JP4796608B2 - How to make salmon tail steak - Google Patents
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- JP4796608B2 JP4796608B2 JP2008208435A JP2008208435A JP4796608B2 JP 4796608 B2 JP4796608 B2 JP 4796608B2 JP 2008208435 A JP2008208435 A JP 2008208435A JP 2008208435 A JP2008208435 A JP 2008208435A JP 4796608 B2 JP4796608 B2 JP 4796608B2
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- 241000972773 Aulopiformes Species 0.000 title claims description 16
- 235000019515 salmon Nutrition 0.000 title claims description 16
- 239000000463 material Substances 0.000 claims description 46
- 238000000034 method Methods 0.000 claims description 30
- 235000015067 sauces Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000010411 cooking Methods 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000006002 Pepper Substances 0.000 claims description 13
- 241000722363 Piper Species 0.000 claims description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims description 13
- 235000017804 Piper guineense Nutrition 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 10
- 235000019688 fish Nutrition 0.000 claims description 10
- 238000003287 bathing Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000008162 cooking oil Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000020095 red wine Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000019992 sake Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 description 9
- 235000019583 umami taste Nutrition 0.000 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 235000012045 salad Nutrition 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 235000021331 green beans Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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- General Preparation And Processing Of Foods (AREA)
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Description
本発明は鮪の尻尾を皮付きのまま輪切りにし、下味を付けて焼き色が付けられた後、湯煎し且つ調理して輪切りのままで仕上げられる柔くて形が崩れにくい鮪のテールステーキの製法に関する。 This invention is a tail steak of soft and hard-to-break shape that can be cut in a round shape with a skinned tail, seasoned and baked, then boiled and cooked and finished in a round shape. It relates to the manufacturing method.
一般に冷凍鮪の鮮度を判別する場合、冷凍鮪の体長方向と垂直に尾部分（以降、尻尾と言う）を切断し、その尻尾の切断面を、専門の熟練判定員が目視で検査して判別していた。このため、各冷凍鮪の鮮度を判別する際に切断された鮪の尻尾が商品になりにくかった。この鮪の尻尾にはコラーゲンと旨味がたっぷりと含まれており、コクのある風味が得られるため、鮪の尻尾の有効利用が要望されていた。 Generally, when determining the freshness of a frozen salmon, the tail part (hereinafter referred to as the tail) is cut perpendicularly to the body length direction of the frozen salmon, and the cut surface of the tail is visually inspected by a specialized expert judge. Was. For this reason, when the freshness of each frozen salmon was determined, the tail of the salmon that was cut was difficult to become a product. The tail of this salmon contains plenty of collagen and umami, and a rich flavor is obtained. Therefore, effective use of the tail of the salmon has been demanded.
このため、鮪の尻尾の部分の肉が使われたステーキを提供している店が、インターネットで紹介されている。この店では、所定大きさの四角状に魚肉を切取り、その材料を焼いた後、少し甘めの醤油ベースのソースを掛け、周りをカリッと焼かれたもの、或いは熱を通し過ぎたものもあるが、食べると牛肉のような食感が得られると感想が記載されている。 For this reason, stores offering steaks using meat from the tail of the salmon are introduced on the Internet. In this shop, you can cut fish meat into squares of a certain size, bake the ingredients, hang them with a slightly sweet soy sauce-based sauce, and the ones that have been baked crisply or overheated There is a comment that if you eat it you will get a texture like beef.
