JP3281619B2 - Processing method of fresh fish and its processed product - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of processing fresh fish, for example, saury, and a processed product thereof, and more particularly to a method of processing a sashimi for sashimi and its processed product.

[0002]

2. Description of the Related Art Conventionally, the following processing methods have been employed for processing fresh fish, particularly for processing fish sashimi.

[0003] (1) Open the back of the fresh fish and take the middle bone. (2) Dip the fresh fish with its bones into salt and water for a certain period of time.

(3) Drain fresh fish and season with vinegar, sugar and the like. (4) Leave it for a certain period of time and let it taste.

[0005] Then, the sushi gloves processed in the above process are placed on hot rice pre-shaped in a predetermined shape on the spot to complete the sushi gloves.

[0006] However, according to the conventional method of producing sushi, if the sushi itself is completed and distributed in large quantities, it is necessary to store the whole refrigerated. In this case, the flavor and freshness of the rice and the succulent portion are reduced. There was a problem that it fell and the product value as longevity was lost.

[0007] Therefore, it has been desired to store only the surviving portion of the fresh fish for a long period of time so as to be suitable for distribution. However, in the conventional surviving method, even if it is stored in a refrigerator, There was a problem.

[0008] (1) When a fresh fish is placed on rice shaped into a predetermined shape and formed into an integrated shaping product, the fish loses its shape and its appearance as a longevity deteriorates.

(2) The initial flavor changes when stored in a refrigerator for a long time. (3) The freshness is remarkably reduced by long-term storage, and even if it is used for a long time, its shelf life is shortened and the commercial value is impaired.

[0010]

DISCLOSURE OF THE INVENTION The present invention is a fresh fish suitable for mass production and distribution that is not deformed when placed on rice of a predetermined shape and retains its original flavor and freshness even during long-term storage. It is an object of the present invention to provide a processing method and a processed product thereof, particularly a sushi mat for a sushi.

[0011]

According to the present invention, there is provided a method for processing fresh fish, which comprises processing a single piece of fresh fish cut open with its back or abdomen left in the following steps (1) to (5). There is .

[0012] (1) Sekkaii fresh fish of removing the Chukotsu remaining one side (2) was added salt to the entire fish removal of the bone, 5
Step of storing fresh fish in water for 20 hours (3) Desalting of fresh fish with water and then draining water (4) Step of seasoning fresh fish with seasoning (5) Store fresh fish in refrigerator for 5 hours or more , Step of Permeating Taste The present invention is a method for processing fresh fish, which further comprises a step of storing in a freezer in addition to the above steps (1) to (5).

Further, the present invention is a processed fish product which has been processed in the above steps (1) to (5), and a processed fresh fish product obtained by further adding a step of storing in a freezer.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The method for processing fresh fish according to the present invention can be applied to various kinds of fish such as sardines, sardines, mackerel, mackerel, and squid, but is particularly preferably applied to fish that can be applied as a longevity, for example, sashimi. obtain.

In the processing method of the present invention, first, the head of the fresh fish is left or the head is removed to open the back. It is possible to cut away from the abdomen and leave the back.However, when processing to form a long life, when the back opening that leaves a flexible abdomen is processing to make a life long, it can easily follow various shapes and lose shape. Is also unlikely to occur.

Accordingly, the first step of the present invention is to remove the bone remaining on one side of the fresh fish that has been opened. The middle bone is cut with a knife while thinly slicing only the middle bone part from the tail of the fresh fish toward the head or vice versa.

After the middle bone is cut off, the small bones of the abdomen remain, but the small bones do not need to be removed at this stage, and it is advantageous in terms of work efficiency to remove them in a later step.

Next, in the second step, salt is added to the whole fresh fish from which the bones have been removed. Here, the second step preferably takes the following two steps (A) and (B), but may be the only step (B).

(A) Salt is added to the whole fresh fish, left for a certain period of time, and then immersed in ice water to bleed for a certain period of time. Here, the time for salting and immersing in ice water is usually 1 to 3 hours.

(B) Next, drain the water and sprinkle fresh fish with about 10 to 50 g of coarse salt per piece for a certain time, for example, 5 to 5 g.
Store in the refrigerator for 20 hours, more preferably 8-14 hours. The temperature of the refrigerator is 0 ° C to 15 ° C, preferably 5 ° C to 10 ° C. By this process, the salt penetrates into the whole of the fresh fish, and the long-term storage property and the maintenance of the original fresh taste can be maintained.

