JP3239169B2 - How to cook raw tuna meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to
The present invention relates to a method of cooking raw tuna meat for the purpose of converting raw tuna meat that is not suitable for sashimi into high value-added food.

[0002]

2. Description of the Related Art Conventionally, it is suitable for sashimi having a meth conversion rate of more than 30%.
Tuna meat that are not, teriyaki, has been used as a feed for raw materials such as canned goods, livestock or pets.

[0003]

Conventionally, for southern bluefin tuna, yellowtail, bigeye and the like, individuals having lean meat that cannot be used for sashimi may be caught depending on the season or sea area.

[0004] That have unique sour said lean is Nu objectionable, less fat as compared to the ordinary lean sashimi tuna, since the color is brown, a suited for sashimi <br/> It is.

[0005] Even when a good lean tuna were caught for sashimi, applicable since methemoglobin proceeds for sashimi in color tone is deteriorated when kept refrigerated after harvest is not good
There was a problem that was no longer.

[0006] Like the tuna, the gills and internal organs are removed immediately after catching, and the red color of the blood that has been bled is due to myoglobin. This myoglobin becomes metmyoglobin via oxymyoglobin, and the fish meat becomes an undesired brown or dark brown.

[0007] The percentage of metmyoglobin with respect to the total myoglobin is called a methification ratio. When the methification ratio exceeds 30%, a color tone having no commercial value for sashimi is obtained.

[0008] The present invention can be practiced even with tuna lean having a meth- ing rate of 100%.

[0009] The raw tuna meat teriyaki that are not suitable for these sashimi, boiled, or become a canned material, or have been used as such as cat food, because these prices are much cheaper compared to the sashimi There has been a demand for a high value-added processing method or cooking method.

On the other hand, it is known that tuna meat is usually hardened by heating and loses its flavor, and there has been a problem that it is difficult to adopt a general food cooking method.

[0011] Therefore the present invention is the raw mug <br/> b meat unsuitable for sashimi, proposes a cooking method capable of imparting a relatively high value-added, it was solved the above conventional problems.

[0012]

According to the present invention, a methoxide ratio of 3 is provided.
Raw tuna leaning over 0%, which is not suitable for sashimi, fried and then refrigerated, or frozen or refrigerated, or tuna leaned and fried, then seasoned and then frozen or refrigerated This method solves the above-mentioned conventional problems.

That is, the first aspect of the present invention is to reduce the methoxide conversion rate to 30%.
Put the clothes in raw tuna lean not suitable for sashimi more than, off
A method for cooking raw tuna meat characterized by frying with oil at 170 ° C. for 3 to 5 minutes to soften the rye product , frozen or refrigerated, and then impregnated with a seasoning liquid. 2, put clothes on the raw tuna lean not suitable to <br/> for sashimi exceeding 30% methemoglobin Karitsu, to soften the fly products
Therefore, it is a method for cooking raw tuna meat, which is fried with oil at 170 ° C. for 3 to 5 minutes , then impregnated with a seasoning liquid in a batter, and then frozen or refrigerated. The third aspect of the present invention
Is a raw tuna lean not suitable for sashimi exceeding 30% methemoglobin Karitsu, SBT, Kiwada Formation, fillets such Bigeye
A method for cooking raw tuna meat according to claim 1 or 2 , characterized in that these are minced and formed into an arbitrary shape .

Hereinafter, the method of the present invention will be described in detail.

[0015] Metification rate at the time of clothing in the present invention
As a raw tuna lean that is not suitable for sashimi exceeding 30%, it is possible to use a cut of an appropriate size suitable for eating, but the raw tuna lean is minced and this minced meat is used. Dumplings of a size suitable for eating,
Those formed into an arbitrary shape such as a croquette shape or a rectangular shape can also be used. At the time of molding, a binder such as starch may be used in combination.

The batter for clothing in the present invention may be any batter usually used for fried foods. For example, a mixture of flour, starch, salt, and leavening agent 1
A batter obtained by adding and mixing 150 parts by weight of water with respect to 00 parts by weight can be used.

It is optional whether or not to grind the ingredients before putting on the clothes. However, after battering, it is also optional to perform breading or breading.

[0018] The frying step in this invention is, meth Karitsu
<br/> so sufficiently heated to an internal raw tuna lean exceeding 30%, selection of the type of oil, the oil temperature, conditions frying, such as time of frying, the internal raw tuna lean was subjected to garments with To a high temperature and keep the frying
Select 3 minutes to 5 minutes at 0 degrees . In the step of impregnating the batter with the seasoning liquid in the present invention, the method of dipping the fried red meat (hereinafter referred to as “fried product”) in the seasoning liquid is the simplest. In this case, the immersion time of one second to several tens of seconds is sufficient. Other impregnation methods include a method of dipping a fried product in a seasoning liquid shower, and a method of spraying a fried product with a seasoning liquid. It is desirable to impregnate the entire surface.

As the seasonings used in the present invention, common seasonings such as salt, vinegar, sugar, sodium glutamate, lipoteides, and soy sauce can be used alone or in any combination.

The fried product impregnated with the seasoning liquid can be eaten as it is, but it is frozen or refrigerated, stored and distributed, and when eaten, it is heated for heating in a microwave oven or frying again and served for edible use. Can be.

The present invention requires a raw tuna meat forming step, a dressing step, a frying step, and a seasoning liquid impregnating step, and the fried product thus obtained is further distributed through freezing or refrigeration. However, the fried product can be frozen or refrigerated and impregnated with the accompanying seasoning liquid before eating. The steps such as the processing and the like each have the following significance.

Molding of raw tuna meat The raw meat of raw tuna, which is not suitable for sashimi and has a meth conversion rate of more than 30%, is cut into a size suitable for edible use, or formed or cut .
Raw tuna meat which is not suitable for sashimi with a rate of more than 30% is minced, and if necessary, a joining material is added and kneaded to form a suitable size.

