JP2014050348A - Cooking method of baked fish using electronic oven, seasoning for baked fish, and cooking plate for baked fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking method of baked fish using an electronic oven in which cooking can be simply performed by an electronic oven, moreover there is not inferior in taste, appearance, and texture to those in which cooking is performed by a heating system cooking device (fish oven, charcoal fire, gas range, grill or the like).SOLUTION: A cooking method of baked fish using an electronic oven includes: a first step in which a gap is made in a first prescribed direction in a skin of an object fish that has skin and a meat side and becomes an object of baking cooking; a second step in which a gap is made in a second prescribed direction in a meat side of the object fish; a third step in which seasoning liquid is applied to a surface of the object fish; a fourth step in which the object fish is put on an exclusive tray; a fifth step in which while the object fish is mounted on the exclusive tray, and prescribed time cooking is performed by an electronic oven, the exclusive tray includes a rib projected from a bottom face; and a bottom face region other than the rib.

Description

  Even when a microwave oven is used, the present invention makes a grilled fish that has the same appearance, texture, and taste as a direct heating machine, such as a gas oven and a grill. The present invention relates to a method of cooking grilled fish.

  In recent years, the consumption of seafood has decreased in Japan due to the westernization of dietary habits. In addition, with the progress of the nuclear family and the progress of living alone, opportunities for the general public to eat meat and processed meat products are increasing compared to fish that require time for cooking.

  In addition, in single-person households, dual-income couples, and households with many older people, the housing tends to be small and the kitchen is often narrow. For this reason, there are cases where grills and heating machines for grilling fish are not installed in the kitchen, or even if they are installed, they often worry about the smell of cooking due to the narrowness of the room and kitchen, These households tend to avoid cooking fish.

  In addition, at restaurants and lunches, the ordering rate of meals centered on meat, such as deep-fried set meals, tonkatsu set meals, stir-fried vegetable set meals, and hamburger set meals, is high, and the order rate of meals centered on fish is low. Tend. This is because office workers and workers who consider afternoon work have a desire to order meals centered on meat products. This also applies to evening meals, and there is a tendency for taverns to increase orders for foods that do not require heating, such as sashimi, foods that can only be warmed in a microwave, and fried or fried meat products.

  Under such circumstances, there are fewer opportunities to cook fish in restaurants, and in particular, there are fewer opportunities for grilling fish (making grilled fish), and cooking utensils that make grilled fish (gas ranges and grills for grilled fish). There is a problem that is not installed or there are few. For this reason, there is a problem that the chances of cooking grilled fish are decreasing not only in the above households but also in restaurants.

  In addition, nursing homes and residential facilities for the elderly are increasing with the recent aging of the population. Such a residence may have a kitchen in each house to encourage the elderly to become independent. However, when cooking grilled fish, it is necessary to use fire, so it is often impossible to install cooking utensils for making grilled fish because of the danger. The same applies to hospitals.

  As described above, in addition to changes in Japanese food preferences, there is a tendency that cooking utensils that make grilled fish are not installed in households, restaurants, and special facilities.

  On the other hand, fish that are rich in nutrients such as DHA and EPA (especially blue fish such as salmon, horse mackerel, sawara, sardine, and sword fish, and suitable for grilled fish) are very suitable for maintaining health and preventing aging. It is said that it is. These tendencies have been confirmed from various experiments and clinical results. In addition, Japan is a fishing powerhouse surrounded by the sea, and fish consumption is higher than other countries. There are many fishermen, and it is not preferable that fish consumption decreases. Considering the recovery from the 2011 Great East Japan Earthquake, increasing fish consumption is also favorable for Japan.

  Furthermore, due to the recent fish consumption boom in China, there is a problem that Japanese trading companies cannot compete for fish. Or, if Japan's fishing activities stagnate, there will be disadvantages in territorial issues that arise in Japan and neighboring countries. In this respect as well, the increase in fish consumption in Japan (at least suppressing the decrease) is also suitable for the national interest.

  By the way, as described above, a microwave oven is often installed even in a household, a restaurant, or a special facility where a cooking utensil for making grilled fish is not installed or is difficult to install. This is because an increasing number of people need to work to warm cooked foods along with the spread of prepared meals and prepared dishes. Of course, from the viewpoint of safety without using fire, microwave ovens are often installed in restaurants, single households, elderly households, nursing homes, hospitals, and the like.

  For this reason, if grilled fish can be cooked in a microwave oven, Japanese fish can be prevented from being separated from the fish, and the consumption of fish can be stopped and the consumption of fish can be increased. Of course, the increase in fish consumption is not only suitable for the Japanese industry, including fishermen, but also for the health of Japanese people, resulting in favorable health insurance costs. Bring.

  Several techniques for cooking grilled fish in a microwave oven have been proposed (see, for example, Patent Document 1 and Patent Document 2).

