JP2004305154A - Seasoning method for fish and shellfish - Google Patents
Seasoning method for fish and shellfish Download PDFInfo
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- JP2004305154A JP2004305154A JP2003105712A JP2003105712A JP2004305154A JP 2004305154 A JP2004305154 A JP 2004305154A JP 2003105712 A JP2003105712 A JP 2003105712A JP 2003105712 A JP2003105712 A JP 2003105712A JP 2004305154 A JP2004305154 A JP 2004305154A
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- seasoning
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、魚介類の短時間調味付け方法に関するものである。
【０００２】
【従来の技術】
魚介類への調味付けには、通常、魚介類を調味液に浸漬あるいは魚介類表面に調味液を塗布する方法がある。
【０００３】
しかし、上記方法では、いずれも調味液が魚介類内部へ浸透するのに長時間を要し、またそのため形態破損を招いたり、微生物汚染を受けたりする。
【０００４】
従来、このような問題に対しては、魚介類表面を打叩することで魚介類組織を軟化させ、それによって調味液の浸漬時間を短縮させる方法があるが、魚介類を打叩するのでその形態不良を生じやすいという欠点がある。
【０００５】
【発明が解決しようとする課題】
本発明は上記欠点を解決するためになされたものであり、その目的とするところは、魚介類を破損、形態不良及び微生物汚染を生じさせることなく、短時間のうちに、調味液を魚介類へ浸透させる調味付け方法を提供することにある。
【０００６】
【課題を解決するための手段】
本発明者らは、当該課題を解決すべく鋭意検討を行った結果、魚介類表面を予め、低圧高温過熱水蒸気で処理し、その後、調味液中に魚介類を浸漬あるいは調味液を魚介類表面に塗布することにより、良形態で短時間のうちに調味付けができることを発見し、本発明を完成するに至った。
【０００７】
すなわち、本発明の魚介類の調味付け方法は、魚介類表面を低圧高温過熱水蒸気で処理する工程、および該魚介類を調味液で調味付けする工程、を包含し、そのことにより上記目的が達成される。
【０００８】
一つの実施態様では、前記低圧高温過熱水蒸気の温度が２００〜５００℃、処理時間が５秒〜１８０秒である。
【０００９】
【発明の実施の形態】
本発明で使用される魚介類とは、特に限定されるものではなく、魚類、貝類等があげられる。一般には、調理前の魚介類（魚、イカ、貝等）があげられる。
【００１０】
本発明で使用される調味液は、特に限定されないが、醤油、味噌、味醂、たれ、甘味料およびこれらの混合品等があげられる。
【００１１】
次に、本発明で使用する低圧高温過熱水蒸気装置について述べる。
【００１２】
低圧高温過熱水蒸気とは、飽和水蒸気にさらに熱を加えた１００℃以上の高温の水蒸気のことである。その低圧高温過熱水蒸気雰囲気下に、魚介類表面をさらして低圧高温過熱水蒸気で処理できる装置であれば、限定されるものではない。例えば、連続式の低圧高温過熱水蒸気発生装置およびバッチ式の低圧高温過熱水蒸気発生装置が好適に使用される。例えば、低圧高温過熱水蒸気の発生装置は、直本工業（株）スチームオーブン等が好適に使用できる。
【００１３】
