JP6233684B2 - Pretreatment method for fresh food - Google Patents

Description

  The present invention relates to a fresh food pretreatment method.

  In recent years, dietary styles and food preparation methods have been diversifying. Accordingly, vegetables pre-cut for cooking are widely spread and sold. Such cut vegetables have the disadvantage of being easily damaged during the distribution process. For this reason, attempts have been made to prevent cut vegetables from being damaged and to improve the shelf life of the cut vegetables. For example, a method using a food preservative (see Patent Document 1) in which acetic acid and an organic acid and / or an organic acid salt are mixed, a shelf life improver for food containing succinic acid and an organic acid (see Patent Document 2), etc. is disclosed. Has been.

  The purpose is to soften and improve the texture of livestock such as beef, pork, and chicken, and the purpose is to provide a chewy texture for seafood such as shrimp, squid, shellfish, and fish. The method of immersing livestock meat and fishery products in an alkaline solution (pH 8.5 to 11.5) after immersing them in an acidic solution (pH 3 to 5) is disclosed (see Patent Document 3).

Japanese Patent Laid-Open No. 9-23860 JP-A-5-23154 JP 2008-182966 A

  According to the above method, although the quality of vegetables and fruits can be maintained and the texture of meat storage and seafood can be improved, the taste of fresh foods such as vegetables, fruits, meat storage and seafood is increased. There is almost no.

  Moreover, since fresh foods, such as vegetables, fruits, meat storage, and seafood, are mainly used for cooking, they are required to be in a state suitable for cooking.

  The present invention has been made to solve the above-mentioned problems, and its purpose is a pretreatment applied to fresh foods such as vegetables, fruits, meat storage, and seafood, and enhances the palatability of the processed fresh foods. At the same time, it is to provide a pretreatment method for making the treated fresh food suitable for cooking.

  This inventor repeated earnest research in order to solve the said subject. As a result, the present invention finds that the above-mentioned problems can be solved by adopting a pretreatment method for fresh food comprising a dipping process of immersing fresh food in salt water and a heating process of steaming fresh food after the dipping process. It came to be completed. More specifically, the present invention provides the following.

(1) an immersion process of immersing fresh food in salt water;
A heating step of steaming the fresh food after the immersion step;
A method for pretreatment of fresh food containing

  (2) The pretreatment method according to (1), further including a freezing step of freezing the heated fresh food after the heating step.

  (3) The said salt water is a pre-processing method as described in (1) or (2) which is any 1 or more types among deep sea water, seawater, rock salt, and sodium chloride aqueous solution.

  (4) The pretreatment method according to any one of (1) to (3), wherein the fresh food is one or more of meat storage, seafood, vegetables, and fruits.

(5) The method further includes a maturation step for maturing the heated fresh food after the heating step, and
The pretreatment method according to any one of (1) to (3), wherein the fresh food is fruit or meat storage.

  ADVANTAGE OF THE INVENTION According to this invention, while improving the palatability of fresh foods, such as a cut vegetable, fruit, meat storage, and seafood, a fresh food can be made into the state suitable for cooking.

  Hereinafter, embodiments of the present invention will be described. In addition, this invention is not limited to the following embodiment.

<Pretreatment method>
The present invention is a pretreatment method for fresh food comprising a dipping step of dipping a fresh food in salt water and a heating step of steaming the fresh food after the dipping step. That is, the present invention is a pretreatment method that includes an immersion step and a heating step as essential steps.

Moreover, when implementing the pre-processing method of this invention, it may be preferable to perform a freezing process after a heating process.

  Hereinafter, each process of the immersion process, heating process, and freezing process in the pretreatment method of the present invention will be described.

[Immersion process]
The dipping process is a process of dipping fresh food in salt water. It is considered that unpleasant ingredients and moisture contained in the fresh food are discharged from the fresh food due to the osmotic pressure by immersing the fresh food in the salt water. In addition, as will be described later, since the fresh food processed by the processing method of the present invention is crunchy even when cooked, if the fresh food is processed with salt water, the fresh food (especially vegetables, etc.) is almost completely covered with the cell wall. It is thought that moisture and unpleasant ingredients in fresh food can be discharged without causing damage. After the dipping process, the water of the fresh food may be appropriately drained by a known method.

