JPH10295262A - Sea food freezing immersion liquid, its producing method, sea food freezing method and method for freezing, seasoning and cooking freezed sea food and sea food - Google Patents
Sea food freezing immersion liquid, its producing method, sea food freezing method and method for freezing, seasoning and cooking freezed sea food and sea foodInfo
- Publication number
- JPH10295262A JPH10295262A JP9118856A JP11885697A JPH10295262A JP H10295262 A JPH10295262 A JP H10295262A JP 9118856 A JP9118856 A JP 9118856A JP 11885697 A JP11885697 A JP 11885697A JP H10295262 A JPH10295262 A JP H10295262A
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- Prior art keywords
- freezing
- seafood
- immersion liquid
- vacuum
- shrimp
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、魚介類冷凍用浸漬
液の製造方法及び魚介類の冷凍方法及び魚介類冷凍用浸
漬液並びに魚介類の解凍・味付調理方法に関し、特に海
老などを冷凍する場合に好適な魚介類冷凍用浸漬液の製
造方法及び魚介類の冷凍方法及び魚介類冷凍用浸漬液及
び冷凍魚介類並びに魚介類の解凍・味付調理方法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an immersion liquid for freezing fish and shellfish, a method for freezing marine products and shellfish, an immersion liquid for freezing seafood and a method for thawing and seasoning fish and shellfish, and particularly for freezing shrimp and the like. The present invention relates to a method for producing an immersion liquid for freezing seafood, a method for freezing fish and shellfish, a method for immersing liquid for freezing seafood and frozen seafood, and a method for thawing and flavoring seafood.
【０００２】[0002]
【従来の技術】海老などの魚介類を長期保存するには、
冷凍して保存・運搬される。魚介類を冷凍するには、生
の状態で冷凍する、生冷凍と、ボイルしてから冷凍する
ボイル冷凍がある。2. Description of the Related Art To preserve shrimp and other seafood for a long time,
Stored and transported frozen. In order to freeze seafood, there are two types: fresh freezing, raw freezing, and boiling freezing.
【０００３】[0003]
【発明が解決しようとする課題】しかし、かかる従来の
冷凍方法である、生冷凍やボイル冷凍では、冷凍時に魚
介類の蛋白質が分解・変性したり、酵素が分解してしま
い、身質が変化してしまい、解凍後に身質が不自然に硬
くなったり、柔らかくなったりしてまうという問題があ
った。However, in such conventional freezing methods, such as fresh freezing and boil freezing, the protein of fish and shellfish is decomposed or denatured during freezing, and the enzymes are decomposed, resulting in a change in physical properties. There was a problem that the body became unnaturally hard or soft after thawing.
【０００４】したがって、本発明は冷凍の前後で身質が
変化せず、味のよい魚介類が得られる冷凍方法と、かか
る冷凍方法に用いる魚介類冷凍用浸漬液と、その製造方
法及び冷凍魚介類並びに魚介類の解凍・味付調理方法を
提供することを目的とする。[0004] Therefore, the present invention provides a freezing method for obtaining a good-tasting seafood without any change in the physical properties before and after freezing, an immersion liquid for freezing the seafood used in the freezing method, a method for producing the same and a method for manufacturing the frozen seafood. It is an object of the present invention to provide a method for thawing and flavoring seafood and seafood.
【０００５】[0005]
【課題を解決するための手段】上記目的を達成するた
め、本発明では魚介類を冷凍するときに特別な方法で製
造した浸漬液に魚介類を浸漬するようにしたものであ
り、この浸漬液の原料としては水、塩、レモン汁又は同
等品、玉葱を用いている。Means for Solving the Problems In order to achieve the above object, in the present invention, fish and shellfish are immersed in an immersion liquid produced by a special method when the fish and shellfish are frozen. Water, salt, lemon juice or equivalents, and onion are used as the raw materials for.
