JP2010041968A - Method for producing tuna tail stew - Google Patents

Method for producing tuna tail stew Download PDF

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JP2010041968A
JP2010041968A JP2008208847A JP2008208847A JP2010041968A JP 2010041968 A JP2010041968 A JP 2010041968A JP 2008208847 A JP2008208847 A JP 2008208847A JP 2008208847 A JP2008208847 A JP 2008208847A JP 2010041968 A JP2010041968 A JP 2010041968A
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tail
cooking
stew
sauce
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JP4796609B2 (en
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Yasuyuki Hayakawa
庸之 早川
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a tuna tail stew sustaining juiciness with soft fish meat, fully containing collagen and delicious taste, giving a flavor having a body, and can be finished in a state cut into round slices. <P>SOLUTION: The method for producing the tuna tail stew includes sequentially performing at least the following: (A) the process for removing at least the scales and caudal fin of a tuna tail and then cutting the tuna tail into round slices to obtain main materials 1; (B) the process for scattering salt, pepper and Sake on the whole body of the main material 1 to preliminarily season the main material 1, and then coating the main material 1 with wheat flour or dogtooth violet starch to uniformly adhere the flour to the whole body of the main material 1; (C) the process for frying the whole surface of the main material 1 with an edible oil-having frying pan to impart a uniform frying color on the surface; (D) the shape-holding process for vacuum-packing and pressing the frying color-imparted main material 1 in a plastic bag; and (E) the warming process for warming the main material 1 in 62 to 70°C hot water for 15 to 25 minutes and then cooling the main material 1 in ice water. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

本発明は鮪の尻尾を輪切りにし、下味を付け且つ表面に小麦粉或いは片栗粉を塗して焼き色が付けられた後、湯煎し且つ調理して輪切りのままで仕上げられる鮪のテールシチューの製法に関する。   The present invention relates to a method for producing a tail tail stew which is made by cutting the tail of the persimmon, adding a seasoning and applying a flour or potato starch to the surface to make a roasted color, then boiling and cooking and finishing it as a round. .

一般に冷凍鮪の鮮度を判別する場合、冷凍鮪の体長方向と垂直に尾部分(以降、尻尾と言う)を切断し、その尻尾の切断面を、専門の熟練判定員が目視で検査して判別していた。このため、各冷凍鮪の鮮度を判別する際に切断された鮪の尻尾が商品とならずに残っていた。この鮪の尻尾にはコラーゲンと旨味がたっぷりと含まれており、コクのある風味が得られるため、鮪の尻尾の有効利用が要望されていた。   Generally, when determining the freshness of a frozen salmon, the tail part (hereinafter referred to as the tail) is cut perpendicularly to the body length direction of the frozen salmon, and the cut surface of the tail is visually inspected by a specialized expert judge. Was. For this reason, when the freshness of each frozen salmon is determined, the tail of the salmon that has been cut remains as a product. Since the tail of this salmon contains plenty of collagen and umami, and a rich flavor is obtained, there has been a demand for effective use of the tail of the salmon.

このため、鮪の尻尾の部分の肉を使った多種類の料理が提供されている。しかしながら鮪のテールシチューに関しての出願やインターネットでの紹介はないのが現状である。又、一般に鮪は煮崩れし易いため、輪切りにしたものをそのまま煮込むと、原形を留めることは困難であった。   For this reason, a wide variety of dishes using meat from the tail of the salmon are offered. However, there are currently no applications or introductions on the Internet regarding the tail stew of moths. In addition, since salmon is generally easy to boil, it is difficult to keep the original shape if it is boiled as it is.

尚、鮪のテール以外で、鮪を用いたシチューの作り方の紹介が、インターネットで1件あったが、これは鮪の血合いが用いられ、この血合いとピーマンのトマトシチューであり、本発明の製法と異なるものであった。又、本発明の湯煎工程と似た工程として、包装製品用煮魚調理方法の特開2001−37447に於いて、蒸煮工程が80℃〜90℃で1分程度の短時間で行うことが記載されている。しかしながら、特開2001−37447の蒸煮工程では、本発明の効果である、鮪の尻尾の肉が硬くならず且つジューシーさを保つことは、到底得られるものではない。
特開2001−37447号公報
In addition to the tail of the salmon, there was one introduction on the Internet about how to make a stew using salmon, but this is the blood of the salmon and this is the blood and pepper tomato stew. It was different. In addition, as a process similar to the hot water bathing process of the present invention, in Japanese Patent Application Laid-Open No. 2001-37447, a cooking method for packaged products, it is described that the cooking process is performed in a short time of about 1 minute at 80 ° C. to 90 ° C. Has been. However, in the steaming process of Japanese Patent Laid-Open No. 2001-37447, it is impossible to obtain the effect of the present invention that the meat of the tail of the salmon does not become hard and remains juicy.
JP 2001-37447 A

本発明は肉汁や水分を流出させずに内部に閉じ込め、ジューシーさを保つと共にコラーゲンと旨味がたっぷりと含まれ、且つ、コクのある風味が得られる輪切りのままで仕上げられる鮪のテールシチューの製法を提供することを目的とする。   The present invention is a method for producing a tail tail stew that is confined inside without letting out meat juice and moisture, maintains juiciness, and contains plenty of collagen and umami, and is finished in a round slice that gives a rich flavor. The purpose is to provide.