  Examples of unpleasant ingredients include ash juice, astringency, and bitterness contained in fresh foods. These uncomfortable ingredients can be discharged by immersing fresh food in salt water. In addition to the unpleasant components, some of the components that are the basis of the taste of fresh food are also discharged, but this hardly reduces the palatability of fresh food.

  Examples of fresh foods include vegetables, fruits, seafood, and meat storage. Vegetables include leafy vegetables (mizuna, Chinese cabbage, spinach, komatsuna, spring chrysanthemum, chingensai, cabbage, lettuce, salad na, parsley, beeswax, watercress, green curl, sunny lettuce, trevis, red cabbage, etc.), stem vegetables (long onion) , Kujo leek, Japanese radish, celery, coconut, radish, asparagus, etc.), root vegetables (carrot, radish, onion, ginger, escharette, burdock, potato, etc.), fruit vegetables (cucumber, green pepper, tomato, okra, paprika) , Avocado, papaya, corn, etc.) and flower vegetables (broccoli, cauliflower, etc.). Examples of fruits include citrus fruits (citrus, kumquat, etc.), fruit fruits (apples, pears, etc.), and nuclear fruits (ume, peaches, etc.). Examples of seafood include horse mackerel, mackerel, yellowtail, salmon, flatfish, flounder, Thailand, sea bass, kisses, puffers, and other fish, shellfish and other shellfish, crab and shrimp and other shellfish. Stored meat includes beef, pork, chicken, salmon, venison and other edible meat.

  Moreover, in this invention, the cut fresh food is used as needed. Although the size and shape of the cut fresh food are not particularly limited, it is considered that if the size of the fresh food immersed in salt water is too large, unpleasant components and moisture inside the fresh food are difficult to be discharged. Therefore, although the preferred size differs depending on the type of fresh food and the purpose of cooking, it is preferable to determine the size and shape of the fresh food in consideration of the effect of the above immersion.

  Moreover, the method of cutting fresh food is not specifically limited, A conventionally well-known method is employable. For example, the fresh food may be cut into a desired size by using a means such as a slicer.

  The salt water is not particularly limited as long as it is an aqueous solution containing salt, and examples thereof include sodium chloride aqueous solution, rock salt, sea water, deep ocean water, and combinations thereof. Among the salt water, it is particularly preferable to use deep ocean water.

  Deep sea water, seawater, sodium chloride aqueous solution, rock salt, and other salt waters all have different components. As a result, the amount and type of unpleasant ingredients discharged from fresh food differ depending on which salt water is immersed. Use of deep ocean water makes it easier to discharge unpleasant components and moisture in fresh food than when other salt water is used. As a result, palatability of fresh food can be significantly increased.

  In addition, when deep sea water is used, moisture and unpleasant components are discharged from fresh food, and minerals contained in deep sea water penetrate into fresh food, thereby improving the taste of fresh food.

  In addition, even if any of deep sea water, seawater, sodium chloride aqueous solution, rock salt, and other salt water is used, strict adjustment of salt concentration is not performed for any of vegetables, fruits, seafood, and meat storage. However, vegetables etc. can be made into the state suitable for cooking, improving the preference of vegetables etc. easily. In the present invention, “a state suitable for cooking” refers to a state where fresh food is easy to cook and process and can be cooked in a short time. By using such materials, it becomes possible to quickly make delicious dishes.

  The salinity of the salt water is not particularly limited and depends on the type of fresh food, but the salt concentration is 2% by mass or more and 18% by mass or less (more preferably) by diluting or concentrating seawater or deep sea water with water. Is preferably adjusted to 2% by mass or more and 10% by mass or less. Moreover, when using sodium chloride aqueous solution, it is preferable to adjust so that salt concentration may become the said range. If the salt concentration is within the above range, it will be easy to discharge unpleasant components and moisture from fresh food, and it will be difficult to damage the cell walls of fresh food (especially vegetables) and the tissue structure of fresh food. It is done. Moreover, if salt concentration is in the said range, the fall of palatability by salt remaining too much in fresh food will be small.

