JP2010200681A - Package of half-finished product and cooked product for tuna tail steak stew - Google Patents
Package of half-finished product and cooked product for tuna tail steak stew Download PDFInfo
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- JP2010200681A JP2010200681A JP2009050387A JP2009050387A JP2010200681A JP 2010200681 A JP2010200681 A JP 2010200681A JP 2009050387 A JP2009050387 A JP 2009050387A JP 2009050387 A JP2009050387 A JP 2009050387A JP 2010200681 A JP2010200681 A JP 2010200681A
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は鮪の尻尾を輪切りにすると共にそれに下味が付けられ且つ少なくとも表面全体にきつね色の焼き色を付けた主材が真空パックされて密閉すると共にそれを湯煎した鮪のテールステーキ・シチュー用の仕掛り品及び調理品の包装体に関する。 The present invention is for a tail steak stew of a salmon that has a salmon tail cut and seasoned and at least the entire surface is darkly baked and sealed in a vacuum and sealed. It is related with the in-process goods and package of cooked goods.
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.
近年に於いては、鮪の尻尾の部分の肉が使われたステーキを提供している店が、インターネットで紹介されている。この店では、所定大きさの四角状に魚肉を切取り、その材料を焼いた後、少し甘めの醤油ベースのソースを掛け、周りをカリッと焼かれたもの、或いは熱を通し過ぎたものもあるが、食べると牛肉のような食感が得られると感想が記載されている。
しかしながら前記四角状の鮪のステーキはフライパンで焼くと、温度調節が難しく、時間を掛けて調理すると、旨味をたっぷりと含む肉汁が流出してしまい、且つ、形が崩れてしまう。一方、時間を掛けずに素早く調理すると火力が強くなるため、柔らかく焼くことができず、魚肉が硬くなってしまう。しかも前記鮪の尻尾のステーキは、コラーゲンと旨味がたっぷりと含まれると共にコクのある風味が得られる皮を剥がした魚肉であるため、鮪の尻尾の旨味を充分に引出したステーキではなかった。
又、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が、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。
In recent years, shops offering steaks using meat from the tail of the salmon have been introduced on the Internet. In this shop, you can cut fish meat into squares of a certain size, bake the ingredients, hang them with a slightly sweet soy sauce-based sauce, and the ones that have been baked crisply or overheated There is a comment that if you eat it you will get a texture like beef.
However, the temperature of the square-shaped crab steaks is difficult to control when baked in a frying pan, and when cooking over time, meat juice containing plenty of umami flows out and the shape is lost. On the other hand, when cooking quickly without taking time, the thermal power becomes strong, so it cannot be baked softly and the fish meat becomes hard. In addition, the salmon tail steak is a steak that is rich in collagen and umami and peeled to obtain a rich flavor. Therefore, it is not a steak that sufficiently brings out the umami of the salmon tail.
In addition, there are many types of dishes using meat from the tail of the salmon, but there is no application or introduction on the Internet regarding the tail stew of salmon.
尚、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。
また本発明に於ける湯煎と似た作業として、包装製品用煮魚調理方法の特開２００１−３７４４７に於いて、蒸煮作業が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、本発明の効果である、肉汁や水分を出さずに内部に封じ込め、硬くならず、且つジューシーさを保っている状態が、特開２００１−３７４４７の蒸煮作業では到底得られるものではない。又、これを鮪に応用することの記載も何処にもない。
In general, salmon is easy to boil, so if it is boiled as it is, it is difficult to keep the original shape.
In addition, as an operation similar to a hot water bath in the present invention, Japanese Patent Application Laid-Open No. 2001-37447, a cooking method for boiled fish for packaging products, describes that the steaming operation is performed in a short time of about 1 minute at 80 ° C. to 90 ° C. Has been. However, the state of being confined inside without producing gravy or moisture, not becoming hard, and maintaining juiciness, which is the effect of the present invention, is not obtained at all in the steaming operation of JP-A-2001-37447. Moreover, there is no description of applying this to a bag.
他方、合成樹脂製袋に収納されると共に冷凍された加熱調理食品は、予め調理された食品を密封性の良好な合成樹脂製袋に調味液と一緒に収納し、開口部を熱シールされたものが多く、且つ、保存性の上から凍結させた冷凍商品として多く出回っている。これらの冷凍商品をそのまま電子レンジや温水により加熱すると、内部の圧力が上昇し、合成樹脂製袋が破れる或いは爆発する恐れがあるため、袋の一部に穴を開けて加熱する場合が多い。この時、袋の穴から調味液が流出し、或は温水中に流出すると、袋の穴から温水が入って調味液を薄め、所望の味が得られなくなる恐れもあった。
このため、加熱調理すべき食品と調味液を個別に包装したものが、実開平３−２９４８５号で提案されている。これは個別に包装した食品と調味液を、通気性防水性部分を有する調理袋内に挿入し、この挿入部をシールした加熱調理食品である。又、この目的は、煮魚を調理時に生魚から煮上げたものと同等な風味や味付けをインスタント食品に付与し、電子レンジや温水加熱によって調理できるようにしたものである。
On the other hand, the cooked food that was stored in a synthetic resin bag and frozen was stored in a synthetic resin bag with good sealing performance together with the seasoning liquid, and the opening was heat sealed. There are many things, and many are frozen products that are frozen from the viewpoint of storage stability. When these frozen products are heated as they are with a microwave oven or warm water, the internal pressure rises, and the synthetic resin bag may be broken or explode. Therefore, a hole is often made in a part of the bag and heated. At this time, when the seasoning liquid flows out from the hole in the bag or into the warm water, there is a possibility that the hot water enters from the hole in the bag and dilutes the seasoning liquid, so that the desired taste cannot be obtained.
For this reason, what packaged the food and seasoning liquid which should be cooked separately is proposed by Japanese Utility Model Laid-Open No. 3-29485. This is a cooked food in which individually packaged food and seasoning liquid are inserted into a cooking bag having a breathable waterproof portion, and the insertion portion is sealed. Moreover, the objective is to give the instant food the same flavor and seasoning as those of boiled fish boiled from raw fish during cooking so that it can be cooked by microwave oven or hot water heating.
しかしながら実開平３−２９４８５号は、この公報の図２に示すように加熱調理すべき食品と調味液を個別に包装し、且つ、個別に包装したものを、通気性防水性部分を有する調理袋内に挿入し、更に挿入部をシールした加熱調理食品であるため、個別に包装する作業及びその包装袋、更にそれらを挿入する作業及び調理袋が必要となるため、手間が掛かると共にコストアップとなっていた。尚、この調理袋には通気性があるため、本発明のような真空パックすることは困難であると共に、真空パックすることによって主材の形状を保持出来るという効果は、実開平３−２９４８５号では得られず且つそのような発想もないものであった。 However, as shown in FIG. 2 of this publication, Japanese Utility Model Publication No. Hei 3-29485 individually wraps food to be cooked and seasoning liquid, and individually wraps a cooking bag having a breathable waterproof portion. Because it is a cooked food that has been inserted inside and the insertion portion is sealed, an individual packaging operation and its packaging bag, and further an operation for inserting them and a cooking bag are required. It was. Since this cooking bag is breathable, it is difficult to vacuum pack as in the present invention, and the effect that the shape of the main material can be maintained by vacuum packing is disclosed in Japanese Utility Model Laid-Open No. 3-29485. However, it was not possible to obtain such ideas.
