Preparation method of sashimi with sauce

Abstract

This invention relates to a method for producing sashimi with sauce, comprising the following steps: providing a plurality of raw fish materials; providing a first ultra-low temperature freezing technology to freeze and cut the plurality of raw fish materials; mixing the plurality of raw fish materials in a certain proportion to form a semi-finished product; mixing the semi-finished product with a prepared sauce to form a sashimi with sauce; providing a vacuum packaging technology to vacuum package the sashimi with sauce; and providing a second ultra-low temperature freezing technology to freeze and store the vacuum packaged product at a sub-zero temperature.

Description

Technical Field

[0001] This invention relates to a method for processing sashimi, and more specifically, to a method for processing sashimi with sauce. Prior Technology

[0002] Traditional seafood processing and preservation methods face many challenges, including maintaining freshness, preventing quality decline, and preventing microbial growth. Traditional methods, due to long-term preservation, cause the original flavor and nutritional value of seafood to decline day by day. Therefore, chemical substances such as carbon monoxide or pigments are generally used to improve appearance and increase marketability. The red color produced by these methods does not rely on the red color of the cell nucleus itself, which not only fails to improve quality but may also pose potential risks to consumer health.

[0003] Chinese Patent No. 102986827A discloses a method for freezing and preserving sashimi. The method involves laying fresh, thinly sliced ​​sashimi flat on absorbent paper, removing surface moisture using an ozonator containing cold air, then flash-freezing in -25 to -30°C. The sashimi is then wrapped in transparent cling film and vacuum-packed together with the absorbent paper in a storage bag containing an oxygen absorber, and stored frozen at -15 to -20°C. This invention provides a method for freezing and preserving sashimi that, without affecting its flavor, prevents quality deterioration and allows for storage for at least six months. After thawing, the sashimi can be easily displayed on counters or tables without further processing.

[0004] The technical field of the previous case is the same as that of this case. This invention provides a method for freezing and preserving sashimi. Fresh sashimi is laid on absorbent paper, surface moisture is removed by ozone-containing cold air, and it is rapidly frozen to -25-30°C. Then, it is wrapped in transparent food-grade cling film and placed together with absorbent paper and a micro-movement pad in a sealed bag containing an oxygen absorber for vacuum packaging and storage at -15-20°C. The transparent cling film is made of polyethylene or LLDPE film, and the storage bag is made of various airtight materials, which can be single-layer or triple-layered. When thawing, it can be thawed naturally in a 4°C freezer for 20-30 minutes or at room temperature for 10-15 minutes, effectively preventing quality deterioration and allowing for storage for at least six months.

[0005] Chinese Patent No. 103385280A discloses a method for freezing and preserving ultra-thin sashimi. The method involves arranging thinly sliced ​​fish (1) in a circular or fan shape on absorbent paper (2), removing surface moisture using an ozonator containing cold air, and then instantly freezing the fish at -30°C. Simultaneously, a transparent film (3) is wrapped around the fish, and the fish is vacuum-packed together with an oxygen-absorbing plastic bag (4) and absorbent paper, and then stored at -15°C or below. This invention offers the following advantages: 1. Freezing preserves the freshness and flavor of the fish, preventing quality deterioration and allowing for storage for at least six months. 2. The thinly sliced ​​sashimi, spread out on absorbent paper, absorbs excess moisture, preventing juice leakage during thawing. 3. After thawing, the sashimi requires no further processing and can be directly plated; these ultra-thin sashimi slices are suitable for display counters and dining tables. In particular, food stores such as supermarkets do not need to hire dedicated chefs, which can reduce labor costs.

[0006] The technical field of the previous case is the same as that of this case. This invention discloses a method for freezing and preserving ultra-thin sashimi slices. The method involves placing thin sashimi slices, cut into circles or fan shapes, on absorbent paper, removing moisture with ozone-containing cold air, and rapidly freezing at -30°C. Subsequently, the slices are covered with a transparent film and placed together with the absorbent paper in a plastic bag containing an oxygen absorber, vacuum-sealed, and stored below -15°C. This method can preserve sashimi slices for at least six months without compromising freshness. After thawing, they can be directly supplied without further processing, reducing the need for professional chefs and making it suitable for supermarkets and other food sales establishments.

