JP2007053904A - Method for producing boiled fish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing boiled fish by which fish is prevented from falling apart while steam-boiled, homogeneously boiled fish can be produced, and a large amount of boiled fish can be produced at a time. <P>SOLUTION: The method for producing boiled fish comprises a steaming process where fish 2 is soaked in stock 3 in a top-open container 4 to steam the fish with saturated vapor, wherein the fish 2 is put directly in the container 4 to be charged with the stock 3. The container comprises a first container 31 to be charged with fish and having holes, and a top-open second container 36 housing the first container 31 and charged with stock. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing boiled fish.

  As a method for producing this seeded fish, Patent Document 1 proposes a method for preventing the fish from being damaged. In the method described in Patent Document 1, fish is put together with boiling water in a heat-resistant container, and the container is cooked over fire.

JP-A-7-95865

According to the conventional method described above, the broth may boil during heating and the fish may collapse. In addition, since the broth overflows out of the container, there is a problem that homogeneous boiled fish cannot be cooked and a large amount of boiled fish cannot be produced at one time.
An object of the present invention is to provide a method for producing boiled fish, which can prevent the fish from collapsing, can produce a uniform and uniform boiled fish, and can produce a large amount of boiled fish at a time.

  The present invention has been made to solve the above-mentioned problems, and the invention according to claim 1 is characterized in that the fish is immersed in boiled juice in a container having an opening on the upper surface and steamed with saturated steam. .

  The invention described in claim 2 is characterized in that, in claim 1, fish is directly put into a container in which the broth is placed.

  Furthermore, the invention according to claim 3 is the first container having a top opening in which the container puts fish, and the second container having the top opening that houses the first container and puts boiled juice. It is characterized by including.

  According to the present invention, the fish is immersed in the broth placed in the container having the top opening and steamed with saturated steam, so that the broth in the container does not boil. For this reason, it is possible to prevent the fish from collapsing, and even if a large amount of the broth is added and steamed, the broth does not overflow outside the container, so that a homogeneous boiled fish can be produced. Moreover, since many containers can be cooked at once, a large amount of boiled fish can be produced at a time.

(Embodiment)
Next, an embodiment of the present invention will be described. This embodiment is a method for producing boiled fish, comprising a steaming step in which fish is immersed in boiled juice in a container having an upper surface opening and steamed with saturated steam.

  In this embodiment, the fish is immersed in the boiled juice in the top opening container. Thereafter, each container is heated with saturated steam. According to the heating with saturated steam, the broth in the container does not exceed the saturated steam temperature, and the broth does not boil, preventing the fish from collapsing and boiling out of the container due to boiling it can.

  According to this embodiment, since the fish can be prevented from collapsing, high-quality boiled fish can be produced. In addition, since the amount of the broth overflowing from the container can be zero or extremely small, nonuniform cooking quality due to the decrease in the broth can be suppressed, and a homogeneous boiled fish can be produced. Further, since heating with saturated steam is performed instead of direct heating with fire, if a large number of the containers are prepared, a large number of containers can be heated at one time, and a large amount of boiled fish can be produced at one time.

  Further, the configuration of this embodiment will be described. The container can be referred to as a plate or a tray, and the shape is not limited as long as it is made of a heat-resistant material and has an opening on the upper surface through which fish and broth can be put. The heat resistant material is preferably a synthetic resin that can withstand steaming at about 120 ° C. Specifically, PP filler (polypropylene mixed with talc or calcium carbonate to improve heat resistance) can be used. In this embodiment, since it is not heating by direct fire but steaming by saturated steam, synthetic resin can be used, and by doing so, it can be used as a delivery container as a final product as it is.

  Further, this container may be used as a packaging container for delivery or may not be used as a packaging container for delivery. In the case where the packaging container is also used, the fish is directly put into the container for the broth. Moreover, the number of fish accommodated in this container can be one or more. This one or more is a concept including one or more fish when the fish is whole and one or more slices when the fish is cut.

  The method of immersing the fish in the broth in the container may be any of a method of adding the broth after adding the fish, a method of putting the fish in a state of adding the broth, and a method of simultaneously adding the fish and the broth. .