他の目的は、調理前の仕掛かり品を冷凍し、必要に応じて解凍し、この主材を用いて素早く完成品とすることができる鮪のテールシチューの製法を提供するにある。   Another object of the present invention is to provide a method for producing a tail tail stew that can freeze a work-in-process product before cooking, defrost it if necessary, and quickly use this main material to make a finished product.

本発明は上記現状に鑑み成されたものであり、つまり、イ)鮪の尻尾の少なくとも鱗と尾鰭を除去し、それを輪切りにして所定の大きさの主材が得られる工程。ロ)主材全体に、塩とコショウ及び酒をふり掛けて下味を付け、その後、小麦粉或いは片栗粉を塗して主材全体にその粉を均一に付ける工程。ハ)粉が塗された主材を、食用油を入れたフライパンで、主材の表面全体を焼き、表面に均一なきつね色よりも少し薄い焼き色を付ける工程。ニ)焼き色が付いた主材を人肌程度に冷ましてからビニール袋に入れて真空パックし押圧する形状保持工程。ホ)前記主材を、62℃〜70℃に維持された湯の中に入れて15分〜25分間湯煎し、その後、氷水に入れて冷ます湯煎工程。少なくとも以上の工程を順次行う鮪のテールシチューの製法と成す。また前記湯煎工程後、ヘ)主材を調理する調理工程が行われ、該調理工程が、火に掛けたフライパンにバターと食用油を入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込み、その後、主材をビニール袋から1つ或いは所定数取出してフライパンの中へ入れ、弱火で20分〜35分間煮込む工程としても良い。又、前記所定のソースとして、デミグラスソース,赤ワイン,トマト,ソース,トマトケチャップ,玉葱,人参,リンゴ,セロリー,フルーツチャツネ,牛乳,生クリームから成るものを用いても良い。尚、本発明で言う「ビニール袋」とは、真空包装機に掛けて真空パックが行える袋の総称として用い、色や材料は問わないものとする。又、本発明で言う「フライパン」には、フライパンと同等の機能を持つ調理器具も含むものとし、例えば、ソースパンや中華風鍋なども含まれるものとする。   The present invention has been made in view of the above situation, that is, a) a step in which at least scales and tail fins are removed from the tail of the reed, and a main material having a predetermined size is obtained by cutting it into pieces. B) A process of sprinkling salt, pepper and liquor over the main material to add seasoning, and then applying flour or potato starch to uniformly apply the powder to the entire main material. C) A process in which the main material coated with powder is baked on the entire surface of the main material in a frying pan containing edible oil, and the surface is colored slightly lighter than the uniform brown color. (D) A shape holding process in which the main material with a baked color is cooled to the human skin level and then placed in a plastic bag, vacuum packed and pressed. E) A bathing process in which the main material is placed in hot water maintained at 62 ° C. to 70 ° C. and then bathed for 15 to 25 minutes, and then cooled in ice water. This is a method for producing tail tail stew, in which at least the above steps are sequentially performed. In addition, after the hot water bathing process, f) a cooking process for cooking the main material is performed, and the cooking process is performed in a state where a butter and cooking oil are put in a frying pan that has been set on fire and a certain amount of sauce is stored. It is good also as a process which simmers until a bubble begins to come out by low heat, and takes out one main material from a plastic bag or predetermined number into a frying pan after that, and simmers for 20 to 35 minutes with low heat. Moreover, you may use what consists of a demiglace sauce, red wine, a tomato, a sauce, a tomato ketchup, an onion, a carrot, an apple, a celery, a fruit chutney, milk, and a cream as said predetermined sauce. The “plastic bag” referred to in the present invention is used as a general term for bags that can be vacuum-packed by being placed on a vacuum packaging machine, and any color or material can be used. In addition, the “frying pan” referred to in the present invention includes cooking utensils having functions equivalent to that of a frying pan, and includes, for example, sauce pans and Chinese-style pans.

