FREEZING PACKED SASHIMI AND METHOD FOR MANUFACTURING THE SAME

PROBLEM TO BE SOLVED: To provide frozen Sashimi free from crushing cell and losing moisture, and retaining an original sense of touch and taste of Sashimi, by evenly and instantaneously freezing Sashimi in a state of bringing Sashimi into direct contact with a freezing liquid, crushing no Sashimi in...

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Bibliographische Detailangaben
1. Verfasser:	TSUMAGARI HIROFUMI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide frozen Sashimi free from crushing cell and losing moisture, and retaining an original sense of touch and taste of Sashimi, by evenly and instantaneously freezing Sashimi in a state of bringing Sashimi into direct contact with a freezing liquid, crushing no Sashimi in a pack in instantaneous freezing, constantly and stably keeping a freezing liquid temperature at a fixed temperature, and instantaneously freezing Sashimi in a state of causing no drip in a Sashimi meat quality.SOLUTION: A method for immersing and freezing Sashimi includes: a step of packing a material dressed in a Sashimi state in a thickness of 3-20 mm; a step of evacuating the pack to a degree of vacuum of 50-80%; and a step of immersing the pack in a freezing liquid of a degree of alcohol of 45-90 degrees, and equal to or less than -20°C for 30 seconds to 3 minutes. Frozen Sashimi obtained by the method is also provided.