JP7113876B2 - Method for producing sashimi and method for improving flavor of sashimi - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act On May 21, 2020, the invention was published at 7-3-8 Ginza 7th Place 6F, Ginza, Chuo-ku, Tokyo.

TECHNICAL FIELD The present invention relates to a method for producing sashimi and a method for improving the flavor of sashimi.

Various fish-based dishes are known, but sashimi using fresh fillets of fish is widely accepted by consumers as a dish in which the flavor of the fish can be enjoyed.

As one of the methods of cooking sashimi, "Matsukawazukuri" is known (for example, Non-Patent Document 1). Matsukawazukuri is a method of making sashimi by blanching fillet fish without removing the skin and then cooling it with ice (hiojime). According to this method, fish odor and excess fat can be removed, and the fish skin becomes softer and has a better texture.

"Delicious Anglerfish Recipes: A Variety of Recipes from Creative Home Cooking to Authentic Japanese Food," Chikyumaru Co., Ltd., May 1, 1997

However, as a result of investigations by the present inventors, it was found that the original flavor of the fish may have been lost during the cooking process according to the conventional method of making pine bark.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing sashimi having the original flavor of fish.

In a cooking method known as matsukawazukuri, the inventors of the present invention can solve the above problem by cooling fillets of fish using predetermined dashi ice instead of conventional ice (frozen water only). I found the point and came to complete the present invention. More specifically, the present invention provides:

(1) A blanching step of blanching the fillet fish;
After the blanching step, an ice tightening step of contacting the fillet fish and dashi ice,
The dashi ice is a dashi derived from the same species of fish as the fillet fish, and / or a frozen kombu dashi.
Sashimi production method.

(2) The production method according to (1), wherein the blanching step is performed using stock derived from the same species of fish as the fillet fish, kelp stock, or a mixture thereof.

(3) The production method according to (1) or (2), wherein the fillet fish is sea bream, scorpionfish, or pike conger.

(4) a blanching step of blanching the fillets of fish;
After the blanching step, an ice tightening step of contacting the fillet fish and dashi ice,
The dashi ice is a stock derived from the same species of fish as the fillet fish, and / or a frozen kelp stock.
A method for improving the flavor of sashimi.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the sashimi which has a fish original flavor is provided.

Embodiments of the present invention will be described below, but the present invention is not limited thereto.

<Manufacturing method of sashimi>
The method for producing sashimi of the present invention (hereinafter also referred to as the "production method of the present invention") comprises a blanching step of blanching the fillet fish, and after the blanching step, the ice tightening step of contacting the fillet fish and dashi ice. and the dashi ice is a frozen stock derived from fish of the same species as the fillet fish and/or a frozen kombu dashi.

The production method of the present invention has the same steps as the sashimi production method known as "Matsukawazukuri", but the ice used in the ice tightening step is not the ice made by freezing only water, but the dashi ice described above. It differs from the traditional pine bark construction in this respect.

As a result of investigations by the present inventors, in pine bark construction, when blanching or freezing fillet fish, not only the smell and excess fat of the fish but also the flavor of the fish are removed, and the original flavor of the fish is removed. was found to be damaged.

Therefore, as a result of further investigation by the present inventors, after the blanching process, when using stock derived from the same kind of fish as the fillet fish and / or frozen kelp stock as ice used for ice tightening, in the blanching process It was found that it is possible to prevent the wateriness that can occur by blanching with hot water, etc., and to suppress the loss of flavor in the ice tightening process, and to obtain sashimi that strongly feels the original flavor of the fish. .

In the present invention, the “original flavor of fish” differs depending on the type of fillet fish used, and means the taste (umami, richness, etc.) peculiar to fish, texture, and the like.

Details of the manufacturing method of the present invention will be described below.

(sliced fish)
As fillet fish, any edible part of a fish that can be served as sashimi can be used.

The size, shape, etc. of the fillet fish are not particularly limited, and any conditions that facilitate blanching and freezing, which will be described later, can be adopted.

Fillet fish should just contain meat (muscle). Fish fillets may or may not have skin and bones.

The type of fish used for the fillet fish is not particularly limited, but examples thereof include sea bream, scorpionfish, conger, flounder, flatfish, longtooth grouper, sea bass, grunt, barracuda, hairtail, blackthroat seaperch, conger eel, porgies, flathead, and the like.
Among the above, sea bream, scorpion fish, and pike conger are particularly preferable from the viewpoint that the effects of the present invention are likely to be obtained.

The fillets of fish may be sprinkled with salt or the like before being subjected to the blanching process.

