JP2011120542A - Method for preparing fresh fish and shellfish and method for producing sushi using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for preparing fresh fish and shellfish, which effectively removes a fishy smell of fish and shellfish, in addition, maintains freshness for a long time by a relatively simple method and a method for producing Sushi using the preparing method. <P>SOLUTION: Meat of fresh fish and shellfish in its preparing is immersed for a fixed time in tea vinegar obtained by mixing vinegar with tea juice or immersed in tea salt obtained by mixing salt with tea leaf powder once, tea salt on the surface of the meat is removed, the meat is immersed for a fixed time in vinegar or the meat is immersed for a fixed time in a cold tea juice obtained by adding some amount of salt to a concentrated tea juice and then adding ice to the tea juice. The meat of fish and shellfish obtained by the preparing step is combined with Sushi rice boiled with tea juice obtained by mixing rice boiled with tea juice and blended vinegar and integrally forming the combined product to give Sushi. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for preparing fresh seafood and a method for producing salmon using the same, which can remove the odor of fresh seafood and maintain the freshness for a long time.

  Fresh seafood has a unique odor that is characteristic of fish. In addition, when frozen frozen seafood is thawed, its freshness decreases daily. For this reason, at restaurants and sushi restaurants, seafood purchased at the market is frozen during the day, and only the amount consumed is thawed and used. However, once thawed, the freshness decreases every day. In addition, since the raw odor gradually becomes stronger and discolors, when the thawed portion cannot be used for a certain period of time, the remaining portion has to be disposed of, which causes waste.

  On the other hand, there is salmon as a raw material made from fresh seafood. Salmon is a Japanese dish made by combining sushi rice with seafood and other ingredients, and is known worldwide as one of the traditional Japanese food cultures. There are nigiri sushi, pressed sushi, stick sushi, chirashi sushi, maki sushi, etc., for example, nigiri sushi is layered with seafood on the palm, squeezed with rice, molded integrally, Stick sushi is made by making sushi rice into a stick shape, layering the seafood, and then integrally molding it using a mold or roll.

  As a method for producing salmon, a method for producing sushi using, for example, sword fish has been proposed (see Patent Document 1). According to this method, it is said that the greasy raw smell peculiar to the sword fish can be removed, and it can be stored for a long time.

Japanese Patent Laid-Open No. 7-51008

  However, the proposal of Patent Document 1 demonstrates the above-described effect by encapsulating the entire sushi with bamboo leaves, which increases the number of complicated work processes for encapsulating sushi with bamboo leaves in the sushi manufacturing stage. There was a problem, and at the stage of eating sushi, the amount of time and effort required to open the kaki leaf increased, and if it was not opened well, the koji inside could be deformed. Moreover, it is desirable that the purchased fresh seafood can be consumed as much as possible without causing disposal due to a decrease in freshness.

  As a result of trial and error, the present inventor has succeeded in finding a preparation method that effectively removes the fresh odor of fresh seafood and can maintain the freshness for a long time in a relatively simple manner. Thus, the present invention has been completed.

  The present invention has been made in view of the above circumstances, and its object is to remove the raw odor of fish and shellfish effectively by a relatively simple method and to maintain a freshness for a long time together. It is to provide a method for preparing fresh seafood. Moreover, it is providing the manufacturing method of the soot using the preparation method.

  In order to solve the above-mentioned problems, the fresh seafood preparation method according to claim 1 of the present invention is characterized in that the fresh seafood is soaked in tea vinegar in which tea juice is mixed with vinegar for a certain period of time.

  By immersing the seafood in tea vinegar mixed with tea juice and vinegar for a certain period of time, the odor of catechins contained in tea removes the unique odor of seafood, and the antibacterial action of tea improves the freshness of seafood. It is maintained for a long time and can greatly improve the quality of the body. Moreover, the fish's original taste increases overall. This preparation method is suitable for preparation of thin seafood such as millet and sardine.

  When preparing thin seafood such as millet or sardine, it is desirable to immerse the body in tea vinegar for about 5 to 10 minutes. By soaking for more than 5 minutes, the raw odor is effectively removed from the body such as millet and the freshness is effectively maintained. Transparency such as binago is reduced when it exceeds 10 minutes.