請求項1のようにイ)鮪の尻尾の少なくとも鱗と尾鰭を除去し、それを輪切りにして所定の大きさの主材(1)が得られる工程。ロ)主材(1)全体に、塩とコショウ及び酒をふり掛けて下味を付け、その後、小麦粉或いは片栗粉を塗して主材(1)全体にその粉を均一に付ける工程。ハ)粉が塗された主材(1)を、食用油を入れたフライパンで、主材(1)の表面全体を焼き、表面に均一なきつね色よりも少し薄い焼き色を付ける工程。ニ)焼き色が付いた主材(1)を人肌程度に冷ましてからビニール袋に入れて真空パックし押圧する形状保持工程。ホ)主材(1)を、62℃〜70℃に維持された湯の中に入れて15分〜25分間湯煎し、その後、氷水に入れて冷ます湯煎工程。少なくとも以上の工程を順次行うことにより、ジューシーさを保つと共にコラーゲンと旨味がたっぷりと含まれ、且つ、コクのある風味が得られる輪切りのままで仕上げられた鮪のテールシチューを得ることが可能となる。又、本発明の製法に於ける湯煎工程が行われることにより、主材(1)が柔らかく且つジューシーさが保てるものとなる。特に形状保持工程が行われることにより、柔らかく魚肉を仕上げても煮崩れしないものとなるのである。更に形状保持工程に於いて、主材(1)が人肌程度の温かみを残した状態で真空パックさせることにより、主材(1)の魚肉が効率良く引締められるため、煮崩れしにくいものとなる。また真空パックした主材(1)を、ホ)湯煎工程まで行われた後に冷凍しておけば、調理前の仕掛かり品(下処理済み品)として長期間保管できるものとなる。又、冷凍された主材(1)を解凍すれば、直ぐに使用できるものとなるため、客が集中する時間帯でも利用することができ、下準備の効率化或いは材料の手配や調理が効率良く行えると共に主材(1)を殆ど無駄にすることがなく使い切ることが可能となる。   The step of removing at least the scales and tail fins of the tail of the frog as in claim 1 and cutting it into round pieces to obtain a main material (1) of a predetermined size. B) A step of sprinkling salt, pepper and liquor over the main material (1) to add a seasoning, and then applying flour or potato starch to uniformly apply the powder to the entire main material (1). C) A step of baking the whole surface of the main material (1) with a frying pan containing cooking oil, and giving the surface a slightly lighter baking color than the uniform fox color. D) A shape holding process in which the main material (1) with a baked color is cooled down to the human skin level, put into a plastic bag, vacuum packed and pressed. E) A hot water roasting process in which the main material (1) is placed in hot water maintained at 62 ° C. to 70 ° C. and then roasted for 15 to 25 minutes, and then cooled in ice water. By performing at least the above steps in sequence, it is possible to obtain a tail stew that has a juicy finish and that contains plenty of collagen and umami, and is finished in a round slice that gives a rich flavor. Become. In addition, the hot water roasting process in the production method of the present invention is performed, so that the main material (1) is soft and succulent. In particular, by performing the shape maintaining step, even if the fish meat is finished softly, it does not boil. Furthermore, in the shape retention step, the main material (1) is vacuum-packed while leaving the warmth of human skin, so that the fish of the main material (1) is tightened efficiently, so that it is difficult to boil. Become. Further, if the vacuum-packed main material (1) is frozen after being subjected to the hot water roasting process, it can be stored for a long time as an in-process product (prepared product) before cooking. In addition, if the frozen main material (1) is thawed, it can be used immediately, so it can be used even during the time when customers are concentrated, and efficient preparation and cooking and preparation of materials are efficient. The main material (1) can be used up with almost no waste.

請求項2のように湯煎工程後、ヘ)主材(1)を調理する調理工程が行われ、該調理工程が、火に掛けたフライパンにバターと食用油を入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込み、その後、主材(1)をビニール袋から1つ或いは所定数取出してフライパンの中へ入れ、弱火で20分〜35分間煮込む工程とすることにより、素早い調理が行え、簡単で且つ安定した仕上げ具合で調理が行えるものとなる。   After the hot water bathing process as in claim 2, f) a cooking process for cooking the main material (1) is carried out, and the cooking process is a state in which the butter and cooking oil are put in a frying pan that has been set on fire and a little is accumulated Put a predetermined sauce in it and simmer until it begins to bubble on low heat, then remove one or a predetermined number of main material (1) from the plastic bag and put it in a frying pan and simmer for 20 to 35 minutes on low heat. By setting it as a process, quick cooking can be performed and cooking can be performed with a simple and stable finish.

請求項3に示すように所定のソースが、デミグラスソース,赤ワイン,トマト,ソース,トマトケチャップ,玉葱,人参,リンゴ,セロリー,フルーツチャツネ,バター,牛乳,生クリームから成るものを用いることにより、鮪の尻尾の旨味と共にコクのある風味が引出され、美味しく食べることができるものとなる。   According to claim 3, when the predetermined sauce is made of demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, butter, milk, fresh cream, A rich flavor is brought out with the taste of the tail, and it can be eaten deliciously.

