JP2002238505A - Method for desalting salted fish and salted food desalted by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily desalting a salted fish roe or fish flesh in high productivity without losing the effective components of the salted roe or flesh and obtain a desalted product of a salted food having decreased salt content, high nutritive value and high quality without losing the delicious components of the roe and flesh. SOLUTION: The desalting method comprises a contact process to bring the salted fish roe or flesh into contact with a sugar and a holding process to keep the roe or flesh for a definite period in the state contacting with the sugar.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for desalting fish-salted products which can be easily desalted without causing the outflow of salted fish eggs and active ingredients of fish bodies, and a desalting method obtained by the method. Related to salted goods.

[0002]

2. Description of the Related Art Conventionally, a salting method has been known as a long-term preservation method for fish eggs such as a number of offspring or salmon. For example, as a long-term preservation method when a number of children are imported to Japan, mature ovaries are removed from the belly of a carrot, immersed in dilute saline, blooded, salted with 30% salt and salted for 10 days, Generally, a salting method is used in which salted products are immersed in saturated saline and packed in cans. Fish eggs, such as a number of offspring by the salting method, are soaked in saturated saline and salted, so that they contain about 20% of salt, and therefore, desalting is required when eating. On the other hand, it is generally practiced that salmon and other fish are stored for a long time as salted products.
Desalting is necessary when the salt content of the salted product is high.

[0003] For this reason, various methods of desalting salted fish products have been proposed. For example: a. Japanese Patent Application Laid-Open No. Hei 5-161577 (hereinafter referred to as "A") discloses a dilute salt prepared by adding a branched cyclodextrin to a number of children in a desalting step at the time of preparing a frozen or salted number of children. A method of improving the flavor of a number of children immersed in water "is disclosed. b. Japanese Patent Application Laid-Open No. Hei 5-276860 (hereinafter referred to as “B”) discloses “after desalting salted jellyfish,
A method for producing a frozen jellyfish and a frozen jellyfish, wherein the jellyfish is immersed in an aqueous solution containing an organic acid and a saccharide as a solute, and the immersed jellyfish is frozen as it is, is disclosed. c. Japanese Unexamined Patent Publication No. 5-284921 (hereinafter referred to as "Cha") discloses that "Funa sushi made by a general manufacturing method of salting and removing salt and then pickling rice with rice" A method for producing crucian carp sushi, in which rice is removed and cooked with red rice separately and cooked with red rice, and then pickled. d. Japanese Patent Application Laid-Open No. 6-90685 (hereinafter referred to as Japanese Patent Application Laid-Open No. 6-90685) discloses that “an electrode disposed opposite to a salt-containing material to be desalted therebetween, the electrode is housed, and A desalination apparatus having a tank provided with an inlet and an outlet for a solvent "is disclosed. e. Japanese Patent Application Laid-Open No. Hei 7-213222 (hereinafter referred to as "E") discloses "Frozen fish eggs obtained by immersing fish eggs in a treatment solution containing sodium aspartate and then freezing them, and a method for producing the same." It has been disclosed.

[0004]

However, the conventional method for desalting salted fish products and the desalted salted products obtained by the method have the following problems. (1) The method of improving the flavor of the number of children in the publication No. A is a method of desalting frozen or salted number of children by repeating the process of immersing in a dilute saline solution for about 1 to 3 hours several times, and finally immersing in the same thin saline solution. Because it is immersed for about 10 to 24 hours, a large amount of water and time are required for the salt removal process, a part of the active ingredient of the number child flows out into the saline, and the umami component and taste of the number child decrease. Had problems. (2) The method for producing a frozen jellyfish and the frozen jellyfish disclosed in the publication No. B, in the step of removing salt from salted jellyfish, are exposed to water for about one hour to remove the salt. Has the problem that it takes too much time. (3) The method for producing crucian carp sushi described in the publication No. C involves desalting salted crucian carp by washing or immersing it in water. Not only does this method require a large amount of water, but if this method is applied to mackerel, extract There is a problem that the effective ingredients such as umami and umami components flow out to reduce umami. (4) The desalination device disclosed in Japanese Patent Publication No.
It is composed of a tank for accommodating the electrodes, and the desalting operation is very complicated because the desalted material is sandwiched between the electrodes to desalinate.
There has been a problem that a large amount of desalted substances cannot be desalted at a time, and the practicability is poor. (5) In the frozen fish egg and the method for producing the same, the salt removing method is as follows. As a desalting method, 30 g of salt is added to 10 liters of water, and the mixture is stirred well. Approximately 3 hours after soaking the number child, remove the skin of the number child and replace the salt water for approximately 3 hours.
Although salt removal is completed by immersing a small number of children, a large amount of water has to be replaced many times, and there has been a problem that salt removal requires a great deal of labor and time, and lacks productivity.

