Title:
赤身魚肉の加工方法及び赤身魚肉
Document Type and Number:
Japanese Patent JP7378095
Kind Code:
B2
Abstract:
To provide a red fleshed fish meat processing method capable of keeping clearness of a red color of red fleshed fish meat for maintaining its quality.SOLUTION: There is provided a red fleshed fish meat processing method A for performing following steps sequentially: a block shape forming step S1 for cutting red dark fleshed fish meat into pieces of block shaped fish meat F1; a vacuum step S2 for storing the pieces of block shaped fish meat F1 in a first bag body 1 for sealing the fish meat F2 in a vacuum state for forming the pieces of fish meat F1 in a vacuum sealed bag body; a thawing step S3 for thawing the pieces of fish meat F2 in the vacuum sealed bag body; an oxygen atmosphere step S4 for storing the fish meat F2 in the vacuum sealed bag body in a second bag body 2 in an oxygen atmosphere state for forming the pieces of fish meat F3 in the oxygen sealed bag body; and a refrigerating step S5 for refrigerating the pieces of fish meat F3 in the oxygen sealed bag body for forming the pieces of fish meat F4 in a refrigerated state.SELECTED DRAWING: Figure 1
Inventors:
Yutaka Sawano
Nobuyuki Yamashiro
Teruo Sawano
Nobuyuki Yamashiro
Teruo Sawano
Application Number:
JP2021177294A
Publication Date:
November 13, 2023
Filing Date:
October 29, 2021
Export Citation:
Assignee:
Yutaka Sawano
Nobuyuki Yamashiro
Teruo Sawano
Nobuyuki Yamashiro
Teruo Sawano
International Classes:
A23B4/16; A23B4/06; A23B4/07; A23L17/00
Domestic Patent References:
| JP2005058214A | ||||
| JP5336878A | ||||
| JP7123912A |
Attorney, Agent or Firm:
Shinji Shirasaki
Abe Satoshi
Toshiharu Katsuki
Shingo Okazaki
Abe Satoshi
Toshiharu Katsuki
Shingo Okazaki
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