JP 2011-78392 A JP 2006-25773 A

  As described above, in homes, restaurants, special facilities, etc., a microwave oven is often installed even if a cooking utensil for grilling fish is not installed. For this reason, it is preferable if grilled fish can be cooked in a microwave oven.

  Here, fish has a body and a skin, and contains moisture, oil, and umami components (amino acids and the like) inside. In particular, a blue fish suitable for grilled fish (fish of the kind described above) has an optimal balance of moisture, oil, and umami components when it is baked firmly on the skin and body, and becomes delicious. Of course, white fish and the like are also the same. With proper heating, not only the fish itself is ignited, but also the moisture, oil, and umami components remain in the fish in an optimal balance. Of course, moderate burnt and grilled eyes will also improve the taste and appearance, and will allow you to eat deliciously.

  Grills, charcoal grills, gas ranges, and the like actually generate heat and add the generated heat to the fish. For this reason, since these heating type cooking utensils can heat a fish directly, they can attach a suitable burnt eye or a roasted eye. As a result, not only the taste but also the appearance can be delicious. Naturally, the heating cooker heats the fish so that heat penetrates from the surface of the fish, so that the fish can be baked while maintaining an optimal balance of moisture, oil and umami components. The same is true when grilling meat. Of course, if there is over-baking or under-baking, it may be burnt or burnt, and it may cause a problem with the taste. Nonetheless, this is a cooking skill issue, not a heating cookware issue.

  On the other hand, the microwave oven has a function of raising the temperature of the object from the inside by making the so-called molecular movement of moisture active. It does not actually generate heat, but merely raises the temperature inside the object. For this reason, when a fish is heated in a microwave oven, the moisture contained in the fish is molecularly moved and the temperature is only increased from the inside.

  For this reason, the fish may be drained too much or may be too dry, resulting in a crisp grilled fish. Alternatively, only the moisture becomes high temperature, and the oil that is important for the taste of the grilled fish may jump out or the body may burst. Although the detailed mechanism is unknown, the umami component also has an adverse effect. As described above, there is a problem that grilled fish that is cooked with a heating cooker cannot be obtained simply by heating raw fish with a microwave oven. Of course, since neither burnt eyes nor grilled eyes can be applied, it does not look good and the microwave oven has a problem that it cannot make delicious grilled fish.

  Patent Document 1 discloses a special seasoning liquid that causes burns on the surface when grilled fish is made in a microwave oven. By applying a special seasoning liquid to the surface of the fish and working in a microwave oven, the seasoning liquid is intended to cause burns on the fish surface. If burnt occurs on the surface of the fish, it looks like a normal grilled fish and can express the deliciousness of the fish.

  However, it only improves the appearance, and there is no change in the temperature rise from the inside due to the activation of the molecular movement of moisture by the microwave oven. For this reason, it is difficult to actually make delicious grilled fish because moisture and oil are lost or excessively left. In addition, the body may burst during cooking in the range. Depending on the taste of the seasoning liquid, a grilled fish-like taste can be produced, but it is just an atmosphere, and not the actual taste of grilled fish.

  Similarly to Patent Document 1, Patent Document 2 discloses a special seasoning liquid that causes burns on the surface. This technique has the same aim as that of Patent Document 1.

  For this reason, Patent Document 2 also has the same problem as Patent Document 1.

  As described above, it is difficult to cook grilled fish that has the same level of taste and appearance as a heating-type cooker, using only the seasoning liquid technology disclosed in Patent Documents 1 and 2. . There was a need for a fundamental solution, not just the seasoning liquid. In particular, not only at home, but also in kitchens of restaurants and facilities, when grilled fish must be made using a microwave oven, grilled fish that is inferior to that cooked with an actual heating system cooker is required.

  In view of these problems, the present invention can be easily cooked with a microwave oven, and when cooked with a heating-type cooker (fish grill, charcoal fire, gas range, grill, etc.) and in taste, appearance, texture An object of the present invention is to provide a method for cooking grilled fish using a microwave oven that is inferior.

  In view of the above problems, the method for cooking grilled fish using the microwave oven of the present invention has a skin and a body side, and the first step is to make a cut in the first predetermined direction on the skin of the target fish to be grilled. A second step of making a cut in the second predetermined direction on the body side of the target fish, a third step of applying seasoning liquid to the surface of the target fish, a fourth step of placing the target fish on the dedicated tray, and a dedicated tray And a fifth step of cooking for a predetermined time in a microwave oven while the target fish is placed on the special tray, the dedicated tray has a rib protruding from the bottom surface and a bottom region other than the rib.

  The cooking method of grilled fish using the microwave oven of the present invention is to apply a special seasoning liquid in advance to the body and skin of the fish in advance, to give the fish a pre-treatment, moisture, oil, Grilled fish with an optimal balance of umami ingredients can be made. Moreover, it does not cause excessive release of moisture or excessive retention, and the body does not burst during cooking.

