JP2008271861A - Method of processing skewered eel liver - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To remove bitterness unique to eel livers and provide skewered eel livers easy to handle. <P>SOLUTION: The method of processing skewered eel livers sequentially follows basic steps such as a main heating step S3 at which raw eel livers are heated to a half-done condition, a cooling step S4 at which the half-done livers are cooled, the skewering step S6 at which the half-done livers are skewered. In a processing line, the cleaning step S1 at which raw livers are cleaned and a preheating step S2 at which the raw livers are warmed are performed before the main heating step S3. Furthermore, the processing method has an unneeded object removal step S5, at which unneeded objects such as dark fleshes and the like are removed, interposed between the cooling step S4 and the skewering step S6. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for processing an eel liver skewer that is inserted into a skewer and inserted into a skewer.

  As one of the eel dishes, liver skewers (skewers), grilled with eel liver on skewers, are served at restaurants and homes. Live liver taken out from eels is in the shape of a curved ball with one end tapered, and organs and blood such as gallbladder, bladder, intestine, etc. are tightly bound in the ligament tissue and complicatedly entangled with each other, Blood also remains.

  Conventionally, liver skewers are made by processing raw liver according to the following procedure. (1) A washing process is carried out to wash away blood adhering to the surface of the live liver taken out from the eel. (2) Next, a skewering process is performed in which the raw liver after the cleaning process is inserted into the skewer. At this time, a skewer is stabbed into a thick part at one end of the live liver, and a thin part at the other end and an elongated organ such as a float or intestine are wound around the skewer. A live liver skewer in which a plurality of live livers are arranged in series is created by piercing 4-5 live livers into one skewer. (3) The raw skewers are baked with a heating cooker such as a stove, and then heated to the center of the liver to obtain the liver skewers.

  The eel liver skewer obtained by the above processing method has a unique bitter taste caused by bile contained in gall bladder, and this bitter taste has been shunned due to changes in consumer preferences in recent years. . Gallbladder has the property of rupturing when heated above a certain temperature.With liver skewers, gall bladder ruptures during the burning of raw liver skewers, and the bile leaked from the gallbladder adheres to the surface of the liver. Remain. And the bile adhering to the surface of the liver cannot be removed to the extent that it is applied to the sauce, and it is pointed out that the bile is mixed with the sauce and causes bitterness.

  It is known that the bitter taste of liver skewers can be suppressed by removing organs such as gallbladder from the raw liver before the washing step or skewering step, and the chef uses a kitchen knife in the restaurant to make gallbladder. There are also places that are removing one by one. However, organs such as gallbladder are firmly connected to the liver in the ligament tissue as described above, and are slippery because they are stuffed, it is very difficult and time-consuming to remove in the state of live liver, Moreover, skill is required. That is, the method of removing gallbladder in the state of raw liver cannot meet the industrial demand for producing a large amount of liver skewers, and may damage the liver and reduce the commercial value.

For example, as a method for producing a liver for sucking the liver, there has been proposed a method for easily removing organs such as gallbladder by boiling live liver in an organic acid aqueous solution for 2 to 5 minutes (see, for example, Patent Document 1). ). In the production method of Patent Document 1, after heating the gallbladder by boiling, the gallbladder is removed manually from the liver.
JP 58-149660 A

  In the production method of Patent Document 1, as apparent from the use of boiling the raw liver for 2 to 5 minutes and the use of liver sucking, the liver after the boiling treatment has been completely heated to the center. . As described above, when the liver in a state where it is completely ignited is stabbed into the skewer, there is a difficulty in being easily detached from the skewer. This is because in liver skewers, the raw liver stabbed in the skewers is not easily removed from the skewers due to contraction in the baking process, and even if the burned liver is burned, it does not shrink any further. That is, if the liver is completely ignited, workability such as the heating process and subsequent bagging is impaired, and if the liver is detached from the skewer during the distribution process, it cannot be made into a product. In addition, if the boiling process is performed for a long period of time so that the liver is completely ignited, the liver taste that leaks increases, and the original taste of the liver skewer is impaired.