  When using seafood or meat stock as fresh food, it is preferable that the concentration of salt water is high. Concentrated seawater, concentrated deep sea water, salinity concentration is 3% by mass or more and 15% by mass or less (more preferably, 6% It is preferable to use a rock salt or sodium chloride aqueous solution having a mass% of 15% by mass or less.

  The salt water may contain components other than salt. Ingredients other than salt include minerals contained in seawater and deep sea water, but as other ingredients, ingredients that add flavor to fresh foods such as ginger, sugar, honey, herbs, and garlic can be used. Good.

  The conditions for immersing the fresh food in salt water are not particularly limited, and may be set as appropriate according to the type of fresh food, the size of the cut fresh food, the salt concentration of salt water, and the like. The immersion temperature is preferably 1 ° C. or more and 60 ° C. or less (more preferably 4 ° C. or more and 40 ° C. or less), and the immersion time is 5 minutes or more and 48 hours or less (more preferably 5 minutes or more and 5 hours or less). Is preferred.

[Heating process]
A heating process is a process of steaming the fresh food immersed in the salt water by the said immersion process by heating with water vapor | steam.

  In the heating process, moisture and unpleasant components in the fresh food are further discharged. And since the environment from which a heating process, the said immersion process, and a water | moisture content and an unpleasant component are discharged | emitted differs, discharge | emission of an unpleasant component and a water | moisture content can further be advanced.

  In addition, by steaming the fresh food that has undergone the above-mentioned immersion process, the taste of the fresh food itself becomes deep and tasty, the taste is improved during cooking, and further, there is no problem such as loss of crunchiness by steaming.

  About the point where a taste becomes deep, since water | moisture content is discharged | emitted by an immersion process or a heating process, it is thought that it becomes easy to feel the taste of fresh food itself. That is, it is considered that the moisture contained in the fresh food hardly diminishes the taste of the fresh food, making it easier to feel the taste of the fresh food itself.

  In addition to sensory evaluation, the intensity of the taste of fresh food can be specified by measuring sugar content and moisture content of fresh food. For example, according to the pretreatment method of the present invention, the sugar content of the fresh food may increase by about 1 depending on the type of fresh food, compared to the case where the pretreatment is not performed. In addition, according to the pretreatment method of the present invention, the moisture content of the fresh food may be reduced depending on the type of fresh food as compared with the case where the pretreatment is not performed.

  About the point which becomes delicious, since an unpleasant ingredient is fully discharged | emitted and the wateriness etc. of fresh food are suppressed, it is thought that it feels delicious. In addition, fresh food feels delicious because it feels delicious even by feeling the crunchiness described below and the richness of the above-mentioned taste. There is little taste, and it is the deliciousness you can feel due to the richness of fresh food.

  In addition, regarding the point where the seasoning is improved, it is considered that moisture and unpleasant components are discharged without breaking the cell walls of fresh foods (particularly vegetables), resulting in gaps in the cells and better seasoning.

  In addition, with respect to the chewy texture, when moisture and unpleasant ingredients such as vegetables and fruits are discharged, the damage of the cell wall is small, so that the texture of fresh food can be prevented from being lost by pretreatment. In addition, it is thought that by steaming fresh food that has undergone the dipping process, the cell walls harden and it becomes easy to feel the crunch. In the fresh food after the heating process, even if the fresh food after the heating process is further subjected to the heating process or the like, changes such as shrinkage are hardly recognized, and the change in hardness is suppressed. That is, it is considered that the fresh food is fixed while maintaining a certain structure through a heating process.

  The conditions of the heating temperature, the heating time, and the amount of water vapor set when performing the heating step are not particularly limited, and may be appropriately set according to the type of fresh food, the size of fresh food, and the like. For example, it is preferable to adjust the heating temperature to a range of 35 ° C. to 130 ° C., preferably 60 ° C. to 100 ° C., and to adjust the heating time to a range of 3 minutes to 2 hours. The heating in the heating step may be heating under pressure (so-called pressure steaming). When performing pressure steaming, you may carry out on the conditions of 2-3 atmospheres (about 200-300 kPa) and 60 degreeC or more and 130 degrees C or less.