[0007] In the existing Japanese Patent No. 4917376B2, a frozen tuna sashimi product is disclosed (1)~(2).

[0008] (1). A frozen tuna sashimi product characterized by slicing tuna sashimi into 4-10 mm thick slices while frozen, sprinkling with an alkalizing agent, adjusting the pH value of the sashimi to 6.3-6.9, and further adding 0.01-1.0g of alkalizing agent per weight.

[0009] (2). The frozen tuna sashimi product according to (1), wherein the amount of alkalizing agent added is 0.2 to 1.0% of the weight of the sashimi.

[0010] The key point (3) of the patent is the packaging of frozen tuna sashimi and seasoning liquid.

[0011] (3) The outer sealed packaging bag is divided into two chambers by a peelable adhesive portion that can be peeled off by external pressure. One chamber contains the frozen tuna sashimi product described in (1) or (2). The seasoning liquid for the tuna sashimi is stored in the other chamber. When the peelable adhesive portion is peeled off under external pressure, the seasoning liquid flows into the chamber containing the tuna sashimi and becomes seasoning liquid. The packaging of the frozen tuna sashimi and seasoning liquid is characterized by being designed to be impregnated.

[0012] The key point (4) of the patent is the method for manufacturing tuna sashimi with flesh that does not easily turn brown.

[0013] (4) Heating frozen tuna chunks to a temperature suitable for slicing while frozen, producing sashimi with a thickness of 4 to 10 mm, and adding 0.2 to 1.0% of the weight of raw tuna to the surface of the frozen sashimi. The sashimi is then sprinkled with 0.01 to 1.0% of the weight of sashimi's alkalizing agent, 0.01 to 1.0% of the weight of sashimi's antioxidant, and 0.5 to 2.5% of the weight of sashimi's fat and oil. The pH value of the sashimi is adjusted to 6.3 to 6.9. A method for producing browning-resistant frozen tuna sashimi, whose color remains unchanged under storage conditions of -18℃.

[0014] The technical field of Case 3 is similar to that of this case. This invention relates to a frozen tuna sashimi product and its manufacturing method. The tuna sashimi is sliced ​​into 4-10mm thick pieces while frozen, and an alkalizing agent is sprinkled on it to adjust the pH value to 6.3-6.9 to achieve resistance to browning. The proportion of the alkalizing agent added is 0.2-1.0% of the weight of the sashimi. The invention also includes a special packaging for the frozen tuna sashimi and seasoning liquid. The interior of the packaging bag is divided into two compartments by a peel-off adhesive section; one compartment contains the frozen sashimi, and the other contains the seasoning liquid. After peeling under external pressure, the seasoning liquid can penetrate into the sashimi compartment. This manufacturing method maintains the color of the frozen tuna sashimi at -18°C, significantly improving product preservation quality and extending shelf life.

[0015] Japanese Patent No. 2011115076A discloses a method for processing and preserving fresh seafood, which can extend the shelf life of fresh seafood fillets and sashimi, and convert the residue of fresh seafood into an extract. The method includes a separation step of separating fish or shellfish meat from the residue in fresh seafood, and a soaking step of immersing the fish or shellfish meat in a 2% to 5% brine solution; an enzyme addition step of adding an enzyme containing 0.2% to 2% by weight of a protease to the residue of fresh seafood, and vacuum packaging the meat or residue of fresh seafood into a soft bag, which can be achieved through a specific setup. The method includes a vacuum packaging process for packaging and a process time for maintaining the vacuum-packed bag at 20°C to 50°C and a pressure of 50 MPa to less than 200 MPa for a predetermined time.

[0016] The technical field of Case 4 is similar to that of this case. The objective of this invention is to provide a processing and preservation method for extending the shelf life of fresh seafood fillets or shellfish meat, and to convert seafood residue into an extract. The method includes a separation step of separating the fish or shellfish meat from the residue, and soaking it in a 2% to 5% brine solution. Next, a protease containing 0.2% to 2% is added to the seafood residue, and then the seafood meat or residue is vacuum-packed into a soft bag. The method also includes an ultra-high pressure process, i.e., treating the vacuum-packed bag for a predetermined time at a temperature of 20°C to 50°C and a pressure of 50 MPa or higher but not exceeding 200 MPa. Finally, the bag, after ultra-high pressure treatment, is placed in a refrigerator for refrigeration, thus completing the processing and preservation method for seafood.

