JP2005287392A - Method for producing pacific saury broiled with sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a Pacific saury broiled with a sauce, capable of simply adjusting a penetrating condition of the sauce into the saury and capable of well bringing out a good taste of the Pacific saury. <P>SOLUTION: The Pacific saury broiled with the sauce is produced by cutting and opening the Pacific saury 1, broiling the saury from a side of a skin face 3 while leaving bones 2 as they are, so as to form a heated layer 6 on the skin face 3 in such a state that a layer 5 heated not enough is left on a side of a flesh face 4, removing the bones 2, broiling the saury from the side of the flesh face 4, so as to form a heated layer 6' on the flesh face 4 as well in such a state that the layer 5 heated not enough is still left in an inner part 7, broiling at once the saury including the inside layer 5 heated not enough, applying the sauce to the skin face 3 and the flesh face 4, and further broiling the saury. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing sanma sushi.

  Conventionally, samurai grilled potatoes are known as canned and sold. For example, such a samurai baked potato is produced by filling sanma into a can filled with baked sausages and then heating the can, that is, simmering the sesame in the can with samurai baked sauce.

Moreover, what was described in patent document 1 is conventionally known as a manufacturing method of scallops, such as a sardine. In this conventional example, the opened rice cake is placed on a belt conveyor and sequentially turned through the white baking process, the sauce process, and the flame baking process of the automatic grilling apparatus, and then once whitened, it passes through a saucer container. After being dipped in, it is pulled up and then roasted and fired. The white baking process is to roast the skin side and the body side of the open bowl one side at a time.First, the body side is slightly baked and then the skin side is prevented from warping due to the shrinkage of the skin. The skin side is then baked strongly, and finally the body side is baked again. By roasting with a far-infrared heater in the white baking process or the calcination process, the cocoons and the like can be heated from the core, so that the whole can be baked uniformly.
JP-A-6-7253

  However, in the above-mentioned canned foods, it is possible to soften even if small bones remain by boiling it with a grilled salmon sauce, but on the other hand, it tends to collapse and excessively soaks into the core. There is a problem that will be damaged. In other words, it is desirable that the samurai grilled sausage is well-stained in the samurai grilled sauce, but depending on the heating method and the soaking of the sauce, the texture and flavor of the saury will be destroyed.

  On the other hand, as in the above-described automatic simmering device, when using a conveyor after white baking, quickly add a sauce, and then baked by roasting, compared to when stewed, Although it is possible to suppress the penetration of the sagging, there are the following problems.

  That is, in this case, since it is based on the heating method of baking, it becomes more difficult to soak the sauce than the heating method of boiling, so it is necessary to repeat the sagging and roasting many times in the smoldering process. However, in order to appropriately adjust the amount of sagging and baking, it is difficult unless it is performed manually by a skilled worker, and the level of penetration of the sauce tends to be uneven in this process. In addition, it is considered that the amount of the soaking of the sauce can be adjusted to some extent by strictly controlling the amount of sauce to be applied, the temperature change during roasting, and the baking time, but as described above. Since the sagging and roasting are repeated many times, the management is extremely troublesome, so it cannot be said that it is suitable for the production of a relatively inexpensive samurai sardine.

  The present invention has been made in consideration of the above points, and it is an object of the present invention to provide a method for producing a saury-grilled saury that can easily adjust the penetration of the sauce and can draw out the savor of saury. It is what.

According to the present invention, the object is
Baking from the skin surface 3 side with the bone 1 open and leaving the bone 2 left, the heating layer 6 is formed on the skin surface with the underheated layer 5 left on the flesh surface 4 side,
Next, by removing the bone 2 and then baking the meat surface 4 side, a heating layer 6 ′ is also formed on the meat surface 4 with the insufficiently heated layer 5 left inside,
After that, it is achieved by providing a manufacturing method of saury grilled saury that is baked at once, including the underheated layer 5 of the inside 7 and then sacrificing the skin surface 3 and the meat surface 4.

  That is, it can be presumed that the depth of the soaked sauce in the grilled saury is deeper as the fat falls from the fish body by baking. According to the present invention, after forming the heating layer 6, 6 ′ on the skin surface 3 and the meat surface 4 of the sesame 1 and the insufficient heating layer 5 on the inside 7, the heating layer 6, At the boundary between 6 ′ and the underheated layer 5, it is possible to form a boundary for the penetration of the sagging. Thus, the thickness of the heating layers 6 and 6 ′, that is, the baking on the skin surface 3 and the meat surface 4 can be managed, and the penetration of the sauce can be adjusted. It is possible to easily create a portion where the sauce is soaked by heating, and in the inside 7 a portion where the sauce that can leave the flavor of sanma 1 by one heating is hardly soaked.

