JP6208087B2 - Process for producing fresh seafood - Google Patents

Description

    The present invention relates to processing technology for fresh seafood, and in particular, the field of providing freshly prepared seafood with a flavor that is easy to eat and a smoked food processed into a size that can be easily chewed, as well as its transportation, Materials necessary for storage, assembly and installation, and equipment and instruments necessary for storage, assembly and installation, materials required for such materials, machinery and parts, such as wood, stone, various fibers, plastics, various metal materials Etc., the electronic components incorporated in them, the field of control-related equipment that integrates them, the field of various measuring instruments, the field of power equipment that moves the equipment and instruments, and the power and energy sources that serve as the energy Fields generally referred to as industrial machinery, such as the field of electricity and oil, as well as testing and researching those facilities and equipment, as well as exhibiting, selling, importing and exporting them. Fields, generals, and results of their use, facilities for making them, fields related to the collection and transportation of garbage generated by the operation of equipment, and recycling fields that efficiently reuse these garbage In addition, there are no technical fields that are not related to new fields that are currently unimaginable.

(Points of interest)
Sea cucumbers and foods made from them have so far received little attention from general consumers in Japan and remained in small-scale distribution. In China, which has a long history as a herbal medicine, the demand for dried sea cucumbers is high, and the export volume has been increasing in recent years. Exports have increased rapidly. In recent years, in the United States, there has been a growing recognition that Chinese herbs including sea cucumbers are effective in treating cancer, and the demand for dried sea cucumbers is increasing worldwide.

    However, the common dried sea cucumber removes the internal organs of the caught sea cucumber and cleans it, simmers it in hot water at around 90 ° C for about 30 minutes to 1 hour, rinses it with water, dries it by blowing at 20 to 60 ° C, , Steamed, boiled in hot water at around 90 ° C for 10 minutes, additional dried, adjusted to moisture, and dried in the shape of sea cucumber. Or crushing it to make it powdery or granular, and also when cooking as food, return it while repeatedly boiled in hot water at around 90 ° C every day for 5 days, cut both ends, The food is cooked as it is or cut into a size that is easy to eat, and it must be said that it is difficult to eat for elderly people and children with low chewing ability.

(Conventional technology)
Reflecting this situation, proposals that can be used to overcome this situation are not unheard of.
For example, as typified by what is proposed in Patent Document 1 (1) below, the sea cucumber after landing is at least a step of treating with hot water, a step of freezing, a step of heating at a high temperature, a step of stirring in water, A manufacturing method of a sea cucumber processed product manufactured through a built-in removal process and a drying process, and a pre-treatment process for pre-processing live sea cucumber, as seen in Patent Document 1 (2), A drying step of making a dried sea cucumber from the pre-treated live sea cucumber, a salting step of making a salted sea cucumber from the pre-treated live sea cucumber, a returning step of returning the dried sea cucumber or salted sea cucumber with warm water and processing it into a returning sea cucumber, and Dipping sea cucumbers in sugar water and processing them into candied sea cucumbers; Slicing sea cucumbers to immerse the candied sea cucumbers in liquors and processing into sea cucumber sea cucumbers; and the candied sea cucumbers or pickled sea cucumbers Using the co as the material, and a Suites processing step of processing the Suites and Suites with sea cucumber processing method and processed products thereof is scattered.

    However, the manufacturing method of the sea cucumber processed product as shown in the former Patent Document 1 (1) keeps the shape of each sea cucumber until the drying process is finished, and pulverizes according to the purpose of use. When processing into food, it must be cut according to the purpose of cooking after being returned by boiling in hot water, etc., which requires labor and time for cooking. Moreover, the processing method of the sea cucumber of the latter patent document 1 (2) and the sweets using the processed product pre-process the live sea cucumber, process the dried sea cucumber or salted sea cucumber obtained by processing appropriately, and process it into a sea cucumber. It has a process, and after the returning process, it is supposed to perform a succulent process and a simmering process, which requires a long time for cooking, and does not have a process of cutting the sea cucumber into a suitable shape, No or almost It is fatal that food processing is finished without cutting or it is cut into a size and shape that is easy to eat at any stage after the return process, but it cannot be provided as a cut dried sea cucumber There were drawbacks.