しかしながら前記四角状の鮪のステーキはフライパンで焼くと、温度調節が難しく、時間を掛けて調理すると、旨味をたっぷりと含む肉汁が流出してしまい、且つ、形が崩れてしまう。一方、時間を掛けずに素早く調理すると火力が強くなるため、柔らかく焼くことができず、魚肉が硬くなってしまう。しかも前記鮪の尻尾のステーキは、コラーゲンと旨味がたっぷりと含まれると共にコクのある風味が得られる皮を剥がした魚肉であるため、鮪の尻尾の旨味を充分に引出したステーキではなかった。尚、一般に鮪は煮崩れし易いため、輪切りにしたものをそのまま煮込むと、原形を留めることは困難であった。 However, the temperature of the square-shaped crab steaks is difficult to control when baked in a frying pan, and when cooking over time, meat juice containing plenty of umami flows out and the shape is lost. On the other hand, when cooking quickly without taking time, the thermal power becomes strong, so it cannot be baked softly and the fish meat becomes hard. In addition, the salmon tail steak is a steak that is rich in collagen and umami and peeled to obtain a rich flavor. Therefore, it was not a steak that sufficiently brought out the umami of the salmon tail. In general, salmon is easy to boil, so if it is boiled as it is, it is difficult to keep the original shape.
又、本発明の湯煎工程と似た工程として、包装製品用煮魚調理方法の特開２００１−３７４４７に於いて、蒸煮工程が８０℃〜９０℃で１分程度の短時間で行うことが記載されている。しかしながら、本発明の効果である、肉汁や水分を出さずに内部に封じ込め、硬くならず、且つジューシーさを保っている状態が、特開２００１−３７４４７の蒸煮工程では到底得られるものではない。又、これを鮪に応用することの記載も何処にもない。
本発明は肉汁や水分を出さずに内部に封じ込め、ジューシーさを保つと共にコラーゲンと旨味がたっぷりと含まれ、且つ、コクのある風味が得られる輪切りのままで仕上げた柔くて形が崩れにくい鮪のテールステーキの製法を提供することを目的とする。 The present invention is confined to the inside without giving out meat juice or moisture, and it retains juiciness and contains plenty of collagen and umami. The purpose is to provide a method of making a tail steak.
本発明は上記要望に応えるために成されたものであり、つまり、イ）鮪の尻尾の鱗と尾鰭を除去し、皮付きのものを輪切りにして所定の大きさの主材が得られる工程。ロ）皮付きの主材全体に、塩とコショウをふり掛けて下味を付け、その後、加熱したフライパンに食用油を入れ、且つ、主材の表面全体を素早く焼き、表面に均一なきつね色の焼き色を付ける工程。ハ）焼き色が付いた主材をビニール袋に入れて真空パックする密閉工程。二）真空パックされた主材を、６２℃〜７０℃に維持された湯の中に入れて１５分〜２５分間湯煎する湯煎工程。ホ）湯煎工程後、加熱したフライパンにバターと食用油を入れると共に所定のソースを入れ、その後、ビニール袋から取出した主材をフライパンに入れて、熱した所定のソースにからめて調理する調理工程。少なくとも以上の工程を順次行う鮪のテールステーキの製法と成す。また前記所定のソースとして、バター，コショウ，玉葱，にんにく，砂糖，みりん，酒，調味料，赤ワイン，醤油，ウースターソース，魚醤から成るものを用いても良い。尚、本発明で言う「ビニール袋」とは、防水性を有した密閉可能な袋を指し、例えば、真空包装機に掛けて真空パックが行える袋が好ましいが、色や材料は問わないものとする。又、本発明で言う「フライパン」には、フライパンと同等の機能を持つ調理器具も含むものとし、例えば、ソースパンや両手鍋なども含まれるものとする。 The present invention has been made to meet the above-mentioned demands, that is, a) a process in which the scales and tail fins of the tail of the cocoon are removed, and the main material having a predetermined size is obtained by slicing the skin. . B) the entire main material with skin, with a seasoned over pretend salt and pepper, then a heated frying pan put cooking oil, and, baked quickly across the surface of the main member, a uniform surface browning of The process of coloring the color. C) A sealing process in which the main material with a baked color is vacuum- packed in a plastic bag. 2) A hot water bathing process in which the vacuum- packed main material is placed in hot water maintained at 62 ° C. to 70 ° C. for 15 minutes to 25 minutes. E) After the bathing process, put the butter and cooking oil into the heated frying pan and put the prescribed sauce, then put the main material taken out from the plastic bag into the frying pan and cook it by cooking in the heated prescribed sauce . This is a method for producing a tail steak made of salmon, in which at least the above steps are sequentially performed . The predetermined sauce may be butter, pepper, onion, garlic, sugar, mirin, sake, seasoning, red wine, soy sauce, wooster sauce, fish sauce. The “plastic bag” as used in the present invention refers to a waterproof and sealable bag, for example, a bag that can be vacuum-packed by applying it to a vacuum packaging machine, but any color or material is acceptable. To do. In addition, the “frying pan” referred to in the present invention includes cooking utensils having functions equivalent to those of a frying pan, and includes, for example, sauce pans and two-handed pans.
