JP3102895U - Dried packaged fillet - Google Patents

Abstract

An object of the present invention is to dry fish that has a long life and is easy to eat even when treated with low-concentration salt water, and that does not generate waste during and after cooking, and is hygienic during transportation and during display at stores. Provided is a packaged dried product in which a plurality of types of dried products can be selected and combined as desired in one package.
SOLUTION: Fillets 1A and 1B made only of fish meat are immersed in low salt water for a short time, and dried fish 2 dried for a long time at a low temperature is placed on a base plate 3 and placed in a packaging bag 4 for vacuum packaging. To secure the dried fillet.
[Selection diagram] Fig. 1

Description

  The present invention relates to a packaged dried product obtained by vacuum-packing dried fish dried by immersion in low salt using only fish meat as a fillet.

In general, dried fish is produced by immersing the fish from which its internal organs have been taken out in high-concentration salt water (salinity of 16 to 18 degrees by a salinometer) and drying it at room temperature or hot air. In addition, consumers rarely buy several types of dried fish at the same time, even if they can be preserved.
Furthermore, dried fish is manufactured, transported and sold with its tail and head attached, which is not only uneconomical, but also provided on the table as it is, so it is not easy to eat during meals and is disposed after meals. There are many things and it is inconvenient.

For the purpose of overcoming such drawbacks of the conventional dried fish, the applicant has provided a skewered dried fish in which a bamboo skewer with a hand-held part is inserted into a half body or a cut having a tail and a head cut off into three pieces. (See Patent Document 1)
This product is convenient because it can be cooked and eaten without touching the fish and there is no waste other than skewers, but it has the disadvantage of a relatively short shelf life.

Japanese Utility Model Registration No. 3077935

  The object of the present invention is to provide a dried product suitable for a small family, which has a long shelf life and is easy to eat irrespective of the low salt treatment, and allows a plurality of dried fish to be selected according to taste. Further, the present invention provides dried food that does not leave any waste at home or on the dining table.

In this method, fish meat from which the head, tail, bones, etc. have been removed is washed with water, cut into pieces of appropriate size, cut into pieces, and then immersed in salt water with a salinity of 4 to 6 degrees for a short time at low temperature in a dryer for a long time. dry. The cut dried fish is in a semi-living state, and two or more pieces are placed on a base plate, and the whole is inserted into a synthetic resin film or a bag and vacuum-packed.
The fish species can be used without any particular limitation as long as it can be conventionally dried, and since it is cut into pieces, it can be used regardless of the size of the fish.
An immersion time of about 10 minutes is sufficient, and drying is preferably performed at 3 to 5 ° C for 6 to 8 hours.
The base plate may be made of any waterproof material such as a styrofoam thin plate, but has a size on which two or more cuts can be placed.
The fish to be placed on the base plate can be variously selected and combined, and the dried fish, the base plate and the film are integrated by vacuum packaging, and the dried fish is fixed.

Since the dried fish of the present invention is cut, it is economical because it can sufficiently penetrate the salt even if it is immersed for a short time in low-concentration salt water, and the amount of salt used is small. In addition, this has the effect of improving drainage during drying and reducing the discoloration of fish meat.
The dried package of the present invention is vacuum-packaged, so it is sanitary without being affected by germs during transportation and display at stores, has a good shelf life, and is fixed by vacuum packaging, so it is a package dried product that combines different fish adjacent to each other. Can be provided. Moreover, there is an advantage that the consumer does not have to dispose of the waste.

The head and tail fins of fish such as saury, ebodai and mackerel, which are raw materials, are cut off, and then, except for the middle bones, washed with water to obtain only fish meat to obtain cuts 1A and 1B of appropriate size.
This cut is immersed in salt water having a salinity of 5 using a salinometer for 10 minutes, and then dried in a dryer at a temperature of 3 to 5 ° C. for 8 hours.
Two or more kinds of dried dried fish 2 are arranged on a styrofoam base plate 3 and then inserted into a synthetic resin bag 4 made of polyethylene or the like, and vacuum-packed by a conventional method to obtain a product.

Example product perspective view

Explanation of reference numerals

1A, 1B Fillet 2 Dried fish 3 Base plate 4 Vacuum packaging bag

Claims (2)

Two or more pieces of dried fish, which have been dried at low temperature after immersion in low salt water after removing the head, tail and bones of the fish body, are placed on a base plate and the whole is vacuum-packaged with a synthetic resin film. Dried packaging fillet. The packaged dried fish according to claim 1, wherein the dried dried fish of different kinds is combined and packaged on a base plate.

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