When the container is not used as a packaging container, the fish is put in a hollow container having a heat-resistant top opening, and the whole container is immersed in the broth in the second container. Can be configured. That is, in this case, the container is composed of a first container having a hole in the upper surface opening into which fish is placed and a second container having an upper surface opening in which the first container is accommodated and boiled juice is placed. In this configuration, the order in which the broth and the first container are put into the second container may be either first or simultaneously. The said perforated container means what has a small hole which can pass many boiling liquids in a surrounding wall.
The small holes are preferably a large number, but may be one.

  The first container can be used when thawing a plurality of frozen fish. The first container can also be used as a container for blanching the thawed fish through boiling water.

  When the container is not used as a packaging (delivery) container, the boiled juice can be almost tasteless. When the container is also used as a packaging container, the boiled juice has a predetermined taste. It can be.

  The saturated steam for cooking the container is preferably about 80 ° C. to 120 ° C., but is not limited thereto. For this cooking, it is preferable to use a steaming cooler that performs steaming and vacuum cooling. According to this steaming cooler, vacuum cooling can be performed immediately after steaming, and cooking time can be shortened.

This embodiment includes the following forms 1 and 2.
(1) Form 1
This form 1 is a process of putting fish in a heat-resistant container having an upper surface opening, a process of putting a broth in the container, a process of putting the broth in the container, and steaming the container after the process of putting the fish and the process of adding the broth with saturated steam A method for producing boiled fish, comprising: a steaming step to perform, a vacuum cooling step for vacuum cooling the container after the steaming step, and a packaging step for packaging the container after the vacuum cooling step.

  This form 1 is characterized in that a single container is used from the cooking process to the packaging process. By doing so, the fish can be delivered as a product without being taken out of the container, so that the collapse of the fish caused by taking out the fish can be eliminated.

(2) Form 2
This form 2 includes a fish putting step in which fish is put in a heat-resistant perforated first container having an upper opening, and the first container is put in a heat-resistant second container, and the broth is put in the second container. The step of putting, the steaming step of steaming the second container after the step of adding the broth with saturated steam, the step of removing the rough heat from the container after the step of steaming, the first container from the second container Taking out and soaking the seasoning juice in the third container in the seasoning soup (kake sag), the vacuum cooling process for vacuum cooling the third container after the seasoning soup process, and the fish after the vacuum cooling The manufacturing method of the boiled fish including the packaging process to package is characterized.

  In this form 2, preferably, boiled soup and seasoning soup are separate soups, but the same soup can also be used. In this form 2, the said steaming process and the said rough heat removal process can be performed with the same steaming cooler, and the said vacuum cooling process can be performed with the said steaming cooler and another vacuum cooler. By carrying out like this, the capability of the pressure reduction means of the said steaming cooler can be made small.

The packaging method in the packaging process in this form 2 includes the following method 1 to method 3.
The method 1 is a method of taking out the first container from the third container, transferring one or a plurality of fish in the first container to a fourth container (delivery container), storing them, and packaging the fourth container together. It is. The method 2 is a method in which the first container is taken out from the third container, and the first container is accommodated in the fourth container and packaged. The method 3 is a method of packaging the third container with the first container in place without using the fourth container. Method 2 or method 3 is suitable for fish that becomes soft after cooking, and method 1 is suitable for fish that do not become soft.

  According to this form 2, many fish can be processed at a time from steaming to vacuum cooling using the first container, so that the possibility of the fish being crumbled can be reduced and the processing efficiency can be improved.

  Hereinafter, a specific embodiment 1 of the present invention will be described in detail with reference to the drawings. FIG. 1 is a flowchart showing a schematic configuration of the first embodiment, and FIG. 2 is a diagram showing a schematic configuration of a steaming cooler 1 used in the first embodiment.