  That is, the present invention has been proposed to solve these problems in view of the above-mentioned problems inherent in the prior art, and removes the bitter taste unique to the eel liver without impairing the umami taste and improves handling. An object of the present invention is to provide an excellent method for processing eel liver skewers.

In order to overcome the above-mentioned problems and achieve the intended purpose, the processing method of the eel liver skewer of the invention according to claim 1 of the present application,
A method for processing an eel liver skewer that is pierced into a skewer and served for skewering,
A heating step in which only the surface of the liver is heated by passing the raw liver of eel through boiling water,
A cooling step of cooling the semi-lived liver whose surface is heated with cold water;
And a skewering step for piercing the half-lived liver into a skewer.
According to the invention of claim 1, since the gall bladder and bile causing bitterness are removed by rupturing the gall bladder in the heating step and transferring the bile to hot water, the skewers obtained by this processing method have no bitterness. It becomes very easy to eat. In addition, the liver skewer does not completely burn, but pierces the half-lived liver into the skewer. By burning this liver skewer, it becomes difficult for the liver to come off the skewer due to contraction of each liver. That is, in the process of baking the liver skewer and the subsequent distribution process, it is possible to prevent the liver from coming off from the skewer and to provide skewered grill excellent in handleability and merchantability. In addition, since the heating to the liver itself is minimized in the heating step, the taste of the liver leaking into the hot water can be suppressed, and the original deliciousness of the skewer is not impaired. In addition, since the liver heated in the heating step is cooled in the cooling step, it is possible to prevent fire from passing to the center of the liver due to residual heat, and it is possible to appropriately maintain the half-lived state of the liver.

The gist of the invention according to claim 2 is that, prior to the heating step, a preheating step is performed in which the live liver is immersed in hot water kept below the coagulation temperature of the protein contained in the liver.
According to the invention which concerns on Claim 2, prior to a heating step, the temperature fall of the hot water which is a heating medium in a heating step can be suppressed by warming a raw liver by a preheating step. That is, since the fluctuation of the hot water temperature in the heating step can be suppressed, the temperature management of the hot water in the heating step is facilitated and the degree of heating to the liver is easily adjusted. Therefore, in the heating step, individual livers can be suitably brought into a semi-lived state without excessively heating the livers.

The gist of the invention according to claim 3 is that there is an unnecessary object removal step for removing blood adhering to the surface of the semi-lived liver between the cooling step and the skewering step.
According to the invention which concerns on Claim 3, the raw odor originating in blood can be suppressed by removing blood.

  According to the method of processing an eel liver skewer according to the present invention, it is possible to remove the bitter taste unique to the liver of an eel without impairing the umami taste and obtain a liver skewer with excellent handling properties.

  Next, the processing method of the eel liver skewer according to the present invention will be described below with reference to the accompanying drawings by way of preferred embodiments.

  FIG. 1 is a flowchart showing a method for processing an eel liver skewer according to an embodiment. As shown in FIG. 1, the liver skewer processing method of the embodiment includes a main heating step (heating step) S3 for heating the live liver to a half-lived state, a cooling step S4 for cooling the half-lived liver, Based on the skewering step S6 for inserting the liver into the skewer, these steps are performed in order to produce the liver skewer. In the processing method of the embodiment, the cleaning step S1 for cleaning the live liver and the preheating step S2 for warming the live liver are performed before the main heating step S3. Furthermore, there is an unnecessary object removing step S5 for removing unnecessary substances such as blood between the cooling step S4 and the skewering step S6.

  A processing line for carrying out the liver skew processing method of the embodiment will be described in order along with each step. Live liver extracted from eels is provided to the liver skewer processing line in a state cooled to, for example, about 4 ° C. to prevent deterioration. In the liver skew processing line, a washing step S1 is performed in which the live liver is first washed with a large amount of running water to remove deposits such as blood adhering to the surface of the live liver. Here, clean tap water is used as the wash water in the wash step S1, and it may be a temperature that naturally flows out of the tap water that has not been temperature-adjusted, but the temperature is appropriately adjusted according to the season, ambient temperature, and the like. May be. Specifically, a net basket containing live livers is placed in a cleaning device equipped with a shower mechanism, and water is ejected from the shower mechanism to the live liver, so that blood is washed away from the live liver by the momentum of water. . At this time, the wastewater containing blood is discharged from the net cage, and it is avoided that blood or the like again adheres to the live liver.

