JPH02154635A - Container for storing marine product and storage of marine product with said container - Google Patents
Container for storing marine product and storage of marine product with said containerInfo
- Publication number
- JPH02154635A JPH02154635A JP63305996A JP30599688A JPH02154635A JP H02154635 A JPH02154635 A JP H02154635A JP 63305996 A JP63305996 A JP 63305996A JP 30599688 A JP30599688 A JP 30599688A JP H02154635 A JPH02154635 A JP H02154635A
- Authority
- JP
- Japan
- Prior art keywords
- container
- water
- marine product
- ice
- marine products
- 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.)
- Pending
Links
- 239000001301 oxygen Substances 0.000 claims abstract description 20
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000004745 nonwoven fabric Substances 0.000 claims abstract description 8
- 239000004744 fabric Substances 0.000 claims abstract description 5
- 239000000123 paper Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 11
- 239000006096 absorbing agent Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 230000009467 reduction Effects 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 241000238557 Decapoda Species 0.000 description 11
- 238000002845 discoloration Methods 0.000 description 8
- 229940123973 Oxygen scavenger Drugs 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 241001282110 Pagrus major Species 0.000 description 4
- 229920006328 Styrofoam Polymers 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000008261 styrofoam Substances 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- 241000238424 Crustacea Species 0.000 description 3
- 206010021143 Hypoxia Diseases 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 230000001146 hypoxic effect Effects 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 2
- 241000442132 Lactarius lactarius Species 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 241000237503 Pectinidae Species 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 235000020637 scallop Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010029165 Metmyoglobin Proteins 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- GRWZHXKQBITJKP-UHFFFAOYSA-L dithionite(2-) Chemical compound [O-]S(=O)S([O-])=O GRWZHXKQBITJKP-UHFFFAOYSA-L 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 108010050846 oxymyoglobin Proteins 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は水産物を氷詰めによって冷しながら輸送または
貯蔵する際に使用する容器およびそれを用いた水産物の
貯蔵方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a container used for transporting or storing marine products while cooling them by packing them in ice, and a method for storing marine products using the container.
（従来の技術）
水産物の鮮度はその死後急速に低下する。また、その鮮
度低下に伴って体色が変化するものも多い。これらの鮮
度低下ないし体色の変化は商品価値の低下につながるた
め、これらを抑制することは重要な課題となっている。(Prior Art) The freshness of marine products rapidly decreases after they die. In addition, many of them change their body color as their freshness decreases. These reductions in freshness and changes in body color lead to a reduction in commercial value, so suppressing them is an important issue.
変色が問題となる水産物は多岐に及ぶが、例えば、エビ
、カニ等の甲殻類、マダイ等のいわゆる赤もの、タラ、
ヒラメ等の白身魚、マグロ肉、カツオ肉、イワシ、サバ
イカ、ホタテ等が挙げられる。Discoloration is a problem for a wide variety of marine products, including crustaceans such as shrimp and crabs, so-called red fish such as red sea bream, cod,
Examples include white fish such as flounder, tuna meat, bonito meat, sardines, mackerel squid, and scallops.
