JPH07327587A - Frozen food and its production - Google Patents
Frozen food and its productionInfo
- Publication number
- JPH07327587A JPH07327587A JP16048994A JP16048994A JPH07327587A JP H07327587 A JPH07327587 A JP H07327587A JP 16048994 A JP16048994 A JP 16048994A JP 16048994 A JP16048994 A JP 16048994A JP H07327587 A JPH07327587 A JP H07327587A
- Authority
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- Japan
- Prior art keywords
- frozen
- edible
- container
- salt
- frozen food
- 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.)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は冷凍食品とその製造方法
に関し、更に詳しくは、エビやカニのような食用甲殼類
の冷凍食品とその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food and a method for producing the same, and more particularly to a frozen food for edible shells such as shrimp and crab and a method for producing the same.
【0002】[0002]
【従来の技術】エビやカニなどの食用甲殻類を冷凍保存
するためには、従来から、冷気をそれらに吹き当てて凍
結するという方法が採用されている。しかしながら、こ
の方法によると、冷気が直接吹き当る部分と吹き当らな
い部分とでは食用甲殼類の凍結が均一に進まず、冷凍む
らの生ずることがあり、また、この方法では、凍結速度
が緩慢であり、完全凍結に要する時間は長く、しかも、
解凍時における鮮度や品質が低下するという問題があ
る。2. Description of the Related Art In order to freeze and preserve edible crustaceans such as shrimp and crab, a method of blowing cold air onto them to freeze them has been conventionally used. However, according to this method, the freezing of the edible shells may not proceed uniformly between the part directly hit by the cold air and the part not hit by the cold air, and uneven freezing may occur, and in this method, the freezing speed is slow. Yes, it takes a long time to completely freeze, and
There is a problem that the freshness and quality at the time of thawing are deteriorated.
【0003】[0003]
【発明が解決しようとする課題】ところで、均一な凍結
を短時間で行う方法として、冷媒で所定の温度にまで冷
却された不凍液(例えばエチルアルコール)の中に食品
などを直接浸漬して凍結する液体凍結方法が知られてい
る。この方法によれば、食品はその周面を万遍なく濡ら
している不凍液によって均等に冷却されるので冷凍むら
を起こすことはない。また、不凍液に蓄積されている熱
容量は冷気に比べて非常に大きいので、食品の凍結速度
も著しく早くなるという利点がある。By the way, as a method for performing uniform freezing in a short time, a food or the like is directly immersed in an antifreeze liquid (eg, ethyl alcohol) cooled to a predetermined temperature with a refrigerant to freeze it. Liquid freezing methods are known. According to this method, the food is evenly cooled by the antifreeze liquid that evenly wets the peripheral surface thereof, so that there is no unevenness in freezing. Further, since the heat capacity accumulated in the antifreeze liquid is much larger than that in the cold air, there is an advantage that the freezing speed of the food is significantly increased.
【0004】しかしながら、上記した液体凍結方法をエ
ビやカニなどの食用甲殻類に直接適用すると次のような
問題が発生する。However, if the above-mentioned liquid freezing method is directly applied to edible crustaceans such as shrimp and crab, the following problems occur.
【0005】すなわち、まず、食用甲殻類を直接不凍液
に浸漬すると、不凍液による凍結は急速に進むので、不
凍液と直接接触している各節の間に位置する軟質な肉部
の表層の凍結が当該肉部の中心に比べて急速に進行し
て、表層に比べて相対的に高温の肉芯部の膨張作用によ
り当該表層にクラックが発生することである。このよう
な状態になると、表層クラックに不凍液が浸潤し、それ
がそのまま残った状態で全体が凍結されることになる。
このような凍結品は、それを解凍したときに、これら不
凍液が滲出することになり食品としての品質が破壊され
ることになる。That is, first, when the edible crustaceans are directly immersed in the antifreeze solution, the freezing by the antifreeze solution proceeds rapidly, so that the freezing of the surface layer of the soft meat portion located between the nodes in direct contact with the antifreeze solution is concerned. That is, cracks occur in the surface layer due to the expansion action of the meat core portion, which progresses more rapidly than the center of the meat portion and is relatively hotter than the surface layer. In such a state, the antifreeze liquid infiltrates the surface layer cracks, and the whole is frozen in a state where it remains as it is.
