JP2007124929A - Cooking method of delicious taste-blocked-in vacuum-packaged mackerel boiled in miso seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking method of delicious taste-blocked-in vacuum-packaged mackerel boiled in miso seasoning, as an industrial cooking method of fish and shellfish, comprising boiling mackerel as one of fish and shellfish in miso seasoning, blocking the delicious taste of the miso-boiled mackerel in a vacuum package to be storable for a long time, and prepared with a focus on making an eater enjoy just-cooked delicious taste at any time when taking off the seal of the package. <P>SOLUTION: The cooking method of delicious taste-blocked-in vacuum-packaged mackerel boiled in miso seasoning comprises the following process: a first heating process for eliminating fishy smell of a sliced mackerel and blocking the delicious taste components via coagulation of the surface of the sliced mackerel; a short-time primary high-temperature heating process for making boiled liquid being used for preliminary seasoning and as gloss mop sauce; a second heating process for making the gloss mop sauce fit in the deep part of the sliced mackerel, putting the thickened gloss mop sauce around the sliced mackerel so as to look nice in appearance, and aiming at sterilization effect for refrigeration; and a two-stage heating process for preventing too much delicious taste and oil and fat from getting out of the sliced mackerel itself, and making a lot of fat penetrate into the mackerel to moderately retain the fat or moisture of the sliced mackerel to be improved in its delicious taste, flavor and appearance. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  This invention cooks mackerel, which is one of the seafood, in boiled miso, confines the umami ingredients as a vacuum pack, enables long-term storage, and at the same time, allows the freshly cooked umami ingredients to taste at any time. It is a method related to the method of cooking seafood in the industry with particular emphasis.

  In general, techniques for storing seafood in a vacuum pack after cooking are often found in vacuum packs, etc., but the taste is often denatured or deteriorated compared to eating immediately after cooking. It is done.

In addition, the cooking method and umami, which withstands the storage condition of vacuum storage compared to eating immediately after cooking and creates a state in which boiled juice and umami ingredients are intertwined with the meat quality of the mackerel when opened, are confined in a vacuum pack. There is no way.
JP, 2005-058214, A Processing method of red fish JP, 06-189716, A Toro-like meat food of tuna and cooking method thereof

  The original taste cooked by a first-class chef was well confined by the vacuum pack preservation method, and the long-term preservation and opening time consumer wanted to reproduce the taste and taste of the first-class chef at home.

(1) The primary heating removes the raw odor of the fillet and confines the umami components by the surface solidification of the fillet, as well as the short-term primary high-temperature heating for making the soup that is used for seasoning and shredding And the secondary heating aiming at sterilizing effect for refrigerated storage, making the fillet deeply immerse the fillet and deeply immersing the fillet, making the fillet thick and tangled In order to prevent the flavor and fat of mackerel from escaping from the fillet itself, and to allow the taste to penetrate into the greasy cocoon, the fat and moisture in the fillet itself remain moderately by heating twice. A vacuum packed umami-confined cooking method for miso-boiled potatoes with improved umami, flavor, appearance and texture.

(2) The temperature differs depending on the primary heating that brings out the umami and heats the seafood with a seasoning sauce of 100 ° C for seasoning, and the secondary heating of 80 ° C that produces a sterilizing effect for refrigerated storage. The vacuum packed umami-confined cooking method of miso boiled salmon according to item (1), which is divided into two times.

(3) In order to remove the raw odor of fish, it is heated for about 15 minutes after reaching 100 ° C with boiling broth at 100 ° C or higher. Vacuum packed umami confinement cooking method.

(4) Since the salmon tends to collapse when thawed completely, remove the head and internal organs in a half-thawed state until the knife is put into the fish body by thawing in the refrigerator, and take the raw smell of the fish For this purpose, the cooking is carried out with boiling broth at 100 ° C. or higher. The vacuum packed umami confinement cooking method for boiled miso soup according to any one of (1) to (3) above.

(5) Put all the seasonings in the pan first to make boiled juice, and the boiled juice is entangled so as to make use of the umami of the rice cake. A vacuum-packed umami-confined cooking method for boiled miso according to any one of items (1) to (4), wherein

(6) If the surface is piled before the fire passes, the salmon sticks together and hardens, and the taste does not enter the peeled or stuck part of the surface. The vacuum packed umami confinement cooking method for boiled miso soup according to any one of the above items (1) to (5), which is carefully immersed in boiled juice and stacked while solidifying the surface.

(7) A vacuum-packed umami confinement for boiled miso stewed in any one of paragraphs (1) to (6) above, wherein the lid is dropped in order to rotate heat and boiled juice evenly up and down the fillet recipe.

