JP6797629B2 - How to make shavings for soup stock and edible - Google Patents

Description

The present invention relates to shavings for soup stock and for food.

Conventionally, shaving fish nodes such as bonito have been produced by forming dead nodes and cutting the dead nodes. According to the quality labeling standards, shavings include thin shavings, thick shavings, thread shavings, and shavings. Thin shavings are those with a thickness of 0.2 mm or less, and thick shavings are 0.2 mm thick. It means something that exceeds. Thin shavings are used to remove soup stock or sprinkled as it is. It is used to make thick-sliced soup stock, but it is also used to make specific soup stock such as buckwheat soup stock.

The shavings, whether thin or thick, are discarded after the dashi stock is removed. This is because the thin shaving is not delicious because the umami component is completely eluted after the soup stock is taken because the shaving fish section is thin. Since the thick shaving is thick, the umami component does not completely flow out. However, thick shaving ends its purpose if the soup stock is removed, and it does not matter whether the inside of the shaving fish section is cooked. Therefore, there is a hard core inside the thick shaving, and it is not delicious, so it is discarded.

As a shaving fish section that can be used for food without discarding the shaving fish section, it is a shaving fish section that can be measured with a measuring spoon, and the thickness of the shaving fish section is 0.15 to 0.30 mm. , The sum of the longest dimension and the shortest dimension of the chip shape is 4 cm or less, and a shaving fish section that is easy to pass through has been proposed. (Patent Document 1).
However, it is necessary to season the above-mentioned shavings with soup stock with soy sauce, miso, mayonnaise, etc., and there is a problem that it cannot be said that sufficient umami components remain in the shavings. In addition, although the above-mentioned shavings of fish soup stock do not have a hard core inside, it cannot be said that it has an excellent texture by itself.

On the other hand, there is a technique for reducing the strength of shaving fish section (Patent Document 2).
Specifically, the strength of the cut fish section can be reduced by cutting the fish section substantially perpendicular to the fiber direction of the fish section.
However, this prior art does not disclose or suggest that thick-cut fish clauses are used for food, nor that thick-cut fish clauses are used to provide delicious fish clauses.
In the first place, shaving fish clauses, whether thin or thick, are ingredients that are supposed to be discarded after the soup stock is taken. Of the shavings, the one that is sprinkled as it is is thinly shaving, and the fact is that only thinly shaving is expected to have a soft and excellent texture.

Patent No. 3562573 Japanese Unexamined Patent Publication No. 2001-321609

As a result of the examination by the present inventors, it was noticed that when the fish section was simply thickly cut, the texture was poor and it was unbearable for food.
An object of the present invention is to provide a use of shavings that can be eaten as it is and has a soft and excellent texture because a sufficient umami component remains in the shavings after the soup stock is taken. ..

As a result of diligent studies by the present inventors to solve the above problems, the length of the fiber arrangement in the shaving fish node is less than 1 mm on average, and the wall thickness is in the range of 0.20 mm to 0.30 mm on average. The present invention has been completed by finding that the shaving fish node having a tensile strength in the range of 1.0 to 40 kgf / cm ² is suitable for the object of the present invention.

That is, the present invention
[ 1 ] A steaming step in which the fish section is heated in a temperature range of 95 ° C to 125 ° C for 1 to 15 minutes.
A cutting process in which the fish section is cut substantially perpendicular to the fiber direction of the fish section and the thickness of the cut fish section is in the range of 0.20 mm to 0.30 mm on average.
With
Wherein Ri range der temperature fish clause 45 ° C. to 90 ° C. in cutting step,
The length of the fiber arrangement in the shaving fish section is less than 1 mm on average.
The wall thickness of the shaving fish section is in the range of 0.20 mm to 0.30 mm on average.
The present invention provides a method for producing a shaving fish section for both soup stock and edible , in which the tensile strength of the shaving fish section is in the range of 1.0 to 40 kgf / cm ² .