請求項１のようにイ）鮪の尻尾の鱗と尾鰭を除去し、皮付きのものを輪切りにして所定の大きさの主材（１）が得られる工程。ロ）皮付きの主材（１）全体に、塩とコショウをふり掛けて下味を付け、その主材（１）を、食用油を入れたフライパンで、主材（１）の表面全体を素早く焼き、表面に均一なきつね色の焼き色を付ける工程。ハ）焼き色が付いた主材（１）をビニール袋に入れて真空パックする密閉工程。二）真空パックされた主材（１）を、６２℃〜７０℃に維持された湯の中に入れて１５分〜２５分間加熱する湯煎工程。ホ）湯煎工程後、加熱したフライパンにバターと食用油を入れると共に所定のソースを入れ、その後、ビニール袋から取出した主材（１）をフライパンに入れて、熱した所定のソースにからめて調理する調理工程。少なくとも以上の工程を順次行うことにより、肉汁や水分を出さずに内部に封じ込め、ジューシーさを保つと共にコラーゲンと旨味がたっぷりと含まれ、且つ、コクのある風味が得られる輪切りのままで仕上げた柔くて形が崩れにくい鮪のテールステーキを得ることが可能となる。又、本発明の製法に於いては湯煎工程で主材（１）をレア状態（内部まである程度熱が加わっているが、赤味を呈し且つジューシーさを保つ状態）にさせることができるので、フライパンであっても素早い調理が行え、温度調節を殆ど気にせずに簡単に且つ安定した仕上げ具合で調理が行えるものとなる。また主材（１）が下味付けされることで、素早い調理が行え、簡単で且つ安定した仕上げ具合で調理が行えるものとなる。 (B) A step of removing the scales and tail fins of the tail of the cocoon and cutting the peeled one into a ring to obtain a main material (1) of a predetermined size. B) Sprinkle salt and pepper on the whole skinned main material (1) to add a seasoning, and then use the frying pan containing cooking oil to quickly spread the entire surface of the main material (1). The process of baking and applying a uniform fox-colored surface to the surface. C) A sealing process in which the main material (1) with a baked color is vacuum packed in a plastic bag. 2) A hot water roasting process in which the vacuum- packed main material (1) is placed in hot water maintained at 62 ° C. to 70 ° C. and heated for 15 minutes to 25 minutes. E) After the hot water bathing process, put butter and cooking oil into the heated frying pan and put the prescribed sauce, then put the main material (1) taken out from the plastic bag into the frying pan and cook it by putting it in the heated prescribed sauce Cooking process. By carrying out at least the above steps in sequence, it is contained inside without leaving juice or moisture, and it is finished in a round slice that maintains juiciness and contains plenty of collagen and umami, and provides a rich flavor. It becomes possible to obtain a tail steak that is soft and does not lose its shape. Further, in the production method of the present invention, the main material (1) can be made into a rare state (a certain amount of heat has been applied to the inside, but it shows redness and maintains juiciness) in the water bath process, Even a frying pan can be cooked quickly, and can be cooked easily and with a stable finish with little concern about temperature control. In addition, the main material (1) is seasoned, so that quick cooking can be performed and cooking can be performed with a simple and stable finish .