In addition, for technologies related to the production of dried sea cucumber, as applied to other seafood, for example, after immersing fresh sea squirts in 3% saline, as seen in Patent Document 1 (3), Dehydrate for 15 minutes in an electric washing machine dehydration tub, soak in a seasoning solution consisting of smoked liquid, pineapple juice, sake, tetrap, sorbit, glycine, trehaose, salt, soy sauce, dashi, high-me, vitamin C, pepper powder and steamer However, this technology does not use a simmering process, but adds pineapple juice ingredients, scent of smoke, and flavor. The purpose is to provide foods that take advantage of the original shape, color, and taste of the sea squirts as ingredients, so if you do not apply secondary cutting before or during the meal, the elderly Were those that leave the problem should not be assumed that the child can easily chewing.
(1) JP 2000-279134 A (2) JP 2012-100644 (3) JP 2001-37449

(Awareness of problems)
As mentioned above, all the various sea cucumber processing technologies that have been proposed in the past are intended to finish the drying process while maintaining the appearance of each sea cucumber. It cannot be provided as a dried sea cucumber that has been cut to a size that is easy to eat, can be eaten as it is as a food, or is preferably seasoned as a food ingredient. In addition, even in the technology of making other fish and shellfish dried and smoked, while maintaining freshness and high quality, There has been no technology that can efficiently produce dried sea cucumbers and seafood smoked foods that have been cut into sizes that are easy to process next. From our experience in processing and selling fresh seafood including seafood, we have crushed fresh seafood such as sea cucumber, which has excellent nutritional value, is highly valued by overseas, and has a high domestic self-sufficiency rate Foods that can be provided as supplements, etc., cut before the reversion process, can be eaten as they are dried, and added to various preparations to chew like the elderly and children This made me realize the necessity of developing new technologies that enable us to provide processed foods of seafood including sea cucumbers that are easy to eat even for those with weak strength.

(Object of invention)
Therefore, the present invention can be provided as a herbal medicine or a dietary supplement by pulverizing, etc., and can be cut into a stage before the return process and eaten while being dried. Judging from whether it is possible to develop a new production process for smoked fresh seafood that makes it easy to eat processed foods that are easy to eat even for people with weak chewing ability such as elderly people and children As a result of quick development and research, and repeated trial and error over many years and numerous trials and experiments, this time, finally, a new method for producing fresh seafood and a new sea cucumber made based on it Manufacturing method, novel Kinko sea cucumber manufacturing method, novel scallop manufacturing method, novel scallop manufacturing method, and fresh fresh seafood manufacturing using them, new Kinko sea cucumber manufacturing method Are those which succeeded in realizing the manufacturing, in the following, together with some examples representative of the present invention shown in the drawings, and to continue to detailing its construction.

(Structure of the invention)
As will be clearly understood from the embodiments representing the present invention shown in the drawings, the production method for fresh fish and shellfish according to the present invention basically comprises the following configuration.
That is, on the first day, the internal organs of the caught sea cucumber were removed, washed with water, boiled in hot water that did not boil, then washed with cold water, drained , cut into appropriate dimensions, and boiled again in hot water that did not boil. Remove the water from the fish, stir the boiled sea cucumber with the appropriate amount of trehalose, salt, and seasoning, let it sleep in the refrigerator overnight, add trehalose and salt on the second day, stir it, and let it sleep in the refrigerator overnight. On the third day, the water was cut off, smoked, dried by exposure to cold air, steamed overnight, and on the fourth day, it was dried by exposure to cold air to adjust to the predetermined moisture content. This is a manufacturing method made of sea cucumber with a gist of the structure as described above.

More specifically, the above-mentioned production method of sea cucumber can be said to be of the following configuration .
That is, on the first day, the sea cucumbers that were caught were removed, washed with water, boiled in 90 ° C hot water for 15 minutes, then washed with cold water, drained, sized for easy eating and secondary processing. Cut, boil again in 90 ° C water for 1 minute, drain the water, add 13% by weight of trehalose, 3% by weight of salt, and other seasonings to the boiled sea cucumber and stir. And then let it stand in the refrigerator overnight, and on the second day, add 13% by weight of trehalose and 2% by weight of salt, stir it, seal it in the refrigerator overnight and leave it in the moisture on the third day. , And fired for 20 minutes using a firewood mixed with the scallops and the oak tree in a specified weight ratio, exposed to cold air for 4 hours, steamed overnight, and on the 4th day, cooled with cold air. Sea cucumber consisting of a composition that was exposed to dryness for 4 hours and adjusted to a moisture content of 30%. It can be said that the manufacturing of the manufacturing method.

More specifically, on the first day, Kinko sea cucumbers caught within 24 hours are removed by laparotomy and viscera, washed with water, boiled in 90 ° C. water for 15 minutes, washed with cold water, drained at least, The length of one side is cut to 1 to 5 cm and the thickness is 1 to 5 mm, boiled in hot water at 90 ° C. for 1 minute, and then drained. % Of salt, 20 g of oyster sauce, 10 g of ginger and 5 g of soy sauce. Stir, seal and let it stand overnight in the refrigerator. On the second day, trehalose equivalent to 13% by weight, equivalent to 2% by weight Salt was added, stirred, sealed and allowed to sleep overnight in the refrigerator. On the third day, the water was drained, and the mixture was boiled for 20 minutes using a cocoon mixed with a 90: 1 weight ratio. Above, cool air in an environment where the temperature is below 20 ℃ Dried for 4 hours, sealed and steamed overnight. On the fourth day, exposed to cold air in an environment at a temperature of 20 ° C. or less, dried for 4 hours, and adjusted to a moisture content of 30%. It can be set as a smoked manufacturing method.