(Blanching process)
The blanching step is the step of contacting the fish fillet with a heated liquid. This step heats at least the surface of the fish fillet.
The hot liquid can be any liquid used for blanching food, but is typically hot water, hot broth, or the like.

The temperature of the liquid (hot water, hot broth, etc.) used in the blanching step is not particularly limited, but is usually 80 to 100°C.

In the present invention, "hot water" means heated water. Hot water usually contains only water, but may contain a small amount of salt, alcohol, etc. (for example, 20% by mass or less of the entire liquid).

In the present invention, the "dashi" is derived from any food that does not impair the flavor of fillets of fish, and is in the form of a solution (juice). Such dashi include, for example, dashi derived from fish of the same species as fillet fish, kombu dashi, and mixtures thereof.

The method of producing the dashi is not particularly limited, and can be appropriately set according to the type and size of the food (fish, kelp, etc.) from which the dashi is to be obtained, the thickness and flavor of the dashi to be obtained, and the like.
A preferred method for producing dashi includes the method described in the Examples.

In the present invention, "broth derived from fish of the same species as fillets of fish" means broth obtained from fish of the same species as that of filleted fish to be subjected to the production method of the present invention. Such dashi is also called "common dashi".
For example, when the filleted fish to be subjected to the production method of the present invention is "Scorpionfish", "broth derived from the same species of fish as the filleted fish" means the stock of scorpionfish.

In the present invention, "kelp stock" means stock obtained from kelp by a commonly known method. The kombu dashi can be prepared by either the cold brew method or the boiling method.

The type of kelp from which kelp stock is derived is not particularly limited as long as it is used for food and drink, and the production area is not particularly limited.
For example, examples of kelp from which kelp stock is derived include Rishiri kelp, Hidaka kelp, makombu, and Rausu kelp.

In the present invention, a mixture of stock derived from fish of the same species as the fillet fish and kelp stock may be used. Such a mixture can be prepared by: (1) a method of separately preparing stock derived from fish of the same species as the filleted fish and kelp stock, and then mixing them in desired proportions; (2) fish of the same species as the filleted fish; and kombu seaweed together to obtain dashi.

In the blanching step, it is preferable to use stock derived from the same kind of fish as the fillet fish, kelp stock, or a mixture thereof, from the viewpoint of easily obtaining sashimi having the original flavor of fish.

The time for the blanching step is not particularly limited, but is usually within 5 to 15 seconds.

For the blanching process, the method commonly used in pine bark production can be used. Examples include a method of soaking or dipping the fish.

If the fish fillet has skin, it is preferable to pour boiling water or hot broth over the skin.

(Ice tightening process)
The ice tightening step is a step of contacting part or all of the surface of the fillet fish after the blanching step with dashi ice.

In the present invention, "dashi ice" means a frozen stock derived from fish of the same species as fillet fish and/or kelp stock.
Dashi ice used in the ice tightening process shall consist of frozen stock derived from fish of the same species as the fillets, frozen kelp stock, and frozen mixture of stock derived from fish of the same species as the fillets and kelp stock. It may be one or more selected from the group consisting of:

The size and shape of the dashi ice are not particularly limited, but any conditions that facilitate contact with the fillet fish can be adopted.
For example, the dashi ice may be crushed into 1 to 3 cm squares or plate-shaped.

The time for the ice tightening process is not particularly limited, but it is usually the time until the fillets of fish are cooled (for example, within 1 minute).

The method of the ice tightening process can be the method normally used in pine bark production, but for example, placing the fillet fish in a container (bat, etc.) on ice, crushing and placing the fillet fish between ice A method of pushing and submerging can be mentioned.

If the fillet has skin on it, it is preferable to contact the stock ice with the skin side down.

(Other processes)
After the ice tightening process, if necessary, the water content of the fillet fish may be wiped off or the fish may be cut into easy-to-eat sizes.
The filleted fish that has undergone the above steps can be eaten as sashimi.

<How to improve the flavor of sashimi>
The method for improving the flavor of sashimi of the present invention (hereinafter also referred to as "the method for improving the flavor of the present invention") comprises a blanching step of blanching the fillet fish, and after the blanching step, bringing the fillet fish and dashi ice into contact. and a step of ice tightening, and the dashi ice is a frozen stock derived from fish of the same species as the fillet fish and/or a frozen kombu dashi.

As described above, according to the method including the blanching step and ice tightening step of the present invention, the flavor of conventional sashimi can be improved.

In the present invention, "improving the flavor of sashimi" means that when using fillets of the same kind of fish, the original flavor of the fish is improved compared to sashimi obtained from conventional pine bark construction, which is ice tightened with ice. It means to feel strong.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

<Production of frozen sashimi -1>
By the following method, frozen sea bream sashimi was produced and its flavor was evaluated.