  Furthermore, by cooking using a special tray, the cooking method of the present invention can prevent the collapse of fish while releasing excess moisture and oil to the outside even in a microwave oven.

  In addition, since the seasoning liquid can give appropriate burnt and grilled eyes to the surface, not only the actual taste but also the appearance looks the same as a normal grilled fish. As a result, grilled fish provided to customers and residents in restaurants and facilities as well as ordinary households can be used as sufficient.

  As a result, grilled fish can be cooked only with a microwave oven, and the consumption of fish and the improvement of eating habits can be expected. The development of Japanese industry and the promotion of health are expected.

It is a flowchart explaining the cooking method of the grilled fish in embodiment of this invention. It is a schematic diagram which shows the skin side of the fillet of the fish to be cooked in embodiment of this invention. It is a schematic diagram which shows the body side of the fish of the cooking target in embodiment of this invention. It is a perspective view which shows an example of the exclusive tray in embodiment of this invention. It is a photograph of the fish before cooking in embodiment of this invention. It is a photograph of the grilled fish after cooking the fish shown in FIG. 5 with a microwave oven.

  The cooking method of the grilled fish using the microwave oven concerning the 1st invention of the present invention has the skin and the body side, and makes the cut in the 1st predetermined direction in the skin of the object fish to be grilled and cooked A step, a second step of making a cut in the second predetermined direction on the body side of the target fish, a third step of applying seasoning liquid to the surface of the target fish, a fourth step of placing the target fish on a dedicated tray, and a dedicated step A fifth step of cooking for a predetermined time in a microwave oven while the target fish is placed on the tray, and the dedicated tray has a rib protruding from the bottom surface and a bottom region other than the rib.

  With this configuration, the cooking method of the present invention can cook grilled fish using only a microwave oven at the same level as when using a normal heating device such as a grill or a gas range.

  In the method for cooking grilled fish using the microwave oven according to the second invention of the present invention, in addition to the first invention, the target fish spans the rib portion of the dedicated tray and the bottom surface portion of the dedicated tray, and the dedicated tray. It is put on.

  With this configuration, in the cooking method of the present invention, excess water and oil from the fish are heated in a microwave oven while appropriately discharging outside to prevent rupture of the body. As a result, not only the taste but also the appearance is cooked at the same level as normal grilled fish.

  In the grilled fish cooking method using the microwave oven according to the third invention of the present invention, in addition to the first or second invention, the bottom portion of the dedicated tray is surrounded by the rib portion, and the fifth from the target fish. At least one of excess moisture and oil generated during the process flows into the bottom portion.

  With this configuration, the cooking method of the present invention can cook grilled fish with a balance of moisture, oil content, and umami components in a microwave oven while preventing the fish from bursting.

  In the grilled fish cooking method using the microwave oven according to the fourth invention of the present invention, in addition to any of the first to third inventions, the first predetermined direction is a substantially lateral direction, a substantially oblique direction and a substantially oblique direction of the target fish. Includes at least one in the vertical direction.

  With this configuration, the seasoning liquid soaks into the fish appropriately, and at the same time, the baked fish that is visually beautiful is cooked. Furthermore, the compatibility of the taste of the seasoning liquid and the fish also increases.

  In the grilled fish cooking method using the microwave oven according to the fifth invention of the present invention, in addition to any of the first to fourth inventions, the second predetermined direction is approximately the vertical direction and the vertical direction of the target fish. It includes at least one of substantially oblique directions.

  With this configuration, the cooking method of the present invention can create an appropriate texture while preventing rupture of the body.

  In the method for cooking grilled fish using the microwave oven according to the sixth invention of the present invention, in addition to any of the first to fifth inventions, the target fish is placed on the special tray with the skin facing up, Put into the microwave.

  With this configuration, the seasoning liquid can form a burnt eye, so that it looks the same as an ordinary grilled fish.

  In the grilled fish cooking method using the microwave oven according to the seventh aspect of the present invention, in addition to any one of the first to sixth aspects, the seasoning liquid is applied more on the skin than on the body side.

  With this configuration, the seasoning liquid can form a burnt eye, so that it looks the same as an ordinary grilled fish.

  In the grilled fish cooking method using the microwave oven according to the eighth aspect of the present invention, the seasoning liquid contains wheat protein hydrolyzate, sake, syrup, salt, sweetener, thickener, acidulant and sake lees.

  With this configuration, a grilled fish that is optimal in appearance and taste is cooked.

  In the method for cooking grilled fish using the microwave oven according to the ninth aspect of the present invention, in addition to any of the first to eighth aspects, the first to fourth steps may be in any order.

