JPH0563127B2 - - Google Patents
Info
- Publication number
- JPH0563127B2 JPH0563127B2 JP89108476A JP10847689A JPH0563127B2 JP H0563127 B2 JPH0563127 B2 JP H0563127B2 JP 89108476 A JP89108476 A JP 89108476A JP 10847689 A JP10847689 A JP 10847689A JP H0563127 B2 JPH0563127 B2 JP H0563127B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- salt water
- fish
- tank
- constant
- 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.)
- Expired - Lifetime
Links
- 235000002639 sodium chloride Nutrition 0.000 claims description 105
- 150000003839 salts Chemical class 0.000 claims description 97
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 241000251468 Actinopterygii Species 0.000 claims description 46
- 235000019688 fish Nutrition 0.000 claims description 46
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 239000012267 brine Substances 0.000 claims description 15
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 238000007598 dipping method Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- 241000972773 Aulopiformes Species 0.000 claims description 8
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 8
- 235000019515 salmon Nutrition 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 239000001103 potassium chloride Substances 0.000 claims description 4
- 235000011164 potassium chloride Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 claims description 2
- 229960005337 lysine hydrochloride Drugs 0.000 claims description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims 2
- 239000007864 aqueous solution Substances 0.000 claims 2
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims 1
- 239000001095 magnesium carbonate Substances 0.000 claims 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims 1
- 235000019341 magnesium sulphate Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 5
- 230000035515 penetration Effects 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical class [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241000269959 Xiphias gladius Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Description
本発明は、「定塩魚」とよばれる、食塩濃度が
身全体にわたつてほぼ一定な、フイレ状の魚を製
造する方法と、装置に関する。
The present invention relates to a method and apparatus for producing fillet-shaped fish, called "constant-salt fish," in which the salt concentration is approximately constant throughout the body.
鮭、鯖、秋刀魚のような種々の魚に塩を加えた
塩魚は、身全体に塩分が一様にゆきわたつて、ど
の部分を食べても同じような塩味であるものが求
められている。食物一般の低塩化志向にともな
い、ますますこの要求が強くなつている。
従来の定塩魚の製造は、適宜の濃度の塩水を入
れた容器に魚を浸漬し、容器ごと冷蔵倉庫内に入
れて所定時間放置することにより行なわれてい
る。
しかし、この方法では、定塩魚を大量に、かつ
精密にコントロールされた塩分含有量をもつて生
産することができない。大量生産するには、容器
を大型にするか、その数を増やすかしなければな
らないが、フオークリフトによる容器の運搬や取
扱中に容器を破損する可能性が高くなるし、広い
スペースをもつ冷蔵庫が必要になる、などの問題
が生じる。
また、ある濃度の塩水中に魚を浸漬して所定の
温度で一定時間放置しても、魚に浸透した塩分濃
度が所望どおりになるとは限らないことが経験さ
れている。
Salted fish, which are made by adding salt to various types of fish such as salmon, mackerel, and swordfish, are required to have salt distributed evenly throughout the body, and to have the same salty taste no matter which part you eat. . This requirement is becoming stronger as the general trend towards low chloride content in food. Conventionally, fixed-salt fish is produced by immersing fish in a container containing salt water of an appropriate concentration, and then placing the container together in a refrigerated warehouse and leaving it for a predetermined period of time. However, this method does not allow production of constant salinity fish in large quantities and with precisely controlled salinity content. For mass production, it is necessary to make the containers larger or increase the number of containers, but there is a high possibility that the containers will be damaged while being transported or handled by a forklift, and a refrigerator with a large space is required. Problems arise, such as the need for Furthermore, it has been experienced that even if a fish is immersed in salt water with a certain concentration and left at a predetermined temperature for a certain period of time, the salt concentration that has permeated the fish does not necessarily reach the desired level.
本発明の目的は、上記の点を改善し、定塩度の
高い、すなわち魚の含有する塩分濃度が各部で高
度に一様であり、しかもそれが精密にコントロー
ルされた定塩魚を、有利に大量生産することので
きる製造方法および製造装置を提供することにあ
る。
The purpose of the present invention is to improve the above-mentioned points, and to advantageously produce constant salinity fish that has a high constant salinity, that is, the salt concentration contained in the fish is highly uniform in each part, and is precisely controlled. An object of the present invention is to provide a manufacturing method and a manufacturing device that can be mass-produced.