SUMMARY OF THE INVENTION The present invention solves the above-mentioned conventional problems, and is intended to provide a highly productive fish capable of easily desalting fish eggs and fish without draining salted fish eggs and active ingredients of fish. It is an object of the present invention to provide a method for desalting salted products, and to provide a high-quality salt-removed salted product having a reduced nutritional value without impairing the umami components of fish eggs and fish bodies.

[0006]

According to a first aspect of the present invention, there is provided a method of desalting a salted fish product, wherein the saccharide is brought into contact with a salted fish egg or fish body, and the saccharide is removed in the contacting step. And a holding step of maintaining the state of being in contact with the fish egg or fish body for a predetermined time. This has the following effects. (1) A salt-reduced fish egg or fish body can be easily obtained without spoiling the unique taste of the fish egg or fish body, and the time for desalting salted products can be greatly reduced. (2) A fish egg or fish body having elasticity and texture unique to a fish egg or a fish body, and having excellent texture and gloss can be obtained, and the commercial value can be improved. (3) Fish eggs and fish have unique hardness and elastic texture, and can be easily cooked at home with excellent taste, flavor, and taste. Can be offered. (4) By contacting the saccharides, it is possible to prevent a change in texture while maintaining the appropriate water content of the fish egg or fish body, and as a result, maintain the elasticity and texture of the fish egg or fish body. can do. (5) Since the eggs and fish bodies are desalted with the active ingredients, they are further immersed in a pickling solution to which seasonings such as soy sauce and sugar are added to obtain extremely delicious fish eggs and fish bodies. Can be. (6) It is possible to prevent the outflow of the active ingredients of fish eggs and fish bodies, and to obtain high-tasting and highly nutritious fish eggs and fish bodies without deteriorating the quality of fish eggs and fish bodies. Is also used.

Here, the step of bringing the salted fish eggs or fish body into contact with saccharides is not particularly limited,
A method of placing salted fish eggs or fish bodies on a dish, etc., and uniformly coating the fish eggs or fish bodies with sugar or contacting or attaching the same, or by using a bag made of polyethylene or the like with salted fish eggs or fish bodies. A method of contacting or adhering saccharides after mixing and sealing with saccharides, a method of dusting or adhering with a general dusting machine, a method of adding saccharides such as sugar to 100 parts by weight of water at room temperature.
A method of immersing in a sugar solution in which 250 parts by weight are dissolved or a method of applying the sugar solution with a brush or the like is used. The step of keeping the salted fish eggs or fish bodies in contact with sugars and holding them is repeated one or more times depending on the elasticity of the fish eggs or the fish itself, the place of origin of the fish eggs or the fish body, the quality of the fish eggs or the fish body, and the like. As a result, desalting can be performed more effectively. Examples of the saccharides include, but are not limited to, white sucrose, medium sucrose, trisucrose, white sugar, medium saccharose, granulated sugar, crude sugar, brown sugar, brown sugar, sorbitol, starch syrup, honey, lump sugar, and Sanbon. White, sugar beet, rock sugar, powdered candy,
Acid saccharified syrup, enzymatic saccharified syrup, malt syrup, rice candy and the like. Examples of the salted fish eggs and fish bodies include salted fish eggs and the like, and salted fish bodies, that is, processed products having a high salt content such as salmon, saury, mackerel, mackerel, crucian, horse mackerel, and jellyfish. However, the present invention is not limited to these.