【０００６】すなわち本発明によれば、水１０００ｃｃ
に対して、塩２０〜８０ｇと、レモン汁又は同等品１０
〜４０ｃｃと、玉葱２０〜２５０ｇの割合で、これらを
釜に入れるステップと、前記釜を加熱するステップと、
前記釜の内容物が沸騰した後、前記内容物中の固形物を
除去するステップと、その結果得られた液体の荒熱をと
るため所定時間放置するステップと、その後、前記液体
を０〜５℃の雰囲気下に所定時間おくステップとを、有
する魚介類冷凍用浸漬液の製造方法が提供される。That is, according to the present invention, 1000 cc of water
20-80 g of salt and 10 lemon juice or equivalent
４０40 cc and onions in a ratio of 20 to 250 g, and a step of heating the pot,
After the contents of the kettle have boiled, removing solids in the contents, leaving the resulting liquid to stand for a predetermined period of time to remove rough heat, A method for producing a immersion liquid for freezing fish and shellfish, the method comprising:
【０００７】また本発明によれば、水１０００ｃｃに対
して、塩２０〜８０ｇと、レモン汁又は同等品１０〜４
０ｃｃと、玉葱２０〜２５０ｇの割合で、これらを釜に
入れるステップと、前記釜を加熱するステップと、前記
釜の内容物が沸騰した後、前記内容物中の固形物を除去
するステップと、その結果得られた液体の荒熱をとるた
め所定時間放置するステップと、その後、前記液体を０
〜５℃の雰囲気下に所定時間おくステップと、冷凍すべ
き魚介類を真空パック用容器に入れるステップと、前記
０〜５℃の雰囲気下に所定時間おいた前記液体を前記真
空パック用容器に入れるステップと、前記真空パック用
容器を真空パックするステップと、前記真空パックされ
た前記真空パック用容器を冷凍するステップとを、有す
る魚介類の冷凍方法が提供される。According to the present invention, 20 to 80 g of salt, 10 to 4 g of lemon juice or equivalent are added to 1000 cc of water.
0 cc, at a ratio of 20 to 250 g of onions, putting them in a kettle, heating the kettle, and after the contents of the kettle boil, removing solids in the contents, Leaving the resultant liquid for a predetermined period of time to remove rough heat, and thereafter,
Placing the seafood to be frozen in a vacuum-packing container for a predetermined time in an atmosphere of 0 to 5 ° C; and placing the liquid in the vacuum-packing container in the 0 to 5 ° C atmosphere for a predetermined time. There is provided a method of freezing fish and shellfish, comprising the steps of putting, vacuum-packing the vacuum-pack container, and freezing the vacuum-packed vacuum-pack container.
【０００８】また本発明によれば、水１０００ｃｃに対
して、塩２０〜８０ｇと、レモン汁又は同等品１０〜４
０ｃｃと、玉葱２０〜２５０ｇの割合で、これらを原料
として製造された魚介類冷凍用浸漬液が提供される。According to the present invention, 20 to 80 g of salt, 10 to 4 g of lemon juice or equivalent are added to 1000 cc of water.
A immersion liquid for freezing fish and shellfish produced using these as a raw material is provided in a ratio of 0 cc and 20 to 250 g of onions.
【０００９】また本発明によれば請求項１２記載の魚介
類冷凍用浸漬液に浸漬して冷凍された冷凍魚介類が提供
される。Further, according to the present invention, there is provided a frozen seafood which is immersed and frozen in a seafood freezing immersion liquid according to the twelfth aspect.
【００１０】また本発明によれば、請求項１記載の魚介
類冷凍用浸漬液の製造方法により製造された魚介類冷凍
用浸漬液に浸漬して冷凍された冷凍魚介類が提供され
る。According to the present invention, there is provided a frozen seafood which is immersed and frozen in a seafood freezing immersion liquid produced by the method for producing a seafood freezing immersion liquid according to claim 1.
