JP2002335914A - Method for producing fish cooked and processed material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-cost method for producing a fish cooked and processed material enabling eating fish including the bone and easily performing a second process such as boiling, burning and frying without damaging palate feeling and taste inherent in fish. SOLUTION: This method for producing a fish cooked and processed material is characterized by comprising a process of subjecting a fish body to retorting in an unsealed packaged condition and a process of subjecting the retorted fish body obtained by the retorting process to freezing treatment.

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 processed fish cooking material.

[0002]

2. Description of the Related Art Conventional seafood retort foods (including canned foods) have poor texture and taste, and consumers are aware of the level of emergency food. Therefore, many techniques have been proposed in the past to improve this problem of seafood retort foods. For example, Japanese Patent Application Laid-Open No. 1-285149 discloses a pre-treatment step for removing fish internal organs and the like, an immersion treatment step of immersing the pre-treated fish in a predetermined liquid, and a method of irradiating the immersed fish with far-infrared rays. There has been proposed a method for producing a fish product for storage, comprising a heat treatment step of heat-treating the resulting fish, and a commercialization step of sealing and pressing the heat-treated fish. Also,
Japanese Patent Application Laid-Open No. 11-346722 proposes a fish package obtained by placing a dried seaweed sheet on the side of a fish, filling the bag in a plastic bag, sealing under reduced pressure, heating at a high temperature, and cooling. In addition, JP-A-56-58540, JP-A-59-42838, and JP-A-61-26
No. 083, JP-A-8-9927, JP-A-200
No. 0-106819 discloses a technique for improving the texture and taste of seafood retort foods.

[0003]

However, in all of the above-mentioned prior arts, since the fish are retorted in a hermetically sealed state, the soybeans are brought into a so-called boiled state due to drip oozing out of the fish. There is a problem that it is significantly impaired. In addition, when the fish is hermetically packaged in a plastic bag or the like and retorted, a temperature difference (pressure difference) is generated at the time of subsequent cooling, so that the packaging bag expands and the shape of the fish contained therein is lost. Furthermore, since the fish body is fragile, it is not possible to perform secondary processing such as boiling, baking, and frying without performing processing such as freezing, and there is a problem that the application of cooking is not feasible.

[0004] Therefore, an object of the present invention is to be able to eat bones without losing the texture and taste inherent in fish,
It is an object of the present invention to provide a method for producing a processed fish cooking material that can be easily subjected to secondary processing such as boiling, baking, and frying, and that is inexpensive.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned conventional problems, and as a result, have reached the present invention. That is, the present invention provides a method for producing a processed fish cooking material, comprising: a step of retorting a fish body in an unsealed packaging state; and a step of freezing a retorted fish body obtained in the retorting step. Is provided. The present invention also provides the above-mentioned production method, wherein a fish body which has been subjected to a pre-seasoning treatment is subjected to a retort treatment step.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be further described. (Retort treatment step) The retort treatment step in the present invention is to retort the fish in an unsealed packaging state. The unsealed packaging state here is a state in which the fish is not sealed with a plastic bag and a metal container as in the conventional retort treatment, and the drip oozing out of the fish during the retort treatment can be separated and discharged from the fish. Means According to the method of the present invention, the shape of the fish body can be maintained even after the retort treatment step. The retort treatment in the present invention is not particularly limited as long as the bones of the fish are sufficiently soft and can eat the whole fish. For example, the pressure is 32047 to 109834 Pa (0.33
1.11.12 cm ² / kg), preferably 81394 to 109834 Pa
(0.83 to 1.12 cm ² / kg), temperature 105 to 120 ° C, preferably 115 to 120 ° C. According to the above preferred range, when eating the whole bone, an extremely good texture can be obtained.

(Freezing process) Next, the retorted fish obtained in the retorting process is subjected to the freezing process. The freezing treatment step of the present invention may be performed under such conditions that the whole fish body is frozen and that the shape of the fish body can be maintained when handling the fish body.
It is good to freeze with.

[0008] The cooking of the fish after the retort processing step and the freezing processing step is performed without secondary thawing (baking, fried,
Frying, meuniere, boiled, etc.) can be performed in a frozen state. In this way, cooking can be performed while avoiding the temperature range of microbial growth (preferable for hygiene management) and maintaining the shape of the fish body.

The fishes to which the present invention can be applied are not particularly limited, and include, for example, salmon, horse mackerel, mackerel, foxtail, flounder, flounder, kawahagi, saury, sardine, cod, snapper, kiss and the like. A head and the like are also included. The fish body may be the whole or a part.

Further, according to the present invention, a fish body which has been subjected to a pre-seasoning process can be subjected to a retort processing step. Although there is no particular limitation on the undersealing treatment, examples thereof include drying, salting, and seasoning.