ここで、低圧高温過熱水蒸気の圧力は１．０〜１．５ｋｇ／ｃｍ２である。また、高圧高温過熱水蒸気を使用した場合には、魚介類表面が過熱されすぎて劣化するおそれがある。さらに、高圧高温過熱水蒸気を使用した場合には、装置が大がかりになり、設備費が高くなる。
【００１４】
低圧高温過熱水蒸気を魚介類に作用させる処理としては、２００〜５００℃程度の低圧高温過熱水蒸気を使用するのが好ましい。さらに好ましくは３００〜５００℃程度の低圧高温過熱水蒸気である。処理時間は５秒〜１８０秒が好ましい。さらに好ましい処理時間は１０〜１２０秒である。処理温度およ処理時間は、それぞれ魚介類の水分量および形態に応じてこの範囲の条件内で選択すればよい。
【００１５】
低圧高温過熱水蒸気の処理温度が２００℃未満の場合には、調味液の浸透効果が不十分であり、５００℃を超えると魚介類表面が劣化するおそれがある、処理時間が５秒未満では、同様に浸透効果が不十分で、１８０秒を超えると過熱されすぎて魚介類表面が劣化するおそれがある。
【００１６】
低圧高温過熱水蒸気を魚介類に作用させることによって、魚介類表面は微細な多孔状となる。
【００１７】
次に、低圧高温過熱水蒸気処理を終えた魚介類に、上記したように、調味液を用いて調味付けする。
【００１８】
調味付け方法は、従来から行われている方法が実施でき、調味液中に魚介類を浸漬したり、あるいは調味液を魚介類表面に塗布する方法が採用できる。調味付けの際の温度は、室温（２０℃〜２５℃）で実施でき、あるいは加温してもよい。調味付けの時間は限定されないが、例えば、１分〜６０分間である。これらの調味付け条件は、魚介類の種類や季節、好み等に応じて適宜変更することができる。
【００１９】
このようにして得られた調味付け魚介類は、多孔状の中に調味液が浸透することにより、短時間で調味付けが完了する。
【００２０】
以上の通り、本発明によれば、魚介類に調味料を用いて調味付けする場合、従来のように打叩することがないので形態不良を生じさせることなく浸透を促進することができる。
【００２１】
【実施例】
以下、本発明を実施例によって具体的に説明する。もちろん、本発明は本実施例により限定されるものではない。
（実施例１、比較例１及び２）
魚介類として、体長２５ｃｍのアジを用意し、開きを作製した。該アジを、３５０℃の低圧高温過熱水蒸気雰囲気下にて、２０秒間表面を低圧高温過熱水蒸気処理した。
【００２２】
その後、調味液として、濃口醤油３０ｍｌ、砂糖３０ｇ、味醂５０ｍｌの混合液を使用し、低圧高温過熱水蒸気処理アジの開きをこの調味液中に室温にて５分間浸漬した。
【００２３】
上記浸漬済みアジの開きを、温度２０℃下で２時間冷風乾燥して、アジの味醂干しを得た。この後、アジの味醂干しをシュバンクで表、裏各５分間づつ焙焼した。
【００２４】
焼きあがった上記アジの味醂干しについて、パネラー２０名（成人男性１２名、成人女性８名）によって品質の良否について官能検査を行った。調味料の浸透感、また製品中の塩分濃度を測定した。
【００２５】
さらに、同様の方法で調製したアジを低圧高温過熱水蒸気処理をせず、上記と同様な方法で味付けし、乾燥、焙焼したものを比較例１とした。
【００２６】
また、同様の方法で調製したアジを低圧高温過熱水蒸気処理をせず、上記調味液中に室温にて１２時間浸漬し、同様の乾燥、焙焼したものを比較例２とした。
【００２７】
結果を表１に示す。
【００２８】
【表１】
体長２０ｃｍのモンゴウイカの胴部を幅１ｃｍにスライスした。該モンゴウイカのスライスを、３５０℃の低圧高温過熱水蒸気雰囲気下にて、２０秒間表面を低圧高温過熱水蒸気処理した。
【００２９】
その後、調味液として、食塩１２ｇ、砂糖１５ｇ、魚醤油５ｍｌ、味醂３０ｍｌ、モンゴウイカの内臓１０ｇの混合液を使用し、この混合液中に低圧高温過熱水蒸気処理モンゴウイカスライスを室温にて３０分間浸漬し、イカの塩辛を得た。
【００３０】
上記イカ塩辛について、パネラー２０名（成人男性１２名、成人女性８名）によって官能検査を行い、調味料の浸透感、テクスチャーおよび塩分濃度を測定した。
【００３１】