  In obtaining tea vinegar, the ratio of vinegar to 100 parts by weight of tea juice is preferably 25 to 40 parts by weight. As for tea juice, it is desirable that the ratio of green tea leaves to 100 parts by weight of boiling water is 1 to 3 parts by weight.

  In the method for preparing fresh seafood according to claim 4 of the present invention, the fresh seafood is soaked in tea salt in which tea leaf powder is mixed with salt, and is then soaked in vinegar for a certain period of time after removing the tea salt on the surface. It is characterized by.

  By immersing the seafood in tea salt mixed with salt and tea leaf powder, removing the tea salt on the surface and then immersing it in vinegar for a certain period of time, the catechins contained in tea have a unique odor of seafood. In addition to being removed, the antibacterial action of tea maintains the freshness of fish and shellfish for a long time, and can greatly improve their quality. Moreover, the fish's original taste increases overall. This preparation method is suitable for preparation of thick seafood such as salmon and sea bream.

  When preparing thick seafood, such as salmon and salmon, it is desirable to immerse the body in tea salt for about 1 to 3 hours depending on the thickness of the body. By soaking for 1 hour or more, the raw odor can be effectively removed from the body of the cocoon, and it is also effective in maintaining freshness. If it exceeds 3 hours, the salt becomes stronger and the commercial value is impaired. In addition, it is desirable to immerse the salmon body in the vinegar for about 5 to 10 minutes (boil with vinegar).

  In obtaining the tea salt, the ratio of the tea leaf powder to 100 parts by weight of the salt is desirably 1 to 5 parts by weight. Moreover, it is desirable that the tea juice has a ratio of green tea leaves to 1 to 5 parts by weight per 100 parts by weight of boiling water.

  In the method for preparing fresh seafood according to claim 7 of the present invention, fresh seafood, in particular, raw food ingredients such as cultured salmon, amberjack, yellowtail, etc., a little salt is added to dark tea juice and ice is added. It is characterized by being soaked in cold tea juice for a certain period of time.

  In the dark tea juice, the ratio of green tea leaves to 100 parts by weight of boiling water is 3 to 7 parts by weight, preferably 3 to 5 parts by weight. Some salt is about 3 parts by weight per 100 parts by weight of boiling water. The taste components of the body are condensed by adding a little salt, and the body is tightened by adding ice. By making the tea juice dark, even if ice is added, the tea juice does not become thin, and the effect of catechin contained in the tea juice can be brought out. As a result, for raw food ingredients such as cultured salmon, amberjack, yellowtail, etc. that are eaten raw, such as sashimi, it is possible to remove the raw odor of fish and maintain the freshness for a long time, thereby greatly improving the quality of the food it can. In addition, the original taste of fish can be increased.

  The method for producing salmon according to claim 8 of the present invention includes the step of immersing the fish and shellfish, which is the raw material of salmon, in tea vinegar in which tea juice is mixed with vinegar for a certain period of time, or tea salt in which tea leaf powder is mixed with salt. First step of pickling and removing the tea salt on the surface and then pickling in vinegar for a certain time, second step of making sushi rice by mixing vinegar with the rice cooked with the tea juice and the second step And the third step of forming the salmon by combining the sushi rice obtained in step 1 with the tea vinegar obtained in the first step or the combination of the tea salt and the seafood after pickling.

  In the first step, the fish and shellfish, which is the raw material of the salmon, is soaked in tea vinegar mixed with tea juice and vinegar for a certain period of time, or once soaked in tea salt mixed with tea leaf powder and salt on the surface. After being removed, it is soaked in vinegar for a certain period of time to remove the natural odor of seafood due to the effects of catechins contained in tea, while maintaining the freshness of seafood for a long time by the antibacterial action of tea, greatly improving the quality of the body Can be planned. Moreover, the fish's original taste increases overall.

  In the second step, by making sushi tea rice by mixing vinegar with rice cooked with tea juice, the antibacterial action of catechin contained in tea enables long-term preservation of sushi rice, and many types of tea contained in tea Micronutrients (vitamins C, E, etc.) can be added to sushi rice to make the taste of sushi rice mellow.

