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Sashimi cryopreservation method

A technology of frozen preservation and sashimi, which is applied in the direction of freezing/cooling preservation of meat/fish, etc., which can solve the problems of reducing commodity value and damage to delicious taste, and achieve the effect of preventing economic loss, preventing quality deterioration, and reducing labor costs

Inactive Publication Date: 2013-03-27
三伊水产株式会社
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

In addition, the thawing method of frozen sashimi is that oxidative discoloration and a large amount of water will be released during thawing, and the delicacy of fish containing gravy components will be dissipated.

Method used

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Examples

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Embodiment Construction

[0013] Now specifically illustrate the method that the present invention implements with embodiment:

[0014] First, professional chefs spread thinly sliced ​​sashimi on absorbent paper to form wings. The so-called wings-shaped, chrysanthemum blooms are called the first choice for circular and fan-shaped arrangements. Put them in the refrigerator for 10-15 minutes, and then dry them with ozone containing cold wind to remove residual moisture on the surface of sashimi. Then, while instant quick-freezing in the cold air at minus 30°C, wrap the sashimi with transparent plastic wrap, put them together with absorbent paper into a storage bag containing an oxygen scavenger, and vacuum pack. Store in a freezer at minus 15-20°C.

[0015] The ozone sashimi with cold air is dry and can sterilize the bacteria attached to the fish. In addition, vacuum packaging can resist pollution from the outside world. Used together with oxygen scavengers to resist oxidation degradation. Vacuum pac...

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PUM

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Abstract

The invention discloses a sashimi cryopreservation method comprising the following steps: spreading fresh sliced sashimi on absorbent paper, removing water on the surface of the sashimi by using an ozonizer containing cold air, immediately freezing the sashimi in cold air of 25-30 DEG C below zero, coating a transparent preservative film on the sashimi, placing the sashimi and the absorbent paper into a storage bag with a deoxidant to carry out vacuum package, and then, cryopreserving the sashimi at 15-20 DEG C below zero. The invention provides the sashimi cryopreservation method which can be used for preventing the quality of the sashimi from being worsened, storing the sashimi for at least over half a year and simply putting the sashimi on a counter or dining table without carrying out secondary processing on the sashimi after the sashimi is unfrozen.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a freezing preservation method of sashimi. Background technique [0002] In the past, raw fish was refrigerated or frozen according to the shelf life, and it was processed into sashimi and refrigerated. The fish fillets displayed in the store can only be kept fresh for 2-3 days. In addition, the thawing method of frozen sashimi is that oxidative discoloration and a large amount of water are released during thawing, and the delicacy of fish containing gravy components is dissipated, which is damaged, and has the disadvantage of reducing the commercial value. Contents of the invention [0003] The present invention aims at proposing a method for freezing and preserving sashimi, that is, a method for maintaining the freshness of sashimi for a long time. After the fish fillet is thawed, it can be simply placed on the dining table or displayed on the counter without secondary processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
Inventor 伊藤吉成
Owner 三伊水产株式会社
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