エビ、カニ等の甲殻類は漁獲後黒変を起こし易く、それ
により著しく商品価値が低下する。黒変部位は、エビで
は主として頭部、足部、カニでは脚関節部である。この
黒変は体内のチロシンが酸素の存在下で酸化酵素チロシ
ナーゼなどの作用により、最終的に黒色のメラニン重合
体を生成するためである。マダイ等の赤ものの赤さは赤
色のカロチノイド色素に由来するが、このカロチノイド
は酸化され易く、それにより退色する。魚肉の赤さはそ
の他にマグロ肉等のようにオキシミオグロビンに由来す
るものもあるが、これも酸化されると褐色のメトミオグ
ロビンに変化する。イワシ、サバ等のように脂質が酸化
される際に、褐変物質を生成するものもある。このよう
に水産物の変色は空気中の酸素による酸化によるものが
多い。もちろん酸化によらないものもあるが、これらの
変色あるいは鮮度低下を抑制するためには、一般には低
温で輸送あるいは貯蔵する。冷凍が最も望ましいが、生
の状態で流通させる場合には、冷蔵車を用いたり、発泡
スチロール箱等に氷詰めすることが行われている。特に
、コスト面と簡便さから氷詰めによる輸送が多く行われ
ているのが現状であるが、この方法では鮮度低下、特に
変色を抑制することは難しく、有効な方法が望まれてい
る。Crustaceans such as shrimp and crabs tend to turn black after being caught, which significantly reduces their commercial value. Blackening occurs mainly in the head and feet of shrimp, and in the leg joints of crabs. This black discoloration is caused by the action of tyrosine in the body in the presence of oxygen, such as oxidizing enzyme tyrosinase, which ultimately produces black melanin polymers. The red color of red sea bream and other red sea bream comes from red carotenoid pigments, but these carotenoids are easily oxidized, causing their color to fade. In addition, the red color of fish meat, such as tuna meat, comes from oxymyoglobin, which also changes to brown metmyoglobin when oxidized. Some foods, such as sardines and mackerel, produce browning substances when their lipids are oxidized. In this way, discoloration of marine products is often due to oxidation caused by oxygen in the air. Of course, there are some products that are not caused by oxidation, but in order to prevent these changes in color or loss of freshness, they are generally transported or stored at low temperatures. Although freezing is the most preferable method, when distributing it in a raw state, it is often used in refrigerated trucks or packed with ice in Styrofoam boxes. In particular, at present, food is often transported in ice packs due to cost and convenience, but with this method it is difficult to prevent deterioration in freshness, especially discoloration, and an effective method is desired.
（発明が解決しようとする課題）
上述した通り、水産物を生の状態で流通させる場合、水
冷等の冷蔵を行っても１日か２日が限度であり、それ以
上の日数が経過すると変色する。従って、途中で輸送が
滞れば、著しくその商品価値は低下する。もちろん、日
数を要する遠隔地からの輸送は現状では不可能な場合が
多い。本発明では、コスト面と簡便さから氷詰めによる
輸送あるいは貯蔵に注目し、この１論送あるいは貯蔵形
態で水産物の鮮度低下を抑制する方法、特に体色の変化
を防止する方法を提供することを目的とした。(Problems to be Solved by the Invention) As mentioned above, when marine products are distributed in a raw state, even if they are refrigerated by water cooling, etc., they are kept for only one or two days, and if more days pass, the product will discolor. . Therefore, if transportation is delayed, the value of the product will drop significantly. Of course, transportation from remote locations, which takes several days, is often impossible under the present circumstances. The present invention focuses on transportation or storage packed in ice from the viewpoint of cost and simplicity, and provides a method for suppressing deterioration in the freshness of marine products using this single transportation or storage form, and in particular, a method for preventing changes in body color. The purpose was to
（課題を解決するための手段）
水産物を氷詰めして輸送あるいは貯蔵する場合、発泡ス
チロール箱や耐水性をもたせた段ボール箱などの容器が
用いられている。この際、解けた氷の水抜き用として、
一般に容器の底部に穴を設けることが行われている。一
方、前述した通り、水産物の変色は空気中の酸素による
酸化が原因となっていることが多い。したがって、その
酸化を抑制するためには、容器内の酸素を他のガスで置
換したりあるいは脱酸素することが考えられるが、この
場合、前述し、た水抜き用の穴から空気が流入するため
その妨げとなる。穴をなくして密閉系にすると、解けた
水に水産物がつかり、鮮度が低下する。(Means for Solving the Problem) When transporting or storing marine products packed in ice, containers such as styrofoam boxes and water-resistant cardboard boxes are used. At this time, to drain water from melted ice,
It is common practice to provide a hole in the bottom of the container. On the other hand, as mentioned above, discoloration of marine products is often caused by oxidation due to oxygen in the air. Therefore, in order to suppress the oxidation, it is possible to replace the oxygen in the container with another gas or deoxidize it, but in this case, air will flow in from the drainage hole mentioned above. Therefore, it becomes a hindrance. If you eliminate the holes and create a closed system, the seafood will get wet with the melted water, reducing its freshness.