本発明の定塩魚の製造方法は、フイレ状にした
魚を浸漬タンク中で所定濃度の塩水に浸漬し塩水
を浸漬タンクからとり出して塩水調製タンクに送
り、そこで魚に吸収された塩分を補給して塩水濃
度を一定に保ち、塩水を冷却してその温度を一定
の低温に保つて浸漬タンクに循環させることから
なる。浸漬タンクに循環させる塩水の濃度と温度
とは、製造しようとする定塩魚の種類や所望する
塩分濃度によつて最適値が異なるが、代表的な定
塩鮭の例でいえば、甘口のとき約2.8％、中辛で
約3.8％、辛口で約4.8％であり、温度約５〜９℃
の範囲である。浸漬タンク内で塩水を加圧状態に
して、その中に魚を浸漬して実施すると、魚の肉
中への塩分の浸透が促進され、浸漬時間を短縮す
ることができる。これは推奨できる態様である。
塩水中の塩濃度を求めるには任意の方法が利用
でき、たとえば塩水の比重や電導度を測定して間
接的に知ることができる。ただし、魚肉から塩水
と置換されて体液が出てくるため、純粋な食塩水
とは状況がちがつてなるから、実際には経験的な
データにもとづいて補正を加える必要がある。い
ずれにせよ、測定した塩分濃度にもとづいて、固
形食塩や濃厚塩水を循環ラインに加えてやればよ
い。
塩水は、循環している間に汚れてくるので、循
環経路中に濾過手段を設けることが好ましい。ま
た、循環する塩水の一部を連続的または断続的に
廃棄し、廃棄により減少した分の水分および塩分
を塩水タンクにおいて補充しつつ実施することが
好ましい。
塩魚製造のための塩水を調製する塩としては、
粗製の、または精製した食塩、つまり塩化ナトリ
ウムNaClを主成分とし、塩化マグネシウム
MgCl2などの不純物を微量ないし少量含有するも
のが常用されており、本発明でもそれらの食塩か
ら適宜選択したものを使用すればよいことはもち
ろんである。
一方、食品に対する減塩の要請にこたえるとと
もに、他のミネラル成分の摂取をはかつて、
NaClの一部を塩化カリKClで置き換えたり、そ
の他の成分を添加した成分調整塩が、多数提供さ
れるようになつてきた。たとえば、「新健康塩パ
ンソルト」の名で最近発売された塩は、つぎのよ
うな組成である。
NaCl 57.6％
KCl 28.0％
MgSO4・7H2Ｏ 12.0％
リジン塩酸塩 2.0％
MgCO3 0.4％
本発明は、このような塩を溶解してつくつた塩
水を使用しても、好適に実施できる。すなわち、
上記のような塩は本発明の製造方法において常用
の食塩と全く同様に使用できること、および製造
された塩魚中に浸透して含有された塩の組成は、
塩水の組成と実質上変らないことが確認された。
（ただし、水に難溶性の成分は魚体中に浸透し難
いし、循環する塩水中に蓄積するから、使用は避
けた方がよい。）
塩魚の商品価値を高めるために、ビタミンなど
の栄養素や調味料、あるいは香辛料を塩水に添加
して含浸させてもよい。
上記の製造方法を実施するために使用する本発
明の定塩魚の製造装置は、図面に示すように、フ
イレ状にした魚を塩水中に浸漬するための浸漬タ
ンク１、浸漬タンクを出る塩水を受け入れて必要
な塩分および水分の補給を行なうための塩水調製
タンク２、塩水を浸漬タンクに循環させるための
ポンプ手段３および循環する塩水の温度を一定の
低温に保つための冷却手段５から本質的に構成さ
れ、上記塩水調製タンクには塩分濃度計７、定量
食塩供給手段６および定量水分供給手段８をそな
えてなる。
図中４は、塩水の循環経路に設けた濾過手段で
あり、９は廃棄塩水タンクである。
The method for producing constant-salt fish of the present invention involves soaking fillet-shaped fish in salt water of a predetermined concentration in a dipping tank, taking out the salt water from the dipping tank and sending it to a salt water preparation tank, where the salt absorbed by the fish is replenished. This consists of keeping the salt water concentration constant, cooling the salt water, keeping its temperature at a constant low temperature, and circulating it through the immersion tank. The optimum concentration and temperature of the salt water to be circulated in the soaking tank will vary depending on the type of salted fish to be produced and the desired salinity concentration, but in the case of typical salted salmon, when sweet 2.8%, medium spicy is about 3.8%, dry is about 4.8%, and the temperature is about 5 to 9 degrees Celsius.
