JP2000139420A - Production of stripped shellfish raw material of oyster, and production of oyster fritter by using the stripped shellfish raw material of oyster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing oyster fritter, capable of holding a flavor component of oyster in the season without releasing the flavor component, capable of enabling a necessary amount of the oyster fritter to be easily cooked and eaten always throughout the year, and providing an entirely new taste, and a new cooking method. SOLUTION: A raw oyster peeled off from an oyster shell is washed and heated for 1-3 min so that the center temperature of the raw oyster may become a temperature within the range of 75-80 deg.C to carry out the solidifying and denaturation of the protein of the fleshy substance part at the surface layer of the raw oyster. The resultant product is promptly cooled by the heat radiation, and deeply fried in oil after putting a coating thereon to form a coating layer on the surface of the oyster by evaporating the water in the coating and hardening the starchiness. The deeply fried product is rapidly frozen and preserved in the method for producing the oyster fritter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a raw material for scraping and a method for producing a scraping fritter using the same. The present invention relates to a method for producing a scraped raw material that can be eaten and provide a new taste and a new eating method, and a method for producing a scraped fritter using the raw material.

[0002]

2. Description of the Related Art Conventionally, oysters peeled from oysters have been mainly eaten raw like vinegar, etc., as high-protein tastes. The food was cooked and cooked, such as gratin, bottled / canned, smoked, etc., but none of the peeled oysters could be heated and stored as raw material for stripping.

[0003]

By the way, if the oysters become warm and the seawater temperature rises, they may become toxic together with the occurrence of plankton and cannot be eaten all year round. It is difficult to store it in a raw state because it rises and rots easily. Generally, the period from October to March in the cold season is the so-called season, which is a period suitable for raw food, and the edible period is almost limited. There was a problem that was.

[0004] In view of the problems of conventional raw oysters, the present invention is an entirely new technique that allows the seasoning oysters to be retained without missing and easily cook and eat the required amount at any time of the year. An object of the present invention is to provide a method of producing a scraped raw material and a method of producing a scraped fritter using the raw material, which provides a taste and a new eating method to meet the demands of the general public.

[0005]

Means for Solving the Problems To achieve the above object, a method for producing a raw material for shaved peeling according to the first aspect of the present invention is characterized in that, after washing raw shaved material from oyster husks, the central temperature of raw shaved material is reduced to 75%.
At a temperature of not less than 80 ° C and not more than 1 minute and not more than 3 minutes,
For example, by heating by steaming, the raw meat is subjected to protein coagulation and denaturation treatment on the surface meat portion, and the heat is rapidly radiated and cooled.

[0006] In this method for producing a raw material for shaving, the raw shaving is heated at a center temperature of the raw shaving of 75 ° C or more and 80 ° C or less for a time of 1 minute or more and 3 minutes or less. Coagulation and denaturation of protein is performed on the fleshy part, and this is quickly radiated and cooled, so it has a lot of moisture,
The raw oysters, which were difficult to retain, can be shaped well, and the handling and productivity are improved, and the umami ingredients of the oysters are concentrated and stored in a frozen state etc. in a state of being confined inside. be able to. In particular, by performing protein coagulation and denaturation treatment on the surface layer of raw oysters, the unique sliminess and odor of raw oysters are eliminated, the umami ingredients of oysters are confined inside, and the oysters are dressed. It is possible to prevent the savory taste component from leaking out when fried in oil.

[0007] In the second invention, the method for producing a shaved fritter using the scraped raw material produced according to the first aspect of the present invention is characterized in that, after washing the raw oyster peeled from the oyster shell, the raw oyster has a center temperature of 75 ° C. At a temperature of at least 80 ° C for at least one minute
By heating for less than a minute, the surface of the raw oysters undergoes coagulation and denaturation of the protein, quickly and forcibly heat-dissipates and cools it. It is characterized in that a coating layer is formed on the surface of the oyster by evaporation and hardening of the starch, and this is rapidly frozen.

This method of producing a scraped fritter is characterized by eliminating the unique sliminess and odor of the raw oysters by subjecting the surface fleshy portion produced according to the first invention to coagulation and denaturation of protein, and eliminating the odor of oysters. By using as a raw material the oyster stripped material in which the ingredients are confined, it is possible to produce a delicious oyster fritter that prevents the odorous ingredients of the oyster from leaking out. In addition, since a coating layer is formed on the surface of the oyster by attaching a batter and frying with oil, it is possible to prepare a raw oyster that was difficult to keep shape with a lot of water, The oyster umami component can be concentrated and stored frozen in a state of being confined inside.