本発明の製法の工程について説明する。先ず鮪の尻尾を用意する。この時の鮪としては、本鮪或いはバチ鮪を用いるのが好ましく、これは脂が多く、形が崩れにくいと共にボソボソしにくいものである。次にイ)鮪の尻尾をきれいに洗うと共に少なくとも鱗と尾鰭を除去し、それを図1に示すように輪切りにして所定の大きさの主材(1)が得られる工程を行う。この時、鮪の尻尾を3つに輪切りにすると、径が8cm〜20cmで、厚さが5cm〜8cm前後の大きさとなる。又、図1に示す一番小さなものだけを主材(1)として利用し、他のものはテールステーキの主材(1’)として利用すると良い。皮付きの鮪の尻尾を輪切りにすることにより、身が崩れずに薄く切れるものとなると共に骨が中心に残るために煮崩れしにくいものとなる。この皮の部分は下処理して行く内に柔らかくなり、最後には甘味が出ると共に円やかさが出て美味しく食べられるものとなる。尚、鮪の鱗と尾鰭を除去する場合は、皮の部分を包丁等で切り剥がし、更に尻尾を輪切りにして所定の大きさにさせてテールシチューの主材(1)を得るものとしても良い。皮の部分を切り剥がすことにより、皮の黒色部分がなくなり、仕上げた際の主材(1)の見た目が良いものとなる。又、鱗を除去せずに皮の部分が切り剥がされることにより、面倒な鱗の除去作業が省けるものとなる。   The process of the manufacturing method of this invention is demonstrated. First, prepare the tail of the frog. As the cocoon at this time, it is preferable to use a main cocoon or a bee cocoon, which has a lot of fat, is not easily deformed, and is not easily bulging. Next, the step of a) washing the tail of the cocoon cleanly and removing at least the scales and the tail cocoon and cutting it into pieces as shown in FIG. 1 to obtain a main material (1) of a predetermined size is performed. At this time, if the tail of the heel is cut into three, the diameter is 8 cm to 20 cm, and the thickness is about 5 cm to 8 cm. Further, it is preferable that only the smallest one shown in FIG. 1 is used as the main material (1) and the other is used as the main material (1 ') of the tail steak. By cutting the tail of the peeled cocoon into a ring, the body will be thin without breaking down, and the bone will remain in the center, making it difficult to boil. The skin becomes softer as it is prepared, and finally it becomes sweet and round and soft and can be eaten deliciously. In addition, when removing the scales and tail of the cocoon, the skin portion may be cut off with a knife or the like, and the tail may be cut into a predetermined size to obtain the main material (1) of the tail stew. . By cutting off the skin portion, the black portion of the skin disappears and the appearance of the main material (1) when finished is good. In addition, since the skin portion is cut off without removing the scales, troublesome removal of scales can be omitted.

次にロ) 前記主材(1)全体に、塩とコショウ及び酒をふり掛けて軽く下味を付け、その後、小麦粉或いは片栗粉を塗して主材(1)全体にその粉を均一に付ける工程を行う。この時、小麦粉或いは片栗粉を塗すことにより、主材(1)表面に焼き色が付くと共に膜が形成されるため、肉汁が出にくくなり、且つ、煮崩れしにくくなると共にトロミが出るものとなる。前記粉を均一に付ける際には、万遍なく粉を掛けた後、手のひらで叩き、粉が余分に付いて厚くなった箇所をなくすようにさせておくと良い。尚、粉が厚く付いた箇所があると、主材(1)を焼くとそこが焦げて斑になってしまう。   Next, b) Sprinkling salt, pepper and liquor on the entire main material (1) to lightly season it, and then applying flour or potato starch to uniformly apply the powder to the entire main material (1) I do. At this time, by applying wheat flour or potato starch, the surface of the main material (1) is colored and a film is formed. Become. When uniformly applying the powder, it is preferable to apply the powder evenly and then tap it with the palm of the hand so as to eliminate the thickened portion of the powder. In addition, if there is a place where the powder is thick, when the main material (1) is baked, it will burn and become spotted.

更にハ)粉が塗された主材(1)を、食用油を入れたフライパンで、前記主材(1)の表面全体を焼き、表面に均一なきつね色よりも少し薄い焼き色を付ける工程を行う。この時の焼き具合は、完全に内部まで熱が通らない状態である。尚、前記フライパンの代りにソースパンや両手鍋などを用いても良い。   C) A step of baking the whole surface of the main material (1) with a frying pan containing cooking oil and applying a slightly lighter baking color to the surface than the uniform fox color. I do. The baking condition at this time is a state in which heat does not completely pass through the inside. A saucepan or a two-handed pan may be used instead of the frying pan.