Further, one of the present inventions is
[ 2 ] The cutting step includes a step of bringing the fish section into substantially vertical contact with the rotating disk-shaped blade.
The angle of the cutting blade tip 1 of the cutting blade 100 included in the disk-shaped blade is in the range of 35.0 to 45.0 °.
The present invention provides the method for producing a soup stock and edible shaving fish section according to the above [ 1 ], wherein the rotation speed of the disk-shaped blade is in the range of 130 to 240 rpm.

In the shaving fish section of the present invention, the length of the fiber arrangement in the shaving fish section is less than 1 mm on average, but such a shaving fish section cuts the fish section substantially perpendicular to the fiber direction of the fish section. The fiber of the shaving fish section is cut into round slices.
Therefore, the shaving fish section of the present invention has a soft and excellent texture.
The technique of cutting the fish section substantially perpendicular to the fiber direction of the fish section is conventionally used for thin cutting.
When the fish section is thickly cut substantially perpendicular to the fiber direction of the fish section, there is a problem that it is difficult to obtain a cut fish section of a certain quality because the fish section is easily cracked during the cutting process.
In the case of the shavings of the present invention obtained by cutting the shavings substantially perpendicular to the fiber direction of the shavings, the obtained thick shavings can be used as it is, and the texture is improved. Therefore, it is possible to realize a soft and excellent texture and provide easy-to-eat shavings of fish without going through a crushing process.

Further, the shaving fish section of the present invention has an average wall thickness in the range of 0.20 mm to 0.30 mm.
Since the shavings of the present invention are thick shavings, the umami component does not run out even after the shavings of the present invention are used for soup stock.

Further, the tensile strength of the shaving fish section of the present invention is in the range of 1.0 to 40 kgf / cm ² , and the shaving fish section obtained by cutting the raw fish in the horizontal direction with respect to the fiber direction of the fish according to the conventional method. Also has low tensile strength.
Therefore, even if it is chewed when it is used for food, it does not remain in the mouth forever, and the soft texture can be enjoyed.

FIG. 1 is a schematic front view of a cutting blade used when manufacturing a shaving fish section. FIG. 2 is a schematic side view of a cutting blade used when manufacturing a shaving fish section. FIG. 3 is a schematic partial perspective view of a rotary cutting device used when manufacturing a shaving fish section. FIG. 4 is a schematic partial cross-sectional view for explaining a state in which the cutting blade is installed in the slit of the turntable. FIG. 5 is a schematic partial perspective view of a rotary cutting device used when manufacturing a shaving fish section. FIG. 6 is a graph showing the thickness of the cut fish section obtained by cutting substantially perpendicular to the fiber direction of the fish section and the result of the person who answered that it was delicious. FIG. 7 is a graph showing the thickness of the cut fish section obtained by cutting substantially parallel to the fiber direction of the fish section and the result of the person who answered that it was delicious. FIG. 8 shows the tensile strength between the shaving fish section obtained by cutting substantially perpendicular to the fiber direction of the fish section and the shaving fish section obtained by cutting substantially parallel to the fiber direction of the fish section. It is a graph which showed the result of.

The shaving fish section for soup stock and edible according to the present invention will be described below.
The shaving fish section for both soup stock and food is obtained by cutting the fish section substantially perpendicular to the fiber direction of the fish section.
Here, cutting the fish section substantially vertically means cutting the fish section substantially perpendicular to the fiber direction of the fish section.
Usually, fibers are arranged in a substantially unidirectional direction in the longitudinal direction in a fish node. When the fish section is cut in the longitudinal direction of the fish section, it can be observed that a fiber arrangement having a length of 1 mm or more is present when the obtained cut fish section is observed with a microscope.
On the other hand, in the shaving fish knot obtained by the present invention, since the shaving fish section is cut substantially perpendicular to the fiber direction of the fish section, the length of the obtained shaving fish section is 1 mm or more even when observed with a microscope. The fiber arrangement of the fish cannot be observed.
As described above, it can be confirmed whether or not the fish node is cut substantially perpendicularly in the fiber direction of the fish node by observing the fiber arrangement having a length of 1 mm or more.