The step (A) can be placed before the step (1) of removing the bone. In this case, in the second step, only the step (B) is performed.

Next, in the third step, salt remaining on the surface of the fresh fish and permeating the surface is desalted with water, for example, running water. Here, the time for desalting is usually 2 to 10 hours, preferably 5 to 6 hours, and the temperature of water, especially running water, is preferably 5 ° C.
-20 ° C.

It is preferable to add an operation for removing small bones remaining in the abdomen of the fresh fish in the third step. By salting the fresh fish in the previous step, the surface of the fresh fish is softened, so that it is possible to easily remove the small bones of the abdomen while salting out with running water. After sufficient salting or removal of small abdominal bones, drain well. To drain the water, a fresh fish is usually placed in a mesh or mesh container and left in the atmosphere for a predetermined time.

Next, the fourth step is to season the fresh fish with a seasoning. Here, the seasoning can be arbitrarily selected, but 1.5 to 2.5 liters of vinegar for 50 fresh fish, for example, saury,
Grate 200-500 g of sugar and several peels of citron and add to the juice mixture. Here, the seasoning is merely an example, and it goes without saying that the seasoning can be arbitrarily changed and selected as desired.

Next, in the fifth step, the flavored fresh fish is stored in a refrigerator for a certain period of time to allow the flavor to penetrate inside the fresh fish. Here, the temperature of the refrigerator is preferably maintained at 5 ° C. to 15 ° C., and stored for 5 hours or more, preferably 10 hours or more.

As described above, the flavor of the seasoning penetrates the inside uniformly by storage in the refrigerator, and the freshness and the original taste are maintained for a long period of time.

The processed fresh fish product obtained in the above step is provided as a knob for beer or the like. Further, one piece of the above-mentioned processed product having the remaining head is placed in a predetermined shape, for example, so as to wrap the whole rice pre-molded with a square pillar-shaped mold, and further, a square pillar-shaped wooden mold It is also possible to produce figure life by integrating it into the shape.

In the present invention, long-distance conveyance is enabled,
In addition, in order to facilitate long-term storage and to maintain the shape retention of fresh fish when processed into a longevity, it is further preferable to perform freezing after the fifth step as the sixth step. Here, in the freezing, fresh fish stored in the refrigerator in the fifth step is taken out, drained sufficiently, bundled, for example, several to several tens of fresh fish, packed in a polyethylene film or the like, and stored in a freezer. Here the freezer temperature is 0 ° C ~
The reaction is usually carried out at -30C, preferably -10C to -30C.

By adding such a freezing step, it is possible to transport the processed fresh fish to a rural area for a long distance while maintaining the freshness of the processed fresh fish during the freezing. The frozen fresh fish is then thawed,
It can be served as a sushi or a snack of beer or sake. In particular, when processed into a sushi sushi, it is possible to produce a sushi with a high commercial value because the shape of the fresh fish is excellently maintained.

[0030]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments.

Example 1 Fresh saury was opened with its head left, and processed in the following steps (1) to (5) to produce a saginata for samurai.

(1) The middle bone remaining on one side of the opened saury is removed. (2) Add salt and soak in ice water for 1 hour to bleed. Then, drain the water and sprinkle with 30 g of coarse salt per slice and store in a refrigerator for about 12 hours. (Refrigerated temperature: 0 ° C to 10 ° C) (3) Wash the saury with running water for 5 to 6 hours to remove salt. The small bones of the abdomen are removed while salting out with running water, and then the water is drained.

(4) Put 50 saury into a container, and add a seasoning of a mixture of 1.8 liters of vinegar, 350 g of sugar, and two grated juices of yuzu.

(5) Store in a refrigerator (temperature: 0 ° C. to 10 ° C.) for 12 hours in order to allow the seasonings to penetrate. Take the saury stored in the refrigerator for a certain period of time, wrap the whole until the above-mentioned processed san on the outside of the rice pre-molded into a square pillar shape, further insert this into another square pillar-shaped wooden formwork and shape and integrate Created Sanma's figure sushi.

Example 2 The saury stored in the refrigerator in Example 1 was taken out, drained thoroughly for a colander, bundled with 5 to 10 sheets, and placed in a freezer (temperature -15 ° C to -30 ° C) for 2 days. saved.
This was thawed and a sushi was prepared in the same manner as in Example 1. When processed into a sushi after thawing, shape retention was maintained without loss of shape, and fresh taste before freezing was maintained.