  With this configuration, the person in charge of cooking can easily cook.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

  (Embodiment)

  (Overview)

  First, an overall outline of a method for cooking grilled fish using a microwave oven in the embodiment (hereinafter abbreviated as “a method for cooking grilled fish” as necessary) will be described.

  FIG. 1 is a flowchart illustrating a method for cooking grilled fish according to an embodiment of the present invention. The flowchart of FIG. 1 shows the cooking method which cooks grilled fish like a direct heating cooker like a grill or a gas stove using a microwave oven for every step. The grilled fish cooking method according to the embodiment proceeds according to the steps shown in FIG. 1, even if there are some before and after and some additions.

  First, in step ST1, the first process is performed. Before the first step, the fish to be cooked is already cut. FIG. 2 is a schematic diagram showing the skin side of the fish fillet to be cooked in the embodiment of the present invention. FIG. 3 is a schematic diagram showing the body side of the fish to be cooked in the embodiment of the present invention. FIG. 3 shows the opposite side of FIG.

  Before the first step of step ST1, as shown in FIGS. 2 and 3, the cooking-symmetric fish is so-called fillet. For example, fish sold in stores and supermarkets are often already cut like this. For this reason, the person in charge of cooking can easily obtain the fish fillet to be cooked necessary for step ST1.

  Alternatively, if the fish is sold for half or one piece and is obtained in that state, the person in charge of cooking cuts it into fillets from the state of being dropped into three pieces. In this way, the fish fillet to be cooked that is necessary for the first step shown in step ST1 is obtained.

  In the first step, a cut is made in the first predetermined direction on the skin of the fillet fish to be cooked. FIG. 2 shows a state after the first step. Fish 1 shows skin 3 in the table. Since the skin 3 is shown on the front, the fin 2 is visible on the front. In the fish 1, the upper side is the back side 4 of the whole fish, and the lower side is the ventral side 5 of the whole fish. Of course, this is not a particular problem in the cooking method of the present invention. In FIG. 2, the back side 4 is represented as the upper side and the ventral side 5 is represented. Good. FIG. 2 is based solely on the ease of viewing as a drawing.

  In the first step, the cuts 6 are made in the first predetermined direction in the skin 3. In FIG. 2, the substantially horizontal direction (substantially vertical direction) of the fillet fish 1 is selected as the first predetermined direction. That is, the cut 6 is made so as to cross the fillet fish 1.

  The cut line 6 may be singular or plural. However, a plurality of cuts 6 as shown in FIG. 2 is suitable for uniform heating inside when cooking in a microwave oven. In addition, it becomes easy to achieve a balance of moisture, oil, and umami components in the body part inside the skin 3.

  By the first step, a plurality of cuts 6 are made in the lateral direction as shown in FIG.

  Next, in step ST2, the second process is performed. In the second step, a cut is made on the side of the fish 1 to be cooked, contrary to the first step. FIG. 3 shows the fish 1 to be cooked after the second step. FIG. 3 shows a state after the second step. The cooking-symmetric fillet fish 1 shown in FIG. In other words, it is the side that has no skin, such as when 3 sheets are dropped. Since it is the body side 7, the spine 8 is attached to the fish 1 in some cases. Of course, the spine 8 may not be attached.

  In the second step, a cut is made in the second predetermined direction. Here, as shown in FIG. 3, the second predetermined direction is a substantially vertical direction of the fish 1. That is, the direction along the spine 8 is a substantially vertical direction which is the second predetermined direction (in other words, the first predetermined direction of the cut 6 provided in the skin 3 is a direction intersecting the spine 8. The substantially horizontal direction indicates a direction intersecting with the spine 8 and the substantially vertical direction indicates a direction along the spine 8).

  In FIG. 3, a cut 9 is made in a substantially vertical direction. Here, two cuts 9 are made. In particular, since one (or one or more) cuts 9 are formed above and below the spine 8, there is an advantage that the internal heating becomes uniform when cooking in a microwave oven. In addition, the balance of moisture, oil, and umami components is optimal.

  In addition, excess moisture and oil are extracted from the body side 7 when cooking in a microwave oven, but the excess moisture and oil are optimally extracted by the substantially vertical cut 9. If there is no break 9 and moisture and oil do not escape, it will not be sufficient as grilled fish. Alternatively, if unnecessary moisture or oil does not escape, the fish 1 may burst during cooking in the microwave.

  Thus, in the second step, the cut 9 is provided so that the body of the fish 1 does not burst during cooking. The same applies to the cut 6 provided in the skin 3 of the fish 1.

  Next, in step ST3, a third process is performed. In the third step, a predetermined seasoning liquid is applied to the surface of the fish 1 to be cooked.

  The seasoning liquid determines the taste of the grilled fish to be cooked, and even if it is cooked in a microwave oven, it is burnt on the surface of the fish 1 as in the case of cooking with a direct heating machine such as a grill or a gas range. You can turn on. By applying this burnt appearance, it looks like a grilled fish baked with a normal heating machine. Of course, the same applies to taste.

