JP2003102374A - Method for processing fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processing method for preserving fishes in an area having high air temperature, particularly Rastrelliger kanagurta. SOLUTION: This method for processing fishes comprises treating cut and opened fishes with water having >=5 hardness, treating the treated fishes with a salt, and then drying these fishes.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processing method suitable for long-term preservation of fish, and relates to a processing method for mackerel such as chub mackerel, sesame mackerel, and guru bear, and particularly to a guru bear living in a warm water system in the south.

[0002]

2. Description of the Related Art Conventionally, conventional processing methods such as climatic climate and sunshine hours have been used for preservation of fish depending on the region. For example, in Hokkaido and the Tohoku region, dry-drying processing is used, and in the west of the Kanto region or the Pacific side, the salt-drying method using salt is used. In addition, the Sea of Japan side is known as salted as a region that uses salt. Generally, there is a method of preserving fish such as dry fish, or a method of salt-drying in which salted water and shade are repeated.
In terms of tactile sense, many improvements were necessary for long-term storage. By the way, there are many kinds of fish living in the sea near Japan and their amounts, and various processing methods are devised and used regularly. The same applies to the mackerel in the invention of this application, and various cooking methods and preservation methods have been studied, but they are not always sufficient. In particular, regarding the guru bears that live in the warm waters of the south, mackerel is prone to decay, so the method of preservation and cooking is not always established.

[0003]

The present invention solves such a problem, and as a result of various investigations by the inventor of the present application, it was found that water and salt components for treating fish are fish, especially mackerel. It has been found that it has a positive effect on the protein and other meat quality of the species, and it is a preservative processing method for preserving fish, especially gurkuma, that inhabit the Ryukyu Islands, the surrounding waters, or areas with high temperatures. The purpose is to provide.

[0004]

The present invention relates to a method for processing fish by treating open fish with water having a hardness of 5 or more, treating with salt, and then drying.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, it is particularly preferable that the water for treating open fish has a pH of 6 to 8 according to experiments and observations. It is generally known that the types and amounts of components contained in water vary depending on the region. For example, river water, natural water, spring water, ground water, and other tap water have different kinds of minerals contained therein and their contents. Therefore, the pH and hardness have their respective characteristics depending on the region, and have a great influence on the application. For example, Nago famous water in northern Okinawa has 21.3 mg of calcium in 1000 ml as a mineral component.
It contains 1.20 mg of magnesium and has a pH of 9.0. Treating fish with this water not only makes it difficult to treat the treated fish with salt, but it also slows the passage of salt into the fish meat after washing with water, and the quality of the fish meat changes quickly. Absent. Furthermore, the moist texture and aromaticity are not preferable for food. However, when fish is treated with Sachimata water of the Sachiji River system in Okinawa Prefecture, not only is the work of treating the treated fish with salt easy, but the steeping of salt into the fish meat after washing is quick, It is preferable for storage because the deterioration of fish meat is slow. Furthermore, since the moist texture and aromaticity are preferable for edible foods and they have an extremely excellent effect, the inventor of the present application analyzes the ingredients of Sachimata water and the types of minerals and those as shown in Table 1 below. It has been found to be excellent in cleaning and treating glucuma due to its high amount.

[Table 1] In addition, the experiment was performed using the groundwater of Kijoka Ogimi in Table 2. The groundwater component is also suitable for drinking water and has excellent compatibility with glucuma.

[Table 2] From the above results, the hardness and pH of each water are as follows.

[Table 3] From these results, it is preferable that the water used to treat the open fish is Sachiji Matamizu and Ogimi village Kijoka groundwater.
It was found that the hardness of the treated water is 5 or more, particularly preferably 8 or more, and it was confirmed that the pH is preferably 6-8.

In the invention of this application, various salts can be used, but from the results of experiments, it is particularly preferable that the salt is a sun salt containing many kinds of minerals. There are various kinds of sun salt, and the main components are shown in the table below.

[Table 4]   Types of sun salt A B C D   Moisture 7.0 7.0 7.0 7.0   Calcium (mg) 1300 150 180   Magnesium (mg) 170 1000 28 90   Potassium (mg) 93 300 102 30   Sulfate ion (mg) 3800   Iron (mg) 0.02 0.8 The salt used after the water treatment of this invention is various minerals.
It is preferable that it contains a large amount of bittern, including
Yes. Salt produced from seawater is preferred as such salt.
Especially, as salt, calcium or magnesium
What kind of salt and sun salt, along with an appropriate amount of bittern ingredients
Prepared salts containing
According to the experiments and observations made by the inventor of the present application,
In addition to um and magnesium, the content of Na and Cl is relatively
The salt is low and contains a large amount of other mineral components.
Is preferred. KC as the salt used in the invention of this application
1, NaCl, MgSO_Four, MgBr _Two, MgCl_Two,
CaSO_FourIn addition to bittern ingredients such as
It is preferable to contain various mineral components such as the above.
According to the experiment by the inventor of the present application, in the case of commercially available purified salt
Has a high salt content, so it takes less time to dry the fish,
The texture is poorly moist and aromatic in terms of scent
Poor is a drawback. In addition, there are many types of minerals.
In particular, when the content of Na is high, the stickiness is strong and
It also has a bad smell and is not suitable for food.
There is. This is the type of salt (NaCl) and minerals
If there is a lot of meat, it will disturb the harmony with water and
The leaching and osmotic action makes these ingredients slimy on the surface of the meat.
The cause is that it oozes out. Such experiments and observations
Due to this, calcium and magnesium are among the many types of salt.
In addition to sodium, potassium and sodium chloride
Sun salt produced in Okinawa is especially suitable
It Thus processing with specific water and specific salt
This makes it possible, in particular, to maintain the excellent touch and taste of Gurukuma.
You can get the Gurkuma you need. Moreover, 1 save
Changes in tactile sensation and taste occur within 0 to 1 year
It has an excellent effect that it does not exist, and it is also a good source of protein for preservation.
Good

When treated with salt, for example, flavors, flavors, spices and the like can be used at the same time.