is within the range of By pressurizing salt water in a dipping tank and immersing the fish therein, the penetration of salt into the flesh of the fish is promoted and the soaking time can be shortened. This is a recommended mode. Any method can be used to determine the salt concentration in salt water; for example, it can be determined indirectly by measuring the specific gravity or conductivity of salt water. However, since body fluid comes out from the fish meat as it is replaced by salt water, the situation is different from pure salt water, so in reality it is necessary to make corrections based on empirical data. In any case, solid salt or concentrated salt water can be added to the circulation line based on the measured salt concentration. Since salt water becomes contaminated during circulation, it is preferable to provide a filtering means in the circulation path. Further, it is preferable to continuously or intermittently discard a portion of the circulating salt water, and to replenish the water and salt content reduced by the disposal in a salt water tank. As salt for preparing brine for salt fish production,
Crude or purified table salt, i.e. sodium chloride NaCl as the main ingredient, magnesium chloride
Salts containing very small amounts of impurities such as MgCl 2 are commonly used, and it goes without saying that an appropriately selected salt from these salts may be used in the present invention. On the other hand, in addition to meeting the demand for reduced salt intake in foods, efforts have been made to increase the intake of other mineral components.
A large number of composition-adjusted salts have become available in which a portion of NaCl is replaced with potassium chloride KCl or other components are added. For example, the salt recently released under the name ``New Health Salt Pan Salt'' has the following composition. NaCl 57.6% KCl 28.0% MgSO 4.7H 2 O 12.0% Lysine hydrochloride 2.0% MgCO 3 0.4% The present invention can also be carried out suitably using brine prepared by dissolving such salts. That is,
The above-mentioned salt can be used in the production method of the present invention in exactly the same way as common table salt, and the composition of the salt permeated into the produced salt fish is as follows:
It was confirmed that the composition was not substantially different from that of salt water.
(However, it is better to avoid using ingredients that are poorly soluble in water, as they have difficulty penetrating into the fish body and accumulate in the circulating salt water.) In order to increase the commercial value of salt fish, nutrients such as vitamins and Seasonings or spices may be added to the brine for impregnation. As shown in the drawing, the constant-salt fish production apparatus of the present invention used to carry out the above production method includes a dipping tank 1 for immersing filleted fish in salt water, and a dipping tank 1 for immersing the fish filleted in salt water, Essentially, it consists of a brine preparation tank 2 for receiving and replenishing the necessary salt and water, pump means 3 for circulating the brine into the immersion tank, and cooling means 5 for maintaining the temperature of the circulating brine at a constant low temperature. The salt water preparation tank is equipped with a salinity meter 7, fixed-rate salt supply means 6, and fixed-rate water supply means 8. In the figure, 4 is a filtering means provided in the salt water circulation path, and 9 is a waste salt water tank.
