JPH04299937A - Processing of food with fixed salt and device therefor - Google Patents

Abstract

PURPOSE:To evenly permeate salt into a food in a short time by pouring salt water having a given concentration to the food, treating the salt water poured, repouring the salt water to the food and repeating these operations. CONSTITUTION:Salt water having a given concentration is poured to a food, the salt water poured is treated, repoured to the food and these operations are repeated for a given time to evenly permeate salt to the food and to process a food with mixed salt.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processing method for permeating food with a predetermined concentration of salt, and a processing apparatus therefor.

0002

BACKGROUND OF THE INVENTION There are various methods for preserving food, one of which is the salt pickling method, and this method of preserving food using salt has also been widely used. When food is pickled in salt, bacteria cannot grow due to the action of concentrated salt, or osmotic pressure, and the food is preserved without spoiling.

[0003] By the way, when food is salted, it not only preserves the freshness of the food, but also improves the taste due to the seasoning effect of salt. Therefore, in Japan, people also enjoy salty foods such as pickled vegetables, pickled plums, and dried fish. however,
Excessive salt intake is seen as a problem as a cause of adult diseases such as cancer and high blood pressure, and salted foods are being avoided. Therefore, the constant salt treatment method has recently attracted attention. This processing method involves soaking food in concentrated salt water to replace the moisture and salt inside the food.The salt content in the food is relatively low, and currently it is mainly used to process fish such as salted salmon and open horse mackerel. has been done.

0004

[Problem to be Solved by the Invention] Even with the above-mentioned conventional constant salt treatment method, for example, salt permeates into the inside of the fish.
Some of the intended objectives have been achieved. However, there are various problems. For example, in the conventional constant salt treatment method, 1
Raw fish must be pickled in a plastic container filled with around 0% salt water and kept in a chilled storage room for about two days, which has the drawback of taking too much time. Also, since the salt water is not stirred, the water leached from the food floats to the top.
The drawback is that the concentration becomes unbalanced, and salt only penetrates into the lower part of the food, while the upper part is lacking. Furthermore, the conventional method simply soaks food in strong salt water, which has poor processing capacity and requires a large chilled storage area.Additionally, food is soaked in salt water for a long time, which can cause the food to lose its color and lose its commercial value. There are also downsides to the decline.

[0005] Therefore, the main purpose of the present invention is to provide a method for processing fixed-salt foods that requires a short processing time, and an apparatus therefor. Another object of the present invention is to provide a method for processing fixed-salt foods that is easy to perform and can save labor, as well as an apparatus for the same. Another object of the present invention is to provide a method and apparatus for processing fixed-salt food that does not impair the color, taste, freshness, etc. of the food.

[0006]

[Means for solving the problem] The invention related to the present method is
In order to achieve the above purpose, salt water of a predetermined concentration is poured onto the food, the poured salt water is treated and poured onto the food again, and this operation is repeated for a predetermined period of time, so that the salt evenly penetrates into the food. It is composed of In addition, the invention relating to the apparatus according to claim 2 provides a tank for food processing, a cooling device for maintaining salt water at a predetermined temperature, and a salt water circulation device for circulating salt water between the cooling device and the tank. a pump, an injection device that directs the salt water pressurized by the pump toward the food processing tank, and a control device that controls the cooling device, the salt water circulation pump, etc., and controls at least the temperature of the salt water. The circulation time of the salt water is configured to be controlled by the control device.

[0007]

Since the processing apparatus according to claim 2 is constructed as described above, food, for example, raw salmon, is appropriately placed in the food processing tank. Also, prepare salt water with a predetermined concentration. Then, the salt water temperature and treatment time, that is, the salt water circulation time are set in the control device, and the salt water circulation pump is started. Then, the salt water set to a predetermined concentration is adjusted by the cooling device, and is injected from the injection device onto the food in the food processing tank. The salt water that is sprayed and comes in contact with the food is sent to the cooling device again by the salt water circulation pump, the temperature is adjusted again, and it is poured into the salt treatment tank. Thereafter, the salt water is similarly circulated between the food processing tank and the cooling device. Once the set time has elapsed, the controller stops the salt water circulation pump and the food processing ends. Once processing is complete, the pouring of brine is also stopped, so the food is not soaked in brine any longer than necessary. Therefore, it may be stored as is in the tank, or it may be taken out and transferred to another location if necessary.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention can be implemented in various ways. For example, the concentration of salt water can also be controlled to always be constant using a control device. The concentration at this time can be measured using a hydrometer or ionization degree. Furthermore, since the salt water is circulated and used repeatedly, it is desirable to provide a filter in the circulation system to remove dust and the like from the salt water, as described in the following embodiments. Furthermore, the bottom of the box in which the food is placed can be made of a net or mesh to provide the function of a filter. Furthermore, when carrying out the present invention, it is desirable that each component or device be made of a corrosion-resistant material since salt water is handled. However, these are not explained in detail.

