JP2972522B2 - Ingredient extraction packaging for fish knot cutting - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package for extracting fish knots for stocking.

[0002]

2. Description of the Related Art In recent years, with the improvement of living standards, there has been a demand for a reduction in cooking time at home and in labor savings. There is a strong demand for shortening and labor saving.

[0003] In order to meet such a demand, conventionally, for example, fish knots such as bonito are crushed into granules having a diameter of about 2 mm, and the granules are seasoned with a seasoning liquid. A packaged product packed in a bag-shaped nonwoven fabric from which a can be extracted has been commercialized. Then, when the packaged product is put into boiling water, boiled for a predetermined time, and then taken out, dashi soup having a knotty flavor can be easily obtained.

[0004]

However, in the above-mentioned packaged product containing the conventional seasoned fish-knot granules, since the fish-knot granules are relatively large with a diameter of about 2 mm, soup stock having a sufficient fish-knot flavor can be obtained. It takes a relatively long time to obtain, and the shortening of the stocking time cannot be sufficiently achieved. In addition, when a smoke additive, which is a food additive, is used so that the fish knot flavor can be removed in a short period of time, a stimulating odor peculiar to the smoke additive is added to the broth. Furthermore, there is a problem that the use of food additives has been shunned from the recent tendency to eat natural foods.

[0005] In view of the above problems, an object of the present invention is to provide a component extraction package for knot-cutting which can obtain a natural knot-like flavor in a short time without using a food additive.

[0006]

According to the present invention , there is provided a component extraction package for fish knot shaving, wherein the fish knot is cut to a thickness of 50 μm or less to form a fish knot, and this fish knot is used as a seasoning liquid. After immersion
Dried to form a seasoned knot, and this seasoned knot
The shavings are crushed into pieces to form crushed fish knots, and the crushed fish knots are roasted after being stored in a bag-like package through which the fish knot components can be circulated and the crushed fish knots cannot be circulated. It was done.

[0007]

According to the present invention , the component extraction package of the fish knot shaving is obtained in a short time because the fish knot shaving obtained by shaving the fish knot to a thickness of 50 μm or less is crushed into fragments to form a crushed fish knot. It is possible to extract the components of fish knot shavings, and this crushed fish knot is formed by roasting after being stored in a bag-shaped package in which the fish knot components can be circulated and the crushed fish knots cannot be circulated. A clear broth having a knotty flavor and aroma can be easily obtained in a short time, and the roasting adds a natural fumigant flavor of the knotty flavor without using a food additive, but the juice is easily obtained. In addition, since the seasoned fish-knot shavings were immersed in the seasoning liquid and then dried to crush them into pieces to form fish-knot crushed products, the fish-knot flavor and the flavor of the seasoning liquid were added, and the overall flavor was added. Flavor is enhanced, but juice is easily obtained, and when forming crushed fish knots, individual savory fish is crushed by immersing it in a seasoning solution to break up savory knot shavings that form clumps. The crushing of the cutting and the loosening of the lump are performed at the same time, so that the manufacturing process is simplified and the manufacturing cost is reduced.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The manufacturing process of an embodiment of the present invention will be described with reference to the drawings.

[0009] As the fish knots for knot cutting, bonito, mackerel, tuna, sardine, and horse mackerel are used.
Hereinafter, the case where the bonito is used will be described.

First, bonito is manufactured by a conventional method.

Next, the bonito is steamed.

The steamed bonito is cut into pieces having a length of about 50 mm or less, a width of about 20 mm or less, and a thickness of 50 μm or less, preferably 20 to 30 μm, using a sharpener.
To form a bonito cut (hereinafter referred to as "cut").

Next, while shaving the shavings, the shavings are immersed in a seasoning solution consisting of an aqueous solution of a fish knot extract, a protein hydrolyzate, salt or the like, and seasoned. In addition, shaving and seasoning liquid are 5: 2.
It is preferable to mix them in a weight ratio of about 5: 3.

When the shavings are immersed in the seasoning liquid, the shavings are agglomerated by the seasoning liquid and shavings are formed in some places.

Thereafter, the seasoned shavings as seasoned fish knots are dried in a dryer at 60 to 70 ° C. for 3 to 5 hours. At this time, drying is performed in a state where the form of the lump is held as it is.

Next, the flavored shavings are cut in a vertical and horizontal direction by a cutting machine while the lump is still contained, and crushed into pieces having a length of about 9 mm or less and a width of about 5 mm or less. At this time, the crushing of the individual seasoned shavings and the loosening of the lump are performed at the same time, and the flake-shaped seasoned shavings, which are crushed fish segments, are obtained at once.