【００１１】また本発明によれば、水１０００ｃｃに対
して、塩２０〜８０ｇと、レモン汁又は同等品１０〜４
０ｃｃと、玉葱２０〜２５０ｇの割合で、これらを原料
として製造された魚介類冷凍用浸漬液に浸漬した魚介類
であって、真空パック用容器にて真空パックされて冷凍
された冷凍魚介類を調理する際に、前記真空パック用容
器を開封することなく、お湯に入れて加熱することによ
り前記魚介類冷凍用浸漬液を前記魚介類に滲みこませて
味付けをする魚介類の解凍・味付調理方法が提供され
る。Further, according to the present invention, for 1000 cc of water, 20 to 80 g of salt, lemon juice or equivalent 10 to 4 g
0cc and 20 to 250 g of onions at a ratio of 20 to 250 g of onions, which are seafood immersed in an immersion liquid for freezing seafood produced using them as raw materials, and frozen seafood vacuum-packed and frozen in a vacuum packing container. At the time of cooking, without opening the vacuum pack container, immersing the seafood freezing immersion liquid into the seafood by heating it in hot water without heating and defrosting and seasoning the seafood. A cooking method is provided.
【００１２】[0012]
【発明の実施の形態】以下、図面を参照して本発明の好
ましい実施の形態について説明する。図１は本発明に係
る魚介類冷凍用浸漬液（以下単に浸漬液ともいう）の製
造方法の手順を示すフローチャートである。本実施の形
態では魚介類として海老を冷凍する場合の例について説
明する。海老を冷凍するための浸漬液は次のように製造
される。まず原料として、水１０００ｃｃと、塩２０〜
８０ｇと、レモン汁又は同等品１０〜４０ｃｃと、玉葱
２０〜２５０ｇを用意し、これらを図示省略の釜に入れ
る（ステップＳ１）。たとえば、水が５０リットルであ
れば、上記各原料を、上記割合で用意して、釜に入れる
のである。次いで釜をガス火などで加熱して、沸騰した
ら（ステップＳ３）、火を止める（加熱中止）、図示省
略の布製のこし器で固形物を除去する（ステップＳ
４）。次いで、得られた液体の荒熱を取るため２〜３時
間放置する（ステップＳ５）。その後、この液体を冷蔵
庫内の０〜５℃の雰囲気下に４〜５時間おき（ステップ
Ｓ６）冷却して、浸漬液が完成する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a flow chart showing the procedure of a method for producing an immersion liquid for freezing fish and shellfish (hereinafter simply referred to as an immersion liquid) according to the present invention. In this embodiment, an example in which shrimp is frozen as seafood will be described. An immersion liquid for freezing shrimp is manufactured as follows. First, as raw materials, 1000 cc of water and 20 to salt
80 g, 10 to 40 cc of lemon juice or equivalent, and 20 to 250 g of onion are prepared and put into a kettle (not shown) (step S1). For example, if water is 50 liters, each of the above-mentioned raw materials is prepared in the above-mentioned ratio and put into a kettle. Next, the kettle is heated with a gas fire or the like, and when it boils (step S3), the fire is stopped (heating is stopped), and solids are removed with a cloth strainer (not shown) (step S3).
4). Next, the obtained liquid is left for 2 to 3 hours in order to remove rough heat (step S5). Thereafter, this liquid is cooled in an atmosphere of 0 to 5 ° C. in a refrigerator every 4 to 5 hours (step S6) to complete the immersion liquid.
【００１３】上記の塩は塩分濃度が５％を中心とする一
定の範囲（２〜８％）となるようにするものであり、塩
水の浸透圧により、レモンや玉葱の味が海老に浸透する
ようにするものである。また、塩水の浸透圧により、海
老の体液が循環することを防止し、海老の身質を保持
し、しめる効果がある。The above-mentioned salt has a salt concentration within a certain range (2 to 8%) centering on 5%, and the osmotic pressure of the salt water allows the taste of lemon and onion to permeate into the shrimp. Is to do so. In addition, the osmotic pressure of the salt water prevents the body fluid of the shrimp from circulating, and has the effect of maintaining and tightening the quality of the shrimp.