( Related Invention 1 )
In relation to the above-described method for producing fresh fish and shellfish, this invention includes a method for producing scallops using the same.
In other words, obtain scallop scallops, boil in boiling water for 5 minutes on the first day, cool water, drain, cool and add trehalose, salt, seasonings, stir in a refrigerator overnight, On the 2nd day, drain the water, boil it appropriately using firewood, dry it for 10 hours with stirring by exposing it to cold air, then steam it overnight, and on the 3rd day, expose it to cold air to bring the water content to 33%. This is a method for manufacturing scallops which is adjusted and packaged by at least one of vacuum packaging and desiccant-enclosed packaging.

( Related invention 2 )
In relation to the above-described method for producing fresh fish and shellfish, this invention also includes a method for producing sea squirt using the same.
That is, obtain frozen peeled sea squirts, boil in boiling water for 1 minute on the first day, cool water, drain, cut to 5 mm width, add appropriate amount of trehalose, salt, seasoning and stir. Pickled in the refrigerator at night, drained on the second day, sprinkled with firewood appropriately, dried for 10 hours while exposed to cold air, then steamed overnight, and exposed to cold air for the third day, dried for 10 hours In addition, the water content is adjusted to 30%, vacuum-packed in a heat-resistant packaging bag, boiled and sterilized in hot water at 85 ° C. for 40 minutes, and then cold water is rapidly cooled.

    As described above, according to the production method for smoked fresh seafood according to the present invention, unlike the conventional one, the smoked food is efficiently produced from various fresh fish and shellfish from the unique characteristic configuration as described above. Compared to traditional dried seafood, it can be cut into small pieces and easily eaten by people with low chewing ability such as the elderly and children, as well as boiled, seasoned, boiled, steamed, etc. Because it combines processes efficiently, it has succeeded in realizing deeper and more complex flavors that cannot be obtained with conventional products, and it has become more economical to produce fresh seafood smoked with higher quality. It will be an excellent feature that can be widely offered.

    In addition, trehalose added to the seasoning process gives high hydration power to various foods and suppresses rustiness, suppresses starch aging and protein alteration, maintains a fresh texture, and is bacteriostatic and frozen Demonstrating the multifaceted effects of suppressing damage, greatly improving the quality of the freshly produced fresh seafood smoked, improving the texture and taste, greatly improving the freshness maintenance functionality, and improving the quality over a long period of time There is an effect that it can be maintained.

    The sea cucumber is cooked by the manufacturing method for sea cucumber made according to the present invention, and the sea cucumber is cooked by the manufacturing method made by sea cucumber sea cucumber according to the present invention, so that the sea cucumber can be appropriately added at any stage of the first to fourth days Since it was cut into dimensions, the smoked sea cucumber smoked or kinko sea cucumber smoked can be easily eaten as it is by elderly people and children with weak chewing ability. By cutting to a size that is easy to eat and secondary processing on the day, the work efficiency of the subsequent boil process, seasoning process, and brewing process can be greatly increased, and the seasoning effect can be greatly enhanced. It will be a thing.

    In particular, add the appropriate amount of trehalose, salt, and seasoning to the boiled sea cucumber that was boiled on the first day and stir it overnight in the refrigerator. On the second day, add the trehalose and salt again and stir again. After laying in the refrigerator in the evening, on the 3rd day, the water was drained, smoked, dried by exposure to cold air and steamed overnight, so that the cut sea cucumber was made of trehalose and salt In addition to seasoning, it can prevent excessive drying, maintain a fresh feel for a long period of time, suppress bacteriostatic action and damage due to freezing, and can be stored for a long period of time, and further smoke processing and steaming By doing so, deeper flavors and complex tastes can be realized, and it is possible to provide sea cucumber smoked or kinko sea cucumber smoked, which is not found in conventional products, regardless of age or gender, such as sprinkles and boiled fish As a food that can be easily chewed, as a material for grilled meat such as teppanyaki, grilled meat, skewered food, etc., it can be used as a material for various dishes such as ingredients for meat buns. It can be efficiently used as a raw material for medicines, nutritional supplements, etc.

    Also, the scallop scallop manufacturing method does not cut the shelled scallop scallops, boil it in its shape, add appropriate amounts of trehalose, salt and seasoning and immerse it in the refrigerator overnight, so that the texture and After improving the taste and preservation, it was boiled and dried on the second day, and then steamed overnight. On the third day, the moisture content was adjusted to 33%, and it was packaged. Utilizing the flavor and texture of scallops to achieve a deeper flavor, it can be preserved for a long period of time with its freshness preserved. Can be eaten deliciously as a new smoked food, and can be easily cooked as ingredients for various dishes and side dishes.