本発明は肉汁や水分を出さずに内部に封じ込め、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、柔くて形が崩れにくい鮪のテールステーキ或いはテールシチューを得るための仕掛り品の包装体を提供することを目的とする。 The present invention is contained inside without juice or moisture, keeps juicy and contains plenty of collagen and umami, and it is finished in a round slice that gives a rich flavor, soft and distorted It is an object of the present invention to provide a work-in-process package for obtaining a difficult-to-crew tail steak or tail stew.
本発明の第２の目的は、加熱調理が容易に行われると共に、肉汁や水分を流出させずに内部に閉じ込め、ジューシーさを保ち、且つ、コラーゲンと旨味がたっぷりと含まれ、更にコクのある風味が得られる輪切りのままで仕上げられ、柔くて形が崩れにくい鮪のテールステーキ或いはテールシチューを得るための調理品の包装体を提供するにある。 The second object of the present invention is that cooking is easily performed, confined inside without letting out meat juice and moisture, maintains juiciness, and contains plenty of collagen and umami, and is richer The object of the present invention is to provide a package of cooked products for obtaining a tail steak or tail stew of a crab that is finished in a sliced form so as to obtain a flavor and is soft and does not lose its shape.
更に別の目的は、調理前の仕掛り品を冷凍し、必要に応じて素早く調理して完成品とすることができる鮪のテールステーキ或いはテールシチューを得るための仕掛り品及び調理品の包装体を提供するにある。 Yet another object is to pack the work-in-process and cooked product to obtain a tail steak or tail stew that can be frozen in-process before it is cooked and quickly cooked as needed. To provide the body.
本発明は上記現状に鑑み成されたものであり、特には特願２００８−２０８４３５号や特願２００８−２０８８４７号で用いられるものである。つまり、鮪の尻尾の鱗と尾鰭を除去し、それを輪切りにすると共にそれに下味が付けられ且つ少なくとも表面全体にきつね色の焼き色を付けた加熱調理すべき主材を少なくとも、ビニール袋に挿入し、それを真空パックして密閉すると共にそれを湯煎した鮪のテールステーキ・シチュー用の仕掛り品の包装体と成す。尚、本発明で言う「ビニール袋」には、防水性を有すると共に真空包装機に掛けて真空パックが行える他の合成樹脂製の袋も含むものとする。 The present invention has been made in view of the above situation, and is particularly used in Japanese Patent Application Nos. 2008-208435 and 2008-208847. In other words, remove the scales and tail fins of the tail of the cocoon, cut it into round slices and add a seasoning to it, and insert at least the main material to be cooked with a dark brown color on the entire surface. Then, it is vacuum-packed and sealed, and it is made into a package of work-in-process for the tail steak stew of hot water. The “plastic bag” referred to in the present invention includes other synthetic resin bags that are waterproof and can be vacuum-packed by a vacuum packaging machine.
又、帯状のチャックテープを中間位置に設けて内部が主材収納部と調味液収納部とに２分割されると共にチャックテープが調味液収納部側を主材収納部側よりも簡単に開く方向に取付けられたビニール袋に、鮪の尻尾の鱗と尾鰭を除去し、それを輪切りにすると共に下味が付けられ且つ少なくとも表面全体にきつね色の焼き色を付けた加熱調理すべき主材を挿入し、それを真空パックして主材が主材収納部に密閉されると共に更にそれを湯煎し、且つ、調味液収納部に調味液を入れて密閉させた鮪のテールステーキ・シチュー用の調理品の包装体と成すと良い。 In addition, a belt-like chuck tape is provided at an intermediate position, and the inside is divided into a main material storage part and a seasoning liquid storage part, and the chuck tape opens the seasoning liquid storage part side more easily than the main material storage part side. Remove the scales and tail fins of the salmon tails, and insert the main ingredients to be cooked that are seasoned and at least the whole surface is dark brown. Then, it is vacuum-packed and the main ingredient is sealed in the main ingredient storage part, and it is further boiled in water, and the seasoning liquid storage part is filled with the seasoning liquid and sealed for cooking the tail steak stew Good product packaging.
前記チャックテープとしては、雄用帯状基部に連結部を介して略矢尻状の頭部を突出して一体成形した雄部材と、雌用帯状基部に円弧状凹部を形成する内側鉤爪と外側鉤爪とを突出して一体成形した雌部材とから成されたものを用いるのが好ましい。また前記主材としては、少なくとも塩とコショウをふり掛けて下味付けされると共に食用油を入れたフライパンで、主材の表面全体を焼き、その表面に均一なきつね色の焼き色を付けられた状態のものを用いると良く、更に主材を、６２℃〜７０℃に維持された湯の中に入れて１５分〜２５分間湯煎させるのが好ましい。又、前記調味液としては、バター，コショウ，玉葱，にんにく，砂糖，みりん，酒，調味料，赤ワイン，醤油，ウースターソース，魚醤から成るテールステーキ用ソースを用いるか、或いはシチュー用ソースとして、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，バター，牛乳，生クリームから成したものを用いても良い。 The chuck tape includes a male member that is integrally formed by projecting a substantially arrowhead-shaped head portion through a connecting portion to a male band-shaped base, and an inner claw and an outer claw that form an arc-shaped recess in the female band-shaped base. It is preferable to use a female member that protrudes and is integrally formed. In addition, as the main material, the entire surface of the main material was baked with a frying pan at least sprinkled with salt and pepper and edible oil was added, and the surface was colored with a uniform fox color. It is good to use the thing of a state, and it is preferable to put the main material in the hot water maintained at 62 to 70 degreeC, and to simmer for 15 to 25 minutes. Moreover, as the seasoning liquid, a sauce for tail steak made of butter, pepper, onion, garlic, sugar, mirin, sake, seasoning, red wine, soy sauce, wooster sauce, fish sauce, or stew sauce, Demigrass sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, butter, milk, fresh cream may be used.