  Therefore, according to the present invention, in order to heat sanma 1 by baking, it is possible to taste the solid texture unique to sanma 1 which is a red fish, and the insufficiency of the sausage grilled sauce is not soaked. The flavor can be tasted by the layer 5, and furthermore, the deliciousness of the sauce unique to the baked ware can be fully enjoyed by the heating layer 6 in which the sauce is soaked deeply.

  The underheated layer 5 means a layer in which no fire passes or the fire is inadequate, and in the samurai baked sardine that is a finished product, the sagging sag is almost not stained. The layer which can form reliably the site | part which has the hue close | similar to white of the grade which can be judged as. The heating layer 6 refers to a portion other than the heating insufficient layer 5.

The thicknesses of the heating layer 6 and the underheated layer 5 can be easily adjusted according to the size of the fish body, depending on the pressure during baking, the baking time, the baking temperature, and the like.
Furthermore, the bone 2 is left when the skin 3 side is roasted, and then the body 2 is roasted after removing the bone 2 to stabilize the body by the bone 2 when the skin 3 side is heated. Since the body is stabilized by the heated layer 6 on the side of the skin 3 that has already been ignited at the time of bone removal, it is possible to prevent the body from collapsing during heating or bone removal. In addition, since the shape of the opening of the sesame 1 is not easily collapsed as described above, a layer in which the sagging of the sesame is soaked with a predetermined depth can be formed almost uniformly. Sanma 1 has a spindle-shaped body and a flesh that is firmer than the heel, so even when it is opened, it prevents the body from collapsing so that it is relatively easy on the so-called core part that is the inside 7 It is possible to relatively easily form a region where the sauce does not penetrate. The bone 2 means a spine (medium bone) or a rib (abdominal bone).

  In addition, since the bone removal operation is performed after the skin 3 is heated, it becomes possible to keep the bone 2 around burnt, so that the spine 2 and the ribs of the Sanma 1 which is generally thicker than the ribs are easily and carefully taken. Can be removed. Further, since the meat surface 4 after the boning is finished finely by the subsequent baking of the meat surface 4, it does not affect the penetration of the sauce.

  As is clear from the above description, according to the present invention, it is possible to easily adjust the soaking of the sauce and to draw out the flavor of sama, so that it is possible to provide delicious sama it can.

  1 and 2 show an embodiment of the present invention. In this embodiment, the sanma saba-yaki is manufactured by the sanma 1 automatically and sequentially rotating various processing steps by the conveyor 10. As shown in FIG. 1, the processing steps include a tearing step S1, a skin heating step S2, a boning step S3, a meat surface heating step S4, a steaming step S5, a baking step S6, a scalloping step S7, a precooling step S8, and a freezing step S9. It is comprised by packaging process S10.

  As the raw material, the sanma 1 having a size within a predetermined range is carefully selected in advance, defrosted with running water, and first carried into the tearing step S1. The tearing step S1 is a step in which the worker cuts the samurai 1 into a headless back opening. The opened saury 1 is placed on the conveyor 10 with the skin 3 side facing up, and moves to the skin heating step S2.

  The skin heating step S2 is configured by the conveyor 10 flowing from the tearing step S1 passing through the heater over a predetermined time. When the conveyor 10 passes below the flame 11 of the heater, the conveyor 10 The upper skin 3 side of the upper tamama 1 is roasted. As shown in FIG. 2 (b), the heating layer 6, in which fat has dropped on the surface 3 of the skin surface as compared with other parts, has a flesh surface 4 rather than the heating layer 6, as shown in FIG. On the side, an insufficiently heated layer 5 on which the fat has not yet dropped is formed. Since the middle bone 2a (vertebra) and abdominal bones 2b, 2b,... Are left without being removed in the tearing step S1, the opening of the samma 1 is solid, and this heating causes the shape to collapse. , The skin will not warp by shrinking. In FIG. 2 (b), reference numeral 5 denotes an underheated layer of insufficient heating, and reference numeral 12 denotes a nerve spine. Further, the passing time of the conveyor 10 in the heater is such that the skin surface 3 of the opening of the Sanma 1 is moderately colored by being baked so that there is no odor in the vicinity of the skin, and at least to the opening core of the Sanma 1 Is appropriately set so that the skin surface 3 is heated to such an extent that the fire still does not pass.

