JP2009045022A - Method for producing dried fish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing delicious dried fish slightly having salt content, having no bad influence on patients suffered from diabetes, kidney disease, hypertension or the like, containing kelp nutriments and having kelp flavor. <P>SOLUTION: The method for producing dried fish comprises preparing a kelp solution by dissolving 1 kg of kelp powder to 200 liters of water with ice, soaking 300 kg of fish to the kelp solution for about 3 hours, taking the fish out of the solution, sorting out the fish followed by sticking the fish with a skewer, and thereafter suspending the fish on a cart, and drying the fish with a dryer for about 3-6 hours. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a dried fish product having almost no salt and having a nourishment nutrient and flavor.

Conventionally, a method for making dried fish has been proposed. For example, what is shown in Patent Document 1 is that a sardine is dipped in a predetermined concentration of saline, and then the sardines are skewered so that the moisture content in the fish meat is 25 to 30% by weight, and the dried sardines. Cut and remove the head and abdomen together with the internal organs with a cutting tool, and the step of heating the sardines from which the head and abdomen have been cut and removed so that the fish core temperature is about 80 ° C. The manufacturing method is described.
JP 2005-204638

  In the above-mentioned manufacturing method, sardine dried fish that is tasty and highly preserved without cutting off the oxidized surface by transferring and removing the head and abdomen after drying and before heat treatment, without transferring the odor and bitterness of the internal organs to fish meat Can be obtained.

  However, the fish dried fish produced by the above-described method was soaked in salt water only and dried, so that it contained a lot of salt, which had an adverse effect on patients with diabetes, kidney disease, hypertension and the like. Moreover, since there was only salty taste, there was a problem that it was unsatisfactory in terms of flavor.

  The gist of the present invention is that the fish that has been landed is soaked in water containing 0.2 to 20% by weight of kumbu for 3 to 24 hours, and then the fish is taken out of the water and dried. This is a method for producing dried fish.

  In addition, the gist of the present invention is to prepare a kumbu solution in which 400 g to 40 kg of kumbu powder are dissolved in 200 liters of water, after opening the fish after landing, pre-treating and opening. This is a method for producing dried fish characterized in that 100 to 600 kilograms of the open fish are dipped in a kumbu solution for 1 to 24 hours and then dried for 3 to 6 hours by a low-temperature dryer or sun.

  Further, the gist of the present invention is that the fish is picked up and selected, and a koji solution in which 400 g to 40 kg of kum flour is dissolved in 200 liters of water is produced, and 100 to 600 kg of the fish is added to this water. Is dried for 3 to 24 days without pretreatment, and then dried for 3 to 10 days with a low-temperature dryer or sun.

  According to the first aspect of the present invention, the fish is soaked in water containing 0.2 to 20% by weight of kumbu without using salt water. Therefore, the intake of salt is used for patients with diabetes, kidney disease, hypertension and the like. It has no adverse effects and is healthy for healthy people. Moreover, the nutrients of the kombu are contained in the fish, and the taste of the bonito is added to obtain a delicious dried fish.

  The invention according to claim 2 is a method for producing an open dried fish, and has the same effect as that of claim 1. A pre-treatment for removing the head and internal organs is performed to open the fish, while a kum solution is prepared by dissolving 400 g to 40 kg of kum powder in 200 liters of water. Next, since 100 to 600 kilograms of the opened fish is dipped in a kumbu solution for 1 to 24 hours and then dried, a large amount of fish can be contained in a large amount of fish in a short time by a simple method, Open dried fish can be quickly produced by low temperature drying for about 3 to 6 hours.

The invention according to claim 3 is a method for producing round dried fish, and has the same effect as that of claim 1.
Further, a kum solution prepared by dissolving 400 g to 40 kg of kum flour in 200 liters of water is produced, and 100 to 600 kg fish is soaked in this kum solution for 1 to 24 hours and then dried as it is. From this, it is possible to contain a kumbu extract in a large amount of fish in a short time by a simple method, and it is possible to produce round dried fish quickly by low temperature drying for about 3 to 10 days.

The best mode for carrying out the present invention is to treat the fish that has been landed with ice or carry it to a factory in a frozen state, and after that, after selecting the size and shape, etc., pre-treatment for removing the head and internal organs, etc. To open.
On the other hand, a kumbu solution prepared by dissolving 1 kg of kumbu powder in 200 liters of water containing ice is prepared, and 300 kg of the open fish is immersed in this kumbu solution for about 1 to 8 hours.
Then remove it from the kumbu solution and stab it on a skewer. Thereafter, the fish is hung on a cart and dried by a low temperature dryer for about 3 to 6 hours.

Embodiments of the present invention will be described in detail.
(A) 1st Embodiment of this invention is a manufacturing method of the fish open dried fish.
Although the kind of fish used by this embodiment is not specifically limited, Aji, mackerel, and a fish are used.
The procedure of the manufacturing method will be described below.