According to a second aspect of the present invention, there is provided a method for desalting fish salted products, wherein the saccharide is an upper white sugar,
Medium sucrose, trisaccharide, white sugar, medium sugar, granulated sugar,
It has a composition of at least one selected from crude sugar, brown sugar, red sugar, sorbitol, starch syrup, and honey. Accordingly, the following operation is obtained in addition to the operation obtained in the first aspect. (1) Since the outflow of the active ingredient of the fish egg or the fish body is prevented, the fish egg or the fish body having excellent taste and high nutritional value can be obtained without lowering the quality of the fish egg or the fish body. (2) By contacting saccharides, it is possible to prevent a change in texture while maintaining the proper moisture of fish eggs and fish bodies, and as a result, maintain the elasticity and texture of fish eggs and fish bodies. can do. (3) Reduced salted fish eggs and fish bodies can be easily obtained without impairing the unique taste of fish eggs and fish bodies, and the time required for desalting fish eggs and fish bodies can be greatly reduced. (4) Fish eggs and fish bodies having unique elasticity and tooth texture, excellent in texture and gloss, can be obtained, and commercial value can be improved. Here, the saccharide is not particularly limited, such as solid or liquid. The type and amount of the saccharide used are appropriately selected in consideration of the sweetness, calories, and the like of the saccharide.

According to a third aspect of the present invention, there is provided the method for desalting fish salted products according to the first or second aspect, wherein in the contacting step, the sugar is added in an amount of 5 to 100 parts by weight of the salted fish egg or fish body. 50 parts by weight, preferably 10 to 40 parts by weight, and / or 30 minutes to 4
It is configured to hold for a time, preferably for 1 to 2 hours. In addition, since water mixed with salt, sugar and the like starts to be generated when the water is held in the holding step, the water is washed and drained. When the salt content is high, salted fish eggs or fish bodies 100
5 to 30 parts by weight of saccharide, preferably 10 to 25 parts by weight
The parts by weight are brought into contact with each other by, for example, dusting, and held for 1 to 3 hours (holding step). Then, by washing and draining,
The fish eggs and fish bodies that have been salted for a long time are also desalted, and the same cooking as natural fish eggs and fish bodies can be easily performed in the post-processing step. Thereby, in addition to the effect obtained in claim 1 or 2,
The following effects are obtained. (1) It is no longer necessary to perform overnight salt removal as in the conventional method, and the time for salt removal can be significantly reduced.
Eggs and fish can be easily served on the table, and the cooking department can be expanded. (2) A salt-reduced fish egg or fish body can be easily obtained without impairing the unique taste of the fish egg or fish body. (3) Fish eggs and fish having unique hardness and elastic texture unique to fish eggs and fish, and excellent in taste, flavor and taste can be easily cooked at home. (4) By contacting the saccharides, it is possible to prevent a change in texture while maintaining the appropriate water content of the fish egg or fish body, and as a result, maintain the elasticity and texture of the fish egg or fish body. can do. (5) It is possible to prevent the outflow of the active ingredient of the fish egg or the fish body, and to obtain a highly nutritious fish egg or a fish body with excellent taste without lowering the quality of the fish egg or the fish body.

Here, the saccharide is used in an amount of 5 to 50 parts by weight, preferably 10 to 40 parts by weight. As the amount of saccharides becomes less than 10 parts by weight, it is difficult to maintain the proper water content of fish eggs and fish bodies, the texture is altered, and the elasticity and tooth texture of fish eggs and fish bodies tend to be impaired. When the amount is more than the weight part, the concentration of the saccharide is too high and the taste tends to be impaired. In particular, when the amount of the saccharide is less than 5 parts by weight and more than 50 parts by weight, this tendency becomes remarkable, and neither is preferable. The time to keep salted fish eggs and fish bodies in contact with sugars is 30 minutes.
Minutes to 4 hours, preferably 1-2 hours. 1
As the time becomes shorter, the salt removal of fish eggs and fish bodies tends to be insufficiently performed, and as the holding time becomes longer than 2 hours, the taste tends to be impaired. In particular, the retention time is less than 30 minutes or 4
If the time is exceeded, this tendency becomes remarkable, and neither is preferable.

