JPH01160469A - Packaged food of fishes, shelifishes or the like and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain the subject food, capable of generating scorched parts on the surface of fishes and shellfishes, by injecting a gas, such as air, nontoxic to the food into a part under an epidermal layer of part of fishes and shellfishes, etc., hardly producing scorched parts, providing a gas layer and packaging the resultant food with a heating unit film. CONSTITUTION:A gas, such as air, nontoxic to a food, such as mackerel, constituted of an epidermal layer 1 and meat layer 2 is injected into a part under the epidermal layer of a part (A) hardly producing scorched parts to provide a gas layer 4. The resultant food is then packaged with a heating unit film to afford the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a packaged food such as seafood and a method for producing the same. It relates to packaged foods such as seafood that can be produced evenly and to methods of manufacturing the same.

Conventional Technology In recent years, microwave ovens have increasingly been used to heat and cook food in homes and businesses, instead of using open fires and grills. The basic function of a microwave oven is that microwaves act on the moisture in food and raise its temperature.

Therefore, under atmospheric pressure, the temperature of the heated food can only rise to 100℃, which is the boiling point of water, and stays within the range of heating, and cooking such as baking is done over an open fire or grill.
This was not possible with a microwave oven, but recently a heating element film that heats up to 200-250℃ under microwaves has been put into practical use, and by utilizing this, it is now possible to bake food under microwave ovens. Became.

However, it is well known that a characteristic of microwaves is that uneven heating occurs between the periphery or thin part of the food and the center or thick part of the food.
and an underheated central portion 1C), the former being called edge development and the latter being called lens phenomenon. For example, when a fillet of mackerel is wrapped in a heat-generating film and heated, the peripheral surface becomes browned and has a crunchy taste, but the central surface remains raw and blue, as shown in Figure 3. Improvement was needed because it would reduce its value as a dish and reduce appetite. A similar phenomenon was also observed when grilling over an open fire or grill.

Problems to be Solved by the Invention The present invention aims to solve these problems, and specifically provides a packaged food such as seafood that browns the central and thick parts and the peripheral and thin parts in a well-balanced manner. The purpose is to provide a method for producing the same.

<Structure of the Invention> Means for Solving Problems 100 and Its Effects The present invention provides a food product composed of a skin layer and a meat layer such as seafood, in which air, etc. VtWi is a food product containing a harmless gas, a food product that is wrapped in a heat-generating film, and a method for producing the food product.

Hereinafter, the structure and operation of the means of the present invention will be explained with reference to the drawings.

FIG. 1 (aj, fto, tcl, and +dl are explanatory diagrams showing the cooking method according to the present invention, respectively, and FIG. 2 is an explanatory diagram showing uneven heating of microwave heating,
FIG. 3 is an explanatory diagram showing the occurrence of uneven heating of mackerel fillets.

In general, many foods are composed of an epidermis @1 and a meat layer 2, such as fish meat such as rounds, dresses, fillets, and fillets, and chicken meat such as chicken wings and thighs (see Figure 1 181).

When heated, it is difficult to get brown marks in part A, as shown in Figure 1 (bj).This is because even if the outside environment is high, part A does not rise above 100°C due to the moisture in the inner layer of the meat, and does not reach the temperature of burnt. As a result of various studies to solve this problem, as a pretreatment, as shown in Figure 1+01, a gas that is harmless to the food, such as air and N2, is sent into the A part in advance, and the epidermal layer 1
The meat layer 2 is separated to the extent that it is not noticeable in appearance. Furthermore, when the outer periphery of the TCL was wrapped in a heat-generating film and heated, it was found that brown marks appeared on the entire surface as shown in FIG. 1 (III).

This is because the inside of part A becomes water vapor during heating, and the outside environment 20
This is because the effect of 0 to 250G becomes easier, and scorching progresses due to the heat generated by the heating element film.

In order to meet the above conditions, (Vacuum suction is carried out from outside the 11th part.

+2j s + Inject air with a needle such as a sword.

It is practical to take such measures, and foods that have been subjected to such pretreatment and are composed of an outer layer 1 and an inner layer 2, such as fish meat (rounds, dresses, fillets, fillets) and chicken wings. , thigh meat) wrapped in heat-generating film and baked in a microwave oven, it is now possible to easily obtain evenly browned, appetizing cooked food. In addition, even foods that are not separated into skin layer 1 and meat layer 2 can be coated with a protein collagen film, starch film, etc., or coated to form a skin layer, and can be applied to beef, pork, sausage, ham, etc. can do.

Additionally, pre-treated foods such as mouth can be microwaved.
It is particularly effective for foods that require rapid heating, such as J4, but it can also be cooked over a hot fire, grill, etc.

Example This will be further explained below with reference to Examples.

Example 1 A syringe-like needle is inserted between the skin layer and the meat layer of mackerel fillet 1209 to blow air into it. The air was turned off for one hour until the epidermis layer separated from the flesh layer and I felt dizzy.

Next, the semi-finished product with the epidermis layer and inner layer peeled off by air is wrapped in a heat-generating film and microwaved for 500 minutes.
Heated with W for 4 minutes. The surface of the skin layer of the product obtained by heating was uniformly browned.

Example 2: Air was blown between the skin layer and the meat threshold on the back of a 90 l/fish in the same manner as in Example 1, and the skin layer and meat layer were separated, and heat was generated. The product was wrapped in body film and heated in a microwave at 600 W for 3 minutes.A product was obtained in which the surface of the skin layer of the heated product was moderately and evenly browned.

<Effects of the Invention> As explained below, the present invention is advantageous in that in foods such as seafood, which are composed of a skin layer and a meat layer, air or other substances that are harmless to the food are added to the surface of the skin in areas that are difficult to brown. A food product in which a gas chamber is provided by injecting gas, and a food product and a method for producing the food product, which are characterized by packaging the food product with a heat-generating film, which allows the food product to be browned uniformly during baking. Improved the drawbacks that were difficult.

By adding a simple pretreatment, it is now possible to easily obtain evenly browned and appetizing baked foods.

[Brief explanation of the drawing]

Figure 1 +al, (b), (cl and (dl) are explanatory diagrams showing the cooking method according to the present invention, respectively. Figure 2 is an explanatory diagram showing heating unevenness in microwave heating. Figure 3 is heating of mackerel fillet. FIG. 3 is an explanatory diagram showing how unevenness occurs.

Claims (1)

[Scope of Claims] 1. A food product composed of a skin layer and a meat layer such as seafood, characterized in that a gas that is harmless to the food, such as air, is contained between the skin layer and the meat layer. Packaged foods such as seafood. 2) In foods such as seafood, which are composed of a skin layer and a meat layer, a harmless gas such as air is impregnated between the skin layer and the meat layer, and this is wrapped in a heat-generating film. A packaged food such as seafood, etc., characterized by: 3) For foods such as seafood that are composed of a skin layer and a meat layer, a gas that is harmless to the food, such as air, is injected under the skin layer in areas that are difficult to brown to create a gas layer, and then heat generation is achieved. A method for producing a packaged food such as seafood, which is characterized by packaging with a body film.