【００１４】上記レモン汁又は同等品とは、レモンの皮
をむいて、中身を圧搾することにより得られるフレッシ
ュレモンジュース又はレモンと同様な酸味を有する柑橘
類（すだち、ゆずなど）の皮をむいて、中身を圧搾する
ことにより得られるフレッシュジュース、又はクエン酸
を含む人工ジュースをいう。なお、レモン汁又は同等品
の量は必要なｐＨ（ペーハー）により加減する。本発明
では、レモン汁又は同等品の酸の効用により、殺菌効果
があり、また、塩分による浸透圧によって海老が硬くな
り過ぎることを防止する効果がある。上記玉葱は、皮を
剥き、薄切り、又はみじん切りとする。玉葱は、そのエ
キスの効用により海老への香り付けと糖分調整の効果が
ある。なお、レモン汁又は同等品と玉葱の量は、それら
の種類により適宜変更することが好ましい。一例とし
て、水１０００ｃｃに対してレモン汁又は同等品１５〜
２０ｃｃ、玉葱１００〜１５０ｇとしたとき、冷凍の前
後で身質が変化せず、よい結果が得られた。The above-mentioned lemon juice or equivalent is obtained by peeling a lemon and peeling citrus fruits (sudachi, yuzu, etc.) having a similar acidity to fresh lemon juice or lemon obtained by pressing the contents. , A fresh juice obtained by squeezing the contents, or an artificial juice containing citric acid. The amount of lemon juice or equivalent is adjusted depending on the required pH (pH). In the present invention, the effect of the acid of lemon juice or equivalent has a bactericidal effect, and also has an effect of preventing the shrimp from becoming too hard due to osmotic pressure due to salt content. The onion is peeled, sliced, or chopped. Onion has the effect of flavoring shrimp and adjusting the sugar content by the use of the extract. In addition, it is preferable that the amounts of lemon juice or equivalents and onions are appropriately changed depending on their types. As an example, lemon juice or equivalent 15 to 1000 cc water
When the weight was 20 cc and the onion was 100 to 150 g, the quality did not change before and after freezing, and good results were obtained.
【００１５】次に本発明の浸漬液を用いて魚介類を冷凍
する方法について説明する。魚介類としては、上記同様
海老を例にとって説明する。まず、冷凍すべき海老の下
処理をする。すなわち、殻を頭と尾を残して剥き、必要
に応じて背わたを取る。その後、下処理した海老を真空
パック用容器に入れる。真空パック用容器は、合成樹脂
製の透明な袋であり、冷凍時に破裂しないものを用い
る。海老の入った真空パック用容器に上述の浸漬液、す
なわち、上記０〜５℃の雰囲気下に所定時間おいた浸漬
液を入れる。なお、海老と浸漬液を真空パック用容器に
入れる順序は逆でもよいし、同時でもよい。Next, a method for freezing fish and shellfish using the immersion liquid of the present invention will be described. As the fish and shellfish, a description will be given by taking shrimp as an example. First, prepare the shrimp to be frozen. That is, the shell is stripped off, leaving the head and tail, and the back is removed if necessary. Thereafter, the prepared shrimp are placed in a vacuum packaging container. The container for vacuum packing is a transparent bag made of synthetic resin and does not burst when frozen. The above-mentioned immersion liquid, that is, the immersion liquid which has been kept for a predetermined time in the above-mentioned atmosphere at 0 to 5 ° C. is placed in a vacuum packaging container containing shrimp. The order in which the shrimp and the immersion liquid are put into the container for vacuum packing may be reversed or may be simultaneous.
