JPH04222549A - Method for processing frozen fishes and shellfishes for raw food and product of frozen fishes and shellfishes for raw food - Google Patents
Method for processing frozen fishes and shellfishes for raw food and product of frozen fishes and shellfishes for raw foodInfo
- Publication number
- JPH04222549A JPH04222549A JP2418965A JP41896590A JPH04222549A JP H04222549 A JPH04222549 A JP H04222549A JP 2418965 A JP2418965 A JP 2418965A JP 41896590 A JP41896590 A JP 41896590A JP H04222549 A JPH04222549 A JP H04222549A
- Authority
- JP
- Japan
- Prior art keywords
- fillets
- retainer
- frozen
- shellfishes
- fishes
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000015170 shellfish Nutrition 0.000 title claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 235000014102 seafood Nutrition 0.000 claims description 19
- 239000000853 adhesive Substances 0.000 claims description 10
- 230000001070 adhesive effect Effects 0.000 claims description 10
- 238000007906 compression Methods 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims 1
- 238000007781 pre-processing Methods 0.000 claims 1
- 238000003672 processing method Methods 0.000 abstract description 7
- 238000009826 distribution Methods 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract 2
- 235000013373 food additive Nutrition 0.000 abstract 2
- 238000003860 storage Methods 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- 235000013611 frozen food Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- LFYJSSARVMHQJB-QIXNEVBVSA-N bakuchiol Chemical compound CC(C)=CCC[C@@](C)(C=C)\C=C\C1=CC=C(O)C=C1 LFYJSSARVMHQJB-QIXNEVBVSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は生食用冷凍魚介類の加工
方法および生食用冷凍魚介製品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing frozen seafood for raw consumption and a frozen seafood product for raw consumption.
【０００２】本明細書にいう「生食用」とは、生のまま
で食用に供する調理、たとえば刺身、寿司のネタ、シャ
ブシャブ料理などを意味している。[0002] The term "edible raw" as used herein refers to preparations in which food is eaten raw, such as sashimi, sushi toppings, shabu-shabu dishes, and the like.
【０００３】本発明の冷凍魚介製品は、上記生食用とし
て開発されたものであるが、もちろん他の調理方法に供
することを妨げることではない。また、本発明の適用に
魚介類の種類の制限は本来存せず、いわゆる高級魚であ
っても低級魚であってもよい。ただし、鯛やブリ、ハマ
チなどのいわゆる高級魚に適用したばあいは、流通機構
にのせて遠隔地へ販路を広げても商業ベースにのりやす
いという利点がある。[0003] Although the frozen fish and shellfish products of the present invention have been developed to be eaten raw, it is of course possible to use them in other cooking methods. Furthermore, there is no inherent restriction on the type of seafood to which the present invention can be applied, and it may be so-called high-grade fish or low-grade fish. However, when applied to so-called high-grade fish such as sea bream, yellowtail, and yellowtail, it has the advantage of being easier to commercialize even if it is installed on a distribution system and expanded to distant areas.
【０００４】0004
【従来の技術】図書「食品の加工・貯蔵」三共出版株式
会社、昭和５９年１０月１５日発行によれば、従来より
知られている冷凍魚介類の加工方法には、冷凍食品とチ
ルド食品のあることが示されている。[Prior Art] According to the book "Food Processing and Storage" published by Sankyo Publishing Co., Ltd. on October 15, 1980, there are two conventional methods for processing frozen seafood: frozen food and chilled food. It has been shown that there is.
【０００５】冷凍食品とは、品温が−１８℃以下になる
ように急速凍結し、通常そのまま消費者に販売されるこ
とを目的として包装されたものをいう。ところが、この
冷凍食品は、えびフライやフィッシュハンバーグなどの
調理食品を対象としており、生食用魚介類の分野では未
だ存在していない。[0005] Frozen food refers to food that is quickly frozen to a temperature of -18°C or less and is usually packaged for sale to consumers as is. However, this frozen food is intended for cooked foods such as fried shrimp and fish hamburgers, and does not yet exist in the field of seafood for raw consumption.
【０００６】また、チルド食品とは製造から貯蔵、流通
、販売まで＋５〜−５℃で管理し、一般に４〜７日間の
短期間で販売するものをいう。このチルド食品の概念に
含まれる水産物には、切身、むき身、刺身などがある。
したがって、チルド食品は生食用魚介類を扱うのである
が、販売までの期間が上記のとおり短期間に制約されて
いるという問題がある。[0006] Chilled food refers to food that is controlled at +5 to -5°C from manufacturing to storage, distribution, and sales, and is generally sold within a short period of 4 to 7 days. Marine products included in this chilled food concept include fillets, shelled fish, and sashimi. Therefore, although chilled foods deal with seafood that can be eaten raw, there is a problem in that the period until sales is limited to a short period of time as described above.
