつ、従来技術による活魚の処理方法と比較して刺身等の肉片の色、風味、弾力、旨さ等を向上させ、それを維持し得る期間を延ばすことを可能にすると共に、活魚３に付着している腸炎ビブリオ菌等の細菌や活魚３に寄生するアニサキス等の寄生虫による食中毒を防止することを可能にする活魚の処理方法を提供することができる。 As described above, according to the configuration of the live fish treatment method of the present embodiment, the storage period of the live fish 3 is extended, and the color, flavor, and elasticity of meat pieces such as sashimi are extended as compared with the live fish treatment method according to the prior art. It is possible to improve the taste and the period during which it can be maintained, and to prevent food poisoning caused by bacteria such as Vibrio parahaemolyticus adhering to the live fish 3 and parasites such as Anisakis parasitizing the live fish 3. A method of processing live fish that can be prevented can be provided.
なお、本実施形態においては、神経９等の吸引（第２吸引工程Ｓ３）を行った後に、放血（放血工程Ｓ４）を行う場合を例に挙げて説明した。しかし、本発明は必ずしもこのような構成に限定されるものではない。例えば、第１吸引工程Ｓ１の直後に放血工程を行うようにしてもよい。 In the present embodiment, a case where blood is discharged (blood discharge step S4) after suction of the nerve 9 or the like (second suction step S3) has been described as an example. However, the present invention is not necessarily limited to such a configuration. For example, the exsanguination step may be performed immediately after the first suction step S1.
また、本実施形態においては、活魚３の尾８を、動脈１１が露出するまで切断し、尾８の切断面から、残った血液を吸引する場合を例に挙げて説明した。しかし、本発明は必ずしもこのような構成に限定されるものではない。放血工程Ｓ４と血栓化阻止工程Ｓ５を経ることによって活魚３から完全に血抜きができているのであれば、活魚３の尾８を、動脈１１が露出するまで切断する工程（第２切断工程Ｓ６）と、尾８の切断面から、残った血液を吸引する工程（第３吸引工程Ｓ７）は、省略してもよい。 Further, in the present embodiment, the case where the tail 8 of the live fish 3 is cut until the artery 11 is exposed and the remaining blood is sucked from the cut surface of the tail 8 will be described as an example. However, the present invention is not necessarily limited to such a configuration. If blood has been completely drained from the live fish 3 through the blood discharge step S4 and the thrombus prevention step S5, the tail 8 of the live fish 3 is cut until the artery 11 is exposed (second cutting step S6). ) And the step of sucking the remaining blood from the cut surface of the tail 8 (third suction step S7) may be omitted.
また、本実施形態においては、上記した構成の血抜き装置１（図１を参照）を用いて、活魚の血抜き処理を行う場合を例に挙げて説明した。しかし、本発明は必ずしもこのような構成に限定されるものではない。第１吸引工程Ｓ１〜第３吸引工程Ｓ７を行うことができれば、他の構成の血抜き装置を用いてもよい。 Further, in the present embodiment, a case where the blood draining treatment of live fish is performed by using the blood draining device 1 (see FIG. 1) having the above-described configuration has been described as an example. However, the present invention is not necessarily limited to such a configuration. If the first suction step S1 to the third suction step S7 can be performed, a blood draining device having another configuration may be used.
また、本実施形態においては、血抜き処理を行った後の活魚３を、水道水等の真水で洗浄する場合を例に挙げて説明した。しかし、本発明は必ずしもこのような構成に限定されるものではない。血抜き処理を行った後の活魚３を、次亜塩素酸水等の酸性電解水で洗浄するようにしてもよい。これによれば、活魚３の外表面に付着した異物を除去することができ、特に、活魚３の殺菌を安全に行うことができる。また、水道水等の真水と次亜塩素酸水等の酸性電解水とで活魚３の洗浄を行うようにしてもよい。 Further, in the present embodiment, the case where the live fish 3 after the blood draining treatment is washed with fresh water such as tap water has been described as an example. However, the present invention is not necessarily limited to such a configuration. The live fish 3 after the blood draining treatment may be washed with acidic electrolyzed water such as hypochlorous acid water. According to this, the foreign matter adhering to the outer surface of the live fish 3 can be removed, and in particular, the live fish 3 can be safely sterilized. Further, the live fish 3 may be washed with fresh water such as tap water and acidic electrolyzed water such as hypochlorous acid water.