さらに、同様の方法で調製したモンゴウイカを低圧高温過熱水蒸気処理をせず、上記と同様な方法で味付けしたものを比較例３とした。
【００３２】
また、同様の方法で調製したモンゴウイカを低圧高温過熱水蒸気処理をせず、上記調味液にて室温にて１２０時間浸漬したものを比較例４とした。
【００３３】
結果を表２に示す。
【００３４】
【表２】
体長１５ｃｍのナマコの内臓を除去し、幅１ｃｍにスライスした。該ナマコのスライスを、３５０℃の低圧高温過熱水蒸気雰囲気下にて、１０秒間表面を低圧高温過熱水蒸気処理した。
【００３５】
その後、調味液として、濃口醤油１０ｍｌ、味醂５ｍｌ、酢１０ｍｌの混合液を使用し、この混合液中に低圧高温過熱水蒸気処理ナマコを室温にて５分間浸漬し、ナマコの酢の物を得た。
【００３６】
上記ナマコの酢の物について、パネラー２０名（成人男性１２名、成人女性８名）による官能検査を行い、調味料の浸透感、テクスチャーを評価した。
【００３７】
さらに、同様の方法で調製したナマコを低圧高温過熱水蒸気処理をせず、上記と同様な方法で味付けしたものを比較例５とした。
【００３８】
また、同様の方法で調製したナマコを低圧高温過熱水蒸気処理をせず、上記調味液にて室温にて２時間浸漬したものを比較例６とした。
【００３９】
結果を表３に示す。
【００４０】
【表３】
１００ｇのサワラの切り身を使用した。これを、３５０℃の低圧高温過熱水蒸気雰囲気下にて、２０秒間表面を低圧高温過熱水蒸気処理した。
【００４１】
その後、調味液として、白味噌１００ｇ、砂糖５ｇ、清酒２０ｍｌ、味醂２０ｍｌの混合液を使用し、この混合液中に低圧高温過熱水蒸気処理サワラの切り身を３０分間浸漬し、味噌漬を得た。
【００４２】
上記サワラの味噌漬の表面に付着した調味液を軽く水洗し、シュバンクで表、裏各５分間づつ焙焼した。
【００４３】
焼きあがったサワラのきりみについて、パネラー２０名（成人男性１２名、成人女性８名）による官能検査を行い、調味料の浸透感、塩分濃度を測定した。
【００４４】
さらに、同様形態のサワラの切り身を、低圧高温過熱水蒸気処理をせず、上記と同様な方法で味付けしたものを比較例７とした。
【００４５】
また、同様の形態のサワラの切り身を、低圧高温過熱水蒸気処理をせず、上記調味液にて室温にて４８時間浸漬したものを比較例８とした。
【００４６】
結果を表４に示す。
【００４７】
【表４】
体長３５ｃｍのスルメイカの胴部を幅１ｃｍにスライスした。該スルメイカのスライスを、１５０〜６００℃の低圧高温過熱水蒸気雰囲気下にて、０〜２４０秒間表面を低圧高温過熱水蒸気処理した。
【００４８】
その後、調味液として、食塩１２ｇ、砂糖１５ｇ、清酒１０ｍｌ、味醂３０ｍｌ、スルメイカの内臓１０ｇの混合液を使用し、この混合液中に低圧高温過熱水蒸気処理スルメイカスライスを室温にて３０分間浸漬し、イカ塩辛を得た。
【００４９】
上記イカ塩辛について、パネラー２０名（成人男性１２名、成人女性８名）によって官能検査を行い、調味料の浸透感、テクスチャーおよび塩分濃度を測定した。
【００５０】
さらに、同様の方法で調製したスルメイカを低圧高温過熱水蒸気処理をせず、上記と同様な方法で味付けしたものを比較例９とした。
【００５１】
また、同様の方法で調製したスルメイカを低圧高温過熱水蒸気処理をせず、上記調味液にて室温にて１２０時間浸漬したものを比較例１０とした。
【００５２】
結果を表５に示す。
【００５３】
【表５】
【発明の効果】
本発明によれば、魚介類を予め低圧高温過熱水蒸気で処理し、その後調味液で調味付けを行ったため、形態破損を生じさせることなく、短時間のうちに浸透が完了し、外観の優れた調味付け魚介類を提供することが可能となる。また、短時間のうちに調味液を魚介類へ浸透させることができるので、形態不良及び微生物汚染を生じさせることもない。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for seasoning seafood in a short time.
