JP2012165681A - Seasoned fish meat food product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoned fish meat food product suitable for an everyday dish, rice ball, boiled rice with tea, side dish, or the like, excellent in preservation, and having a new taste.SOLUTION: The seasoned fish meat food product is produced such that seasoned fish meat obtained by mixing a mixed seasoning consisting essentially of vinegar and sugar and added with at least one selected from the group consisting of Miso (soybean paste), soy sauce, rice wine, and sweet cooking rice wine, with steamed fish meat, and the seasoned fish meat is stored in a space of a pickled Ume (Japanese apricot) which is formed by removing the seed therefrom. A method for producing the seasoned fish meat food product includes: a fish meat processing step sequentially performing the step of cutting the belly of fish, removing the guts therefrom, washing the fish, and steaming the fish, and the step of breaking the steamed fish meat into blocks, flakes, and paste; a mixed seasoning preparing step of mixing at least one selected from the group consisting of Miso, soy sauce, rice wine, and sweet cooking rice wine with vinegar and sugar as essential components; a seasoned fish meat preparing step of mixing the mixed seasoning obtained in the mixed seasoning preparing step into the steamed fish meat obtained in the fish meat processing step; a pickled-Ume processing step of removing the seed from the pickled Ume and making the space in the pickled Ume; and a seasoned food product step of storing the seasoned fish meat obtained in the seasoned fish meat preparing step in the space of the pickled Ume which is obtained in the pickled-Ume processing step.

Description

  The present invention relates to a fish meat seasoning food, and more particularly to a fish meat seasoning food excellent in normal temperature storage stability and a method for producing the same.

As materials for improving the preservation of fish meat and adding acidity to enhance palatability, foods that mix umeboshi or plum meat with fish meat are known.
Patent Document 1 discloses a food in which plum dried is inserted in a space excluding the internal organs of fish, and Patent Document 2 discloses a food in which dried seafood is encapsulated in dried plum excluding seeds. .

  However, since the food disclosed in Patent Document 1 is only prepared by filling the belly of a fish with umeboshi and cooked, the shelf-stable condition in the opened state is not sufficient, and in the food disclosed in Patent Document 2, Due to the combination of dry matter, the plum meat does not penetrate the fish meat sufficiently, satisfactory preservation at normal temperature cannot be obtained, and the taste of fish meat seasoning and the taste of plum meat are not formulated, so as a taste It was not satisfactory.

Japanese Patent No. 2694357 JP 2008-237152 A

  The present invention has been made to solve the above-described problems, and the object of the present invention is suitable for sugar beet, rice ball, tea pickles or sake lees, etc., excellent at room temperature storage, and has a novel taste. It is in providing the seasoning food of a fish meat, and its manufacturing method.

  In order to achieve the above-mentioned object, the fish seasoning food of the present invention comprises steamed fish, vinegar and sugar as essential ingredients, and one or more selected from the group of miso, soy sauce, sake and mirin. It is characterized in that the fish meat seasoning mixed with the mixed seasoning is accommodated in a space formed by taking out the dried plum seeds.

  In addition, the method for producing a seasoning product for fish meat according to the present invention includes the step of incising the abdomen of the fish, taking out the internal organs, washing with water, steaming the fish, and loosening the steamed fish into blocks or flakes or surimi of 2.5 cm or less. Obtained in the fish meat processing step, which is a sequential process, a mixed seasoning preparation step in which vinegar and sugar are essential ingredients, and one or more selected from the group of miso, soy sauce, sake, and mirin are mixed together, and the fish meat processing step In the fish seasoning preparation process that mixes the mixed seasoning obtained in the mixed seasoning preparation process with the steamed fish meat, the plum drying processing process that takes out the seeds of plum dried and creates a space for plum dried, and the plum dried processing process And a seasoning food process for storing the fish seasoning obtained in the fish seasoning preparation process in the space of the obtained umeboshi.

  The fish meat seasoning food of the present invention has excellent room temperature storage without adding any synthetic preservatives due to the sterilization preservation effect of vinegar and the preservation effect of umeboshi, and the umami of fish seasonings and the taste of umeboshi You can taste the exquisite flavours, and it is the best food for side dishes, rice balls, tea pickles or sake lees.

  In addition, the fish seasoning food of the present invention is prepared by storing the fish seasoning in a single umeboshi, and has no hassle to separate when eating, and is excellent in storage at room temperature. Suitable as a product.