請求項１のように鮪の尻尾の鱗と尾鰭を除去し、それを輪切りにすると共にそれに下味が付けられ且つ少なくとも表面全体にきつね色の焼き色を付けた加熱調理すべき主材（４）を少なくとも、ビニール袋（１）に挿入し、それを真空パックして密閉すると共にそれを湯煎した鮪のテールステーキ・シチュー用の仕掛り品の包装体とすることにより、これを用いて調理すれば、肉汁や水分を出さずに内部に封じ込め、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、柔くて形が崩れにくい鮪のテールステーキ或いはテールシチューを得ることが可能となる。又、調理前の仕掛り品を冷凍しておけば、必要に応じて解凍でき、直ぐに使用できるものとなるため、食堂や料理店などに於いて、客が集中する時間帯で利用すると便利なものとなり、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（４）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。更に主材（４）は真空パックされ且つ湯煎されているため、主材（４）の内部に熱が適宜に通り、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り、調理する際に煮崩れが殆どないものとなる。また本発明品を圧力鍋で加熱・加圧することにより、骨までやわらかくなり、全部を食べることが出来るものとなる。 The main ingredient to be cooked (4) which removes the scales and tail of the tail as in claim 1 and cuts it into a ring and is seasoned on it, and at least the whole surface has a dark brown color. Is inserted into a plastic bag (1), vacuum-packed and sealed, and made into a package of in-process products for tailed steak stew with hot water, and then cooked using this. Contained in the inside without giving out meat juice or moisture, it is succulent and contains plenty of collagen and umami, and it is finished in a round slice that gives a rich flavor, and it is soft and hard to lose shape It becomes possible to obtain a tail steak or tail stew of salmon. In addition, if the work in progress before cooking is frozen, it can be thawed as needed and can be used immediately, so it is convenient to use it in a restaurant or restaurant where the customers are concentrated. As a result, the efficiency of the preparation or the arrangement and cooking of the materials can be performed efficiently, and the main material (4) can be used up with little waste. Furthermore, since the main material (4) is vacuum-packed and bathed in water, heat passes through the main material (4) as appropriate, and the umami does not escape and becomes soft, but the shape remains unchanged. When cooking, there is almost no boiling. Moreover, by heating and pressurizing the product of the present invention with a pressure cooker, the bones are softened and all can be eaten.
請求項２のように帯状のチャックテープ（３）を中間位置に設けて内部が主材収納部（11）と調味液収納部（12）とに２分割されると共にチャックテープ（３）が調味液収納部（12）側を主材収納部（11）側よりも簡単に開く方向に取付けられたビニール袋（１）に、鮪の尻尾の鱗と尾鰭を除去し、それを輪切りにすると共にそれに下味が付けられ且つ少なくとも表面全体にきつね色の焼き色を付けた加熱調理すべき主材（４）を挿入し、それを真空パックして主材（４）が主材収納部（11）に密閉されると共にそれを湯煎し、且つ、調味液収納部（12）に調味液（５）を入れて密閉させた鮪のテールステーキ・シチュー用の調理品の包装体とすることにより、加熱している間に調味液収納部（12）の調味液（５）が主材収納部（11）へ自然に入り、加熱調理が容易に行えるものとなる。また従来の如き袋に穴を開ける必要がなくなるため、調味液（５）がビニール袋（１）の外部へ流出することがなくなると共に袋の穴から温水が入って調味液（５）を薄め、所望の味が得られなくなる恐れもなくなった。更に従来の個別に包装した食品と調味液及びそれらを入れる調理袋が不要となるため、包装する手間が減少し且つ袋も一つで済むのでコストアップにならずに済む。また本発明品を圧力鍋で加熱・加圧することにより、骨までやわらかくなり、全部を食べることが出来るものとなり、且つ、加熱調理時間が短縮される。 A belt-like chuck tape (3) is provided at an intermediate position as in claim 2, and the inside is divided into a main material storage part (11) and a seasoning liquid storage part (12), and the chuck tape (3) is seasoned. In the plastic bag (1) attached in the direction that opens the liquid storage part (12) side more easily than the main material storage part (11) side, the scales and tail fins of the tail are removed and cut into rings. Insert the main material (4) to be cooked, which is seasoned and at least the entire surface is dark brown, and vacuum-packs it to make the main material (4) the main material storage (11) It is heated by making it a package of cooked food for tail steak stew of sea bream which is sealed in a water bath and boiled, and the seasoning liquid storage part (12) is filled with the seasoning liquid (5). During this time, the seasoning liquid (5) from the seasoning liquid storage part (12) naturally enters the main material storage part (11). , Cooking is easy. Moreover, since it is no longer necessary to make a hole in the bag as in the prior art, the seasoning liquid (5) does not flow out of the plastic bag (1) and warm water enters from the hole in the bag to dilute the seasoning liquid (5). The fear that the desired taste could not be obtained was also eliminated. Furthermore, the conventional individually packaged food and seasoning liquid and the cooking bag for storing them are not required, so that the labor for packaging is reduced and only one bag is required, so that the cost is not increased. Moreover, by heating and pressurizing the product of the present invention with a pressure cooker, the bone becomes soft and can be eaten entirely, and the cooking time is shortened.
請求項３に示すようにチャックテープ（３）として、雄用帯状基部（31a）に連結部を介して略矢尻状の頭部（31b）を突出して一体成形した雄部材(31)と、雌用帯状基部（32a）に円弧状凹部（32d）を形成する内側鉤爪（32b）と外側鉤爪（32c）とを突出して一体成形した雌部材(32)とから成されたものが用いられることにより、加熱している間に調味液収納部（12）側の圧力が主材収納部（11）へ自然に入り込むと共に、調味液（５）が主材（４）側に流れ込み、加熱調理が容易に行えるものとなる。しかも、このチャックテープ（３）によって、主材（４）と調味液（５）を区分して収納すると共に、調味液（12）側が容易に開くように取付けることにより、本発明の調理品を温水で加熱しても、ビニール袋（１）が破れる或いは爆発する恐れがなく、真空パックして湯煎された主材（４）側に調味液（５）が自然に流入した状態で加熱調理出来る重宝なものとすることが可能となる。 A male member (31) integrally formed by projecting a substantially arrowhead-shaped head (31b) through a connecting portion to a male belt-like base (31a) as a chuck tape (3) as shown in claim 3, and a female By using a female member (32) integrally formed by projecting an inner claw (32b) and an outer claw (32c) that form an arc-shaped recess (32d) in the belt-like base (32a) During heating, the pressure on the seasoning liquid storage part (12) side naturally enters the main material storage part (11), and the seasoning liquid (5) flows into the main material (4) side, making cooking easy It will be something that can be done. Moreover, by using the chuck tape (3), the main material (4) and the seasoning liquid (5) are stored separately, and the seasoning liquid (12) side is easily opened so that the cooked product of the present invention can be obtained. Even if heated with warm water, the plastic bag (1) does not break or explode, and cooking can be performed with the seasoning liquid (5) naturally flowing into the main material (4) side that has been vacuum-packed and baked. It can be useful.
請求項４に示すように主材（４）として、少なくとも塩とコショウをふり掛けて下味付けされると共に食用油を入れたフライパンで、主材（４）の表面全体を焼き、その表面に均一なきつね色の焼き色を付けられたものを用いて、鮪のテールステーキ・シチュー用の仕掛り品及び調理品の包装体とすることにより、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。 As shown in claim 4, as the main material (4), the whole surface of the main material (4) is baked in a frying pan which is seasoned by sprinkling at least salt and pepper and containing cooking oil, and uniform on the surface. By using a fox-colored grilled potato, it can be cooked quickly and with a simple and stable finish by making it an in-process and cooked product for tail steak stew. It can be cooked.