[0017] Japanese Patent No. 6545171B2 discloses a method for achieving and maintaining supercooled conditions in fresh products. This document also discloses an apparatus capable of supercooling such products according to the method disclosed herein. These methods and apparatuses are applicable to a variety of fresh materials and / or substances, including food and biological tissues (e.g., organs). In some embodiments, a method for supercooling fresh products in a container is provided. The fresh product can be cooled to a temperature of approximately 0°C to approximately -20°C while an oscillating magnetic field is applied to it. In some embodiments, a pulsed electric field is also applied during product cooling. After cooling, both the oscillating magnetic field and the pulsed electric field are applied to the product. The product can be maintained at the supercooled temperature for any desired period of time. In some embodiments, the product can be cooled to approximately -4°C to approximately -7°C. In some embodiments, no ice crystals form in the supercooled product.

[0018] The pulsed electric field can be provided as a pulsed square wave and can be provided at a frequency of at least 20 kHz. When measured at the center of the container holding the product, the oscillating magnetic field can have an intensity of about 50-500 mT. In some embodiments, a method is provided for preserving food at a temperature below its freezing point. Preferably, in this method, the food is not frozen. The food is cooled to a temperature below its freezing point while the oscillating magnetic field is applied. In some embodiments, a pulsed electric field is also applied during cooling. While applying the combination of the oscillating magnetic field and the pulsed electric field, the food is maintained at a temperature below its freezing point. In some embodiments, the food includes meat, such as chicken, beef, or fish. In some embodiments, the food includes vegetables. The food can be stored for more than 24 hours, more than 72 hours, or even more than two weeks.

[0019] The technical field of Case 5 is similar to that of this case. This invention describes a method and related equipment for the supercooling preservation of fresh products, applicable to a variety of fresh materials, including food and biological tissues. The supercooling method involves applying an oscillating magnetic field to the fresh product in a container while cooling it to 0°C to -20°C. In some cases, a pulsed electric field is also applied during the cooling process. After cooling, these fields continue to be applied to maintain the product in the supercooled state. These products can be kept at such supercooled temperatures for any length of time without the formation of ice crystals. The pulsed electric field is typically provided as a pulsed square wave with a frequency of at least 20 kHz and an oscillating magnetic field strength of approximately 50-500 mT. This technology can extend the storage time of foods, such as meat and vegetables, by more than 24 hours, 72 hours, or even two weeks. In this process, a pulsed electric field of 0.6 V / cm to 10 V / cm is applied through electrodes in contact with the product.

[0020] In view of this, how to provide a new method for producing sashimi that ensures the freshness of sashimi with sauce remains sufficient throughout the entire process and until it reaches the consumer is a problem that the industry urgently needs to solve. Summary of the Invention

[0021] To address the shortcomings of the prior art, the main objective of this invention is to provide a method for producing sashimi with sauce, comprising the following steps: providing a plurality of raw fish materials; providing a first ultra-low temperature freezing technology to freeze and cut the plurality of raw fish materials; mixing the plurality of raw fish materials in a proportion to form a semi-finished product; mixing the semi-finished product with a prepared sauce to form a sashimi with sauce; providing a vacuum packaging technology to vacuum package the sashimi with sauce; and providing a second ultra-low temperature freezing technology to freeze and store the vacuum packaged product at a sub-zero temperature.

[0022] To achieve the above objectives, in the sauce-based sashimi production process of the present invention, before the step of providing a second ultra-low temperature freezing technology to freeze and store the vacuum packaging at sub-zero temperatures, the method further includes: providing a metal detection technology to perform metal detection on the vacuum packaging.

[0023] To achieve the above objectives, in the sauce-based sashimi preparation method of the present invention, the plurality of raw fish materials include tuna, salmon, squid, and other materials.