【０００７】そこで現実に至るも、生食用魚介類の販売
は魚市場や小売店で活魚として売られているか、バラ売
りの冷凍魚類が販売されているにすぎないというのが現
状である。当然このような販売形態は、せまい地域内で
行われないと鮮度保持が困難であるので、広範な地域の
需要をまかなうことができない。[0007] However, the current situation is that seafood for raw consumption is only sold as live fish at fish markets or retail stores, or as frozen fish sold separately. Naturally, this type of sales is difficult to maintain freshness unless it is carried out in a small area, so it is not possible to meet the demand in a wide area.
【０００８】[0008]
【発明が解決しようとする課題】本発明は叙上の事情に
鑑み、生食用魚介類を流通機構にのせて広範な地域での
需要に応ずることを可能にする加工方法を提供すること
を目的とする。[Problems to be Solved by the Invention] In view of the above-mentioned circumstances, an object of the present invention is to provide a processing method that allows raw edible seafood to be placed on a distribution system to meet the demand in a wide range of regions. shall be.
【０００９】また本発明は、魚本来のうま味を保持し、
種々の魚料理が可能な冷凍魚介製品を提供することを目
的とする。[0009] Furthermore, the present invention maintains the original umami of fish,
The purpose is to provide frozen seafood products that can be used in various fish dishes.
【００１０】0010
【課題を解決するための手段】本発明における生食用冷
凍魚介類の加工方法は、魚介類から不可食部分を除去し
、フィレーを作る前処理工程と、フィレーに食品接着剤
を付着させ、リテーナに詰める型込め工程と、リテーナ
を閉じ、内部に詰められている多数のフィレーを圧縮す
る圧縮工程と、リテーナごとフィレーを低温貯蔵し、食
品接着剤によってフィレーを互いに接着して成形する成
形工程と、リテーナごとフィレーを急速凍結する冷凍工
程と、凍結したフィレーをリテーナから取出し、真空包
装する包装工程とを順に実行することを特徴とする。[Means for Solving the Problems] The method of processing frozen seafood for raw consumption in the present invention includes a pretreatment step of removing inedible parts from the seafood to form fillets, and applying a food adhesive to the fillets and attaching them to a retainer. a compression process in which the retainer is closed and the many fillets packed inside are compressed; and a molding process in which the fillets are stored together with the retainer at a low temperature, and the fillets are glued together using food adhesive and molded. , a freezing step of rapidly freezing the fillet together with the retainer, and a packaging step of taking out the frozen fillet from the retainer and vacuum packaging it are carried out in sequence.
【００１１】本明細書にいう「フィレー」とは魚からひ
れ、内臓、頭などの不可食部分を除去したものを三枚に
おろし、さらに骨を除き、食肉のみに切取ったものを意
味する。また、「低温貯蔵」とは、氷結点（−１℃）以
上の低温における貯蔵を意味し、通常は約＋３℃で行わ
れる。そして、「急速凍結」とは、品温を常温から最大
氷結晶生成帯（−１〜−５℃の間）を越えて、さらに低
温の領域に急速に降下させて凍結させることをいい、通
常−３０℃〜−１７９ ℃で冷凍することにより行われ
る。[0011] The term "fillet" as used herein refers to a fish from which inedible parts such as fins, internal organs, and head have been removed, cut into three pieces, bones removed, and cut into only edible meat. . Moreover, "low temperature storage" means storage at a low temperature equal to or higher than the freezing point (-1°C), and is usually carried out at about +3°C. "Quick freezing" refers to freezing the product by rapidly lowering the temperature from room temperature to beyond the maximum ice crystal formation zone (between -1 to -5℃) to an even lower temperature region. This is done by freezing at -30°C to -179°C.
【００１２】本発明の生食用冷凍魚介製品は、上記加工
方法により得られた製品であって、魚介類の多数のフィ
レーが成形して凍結されており、かつ真空包装されてい
ることを特徴とするものである。[0012] The frozen seafood product for raw consumption of the present invention is a product obtained by the above-mentioned processing method, and is characterized in that a large number of fillets of seafood are molded and frozen, and vacuum packaged. It is something to do.
【００１３】[0013]
【実施例】つぎに本発明の一実施例を説明する。[Embodiment] Next, an embodiment of the present invention will be described.
【００１４】図１は本発明の加工方法における工程図で
ある。FIG. 1 is a process diagram of the processing method of the present invention.