    And according to the manufacturing method made from sea squirt, the processing man-hours of the preparation are greatly reduced by using the frozen peeled sea squirt, and after boiling, on the first day, it is cut into 5 mm width so that trehalose, salt, seasoning Soaked in a refrigerator overnight to drastically enhance the seasoning effect by, boiled and dried on the 2nd day, then steamed overnight and dried on the 3rd day to adjust the moisture content to 30%, Since it is packaged and sterilized by boiling, it eliminates the unique odor, condenses the nutritional value and taste of sea squirts, can be eaten deliciously as a new smoked food, and adds a variety of secondary cooking It can be easily used as an ingredient for various dishes and side dishes.

    Smoked fresh seafood, packaged in appropriate quantities, can be sorted, stored, transported, displayed, and sold in a sanitary and economical manner, and can be transported overseas while maintaining freshness, realizing the provision to the global market. In particular, the smoked Kinko sea cucumber can be eaten as it is, even for elderly people and children with inferior chewing ability, as well as various dishes such as sprinkles, boiled fish, Chinese food, etc. In addition to being able to be easily secondary processed to sugar beet, there is a great effect that secondary processing to drugs and nutritional supplements that are attracting attention in Europe and the United States can be easily performed.

In implementing the present invention having the above-described configuration, the best or desirable mode will be described.
Fresh seafood is an edible marine animal, for example, an animal classified into a chordate, mollusc, echinoderm, arthropod, and cnidarian, more specifically, sea cucumber , Clams, wings, caudal cords, cranial cords, and sea cucumbers, kinko sea cucumbers, scallop scallops, frozen peeled squirts as shown in the examples below. .

    The production method of fresh seafood smoked, which is the basis of the present invention, is widely used in smoked production of fresh seafood such as sea cucumber smoked production method, kinko sea bream smoked production method, scallop smoked fish production method, and scallop smoked fish production method. The fresh fish and shellfish must be appropriately cut into dimensions as needed at any stage of the whole process on the 1st to 3rd or 4th day. As shown in Fig. 1, it is not always necessary to perform cutting processing on a piece that can be easily chewed by an elderly person or a child, such as a half-scallop scallop removed from the shell.

    On the first day, the method for producing fresh fish and shellfish, which is the basis of this invention, is boiled in hot water at an appropriate temperature, washed with cold water, drained, and then added at least trehalose and salt to the boiled seafood. Stir and let stand overnight in refrigerator, if necessary, add at least trehalose and salt on day 2, stir in refrigerator overnight, drain on 2 or 3 days, and drain appropriately Must be used, dried, exposed to cold air, steamed overnight, dried on cold air on the 3rd or 4th day, adjusted to the specified moisture content, 2nd day In addition, the process of adding at least trehalose and salt, and stirring in a refrigerator overnight is effective for processing sea cucumbers that are not seasoned and matured enough if they are allowed to sleep overnight on the first day. Shellfish scallops, frozen peeled squirts, etc. It is possible to perform a sufficient seasoned with seasoning process.

    The tanning step is to perform at least one of a hot-bath method, a hot-bath method and a cold-bath method, and as shown in the examples described later, the hot-bath method can be performed only once, It is possible to perform a hot and cold method, repeat them several times, perform different methods before and after them, And any one of salmon, cherry blossoms, hickory, walnuts, apples, beech, oak, other wood, chips, peat, etc. can be used, and the steaming process is a suitable container so that fresh seafood does not overlap It is a process of spreading inside and storing it in a refrigerator so that it is not exposed to the air, and storing it in a refrigerator, and stirring it overnight as necessary.

    The sea cucumber manufacturing method, the sea cucumber sea cucumber manufacturing method, and the sea cucumber used for smoking the sea cucumber sea cucumber are sea cucumbers belonging to the Echinodermata. You can use sea cucumbers belonging to other sea cucumber ropes.

    The production method of sea cucumber smoked according to the present invention is to process a caught sea cucumber quickly so as not to lose its freshness, and the sea cucumber caught within 24 hours should be processed. At the stage, the sea cucumber must be cut into a size that can be easily chewed by humans, or a size that can be easily processed into herbal medicine, dietary supplements, and other foods. Should be cut at any stage from the removal of the internal organs until the end of the whole process on the 4th day, as shown in the examples described later. On the first day, remove the internal organs of sea cucumbers that have been caught, wash with water, boil in hot water that does not boil, then wash with cold water, drain the water, cut to appropriate dimensions, and boil again in hot water that does not boil Drain the water and remove the boiled sea cucumber from trehalo. Scan, salt, and stirred with an appropriate amount of seasoning, proceed to laying in the refrigerator overnight, from being cut as early as possible stage is desirable.