次にニ)焼き色が付いた主材(1)をフライパンから移して人肌程度に冷まし、それを1つずつ或いは数個まとめてビニール袋に入れて図2に示すように押圧して真空パックする形状保持工程を行う。この形状保持工程としては、真空包装機に掛けて、真空パックを行う。この時、真空パックすることにより、主材(1)全体が押圧されて身が引締まり、身と骨が崩れず、且つ、煮崩れしにくいものとなるのである。特に主材(1)が人肌程度に温まっている内に真空パックするため、完全に冷めた状態のものよりも主材(1)の引締り具合が良好になる。   Next, d) The main material (1) with the baked color is transferred from the frying pan and cooled down to the human skin level, and one or several of them are put together in a plastic bag and pressed as shown in FIG. The shape retention process to pack is performed. As this shape maintaining step, the vacuum packing is performed by applying it to a vacuum packaging machine. At this time, by vacuum-packing, the whole main material (1) is pressed and the body is tightened, and the body and bones are not collapsed and are not easily boiled. In particular, since the main material (1) is vacuum-packed while being warmed to the human skin level, the tightening condition of the main material (1) is better than that in a completely cooled state.

ホ)前記主材(1)を、62℃〜70℃に維持される湯の中に入れて15分〜25分間湯煎し、その後、直ぐに氷水に入れて冷ます湯煎工程を行う。この湯煎が行われることにより、主材(1)の内部が生であった部分に熱が通り、旨味が逃げ出さず且つ柔らかくなるが、形が崩れない状態を維持するものとなる。この時、62℃以下或いは15分以下になると、内部まである程度熱は加わるが、生の部分が残ってしまう恐れがある。また70℃以上或いは25分以上になると、水分や肉汁が出て魚肉が白くなり且つ硬くなり易く、ジューシーさがなくなって歯応えが悪くなる恐れがあった。湯煎後、直ぐに氷水に入れて冷ますことにより、身が引締まると共にビニール袋の内外の殺菌処理が働く結果となる。尚、この時、湯煎工程を行わずに煮込むと、主材(1)内部の水分が出て、魚肉が硬くなってしまう。又、前記湯煎後、直ぐに氷水に入れて冷ますことにより、魚肉がより引締められて煮崩れ防止が可能となる。   E) The main material (1) is put in hot water maintained at 62 ° C. to 70 ° C. and then bathed for 15 to 25 minutes, and then immediately put into ice water and cooled. By performing this hot water bath, heat passes through the part where the inside of the main material (1) was raw, and the umami does not escape and becomes soft, but the state where the shape does not collapse is maintained. At this time, if the temperature is 62 ° C. or less or 15 minutes or less, heat is applied to the inside to some extent, but there is a possibility that a raw part may remain. Moreover, when it became 70 degreeC or more or 25 minutes or more, there existed a possibility that a water | moisture content and meat juice might come out, and fish meat might become white and hard easily, a juiciness might be lost, and a crunch might be worsened. Immediately after the bathing, it is placed in ice water and allowed to cool, so that the body is tightened and the inside and outside of the plastic bag are sterilized. In addition, if it simmers without performing a water bath process at this time, the water | moisture content inside a main material (1) will come out and fish meat will become hard. In addition, immediately after the bathing, the fish meat is tightened more easily by putting it in ice water and cooling, and it becomes possible to prevent boiling.

次にヘ)主材(1)を調理する調理工程が行われる。該調理工程は、火に掛けたフライパンにサラダオイルやオリーブオイルなどの食用油とバターを入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込む。その後、主材(1)をビニール袋から1つ或いは所定数取出してフライパンの中へ入れ、弱火で20分〜35分間コトコトと煮込む。この時の所定のソースは、市販のデミグラスソース,赤ワイン,トマト,ソース,トマトケチャップ,玉葱,人参,リンゴ,セロリー,フルーツチャツネ等をみじん切りにしたものを弱火で煮込み、気泡が出始めたら、バター,牛乳,生クリーム,ワイン等を入れて味を調えておくと良い。   Next, a cooking process for cooking the main material (1) is performed. In the cooking process, edible oil such as salad oil or olive oil and butter are put in a frying pan that has been cooked on fire. Then, one main material (1) or a predetermined number is taken out from a plastic bag, put into a frying pan, and simmered for 20 to 35 minutes with low heat. The predetermined sauce at this time is a commercially available demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, etc. Add milk, cream, wine, etc. to adjust the taste.