請求項５のように主材（４）を、６２℃〜７０℃に維持された湯の中に入れて１５分〜２５分間湯煎させて、鮪のテールステーキ・シチュー用の仕掛り品或いは調理品の包装体とすることにより、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、柔くて形が崩れにくい鮪のテールステーキ或いはテールシチューを得ることが可能となる。又、湯煎が行われることによって、主材（４）をレア状態（内部まである程度熱が加わっているが、赤味を呈し且つジューシーさを保つ状態）にさせることができるので、フライパンであっても素早い調理が行え、温度調節を殆ど気にせずに簡単に且つ安定した仕上げ具合で調理が行えるものとなる。 The main material (4) as in claim 5 is put in hot water maintained at 62 ° C to 70 ° C and roasted for 15 minutes to 25 minutes, and the in-process product or cooking for tail steak stew By making it a package of goods, it is confined inside without letting out meat juice and moisture, and it is finished in a round slice that keeps juicy and contains plenty of collagen and umami, and gives a rich flavor It is possible to obtain a tail steak or tail stew that is soft and does not lose its shape. Moreover, since the main material (4) can be made into a rare state (a state where heat is applied to the inside to some extent, but it is reddish and maintains juiciness) by performing the hot water bath, Can be cooked quickly, and can be cooked easily and with a stable finish with little concern about temperature control.
請求項６に示すように調味液（５）として、バター，コショウ，玉葱，にんにく，砂糖，みりん，酒，調味料，赤ワイン，醤油，ウースターソース，魚醤から成るテールステーキ用ソース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、且つ、牛肉のステーキと同等以上に美味しく食べることができるものとなる。 By using as a seasoning liquid (5) a tail steak sauce consisting of butter, pepper, onion, garlic, sugar, mirin, sake, seasoning, red wine, soy sauce, wooster sauce, fish sauce A rich flavor is brought out along with the flavor of the tail of the salmon, and it can be eaten as deliciously as a beef steak.
請求項７に示すように調味液（５）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，バター，牛乳，生クリームから成るシチュー用ソース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、且つ、美味しく食べることができるものとなる。 As shown in claim 7, as a seasoning liquid (5), a sauce for stew consisting of demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, butter, milk, fresh cream is used. As a result, a rich flavor is drawn out along with the umami of the tail of the salmon and can be eaten deliciously.
本発明は味付け前の仕掛り品或いは調理品として提供し、それを用いて素早く鮪のテールステーキ或いはテールシチューの完成品とすることが実現出来ると共に、前記仕掛り品を冷凍させ、必要に応じて解凍すると共に調理することが可能となり、且つ、鮪のテールステーキ・テールシチューが温水などで加熱調理できることが実現した。 The present invention is provided as a work-in-process or cooked product before seasoning, and can be used to quickly make a finished product of tail steak or tail stew of salmon, and the work-in-progress can be frozen and used as necessary. It has become possible to defrost and cook, and the tail steak and tail stew of salmon can be cooked with warm water.
図１は本発明のテールステーキ用の仕掛り品の包装体を示す図であり、（１）は真空パック可能なビニール袋であり、該ビニール袋（１）は防水性を有した密閉可能なもので、真空包装機に掛けて真空パックが行えれば良く、色や材料は問わない。（２）はビニール袋（１）の周囲及び開口を、熱と押圧力によって密着させた熱圧シール部であり、この熱圧シール部（２）はビニール袋（１）などで用いられている一般的なものである。（３）は主材収納部（11）と調味液収納部（12）との隣接部に設けた帯状のチャックテープであり、該チャックテープ（３）は、調味液収納部（12）側が主材収納部（11）側よりも簡単に開く方向に取付けられている。また前記チャックテープ（３）としては一般に使用されているもの、例えば、雄用帯状基部（31a）に連結部を介して略矢尻状の頭部（31b）を突出して一体成形した雄部材(31)と、雌用帯状基部（32a）に円弧状凹部（32d）を形成する内側鉤爪（32b）と外側鉤爪（32c）とを突出して一体成形した雌部材(32)とから成されたものを用いると良い（図８参照）。尚、前記チャックテープ（３）は、雄部材(31)と雌部材(32)が咬合状態に於いては、図８に示すように雌部材(32)の内側鉤爪（32b）が外側鉤爪（32c）よりも深く雄部材(31)の頭部（31b）と咬合しており、主材（４）が入る内側(左側)からは容易に開かず、外側（右側）からは簡単に開けられる構造になっている。この構造に注目し、本発明は、ビニール袋の中間部にチャックテープ（３）を取付け、主材収納部（11）側からは容易に開かず、調味液収納部（12）側からは簡単に開けられるものとしたものである。 FIG. 1 is a view showing a package of a work in progress for tail steak according to the present invention, wherein (1) is a vacuum-packable plastic bag, and the plastic bag (1) is waterproof and sealable. Any color and material can be used as long as it can be placed on a vacuum packaging machine and vacuum packed. (2) is a hot-pressure seal part in which the periphery and opening of the plastic bag (1) are brought into close contact with each other by heat and pressing force, and this hot-pressure seal part (2) is used in the plastic bag (1) and the like. It is general. (3) is a belt-like chuck tape provided adjacent to the main material storage part (11) and the seasoning liquid storage part (12). The chuck tape (3) is mainly on the seasoning liquid storage part (12) side. It is attached in a direction that opens more easily than the material storage (11) side. The chuck tape (3) is generally used, for example, a male member (31 having a substantially arrowhead-shaped head (31b) protruding from a male band-like base (31a) via a connecting portion (31). ) And a female member (32) integrally formed by projecting an inner claw (32b) and an outer claw (32c) that form an arcuate recess (32d) in the female band base (32a) It may be used (see FIG. 8). In the chuck tape (3), when the male member (31) and the female member (32) are engaged, the inner claw (32b) of the female member (32) has an outer claw (32) as shown in FIG. 32c) is deeper than 32c) and engages with the head (31b) of the male member (31) and does not easily open from the inside (left side) where the main material (4) enters, but can be easily opened from the outside (right side) It has a structure. Paying attention to this structure, the present invention attaches the chuck tape (3) to the middle part of the plastic bag and does not open easily from the main material storage part (11) side, but from the seasoning liquid storage part (12) side. It is intended to be opened.
（４）は鮪の尻尾の鱗と尾鰭を除去し、それを輪切りにすると共にそれに下味が付けられ且つ少なくとも表面全体にきつね色の焼き色を付けた加熱調理すべき主材であり、該主材（４）はビニール袋（１）に１つ挿入されると共にそれを真空パックして密閉し、且つ、湯煎した鮪のテールステーキ用のものである。この主材（４）の大きさは径が１５cm以上で、厚さが５cm 〜８cm前後のものである。
他方、図２に示すようなテールシチュー用の主材（４）を得る場合は、主材（４）の大きさは径が８cm〜１５cm以下で、厚さが５cm〜８cm前後の大きさのものを用い、略上記同様に行い、ビニール袋（１）には４つの主材（４）を挿入させているが、４つに限定されるものではない。
(4) is a main ingredient to be cooked by removing scales and tail fins from the tail of the cocoon, cutting it into a round slice and adding a seasoning to it, and at least the entire surface of which is dark brown. One material (4) is inserted into the plastic bag (1) and vacuum-packed and sealed, and is used for tail steak of hot water roast. The main material (4) has a diameter of 15 cm or more and a thickness of about 5 cm to 8 cm.
