CN1887121A - Processing method and device for grilled fish fillet - Google Patents
Processing method and device for grilled fish fillet Download PDFInfo
- Publication number
- CN1887121A CN1887121A CNA2005101289984A CN200510128998A CN1887121A CN 1887121 A CN1887121 A CN 1887121A CN A2005101289984 A CNA2005101289984 A CN A2005101289984A CN 200510128998 A CN200510128998 A CN 200510128998A CN 1887121 A CN1887121 A CN 1887121A
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- food materials
- flavoring juice
- firing
- aforementioned
- flame
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- Baking, Grill, Roasting (AREA)
Abstract
Provided is a method for processing roasted fish fillet by which dipping sauce hardly flows down from food material and color tone of the surface of the food material can be kept favorable. The method can be applied to all kinds of seafood of eel , Astroconger myriaster or Misgumus anguiuicaudatus. In a final process of roasting, the dipped food material is blown by flame of combustion gas so as to form a coating layer gelatinized into a caramel flavor at the surface of the food material.
Description
Technical field
The present invention relates to a kind of processing method of seasoned and the processing unit (plant) of seasoned, particularly a kind of flavoring juice that makes is difficult for flowing down from food materials, and can keep the processing method of seasoned of tone on food materials surface and the processing unit (plant) of seasoned well.
Background technology
At present existing a kind of processing method of firing the seasoned of the eel that scribbles flavoring juice.(for example, with reference to patent documentation 1).
Again,, in the final step that seasoned is fired, can use full-bodied flavoring juice along with recently freezing popular, the freeze drying when preventing freezing, and prevent that flavoring juice from flowing down from eel when thawing.
Yet though full-bodied flavoring juice has its distinctive effect, flavoring juice can flow down from eel when thawing, and infiltrates eel and the problem that makes eel surface tinted variation is arranged, and therefore necessity of improvement arranged.
[patent documentation 1] spy opens the 2002-31460 communique.
[summary of the invention]
The objective of the invention is at the processing method that a kind of seasoned that solves foregoing problems is provided and the processing unit (plant) of seasoned.
For achieving the above object, the processing method of seasoned of the present invention is a kind of processing method that is used for firing the seasoned of the eel that scribbles flavoring juice, star eel, the arbitrary food materials of loach.And when the final step of firing,, make aforementioned food materials surface form the caramel shape coating of gelatinization with the aforementioned food materials that scribble flavoring juice of flame injection of burning gases.
In addition, the processing method of the seasoned that the present invention the 2nd aspect is related is the processing method about the seasoned of aforementioned the 1st aspect, wherein the surface temperature of the aforementioned food materials that flame sprayed of previous combustion gas be about 500 ℃～about 900 ℃, and injecting time is about 1～2 second.
In addition, the processing unit (plant) of the seasoned that the present invention the 3rd aspect relates to is a kind of processing unit (plant) that is used for firing the seasoned of the eel that scribbles flavoring juice, star eel, the arbitrary food materials of loach, includes: when the decline of firing in order to transport the aforementioned conveying arrangement that scribbles the food materials of flavoring juice; And be positioned at the top of aforementioned conveying arrangement, the flame of burning gases is injected in the aforementioned burner that scribbles the food materials of flavoring juice.In addition, the surface temperature of the aforementioned food materials that flame sprayed of the burning gases of previous combustion device be about 500 ℃～about 900 ℃, and aforementioned conveying arrangement is travelling speed can be controlled at the time that the flame of the burning gases that make the previous combustion device is injected on the food materials to be approximately 1～2 second conveying arrangement.
The invention effect
The processing method of the seasoned of the 1st aspect according to the present invention, when the final step of firing, flame with burning gases sprays the food materials that scribble flavoring juice, make aforementioned food materials surface form the caramel shape coating of gelatinization, therefore it is like toward situation about flowing down from such food materials to reduce flavoring juice, and the amount that flows down of measurable flavoring juice, preventing being coated with excessive flavoring juice, and effectively utilize flavoring juice.In addition, in the past,, the shortcoming that makes food materials surface tinted variation is arranged, but under situation of the present invention, the caramel shape of gelatinization (being solid or pasty state at normal temperatures) coating can change to the red direction of sugared shape, and tone can improve also along with flavoring juice infiltrates in the food materials.