  The seasoning liquid may be applied with a brush, or the fillet fish 1 shown in FIGS. 2 and 3 may be immersed in the seasoning liquid placed in a dish or vat. In any case, the seasoning liquid may be applied to the surface of the fish 1. Here, the seasoning liquid may be applied only to the skin 3 of the fish 1 or may be applied to the body side 7 of the fish 1. Of course, it is also suitable to apply to both the skin 3 and the body side 7, and in this case, the taste and the appearance are improved. Moreover, when apply | coating to both the skin 3 and the body side 7, you may apply | coat equally to all and may apply | coat many to the skin 3. This is because, if it is applied to the skin 3 in a large amount, after cooking in the microwave oven, the skin 3 will have a moderate burn, and the appearance will be improved.

  The amount and balance of application of the seasoning liquid may be according to the preference of the cooking worker or according to the taste of the eater. Further, it may be determined on the basis of an experience value according to the balance with cooking in a microwave oven. This is because these only need to be optimized as a result and do not require any special definition.

  Next, a 4th process is implemented in step ST4.

  In the fourth step, the fish 1 that has been completed from the first step to the third step is placed on the dedicated tray. Note that the fish 1 may be placed on the dedicated tray in the fourth step before the third step (the fourth step is first), and the seasoning liquid may be applied to the fish 1 on the dedicated tray.

  FIG. 4 is a perspective view showing an example of a dedicated tray in the embodiment of the present invention.

  As shown in FIG. 4, the dedicated tray 10 has a dish shape so that the fish 1 can be easily placed on the microwave oven. The dedicated tray 10 has a bottom surface 11, but includes a rib 12 having a part of the bottom surface 11 raised upward (convex shape). That is, the dedicated tray 10 is not composed of a flat bottom surface, but is composed of ribs 12 having vertical and horizontal shapes, stripes, grids, lattices, and other shapes and a bottom surface 11 other than that.

  With such ribs 12, the dedicated tray 10 can form a gap between the surface (front surface or back surface) of the fish 1 and the bottom surface 11 when the fish 1 is placed. The fish 1 is placed on the special tray 10 having such a structural feature (finally, the first to third steps are finished), and the fish 1 is put into the microwave oven together with the special tray 10. The

  Finally, in step ST5, the fifth process is performed. In the fifth step, the fish put in the microwave oven is cooked together with the dedicated tray. At this time, the amount of electric power and the number of hours may be set according to the performance and function of the microwave oven and the type and size of the fish 1. This may be determined according to the experience and knowledge of the person in charge of cooking, or may be determined according to the preference of the person in charge of cooking. Alternatively, a certain manual may be prepared.

  When this fifth step is completed, the cooking of the grilled fish is completed as shown in FIG. As a result, in spite of being a microwave oven, grilled fish having the same appearance, quality, and taste as when using a direct heating device such as a grill or a gas range is cooked. Of course, since only the microwave oven is used, it can be used safely without using direct fire or heating equipment.

  As described in the prior art, (1) single-person households, (2) small kitchen households, (3) households with heating equipment that cannot be used or have few kitchens, and (4) heating equipment is occupied by meat dishes, etc. Even in various places such as easy-to-eat restaurants, (5) special facilities such as hospitals and nursing homes where heating equipment using fire cannot be used (a facility that is difficult to use) You can enjoy delicious grilled fish.

  As a result, the consumption of fish is increased, which is not only suitable for fishermen, but also improves the territorial issues and purchasing power of Japan surrounded by the sea. Of course, increasing fish consumption will lead to better health and good results for social insurance just before Japan's collapse.

  Next, the reason why the optimum grilled fish is cooked regardless of the microwave oven will be described while explaining details of the process and each element.

(Cut)
The cut is made in the first predetermined direction at the skin 3. The cut itself may be put with a knife or knife by a person in charge of cooking, or may be put mechanically.

  As shown in FIG. 2, the first predetermined direction is preferably the substantially horizontal direction of the fish 1 (the direction intersecting the spine 8) from the viewpoint of ease of cooking. May be. Alternatively, it may be an oblique direction close to the substantially vertical direction (second predetermined direction).

  Since the cuts 6 are made in the skin 3, there is an advantage that the heating inside becomes easy when cooking in the microwave oven. In addition, the seasoning liquid is applied to the skin 3, and this seasoning liquid easily penetrates into the body of the fish 1 through the cut line 6, and the merit that the taste of the fish 1 cooked as grilled fish is further improved. There is also.

  There is a lot of oil on the side of the skin 3. This is because there is a fat layer of fish 1 between the skin and the body. When the cut 6 is inserted, excess oil leaks out of the cut 6 when cooking in a microwave oven. If it becomes like this, the excess oil content of the grilled fish after cooking will reduce, and a sticky feeling will be lost. The same applies to the moisture, and excess moisture is released to the outside from the cut 6 (released as water vapor), so that excess moisture does not remain inside the skin 3. As a result, the sticky feeling disappears.