そこで、本発明者らは、水産物を氷詰めして輸送あるい
は貯蔵する容器において、水抜きが出来かつ外部から空
気が流入しない容器について種々検討した結果、容器の
底面に水抜き用の穴を開け、その穴を例えば紙、布ある
いは不織布のような水透過性の材料で覆うことで解決出
来ることを見出した。これは、水透過性の材料が水を通
すが、それが−旦水に濡れると空気等のガスを通さなく
なるためである。実際に本容器に水産物を砕いた氷とと
もにいれ、窒素置換あるいは脱酸素剤によって低酸素状
態として貯蔵したところ、解けた水は容器外に抜け、し
かも低酸素状態が保たれ、水産物の鮮度が維持されるこ
とを見出し、本発明を完成するに至った。Therefore, the present inventors conducted various studies on containers for transporting or storing marine products packed in ice that can drain water and prevent air from entering from outside. have found that this can be solved by covering the hole with a water-permeable material such as paper, cloth or non-woven fabric. This is because a water-permeable material allows water to pass through it, but once it gets wet, it becomes impermeable to gases such as air. When marine products were actually placed in this container with crushed ice and stored in a low-oxygen state using nitrogen replacement or an oxygen scavenger, the melted water escaped outside the container, and the low-oxygen state was maintained, maintaining the freshness of the seafood. The present inventors have discovered that the present invention is possible and have completed the present invention.
すなわち、本発明は水産物を氷詰めして貯蔵する際に使
用する容器において、該容器の底面に水抜き用の穴を開
け、その穴を水透過性の材料でｆｆ１５ことを特徴とす
る水産物の貯蔵容器、ならびに該容器に水産物を氷詰め
し、脱酸素剤とともに密封することを特徴とする水産物
の貯蔵方法に関するものである。That is, the present invention provides a container for storing marine products packed in ice, which is characterized in that a hole is made in the bottom of the container for draining water, and the hole is made of a water-permeable material. The present invention relates to a storage container and a method for storing marine products, which comprises packing marine products in ice and sealing the container together with an oxygen absorber.
本発明で用いる容器は、無酸素状態あるいは低酸素状態
の維持できるバリアー性があればその材質を問わない。The container used in the present invention may be made of any material as long as it has barrier properties that can maintain an oxygen-free or hypoxic state.
実用的な見地からは蓋つきの発泡スチロール箱、耐水加
工した密閉構造の段ポール箱などが挙げられる。そして
、この容器の底面に水抜き用の穴を１か所あるいは数か
所開け、その穴を水透過性の材料で覆うことによって本
発明の容器とする。From a practical standpoint, examples include Styrofoam boxes with lids and corrugated pole boxes with sealed structures that are waterproof. Then, the container of the present invention is obtained by making one or several holes for draining water in the bottom of the container and covering the holes with a water-permeable material.
本発明で用いる水透過性の材料は、水を透過するが、−
旦水に濡れると通気性が抑制される材料を言い、その性
質を有するものであればいずれでも使用可能である。好
ましい材料としては、耐水性の紙、布あるいは不織布を
挙げることが出来る。The water-permeable material used in the present invention allows water to pass through, but -
It refers to a material whose breathability is suppressed when it gets wet with water, and any material that has this property can be used. Preferred materials include water-resistant paper, cloth or non-woven fabric.
本発明の容器は氷詰めした水産物を低酸素状態で貯蔵す
るためのものであり、実際に貯蔵する場合には該容器に
水産物を氷とともに詰め、窒素、炭酸ガス等の不活性ガ
スによるガス置換あるいは脱酸素剤の使用などによって
低酸素状態として密封する。低酸素状態とする方法に特
に限定はないが、脱酸素剤を用いる方法が簡便で好まし
い。脱酸素剤には鉄粉と電解質を主剤としたもの、ハイ
ドロザルファイト、亜硫酸塩、亜ニチオン酸塩、アスコ
ルビン酸塩を主剤としたものなどがある。いずれの脱酸
素剤も使用できるが、鉄粉と電解質を主剤としたものが
好ましく、脱酸素剤組成物を通気性の包材に入れて使用
する。本発明の効果をより上げるためには、容器内の酸
素濃度を０５〜５係にすることが好ましく、それによっ
て使用する脱酸素剤の量を調節すれば良い。The container of the present invention is for storing marine products packed in ice in a low-oxygen condition, and when actually stored, the marine products are packed in the container with ice and gas replacement with an inert gas such as nitrogen or carbon dioxide is performed. Alternatively, seal the container in a low oxygen state by using an oxygen scavenger. Although there are no particular limitations on the method of creating a hypoxic state, a method using an oxygen absorber is preferred because it is simple. Oxygen scavengers include those whose main ingredients are iron powder and electrolytes, and those whose main ingredients are hydrozulfite, sulfite, dithionite, and ascorbate. Although any oxygen scavenger can be used, one containing iron powder and an electrolyte as the main ingredients is preferred, and the oxygen scavenger composition is used by placing it in an air-permeable packaging material. In order to further enhance the effect of the present invention, it is preferable that the oxygen concentration in the container is 0.5 to 5, and the amount of oxygen scavenger used may be adjusted accordingly.