According to a fourth aspect of the present invention, there is provided the method for desalting fish salted products according to any one of the first to third aspects, wherein the fish egg is a number child or the fish body is a salted salmon. have. Thus, the following operation is obtained in addition to the operation obtained in any one of the first to third aspects. (1) A reduced number of offspring and salmon can be easily obtained without impairing the unique taste of salmon and salmon, and the time for desalting salted products can be greatly reduced. (2) It is possible to obtain a number of offspring and salmon having excellent elasticity and tooth texture unique to a number of offspring and salmon, as well as excellent texture and gloss, thereby improving the commercial value. (3) The number of pups and salmon with the unique hardness and resilient texture of salmon and salmon can be easily cooked at home with excellent taste, flavor, and taste, and frequently served at the table. Can be. (4) By contacting saccharides, it is possible to prevent a change in the texture while retaining the appropriate moisture of the sprouts and salmon, and as a result, to maintain the elasticity and texture unique to the sprouts and salmon. Can be. (5) Since the number of children are desalted with the active ingredient, by immersing them further in a pickling solution to which a seasoning such as soy sauce and sugar has been added, an extremely delicious number of children can be obtained and can be used as a side dish. Available. (6) It is possible to prevent outflow of active ingredients possessed by the number of offspring and salmon, and to obtain a highly nutritious number of offspring and salmon with excellent taste without lowering the quality of the number of offspring and salmon. (7) Salted salmon having a high salt concentration can be reduced in salt, and reduced salted salmon excellent in taste can be easily obtained. Here, the number of salted offspring is a salted product that can be stored for a long time, taking out the ovaries of herring, draining blood, salting, washing, draining,
Bleaching with hydrogen peroxide, catalase treatment, salt water washing, salt hardening such as immersion in salt water, draining and the like are used. As the salted salmon, processed products having a high salt concentration are used.

A desalted salted product according to a fifth aspect of the present invention has a configuration obtained by the method for desalting a fish salted product according to any one of the first to fourth aspects. .
Accordingly, the following operation is obtained in addition to the operation obtained in any one of the first to fourth aspects. (1) High-quality fish that can easily obtain salt-reduced fish eggs and fish bodies without deteriorating the unique taste of fish eggs and fish bodies, greatly reducing the time required for desalting fish eggs and fish bodies Eggs and fish can be obtained with high productivity. (2) A fish egg or fish body having elasticity and texture unique to a fish egg or a fish body, and having excellent texture and gloss can be obtained, and the commercial value can be improved. (3) Fish eggs and fish have unique hardness and elastic texture, and can be easily cooked at home with excellent taste, flavor, and taste. Can be offered. (4) By contacting the saccharides, it is possible to prevent a change in texture while maintaining the appropriate water content of the fish egg or fish body, and as a result, maintain the elasticity and texture of the fish egg or fish body. can do. (5) Since the eggs and fish bodies are desalted with the active ingredients, they are further immersed in a pickling solution to which seasonings such as soy sauce and sugar are added to obtain extremely delicious fish eggs and fish bodies. Can be. (6) It is possible to prevent outflow of an active ingredient of a fish egg or a fish body, and obtain a fish egg or a fish body with excellent taste and high nutritional value without lowering the quality of the fish egg or the fish body. (7) It is no longer necessary to remove salt overnight, as is the case in the past. The time and labor required for salt removal can be greatly reduced, and fish eggs and fish can be easily served on the dining table. You can expand the department store.