[0024] To achieve the above objectives, in the sauce-based sashimi preparation method of the present invention, the mixing ratio of tuna, salmon and squid is 2:1:1.

[0025] To achieve the above objectives, in the sauce-based sashimi preparation method of the present invention, the plurality of raw fish materials are cut into 2x2 cm cubes.

[0026] To achieve the above objectives, in the sauce-based sashimi preparation method of the present invention, the mixing ratio of the sauce-based sashimi is 8 parts semi-finished product and 1 part prepared sauce.

[0027] To achieve the above objectives, in the method for preparing sashimi with sauce according to the present invention, the sauce contains a plurality of ingredients, and the plurality of ingredients are cooking wine, light soy sauce, and mirin.

[0028] To achieve the above objectives, in the method for preparing sashimi with sauce according to the present invention, the sauce preparation includes a preservative liquid, and the preservative liquid is TakeX preservative liquid.

[0029] To achieve the above objectives, in the sauce-based sashimi preparation method of the present invention, the proportion of the preservative liquid is 0.1% of the total weight of the sauce.

[0030] To achieve the above objectives, in the sauce-based sashimi preparation method of the present invention, a first ultra-low temperature freezing technology and a second ultra-low temperature freezing technology are used to enable multiple raw fish materials and vacuum packaging to pass through the maximum ice crystal formation zone in a very short time.

[0031] To achieve the above objectives, in the sauce-based sashimi preparation method of the present invention, the first ultra-low temperature freezing technology and the second ultra-low temperature freezing technology are -50°C ultra-low temperature freezing technology.

[0032] To achieve the above objectives, in the sauce-based sashimi production process of the present invention, vacuum packaging technology is used to remove oxygen inside the vacuum packaging, prevent the sauce-based sashimi from oxidizing, and reduce the packaging volume. Simple Explanation of the Diagram

[0033] Figure 1 is a flowchart illustrating the process of making sashimi with sauce according to the present invention. Figure 2 is a schematic diagram of the steps in the process of making sashimi with sauce according to the present invention. Figure 3 shows the original factory test results of TakeX Preservative Liquid used in the sauce sashimi preparation method of the present invention. Figure 4 is a schematic diagram of the metal detector used in the sauce-based sashimi preparation method of the present invention. Figure 5 shows the experimental data of the vacuum packaging of sashimi with sauce in the process of making sashimi with sauce according to the present invention. Figure 6 is an appearance identification diagram of various production embodiments of the sauce-based sashimi production method of the present invention. Implementation

[0034] The present invention will now be described in detail with reference to the accompanying drawings and embodiments. The drawings used herein are for illustrative purposes only and do not necessarily represent the actual scale and precise configuration of the invention. Therefore, the scale and configuration of the accompanying drawings should not limit the scope of the invention in actual implementation.

[0035] Please refer to Figure 1, which is a flowchart of the process for making sashimi with sauce according to the present invention. The steps are as follows: Step 110: Cutting the raw fish into pieces under ultra-low temperature freezing conditions; Step 120: Making the semi-finished product; Step 130: Mixing the sauce with the semi-finished product; Step 140: Vacuum packaging; Step 150: Metal detection; Step 160: Ultra-low temperature freezing vacuum packaging; and Step 170: Completing the vacuum packaging of the sashimi with sauce.

[0036] The steps described above are explained below:

[0037] Step 110: Cryogenic Frozen Fish Slicing: This involves using cryogenic freezing technology to slice the fish into specific shapes while it is frozen. The fish includes, but is not limited to, frozen tuna (slices), frozen salmon (slices), and frozen squid (slices).

[0038] Step 120: Semi-finished product preparation: The original fish cut into specific shapes are mixed in proportion to form a semi-finished product.

[0039] Step 130: Mixing the sauce and semi-finished product: Mix the semi-finished product and the prepared sauce in the correct proportions to make a sauced sashimi.

[0040] Step 140: Vacuum Packaging: Vacuum pack the sashimi with sauce.

[0041] Step 150: Metal detection: Perform metal detection on the sashimi with sauce to confirm that it meets the control standards.