    The non-boiled hot water used to cook sea cucumber should be water or salt water heated to a temperature that does not boil (the temperature just before boiling), and as shown in the examples described later, It is desirable to boil for 15 minutes in 90 ° C. hot water, and for the second time on the same day, it is preferable to boil for 1 minute in 90 ° C. hot water. There is a risk that the quality of the sea cucumber smoked will deteriorate, and if the temperature of the hot water is well below 90 ° C, it will be difficult to boil the sea cucumber while maintaining the freshness of the sea cucumber, which will also reduce the quality of the sea cucumber smoked There is a process of washing off internal organs and dust using cold water or cold salt water between the first and second cooking on the first day, and draining it. Cut to the appropriate dimensions, and the length of one side It is desirable to cut to a size of 5 to 5 cm and a thickness of 1 to 5 mm. If it is cut to a size much larger than that, it becomes difficult for the elderly and children to chew, and if it is cut to a size much smaller than that, However, there is a possibility that applications that can be secondary processed are narrowed.

    After finishing the second stew on the first day, add the appropriate amount of trehalose, salt and seasoning to the boiled sea cucumber that has been drained, and stir it in the refrigerator overnight. As shown in the examples described later, to 1 kg of boiled sea cucumber, 13% by weight of trehalose, 3% by weight of salt, and other suitable amounts of seasonings are added and stirred. If the amount is significantly higher than the weight equivalent, it may be too sweet, crystallize, or change the texture of the sea cucumber, and if it is significantly lower than 13 weight percent, the sweetness will be lost and preserved. The salt may become salty if the amount substantially exceeds 3% by weight, and if the amount is significantly less than 3% by weight, saltiness may be insufficient or storage stability may be reduced. There is Other seasonings are, for example, 20 g oyster sauce, 10 g ginger, and 5 g bean plate soy sauce, and can be replaced or adjusted with other seasonings. Should be laid in the refrigerator at night.

    On the second day, trehalose and salt should be added and stirred and allowed to sleep overnight in the refrigerator. As shown in the examples described later, trehalose equivalent to 13% by weight and salt equivalent to 2% by weight were added. It is better to stir and seal and let it sleep in the refrigerator overnight, and trehalose and salt levels do not significantly exceed or fall below their weight percent equivalents for the same reasons as described above. It is desirable to make adjustments.

    On the third day, after draining moisture, smoked, dried by exposure to cold air, sealed, and fried overnight in a refrigerator, drained the moisture, Can be steamed for 20 minutes using a brazing material mixed in a predetermined weight ratio, exposed to cold air, dried for 4 hours, sealed and allowed to lie in a refrigerator overnight. As described above, the water was cut out, and the mixture was cultivated for 20 minutes using a cocoon mixed with a scallop and an oak tree in a weight ratio of 90: 1, and then exposed to cold air in an environment at a temperature of 20 ° C. or less and dried for 4 hours. It is better to heat it in a sealed and fridge overnight and to steam, and the weight ratio of the persimmon and the weight ratio of the persimmon tree and the time for the persimmon can be adjusted freely, using a different reed material Is possible.

On the fourth day, it must be dried by exposure to cold air and adjusted to a predetermined moisture content. As shown in the examples described later, it is exposed to cold air and dried for 4 hours in an environment at an air temperature of 20 ° C. or lower. It is desirable that the water content be adjusted to 30%, and there is a possibility that the freshness may be deteriorated when dried for much longer than 4 hours. In some cases, drying may not proceed or dry spots may occur, and if the water content is greatly higher than 30%, the storage stability may be deteriorated. If the water content is much lower than 30%, the food is eaten as it is. May be difficult.
In the following, the structure of the present invention will be described in detail together with an embodiment representative of the present invention shown in the drawings.

The drawings show the production method of fresh seafood smoked products of this invention, the production method of sea cucumber smoked products, the production method of Kinko sea cucumber smoked products, the manufacturing method of smoked scallop smoked fish, the production method of smoked sea bream, and the production of smoked fresh seafood using these, Several typical embodiments embodying the technical idea of smoked products are shown.
It is a flowchart which shows the manufacturing method of smoked fresh seafood. It is a flowchart which shows the whole process of the manufacturing method made from sea cucumber. It is a flowchart which shows the process of the 2nd thru | or 4th day of the manufacturing method made from sea cucumber. It is a perspective view which shows the process of seasoning stirring. It is sectional drawing which shows a tanning process. It is a perspective view which shows a steaming process. It is a flowchart which shows the manufacturing method made from a scallop. It is a flowchart which shows the manufacturing method made from a squirt.

    In the case shown in FIG. 1, fresh seafood is obtained (G), and the fresh seafood is cut to an appropriate size at any stage during the entire process from 1 to 3 or 4 days. (C) In the first day, boil (B1) with hot water at an appropriate temperature, wash with cold water, drain, and then add at least trehalose and salt to the boiled seafood and stir (F). Lay overnight in refrigerator (M) and if necessary, add at least trehalose and salt (F) and stir overnight (F), if necessary, lie overnight in refrigerator (M), day 2 or 3 On the day, drain the water, boil it with appropriate bran material (S), expose it to cold air to dry (D1), perform the steaming (A) overnight, then on the third or fourth day, Fresh fish according to the present invention which is dried by exposure to cold air and adjusted to a predetermined moisture content (D2). It illustrates an exemplary embodiment that manufacturing process definitive classes smoked.

