JP2005185259A - Method for producing seasoned broiled fish, material for seasoned broiled fish, liquid state baked seasoning and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method capable of seasoning in a short time and therefore producing a seasoned broiled fish (immersed fish) efficiently. <P>SOLUTION: The method for producing the seasoned broiled fish comprises broiling a sliced raw fish to form a broiled fish body, forming a liquid state seasoning by baking the liquid state seasoning such as soy sauce, sweet Sake (glutinous rice wine), while maintaining the liquid state to impart a broiled flavor thereto, penetrating the baked liquid seasoning into the broiled fish body. Since the sliced fish broiled in advance is penetrated with the seasoning more quickly as compared with the raw sliced fish, the seasoned broiled fish can be obtained in a good efficiency. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing various kinds of seasoned grilled fish and a material (cooked fish pack) necessary for obtaining the seasoned grilled fish. (The present invention relates to a method for producing a cooked fish pack and a cooked fish pack obtained by this method, and more particularly, a method for obtaining a cooked fish pack equivalent to various pickled fish and the cooked product obtained by this method. It is about fish packs.

  In general, in order to eat seasoned grilled fish, various pickled fish such as Saikyo pickled and pickled pickles that have been pickled and seasoned in various seasonings are provided.

  However, in order to obtain these pickled fish, the work of immersing the fish in the seasoning and seasoning the fish is extremely inefficient. In more detail, these pickled fish can be pickled by adding raw materials such as salmon, mirin soy sauce, soy sauce mayonnaise, white miso (Kyoto miso), sake lees, etc. to wrap the colorant or saccharin directly or with gauze. Manufactured. However, raw fish has a drawback that it takes a considerable amount of time for the seasoning to penetrate because the meat is hard and the liquid is difficult to penetrate, which makes the production expensive.

  On the other hand, recently, in order to impart a roasted flavor to the seasoning itself, a powdery seasoning in which a roasted flavor is imparted by spraying a seasoning solution on hot air has been proposed (see Patent Document 1).

  However, this powdery seasoning is suitable for use in flavors mixed with other seasonings and foods, but is not suitable for seasoning roasted flavors to products before seasoning. .

JP-A-11-285356

  One problem to be solved by the present invention is to provide a method for producing seasoned fish that can be seasoned in a short time, and therefore can efficiently produce seasoned grilled fish (pickled fish).

  Another problem to be solved by the present invention is to provide a seasoned baked fish material (cooked fish pack) that can obtain seasoned baked fish (pickled fish) in a home or at a restaurant.

  Still another problem to be solved by the present invention is to provide a method for producing a liquid roasted seasoning suitable as a seasoning for seasoned grilled fish.

  The first problem-solving means of the present invention is to bake raw fish meat to form a baked fish body, while baking the liquid seasoning while maintaining the liquid state to give a roasted flavor to form a liquid roasted seasoning. An object of the present invention is to provide a method for producing seasoned grilled fish, characterized in that a liquid roasted seasoning is infiltrated into the grilled fish body to produce seasoned grilled fish.

  In this first problem-solving means, the liquid roasted seasoning is baked after a predetermined time has elapsed after the liquid seasoning has been laid thinly on an iron plate to about 1 cm or less and baked at 200 ° C. to 500 ° C. to start foaming. You can get it stopped.

  The second problem-solving means of the present invention is a grilled fish formed by baking raw fish meat, and a liquid roasted seasoning that is baked with the liquid seasoning maintained in a liquid state to give the roasted flavor and penetrate the grilled fish. It is to provide a seasoned baked fish material characterized by comprising a combination of ingredients.

  The third problem-solving means of the present invention is a baked fish vacuum package obtained by grilling fish fillets, and a liquid seasoning that is baked while maintaining the liquid state to give a roasted flavor and to be infiltrated into the grilled fish. An object of the present invention is to provide a seasoned baked fish material characterized by comprising a combination of roast seasoning and container packing.