As the fish, mackerel such as chub mackerel, sesame mackerel, and guru bear is preferable, and among the mackerel, guru bear that lives in the south of Okinawa region and can be easily caught throughout the year is particularly preferable. The mackerel for processing may be opened either by opening it from the belly and breaking the head, or by opening the back without breaking the head. The glucumar obtained by the processing method of the invention of the present application is an excellent food as a sprinkle since it is rich in nutrients. The sprinkling of the glucumar of the invention of the present application is to cut the glucumer into a suitable size, grind or grind it to treat rice grains (mesh) or powder, and then treat the treated glucumer into small pieces or flour, Sesame, paste, egg, plum, shiso, salt, seaweed,
Various kelp, salmon, bonito or other food grade ingredients, sugars,
It is preferable to add several kinds according to taste such as seasonings and mix them to form a glucumer sprinkle.

[0009]

EXAMPLES The invention of this application will be specifically described by way of examples, but the invention of this application is not limited to the examples. Example 1 Gurukuma was opened to open its back to remove internal organs, and then bones and ossicles were removed and washed with Sachiji or water. Lightly wash the open Gurukuma with Kochimata, and then remove the remaining water. Sprinkle about 10 g of sun salt from Table 4C on a gurukuma that has been taken out of water, and sprinkle about 10 g of salt evenly on the whole fish body to infiltrate the gurukuma and leave it overnight. After leaving it overnight
Dry in the sun in a well-ventilated place for 3 days to obtain a product. As described above, the sun-dried dried glucuma obtained by processing and processing according to the invention of the present application has an appropriate water content for eating and is delicious. Moreover, not only did the taste not change after being left for 7 to 14 days, but it did not decompose even after being left for 14 days. When the treatments were replaced with A, B, and D in Table 4, all were delicious, but the effect of C was small.

Example 2 Furthermore, the same procedure as in Example 1 was carried out to process the glucuma using the famous water of Okinawa, the groundwater of Kiyoka, Ogimi-mura, which contains a large amount of the following components. The sun-dried dried gurukuma produced in this manner contains a proper amount of water and is delicious. Moreover, the taste did not change even after being left for 7 to 14 days. In addition, it did not decompose even if left for 7 to 14 days.
When the treatments were replaced with A, B, and D in Table 4, all were delicious, but the effect of C was small.

Example 3 The glucumer obtained by the invention of the present application was made into a small-sized strip-like or powdery form, and shimeji kelp, Nori and sesame were mixed together, and then an appropriate amount of salt and A glucumar sprinkle was prepared by mixing sugars. As a result of tasting this furikake on men and women after middle age, it was well received as delicious as the sprinkling of traditional salmon.

Comparative Example 1 Gurukuma was treated by using Nago Nasui instead of Sachimata water of Example 1, then treated with salt in the same manner and dried in the sun.
This water is a mineral component in 1000 ml and 2
It contains 1.3 mg of calcium and 1.20 mg of magnesium and has a pH of 9.0. When fish is treated with this water, not only is it difficult to treat the treated fish with salt, but the salt soaks into the fish meat after washing with water slowly, and the quality of the fish changes quickly, so it is easy to rot and preserve. It was not desirable for use. Furthermore, the moist texture and aromaticity are not preferable for food.

Comparative Example 2 Glucuma was processed in the same manner as in Example 1 using a commercially available purified salt. The sun-dried dried glucuma thus produced was inferior in taste and poor in texture to the sun salt of Example 1. In addition, the fragrance was poor in aromaticity.

[0014]

EFFECTS OF THE INVENTION The invention of the present application has an effect that fish, particularly mackerels containing gurkuma that live in the warm water system in the south can be preserved, and particularly, can be preserved for a long time. According to the invention of this application, it is possible to obtain a fish for preservation, particularly a glucuma, which is excellent in touch and taste. If it is stored for 10 days or more and up to 1 year, the tactile sensation and taste will not change, so it is also preferable as a protein source for storage. Glucuma processed by the method of the present invention includes proteins, lipids, carbohydrates, ash, phosphorus,
In addition to minerals such as iron and calcium, vitamins such as vitamins B ₁ , B ₂ , niacin, vitamin C and vitamin A are contained in a large amount, and the fish is chewy and chewy in terms of touch and taste. You can get the taste meat. For this reason, it is suitable for use as a stir-fry with vegetables, as well as garlic and ginger stir-fry, appetizers, other seasonings, vinegared foods, soups, canned foods, etc. is there. The glucumar obtained by the processing method of the invention of the present application is an excellent food as a sprinkle since it is rich in nutrients.

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 4B036 LE01 LF16 LH01 LH04 LH37                       LP05 LP09                 4B042 AC04 AC06 AD04 AD05 AD06                       AE01 AG27 AH01 AK01 AP17                       AP20

Claims (7)

[Claims] 1. A method of processing a fish, which comprises treating an open fish with water having a hardness of 5 or more, treating it with salt, and then drying it. 2. The method for processing fish according to claim 1, wherein the water has a pH of 6-8. 3. The method for processing fish according to claim 1 or 2, wherein the salt is sun salt. 4. Drying in the sun
3. The method for processing fish according to any one of 3 above. 5. The method for processing fish according to claim 1, wherein the fish is a mackerel. 6. The method for processing fish according to claim 1, wherein the fish is Glucuma. 7. A sprinkle comprising a fish processed by the method for processing a fish according to any one of claims 1 to 6.