On the other hand, when the main material (4) for tail stew as shown in FIG. 2 is obtained, the main material (4) has a diameter of 8 cm to 15 cm or less and a thickness of about 5 cm to 8 cm. Although the four main materials (4) are inserted into the plastic bag (1) using the same thing as described above, the number is not limited to four.
次に本発明のテールステーキ用の仕掛り品の包装体の製作方法について説明する。予め本鮪の尻尾を用意し、この本鮪の尻尾をきれいに洗うと共に鱗と尾鰭を除去し、それを３つに輪切りにすると図５に示すように、例えば、１つ目は径２２cm、厚さ５cmであり、２つ目は径１８cm、厚さ７cmであり、３つ目は径１３cm、厚さ８cmとなった。尚、大きさを揃えるために、１５cm以下の３つ目のものは外しておく。そして輪切りにされた主材（４）全体に、塩とコショウをふり掛けて軽く下味を付け、その後、加熱したフライパンにサラダオイルを入れ、更に前記主材（４）をそのまま入れて、その表面に均一なきつね色の焼き色になるように素早く焼き、前記主材（４）に焼き色を付ける。この時、主材（４）全体に万遍なく小麦粉或いは片栗粉を塗してから、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た後、主材（４）に焼き色を付けても良い。このようにして下味付けされた主材（４）を得る。 Next, a method for producing a package for a work in progress for tail steak according to the present invention will be described. Prepare the tail of the head and clean the tail of the head and remove the scales and tail. Then, for example, as shown in Fig. 5, the first is 22cm in diameter and thick. The second was 18 cm in diameter and 7 cm in thickness, and the third was 13 cm in diameter and 8 cm in thickness. In order to make the size uniform, the third one of 15 cm or less is removed. And sprinkle salt and pepper on the whole main material (4) that has been cut into slices to lightly season it, and then add salad oil to a heated frying pan, and then add the main material (4) as it is. Then, the main material (4) is colored in a baking color. At this time, after all the main material (4) is coated with wheat flour or starch, and then it is struck with the palm of the hand so as to eliminate the extra thickened portion, and then the main material (4) is baked. May be attached. In this way, a primed main material (4) is obtained.
他方、テールシチュー用の主材（４）を得る場合には、脂が多く且つ形が崩れにくいと共にボソボソしにくい本鮪或いはバチ鮪の尻尾を用意し、こ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５に示すように輪切りにして所定の大きさにする。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５に示す一番小さな主材（４）だけを利用し、他のものはテールステーキ用として利用すると良い。次に前記主材（４）を複数用意すると共に各主材（４）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、各主材（４）全体に小麦粉或いは片栗粉を塗し、その表面に焼き色を付けると共に、被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。 On the other hand, when obtaining the main material (4) for tail stew, prepare a tail of a main shell or a bee ridge that is rich in fat and is not easily deformed and difficult to squeeze. Is removed and cut into a predetermined size as shown in FIG. 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. Moreover, it is good to use only the smallest main material (4) shown in FIG. Next, prepare a plurality of the main materials (4) and sprinkle salt, pepper and liquor lightly on each main material (4), and then add flour or potato starch to each main material (4). It is applied and colored on its surface, and a film is formed. Therefore, it becomes difficult for the meat juice to come out, and it becomes difficult for it to boil, and a trolley appears.
次に焼き色が付いたテールステーキ用の主材（４）をフライパンから移して人肌ぐらいまで冷まし、それを１つビニール袋（１）に入れ、真空包装機に掛けて、真空パックを行うと共にビニール袋（１）の開口を、熱と押圧力によって熱圧シール部（２）を作り、ビニール袋（１）内部を図１に示すように密着させる。その後、直ぐに湯煎を行う。この湯煎は、真空パックされた主材（４）を、湯温が６２℃〜７０℃に維持された湯の中に入れて１５分〜２５分間湯煎を行う。この湯煎が行われることにより、主材（４）の内部が生であった部分にも熱が通り、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。その後は、特願２００８−２０８４３５号に開示したように仕上げ調理（味付け作業）を行っても良いし、冷凍庫に入れて冷凍保存させても良い。この場合は、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なものとなる。尚、前記湯煎を行わずに直ぐに煮込むと、主材（４）内部の水分が出て、魚肉が硬くなってしまう。 Next, transfer the main material (4) for the tail steak with the baked color from the frying pan and cool it down to about human skin, put it in a plastic bag (1), hang it on a vacuum packaging machine, and perform vacuum packing. At the same time, the opening of the plastic bag (1) is made with heat and pressure to form a heat-pressure sealing part (2), and the inside of the plastic bag (1) is brought into close contact as shown in FIG. Immediately after that, a hot water bath is performed. In this hot water bath, the vacuum-packed main material (4) is placed in hot water maintained at a temperature of 62 ° C. to 70 ° C. for 15 minutes to 25 minutes. By performing this hot water bath, heat passes through the portion where the inside of the main material (4) was raw, and the umami does not escape and becomes soft, but the shape remains unchanged. Thereafter, finish cooking (seasoning work) may be performed as disclosed in Japanese Patent Application No. 2008-208435, or may be stored frozen in a freezer. In this case, immediately after the bathing, the fish meat is further tightened and can be prevented from collapsing by being cooled in ice water. In addition, if it simmers immediately without performing the said water bath, the water | moisture content inside a main material (4) will come out and fish meat will become hard.
図２は本発明のテールシチュー用の仕掛り品の包装体を示す図であり、これはテールステーキ用の仕掛り品の包装体に比べ、主材（４）の数が４つ前後であると共に主材（４）の下味として塩とコショウ及び酒をふり掛け、且つ、表面全体に小麦粉或いは片栗粉を塗してから焼き色を付けたものを用いる。他は同じである。 FIG. 2 is a view showing a package of a work in progress for tail stew according to the present invention, which is about four in number of main materials (4) as compared to a package of work in progress for tail steak. At the same time, salt, pepper and sake are sprinkled as the undercoat of the main material (4), and the surface is coated with wheat flour or potato starch and then baked. Others are the same.