The fish meat seasoning food of the present invention comprises steamed fish meat containing vinegar and sugar as essential ingredients, and a mixed seasoning added with at least one selected from the group of miso, soy sauce, sake and mirin. Seasonings are housed in a space formed by picking plum seeds.
Hereinafter, the seasoning food of fish meat of the present invention will be described in order based on the manufacturing process.

  The fish used in the present invention is not particularly limited to red, white, blue and the like, but fish such as salmon, salmon, salmon, esos, guchi, peach, flying fish, horse mackerel, prickly fish, flounder and the like are particularly preferable. Is preferred from the viewpoint of meat quality and umami, and further in harmony with the umami of umeboshi.

  In the process for preparing a seasoning food for fish meat according to the present invention, first, the fish scales and viscera (internal organs) are removed, washed with water, and then steamed. The time for steaming the fish varies depending on the size of the fish, etc., but is usually 20 to 40 minutes, and in the case of Kishu plum still, it takes about 30 minutes.

  The steamed fish is loosened and made into a block shape of 2.5 cm or less, a flake shape, or a surimi shape. In the present invention, since the fish meat seasoning is finally accommodated in the space from which the pickled plums are removed, the size of the fish meat is preferably 2.5 cm or less.

  Also, before mixing the flakes, blocks, or surimi fish with a seasoning to be described later, heat them with a cooking utensil such as a frying pan that can easily drain the water, and mix the seasoning appropriately. For example, it is performed for about 10 minutes until the surface of the fish meat is partially darkened while adjusting the heating.

  Next, a mixed seasoning to be mixed with fish meat is prepared. The mixed seasoning contains vinegar and sugar as essential components, and is added with at least one selected from the group consisting of miso, soy sauce, sake and mirin. The process of preparing the mixed seasoning is to mix and homogenize these components, and the order of addition is arbitrarily determined. An example is given below.

  First, put sugar in boiled vinegar, boil it further to lightly fly the acidity of the vinegar, dissolve the sugar completely, and then cool. By the operation of boiling once, it is possible to obtain a mixture of mellow sour sugar and vinegar (sweet vinegar).

  Vinegar and sugar are essential ingredients for the fish meat seasoning of the present invention, and preferably 10 to 40% by weight in the fish meat seasoning as described later. The mixing ratio of vinegar and sugar is determined by how the taste of the final product is made, but is typically 900: 600 on a weight basis, and preferably 900: 620.

Next, one or more seasonings selected from miso, soy sauce, sake and mirin are mixed with the cooled mixture of sugar and vinegar to prepare a mixed seasoning.
The seasoning to be combined with the mixture of sugar and vinegar can be, for example, a combination of miso alone, soy sauce and miso, soy sauce and mirin, soy sauce and sake, but can be changed according to the type and taste of the fish.
In addition, combining with a brewed miso having excellent storage stability to make a sweet and sour miso is preferable because it provides a food having further excellent storage stability. The selection and mixing ratio of miso, soy sauce, sake, and mirin are also determined by how the final product taste is made.For example, when combined with miso, it is typically the same amount as the total amount of vinegar and sugar. Add miso.

Next, the fish meat seasoning preparation step is performed in which the steamed fish meat obtained in the fish meat processing step is mixed with the mixed seasoning obtained in the mixed seasoning preparation step.
In this step, a mixed seasoning is mixed with flake-shaped, ground-like, or block-shaped fish meat to obtain a fish-seasoned product, which may be mixed at room temperature or heated. Moreover, in order to fully adjust the mixed seasoning to the fish meat, an immersion step of immersing the fish meat in the mixed seasoning may be provided before or after mixing.

The mixing ratio of the fish meat and the mixed seasoning is arbitrary, but the vinegar is preferably contained in the fish meat seasoning, and more preferably 11 to 21% by weight. . If the ratio of vinegar is less than 10% by weight, the preservability is not sufficient, and if it exceeds 40% by weight, the acidity is too strong and the taste of fish meat may be reduced.
Vinegar as used in the present specification refers to brewed vinegar and synthetic vinegar defined in JAS food labeling standards, and the content ratio in the above-mentioned fish meat seasoning is based on grain vinegar having an acidity of 4.2%.

  On the other hand, Umeboshi takes out seeds in the Umeboshi processing process and creates a space inside the Umeboshi. Although there is no restriction | limiting in particular in the umeboshi to use, It is preferable when accommodating the fish seasoning that the size of a umeboshi is 2L (14g-less than 19g)-5L (32g or more) size 3L (19g-25g) Less) or 4L (25 g to less than 32 g) is more preferable because it has a good balance between the taste of fish seasoning and umeboshi when eaten.