[0013] Here, the method of cooking the fish egg or fish body after desalting may be eaten as it is, or one salted fish egg or fish body may be eaten in a pickling solution mixed with seasonings such as soy sauce and sugar. It may be immersed for a period of from 30 minutes to 30 minutes, preferably from 3 minutes to 10 minutes, and seasoned.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A more specific embodiment will be described below. (Example 1) 100 parts by weight of salted number of seeds, 30 parts by weight of white sugar was sprayed on the whole number of seeds, and the white seeds were sufficiently contacted with the number of small seeds. I let it. Thereafter, the number child was washed twice with water to wash off the white sugar, moisture and the like adhering to the number child, thereby draining the water of the number child. Further, 30 parts by weight of white sugar was spread over the whole number child, and the white child was sufficiently contacted with the white child, and then left for about 2 hours to hold the white sugar sufficiently. Thereafter, the number child was washed twice with water to wash off the white sugar, moisture and the like adhering to the number child, thereby draining the water of the number child. Next, the cuticles (thin skin) of the pups were removed.

(Example 2) 5 parts by weight of granulated sugar was sprayed on 100 parts by weight of salted number of seeds, and the whole number seeds were sufficiently contacted with granulated sugar.
The mixture was allowed to stand for a few minutes so that the granulated sugar was sufficiently retained by the pups.
Thereafter, the numerous child was washed twice with water to remove granulated sugar, water and the like adhering to the numerous pupil, and the water of the numerous pupil was removed. Further, 5 parts by weight of the granulated sugar was spread over the whole number child, and after the granulated sugar was sufficiently contacted with the number child, it was left for about 30 minutes to sufficiently hold the granulated sugar to the number child. afterwards,
The number child was washed twice with water to remove granulated sugar, water and the like adhering to the number child, and the number child was drained. Next, the cuticles (thin skin) of the pups were removed.

(Example 3) 10 parts by weight of brown sugar was spread over 100 parts by weight of salted numbered seeds over the whole number seeds, and the numbered seeds were sufficiently contacted with brown sugar. Was held sufficiently. After that, the number child is washed twice with water to wash off the brown sugar and moisture attached to the number child,
Drained a few children. Furthermore, after spraying 10 parts by weight of brown sugar over the whole number child and bringing the number child into sufficient contact with brown sugar,
It was left for about 1 hour so that the brown sugar was sufficiently retained by the pups. Thereafter, the number child was washed twice with water to remove brown sugar, moisture and the like adhering to the number child, and the water of the number child was removed. Next, the cuticles (thin skin) of the pups were removed.

(Example 4) For 100 parts by weight of the salted number of seeds, sorbitol 40 parts by weight is spread over the whole number seeds, and the number seeds are sufficiently contacted with sorbitol, and then left for about 2 hours to hold sorbitol sufficiently in the number seeds. I let it. Thereafter, the pups were washed twice with water to remove sorbitol, moisture and the like adhering to the pups, and the pups were drained. Further, 40 parts by weight of sorbitol was sprayed on the whole number child, and the number child was sufficiently contacted with sorbitol, and then allowed to stand for about 2 hours to allow the number child to sufficiently hold the sorbitol. afterwards,
The pups were washed twice with water to remove sorbitol and water attached to the pups, and the pups were drained. Next, the cuticles (thin skin) of the pups were removed.

Example 5 Sprinkle 50 parts by weight of starch syrup on 100 parts by weight of salted syrup and spread the syrup on the whole of the syllable. After allowing the syrup to sufficiently contact the syrup, leave it for about 4 hours and hold the syrup on the syrup. I let it. Thereafter, the number child was washed twice with water to remove syrup, water and the like adhering to the number child, and the water of the number child was removed. Further, 50 parts by weight of syrup was spread over the whole number child, and the number child was sufficiently contacted with the syrup, and then left for about 4 hours to allow the number child to sufficiently hold the syrup. Thereafter, the number child was washed twice with water to remove syrup, water and the like adhering to the number child, and the water of the number child was removed. Next, the cuticles (thin skin) of the pups were removed.