また、本実施形態においては、液体凍結機１３を使用して、活魚３を急速冷凍する場合を例に挙げて説明した。しかし、本発明は必ずしもこのような構成に限定されるものではない。例えば、冷凍槽の内周壁に保冷剤が配置され、冷凍槽内を所望の温度に維持できるように構成された冷凍機を使用して、活魚３を急速冷凍するようにしてもよい。この場合には、必ずしも活魚を真空パックする必要はない。
また、本実施形態においては、−３０℃の温度で活魚３を急速冷凍する場合を例に挙げて説明した。しかし、本発明は必ずしもこのような構成に限定されるものではない。−７０℃〜−２０℃の範囲の温度で活魚３を急速冷凍するものであればよい。特に好ましい温度範囲は、−６０℃〜−３０℃である。液体冷媒の温度を所望の温度に設定するには、液体冷媒の濃度を変更すればよい。
また、本実施形態においては、液体冷媒１４としてアルコールを用いる場合を例に挙げて説明した。しかし、本発明は必ずしもこのような構成に限定されるものではない。液体冷媒としては、アルコール以外の冷媒を用いてもよい。但し、アルコールは食品に用いて安全な液体であり、液体冷媒として用いて好適である。
Further, in the present embodiment, the case where the live fish 3 is rapidly frozen by using the liquid freezer 13 will be described as an example. However, the present invention is not necessarily limited to such a configuration. For example, the live fish 3 may be rapidly frozen by using a refrigerator in which a cooling agent is arranged on the inner peripheral wall of the freezing tank and the inside of the freezing tank can be maintained at a desired temperature. In this case, it is not always necessary to vacuum pack the live fish.
Further, in the present embodiment, the case where the live fish 3 is rapidly frozen at a temperature of −30 ° C. has been described as an example. However, the present invention is not necessarily limited to such a configuration. The live fish 3 may be rapidly frozen at a temperature in the range of −70 ° C. to −20 ° C. A particularly preferred temperature range is −60 ° C. to −30 ° C. To set the temperature of the liquid refrigerant to a desired temperature, the concentration of the liquid refrigerant may be changed.
Further, in the present embodiment, the case where alcohol is used as the liquid refrigerant 14 has been described as an example. However, the present invention is not necessarily limited to such a configuration. As the liquid refrigerant, a refrigerant other than alcohol may be used. However, alcohol is a safe liquid for use in foods and is suitable for use as a liquid refrigerant.
また、本実施形態においては、洗浄工程Ｓ８の直後に真空パック工程Ｓ９を行い、真空パック工程Ｓ９の直後に急速冷凍工程Ｓ１０を行う場合を例に挙げて説明した。しかし、本発明は必ずしもこのような構成に限定されるものではない。洗浄工程Ｓ８後で、かつ、真空パック工程Ｓ９前に（真空パック工程を必要としない場合には、急速冷凍工程Ｓ１０前に）、下記の工程をさらに含むようにしてもよい。
（ｉ）洗浄した後の活魚３を、０℃〜１０℃の範囲の温度の真水に浸漬する第１予備冷却工程
（ｊ）前記第１予備冷却を行った後の活魚３の表面に付着した水分を除去する第１加工処理工程
（ｋ）前記第１加工処理を施した後の活魚３を、氷温冷却する第２予備冷却工程
（ｌ）前記第２予備冷却中に活魚３の表面に発生する水分を清拭する第２加工処理工程
Further, in the present embodiment, the case where the vacuum packing step S9 is performed immediately after the cleaning step S8 and the rapid freezing step S10 is performed immediately after the vacuum packing step S9 has been described as an example. However, the present invention is not necessarily limited to such a configuration. The following steps may be further included after the cleaning step S8 and before the vacuum packing step S9 (before the rapid freezing step S10 if the vacuum packing step is not required).
