JP2021145670A - Processed cooked product using seasoning liquid and seasoning made of fish egg of salmon and trout - Google Patents

Abstract

To solve such problems that salmon and trout are seasoned salty using salt for dewatering by a harvesting area and a processing company to produce a grilled salmon, a flake, a canned fish, a toba dried salmon, a salted fish gut, and the like so that the characteristics of a product district and a maker cannot be used, and salmon roe and sujiko have no processing method as a seasoning.SOLUTION: A fish egg paste is made by mushing fish eggs such as salmon roe, and sujiko (B class objects, C class objects such as objects with different sizes, deformed objects, crushed objects will do), and filtering to remove unnecessary objects. A seasoning liquid is prepared by adding a delicious taste seasoning such as glutamic acid, a pungent ingredient, a preservative, a dye, and the like to a salt water (or soy sauce) having a salt content of 5-20%. The seasoning liquid is added to the fish egg paste by 0 time to approximately 5 times to obtain a salmon roe seasoning liquid and a salmon roe seasoning. The seasoning liquid or the seasoning of salmon roe is added to salmon, trout and the like to make a new processed product of salmon and trout.

Description

Traditionally, salmon and trout are fish with a lot of water in the body, and after being caught, they often use salt to remove water in the body for the purpose of removing and preserving the water in the body. Therefore, commercially available salmon and trout are often sold with a strong salty taste. No matter where it is caught, the characteristics of the production area and processing plant are rarely utilized, and it is sold on the market with almost salty taste such as salmon, flakes, canned food, toba, and salted fish. Apart from salmon for Western food and salt restriction, the taste is almost the same for processors in any production area. All salmon roe and other products are made from salt or soy sauce without being crushed, and are sold as high-end food products. The product level of crushed B-class and C-class salmon roe and sujiko is low.

Problems to be solved by the invention

In order to remove water from the body of salmon, trout, etc., we decided to change the seasoning method after removing about 10% of the water by cooking, heating, etc. without using salt. The taste to add is salmon roe, salmon roe. Some salmon roe and other items with irregular sizes, irregular shapes, and crushed items with low commercial value of B-class and C-class are low in price and cannot be sold. I decided to make a new seasoning liquid based on this salmon roe and change the cooking method to salmon, trout and other ingredients to be processed.

Means to solve problems

Crush raw or salt, soy sauce salmon roe or trout muscle to make a paste. Add umami ingredients such as glutamine soda and preservative ingredients to supplement the taste with red and yellow dyes (while looking at the color preference) in salt water adjusted to a salt content of about 5% to 20% (less salt in the case of salting). Make a seasoning liquid. If you like spiciness, make a spicy seasoning liquid by adding spicy ingredients such as chili pepper and pepper. Approximately 10% of the water is removed by heating, cooking, or naturally drying salmon and trout fillets. The fillet from which the water has been removed is soaked in the seasoning liquid for 1 hour or more, and when the seasoning liquid soaks into the inside, it is placed in a storage container and sterilized by heating, and then placed in a storage container and sterilized by heating. Alternatively, after soaking, it is reheated to add sterilization and increase the flavor. Then refrigerate and freeze. Further, the seasoning liquid is made 0.5 times or less or 0 times as much as that of the roe paste 1 to obtain a rich seasoning of salmon roe and a high-class food.

The invention's effect

The basic taste of salmon, trout, etc. is salty, but a big change was obtained by adding salmon roe, sujiko, etc. Commercially available salmon and trout will be added with ideas and cooking methods from the harvesting area and processing plant, making it possible to add fun cooking and new recipes. It was soaked in a seasoning liquid, making it possible to add flavor. Depending on the amount of salt water added, new seasonings for grilled fish, sashimi, sushi, etc. were made possible. By increasing or decreasing the seasoning liquid, a high-quality paste-like food that can be eaten as it is with a rich salmon roe taste can be obtained, and it can also be added as a new seasoning for grilled salmon, salmon, sashimi, and sushi. High-class delicacy foods that can be eaten as they are are also possible.

Fish egg paste such as salmon roe, sujiko, etc. (B-class or C-class products of different sizes, bad shapes, crushed products, etc.) are crushed into a paste and filtered to remove unnecessary substances. make. To make salmon roe seasoning liquid, add 5% to 20% salt water, a taste component, a preservative, and a coloring material for adjusting the color, and add about 0.5 to 5 times to 1 roe paste.

Fish eggs such as salmon roe and sujiko (B-class and C-class products of different sizes, bad shapes, crushed products, etc.) are crushed into a paste and filtered to remove unnecessary substances. make. Seasoning salt water, which is 5% to 20% salt water with flavor components, preservatives, and coloring materials for adjusting the color, is added about 0.5 to 5 times to 1 roe paste to make a pungent seasoning liquid. To add spicy ingredients such as chili pepper, pepper, and sansho, make a pungent seasoning liquid of Ikura.

Fish egg paste such as salmon roe, sujiko, etc. (B-class or C-class products of different sizes, bad shapes, crushed products, etc.) are crushed into a paste and filtered to remove unnecessary substances. make. A rich salmon roe seasoning is made by adding about 0.1 to 2 times as much salt water as 5% to 20% salt water, which is a mixture of umami ingredients, preservatives, and coloring materials for color adjustment. Used as a seasoning for grilled salmon fillets, sashimi, sushi, salmon, etc.