【００１６】次に真空パック用容器から空気を抜いてシ
ールすることにより真空パックを完成させる。この真空
パックされた海老を真空パック用容器ごと冷凍する。図
２は本発明による冷凍済魚介類としての冷凍海老が真空
パック用容器に入っている状態及び、解凍された海老を
示す写真である。冷凍方法としては、真空パック用容器
を−３０℃程度の冷凍庫内に３〜４時間置く。こうして
冷凍された海老が完成する。なお、上記海老としては、
いわゆるシュリンプ、オマール海老、ロブスター、ラウ
ンドシュリンプ、ラウンドオマール、ラウンドロブスタ
ーなどが含まれる。Next, the vacuum pack is completed by evacuating air from the vacuum pack container and sealing it. This vacuum-packed shrimp is frozen together with the vacuum-packing container. FIG. 2 is a photograph showing a state in which a frozen shrimp as frozen fish and shellfish according to the present invention is contained in a container for a vacuum pack and a thawed shrimp. As a freezing method, the container for vacuum packing is placed in a freezer at about −30 ° C. for 3 to 4 hours. Thus, the frozen shrimp is completed. In addition, as the above shrimp,
So-called shrimp, lobster, lobster, round shrimp, round omar, round lobster and the like are included.
【００１７】海老を真空パック用容器に入れるときの、
海老と浸漬液の割合は、海老４に対して浸漬液が１（重
量比）となることが好ましい。換言すれば、真空パック
用容器に入って真空パックとされた状態で、その重量の
８０％が海老、２０％が浸漬液である。この割合は殻を
剥いた海老の場合に適用される（図２参照）。一方、海
老の殻を剥かない場合がある。この場合は、海老と浸漬
液の割合は、海老２に対して浸漬液が１（重量比）とな
ることが好ましい。換言すれば、真空パック用容器に入
って真空パックとされた状態で、その重量の約６７％が
海老、約３３％が浸漬液である。すなわち、殻の付いた
海老の場合は浸漬液が浸透しにくいので、海老に対する
浸漬液の割合を少なくして、相対的に濃度を高めてい
る。When shrimp is put in a container for vacuum packing,
It is preferable that the ratio of the immersion liquid to the prawn 4 is 1 (weight ratio) with respect to the shrimp 4. In other words, 80% of the weight is the shrimp and 20% is the immersion liquid in the vacuum pack container in a vacuum pack state. This ratio applies in the case of shelled shrimp (see FIG. 2). On the other hand, shrimp may not be peeled. In this case, the ratio of the shrimp to the immersion liquid is preferably 1 (weight ratio) of the immersion liquid to 2 of the shrimp. In other words, about 67% of the weight is shrimp and about 33% is the immersion liquid in a vacuum pack container in a vacuum pack state. That is, in the case of a shrimp with a shell, since the immersion liquid does not easily penetrate, the ratio of the immersion liquid to the shrimp is reduced and the concentration is relatively increased.
【００１８】本発明の冷凍魚介類ではレモン汁又は同等
品を用いて冷凍しているので、レモン汁又は同等品のｐ
Ｈ調整作用により、細菌を減少させる効果があり、従来
の冷凍海老と比較すると細菌数がかなり少ないことが分
かる。よって、従来の冷凍加工食品に使用されている防
腐剤、ｐＨ調整剤、その他の添加物を必要としない。す
なわち、本発明では完全に自然なもののみを使用して魚
介類を冷凍することができ、長期保存が可能である。Since the frozen seafood of the present invention is frozen using lemon juice or an equivalent, p of lemon juice or the equivalent is used.
It can be seen that there is an effect of reducing bacteria by the H adjusting action, and the number of bacteria is considerably smaller than that of conventional frozen shrimp. Therefore, preservatives, pH adjusters and other additives used in conventional frozen processed foods are not required. That is, in the present invention, fish and shellfish can be frozen using only completely natural products, and long-term storage is possible.