  In the third step, the sushi rice obtained in the second step is combined with the tea vinegar obtained in the first step or the salt of the seafood and the seafood after the vinegar to form the sardine, thereby producing a fresh odor from the koji. Can be removed, the freshness of the cocoon can be maintained for a long time, and the cocoon can be provided with significantly improved umami.

  In the method for producing rice bran according to claim 9 of the present invention, the first step is to immerse the body of kibbinago as a material of rice cake in tea vinegar in which tea juice is mixed with vinegar for a certain period of time, and cook rice with the tea juice. The second step of making sushi rice by mixing vinegar with the cooked rice, and combining the sushi rice obtained in the second step with the body of the pickled rice obtained in the first step to form a bowl 3 And a process.

  According to a tenth aspect of the present invention, there is provided a method for producing a cocoon, wherein the cocoon body as a material of the cocoon is soaked in tea salt mixed with salt and tea leaf powder for a certain period of time. It is obtained in the first step where the salt is washed away to remove moisture from the surface and soaked in vinegar for a certain period of time, the second step of mixing the vinegar with the rice cooked with the above-mentioned tea juice and making the sushi rice. And a third step of forming rice cake by combining the tea salt obtained in the first step with the sushi rice and the vinegar after pickling.

  As described above, according to the method for preparing fresh seafood according to the present invention, the fresh seafood is immersed in tea vinegar mixed with tea juice and vinegar for a certain period of time, and tea leaf powder is mixed with salt. Soaked in fresh tea salt and once in the vinegar for a certain period of time after removing the tea salt on the surface, or by soaking in cold tea juice with a little salt and ice in the dark tea juice for a certain period of time The effects of catechins contained in the tea make it possible to remove the raw smell of seafood and maintain freshness for a long time. Furthermore, there is an excellent effect that the taste of seafood can be further improved.

  Furthermore, according to the method for producing salmon according to the present invention, by using the above preparation method, it is possible to remove the raw odor of the seafood used for the material of the salmon and maintain the freshness of the salmon for a long time. In addition, since the freshness of the seafood after thawing can be maintained for a long time, it is possible to consume the entire amount of fresh fish and shellfish purchased, and to eliminate waste due to a decrease in freshness.

  In addition, tea vinegar, tea salt, and tea juice can be prepared in advance, and these ingredients are used in place of ordinary vinegar or salt at the stage of seafood preparation, which complicates the preparation process. There is no particular. In addition, the production process of salmon is not complicated, and seafood can be charged and the salmon can be produced according to a procedure that is almost the same as the conventional one. The increase in production cost is small compared to the conventional one, and the benefits of deodorizing the raw odor, maintaining the freshness, and improving the original taste of the fish are much greater.

  As a first embodiment according to the present invention, a rice cracker is taken as an example. Hereinafter, the procedure from the preparation of millet rice to the production of millet rice according to the present invention will be described.

<Kibinago preparation process>
Use kibinago as a material to be layered on sushi rice. Kibinago is a small fish with a long and narrow body and a wide silver strip on the side of the body. It is said that it is thin and its pain is relatively faster than other fish. First, remove the baby's head, spine, and internal organs by hand-opening, and immerse the opened baby's body in salt water at a concentration of seawater for about 10 to 20 minutes. Next, take the body of the millet that has been soaked in salt water, soak it in the tea vinegar that has been prepared in advance for about 5-10 minutes until the body becomes clear and transparent, and tighten it.

  Here, tea vinegar is boiled in boiling water of green tea leaf powder to obtain tea juice first, the obtained tea juice is cooled, and then the rice vinegar is divided into water using the cooled tea juice. And lay for about half a day to 2 days. The ratio of green tea leaf powder to water is about 20 g of green tea leaf powder per liter of water, and the ratio of tea juice to rice vinegar is about 30 cc of rice vinegar to 100 cc of tea juice.

  Tea vinegar contains catechin, flavonol, caffeine, vitamin C, vitamin E, β-carotene and the like, which are active ingredients of tea. By tightening the body of this vinegar with tea vinegar, the distinctive odor of Kibinago is removed and the freshness of the body is maintained for a long period of time from about 1 day to about 5 days, greatly improving the quality. The In addition, the original taste of millet is increased overall.