  A known steamer can be used in the heating step. Moreover, when performing a heating process, you may make it prevent a water | moisture content adhering to fresh food by steaming in the state which has arrange | positioned fresh food on a colander.

  Moreover, you may use a fresh food for a heating process, after performing a seasoning process, such as processing a fresh food with a seasoning, a herb, etc. before a heating process. Specific examples of the seasoning step include a step of immersing the fresh food that has undergone the soaking step in a seasoning or the like, or placing a herb or the like on the surface of the fresh food that has undergone the soaking step. After performing the seasoning process, the fresh food can be subjected to a heating process. A fresh food with higher palatability can be obtained by performing the seasoning step before the heating step.

[Freezing process]
A freezing process is a process which freezes the fresh food which passed through the heating process. In the pretreatment method of the present invention, the freezing step is not essential, but by performing the freezing step, the pretreated fresh food can be stored for a long period of time.

  It is known that conventional frozen vegetables lose their texture when cooked and the taste of fresh foods is diminished. This is thought to be due to the loss of the balance between the tissue structure such as the cell wall in the fresh food that produces a crunch and the amount of water contained inside and outside the cell wall in the fresh food. In addition, it is known that when fresh food is frozen, moisture in the cells of the fresh food expands and cells and tissues are damaged. However, the pretreatment method of the present invention can discharge moisture and unpleasant components in the fresh food while maintaining the tissue structure in the fresh food, and the disadvantages of conventional frozen vegetables are suppressed.

  Specifically, in the immersion process, intracellular moisture and unpleasant components are discharged while maintaining the tissue structure, and a gap is created between the tissues. Next, in the heating process, the moisture in the cells expands and is discharged outside the cells, and further gaps are created between the tissues. In this state, even if the fresh food is treated at a high temperature by cooking or the like, it is difficult to boil and the taste is familiar. Moreover, even if it freezes after a heating process, since there exists a clearance gap between tissues, a cell wall is hard to be damaged by the volume change by freezing. As a result, the crunchiness of fresh food is hardly lost even when frozen. Specifically, even if the fresh food after the freezing process is cooked after being thawed or frozen, the texture of the fresh food is hardly lost. Depending on the case of freezing, it has a firmer texture than a cooked fresh food that has not been pretreated at all, and is less likely to boil.

  As described above, since the fresh food that has undergone the heating process is less likely to damage tissue such as cell walls due to freezing, the freezing process hardly reduces the palatability of the fresh food itself. Also, in the freezing process, since the discharge of moisture and unpleasant components contained in the fresh food proceeds, the frozen odor can be suppressed, and the taste of the fresh food can be deepened or the fresh food can be made even more delicious.

  The freezing method is not particularly limited, and a fresh food after the heating step can be frozen using a general freezer. For example, it is preferable that the fresh food after the heating step is exposed to an environment of −25 ° C. or higher and −18 ° C. or lower to freeze the fresh food. The obtained frozen product may be freeze-dried.

[Maturation process]
The maturation process is a process of maturing (or aging) the fresh food that has undergone the heating process when the fresh food is immature fruit, meat storage, or the like. In the pretreatment method of the present invention, the maturation step is not essential, but by performing the maturation step, the unpleasant ingredient in the fresh food is discharged and the maturation of the fresh food proceeds. Can be obtained. The maturation step is preferably performed after the heating step (that is, without performing the freezing step) from the viewpoint that the flavor of fresh food can be further enhanced. However, the pretreatment method of the present invention may include a maturation step and a freezing step, and (1) an immersion step, a heating step, a maturation step, and a freezing step, and (2) an immersion step, a heating step, Any of the order of a freezing process and a maturation process may be sufficient. Among the above, the aspect of (1) is preferable from the viewpoint of obtaining a fresh food having a better flavor.