[0002]
[Prior art]
Seasoning of fish and shellfish generally includes a method of immersing fish and shellfish in a seasoning liquid or applying a seasoning liquid to the surface of the fish and shellfish.
[0003]
However, in each of the above methods, it takes a long time for the seasoning liquid to penetrate into the inside of the fish and shellfish, and this may cause morphological damage or microbial contamination.
[0004]
Conventionally, to solve such a problem, there is a method of softening the seafood tissue by hitting the surface of the seafood, thereby shortening the immersion time of the seasoning liquid. There is a disadvantage that morphological defects are likely to occur.
[0005]
[Problems to be solved by the invention]
The present invention has been made in order to solve the above-mentioned drawbacks, and an object of the present invention is to provide a method for producing a seasoning solution in a short time without damaging the fish and shellfish, causing poor morphology and microbial contamination. It is an object of the present invention to provide a seasoning method for infiltrating into water.
[0006]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve the problem and as a result, previously treated the surface of the seafood with low-pressure and high-temperature superheated steam, and then immersed the seafood in the seasoning solution or immersed the seasoning solution in the surface of the seafood. It has been found that it is possible to apply seasoning in a good form in a short time by applying it to the present invention, thereby completing the present invention.
[0007]
That is, the method for seasoning seafood of the present invention includes a step of treating the surface of the seafood with low-pressure and high-temperature superheated steam, and a step of seasoning the seafood with a seasoning liquid, thereby achieving the above object. Is done.
[0008]
In one embodiment, the low-pressure high-temperature superheated steam has a temperature of 200 to 500 ° C and a processing time of 5 to 180 seconds.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The fish and shellfish used in the present invention are not particularly limited, and include fish, shellfish and the like. Generally, seafood (fish, squid, shellfish, etc.) before cooking can be mentioned.
[0010]
The seasoning liquid used in the present invention is not particularly limited, and examples thereof include soy sauce, miso, mirin, sauce, sweetener, and a mixture thereof.
[0011]
Next, the low-pressure high-temperature superheated steam device used in the present invention will be described.
[0012]
The low-pressure high-temperature superheated steam is high-temperature steam of 100 ° C. or higher obtained by further adding heat to saturated steam. The apparatus is not limited as long as the apparatus is capable of exposing the surface of the fish and shellfish to the low-pressure high-temperature superheated steam under the low-pressure high-temperature superheated steam atmosphere and treating with the low-pressure high-temperature superheated steam. For example, a continuous low-pressure high-temperature superheated steam generator and a batch low-pressure high-temperature superheated steam generator are preferably used. For example, as a device for generating low-pressure high-temperature superheated steam, a steam oven such as Naomoto Kogyo Co., Ltd. can be suitably used.
[0013]
Here, the pressure of the low-pressure high-temperature superheated steam is 1.0 to 1.5 kg / cm 2 . When high-pressure high-temperature superheated steam is used, the surface of the fish and shellfish may be overheated and deteriorated. Furthermore, when high-pressure high-temperature superheated steam is used, the equipment becomes large-scale and the equipment cost increases.