<Sushi rice preparation process>
Next, drain the rice and drain it. After a while, add the same amount of the above-prepared tea juice to the rice, add kelp, and cook. Combine vinegar with rice vinegar, appropriate amount of sugar and salt in a pan, mix, heat to the extent that it does not boil, stop the fire and let it sleep at room temperature for a while. Then, transfer the cooked rice to a sushi bowl, sprinkle with the previous vinegar and mix it with a rice scoop. The sushi rice thus obtained contains catechin, vitamin C, vitamin E and the like which are the active ingredients of tea, and the taste of sushi rice becomes mellow overall.

<Molding process>
Next, lay several pieces of millet that were tightened with tea vinegar in the mold, with the epidermis facing down, overlay an appropriate amount of sushi rice on top of it, and then overlay large leaves on it. Once again, the appropriate amount of sushi rice is piled up and lightly pressed up and down with the upper mold to integrally mold the rice cake. Then, remove the rice cake from the mold and finish it with white plate kelp with the skin of the skin.

  The millet rice produced according to this embodiment, in the process of preparing millet rice, tightens the millet rice with tea vinegar to remove the unique odor of fish of the millet rice, while maintaining the freshness of the millet rice for a long time. The quality is greatly improved. In addition, the original taste of millet fish is increased overall. In addition, there was no raw odor even as a strawberry, the freshness was maintained for a long time, and the umami increased.

  Next, as a second embodiment according to the present invention, a club stick is taken as an example. Hereinafter, the procedure from the preparation of the sword to the manufacture of the sushi stick according to the present invention will be described.

<Staff preparation process>
Use firewood as a material to be layered on sushi rice. In the case of the cocoon, the quince is usually used as the mainstream. First of all, sesame seeds are soaked in three pieces of sesame seeds and then covered with tea salt and soaked for about 1 to 2 hours. Tea salt is obtained by mixing powdered tea with salt. The ratio of tea and salt is about 20 g of green tea leaf powder per 1 kg of salt. By soaking the sesame seeds with such tea salt, excess water and impurities are removed from the sesame seeds, and the sesame seeds become clogged, and the sesame seeds become delicious.

  Here, the catechin contained in the tea salt tea removes the raw odor of sesame seeds, while maintaining the freshness of sesame seeds from about 2 days to about 5 days, greatly improving the quality of sesame seeds. Is done. In addition, the original umami taste of sesame is increased, and in particular, the color, aroma and taste of sesame are greatly improved.

  Next, take the sesame seeds soaked in tea salt, wash them with water, and wash the tea salt away from the sesame seeds. Next, wipe the surface of the sesame seeds with kitchen paper, soak the sesame seeds in rice vinegar for about 5-10 minutes, and vinegar the surface so that the vinegar does not penetrate to the center of the sesame seeds. Tighten with.

<Sushi rice preparation process>
Next, drain the rice and drain it. After a while, combine the same amount of tea juice that has been prepared first (same tea juice as explained in the first embodiment), add kelp and cook. increase. Combine vinegar with rice vinegar, appropriate amount of sugar and salt in a pan, mix, heat to a boil, stop the fire and let it sleep at room temperature for a while. Then, transfer the cooked rice to a sushi bowl, sprinkle with the previous vinegar and mix it with a rice scoop. The sushi rice thus obtained contains catechin, vitamin C, vitamin E, and the like, which are the active ingredients of tea, and is rich in nutritional components, and the taste of sushi rice becomes mellow overall.

<Molding process of rod>
Next, using a mushroom or mold, put an appropriate amount of sushi rice on a stick, put a piece of sesame paste tightened with tea salt and vinegar on it, and put a large leaf on it Then, roll the curl by hand or press the mold lightly up and down to adjust the shape and integrally mold the sesame bowl stick.

  In the sesame rice bowl produced by this embodiment, the unique odor of sesame rice cake is removed by tightening with tea salt and vinegar, and the freshness of the sesame rice cake is maintained for a long time, and the quality of the sesame rice cake is greatly increased. To be improved. In addition, the umami taste of sesame is increased overall.