  For example, if blood or the like is still attached to the surface of the live liver, hot water that is a heating medium used in the preheating step S2 and the main heating step S3 in the subsequent process is contaminated with an adherent such as blood. Therefore, the hot water must be replaced frequently. However, in the processing method of the embodiment, before the preheating step S2 and the main heating step S3, deposits such as blood are removed in advance in the washing step S1, so hot water is added in the preheating step S2 and the main heating step S3. It is possible to avoid contamination with adherents such as blood. Thereby, in preheating step S2 and this heating step S3, the replacement frequency of hot water can be reduced, productivity can be improved, and blood etc. can be removed reliably.

  The washed live liver moves to the preheating step S2, and the live liver is warmed prior to the main heating step S3. In the preheating step S2, the live liver accommodated in the net cage is soaked in hot water kept at a predetermined temperature with a pot whose temperature can be adjusted by the heating means, so that the protein contained in the live liver is warmed without coagulation. In the preheating step S2, it is preferable to set the temperature of the hot water below the coagulation temperature (denaturation temperature) of the protein contained in the raw liver, and the temperature of the hot water is the temperature, size, season, processing of the raw liver. Although it is appropriately set according to conditions such as the line ambient temperature, a range of 40 ° C to 70 ° C is suitable. That is, when the temperature of the hot water is less than 40 ° C., the heating to the live liver is insufficient, and the effect of suppressing the decrease in the hot water temperature in the main heating step S3 cannot be expected so much. On the other hand, when the temperature of the hot water is higher than 70 ° C., the protein contained in the live liver starts to coagulate, and there is a possibility that the liver is overheated in relation to the subsequent heating step S3. Here, the time of soaking in hot water is adjusted depending on the temperature of the hot water, the size of the liver, etc., but in the embodiment, it is set in the range of 40 seconds to 1 minute 30 seconds, and is optimally set to 1 minute. .

  In the main heating step S3, the live liver warmed in the preliminary heating step S2 is heated from the surface side through boiling water, so that the organs such as gallbladder and blood connected to the surface of the live liver are ignited. Is done. In the main heating step S3, the liver is also heated simultaneously with the heating to the gallbladder and the like, but the purpose is to heat the gallbladder and the like so that the heating is completed before the fire completely passes to the center of the liver. Adjusted to. That is, the liver obtained through this heating step S3 is a half life in which the protein is coagulated by heating on the surface side, but the center is in a raw state (a state in which the protein is not coagulated). Specifically, the live liver contained in a net basket is immersed in a large amount of hot water heated to a predetermined temperature in a pot whose temperature can be adjusted by a heating means such as a gas burner, and after a predetermined heating time has passed, Pull up.

  Here, the hot water temperature of the kettle in the main heating step S3 is a range in which the gallbladder can be ruptured, and is set to a range of 90 ° C. to 100 ° C. under atmospheric pressure, and the predetermined heating time is 50 seconds to It is set in the range of 1 minute 30 seconds. That is, in the main heating step S3, the hot water temperature and the heating time are set so as to mainly heat the organs such as gallbladder and blood and to minimize the heating of the liver itself. The heating time is adjusted within the above range according to the season, the ambient temperature of the processing line, the size of the live liver, etc. If the heating time is shorter than 50 seconds in relation to the hot water temperature, all gallbladder is surely confirmed. If the heating time is longer than 1 minute 30 seconds, the liver may be completely ignited.