【００１９】本発明の冷凍魚介類を調理するときは、解
凍して通常の調理をすることができる。解凍するには、
自然解凍によるのではなく、より短時間に解凍する急速
解凍が好ましい。すなわち、真空パック用容器を開封し
ないで、流水にさらしておく。このような解凍をした場
合は、冷凍する前の状態に近い状態の身質の魚介類を得
ることができる。解凍終了後、真空パック用容器を開封
して通常の料理を行うことができる。When the frozen seafood of the present invention is cooked, it can be thawed for normal cooking. To unpack,
Rather than spontaneous thawing, rapid thawing, in which thawing is performed in a shorter time, is preferred. That is, the container for vacuum packing is exposed to running water without opening. When such thawing is performed, fish and shellfish of a state close to the state before freezing can be obtained. After the thawing is completed, the container for the vacuum pack is opened and normal cooking can be performed.
【００２０】なお、上記流水による急速解凍後、真空パ
ック用容器を開封することなく、７０℃以上のお湯に上
記真空パック用容器ごと約１０分間つけておくこともで
きる。この結果、液体となった浸漬液が再び魚介類に滲
みこみ、味付けができるのである。After the quick thawing with the running water, the container for vacuum packing may be soaked in hot water at 70 ° C. or higher for about 10 minutes without opening the container for vacuum packing. As a result, the liquid immersion liquid permeates again into the fish and shellfish and can be seasoned.
【００２１】上記実施の形態では、魚介類として海老を
例にとり説明したが、海老以外に白身の魚、蟹、貝類な
ど、従来手法により冷凍されたとき蛋白質が変質し易い
魚介類に適用可能である。In the above embodiment, shrimp are described as an example of fish and shellfish. However, the present invention can be applied to fish and shellfish such as white fish, crab, shellfish, etc., whose protein tends to deteriorate when frozen by a conventional method. is there.
【００２２】[0022]
【発明の効果】以上説明したように本発明によれば、海
老その他の魚介類を冷凍したときに身質が冷凍前とほと
んど変化せず、味のよい魚介類を提供することができ
る。また、本発明の冷凍魚介類は従来の冷凍魚介類と比
べて細菌が少なく、防腐剤その他の添加物を必要とせ
ず、自然食品としての冷凍魚介類を提供することができ
る。As described above, according to the present invention, when shrimp and other fish and shellfish are frozen, their physical properties hardly change from those before freezing, and it is possible to provide a delicious seafood. Further, the frozen seafood of the present invention has less bacteria than conventional frozen seafood, does not require preservatives and other additives, and can provide frozen seafood as a natural food.
【図１】本発明に係る魚介類冷凍用浸漬液の製造方法に
おける手順を示すフローチャートである。FIG. 1 is a flowchart showing a procedure in a method for producing an immersion liquid for freezing fish and shellfish according to the present invention.
【図２】本発明による冷凍済魚介類としての冷凍海老が
真空パック用容器に入っている状態及び、解凍された海
老を示す写真である。FIG. 2 is a photograph showing a state in which frozen shrimp as frozen seafood according to the present invention is contained in a container for a vacuum pack and a shrimp that has been thawed.
Claims (16)
ｇと、レモン汁又は同等品１０〜４０ｃｃと、玉葱２０
〜２５０ｇの割合で、これらを釜に入れるステップと、 前記釜を加熱するステップと、 前記釜の内容物が沸騰した後、前記内容物中の固形物を
除去するステップと、 その結果得られた液体の荒熱をとるため所定時間放置す
るステップと、 その後、前記液体を０〜５℃の雰囲気下に所定時間おく
ステップとを、 有する魚介類冷凍用浸漬液の製造方法。1. Salt 20-80 per 1000 cc of water
g, lemon juice or equivalent 10-40 cc, and onion 20
Placing these in a kettle at a rate of ~ 250 g; heating the kettle; removing the solids in the contents after the contents of the kettle have boiled; A method for producing an immersion liquid for freezing fish and shells, comprising: a step of leaving the liquid for a predetermined time in order to remove rough heat; and a step of placing the liquid in an atmosphere at 0 to 5 ° C. for a predetermined time.