本発明の容器および保存方法は変色が問題となる水産物
すべてに適用できる。例えば、エビ、カニ等の甲殻類の
黒変防止、マダイ等の退色あるいは黒変防止、白身魚の
褐変防止、イカ、ホタテ等の変色防止などが挙げられる
が、これらに限定されない。The container and preservation method of the present invention can be applied to all marine products where discoloration is a problem. Examples include, but are not limited to, prevention of blackening of crustaceans such as shrimp and crabs, fading or blackening of red sea bream, prevention of browning of white fish, and prevention of discoloration of squid and scallops.
（実施例）
以下、実施例を挙げて本発明を更に具体的に説明するが
、本発明はこれらの実施例によって限定されるものでは
ない。(Examples) Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by these Examples.
実施例工
第１図に示す通り、縦３４の、横５２濡、高さ１３薗の
蓋つき発泡スチロール箱（１）の底面の四隅に水切り用
の穴（２）（直径１遍）を開け、そこに内側からポリエ
ステル製不織布（３）（ガーレ式透気度１０秒／空気１
００ ｍｌ ）を貼り、貯蔵容器を作製した。これに砕
いた氷（４）を詰め、中敷き（５）を置き、その上にそ
の日に水揚げされた新鮮な甘エビ＋６１２．５ ｋｇを
並べた。更に、その上に中敷き（７）を置き、その上を
鉄粉と塩化ナトリウムを主成分とする通常の脱酸素剤［
８１８０ｇを通気性の包材に入れたもので覆い、蓋をし
て全体を密封し、５℃に貯蔵した。その結果、箱内の酸
素濃度は２４時間後には２係台まで下がり、その後は徐
々に低下して４日後には約１係となり、低酸素状態を維
持できた。その間、解けた水は不織布を通して系外に除
去された。４日後の甘エビの状態は頭部および尾部の黒
変は認められず、体色もピンク色を保持していた。これ
に対し、脱酸素剤を用いなかったものは２日後には頭部
および尾部が黒変した。Example Work As shown in Figure 1, drain holes (2) (one diameter) were made in the four corners of the bottom of a Styrofoam box (1) with a lid, measuring 34 mm long, 52 mm wide, and 13 mm high. Polyester non-woven fabric (3) (Gurley type air permeability 10 seconds/air 1)
00 ml) was applied to prepare a storage container. This was filled with crushed ice (4), an insole (5) was placed, and 612.5 kg of fresh sweet shrimp caught that day was placed on top of it. Furthermore, an insole (7) is placed on top of it, and a normal oxygen absorber [based on iron powder and sodium chloride] is placed on top of it.
8180 g was placed in a breathable packaging material, covered with a lid, and the whole was sealed and stored at 5°C. As a result, the oxygen concentration inside the box dropped to the 2nd level after 24 hours, and then gradually decreased to about 1st level after 4 days, making it possible to maintain a hypoxic state. Meanwhile, the melted water was removed from the system through the nonwoven fabric. After 4 days, no blackening of the head or tail of the sweet shrimp was observed, and the body color remained pink. On the other hand, the head and tail of the animals that were not treated with the oxygen absorber turned black after two days.