[0011]

As described above, according to the method of the present invention, first, the fish body is retorted in an unsealed packaging state. By performing the retort treatment in an unsealed packaging state, the drip exuded from the fish body is separated from the fish body and discharged. This avoids the so-called boiled state of the retort food in the prior art, and maintains the shape of the fish without any pressure difference during subsequent cooling.
Secondary cooking (baking, steaming, frying, boiling, etc.) becomes possible by maintaining the frozen texture of the fish while maintaining the original texture and flavor of the fish. As a result, most of the non-standard marine products such as horse mackerel, flounder, saury, sardine, etc. have been used as feed or have been discarded. can do. In addition, it is easier for older people and children to eat more safely, and it can lead to improvement of fishery products by calcium supplementation. Further, it is possible to prevent labor costs and a decrease in the yield required for bone removal in the production of processed marine products. It should be noted that the retort treatment in the present invention does not expect a complete sterilization effect as aimed in the prior art. The reason for this is that the present invention aims at providing processed fish cooking ingredients and does not consider retort foods that can be stored for a long time. However, according to the retort treatment in the present invention, complete sterilization cannot be achieved due to the unsealed packaging state, but the number of bacteria adhering to the fish body is significantly reduced. The increase in the bacterial count by the subsequent freezing treatment is small. In addition, by freezing the retorted fish obtained in the retort treatment step, an increase in the number of bacteria can be prevented as described above, and the shape of the fish can be maintained as it is until the subsequent secondary cooking. The processed fish cooking material obtained by the method of the present invention can be subjected to secondary cooking as desired by the consumer. An example of secondary cooking is shown below.

Salmon: grilled salted fillets, fried, meuniere, steak, wrapped grill, hot pot mackerel: dried fish, fried, tatsuta-fried, meuniere, boiled fish, tempura mackerel: dried fish, fried, tatsuta-fried, meuniere, boiled fish Dried fish Flatfish: Fried, Meuniere, Boiled fish, Tempura Flounder: Fried, Meuniere, Boiled fish, Tempura Kawahagi: Dried fish, Fried fish, Tatsuta fried, Hot pot Saury: Salt-baked, Dried fish, Boiled fish Sardine: Salt-baked, Dried fish, Boiled fish , Meuniere Cod: grilled with salt, pickled in Saikyo, fried, boiled, hotpot Bream: grilled with salt, hotpot Kisses: tempura, grilled fish Head: turnip grilled Fish bone: Meunier, fried, dried fish, tempura

[0013] The processed fish cooking material obtained by the method of the present invention is completely different from conventional retort foods.
The secondary cooking as described above can be performed, and the fish can be finished to a product very similar in terms of texture and taste as compared to the case where the fish is directly cooked (baked, fried, boiled, etc.). In addition, since the fish is subjected to a sufficiently high pressure or heating in the retort treatment step, it is not necessary to sufficiently raise the core temperature of the fish during the secondary cooking, and it is possible to prevent excessive scorching and pastsuki due to excessive heating. it can.

[0014]

The present invention will be described below with reference to examples and comparative examples. Example The types of fish shown in Table 1 below were used, and the entire fish was subjected to retort treatment. As a retort processing apparatus, a lab-autoclave MLS-2400 (trade name, manufactured by Sanyo Electric Special Machine Co., Ltd.) was used. In the kettle of this device, diameter 22c
m, a stainless steel circular plate rack was placed, and one fish body was arranged in the rack. A drip exuding from the fish body can be discharged by providing a tray at the bottom of the rack.
Note that the retort processing conditions in the present example were a pressure 6932
The pressure was set to 8 Pa (0.83 cm ² / kg), the temperature was set to 115 ° C., and the time was set to 45 minutes. The obtained retorted fish was subsequently placed in a freezer at an internal temperature of 35 ° C. and frozen. The viable cell count on the surface of the retorted fish was 3 / g. The processed fish cooking material thus obtained was subjected to secondary cooking as described below, and the texture and taste were evaluated. Table 1 shows the results.

[0015]

[Table 1]

Comparative Example The example was repeated except that a stainless steel rack having a diameter of 22 cm was placed in a kettle of a retort treatment apparatus, and fish sealed in a heat-resistant plastic bag were arranged in the rack. . As a result, all fish bodies after the retort treatment step were brought into a boiled state, and it was difficult to maintain their shapes. In addition, even after the secondary cooking shown in Table 1, the original texture and taste of the fish disappeared.

[0017]

According to the present invention, it is possible to eat up to the bone without impairing the texture and taste inherent in fish, and it is possible to easily perform secondary processing such as boiling, baking, and frying. Further, a method for producing a processed fish cooking material at low cost is provided.

Claims (2)

[Claims] 1. A method for producing a processed fish cooking material, comprising: a step of retorting a fish body in an unsealed packaging state; and a step of freezing a retorted fish body obtained in the retorting step. . 2. The production method according to claim 1, wherein the fish body which has been subjected to a pre-seasoning treatment is subjected to a retort treatment step.