従来の定塩魚の製造方法では、ある塩分濃度の
限られた量の塩水中に、魚を浸漬して低温に放置
するだけであつたから、魚に接した塩水中の塩分
が浸透すればその分だけ塩水の塩分濃度は低くな
り、浸透の駆動力が衰える。これを補うには、当
初から塩分濃度を高くする必要があるが、それで
は魚の塩分のコントロールと定塩度の確保が困難
になる。発明者らは、この点を改善するには、あ
る塩分濃度を保持している塩水を常に魚に接触さ
せて、魚肉内における塩分の濃度勾配を大きく維
持すべきことに気づき、これを実現する手段とし
て、上記の塩水循環と塩分補給を着想し、実験の
結果好成績を得て、本発明に至つたわけである。
塩水を循環により流動させることが、魚肉中へ
の塩分の浸透を速めることは、容易に理解される
であろう。過度に高濃度の塩水を使用しなくてす
めば、塩魚中の塩分量がコントロールしやすくな
り、定塩度が容易に確保できる。
発明者らは、品質のよい定塩魚を得るために
は、塩水浸漬時の温度が重要であることも知つ
た。魚肉の品質を損わないためにはなるべく低温
での処理が好ましいが、一方の塩分の浸透は、温
度が高いほど速やかになることはもちろんであ
る。
この調和を求めて、それぞれの場合に応じた最
適温度を経験的に定めて実施するわけであるが、
その範囲は意外に狭いことがわかつた。温度を一
定に保つうえで、冷蔵倉庫は場所により多少の温
度のちがいがあつたり、温度の変動が生じたりし
て、十分な設備とはいえない。この点で、本発明
は熱変換器などを用いて循環する塩水を冷却し、
一定の低い温度に保つことにより、高品質の定塩
魚の製造を可能にしている。前記した機構によ
り、魚肉中への塩分の浸透が従来技術より有利に
進むから、浸漬温度は低目に設定することが可能
であり、このことも、製品定塩魚の品質の向上に
役立つ。
In the conventional method for producing saltwater fish, the fish was simply immersed in a limited amount of saltwater with a certain salinity concentration and left at a low temperature. However, the salinity of the salt water decreases, and the driving force for osmosis weakens. To compensate for this, it is necessary to increase the salinity from the beginning, but this makes it difficult to control the salinity of the fish and maintain a constant salinity. The inventors realized that in order to improve this point, they should constantly contact the fish with salt water that maintains a certain salt concentration to maintain a large salt concentration gradient within the fish meat, and they realized this. As a means, we came up with the above-mentioned salt water circulation and salt supplementation, obtained good results as a result of experiments, and arrived at the present invention. It will be readily appreciated that circulating the brine will speed up the penetration of the salt into the fish meat. If there is no need to use excessively highly concentrated salt water, it becomes easier to control the amount of salt in salted fish, making it easier to maintain a constant salinity. The inventors also learned that the temperature during immersion in salt water is important in order to obtain high-quality constant-salt fish. In order not to impair the quality of fish meat, it is preferable to process it at as low a temperature as possible, but it goes without saying that the higher the temperature, the faster the penetration of salt. In order to achieve this harmony, the optimum temperature for each case is empirically determined and carried out.
It turns out that the range is surprisingly narrow. Refrigerated warehouses are not a sufficient facility to maintain a constant temperature, as the temperature may vary or fluctuate depending on the location. In this regard, the present invention cools the circulating brine using a heat converter or the like,
By keeping the temperature constant and low, it is possible to produce high-quality constant-salt fish. Because of the above-described mechanism, the penetration of salt into the fish meat progresses more favorably than in the prior art, so the soaking temperature can be set to a low level, which also helps improve the quality of the constant salt fish product.
【実施例 １】
図面に示す機構のプラントを建設し、それを用
いて塩鮭を以下のように製造した。
水２m3に精製塩約180Kgを溶解した塩水を循環
ポンプ３で循環させながら、冷却器５で冷却して
温度を７℃に維持し、浸漬タンク１に循環させ
た。その循環塩水の中に、半冷凍状態で頭と内蔵
を除いて中心から（背骨を２分割するように）２
枚におろした生鮭約2000Kgを２日間浸漬した。
浮遊懸濁物は、循環経路の途中に設けた濾過器
４で除去した。
塩水の濃度は、塩分濃度計７で塩水の濃度を調
べ、その測定値にもとづいて定量食塩供給手段６
を調節し、適量の食塩を供給することによつて、
一定に保つた。
このようにして得た塩鮭の塩濃度を測定したと
ころ、どの部分も2.5〜３％の範囲内であり、ほ
ぼ均一であつた。[Example 1] A plant with the mechanism shown in the drawings was constructed, and salted salmon was produced using it as follows. A salt water prepared by dissolving about 180 kg of purified salt in 2 m 3 of water was circulated by a circulation pump 3, cooled by a cooler 5 to maintain the temperature at 7° C., and circulated to an immersion tank 1. In the circulating salt water, in a semi-frozen state, remove the head and internal organs from the center (like dividing the spine into two).
Approximately 2000 kg of raw salmon, grated into pieces, was soaked for 2 days. Floating suspended matter was removed by a filter 4 provided in the middle of the circulation path. The concentration of salt water is determined by checking the concentration of salt water with a salinity meter 7, and based on the measured value, the metering salt supply means 6
By adjusting the amount and supplying the appropriate amount of salt,
I kept it constant. When the salt concentration of the salted salmon thus obtained was measured, it was found to be approximately uniform within the range of 2.5 to 3% in all parts.
