JP2012024063A - Method for producing vacuum-packed boiled fish without collapsing, and vacuum-packed boiled fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heat-cooked food characterized by expressing freshness without collapsing, a method for producing a vacuum-packed boiled fish and the vacuum-packed boiled fish.SOLUTION: This vacuum-packed boiled fish characterized by comprising a process of basic treatments such as gutting a raw fish, removing slime, etc., a process of preparing the vacuum pack by inserting the raw fish performed with the basic treatments as well as seasoning materials for boiling into a packaging film, a process of forming the vacuum-package of the vacuum-packed boiled fish as a state of expressing the freshness without collapsing and housing the same by using a forming container, a heat-cooking process of the vacuum-packed boiled fish housed in the forming container and a freezing process of rapidly freezing the heat-treated vacuum-packed boiled fish, and expressing the freshness without collapsing is obtained by the method enabling the production of the same in a consistent operation process easily by utilizing the forming container.

Description

  The present invention relates to a method for producing a fish boiled vacuum pack, which expresses the goodness of life without causing boiling, and a fish boiled vacuum pack.

  Traditionally, some seasoned raw fish are frozen in vacuum packs, but none are cooked in a state that does not boil and express the goodness of life, but it is like cooking a fish cooked at a hotel or a restaurant Could not supply the goods to be.

  For example, in Registered Utility Model No. 3029899, unnecessary portions or portions that cause rot as fresh boiled fish (1) are immediately removed at the production area in the pretreatment process, and raw materials for fish are supplied by rapid transportation. 10% of soy sauce, and several percent of miso, carrageenan, kelp powder, tea, seasoning and other seasoning ingredients are added at the same weight as the core fish, heated for a long time to produce Put the cooked boiled soup (2) in the storage (3) such as a tray or bag with heat resistance together with the boiled fish produced before it hardens into a hard jelly at room temperature, pack it in a sealed pack, Preserved food that has been boiled and sterilized. a

  However, in the above-mentioned conventional manufacturing method, the food is not cooked in the form of a cooked product that has been boiled before being prevented from collapsing and expressed as a boiled fresh fish. It was not easy to cook.

  Therefore, the present invention provides a method for producing a fish boiled vacuum pack and a fish boiled vacuum pack as a heat-cooked food characterized in that the freshly caught fish is not boiled and expresses the goodness of life. .

  In order to achieve the above object, the method for producing a fish boiled vacuum pack according to the present invention, which expresses the goodness of life without boiling, is a pretreatment process such as squeezing raw fish and removing slime. And the step of inserting the raw fish and the seasoning for boiled into the packaging film to make a vacuum pack, and the vacuum packed fish boiled vacuum pack without being boiled in a molded container Forming and storing in a state expressing goodness, heating cooking process of the fish boiled vacuum pack stored in the molded container, and freezing process of rapidly freezing the cooked fish boiled vacuum pack The fish boiled vacuum pack, which expresses the goodness of life without being boiled, can be easily manufactured using a molded container in a consistent work process. To solve the above problems is a manufacturing method.

  According to the manufacturing method of the present invention, it is possible to easily and uniformly form a stable state by using a forming container in a consistent work process, and it is also possible to store with excellent heat efficiency and excellent cooling efficiency. It can be expected to be cooked in a vacuum-packed state that expresses the goodness of life, and then quickly frozen, and even if several types of boiled fish are cooked at the same time in one molded container, In the state as it is, it is cooked in each characteristic broth and is provided with its boiledness. According to this manufacturing method, skilled craftsmen can cook quickly, making it hygienic and streamlined, making it possible to produce a uniform product in large quantities, and also from the pretreatment process to storage. Can be manufactured just by moving it in a molded container, and its product form solves logistics problems, making it possible to supply everything from mass supply to personal delivery, and is not good at fish dishes. Products that can be easily cooked and eaten by humans can be provided.