FIG. 1 is a plan view schematically showing one embodiment of the fixed-salt food processing apparatus of the present invention. Referring to FIG. and,
A cooling device 20 for maintaining the salt water at a predetermined temperature, a salt water circulation pump 30 for circulating the salt water between the cooling device and the tank 1, and a food processing tank for pumping the salt water pressurized by this pump. It is easy to understand that the system is composed of a plurality of nozzles 11, 11 that rain water toward the water, and a control device 50 that controls a cooling device, a pump for circulating salt water, and the like.

[0010] The salt treatment tank 1 has an approximately cubic box shape as a whole, and the upper part is open. As shown in FIG. 3, the bottom plate 2 communicates with a liquid storage tank 41, which will be described in detail later. Therefore, the salt water poured into the food processing tank 1 will collect in the liquid storage tank 41. The food processing tank 1 is appropriately partitioned as shown in FIG. Boxes 5, 5, . . . for placing food are placed on the receiving portion of the box. The bottom of the box 5 is made of a corrosion-resistant stainless steel mesh 6, for example. Since the bottom of the box is lined with a mesh, food can be placed on it, but salt water will flow downward. At this time, if the mesh size is sufficiently small, it will act as a filter, and the filter 40, which will be described later, can be omitted.

As shown in FIGS. 1, 2, and 3, on both upper side edges of the food processing tank 1,
Salt water piping 10, 10 is provided. These distribution pipes are provided with a plurality of nozzles 11, 11, facing inward of the tank 1 at predetermined intervals.

[0012] The cooling device 20 is a type of heat exchanger,
Although detailed explanation is omitted, for example, a cooling cycle is used as the heat source or cooling source. When the cooling device 20 is cooled, when the salt water flows inside the cooling device 20, heat is exchanged and the temperature reaches a predetermined temperature. This cooling device maintains the temperature of the salt water at, for example, 5°C, and when used in winter in cold regions, that is, when the temperature of the salt water drops below 5°C due to outside air, it becomes a heating device. It is. At this time, it is clear that the cooling cycle may be switched or another heat source may be sought.

As not shown in FIGS. 2 to 4, the cooling device 20 is provided outside the casing C connected to the food processing tank 1, but the inside of the casing C is A circulation pump 30, a filter 40,
A part of the supply/discharge pipe 60 is provided.

The pump 30 is, for example, a conventionally known corrosion-resistant pump lined with rubber, and its suction port is connected to a filter 40 through a suction pipe or suction port 31. The discharge port is similarly connected to the cooling device 20 by a discharge hose 32.

[0015] Inside the casing C, there is a liquid storage tank 41.
is also erected. This liquid storage tank 41 temporarily stores circulating salt water, and its bottom wall 42 is lower than the bottom plate 2 of the food processing tank 1. Therefore, salt water passes through the communication opening 43 and collects in the storage tank 4, and is prevented from leaking into the casing C. Further, near the bottom of the liquid storage tank 41, a water supply and drainage pipe 60 is provided as shown in FIGS. 3 and 4.

The filter 40 has a conventionally known structure,
It is provided at an upper position inside the liquid storage tank 41 . The suction pipe 44 then extends downward, and its bell mouth opens near the bottom plate 42 of the storage tank, as shown in FIG.

Next, the operation of the above embodiment will be explained. Food, such as fresh fish or frozen fish, is placed on a box 5 and placed in a tank 1 for processing boxed food. If the amount of processing is large at this time, multiple stages are used. Then, salt water adjusted to a predetermined concentration is supplied from the water supply and drainage pipe 60 to the liquid storage tank 41, and the pump 30 is started. At the same time, the cooling device 20 is also activated. At this time, the temperature and circulation time of the salt water are set in the control device 50. Then, the salt water is sucked from the bell maum 45, filtered by the filter 40, and sucked into the salt water circulation pump 30 through the suction hose 31. Then, it is discharged to the cooling device 20 through the discharge hose 32. The salt water is adjusted to a predetermined temperature by the cooling device 20, and is then pressure-fed to the salt water supply pipe 12 from the hose 33. From this supply pipe 12, salt water pipe 1
0 and is sprayed from nozzles 11, 11, . . . toward the fresh fish.

