JP2008005752A - Method for producing boiled-dried fish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing boiled-dried fish comprising eliminating subcutaneous fat from boiled-dried fish, drying the fish into better dried one so as to reduce generation of foul odor causing color deterioration or fishy smell, or generation of turbidity of stock so as to enable distribution, storage and long shelf life at normal temperature. <P>SOLUTION: The method for producing boiled-dried fish comprises steaming raw material fish, drying the steamed raw material fish followed by roasting the surface of the dried raw material fish so as to melt the subcutaneous fat of the boiled-dried fish obtained through the drying process to eliminate the subcutaneous fat to prevent generation of color deterioration or foul odor and reduce the turbidity of the stock, and enable distribution, storage and long shelf life at normal temperature through obtaining most favorable dried condition of the boiled-dried fish. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

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

  Niboshi has long been used as a natural seasoning to make soup stock. Niboshi is manufactured by washing raw fish such as sardines that have been fried, steaming them in a steamed bowl, and drying them. It is preferable to remove fat and moisture as much as possible in the boiled and dried products manufactured and shipped in this way, but it is difficult to sufficiently remove subcutaneous fat by steaming, and the drying process is entered while leaving the subcutaneous fat. And it is the present condition that moisture is dried to about 13% to 16% before shipment.

  For this reason, over time, the subcutaneous fat oxidizes, which changes the color of the boiled sardine and causes a rotting odor that is one of the causes of raw odor, which reduces the taste of the soup stock and increases the turbidity of the stock stock. There was a problem of not staying for a long time.

In order to solve such problems, conventionally, when steaming raw fish, not only salt but also antioxidants are added and steamed to prevent oxidation of the dried fat and prevent long-term shelf life. (For example, refer to Patent Document 1).
Japanese Patent Laid-Open No. 11-313640

  As described above, in the production of traditional boiled sushi, the oxidation of the subcutaneous fat of the boiled sushi is prevented, the occurrence of discoloration and rot odor, which is one of the causes of raw odor, is eliminated, and the turbidity of dashi stock is reduced. In order to do so, it is cooked with the addition of antioxidants when cooking the raw fish, but it does not sufficiently prevent the oxidation of subcutaneous fat, and for this reason, boiled air is sealed to avoid touching the air as much as possible After being opened, it is required to be tightly sealed and stored at a low temperature in a refrigerator or the like.

  In addition, since the antioxidant is added when cooking the raw fish, it is not a pure natural seasoning, and the antioxidant is added. There is a problem that some people feel resistance to use.

  As a result of test studies to solve the above problems, the present inventors have found a method for removing subcutaneous fat from boiled without adding an antioxidant, and have completed the present invention.

  The purpose of the present invention is to remove subcutaneous fat from boiled and obtain a better dry state, reduce the occurrence of decaying odor causing discoloration and raw odor, reduce the turbidity of stock broth, etc. Another object of the present invention is to provide a method for producing dried sardines that enables storage and long-term shelf life.

  In order to achieve the above object, the method for producing dried fish according to claim 1 is characterized in that the raw fish is boiled and dried, and then its surface is roasted.

  According to the method for producing dried sardine according to claim 1, since the surface fish is roasted after being steamed and dried, the subcutaneous fat of the dried sardine that has undergone the drying process melts and disappears by roasting. Because this eliminates the subcutaneous fat that is the cause of oxidation, it can prevent the occurrence of decaying odor, which can also cause discoloration and raw odor due to oxidation, and can reduce the turbidity of soup stock, In addition, since the dried water can be removed by roasting to obtain a better dry state, distribution at normal temperature, storage and long-term shelf life can be achieved.

  Furthermore, by roasting the surface of the boiled fish, scales that are one of the causes of the unique raw odor are burned off as well as subcutaneous fat, so that the raw odor caused by the scales can be eliminated.

  The boiled sardines thus obtained are free of unnecessary fat and moisture, can effectively extract the umami components of proteins, can make a delicious soup stock, Since it is not used at all, it becomes a pure natural seasoning and can be used without resistance.

  BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the best mode for carrying out the method for producing dried fish according to the present invention is described.

  In the raw fish used in the method for producing dried fish according to the present invention, fish conventionally used as dried fish is used. In this example, sardines are used.

  First, sardines that are raw fish are washed with water and steamed. In the case of steaming sardines, in this example, sardines are arranged in stainless steel steamed steam and steamed at about 80 degrees for about 20 minutes.

  Next, the sardines that have undergone the steaming process are dried. In this example, the sardines that have undergone the steaming process are placed on a dryer and dried to a moisture content of about 13% to 16%.

  The process up to this point is basically the same as the conventional boiled and dried manufacturing process.

  In this invention, after drying the sardine which passed through the steaming process, the front and back of the sardine which passed through the drying process are roasted uniformly. In this example, the sardines that have undergone the drying process are arranged on a stainless steel net, the front and back surfaces are pressed, and roasted until the front and back surfaces of the dried sardines pressed by the stainless steel net by charcoal or gas fire are amber. In this way, by roasting until the front and back surfaces of the sardine that has undergone the drying process are amber, the subcutaneous fat of the sardine that has undergone the drying process dissolves and disappears by roasting, moisture is removed, and scales are also removed. Burn off.

  Niboshi according to the present invention is completed through the roasting process, but the dried sardine obtained through the roasting process is spread to a large stainless steel bowl to dissipate heat, and the scales burned off by sending wind Remove the debris and make the product.

  The boiled sushi thus obtained melts and disappears due to roasting of the subcutaneous fat, thereby eliminating the subcutaneous fat that is the cause of oxidation. Is prevented, and the turbidity of the soup stock is reduced. In addition, since moisture can be removed by roasting, a better dry state can be obtained, and distribution, storage and long-term shelf life at room temperature are possible. In addition, by roasting the surface, scales that are one of the causes of a unique raw odor are burned off as in the case of subcutaneous fat, so that the raw odor caused by the scales is eliminated.

Claims (1)

  A method for producing boiled sardines, which comprises steaming and drying raw fish and then roasting the surface.