  According to the present invention, the shape of each shape is removed by removing the scales of the raw fish, removing the scales, removing the slime, removing the pots, cutting the pieces, forming the cut pieces on the three pieces, and the like. It is inserted into the packaging film together with the appropriate amount of seasoning and vacuum packed, and the boiled figure and the boiled fish that expresses the goodness of life in a part of the fish are in a vacuum packed state. The head can be lifted up, the tail part can be bounced, and the entire container can be formed into a circular arc shape. Heating with water vapor is ideal, but cooking in a kettle with hot water, cooking in a steam convection oven at 60 to 85 ° C., and immediately cooling under 90 ° C. within 90 minutes. Cooling is carried out by spraying strong cold air with a blast chiller or the like while being stored in a molded container, so that the center temperature of the cooked fish boiled vacuum pack is -20 ° C. or lower and stored as it is.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIGS. 1-6 shows one Example of the manufacturing method of the boiled-fish boiled vacuum pack of this invention.

  First, the raw fish 1 is subjected to a basic pretreatment such as removing the viscera and removing the slime in the pretreatment process, and cuts the protrusions from the roots especially for those which are likely to generate pinholes in the packaging material. Resin that is suitable for heating and freezing with seasonings of about one third of the fish body, such as soy sauce, miso, miso, sake, sugar, etc., and ginger, leek, burdock etc. as flavored vegetables It inserts in the made packaging film, packs it in a vacuum, and makes it the fish stew vacuum pack 2. By doing so, the seasoning can be minimized and the broth can be maximized.

Next, the fish boiled and vacuum-packed vacuum pack 2 vacuum-packed in the above steps is lifted, the tail part is bounced, and the whole is bent into a circular arc shape. The fish boiled vacuum packs 2 are sequentially arranged and set on the forming plates A ₁ , ₂ of the forming container 3 for fixing the rulers B ₁ , ₂ , ₃ , ₄ in the holes C ₁ , ₂ , ₃ for fixing the rulers. What is necessary is just to fix, and a little fine adjustment is adjusted by moving the fish boiled vacuum pack 2 right and left. In this way, it can be easily molded and stored uniformly in a stable state, and cooking up to the final process is possible in this state, so that work efficiency can be improved without causing boiling. Further, in this process, it is possible to save labor by attaching a license plate D to the molding container 3 and preparing a management system capable of recording and collecting detailed content information.

  Next, the fish boiled vacuum pack 2 stored in the molding container 3 in the above process is ideally heated by steam at a temperature of 60 ° C. to 85 ° C. However, cooking in a kettle with hot water, a steam convection oven, etc. Heat cooking is also possible. Normal fish boiled around 250g-350g, depending on shape, weight, etc., heated at 85 ° C for the first half 8-9 minutes, and heated at 60 ° C for 4-5 minutes. Further, by accumulating detailed information such as heating temperature and time, work efficiency and stable production of products can be achieved.

  Next, the fish boiled vacuum pack 2 housed in the molding container 3 and cooked in the above process is immediately cooled on the condition of 3 ° C. or less within 90 minutes. Cooling is performed in a state where it is stored in the molded container 3, and is quickly frozen and stored as it is so that the center temperature of the simmered vacuum pack 2 of fish cooked by blowing strong cold air such as a blast chiller becomes −20 ° C. or less. .

Next, the details of the molding container 3 used in the above process will be described with reference to FIG. 5. The molding container 3 is made of a resin product corresponding to a heating / cooling building, and is mainly produced in a fish boiling vacuum. It consists of a forming plate A formed from the average shape and size of the pack 2, a ruler B for fixing the fish boiled vacuum pack 2, and holes C ₁ , ₂ and ₃ for fixing the ruler, which can be removed together. The fish stew vacuum pack 2 may be set on the molding plate A and fixed with a ruler B. Some fine adjustments are made by moving the fish stew vacuum pack 2 left and right. In addition, it has a storage structure with good thermal efficiency and cooling efficiency, and its standard is also increased / decreased by increasing / decreasing the series, such as 1 10 packs 3 stacks, 2 10 packs 5 stacks, etc. It is also possible to adjust at intervals of the vacuum pack 2 of the fish to be set or boiled. In addition, the molding container 3 shown in FIGS. 4 and 6 has a simple structure such as a hook E and a license plate D when the crane or pulley is used to lift the molding container 3 and is suitable for the production scale. However, the present invention is not limited to this.