  When the pretreatment method includes a maturation process, the fresh foods used include fruits such as berries (apples, pears, etc.), nuclear fruits (umes, peaches, etc.), beef, pork, chicken, salmon meat Fresh foods that require a certain maturity period in order to be in an edible state, such as meat storage such as venison and other edible meat, are preferred. Such fruits, meat stocks, and the like are subjected to a dipping process and a heating process in an immature state or not fully matured, and are matured through a maturation process to be in a state suitable for food. Whether or not fruits and meat storage are mature is generally established (visual observation of fruit size, skin color, skin thickness, etc., sensory evaluation of meat storage softness, color, etc.) Can be determined based on

  The conditions of the maturation process are not particularly limited as long as the maturation of fruits, meat storage, and the like progresses in general, and can be appropriately adjusted according to the maturity of the fresh food. For example, the maturation process may be a process in which fresh food is left in a dark place at 0 to 40 ° C. for 30 minutes to 14 days.

<Packaging means>
You may package the fresh food (In the said embodiment, the fresh food after a heating process or the fresh food after a freezing process) to which the pre-processing method of this invention was given. The packaging material used for packaging is not particularly limited, and general materials such as bottles, cans, and plastics can be used. Further, the packaging means is not particularly limited, and a method corresponding to the type of the packaging material may be adopted as appropriate. For example, packaging means such as a vacuum pack and a retort pack can be employed. The packaged fresh food can be frozen, refrigerated or distributed at room temperature.

  Moreover, it is good also as a vegetable mix by packaging in combination several fresh foods with which the pre-processing method of this invention was given. The obtained vegetable mix can be a food that can easily meet the dietary intake standard. Moreover, when the pre-processing method of this invention is given and the fresh food which was freeze-dried is made into a vegetable mix, it can become a useful emergency food.

<Cooking>
The fresh food pretreated by the pretreatment method of the present invention is in a state suitable for cooking. Specifically, since unpleasant ingredients are discharged, even if the fresh food pretreated by the method of the present invention is cooked, the deterioration of the taste of the dishes due to the unpleasant ingredients is small.

  As described above, by treating the fresh food with the method of the present invention, the lye and the wrinkles contained in the fresh food are removed. For this reason, it is especially preferable to implement the pretreatment method of the present invention as a pretreatment in the case of cooking using a fresh food containing a lot of lye or a fresh food with a strong habit. Specific examples of fresh foods rich in lye and fresh foods include sweet pepper, burdock, spinach, chingensai, komatsuna, radish leaves, carrot leaves, mugwort, goya, persimmon, wild vegetables Etc.), beef, pork, chicken, salmon, venison, and seafood.

  As described above, the fresh food pretreated by the method of the present invention is less likely to boil after cooking and has a crunchy texture because the cells in the fresh food are less likely to be damaged. Moreover, since the fresh food pre-processed by the method of this invention has drained moisture etc., it is easy to adjust the taste. These characteristics are particularly effective when cooking boiled food.

  In boiled food, it is required that it is difficult to boil. Fresh food tends to be boiled when it is cooked for a long time and seasoned sufficiently, but with the treatment method of the present invention, there is almost no damage to the cell walls of the fresh food (especially vegetables). Since it is considered that the cells are fixed by going through the dipping process and the heating process, boiling does not easily occur when cooking the boiled food.

  Moreover, in the boiled food, it is preferable that the soup seasoned to boil the food (hereinafter sometimes referred to as “boiled juice”) soaks in the fresh food. The fresh food pretreated by the method of the present invention is free of moisture and the like, has little damage to the cell wall, and has fixed cells, so that many gaps can be created in the fresh food. For this reason, boiled juice is easy to soak in fresh food, and it is easy to season fresh food.

  Boiled soup is a seasoned soup for seasoning, but components discharged from fresh food during cooking of the boiled food may change the taste of the boiled soup. The fresh food pretreated by the method of the present invention is in a state where most of the components that are easily discharged during the pretreatment are discharged, so that it is difficult to change the taste of the broth. For this reason, it is easy to give a desired taste to fresh food.

  Moreover, as above-mentioned, since the fresh food pre-processed by the method of this invention is hard to boil, even if it puts the several fresh food pre-processed by the method of this invention into the pan simultaneously, it can cook preferably. Moreover, the taste of the obtained cooked product has almost no loss of the flavor intensity unique to fresh food.

