JP3532001B2 - How to store fresh food - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for storing fresh food.

[Prior art]

As a conventional method for preserving fresh foods, it is possible to prevent the deterioration and deterioration of food quality by removing excess water contained in fresh foods by sun, freezing, cold air drying, salting and the like. What you have done is known.

[0003]

However, according to such a conventional storage method, when a fresh food is processed and stored, the food becomes hard and the flavor and taste are deteriorated. There's a problem.

[0004] Further, there is a problem in that the flavor and the taste are deteriorated due to hardening or dryness over time after cooking.

Further, there is also a problem that it is difficult to remove a freezing disorder and a fresh odor unique to fresh food.

The present invention has been made in view of the above-mentioned various problems, and produces a powdery or granular natural yeast fermented and dried material from natural yeast and bread crumbs, starch, okara, bran, rice sugar and the like, By mixing fresh food and salt with this natural yeast fermented and dried material, and dehydrating at low temperature, without sacrificing the flavor as fresh food, it is possible to provide a method for storing fresh food that can be eaten deliciously. To aim.

[0007]

In order to achieve the above object, the method for preserving fresh food according to the present invention is a natural yeast and one or two of bread crumbs, starch, okara, bran, rice sugar and the like.
Mixing with a mixture of more than one kind, fermenting these, and drying to make powdery or granular natural yeast fermented and dried material, and mix this natural yeast fermented and dried material with fresh food and salt to lower the temperature. It is characterized by being dehydrated below.

The natural yeast used in the present invention is produced, for example, as follows. Aged mountain grapes, mashed yam, and morning dew on bear bamboo are mixed, and the mixture is heated at 28 ° C and 70% humidity for about 3 times.
After fermenting for 0 hours, put it in the refrigerator (temperature 5 ℃) for about 6
Low temperature fermentation for days.

Yeast (grape) 2 thus obtained
After mixing 0 cc and 80 cc of apple juice mashed and fermented at a temperature of 17 ° C for about 48 hours,
Put in a refrigerator (temperature 5 ° C) and perform low temperature fermentation for about 6 days.

In this way, the natural yeast used in the present invention can be obtained, but the raw material and the manufacturing method are not limited thereto, and it is possible to use natural yeast produced by other raw materials and manufacturing methods. Is. For example, fermented vegetables and fruits may be used.

Next, the powdery or granular natural yeast fermented and dried material used in the present invention is produced, for example, as follows. The natural yeast obtained as described above and bread crumbs are mixed at a ratio of 1: 1 and put in a refrigerator (temperature 5 ° C.) for low temperature fermentation for about 2 days. Instead of bread crumbs, starch,
Okara, bran, rice sugar and the like can also be used.

When using okara, natural yeast and okara are mixed at a ratio of 1: 5 and fermented at room temperature for 2 hours. Then, the mixture is put into a dryer and dried with hot air at about 480 ° C. for 15 to 20 minutes.

Thus, the powdery or granular natural yeast fermented and dried material used in the present invention can be obtained, and the raw material thereof such as bread crumbs, starch, okara, bran, and rice sugar may be one of them. Of course, if necessary, two or more kinds may be mixed and used.

The powdery or granular natural yeast fermented and dried material thus obtained is mixed with fresh food and an appropriate amount of salt and then placed in a refrigerator (temperature 5 ° C.) for dehydration at a low temperature. The type of fresh food may be either seafood or seaweed.

When dehydrated at a low temperature by the above method,
Wakame is 55-65% in 24 hours, oyster is 35-45%
Be dehydrated. Dehydration at low temperature using powdery and granular natural yeast fermented and dried material has the effect of preventing denaturation by overcoming the freezing obstacle of fresh food and maintaining the fresh flavor. Conventionally, the frozen storage of raw wakame seaweed, raw oyster, etc. has caused a freezing disorder and was not suitable for raw food, but it has become possible by using the natural yeast fermented and dried material of the present invention.

[0016]

EXAMPLES Examples of the present invention will be described in detail below. Example 1 To 1 kg of raw wakame seaweed, 500 g of the powdery natural yeast fermented and dried material obtained by the above-mentioned method of the present invention and 100 g of salt are added and mixed with a mixer for about 15 minutes. Remove the mixture thus obtained from the mixer,
Put in a refrigerator (temperature 5 ° C) and dehydrate at low temperature for about 24 hours. The dried wakame seaweed can be refrigerated for more than 1 month. Furthermore, when storing for a long period of time, a freezer (-18 ° C
Put it in the following) and store it frozen.

