JPH08173102A - Vacuum package for cooked fish and food product prepared by vacuum-packing cooked fish - Google Patents

Abstract

PURPOSE: To enable this vacuum-packing pouch to closely package the fish body without formation of creases and occurrence of pinhole on the packing pouches, even when inexpensive packing pouches are employed. CONSTITUTION: This vacuum-packaging method comprises the step for cooking fishes, the step for cutting off the projections from the cooked fishes, the step for filling the cooked fishes into a packaging pouch made of a clear and thermally shrinkable synthetic resin film, the step for vacuuming the packaging pouch filled with the cooked fishes and the step for thermally shrinking the packaging pouch. Further, a vacuum-packed food product comprises a packaging pouch made of a clear and thermally shrinkable synthetic resin film and the cooked fishes which are removed their projecting parts and packaged in the packaging pouch.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for vacuum-packing cooked fish such as a snapper and a food product obtained by vacuum-packing cooked fish.

[0002]

2. Description of the Related Art Cooked fish, particularly salted grilled sea bream, plays an important role in banquets, ceremonies, and celebrations at Shichigosan etc. At that time, in order to prevent deterioration of the cooked fish, it is often performed after inserting the cooked fish into a bag made of a transparent synthetic resin film, vacuum-packing it, and offering it in a vacuum-wrapped state for celebrations, folding, and the like. There is.

For example, in Japanese Utility Model Publication No. 5-26042, as shown in FIG. 8, a packaging bag 21 has a fish body storage portion 22, a tail storage portion 23, and a fish insertion opening 24, and is transparent. The outer shape is made of a synthetic resin film so as to have a fish shape. When vacuum-packing the cooked fish 1 such as a sea bream, first, the cooked fish 1 is opened with the fish insertion opening 2.
4, the inside of the packaging bag 21 is vacuumized by a well-known vacuum packaging machine (not shown), and then the fish insertion opening 24 is sealed.

[0004]

However, in the above-mentioned conventional method, since the cooked fish 1 is vacuum-packaged as it is after cooking, the cooked fish 1 is pinned to the packaging bag 21 by the dorsal fin, belly or teeth of the cooked fish 1. A hole is formed and the vacuum is broken. In particular, when fish with hard bones such as red snapper and lotus snapper is grilled, as shown in FIG. 9, a dorsal fin 1A or a belly fin 1B stands, or the mouth opens and the tooth 1C pops out of the mouth. When these are vacuum-packed, a packaging bag 21
And a pinhole will be formed. As a preventive measure, it is conceivable that the fins 1A and 1B are stroked so that the fish can be shaped along the fish body. .

Therefore, conventionally, in order to prevent pinholes, a strong material has to be adopted as the material of the packaging bag 21. As a result, the manufacturing cost of the bag is increased and the vacuum is increased. Since the packaging bag 21 does not adhere to the fish body during packaging, wrinkles 25 are generated on the surface of the packaging bag 21 and there is a problem in that the appearance of the packaging becomes poor.

The present invention solves the above-mentioned conventional problems. Even when a low-cost packaging bag is used, pinholes are not generated in the packaging bag, and the surface of the packaging bag is prevented. Adhere to the fish body without wrinkling,
An object of the present invention is to provide a vacuum packaging method for cooked fish having an excellent packaging appearance and a food product in which cooked fish is vacuum packaged.

[0007]

In order to achieve the above object, the method for vacuum-packing cooked fish according to the present invention comprises a cooking step of cooking fish, and a projection cutting step of cutting projections of the cooked fish.
A packaging bag insertion step of inserting cooked fish into a transparent and heat-shrinkable synthetic resin packaging bag, a vacuum packaging step of vacuuming the packaging bag, and a heating and packaging of the vacuum-packaged packaging bag. And a heat treatment step of heat-shrinking the bag. In addition, the food in which the cooked fish of the present invention is vacuum-packaged,
It is characterized in that it is provided with a transparent and heat-shrinkable synthetic resin packaging bag and cooked fish which is inserted into the packaging bag and vacuum-packaged, and the protrusions of the cooked fish are cut. A reinforcing member may be attached to the caudal fin of the cooked fish.