(I) First pre-cooling step of immersing the washed live fish 3 in fresh water having a temperature in the range of 0 ° C. to 10 ° C. (j) Adhering to the surface of the live fish 3 after the first pre-cooling. First processing step of removing water (k) Second pre-cooling step of cooling the live fish 3 after the first processing treatment at ice temperature (l) On the surface of the live fish 3 during the second pre-cooling Second processing process to wipe off the generated moisture
かかる構成によれば、冷凍保存期間における活魚の劣化を最小化することができる。 According to such a configuration, deterioration of live fish during the freezing storage period can be minimized.
第１予備冷却工程（ｉ）は、真水を満たした水槽で行われ、真水の温度は、５℃付近、さらには０℃付近であることが好ましい。より具体的には、約４℃の真水に約２０分間浸漬される。
第２予備冷却工程（ｋ）においては、約３０分間、氷温冷却される。
The first pre-cooling step (i) is performed in a water tank filled with fresh water, and the temperature of the fresh water is preferably around 5 ° C., more preferably around 0 ° C. More specifically, it is immersed in fresh water at about 4 ° C. for about 20 minutes.
In the second pre-cooling step (k), the ice temperature is cooled for about 30 minutes.
また、前記第１予備冷却工程（ｉ）後で、かつ、前記第１加工処理工程（ｊ）前に、下記の工程をさらに含むことが好ましい。
（ｍ）前記第１予備冷却を行った後の活魚３を、保存に適した形態に加工する第３加工処理工程
Further, it is preferable to further include the following steps after the first pre-cooling step (i) and before the first processing step (j).
(M) Third processing step of processing the live fish 3 after the first pre-cooling into a form suitable for storage.
「保存に適した形態に加工する」には、例えば、内臓を取り出して平たくし、真空パック可能な形態に加工すること等が含まれる。従って、例えば天然ヒラメ等のような平たい活魚については、第３加工処理工程は不要である。 "Processing into a form suitable for storage" includes, for example, taking out the internal organs, flattening them, and processing them into a form that can be vacuum-packed. Therefore, for flat live fish such as natural flatfish, the third processing step is unnecessary.
３ 活魚
４ 頭骨
６ 鰓（エラ）
９ 神経（脊髄）
１０ 心臓
１１ 動脈
１２ ナイロンポリ袋
１３ 液体凍結機
１３ａ 冷凍槽
１４ 液体冷媒
3 live fish 4 skull 6 gills
9 nerves (spinal cord)
10 Heart 11 Artery 12 Nylon plastic bag 13 Liquid freezer 13a Freezer tank 14 Liquid refrigerant
Claims (5)
（ａ）活魚の頭骨から脳組織を吸引することによって前記活魚を即死状態にする第１吸引工程
（ｂ）前記活魚の尾を、神経孔が露出するまで切断する第１切断工程
（ｃ）前記活魚の脳髄から神経までを吸引する第２吸引工程
（ｄ）前記活魚の鰓を切断して、放血させる放血工程
（ｅ）前記活魚の前記鰓部分に泡を発生させることで、当該鰓の切断面の血栓化を阻止して、放血を促す血栓化阻止工程
（ｆ）血抜き処理を行った後の前記活魚を、真水及び酸性電解水の少なくとも一方で洗浄する洗浄工程
（ｇ）洗浄した後の前記活魚を、−７０℃〜−２０℃の範囲の温度で急速冷凍する急速冷凍工程 A method for processing live fish, which comprises the following steps.