Further, the meaning of substantially vertical means the direction perpendicular to the longitudinal direction of the rectangular plate when the fish section before cutting is sandwiched and fixed by two parallel rectangular plates.

By setting the length of the fiber arrangement in the shavings to less than 1 mm on average, the texture of the obtained shavings for both broth and edible can be further improved.
The average length of the fiber arrangement in the shaving fish section is preferably less than 100 μm, more preferably less than 50 μm.
Further, it is most preferable that the length of the fiber arrangement in the shaving fish section cannot be detected if the length is 1 mm or more.

Further, the wall thickness of the shaving fish section for both soup stock and edible is in the range of 0.20 mm to 0.30 mm on average.
When the wall thickness of the shavings for both sashimi and edible is within the range of 0.20 mm to 0.30 mm on average, the soup stock is prepared from the shavings for shaving and edible as it is. If you use shavings that are both edible and edible, you can get delicious food.
If the average wall thickness of the shavings for soup stock and edible is not in the range of 0.20 mm to 0.30 mm, the soup stock is prepared from the shavings for soup stock and edible as it is. If you use shavings that are both edible and edible, you will not be able to obtain delicious food.

It is preferable that 80% by weight or more of the 100% by weight of the shavings is in the range of more than 4.0 cm ² and 225.0 cm ² .

The soup stock and edible shavings have a tensile strength in the range of 1.0 to 40 kgf / cm ² of the shavings of the present invention.
Within this range, you can enjoy a soft texture.

Next, a method for producing the shavings for soup stock and for food will be described.
In the case of producing the above-mentioned shavings for shaving and edible of the present invention, the already produced fish section may be obtained and used, or the fish section obtained in the process of producing the fish section is used. You may.
The process of producing fish section may include, for example, a process of wholesale of raw fish, a process of roasting / steaming, and the like.

As the raw material fish for the fish section used in the present invention, for example, at least one selected from the group consisting of bonito, mackerel, tuna, sardines, horse mackerel, chin and the like can be mentioned. The raw material fish is preferably bonito.

The weight of the raw fish is not particularly limited as long as it is usually used for fish section.
It is usually in the range of 0.3 to 8 kg, preferably 0.5 to 6 kg, and more preferably 1 to 3 kg.

First, a wholesale process is performed on the raw fish.
The wholesale process is carried out by removing bones, abdominal meat, internal organs, scales, etc. from the raw fish.

The raw material fish can be appropriately heated as needed. When the raw material fish to be used is frozen, the heating of the raw material fish is preferably carried out before the wholesale step. In the heating step, the raw fish may be heated with warm water or the like.

Next, the roasting / steaming process will be described.
The fish pieces obtained by the wholesale process are placed in a dedicated smoking room, and the operation of smoking the fish pieces using deciduous broad-leaved trees such as oak, oak, and oak as firewood is carried out. This smoking operation is called roasting.
The roasting is appropriately carried out depending on the type, amount and the like of the raw material fish, but to give an example, for example, the temperature of the smoking room may be usually in the range of 50 to 100 ° C. it can.
After the roasting is carried out, the fish piece is allowed to stand overnight so that water exudes from the inside of the fish piece to the surface of the fish piece. This static operation is called an steaming.
After the steaming, the roasting is continued.
This roasting and steaming are usually carried out alternately over a period of about 2 weeks.
Rough knots can be obtained by this roasting / steaming process.

Dead knots can be obtained by storing the rough knots in a cool and dark place, scraping the surface to remove tar and the like, and then performing a mold-forming step.
The gluing step is not particularly limited, and a method usually carried out when producing dead knots can be appropriately selected and carried out.

By the above-mentioned production method, a fish section consisting of at least one of the rough section and the dead section can be obtained.
The fish section used in the present invention is preferably washed with water and brushed. By washing and brushing with water, it is possible to prevent mold, bones and other contaminants from being mixed into the obtained shavings.