(Example 6) 30 parts by weight of honey was sprayed on the whole number of seeds per 100 parts by weight of salted number of seeds, and the honey was sufficiently contacted with the number of seeds. I let it. Thereafter, the number child was washed twice with water to remove the honey, moisture and the like adhering to the number child, thereby draining the water of the number child. Further, 30 parts by weight of honey was spread over the whole number child, and the number child was sufficiently contacted with the honey, and then left for about 2 hours to sufficiently hold the honey with the number child. Thereafter, the number child was washed twice with water to remove the honey, moisture and the like adhering to the number child, thereby draining the water of the number child. Next, the cuticles (thin skin) of the pups were removed.

(Example 7) 20 parts by weight of white sugar is spread over the whole salmon per 100 parts by weight of salted salmon, and the white salmon is sufficiently contacted with the salmon. Was held sufficiently. Thereafter, the salmon was washed twice with water to wash off the white sugar, moisture and the like adhering to the salmon, thereby removing the water content of the salmon. Furthermore,
20 parts by weight of upper sugar was spread over the whole salmon, and after the upper sugar was sufficiently contacted with the salmon, it was allowed to stand for about 1 hour to allow the salmon to sufficiently retain the upper white sugar. Thereafter, the salmon was washed twice with water to wash off the white sugar, moisture and the like adhering to the salmon, thereby removing the water content of the salmon.

(Comparative Example 1) The salted number of seeds were soaked in about 3% saline for about 17 to 24 hours, and the numbered seeds were washed twice with water. Next, the number pups were soaked in fresh water for about 17 to 24 hours, and the number pups were washed twice with water to drain the water of the number pups. Next, the cuticles (thin skin) of the pups were removed.

(Comparative Example 2) Salted salmon was soaked in about 3% saline for about 17 to 24 hours, and the salmon was washed twice with water. Next, the salmon was immersed in fresh water for about 17 to 24 hours, and the salmon was washed twice with water to remove the water content of the salmon. The following performance tests were performed on the unsalted pups and salmon obtained as described above.

(Sensory Test) Examples 1 to 7 and Comparative Examples 1 to
Appearance, color, flavor, and appearance of the desalted child and salmon obtained in Step 2.
The texture was evaluated. Subjects who were empirically qualified as sensory tests were selected as subjects. The breakdown is as follows. Female: Age 1 person in their 20s, 1 person in their 30s, 1 person in their 40s, 5
1 person in their 0s, 1 person in their 60s, 5 people in total Male: 1 person in their 30s, 2 in their 40s, 1 in their 50s, 6
The test subjects and the purpose were not taught at all for the test subjects, but only the sensory evaluation method was explained. The evaluation was performed by a five-point scale evaluation, and the contents of the evaluation points were as follows. 5: Excellent 4: Generally excellent 3: Good 2: Slightly poor 1: Poor After evaluating the appearance, color, and flavor, each sample was randomly sampled and the texture was compared and evaluated. After eating one sample, the mouth was always washed with fresh water and the next sample was eaten. The results of the sensory test are shown in (Table 1). In addition, the value after the decimal point was rounded off.

[0024]

[Table 1]

From Table 1, it can be seen that the desalted offspring and salmon of Examples 1 to 7 have unique elasticity and texture, no change in appearance before and after desalting, and color and flavor. It was also found that both the texture and the texture were superior to those of Comparative Examples 1 and 2, which were conventional salt removal methods. Although the embodiments of the present invention have been described above, the present invention is not limited to the embodiments, and various design changes can be made without departing from the gist of the present invention. That is, the desalting method according to the present invention is not limited to salted offspring, salted salmon, and salted fish salted products such as salted saury, mackerel, tara, crucian, horse mackerel, jellyfish and the like. It can be widely used for punching.