In this case, the raw material for scraping is 160
It is preferable to fry the food oil at a temperature of not less than 190 ° C. and not less than 40 seconds and not more than 3 minutes.

[0010] Thus, the evaporation of the moisture of the batter and the hardening of the starchy substance are performed reliably and appropriately, and the odorous ingredients of the oyster are confined by the coating layer formed on the surface of the oyster, and the oyster containing a large amount of water is contained. Shape retention can be performed.

Also, during the manufacturing process of the oyster fritter, oysters whose production is greater than or equal to the amount produced in the next process are stored frozen after washing or heating, and when necessary, the frozen oysters are thawed and unheated. Raw oysters can be heated and battered and fried in oil, or battered and fried in oil.

[0012] Accordingly, it is possible to easily produce a required amount of scraper at the required time according to the receiving situation of raw materials, the equipment such as manufacturing equipment and freezing equipment, the state of the manufacturing process, and the like. And the manufacturing cost of the scraper can be reduced.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a method for producing a scraped raw material and a method for producing a scraped fritter using the scraped raw material according to the present invention will be described below with reference to the drawings.

The method for producing a scraped raw material according to the present invention will be described with reference to the process chart of FIG.

As shown in the process diagram of FIG. 1, the collected oysters are peeled from the oysters and impurities such as oyster husk pieces attached to the peeled raw oysters (peeled oysters) are removed. For this purpose, wash with clean seawater or sterile water.

Next, the washed raw oysters are uniformly heated. In this heat treatment, steaming heating is performed in order to achieve the desired purpose of raw shaking in a relatively short time. More specifically, heating is performed in a temperature zone and a time zone in which the center temperature of raw oysters is 75 ° C. or more and 80 ° C. or less and 1 minute or more and 3 minutes or less, and non-uniform heating does not occur during heating. Be careful. As a result, heating sequentially penetrates from the surface flesh of raw oysters, protein denaturation proceeds in the same way, the unique slimming and raw odor of oysters is eliminated, and the raw odor is eliminated, so that the subsequent handling, Workability is improved, and high-quality products are directly connected to mass production, and cost reduction can be achieved. In addition, it is easy to determine whether heating of a product is excessive or insufficient. In addition, the heat is quickly forcibly radiated and cooled after heating to evaporate excess water, and the protein solidifies with cooling, forming a coating layer on the oyster surface and concentrating umami components in it. To prevent leakage of umami components during cooking. At this time, the flat shape peculiar to raw oysters is transformed into a plump, slightly round shape by shrinkage of the fine fibrous material of oysters, and a completely new style of scraped raw material can be obtained. From this point, by observing the appearance, it is possible to judge whether the heating of the product is excessive or insufficient.

By the way, the conditions of the heating temperature and the heating time of the heat treatment are such that the center temperature of the raw squid is 75 ° C. or more and 80% or more.
At a temperature within ℃, does not satisfy the time of 1 minute or more and 3 minutes or less,
If it is less than that, it will be in a so-called half-life state and can not be recovered, that is, it will lose freshness which is the maximum requirement as food, not to mention aseptic,
Conversely, it becomes easily rotted, leaving no room for value judgment as an oyster.

On the other hand, the conditions of the heating temperature and the heating time of the heating treatment are such that the center temperature of the raw squid is 75 ° C. or more and 80 ° C. or less and does not satisfy the time of 1 minute or more and 3 minutes or less. If it is higher than that, excessive heating will occur. In particular, even if it looks plentiful only to soft organisms that are invertebrate and have a water content of 80% or more, all reactions to all obstacles are fast, especially heating. Excessive changes over time are large, causing the umami components to flow out instantaneously, becoming thin and thin, and unavoidable deterioration in quality.
Since the yield is extremely reduced, there are many defective products, and conversely, the cost is high.

The difference of oysters from other fish and shellfishes is that they have no inedible parts (bones, skin, blood, eyes, internal organs, etc.), and have been mostly eaten raw since ancient times. Also, in contrast, many people do not like oysters, most of which are fishy,
It is due to a unique slimming. Therefore, to solve this, under the above-mentioned restrictions on the heating temperature and time, we propose an accurate heating method, and quickly forcibly dissipate the heated oyster to evaporate excess moisture on the surface of the oyster. By cooling to a temperature below room temperature, proteins in the surface layer of the oyster are coagulated, and a raw material for scraping is formed in a state in which umami components are condensed.