  Before describing the method for producing boiled fish of Example 1, the steaming cooler 1 will be described with reference to FIG. The steam cooler 1 heats the containers 4 by supplying saturated steam into the cooking chamber 5 containing the plurality of containers 4, 4,... In which the fish 2 is immersed in the broth 3. Steaming means 6 as heating means, steaming means 7 for discharging the steam in the cooking chamber 5, decompression means 8 for sucking and exhausting the cooking chamber 5, and introducing the outside air into the decompressed cooking chamber 5 Thus, a pressure-return means 9 for returning pressure is provided as a main part. A drain discharging means 10 for discharging the drain accumulated in the cooking chamber 5 and a pressure sensor 11 for detecting the pressure in the cooking chamber 4 are provided.

  Each container 4 has an opening 12 on its upper surface and is a container that also serves as a packaging container made of a heat-resistant synthetic resin of about 120 ° C., and is placed on the shelves 13, 13,.

  The cooking chamber 5 is provided with a door (not shown in FIG. 1, provided on the back side of the paper surface) for taking in and out the containers 4, and the interior is heated with a saturated steam at or below atmospheric pressure to above atmospheric pressure. Therefore, it is formed as a pressure-resistant pressure vessel.

  The steaming means 6 has one end connected to the cooking chamber 5 and a steaming line (pipe) 14 for supplying saturated steam from a steam generation source (not shown) made of a reboiler into the cooking chamber 5. A steam control valve 15 that controls the supply of saturated steam and a steam nozzle 16 that is provided in the steam supply line 14 and ejects saturated steam into the cooking chamber 5 are configured. The steam nozzle 16 can be omitted.

  The steaming means 7 is used for discharging steam to the outside of the cooking chamber 5 after cooking, and for discharging steam to the outside of the cooking chamber 5 at the time of non-pressure steaming. 5, a steaming line 17 for discharging the steam in the cooking chamber 5 to the outside, and a steaming control valve 18 for controlling the steaming. The drain discharge means 10 is for discharging the drain accumulated in the cooking chamber 5, and is connected to one end of the drain to the cooking chamber 5 and drains the drain accumulated in the bottom of the cooking chamber 5 to the outside. 19, a drain trap 20 that is opened by detecting the accumulation of drain, and a drain control valve 21 that controls drain discharge.

  The pressure reducing means 8 includes a pressure reducing line 22 for vacuum suction and a pressure reducing device 23 configured by combining one or a plurality of ejectors, heat exchangers, and vacuum pumps (all not shown) provided on the pressure reducing line 22. The The return pressure means 9 includes an outside air introduction line 24 having one end connected to the cooking chamber 5, an outside air introduction control valve 25 provided in the line 24, an air cleaning filter 26 and a check valve 27. .

  The control valves 15, 18, 21, 25, the pressure reducing means 8 and the pressure sensor 11 are connected to a controller 28. The controller 28 receives a signal from the pressure sensor 11 or the like, and controls the control valves 15, 18, 21, 25 and the pressure reducing means 8 according to a predetermined processing procedure (cooking program). It is configured.

  The cooking program includes an air exhausting step for removing air in the processing chamber, a steaming step for supplying saturated steam to the cooking chamber after the air exhausting step and cooking while controlling at a predetermined pressure, and a cooking chamber after the cooking step. It includes a return pressure step for discharging steam and returning to atmospheric pressure, a vacuum cooling step for vacuum cooling the cooking chamber after the return pressure step, and the like.

  The manufacturing method of the boiled fish of Example 1 using the steaming cooler 1 of the above structure is demonstrated according to FIG. 1 and FIG.

  With reference to FIG. 1, first, a fish putting step (S1) for putting the fish 2 into the container 4 is performed. In this step, the fish 2 that has not been frozen or the fish 2 that has been thawed is housed in the containers 4. Then, a broth adding step for pouring the broth 3 into the container 4 is performed. In the first embodiment, the broth 3 is poured into the steaming cooler 1 before the containers 4 are accommodated, but the soup 3 is poured after the containers 4 are accommodated into the steam cooler 1. Can be configured. The boiling juice 3 can be injected by providing the steam cooler 1 with an automatic injection device (not shown).

  As shown in FIG. 2, each container 4 in which the fish 2 is immersed in the broth 3 by the two steps S1 and S2 is accommodated in the steam cooler 1 and the steam cooler 1 (S3). )I do.

