JP7338909B1 - Method for producing processed sweetfish food and processed sweetfish food - Google Patents

Abstract

[PROBLEMS] To provide a processed sweetfish food that can be more attractive and delicious, and a method for producing the same.
A method for producing a processed sweetfish food product according to one aspect of the present invention comprises: (S1) a viscera removal step of removing the viscera from the sweetfish; (S3) a step of grilling and cooking the sweetfish; (S4) a freezing step of storing and freezing the grilled and cooked sweetfish in a vacuum packaging bag or a freezing step of freezing and packaging the sweetfish in a vacuum packaging bag. , (S5) has a step of heating the frozen sweetfish, and the processed sweetfish food according to another aspect of the present invention is frozen after the internal organs and skin and mucous membranes have been removed and baked. It has a vacuum packaging bag that vacuum-stores the processed sweetfish and the processed sweetfish.
[Selection diagram] Fig. 1

Description

TECHNICAL FIELD The present invention relates to a method for producing processed sweetfish food and processed sweetfish food.

Seafood is an essential food in our diet, and among them, river fish has long been popular as a traditional Japanese food. A method for processing freshwater fish is described, for example, in Patent Document 1 below.

JP 2014-195414 A

By the way, among river fish, ayu is characterized by its low odor and good taste because it grows by eating algae and moss. Ayu can also be farmed, and not only can it be served as a local dish at lodging facilities, but it can also be served as a home-cooked meal.

However, the technique described in Patent Literature 1 is to freeze the meat after removing the mucous membranes and internal organs, and the taste is greatly affected depending on the thawing method. In particular, when the fish is grilled after being thawed, there is a problem that the moisture leaking from the thawed fish causes the meat to crumble and the taste to deteriorate. That is, there remains a problem in making the processed sweetfish food sufficiently attractive.

Therefore, in view of the above problems, an object of the present invention is to provide a processed sweetfish food that can be more attractive and delicious, and a method for producing the same.

A method for producing a processed sweetfish food according to one aspect of the present invention that solves the above problems comprises: a visceral removal step of removing the viscera from the sweetfish; , a cooking step of cooking sweetfish, and a freezing step of storing and freezing the cooked sweetfish in a vacuum packaging bag or a freezing step of freezing and storing the cooked sweetfish in the vacuum packaging bag.

In addition, in this aspect, it is preferable, but not limited, to include a foodstuff inserting step of inserting a seasoned foodstuff into the part of the removed sweetfish that had internal organs.

Moreover, from this point of view, although not limited, it is preferable that the seasoned food material is a paste-like or liquid sauce wrapped in a sheet-like food material.

Moreover, in this aspect, although not limited, it is preferable to have a heating step of heating the frozen sweetfish.

In addition, a processed sweetfish food according to another aspect of the present invention is processed sweetfish obtained by removing the internal organs and the skin and mucous membranes, baking and then freezing the processed sweetfish,
and a vacuum packaging bag for vacuum-storing the processed sweetfish.

Moreover, from this point of view, it is preferable, but not limited, to have a seasoned food material to be inserted into the position where the removed ayu viscera was.

As described above, the present invention can provide a processed sweetfish food that can be more attractive and delicious, and a method for producing the same.

It is a figure which shows the flow of the manufacturing method of the processed sweetfish food which concerns on embodiment. It is a figure which shows the image of the viscera removal step of the manufacturing method of the processed sweetfish food which concerns on this embodiment. It is a figure which shows the image of the foodstuff insertion step of the manufacturing method of the processed sweetfish food which concerns on this embodiment. It is a figure which shows the image of the freezing step of the manufacturing method of the processed sweetfish food which concerns on this embodiment.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. However, the present invention can be embodied in many different forms, and is not limited only to the specific exemplifications described in the embodiments and examples given below.

FIG. 1 is a diagram showing an outline of the flow of a method for producing a processed sweetfish food (hereinafter referred to as "this production method") according to this embodiment. As shown in this figure, this manufacturing method includes (S1) a visceral removal step of removing the viscera from the sweetfish, (S2) a skin and mucous membrane removing step of removing the skin and mucous membrane covering the fish body surface of the sweetfish, ( (S3) a cooking step of grilling and cooking sweetfish; and (S4) a freezing step of storing and freezing the grilled and cooked sweetfish in a vacuum packaging bag or a freezing step of freezing and packaging the sweetfish in a vacuum packaging bag. It is.

In this manufacturing method, as described above (S1), the viscera removing step of removing the viscera from the sweetfish is included.

Sweetfish used in the present production method is a freshwater fish belonging to the order Cucurbita. As mentioned above, sweetfish feed mainly on algae and moss, and sweetfish grown in rivers with particularly good water quality are fragrant and delicious.