When the cutting machine 1 shown in FIGS. 1 and 2 is used as the cutting machine, crushing can be performed efficiently. That is, in FIGS. 1 and 2, reference numeral 2 denotes a belt conveyor for scraping and transporting,
Are driven in the direction of arrow A in FIG. Further, a blade body 4 that moves up and down is provided on the belt conveyor 2, and the blade body 4 includes a blade edge portion 5 that is disposed perpendicular to the driving direction of the belt conveyor 2,
A plurality of cutting edges 6 projecting perpendicularly to the cutting edge 5 are formed.

As shown in FIG. 1, when the seasoned shavings 7 containing the lump are placed on the belt conveyor 2, they are transported by the belt conveyor 2 and pass through the blade body 4. At the same time as being crushed in the vertical and horizontal directions at the cutting edge portions 5 and 6, loosening of the lump is also performed at the same time, resulting in a flake-shaped flavored shaving 8, which is further transported to the belt. It falls from one end 2a of the conveyor 2 and is stored in a container (not shown).

Next, 3 g of the flake-like flavored shavings 8 are filled in a bag-like package having a size of about several cm × several cm.
Form the package.

The package is made of paper, synthetic resin, or a heat-resistant material, has water permeability, and is capable of distributing fish knot components, and is not capable of distributing flake-like flavored shavings 8 so that it cannot be distributed. , And formed so as to be able to be decocted in a packaged state.

Further, the package is roasted at 70 ° C. or lower for 5 to 20 hours to produce a component extraction package for fish knot cutting. The roasting conditions are as follows: when the temperature is higher than 70 ° C., the broth produces a burnt smell; when the roasting time is shorter than 5 hours, the fragrance is weakened; The drying conditions are set at 70 ° C. or lower for 5 to 20 hours.

[0022] Then, one of the produced fish knot shaving component extraction packages is placed in 650 cc of hot water, boiled for a predetermined time, and then taken out. As a result of a panel test conducted by several panelists, it was found that soup stock having a sufficient flavor was obtained in a few minutes, and even if the boiling time was extended to 3 minutes or more, the flavor was reduced. Turned out to have little change.

Further, the obtained juice has a clear, natural, fishy flavor and aroma without turbidity, and has a natural fishy flavor without using a smoke liquid, which is a food additive which is avoided by consumers. Smell had been added. Further, the flavor of the seasoning liquid was added to enhance the overall flavor.

Further, according to the above-described embodiment, when forming the fish knot crushed product, the crushed fish knot shaving itself is crushed by immersing it in the seasoning liquid to form the chunky seasoned fish knot. And at the same time with the loosening of chunks of seasoned fish knots,
The process of forming crushed fish segments can be simplified and the manufacturing process can be simplified, the production cost can be reduced, and the size of the crushed fish segments can be reduced, so that the weight management when filling the package can be facilitated and the weight error can be reduced. And can be easily filled.

In the above embodiment, a description has been given using a seasoning solution consisting of an aqueous solution such as a fish knot extract, a protein hydrolyzate, and salt. However, various seasoning substances may be used as the seasoning solution depending on the taste. It may be used, and a clear broth having a natural fish knot flavor and aroma can be obtained in a short time without using a seasoning liquid.

Further, when crushing the seasoned shavings 7,
And the cutting machine 1 shown in FIG. 2 has been described, but any cutting machine having another structure may be used.

[0027]

According to the present invention , there is provided a package for extracting components of fish knots according to the present invention .
If you cut the fish knots to a thickness of 50μm or less, you can crush the fish knots into flakes to form crushed fish knots. The product is stored in a bag-like package through which the fish knot ingredients can be circulated and the crushed fish knots cannot be circulated, and then formed by roasting. It is easily obtained by roasting, and the natural fumice of the knotty flavor is added without using food additives by roasting, but the juice is easily obtained , and the taste is dried after immersing the knotted fish in the seasoning liquid. Since the fish knot shavings were crushed into pieces to form crushed fish knots, the flavors of the fish knot flavor and the seasoning liquid were added to enhance the overall flavor, and soup stock with a good flavor was easily obtained, In order to crush the seasoned fish knot shavings, which become lumps formed by immersion in the seasoning liquid, And crushing itself sharpener can smoked fish, loosening lumps can simultaneously simplifies the manufacturing process, can reduce the manufacturing cost can be easily filled without the weight error in package size of the fish clause crushed decreases.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing a cutting machine used for cutting a seasoned fish knot in an embodiment of a component extraction package for knot cutting according to the present invention.

FIG. 2 is a plan view showing a state in which the above seasoned fish knot shaving is lacking.

[Explanation of symbols]

 8 Fragment-shaped flavored shavings that are crushed fish segments

Claims (1)

(57) [Claims] 1. A fish knot is cut to a thickness of 50 μm or less to form a fish knot, and the fish knot is immersed in a seasoning liquid, dried and seasoned.
The knot-knot shaving is formed, the flavored knot-knot is crushed into fragments to form a crushed knot, and the crushed knot is allowed to pass through the knot and the crushed knot is not allowed to flow. A component extraction package for fish knot cutting, which is roasted after being housed in a possible bag-like package.