The processing unit (plant) of the seasoned of the 3rd aspect according to the present invention, when the decline of firing, with flame moment of the burning gases of burner be injected on the food materials that scribble flavoring juice, make the caramel shape coating of the surface formation gelatinization of aforementioned food materials, therefore can reduce the situation that flavoring juice flowed down from food materials as in the past, and the amount that flows down of measurable flavoring juice, preventing being coated with excessive flavoring juice, and effectively utilize flavoring juice.In addition, in the past,, the shortcoming that makes food materials surface tinted variation is arranged, but under situation of the present invention, the caramel shape of gelatinization (being solid or pasty state at normal temperatures) coating can change to the red direction of sugared shape, and tone can improve also along with flavoring juice infiltrates in the food materials.
Description of drawings
Fig. 1 is the side schematic view of processing unit (plant) of the seasoned of one embodiment of the invention.
Fig. 2 is the perspective diagram of the major part of Fig. 1.
Fig. 3 is the structural representation of the processing method of seasoned.
[main element symbol description]
1 food materials, 2 conveying arrangements
3 fire part 35 flavoring juice steps
4 frameworks 36 are fired step
5 burners, 37 flavoring juice steps
31 dry combustion method steps 38 are fired step
32 cook step 39 flavoring juice step
33 dry combustion method steps 40 are fired step
34 cook step
The specific embodiment
Embodiment
Below, be illustrated in the face of the processing method of seasoned in the embodiments of the invention and the processing unit (plant) of seasoned with reference to accompanying drawing.
Fig. 1 and Fig. 2 are the decline of firing (final step of firing) that the processing unit (plant) K of the seasoned of arbitrary food materials in the eel that scribbles flavoring juice, star eel, the loach is fired in expression,
The 1st, food materials (food materials are any in eel, star eel, the loach);
The 2nd, the conveying arrangement of transportation food materials 1;
The 3rd, the known part of firing, and this fire the part be for example, to be formed by board-like infrared burner;
The 4th, support the framework of firing part 3;
The 5th, by the not shown burner that framework supported.
The process of the decline that arrival is fired (final step of firing) is for example shown in Figure 3, one side is transported epidermis food materials 1 (food materials are any in eel, star eel, the loach) one side dry combustion method (dry combustion method step 31) up, after the dry combustion method, the steaming (steaming step 32) of one side transportation one side.After the steaming, make body up the food materials upset, after the upset, one side is transported body food materials one side dry combustion method (dry combustion method step 33) up.After the dry combustion method, the steaming (steaming step 34) of one side transportation one side.After the steaming, one side is transported body food materials up and is simultaneously coated flavoring juice (flavoring juice step 35).Coat after the flavoring juice, one side transportation one side is fired (firing step 36).After firing, coat flavoring juice (flavoring juice step 37) again and fire (firing step 38) again.After firing, (last flavoring juice viscosity is higher than flavoring juice before to coat flavoring juice again, for example, by forming about soy sauce 40 weight portions, flavor continuous heavy rain 40 weight portions, granulated sugar 15 weight portions and starch 5 weight portions) (flavoring juice step 39), and guide to and fire part (firing part 3) (firing step 40) among Fig. 1.
In ablating work procedure 40, the heating-up temperature of firing part 3 is to make the surface temperature of food materials 1 at 250 ℃～300 ℃, and carries out about about 20 seconds pasteurization and handle.
In case heating-up temperature surpasses when heating about about 20 seconds temperature, flavoring juice can seethe with excitement and burn, and therefore taste changes.
In known method, the decline of firing promptly is the aforesaid part 3 of firing.But after the wholwe-hearted research of this case inventor, find in firing the final step of firing of step 40 that scribble the food materials 1 of flavoring juice with burning gases (flame) direct injection, food materials 1 surface can form the caramel shape coating of gelatinization.
That is, the flame of the burning gases of burner 5 is injected in the food materials 1 that (flame is directly contacted) scribbles flavoring juice, makes food materials 1 surface form caramel shape (being solid or the pasty state at normal temperatures) coating of gelatinization.
Therefore, can reduce the situation that flavoring juice flows down from food materials as in the past, and the amount that flows down of measurable flavoring juice, preventing being coated with excessive flavoring juice, and effectively utilize flavoring juice.Again, in the past, along with flavoring juice infiltrates in the food materials, the shortcoming that food materials surface tinted variation is arranged, but under the situation of this device (or this method), the caramel shape of gelatinization (being solid or pasty state at normal temperatures) coating can change to the red direction of sugared shape, and tone also can improve.