(8) If you boil it for a long time, the umami of the salmon will go out into the broth and it will not finish deliciously. If the fillet is completely cooked, turn it off in about 15 minutes and let it sit at room temperature overnight. A vacuum-packed umami-confined cooking method for cooking miso boiled in miso according to any one of items (1) to (7).

(9) Items (1) to (8) above, characterized in that the simmering sauce is boiled in a small pot, boiled in half a bowl, and heated to a position where it thickened in a hot state. The vacuum packed umami confinement cooking method of the miso boiled-boiled rice cake of any one of term. (It will harden when cooled, but when you put it in a bag with the fillet and heat it, it will become slightly wet and take into account that amount.)

(10) If the fillet is taken out of the pan before bagging and cut into two in a vacuum pack, the shape is broken, the skin is greatly peeled off, or the size is particularly small Characterized in that the fillet of each size is sorted so that the amount of each bag is equal to each other so that the amount of each bag is equalized. Law.

(11) Item (1) above, wherein the bag is folded and filled with fillet and shatter so that the seal position during vacuum packing is not soiled, and the mouth is folded and vacuum packed with a vacuum machine. The vacuum-packed umami confinement cooking method of the miso boiled-boiled rice cake of any one of-(10) term.

(12) Items (1) to (11) above, characterized by being steam-heated at 80 ° C. for 40 minutes in order to adjust the sauce in the bag to fillet by heating in a refrigerated storage state to keep it for a long time. The vacuum packed umami confinement cooking method of the miso boiled-boiled rice cake of any one of term.

(13) About the heat sterilization temperature and time setting at the time of vacuum packing, since long-term heating at a temperature too close to 100 ° C causes severe deterioration of the taste, it is the killing temperature of E. coli and general bacteria by heating at 80 ° C for 40 minutes Boiled miso boiled in any one of items (1) to (12) above, which is heated at 65 ° C or higher and 80 ° C which is the decomposition temperature of Clostridium botulinum to satisfy 20 minutes or longer. Vacuum packed umami confinement cooking method.

(14) After heat sterilization, cool to room temperature, check again the shape, appearance, foreign matter, etc., put a seal on the front and back, put in a cardboard box, and store in a refrigerator at 5 ° C or less (1) The vacuum-packed umami confinement cooking method of the miso boiled in miso as described in any one of claim | item (13) term.

  In addition to removing the raw odor of the fillet and consolidating the umami components from the surface solidification of the fillet during the primary heating, short-term primary high-temperature heating and making the fillet to make boiled soup for seasoning and shredding In the secondary heating, the taste of the sauce is further adjusted to the inner depth, the appearance of the fillet is tangled with the sag sauce and the sterilization effect for refrigerated storage. The savory taste and fat are prevented from coming out of the fillet itself, and the heat of the fillet itself, which has not been realized with conventional vacuum packs, is divided into two parts for the purpose of infiltrating the taste into the greasy koji. Since the fat and moisture remain moderately, a vacuum package of boiled miso boiled with good taste and texture can be produced.

  Heating the seafood with a seasoning sauce of 100 ° C for seasoning, pulling out the umami and confining it, and sterilization effect for refrigerated storage. By separating, it is possible to obtain a vacuum pack that is excellent in terms of hygiene while sufficiently extracting umami.

  In order to remove the fishy odor, the fishy odor of the fish can be reliably removed by heating for about 15 minutes after reaching 100 ° C with boiling water at 100 ° C or higher.

  Since the salmon is easy to collapse when thawed completely, remove the head and internal organs in a half-thawed state until the knife is inserted into the fish body by thawing in the refrigerator, and take the raw smell of the fish 100 By heating with boiling water above ℃, the body of the salmon will not collapse.

  All the seasonings are put in the pan first to make the broth, and the broth uses the umami of the salmon in the shimmering sauce. The taste of candy has been evenly infused.

  If they are stacked before the surface is ignited, the sea breams stick together and harden, and the surface peels off or does not taste, so the soup is boiled and boiled. By soaking it in a bowl and putting it on top of each other while solidifying the surface, each of the miso boiled crab has been finished beautifully.

  In order to turn the heat and boiled juice evenly on the top and bottom of the fillet, it is possible to evenly season the miso boiled in the miso by dropping the lid.

  If you simmer for a long time, the umami of the salmon will go out too much into the broth, and the body will not finish deliciously. , So that the flavor of the salmon fillet is finished without being overly delicious.

  Terari Dare is a product that has a well-flavored taste without wasting the resulting broth by boiling the broth after boiling it in a small pot, simmering it to about half, and heating it to a thick, thick state in a hot state. (It will harden when cooled, but it will become slightly wet when heated with the fillet in the bag, so take that into account).

