JP3348077B2 - Fish fillet processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention mainly relates to mackerel,
The present invention relates to a fish fillet processing method for processing processed fish meat using raw fish, such as sardines, which have a limited processing method because they are easily collapsed by baking or boiling.

[0002]

2. Description of the Related Art The above-mentioned raw mackerel, mackerel and the like other than mollusks have a cross section of 1
When cut into strips with a length of 0 to 15 mm and a length of 15 cm or less, seasoned into cooked food, the fish meat may be loosened or broken due to the nature of the fish, and the soft abdomen of the fish meat may be broken. It was so bad that it could not be processed as a product. Therefore, the dice-shaped hard-boiled hard-boiled corners were present at a high price. Others were kneaded products, products from dried fish, tempura and fried foods fried in edible oil, and there were no processed foods cut into sticks from raw fish.

[0003] These nutritious popular fish are often shunned by infants, young people, etc. due to the appearance of round fish or the like with an eyeball, the smell of fish, the hassle of dismantling, the mess, and the trouble of baking. Was. In order to solve the above-mentioned problems, the present invention provides a method of processing fish meat into a bar-shaped food so that the meat can be easily eaten with the feeling of a snack that is popular among young people or as a food that can be easily distributed and stored. Things.

[0004]

SUMMARY OF THE INVENTION The present invention for solving the above-mentioned problems is based on the first object of the present invention is to provide a conditioning liquid containing a binder for increasing the binding force in fish meat by heating fish cut into a rod shape by heating. , The cuts are solidified by drying or semi-drying and firing, and the solidified cuts are boiled with a seasoning liquid and then fired and heated.

[0005] Second, the fish is characterized by being a slender small fish whose head is cut off and its wadding is removed.

Thirdly, the binder is characterized in that the binder is a starch that acts to bind by heating.

[0007] Fourth, a feature is that a seasoning is added to the preparation liquid to give the fillets a seasoning.

Fifth, one or two or more types of starch are added to the seasoning liquid for forming a garment-like film or for polishing.

Sixth, vinegar is added to the seasoning liquid to soften the fish bones in the cut.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below with reference to FIGS.
It will be described based on. First, if the raw material used is small fish such as mackerel as shown in FIG.
Each of the fins 3a to 3d and three pairs of grated bodies 4 and 5 from which coarse parts such as cotton are removed are used to form stick-shaped cuts 4
The main raw material is cut into the same shape as 5a.

As shown in FIG. 3, in the case of a small fish that is extremely long and thin, such as a swordfish or a squid, a stick-like shape is obtained with the head 7 and the tail fin 8 and the torso 6 remaining after the removal of the viscera from the bone. Make fillets.

The stick-shaped raw fish fillets 4a, 5
a, 6 is a low-concentration, lightly immersed liquid obtained by diffusing and dissolving an appropriate amount of starch having a binding power as a binder, as a pretreatment adjusting liquid;
The stick-shaped fillet was immersed in the prepared solution for about one hour, pulled up, air-dried with warm air at room temperature of about 30 ° C., and then baked (baked) to form a stick-shaped fillet with its outer periphery, cut, and abdomen from which cotton was removed. By denaturing and solidifying the starch that has been impregnated and impregnated, the entire cut is integrally solidified and strengthened. This consolidation can be carried out by air drying at room temperature or warm air in a dry state.

Next, the baked stick-shaped fillets 4a, 5
a, 6 is a one-and-a-half hour seasoning solution based on vinegar, sugar and salt, in which a starch having a glossy property and a starch having a thick slimy and bodyy property are dissolved and added. Stew until seasoned until the bones are softened by the action of vinegar, then raise the fillet while the liquid is hot and take enough time to cut off the liquid.

After the above-mentioned stew, the stick-shaped fillets 4a, 5a, 6 from which the liquid has been cut are baked once more from both sides, so that the sugar and starch of the seasoning liquid do not stick to the hands and give a glossy body feeling. And it becomes more difficult to break,
It is possible to produce a snack-like flavored processed food made of fish sticks that are soft to the bone. By adding a small amount of direct flame together with the infrared heater in the final baking stage, a slightly fragrant flavor similar to smoke can be obtained.