When such a frozen product is thawed, these antifreeze liquids are exuded, and the quality as a food is destroyed.
【0006】このような問題に対しては、エビやカニな
どを例えばプラスチックの袋に収容した状態で不凍液に
浸漬して不凍液がエビやカニに直接接触しないようにす
る対策が考えられる。[0006] For such a problem, it is conceivable to take a measure to prevent the antifreeze liquid from directly contacting the shrimp or crab by immersing the shrimp or crab in the plastic bag, for example.
【0007】しかしながら、この場合、袋内に空気など
が封入されていると空気の断熱作用により冷凍効果は著
しく減殺されてしまい、液体凍結方法の利点は消失す
る。また、袋内の空気を脱気した状態で不凍液に浸漬す
ると、たしかに急速凍結は進行するが、他方では、浸漬
したときの液圧で袋が甲殻外面に圧接され、甲殻外面に
存在する先鋭な突起群によって袋が破壊するという状態
が発生する。このような事態が発生すると、袋の破壊個
所から不凍液が内部に侵入し、エビやカニと直接接触す
ることになって表層クラックを発生させるようになる。However, in this case, if air or the like is enclosed in the bag, the refrigerating effect is significantly diminished by the adiabatic effect of air, and the advantage of the liquid freezing method disappears. Also, if the air in the bag is degassed and immersed in an antifreeze solution, rapid freezing will certainly proceed, but on the other hand, the liquid pressure at the time of immersion will cause the bag to be pressed against the outer surface of the shell and the sharp edges present on the outer surface of the shell. A state in which the bag is destroyed by the projection group occurs. When such a situation occurs, the antifreeze liquid penetrates into the inside of the broken portion of the bag and comes into direct contact with shrimp or crab, causing surface cracks.
【0008】また、食用甲殻類の場合、頭胸部や腹部に
多数の細長い足を有している。したがって、このような
食用甲殻類を凍結すると、凍結した細長い足部の強度は
低下して折れやすくなる。そのため、出荷のための梱包
や輸送時に外部から衝撃力が加わった場合、これら凍結
足部が折損して商品価値を消失することもある。本発明
は、食用甲殼類を液体凍結方法で凍結したときに生ずる
上記したような問題を解決し、鮮度や味覚の低下はな
く、また梱包、輸送時における損傷もない食用甲殻類の
冷凍食品と、それを効率よく製造する方法の提供を目的
とする。In the case of edible crustaceans, a large number of elongated legs are provided on the head and chest and the abdomen. Therefore, if such edible crustaceans are frozen, the strength of the frozen long and slender legs is reduced and they tend to break. Therefore, if impact force is applied from the outside during packaging for shipping or transportation, these frozen feet may be broken and lose their commercial value. The present invention solves the above problems that occur when the edible shells are frozen by the liquid freezing method, and there is no deterioration in freshness and taste, and packaging and frozen foods of edible shellfish without damage during transportation. , It aims at providing the method of manufacturing it efficiently.
【0009】[0009]
【課題を解決するための手段】上記した目的を達成する
ために、本発明は、含塩水の凍結体の中に甲殻外面の突
起群が高強度弾性フィルム体で被覆されている食用甲殻
類の凍結体が埋設された状態で密封容器内に収容されて
いることを特徴とする冷凍食品が提供され、また、食用
甲殼類の甲殼外面を高強度弾性フィルム体で通液可能な
状態に被覆して当該甲殻類外面の突起群を隠蔽し、前記
突起群が前記高強度弾性フィルム体で隠蔽された食用甲
殻類を、容器に収容されている含塩水の中に完全に浸漬
したのち前記容器を密封し、ついで、全体を液体冷媒中
に浸漬して急速凍結処理することを特徴とする冷凍食品
の製造方法が提供される。In order to achieve the above object, the present invention relates to an edible crustacean in which a group of protrusions on the outer surface of the shell is covered with a high-strength elastic film body in a frozen body of salt water. Provided is a frozen food characterized in that the frozen body is housed in a sealed container in a buried state, and the outer surface of the shell of an edible shell is covered with a high-strength elastic film body so that it can pass through. By hiding the projections on the outer surface of the shellfish, the edible shells the projections are hidden by the high-strength elastic film body, after completely immersing the edible shells in salt water contained in the container, There is provided a method for producing a frozen food product, which comprises sealing, and then immersing the whole body in a liquid refrigerant for rapid freezing treatment.
