JP2002119253A - Balloonfish processed product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a balloonfish processed product to be served as a material for secondary processing such as sliced raw balloonfish, balloonfish stew with vegetables, an ingredient for hand-rolled Sushi or a balloonfish pickled in Sake- lees by bringing both the flesh quality and taste of brown-backed toadfish close to those of tiger puffer, and to provide a method for producing the balloonfish processed product. SOLUTION: This balloonfish processed product is obtained by adding both common salt and sugar to the flesh of brown-backed toadfish followed by dehydration to effect firm and tasted flesh.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a processed product of blowfish, which has been used for blowfish dishes, sushi sprinkles or pickles, etc., which has not been conventionally used for blowfish dishes. About the law.

[0002]

2. Description of the Related Art In general, it is a common theory that blowfish dishes are high-class dishes using expensive tiger blowfish. However, some blowfish, such as white mackerel blowfish and black mackerel blowfish, are nontoxic and inexpensive because they are caught in large quantities. If these blowfish can be used for blowfish dishes, blowfish dishes can be provided at a low cost, but these blowfish are soft and watery and unpalatable, so they can be used as raw foods. It is only used as dried fish or boiled fish, and there is no particular use of these as ingredients for blowfish dishes such as blowfish sashimi and blowfish chili.

[0003]

SUMMARY OF THE INVENTION As a result of many years of research, the inventor of the present invention has been able to combine whitefish mackerel and black mackerel blowfish, which were not conventionally used as blowfish dishes, with salt, which is the basis of taste. As a result of finding that it is possible to use as a material for blowfish cooking by changing the physical properties using only sugar and by flavoring, the present invention has been completed, A blowfish processed product that can be used as a material for secondary processing such as blowfish sashimi and blowfish chilli, or nigiri sushi sushi and pickles pickled by making the characteristics and taste of white mackerel blowfish and black mackerel blowfish similar to tiger blowfish And a method for producing the same.

[0004]

The processed blowfish of the present invention (Claim 1) is prepared by adding salt and sugar to the body of white blowfish or black blowfish, dehydrating and tightening the taste while imparting taste to the body. The configuration was adopted. The blowfish processed product of the present invention seasons white mackerel blowfish or black mackerel blowfish with salt and sugar and dehydrates and tightens the body, so the body is rich in elasticity, the water is drastically reduced and the crispness is good. In addition, the taste of the blowfish itself can be exhibited, and the product can have a good color and luster, and can be made to be similar to the tiger blowfish. The processed blowfish product thus obtained can be used as a material for high-grade blowfish dishes such as fugu sashimi or fugu chili, or as a processing material such as sushi material for nigiri sushi or pickles pickled depending on the purpose.

[0005] The method for producing a processed blowfish product of the present invention (claim 2) is characterized in that the body of the white blowfish or black blowfish is sprinkled with salt and sugar and then put in a container to prevent the body from freezing. At low temperature, leave it for a predetermined time to take out excess water in the container, and then, after discarding the water in this container,
Furthermore, after dusting the body with salt and sugar, place the body on a separation device such as a wire mesh that can separate the water from the body, and keep the body at a low temperature that does not freeze the body. so,
A method was employed in which the device was left for a predetermined period of time to remove excess moisture from the body while producing. Therefore, according to the method of the present invention, a blowfish product having a high elasticity, drastically reducing water content, being sharp and having a taste of the blowfish itself, having a good color and gloss, and having a texture similar to that of a tiger blowfish. Can be manufactured.

[0006]

Embodiments of the present invention will be described below. First of all, remove the head, skin, and internal organs of the fish of the fresh white blowfish or black mackerel blowfish, make it a so-called bodyless state, then wholesale it into three pieces, and wash it without washing with water. Then, sprinkle the mixture of salt and sugar evenly, put it in a container, leave it for about 12 to 15 hours at a temperature that does not freeze the fish of about 0 to 5 degrees, take out excess water from the body, Then, after draining, the mixture of the salt and sugar is further dusted, placed on a well-drained material such as a wire mesh, and dehydrated. When left for ~ 15 hours, the body becomes stiffer and tastes better, resulting in a lack of color and glossy delicious blowfish. The reason why the body is not washed with water is to prevent the body from absorbing water. The body missing in this way may be eaten as fugu sashimi or sushi material as it is, or depending on the purpose, it can be stored as refrigerated or frozen or chilled,
The body of white mackerel or black mackerel can be made highly useful.

Although the embodiment of the present invention has been described above, the present invention is not limited to this embodiment.
Even if there is a change in the range that does not deviate from the gist, the change belongs to the scope of the present invention. For example, it is optional to use seasonings other than salt and sugar for the body of white blowfish or black blowfish. In addition, there is no limitation on the time for which the body of white mackerel blowfish or black mackerel blown with salt and sugar is allowed to stand in a container or on a wire mesh, and the point is that the body becomes hard and tastes itself. It would be nice if there could be a lack of color, gloss and delicious blowfish. In addition, the temperature at the time of leaving is not limited to the above-mentioned temperature, and may be any temperature that can maintain the freshness of the body and does not freeze the body. Although there is no limitation on the mixing ratio of salt and sugar, it is preferable that sugar is approximately 7 with respect to salt 3. The amount of the mixture of salt and sugar is preferably about 30 to 100 g of a mixture of salt and sugar per 1 kg of fish, but is not limited thereto. Also, put the salt and sugar-coated body first in a container, and then place it on a separating device such as a wire mesh for the second time because it tastes first and the second time for dehydration. is there.

[0008]

As described above, the processed blowfish product of the present invention seasons white mackerel blowfish or black mackerel blowfish with salt and sugar, dehydrates and tightens the body. Rich, water drastically reduced and crisp, and
The taste of the blowfish itself is exhibited, the color and luster are good, and a product similar in quality to the blowfish can be obtained. The processed blowfish product thus obtained can be used as a material for high-quality blowfish dishes such as blowfish sashimi or blowfish chili, or as a processing material for pickled nigiri sushi or pickled in lees, depending on the purpose.

Further, in the method for producing a processed blowfish product of the present invention, the blowfish is rich in elasticity, drastically reduced in water content, has good crispness, and exhibits the taste of the blowfish itself. It is possible to manufacture a blowfish product having a similar quality to that of.

Claims (2)

[Claims] 1. The body of white blowfish or black blowfish,
A blowfish processed product characterized by adding salt and sugar, dehydrating, tightening and taste. 2. After sprinkling salt and sugar on the body of white mackerel or black mackerel blowfish, put the meat in a container and leave it for a predetermined time at a low temperature such that the body does not freeze to remove excess water in the container. Take out and then discard the water in this container, then sprinkle the body with salt and sugar, and place it on a separation device such as a wire mesh that can separate the water from the body. A method for producing a processed blowfish product, comprising placing the product on a body at a low temperature such that the body does not freeze, leaving the body for a predetermined period of time to remove excess moisture from the body, and manufacturing.