METHOD AND SYSTEM FOR PRODUCING FROZEN FISH PRODUCT, AND FROZEN PRODUCT OF LEAN FISH MEAT

PROBLEM TO BE SOLVED: To provide a method and system for producing frozen fish products, and the frozen products of lean fish meat, in which appearance color can be improved while maintaining freezing quality of the lean fish meat.SOLUTION: A method for producing frozen fish products is provided for...

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Bibliographische Detailangaben
Hauptverfasser:	KONO SHINJI, USAMI HAYATO, KIN MADOKA, OMURA TOSHIO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BLASTING CHEMICAL RIPENING OF FRUIT OR VEGETABLES COLD ROOMS COMBINED HEATING AND REFRIGERATION SYSTEMS COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS FOODS OR FOODSTUFFS HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES ICE-BOXES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MANUFACTURE OR STORAGE OF ICE MEASURING MECHANICAL ENGINEERING PHYSICS PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS REFRIGERATION OR COOLING REFRIGERATORS TESTING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WEAPONS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method and system for producing frozen fish products, and the frozen products of lean fish meat, in which appearance color can be improved while maintaining freezing quality of the lean fish meat.SOLUTION: A method for producing frozen fish products is provided for producing frozen products of lean fish meat. The method includes: a freezing step of cooling the lean fish meat and freezing the whole from a surface layer to a core of the lean fish meat; a surface layer thawing step of thawing the surface layer of the lean fish meat by warming the lean fish meat frozen by the freezing step from an outer circumference side; and a re-freezing step of stopping the warming after the surface layer is thawed in the surface layer thawing step, and then re-freezing the surface layer of the lean fish meat by the freezing speed slower than the freezing speed in the freezing step. 【課題】赤身魚肉の凍結品質を維持しながら外観色を改善し得る魚肉凍結品の製造方法及び製造システム、並びに赤身魚肉の凍結品を提供する。【解決手段】赤身魚肉の凍結品を製造するための魚肉凍結品の製造方法であって、前記赤身魚肉を冷却し、該赤身魚肉の表層から芯部までの全体を凍結させる凍結工程と、前記凍結工程で凍結させた前記赤身魚肉を外周側から加温することによって該赤身魚肉の前記表層を解凍する表層解凍工程と、前記表層解凍工程において前記表層が解凍された後加温を停止し、その後、前記凍結工程における凍結速度よりも遅い凍結速度で前記赤身魚肉の前記表層を再凍結させる再凍結工程とを備える。【選択図】図１