According to this method, edible oil is not used at all, and there is no concern about increase in calories and oxidation of oil, and it can be used as a health-oriented preserved food. Even for soft fish, such as mackerel and sardines, which are easy to loosen, use starches with multiple properties in the right place at the time of consolidating stick-shaped fillets, baking, baking, and baking again. Thus, the fillet of the fish is hard to be unraveled and hard to be broken, and the solidification in the form of a stick is strengthened.

Next, a detailed description will be given of an example in which a small bag is used. A small bag of about 300 g is grated with three skins, and the rough portions of the fins 3a to 3d of the head 1, the spine 2, and the fin are removed. The remaining pair of grated meats 4 and 5 are cut into elongated stick-shaped cuts 4a and 5a each having a section of 15 mm. The part where the thickness of the grated meat is thin should be widened and balanced. If the mackerel is large, cut the stick length to about 150 mm.

As a liquid for immersing the stick-shaped mackerel cuts 4a and 5a, 1.5 kg of a starch syrup is added to 30 liters of water at room temperature to disperse the water retentivity of the fish meat to prevent excessive hardening. In a powdered state of 1 kg of sugar and 200 g of salt, 300 g of a starch (for example, “Stabilose 700” manufactured by Matsutani Chemical Co., Ltd.) as a binding material that becomes strong when heated is mixed and stirred well. In a 30 liter solution of the starch syrup, the above-mentioned mixture of sugar, salt and starch is gradually dissolved while stirring the solution. No starch precipitation is easily observed due to the viscosity of the liquid sugar.

Approximately 10 kg of a stick-shaped cut 4a or the like is immersed for about 1 hour in a dilute solution of the starch dissolved at room temperature for about 1 hour, then pulled up, and the style is adjusted so that the cut becomes straight. And lightly air-dry with warm air at about 30 ° C until the liquid does not adhere to the fingertips. When the air-dried fillet is baked from both sides, a burned mackerel fillet that is solidified in a stick shape with the starch and sugar contained in the fillet is formed.

In a stainless steel basket made in accordance with the shape of the inner surface of the stew pan, 8 kg of the baked fillet is provided with a 1 mm gap between the left and right sides so that the liquid can pass between the fillets on average. During stacking, two or three stainless steel mesh-dedicated middle shelves are placed, and finally a stainless steel mesh dedicated top cover is fixed in the basket.

The seasoning of the stewed stew is as follows: 8 kg of stick-shaped cut and baked and air-dried, 1.5 kg of sugar, 2 kg of syrup, 1.3 liters of soy sauce, 1.5 liters of vinegar for softening fish bones, Yeast extract 15 that produces umami
Prepare 0 g and 80 g of starch (for example, "Pine Ace" manufactured by Matsutani Chemical Co., Ltd.), and 40 g of starch (for example, "Pinetex", manufactured by Matsutani Chemical Co., Ltd.) to give 150 g of pepper powder. Starch has the above body feeling,
In addition to polishing, it has a function of preventing baking juice from leaching at the time of final baking, and is desirably mixed in advance with sugar or yeast extract.

Water or hot water is poured into a pot containing a stainless steel stew basket filled with about 8 kg kg of the baked fillet so that the top lid is immersed, and heated to boiling. Take a shower of water or hot water while keeping the basket, and wash off oil, trash, and soak released from the fillets.

Subsequently, the basket with the fillet is returned to the pan again, and water or hot water is spread again to such an extent that the upper lid is soaked, and the above-prepared seasonings, starch and the like prepared in advance are divided into two or three times while heating. Slowly put in the top lid, boil and then 1
Boil down until bones are tender for half an hour to two hours. Some boiling water or a replenisher of the same components as the seasoning may be added until boiling. At the end, it is desirable to rotate the cooked basket in the pot so that it does not burn.