[0008]

INDUSTRIAL APPLICABILITY In the present invention, the protrusions of cooked fish are cut, and a packaging bag made of a heat-shrinkable synthetic resin is used to heat the packaging bag vacuum-packaged to heat the packaging bag. Since it shrinks, it is not necessary to use a strong material for the packaging bag as in the past, and even if a low-cost packaging bag is used, pinholes do not occur in the packaging bag. It is possible to provide a vacuum packaging method for cooked fish and a food product in which the cooked fish is vacuum-packaged, which is brought into close contact with the fish body without causing wrinkling on the surface of the packaging bag and has an excellent packaging appearance. Also, if a reinforcing member is attached to the caudal fin of the cooked fish, vacuum packaging is possible without breaking the shape of the caudal fin.

[0009]

Embodiments of the present invention will be described below with reference to the drawings. 1 to 6 show an embodiment of a vacuum packaging method for cooked fish of the present invention, FIG. 1 is a flow chart showing a manufacturing process, FIG. 2 shows a state of cooked fish in a pretreatment process of FIG. 2A is a plan view, FIG. 2B is a bottom view, FIG. 3 is a plan view showing a state of cooked fish in the tail fin reinforcing process of FIG. 1, and FIG. 4 is a process of inserting a bag for packaging the cooked fish of FIG. 1. 5 is a plan view showing the state at the end of the vacuum packaging step of FIG. 1, FIG. 6 shows the state at the time of product completion, FIG. 6 (A) is a plan view, and FIG. 6 (B) is a diagram. It is the figure which looked at 6 (A) from the back side.

First, in the pretreatment process of step S1, after removing the scales and built-in parts of the fish and washing with salt water or the like, as shown in FIG. After the fish body is bent and the tail fin 1D is shaped to be angled, cooking such as salt grilling or fumigation is performed in the cooking process of step S2.

Next, in the cutting step of step S3, after the projections such as the dorsal fin 1A, belly fin 1B, and teeth 1C of the cooked fish 1 are cut from the root, in the tail fin reinforcing step of step S4,
As shown in FIG. 3, the reinforcing member 2 is fixed to the tail fin 1D with an adhesive or a tape. The reinforcing member 2 is made of transparent synthetic resin or paper in the shape of a bag or a tape, and the surface of the reinforcing member 2 is printed with a celebration content such as "life" if necessary.

Next, in the packaging bag inserting step of step S5, the cooked fish 1 is inserted from the opening 3A of the packaging bag 3 as shown in FIG. The packaging bag 3 is a three-sided bag (rectangular bag) having a size that allows the cooked fish 1 to be inserted with a margin, and has three sides closed and an opening 3A on one side, such as vinyl chloride and vinylidene chloride. Polyethylene, polypropylene single film or co-extruded multi-layer film, ionomer / gas barrier layer / EVA (ethylene vinyl acetate copolymer) co-extruded multi-layer film, etc. with gas barrier properties, transparent and heat-shrinkable synthesis It is molded from a resin film.

The cooked fish 1 thus packaged is sent to the vacuum packaging process of step S6 by a belt conveyor. Here, after the inside of the packaging bag 3 is evacuated by a known clip type vacuum packaging machine, seal type vacuum packaging machine, skin pack vacuum packaging machine, etc., the opening 3A
Are heat-sealed. When the vacuum packaging is completed, as shown in FIG. 5, the portion 3B of the packaging bag 3 protruding from the cooked fish 1 is folded back to the back side as shown by the dotted line and fixed by an appropriate adhesive means. In this folding operation, since the reinforcing member 2 is attached to the tail fin 1D, it is possible to prevent the tail fin 1D from breaking its shape.