  Before filling the bag, remove the fillet from the pan and cut it into two vacuum packs. If the shape is broken, the skin is greatly peeled off, or the size is not particularly small, the head and tail fillets should be removed. By sorting the large and small bags so that the amount of each bag is equal, it is now possible to reliably obtain products with uniform specifications.

  The bag can be efficiently finished as a beautiful vacuum-packed product by folding the mouth and filling it with fillet and shatter so that the sealing position during vacuum is not contaminated, and then folding the mouth and vacuuming with a vacuum machine. Is now possible.

  Sterilized to keep for a long time in the refrigerated state and steam heated at 80 ° C for 40 minutes to make the sauce in the bag fit into the fillet by heating, so that products that can be stored safely for a long time will be realized It was.

  About the heat sterilization temperature and time setting at the time of vacuum packing, since long-term heating at a high temperature too close to 100 ° C causes severe deterioration of the taste, heat it at 80 ° C for 40 minutes and then kill the E. coli and general bacteria at 65 ° C or higher. By heating the botulinum toxin at 80 ° C, which is the decomposition temperature of the botulinum, for 20 minutes or more, it is possible to kill the bacteria without deteriorating the taste of the fillet.

  After heat sterilization, cool to room temperature, check the shape, appearance, foreign matter, etc., put stickers on the front and back, put them in a cardboard box, and store them in a refrigerator at 5 ° C or less to reliably eliminate bad products It can now be stored safely for a long time.

Some examples of specific embodiments of the present invention as described above will be described with reference to the accompanying drawings.
FIG. 1 is a flowchart showing an example of steps for carrying out the present invention.
That is, the present invention is characterized by primary heating mainly for seasoning mackerel fillets and secondary heating mainly for obtaining a bactericidal effect. Also in the process, the heating process in the previous stage is traced back so that the final purchase of the mackerel fillet is completed by the final heating for a predetermined range time when the purchaser of the present invention actually eats the fillet of the mackerel. It is adjusting.

  In other words, it can be said about any dish, but the best way to eat it right after the dish is finished is to eat it, and it is absolutely necessary to heat the finished dish once again. It will reduce the fresh taste.

  In the present invention, when a person who has purchased a vacuum pack of miso-boiled mackerel actually eats it, it performs a heat treatment for a predetermined time (such as a hot water bath for about 1 minute and a heat treatment corresponding to this). Assuming that seasoning for fillets is completed for the first time, it is proposed to strictly manage the conditions of primary and secondary heating and refrigerated storage conditions in the previous stage.

  In more detail, the secondary heating is mainly aimed at obtaining a bactericidal effect, so it must be performed for the required time. Thus, the conditions for the primary heat treatment are obtained by calculating backwards.

  In addition, in order to make the finished state of the food look good when it is actually eaten, the boiled mackerel in the mackerel is completed at the preparatory stage before heating, bagging into a vacuum pack, shipping stage, etc. By repeating the rigorous checks assuming the finishing state at the stage several times, not only the taste is good but also the appearance as a dish is considered to be the best.

As for the storage conditions, by requesting refrigerated storage controlled at 5 ° C. instead of frozen storage that completely freezes, the optimum seasoning state is maintained without being frozen. We find that the objective can be achieved meaningfully.
That is, each procedure shown on the flowchart of FIG. 1 is the latest consideration so that those who actually eat the miso boiled mackerel according to the present invention can obtain the dish just after completion as a beautiful appearance. It can be said that it is a thing shown about overlapping.

FIG. 2 is a diagram schematically illustrating the cooking procedure of actual miso-boiled mackerel.
In other words, the steps of each process necessary to ensure the required quantity as a uniform product while providing it to the person who actually eats it with the best taste and appearance using the best ingredients are shown in an easy-to-understand manner. It is what.

  Specifically, in the fillet processing stage, the best raw mackerel fillet is prepared with the same size, but in order to prevent collapsing etc. here, it is processed in a semi-thawed state, and the fillet is processed by primary heating. After making the baked savory soaked with the flavor of mackerel by using boiled soup by primary heating, and after packing the fillet and the shined shrimp together in the bag packing stage of vacuum packing By deeply penetrating the inside of the fillet and infiltrating it with secondary heating, it is excellent in taste familiarity, and when appropriate final heating with a hot water bath etc. is performed just before eating, the umami component is contained from inside the fillet It begins to bleed and is served in a state where both are truly familiar.

  Therefore, since the miso boiled mackerel according to the present invention is completed not by the processing plant but by proper final heating with a hot water bath or the like, a fresh taste is always realized.