  On the other hand, a seasoning liquid is applied to the skin 3. Since the seasoning liquid is also applied to the cut 6, it is immersed in the fish 1 exposed at the skin 3 while being applied. In this state, the fish 1 is cooked in a microwave oven. Inside the microwave oven, the temperature rises due to the activation of the molecular motion of moisture. In accordance with this temperature rise, the seasoning liquid is heated together with moisture and oil. As a result, the seasoning liquid is optimally mixed with moisture and oil to give the fish 1 an appropriate taste. In addition, since the seasoning liquid also serves as an open lid at the break 6, it is possible to prevent moisture and oil from being excessively removed even when cooked in a microwave oven as described above.

  In general, when raw fish is cooked and heated in a microwave oven, there is a problem that moisture and oil are excessively removed, or the body bursts and the feeling of rustling becomes stronger.

  The cut 6 can prevent both the sticky feeling and the rough feeling. As a result, even when cooking in a microwave oven, the fish 1 can produce the same taste and appearance as cooking with a direct heating device such as a grill or a gas range.

  On the other hand, the cut 9 is made on the body side 7. The cut 9 is made in the second predetermined direction on the body side 7. The second predetermined direction is preferably the substantially vertical direction of the fish 1. That is, the direction is along the spine 8 as shown in FIG. Moreover, although only one cut 9 may be provided, a plurality of cuts 9 may be provided.

  The cut 9, like the cut 6, prevents the fish 1 from bursting while releasing excess moisture and oil. In addition, while the flavor of fish 1 is improved by helping the penetration of the seasoning liquid, all of moisture, oil, and seasoning liquid are properly mixed by the lid with the seasoning liquid to produce an optimal fat ride for the so-called fish. In this respect, it is preferable that there are a plurality of cuts 9, and it is preferable that the plurality of cuts 9 be provided on both sides of the spine 8 as shown in FIG. 3. The body of fish 1 is often spread with muscles, fibers, moisture, oil, and umami components centering on the spine, and by providing cuts 9 on both sides, the above-mentioned “appropriate release of moisture and oil” ”,“ Appropriate retention of moisture and oil ”, and“ appropriate mixing of moisture and oil and seasoning liquid ”are easily realized.

  As a result, where the whole cooked grilled fish tastes better.

  Further, the cuts 9 on both sides make it less likely that the fish 1 will burst during cooking in a microwave oven, and for example, a level of grilled fish that can be provided to customers at restaurants or the like is completed.

(Seasoning liquid)
The seasoning liquid is a special seasoning liquid in which several ingredients are added to the basic ingredients of Japanese food such as soy sauce, mirin, sugar and soup.

  This seasoning liquid reached by the inventor through trial and error is applied to the surface of the fish 1. Whether it is preferably applied to the skin 3 or the body side 7 may be properly selected according to the preference of the person in charge of cooking or the person eating.

  The seasoning liquid permeates the inner body through the cuts 6 on the skin and the cuts 9 on the body side, and also remains on the surface. Moreover, when it penetrate | infiltrates from the cut | interruption 6 and the cut | interruption 9, it mixes with the water | moisture content and oil which the fish 1 has, and further enhances the taste of the grilled fish after cooking.

  In addition, as described above, the seasoning liquid has a role of penetrating into the body while serving as a lid for the cuts 6 and 9, and adjusting the release of excess moisture, oil, and umami components from the cuts 6 and 9 it can. As a result, the taste of fish 1 can be optimized without causing the fish 1 to rupture, and without causing a sticky feeling and a dry feeling.

  Moreover, the seasoning liquid scorches the surface of the fish 1 by heating in cooking in a microwave oven. Actually, the surface of the fish 1 is not burnt, but the seasoning liquid can only burn the surface of the fish 1, but it looks better and is cooked in the microwave. It's something you can't think of.

  For those who are not perfect grilled fish but want simple and safe cooking and want grilled fish above a certain level, in addition to the taste, it will look good. The seasoning liquid also has such a role.

  Further, the seasoning liquid may be applied to both the skin 3 and the body side 7, or may be applied only to one side, but when applied to both, the seasoning liquid is applied to the skin side rather than the body side 7. 3 is preferably applied in large numbers.

  It is because the above-mentioned burnt eyes are generated in the skin 3 by being applied to the skin 3 in a large amount, and the appearance after cooking is felt very delicious. In addition, by being applied to the skin 3 in a large amount, the crispness of the skin 3 is increased, and there is also an advantage that the completeness as a grilled fish is further increased.