【実施例 ２】
下の表に起債した組成（重量％）の成分調整塩
「パンソルト」を使用し、実施例１と同様にして、
甘口および辛口の定塩鮭を製造した。
得られた定塩魚に含まれている塩成分の量は、
表に示すとおりであつた。[Example 2] Using the component-adjusted salt "Pansalt" with the composition (wt%) shown in the table below, the same procedure as in Example 1 was carried out.
Sweet and dry fixed-salt salmon were produced. The amount of salt contained in the obtained constant salt fish is
It was as shown in the table.
【表】【table】
【表】
（分析法は、それぞれつぎのとおりである。
Na+，Mg2+…ICP法、K+…原子吸光法、Cl-，
SO42-…イオンクロマト法）
表において、各欄下段の（ ）内の数値は、
NaCl量を1.00としたとき、それに対する各成分
の重量比をあらわす。パンソルト中の各成分の比
と定塩鮭中のそれとが大差ないことから、塩水中
の各成分はほぼそのまま魚体中に浸透したとみて
よいことがわかつた。[Table] (The analytical methods are as follows.
Na + , Mg 2+ ... ICP method, K + ... atomic absorption method, Cl - ,
SO4 2 -...Ion chromatography method) In the table, the numbers in parentheses at the bottom of each column are
When the amount of NaCl is 1.00, it represents the weight ratio of each component to it. Since the ratio of each component in Pansalt was not significantly different from that in constant-salt salmon, it was found that each component in the salt water can be considered to have penetrated into the fish body almost unchanged.
本発明によれば、従来法とちがつて冷蔵倉庫が
不要であり、浸漬容器を運搬する手数はなく、運
搬中の容器破損もない。塩分の浸透が速やかであ
り、処理の時間を短縮するか、またはより低い浸
漬温度をえらぶことができる。塩分含有量のコン
トロールが容易であり、定塩度を高くできる。
このようにして、本発明の製造方法によれば、
高品質の定塩魚の大量生産が可能である。
塩水として成分調整塩の溶液を使用すれば、食
品の減塩の要請に応じた塩魚を提供できる。
According to the present invention, unlike the conventional method, there is no need for a refrigerated warehouse, there is no need to transport the dipping containers, and there is no damage to the containers during transportation. Penetration of salts is rapid and processing times can be shortened or lower soaking temperatures can be selected. It is easy to control the salt content, and the constant salinity can be increased. In this way, according to the manufacturing method of the present invention,
It is possible to mass produce high quality constant salt fish. By using a component-adjusted salt solution as the brine, it is possible to provide salted fish that meets the demand for reduced salt content in foods.
図面は、本発明の実施に使用する装置の構成を
示す図である。
１……浸漬タンク、２……塩水調製タンク、３
……循環ポンプ、４……濾過器、５……冷却手段
（熱変換器）、６……定量食塩供給手段、７……塩
分濃度計、８……定量水分供給手段、９……廃棄
塩水タンク。
The drawings are diagrams showing the configuration of an apparatus used to implement the present invention. 1...Immersion tank, 2...Brine preparation tank, 3
... Circulation pump, 4 ... Filter, 5 ... Cooling means (thermal converter), 6 ... Metered salt supply means, 7 ... Salinity meter, 8 ... Metered water supply means, 9 ... Waste salt water tank.