【0010】本発明においては、まず、凍結対象の食用
甲殻類の足部を腹側に折り曲げた状態にして、甲殻外面
を高強度弾性フィルム体で被覆する。In the present invention, first, the legs of the edible crustaceans to be frozen are bent to the ventral side, and the outer surface of the crust is covered with the high-strength elastic film.
【0011】用いる高強度弾性フィルム体としては、例
えば、ハイライト社(Highlight Indus
ties,Inc)製のストレッチバンド−イット(S
tretch Band−It,商品名)のテープをあ
げることができる。このテープは、厚みが20μm程度
であり、全体がゴム状に延伸し、高強度であり伸縮性に
富むフィルムである。The high-strength elastic film body to be used is, for example, Highlight Indus.
ties, Inc) stretch band-it (S
An example of the tape is a Trech Band-It, trade name). This tape has a thickness of about 20 μm, is stretched in a rubber-like manner as a whole, has high strength and is highly stretchable.
【0012】このテープを前記したように足部を腹側に
折り曲げた食用甲殻類、例えばカニの甲殻をその外側か
ら、1回または複数回巻回することにより、足部の折り
曲げた状態を固定するとともに、甲殻表面に突きでてい
る突起群が被覆される。As described above, the edible crustaceans whose legs are bent to the ventral side as described above, for example, the shells of crabs, are wound from the outside one or more times to fix the bent state of the legs. At the same time, the projections projecting on the surface of the shell are covered.
【0013】このときのテープ巻回の態様は、巻回され
たテープの内側に位置する食用甲殻類にまで巻回された
テープの外側から液体が通液できるように、適当な隙間
が生ずるように巻回する。The tape winding mode at this time is such that an appropriate gap is formed so that liquid can pass from the outside of the tape wound up to the edible shells located inside the wound tape. To wind.
【0014】なお、テープをあまり強く巻回すると、巻
回したテープが甲殻外面の突起群によって突き破られる
こともあるので、巻回時におけるテープの緊締力は適宜
に調節する。If the tape is wound too strongly, the wound tape may be pierced by the projections on the outer surface of the shell, so the tightening force of the tape during winding is adjusted appropriately.
【0015】このテープ巻回により、甲殼外面の突起群
はテープによって隠蔽され、突起群の先端の鋭敏さは巻
回されているテープの厚みによって減殺される。By this tape winding, the protrusions on the outer surface of the shell are hidden by the tape, and the sharpness of the tips of the protrusions is reduced by the thickness of the wound tape.
【0016】なお、甲殻外面の突起の隠蔽は、上記した
ようなテープ巻回に限らず、例えば、2枚の高強度弾性
フィルム体で食用甲殻類をサンドウイッチ状に挟みつけ
たり、この高強度弾性フィルム体で製造された袋の中に
収容して行ってもよい。いずれの場合においても、甲殻
外面を被覆する高強度弾性フィルム体には、その外側と
内側とに液体が通液できるような孔などをあけておくこ
とが必要である。The concealment of the projections on the outer surface of the shell is not limited to the above-described tape winding, and for example, edible shells are sandwiched between two high-strength elastic film bodies, or the high-strength elastic film is sandwiched. You may carry out by accommodating in the bag manufactured with the film body. In any case, the high-strength elastic film body that covers the outer surface of the shell needs to have a hole or the like through which liquid can pass on the outside and inside.
【0017】このようにして甲殻外面の突起群が高強度
弾性フィルム体で隠蔽された食用甲殻類は、つぎに、含
塩水が収容されている容器の中に入れられ、当該含塩水
に全体が完全に没するように浸漬される。In this way, the edible shells in which the projections on the outer surface of the shell are hidden by the high-strength elastic film body are put into a container containing salt water, and the whole salt water contains the salt water. It is completely immersed.