(Preparation of dashi)
30 g of dashi kelp (Rishiri kelp) was added to 1 L of water, and the mixture was stored in a refrigerator (about 4°C) for 1 day.
Half of the obtained kelp stock was stored frozen (about -20°C) to obtain kelp stock ice. The rest of the kelp stock was stored in a refrigerator (about 4°C).

(Example: Dashi ice tightening for Thailand)
(1) Cut the sea bream into 3 pieces, cut off the belly and back, insert several hidden knives into the skin, and arrange the fish fillets on a board (small cutting board).
(2) The kombu dashi ice was crushed to about 3 cm square and arranged in a stainless steel square tray.
(3) The refrigerated kelp stock was boiled and evenly poured over the skin of the fillet fish of (1) two or three times, and then the skin was heated.
This step corresponds to the "blanching step" in the present invention.
(4) The cooked fish fillets were placed skin-side down on the kelp stock ice of (2) above until the heat was removed.
This step corresponds to the "ice tightening step" in the present invention.
(5) Wipe off the water content of the fillet fish well with a cloth, cut it into easy-to-eat pieces, and obtain sashimi (sea bream) frozen in dashi ice.

(Comparative example: normal ice tightening against Thailand)
As a comparative example, except for using ordinary ice (frozen only water) instead of kelp dashi ice in (4) of the above section "(Example: Thai dashi ice tightening)" (Example: Thai dashi ice tightening)", to obtain sashimi (thai) that was usually ice tightened.

(result)
Ninety-six monitors were asked to evaluate the flavor of the sashimi that had been frozen with dashi and that of the sashimi that had been frozen with normal ice.
As a result, all of the monitors evaluated that the sashimi that had been frozen with dashi stock gave a stronger sense of the original flavor of the fish.

<Production of frozen sashimi -2>
A scorpionfish frozen in ice was produced by the following method, and its flavor was evaluated.

(Preparation of dashi)
Cut the scorpion fish into 3 pieces. Next, 1 L of water, 100 cc of sake, scorpionfish head, bones, and 20 g of kelp were added to a pot and heated over high heat.
After boiling, the heat was lowered, and the mixture was boiled for 15 to 20 minutes until the scum was removed to produce a savory taste, thereby preparing a dashi (co-dashi).
Half of the obtained broth was stored frozen (about -20°C) to obtain codashi ice. The rest of the dashi stock was stored in a refrigerator (about 4°C).

(Example: Dashi ice tightening for scorpion fish)
(1) Co-dashi ice was crushed into squares of several millimeters and placed in a stainless steel bowl.
(2) Sliced scorpion fish was cut into thick pieces (about 8 mm).
(3) The refrigerated stock was heated to about 80°C, and the fillet fish of (2) above was passed through for about 3 seconds until the surface turned thin and white (shabu-shabu).
This step corresponds to the "blanching step" in the present invention.
(4) The shabu-shabu fillet fish was submerged in the co-dashi ice of (1) above until the crude heat was removed.
This step corresponds to the "ice tightening step" in the present invention.
(5) Wipe off water from the sliced fish well with a cloth to obtain sashimi (scorpionfish) frozen in ice.

(Comparative example: Normal ice tightening for scorpionfish)
As a comparative example, except that normal ice (frozen only water) was used instead of co-dashi ice in (4) of the above "(Example: Scorpionfish stock ice tightening)" above " (Example: Scorpionfish frozen in stock)”, sashimi (scorpionfish) that had been usually iced was obtained.

(result)
Ninety-six monitors were asked to evaluate the flavor of the sashimi that had been frozen with dashi and that of the sashimi that had been frozen with normal ice.
As a result, all of the monitors evaluated that the sashimi that had been frozen with dashi stock gave a stronger sense of the original flavor of the fish.

Claims (4)

A blanching step of blanching the fillet fish,
After the blanching step, an ice tightening step of contacting the fillet fish and dashi ice,
The dashi ice is a dashi derived from the same species of fish as the fillet fish, and / or a frozen kombu dashi.
Sashimi production method. 2. The production method according to claim 1, wherein the blanching step is performed using stock derived from the same species of fish as the fillet fish, kelp stock, or a mixture thereof. The production method according to claim 1 or 2, wherein the fillet fish is sea bream, scorpion fish, or pike conger. A blanching step of blanching the fillet fish,
After the blanching step, an ice tightening step of contacting the fillet fish and dashi ice,
The dashi ice is a stock derived from the same species of fish as the fillet fish, and / or a frozen kelp stock.
A method for improving the flavor of sashimi.