JP2001292737A - Processed fish food, processed herring food and frozen marinated food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed fish food, capable of eating the fish with fish eggs simultaneously, having a shape of unifying the fish and fish eggs for making the most of the appearance of the raw materials, without showing any feeling of incompatibility but looking new and beautiful, also being easy for eat, excellent in eat feeling and having nutrition, a herring-processed food and a frozen marinated food. SOLUTION: This fish-processed food is obtained by fixing the disjoined fish eggs 3 such as herring eggs as a layered state on the surface of meat side of a fillet 2 (an upper meat or a lower meat) of the filleted fish into three pieces such as herring. The frozen marinated food 1 is obtained by immersing the above processed food into a marinade consisting mainly of vinegar, packing it in a bag and then freezing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a processed fish product, a processed herring product, and a frozen marinade.

[0002]

2. Description of the Related Art Recently, various frozen foods have been provided. Regarding fish and their processed foods, various frozen foods have been provided. In addition, various foods are also being provided for fish eggs. For example, a number of eggs, which are eggs of herring, are usually taken from the belly of a herring and drained with salted water, salted, washed and drained, bleached with hydrogen peroxide, washed with salted water, solidified (immersed in salted water), It is provided as a salted product that can be stored after being subjected to pretreatment such as draining and then solidified. In addition to a few children, suitable for eating only with fish eggs,
They also offer frozen products such as tarako, salmon roe, and mussel.

[0003]

However, since these fish eggs are usually commercialized as foods of fish eggs alone, if you want to eat not only fish eggs but also fish, you need to add fish separately. Without purchase, you cannot eat both fish and fish eggs together. There is a technique in which herring simulates the natural kelp that lays eggs on the surface of kelp when laying eggs, and artificially attaches a number of babies to the surface of kelp, but it only resembles the existing natural kelp with kelp. It stays in a kelp with a mimetic, so to speak.

[0004] The present invention has been made in view of the above prior art, and has as its object to have a form in which fish and fish eggs can be eaten together, and fish and fish eggs are integrated. It is an object of the present invention to provide a novel processed fish product, a herring product, and a frozen marinade that make use of the appearance of the material, are fresh and beautiful without any discomfort, and are easy to eat, have excellent texture, and have nutrition.

[0005]

Means for Solving the Problems [Invention according to claim 1]
The fish eggs (split side: inner side) of the fish fillet (upper or lower body), which has been reduced into three pieces, are scattered into fish eggs (split eggs: granular eggs that have fallen apart by removing the egg bag) ) Is a fish processed product which is fixed in layers and frozen.

According to the present invention, a fish egg which has been separated into three pieces is fixed in layers on the body side of the fish fillet and the two are integrated, so that the fish and the fish egg are simultaneously held in the mouth. Therefore, it is possible to enjoy a taste and an excellent texture that are not found in conventional processed foods by matching fish and fish eggs. The appearance is the surface of the fish skin itself with one side cut into three pieces,
Since the side of the body is a mode in which the fish eggs are applied in layers, it is not only uncomfortable but also fresh, beautiful and appetizing. Since the fish eggs are fixed in layers in the form of three pieces, there is an advantage that it is easy to eat and that nutrition of both fish and fish eggs can be taken.

[Invention according to claim 2] This is a processed herring product in which a small number of children are fixed in layers on the body-side surface of a three-pieceed herring fillet and frozen.

[Invention according to claim 3] On the body-side surface of a herring fillet which has been reduced into three pieces, pieces of a number of pieces are fixed in a layered manner, and after immersing in pickled juice containing vinegar as a main component,
It is a frozen marinade that is bagged and frozen.

[Invention according to claim 4] A processed fish product obtained by fixing fish eggs in a layered manner on one side of a fish fillet and freezing them. In the case of relatively large fish, if the form is reduced to three pieces, it may be too large,
Instead of the fillet, a sliced cut can be used, and the fish eggs separated into pieces can be fixed in a layer on one side of the cut.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The fish used in the present invention is not particularly limited, and various edible fish can be used. For example, examples of fish include herring, salmon, trout, cod, walleye pollack, mackerel, and the like. Herring is suitable for use as a three-piece filet. In the case of large fish, it can be used as a fillet.

Further, the type of fish egg used in the present invention is not particularly limited. As the fish egg, in addition to the number child, general fish eggs such as salmon roe, cod roe, dwarf roe, shrimp egg, and tobiko can be used.

[0012] In selecting fish and fish eggs, the combination is not particularly limited, but it is preferable to combine the same type (the relationship between parent and child) because there is no sense of incongruity. From the viewpoint of fish size and texture and appearance in combination with fish eggs, it is particularly preferable to use herring as fish and to use a number of eggs as fish eggs. Also, fish eggs
It is preferable that the fish fillet is fixed in layers on the side of the fish fillet or on one side or the whole surface of the fish cut. By doing so, you can always eat the fish and the fish egg at the same time when eating (Even if you slice the fillet, each slice is a form in which the fish egg is fixed to the fish in a layer ), So that they can enjoy different textures.

[0013] The seasoning in the processed fish product is as follows:
It can be carried out appropriately as needed, but using herring as fish, using a number of eggs as fish eggs, fixing the number of pieces of children in a layer on the body side of the thinned herring fillet, vinegar After pickling in the pickled juice containing
The frozen marinade obtained by freezing is excellent in its taste and texture, and its taste is hardly impaired even as a frozen food, so that it is preferable. In addition, "marinade" refers to a food obtained by immersing in marinade containing vinegar as a main component.