[0014]
As a treatment for applying low-pressure high-temperature superheated steam to fish and shellfish, it is preferable to use low-pressure high-temperature superheated steam of about 200 to 500 ° C. More preferably, it is a low-pressure high-temperature superheated steam of about 300 to 500 ° C. The processing time is preferably from 5 seconds to 180 seconds. A more preferred treatment time is 10 to 120 seconds. The processing temperature and the processing time may be selected within the conditions in this range according to the water content and form of the fish and shellfish.
[0015]
When the processing temperature of the low-pressure high-temperature superheated steam is less than 200 ° C, the penetration effect of the seasoning liquid is insufficient, and if it exceeds 500 ° C, the surface of the seafood may be deteriorated. If the processing time is less than 5 seconds, Similarly, the permeation effect is insufficient, and if it exceeds 180 seconds, the surface of the fish and shellfish may be deteriorated due to excessive heating.
[0016]
By applying the low-pressure high-temperature superheated steam to the fish and shellfish, the fish and shellfish surface becomes fine and porous.
[0017]
Next, the seafood that has been subjected to the low-pressure high-temperature superheated steam treatment is seasoned using the seasoning liquid as described above.
[0018]
As a seasoning method, a conventionally used method can be carried out, and a method of immersing the fish and shellfish in the seasoning liquid or applying the seasoning liquid to the surface of the fish and shellfish can be adopted. The seasoning can be carried out at room temperature (20 ° C. to 25 ° C.) or may be heated. The seasoning time is not limited, but is, for example, 1 minute to 60 minutes. These seasoning conditions can be appropriately changed according to the type, season, taste, etc. of the fish and shellfish.
[0019]
Seasoning of the seasoned fish and shellfish thus obtained is completed in a short time because the seasoning liquid penetrates into the porous form.
[0020]
As described above, according to the present invention, when seasoning fish and shellfish using a seasoning, the penetration can be promoted without causing morphological defects since hitting is not performed as in the conventional art.
[0021]
【Example】
Hereinafter, the present invention will be described specifically with reference to Examples. Of course, the present invention is not limited by the present embodiment.
(Example 1, Comparative Examples 1 and 2)
As a fish and shellfish, a horse mackerel having a body length of 25 cm was prepared and an opening was prepared. The surface of the horse mackerel was subjected to a low-pressure and high-temperature superheated steam treatment at 350 ° C. for 20 seconds in a low-pressure and high-temperature superheated steam atmosphere.
[0022]
Thereafter, a mixture of 30 ml of concentrated soy sauce, 30 g of sugar, and 50 ml of mirin was used as a seasoning liquid, and the opening of the low-pressure, high-temperature superheated steam-treated horse mackerel was immersed in this seasoning liquid for 5 minutes at room temperature.
[0023]
The opening of the immersed horse mackerel was dried with cold air at a temperature of 20 ° C. for 2 hours to obtain dried horse mackerel. Thereafter, the dried mirin of horse mackerel was roasted with Schbank for 5 minutes for each of the front and back sides.
[0024]
For the baked horse mackerel mirin dried, 20 panelists (12 adult men and 8 adult women) performed a sensory test for quality. The permeation of the seasoning and the salt concentration in the product were measured.
[0025]
Further, the horse mackerel prepared by the same method was seasoned by the same method as described above without being subjected to low-pressure and high-temperature superheated steam treatment, and dried and roasted.
[0026]
In addition, a horse mackerel prepared in the same manner was immersed in the above seasoning solution at room temperature for 12 hours without being subjected to low-pressure and high-temperature superheated steam treatment, and dried and roasted in the same manner as Comparative Example 2.
[0027]
Table 1 shows the results.
[0028]
[Table 1]
A 20 cm long Mongo squid trunk was sliced to a width of 1 cm. The surface of the slice of Mongouika was subjected to a low-pressure high-temperature superheated steam treatment for 20 seconds in a low-pressure high-temperature superheated steam atmosphere at 350 ° C.