  The conveyor 10 that has left the skin heating step S2 then moves the opening of the samma 1 to the bone removal step S3. The bone removal step S3 is a step in which the bone 2 is removed from the opening of the sword 1 by the operator, and since the underheated layer 5 including the periphery of the bone 2 is burned by the skin heating step S2, the bone is removed. However, it does not take much work. In this way, the opening of the saury 1 from which the middle bone 2a and the abdominal bones 2b, 2b,... Are removed, this time, the flesh surface 4 side is directed upward, that is, the skin surface 3 side is directed downward, and again on the conveyor It is put and moves to meat surface heating process S4.

  It should be noted that the bone 2 to be boned is of a size and thickness so that it is judged that the texture will be deteriorated in the finished simmered grill described later unless it is removed on the basis of experience. Depending on the position of the body in the opening of the sama 1, the degree of the above-mentioned raw burn differs, so there may be a difference in the degree of bone separation. For example, it may be a part of the abdominal bones 2b, 2b,. However, it is not necessary to remove it forcibly as long as it becomes soft to the extent that it does not feel bone hardness or the like by the steaming step S5 or baking step S6 described later.

  The meat surface heating step S4 is configured by the conveyor 10 passing through the heater over a predetermined time in the same manner as the skin surface heating step S2, and the meat 11 that is opened on the conveyor 10 by the flame 11 of the heater. Surface 4 is roasted. By this heating, as shown in FIG. 2 (c), the meat surface 4 after removing the bone 2 is finished finely, and a heating layer 6 'with the oil dropped on the surface layer of the meat surface 4 is formed, and the core ( In the interior 7), an insufficiently heated layer 5 in which the fat has not yet dropped is left. Therefore, the opening of the samma 1 is a state in which the heating layer 6 is formed on the skin 3 surface layer and the meat surface 4 surface layer so that the entire outer surface is ignited, and the core 7, that is, the inside portion is not sufficiently heated. The layer 5 is present, and the burnt portion still remains. In addition, the passage time of the conveyor 10 in a heater is suitably set so that the meat | flour surface 4 may be heated to such an extent that a fire does not pass at least to the opening core of the Sanma 1.

  The conveyor 10 that has left the meat surface heating step S4 then moves the opening of the sama 1 to the steaming step S5. The steaming step S5 is configured by the conveyor 10 flowing from the meat surface heating step S4 passing through the steamer over a predetermined time, and the opening of the steamer 1 on the conveyor 10 is steamed as a whole. As it becomes softer, excess fat falls. The underheated layer 5 is also heated by the steaming at the same time as the heated layer 6 and is slightly heated. In addition, since the meat quality of sanma 1 becomes plump by being steamed, the meat surface heating step S4 is completed, and before entering the steaming step S5, check whether the bone 2 is removed from the opening of the sanma 1 neatly If necessary, finishing bone removal is performed in a state where it is easy to remove the bone 2 before steaming.

  The opening of the steamed Sanma 1 is then moved by the conveyor 10 to the baking step S6. The baking step S6 is configured by the conveyor 10 passing through the heater over a predetermined time. This baking step S6 is a step of baking the opening of the saury 1 under a high pressure of about 800 mmHG, so that the slightly uncooked layer 5 that is left on the core 7 of the opening of the samas 1 disappears, and the meat The heating layer 6 formed on the surface 4 and the skin surface 3 is further heated and denatured, and the oil is well removed as compared with the portion where the heating insufficient layer 5 is formed. In addition, as described above, since it is generally baked under a high pressure about twice as high as when burning firewood, abdominal bones 2b, 2b,.. It can be made soft enough not to affect the texture. In addition, you may provide the drying process for removing a water | moisture content from the opening of the steamed rice cake 1 between this baking process S6 and the previous steaming process S5 as needed.

  After the baking process S6 is completed, the opening of the saury 1 is moved by the conveyor 10 to the grilling process S7. The roasting step S7 is constituted by a procedure of adding a sausage sauce to the outer surface of the opening of the sama 1 and roasting so as to soak the sausage sauce. Since the sagging and fixing of the sauce is improved by repeating the above-described sauce and baking procedures, as shown in FIG. 2A, the flame baking step S7 in the present embodiment is performed in the first sauce S7a and baking S7b. The second sagging S7c, the baking S7d, and the third sagging S7e to be finished.