請求項２のように所定のソースが、バター，コショウ，玉葱，にんにく，砂糖，みりん，酒，調味料，赤ワイン，醤油，ウースターソース，魚醤から成るものを用いることにより、鮪の尻尾の旨味と共にコクのある風味が引出され、且つ、牛肉のステーキと同等以上に美味しく食べることができるものとなる。 According to claim 2, when the predetermined sauce is made of butter, pepper, onion, garlic, sugar, mirin, sake, seasoning, red wine, soy sauce, wooster sauce, fish sauce, A rich flavor is drawn out, and it can be eaten as good as beef steak.
本発明の製法の工程について説明する。先ず鮪の尻尾を用意する。この時の鮪としては、本鮪或いはバチ鮪を用いるのが好ましく、これは脂が多く、形が崩れにくいと共にボソボソしにくいものである。次にイ）鮪の尻尾をきれいに洗うと共に鱗と尾鰭を除去し、それを図１に示すように輪切りにして所定の大きさの皮付きの主材（１）が得られる工程を行う。この時、鮪の尻尾を３つに輪切りにすると、径が８cm〜２０cmで、厚さが５cm〜８cm前後の大きさとなる。又、図１に示す一番小さなものは外して他に利用すると良い。この時、皮の部分を切り剥がさないことにより、身が崩れずに薄く切れるものとなる。また前記鮪の尻尾を輪切りにすることにより、骨が中心に残るために煮崩れしにくいものとなる。又、皮の部分は下処理して行く内に柔らかくなり、最後には甘味が出ると共に円やかさが出て美味しく食べられるものとなる。 The process of the manufacturing method of this invention is demonstrated. First, prepare the tail of the frog. As the cocoon at this time, it is preferable to use a main cocoon or a bee cocoon, which has a lot of fat, is not easily deformed, and is not easily bulging. Next, the step of a) washing the tail of the cocoon cleanly, removing the scales and the tail cocoon, cutting it into pieces as shown in FIG. 1, and obtaining a main material (1) with a skin having a predetermined size is performed. At this time, if the tail of the heel is cut into three, the diameter is 8 cm to 20 cm, and the thickness is about 5 cm to 8 cm. Also, the smallest one shown in FIG. At this time, by not cutting off and peeling off the skin part, the body is not broken and is cut thinly. In addition, by cutting the tail of the heel into a circle, the bone remains in the center, making it difficult to boil. In addition, the skin part becomes softer as it is prepared, and finally the sweetness comes out and the roundness and softness come out and can be eaten deliciously.
次にロ）皮付きの主材（１）全体に、塩とコショウをふり掛けて軽く下味を付け、その後、加熱したフライパンにサラダオイルやオリーブオイルなどの食用油を入れ、且つ、主材（１）も入れてその表面全体を素早く焼き、表面に均一なきつね色の焼き色を付ける工程を行う。この時の焼き具合は、完全に内部まで熱が通らない状態である。尚、前記フライパンの代りにソースパンや両手鍋などを用いても良い。又、小麦粉或いは片栗粉を塗して主材（１）全体にその粉を均一に付けてから、前記主材（１）の表面に均一なきつね色の焼き色を付ける工程を行なっても良い。この時、小麦粉或いは片栗粉を塗すことにより、主材（１）表面に焼き色が付くと共に膜が形成されるため、肉汁が出にくくなり、且つ、煮崩れしにくくなり、更にその粉によってトロミが出るものとなる。前記粉を均一に付ける際には、万遍なく粉を掛けた後、手のひらで叩き、粉が余分に付いて厚くなった箇所をなくすようにさせておかないと、粉が厚く付いた箇所は焦げて斑になってしまう。 Next, b) The main material with skin (1) is sprinkled with salt and pepper to make it lightly seasoned, and then cooking oil such as salad oil or olive oil is put into a heated frying pan, and the main material ( 1) Also put in, quickly burn the entire surface, and perform a process to give the surface a uniform brown color. The baking condition at this time is a state in which heat does not completely pass through the inside. A saucepan or a two-handed pan may be used instead of the frying pan. Further, after applying wheat flour or potato starch and uniformly applying the powder to the entire main material (1), a step of applying a uniform brown color to the surface of the main material (1) may be performed. At this time, by applying wheat flour or potato starch, the surface of the main material (1) is colored and a film is formed, so that it becomes difficult for the meat juice to come out and less easily boiled. Will come out. When applying the powder evenly, after applying the powder uniformly, tap it with the palm of your hand, and do not let the part where the powder is excessively thick be removed. It will burn and become spots.