[0042] Step 160: Ultra-low temperature freezing vacuum pack: The vacuum pack is frozen and stored at -50°C using ultra-low temperature freezing technology.

[0043] Step 170: Complete the frozen vacuum pack of sashimi with sauce.

[0044] The above implementation process can be used to confirm the freshness of cell nuclei throughout the entire process. Except for the step of using ultra-low temperature freezing technology, all steps are carried out at a temperature below 15°C, and the production process is disinfected with 75% alcohol.

[0045] Please refer to Figure 2. One method for preparing sashimi with sauce according to the present invention may further include the following steps:

[0046] Step 201: Provide a plurality of raw fish materials; Step 202: Provide a first ultra-low temperature freezing technology to freeze the plurality of raw fish materials and then cut them; Step 203: Mix the plurality of raw fish materials in a certain proportion to form a semi-finished product; Step 204: Mix the semi-finished product with a prepared sauce to form a sauced sashimi; Step 205: Provide a vacuum packaging technology to vacuum package the sauced sashimi; Step 206: Provide a metal detection technology to perform metal detection on the vacuum package; and Step 207: Provide a second ultra-low temperature freezing technology to freeze and store the vacuum package at a sub-zero temperature.

[0047] The aforementioned plurality of raw fish materials include tuna (including frozen yellowfin tuna and frozen bigeye tuna), salmon, squid, etc. In a preferred embodiment, the mixing ratio of tuna, salmon, and squid is 2:1:1, the raw fish materials are cut into 2x2 cm cubes, and the mixing ratio of the sashimi with sauce is 8 parts semi-finished product and 1 part sauce.

[0048] The manufacturing process of this invention uses the following various frozen vacuum packs as examples, and the optimal settings are as follows:

[0049] 1. Seafood Donburi

[0050] Cutting specifications: Cut into 2x2 cm cubes. The tuna must be sliced ​​within 20 minutes (including frozen yellowfin tuna, frozen bigeye tuna, etc.) in order to maintain the freshness of the cell nuclei.

[0051] Semi-finished product ratio specifications: tuna, salmon and squid are mixed in a ratio of 2:1:1.

[0052] Mix the sauce and semi-finished product in a ratio of 8 parts semi-finished product to 1 part sauce.

[0053] Vacuum Packaging: 90 grams of sashimi with sauce in a single vacuum package.

[0054] 2.Three-color donburi

[0055] Cutting specifications: Cut into 2x2 cm three-dimensional pieces. Tuna must be sliced ​​within 20 minutes (including frozen yellowfin tuna, frozen large tuna, etc.) in order to maintain the freshness of the cell nuclei.

[0056] Semi-finished product ratio specifications: Tuna, yellowfin tuna and salmon are mixed in a certain proportion.

[0057] Mix the sauce and semi-finished product in a ratio of 8 parts semi-finished product to 1 part sauce.

[0058] Vacuum Packaging: Each vacuum-packed sauce slice weighs 90 grams net.

[0059] 3. Marinated tuna sliced ​​rice bowl

[0060] Cutting specifications: finished product in slices, each slice weighs 10g, with a length of 6-8cm and a width of 3-4cm. Tuna (including frozen yellowfin tuna, frozen bigeye tuna, etc.) need to be sliced ​​within 20 minutes in order to maintain the freshness of the cell nuclei.

[0061] Semi-finished product ratio specifications: Tuna that has completed the slicing process is considered a semi-finished product.

[0062] Mix the sauce and semi-finished product in a ratio of 8 parts semi-finished product to 1 part sauce.

[0063] Vacuum Packaging: 8 slices of sauced sashimi in single vacuum packaging, net weight 90 grams.

[0064] Furthermore, in the method for preparing sashimi with sauce according to the present invention, the sauce comprises a plurality of ingredients and a preservative liquid, the plurality of ingredients being cooking wine, light soy sauce, and mirin, and the preservative liquid being TakeX preservative liquid.