  A fourth problem-solving means of the present invention is a method for producing a liquid roasted seasoning used for a seasoned grilled fish material according to the third problem-solving means, and this liquid roasted seasoning is obtained by converting a liquid seasoning into an iron plate. Providing a method for producing a liquid roasted seasoning characterized by being obtained by laying thinly about 1 cm or less on top and baking at 200 ° C. to 500 ° C. and then starting baking to stop baking after a predetermined time has elapsed. is there.

  A fifth problem-solving means of the present invention is a method for producing a liquid roasted seasoning used in a seasoned grilled fish material according to the third problem-solving means. Providing a method for producing a liquid roasted seasoning characterized in that it is laid thinly on the order of 1 cm or less and baked at 200 ° C. to 500 ° C. to start foaming and then baked after a predetermined time has elapsed. is there.

  Thus, if raw fish meat is baked and the inside of the meat is softened, the seasoning is easier to penetrate than the raw fish, so the seasoning process time is shortened, and the seasoned grilled fish can be produced efficiently. This is particularly suitable for providing grilled fish in a restaurant that is required to provide a large amount of grilled fish in a short time.

  In addition, since the seasoning is a liquid seasoning to which a roasted flavor has been imparted in advance, the grilled fish having the same roasted flavor as that obtained by baking the raw fish after seasoning the salmon is obtained in a short time. Can do.

  Furthermore, when commercialized by combining a grilled fish body baked with raw fish meat and a liquid roasted seasoning to be permeated into the grilled fish body, the grilled fish can be cooked in a range or the like, both commercially and at home. After heating, a liquid seasoning to which a roasted flavor has been imparted in advance is infiltrated, and a seasoned grilled fish having a roasted flavor can be obtained immediately.

  The liquid roasted seasoning can be easily obtained by laying the liquid seasoning thinly on an iron plate and baking it at 200 ° C. to 500 ° C. to stop baking when foaming starts.

  In this case, if the liquid roasted seasoning is a concentrated seasoning, the concentrated liquid roasted seasoning can be diluted with a dilute seasoning liquid when it is soaked in grilled fish. Since the concentration can be adjusted according to the degree, it is possible to obtain a pickled fish with an appropriate concentration according to the taste of the person eating.

  An embodiment of the present invention will be described in detail with reference to the drawings. FIG. 1 systematically shows a method for producing grilled fish according to the present invention. Filled with fillet (see block 1), but the main liquid seasoning is not permeated into it, but after being soaked in a simple pre-treatment seasoning liquid containing appropriate powdery seasonings such as salt, pepper and Ajinomoto (block 2) The raw fish meat of this pre-processed fillet is baked with an appropriate fish-baking machine to form a grilled fish body (see block 3).

  Thereafter, the main body of the grilled fish is pre-infused with a liquid seasoning (see block 4) that has been pre-roasted to obtain a seasoned grilled fish (pickled grilled fish) (see block 5). The liquid seasoning can be obtained by baking while maintaining the liquid state.

  As raw fish meat to be cooked by the method of the present invention, salmon, salmon, salmon, salmon, salmon, other appropriate fish can be used, and as a liquid seasoning used in the method of the present invention, Appropriate liquid seasonings for main seasoning of fish, such as soy sauce, miso, mirin, etc. are used.

  This liquid roasted seasoning is obtained by spreading the liquid seasoning thinly on an iron plate to about 1 cm or less and baking at 200 ° C. to 500 ° C. to start foaming for a predetermined time, for example, after 10 minutes. Can do.

  In another embodiment of the present invention, as shown in FIG. 2, raw fish meat is baked to form a grilled fish body (see block 21), and a liquid roasted seasoning to be soaked when eating the grilled fish body is obtained ( The combination of the grilled fish body and the roasted seasoning is provided without obtaining the final product of the seasoned grilled fish (see block 21).