次にハ）焼き色が付いた主材（１）をフライパンから移し、それを１つずつビニール袋に入れて図２に示すように真空パックする密閉工程を行う。この密閉工程としては、ボイル袋を使用しても良いが、ビニール袋を真空包装機に掛けて、真空パックを行うのが好ましい。 Next, a sealing process is carried out in which the main material (1) with the baked color is transferred from the frying pan, put into a plastic bag one by one, and vacuum- packed as shown in FIG. As this sealing step, a boiled bag may be used, but it is preferable to carry out vacuum packing by placing a plastic bag on a vacuum packaging machine.
密閉工程後、二）真空パックされた主材（１）を、６２℃〜７０℃に維持された湯の中に入れて１５分〜２５分間湯煎する湯煎工程を行う。この湯煎が行われることにより、主材（１）の内部が生であった部分にも熱が通り、旨味が逃げ出さず且つ柔らかくなるが、形が崩れない状態を維持するものとなる。この時、６２℃以下或いは１５分以下になると、内部まである程度熱が加わっているが、赤味を呈し且つジューシーさを保つレア状態にならず、生の部分が残ってしまう恐れがある。また７０℃以上或いは２５分以上になると、水分や肉汁が出て魚肉が白くなり且つ硬くなり易く、ジューシーさがなくなって、歯応えが悪くなる恐れがあった。 After the sealing step, 2) a hot water bathing step is performed in which the vacuum- packed main material (1) is placed in hot water maintained at 62 ° C. to 70 ° C. and hot water is bathed for 15 minutes to 25 minutes. By performing this hot water bath, heat passes through the raw part of the main material (1), and the umami does not escape and becomes soft, but the shape remains unchanged. At this time, if it is 62 ° C. or less or 15 minutes or less, heat is applied to the inside to some extent, but it does not become a rare state that is reddish and maintains juiciness, and there is a possibility that the raw part remains. Moreover, when it became 70 degreeC or more or 25 minutes or more, water | moisture content and gravy came out, and the fish meat became white and hard easily, there was a possibility that juiciness might be lost and a crunchiness might worsen .
次にホ）主材（１）を調理する調理工程が行われる。該調理工程としては先ず、加熱したフライパンにサラダオイルやオリーブオイルなどの食用油とバターを少量入れると共に所定のソースを入れ、その後、ビニール袋から取出した主材（１）をフライパンに入れて、熱した所定のソースにからめる工程を２分間前後行う。味が薄い場合は塩とコショウをふり掛けると良い。この時の所定のソースとしては、バター，コショウ，玉葱，にんにく，砂糖，みりん，酒，市販の調味料，赤ワイン，醤油，ウースターソース，魚醤から成るものを用いると良い。 Next, a cooking step of cooking the main material (1) is performed. As the cooking step, first, a small amount of edible oil and butter such as salad oil and olive oil are put into a heated frying pan and a predetermined sauce is put, and then the main material (1) taken out from the plastic bag is put into the frying pan, The process of entanglement in a predetermined heated source is performed for about 2 minutes. If the taste is light, sprinkle with salt and pepper. As a predetermined sauce at this time, it is good to use what consists of butter, pepper, onion, garlic, sugar, mirin, sake, commercially available seasoning, red wine, soy sauce, wooster sauce, fish sauce.
前記ソースで味付けされた主材（１）を皿に盛ると共に添え物の野菜類も一緒に入れて盛付けることにより、鮪のテールステーキは完成するのである。この時の添え物の野菜類としては、ジャガイモ，人参，インゲン，ブロッコリー等を茹でると共にほんの少々の塩とコショウをふっておく。 The main ingredient (1) seasoned with the sauce is put on a plate and the accompanying vegetables are put together and put together, and the tail steak of the salmon is completed. Boiled potatoes, carrots, green beans, broccoli, etc. as spiced vegetables at this time, and sprinkle with a little salt and pepper.