[0065] In detail, the present invention utilizes a variety of ingredients and a specific proportion of preservative liquid to create a sauce with an extended shelf life; the characteristics of this sauce are as follows:

[0066] 1. Adding cooking wine, light soy sauce, mirin, and other brewing-flavored ingredients to the sauce enhances its sweet and sour taste and removes any fishy smell. The alcohol and sugars in these ingredients also help to tighten proteins, adding color and improving the appearance of the finished product.

[0067] 2. Adding a preservative solution with antibacterial, deodorizing, and anti-oxidation properties, while remaining colorless and odorless, to the sauce extends its shelf life. The optimal preservative solution is 0.1% of the total weight of the sauce, using TakeX Fresh. TakeX Fresh's main components are extracts from young bamboo shoots of Moso bamboo and trehalose. Its components are mostly natural extracts, possessing antibacterial, deodorizing, anti-browning, and anti-oxidation properties. It is colorless and odorless, does not affect the sauce quality, extends the product's shelf life, and also has the following characteristics:

[0068] (1) Increase freeze resistance and improve product water retention.

[0069] (2) Inhibit the fermentation of yeast, heat-resistant spores and other bacteria.

[0070] TakeX's freshness preservation operation: The low alcohol concentration and slow evaporation allow sufficient time to cover the surface of the object, enabling the sterilization effect to be fully exerted. In addition, the effective components extracted from young bamboo shoots form a thin film on the surface of the object, greatly enhancing the persistence of the sterilization effect.

[0071] Figure 3 shows the original factory test results of Bamboo Fresh TakeX Preservative Liquid, which clearly demonstrates a continuous sterilization effect.

[0072] On the other hand, in the sauce-based sashimi production method of the present invention, the first ultra-low temperature freezing technology and the second ultra-low temperature freezing technology are used to enable multiple raw fish materials and vacuum packaging to pass through the maximum ice crystal formation zone in a very short time.

[0073] In detail, this invention utilizes ultra-low temperature freezing technology to instantly achieve a low temperature state, allowing the frozen sashimi slices in sauce to rapidly pass through the maximum ice crystal formation zone (0~-5℃, as shown in the figure below) in a very short time. This allows the cell structure of the sashimi slices in sauce to remain intact, achieving a relative balance between internal and external pressures and preserving cell activity, thereby maintaining the freshness and quality of the frozen sashimi slices in sauce and achieving the effect of long-term preservation (i.e., freezing the water in the food reduces water activity, inhibiting chemical reactions, enzyme and microbial activities related to spoilage, thus achieving long-term preservation).

[0074] Furthermore, according to Chapter 5 (Parasitisms (Biological Hazards)) of the U.S. Guidelines for the Prevention and Control of Hazards in Seafood, Fourth Edition, the following conditions must be met for freezing temperature and time control methods:

[0075] 1. Freeze and store at -20°C or below for 7 days (total time); or

[0076] 2. Freeze at -35°C or below until hardened and store at -35°C or below for 15 hours; or

[0077] 3. Freeze at -35°C until hardened and store at -20°C for 24 hours.

[0078] The ultra-low temperature freezing technology of this invention meets the above-mentioned freezing and preservation conditions, and is therefore not considered to pose a risk of parasites. It can kill parasites in fish, comply with the recommendations and specifications of the US FDA Fish and Fishery Products and Hazard Control Guidelines, and achieve the purpose of food safety.

[0079] In the sauce-based sashimi production process of the present invention, vacuum packaging technology is used to remove oxygen inside the vacuum packaging, prevent the sauce-based sashimi from oxidizing, and reduce the packaging volume.

[0080] In detail, this invention relates to vacuum packaging of sashimi with sauce, which effectively prolongs the preservation of the original color, aroma, flavor, shape, and nutritional value of the sashimi with sauce; it has the following characteristics:

[0081] 1. Vacuum packaging removes oxygen and inhibits the growth of aerobic bacteria, thus preventing the sauced sashimi from spoiling and effectively maintaining its freshness.

[0082] 2. Prevent the oxidation of sashimi with sauce; sashimi with sauce is easily oxidized by oxygen, which can cause it to taste bad and spoil, and also cause the loss of nutrients such as vitamin A and vitamin C contained in the sashimi with sauce due to oxidation.

[0083] 3. Reduce packaging volume and lower transportation costs.