  According to the manufacturing method of the present invention, by setting an ideal production base as a region around a fishing port where fresh fish are landed, accurate information judgment can be reflected in production, and all caught fish are effectively used. The knowledge of these fish and the processing craftsman, etc. are in the immediate vicinity, and it is possible to secure and dedicate the fish so that high-value-added fish can be cooked in a consistent work process. It is a manufacturing method that can be manufactured easily in the middle, without investing a huge amount of capital from the beginning of the company, and by accumulating reliable know-how from a small-scale foundation and promoting thorough rationalization. Because of the adjacent facilities such as stocking, storage, delivery, and sales, the method for producing boiled fish that does not boil according to the present invention is ideal for effective use of limited resources and stopping fish separation. Quotient , And the one in which it is possible to allow to the supply from its production. Moreover, it can cook in an optimal state if it sets a heating temperature on the basis of what the main ingredients of a foodstuff are not limited to a fish. For example, when cooking meats such as beef, pork, and hormones, cooking in a low temperature range of 60-70 ° C, the water separation action of conventional proteins is prevented, and there is no generation of peculiar odors. I can do it. In addition, the temperature can be set based on the characteristics such as the decomposition temperature of the main component cellulose of vegetables of 92 ° C. or higher, and the production can be performed only by changing the structure of the molded container.

The flowchart which shows the manufacturing process of the boiled vacuum pack 2 of the fish which does not boil. A perspective view of raw fish that has been crushed and pretreated. The perspective view of the boiled vacuum pack 2 of the fish which does not boil. Sectional drawing which showed the state which shape | molded and accommodated the fish container boiled vacuum pack 2 which is not boiled in the shaping | molding container 3. FIG. The perspective view which showed the cross section of the state which shape | molded and accommodated the fish boiled vacuum pack 2 which is not boiled in the molding container 3 of 1 series 10 pack 1 step | paragraph type | mold. Sectional drawing which showed the state which shape | molded and accommodated the fish boiled vacuum pack 2 which is not boiled in the shaping | molding container 3 of 2 series 10 pack 2 steps | paragraphs.

1 Raw fish that has been crushed and pretreated 2 Fish boiled vacuum pack 3 Molded container A ₁ , ₂ Molded plates B ₁ , ₂ , ₃ , ₄ Ruler C ₁ , ₂ , ₃ Hole for fixing ruler D Number plate E ₁ , ₂ hooks F seal part G film

Claims (5)

  A pretreatment step for preparing raw fish, a step of inserting the raw fish and seasoning for boiling into the packaging film and vacuum-packing, and the vacuum-packed fish boiling pack in a molded container Forming and storing the product in a state that expresses the goodness of life, heating the cooked fish vacuum pack while being stored in the molded container, and forming the cooked fish cooked vacuum pack in the molded container A method for producing a vacuum package of fish boiled, which is characterized by having a freezing process in which it is rapidly frozen in a state of being stored in a container, and expressing the goodness of life without boiling.   A molded container characterized in that it can be cooked in a state in which it is molded and stored in a state expressing the goodness of life in the process according to claim 1.   A molded container characterized in that quick-frozen can be performed in a state where the vacuum-packed fish boiled in the process according to claim 2 is stored.   A molded container characterized in that it can be stored frozen in a freezer while the vacuum pack of fish that has been rapidly frozen in the process according to claim 3 is stored.   A fish boiled vacuum pack produced by the production method according to claim 1, wherein the fish boiled and expressed good life.

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