次に本発明のテールシチュー用の仕掛り品の包装体の製作方法について説明する。これは前記テールステーキ用の仕掛り品の包装体と同様に行うと良いが、若干異なるので、この異なる部分について詳細に説明する。予め鮪の尻尾を用意するが、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。この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、それを輪切りにして径が８cm〜１５cm以下で、厚さが５cm〜８cm前後の大きさのものだけを集めておく。尚、これよりも大きな輪切りの主材（４）は、前記テールステーキ用として利用すれば良い。この時、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。この皮の部分は調理するまでの下処理中に徐々に柔らかくなり、調理して仕上げた時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（４）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。 Next, a method for manufacturing a package of a work in progress for tail stew according to the present invention will be described. This may be performed in the same manner as the in-process package for tail steak, but is slightly different, so this different part will be described in detail. A tail of a cocoon is prepared in advance, and a cocoon or a bee cocoon is preferably used as the cocoon at this time, which is rich in fat, is not easily deformed, and is not easily bulging. Wash the tail of this shark cleanly and remove at least the scales and tail ridges. Cut it out and collect only those with a diameter of 8 cm to 15 cm or less and a thickness of about 5 cm to 8 cm. In addition, what is necessary is just to utilize the main material (4) of a larger slice than this for the said tail steak. At this time, by cutting the tail of the peeled cocoon into pieces, the body will be thin without breaking down and the bone will remain in the center, making it difficult to boil. This skin part gradually softens during the preparation before cooking, and when cooked and finished, it becomes sweet and round and soft and can be eaten deliciously. In addition, when removing scales and tail fins of the cocoon, the skin portion may be cut off with a knife or the like. By cutting off the skin part, the black part of the skin disappears and the appearance of the main material (4) when finished is good. In addition, since the skin portion is cut off without removing the scales, troublesome removal of scales can be omitted.
そして輪切りにした主材（４）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（４）全体にその粉を均一に付ける。この時、小麦粉或いは片栗粉を塗すことにより、主材（４）表面に焼き色が付くと共に被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（４）を焼くとそこが焦げて斑になってしまう。次に粉が塗された主材（４）を、食用油を入れたフライパンで、前記主材（４）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。この時の焼き具合は、完全に内部まで熱が通らない状態とする。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。このようにして下味付けの主材（４）を得る。 And sprinkle salt, pepper, and sake on the whole main material (4) cut into a slice to lightly taste, and then apply flour or potato starch to uniformly apply the powder to the whole main material (4). At this time, by applying wheat flour or potato starch, the surface of the main material (4) is colored in baking 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 portion where the powder is thick, when the main material (4) is baked, it will burn and become spotted. Next, the powdered main material (4) is baked on the entire surface of the main material (4) in a frying pan containing cooking oil, and the surface is colored slightly lighter than the uniform fox color. The baking condition at this time is such that heat does not pass completely through to the inside. A saucepan or a two-handed pan may be used instead of the frying pan. In this way, a main material (4) for seasoning is obtained.
次に焼き色が付いた主材（４）をフライパンから移して人肌程度に冷まし、それを４つまとめてビニール袋（１）に入れて図２に示すように押圧して真空パックする。この時、真空包装機に掛けて、真空パックを行うと共にビニール袋（１）の開口を、熱と押圧力によって熱圧シール部（２）を作り、ビニール袋（１）内部を図２に示すように密着させる。その後、直ぐに湯煎を行う。この湯煎は、上記同様に行えば良い。その後は、特願２００８−２０８８４７号に開示したように仕上げ調理（味付け作業）を行っても良いし、冷凍庫に入れて冷凍保存させても良い。 Next, the main material (4) with a baked color is transferred from the frying pan and cooled to the human skin level, and four of them are put together in a plastic bag (1) and pressed as shown in FIG. At this time, it is put on a vacuum packaging machine and vacuum packed, and the opening of the plastic bag (1) is made by heat and pressing force to form a hot-pressure seal part (2), and the inside of the plastic bag (1) is shown in FIG. Adhere closely. Immediately after that, a hot water bath is performed. This hot water bath may be performed in the same manner as described above. Thereafter, finish cooking (seasoning work) may be performed as disclosed in Japanese Patent Application No. 2008-208847, or may be stored frozen in a freezer.
図３は本発明のテールステーキ用の調理品の包装体を示す図であり、前記テールステーキ用の仕掛り品の包装体に対して、ビニール袋（１）の大きさが大きくなり、その内部が主材収納部（11）と調味液収納部（12）とに２分割されると共にその２分割するために、帯状のチャックテープ（３）が中間位置に設けられている。このチャックテープ（３）は調味液収納部（12）側が主材収納部（11）側よりも簡単に開く方向に取付けられている。また前記主材収納部（11）には、上記の仕掛け品と同様にテールステーキ用の主材（４）が真空パックされると共に湯煎されたものが入れられている。前記調味液収納部（12）にはテールステーキ用の調味液（５）が入れて密閉されている。 FIG. 3 is a view showing a package for a cooked product for tail steak according to the present invention, in which the size of the plastic bag (1) is larger than the package of the work in progress for the tail steak. Is divided into two parts, a main material storage part (11) and a seasoning liquid storage part (12), and a belt-like chuck tape (3) is provided at an intermediate position in order to divide into two parts. The chuck tape (3) is attached in such a direction that the seasoning liquid storage part (12) side opens more easily than the main material storage part (11) side. In addition, the main material storage section (11) contains a main material (4) for tail steak that has been vacuum-packed and decocted in the same manner as the above-described device. The seasoning liquid storage section (12) is sealed with a seasoning liquid (5) for tail steak.
前記チャックテープ（３）としては、一般に使用されているもの、例えば、雄用帯状基部（31a）に連結部を介して略矢尻状の頭部（31b）を突出して一体成形した雄部材(31)と、雌用帯状基部（32a）に円弧状凹部（32d）を形成する内側鉤爪（32b）と外側鉤爪（32c）とを突出して一体成形した雌部材(32)とから成されたものを用いると良い（図８参照）。尚、前記チャックテープ（３）は、雄部材(31)と雌部材(32)が咬合状態に於いては、図８に示すように雌部材(32)の内側鉤爪（32b）が外側鉤爪（32c）よりも深く雄部材(31)の頭部（31b）と咬合しており、主材（４）が入る内側(左側)からは容易に開かず、外側（右側）からは簡単に開けられる構造となっている。本発明はこの構造に着目して利用したものである。又、前記テールステーキ用の調味液（５）としては、バター，コショウ，玉葱，にんにく，砂糖，みりん，酒，調味料，赤ワイン，醤油，ウースターソース，魚醤から成るテールステーキ用ソースを用いると良い。尚、前記テールステーキ用ソースのものに限定されるものではなく、他の材料の組合せでも良い。 As the chuck tape (3), a generally used one, for example, a male member (31 having a substantially arrowhead-shaped head (31b) protruding from a male band-like base (31a) via a connecting portion (31). ) And a female member (32) integrally formed by projecting an inner claw (32b) and an outer claw (32c) that form an arcuate recess (32d) in the female band base (32a) It may be used (see FIG. 8). In the chuck tape (3), when the male member (31) and the female member (32) are engaged, the inner claw (32b) of the female member (32) has an outer claw (32) as shown in FIG. 32c) is deeper than 32c) and engages with the head (31b) of the male member (31) and does not easily open from the inside (left side) where the main material (4) enters, but can be easily opened from the outside (right side) It has a structure. The present invention has been used by paying attention to this structure. In addition, as the seasoning liquid (5) for the tail steak, a tail steak sauce made of butter, pepper, onion, garlic, sugar, mirin, sake, seasoning, red wine, soy sauce, wooster sauce, fish sauce is used. good. In addition, it is not limited to the said thing for the sauce for tail steaks, The combination of another material may be sufficient.