[0084] 4. If the packaging is damaged, it can be clearly distinguished, which can be used to judge the quality of the sashimi with sauce.

[0085] This invention relates to metal detection for vacuum-packed products, including but not limited to a metal detector 300 (as shown in Figure 4), to detect and remove metal impurities from sashimi with sauce, thereby ensuring the safety of the sashimi. Taking the metal detector as an example, the control standards for metal foreign objects are iron (FE) ∅2mm, stainless steel (SS304) ∅2mm, and copper (CU) ∅3mm.

[0086] This invention utilizes various production examples, including "Seafood Donburi," "Three-Color Donburi," and "Sauced Tuna Donburi." Through experimental data (Figure 5) and visual identification (Figure 6), it is confirmed that within 72 hours, the total bacterial count is ≤5.0x10^4 CFU / g, Escherichia coli is negative, coliform bacteria are ≤1.0x10^1 MPN / g, Staphylococcus aureus is negative, and volatile basic nitrogen (VBN) is <30mg / 100g, indicating a shelf life of at least 72 hours.

[0087] Based on the aforementioned experimental data from the vacuum packaging of sashimi with sauce, this invention confirms the microbial contamination status of the product by detecting various food microbial indicator bacteria, thereby confirming the safety of the embodiments of this invention; the descriptions of various food microbial indicator bacteria are as follows:

[0088] 1. Total bacterial count: A higher total bacterial count indicates more severe microbial contamination of the food. An excessively high total bacterial count may mean poor food hygiene conditions and a risk of spoilage or deterioration; the standard is ≤5 x 10⁶ CFU / g.

[0089] 2. Escherichia coli: It is widely found in human and animal feces and in environments contaminated by feces. Its detection may reflect poor food processing hygiene and requires further investigation of the presence of pathogens; the standard is: negative (not detectable).

[0090] 3. Coliform bacteria: Widely distributed in human and animal feces and environments contaminated with feces. They are generally not pathogenic, but their presence may indicate fecal contamination of food. The total bacterial count is negatively correlated with food hygiene; a higher total count indicates poorer hygiene conditions. The standard is ≤10 MPN / g.

[0091] 4. Staphylococcus aureus: Commonly found on human skin and in the respiratory tract, its contamination often originates from human contact during food processing, and the toxins it produces can cause food poisoning; its standard is: negative (not detectable).

[0092] 5. Volatile basic nitrogen (VBN): One of the most commonly used indicators in evaluating the freshness of aquatic products. VBN serves as an important basis for the processing, transportation, and storage management of aquatic products. VBN mainly includes nitrogenous compounds such as ammonia and trimethylamine. These are nitrogenous compounds produced during the spoilage process of aquatic products, primarily from the decomposition and metabolism of proteins, lipids, and nucleic acids. Fresh aquatic products have low VBN content, which gradually increases with the spoilage process, storage time, and temperature. When the VBN value exceeds the standard value, it indicates that the aquatic product has lost its freshness and is close to spoilage; the standard is <30mg / 100g.

[0093] The experiments of this invention have confirmed that all food microbial indicator bacteria meet the standards, indicating that the product has freshness and safety.

[0094] This invention may have the following features and applications:

[0095] I. Long-term preservation

[0096] According to the embodiments disclosed in the production process of this invention, the vacuum-packed sashimi with sauce of this invention can be stored for up to one year.

[0097] II. Application of individually vacuum-packed sauce-marinated sashimi

[0098] This invention is suitable for individual or small family use, such as e-commerce individual orders, group purchases, etc. It provides single vacuum packaging, which can be eaten directly after thawing, making it convenient for individual or small family use.

[0099] III. Simplified Operational Differences and Cost Reduction

[0100] This invention is applicable to chain restaurants, small self-operated stalls, etc., and can reduce operational differences among branches of chain restaurant groups and reduce personnel costs. The vacuum packaging allows for immediate consumption, simplifying food preparation and eliminating the need for specialized chefs or professionals. It also reduces operational differences between different branches and personnel; preparation is complete upon thawing, ensuring consistent product quality.

