JP2011115119A - Method for producing roast globefish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide roast globefish with good flavor and texture without losing moisture and taste and with a good appearance without burning down the tail part. <P>SOLUTION: The method is characterized by roasting globefish for about 12 min with hot air at a temperature of around 210°C, especially, by roasting the globefish for about 12 min by hot air at a temperature of around 210°C in a pressure jet type conveyor oven. The method is moreover characterized by broiling the surface of the globefish to make burn marks. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a baked blowfish which has good taste and texture without damaging moisture and umami, and has a good appearance without scorching the tail.

  Fugu overnight is sold in frozen packs, etc., and when it is eaten as a grilled blowfish, the buyer usually eats it by grilling it with a common fish grill net. However, when fugu overnight is baked in a common fish grill for home use, the size of the puffer shrinks to about one third, moisture and umami components are lost, and the taste drops. Also, since the tail part is burnt and easily falls off, it is difficult to bake so as not to impair the appearance. Therefore, a method of providing the baked blowfish as a product has been attempted so that the purchaser can enjoy the baked blowfish having a good appearance as deliciously as possible.

  However, even if it is baked carefully with a direct-fire oven for business use, there is a problem that the tail part is usually burned off and the appearance as a product is impaired. On the other hand, if you burn it with the heat so that the tail of the puffer is not burned, you will not be able to bake to the core of your body. There is a method of rolling the surface after performing a steaming process in order to pass the fire to the core of the body, but when steamed, there was a problem that the body texture collapsed and the original texture of the blowfish was impaired.

  Therefore, the inventors of the present invention have made an utmost effort to provide a grilled fugu with good taste and texture without damaging moisture and umami, and with a good appearance without scorching the tail, and grilling the fugu directly. The present invention was completed by obtaining the knowledge that the above-mentioned problems can be solved by baking with hot air instead of.

  That is, the baked blowfish manufacturing method of the present invention is characterized by baking with hot air at a temperature of about 210 ° C. for about 12 minutes.

  In particular, it is characterized in that it is baked for about 12 minutes with hot air having a temperature of about 210 ° C. in a jet spray conveyor oven.

  Furthermore, it is characterized by scoring the surface of the blowfish body that has been baked for about 12 minutes with hot air at a temperature of about 210 ° C.

  According to the method for producing baked blowfish of the present invention, by baking for about 12 minutes with hot air at a temperature of about 210 ° C., the tail does not become black charcoal even if it is burnt black, so the appearance is good. Nayaki fugu. Moreover, since it is baked slowly so as to be wrapped with heat from the surface, the taste and texture are good without escaping the umami taste and moisture of the puffer, without bleaching or holding water. In particular, it retains its elasticity and softness like a kamaboko originally possessed by the puffer, and the middle bone and body are easily separated. In addition, it is baked with hot air and the tail does not become black charcoal, so there is no burning or gas odor.

  Moreover, by baking for about 12 minutes at around 210 ° C. for about 12 minutes with a jet-jet conveyor oven, it is possible to provide a baked blowfish that is particularly preferable in terms of appearance, taste and texture. Direct-fire baking tends to be uneven due to the difference in thermal power depending on the distance from the fire, but the jet spray oven injects hot air perpendicularly to the puffer, so there is a temperature difference between the front, middle, and rear (tail) of the puffer. And can be baked uniformly at a constant temperature. Moreover, since it is a conveyor type, it can set to the optimal baking conditions in balance with temperature by adjusting the speed of a conveyor. Moreover, it is suitable for mass production because it is possible to add additional blowfish while baking.

  In addition, by scuffing the surface of the blowfish body that has been baked for about 12 minutes with hot air at a temperature of about 210 ° C., the appearance is such that the tail surface is not burned and the surface of the body has a favorable burnout. Can provide better baked blowfish.

  If fugu baked by the manufacturing method of the present invention is provided to the consumer, the consumer does not need to boil the fugu overnight at home, and there is no failure in the baking method. You can enjoy delicious yakifugu. In addition, according to the manufacturing method of the present invention, since the amount of gas used is very small by using an oven, it is also an environmental measure. Further, since the exhaust gas in use can be manufactured without a duct facility, it can be operated with low cost.

  Hereinafter, the present invention will be described in more detail. The pufferfish used as the raw material for the grilled pufferfish of the present invention is not particularly limited, and examples include white mackerel pufferfish, black mackerel pufferfish, puffer pufferfish, and the like. The puffer's production area is not particularly limited, and may be domestic or Chinese. Moreover, as for the size of the puffer, any of 50g-80g, 81g-100g, 101g-150g, 151g-200g, 201g-300g, 301g or more can be used.

