A convenient cooking and preservation method for seafood using a dual-function glaze membrane.

Abstract

Traditional frozen seafood forms an ice film (glaze) to prevent drying and oxidation, but this can give the impression that the flavor is lost during thawing, leading to the misconception that the product is watered down. Furthermore, the need for thawing, washing, and additional seasonings during preparation adds to the complexity. Additionally, high tariffs on domestic alcoholic beverages such as sake make it difficult for Japanese restaurants overseas to offer dishes using local sake. [Solution] This invention provides a method for forming a dual-function glaze film on seafood using sake or flavored water. It prevents drying and oxidation during freezing, and melts when heated during cooking to bring out the flavor, thus eliminating the need for extra effort in steaming with sake. Furthermore, by coating seafood with the local sake instead of exporting it as is, it is possible to avoid high tariffs while allowing cooking methods that utilize the flavor of local sake in various countries.

Description

Technical Field

[0001] The present invention relates to the preservation and cooking of frozen seafood, and particularly to a glazing treatment method that simultaneously realizes quality retention during frozen storage and flavoring during cooking.

Background Art

[0002] As a method for preserving frozen seafood, a glaze film using cooling water is generally used to prevent drying and oxidation of shellfish and seafood. In Patent Documents JP6043097B2 and JP5044036B1, etc., techniques for forming an ice film (glaze film) to prevent quality deterioration during frozen storage have been proposed.

[0003] However, conventional glaze films may give consumers an impression that the product weight is misrepresented and the umami is leaking, and a decrease in product value has become an issue. Also, during cooking, thawing, washing, and adding seasonings are required, so it has been pointed out that it is particularly difficult to use in single-person households or environments with limited facilities.

Prior Art Documents

Patent Documents

[0004] Patent Document JP6043097B2 A technique for preventing drying and oxidation by forming a glaze film using cooling water for the purpose of maintaining the quality of frozen foods. It is excellent in maintaining quality during freezing, but does not have a flavoring function during cooking.

[0005] Patent Document JP5044036B1 A technique for forming an ice film on the surface to suppress oxidation during the preservation of seafood. It has an antioxidant function similar to the present invention, but its utilization as a seasoning liquid is not assumed.

[0006] Patent Document JP3344556A A technique for frozen foods compatible with a microwave oven. It relates to the preservation and cooking techniques of frozen foods that can be cooked in a microwave oven, but there is no antioxidant film that also serves as a seasoning like the dual-function glaze film.

[0007] Patent document JP4455667B2 These are frozen foods that can be thawed and cooked in a microwave, but seasonings are required separately, and they do not come with a membrane that provides dual functionality. [Overview of the project] [Problems that the invention aims to solve]

[0008] Traditional frozen seafood preservation methods suffered from quality deterioration due to drying and oxidation, resulting in a loss of flavor. The glaze, formed by cooling water, was easily misinterpreted by consumers as watering the product, and when it melted during thawing, it gave the impression that the flavor had been lost. Furthermore, the preparation process, including thawing and adding seasonings, was time-consuming and inconvenient. In addition, high tariffs on sake in overseas markets made it difficult to offer dishes using domestically produced sake, especially in Japanese restaurants. [Means for solving the problem]

[0009] This invention aims to improve the convenience of preserving and cooking frozen seafood by forming a dual-function glaze film that prevents drying and oxidation while also imparting flavor during cooking. Specifically, a film is formed on the surface of the seafood by spraying it with a seasoning liquid such as sake or flavored water, or by immersion. This glaze film provides oxidation prevention and quality preservation during frozen storage, and exhibits a flavoring effect when heated during cooking. [Effects of the Invention]

[0010] The dual-function glaze film of this invention prevents drying and oxidation during frozen storage and imparts flavor to seafood when heated, achieving superior quality preservation and flavor enhancement compared to conventional glaze films. Furthermore, it eliminates the need for thawing and additional seasonings, making it convenient for single-person households or situations with limited equipment.

[0011] Furthermore, by incorporating local sake as a seasoning into seafood dishes, the burden of high tariffs and licensing requirements during export is reduced, and cooking methods that utilize the flavor of Japanese sake in the local area become possible, thereby improving competitiveness in overseas markets. [Examples]

[0012] The present invention utilizes a dual-function glaze membrane for convenient preservation and cooking of seafood, and its embodiment is configured as follows.

[0013] Selection and pre-processing of seafood This invention is applicable to all types of seafood that are frozen, including shellfish, shrimp, crabs, and fish. First, the seafood is washed to remove foreign matter and dirt and prepared for freezing. The invention is applicable to seafood in its raw or lightly cooked state, and appropriate pre-treatment is performed depending on the type.

[0014] Mixing of seasoning liquid The seasoning liquid used as a glaze consists of liquid components that enhance the flavor of seafood, such as sake or flavored water. A sake alcohol concentration of 0.5% to 15% is suitable; if the ethanol concentration is high, a portion is heated to evaporate the alcohol as needed to improve the strength and uniformity of the glaze. Salt and umami components can also be added to the seasoning liquid, and the components and concentrations are adjusted according to the purpose of flavoring.