The thawing method may be either thawing with a refrigerator or natural thawing at room temperature. After thawing, the treated seaweed is passed through boiling water and washed with water to return to a freshly flavored seaweed. In addition, seaweed can be used instead of the seaweed. Also in this case, the storage method and the defrosting method are the same as described above. Wakame seaweed cooked in this way has the same color, leaf elasticity and flavor as the fresh seaweed cooked product.

Example 2 30 kg of powdered natural yeast fermented and dried material per 1 kg of raw oyster
Add 0 g and mix. 150 g of powdered natural yeast fermented and dried material is laid flat, and 1 kg of raw oysters mixed on it is placed separately, and then 150 g of powdered natural yeast fermented and dried material is sprinkled evenly.

Then, the tray is placed in a refrigerator (temperature: 5 ° C.) and dehydrated at a low temperature for about 36 hours. Then, it is frozen and stored.

The thawing method is as follows.
g in 1 kg of water plus 30 g of salt and then thawed. It takes about an hour and a half to two hours to return to the freshly flavored raw oysters. If you eat this raw oyster thoroughly with fresh water, the oyster's swelling will be removed and the sweetness will be rich.

Example 3 Granular natural yeast fermented and dried material and salt were put in a mixer at a ratio of 4: 1 and mixed at a low speed for about 5 minutes, and then placed on a tray or the like 250
After laying down g and arranging about 1 kg of raw raw squid on it,
250 g of the mixed granular natural yeast fermentation dried material is sprinkled.

Then, the tray is placed in a refrigerator (temperature: 5 ° C.) and dehydrated at a low temperature for about 36 hours, and the granular natural yeast fermented and dried material attached to raw squid is washed with water and dropped, and drained for about 30 minutes. Then, it is frozen and stored.

The thawing method is to take it out of the refrigerator and soak it in fresh water when eating. It will return to fresh raw squid in about 3 hours. It can be taken out of the refrigerator and baked as it is.
Raw squid preserved by the method of the present invention has low water content,
It has the characteristic that it burns quickly and that the baked one does not become hard even when cooled.

Example 4 Three pieces of cultured silver salmon (about 1 kg) are grated and placed in a cloth bag of salashi. 200 g of granular natural yeast fermented and dried material is spread, and silver salmon in the cloth bag is placed thereon, and 200 g of granular natural yeast fermented and dried material is sprinkled.

Then, it is placed in a refrigerator and dehydrated at a low temperature for about 36 hours. After that, take out the salmon from the cloth bag and store it frozen.

The thawing method is preferably a refrigerator. Silver salmon preserved by the method of the present invention is
Oil on the surface of the body (cultivated ones have more fat than natural ones)
It is absorbed and has little odor, is suitable for sashimi, and has a small amount of gravy even when thawed. In addition, when baked, it has the characteristic that it does not become hard even when cooled. It should be noted that instead of cultured silver salmon, cultured yellowtail and the like can be used. Also in this case, the storage method and the defrosting method are the same as described above.

[0027]

INDUSTRIAL APPLICABILITY As described in detail above, the present invention is a preservation method in which various fresh foods (seafood and seaweeds) are dehydrated with a powdery or granular natural yeast fermented and dried material treated with natural yeast. The fresh food dehydrated by the method overcomes freezing damage and prevents denaturation, and thus can be eaten deliciously without impairing the raw flavor. Further, even if the food is cultured fish, it is possible to remove the odor and excess water and oil that are peculiar to the culture. Furthermore, when cooking (for example, grilling fish), there is an effect that it does not become hard even after a long time after cooking.

Claims (2)

(57) [Claims] 1. A natural yeast and one or a mixture of two or more of bread crumbs, starch, okara, bran, rice sugar and the like are mixed, and these are fermented and then dried.
A method for preserving fresh food, which comprises producing a powdery or granular natural yeast fermented and dried material, mixing the natural yeast fermented and dried material with fresh food and salt, and dehydrating at a low temperature. 2. The method for preserving fresh food according to claim 1, wherein seafood or seaweed is used as the fresh food.