  Hereinafter, the manufacturing method of the baked blowfish of this invention is demonstrated for every process.

1. Thawing process Place the frozen puffer in a thawing machine overnight and thaw it with a timer. Or naturally thaw overnight.

2. Peeling process Remove the puffer's head, internal organs, skin, dorsal fin, and stomach fins by conventional methods.

3. Opening process Sledge opens from the central part to the middle bone, leaving the middle bone in the usual way. Or remove the inner bone.

4). Washing process Wash the open fugu and drain.

5). Seasoning process Season with sugar, salt, etc. and soak in a refrigerator at 10 ° C or lower for about 15 hours. The seasoning is not limited to sugar / salt, and various seasonings such as grilled and spices can be applied.

6). Baking process The conditions of the machine used in the baking process of the present invention are as follows.
(1) Temperature can be set (2) Speed can be adjusted (3) No direct flame (4) Up to 300 ° C can be baked with hot air

  As a machine that satisfies the above conditions, a jet spray conveyor oven is most suitable. A jet-injection oven is a type of oven that heats hot air by jetting it and directly heats it on the top and bottom surfaces of the food to heat it. The hot air is blown over the entire surface of the food, and the boundary between the cold air surrounding the food The feature is that the layer can be blown off and baked in a short time.

  In direct-fire baking, there is a difference in thermal power depending on the distance from the fire, and uneven baking tends to occur. In addition, there is a convection (forced convection) type oven that blows hot air from the side as an oven that is baked by hot air. However, in the convection method, heat concentrates on the side where hot air is blown, and a temperature difference tends to occur between the opposite side. For this reason, it is best to use a jet spray oven.

  In addition, the conveyor system is a method in which food is placed on the conveyor and moved while moving at a constant speed. Compared to a batch-type oven with a door, food can be added, making it suitable for mass production. The food can be baked uniformly just by setting the food on the conveyor. Furthermore, since baking can be adjusted according to the moving speed of a conveyor, optimal baking conditions can be set together with temperature setting.

The baking conditions in the baking process of the present invention are as follows.
(1) Bake for about 12 minutes at a temperature of about 210 ° C (2) Bake with hot air instead of direct fire

When the temperature of the hot air is set to 210 ° C., the tail baking condition is most appropriate and optimal. However, it can be adjusted within an allowable range of ± 5 ° C. depending on the size of the raw material.
The baking time is preferably 12 minutes, but it can be adjusted within an allowable range of ± 3 minutes depending on the size of the raw material. The moving speed of the conveyor corresponds to a speed of about 4 to 8 minutes / 1 m.

  A balance between the temperature and the speed of the conveyor is important as a setting that makes it difficult for the tail to burn off. In Table 1, hot jet from one burner (burner calorie 35000 kcal) is used from the upper side using two jet-injection type conveyor ovens PS540 (heating zone length 1028 mm) manufactured by Middleby Marshall in series. The optimum baking conditions are shown in which the tail is less likely to burn off when sprayed in three places and three places from the lower side. When baking with one machine, it is better to bake twice under the following conditions.

  In addition, when using a jet spray type conveyor oven PS540 manufactured by Middleby Marshall, the burner calorie is 35000 kcal, and there are 15 to 30 burners each on the upper and lower sides, for a total of 250,000 kcal. Compared to the use of some), it saves gas and becomes an environmental measure.

7). The roasting process Since the surface of the body does not get burnt in the baking process, a gas burner (KB19 = 2m burner, etc.) is used to make the grille, and the front and back surfaces of the puffer are brown or light black Speak until you get burnt The front side should be struck until the brown grilled eyes arrive, and the back side should be squeezed slightly stronger. Here, be careful not to scrub the tail to prevent scorching the tail.

8). Packing process Cool and pack.

  As described above, according to the method for producing baked blowfish of the present invention, it is possible to provide a baked blowfish having good taste and texture without damaging moisture and umami, and having a good appearance without scorching the tail. For this reason, if the fugu baked by the manufacturing method of the present invention is provided to the consumer, the consumer does not need to boil the fugu overnight at home and does not fail in the baking method. You can easily enjoy delicious yaki fugu.

Claims (3)

  A method for producing baked blowfish characterized by baking with hot air at a temperature of about 210 ° C. for about 12 minutes.   The method for producing a baked blowfish according to claim 1, characterized in that it is baked for about 12 minutes with hot air having a temperature of about 210 ° C in a jet spray conveyor oven.   3. The method for producing a grilled blowfish blowfish according to claim 1 or 2, wherein the burnished surface is formed by rolling the surface of the blowfish.