    As can be clearly understood from FIG. 1, the method for producing fresh seafood according to the present invention has a freshness of either fresh fish, frozen or refrigerated on the first day. Obtained in the state (G), while the freshness does not fall, boil or boiled while not boiling (B1), boiled (B1), washed with water and cut to size (C), at least trehalose Then, an appropriate amount of seasoning containing salt is added, and the mixture is stirred and mixed (F) with the boiled seafood, and then left in the refrigerator overnight (M).

    On the second day, depending on the nature of the seafood, if it is not necessary to carry out the seasoning process for another day (J), drain the water and use the rice bran as appropriate, then boil it over time (S), then Apply to cold air of 20 ° C or lower, dry for an appropriate period of time (D1) with occasional stirring, seal with a wrap, etc., put in a refrigerator overnight and steam (A). It is subjected to the following cold air, dried (D2) until it reaches a predetermined moisture content, and packaged (P) with vacuum packaging or a desiccant to complete the product.

    On the second day, depending on the nature of the seafood, if it is necessary to carry out the seasoning process for another day only (J), add a suitable amount of seasoning containing at least trehalose and salt, and boil the seafood. Stir and mix (F) and let it sleep in the refrigerator overnight (M), and on the 3rd day, drain the water and use the appropriate bran material, and sprinkle it over time (S), then Apply to cold air of 20 ° C or lower, dry for an appropriate time (D1) with occasional stirring, seal with a wrap, etc., put in a refrigerator overnight and steam (A). It is subjected to the following cold air, dried (D2) until reaching a predetermined moisture content, and packaged (P) with vacuum packaging or a desiccant to complete the product.

(Operation / Effect of Example 1)
As shown in FIG. 1, the production method for fresh fish and shellfish according to the present invention, which is configured as described above, cuts the fish and shellfish into an appropriate size (C) at an early stage in the entire process. Therefore, the subsequent seasoning (F) process, simmering (S) process, drying (D1, D2) process, etc. can be obtained in a short time, and workability thereafter The finished fresh seafood smoked food can be eaten as it is, or used as a side dish or sprinkle, as well as ingredients such as medicines and dietary supplements. It can be used in a variety of ways, such as cooking on other foods.

The examples shown in FIG. 2 to FIG. 6 show that on the first day, after removing and collecting (G1) sea cucumber from the sea cucumber (C1), washing with water (W1), and boiling in hot water that does not boil (B1), Wash with cold water, drain water (W2), cut appropriately to dimensions (C), boil again in hot water that does not boil (B2), drain water (D1), and boil the cut sea cucumber with trehalose, salt, Add a suitable amount of seasoning and stir (F1) and let it sleep overnight in the refrigerator (M1). On the second day, add trehalose and salt and stir (F2), then let it sleep in the refrigerator overnight (M2), 3 On the first day, the water was cut off, smoked (S), dried by exposure to cold air (D1), sealed and steamed overnight in a refrigerator (A), and exposed to cold air on the fourth day. And dried (D3), and adjusted to a predetermined moisture content. It illustrates an embodiment representative of manufacturing method.
In the following, an example of a method for manufacturing Kinko sea bream according to the manufacturing method for sea cucumber according to the present invention will be described.

    As shown in FIG. 1 to FIG. 6, the method for producing Kinko sea cucumbers is the first day, which was caught and obtained (G) within 24 hours, and the Kinko sea cucumber (1) was removed by laparotomy and viscera (C1) and washed with running water ( W2) and boiled in hot water at 90 ° C. for 15 minutes (B1), washed with cold water, drained water (W2), cut to a length of 1 to 5 cm and a thickness of 1 to 5 mm (C2), Boiled in 90 ° C. water for 1 minute (B2), drained (D1), 13 kg by weight of trehalose, 3% by weight of salt, 20 g of oyster sauce, Add 10 g of raw ginger and 5 g of bean plate soy, as shown in FIG. 4, stir the boiled quince (10) with a ball (2) etc. (F1), seal it and let it stand overnight in the refrigerator (M1) On the second day (FC), the equivalent of 13% by weight Add salt equivalent to 2% by weight of harose, stir as in the first day (F2), seal and let it stand overnight in the refrigerator (M2)), and put it in a basket not shown on the third day for moisture Water is drained so that the weight ratio is 90 to 70%, and as shown in FIG. 5, an aluminum foil (4) is laid on the bottom of the wok (3), and then the salmon stick (50) and oak tree (51 ) Is mixed with a weight ratio of 90: 1, and a grill (6) is attached to the mouth of the wok (3) and seasoned on the mesh (6). The cut Kinko sea cucumber (11) is placed so as to be spread, the lid (30) is closed, and the lid (30) is boiled for 20 minutes (S), and then exposed to cold air in an environment at an air temperature of 20 ° C. or lower and dried for 4 hours (D2). As shown in Fig. 4, disperse smoked Kinko sea cucumber (12) in bat (7) so as not to overlap, and seal with wrap etc. Lay it overnight in the refrigerator, and after every few minutes or every few hours, move it to the bowl (2), stir it, spread it over the vat (7) again, and steam it (A) and, on the fourth day, exposed to cold air in an environment of 20 ° C. or lower, dried for 4 hours, adjusted to a moisture content of 30%, packaged in an appropriate amount hygienically (P), By performing several quality inspections (T) such as contamination with foreign matter, the dry matter quince of the present invention is obtained.