【0018】用いる含塩水としては、通常の海水であっ
てもよいが、後述する凍結時における凍結速度が大きい
ことや、解凍後の食味時に味覚などのことから、食塩が
1〜3重量%含有されている食塩水が好適である。The salt-containing water to be used may be ordinary seawater, but contains 1 to 3% by weight of salt because of its high freezing rate at the time of freezing, which will be described later, and taste when tasted after thawing. The saline solution used is preferred.
【0019】容器としては、三方がシールされ一方のみ
が開口する各種の樹脂フィルム製の袋やトレイなどでよ
く、強度はそれほど問題ではない。The container may be a bag or tray made of various resin films having three sides sealed and only one side being open, and the strength is not so problematic.
【0020】テープ巻きされた食用甲殻類を前記含塩水
に浸漬すると、当該含塩水は、巻回テープの隙間から内
部に侵入して食用甲殻類の表面全体と直接接触する。す
なわち、食用甲殼類は、その甲殻外面がテープ巻回され
た状態で、空気と接触することなく、含塩水の中に完全
に浸漬されることになる。そして、食用甲殻類が容器と
接触しても、甲殼外面の突起群はテープで隠蔽されてい
てその鋭敏さが減殺されているので容器を突き破るとい
う事態は発生しない。When the tape-wound edible crustaceans are immersed in the salt-containing water, the salt-containing water penetrates the inside of the wound tape through the gaps and comes into direct contact with the entire surface of the edible crustaceans. That is, the edible shells are completely immersed in the salt-containing water in a state where the outer surface of the shell is wound with a tape without contact with air. Even when the edible crustacean comes into contact with the container, the protrusions on the outer surface of the shell are hidden by the tape, and the sharpness thereof is diminished, so that the container does not break through.
【0021】ついで、容器を密封し、全体を液体凍結法
で急速凍結する。Then, the container is sealed and the whole is rapidly frozen by the liquid freezing method.
【0022】このとき、含塩水は食用甲殻類の表面と接
触しているので、凍結の過程ではこの含塩水が熱伝導体
として作用することにより、食用甲殻類の凍結効率は良
好になる。また、凍結終了後にあっては、この含塩水は
凍結した状態で食用甲殼類の足部なども包み込んでいる
ので、足部が外部からの衝撃力によって折損することを
有効に防止する。At this time, since the salt-containing water is in contact with the surface of the edible crustacean, the salt-containing water acts as a heat conductor during the freezing process, so that the freezing efficiency of the edible crustacean is improved. Further, after freezing, the salt-containing water also wraps around the feet and the like of the edible shells in a frozen state, so that the feet are effectively prevented from being broken by an impact force from the outside.
【0023】なお、容器の密封に先立ち、容器内の空気
を脱気すると、空気の断熱効果を解消して急速凍結を一
層有効に進めることができると同時に、凍結後の保存期
間も長くすることができて好適である。If the air inside the container is degassed prior to sealing the container, the heat insulating effect of the air can be eliminated and rapid freezing can be more effectively promoted, and at the same time the storage period after freezing should be extended. It is possible because it is possible.
【0024】適用する液体凍結法は格別限定されるもの
ではないが、解凍時の鮮度や味覚を良質に保持し、また
凍結効率を高めて生産性を高めることができるという点
で、例えば、特開平6−46813号公報に開示されて
いる方法を適用することが好ましい。The liquid freezing method to be applied is not particularly limited, but, for example, it is possible to maintain the freshness and taste at the time of thawing at a good quality and to improve the freezing efficiency to improve the productivity. It is preferable to apply the method disclosed in Kaihei 6-46813.
【0025】[0025]
【作用】本発明では、液体凍結法が適用されるので、食
用甲殻類は急速凍結され、その鮮度と味覚は漁撈時と略
同等の状態に保持される。そして、凍結対象の食用甲殻
類と不凍液は直接接触しないので、解凍時にこの不凍液
が滲出することはない。In the present invention, since the liquid freezing method is applied, the edible crustaceans are rapidly frozen, and their freshness and taste are maintained in a state substantially the same as when fishing. Since the edible crustaceans to be frozen do not come into direct contact with the antifreeze solution, this antifreeze solution does not exude during thawing.