In each of the first to third aspects of the present invention, the product may be sliced.

An example of a method for producing a processed fish product according to the present invention will be described below. (Raw material treatment) Take the scales of the raw fish, for example, herring, open the belly, cut the head, and remove the internal organs. Use a feeler machine or other appropriate means to reduce to three. The belly bones of the fillet may be removed and cut and shaped according to the mold formed on the outer shape of the final product. After washing the fillet,
Drain the water. Salt shake and store refrigerated for about 24 hours.

(Binding) After refrigerated storage, washing and draining, a binding agent is applied to the body of the fillet. As the binder, known food binders can be used.

[0017] The fish eggs separated into pieces, for example, the number of children and other fish eggs from which salt has been removed are mixed with the same or an appropriate binder as described above and kneaded. It is desirable that the binder has a small effect on the texture and taste of the fish egg. In addition, the number of children to be desalted are so-called salted goods, such as blood removal, salt tightening, washing and draining, bleaching with hydrogen peroxide, catalase treatment, salt water washing, salt hardening (immersion in salt water), draining, etc. It is preferable to use one that has completed preprocessing.

[0018] In a mold formed on the outer shape of the final product, fish eggs mixed with the above binder are spread in layers to a substantially uniform thickness. On top of that, the fillet coated with the binder is placed with the body part down and pressed to fix the fish egg and the fillet. As a result, a fish fillet obtained by disintegrating fish eggs in layers is obtained on the whole body side and whole surface of the fish fillet made into three pieces. The thickness of the fish egg layer is usually about 1 to 5 mm.

The mold is removed from the mold and, preferably, is refrigerated for about one day and night, with an appropriate weight placed thereon.

(Pickling) The rice is immersed in a seasoning juice prepared with vinegar and other seasonings, and stored refrigerated for about 24 hours.

(Vinegaring) After the pickling, the vinegar is cut off (for example, 2 to 3 hours).

(Packing) The bag is packed in a synthetic resin bag, packed in a vacuum bag with a vacuum machine, and frozen. Thereby, a processed fish product that can be distributed as a product that can be eaten immediately after opening is obtained.

[0023]

EXAMPLE In accordance with the above-described production method, frozen marinade was obtained by using herring as a fish and using a number egg as a fish egg, and immersing it in a seasoning juice prepared using vinegar as a main component. FIG. 1 shows the processed herring product (frozen marinade) 1 obtained. FIG.
FIG. 1A is a side view of a fillet on which a fish egg (number child) has been applied, viewed from the body side, and FIG. 1B is a cross-sectional view taken along the line bb of FIG. 1A.

A fish egg (number child) 3 is fixed in a layered manner on the whole body side, which is one side of the herring fillet (meat portion) 2 which has been reduced into three pieces. On the other side is the herring skin 4.

When the obtained frozen marinade is thawed, the fillet is sliced, cut into pieces, and eaten, the taste and excellent texture not found in conventional processed foods can be obtained by matching fish and fish eggs. Was. The elastic touch and flavor unique to Kazuniko were retained, and the gloss and luster of the herring skin were also beautiful.

[0026]

According to the present invention, fish and fish eggs can be eaten together, the fish and fish eggs are integrated, and the appearance of the material is utilized, so that there is no sense of incongruity. In addition to being fresh and beautiful, it is easy to eat and has excellent texture and nutrition.
New fish products, herring products and frozen marinades are provided.

Since the fish and the fish egg are eaten at the same time, the unprecedented taste and excellent texture can be obtained by matching the fish and the fish egg. The appearance is the same as the skin of the fish, with one side cut into three pieces, and the side on the side of the body is a form in which the fish eggs are applied in layers, so that it is not only uncomfortable, but also fresh, beautiful and appetizing. Since the fish eggs are fixed in layers in the form of three pieces, there is an advantage that it is easy to eat and that nutrition of both fish and fish eggs can be taken. Since it is frozen and stored, it is hygienic and has good preservability, can be handled in the same manner as ordinary frozen foods, and its effects are large, such as easy processing from raw materials.

In particular, on the body side of the herring fillet, which has been reduced into three pieces, a small number of babies are stuck in layers, soaked in pickled juice containing vinegar as a main component, packed in a bag, and frozen. The frozen marinade is perfect for eating as it is, and retains the hardness, elastic texture and flavor unique to a few egg ova.

[Brief description of the drawings]

FIG. 1 shows a herring processed product (frozen marinade) 1.
(A) is a side view of the fillet on which a fish egg (number child) has been applied, viewed from the body side, and (b) is a cross-sectional view taken along the line bb of (a).

[Explanation of symbols]

 1 Herring processed product (frozen marinade) 2 Fillet 3 Fish egg (number child)

Claims (4)

[Claims] 1. A fish processed product obtained by fixing fish eggs in layers in layers on the body side of a fish fillet which has been reduced into three pieces, and freezing the fish eggs. 2. A herring-processed product comprising a number of pieces of herring, which are fixed in layers on the body-side surface of a three-piece herring fillet and frozen. 3. A three-piece herring fillet of herring, in which a small number of babies are fixed in layers on the body side, soaked in pickled juice containing vinegar as a main component, packed in a bag, and frozen. Frozen marinade. 4. A processed fish product obtained by fixing fish eggs in a layer on one side of a fish fillet and freezing them.