In order to remove the seeds of umeboshi, it is possible to remove the umeboshi seeds by opening an extraction port on the surface of the umeboshi, grabbing the seeds with tweezers, and turning the seeds.
Finally, a seasoned food process is performed in which the fish seasoning prepared in the fish seasoning preparation process is accommodated in the plum dried space obtained in the plum drying process, thereby completing the seasoned fish meat seasoning.

In the seasoning process, the amount of fish seasoning to be put into one umeboshi depends on the size of the umeboshi space made by removing the seeds, but is typically 1 to 40 g. However, when the amount exceeds 40 g, the shape of the food may be lost, or the fish seasoning may be spilled from the pickled plum.
Furthermore, it is preferable that the amount of the fish seasoning per 10 umeboshi is 10 to 20 g in terms of the balance between the umami of the fish mash and the umami of the umeboshi.

  In addition, in the seasoned food process, a stage of placing plum seasonings such as kneaded plums on the fish meat seasoned food containing the fish seasonings in the umeboshi, and by providing this stage, the fish meat Not only the seasoning container opening is hidden, but also the flavor of plum meat is increased, which is preferable.

The way to eat the seasoned fish meat food of the present invention is not particularly limited, but if you eat it as a side dish, rice ball, or ochazuke, you can enjoy the exquisite taste that mixes the taste of fish seasoning and the taste of dried umeboshi.
Moreover, since the seasoning food of the fish meat of this invention is excellent in normal temperature preservation | save property, it is suitable also for preparing at home as a regular food, and using it as a gift.

  Examples of the fish seasoning food of the present invention are shown below.

  Remove the scales and chopsticks from Kishu-Ume, and after washing with water, steam for 30 minutes, loosen it into flakes of about 1 cm in length, and adjust the heating level for about 10 minutes with a frying pan. Heat until dark brown.

  900 g of brewed vinegar was put in a container, and the container was heated while adding 620 g of sugar, and when the contents were boiled (boiling), the heating was stopped, and it was confirmed that the sugar was completely dissolved and cooled.

Add 1500g of brewed miso to 1500g of the brewed vinegar and sugar mixture and mix to prepare a mixed seasoning. A seasoning was prepared.
The proportion of vinegar in the prepared Kishu plum seasoning is 19.7% by weight.

  4L size Minami Takaume plum pickled seeds were removed with tweezers, 15 grams of Kishu plum fresh seasoning was added to the removed seed space, and the surface of the plum dried was prepared to complete the plum pickles with Kishu plum sweet sauce. .

About the seasoning food of the fish meat of a present Example, the normal temperature preservation test for 2.5 months was implemented.
The test method was performed by measuring the number of general viable bacteria on a standard agar medium.As a result, the seasoned fish meat of this example was not preserved at room temperature for 2.5 months, and the proliferation of general viable bacteria was not observed. It had excellent room temperature storage stability.

  In addition, the fish seasoning food of this example is a mix of Kishu Ume Daii sweet vinegar miso and umeboshi umami, creating an exquisite taste of harmony, such as sugar beet, rice balls, tea pickles or sake lees It became the best food.

Claims (5)

  Steamed fish meat with vinegar and sugar as essential ingredients, mixed with a mixed seasoning with at least one selected from the group of miso, soy sauce, sake, mirin, and fish-boiled seeds Fish seasoning food characterized by being taken out and housed in a formed space.   The said meat vinegar is contained in the said fish seasoning 10 to 40weight%, The seasoning food of the fish meat of Claim 1 characterized by the above-mentioned. Incising the abdomen of the fish, removing the internal organs, washing with water, and steaming the fish;
A step of unraveling the steamed fish meat into blocks or flakes or surimi of 2.5 cm or less,
A mixed seasoning preparation process in which vinegar and sugar are essential ingredients, and this is mixed with at least one selected from the group of miso, soy sauce, sake and mirin;
A fish seasoning preparation step of mixing the mixed seasoning obtained in the mixed seasoning preparation step with the steamed fish meat obtained in the fish processing step;
Picking plum seeds and making a space in the plum pickles processing process,
A seasoned food process for housing the fish seasoning obtained in the fish seasoning preparation process in a space of plum dried obtained in the plum drying process step.   The method for producing a fish meat seasoning food according to claim 3, wherein, in the fish meat processing step, after the step of loosening the steamed fish meat into blocks, flakes or surimi, the step of heating the loosened fish meat is included. .   The vinegar in the said mixed seasoning preparation process is added so that it may become 10 to 40 weight% with respect to the fish seasoning obtained in the fish seasoning preparation process, The seasoning of the fish meat of Claim 4 characterized by the above-mentioned. A method for producing food.