煮込んだ主材(1)を皿に移し、野菜を添え物として皿に入れ、盛付けて、所定のソースを掛けることにより、鮪のテールシチューは完成するのである。この時の添え物の野菜類はジャガイモ,人参,インゲン,ブロッコリー等を茹で置き、これをフライパンに入れて、ほんの少々の塩とコショウをふって味を調えておくと良い。   The stewed main ingredient (1) is transferred to a dish, and vegetables are added to the dish as an appendage, served, and hung with a predetermined sauce. At this time, it is a good idea to put potatoes, carrots, green beans, broccoli, etc. in a frying pan and season them with a little salt and pepper.

本発明の製法の実施例について説明する。先ず本鮪の尻尾を多数用意し、イ)主材(1)が得られる工程を行う。この時、本鮪の尻尾をきれいに洗うと共に尾鰭を除去し、それを3つに輪切りにして切り分けると共に皮の部分を包丁などで切り剥がす。すると、1つ目(1’)は径約22cm、厚さ約5cmであり、2つ目(1’)は径約18cm、厚さ約7cmであり、3つ目(1)は径約13cm、厚さ約8cmとなった。尚、15cm以上の1つ目(1’)と2つ目(1’)はテールステーキ用として外しておく。次にロ)主材(1)全体に、塩とコショウ及び酒をふり掛けて軽く下味を付け、その後、小麦粉を塗して主材(1)全体に小麦粉を均一に付ける工程を行う。この時、小麦粉を塗して主材(1)全体に万遍なく小麦粉を掛けた後、手のひらで叩きながら余分に付いて厚くなった箇所をなくすようにさせる。そして、ハ)主材(1)に焼き色を付ける工程を行う。この場合、加熱したフライパンにサラダオイルを入れ、更に主材(1)を入れてその表面に均一なきつね色よりも少し薄い焼き色になるよう、じっくりと焼く。この時の時間としては4分前後である。   Examples of the production method of the present invention will be described. First, a number of tails of the main shell are prepared, and a) a process for obtaining the main material (1) is performed. At this time, the tail of the main salmon is washed cleanly, the tail fin is removed, it is cut into three pieces, and the skin is cut off with a knife or the like. Then, the first (1 ′) is about 22 cm in diameter and about 5 cm in thickness, the second (1 ′) is about 18 cm in diameter and about 7 cm in thickness, and the third (1) is about 13 cm in diameter. The thickness was about 8 cm. The first (1 ') and the second (1') of 15 cm or more are removed for tail steak. Next, b) Sprinkle salt, pepper and liquor on the whole main material (1) to lightly season it, and then apply flour to uniformly apply the flour to the whole main material (1). At this time, after flour is applied and the whole material (1) is spread all over the flour, it is struck with the palm of the hand so as to eliminate the extra thickened portion. And c) a step of coloring the main material (1). In this case, put the salad oil in a heated frying pan, add the main ingredient (1), and bake it carefully so that the surface becomes a slightly darker brown color than the uniform fox color. The time at this time is around 4 minutes.

その後、ニ)形状保持工程を行う。先ず、焼き色が付いた主材(1)をフライパンから移して人肌程度まで冷まし、それを1つずつ或いは数個まとめてビニール袋に入れ、真空包装機に掛けて、図2のように真空パックを行う。そしてホ)湯煎工程を行う。この湯煎工程は、真空パックされた主材(1)を、湯温が68℃に維持された容器に入れると共に18分間湯煎を行う。その後、主材(1)を容器から取出し、氷水に直ぐに入れて冷ます。すると、主材(1)は肉汁が流出せずに赤味を保持したレア状態となる。しかも真空パックの内外の減菌・滅菌効果も得られるものとなる。   Thereafter, d) a shape holding step is performed. First, the main material (1) with a baked color is removed from the frying pan and cooled down to the human skin level, and one or several of them are put together in a plastic bag and placed in a vacuum packaging machine, as shown in FIG. Perform vacuum packing. And e) perform a water bath process. In this bathing process, the vacuum-packed main material (1) is put into a container maintained at 68 ° C. and bathed for 18 minutes. After that, remove the main material (1) from the container and immediately put it into ice water to cool it. Then, the main material (1) is in a rare state in which the gravy is not discharged and the reddish color is maintained. Moreover, sterilization and sterilization effects inside and outside the vacuum pack can be obtained.