[0029]
Thereafter, a mixed solution of 12 g of salt, 15 g of sugar, 5 ml of fish soy sauce, 30 ml of mirin, and 10 g of stalks of mongo squid was used as a seasoning liquid, and a low-pressure, high-temperature superheated steam-treated mongo squid slice was immersed in the mixed solution at room temperature for 30 minutes. I got salted squid.
[0030]
A sensory test was conducted on the above-mentioned salted squid by 20 panelists (12 adult men and 8 adult women), and the permeation, texture and salt concentration of the seasoning were measured.
[0031]
Further, Comparative Example 3 was prepared by seasoning Mongolia squid prepared in the same manner as above without performing low-pressure high-temperature superheated steam treatment and seasoning in the same manner as described above.
[0032]
Further, Comparative Example 4 was prepared by immersing Mongo squid prepared by the same method in the seasoning solution at room temperature for 120 hours without performing the low-pressure high-temperature superheated steam treatment.
[0033]
Table 2 shows the results.
[0034]
[Table 2]
The entrails of the sea cucumber, 15 cm long, were removed and sliced to a width of 1 cm. The sea cucumber slice was subjected to a low-pressure, high-temperature superheated steam treatment for 10 seconds in a low-pressure, high-temperature superheated steam atmosphere at 350 ° C.
[0035]
Thereafter, as a seasoning liquid, a mixture of 10 ml of concentrated soy sauce, 5 ml of mirin, and 10 ml of vinegar was used, and the sea cucumber treated with low-pressure and high-temperature superheated steam was immersed in this mixture at room temperature for 5 minutes to obtain a sea cucumber vinegar.
[0036]
A sensory test was conducted on the above sea cucumber vinegar by 20 panelists (12 adult men and 8 adult women) to evaluate the permeation and texture of the seasoning.
[0037]
Furthermore, the sea cucumber prepared by the same method, which was not subjected to the low-pressure and high-temperature superheated steam treatment and was seasoned by the same method as above, was designated as Comparative Example 5.
[0038]
Moreover, the sea cucumber prepared by the same method was immersed in the above seasoning solution at room temperature for 2 hours without subjecting the sea cucumber to low-pressure high-temperature superheated steam treatment.
[0039]
Table 3 shows the results.
[0040]
[Table 3]
100 g of sawara fillet was used. This was subjected to a low-pressure and high-temperature superheated steam treatment for 20 seconds in a 350 ° C low-pressure and high-temperature superheated steam atmosphere.
[0041]
Thereafter, a mixed solution of 100 g of white miso, 5 g of sugar, 20 ml of sake, and 20 ml of mirin was used as a seasoning liquid, and cuts of low-pressure, high-temperature, superheated steam-treated sawara were immersed in this mixed liquid for 30 minutes to obtain miso-zuke.
[0042]
The seasoning liquid adhering to the surface of the soybean miso-zuke was lightly washed with water, and roasted for 5 minutes on each of the front and back sides with a shbank.
[0043]
A sensory test was conducted by 20 panelists (12 adult men and 8 adult women) on the baked sow sauce and the permeation of the seasoning and the salt concentration were measured.
[0044]
Further, Comparative Example 7 was prepared by seasoning a cut piece of sawara having the same form in the same manner as described above without performing the low-pressure high-temperature superheated steam treatment.
[0045]
Further, Comparative Example 8 was obtained by immersing a cut piece of sawara having the same form in the seasoning liquid at room temperature for 48 hours without performing the low-pressure high-temperature superheated steam treatment.
[0046]
Table 4 shows the results.
[0047]
[Table 4]
A 35 cm long squid trunk was sliced to a width of 1 cm. The surface of the slice of the squid was subjected to low-pressure high-temperature superheated steam treatment for 0 to 240 seconds in a low-pressure high-temperature superheated steam atmosphere at 150 to 600 ° C.