  Moreover, as above-mentioned, since the fresh food pre-processed by the method of this invention is hard to boil, and the fall of the taste of the cooking by an unpleasant ingredient is small, it can cook fresh food combining freely. For example, when mackerel or the like is usually added to consomme soup or the like, fish soy and the fish body is boiled down to obtain a soup with poor transparency. However, when the fresh food pretreated by the method of the present invention is used, a soup having a good taste peculiar to fresh food and maintaining the transparency of the consomme soup can be obtained.

  As described above, as a pretreatment when cooking boiled food, the method of the present invention can be preferably carried out. However, even with other cooking methods, it is possible to increase the palatability of fresh food itself, Since it is important to strengthen the crunch of food, the method of the present invention is preferably applicable to various cooking methods.

  Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the following examples.

<Fresh food>
Bell pepper spinach ginseng chicken breast thigh mackerel

<Salt water>
Seawater (saline concentration about 3% by mass)
Deep sea water (saline concentration of about 3% by mass)
Sodium chloride aqueous solution (salt concentration of about 3% by mass)

<Example 1>
In Example 1, the pretreatment method of the present invention was carried out using vegetables (green pepper, spinach, carrot). Specifically, the following method was used.

  First, peppers, spinach and carrots were cut. Each cut vegetable was divided into three samples: a vegetable immersed in seawater, a vegetable immersed in deep sea water, and a vegetable immersed in an aqueous sodium chloride solution. At this time, so that the divided vegetables become the same sample, the stems and leaves should be included in the same ratio in any sample if it is spinach, and the end part of the vegetable in any sample if it is pepper and carrot And the middle part was included.

  Three samples of each vegetable produced as described above were immersed in deep ocean water, salt water, and seawater for 10 minutes. The condition of the immersion temperature is room temperature (25 ° C.).

  Each sample was steamed and heated. Pepper heating is set to 60 ° C and heating time 15 minutes, spinach heating is set to heating time 70 ° C and heating time 10 minutes, and carrot heating is adjusted to heating temperature 80 ° C and heating time 30 minutes. did.

  The sample after heating was sampled. The results were as shown in Table 1.

  In any of the evaluations of bell pepper, spinach, and carrot, those immersed in deep ocean water had the highest palatability. Specifically, the vegetables are sufficiently drained of water, and the sweetness of the ingredients can be fully felt, and the unpleasant ingredients are also sufficiently drained from the vegetables, and there is almost no reduction in palatability due to unpleasant ingredients. There wasn't. In addition, it was possible to fully feel the texture of all the samples. In addition, in the case of peppers, the preference of those soaked in an aqueous sodium chloride solution was preferred after those soaked in deep sea water. In spinach and carrots, preference was given to those soaked in seawater, followed by those soaked in deep sea water.

  Although seawater and sodium chloride aqueous solution can sufficiently drain moisture from vegetables to fully utilize the sweetness of vegetables, depending on the type of vegetables, the discharge of unpleasant ingredients becomes insufficient, and the taste of vegetables Decreased. In both cases, the sweetness of the vegetable was felt strongly, so it can be said that the components contained in the vegetable were discharged. Therefore, in order to balance the discharged components, It is considered that better results can be obtained by adjusting the conditions of each step. In addition, since the taste given to the fresh food may change due to the influence of the osmotic pressure difference between the ingredients contained in the fresh food and the salt water, it is preferable to appropriately select the type of the salt water according to the purpose of cooking. it is conceivable that.

<Example 2>
In addition, when a sample that has been subjected to a heating process without performing an immersion process is prepared, and the sample and the sample that has been subjected to a heating process after the immersion process are compared in terms of mass and size, although the size is substantially the same, The sample after the heating process was light.

<Example 3>
The sample after the heating process of Example 1 was frozen in a general freezer under a temperature condition of −16 to −21 ° C. When frozen and thawed, the sample was sampled and evaluated, the result was almost the same as in Example 1. In addition, even when the sample after thawing was sampled, the texture was sufficiently felt like the sample before thawing.

<Example 4>
In Example 4, the pretreatment method of the present invention was carried out using meat storage and seafood (salami, chicken thigh, mackerel). Specifically, the following method was used.