【００１５】まず、前処理工程Ａでは、うろこや皮、ひ
れ、内臓、頭などを除去し、つぎに三枚におろし、さら
に背骨の部分を除いて、いわゆる不可食部分を取去る。
こうして残ったのが、食肉をかたまりであるフィレーで
ある。First, in pretreatment step A, scales, skin, fins, internal organs, head, etc. are removed, and then the fish is cut into three pieces, and the so-called inedible parts are removed, excluding the backbone. What was left was fillets, which are chunks of meat.
【００１６】この前処理工程Ａで使うまな板や包丁など
はアルコール消毒すると、製品中の細菌数が減少するの
で好ましい。It is preferable to disinfect the cutting board, knife, etc. used in this pretreatment step A with alcohol, since this reduces the number of bacteria in the product.
【００１７】型込め工程Ｂでは、フィレーに食品接着剤
を付着させ、そのフィレーをリテーナに詰め込む。In the mold filling step B, a food adhesive is applied to the fillet, and the fillet is packed into a retainer.
【００１８】リテーナとしては種々の形状、構造のもの
を用いることができるが、たとえば図２に示すようなリ
テーナ１が用いられる。このリテーナ１は容器部２に蓋
部３がヒンジ４で開閉自在に連結されており、止金５に
よって閉じることができるようになっている。また、側
蓋６が容器部２の一端に開閉自在に連結されており、こ
れを閉じ止金５で閉鎖すると、リテーナ１はほぼ密閉状
態となる。The retainer can have various shapes and structures, and for example, a retainer 1 as shown in FIG. 2 is used. In this retainer 1, a lid part 3 is connected to a container part 2 by a hinge 4 so as to be openable and closable, and can be closed by a stopper 5. Further, a side lid 6 is connected to one end of the container portion 2 so as to be openable and closable, and when this is closed with a stopper 5, the retainer 1 is brought into a substantially airtight state.
【００１９】フィレーに付着させる食品接着剤は公知の
ものでよく、たとえば千葉製粉株式会社製のパールミー
トＦなどが用いられる。この食品接着剤は、いわゆる食
品用蛋白であり、粉末状の食品接着剤にフィレーを押し
付けると、むらなく付着させることができる。The food adhesive to be attached to the fillet may be any known one, such as Pearl Meat F manufactured by Chiba Flour Milling Co., Ltd. This food adhesive is a so-called food-grade protein, and when a fillet is pressed onto a powdered food adhesive, it can be evenly adhered.
【００２０】そして、図３に示すように、リテーナ１を
開いておき、剥離用のフィルム７を敷き、その上にフィ
レーｘを順に詰めていく。このとき詰め込むフィレーｘ
の量はリテーナ１を閉じたとき、内部のフィレーｘに圧
縮力がかかる程度でなくてはならない。Then, as shown in FIG. 3, the retainer 1 is left open, a peeling film 7 is laid down, and the fillets x are sequentially packed thereon. Fillet x to be stuffed at this time
The amount must be such that a compressive force is applied to the fillet x inside when the retainer 1 is closed.
【００２１】リテーナ１へのフィレーｘの詰め込みが完
了すると、剥離用フィルム７で包み、上から千枚通しを
差し込んで空気抜きの孔を適数個あけておく。[0021] When filling the fillet x into the retainer 1 is completed, the retainer 1 is wrapped with a release film 7, and an awl is inserted from above to make an appropriate number of air vent holes.
【００２２】ついで、リテーナ１を閉じ圧縮工程Ｃ（図
１参照）に入る。このばあい図４に示すように、容器部
２と蓋部３を閉じ、最後に側蓋６を閉じるようにするの
が好ましい。なお、リテーナ１内部にフィレーが詰まり
すぎているばあいは、フィレーを少し取り出すなど量を
加減すればよい。Next, the retainer 1 is closed and a compression process C (see FIG. 1) begins. In this case, as shown in FIG. 4, it is preferable to close the container part 2 and the lid part 3, and finally close the side lid 6. Note that if the inside of the retainer 1 is too clogged with fillets, the amount may be adjusted by taking out a small amount of the fillets.
【００２３】つぎに成形工程Ｄ（図１参照）に入る。こ
の工程は、約３０分〜１時間低温貯蔵することにより行
われる。この間に食品接着剤がフィレー同士を接着させ
るので、多数のフィレーがリテーナの形状に成形される
。Next, the molding step D (see FIG. 1) begins. This step is carried out by cold storage for about 30 minutes to 1 hour. During this time, the food adhesive bonds the fillets together, forming a number of fillets into the shape of a retainer.