  This cooking process is controlled by the controller 28. First, after performing the air exclusion process, the steam control valve 14 is opened, and a steaming process using saturated steam is started. The controller 28 performs a steaming process by controlling the opening and closing of the steam control valve 15 so that the pressure (temperature) in the cooking chamber 5 becomes a set pressure (temperature). When cooking at atmospheric pressure or higher, steaming is performed with the drain control valve 21 open. When cooking at atmospheric pressure or lower, the drain control valve 21 is closed.

  In this cooking step, boiling of the broth 3 does not occur because it is heated by saturated steam. For this reason, it is possible to produce high-quality boiled fish without causing the fish 2 to be boiled. In addition, the broth 3 does not overflow outside the containers 4. As a result, the amount of the broth in each container 4 becomes substantially constant, and the cooking state of the fish 2 can be made uniform. Further, since the broth 3 does not spill, the broth can be saved, and the cooking chamber 5 can be kept clean and hygienic.

  When this steaming step is completed, the exhaust steam control valve 18 and the drain control valve 21 are opened, the steam in the cooking chamber 5 is discharged, or the steam control valve 18 and the drain control valve 21 are closed, By opening the return pressure control valve 25 and operating the pressure reducing means 8, the steam in the cooking chamber 5 is discharged, and a pressure return process for returning the pressure to atmospheric pressure is performed.

  When this decompression step is completed, a vacuum cooling step (S4) is performed. The controller 28 closes the steam supply control valve 15, the exhaust steam control valve 18, and the drain control valve 21, operates the decompression means 8, and puts each container 4 containing fish 2 and broth 3. Cool in vacuum. This vacuum cooling is continued until each container 4 reaches about 10 ° C to 20 ° C. This vacuum cooling step can be a cooling step for removing rough heat when cooling by another vacuum cooler (not shown). In the case of cooling by rough heat removal, it is cooled to about 50 to 60 ° C.

  When the vacuum cooling step (S4) is completed, the inside of the cooking chamber 5 is decompressed in the same manner as the decompression step, the door is opened, and the containers 4 are taken out from the steaming cooler 1. Each opening 12 of each of the containers 4 taken out is sealed with a lid (not shown), and a packaging step (S5) is performed in which the whole is wrapped with a synthetic resin film or the like by a known packaging machine (not shown). In this packaging process, it can comprise so that it may wrap without using the said lid | cover.

  According to the first embodiment, as described above, a uniform boiled fish can be produced without boiling. In addition, since the fish is not taken out from the container 4 during the cooking process, the fish does not collapse, and a boiled fish having a good appearance can be provided. Moreover, since cooking is performed by the steam cooler 1, a large amount of steamed fish can be produced at a time by increasing the capacity of the steam cooler 1 and the number of the containers 4. Furthermore, the use of the synthetic resin container 4 makes it easy to handle with light weight and low cost.

  Next, another embodiment 2 of the present invention will be described with reference to FIGS. In this second embodiment, the steam cooler 1 to be used is the same as that of the first embodiment, and the same components as those of the first embodiment are denoted by the same reference numerals for the other components and the description thereof is omitted. . Hereinafter, a different configuration of the second embodiment from the first embodiment will be described.

The method for producing boiled fish of Example 2 is performed according to the flow of FIG. First, a thawing step (S11) for thawing the frozen fish 2 is performed. As a pretreatment for the thawing process, a plurality of frozen and packaged fish 2, 2,... Are stored in a heat-resistant, perforated first container (fish container) 31 that must be removed from the bag (not shown). . As shown in FIG. 5, the first container 31 has a first opening 32 on the upper surface, and a plurality of small holes 35, 35,... That allow the boiled juice 3 to flow through the side wall 33 and the bottom wall 34. Yes. And the latching | locking part 38 latched by the upper end of the 2nd opening 37 of the 2nd container (fish and boiled juice storage container) 36 equivalent to the container 4 of the said Example 1 is formed. The locking portion 38 is also used as a handle.

  The thawing step is performed by vacuum vapor thawing using a vacuum vapor thawing device (not shown) together with the first container 31. However, this thawing step can be performed by various thawing methods such as thawing by hot water spraying.