Claims (1)
の塩水に浸漬し、塩水を浸漬タンクからとり出し
て塩水調製タンクに送り、そこで魚に吸収された
塩分を補給して塩水濃度を一定に保ち、塩水を冷
却してその温度を一定の低温に保つて浸漬タンク
に循環させることからなる定塩魚の製造方法。 ２ 浸漬タンクに循環させる塩水の濃度を５〜13
％の範囲、温度を５〜10℃の範囲にえらんで実施
する請求項１の製造方法。 ３ 浸漬タンク内で塩水を加圧状態にし、その中
に魚を浸漬して実施する請求項１の製造方法。 ４ 塩水を循環の途中で濾過して浮遊物を除き、
かつ塩水の一部を連続的または断続的に廃棄し
て、廃棄により減少した水分および塩分を塩水調
製タンクにおいて補充しつつ実施する請求項１の
製造方法。 ５ 冷凍または半冷凍の状態で半身に分割した鮭
を対象に実施する請求項１の製造方法。 ６ 塩水として、塩化ナトリウムに塩化カリウム
を加えたものの水溶液、またはさらに硫酸マグネ
シウム、炭酸マグネシウムおよびリジン塩酸塩か
らえらんだ１種または２種以上を加えたものの水
溶液を使用して実施する請求項１ないし５のいず
れかの製造方法。 ７ フイレ状にした魚を塩水中に浸漬するための
浸漬タンク１、浸漬タンクを出る塩水を受け入れ
て必要な塩分および水分の補給を行なうための塩
水調製タンク２、塩水を浸漬タンクに循環させる
ためのポンプ手段３および循環する塩水の温度を
一定の低温に保つための冷却手段５から本質的に
構成され、上記塩水調製タンクには塩分濃度計
７、定量食塩供給手段６および定量水分供給手段
８をそなえてなる定塩魚の製造装置。 ８ 塩水の循環経路中に濾過手段をそなえた請求
項７の製造装置。 ９ 浸漬タンクが２Kg／cm2までの圧力に耐えるタ
ンクであつて、加圧手段をそなえた請求項７の製
造装置。[Claims] 1. Fillet-shaped fish is immersed in salt water of a predetermined concentration in a dipping tank, and the salt water is taken out from the dipping tank and sent to a salt water preparation tank, where the salt absorbed by the fish is replenished. A method for producing constant-salt fish, which consists of keeping the concentration of salt water constant, cooling the salt water, keeping its temperature at a constant low temperature, and circulating it through a dipping tank. 2 Adjust the concentration of salt water to be circulated into the immersion tank from 5 to 13.
% range and temperature in the range of 5 to 10°C. 3. The manufacturing method according to claim 1, which comprises pressurizing salt water in a dipping tank and immersing the fish therein. 4 Filter the salt water during circulation to remove suspended matter,
2. The manufacturing method according to claim 1, further comprising discarding a portion of the brine continuously or intermittently, and replenishing the water and salt reduced by the discard in a brine preparation tank. 5. The manufacturing method according to claim 1, which is carried out on salmon that has been divided into halves in a frozen or semi-frozen state. 6. Claims 1 to 6, wherein the brine is an aqueous solution of sodium chloride plus potassium chloride, or an aqueous solution of one or more selected from magnesium sulfate, magnesium carbonate, and lysine hydrochloride. 5. The manufacturing method according to any one of 5. 7 Immersion tank 1 for immersing filleted fish in salt water; brine preparation tank 2 for receiving the brine leaving the immersion tank and replenishing the necessary salt and water; and for circulating the salt water into the immersion tank. It essentially consists of a pump means 3 and a cooling means 5 for keeping the temperature of the circulating salt water at a constant low temperature. A constant salt fish manufacturing device equipped with the following. 8. The manufacturing apparatus according to claim 7, further comprising a filtering means in the salt water circulation path. 9. The manufacturing apparatus according to claim 7, wherein the immersion tank is a tank that can withstand a pressure of up to 2 kg/cm 2 and is equipped with pressurizing means.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27154688 | 1988-10-27 | ||
| JP63-271546 | 1988-10-27 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0372841A JPH0372841A (en) | 1991-03-28 |
| JPH0563127B2 true JPH0563127B2 (en) | 1993-09-09 |
Family
ID=17501574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1108476A Granted JPH0372841A (en) | 1988-10-27 | 1989-04-27 | Preparation of constantly salted fish and preparing device therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0372841A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2981718B2 (en) * | 1995-10-12 | 1999-11-22 | 島根県 | Method and apparatus for producing seasoned seafood processed food |
| NL1012516C2 (en) * | 1999-07-05 | 2001-01-08 | Synergie Beheer B V | Brine dosing apparatus, especially for making dough, comprises brine preparation and cooling tanks |
| CN103053668A (en) * | 2012-12-31 | 2013-04-24 | 浙江工业大学 | Method for preserving seawater fishes through super cooling seawater |
| JP5946077B1 (en) * | 2015-06-12 | 2016-07-05 | 株式会社大晴設備工業 | Method for inhibiting freezing denaturation of meat |
-
1989
- 1989-04-27 JP JP1108476A patent/JPH0372841A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0372841A (en) | 1991-03-28 |
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