次にヘ)主材(1)の調理工程を行う。この時の調理工程としては、先ず、加熱したフライパンにバターとサラダオイルを入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込む。その後、主材(1)を真空パックから1つ或いは注文人数分取出してフライパンの中へ入れ、弱火で20分〜35分間コトコトと煮込む。この時の所定のソースは、市販のデミグラスソース,赤ワイン,トマト,ソース,トマトケチャップ,玉葱,人参,リンゴ,セロリー,フルーツチャツネ等をみじん切りにしたものを弱火で煮込み、気泡が出始めたら、牛乳,バター,生クリーム,ワイン等を入れて味を調えておいたものを用いる。その後、煮込んだ主材(1)を皿に移し、野菜を添え物として皿に入れ、盛付けて、所定のソースを掛けることにより、鮪のテールシチューは完成するのである。この時の添え物の野菜類はジャガイモ,人参,インゲン,ブロッコリー等を茹で置き、これをフライパンに入れて、ほんの少々の塩とコショウをふって味を調えたものを用いると良い。   Next, the cooking process of the main material (1) is performed. As a cooking process at this time, first, put butter and salad oil in a heated frying pan, and in a state where a little accumulation has been made, put a predetermined sauce and simmer until low bubbles start to produce bubbles. Then, one main material (1) is taken out from the vacuum pack or the number of people ordered, put into a frying pan, and simmered for 20 to 35 minutes with low heat. The predetermined sauce at this time is a commercially available demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, etc. Use butter, cream, wine, etc. After that, the stewed main ingredient (1) is transferred to a dish, and vegetables are added to the dish as an accessory, served, and hung with a predetermined sauce, and the tail stew of the salmon is completed. At this time, it is good to use vegetables that are seasoned with potatoes, carrots, green beans, broccoli, etc., put in a frying pan and seasoned with a little salt and pepper.

本発明の製法の別実施例について説明する。これは実施例1と比べ、イ)主材(1)が得られる工程、ロ)主材(1)に下味を付けると共に小麦粉を塗して主材(1)全体に小麦粉を均一に付ける工程、ハ)主材(1)に焼き色を付ける工程、ニ)真空包装機に掛けて真空パックを行って押圧する形状保持工程、ホ)湯煎工程までは同じである。湯煎工程後、調理工程を行わずに、冷凍庫に入れて保管しておく。この場合、真空パック後、湯煎工程が行われることにより、減菌・滅菌効果も得られる結果となるので、長期保管も可能となる。尚、一般に行われる殺菌工程は、100℃以上で数分間加熱するため、魚肉が硬くなり、柔らかな魚肉が得られなかった。   Another embodiment of the production method of the present invention will be described. Compared with Example 1, this is a process in which the main material (1) is obtained, and b) a process in which the main material (1) is seasoned and coated with flour to uniformly apply the flour to the entire main material (1). The process is the same up to the process of coloring the main material (1), d) the shape-holding process in which the vacuum packaging machine is pressed and pressed, and e) the hot water bath process. After the bathing process, store in a freezer without performing the cooking process. In this case, after the vacuum packing, a hot water bathing process is performed, so that a sterilization / sterilization effect can be obtained. In addition, since the sterilization process generally performed is heated at 100 degreeC or more for several minutes, the fish meat became hard and the soft fish meat was not obtained.

先ず、ヘ)主材(1)の調理工程を行う場合は、予め冷凍された主材(1)を解凍した後、その主材(1)を調理する。この調理方法は、上記と同様に行えば良い。つまり、加熱したフライパンにバターとサラダオイルを入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込む。その後、解凍した主材(1)を真空パックから注文数取出してフライパンの中へ入れ、弱火で20分〜35分間コトコトと煮込む。その後、煮込んだ主材(1)を皿に移し、野菜を添え物として皿に入れ、盛付けて、所定のソースを掛けることにより、注文人数分の鮪のテールシチューが完成するのである。   First, when performing the cooking process of the main material (1), after defrosting the main material (1) frozen beforehand, the main material (1) is cooked. This cooking method may be performed in the same manner as described above. In other words, put butter and salad oil in a heated frying pan and put it in a small pool. After that, the thawed main material (1) is taken out of the vacuum pack and placed in a frying pan, and simmered for 20 to 35 minutes on low heat. After that, the stewed main ingredient (1) is transferred to a dish, and vegetables are added to the dish as a supplement, served, and hung with a predetermined sauce to complete the tail stew for the number of people ordered.

このようにして実施例1及び実施例2によって完成した鮪のテールシチューは、皿に盛られ、円盤状で見栄えのする主材(1)が皿の中央部で目立ち、その周囲には野菜類が盛られた状態となる。又、これを食してみると、魚肉は柔くて且つ肉汁が内部に閉じ込められ、ジューシーさと旨味及びコクのある風味が得られるものであった。更に魚肉は牛肉と略同等な食感が得られるものであった。尚、前記ロ) 主材(1)全体に小麦粉を均一に付ける工程に於いて、片栗粉を使用したものが仕上げられ、これを食してみると、上記同様であると共に、特にシチューのトロミが程良いものであった。   Thus, the tail stew of the salmon completed by Example 1 and Example 2 is piled up on a plate, the main material (1) which looks good in a disk shape is conspicuous in the central part of the plate, and there are vegetables around it. Will be filled. Moreover, when this was eaten, the fish meat was soft and the broth was confined inside, and a juicy, delicious and rich flavor was obtained. Further, the fish meat had a texture almost equivalent to that of beef. In addition, the above-mentioned b) In the step of uniformly applying the flour to the whole main material (1), a product using potato starch is finished. It was good.