First, a steaming step, which is one of the steps of the manufacturing method of the present invention, will be described.
In the steaming step, it is preferable to heat the fish section in a temperature range of 95 ° C. to 125 ° C. for 1 minute to 15 minutes.
The temperature range is more preferably in the range of 100 ° C to 120 ° C. Further, the heating time is more preferably 3 minutes to 8 minutes or less.
By treating the fish section under the above conditions before the cutting step following the steaming step, a fish section having a relatively stable shape can be produced.
When the temperature range is less than 90 ° C., the powder component contained in the obtained shavings may increase, and when the temperature range exceeds 130 ° C., the color tone of the obtained shavings may deteriorate. ..

The steaming step can be carried out by bringing the fish section into contact with steam. The steaming step may be carried out in an environment where water is present under a pressure of 1 atm or more.

Next, the cutting process will be described.
The cutting step is preferably carried out while keeping the temperature of the fish section in the range of 45 ° C. to 90 ° C.
When the temperature of the shavings is less than 40 ° C, the powder component contained in the obtained shavings may increase, and when the temperature range exceeds 95 ° C, the thickness of the obtained shavings fluctuates. It may become large and difficult to obtain a stable product.

The cutting step is carried out within a range of 0.20 mm to 0.30 mm on average in the wall thickness of the cut fish section.
The cutting step can be carried out, for example, by bringing the fish section into substantially vertical contact with a rotating disk-shaped blade having a slit. The rotation speed of the disk-shaped blade and the size of the disk-shaped blade can be appropriately set according to the type and size of the fish section to be used.

FIG. 1 is a schematic front view of a cutting blade 100 used when manufacturing a shaving fish section. The cutting blade 100 can be obtained by molding a metal material such as stainless steel or an inorganic material such as ceramic.
The cutting blade 100 is formed of a cutting blade tip 1 and a cutting blade main body 2. A blade portion 3 and a slit 4 are provided at the tip 1 of the cutting blade.
Further, the cutting blade 100 is provided with mounting holes 5 and 6 for installing the cutting blade 100 on the turntable.

The width of the cutting blade 100 is preferably in the range of 30 to 150 mm, more preferably in the range of 40 to 100 mm.
The thickness of the cutting blade 100 is preferably in the range of 1.0 to 20.0 mm, more preferably in the range of 1.0 to 5.0 mm.

The distance between the slit 4 and the slit 4 is preferably in the range of 1.0 to 30 mm, and more preferably in the range of 3.0 to 10.0 mm.
The width of the slit 4 is preferably in the range of 0.1 to 2.0 mm, and more preferably in the range of 0.3 to 1.0 mm.
The depth of the slit 4 is preferably in the range of 1.0 to 10.0 mm, and more preferably in the range of 1.0 to 5.0 mm.

FIG. 2 is a schematic side view of the cutting blade 100 used when manufacturing the shaving fish section.
The side surface of the cutting blade 100 shown in FIG. 2 corresponds to the side surface on the left side in FIG.
The angle of the cutting edge tip 1 of the cutting blade 100 is represented by the intersection angle of the alternate long and short dash line AA and the alternate long and short dash line BB in FIG.
The angle of the cutting blade tip 1 of the cutting blade 100 is preferably in the range of 35.0 to 45.0 °, more preferably in the range of 37.0 to 43.0 °.
The right side inclination of the cutting blade tip 1 of the cutting blade 100 in FIG. 2 is represented by the intersection angle between the longitudinal direction of the cutting blade 100 and the alternate long and short dash line AA.
The right side inclination of the cutting blade tip 1 of the cutting blade 100 in FIG. 2 is preferably in the range of 20 to 35 °, and more preferably in the range of 25 to 33 °.

FIG. 3 is a schematic partial perspective view of a rotary cutting device 200 used when manufacturing a shaving fish section.
The cutting blade 100 is fixed to the cutting edge installed on the turntable 120 by a fixing means (not shown) such as a bolt via a fixing plate 110. An electric motor as a rotating means is housed inside the rotating device 140 (not shown), and the rotating disk 120 rotates via a rotating shaft 130 connected to the electric motor.
A table 150 and a shaving fish section recovery cover 160 are installed around the turntable 120.