Finally, in the heat treatment step of step S7, the cooked fish 1 vacuum-packed by a heating element such as a lamp.
As shown in FIG. 6, when the packaging bag 3 is heated, the packaging bag 3 is heat-shrinked along the outer shape of the cooked fish 1, and the packaging bag 3 is brought into close contact with the fish body of the cooked fish 1 without wrinkling. At the time of this heat contraction, since the reinforcing member 2 is attached to the tail fin 1D, the shape of the tail fin 1D is prevented from being destroyed.

FIG. 7 shows a modified example of the packaging bag according to the present invention. In FIG. 7A, the packaging bag 3 has a shape along the back and tail of the cooked fish 1, and FIG. In B), the shape of the head of the cooked fish 1 is further adapted. With such a shape, the packaging bag 3 is heat-shrinked in a shape that conforms to the outer shape of the cooked fish 1 to improve the appearance and reduce the time and effort of the folding operation.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments and various modifications can be made. For example, in the above embodiment,
Although the heat treatment is performed after vacuum packaging, the heat treatment may be performed in the vacuum packaging process.

Further, in the above embodiment, the portion 3B of the packaging bag 3 protruding from the cooked fish is folded back to the back side after the vacuum packaging process.
It may be before vacuum packaging or after the heat treatment step.

Also, in the above embodiment, the packaging bag 3
Although the cooked fish 1 is inserted as it is, if the cooked fish 1 is wrapped in a wrapping film for food packaging and then inserted into the packaging bag 3, pinholes can be more reliably prevented. can do.

[Brief description of drawings]

FIG. 1 is a flow chart showing a manufacturing process, showing an embodiment of a method for vacuum packaging cooked fish according to the present invention.

2A and 2B show states of cooked fish in the pretreatment process of FIG. 1, FIG. 2A being a plan view and FIG. 2B being a bottom view.

FIG. 3 is a plan view showing a state of cooked fish in the caudal fin reinforcing step of FIG. 1.

FIG. 4 is a plan view for explaining the process of inserting the cooking fish packaging bag shown in FIG. 1;

5 is a plan view showing a state at the end of the vacuum packaging process in FIG. 1. FIG.

FIG. 6 shows a state at the time of completion of a product in the present invention.
6A is a plan view, and FIG. 6B is a view of FIG. 6A viewed from the back side.

FIG. 7 is a plan view showing a modified example of the packaging bag according to the present invention.

FIG. 8 is a plan view for explaining a conventional vacuum packaging method.

FIG. 9 is a plan view for explaining the problems of the present invention.

[Explanation of symbols]

1 ... cooked fish, 1A ... dorsal fin, 1B ... belly fin, 1C ... teeth,
1D ... Tail fin 2 ... Reinforcing member, 3 ... Packaging bag, 3A ... Opening

Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location B65D 85/50 S

Claims (4)

[Claims] 1. A cooking step for cooking fish, a projection cutting step for cutting projections of cooked fish, and a packaging bag insertion step for inserting cooking fish into a transparent plastic packaging bag made of heat-shrinkable resin. A vacuum packaging method for cooked fish, comprising: a vacuum packaging step of vacuuming the packaging bag; and a heat treatment step of heating the vacuum packaging bag to heat-shrink the packaging bag. 2. The vacuum packaging method for cooked fish according to claim 1, further comprising a tail fin reinforcement step of attaching a reinforcing member to the tail fin of the cooked fish after the completion of the cooking step. 3. A transparent and heat-shrinkable synthetic resin packaging bag, and cooked fish which is inserted into the packaging bag and vacuum packaged, wherein the protrusions of the cooked fish are cut. A vacuum-packed food product featuring cooked fish. 4. The food in which the cooked fish is vacuum-packaged according to claim 3, wherein a reinforcing member is attached to the caudal fin of the cooked fish.