Fish egg paste such as salmon roe, sujiko, etc. (B-class or C-class products of different sizes, bad shapes, crushed products, etc.) are crushed into a paste and filtered to remove unnecessary substances. make. Add about 0.1 to 2 times more seasoning salt water, which is 5% to 20% salt water with flavor components, preservatives, and color adjustment materials, and add spicy ingredients such as chili pepper, pepper, and sansho. Make a rich squid spicy seasoning with the addition of. Used as a seasoning for grilled salmon fillets, sashimi, sushi, salmon, etc.

Cut salmon and trout to about 30g to 100g and sterilize them, soak them in salmon roe seasoning liquid and salmon roe spicy seasoning liquid for 1 hour or more. Put in and sterilize by heating at 60 ° C or higher and store frozen or refrigerated. When eating, it is possible to taste the flavor of salmon and salmon roe, which is naturally thawed, electromagnetically cooked, boiled in hot water and eaten after opening.

Soak salmon and trout toba in salmon roe seasoning liquid and salmon roe spicy seasoning liquid for 1 hour or more, and when the seasoning liquid penetrates, dry with warm air or naturally dry in the sun or wind, put in a storage bag at 60 ° C or higher. Sterilize by heating, refrigerate and store frozen. When eating, it is possible to feel the aroma of salmon and salmon roe and a new taste and flavor by naturally thawing, boiling in hot water and eating after opening, or by baking lightly again after opening.

Heat salmon and trout to loosen the body, remove unnecessary parts such as skin and bone internal organs, and put them in a flake state. A rich salmon roe seasoning or salmon roe spicy seasoning by adding about 0.1 to 2 times the seasoning salt water to this flake, which is made by adding a taste component, a preservative, etc. and a coloring material for color adjustment to 5% to 20% salt water. Or stir to 0% water content, put in a storage container, sterilize by heating at 60 ° C or higher, freeze and store in a refrigerator. When opened, you can feel the scent and taste of new salmon and salmon roe, and even if it is a rice ball, it goes well with the scent of seaweed and invites appetite.

Bake, steam, naturally dry, etc. using all salmon, trout head, internal organs, bones, skin, etc., and roe such as salmon roe, sujiko, etc. B-class and C-class products such as crushed foods and crushed salmon roe) are crushed into a paste and filtered to remove unnecessary substances, and salmon roe is added with flavor components, preservatives, and coloring materials for color adjustment. Make seasoned foods.

Fish egg paste such as salmon roe, sujiko, etc. (B-class or C-class products of different sizes, bad shapes, crushed products, etc.) are crushed into a paste and filtered to remove unnecessary substances. make. Make a rich salmon roe seasoning food with spicy ingredients such as chili pepper, pepper, and Japanese pepper, which is added with flavoring ingredients, preservatives, and coloring materials for color adjustment. Used as a seasoning for grilled salmon fillets, sashimi, sushi, salmon, etc.
Salty soy sauce may be used instead of the salt water of [0001] to [0009] in the above [Example].

Claims (9)

Grind salmon roe and salmon roe to make roe paste, and add red and yellow dyes and other seasoning materials such as glutamine and preservatives to salt water with a salt content of 5% to 20%. Add 0.5 to 5 times to 1 to the crushed roe paste to make salmon roe seasoning liquid. Grind salmon roe and roe to make roe paste, and add red and yellow dyes and other seasonings such as glutamine, preservatives, pepper, pepper, etc. to salt water with a salt content of 5% to 20%. Add 0.5 to 5 times to 1 crushed roe paste to make salmon roe spicy seasoning. Crush the roe of salmon and salmon roe to make a roe paste, and the water content of the salmon roe seasoning liquid of [Claim 1] or the salmon roe spicy seasoning liquid of [Claim 2] is 0.5 times or less of that of the roe paste, or the water content. Salmon roe seasoning and salmon roe spicy seasoning using fish eggs with color supplement, thickener, seasoning, etc. added without adding After cooking and removing water by heating such as grilling salmon and trout fillets, and soaking in the salmon roe seasoning liquid of [Claim 1] or the salmon roe spicy seasoning liquid of [Claim 2] for 1 hour or more, the seasoning liquid permeates ( It is a processed cooked salmon and trout that has been sealed and sterilized by heating at 60 ° C or higher. After splitting and washing the salmon and trout belly, remove the water by heating or air-drying, and soak in the salmon roe seasoning solution of [Claim 1] or the salmon roe spicy seasoning solution of [Claim 2] for 1 hour or more. After pickling and soaking in the seasoning liquid, it is sealed and sterilized by heating at 60 ° C or higher, or it is a processed cooked product of salmon and trout that has been naturally dried. Heat salmon and trout, loosen them to remove unnecessary parts such as bones and internal organs, add salmon roe seasoning or salmon roe spicy seasoning to the flakes, stir and put in a storage container at 60 ° C. These are the above-mentioned heat-sterilized salmon and trout flake foods. Using salmon roe, salmon roe head, internal organs, bones, and other parts, the salmon roe seasoning of [1] or the salmon roe spicy seasoning of [2], the salmon roe seasoning of [3], or It is a processed food of salmon roe and salmon roe that has been heated and dried by adding 0.1 to 5 times, or 0 times or other seasonings to the salmon roe spicy seasoning of [Claim 4]. Salty soy sauce or other seasonings may be used instead of the salt water of [Claim 1] to [Claim 7]. It is a seasoning liquid, a seasoning, and a manufacturing processing method using fish eggs, which is characterized by being manufactured by the manufacturing method according to any one of [Claim 1] to [Claim 8].