比較例１
実施例１において、水切り用の穴に不織布を貼らない容
器を作製し、それ以外は全く同様の試験を行ったところ
、酸素濃度は一旦は１０憾まで下がったが、その後徐々
に増え、４日後には１６ｔｌ）となった。また、甘エビ
は２日後には頭部、尾部ともに黒変し、４日後には更に
全体の体色も黄ばんでいた。Comparative Example 1 In Example 1, a container without non-woven fabric pasted on the drainage hole was made, and a test was conducted in the same manner as above, and the oxygen concentration at first dropped to 10,000, but then gradually increased. , 16 tl after 4 days). In addition, after two days, both the head and tail of the sweet shrimp turned black, and after four days, the color of the whole body also turned yellow.
実施例２〜３
実施例１において、ポリエステル製不織布の代わりに綿
布およびＦ紙をそれぞれ用いた以外は全く同様にして貯
蔵容器を作り、同様の貯蔵試験を行ったところ、いずれ
の場合も同様の効果が認められた。Examples 2 to 3 Storage containers were made in exactly the same manner as in Example 1, except that cotton cloth and F paper were used instead of polyester nonwoven fabric, and the same storage tests were conducted. The effect was recognized.
（発明の効果）
本発明の容器は氷詰めした水産物を低酸素状態で貯蔵す
るためのものであり、解けた水は外部に抜け、しかも外
部からの空気の流入は防がれる。これにより、脱酸素剤
等を併用すれば、容器、内部の低酸素状態が維持され、
水産物が酸化等によって変色するのを抑制し、その鮮度
を保持することができる。(Effects of the Invention) The container of the present invention is for storing ice-packed marine products in a low oxygen state, allowing melted water to escape to the outside and preventing air from entering from the outside. As a result, if an oxygen absorber is used together, a low oxygen state inside the container can be maintained.
It is possible to suppress discoloration of marine products due to oxidation, etc., and maintain their freshness.
第１図は、本発明の貯蔵容器の一例を示す断面図である
。
１・・・・・・・・・・・・・・容器FIG. 1 is a sectional view showing an example of the storage container of the present invention. 1・・・・・・・・・・・・Container
Claims (3)
おいて、該容器の底面に水抜き用の穴を開け、その穴を
水透過性の材料で覆うことを特徴とする水産物の貯蔵容
器。(1) A container for storing marine products, which is used when storing marine products packed in ice, characterized by having holes for draining water in the bottom of the container and covering the holes with a water-permeable material. .
１項記載の容器。(2) The container according to item 1, wherein the water-permeable material is paper, cloth, or nonwoven fabric.
と共に密封することを特徴とする水産物の貯蔵方法。(3) A method for storing marine products, which comprises packing the marine products in the container described in item 1 with ice and sealing the containers together with an oxygen absorber.
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63305996A JPH02154635A (en) | 1988-12-05 | 1988-12-05 | Container for storing marine product and storage of marine product with said container |
| US07/433,367 US5108649A (en) | 1988-11-16 | 1989-11-08 | Preserving agent, method and container for preserving fresh marine product |
| AU44537/89A AU617894B2 (en) | 1988-11-16 | 1989-11-09 | Preserving agent, method and container for preserving fresh marine product |
| EP89120986A EP0369368A3 (en) | 1988-11-16 | 1989-11-11 | Preserving agent, method and container preserving fresh marine product |
| KR1019890016512A KR900007331A (en) | 1988-11-16 | 1989-11-14 | Preservatives, methods and containers for the preservation of fresh seafood |
| CA 2002812 CA2002812A1 (en) | 1988-11-16 | 1989-11-15 | Preserving agent, method and container for preserving fresh marine product |
| US07/579,881 US5124164A (en) | 1988-11-16 | 1990-09-07 | Method for preserving fresh marine products with use of a deoxidant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63305996A JPH02154635A (en) | 1988-12-05 | 1988-12-05 | Container for storing marine product and storage of marine product with said container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02154635A true JPH02154635A (en) | 1990-06-14 |
Family
ID=17951814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63305996A Pending JPH02154635A (en) | 1988-11-16 | 1988-12-05 | Container for storing marine product and storage of marine product with said container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02154635A (en) |
-
1988
- 1988-12-05 JP JP63305996A patent/JPH02154635A/en active Pending
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