[0026]

As described above, according to the present invention, the following advantageous effects can be obtained. According to the first aspect of the present invention, (1) it is possible to easily obtain a salt-reduced fish egg and a fish body without deteriorating the unique taste of the fish egg and the fish body, and desalting the fish egg and the fish body. It is possible to provide a method for desalting fish salted products which can greatly reduce the time and have excellent salt removal workability. (2) Fish salting with excellent elasticity and texture, unique to fish eggs and fish, excellent texture and gloss, high commercial value, and excellent convenience A method for desalting an article can be provided. (3) Fish eggs and fish have unique hardness and elastic texture, and can be easily cooked even at home with excellent taste, flavor, and taste. It is possible to provide a method for desalting fish salted products which is excellent in convenience. (4) By bringing the saccharide into contact, it is possible to prevent a change in the texture while retaining the appropriate moisture of the fish egg or fish body, and as a result, to maintain the elasticity and texture of the fish egg or fish body. The present invention can provide a method for desalting fish salted goods which is excellent in utilization. (5) By immersing the salted fish eggs and fish bodies in the immersion liquid added with seasonings such as soy sauce and sugar,
An extremely versatile method of desalting fish salted products, which can obtain extremely delicious fish eggs and fish bodies and can be used as a side dish, can be provided. (6) It is possible to provide a method for desalting a highly salted fish product having excellent taste and high nutritional value without preventing outflow of an active ingredient of a fish egg or a fish body without deteriorating the quality of the fish egg or the fish body. .

According to the invention described in claim 2, according to claim 1
In addition to the effects of the invention of (1), desalting of highly nutritious fish salted products excellent in taste without preventing the outflow of the active ingredients of fish eggs and fish bodies and without lowering the quality of fish eggs and fish bodies A method can be provided. (2) By contacting saccharides, it is possible to prevent a change in texture while maintaining the proper moisture of fish eggs and fish bodies, and as a result, maintain the elasticity and texture of fish eggs and fish bodies. It is possible to provide a method for desalting fish salted products excellent in utility. (3) A salt-reduced fish egg or fish body can be easily obtained without impairing the umami peculiar to the fish egg or fish body, and the time for desalting the fish egg or fish body can be greatly reduced. It is possible to provide a method for desalting fish salted goods which is excellent in desirability. (4) Salting of fish with excellent elasticity and texture, unique to fish eggs and fish, excellent texture and gloss, improved commercial value, and excellent convenience A method for desalting an article can be provided.

According to the invention described in claim 3, according to claim 1
Or in addition to the effects of the invention of (2), (1) it is not necessary to perform a salt removal process for about one night as in the conventional case, and the time for the salt removal process can be greatly reduced;
A fish egg and a fish body can be easily provided to a dining table, a food department can be expanded, and a versatile method for desalting fish salted products can be provided. (2) It is possible to provide a method for desalting fish salted products which is excellent in workability because it can easily obtain fish eggs and fish bodies with reduced salt without losing the unique taste of fish eggs and fish bodies. (3) Fish eggs and fish with unique hardness and resilient texture can be easily cooked and cooked at home with excellent taste, flavor and taste, and are excellent in convenience. A method for desalting fish salted products can be provided. (4) By contacting the saccharides, it is possible to prevent a change in texture while maintaining the appropriate water content of the fish egg or fish body, and as a result, maintain the elasticity and texture of the fish egg or fish body. It is possible to provide a method for desalting fish salted products excellent in utility. (5) It is possible to provide a method for desalting a high-nutrition fish salted product excellent in taste without preventing the outflow of the active ingredient of the fish egg or the fish body and without deteriorating the quality of the fish egg or the fish body. .

