JP2002125624A - Method of producing fish or shell smoked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing smoked fish or shell that has a raw ham-like flavor, transparency and gloss and texture with reduced fish smell. In this process, a wide range of fishes, for example, bonito, tuna, mackerel and shells, conventionally difficult to produce smoked products of good quality, can be readily smoked to raw ham-like smoke-cured products in no need of a large scale of smoking facility. SOLUTION: The osmotic pressure caused by the adjusted salting out mixture including salt, sugar, wine powder, spices and condiments, fumigant powder and vitamin C is utilized to effect the cold maturation whereby raw ham-like texture, transparency and flavor are given to the smoked fish with fish smell reduced.

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 and processing smoked fish and shellfish, which has little fish odor, has a flavor, color, and texture close to that of raw fish.

[0002]

2. Description of the Related Art Low-temperature smoked marine products use smoke or smoke to give a raw texture, but the smoke-based method reduces the yield due to drying, etc. The smoke-based method involves wood vinegar odor. There was such a problem.

[0003] In addition, depending on the type of fish, there are problems such as blackening of the fish meat or different colors of the surface and the inside, and smoked seafood products that maintain a flavor similar to raw on commercial bases include red salmon, scallops, It has been performed with limited fish species such as flounder.

[0004]

SUMMARY OF THE INVENTION The present invention involves rubbing, pickling, controlling the temperature, etc. of a preparation of salt, sugar, wine powder, spices, smoke, and vitamin C (hereinafter referred to as "adjusted salting out"). Through the step, the fish odor can be suppressed, the difference in hue between the central portion and the surface of the fish meat can be eliminated, and a texture like raw ham can be obtained. In addition, the processing time is as short as about 80 hours.

[0005] The raw fish meat has a high yield rate of nearly 100%, and its hue, gloss, transparency and flavor remain unchanged even after long-term cold storage, and the number of viable bacteria can be kept low.

According to the present invention, for a wide range of seafood such as skipjack, tuna, mackerel, and shellfish, which had been difficult to produce, it is possible to produce smoked ham-like products without using large-scale facilities such as smoking facilities. .

[0007]

Means for Solving the Problems The present invention relates to an osmotic pressure by "adjusted salting out" and an antiseptic component of smoke contained in "adjusted salting out" (aldehyde compounds, phenol compounds, acetic acid, etc.)
Adds preservative effect and flavor with spices.

[0008] The process of rubbing in "adjusted salting out", immersing in an aqueous solution containing "adjusted salting out" as a main component, and temperature control during the process, mature the fish meat and stabilize the quality.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention utilizes the osmotic pressure of salt, sugar, wine powder, spices, smoke and "adjusted salting-out" which is a preparation of vitamin C, and ripens to produce ham-like fish and shellfish. This is a production method that gives texture, clarity, and flavor, and suppresses fish odor.

[0010]

EXAMPLES Next, examples of the present invention will be described by taking as an example the process of producing a smoked bonito product.

The skipjack used as a raw material may be fresh or frozen. First, make the skipjack low-in (quart) and remove blood.

[0014] Rubbing the “adjusted salting out” into a skipjack bonito
Soak at -10 degrees for about 30 hours.

Then, to the aqueous solution to which 15% to 20% of "adjusted salting-out" is added, nigashi, grape liquor and Red No. 102 are added and immersed in a solution maintained at a temperature of about 0 degrees Celsius for about 30 hours.

Further, the temperature of the solution is lowered to about -5 degrees Celsius and aging is performed for about 20 hours.

The bonito rowin is taken out of the adjusted salting-out solution and washed with water. The water is cut off, placed on a tray, and dried with cold air to remove the water on the surface.

[0016] Put into a freezer and freeze quickly.

From the results of the tasting experiment in the examples, it was confirmed that the present invention can be eaten without resistance even by a person who dislikes fish.

[0018] In addition, due to the features of the present invention, high evaluation was obtained not only for Japanese and Chinese foods but also for Western foods. Samples obtained by applying various salad dressings to slices of the present invention were all popular. It was also popular as a sandwich and hamburger ingredient, as a pizza topping.

In late August, after slicing the example, it was left in a home refrigerator at about 10 degrees Celsius for 5 days. As a result, there was almost no change in hue, gloss, transparency, taste, and texture. The number of bacteria stopped at the cube of 10, and no drip was observed.

[0020]

The present invention is not limited to the bonito of the present invention, but includes "adjusted salting-out" for each of the tested seafood such as tuna, marlin, albacore, sockeye salmon, white salmon, mackerel, oyster, sea squirt, etc. It has been confirmed that it can be manufactured by adjusting the time distribution of the samples.

The time required for manufacturing is as short as about 80 hours and the product yield is close to 100%, so that the manufacturing cost can be kept low.

The present invention can be applied to animal meat, and can be applied not only to chicken and beef but also to pork. It is said that prosciutto ham has a high reputation for taste and texture, but it is said that many consumers avoid it because of its strong salt content and the addition of preservatives.In that sense, the present invention is an alternative. It can also be said to be a method for producing raw ham.

Claims (2)

[Claims] 1. A method for producing seafood having a ham-like taste, texture and aroma using a mixture of salt, sugar, wine powder, spices, smoke and vitamin C. 2. A process for producing a smoked product in which the characteristic hues of fish and shellfish are transparent from the surface layer to the center without unevenness in color, and the fishy odor is suppressed.