  The inventor made three types of sesame rice bowls (conventional product A, product B (uses Yabukita tea), product C (uses Benihikari tea)) using sesame rice from Kagoshima. The taste test was conducted for each of the items of appearance (color / gloss), tightness and strength of fish odor, and the test was based on Kramer's test. The raw materials used for the production of sesame rice cake sticks are rice, sesame rice from Kagoshima, rice vinegar, sugar, salt, green tea leaves from Kajiki, Kagoshima Prefecture, and kelp.

  In the taste test, all items gradually deteriorated over time with the conventional product A after 1 day, 3 days, and 5 days, whereas the product B of the present invention (using Yabukicha) and the product C of the present invention (Beni Hikari tea) had little or no change in each item. From this, it was confirmed that both the products B and C of the present invention have a better appearance, tightness and deodorizing effect than the conventional product A.

  As a result of observing changes in color tone over time, the decrease in the degree of brightness of the conventional product A was 1 day, 3 days, 5 days, 7 days later, while the present product B (using Yabukita tea) and In all of the products C of the present invention (using Benihikari tea), the rate of decrease in brightness after 3 days was small. From this, it was confirmed that both the products B and C of the present invention have better freshness maintenance than the conventional product A.

  The preparation method according to the present invention can be expected not only for fresh seafood, but also for chicken, pork, beef, etc., removing the raw odor of chicken, pork, beef, etc. Freshness can be maintained for a long time.

  The fresh fish and shellfish preparation method according to the present invention can be widely used as a preparation method that effectively removes the raw odor of seafood and maintains freshness for a long time. Furthermore, it can be used as a deodorizing method and freshness maintaining method for not only seafood but also chicken, pork, beef and the like.

Claims (10)

  A method for preparing fresh seafood, characterized by immersing the fresh seafood in tea vinegar that is mixed with vinegar and tea juice for a certain period of time.   2. The preparation method according to claim 1, wherein the fresh seafood is thin seafood such as millet or sardine, and the body is soaked in tea vinegar for about 5 to 10 minutes.   3. The charging method according to claim 1 or 2, wherein the ratio of vinegar to 25 to 40 parts by weight with respect to 100 parts by weight of tea juice is obtained when obtaining tea vinegar.   A method for preparing fresh seafood, characterized in that the fresh seafood is once soaked in tea salt mixed with salt and tea leaf powder and the surface tea salt is removed and then soaked in vinegar for a certain period of time.   5. The preparation method according to claim 4, wherein the fresh seafood is thick seafood such as salmon or sea bream, and the body is soaked in tea salt for about 1 to 3 hours according to the thickness of the body.   The charging method according to claim 4 or 5, wherein, when obtaining the tea salt, the ratio of the tea leaf powder to 1 to 5 parts by weight with respect to 100 parts by weight of the salt.   Preparation of fresh seafood, especially raw seafood such as cultured salmon, amberjack and yellowtail, soaked in cold tea juice with a little salt added to dark tea juice and ice for a certain period of time Method.   The fish and shellfish, which is the raw material of the salmon, can be soaked in tea vinegar that is mixed with vinegar and tea juice for a certain period of time, or it can be soaked in tea salt that is mixed with tea leaf powder in salt and the tea salt on the surface removed for a certain period of time. First step to soak in vinegar, second step to make sushi tea rice by mixing vinegar with rice cooked with the tea juice, and sushi rice pickled in the first step to sushi tea rice obtained in the second step And a third step of forming a bowl by combining the body of seafood after or after tea salt and vinegaring.   A first step of immersing the body of kibinago as a raw material in tea vinegar mixed with vinegar for a certain period of time, and a second step of making sushi tea rice by mixing vinegar with rice cooked with the tea juice And a third step of forming a koji by combining the sushi rice obtained in the second step with the body of the pickled rice obtained in the first step and then pickling the tea vinegar.   As a raw material for the strawberry, the strawberry body is soaked in tea salt mixed with tea leaf powder for a certain period of time, and the surface tea salt is washed away from the body of the strawberry after salting to remove moisture from the surface, and then vinegar for a certain period of time. First step to pickle, second step to make sushi tea rice by mixing vinegar with rice cooked with the above tea juice, and tea salt and vinegar pickled in sushi tea rice obtained in the second step And a third step of forming the bag by combining the body of the later bag.