According to the invention described in claim 4, according to claim 1 of the present invention,
In addition to the effects of the invention described in any one of (1) to (3), (1) A reduced number of offspring and salmon can be easily obtained without impairing the unique taste of salmon and salmon, and desalted salted products can be obtained. It is possible to provide a method for desalting fish salted products excellent in salt removal workability. (2) While having the unique elasticity and texture of numbers and salmon, it is possible to obtain a number of children and salmon with excellent texture and gloss, to improve commercial value, and to improve the convenience of fish salted products. A desalting method can be provided. (3) The number of pups and salmon with the unique hardness and resilient texture of salmon and salmon can be easily cooked at home with excellent taste, flavor, and taste, and frequently served at the table. It is possible to provide a method for desalting fish salted products which is excellent in convenience. (4) By contacting saccharides, it is possible to prevent a change in the texture while retaining the appropriate moisture of the sprouts and salmon, and as a result, to maintain the elasticity and texture unique to the sprouts and salmon. It is possible to provide a method for desalting fish salted products excellent in utility. (5) Since the number of children are desalted with the active ingredient, they can be immersed in a pickling solution to which a seasoning such as soy sauce and sugar has been added. It is possible to provide a method for desalting fish salted goods which can be used and is excellent in versatility. (6) It is possible to provide a method for desalting a salted fish product having excellent taste and high nutritional value without preventing outflow of active ingredients possessed by several children and salmon, without deteriorating the quality of several children and salmon. (7) It is possible to provide a method for desalting fish salted products, which can reduce the salt content of salted salmon having a high salt concentration and can easily obtain reduced salted salmon having excellent taste.

According to the invention described in claim 5, claim 1 is provided.
In addition to the effects of the invention described in any one of (1) to (4), (1) Fish eggs and fish bodies with reduced salt can be easily obtained without impairing the umami unique to fish eggs and fish bodies. The time for desalting fish can be greatly reduced, and a salted salted product excellent in salt removal workability can be provided. (2) It has the unique elasticity and texture of fish eggs and fish bodies, and can also provide fish eggs and fish bodies with excellent texture and gloss, can enhance the commercial value, and have excellent convenience for desalting. Salted goods can be provided. (3) Fish eggs and fish have unique hardness and elastic texture, and can be easily cooked at home with excellent taste, flavor, and taste. It is possible to provide a desalted salted product which can be provided and has excellent usability. (4) By contacting the saccharides, it is possible to prevent a change in texture while maintaining the appropriate water content of the fish egg or fish body, and as a result, maintain the elasticity and texture of the fish egg or fish body. It is possible to provide a desalted salted product excellent in convenience. (5) By immersing the salted fish eggs and fish bodies in the marinated liquid to which seasonings such as soy sauce and sugar are further added,
An extremely delicious fish egg or fish body can be obtained, and a desalted salted product excellent in versatility can be provided. (6) It is possible to provide a nutritious desalted salted product excellent in taste and without deterioration in the quality of fish eggs and fish bodies by preventing the outflow of active ingredients of fish eggs and fish bodies. (7) It is no longer necessary to remove salt overnight, as is the case in the past. The time and labor required for salt removal can be greatly reduced, and fish eggs and fish can be easily served on the dining table. Can widen the department store, and provide a desalted salted product excellent in versatility.

[0031] As described above, the present invention desalinates a salted product of fish excellent in productivity, in which the salted fish egg and the fish body can be easily desalted without letting out the active ingredient of the salted fish egg and the fish body. It is possible to provide a method, and provide a high-quality salt-removed salt-reduced product with reduced salt content without impairing the taste components of fish eggs and fish bodies.

Claims (5)

[Claims] 1. A contacting step of bringing a saccharide into contact with a salted fish egg or fish body, and a holding step of maintaining the saccharide in contact with the fish egg or fish body for a predetermined time in the contacting step.
A method for desalting fish salted goods, comprising: 2. The sugar according to claim 1, wherein the saccharide is a white sucrose, a medium sucrose, a trisucrose,
The salt of the fish salted product according to claim 1, wherein the salt is at least one selected from white sugar, medium sugar, granulated sugar, crude sugar, brown sugar, red sugar, sorbitol, starch syrup, and honey. How to pull out. 3. In the contacting step, 5 to 50 parts by weight of the saccharide is added to 100 parts by weight of a salted fish egg or fish body.
Preferably, 10 to 40 parts by weight are contacted, and / or 30 minutes to 4 hours, preferably 1 to 2 hours in the holding step.
The method for desalting fish salted goods according to claim 1 or 2, wherein the salt is kept for a time. 4. The method for desalting salted fish according to any one of claims 1 to 3, wherein the fish egg is a number child or the fish is salted salmon. 5. A desalted salted product obtained by the method for desalting a salted fish product according to any one of claims 1 to 4.