[0048]
Thereafter, as a seasoning liquid, a mixed solution of 12 g of salt, 15 g of sugar, 10 ml of sake, 30 ml of mirin, and 10 g of squid organs was used, and a low-pressure high-temperature superheated steam-treated squid slice was immersed in this mixed solution at room temperature for 30 minutes. I got salted squid.
[0049]
A sensory test was conducted on the above-mentioned salted squid by 20 panelists (12 adult men and 8 adult women), and the permeation, texture and salt concentration of the seasoning were measured.
[0050]
Further, Comparative Example 9 was prepared by seasoning a squid squid prepared in the same manner as above without performing low-pressure, high-temperature superheated steam treatment and seasoning in the same manner as described above.
[0051]
Further, Comparative Example 10 was prepared by immersing the squid squid prepared by the same method in the seasoning solution at room temperature for 120 hours without performing the low-pressure high-temperature superheated steam treatment.
[0052]
Table 5 shows the results.
[0053]
[Table 5]
【The invention's effect】
According to the present invention, fish and shellfish are previously treated with low-pressure and high-temperature superheated steam, and then seasoned with a seasoning liquid, without causing morphological damage, permeation is completed in a short time, and the appearance is excellent. Seasoned seafood can be provided. In addition, since the seasoning liquid can be permeated into the fish and shellfish in a short time, there is no occurrence of poor shape and microbial contamination.
Claims (2)
該魚介類を調味液で調味付けする工程、を包含する魚介類の調味付け方法。A seafood seasoning method comprising the steps of treating the surface of a seafood with low-pressure high-temperature superheated steam, and seasoning the seafood with a seasoning liquid.
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| JP2003105712A JP2004305154A (en) | 2003-04-09 | 2003-04-09 | Seasoning method for fish and shellfish |
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| JP2003105712A JP2004305154A (en) | 2003-04-09 | 2003-04-09 | Seasoning method for fish and shellfish |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101276377B1 (en) * | 2010-08-13 | 2013-06-18 | 씨제이제일제당 (주) | Method of making fish cake by heating with superheated steam |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6439967A (en) * | 1987-08-06 | 1989-02-10 | Teruhiko Hanatani | Processed globefish food and preparation thereof |
| JPH1118726A (en) * | 1997-07-01 | 1999-01-26 | Minami Shokuhin:Kk | Processed meat food and its production using steam heat |
| JPH11178513A (en) * | 1997-12-22 | 1999-07-06 | Hiroshi Shishido | Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam |
| JP2001046005A (en) * | 1999-08-02 | 2001-02-20 | Seta Giken:Kk | Method for processing food |
| JP2002153242A (en) * | 2000-11-21 | 2002-05-28 | Maruha Corp | Method for treating frozen fish and shellfish meat or frozen meat |
| JP2003092981A (en) * | 2001-09-26 | 2003-04-02 | Morita Food Techno:Kk | Frozen food and method for producing the same |
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2003
- 2003-04-09 JP JP2003105712A patent/JP2004305154A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6439967A (en) * | 1987-08-06 | 1989-02-10 | Teruhiko Hanatani | Processed globefish food and preparation thereof |
| JPH1118726A (en) * | 1997-07-01 | 1999-01-26 | Minami Shokuhin:Kk | Processed meat food and its production using steam heat |
| JPH11178513A (en) * | 1997-12-22 | 1999-07-06 | Hiroshi Shishido | Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam |
| JP2001046005A (en) * | 1999-08-02 | 2001-02-20 | Seta Giken:Kk | Method for processing food |
| JP2002153242A (en) * | 2000-11-21 | 2002-05-28 | Maruha Corp | Method for treating frozen fish and shellfish meat or frozen meat |
| JP2003092981A (en) * | 2001-09-26 | 2003-04-02 | Morita Food Techno:Kk | Frozen food and method for producing the same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101276377B1 (en) * | 2010-08-13 | 2013-06-18 | 씨제이제일제당 (주) | Method of making fish cake by heating with superheated steam |
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