  First of all, we cut the fillet, chicken thigh and mackerel. Each cut meat storage and seafood was divided into three samples: one immersed in seawater, one immersed in deep sea water, and one immersed in a sodium chloride aqueous solution.

  Three samples such as meat storage produced as described above were immersed in deep sea water, salt water, and sea water for 10 minutes. The condition of the immersion temperature is room temperature (25 ° C.). The deep seawater and seawater used here were concentrated so that the salinity was doubled, and the aqueous sodium chloride solution was adjusted so that the salinity was 6.8% by mass.

  Each sample was steamed and heated. The heating of the scissors is set at a heating temperature of 100 ° C. and the heating time of 5 minutes, the heating of the chicken thigh is set at the heating time of 100 ° C. and the heating time of 20 minutes, and the mackerel is heated at the heating temperature of 100 ° C. and the heating time of 5 minutes. It was adjusted.

  The sample after heating was sampled. The results were as shown in Table 1.

  In both cases, moisture was lost and the taste of the material was felt to be strong. Moreover, what was processed using deep sea water had few taste, smell, and habit, and the favorable result was obtained. Those treated with an aqueous sodium chloride solution or seawater had a slightly strong taste, a habit, and a smell, but were sufficiently edible.

<Example 5>
The sample after the heating process of Example 4 was frozen in a general freezer. When frozen and thawed, the sample was sampled and evaluated, the result was almost the same as in Example 4. In addition, even when the sample after thawing was sampled, the texture was sufficiently felt like the sample before thawing.

<Example 6>
When the fresh food subjected to the above pretreatment method was cooked, it was confirmed that the taste was very good compared to that cooked without performing the pretreatment method of the present invention, and it was difficult to cause overcooking. .

<Example 7>
Consomme etc. was put into boiling water and the taste was adjusted with sake and salt. In the obtained consomme soup, mackerel subjected to the above pretreatment method was put and boiled. After boiling again, ginseng, burdock, maitake, and leeks that were subjected to the above pretreatment method were added. Further, after boiling, the taste was adjusted with salt, pepper and the like, and the spinach subjected to the above pretreatment method was added and boiled. The obtained lots of soup maintained the transparency of the consomme soup while maintaining the richness of the taste unique to fresh foods, and the tastes of the fresh foods were familiar.

<Example 8>
In Example 8, the pretreatment method of the present invention was carried out using vegetables (carrots, spinach, peppers, pumpkin), and the sugar content of the obtained vegetables was measured. Specifically, the following method was used.

  First, carrots, spinach, peppers and pumpkins were cut. Each cut vegetable was immersed under the conditions described in Tables 3 to 5. The immersion temperature is room temperature (25 ° C.) for all samples. In the table, “water” means that salt-free water was used instead of salt water. In the table, “%” in the “type of salt water” indicates “mass%”.

  Each sample was steamed and heated under the conditions listed in Tables 3-5.

  The sugar content of the sample after heating was measured using a saccharimeter (manufactured by Atago Co., Ltd.). The results were as shown in Table 1. The unit of the numerical value in the item “sugar content” in the table is “%”.

  As shown in Tables 3 to 5, the vegetables pretreated by the pretreatment method of the present invention generally had a higher sugar content than the vegetables not pretreated.

Claims (5)

An immersion step of immersing fresh food in salt water for 5 minutes or more ;
A heating step of steaming the fresh food after the immersion step;
A freezing step of freezing the heated fresh food after the heating step;
Including
The fresh food pretreatment method, wherein the fresh food is a vegetable. The pretreatment method according to claim 1, wherein the salt water is at least one of deep sea water, seawater, rock salt, and an aqueous sodium chloride solution. The pretreatment method according to claim 1 or 2, wherein the salt concentration of the salt water is 2% by mass or more. An immersion step of immersing fresh food in salt water for 5 minutes or more;
A heating step of steaming the fresh food after the immersion step;
A freezing step of freezing the heated fresh food after the heating step;
Including
The method for producing frozen food, wherein the fresh food is a vegetable. The manufacturing method of the frozen food of Claim 4 whose salt concentration of the said salt water is 2 mass% or more.