(Operation / Effect of Example 2)
The manufacturing method of Kinkonako cocoons according to the present invention is based on the cutting process (C2) performed on the first day, and thereafter boil (B1, B2), seasoning (F1, F2), aging (M1, M2), and drying (D1, D2). , D3), simmering (S), steaming (A) and other cooking effects are greatly enhanced, and the workability of each process including them is greatly improved, making the sense of touch and taste more efficient. Can be produced, especially with a second seasoning (F2) on the second day, and the third day of tanning (S) By using the wood (51) mixed with the wood (51) at a weight ratio of 90: 1, the taste of Kinko sea cucumber can be further enhanced, and the subsequent drying (D2) and steaming (A) steps , Clear from conventional products Kinko sea cucumber products manufactured by cutting (C2) into 1 to 5 cm in length and 1 to 5 mm in thickness can be made into foods with distinctive texture and umami. It is easy to eat for people with poor chewing ability, such as elderly people and children, and can be provided as sprinkles and side dishes, and can be easily processed into medicines and dietary supplements. As a result, it is possible to significantly reduce the number of man-hours required for preparation, and to obtain an excellent effect that it is possible to easily produce a cooked meal of Kinko sea cucumber that is rich in flavor in restaurants and general households.

    The example shown in FIG. 7 is an application of the method for producing fresh seafood bowls of the present invention to half-scallop scallops, obtained (G), and does not boil at 95 ° C. on the first day. Boil (B) in hot water for 5 minutes, cool with cold water and drain (W), add 3% by weight of trehalose, 1% by weight of salt and 2% by weight of white sucrose to the boiled scallop and stir (F). Pickled overnight in refrigerator (M), transferred to cocoon and drained on the second day, appropriately simmered with potato material for 15 minutes (S), exposed to cold air at 20 ° C. or lower and dried for 10 hours with stirring (D1 After that, steaming (A) is performed overnight, and on the third day, it is exposed to cold air of 20 ° C. or lower, adjusted to a moisture content of 33% (D2), and then at least one of vacuum packaging and desiccant-encapsulated packaging On the other hand, packaging (P) is performed.

(Operation / Effect of Example 3)
The manufacturing method for scallops of the present invention uses half-scallop scallops from which the shells have been removed to improve the production efficiency by eliminating the need for cutting operations, followed by a single seasoning (F) step on the first day, followed by By pickling overnight (M), tanning (S) process on the second day, and subsequent steaming (A) process, the flavor of half-scallop scallops is drawn strongly, making it easier to eat and obtaining a tasty flavor There is an effect that can be.

    The example shown in FIG. 8 is an application of the method for producing fresh seafood shellfish of the present invention to a frozen peeled sea squirt. Obtained (G) the frozen peeled sea squirt and boiled hot water at about 100 ° C. on the first day. Boil for 1 minute (B), cool and drain with cold water, cut to 5 mm width (C), wash with cold water, drain (W), trehalose 5 wt%, salt 1 wt%, white sucrose 3 Add weight%, stir, soak overnight in refrigerator (M), transfer to cocoon and drain on 2nd day, squeeze for 15 minutes using appropriate firewood (S), while exposed to cold air below 20 ° C After drying for 10 hours (D1), steaming (A) was performed overnight, and on the third day, it was exposed to cold air at 20 ° C. or lower for 10 hours, adjusted to a moisture content of 30% (D2), and heat resistant. Vacuum-packed (P) in a plastic packaging bag, boiled and sterilized in hot water at 85 ° C for 40 minutes, and quenched with cold water (H) It is made in the so that.

(Operation / Effect of Example 4)
The manufacturing method of the squirt made of squirts according to the present invention obtains (G) frozen peeled squirts, reduces the number of preparation steps, increases production efficiency, reduces the amount of waste generated, and By cutting (C) to 5 mm width, the workability and cooking effect after that can be greatly enhanced, and flavor is given by seasoning (F) and pickling (M), and on the second day, tanning (S) Since the drying (D1) and the steaming (A) are performed overnight, it is possible to give a more complex deep taste.