The surface temperature of the food materials 1 of the flame of spray combustion gas be about 500 ℃ to 900 ℃ about, and injecting time is 1～2 second approximately.In addition, the flame that only sprays primary combustion gas is difficult to form the caramel shape coating of gelatinization, and is therefore preferable to carry out multi-injection.
In addition, aforementioned conveying arrangement 2 is, for example, control is as the motor (not shown) of drive division, travelling speed is controlled at the time that the flame of the burning gases that make burner 5 is injected on the food materials 1 is approximately 1～2 second.
Claims (3)
1. the processing method of a seasoned, it is the method that is used for firing the eel that scribbles flavoring juice, star eel, the arbitrary food materials of loach, it is characterized in that when the final step of firing, flame with burning gases sprays the aforementioned food materials that scribble flavoring juice, makes aforementioned food materials surface form the caramel shape coating of gelatinization.
2. the processing method of the seasoned of claim 1, wherein the surface temperature of the aforementioned food materials that flame sprayed of previous combustion gas be about 500 ℃～about 900 ℃, and the time of being sprayed be 1～2 second approximately.
3. the processing unit (plant) of a seasoned is the device that is used for firing the eel that scribbles flavoring juice, star eel, the arbitrary food materials of loach, includes:
Conveying arrangement is positioned at the decline of firing, in order to transport the aforementioned food materials that scribble flavoring juice; And
Burner is positioned at the top of aforementioned conveying arrangement, is injected in the aforementioned food materials that scribble flavoring juice in order to the flame with burning gases,
And the surface temperature of the aforementioned food materials that flame sprayed of the burning gases of previous combustion device be about 500 ℃～about 900 ℃,
Again, aforementioned conveying arrangement is travelling speed can be controlled at the time that the flame of the burning gases that make the previous combustion device is injected on the aforementioned food materials to be approximately 1～2 second conveying arrangement.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005189660A JP5162086B2 (en) | 2005-06-29 | 2005-06-29 | Processing method |
| JP2005189660 | 2005-06-29 | ||
| JP2005-189660 | 2005-06-29 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1887121A true CN1887121A (en) | 2007-01-03 |
| CN1887121B CN1887121B (en) | 2010-11-03 |
Family
ID=37576403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005101289984A Active CN1887121B (en) | 2005-06-29 | 2005-12-05 | Processing method and device for grilled fish fillet |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5162086B2 (en) |
| CN (1) | CN1887121B (en) |
| TW (1) | TWI277392B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598272A (en) * | 2013-11-29 | 2014-02-26 | 蓬莱京鲁渔业有限公司 | Roasting machine |
| CN107259415A (en) * | 2017-08-01 | 2017-10-20 | 山东新希望六和集团有限公司 | A kind of instant caramel fish bean curd production line |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266658A (en) * | 1975-12-01 | 1977-06-02 | Fujimori Kogyo Co | Method of producing fish spitchock packed in bag |
| JPS6075259A (en) * | 1983-09-30 | 1985-04-27 | Hayashikane Sangyo Kk | Production of broiled fish having eel-like flavor |
| CN1282533A (en) * | 1999-07-30 | 2001-02-07 | 东山华农食品有限公司 | Technology for producing roasted eel. |
| CN1296775A (en) * | 1999-11-17 | 2001-05-30 | 顺德屏荣食品发展有限公司 | Process for roasting sliced eel |
-
2005
- 2005-06-29 JP JP2005189660A patent/JP5162086B2/en active Active
- 2005-09-30 TW TW094134245A patent/TWI277392B/en active
- 2005-12-05 CN CN2005101289984A patent/CN1887121B/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598272A (en) * | 2013-11-29 | 2014-02-26 | 蓬莱京鲁渔业有限公司 | Roasting machine |
| CN103598272B (en) * | 2013-11-29 | 2015-08-26 | 蓬莱京鲁渔业有限公司 | A kind of roast machine |
| CN107259415A (en) * | 2017-08-01 | 2017-10-20 | 山东新希望六和集团有限公司 | A kind of instant caramel fish bean curd production line |
| CN107259415B (en) * | 2017-08-01 | 2021-04-13 | 山东新希望六和集团有限公司 | Instant caramel fish tofu production line |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5162086B2 (en) | 2013-03-13 |
| JP2007006741A (en) | 2007-01-18 |
| CN1887121B (en) | 2010-11-03 |
| TWI277392B (en) | 2007-04-01 |
| TW200700018A (en) | 2007-01-01 |
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