FIG. 4 is a schematic partial cross-sectional view for explaining a state in which the cutting blade 100 is installed at the cutting edge 170 of the turntable 120.
The cutting blade 100 is installed at the cutting edge 170 of the turntable 120 in a plane shape.

FIG. 5 is a schematic partial perspective view of a rotary cutting device 200 used when manufacturing a shaving fish section.
FIG. 5 schematically shows a state in which the rotating disk 120 is viewed from diagonally above while standing on the opposite side of the rotary cutting device 200 of FIG.
Blade edges 170 are radially installed at intervals on the turntable 120, and the fish nodes installed in the fish node case 180 by the cutting blade 100 installed inside the blade edges 170 (shown). The shaving fish can be produced by pressing the rotating disk 120 against the rotating disk 120 and cutting the fish.
The rotation speed of the turntable 120 is preferably in the range of 130 to 240 rpm. In addition, rpm means the number of revolutions per minute.

The shavings cut by the turntable 120 fall below the shavings recovery cover 160 shown in FIG. The shavings can be obtained by collecting the shavings in a separately easy collection container (not shown).

Through the cutting step, the shaving fish knot for dashi stock and edible according to the present invention can be obtained.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to the following examples.

In this example, dried bonito was used as the fish bonito.
The dried bonito was washed with water and brushed to remove mold and bones attached to the dried bonito.
Next, the dried bonito was brought into contact with steam and heated at a temperature of 100 ° C. for 3 to 8 minutes or less.
Keeping the dried bonito at a temperature of 50 ° C., the thickness of the dried bonito is reduced by contacting the dried bonito with a disk-shaped blade that rotates in a substantially vertical direction according to the apparatus and conditions described above according to FIGS. 1 to 5. The dried bonito was cut so as to have an average of 0.20 mm.
The obtained shavings and dried bonito were received in a container and cooled by the cold air of an electric fan for 2 hours or more.
Next, using an automatic weighing and filling device having a function of filling nitrogen gas, a polyethylene packaging bag was filled with nitrogen so that 10 to 11 g of dried bonito flakes could be contained in each bag.
Next, the packaged shavings and dried bonito were put through a metal detector to confirm that no metal foreign matter was mixed in, and then packed in a box to obtain shavings for edible use.
The soup stock was prepared using the shavings that were obtained in Example 1 and used as edible shavings, and the shavings that were obtained in Example 1 together with the soup stock were tasted by 14 people. ..
As a result, 11 out of 14 responded that the soup stock and dried bonito flakes were delicious. The results are shown in Table 1.

In the case of Example 1, the experiment was carried out in exactly the same manner as in Example 1 except that the shavings and dried bonito were cut so that the wall thickness of the shavings and dried bonito was 0.25 mm on average.
As a result, 13 out of 14 responded that the soup stock and dried bonito flakes were delicious. The results are shown in Table 1.

In the case of Example 1, the experiment was carried out in exactly the same manner as in Example 1 except that the bonito flakes were cut so that the wall thickness of the bonito flakes was 0.30 mm on average.
As a result, 12 out of 14 responded that the soup stock and dried bonito flakes were delicious.
The majority of respondents who thought it was delicious were only in the range of 0.20 mm to 0.30 mm in wall thickness. Many respondents said that the thinner the wall thickness, the bulkier it was, and the thicker the wall thickness, the more worrisome the texture. The results are shown in Table 1.

[Comparative Example 1]
In the case of Example 1, the experiment was carried out in exactly the same manner as in Example 1 except that the shavings and dried bonito were cut so that the wall thickness of the shavings and dried bonito was 0.10 mm on average.
As a result, 0 out of 14 responded that the soup stock and dried bonito flakes were delicious. The results are shown in Table 1.

[Comparative Example 2]
In the case of Example 1, the experiment was carried out in exactly the same manner as in Example 1 except that the shavings and dried bonito were cut so that the wall thickness of the shavings and dried bonito was 0.15 mm on average.
As a result, 4 out of 14 people answered that the soup stock and dried bonito flakes were delicious, but the total number of people who answered that they were delicious was less than half. The results are shown in Table 1.