【0026】食用甲殻類の凍結に際し、その表面を高強
度弾性フィルム体で被覆するので、甲殼外面の突起群は
このフィルム体で隠蔽され、凍結処理時や保管時にこれ
ら突起群によって容器が破損することはない。When edible crustaceans are frozen, the surface thereof is covered with a high-strength elastic film, so that the projections on the outer surface of the shell are hidden by this film, and the containers are damaged by these projections during freezing treatment or storage. There is no such thing.
【0027】また、本発明の冷凍食品においては、含塩
水が食用甲殼類を完全に包み込んだ状態で凍結されてい
るので、この含塩水の凍結体は全体として外からの衝撃
力に対する防護体として作用し、食用甲殼類の足部の折
損などをきわめて有効に防止して保存性を高める。Further, in the frozen food of the present invention, the salt-containing water is frozen in a state in which it completely encloses the edible shells. Therefore, the frozen body of the salt-containing water as a whole serves as a protector against impact force from the outside. It acts effectively and effectively prevents breakage of the legs of edible shells and enhances storage stability.
【0028】[0028]
【実施例】ケガニ(重量約2kg)の足部を腹側に折り
曲げ、甲殻の外側にStretch Band−It
(商品名.Highlight Industrie
s,Inc性)テープ(幅75mm,厚み20μm)を
巻きつけ、足部を固定すると同時に甲殻外面の突起群の
すべてを被覆した。テープの外側から手でなでてみて
も、ケガニ特有の鋭敏な突起は感じられなかった。Example: The legs of a crab (weight of about 2 kg) are bent to the ventral side, and Stretch Band-It is attached to the outside of the shell.
(Product name. Highlight Industry
(s, Inc property) tape (width: 75 mm, thickness: 20 μm) was wound to fix the foot and at the same time, all the projections on the outer surface of the shell were covered. When I stroked the tape from the outside with my hands, I couldn't feel any sharp projections peculiar to the crab.
【0029】ついで、幅250mm,深さ300mmで
内容積2000mlのポリエチレン袋の中に、濃度1.
5%の食塩水を200mlいれ、この食塩水の中にテー
プ巻きしたケガニを浸漬した。ケガニは食塩水の中に完
全に没し、食塩水は巻いたテープの隙間からケガニの側
にも侵入した。Then, in a polyethylene bag having a width of 250 mm and a depth of 300 mm and an internal volume of 2000 ml, the concentration of 1.
200 ml of 5% saline was added and the wound crab was dipped in this saline. The crab was completely submerged in the saline solution, and the saline solution also invaded the crab side through the gap between the wound tapes.
【0030】ポリエチレン袋を密封し、同時に内部の空
気を脱気したのち、全体を下記の条件で液体急速凍結し
た。After sealing the polyethylene bag and deaerating the air inside, the whole was rapidly frozen as a liquid under the following conditions.
【0031】不 凍 液: フローズン液(エチル
アルコール 57%) 不凍液の使用量:400l 不凍液の温度:−30℃ ケガニの温度:+ 8℃ 凍 結 時 間: 50分Antifreeze: Frozen liquid (ethyl alcohol 57%) Amount of antifreeze used: 400 l Antifreeze temperature: -30 ° C Injured temperature: + 8 ° C Freezing time: 50 minutes
【0032】凍結袋は全体として非常に硬く、高さ1m
の位置からコンクリート床面に落としても折れることは
なかった。この落下試験後約1ヶ月間冷凍庫に保管し、
ついで凍結袋を解凍し、ケープを取外してケガニを観察
したところ、ケガニの足部の折損はなく、また節肉の肉
部の表面にクラック発生は認められなかった。また、そ
のケガニを食し、漁撈直後のケガニとその鮮度、味覚を
比較したところ、両者は全く同じであった。The freezing bag as a whole is very hard and has a height of 1 m.
It did not break even if dropped from the position on the concrete floor. Stored in the freezer for about 1 month after this drop test,
Then, the frozen bag was thawed, the cape was removed, and the injured crab was observed. As a result, the foot of the injured crab was not broken, and no cracks were observed on the surface of the meat portion of the knotted meat. Also, when the crabs were eaten and their freshness and taste were compared with those immediately after fishing, they were exactly the same.