Example 3 A fresh saury was opened with its head left, and processed in the following steps (1) to (5) to produce a saury for the saury of the saury.

(1) The middle bone and the small bone remaining on one side of the opened saury are removed. (2) Add salt and soak in ice water for 1 hour to bleed. Then, drain the water and sprinkle with 30 g of coarse salt per slice and store in a refrigerator for about 12 hours. (Refrigerated temperature: 0 ° C to 10 ° C) (3) Wash the saury with running water for 5 to 6 hours to remove salt. Drain after salting out.

(4) Put 50 saury into a container, and add a seasoning of a mixture of 1.8 liters of vinegar, 350 g of sugar, and two grated juices of yuzu.

(5) Store in a refrigerator (temperature: 0 ° C. to 10 ° C.) for 12 hours in order to allow the seasonings to penetrate. Take the saury stored in the refrigerator for a certain period of time, wrap the whole until the above-mentioned processed san on the outside of the rice pre-molded into a square pillar shape, further insert this into another square pillar-shaped wooden formwork and shape and integrate Created Sanma's figure sushi.

Example 4 A fresh saury is opened with its head left, and the salt is added to the whole. After leaving for 1 hour, it is immersed in ice water for 1 hour to bleed. Next, processing was carried out in the steps (1) to (5) to produce a sushi mat for saury.

(1) The middle bone remaining on one side of the opened saury is removed. (2) Drain the water and sprinkle with 30 g of coarse salt per slice and store in a refrigerator for about 12 hours. (Refrigeration temperature 0 ° C ~ 1
(0 ° C) (3) Wash the saury with running water for 5 to 6 hours, and salt out. The small bones of the abdomen are removed while salting out with running water, and then the water is drained.

(4) Put 50 saury into a container, and add a seasoning of a mixture of 1.8 g of vinegar, 350 g of sugar, and two grated juices of yuzu.

(5) Store in a refrigerator (temperature: 0 ° C. to 10 ° C.) for 12 hours in order to allow the above-mentioned seasonings to penetrate.

(6) The saury preserved in the refrigerator was taken out, drained from the colander, bundled in 5 to 10 sheets, and stored in a freezer (temperature -15 ° C. to -30 ° C.) for 2 days.

Take the saury stored in the freezer, thaw, wrap the whole of the rice beforehand shaped into a square pillar shape up to the above-mentioned processed sausage, and insert this into another square pillar-shaped wooden form. Together they created a saury of sashimi.

[0046]

As described above, the present invention processes, seasons, and preserves fresh fish, particularly saury, in a predetermined processing step.
As a long-lasting sushi, it does not lose its shape, maintains a fresh flavor, and can be stored for a long time. As a result, a large amount of the longevity itself can be transported to the local area, and the commercial value can be added. In addition, it is possible to always use fresh sushi rice prepared in the refrigerator for hot rice, and to always provide fresh sushi to general consumers.

Claims (6)

(57) [Claims] 1. A method for processing fresh fish, comprising processing a single piece of fresh fish cut open while leaving its back or abdomen in the following steps (1) to (5). (1) Sekkaii fish step of removing the remaining Chukotsu on one side (2) was added salt to the entire fish removal of the bone was, 5
Step of storing fresh fish in water for 20 hours (3) Desalting of fresh fish with water and then draining water (4) Step of seasoning fresh fish with seasoning (5) Store fresh fish in refrigerator for 5 hours or more , Process to infiltrate taste 2. A method for processing fresh fish, which further comprises a step of storing in a freezer in addition to the steps (1) to (5) of claim 1. 3. A processed fish product obtained by processing a single piece of fresh fish that has been cut open leaving its back or abdomen in the following steps (1) to (5). (1) Sekkaii fish step of removing the remaining Chukotsu on one side (2) was added salt to the entire fish removal of the bone was, 5
Step of storing fresh fish in water for 20 hours (3) Desalting of fresh fish with water and then draining water (4) Step of seasoning fresh fish with seasoning (5) Store fresh fish in refrigerator for 5 hours or more , Process to infiltrate taste 4. A processed fish product characterized by further comprising a step of storing in a freezer in addition to the steps (1) to (5) of claim 3. 5. The freshness of fresh fish, wherein the processed product of fresh fish according to claim 4 is used as an endurance, placed on rice shaped into a predetermined shape, and formed and integrated. 6. The fresh fish according to claim 5, wherein the fresh fish is mixed.