次に本発明のテールステーキ用の調理品の包装体の製作方法について説明する。これは前記テールステーキ用の仕掛り品の包装体と同様に行えば良いが、若干異なるので、この異なる部分について詳細に説明する。予め仕掛り品の時と同様にして主材（４）を得る。そして焼き色が付いた主材（４）を人肌程度に冷ました後、ビニール袋（１）の開口から主材（４）を１つ図７（ａ）に示す矢印のように入れると共にチャックテープ（３）を広げ、主材収納部（11）に主材（４）を収納させる。そして、真空包装機で真空パックを行う。この時、ビニール袋（１）の開口側から図７（ｂ）に示す白抜き矢印のように吸引すると、主材（４）全体がビニール袋（１）で押圧され、チャックテープ（３）を閉じれば図７（ｃ），図６（ａ）のように真空パックが完了する。その後、真空パックされた主材（４）を、湯温が６２℃〜７０℃に維持された容器に入れると共に１５分〜２５分間湯煎を行うことにより、主材（４）はより煮崩れしにくいものとなるのである。湯煎後、調味液（５）をビニール袋（１）の開口から所定量入れると共に開口部を熱シールして熱圧シール部（２）が形成されることにより、調味液収納部（12）が図７（ｄ），図６（ｂ）に示すように密封されるのである。このように主材（４）全体が押圧されることにより、主材（４）の身が引締まり、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（４）が人肌程度に温まっている内に真空パックすることにより、完全に冷めた状態のものよりも主材（４）の引締り具合が良好になる。その後、主材（４）を湯煎することにより、主材（４）は内部まである程度熱を加えているが、赤味が呈され且つジューシーさが保たれた状態となる。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より可能なものとなる。この密封されたものを冷凍庫に入れて保管しておくと、真空パック後、湯煎が行われるため、減菌・滅菌効果が得られ、長期保管も可能となる。尚、前記湯煎を行わずに直ぐに煮込むと、主材（４）内部の水分が出て、魚肉が硬くなってしまう。又、一般に行われる殺菌作業は、１００℃以上で数分間加熱するため、魚肉が硬くなっていた。 Next, the manufacturing method of the package of the cooked product for tail steaks of this invention is demonstrated. This may be done in the same manner as the in-process product package for tail steak, but is slightly different, so this different part will be described in detail. The main material (4) is obtained in the same manner as the work in progress. Then, after cooling the main material (4) with a baked color to the human skin level, insert one main material (4) from the opening of the plastic bag (1) as shown by the arrow in FIG. The tape (3) is spread and the main material (4) is stored in the main material storage part (11). And vacuum packing is performed with a vacuum packaging machine. At this time, when sucking from the opening side of the plastic bag (1) as indicated by the white arrow shown in FIG. 7B, the entire main material (4) is pressed by the plastic bag (1), and the chuck tape (3) is When closed, the vacuum packing is completed as shown in FIGS. 7C and 6A. Thereafter, the main material (4) packed in a vacuum is put into a container whose hot water temperature is maintained at 62 ° C. to 70 ° C., and the main material (4) is further boiled by performing a water bath for 15 minutes to 25 minutes. It will be difficult. After bathing, a predetermined amount of seasoning liquid (5) is put through the opening of the plastic bag (1) and the opening is heat sealed to form the hot-pressure seal part (2), whereby the seasoning liquid storage part (12) is It is sealed as shown in FIGS. 7 (d) and 6 (b). By pressing the entire main material (4) in this way, the body of the main material (4) is tightened, the body and bones do not collapse, and the body does not collapse easily. In particular, by vacuum packing while the main material (4) is warmed to the human skin level, the tightening condition of the main material (4) becomes better than that in a completely cooled state. After that, the main material (4) is heated to a certain extent by boiling water in the main material (4), but it becomes reddish and juicy. In addition, immediately after the bathing, the fish meat is tightened by being put in ice water and cooled, so that it is possible to prevent boiling. If this sealed product is stored in a freezer, a hot water bath is performed after vacuum packing, so that a sterilization and sterilization effect can be obtained, and long-term storage is also possible. In addition, if it simmers immediately without performing the said water bath, the water | moisture content inside a main material (4) will come out and fish meat will become hard. Moreover, since the sterilization work generally performed is heated for several minutes at 100 degreeC or more, the fish meat became hard.
その後、本発明品を温水に入れて加熱調理する場合は、本発明品が温水によって温められると、調味液収納部（12）の内圧が高まり、その圧力によってチャックテープ（３）が開かれる。すると調味液（５）は、図７（ｅ），図６（ｃ）に示す矢印のようにチャックテープ（３）の右側から左側へ流出し、主材収納部（11）に調味液（５）が入り、主材（４）が調味液（５）で浸漬される。浸漬した調味液（５）は主材（４）に味付けするのである。従って、所定時間温めた後、熱圧シール部（２）をハサミなどで切断し、調味液（５）を皿などの器に入れ、且つ、チャックテープ（３）を大きく開いて主材（４）も器に入れることにより、鮪のテールステーキが完成されるのである。
尚、本発明品を圧力鍋に入れて、約２気圧で且つ１２０℃以上の状態で主材（４）を１５分前後（加圧時間）経過させると、骨がやわらかくなり、全部食べることが出来るものとなる。このため、カルシウムの補給に役立つものとなる。
Thereafter, when the product of the present invention is heated and cooked in warm water, when the product of the present invention is warmed with warm water, the internal pressure of the seasoning liquid storage portion (12) increases, and the chuck tape (3) is opened by the pressure. Then, the seasoning liquid (5) flows out from the right side to the left side of the chuck tape (3) as shown by the arrows shown in FIGS. 7 (e) and 6 (c), and enters the main material storage part (11). ) And the main material (4) is immersed in the seasoning liquid (5). The soaked seasoning liquid (5) is seasoned to the main material (4). Therefore, after warming for a predetermined time, the hot pressure seal part (2) is cut with scissors or the like, the seasoning liquid (5) is put into a container such as a dish, and the chuck tape (3) is largely opened to open the main material (4 ) Is also put in a bowl, and the tail steak of the strawberry is completed.
In addition, when the product of the present invention is put in a pressure cooker and the main material (4) is allowed to pass for about 15 minutes (pressurization time) at about 2 atm and 120 ° C. or higher, the bone becomes soft and can be eaten entirely. It will be possible. For this reason, it is useful for calcium supplementation.