本発明の製法の実施例について説明する。先ず本鮪の尻尾を用意し、イ）皮付きの主材（１）が得られる工程を行う。この時、本鮪の尻尾をきれいに洗うと共に鱗と尾鰭を除去し、それを３つに輪切りにすると、１つ目は径２２cm、厚さ５cmであり、２つ目は径１８cm、厚さ７cmであり、３つ目は径１３cm、厚さ８cmとなった。尚、大きさを揃えるために、１５cm以下の３つ目のものは外しておく。次に主材（１）全体に、塩とコショウをふり掛けて軽く下味を付け、その後、加熱したフライパンにサラダオイルを入れ、更に主材（１）をそのまま入れて、その表面に均一なきつね色の焼き色になるように素早く焼き、ロ）主材（１）に焼き色を付ける工程を行う。この場合、主材（１）全体に万遍なく小麦粉或いは片栗粉を塗してから、手のひらで叩きながら余分に付いて厚くなった箇所をなくすようにさせた後、主材（１）に焼き色を付けても良い。 Examples of the production method of the present invention will be described. First, a tail of the main shell is prepared, and a ) a process for obtaining a skinned main material (1) is performed. At this time, wash the tail of the main salmon cleanly, remove the scales and tail fins, and cut it into three parts. The first is 22cm in diameter and 5cm in thickness. The second is 18cm in diameter and 7cm in thickness. The third was 13 cm in diameter and 8 cm in thickness. In order to make the size uniform, the third one of 15 cm or less is removed. Next, sprinkle salt and pepper on the main material (1) and lightly season it. Then, add the salad oil to the heated frying pan and add the main material (1) as it is. (B) A process of coloring the main material (1) is performed. In this case, coat the whole main material (1) with wheat flour or potato starch and then remove the extra thick part by hitting it with the palm of your hand. May be attached.
その後、ハ）密閉工程を行う。先ず、焼き色が付いた主材（１）をフライパンから移して人肌ぐらいまで冷まし、それを１つずつビニール袋に入れ、真空包装機に掛けて、図２のように真空パックを行う。そして二）湯煎工程を行う。この湯煎工程は、真空パックされた主材（１）を、湯温が６８℃に維持された容器に入れると共に２２分間湯煎を行う。この時、主材（１）は真空パックされ且つ湯煎工程されるため、荷崩れは全くない。 Thereafter, c) a sealing step is performed. First, the main material (1) with a baked color is transferred from the frying pan and cooled down to about human skin, put in a plastic bag one by one, put on a vacuum packaging machine, and vacuum packed as shown in FIG. And 2) perform a hot water bath process. In this hot water bathing process, the main material (1) packed in a vacuum is put into a container whose hot water temperature is maintained at 68 ° C. and hot water bathing is performed for 22 minutes. At this time, since the main material (1) is vacuum-packed and subjected to a hot water bath, there is no collapse of the load.
次にホ）主材（１）の調理工程を行う。この時の調理工程としては、先ず、加熱したフライパンにバターとサラダオイルを入れると共に所定のソースを入れ、その後、ビニール袋から取出した主材（１）もフライパンに入れ、ワインを入れて、蓋をして１分間半程度蒸し焼きを行う。味が薄い場合は塩とコショウをふり掛けると良い。この時の所定のソースとしては、バター，コショウ，玉葱，にんにく，砂糖，みりん，酒，市販の調味料，赤ワイン，醤油，ウースターソース，魚醤から成るものを用いると良い。尚、この時、隠し味としてこし味噌を少々入れておくと良い。その後、前記ソースで味付けされた主材（１）を皿に盛ると共に添え物の野菜類も一緒に入れて盛付けることにより、鮪のテールステーキ（３〜４人分）は完成するのである。この時の添え物の野菜類は、ジャガイモ，人参，インゲン，ブロッコリー等を茹でる。 Next, the cooking process of the main material (1) is performed. As a cooking process at this time, first put butter and salad oil in a heated frying pan and put a predetermined sauce, and then put the main material (1) taken out of the plastic bag into the frying pan, put wine, and cover And steam for about half an hour. If the taste is light, sprinkle with salt and pepper. As a predetermined sauce at this time, it is good to use what consists of butter, pepper, onion, garlic, sugar, mirin, sake, commercially available seasoning, red wine, soy sauce, wooster sauce, fish sauce. At this time, it is better to put a little miso as a hidden taste. After that, the main ingredient (1) seasoned with the sauce is put on a plate and the accompanying vegetables are also put together, and the tail steak (for 3 to 4 people) is completed. Boiled vegetables such as potatoes, carrots, green beans, broccoli, etc.