In this step, first, the internal organs are removed. The method of removing the viscera is not particularly limited, but the work of cutting the abdominal part of the sweetfish with a knife or the like to open it, taking out the viscera and discarding it corresponds. An image diagram in this case is shown in FIG. If internal organs remain in the body of ayu, they will cause an unpleasant odor during long-term storage, so internal organs must be removed. In addition, as is clear from the steps described later, it is possible to produce a processed sweetfish food without significantly changing the shape of the sweetfish by inserting seasoning ingredients into the portion from which the internal organs have been removed. Before and after this step, it is preferable to wash the sweetfish with water. This is useful for preventing dirt and removed internal organs from remaining on the sweetfish body.

In addition, this manufacturing method has (S2) a skin and mucous membrane removal step of removing skin and mucous membranes covering the fish body surface of sweetfish.

The fish body surface of sweetfish is covered with mucosal skin. Similar to the viscera described above, if this skin and mucous membrane remains on the surface of the fish, it will cause an unpleasant odor during long-term storage, so it is preferable to remove it before the grilling step. In addition, in this step, not only the skin and mucous membrane but also the scales may be removed.

The specific method of removing skin and mucous membranes in this step is not limited as long as it can be sufficiently removed, but remove skin and mucous membranes together with scales using a commercially available "scale remover". preferably. At this time, it is necessary to be careful not to damage the fish meat under the scales more than necessary. Also in this step, it is preferable to wash the sweetfish with water before and after this step, as in the visceral removal step. This is useful for preventing surface stains, unremoved scales and skin mucosa from remaining on the sweetfish body.

In this manufacturing method, from the viewpoint of explaining each step, the step of removing the skin and mucosa is explained after the step of removing the viscera. Removal steps can be performed and the order can be easily interchanged. Moreover, it is also preferable to perform these operations almost simultaneously as a series of operations.

In addition, this production method has (S3) a grilling step of grilling the sweetfish. This step is performed after the visceral removal step and the skin/mucous membrane removal step.

The method of grilling sweetfish is not particularly limited, and may be a method of grilling by piercing a thin stick (skewer) from the mouth of sweetfish and placing it around charcoal or the like. Alternatively, the sweetfish may be placed sideways on a wire mesh and grilled with fire. However, in any case, it is important that the sweetfish is sufficiently cooked. By grilling the food before freezing, it is possible to prevent the food from becoming watery after thawing and losing its taste.

In addition, it is preferable that this step includes a food material inserting step of inserting a seasoning food material into the part (intraabdominal cavity) of the removed sweetfish where the internal organs were, prior to grilling. In this case, it is better to place the sweetfish on the wire mesh and bake it with fire so that the seasoning ingredients can be prevented from leaking out when the seasoning ingredients are stuffed into the part where the internal organs of the sweetfish were. It has the advantage of being

Here, the seasoning food is preferably a so-called paste or liquid sauce. By adding the sauce during grilling, it becomes possible to add seasoning and aroma with the sauce during grilling, and a deep taste can be obtained when eating sweetfish. In addition, the sauce is not limited as long as it can add flavor to sweetfish, but basil sauce, tomato sauce, oyster sauce, plum meat sauce, etc. It may be a so-called liquid Worcestershire sauce made by adding spices, vinegar, etc. to vegetables or fruits and matured, or a paste such as miso. By making it paste or liquid, when eating the processed sweetfish food, the appearance of the sweetfish is retained and the fish meat and the sauce are intertwined with each other to make the best use of the aroma of the sweetfish, resulting in a very delicious taste.

Furthermore, here, it is more preferable that this paste-like or liquid-like sauce is wrapped in a sheet-like food material. Pasty or liquid sauces become less viscous by baking, making it easier for them to melt out of the ayu's internal organs. Therefore, it is possible to prevent this leakage by wrapping the food material in a sheet form. An image diagram of cooking in this case is shown in FIG. Here, the "sheet-shaped food material" is not particularly limited, but it is made into a flat plate by kneading powder such as flour such as gyoza skins and spring roll skins, and vegetables are made into a thin paste. It is preferable to use a so-called vegetable sheet obtained by drying the vegetable sheet in a flat state.

In this step, it is preferable to put the seasoning ingredients into the part of the sweetfish that already had internal organs when grilling, and then grill the seasoning ingredients. You can do it. The processed sweetfish food according to the present embodiment (hereinafter referred to as "this processed sweetfish food") is frozen as described later, but this requires thawing work, which can be performed, for example, in a hot water bath or electronically. It becomes thawing work by heating such as a microwave oven. This thawing operation also serves as cooking, and there is an advantage that the seasoning ingredients can season and flavor the fish meat by this cooking.