  The saucers S7a, S7c, and S7e are configured by the conveyor 10 passing through the saucer filled with sauce for a predetermined time, and the opening of the bowl 1 on the conveyor 10 is immersed in the sauce quickly. Sagging adheres to the entire outer surface without any gaps. Note that the opening of the samurai 1 that has passed through the saucer is appropriately aired by a fan or the like, and the sauce that has been excessively adhered by immersion is dropped by the wind.

  On the other hand, baking after sagging is performed when the conveyor 10 passes a heater over a predetermined time similarly to the above-described skin heating step S2 and the like. The opening of the saury 1 after the first sagging S7a is first baked by passing it through a heater heated under a pressure of 350 mmHG, which is lower than the baking process, over a predetermined time (S7b), To be. The passing time of the heater for the baking S7b after the first sagging S7a is appropriately set so that the sagging spreads over almost the entire area of the heating layer 6 by the baking S7b. It should be noted that the penetration of the sagging with respect to the opening of the sanma 1 is relatively good for the heating layer 6 because the degree of fat removal at the boundary between the heating layer 6 and the insufficiently heated layer 5 is different. However, it becomes dull for the underheated layer 5. Therefore, the sauce is concentrated in the heating layer 6 rather than the underheated layer 5, and the sauce does not soak into the core 7 of the samurai grilled potato.

  Next, when it is further conveyed to the conveyor 10 and passes through the saucer and the second saucer S7c is finished, the samurai sardine is heated under a pressure of 250 mmHG, which is lower than the previous firing. Is passed over a predetermined time (S7d). The passage time of the heater for this baking S7d improves the fixing property of the sauce by further infiltrating the sauce into the heating layer 6 where the sauce has spread through the baking S7b after the first sauce S7a. It sets suitably so that it can be made.

  After the above-described baking S7b and S7d, the samurai bonito has been subjected to a total of two bakings S7b and S7d with different baking levels, so that the heating layer 6 is soaked into the heating layer 6 and has a substantially brown color that can be fixed. It becomes. In addition, the samurai grilled core 7 has a heating layer 6 so that the sauce does not soak easily and remains almost white before sagging, maintaining a fluffy flesh compared to other parts. . After this, the third sagging S7e is finally performed, so that the outer surface is finished so that the above-mentioned beautiful hue specific to the roasting becomes strong, and the samurai roasting is completed.

  The finished saury grilled saury is further conveyed by the conveyor 10, precooled in the precooling step S8, and then rapidly frozen in the freezing step S9. The pre-cooling step S8 and the freezing step S9 are for cooling and freezing the sardine grilled on the conveyor 10 by blowing cooling air, etc., and improving the shelf life by pre-cooling before freezing. Can do.

  In addition, the frozen saury of saury is further conveyed by the conveyor 10 and moves to the packaging step S10. The packaging step S10 includes an inner box packing that accommodates 20 samurai firewood grilled in one small inner box, and an outer box packing that further accommodates five inner boxes in one large outer box such as cardboard.

  Inner box packing is performed by laying a sheet-like film (layer pack) on the bottom of a small box, and arranging the samurai firewood on this one by one by hand. In addition, when it is necessary to stack the samurai grilled rice cake inside the small box depending on the shape of the box, the above-mentioned film is placed on the upper surface of the samurai grilled fish cake already arranged, and the samurai grilled fish cake is further arranged on this. . In this way, the saury grilled sesame contained in the inner box is flat and difficult to move laterally, and because there is a film in the vertical direction, it touches the inner wall of the inner box during transportation, Or it won't be damaged. Furthermore, the entry of dust or the like is prevented by the film.

  When the inner box packing is completed, the inner box is transported to the conveyor 10 and inspected by passing through the metal detector, and then the inner box is packed into the outer box by the outer box packing, and is stored in the refrigerator or warehouse. Housed or shipped.

It is a figure which shows this invention and is process drawing of the manufacturing method of a samurai salmon grill. It is a figure which shows each process in the manufacturing method of a saury grilled rice cake, (a) is a detailed process figure of a salmon baking process, (b) is explanatory drawing of a skin surface heating process, (c) is explanatory drawing of a meat surface heating process. is there.

Explanation of symbols

1 Sanma 2 Bone 3 Skin 4 Meat 5 Insufficient heating layer 6 Heating layer 7 Inside

Claims (1)

Bake from the skin side while opening the saury and leaving the bone, forming a heating layer on the skin surface with an underheated layer left on the meat side,
Next, by removing the bone and baking the meat side, a heating layer is also formed on the meat surface while leaving an insufficiently heated layer inside,
After this, the method for producing saury roasted with saury, which is baked at once, including the inner layer with insufficient heating, and then sacrificing the skin and meat.

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