Title:
PROCESS FOR PRODUCING HIGHLY FRESH FROZEN TUNA MEAT AND HIGHLY FRESH FROZEN TUNA MEAT
Document Type and Number:
WIPO Patent Application WO/2003/059075
Kind Code:
A1
Abstract:
It is intended to provide tuna meat showing a high freshness comparable to fresh raw tuna meat even in case of thawing after preserving over a long time. A process for producing highly fresh frozen tuna meat characterized by comprising selecting alive fish from among tuna fish immediately after catching&semi sacrificing and bleeding the alive fish&semi ceasing the vital reactions by grinding medulla and marrow&semi immediately removing bowel, gills, fins, tail, head and bones from the fish while sufficiently bleeding to thereby process the fish into dresses, loins, fillets or blocks&semi freezing the fish meat at an ultra−low temperature so as to lower the temperature of the whole meat to the eutectic point or lower (about −60°C) within 10 hours, preferably within 8 hours&semi and preserving the meat while maintaining at the eutectic point or lower. Highly fresh frozen tuna meat characterized in that the meat has been preserved at a center temperature of −50°C or lower so as to prevent the meat from denaturation and, after thawing, rigor mortis is induced.
Inventors:
HATAKEYAMA NOBUHIKO
Application Number:
PCT/JP2001/011614
Publication Date:
July 24, 2003
Filing Date:
December 28, 2001
Export Citation:
Assignee:
HOYO FISHERIES CO LTD (JP)
International Classes:
A22C25/00; A23B4/06; A23L17/00; (IPC1-7): A23B4/06
Foreign References:
| JPH11318328A | 1999-11-24 | |||
| JPH04222549A | 1992-08-12 | |||
| JPH06276926A | 1994-10-04 | |||
| JPH06209694A | 1994-08-02 | |||
| JPH03224470A | 1991-10-03 | |||
| JPS56148235A | 1981-11-17 |
Other References:
YUTAKA OGAWA: "Shijo kakumei o hikiokoshita 'Sashimi maguro' no cho-teionka gijutsu", REITO JA JPN, vol. 75, no. 867, 2000, pages 24 - 31
Attorney, Agent or Firm:
Otsu, Hiroo (7-26 Mita 3-chom, Minato-ku Tokyo, JP)
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