According to the above steps, in this production method, it is possible to obtain a grilled sweetfish food from which the viscera and skin and mucous membranes have been removed. Thus, it becomes possible to obtain a tasty grilled sweetfish food by taking advantage of the aroma of the sweetfish. In addition, in the present production method, further cooking is performed by following the steps described below, resulting in a processed sweetfish food that cannot be tasted with ordinary grilled sweetfish.

In addition, this production method has (S4) a freezing step of storing the grilled ayu in a vacuum packaging bag and freezing it, or a freezing step of freezing and storing it in a vacuum packaging bag. In this step, by freezing the grilled sweetfish, it is possible to ensure long-term storage and ripening, and through the step of heating as described later, it becomes possible to give it the aspect of a steamed fish dish. An image diagram of this step is shown in FIG.

In this step, there is no limitation as long as the baked sweetfish can be accommodated in the vacuum packaging bag, but a permeable and flexible bag such as nylon or polyethylene can be used as the vacuum packaging bag. Specifically, it is preferable to store the grilled sweetfish, close it while drawing a vacuum, and freeze it. By doing so, long-term storage becomes possible. As will be described later, if the seasoning food is to be inserted into the position where the internal organs were after grilling, it may be inserted immediately before putting the grilled sweetfish into the bag. In this step, although it is frozen, the seasoning ingredients and the baked sweetfish are in close contact with each other in a sealed state, so it is possible to gradually reflect the flavor of the seasoning ingredients on the fish meat of the sweetfish. Become. In this step, as described above, the baked sweetfish may be frozen and closed while being vacuumed.

Further, as a result, by the present production method, a processed sweetfish food obtained by removing the internal organs and the skin and mucous membranes, and then frozen after being grilled, and a vacuum packaging bag for vacuum-storing the processed sweetfish can be obtained. becomes possible. In addition, by inserting the seasoning food material into the position where the removed ayu viscera was, the processed sweetfish food product having the seasoning food material is obtained.

Moreover, in the present production method, although not limited, it is also preferable to have (S5) a heating step of heating the frozen sweetfish. Processed sweetfish food can be obtained by the above steps (S1) to (S4), but when actually eating this, the above step (S5) can be added to add steam cooking. Specifically, since the frozen sweetfish is sealed in a vacuum packaging bag, the moisture contained in the sweetfish itself is confined in the vacuum packaging bag, and is steamed like steamed fish. . That is, in this production method, the fish is grilled to remove excess moisture to remove the fishy smell, and then steamed in a sealed state, making it possible to make not just grilled fish but grilled steamed fish. . In particular, it is possible to add a deeper taste to the sweetfish food by inserting seasoning ingredients into the part where the internal organs were and then baking, or by inserting the seasoning ingredients into the part where the internal organs were before baking. The vacuum packaging bag may be sealed, but if it is completely sealed, there is a risk that the bag will burst due to expansion due to steam, so it may be cut at least partially. (In this sense, the term "sealed" as used herein includes the state in which the vacuum packaging bag is partially cut.).

As described above, according to the present method, a processed sweetfish food that can be more attractive and delicious, specifically, a processed sweetfish food that not only suppresses the fishy smell of sweetfish but also has a better taste by baking and steaming can be obtained. becomes possible.

Here, the method for producing a processed sweetfish food product and the processed sweetfish food product according to the above embodiment were actually produced, and the effects thereof were confirmed. A specific description will be given below.

First, prepare 5 sweetfish of the same weight and size, carefully remove the skin mucous membrane and scales from each of them with a scale remover, open the abdomen with a kitchen knife to remove the internal organs, and wash thoroughly with water. did.

(Example 1)
Then, for one sweetfish, the basil sauce was wrapped in a vegetable sheet, inserted into the portion of the internal organs of the sweetfish, and then grilled to prepare a grilled and cooked processed sweetfish. The processed sweetfish was placed in a vacuum packaging bag, vacuumed, sealed, and stored frozen in a freezer. As a result, a processed sweetfish food of "Example 1" was produced.

(Example 2)
In addition, unlike Example 1, another sweetfish was grilled and cooked as it was without inserting the sauce into the part where the internal organs were present, to prepare a grilled and cooked processed sweetfish. The processed sweetfish was placed in a vacuum packaging bag, vacuumed, sealed, and stored frozen in a freezer. As a result, a processed sweetfish food of "Example 2" was produced.

(Example 3)
In addition, unlike Example 1, another sweetfish was grilled and cooked as it was without inserting the sauce into the part where the internal organs were present, to prepare a grilled and cooked processed sweetfish. After that, the basil sauce was wrapped in a vegetable sheet, inserted into the internal part of the processed sweetfish, inserted into a vacuum packaging bag, evacuated, sealed, and frozen in a freezer. As a result, a processed sweetfish food of "Example 3" was produced.