本実施形態で使用する主材が得られる状態を示す説明図である。It is explanatory drawing which shows the state from which the main material used by this embodiment is obtained. 本実施形態で使用する主材が真空パックされた状態を示す説明図である。It is explanatory drawing which shows the state by which the main material used by this embodiment was vacuum-packed.

符号の説明Explanation of symbols

1 主材   1 Main material

Claims (3)

イ)鮪の尻尾の少なくとも鱗と尾鰭を除去し、それを輪切りにして所定の大きさの主材(1)が得られる工程。
ロ)前記主材(1)全体に、塩とコショウ及び酒をふり掛けて下味を付け、その後、小麦粉或いは片栗粉を塗して主材(1)全体にその粉を均一に付ける工程。
ハ)粉が塗された主材(1)を、食用油を入れたフライパンで、前記主材(1)の表面全体を焼き、表面に均一なきつね色よりも少し薄い焼き色を付ける工程。
ニ)焼き色が付いた主材(1)を人肌程度に冷ましてからビニール袋に入れて真空パックし押圧する形状保持工程。
ホ)前記主材(1)を、62℃〜70℃に維持される湯の中に入れて15分〜25分間湯煎し、その後、氷水に入れて冷ます湯煎工程。
少なくとも以上の工程を順次行うことを特徴とする鮪のテールシチューの製法。
B) A step in which at least the scales and tail fins are removed from the tail of the cocoon, and the main material (1) having a predetermined size is obtained by slicing it.
B) A step of sprinkling salt, pepper and liquor on the entire main material (1) to add a seasoning, and then applying flour or potato starch to uniformly apply the powder to the entire main material (1).
C) A step of baking the entire surface of the main material (1) on the main material (1) coated with powder with a frying pan containing cooking oil, and giving the surface a slightly lighter baking color than the uniform fox color.
D) A shape holding process in which the main material (1) with a baked color is cooled to the human skin level, and then put into a plastic bag, vacuum packed and pressed.
E) A bathing process in which the main material (1) is put in hot water maintained at 62 ° C. to 70 ° C. and then bathed for 15 to 25 minutes, and then cooled in ice water.
A method for producing tail tail stew characterized by sequentially performing at least the above steps.
前記湯煎工程後、ヘ)主材(1)を調理する調理工程が行われ、該調理工程が、火に掛けたフライパンにバターと食用油を入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込み、その後、主材(1)をビニール袋から1つ或いは所定数取出してフライパンの中へ入れ、弱火で20分〜35分間煮込む工程である請求項1記載の鮪のテールシチューの製法。   After the hot water bathing step, f) a cooking step for cooking the main material (1) is performed, and the cooking step is carried out in a state where a butter and cooking oil are put in a frying pan that has been set on fire and a little is accumulated. The sauce is cooked until a bubble begins to emerge on low heat, and then one or a predetermined number of the main material (1) is taken out from the plastic bag and placed in a frying pan and simmered on low heat for 20 to 35 minutes. A method for producing the tail stew of 1. 前記所定のソースが、デミグラスソース,赤ワイン,トマト,ソース,トマトケチャップ,玉葱,人参,リンゴ,セロリー,フルーツチャツネ,バター,牛乳,生クリームから成された請求項2記載の鮪のテールシチューの製法。
The method for producing tail tail stew according to claim 2, wherein the predetermined sauce comprises demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, butter, milk, and fresh cream.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010200681A (en) * 2009-03-04 2010-09-16 Yasuyuki Hayakawa Package of half-finished product and cooked product for tuna tail steak stew
WO2012152964A1 (en) * 2011-05-06 2012-11-15 Disgrossa, S.L. Method for obtaining a fish-based food product

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04152863A (en) * 1990-10-16 1992-05-26 Shiyoubee:Kk Cooking of tuna
JP2005304451A (en) * 2004-04-19 2005-11-04 Sadao Yoshino Vacuum cooking method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04152863A (en) * 1990-10-16 1992-05-26 Shiyoubee:Kk Cooking of tuna
JP2005304451A (en) * 2004-04-19 2005-11-04 Sadao Yoshino Vacuum cooking method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010200681A (en) * 2009-03-04 2010-09-16 Yasuyuki Hayakawa Package of half-finished product and cooked product for tuna tail steak stew
WO2012152964A1 (en) * 2011-05-06 2012-11-15 Disgrossa, S.L. Method for obtaining a fish-based food product
ES2391965A1 (en) * 2011-05-06 2012-12-03 Disgrossa, S.L. Method for obtaining a fish-based food product

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