  As with the grilled fish of FIG. 1, the grilled fish body of FIG. 2 does not allow the main liquid seasoning to permeate into a plurality of fillets by cutting raw fish meat into an appropriate size. However, salt, pepper, Ajinomoto, etc. After being soaked in a pretreated seasoning liquid containing the above powdery seasoning, this pretreated raw fish meat is baked with an appropriate fish roasting machine. In addition, the liquid roasted seasoning is the same as the roasted wind seasoning shown in FIG. 1. After the liquid seasoning is laid thinly on an iron plate to about 1 cm or less and baked at 200 ° C. to 500 ° C., bubbles start to form 10 It can be obtained by stopping baking after a scheduled time of about minutes.

  In still another embodiment of the present invention, as shown in FIG. 3, the grilled fish obtained by grilling the fish fillet in the same manner as the grilled fish of FIG. 1 is vacuum packaged to form a vacuum package of grilled fish (see block 31). ) Liquid roasted seasoning obtained by baking the liquid seasoning to be seasoned when eating this grilled fish while maintaining the liquid state is packed in a container (see block 32), and these grilled fish vacuum packaging and liquid roasting are packed Providing a combination of baked seasonings in containers.

  When using a combination of grilled fish and liquid roasted seasonings, or a combination of grilled fish village empty packaging and liquid roasted seasoning containers, liquid roasted seasonings are concentrated on the iron plate. It can be made into a concentrated liquid roasted seasoning obtained by laying thinly about 1 cm or less and baking at 200 ° C. to 500 ° C. to start foaming and then stopping baking after a predetermined time, for example, about 10 minutes.

  Thus, when the liquid roasted seasoning is a concentrated seasoning, dilute the roasted concentrated liquid seasoning with a dilution seasoning liquid and immerse it in grilled fish, but the degree of dilution to be adjusted with this diluted seasoning Therefore, it is preferable because it can be a pickled fish with an appropriate concentration according to the taste of the person who eats.

  In the following examples, the seasoned grilled fish of the present invention will be described for salmon, but it can also be applied to various other fish that can be eaten as grilled fish, and in the following examples, Soy sauce and mirin or sake were used as seasonings, but roasted liquid seasonings in which white miso, mirin and amazake were dissolved in hot water to form a roasted liquid seasoning of Saikyo-zuke style, A liquid seasoning obtained by mixing mirin in hot water and thoroughly stirring can be roasted to form a roasted seasoning in the style of pickles.

(Example 1)
In the manufacturing method of FIG. 1, the salmon fillet is soaked in thin salt water obtained by mixing 300 g of salt and 30 g of Ajinomoto into 10 liters of water for about 20 minutes, and then burned in a fish-baking machine. Baked fish for 10 minutes.
On the other hand, a liquid seasoning prepared by dissolving 100 l of soy sauce and mirin or 10 ml of sake and 10 g of sugar in water and laying it on an iron plate having a shallow dent like a frying pan in a thickness of about 8 mm is put in an oven or the like at about 200 ° C. About 10 minutes after the baking starts at the temperature, the baking is stopped and the liquid roasted seasoning is produced. The time for baking the liquid seasoning was about 10 minutes.
The grilled fish (baked salmon) baked and formed as described at first is immersed in a liquid roasted seasoning for about 20 minutes to obtain seasoned grilled fish (baked salmon).

(Comparative Example 1)
The same salmon fillet (without pretreatment) as in Example 1 is dipped in a liquid seasoning similar to Example 1 but not roasted, and the raw salmon fillet thus seasoned is fish-baked. And baked in about 10 minutes. In this comparative example, when the pickling time of the liquid seasoning was variously changed, a grilled fish having the same good taste and flavor as in Example 1 could not be obtained unless it was soaked for about 3 days.

(Example 2)
The seasoned grilled fish obtained in Example 1 was vacuum-packed and frozen to obtain a frozen food. When this frozen food was thawed and heated in a microwave oven, it was possible to eat baked potatoes having the same taste and flavor as in Example 1.