【0033】[0033]
【発明の効果】以上の説明で明らかなように、本発明の
食用甲殻類の冷凍食品では、漁撈直後と全く同じ味覚を
保持している。これは、食用甲殻類の甲殻外面の突起群
を高強度弾性フィルム体で被覆・隠蔽し、不凍液が直接
接触しないようにして食塩水の中で急速凍結したことが
もたらす効果である。As is apparent from the above description, the frozen food of the edible shellfish of the present invention retains the same taste as immediately after the fishing. This is an effect brought about by the fact that the projections on the outer surface of the crustacean of the edible crustacean were covered and hidden by the high-strength elastic film body, and the antifreeze solution was prevented from directly contacting and rapidly frozen in saline.
【0034】また本発明の冷凍食品の場合、食用甲殻類
を浸漬していた含塩水がそのまま食用甲殻類の足部を包
み込んだ状態で凍結し、その含塩水の凍結体が外部から
の衝撃力に対して足部の折損を防止するので、輸送性や
保存性に極めて優れている。Further, in the case of the frozen food of the present invention, the salt-containing water in which the edible crustaceans have been immersed is frozen in the state where the feet of the edible crustaceans are wrapped as they are, and the frozen body of the salt-containing water is subjected to an impact force from the outside. On the other hand, since it prevents the foot from being broken, it is extremely excellent in transportability and storability.
Claims (7)
が高強度弾性フィルム体で被覆されている食用甲殻類の
凍結体が埋設された状態で密封容器内に収容されている
ことを特徴とする冷凍食品。1. A frozen body of edible crustaceans in which a group of projections on the outer surface of a shell are covered with a high-strength elastic film body in a frozen body of salt-containing water, and the frozen body is contained in a sealed container. Frozen food characterized by.
ニである請求項1の冷凍食品。2. The frozen food according to claim 1, wherein the edible shells are shrimp and / or crab.
社製のストレッチバンド−イット(商品名)である請求
項1の冷凍食品。3. The frozen food according to claim 1, wherein the high-strength elastic film body is a stretch band-it (trade name) manufactured by Highlight Corporation.
ある請求項1の冷凍食品。4. The frozen food according to claim 1, wherein the salt concentration of the salt-containing water is 1 to 3% by weight.
または樹脂製のトレイ容器である請求項1の冷凍食品。5. The frozen food according to claim 1, wherein the container is a bag-shaped container made of a resin film or a tray container made of a resin.
ルム体で通液可能な状態に被覆して当該甲殻類外面の突
起群を隠蔽し、前記突起群が前記高強度弾性フィルム体
で隠蔽された食用甲殻類を、容器に収容されている含塩
水の中に完全に浸漬したのち前記容器を密封し、つい
で、全体を液体冷媒中に浸漬して急速凍結処理すること
を特徴とする冷凍食品の製造方法。6. An outer shell of an edible crustacean is covered with a high-strength elastic film body in a liquid-permeable state to cover the projections on the outer shell of the crustacean, and the projections are covered with the high-strength elastic film. The frozen edible crustaceans are completely immersed in salt-containing water contained in a container and then the container is sealed, and then the whole is immersed in a liquid refrigerant for rapid freezing treatment. Food manufacturing method.
する請求項6の冷凍食品の製造方法。7. The method for producing a frozen food according to claim 6, wherein the inside of the container is deaerated before sealing the container.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16048994A JPH07327587A (en) | 1994-06-09 | 1994-06-09 | Frozen food and its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16048994A JPH07327587A (en) | 1994-06-09 | 1994-06-09 | Frozen food and its production |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH07327587A true JPH07327587A (en) | 1995-12-19 |
Family
ID=15716049
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP16048994A Pending JPH07327587A (en) | 1994-06-09 | 1994-06-09 | Frozen food and its production |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH07327587A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100295552B1 (en) * | 1999-02-04 | 2001-07-03 | 주선태 | Method for Aging of Meat by Submersion in chilled (salt) water and it's apparatus |
-
1994
- 1994-06-09 JP JP16048994A patent/JPH07327587A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100295552B1 (en) * | 1999-02-04 | 2001-07-03 | 주선태 | Method for Aging of Meat by Submersion in chilled (salt) water and it's apparatus |
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