  In the main heating step S3, the live liver is heated from the surface side through hot water, so that the organs such as the gallbladder and the protein contained in the blood clot are coagulated, so that the gallbladder becomes hard. The gallbladder ruptures by coagulation, and bile is released into hot water, and the coagulated gallbladder itself becomes fragile, so that the gallbladder is removed from the liver. In this heating step S3, the net cage containing the live liver is swung up and down in the hot water stored in the kettle so that the heated state of the live liver is made uniform and the gall bladder is removed. And the bile released from the gall bladder is transferred to a large amount of hot water and diluted, so when the hepatic liver is lifted from the hot water, the bile is washed away from the surface of the liver, Bile residue can be suppressed.

  The semi-lived liver obtained in the main heating step S2 is cooled with cold water in the cooling step S4. In the cooling step S4, in the process of transferring the semi-lived liver from the net cage pulled up from the kettle in the main heating step S3 to the transport conveyor, and transporting the liver by the transport conveyor, cold water is supplied from the watering means provided on the upper side of the transport conveyor. By spraying, it takes heat from the liver. Here, in the cooling step S4, clean water in a temperature range of 0 ° C. to 30 ° C. is used. By cooling the half-lived liver in the cooling step S4, it is possible to prevent the heating due to the residual heat of the liver heated in the main heating step S3 from progressing, and it is possible to suitably maintain the half-lived state of the liver. In the cooling step S4, since the surface of the liver is washed away with cold water, bile and other deposits can be more reliably removed.

  In the unnecessary object removing step S5, the cooled semi-lived liver is removed from blood and other organs such as a bladder and the intestine prior to the skewering step S6. At this time, the organs such as the bladder and the intestines, the blood, and the ligament tissue that joins the liver and the organs are solidified and become brittle by the heating in the main heating step S3. Can be excluded. Note that the removal of the float is not essential.

  In the skewering step S6, a liver skewer for grilling liver skewer in which a predetermined number of livers are arranged in series on the skewer is manufactured by piercing the liver in a half-lived state one by one. In the skewering step S6, the semi-lived liver in which only the surface has been heated in the main heating step S3 has a rounded shape due to the surface contracting by heating from the elongated shape of the live liver. Further, the long floating bag, the intestine and the like are removed in the unnecessary matter removing step S5. Thus, in the skewering step S6, unlike the case where the live liver is inserted into the skewer, it is not necessary to wrap the long live liver, the float bag, the intestine or the like around the skewer. It can be reduced, work efficiency is good, and productivity can be improved. In addition, the semi-lived liver is harder and less slippery than the live liver due to its solidified surface, so that the skewering workability can be further improved as compared with the case where the live liver is skewered. Further, since the skewering step S6 is only a linear operation for inserting the half-lived liver into the skewer, automation of the skewering operation is easy.

  The half-lived liver skewer obtained through the steps S1 to S6 is heated directly by a heating cooker such as a stove in a direct baking step S7, and is heated to the center and simmered. It is said to be a liver skewer. When the semi-lived liver is heated in the direct baking step S7, the protein contained in the raw portion of the central part is coagulated and contracted as a whole, so compared with the case of burning the completely cooked liver, Individual livers made with liver skewers are difficult to remove from the skewers. The liver skewers of the embodiment are distributed in a frozen state (step 9) after being packed (step 8), and can be eaten as they are by simply warming them at home or a restaurant.

  The liver skewers baked with the liver skewer obtained by the processing method of the examples have no bitterness and are very easy to eat because the gall bladder and bile that cause bitterness are removed. In addition, the liver skewer is not completely heated, but the half-lived liver is heated in the direct baking step S7, so that the liver does not easily come off the skewer due to contraction of each liver. That is, in the direct baking step S7 and the subsequent distribution process, it is possible to prevent the liver from coming off from the skewer and to provide the liver skewer with excellent handling property and commercial property. Moreover, in the main heating step S3, the heating time is set to the minimum time that the gallbladder is ruptured, so that heating to the liver itself is minimized, so that the taste of the liver leaking into hot water can be suppressed, and the direct baking step S7 can be performed. By performing the main heating step S3 for heating the liver, the original deliciousness of the liver skewer is not impaired. Furthermore, by heating the liver surface side in the main heating step S3, when the liver skewer is heated in the direct baking step S7, the leakage of the delicious taste of the liver from the center is solidified in the main heating step S3. Can be prevented at the surface of the food, and more delicious liver skewers can be provided.