If 50 cc of a commercially available smoked liquid purified from wood vinegar oil is added to the above-mentioned seasoning liquid, simple smoked fragrance is completed. Immediately after boiling, the hot fillet is lifted as a basket, and the liquid is cut sufficiently over time until it does not drip. Finally, the stick-shaped fish fillet is baked from both sides with an infrared heater, and then cooled to complete the product.

When firing the cut with an infrared double-sided baking machine,
When the burner's open flame is lightly applied to the fillet, the sugar content,
A savory product made by mixing starch and fish meat and baked.

In the case of an elongated small fish such as a hardfish,
As described above, after removing the rough portions of the head and tail fins 8, the portion of the torso 6 from which the belly was removed with a kitchen knife or vacuum is used as the stick-shaped fish fillet material of the present invention while keeping the bone. In the case of small and small fish like hardfish, 15cm
Adult fish of the order of the length are desirable. The processing method of the hard sardine can be performed by the same method as the manufacturing method of the above-described embodiment from a small size.

In the method of the present invention, baking before boiling, which is a pre-treatment process, is a pre-treatment for preventing the collapse of the body mainly by boiling, in addition to removing the raw odor. Boiling is intended to make the fillets and bones sufficiently soft. This is because the taste is soaked uniformly and sufficiently. In addition, the final baking combines the final solidification of the fillet with a crisp, bodyy feel and flavor.

In addition, a method such as hot air drying can be adopted in place of firing before boiling, but in this case, the added binder is deformed by boiling or final firing to perform a binding action and solidify.

[0028]

According to the present invention configured as described above, there are the following advantages. (1) In addition to being edible even for those who dislike shape processing, it can be served as dishes such as banquet halls, parties, and beer halls that are difficult to serve by shape processing, and lovers and applications can be expanded.
There is another advantage that it can be eaten without tools such as chopsticks and forks. (2) DH attracting attention as a special nourishment for the human body
There is a great deal of contribution to the spread of small fish containing a lot of A (docosahexaenoic acid) and EPA (eicosapentaenoic acid). (3) Even young people, such as fish-averse children, have the advantage of being able to snack lightly like a chocolate bar as a snack, and become familiar with fish eating in nature. (4) Since bone is soft, a large amount of natural calcium can be taken. (5) Since the surface is baked and the water on the surface is baked and evaporated, there is an advantage that the surface liquid is concentrated and has high bacterial resistance and can withstand long-term storage.

[Brief description of the drawings]

FIG. 1 is a block diagram showing an embodiment of a processing step of the present invention.

FIG. 2 is a view showing a cut state of a small fish such as a small fish.

FIG. 3 is a diagram showing a cut processing state of a thin small fish.

[Explanation of symbols]

 4,5 Trunk 4a, 5a, 6 Fillet 3a-3d Fin

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-61-111651 (JP, A) JP-A-1-281060 (JP, A) JP-A-52-145554 (JP, A) JP-A-9-99 266754 (JP, A) JP-A-64-80263 (JP, A) JP-A-60-62940 (JP, A) JP-A-8-332056 (JP, A) Registered utility model 3007936 (JP, U) (58) ) Surveyed field (Int.Cl. ⁷ , DB name) A23L 1/325 A23L 1/314 A23L 1/318

Claims (6)

(57) [Claims] Claims: 1. A fish cut into a rod shape is impregnated with a conditioning liquid containing a binder for increasing the binding force in fish meat by heating, and the cut is solidified by drying or semi-drying and firing, A method for processing fish fillets in which the solidified fillets are boiled with a seasoning liquid and then baked and heated. 2. The fish fillet processing method according to claim 1, wherein the fish is an elongated small fish from which a head is cut off and a cotton portion is removed. 3. The method for processing fish fillets according to claim 1, wherein the binder is a starch that binds by heating. 4. The method for processing fish fillets according to claim 1, wherein a seasoning for imparting a taste to the fillets is added to the preparation liquid. 5. The method for processing fish fillets according to claim 1, wherein one or more starches for forming a garment-like film of the fillets or polishing are added to the seasoning liquid. 6. The method for processing fish fillets according to claim 1, wherein vinegar is added to the seasoning liquid to soften the fish bones in the fillets.