It is a work flowchart figure for processing miso boiled mackerel by this invention. It is explanatory drawing which showed the specific cooking procedure typically.

Claims (14)

In addition to removing the raw odor of the fillet and consolidating the umami components from the surface solidification of the fillet during the primary heating, short-term primary high-temperature heating and making the fillet to make boiled soup for seasoning and shredding In the secondary heating, the taste of the sauce is further adjusted to the inner depth, the appearance of the fillet is tangled with the sag sauce and the sterilization effect for refrigerated storage. The umami and fat of the fillet itself remain moderately by heating divided into two times for the purpose of preventing the umami and fat from escaping from the fillet itself, and also allowing the flavor to penetrate into the greasy koji. A vacuum-packed umami-confined cooking method for miso boiled in miso, characterized by improving the flavor, appearance and texture, and then packing in vacuum. Heating the seafood with a seasoning sauce of 100 ° C for seasoning, pulling out the umami and confining it, and sterilization effect for refrigerated storage. The vacuum-packed umami confinement cooking method for boiled miso according to claim 1, characterized in that it is divided. The vacuum-packed umami-confined cooking method for boiled salmon miso according to claim 1 or 2, which is heated for about 15 minutes after reaching 100 ° C with boiling water at 100 ° C or higher in order to remove the fishy odor. Since the salmon is easy to collapse when thawed completely, remove the head and internal organs in a half-thawed state until the knife is inserted into the fish body by thawing in the refrigerator, and take the raw smell of the fish 100 The vacuum packed umami-confined cooking method for boiled miso soup according to any one of claims 1 to 3, wherein the soup is heated with boiling broth at a temperature of not lower than ° C. All the seasonings are put in the pan first to make boiled juice, and the boiled juice is entangled with the umami of the salmon so that the juice is set to the minimum amount when it is boiled and boiled The vacuum-packed umami confinement cooking method of the miso boiled-boiled miso of any one of Claims 1-4. If they are stacked before the surface is ignited, the sea breams stick together and harden, and the surface peels off or does not taste, so the soup is boiled and boiled. The vacuum packed umami confinement cooking method of miso boiled in miso according to any one of claims 1 to 5, characterized in that it is soaked in a bowl and stacked while solidifying the surface. The vacuum-packed umami-confined cooking method for boiled miso boiled in miso according to any one of claims 1 to 6, wherein a lid is dropped to turn the heat and boiled juice evenly on the top and bottom of the fillet. If you simmer for a long time, the umami of the salmon will go out too much in the broth, and the body will not finish deliciously.If the fillet is completely cooked, turn it off immediately in about 15 minutes and leave it overnight at room temperature to slowly adjust the taste. The vacuum packed umami confinement cooking method of the miso boiled in miso of any one of Claims 1-7 characterized by the above-mentioned. The shrimp scallop is prepared by taking the broth after boiling the salmon in a small pot, boiling it to about half, and heating it to a point where it thickens in a hot state. A vacuum packed umami confinement cooking method for miso boiled in crab. Before filling the bag, remove the fillet from the pan and cut it into two vacuum packs. If the shape is broken, the skin is greatly peeled off, or the size is not particularly small, the head and tail fillets should be removed. The vacuum packed umami confinement cooking method for boiled miso soup according to any one of claims 1 to 9, wherein the size is selected so that the size of each bag is equal. 11. The bag according to claim 1, wherein the bag is folded and filled with fillet and shatter so that the sealing position at the time of vacuum packing is not soiled, and the mouth is further folded and vacuum packed with a vacuum machine. A vacuum-packed umami confinement cooking method for boiled miso according to any one of the above. The sterilization for keeping the product in a refrigerated state and the steam heating at 80 ° C for 40 minutes in order to adjust the sauce in the bag to the fillet by heating. A vacuum packed umami confinement cooking method for miso boiled in crab. About the heat sterilization temperature and time setting at the time of vacuum packing, since long-term heating at a high temperature too close to 100 ° C causes severe deterioration of the taste, heat it at 80 ° C for 40 minutes and then kill the E. coli and general bacteria at 65 ° C or higher. And the botulinum toxin decomposition temperature heated at 80 ° C. for 20 minutes or longer to fill in the vacuum-packed umami-confined cooking of the miso boiled in miso according to any one of claims 1 to 12 Law. 2. After sterilization by heating, cool to room temperature, check again for shape, appearance, foreign matter, etc., put a sticker on the front and back, put in a cardboard box, and store in a refrigerator at 5 ° C or less. The vacuum-packed umami confinement cooking method of the miso boiled potato of any one of Claim 13.

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