【００２４】つぎにリテーナ１にフィレーを詰めたまま
、冷凍工程Ｅに入る。この工程では、冷凍庫を使うとき
は−３０℃で、チッ素冷凍法を使うときは−１７９ ℃
で急速冷凍が行われる。Next, with the fillets still packed in the retainer 1, a freezing step E is started. In this process, the temperature is -30℃ when using a freezer, and -179℃ when using the nitrogen freezing method.
Rapid freezing is performed.
【００２５】急速凍結するときは、魚介類の品温が氷結
点以上から最大結晶生成帯を越え、−３０℃以下に急降
下する。[0025] When rapidly freezing, the temperature of fish and shellfish exceeds the freezing point, exceeds the maximum crystal formation zone, and rapidly drops to below -30°C.
【００２６】最大氷結晶生成帯は食品水分のほぼ８０％
が氷結晶となる温度帯で、水が氷になるとき多量の潜熱
を放出するので、通常は品温降下に時間がかかる（緩慢
凍結のばあい数時間）のであるが急速凍結では数分から
数１０分ですむ。このような品温降下速度の大きい急速
凍結は、水分移動の時間的余裕がなく、より微細な多数
の氷結晶が細胞内に生ずるので、品質が低下しないとい
う利点がある。[0026] The maximum ice crystal formation zone is approximately 80% of the food moisture content.
This is the temperature range where water forms ice crystals, and when water turns into ice, it releases a large amount of latent heat, so normally it takes time for the product temperature to drop (several hours in the case of slow freezing, but several minutes in the case of rapid freezing). It only takes 10 minutes. Such rapid freezing, which has a high rate of temperature drop, has the advantage that there is no time for moisture movement and many finer ice crystals are generated within the cells, so that quality does not deteriorate.
【００２７】つぎに最終工程の包装工程Ｆに入る。この
工程では、まずリテーナからフィレーを取り出す。この
とき剥離フィルムが介在していることにより、フィレー
を容易に取出すことができる。Next, the final step, packaging step F, is entered. In this process, the fillet is first removed from the retainer. At this time, the presence of the release film allows the fillet to be easily taken out.
【００２８】取出されたフィレーは通気性ないフィルム
の袋に入れられ、真空包装される。真空包装のためには
公知の真空包装機を使えばよい。[0028] The taken out fillet is placed in a non-breathable film bag and vacuum packed. For vacuum packaging, a known vacuum packaging machine may be used.
【００２９】包装の材料は通気性のないフィルムを使用
しなければならない。冷凍食品は氷が昇華すると乾燥し
て凍結ヤケを招く。これは水分蒸発により脱水（この部
分の含水率は２〜３％にも減少する）が起こり、同時に
空気による酸化が食品内部にまで及び、脂質酸化、タン
パク質変化を起こし、退色、褐変、風味の減退をきたす
ものである。しかし、通気性のないフィルムで密着する
と、凍結ヤケを防止しうるので、ふっくらとした身の新
鮮な風味を長期間保存することができる。The packaging material must be a non-breathable film. When frozen food sublimates, it dries out and causes freeze-burn. This is because dehydration occurs due to water evaporation (the moisture content in this area decreases to 2-3%), and at the same time, oxidation from the air reaches inside the food, causing lipid oxidation and protein changes, discoloration, browning, and loss of flavor. It causes a decline. However, if the fish is covered with a non-porous film, freezing and burning can be prevented, allowing the fresh flavor of the plump meat to be preserved for a long period of time.
【００３０】図５には以上の加工方法で得られた本発明
の冷凍魚介製品Ｚが示されている。８は包装用のフィル
ムである。この冷凍魚介製品Ｚは、上記加工方法の利点
をそのまま継承している。したがって、魚の細胞組織や
成分を損っていないので、身はふっくらとして、新鮮な
風味が味わいうるのである。また、食品接着剤を除いて
何らの添加物も入れておらず塩さえも使用していない。
したがって、魚本来のうまみが活かされている。FIG. 5 shows the frozen seafood product Z of the present invention obtained by the above processing method. 8 is a packaging film. This frozen seafood product Z inherits the advantages of the above processing method as they are. Therefore, the cellular structure and components of the fish are not damaged, so the fish remains plump and has a fresh flavor. In addition, there are no additives other than food adhesives, and no salt is used. Therefore, the natural flavor of the fish is brought out.
【００３１】このことによって、刺身や寿司のネタ、シ
ャブシャブ料理などに使用したとき、活魚と同様の味を
味わうことができるのである。[0031] Due to this, when used in sashimi, sushi toppings, shabu-shabu dishes, etc., it is possible to enjoy the same taste as live fish.