こし器を用いる請求項１記載の魚介類冷凍用浸漬液。2. The immersion liquid for freezing fish and shellfish according to claim 1, wherein a cloth strainer is used in the step of removing the solid matter.
間は２時間以上である請求項１又は２記載の魚介類冷凍
用浸漬液。3. The immersion liquid for freezing fish and shellfish according to claim 1, wherein the predetermined time left to take the rough heat is 2 hours or more.
記所定時間が４時間以上である請求項１ないし３記載の
魚介類冷凍用浸漬液。4. The immersion liquid for freezing fish and shellfish according to claim 1, wherein the predetermined time for keeping the liquid under an atmosphere of 0 to 5 ° C. is 4 hours or more.
ｇと、レモン汁又は同等品１０〜４０ｃｃと、玉葱２０
〜２５０ｇの割合で、これらを釜に入れるステップと、 前記釜を加熱するステップと、 前記釜の内容物が沸騰した後、前記内容物中の固形物を
除去するステップと、 その結果得られた液体の荒熱をとるため所定時間放置す
るステップと、 その後、前記液体を０〜５℃の雰囲気下に所定時間おく
ステップと、 冷凍すべき魚介類を真空パック用容器に入れるステップ
と、 前記０〜５℃の雰囲気下に所定時間おいた前記液体を前
記真空パック用容器に入れるステップと、 前記真空パック用容器を真空パックするステップと、 前記真空パックされた前記真空パック用容器を冷凍する
ステップとを、 有する魚介類の冷凍方法。5. A salt of 20 to 80 per 1000 cc of water.
g, lemon juice or equivalent 10-40 cc, and onion 20
Placing these in a kettle at a rate of ~ 250 g; heating the kettle; removing the solids in the contents after the contents of the kettle have boiled; Leaving the liquid for a predetermined time to remove rough heat; thereafter, leaving the liquid in an atmosphere of 0 to 5 ° C. for a predetermined time; placing the seafood to be frozen in a vacuum-packing container; Placing the liquid placed in an atmosphere at a temperature of about 5 ° C. for a predetermined time in the vacuum-packing container; vacuum-packing the vacuum-packing container; and freezing the vacuum-packed vacuum-packing container. And a method for freezing seafood.
こし器を用いる請求項５記載の魚介類の冷凍方法。6. The method according to claim 5, wherein a cloth strainer is used in the step of removing the solid matter.
間は２時間以上である請求項５又は６記載の魚介類の冷
凍方法。7. The method for freezing fish and shellfish according to claim 5, wherein the predetermined period of time for leaving the waste heat is 2 hours or more.
記所定時間が４時間以上である請求項５ないし７記載の
魚介類の冷凍方法。8. The method for freezing fish and shellfish according to claim 5, wherein said predetermined time for keeping said liquid in an atmosphere of 0 to 5 ° C. is 4 hours or more.
を一部剥くステップをさらに有し、 前記海老と前記浸漬液の重量比が約４：１となるよう、
前記真空パックに前記海老と前記浸漬液を入れる請求項
５ないし８のいずれか１つに記載の魚介類の冷凍方法。9. The method according to claim 9, wherein the fish and shellfish are shrimp, and further comprising a step of partially peeling the shell of the shrimp, wherein a weight ratio of the shrimp to the immersion liquid is about 4: 1.
The method for freezing seafood according to any one of claims 5 to 8, wherein the shrimp and the immersion liquid are put into the vacuum pack.
殻付きの状態で用い、前記海老と前記浸漬液の重量比が
約２：１となるよう、前記真空パックに前記海老と前記
浸漬液を入れる請求項５ないし９のいずれか１つに記載
の魚介類の冷凍方法。10. The shrimp and the immersion liquid in the vacuum pack, wherein the shrimp are shrimp, and the prawns are used in a shell state, and the weight ratio of the prawn to the immersion liquid is about 2: 1. The method for freezing fish and shellfish according to any one of claims 5 to 9, wherein the solution is charged.