(1) Fish such as horse mackerel, mackerel, and squirrel are landed from the ship and transported to the factory by truck using a transport container filled with ice water. At this time, the fish may be frozen and transported.
(2) Take out the fish from the transport container, sort the fish based on criteria such as type, size, shape, etc., and perform pre-processing to remove the head and internal organs.
(3) Then move to the tank. In this tank, 200 liters of kung solution at about 4 ° C. containing 1 kg of kum flour is stored, and 300 kg of fish is placed in this tank.
The kum powder is a kum extract powder. Further, instead of dissolving the koji powder in cold water, or in combination with dissolving the kum powder, an aliquot of koji may be directly immersed in the kum solution. As a result, the fish contains the kumbu extract.
In addition, the content of the kombu powder in the kombu solution varies depending on the type and size of the fish, so it can be selected in the range of 0.2 to 20% by weight, but 0.5% by weight for normal size fish. The degree is most preferred.
At this time, no salt content is added, but the salt content originally contained in the kumbu is slightly outflowed and contained.
(4) After soaking the fish for about 1 to 8 hours, remove it from the tank and stab the fish gill.
(5) The fish stuck on the skewer is hung on a carriage and transported to a low-temperature dryer and dried at low temperature for about 3 to 6 hours to complete the open dried fish. Here, low temperature drying refers to drying at a low temperature of about 13 to 20 ° C.
(6) In the low-temperature drying step, about 2000 kilograms of fish can be obtained by drying in a drying room with 24 large trolleys equipped with two 22.5 and 15 hp dryers. Can be dried in ~ 6 hours.
Moreover, if it dries in a drying room equipped with a 25-horsepower dryer and 42 large carts, about 8000 kilograms of fish can be dried in about 3 to 6 hours.
In addition, when manufacturing mirin drying, low-temperature drying for about 14 hours is required in order to gloss on the fish surface.
(7) After this drying, a predetermined packing is made and shipped. If the drying process is one-day drying, it can be packed the next day.

As described above, according to the present embodiment, an extract of koji that contains almost no salt and contains iodine (iodine) that activates metabolism in the body and U-fucodyne and F-fucodyne effective in maintaining the health of the body. Delicious fish dried fish that is contained in a large amount and has the unique flavor of bonito.
Furthermore, according to the above-mentioned method, about 3000 kilograms of fish can be shipped in about 3 to 6 hours after landing, so that dried fish can be produced efficiently by a simple method.

In addition, in the manufacturing method, instead of immersing the fish in the kumbu solution for about 1 to 8 hours, a kumbu solution containing 0.5 to 20% by weight of the kum powder separately manufactured is sprayed directly on the fish surface in the form of a mist. May be.
According to this method, there is a merit that the manufacturing time is shortened because the time of soaking in the kumbu powder can be omitted. Further, when the kum extract is deficient, the kum solution can be sprayed again on the fish surface after drying.

(B) The second embodiment of the present invention is a method for producing a whole fish.
(1) The fish used in this embodiment is a sardine. This fish is landed from the ship and transported to the tank.
In this tank, as in the case of the above-described opening manufacturing method, 200 liters of an about 4 ° C. koji solution containing 1 kg of kum flour is stored, and about 300 kg of fish is put into this tank. Descriptions, content ratios, and the like regarding the kombu powder and the kombu solution are omitted because they are the same as described above.
(2) Transport the tank containing the fish to the factory by truck.
(3) When you arrive at the factory, remove the fish from the tank. At this time, the fish must be taken out after being immersed in water for about 1 to 8 hours.
(4) Next, fish are selected based on criteria such as type, size, and shape.
(5) After selecting the fish, a step of stabing the fish into the skewer without performing pretreatment is performed.
(6) The fish stuck on the skewer is hung on a carriage and transported to a dryer to dry at low temperature for about 3 to 10 days. In the case of sun drying, it is completed by drying for 3 to 10 days in the sun at a daytime temperature of 25 ° C.
Explain in detail the drying time. It becomes as follows.
Small sardines with a length of about 8-10cm are dried for 3-4 days.
Medium-sized sardines with body length of about 12-15cm are dried for 5-6 days.
The large sardines that are about 20cm long are dried for 8-10 days.
(7) After this drying, a predetermined packing is made and shipped. As described above, depending on the size of the fish, it takes about 3 to 10 days before packing.
In addition, when the content of the kum extract is insufficient after the drying, a kum solution prepared separately can be sprayed on the surface of the fish after drying in the same manner as described above.

  As described above, according to the present embodiment, the same effect as in the case of the opening described above can be obtained. Moreover, according to this embodiment, a round dried fish can be shipped in about 3 to 10 days after landing.

Claims (3)

  A method for producing dried fish characterized in that a fish that has been fried is soaked in water containing 0.2 to 20% by weight of kumbu powder for 3 to 24 hours, and then the fish is taken out of the water and dried. After landing the fish, it is sorted and pretreated and opened, and a kum solution prepared by dissolving 400 g to 40 kg of kum powder in 200 liters of water is produced, and the opened fish 100 to 600 is added to this kum solution. Soak a kilogram for 1 to 24 hours,
Then, it dried for 3 to 6 hours with the low temperature dryer or the sun, The manufacturing method of the dried fish characterized by the above-mentioned. The fish is grounded and selected, and a kum solution prepared by dissolving 400 g to 40 kg of kum flour in 200 liters of water is prepared, and 100 to 600 kg of the fish is pretreated in this water without pretreatment. Soak in time,
Thereafter, the dried product is dried for 3 to 10 days using a low-temperature dryer or sun.