他方、本発明品を温水で加熱せず、直接に調理する場合には、先ず熱圧シール部（２）をハサミなどで切断し、加熱したフライパンに調味液（５）を入れ、その後、ビニール袋（１）から取出した主材（４）もフライパンに入れ、ワインを入れて、蓋をして１分間半程度蒸し焼きにすれば、本格的な鮪のテールステーキが完成されるのである。詳細については特願２００８−２０８４３５号に開示したように仕上げ調理（味付け作業）を行えば良い。 On the other hand, when cooking the product of the present invention directly without heating with hot water, first cut the hot-pressure seal part (2) with scissors, put the seasoning liquid (5) into a heated frying pan, and then vinyl If the main material (4) taken out from the bag (1) is also put in a frying pan, wine is put, covered and steamed for about one and a half minutes, a full-fledged tail steak is completed. For details, finishing cooking (seasoning work) may be performed as disclosed in Japanese Patent Application No. 2008-208435.
図４は本発明のテールシチュー用の調理品の包装体を示す図であり、これは前記テールステーキ用の調理品の包装体に対して、ビニール袋（１）の主材収納部（11）には、テールシチュー用の主材（４）が４つ真空パックされると共に湯煎されたものが入れられている。尚、前記主材（４）の個数は４つに限定されるものではない。また前記調味液収納部（12）にはテールシチュー用の調味液（５）が入れて密閉されている。該調味液（５）としては、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シチュー用ソースを用いる。尚、前記テールシチュー用ソースのものに限定されるものではなく、他の材料の組合せでも良い。 FIG. 4 is a view showing a package for a cooked product for tail stew according to the present invention, which is a main material storage portion (11) of a plastic bag (1) with respect to the packaged product for cooked tail steak. In the case, four main materials (4) for tail stew are vacuum-packed and bathed. The number of main materials (4) is not limited to four. The seasoning liquid storage part (12) is sealed with a seasoning liquid (5) for tail stew. As the seasoning liquid (5), a sauce for stew made of demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, butter, milk, fresh cream is used. It should be noted that the present invention is not limited to the tail stew sauce, but may be a combination of other materials.
次に本発明のテールシチュー用の調理品の包装体の製作方法について説明する。これは前記テールステーキ用の調理品の包装体の製作方法と比べ、ビニール袋（１）に主材（４）が４つ前後入れられると共に調味液（５）がテールシチュー用ソースを用いる。先ず始めにテールシチュー用の仕掛り品と同じ主材（４）を用意すると共に調味液（５）及びチャックテープ（３）付きのビニール袋（１）も用意する。先ず主材（４）を４つ主材収納部（11）に収納させ、それを真空包装機に掛けて、真空パックを行うと共にチャックテープ（３）が閉じられる。その後、上記同様に湯煎を行う。湯煎後、調味液（５）をビニール袋（１）の開口から所定量入れると共に開口部を熱シールして熱圧シール部（２）が形成されることにより、調味液収納部（12）が密封されるのである。 Next, the manufacturing method of the package of the cooked product for tail stews of this invention is demonstrated. Compared with the manufacturing method of the package of the cooked product for tail steak, about 4 main materials (4) are put in the plastic bag (1) and the seasoning liquid (5) uses a tail stew sauce. First, the same main material (4) as the work piece for tail stew is prepared, and a seasoning liquid (5) and a plastic bag (1) with a chuck tape (3) are also prepared. First, four main materials (4) are stored in the main material storage portion (11), and the main material (4) is put on a vacuum packaging machine to perform vacuum packing and the chuck tape (3) is closed. Thereafter, a hot water bath is performed as described above. After bathing, a predetermined amount of seasoning liquid (5) is put through the opening of the plastic bag (1) and the opening is heat sealed to form the hot-pressure seal part (2), whereby the seasoning liquid storage part (12) is It is sealed.
次に本発明のテールシチュー用の調理品が用いられて調理を行う場合について説明する。先ず始めに本発明品を温水に入れて加熱する場合は、上記テールステーキ用の調理品と同様に温水によって所定時間温め、皿などの器に入れることにより、鮪のテールシチューが完成されるのである。尚、テールシチュー用の本発明品も、テールステーキ用と同様に圧力鍋を利用して加熱調理させても良い。 Next, the case where cooking is performed using the cooked product for tail stew of the present invention will be described. First of all, when heating the product of the present invention in warm water, the tail stew of the salmon is completed by warming it with warm water for a predetermined time and putting it in a dish or the like in the same manner as the cooked product for tail steak. is there. It should be noted that the present invention product for tail stew may be cooked using a pressure cooker as in the case of tail steak.
又、本発明のテールシチュー用の調理品を温水で加熱せず、直接に調理する場合には、特願２００８−２０８８４７号に於いて開示したように仕上げ調理（味付け作業）を行えば、本格的な鮪のテールシチューが完成されるのである。 In addition, when the cooked product for tail stew according to the present invention is cooked directly without being heated with warm water, if it is subjected to finish cooking (seasoning work) as disclosed in Japanese Patent Application No. 2008-208847, full-scale cooking is performed. A typical fox tail stew is completed.
１ ビニール袋
11 主材収納部
12 調味液収納部
３ チャックテープ
31 雄部材
31a 雄用帯状基部
31b 頭部
32 雌部材
32a 雌用帯状基部
32b 内側鉤爪
32c 外側鉤爪
32d 円弧状凹部
４ 主材
５ 調味液
1 Plastic bag
11 Main material storage
12 Seasoning liquid storage 3 Chuck tape
31 Male member
31a Strip base for male
31b head
32 Female parts
32a Female strip base
32b Inner claws
32c Outer claw
32d Arc-shaped concave part 4 Main material 5 Seasoning liquid
Claims (7)
3. The strawberry sauce according to claim 2, wherein the seasoning liquid (5) is a sauce for stew consisting of demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, butter, milk, fresh cream. Package of cooked goods for tail stew.
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| JP2009050387A JP5143058B2 (en) | 2009-03-04 | 2009-03-04 | Package of cooked food for tail steak and stew |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009050387A JP5143058B2 (en) | 2009-03-04 | 2009-03-04 | Package of cooked food for tail steak and stew |
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| JP2010200681A true JP2010200681A (en) | 2010-09-16 |
| JP5143058B2 JP5143058B2 (en) | 2013-02-13 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITVE20100058A1 (en) * | 2010-11-08 | 2012-05-09 | Tagliapietra S R L | PROCEDURE FOR HYGIENIZED STOVE FURNISHING AND PACKAGING TO IMPLEMENT PROCEDURE |
| CN115734711A (en) * | 2020-05-11 | 2023-03-03 | 槻谷宽子 | Seasoning bag and cooking method using same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITVE20100058A1 (en) * | 2010-11-08 | 2012-05-09 | Tagliapietra S R L | PROCEDURE FOR HYGIENIZED STOVE FURNISHING AND PACKAGING TO IMPLEMENT PROCEDURE |
| CN115734711A (en) * | 2020-05-11 | 2023-03-03 | 槻谷宽子 | Seasoning bag and cooking method using same |
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