JP2013116090A - Method for producing flakes made from blowfish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing flakes made from blowfish which are easy to make and have not been savored.SOLUTION: The method includes: a first step of making a cut 13 between the head 11 and body 12 of a fresh blowfish 10 from the back to remove the head 11 and inward organs attached thereto from the body 12 together with a skin 14 connected to the head 11; a second step of cutting the body 12 treated in the first step into three pieces and removing only an intermediate layer 16 including bones from the body 12 to prepare bone-less blowfish meats 17, 18; a third step of heating the blowfish meats 17, 18 with high-temperature steam or hot water; a fourth step of roasting the heated blowfish meats 17, 18; and a fifth step of shaving the surface of the roasted blowfish meats 17, 18 in a flake shape by a shaving machine.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a cut knot using fish as a raw material, and more particularly, to a method for manufacturing a cut knot using fish puffer meat such as whitefish puffer (Kanatofugu), tiger pufferfish, pufferfish, and pufferfish as raw materials.

A method for producing a shaving knot made from bonito, mackerel, tuna, sardine, and horse mackerel is generally known, and especially bonito knot has been widely manufactured since ancient times in Japan.
Patent Document 1 describes that sardines, mackerel, tuna, and Thai shavings are used for food.

JP 2003-225069 A

However, shaving clauses that use puffer fish as a raw material are not generally known. In addition, in the conventional method for producing shaving nodes using bonito, mackerel, tuna, sardines, and horse mackerel as fish raw materials, it is natural to remove the head, internal organs and epidermis, and further remove ribs on both sides of the internal organs ( There is a problem that it is necessary to process the fish meat.

The present invention has been made in view of such circumstances, and an object of the present invention is to provide a method for manufacturing a shaving knot using a puffer which is easy to process and cannot be tasted conventionally.

A method for manufacturing a shaving joint using a pufferfish as a raw material for the purpose is to make a notch from the back between the head of the raw puffer and the body part, and the head part and the internal organs attached thereto from the body part to the head part. A first step of removing together with the skin connected to the part;
A second step in which the body portion treated in the first step is lowered to three sheets, and only the intermediate layer including the middle bone is removed from the body portion to form a boneless puffer meat;
A third step of heating the blowfish meat with hot steam or hot water;
A fourth step of roasting the heated blowfish meat;
And a fifth step in which the roasted blowfish meat is shaved with a shaving machine to form a foil.

In the method for producing shavings using the blowfish as a raw material according to the present invention, the blowfish meat can be seasoned (for example, addition of a small amount of salt and other minerals) in the third step.

In the method for producing shavings using the pufferfish as a raw material according to the present invention, the roasting process in the fourth step is preferably performed a plurality of times including room temperature standing in the middle of the puffer meat. Moreover, you may perform sun drying after the said 4th process.

The manufacturing method of the shaving node using the pufferfish as a raw material according to the present invention is made by cutting from the back between the head of the raw puffer and the body part, and connecting the head part and the internal organs attached thereto from the body part to the head part. Since the skin is removed together with the skin, the head, internal organs and skin can be removed by a single treatment.
Moreover, since the trunk part processed by the 1st process was dropped down into three sheets and only the intermediate | middle layer containing a middle bone was removed from the trunk | drum, a boneless puffer meat is obtained.

It should be noted that the fish (bonito, mackerel, tuna, Thailand) used for normal shavings has ribs, so it is necessary to remove the ribs even if they are reduced to three. If there is no rib, there is no need to remove it. Therefore, all bones are removed by lowering the puffer meat from which the head, internal organs and skin have been removed to three.

The time for boiling (heating) the boneless fugu meat with steam or boiling water is usually about 5 to 30 minutes, although it depends on the size of the fugu meat and requires time to boil it. Be careful when cooking boiled meat for a long time, as the meat shape will be broken. Thereby, the puffer meat is cooked. In addition, antioxidant, a seasoning (for example, salt) etc. can also be put in hot water or high temperature steam.

Since this boiled (heated) blowfish is roasted, the moisture in the inside is removed and a dry blowfish meat is formed. If roasting is performed in a plurality of times, drying can be performed without excessively heating the puffer meat.
Further, by performing sun drying, a further dried fugu meat can be obtained.

It is a flowchart which shows the process of the manufacturing method of the shaving joint which uses the blowfish as a raw material which concerns on one embodiment of this invention. (A)-(C) are explanatory drawings which show the cooking situation of a blowfish.