ップが前記真空パック用容器を冷凍庫に入れ、約−３０
℃で３時間以上放置するものである請求項５ないし１０
のいずれか１つに記載の魚介類の冷凍方法。11. The step of freezing the vacuum-pack container comprises placing the vacuum-pack container in a freezer for about -30.
11. The method according to claim 5, wherein the apparatus is left at a temperature of not less than 3 hours.
The method for freezing fish and shellfish according to any one of the above.
０ｇと、レモン汁又は同等品１０〜４０ｃｃと、玉葱２
０〜２５０ｇの割合で、これらを原料として製造された
魚介類冷凍用浸漬液。12. Salts of 20 to 8 per 1000 cc of water.
0 g, 10-40 cc of lemon juice or equivalent, and 2 onions
An immersion liquid for freezing fish and shellfish produced using these as a raw material at a ratio of 0 to 250 g.
に浸漬して冷凍された冷凍魚介類。13. A frozen seafood which has been immersed and frozen in the immersion liquid for frozen seafood according to claim 12.
製造方法により製造された魚介類冷凍用浸漬液に浸漬し
て冷凍された冷凍魚介類。14. A frozen seafood which is immersed and frozen in a seafood freezing immersion liquid produced by the method for producing a seafood freezing immersion liquid according to claim 1.
は１４記載の冷凍魚介類。15. The frozen seafood according to claim 13, wherein the seafood is shrimp.
０ｇと、レモン汁又は同等品１０〜４０ｃｃと、玉葱２
０〜２５０ｇの割合で、これらを原料として製造された
魚介類冷凍用浸漬液に浸漬した魚介類であって、真空パ
ック用容器にて真空パックされて冷凍された冷凍魚介類
を調理する際に、前記真空パック用容器を開封すること
なく、お湯に入れて加熱することにより前記魚介類冷凍
用浸漬液を前記魚介類に滲みこませて味付をする魚介類
の解凍・味付調理方法。16. A salt of 20 to 8 per 1000 cc of water.
0 g, 10-40 cc of lemon juice or equivalent, and 2 onions
In the case of cooking frozen seafood that is immersed in a seafood freezing immersion liquid manufactured using these as a raw material at a rate of 0 to 250 g and vacuum-packed and frozen in a vacuum-packing container, A method for thawing and seasoning seafood wherein the seafood freezing immersion liquid is immersed in the seafood by heating in hot water without opening the container for vacuum packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9118856A JPH10295262A (en) | 1997-04-22 | 1997-04-22 | Sea food freezing immersion liquid, its producing method, sea food freezing method and method for freezing, seasoning and cooking freezed sea food and sea food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9118856A JPH10295262A (en) | 1997-04-22 | 1997-04-22 | Sea food freezing immersion liquid, its producing method, sea food freezing method and method for freezing, seasoning and cooking freezed sea food and sea food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10295262A true JPH10295262A (en) | 1998-11-10 |
Family
ID=14746839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9118856A Withdrawn JPH10295262A (en) | 1997-04-22 | 1997-04-22 | Sea food freezing immersion liquid, its producing method, sea food freezing method and method for freezing, seasoning and cooking freezed sea food and sea food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10295262A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019176753A (en) * | 2018-03-30 | 2019-10-17 | 有限会社 三陸とれたて市場 | Manufacturing method of freezing package of fish/shellfish |
| JP2020115760A (en) * | 2019-01-21 | 2020-08-06 | 日清フーズ株式会社 | Method for producing seafood-containing cream sauce |
-
1997
- 1997-04-22 JP JP9118856A patent/JPH10295262A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019176753A (en) * | 2018-03-30 | 2019-10-17 | 有限会社 三陸とれたて市場 | Manufacturing method of freezing package of fish/shellfish |
| JP2020115760A (en) * | 2019-01-21 | 2020-08-06 | 日清フーズ株式会社 | Method for producing seafood-containing cream sauce |
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