(Example 3)
A salmon fillet (without pretreatment) similar to that in Example 1 is vacuum-packed and frozen to form a vacuum-packed grilled fish, and a liquid seasoning of the same ingredients as in Example 1 is baked to form a liquid roasted seasoning. This was packed in a container, and these were combined and packaged to obtain a seasoned grilled fish material (cooked fish pack). This can be done later by unpacking at a restaurant or home, heating the grilled fish in the range, transferring the liquid roasted seasoning in the container to another tableware or cooking bowl, and heating the grilled fish in it. It can be soaked for several tens of minutes or eaten while dripping a liquid roasted seasoning on heated grilled fish. It was confirmed that the seasoned fried rice cake thus obtained has the same taste and flavor as in Example 1.

Example 4
A liquid roasted seasoning of Saikyo-yaki flavor was obtained by the following method. White miso (20 kg), sake lees (7 kg), mirin (3.5 l), syrup (5 l), salt (1 kg) and red food colorant were dissolved in water, spread on a frying pan as thin as about 1 cm and baked at about 500 ° C. After the liquid boiled and started to bubble, the fire was turned off after about 10 minutes. The liquid roasted seasoning obtained in this way may be immediately soaked and eaten in baked fish without seasoning other than pre-treatment, stored, or the roasted fish and the above roasted food It can be commercialized by combining it with baked-in seasoning and eaten while immersing the seasoning in a restaurant or at home.

  According to the present invention, a grilled fish having the same taste and flavor as a grilled fish can be obtained by simply immersing it in a seasoning, and therefore a high-quality seasoned grilled fish can be obtained in a cooking shop and at home in a short cooking time. Can improve industrial applicability.

It is a block system diagram which shows the process of the method of this invention. It is a block system diagram which shows the manufacturing process of the seasoning grilled fish raw material by one form of this invention. It is a block system diagram which shows the manufacturing process of the seasoning grilled fish raw material by the other form of this invention.

Claims (7)

Raw fish meat is baked to form a grilled fish body, while the liquid seasoning is baked while maintaining the liquid state to give a roasted flavor to form a liquid roasted seasoning, and the liquid roasted seasoning is added to the grilled fish body A method for producing grilled fish, characterized in that a seasoned grilled fish is produced by infiltrating the rice. 3. The method for producing grilled fish according to claim 2, wherein the liquid roasted seasoning is laid thinly on an iron plate and baked at 200 ° C. to 500 ° C., and after foaming starts to elapse for a predetermined time. A method for producing grilled fish, characterized by being obtained by stopping baking. It consists of a combination of grilled fish formed by baking raw fish meat and a liquid roasted seasoning that is baked with the liquid seasoning maintained in a liquid state to be roasted and allowed to penetrate into the grilled fish Characteristic grilled fish material. A combination of a vacuum package of grilled fish obtained by grilling fish fillets and a container of liquid roasted seasonings that are baked with the liquid seasoning maintained in a liquid state to give the roasted flavor and penetrate into the grilled fish Seasoned grilled fish material characterized by consisting of. It is a method of manufacturing the liquid roasted seasoning used for the seasoning grilled fish material of Claim 4, Comprising: The said roasted seasoning thinly spreads the liquid seasoning on an iron plate, and baked at 200 to 500 degreeC. A method for producing a liquid roasted seasoning, characterized in that baking is stopped after a predetermined time has elapsed after foaming has started. It is a method of manufacturing the liquid roast seasoning used for the seasoning grilled fish raw material of Claim 4, Comprising: The said roast seasoning thinly spreads the concentrated seasoning on an iron plate, and baked it at 200 to 500 degreeC. A method for producing a liquid roasted seasoning, characterized in that baking is stopped after a predetermined time has elapsed after foaming has started. A roasted seasoning obtained by the production method according to claim 5 or 6.

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