The sprayed salt water evenly falls on the fresh fish. The liquid then falls toward the bottom plate 2, passes through the communication opening 43, and collects in the liquid storage tank 1. Thereafter, the salt water is circulated for a predetermined period of time in the same manner. If the concentration of salt water changes during this circulation, readjust it. After the set time has elapsed, the pump 30, cooling device 20, etc. are stopped, and the salt water is discharged from the water supply and drainage pipe 60 to complete the constant salt treatment.

According to this example, fresh fish is processed as described above, and a comparative test with the conventional example was conducted as follows. That is, test 1 (conventional method). A plastic vat was filled with 12% salt water, and one piece of sockeye salmon, cut into three pieces, was soaked in this for 24 hours. Test 2 (conventional method). It was immersed for 48 hours under the same conditions as Test 1. Test 3 (this example). With the apparatus shown in the above embodiments,
One piece of sockeye salmon cut into three pieces was sprayed with 4% salt water for 16 hours, and then 8% salt water was sprayed on it for 8 hours, for a total of 24 hours. Test 4 (this example). In the same manner as Test 3, 6% salt water was sprayed for 8 hours, followed by 8% salt water for 16 hours.
It was sprayed for a total of 24 hours. In addition, in the above test, the temperature of the salt water was
I set it to °C.

[0020] One piece of sockeye salmon subjected to the above test was divided into bone A near the spine, skin B near the skin of the back, center C between bone A and skin B, and belly near the abdomen. The meat was divided into meat D and the concentration of salt contained in each meat was measured. As a result, the percentage of salt in each meat was as follows. A
B C D
Test 1. 3,4 2,9
5,0 1,0 Test 2.
6,5 3,2 5,5
2.1 Test 3. 4
,8 3,4 6,7 2,6
Test 4. 3,9 4,
0 5,8 2,6 According to this example, it can be seen that after 24 hours of treatment, the salt permeates evenly, regardless of the salt concentration. Furthermore, the color of the sockeye salmon used in the test remained bright and unchanged. On the other hand, according to the conventional example, depending on the part of the meat,
It can be seen that there is an imbalance in the penetration of salt and that it does not penetrate uniformly. After soaking for 48 hours or 2 days, the belly D
Although it penetrated to some extent, the color of the sockeye salmon faded.

[0021]

[Effects of the Invention] As described above, the present invention is configured such that salt water of a predetermined concentration is poured onto food, the poured salt water is treated and poured onto the food again, and this operation is repeated for a predetermined period of time. This allows salt to penetrate evenly into food. Additionally, because the salt water is circulated and poured onto the food, it can be processed in a shorter amount of time than traditional soaking methods. Since it is processed in a short time, there is no discoloration of the food.
Furthermore, according to the present invention, the brine is treated during circulation, for example temperature treated, so that the temperature is stable and there is no need for chilled storage, which is expensive as in the prior art.

Further, according to the device invention as claimed in claim 2, since the device is equipped with a control device, in addition to the above-mentioned effects, the salt water circulation pump, cooling device, etc. can be set to desired values, and high-quality food can be produced. It is possible to obtain automatic operation. Therefore, it is possible to save labor compared to the conventional one.

[Brief explanation of drawings]

FIG. 1 is a schematic plan view showing one embodiment of the present invention.

FIG. 2 is a plan view showing one embodiment of the invention more specifically.

FIG. 3 is a partially cutaway front view of the embodiment shown in FIG. 2;

FIG. 4 is a partially cutaway side view of the embodiment shown in FIG. 2;

[Explanation of symbols]

1 Tank 1 for food processing
1 Nozzle 20 Cooling device 30
Pump 50 for salt water circulation
More than control device

Claims (2)

[Claims] Claim 1: Pour salt water of a predetermined concentration onto food, treat the poured salt water and pour it onto the food again, and repeat this operation for a predetermined period of time to allow salt to penetrate evenly into the food. Processing method for fixed salt foods. 2. A food processing tank, a cooling device for maintaining salt water at a predetermined temperature, a salt water circulation pump for circulating salt water between the cooling device and the tank, and the pump. It consists of an injection device that pours salt water pressurized by a pump into the food processing tank, and a control device that controls the cooling device, a pump for circulating salt water, etc., and at least the temperature of the salt water and the circulation time of the salt water are controlled by: A processing device for fixed-salt food, characterized in that it is controlled by the control device.