Next, a method of manufacturing a scraping fritter of the present invention using the scraping raw material thus manufactured will be described with reference to the process chart of FIG.

A mixture of flour, powdered egg, seasoning, spices, etc. is powdered as it is on the surface of the scraped raw material, and further, the flour is added to cooling water, and the powdered egg is added to starchy powder. Add seasonings, spices, etc., knead the garments, and fry in oil using an auto fryer or the like. By the way, raw oysters have a high moisture content, and it is not possible to control the water content of oysters just by putting on clothes. There was no value as tempura, such as peeling. Therefore, a heat treatment adapted to the surface flesh of the raw oysters is performed to evaporate the surface moisture of the oysters, which causes oil splashing,
By using a scraped stripped raw material that is confined to the inside of the oyster in a concentrated form of the oyster nutrients, the oyster can be easily fried with oil, and the oyster and the clothes do not peel off. For this oil, vegetable oils such as salad oil, safflower oil and cottonseed oil are mainly used. More specifically, fry at a temperature of 160 ° C or more and 190 ° C or less for 40 seconds or more and 3 minutes or less. I do. This ensures that the moisture in the batter evaporates and the starch hardens properly and moderately, and the coating layer formed on the surface of the oyster traps the odorous ingredients of the oyster and preserves the shape of the oyster, which contains a lot of water. It can be carried out.

Then, the frying oysters are quickly and forcibly dissipated to cool to a temperature close to room temperature, and then rapidly frozen so as to fall into individual pieces (Individual Quick Frozen). In this specification,
It is called "IQF". ) And store it once in a package and store it in a frozen state, or omit the process of packing and packing it directly, sort it directly, then pack it up and store it in a frozen state, and ship it if necessary. To

In the above description, the steps of washing the raw oysters, heating the raw oysters washed, and frying the heated oysters with oil have been described in a series. The method for producing the raw material for scraping and the method for producing the scraping fritter using the raw material for scraping are not limited to this, and during the manufacturing process, the oysters of the production amount or more in the next process are frozen after washing or heating. The stored oysters can be thawed, heated and, when necessary, thawed and fried in oil or fried in oil with batter.

[0024] In this case, the frozen raw oysters or the heat-treated oyster-stripped raw materials can be frozen in a block state. However, in order to smoothly perform the post-process, the raw materials must be separated one by one. It is desirable to perform quick freezing (IQF) so as to achieve the above.

Further, in order to prevent the release of water from the washed raw oysters or the heat-processed raw oysters during the freezing storage (freeze-burning by freeze-drying), the raw oysters or raw oysters are frozen. Thereafter, it is desirable that the raw material is once passed through cold water, subjected to a grace treatment for forming an ice film on the surface of raw or scraped raw material, and then packaged and stored frozen.

In addition, when the batter is attached to the heat-processed scraped raw material that has been frozen and stored and fried in oil, the flour and batter are put in a thawed or unthawed state and then fried in oil. . This makes it possible to easily produce the required amount of scraped raw material and scraped fritters at the required time according to the raw material receiving status of raw materials, manufacturing equipment, equipment such as refrigeration equipment, manufacturing process conditions, etc. Thus, the production cost of scraping raw materials and scraping fritters can be reduced.

The method for producing a raw material for scraping and the method for producing a scraped fritter using the raw material for scraping according to the present invention have been described above. Mentai pickles, kimchi pickles, miso pickles, kasu pickles, tamari pickles, etc.), oyster seasonings, vinegar,
Hot pot, pot rice, cooked rice, gratin, tempura,
It can be widely used as a raw material for cooking or processed foods using oysters, such as smoked, dried and fine powders. Of course, since it is heat-treated hygienically, it can be eaten as it is with an appropriate seasoning.