[Comparative Example 3]
In the case of Example 1, the experiment was carried out in exactly the same manner as in Example 1 except that the shavings and dried bonito were cut so that the wall thickness of the shavings and dried bonito was 0.35 mm on average.
As a result, 5 out of 14 people answered that the soup stock and dried bonito flakes were delicious, but the total number of people who answered that they were delicious was less than half. The results are shown in Table 1.

[Comparative Example 4]
In the case of Example 1, the experiment was carried out in exactly the same manner as in Example 1 except that the cut bonito was cut so that the wall thickness of the cut bonito was 0.40 mm on average.
As a result, one out of 14 people answered that the soup stock and dried bonito flakes were delicious, but the total number of people who answered that they were delicious was less than half. The results are shown in Table 1.

[Comparative Example 5]
Similar to the conventional method for manufacturing dried bonito, according to the manufacturing method for cutting dried bonito parallel to the longitudinal direction of the dried bonito, the cut bonito is cut so that the wall thickness of the dried bonito is 0.10 mm on average. The tasting test was carried out in exactly the same manner as in the case of 1.
As a result, one out of 14 people answered that the soup stock and dried bonito flakes were delicious, but the total number of people who answered that they were delicious was less than half. The results are shown in Table 2.

[Comparative Example 6]
A tasting test was carried out in exactly the same manner as in Example 1 except that the dried bonito was cut so that the wall thickness of the dried bonito was 0.15 mm on average according to the same manufacturing method as the conventional method for producing dried bonito.
As a result, one out of 14 people answered that the soup stock and dried bonito flakes were delicious, but the total number of people who answered that they were delicious was less than half. The results are shown in Table 2.

[Comparative Example 7]
A tasting test was carried out in exactly the same manner as in Example 1 except that the cut bonito was cut so that the wall thickness of the cut bonito was 0.20 mm on average according to the same manufacturing method as the conventional manufacturing method of dried bonito.
As a result, 3 out of 14 people answered that the soup stock and dried bonito flakes were delicious, but the total number of people who answered that they were delicious was less than half. The results are shown in Table 2.

[Comparative Example 8]
A tasting test was carried out in exactly the same manner as in Example 1 except that the cut bonito was cut so that the wall thickness of the cut bonito was 0.25 mm on average according to the same manufacturing method as the conventional manufacturing method of dried bonito.
As a result, 4 out of 14 people answered that the soup stock and dried bonito flakes were delicious, but the total number of people who answered that they were delicious was less than half. The results are shown in Table 2.

[Comparative Example 9]
A tasting test was carried out in exactly the same manner as in Example 1 except that the bonito flakes were cut so that the wall thickness of the bonito flakes was 0.30 mm on average according to the same manufacturing method as the conventional bonito flakes.
As a result, none of the 14 respondents answered that the soup stock and dried bonito flakes were delicious. The results are shown in Table 2.

[Comparative Example 10]
A tasting test was carried out in exactly the same manner as in Example 1 except that the bonito flakes were cut so that the wall thickness of the bonito flakes was 0.35 mm on average according to the same manufacturing method as the conventional bonito flakes.
As a result, none of the 14 respondents answered that the soup stock and dried bonito flakes were delicious. The results are shown in Table 2.

[Comparative Example 11]
A tasting test was carried out in exactly the same manner as in Example 1 except that the cut bonito was cut so that the wall thickness of the cut bonito was 0.40 mm on average according to the same manufacturing method as the conventional manufacturing method of dried bonito.
As a result, none of the 14 respondents answered that the soup stock and dried bonito flakes were delicious. The results are shown in Table 2.

The same experiment as in Example 1 was carried out except that the bonito flakes were heated in contact with steam at temperatures of 90 ° C. to 130 in 10 ° C. increments for 3 to 8 minutes.
The results at this time are shown in Table 3.
When the temperature at which the dried bonito was brought into contact with steam and heated was in the range of 95 ° C to 125 ° C, a sharpened dried bonito having an excellent texture was obtained.
It was also found that when the temperatures for heating the dried bonito in contact with steam were 90 ° C and 130 ° C, it was not possible to obtain a product at the level offered on the market.