The former is formed by cutting, while the latter is formed into a dumpling shape, a croquette shape, a rectangular shape or the like using a mold or the like. Therefore, the latter is excellent for imparting a variety of shapes.

Clothing Process Clothing serves to soften the texture of lean tuna, which is the final product. If fried without a batter, the red meat of the tuna becomes hard, impairing the texture and making the fried food unsuitable as well.

The garment serves to retain the seasoning liquid even after the completion of the seasoning liquid impregnation step.

[0026] Frying process: It serves to make the lean of the raw tuna edible and to gelatinize the coating liquid. Also, the hardening of the tuna meat is less than in the case without the batter, and the texture is good.

Seasoning liquid impregnation step Unless the raw red meat of tuna that is suitable for sashimi with a meth conversion rate of more than 30% is fried with a garment, the unique sourness of the red meat itself remains. And very bad flavor. However, by impregnating the batter with the seasoning liquid, the bad flavor of the tuna meat can be masked, and a fried product having a good flavor can be obtained.

Frozen / Refrigerated A fried product or a product obtained by immersing a fried product in a seasoning liquid can be distributed while retaining a certain flavor by freezing or refrigeration. Frozen or refrigerated is appropriately selected according to the length of time from fry to sale or the distribution form.

[0029]

Example 1 Raw SBT over 30% meth
Put the batter of the following composition on the fillet of
Fried at 5 ° C for 3 minutes.

Light flour 94.4 parts by weight Wheat starch 5.0 parts by weight Whole egg powder 0.1 parts by weight Swelling agent 0.5 parts by weight Water 150 parts by weight

Next, the obtained fried product was immersed in a seasoning solution having the following composition for 10 seconds and frozen to obtain a fried product according to the cooking method of the present invention.

Rich soy sauce 33 parts by weight Brewed vinegar 33 parts by weight Sugar 5 parts by weight Water 29 parts by weight

[0033]

Example 2 Raw red meat fillet of Kiwada, whose color tone is unfavorable for sashimi exceeding 30% of meth conversion rate , is used in Example 1.
And then fried and refrigerated to obtain fried products.

This fried product was impregnated with the same seasoning liquid as in Example 1 when eating it.

[0035]

Example 3 Raw red cuts of bluefin tuna, which had a poor frozen storage condition and had a methification rate of 60%, were coated with the same composition as in Example 1, and fried similarly to obtain a fried product. .

Next, the obtained fried product was immersed in a seasoning liquid having the same composition as in Example 1, and then frozen to obtain a fried product according to the cooking method of the present invention.

[0037]

EXAMPLE 4 The SBT raw lean not suitable for sashimi exceeding 30% methemoglobin Karitsu by half thawed and minced toward cutting machine. The mince was molded and frozen to obtain a material of 8 cm × 2.5 cm × 1.5 cm.

The same material as in Example 1 was applied to this material and fried at 170 ° C. for 5 minutes to obtain a fried product.

This fried product was immersed in the seasoning solution of Example 1 for 10 seconds and then frozen to obtain an invention product according to the cooking method of the present invention.

[0040]

COMPARATIVE EXAMPLE 1 Raw red meat of a southern bluefin tuna having a methification ratio of more than 30% as in Example 1 is fried without being dressed, and then immersed in a seasoning liquid having the same composition as in Example 1 for 10 seconds. did.

[0041]

COMPARATIVE EXAMPLE 2 Raw red sliced SBT of the same type as in Example 1 having a methionization ratio of more than 30% was coated with the same composition as in Example 1 and fried. Subsequent immersion of the seasoning solution was not performed, and the food was used for eating as it was.

[0042]

COMPARATIVE EXAMPLE 3 Raw red meat of a southern bluefin tuna having a methification ratio of more than 30% as in Example 4 was half-thawed, minced, molded, fried, fried and then frozen. I got a fried product.

The subsequent immersion of the seasoning liquid was not carried out,
Heated and served for eating.

Examples 1, 2, 3, 4 and Comparative Example 1,
Table 1 shows the evaluation results obtained by thawing and heating a few fried products in an oven.

In Example 2, the seasoning liquid was impregnated after heating.

[0046]

[Table 1]

[0047]

According to the present invention, the methoxide conversion rate exceeds 30%.
Even lean raw tuna unsuitable for sashimi obtaining, appearance, mouthfeel, there is an effect that may be taste both good fried products. Therefore, raw tuna that cannot be used for sashimi with a methification rate of more than 30% is teriyaki, canned, livestock or pea.
Could only be used for feed ingredients such as
A relatively high value-added as a food grant by Akira way
There is an effect to get .

In addition, use of a seasoning liquid and storage and distribution
It was refrigerated or frozen.
Edible fried foods heated by deep frying
Can be provided.

Claims (3)

(57) [Claims] (1) Not suitable for sashimi with a methification ratio of more than 30%
Put raw red tuna on batter and soften fried food
< Desc / Clms Page number 21> A method for cooking raw meat, which is fried in oil at 170 degrees for 3 to 5 minutes , frozen or refrigerated, and then impregnated with a seasoning liquid. Wherein not suitable for sashimi exceeding 30% methemoglobin Karitsu
Put raw red tuna on batter and soften fried food
Fried at 170 ° C for 3 to 5 minutes , then impregnated with the seasoning liquid, then frozen or refrigerated.
How to cook raw tuna meat. 3. A not suitable for sashimi exceeding 30% methemoglobin Karitsu
Raw tuna lean is a cut of southern bluefin tuna, yellowtail, bigeye, or minced and formed into any shape
According to claim 1 or 2 Recipes raw tuna meat according to, characterized in that to those were.