[0028]

According to the method for producing a raw material for scraping according to the first aspect of the present invention, raw shaving is carried out at a center temperature of 75 ° C. or more and 80 ° C. or more.
By heating at a temperature of not more than 1 ° C for a time of not less than 1 minute and not more than 3 minutes, the fine fibers of the surface flesh of the oyster shrink, so that the protein is solidified and denatured on the surface flesh of the oyster. Because of rapid heat radiation cooling, it has a lot of moisture, and it is possible to shape the raw oysters, which were considered difficult to keep shape, at the same time, eliminating the unique sliminess and odor of raw oysters, Erasing improves workability, and high-quality products are directly linked to mass production, and cost reduction can be achieved. In particular, by performing protein coagulation and denaturation on the surface meat of raw oysters, the unique slickness and odor of raw oysters are eliminated, and the umami ingredients of oysters are concentrated and confined inside and frozen. By storage or the like, it is possible to store in a stable state for a long period of time, and it is possible to prevent the flavor component of the oyster from leaking out, for example, when frying is fried in oil. And by this, especially during the period when the oysters are not distributed as fresh food, it can be easily cooked and eaten anytime of the year,
In addition, in the treatment process, because heating and steaming is a basic element, the safety of food is improved by heating,
The pathogenic bacteria can surely kill not only pathogenic Escherichia coli O-157 but also various bacteria, are hygienic, have high preservability, and further evaporate excess moisture by forcing radiation cooling, Until now, it is dangerous and difficult to make food ingredients with tempura that are dangerous and difficult to use, and it is possible to provide a new taste and a new eating method such as easy use of oysters.

Further, according to the method for producing a shaved fritter according to the second invention, the unique sliminess and odor of raw oysters obtained by subjecting the surface layer of the flesh produced by the first invention to a coagulation-denaturation treatment of a protein is obtained. Delicious oyster fritters that eliminate oyster savory components and prevent leakage of oyster savory components when fried oysters are fried in oil by using oyster sashimi as a raw material. Can be manufactured. In addition, by attaching a batter and frying with oil, a further coating layer is formed on the surface of the oyster, so that the raw oysters, which had a lot of moisture and were difficult to keep shape, can be arranged well and The umami ingredient of the oyster can be concentrated and stored frozen in a state of being confined inside.

Further, by frying with cooking oil at a temperature of 160 ° C. or more and 190 ° C. or less for a time of 40 seconds or more and 3 minutes or less, evaporation of moisture in the clothes and hardening of the starchy material can be ensured and appropriately. And the coating layer formed on the surface of the oyster double-traps the flavor component of the oyster and preserves the shape of the oyster, which contains a large amount of water.

Also, during the manufacturing process of the oyster fritters, oysters whose production is equal to or greater than the amount produced in the next process are stored frozen after washing or heating, and the frozen stored oysters are thawed when necessary.
Heating and frying with batter or oiling, or frying with batter and frying oil, may be necessary depending on the status of raw material oysters, production equipment, refrigeration equipment, production process conditions, etc. At the appropriate time, the required amount of scraping fritter can be easily manufactured, and the manufacturing cost of the scraping fritter can be reduced.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a process for producing a scraped raw material according to the method for producing a scraped raw material of the present invention.

FIG. 2 is a flowchart illustrating a process of manufacturing a scraper by a method of manufacturing a scraper according to the present invention.

Claims (4)

[Claims] 1. After washing the raw oysters peeled from the oysters,
If the center temperature of raw oyster is between 75 ° C and 80 ° C,
A method for producing a raw material for scraping, characterized in that the raw meat is subjected to a solidification and denaturation treatment of the protein by heating for a time not less than 3 minutes and not more than 3 minutes, followed by rapid heat radiation cooling. 2. After washing the raw oysters peeled from the oyster shells,
If the center temperature of raw oyster is between 75 ° C and 80 ° C,
By heating for at least 3 minutes, the coagulation and denaturation of protein is performed on the surface layer of the raw oysters, and this is quickly radiated and cooled. A method for producing a oyster fritter, comprising forming a coating layer on the surface of an oyster by evaporation and hardening of starch, and rapidly storing the coating layer in a frozen state. 3. The method according to claim 2, wherein the frying is fried in a cooking oil at a temperature of 160 ° C. or more and 190 ° C. or less for a time of 40 seconds or more and 3 minutes or less. 4. During the manufacturing process of the oyster fritters, oysters of the production amount in the next step or more are frozen and stored after washing or heating, and when necessary, the frozen oysters are thawed, heated, and the clothes are baked. 4. The method for producing an oyster fritter according to claim 2 or 3, wherein the frying is performed with oil or fried with oil.