[0101] IV. Application of bulk retail

[0102] The vacuum packaging of this invention can also be used in mass retail, providing packaging options such as single packs, single trays, and full cases for sale.

[0103] In summary, this invention ensures that the freshness of sashimi with sauce remains sufficient throughout the entire production process and until it reaches the consumer by confirming the freshness of the cell nucleus. Taking tuna as an example, the slicing process needs to be completed within 20 minutes (this applies to both frozen yellowfin tuna and frozen bigeye tuna), with the time control varying depending on the size of the fish.

[0104] Furthermore, the present invention also has the following main advantages:

[0105] 1. The production process of this invention is carried out using -50℃ ultra-low temperature freezing technology, which fully preserves the freshness and nutrition of the sashimi with sauce, reduces the chance of microbial growth, and the freezing preservation can also prevent quality deterioration and can be stored for up to one year.

[0106] 2. The vacuum packaging of this invention can avoid the problem that the high oil content of the sauce and raw fish slices makes them more prone to oxidation. Vacuum packaging directly prevents oxidation due to contact with oxygen.

[0107] 3. The present invention allows for the direct use of sashimi with sauce after thawing without secondary processing. Therefore, users such as restaurants or general consumers do not need to hire specialized chefs or professionals. After thawing, the sashimi with sauce can be sold or consumed directly, making meal preparation quick and convenient, reducing manpower and minimizing differences in personnel operation.

[0108] The embodiments described above are merely for illustrating the technical ideas and features of the present invention. Their purpose is to enable those skilled in the art to understand the content of the present invention and implement it accordingly. They should not be used to limit the patent scope of the present invention. That is, all equivalent changes or modifications made in accordance with the spirit disclosed in the present invention should still be covered within the patent scope of the present invention.

[0109] 110~170: Steps 210~270: Steps 300: Metal Detector

Claims

1. A method for producing sashimi with sauce, comprising the following steps: providing a plurality of raw fish materials; providing a first ultra-low temperature freezing technology to freeze and cut the plurality of raw fish materials; mixing the plurality of raw fish materials in a certain proportion to form a semi-finished product; mixing the semi-finished product with a prepared sauce to form a sashimi with sauce; providing a vacuum packaging technology to vacuum package the sashimi with sauce; and providing a second ultra-low temperature freezing technology to freeze and store the vacuum package at a sub-zero temperature; characterized in that: the cutting operation time is within twenty minutes; the prepared sauce contains a preservative liquid; the preservative liquid is added at 0.1% of the total weight of the prepared sauce, the main components of the preservative liquid being Moso bamboo shoot extract and trehalose.

2. The method for producing sashimi with sauce as described in claim 1, further comprising, before the step of providing the second ultra-low temperature freezing technology to freeze and store the vacuum package at the sub-zero temperature: providing a metal detection technology to perform a metal detection on the vacuum package.

3. The method for preparing sashimi with sauce as described in claim 1, wherein the plurality of raw fish materials includes tuna, salmon, squid, and other materials.

4. The method for preparing sashimi with sauce as described in claim 1, wherein the plurality of raw fish materials are cut into 2x2 cm cubes.

5. The method for preparing sashimi with sauce as described in claim 1, wherein the mixing ratio of the sashimi with sauce is 8 parts of the semi-finished product and 1 part of the prepared sauce.

6. The method for preparing sashimi with sauce as described in claim 1, wherein the prepared sauce comprises a plurality of ingredients, and the plurality of ingredients are cooking wine, light soy sauce, and mirin.

7. The method for producing sashimi with sauce as described in claim 1, wherein the first ultra-low temperature freezing technology and the second ultra-low temperature freezing technology are used to enable the plurality of raw fish materials and the vacuum packaging to pass through the maximum ice crystal formation zone in a very short time.

8. The method for producing sashimi with sauce as described in claim 1, wherein the first ultra-low temperature freezing technology and the second ultra-low temperature freezing technology are -50°C ultra-low temperature freezing technologies.

9. The method for producing sashimi with sauce as described in claim 1, wherein the vacuum packaging technology is used to remove oxygen from the vacuum packaging and prevent the sashimi with sauce from oxidizing and to reduce the packaging volume.

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