| 摘要 |
PURPOSE:Internal organs and branchia are removed and the remaining fish bodies are hung, scattered with low-temperature brine to semi-freeze, treated to homogenize temperature, then treated with low-temperature brine to freeze the inside of the fish bodies whereby frozen fishes of red meat are obtained without expansion of abdomen. CONSTITUTION:The freezing chamber by spraying calcium chloride brine is divided into the prefreezing chamber 2, the temperature-homogenizing chamber 3 and the postfreezing chamber and fishes are hung and conveyed horizontally by means of trolley 5. The fishes are introduced from outside into the prefreezing chamber and sprayed with low-temperature brine at about -45 deg.C to cool down to about -5 deg.C inside the fish bodies. Then, the bodies are shifted into the temperature-homogenizing chamber 3 to keep the fishes at -5 deg.C. Then, the bodies are sent to the postfreezing chamber 4 where calcium chloride at -45 deg.C is sprayed to freeze the bodies down to -40 deg.C.
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