このようにして実施例１によって完成した鮪のテールステーキは、大皿に盛られ、径が２０cm前後の円盤状で見栄えのするものとなる。又、これを食してみると、魚肉は柔くて且つ肉汁が内部に封じ込められ、ジューシーさと旨味及びコクのある風味が得られるものであった。尚、前記ロ）主材（１）全体に小麦粉或いは片栗粉を均一に付けてテールステーキに仕上げ、これを食してみると、上記同様であると共に、膜が形成されるため、肉汁がより一層出にくくなり、且つ、煮崩れしにくくなると共にその粉によってトロミが出るものとなることが確認されている。 In this way, the tail tail steak completed in Example 1 is placed on a large plate and looks good in a disk shape with a diameter of about 20 cm. Moreover, when this was eaten, the fish meat was soft and the meat juice was contained inside, and a juicy, delicious and rich flavor was obtained. In addition, the above-mentioned b) Main ingredient (1) Wheat flour or potato starch is uniformly applied to the tail steak and the tail steak is eaten. It has been confirmed that it becomes difficult and does not easily boil, and that the powder produces a trolley.
１ 主材 1 Main material
Claims (2)
ロ）前記皮付きの主材（１）全体に、塩とコショウをふり掛けて下味を付け、その主材（１）を、食用油を入れたフライパンで、前記主材（１）の表面全体を素早く焼き、前記主材（１）の表面に均一なきつね色の焼き色を付ける工程。
ハ）焼き色が付いた主材（１）をビニール袋に入れて真空パックする密閉工程。
二）真空パックされた主材（１）を、６２℃〜７０℃に維持された湯の中に入れて１５分〜２５分間湯煎する湯煎工程。
ホ）前記湯煎工程後、加熱したフライパンにバターと食用油を入れると共に所定のソースを入れ、その後、ビニール袋から取出した主材（１）を前記フライパンに入れて、熱した所定のソースにからめて調理する調理工程。
少なくとも以上の工程を順次行うことを特徴とする鮪のテールステーキの製法。 B) A step in which the scales and tail fins of the cocoon tail are removed, and the main material (1) having a predetermined size is obtained by cutting the peeled one.
B) Sprinkle salt and pepper on the entire main material (1) with skin to season it, and use the frying pan containing cooking oil to make the main material (1) the entire surface of the main material (1). And baking the surface of the main material (1) with a uniform brown color.
C) A sealing process in which the main material (1) with a baked color is vacuum packed in a plastic bag.
2) A hot water roasting process in which the vacuum- packed main material (1) is placed in hot water maintained at 62 ° C. to 70 ° C. for 15 minutes to 25 minutes.
E) After the hot water bathing process, put butter and cooking oil in a heated frying pan and put a predetermined sauce, and then put the main material (1) taken out of the plastic bag into the frying pan and entangle it in the heated predetermined sauce. Cooking process.
A method for producing a tail steak of salmon characterized by sequentially performing at least the above steps.
The method for producing a tail steak of salmon according to claim 1 , wherein the predetermined sauce comprises butter, pepper, onion, garlic, sugar, mirin, sake, seasoning, red wine, soy sauce, wooster sauce, and fish sauce.
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