(Example 4)
In addition, for another ayu, a seasoning ingredient with basil sauce wrapped in a vegetable sheet was inserted into the part where the internal organs were, and it was inserted into a vacuum packaging bag as it was without being baked and cooked. After drawing, it was sealed and stored frozen in a freezer. As a result, a processed sweetfish food of "Example 4" was produced.

(Example 5)
In addition, another sweetfish was inserted into a vacuum packaging bag as it was without baking or adding sauce, and after being evacuated, it was sealed and stored frozen in a freezer. As a result, a processed sweetfish food of "Example 5" was produced.

(result)
The processed sweetfish foods of Examples 1 to 5 above were stored frozen for about 3 days and then thawed, and the taste was evaluated. Any of the above-mentioned processed sweetfish foods were thawed in a hot water bath, and after they were sufficiently warmed, they were unsealed, the processed sweetfish foods were taken out on a plate, and their tastes were evaluated. However, in Examples 4 and 5, which were not grilled, they were then grilled to obtain processed sweetfish foods.

The processed sweetfish food of Example 1 was grilled after the seasoning ingredients were inserted, and after being flavored at the same time as the grilling, it was aged by freezing and was very delicious. In particular, since the same treatment as the steaming treatment could be performed by heating in a hot water bath, the flavor of the grilled steamed fish was improved and the fish was very delicious. In particular, the shape of the sweetfish was left as it was in appearance, and the visual value as a sweetfish dish was fully maintained.

The processed sweetfish food of Example 2 did not use any seasoning ingredients, so it had a characteristic that the taste was lighter than that of Example 1. It was preferable to season the fish by sprinkling it over it, but it was delicious as a grilled and steamed fish.

Since the processed sweetfish food of Example 3 was prepared by inserting the seasoning ingredients after baking, it was not possible to add flavor to the food during baking, so the taste was diluted accordingly. , It was aged by being frozen and preserved, and it was very delicious. In particular, since the same treatment as the steaming treatment could be performed by heating in a hot water bath, the flavor of the grilled steamed fish was enhanced and the fish was very delicious.

The processed sweetfish food of Example 4 was one in which a seasoning ingredient was inserted, but it was not grilled and could not be flavored at that time. When it was frozen and preserved, it was preserved as a seasoning ingredient, and after being thawed and heated, some flavor could be felt, but because it was steamed and then grilled, the flesh collapsed and the grilling was not very good. It is not preferable, and since the vegetable sheet was steamed, the vegetable sheet was swollen and expanded, and the sauce was leaked out.

The processed sweetfish food of Example 5 was neither grilled nor seasoned, and thus was not flavored. In addition, since the grilled fish was thawed and watery, the meat collapsed, the grilled condition was not very favorable, and the fishy smell remained, making it not a delicious grilled fish.

As described above, in Examples 1 to 3, it is possible to ripen and improve the taste by sealing in a vacuum packaging bag after baking, and especially in Examples 1 and 3, seasoning ingredients are inserted. This was enough to bring out the flavors. On the other hand, in Examples 4 and 5, it was put in a vacuum packaging bag before baking, so it is not in a preferable state for grilling. Although it was possible to do so, it was confirmed that there was still a problem that the fishy smell remained. As described above, the effects of the present invention have been confirmed.

INDUSTRIAL APPLICABILITY The present invention has industrial applicability as a processed sweetfish food and a method for producing the same.

Claims (4)

a visceral removal step for removing viscera from sweetfish;
a step of removing skin and mucosa covering the fish body surface of the sweetfish;
a food material inserting step of inserting a seasoning food material into the part of the sweetfish from which the internal organs have been removed;
A grilling step of grilling the sweetfish from which the internal organs and the skin and mucous membranes have been removed and the seasoning ingredients have been inserted ;
A method for producing a processed sweetfish food product , comprising a freezing step of storing and freezing the baked sweetfish in a vacuum packaging bag, or freezing and storing the baked sweetfish in a vacuum packaging bag. 2. The method for producing a processed sweetfish food product according to claim 1, wherein said seasoning food material is a paste-like or liquid sauce wrapped in a sheet-like food material. 2. The method for producing a processed sweetfish food according to claim 1 , further comprising a heating step of heating the frozen sweetfish. Ayu that has been frozen after the internal organs and skin and mucous membranes have been removed and grilled,
a seasoning ingredient inserted into the position where the internal organs of the removed sweetfish were located;
A processed sweetfish food comprising: a vacuum packaging bag for containing and vacuum-preserving the sweetfish from which the internal organs and the skin and mucous membranes have been removed, the seasoning material is inserted, and the sweetfish is baked.