(A) First suction step of sucking brain tissue from the skull of a live fish to bring the live fish into an instant death state (b) First cutting step of cutting the tail of the live fish until the nerve pores are exposed (c) Second suction step of sucking from the brain to the nerve of the live fish (d) Blood discharge step of cutting the eel of the live fish to release blood (e) Cutting of the eel by generating bubbles in the eel portion of the live fish Thrombosis prevention step of preventing blood clot formation on the surface and promoting blood release (f) Washing step of washing the live fish after the blood removal treatment with at least one of fresh water and acidic electrolyzed water (g) After washing Rapid freezing step in which the live fish is rapidly frozen at a temperature in the range of −70 ° C. to −20 ° C.
（ｈ）洗浄した後の前記活魚を真空パックする真空パック工程 The method for treating live fish according to claim 1, further comprising the following steps after the washing step (f) and before the quick freezing step (g).
(H) Vacuum packing step of vacuum packing the live fish after washing
（ｉ）洗浄した後の前記活魚を、０℃〜１０℃の範囲の温度の真水に浸漬する第１予備冷却工程
（ｊ）前記第１予備冷却を行った後の前記活魚の表面に付着した水分を除去する第１加工処理工程
（ｋ）前記第１加工処理を施した後の前記活魚を、氷温冷却する第２予備冷却工程
（ｌ）前記第２予備冷却中に前記活魚の表面に発生する水分を清拭する第２加工処理工程 The method for treating live fish according to claim 1, further comprising the following steps after the washing step (f) and before the quick freezing step (g).
(I) First pre-cooling step of immersing the washed live fish in fresh water having a temperature in the range of 0 ° C. to 10 ° C. (j) Adhering to the surface of the live fish after the first pre-cooling. First processing step of removing water (k) Second pre-cooling step of cooling the live fish after the first processing treatment at ice temperature (l) On the surface of the live fish during the second pre-cooling Second processing process to wipe off the generated moisture
（ｍ）前記第１予備冷却を行った前記活魚を、保存に適した形態に加工する第３加工処理工程 The method for treating live fish according to claim 3, further comprising the following steps after the first pre-cooling step (i) and before the first processing treatment step (j).
(M) Third processing step of processing the live fish that has undergone the first pre-cooling into a form suitable for storage.
（ｎ）前記活魚の尾を、動脈が露出するまで切断する第２切断工程
（ｏ）前記尾の切断面から、残った血液を吸引する第３吸引工程 The method for treating live fish according to any one of claims 1 to 4, further comprising the following steps after the thrombus prevention step (e) and before the washing step (f).
(N) Second cutting step of cutting the tail of the live fish until the artery is exposed (o) Third suction step of sucking the remaining blood from the cut surface of the tail.
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| JP7041782B1 (en) | 2021-09-21 | 2022-03-24 | 有限会社ハマスイ | A method for bleeding fish, a method for producing fish after bleeding, and a device for bleeding fish and fish after bleeding. |
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| JP2744583B2 (en) * | 1994-03-29 | 1998-04-28 | 大阪魚市場株式会社 | Nervous removal method and device for instant killing fish |
| JP2002034516A (en) * | 2000-07-24 | 2002-02-05 | Uonuma Reizo Kk | Method for processing fishes |
| JP2013081431A (en) * | 2011-10-12 | 2013-05-09 | Matsushita Kaisan:Kk | Peeling method of fish |
| JP2018029508A (en) * | 2016-08-23 | 2018-03-01 | 株式会社テックコーポレーション | Seafood processing method, method for producing seafood product and seafood processing device |
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| JP7041782B1 (en) | 2021-09-21 | 2022-03-24 | 有限会社ハマスイ | A method for bleeding fish, a method for producing fish after bleeding, and a device for bleeding fish and fish after bleeding. |
| WO2023047675A1 (en) * | 2021-09-21 | 2023-03-30 | 有限会社ハマスイ | Method for removing blood from fish, method for yielding fish after blood removal, fish after blood removal, and device for removing blood from fish |
| JP2023044743A (en) * | 2021-09-21 | 2023-04-03 | 有限会社ハマスイ | Method for removing blood from fish, method for producing blood-removed fish, blood-removed fish, and device for removing blood from fish |
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