An experiment was carried out in exactly the same manner as in Example 1 except that the temperature of the dried bonito when cutting the dried bonito was changed in the range of 40 to 95 ° C.
The results at this time are shown in Table 4.
When the temperature for cutting dried bonito is 40 ° C and 95 ° C, it is not possible to obtain a product at the level offered on the market, and when the temperature is in the range of 45 ° C to 90 ° C, it is at the level offered on the market. It turned out that the product was obtained.

A tensile test was carried out using 13 test shavings and dried bonito flakes from Example 2. The tensile test was carried out at a speed of 30 cm / min using a testing machine (model number A-121704403) manufactured by Toyo Seiki Seisakusho.
The average thickness of the shavings for the test was 260 μm, and the value of the tensile strength (breaking strength) was in the range of 1.0 to 40 kgf / cm ² .
The results are shown in Table 5 and FIG.

[Comparative Example 12]
A tensile test was carried out using the test shavings and dried bonito from Comparative Example 8. The tensile strength test was carried out at a speed of 30 cm / min using a testing machine (model number A-121704403) manufactured by Toyo Seiki Seisakusho.
The average thickness of the shavings for the test was 249 μm, and the value of the tensile strength (breaking strength) was in the range exceeding 40 kgf / cm ² .
The results are shown in Table 6 and FIG.

According to the shaving fish section for both broth and edible according to the present invention, after the broth is taken, the shaving fish section has a sufficient umami component, so that it can be eaten as it is deliciously and has a soft and excellent texture. Have. By eating shavings with dashi, it is possible to get abundant nutrition of fish.

1 Cutting blade tip 2 Cutting blade body 3 Blade part 4 Slit 100 Cutting blade 110 Fixed plate 120 Rotating plate 130 Rotating shaft 140 Rotating device 150 units 160 Shaving fish section collection cover 170 Cutting edge 180 Fish section case 200 Rotating cutting device 301 Example Number of people who answered that it was delicious in 1 302 Number of people who answered that it was delicious in Example 2 303 Number of people who answered that it was delicious in Example 3 304 Number of people who answered that it was delicious in Comparative Example 1 305 Number of people who answered that it was delicious in Comparative Example 2 306 Comparison example Number of people who answered that it was delicious in 3 307 Number of people who answered that it was delicious in Comparative Example 4 408 Number of people who answered that it was delicious in Comparative Example 5 409 Number of people who answered that it was delicious in Comparative Example 6 410 Number of people who answered that it was delicious in Comparative Example 7 411 Comparative example Number of people who answered that it was delicious in 8 412 Number of people who answered that it was delicious in Comparative Example 9 413 Number of people who answered that it was delicious in Comparative Example 10 414 Number of people who answered that it was delicious in Comparative Example 11

Claims (2)

A steaming process in which the fish section is heated in a temperature range of 95 ° C to 125 ° C for 1 to 15 minutes.
A cutting process in which the fish section is cut substantially perpendicular to the fiber direction of the fish section and the thickness of the cut fish section is in the range of 0.20 mm to 0.30 mm on average.
With
Wherein Ri range der temperature fish clause 45 ° C. to 90 ° C. in cutting step,
The length of the fiber arrangement in the shaving fish section is less than 1 mm on average.
The wall thickness of the shaving fish section is in the range of 0.20 mm to 0.30 mm on average.
A method for producing a shaving fish section for soup stock and edible, wherein the tensile strength of the shaving fish section is in the range of 1.0 to 40 kgf / cm ² . The cutting step includes a step of bringing the fish section into contact with the rotating disk-shaped blade substantially vertically.
The angle of the cutting blade tip 1 of the cutting blade 100 included in the disk-shaped blade is in the range of 35.0 to 45.0 °.
The method for producing shavings for soup stock and edible, according to claim 1 , wherein the rotation speed of the disk-shaped blade is in the range of 130 to 240 rpm.

Images