(Conclusion)
As described, the method for producing fresh seafood bowl according to the present invention, the production method for sea cucumber, the production method for Kinko sea bream, the production method for scallops, the production process for scallops, and the production of fresh seafood using these, Kinko sea cucumber Smoked sushi makes it possible to achieve its intended purpose with its new structure, and it is easy to manufacture. Compared to the traditional technique for producing dried seafood, no matter what age it is, Is easy to eat, can be easily processed in various secondary processes, and can be processed economically into various dishes and medicines. The seafood industry and the fresh food industry that wants to spread the use of fresh seafood can be enjoyed easily. It is expected to be widely used and spread widely in the supermarket and department store industries that seek a variety of product development, and in general households who want to enjoy delicacies easily and inexpensively. The

1 Kinko sea cucumber
10 Boil cutting Kinkonamako
11 The same seasoned cut Kinkonako 2 balls 3 Wok
30 Same lid 4 Aluminum foil 5
50 Along the way
51 Same oak tree 6 Wire net 7 Bat A An steamed B Boil C Cutting D Drying F Seasoning G Obtaining fresh seafood M Sleeping in the refrigerator P Packaging S Boiled W Washed with running water

Claims (5)

On the first day, the internal organs of the caught sea cucumber were removed, washed with water, boiled in hot water without boiling, then washed with cold water, drained , cut into appropriate dimensions, boiled again in hot water without boiling, and then water Add the appropriate amount of trehalose, salt and seasoning to the boiled sea cucumber, stir, let it sleep in the refrigerator overnight, add trehalose and salt on the second day, stir and let it sleep in the refrigerator overnight. On the day, the water is cut off, smoked, dried by exposure to cold air, steamed overnight, and on the fourth day, it is dried by exposure to cold air to adjust to a predetermined amount of water. A manufacturing method made of sea cucumber, characterized by being made.     On the first day, remove the internal organs of sea cucumbers that were caught, wash with water, boil in 90 ° C water for 15 minutes, wash with cold water, drain the water, cut into sizes that are easy to eat and easy to perform secondary processing. , Boil again in 90 ° C. water for 1 minute, drain the water, add 13% by weight of trehalose, 3% by weight of salt, and other seasonings to the boiled sea cucumber and stir. Seal and let it stand overnight in the refrigerator. On the second day, add 13% by weight of trehalose and 2% by weight of salt and stir. Seal and let it stand overnight in the refrigerator. , Using firewood mixed with a certain weight ratio of firewood and firewood for 20 minutes, exposed to cold air, dried for 4 hours, steamed overnight, and exposed to cold air on the 4th day. A manufacturing method made of sea cucumber made by drying for a period of time and adjusting the water content to 30%.     On the first day, Kinko sea cucumbers caught within 24 hours were removed by laparotomy and viscera, washed with water, boiled in 90 ° C hot water for 15 minutes, washed with cold water, drained, and at least one side length of 1 Cut to 5 cm and 1 to 5 mm in thickness, boiled in 90 ° C. water for 1 minute, drained, 1 kg of the boiled quince sea cucumber, 13% by weight of trehalose, 3% by weight of salt, oyster Stir in addition to 20 g of sauce, 10 g of ginger and 5 g of soy sauce, seal and let it stand overnight in the refrigerator. On the second day, add 13% by weight of trehalose and 2% by weight of salt and stir. Then, let it stand in the refrigerator overnight and cut off the water. On the 3rd day, use a firewood material that is made by mixing 90% by weight of the bamboo shoots and the oak tree, and the temperature is below 20 ° C. , Exposed to cold air and dried for 4 hours Closed performed overnight sauce steamed and, on the fourth day, under temperature 20 ° C. below the environment, and 4 hours drying exposed to cold air, Kinkonamako smoked manufacturing method that shall become adjusted to the water content of 30%.     Obtain boiled scallops, boil in boiling water for 5 minutes on the first day, cool and drain with cold water, add appropriate amounts of trehalose, salt and seasoning, stir and soak overnight in refrigerator. 2 days Eyes were drained, appropriately dried with a bran material, dried for 10 hours with stirring by exposure to cold air, then steamed overnight, and on the third day, exposed to cold air and adjusted to a moisture content of 33%. A method for producing scallops made by packaging in at least one of vacuum packaging and desiccant-encased packaging.     Get frozen peeled sea squirts, boil in boiling water for 1 minute, cool water, drain, cut into 5mm width, add appropriate amount of trehalose, salt and seasoning, stir and refrigerate overnight On the second day, drain it with water, sprinkle it appropriately with firewood, dry it for 10 hours while exposing it to cold air, steam it overnight, and on the third day, expose it to cold air and dry it for 10 hours. A method for producing squirts made by adjusting the amount to 30%, vacuum-packaging in a heat-resistant packaging bag, sterilizing by boiling in hot water at 85 ° C. for 40 minutes, and quenching in cold water.

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