[0015] Formation of a glaze film After washing and freezing, a seasoning solution is applied to the surface of the seafood by spray mist or immersion to form a dual-function glaze film. The thickness of the film and the concentration of the seasoning components are optimized to balance quality preservation during frozen storage with flavoring during cooking.

[0016] Freezing and packaging Seafood with a glaze film is rapidly frozen again to ensure that the film adheres firmly to the surface of the seafood. This freezing process protects the seafood from drying and oxidation during storage and maintains its quality. The packaging form can be individual packaging or bulk packaging to make it convenient for consumers to use. Vacuum packaging or nitrogen filling can further enhance quality retention.

[0017] Cooking method The products of the present invention can be cooked while frozen. Simply using a microwave oven or the like to heat them can easily complete the sake-steaming cooking. In the case of individual packaging, it can be heated directly. In the case of bulk packaging, it can also be cooked easily even when arranged on a plate and covered with plastic wrap. In restaurants and the like, a cooking method of roasting while frozen in a frying pan is also suitable, enabling simple cooking without the need for thawing or additional seasonings.

[0018] Storage and distribution The dual-functional glaze film exhibits functions of preventing oxidation and drying during storage, maintaining quality over a long period. Also, in the form of a glaze film, the Japanese sake required for sake-steaming can be treated as "merely a food ingredient" in the export destination, avoiding tariffs and regulations imposed on alcoholic beverages, and enabling low-cost overseas exports.

Industrial applicability

[0019] The present invention utilizes a glaze film with dual functions in the storage and cooking of seafood, providing consumers with high-quality and convenient frozen seafood products, and having the following industrial significance and applicability.

[0020] In the fishing industry and the seafood processing industry, the decline in the unit price of seafood is a major issue. Especially in fishing villages in the Tohoku region affected by the earthquake, industrial revitalization is an urgent task along with infrastructure reconstruction. However, many local cities and fishing villages do not have advanced processing facilities, making it difficult to provide high-added-value products competitively.

[0021] Seafood generally has a higher value per unit weight when it is less processed, but creating added value requires advanced processing technology. The present invention can easily add value by forming a glaze film, enabling the provision of low-cost, high-quality products, and benefiting fishing villages and local producers by improving profits with minimal equipment investment.

[0022] Furthermore, the present invention also has great competitiveness in overseas markets. In Japanese cuisine, there is an appeal in dishes like "sake-steamed" using local sake with local fish, but in countries like India, there was a problem of high tariffs on alcoholic beverages including Japanese sake, increasing export costs. Since the dual-function glaze film of the present invention is treated as a seasoning, it is less likely to be subject to tariffs as "alcohol" during export, making it possible to provide flavorful seafood dishes using Japanese sake without the burden of tariffs.

[0023] The dual-function glaze film according to the present invention provides a convenient and flavorful cooking experience for consumers, while also improving the competitiveness of the fishing and seafood processing industries, and contributing to the improvement of employment and income in disaster-stricken areas. This contributes to the revival of sustainable local industries and secures new competitiveness in the export market.

[0024] As described above, the present invention provides a high-quality freezing and cooking method while maintaining the value of seafood, enabling the creation of added value in local cities and fishing villages. Also, in exports, it retains the flavor of Japanese cuisine and is expected to contribute to new market development and the revitalization of local industries by reducing import tariffs and regulatory barriers.

Brief Description of the Drawings

[0025] [Figure 1] Schematic diagram of glaze film formation during low-temperature storage. The glaze film is formed all around to cover all the gaps between the upper and lower oyster shells (reference numeral 2). [Figure 2] Schematic diagram of glaze film change during heat cooking. The glaze film melts by heating (reference numeral 1a), accumulates in the heating container (reference numeral 1b), and produces the effect of sake-steaming (reference numeral 1c). [Explanation of Symbols]

[0026] 1. Dual-function glaze film 1a 1 melts and liquefies upon heating. 1b and 1a accumulate, producing a steaming effect. The ingredients are heated and cooked under a 1c 1 atmosphere. 2 Oyster shells

Claims

1. A method for glazing seafood, characterized by forming a dual-function glaze film on frozen seafood using a solution containing sake or flavorings, wherein the glaze film prevents drying and oxidation during frozen storage and dissolves during cooking to impart flavor to the seafood.

2. A method for glazing seafood according to claim 1, characterized in that the glaze film is formed by spray mist or immersion, the thickness of the glaze film and the concentration of seasoning components are adjusted so that drying and quality deterioration during frozen storage are prevented and sufficient flavor is imparted to the seafood when cooked.

3. A method for cooking seafood according to claim 1 or 2, characterized in that it can be heated in a microwave oven or the like while still frozen, and is compatible with bag packaging or bulk packaging, thereby eliminating the need for thawing and flavoring steps, and providing consistency in storage and cooking.

4. A method for glazing seafood according to claim 1, characterized in that the seafood and an alcoholic seasoning liquid such as sake produced in the seafood producing region are integrated as a dual-function glaze membrane, thereby avoiding the burden of high tariffs and sake import licenses that would be incurred when exporting fish and sake separately as in the conventional method, and providing a low-cost, flavorful experience of cooking locally produced seafood with local sake.

Images