  Moreover, although the seasoning liquid should just be developed variously, an example is shown. The seasoning liquid contains wheat protein hydrolyzate, sake, syrup, salt, sweetener, thickener, acidulant and sake lees. These component ratios may be determined in various ways, and may be determined based on the type and size of the target fish, the taste of the eater, and the characteristics of the microwave oven. In addition to these, other components that can improve the taste or the appearance may be added.

(Dedicated tray)
Since FIG. 4 only shows an example of a dedicated tray, it may have another structure.

  As described above, the dedicated tray 10 includes the bottom surface 11 and the rib 12 that is a raised portion that is convex from the bottom surface 11. The rib 12 may be linear, or may have a planar shape or a spot shape having a certain area. In the case of the linear rib 12, it may be provided in accordance with a lattice, vertical, horizontal, diagonal, or other shapes. As a result of such ribs 12 being formed, the bottom portion of the dedicated tray 10 has a mixture of the bottom surface 11 that is nearly flat and recessed from the ribs 12 and the ribs 12 that are convex.

  The fish 1 that has been performed from the first step to about three steps (or the third step may be performed thereafter) is placed on the dedicated tray 10. The dedicated tray 10 is a material that can be used in a microwave oven. Paper, ceramics, porcelain, resin, silicon, etc. are suitable.

  Here, it is preferable that the fish 1 is placed on the dedicated tray 10 with the skin 3 facing up and placed in the microwave oven. The microwave oven is heated not by heating with a heat source but by activating the molecular motion of water molecules of the object. At this time, because the skin 3 is on the upper side, the seasoning liquid applied to the skin 3 tends to remain on the surface of the fish 1 (ie, the skin 3), and the appearance after becoming a grilled fish is good. Become.

  Further, although there is more oil than the skin side 3 than the skin side 3, there is an advantage that this oil does not leak into the dedicated tray 10 too much. As a result, the baked fish after cooking does not become too crispy. Also, rupture is prevented.

  On the other hand, the body side 7 is a combination of fibers and muscles. Such a body side 7 needs to allow moisture and oil to escape appropriately. If you don't get out enough, your body may burst. Also from this point, it is preferable that the fish 1 is cooked on the dedicated tray 10 with the skin 3 placed on the upper side.

  Further, as shown in FIG. 4 and above, the dedicated tray 10 has a bottom portion in which convex ribs 12 and other bottom surfaces 11 are mixed. For this reason, it is preferable that the fish 1 is placed on the dedicated tray 10 such that the body side 7 straddles the rib 12 and the bottom surface 11. As a result, there is no gap between the body side 7 and the bottom surface 11, and the fish 1 does not stick to the dedicated tray 10 during cooking. As a result, inconvenience hardly occurs when the fish 1 is eaten or removed from the dedicated tray 10.

  Further, when the fish 1 is placed across the rib 12 and the bottom surface 11, excess moisture and oil flowing out from the body side 7 (released from the cut 9) flow into the bottom surface 11 surrounded by the rib 12. Existence of this flowing space makes it easier for excess water and oil to escape from the fish 1.

  As a result, the body is not easily ruptured, and the balance of moisture, oil content, umami component, and seasoning liquid of the grilled fish is optimized. This optimization makes it possible to obtain a grilled fish that has the same result as cooking with a normal heating device, even when heating is not direct, such as a microwave oven.

  In this way, the first step to the fifth step (including the ingredients of the seasoning liquid) are combined, and compared with the conventional cooking method of grilled fish in a microwave oven that only paints. Grilled fish that can't be beaten by overheating equipment can be cooked only with a microwave oven. As a result, the consumption of fish increases and many people can enjoy grilled fish.

  The rib 12 may be formed by extrusion from the back surface of the bottom surface 11 of the dedicated tray 10.

(Actual experiment)
The inventor actually cooked the fish in the microwave using the first to fifth steps as described above. As fish, salmon fillets were used. The procedure is the same as the order of the first to fifth steps described above.

  Moreover, what was demonstrated above was used as a seasoning liquid. This was applied to both sides of the salmon fillet with a brush.

  In FIG. 5, FIG. 6, the result before cooking and after cooking is shown with a photograph. FIG. 5 is a photograph of the fish before cooking in the embodiment of the present invention, and shows the fish in a state where the first to fourth steps are completed. FIG. 6 is a photograph of grilled fish after the fish shown in FIG. 5 is cooked in a microwave oven. As apparent from the photograph in FIG. 6, the seasoning liquid causes a moderate burn, and the fish is not bursting, too crumpled, or too sticky.

  Also, the shape of the fish is almost unchanged, and if it is left as it is, it appears to have been cooked with a direct heating device such as a grill or gas range. For this reason, people who eat will be pleased from the appearance. Further, as is apparent from the photograph, it can be seen that the dedicated tray 10 has a bottom surface 11 and ribs 12. In addition, it can be seen that the fish is placed so as to straddle the bottom surface 11 and the rib 12. In this way, you can make a beautiful and delicious grilled fish without rupturing yourself like the picture after cooking.