Next, embodiments of the present invention will be described with reference to the accompanying drawings.
As shown in FIGS. 1 and 2 (A) to 2 (C), a method for manufacturing a shaving joint using a fugu as a raw material according to an embodiment of the present invention includes the following steps.
First, as shown in FIG. 2A, a cut 13 is made from the back between the head 11 and the body 12 of the raw puffer 10. Then, as shown in FIG. 2B, the head portion 11 and the internal organs attached thereto are removed from the body portion 12 together with the skin 14 connected to the head portion 11 (the first step S1).

In this case, as the pufferfish 10, white pufferfish (Kanatofugu), trough pufferfish, pufferfish, and pufferfish are used. This all has no ribs.
As shown in FIG. 2C, the body portion 12 processed in the first step S1 is lowered to three sheets with a knife 15, and the intermediate layer 16 including the tail fin and the middle bone (spine) is removed (second). Step S2). As a result, boneless blowfish meats 17 and 18 are obtained. In addition, when the thickness of the puffer meat 17 and 18 is thick, you may slice and make thin.

Next, the puffer meats 17 and 18 are boiled with high-temperature steam (for example, 100 to 110 ° C.) or hot water (95 to 100 ° C.) for 5 to 20 minutes (preferably about 6 to 10 minutes) (third step S3). ). As a result, the puffer meats 17 and 18 are boiled to the inside, and the protein is altered. In this process, seasonings for seasoning and antioxidants can be added.
Here, the blown meat 17 and 18 is dried by removing water from the heat-treated blown meat 17 and 18 and removing a certain amount of moisture.
The roasting is performed by putting the puffer meats 17 and 18 in a sealed room, burning the firewood, etc., and puffing the puffer meats 17 and 18 in the room.

As a result, the surface of the puffer meats 17 and 18 is dried, but the inside of the puffer meats 17 and 18 is not dried, so the fire for smoking is stopped or taken out of the room at room temperature (or a slightly higher temperature). (I.e., leave at room temperature). Thereby, the water | moisture content inside the puffer meat 17 and 18 moves outside. At this point, the drying is performed again. Thereby, the surface of the blowfish meat 17 and 18 is dried. These processes are repeated, and the puffer meats 17 and 18 are dried until the moisture in the interior is removed to some extent (fourth step S4). In this repeated roasting, it is preferable to gradually lower the temperature and gradually increase the drying time. The roasting treatment is to prevent the spoilage and mold of the puffer meats 17 and 18 and their products (shaving sections).

The total time for roasting and standing at room temperature is preferably about 2 to 8 hours, and 0.5 to 1 hour is preferably used for each treatment. It is preferable to carry out sun drying for 1 to 2 days after the roasting treatment, but after the drying treatment, it may be dried at a temperature of 100 ° C. or less using a drier (for example, the water content is 2-6%).
The blowfish meats 17 and 18 that have been smoked and dried by the above process are processed into a foil shape by gradually shaving the surfaces of the blowfish meats 17 and 18 that have been dried by applying a shaving machine (fifth step S5). ). In addition, since the sharpener used is the same as that used for the cutlet of bonito, detailed description is omitted.

The present invention is not limited to the above-described embodiment, and the configuration (for example, processing time and temperature) can be changed without changing the gist of the present invention.

10: Fugu, 11: Head, 12: Body, 13: Cut, 14: Leather, 15: Kitchen knife, 16: Middle layer, 17, 18: Fugu meat

Claims (4)

A first step of making a cut from the back between the head of the raw puffer and the body part, and removing the head and the internal organs attached thereto from the body part together with the skin connected to the head;
A second step in which the body portion treated in the first step is lowered to three sheets, and only the intermediate layer including the middle bone is removed from the body portion to form a boneless puffer meat;
A third step of heating the blowfish meat with hot steam or hot water;
A fourth step of roasting the heated blowfish meat;
A method for producing a shaving knot using a puffer as a raw material, which includes a fifth step of cutting the surface of the blown-up puffer meat using a shaving machine to form a foil. 2. A method for producing a shaving joint using a puffer as a raw material, wherein the puffer meat is seasoned in the third step. In the manufacturing method of the shaving clause which uses the blowfish of Claim 1 or 2 as a raw material, the roasting process in the said 4th process puts it at normal temperature in the middle with respect to the blowfish meat, and performs it several times. A method for manufacturing shavings made from fugu. The manufacturing method of the shaving joint which uses the blowfish of any one of Claims 1-3 as a raw material, The sun drying is performed after the said 4th process, The manufacturing method of the shaving joint which uses the blowfish as a raw material .

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