【００３２】もちろん真空包装により長期保存が可能で
あるので、流通機構にのせて、遠隔地へも輸送すること
が可能となる。これによって、広範な地域での需要に応
えることができる。[0032] Of course, since long-term storage is possible by vacuum packaging, it becomes possible to transport the product to a remote location by placing it on a distribution system. This allows it to meet demand in a wide range of areas.
【００３３】[0033]
【発明の効果】本発明によれば、冷凍食品でありながら
、従来なかった生食用の料理に使うことができ、しかも
味が活魚と同様のものを期待することができる。さらに
鮮度を長期間良好に保存することができるので、流通機
構にのせて販路を広げることが可能になる。[Effects of the Invention] According to the present invention, although it is a frozen food, it can be used in dishes for eating raw fish, which has not been possible in the past, and it can be expected to have a taste similar to that of live fish. Furthermore, since freshness can be well preserved for a long period of time, it becomes possible to expand sales channels by putting it on a distribution system.
【図１】本発明の加工方法を示す工程図である。FIG. 1 is a process diagram showing the processing method of the present invention.
【図２】リテーナを示す斜視図である。FIG. 2 is a perspective view showing a retainer.
【図３】型込め工程を示す斜視図である。FIG. 3 is a perspective view showing a mold filling process.
【図４】圧縮工程を示す斜視図である。FIG. 4 is a perspective view showing a compression process.
【図５】本発明の冷凍魚介製品を示す斜視図である。FIG. 5 is a perspective view showing a frozen seafood product of the present invention.
１ リテーナ ｘ フィレー Ｚ 冷凍魚介製品 ８ フィルム 1 Retainer x fillet Z Frozen seafood products 8 Film
Claims (2)
を作る前処理工程と、フィレーに食品接着剤を付着させ
、リテーナに詰める型込め工程と、リテーナを閉じ、内
部に詰められている多数のフィレーを圧縮する圧縮工程
と、リテーナごとフィレーを低温貯蔵し、食品接着剤に
よってフィレーを互いに接着して成形する成形工程と、
リテーナごとフィレーを急速凍結する冷凍工程と、凍結
したフィレーをリテーナから取出し、真空包装する包装
工程とを順に実行することを特徴とする生食用冷凍魚介
類の加工方法。Claim 1: A pre-processing process for removing inedible parts from seafood to make fillets, a molding process for attaching food adhesive to the fillets and filling them into a retainer, and closing the retainer and filling the fillets inside. a compression step in which a large number of fillets are compressed, a molding step in which the fillets are stored together with the retainer at a low temperature, and the fillets are adhered to each other using food adhesive and formed;
A method for processing frozen seafood for raw consumption, characterized by sequentially performing a freezing step of rapidly freezing the fillet together with the retainer, and a packaging step of taking out the frozen fillet from the retainer and vacuum packaging it.
れており、かつ真空包装されていることを特徴とする生
食用冷凍魚介製品。2. A frozen fish and shellfish product for raw consumption, characterized in that a large number of fillets of fish and shellfish are molded and frozen, and vacuum packaged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2418965A JPH0626503B2 (en) | 1990-12-22 | 1990-12-22 | Method for processing frozen seafood for raw consumption and frozen seafood products for raw consumption |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2418965A JPH0626503B2 (en) | 1990-12-22 | 1990-12-22 | Method for processing frozen seafood for raw consumption and frozen seafood products for raw consumption |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04222549A true JPH04222549A (en) | 1992-08-12 |
| JPH0626503B2 JPH0626503B2 (en) | 1994-04-13 |
Family
ID=18526705
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2418965A Expired - Lifetime JPH0626503B2 (en) | 1990-12-22 | 1990-12-22 | Method for processing frozen seafood for raw consumption and frozen seafood products for raw consumption |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0626503B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003059075A1 (en) * | 2000-07-04 | 2003-07-24 | Hoyo Fisheries Co., Ltd | Process for producing highly fresh frozen tuna meat and highly fresh frozen tuna meat |
| WO2005046340A1 (en) * | 2003-11-14 | 2005-05-26 | Pontificia Universidad Católica De Chile | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product |
-
1990
- 1990-12-22 JP JP2418965A patent/JPH0626503B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003059075A1 (en) * | 2000-07-04 | 2003-07-24 | Hoyo Fisheries Co., Ltd | Process for producing highly fresh frozen tuna meat and highly fresh frozen tuna meat |
| WO2005046340A1 (en) * | 2003-11-14 | 2005-05-26 | Pontificia Universidad Católica De Chile | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0626503B2 (en) | 1994-04-13 |
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