  When the thawing process is completed, a boiling process (S12) is performed. This step is a process of taking out the container 31 after passing the first container 31 through boiling water. The purpose of this process is to dissolve the raw odor components contained in the skin and fat of fish 2 in hot water and volatilize them to remove the raw odor. It is to prevent outflow.

  Next, a broth adding step (S13) is performed. As shown in FIG. 6, in the broth adding step, the first container 31 containing the thawed fish 3 is housed in the second container 36 and the broth 3 is placed in the second container 36. This soup 3 is a soup stock whose main purpose is to boil without thinning the main purpose of seasoning.

  Next to the broth step, a steaming step (S14) is performed. Since this process is the same as the cooking process (S3) of the first embodiment, the description thereof is omitted.

  Next, a rough heat removal step (S15) is performed. In this rough heat removal step, the second container 36 including the contents is subjected to rough heat, and is cooled to about 50 ° C.

  After this rough heat removal step, a seasoning soup step (S16) is performed. In this step, the first container 31 containing the cooked fish 2 is accommodated in the third container 40 containing the seasoning juice (seasoning liquid) 39 shown in FIG. The third container 40 has a fourth opening 41 formed on the upper surface, and heat resistance is not required, but the same one as the second container 36 can be used.

  When the seasoning juice adding step is completed, a vacuum cooling step (S17) is performed in which the third container 40 is placed in a separate vacuum cooler (not shown) from the steaming cooler 1 and vacuum cooled. When the vacuum cooling capacity of the steaming cooler 1 is large, this vacuum cooling step can also be performed by the steaming cooler 1.

  The packaging process (S18) after the vacuum cooling process is the same packaging process as the packaging process (S5) of the first embodiment. The difference from the packaging step (S5) is that the first container 31 is taken out from the third container 40, and the fish 2 in the first container 31 is accommodated in the fourth container 42 for packaging. The point that the fourth opening 43 formed on the upper surface of the fourth container 42 is covered with a lid 44 after the fish 2 is accommodated and the whole is wrapped with the synthetic resin film is the same as in the packaging step (S5). A small amount of seasoning juice 39 can be placed in the fourth container 42 as necessary, but a bag-like sauce (not shown) to be used when eating can also be placed.

  According to the second embodiment, as in the first embodiment, a uniform boiled fish can be produced without being boiled. Further, since the fish is not taken out from the first container 31 until the final packaging process, the occurrence of the collapse of the fish can be reduced. Moreover, since steaming is performed by the steam cooler 1, a large amount of steamed fish can be produced at a time as in the first embodiment. In addition, since the first container 31 can be used to perform processing from thawing of a large amount of fish 3 to vacuum cooling, the processing efficiency is improved.

It is a figure explaining the manufacturing method of Example 1 of this invention. It is explanatory drawing which shows schematic structure of the steaming cooler 1 used for the Example 1. FIG. It is a figure explaining the manufacturing method of Example 2 of this invention. It is explanatory drawing which shows schematic structure of the steaming cooler 1 used for the Example 2. FIG. It is explanatory drawing which shows the one aspect | mode of a manufacturing process in the Example 2. FIG. It is explanatory drawing which shows the other aspect of a manufacturing process in the Example 2. FIG. It is explanatory drawing which shows the other aspect of a manufacturing process in the Example 2. FIG. It is explanatory drawing which shows the other aspect of a manufacturing process in the Example 2. FIG.

Explanation of symbols

1 Steaming cooler 2 Fish 3 Boiled juice 4 Container 31 First container 36 Second container

Claims (3)

  A method for producing boiled fish, characterized in that the fish is immersed in boiled juice in a container having an upper opening, and steamed with saturated steam.   The method for producing boiled fish according to claim 1, wherein the fish is directly put into a container for boiled broth.   The said container contains the 1st container of the opening of the upper surface opening which puts a fish, and the 2nd container of the upper surface opening which accommodates this 1st container and puts a broth, The boiled fish of Claim 1 characterized by the above-mentioned. Production method.

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