  By the way, the blood adhering to the liver and the blood connected to the liver cause a raw odor in the liver skewer. That is, in the processing of liver skewers, it is also important to remove blood and blood clots from the liver after removing gallbladder, in order to provide easy-to-eat liver skewers. In addition, if the surface of the liver is baked with blood attached to it, the liver becomes darkened, and the liver skewer has a disadvantage in that the appearance is impaired particularly in the case of white baking without sagging. According to the processing method of the embodiment, since there are multiple opportunities to remove blood from the surface of the liver in the washing step S1, the preheating step S2, and the main heating step S3, there is a possibility that blood will remain in the liver. Low. Further, since blood is embrittled by being heated and solidified in the main heating step S3, it can be easily removed in the unnecessary matter removing step S5. Therefore, the liver skewer obtained by the processing method according to the embodiment is not only bitter but also has no raw odor derived from blood and blood, so it is very easy to eat.

  The liver skewer obtained by the processing method of the example does not have a liver, a float or the like wrapped around the skewer as in the raw liver skewering operation, and is simply pierced through the skewer in the skewering step S6. That is, the liver skewer obtained by baking the liver skewer of the example is easy to eat because the liver is not separated from the skewer because the liver or float is not wrapped around the skewer. As described above, the liver skewer of the embodiment has difficulty in falling off the liver from the skewer required in handling in the direct baking step S7 and the subsequent distribution process, but is provided to consumers as liver skewer. In this case, it is possible to balance the good separation of the liver that is required in the eating scene, which is more powerful than the handling scene.

  Prior to the main heating step S3, by warming the live liver in the preliminary heating step S2, the temperature drop of hot water as the heating medium in the main heating step S3 can be suppressed. That is, since the fluctuation of the hot water temperature in the main heating step S3 can be suppressed, the temperature management of the hot water in the main heating step S3 is facilitated and the degree of heating to the liver is easily adjusted. Therefore, in this heating step S3, each liver can be suitably put into a semi-lived state without excessively heating the liver.

(Change example)
The present application is not limited to the steps of the above-described embodiments or means for performing each step, and other steps or means can be appropriately employed.
(1) It is also possible to omit the cleaning step and / or the preheating step.
(2) Although the embodiment is a mode in which the liver skewer is baked and distributed in a liver skewered state, the liver skewer may be distributed in a semi-lived state. In this case, the half-lived liver skewer is distributed in a refrigerated state or a frozen state.
(3) Means used in each step is not limited to the configuration of the embodiment, and is appropriately adopted according to the purpose of each step.
(4) Although the main heating step of the embodiment is a mode in which the boil is performed only once, the blanching may be performed in a plurality of times. For example, after immersing the live liver in the first kettle hot water for a predetermined time, pull it up, soak the liver in another second kettle hot water for a predetermined time, and then pull it up to the center of the liver without burning. Rupture. Thus, bile can be more reliably removed by dividing the water into a plurality of times.

It is a flowchart figure which shows the processing method of the liver skewer concerning the suitable Example of this invention.

Explanation of symbols

S2 Preheating step S3 Heating step (main heating step)
S4 Cooling step S5 Unnecessary material removing step S6 Skating step

Claims (3)

A method for processing an eel liver skewer that is pierced into a skewer and served for skewering,
A heating step (S3) for heating only the surface of the liver by passing the raw liver of eel through boiling water,
A cooling step (S4) for cooling the semi-lived liver whose surface is heated with cold water,
A method for processing an eel liver skewer, comprising: a skewering step (S6) for piercing the half-lived liver into a skewer.   The processing of eel liver skewer according to claim 1, wherein prior to the heating step (S3), a preheating step (S2) is performed in which the live liver is immersed in hot water kept below the coagulation temperature of the protein contained in the liver. Method.   3. The unnecessary object removing step (S <b> 5) is provided between the cooling step (S <b> 4) and the skewering step (S <b> 6) to remove blood adhering to the surface of the semi-lived liver. Processing method of eel liver skewers.

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