  Actually, the inventor tried the grilled fish of FIG. 6 that was tested by several people, but all confirmed that the taste, texture and inferiority of ordinary grilled fish were inferior. Of course, there are some inferior parts compared to the case where it is extremely time-consuming and baked over an expensive charcoal fire, but for the households and cooks who have already explained that they want to cook only with a microwave oven, It is suitable.

  As described above, from the experimental results, it was proved that the cooking method of the present invention is superior to the prior art and is an excellent invention capable of cooking grilled fish properly in a microwave oven.

(Other)
The present invention includes not only a cooking method but also a seasoning liquid used in the cooking method and a dedicated tray 10. As the seasoning liquid, various recipes may be developed by taking the recipe as described above as an example.

  Further, the dedicated tray 10 is not limited to that shown in FIG. The dedicated tray 10 is also preferably used properly depending on various factors such as the type and size of fish, and the size of the microwave oven.

  As described above, each of the cooking method, seasoning liquid, and dedicated tray of the present invention is easy only with a microwave oven, even in a household or facility where only a microwave oven can be placed, a household where it is difficult to use heating equipment, a restaurant, a facility, etc. And you can easily cook grilled fish. As a result, fish consumption increases, and positive benefits such as development of fishery-related industries, increase of national interest, and health promotion can be generated.

  Note that the first step and the second step can also be interchanged, and one of them must be the first. In addition, after the third step is finished, at least one of the first step and the second step may be performed. Thus, the order of the first step to the fourth step may be changed, or the order may be random.

  Note that the method for cooking grilled fish using the microwave oven described in the embodiment is an example for explaining the gist of the present invention, and includes modifications and alterations without departing from the gist of the present invention.

DESCRIPTION OF SYMBOLS 1 Fish 2 Fin 3 Skin 4 Back side 5 Abdominal side 6 Cut 7 Body side 8 Spine 9 Cut 10 Dedicated tray 11 Bottom surface 12 Rib

Claims (13)

A first step having a skin and a body side, and making a cut in a first predetermined direction on the skin of the target fish to be baked and cooked;
A second step of making a cut in a second predetermined direction on the body side of the target fish;
A third step of applying a seasoning liquid to the surface of the target fish;
A fourth step of placing the target fish on a dedicated tray;
A fifth step of cooking for a predetermined time in a microwave while the target fish is placed on the dedicated tray,
The said exclusive tray has the rib which protruded from the bottom face, and the bottom face area | region other than a rib, The cooking method of the grilled fish using a microwave oven.   The method for cooking grilled fish using a microwave oven according to claim 1, wherein the target fish is placed on the dedicated tray across a rib portion of the dedicated tray and a bottom surface portion of the dedicated tray.   The bottom surface portion of the dedicated tray is surrounded by the rib portion, and at least one of excess water and oil generated from the target fish during the fifth step flows into the bottom surface portion. A method of cooking grilled fish using a microwave oven.   4. The method for cooking grilled fish using a microwave oven according to claim 1, wherein the first predetermined direction includes at least one of a substantially horizontal direction, a substantially oblique direction, and a substantially vertical direction of the target fish. 5.   The method for cooking grilled fish using a microwave oven according to any one of claims 1 to 4, wherein the second predetermined direction includes at least one of a substantially vertical direction of the target fish and a substantially oblique direction close to a substantially vertical direction.   The method for cooking grilled fish using a microwave oven according to any one of claims 1 to 5, wherein the target fish is placed on the dedicated tray with the skin facing up and placed in the microwave oven.   The said seasoning liquid is a cooking method of the grilled fish using the microwave oven in any one of Claim 1 to 6 more apply | coated to the said skin than the said body side.   The said seasoning liquid contains wheat protein hydrolyzate, sake, syrup, salt, sweetener, thickener, acidulant, and sake lees, The cooking method of the grilled fish using the microwave oven in any one of Claim 1 to 7   The said 1st process-the said 4th process may be random, The cooking method of the grilled fish using the microwave oven in any one of Claim 1 to 8.   For cooking grilled fish using a microwave oven, applying seasonings including wheat protein hydrolyzate, sake, starch syrup, salt, sweetener, thickener, acidulant and sake lees to at least part of the front and back of the target fish Seasoning liquid.   A tray for cooking grilled fish using a microwave oven, having a bottom surface and a rib protruding from the bottom surface, and used so that the bottom surface of the target fish to be grilled and cooked spans both the bottom surface and the rib.   The dedicated tray according to claim 11, wherein the rib includes at least one of a dotted convex portion, a linear convex portion, and a planar convex portion.   The dedicated tray according to claim 11 or 12, wherein the rib is formed by extrusion from a back surface of a bottom surface of the dedicated tray.