JPH01218542A - Opened and dried horse mackerel smeared with 'mentaiko' - Google Patents

Abstract

PURPOSE:To obtain an opened and dried horse mackerel having excellent taste and preservability, by opening the belly of a horse mackerel to remove middle bones and applying MENTAIKO (cod roe spiced with red pepper) over the whole surface of the opened and half-dried horse mackerel. CONSTITUTION:The objective opened and dried horse mackerel is produced by opening the belly of a horse mackerel to remove middle bones (1a) and applying MENTAIKO (2) to the main body (1) of the half-dried horse mackerel. The application of MENTAIKO is carried out by mixing a saline water having a proper concentration with a proper amount of red pepper, loosened granular cod roe and small amounts of several kinds of seasonings, dipping the main body (1) of the horse mackerel into the obtained liquid MENTAIKO and moderately drying the fish body, e.g., with warm air.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to mentaiko coated horse mackerel with good taste and storage stability.

(Prior art) In general, mackerel hiraki is made by opening the main chain from the abdomen, soaking it in dilute salt water and drying it raw, but this has not changed since ancient times and is limited to the single taste and texture of the mackerel itself. It was something that was given to me.

(Problems to be solved by the invention) In conventional mackerel grilling, the open interior is exposed to air directly, so it is easy to discolor, and particularly fatty mackerel quickly oxidizes, causing discoloration and deterioration when stored. It has poor texture, and because it is simply dried with the main chain open, the taste varies depending on the season and size, and the taste is mostly determined by the main chain, so it is always constant. It is difficult to control the quality because the texture cannot be obtained, and since the meat always has a backbone on one side, when grilling, the backbone side will not cook well, and conversely, the side without the backbone will be overcooked and will not be cooked evenly. Moreover, there were problems such as making it difficult to eat.

(Means for Solving the Problems) As shown in the drawings of the embodiment, the present invention opens from the abdominal side, removes the back bone (1a), and attaches mentaiko (mentaiko) to the raw-dried mackerel body (1).
2) is painted.

(Example) An example of the present invention will be described based on the drawings. First, the mackerel body (
1) Open the main chain from the ventral side, then remove the backbone (1d), soak it in ice water for about 5 degrees, then soak it in Baume 23% salt water for about 1 hour, and then soak it in fresh water. 3-1
It was obtained by soaking for 0 minutes to remove a suitable amount of salt, and drying it with warm air to give it a half-dry state.

Next, add appropriate chili pepper to Baume 10-20% salt water and 30-30%
Add 50% of the weight of loosened granular cod roe and a few types of seasonings and mix the whole thing to make a liquid mentaiko (2) liquid,
The horse mackerel body (1) is coated or poured onto the mentaiko (2) liquid, and then dried appropriately with hot air or the like. Although cod roe and mustard are the main ingredients for the mentaiko (2) liquid, the other ingredients are not necessarily limited to those mentioned above, and for example, salt water, mirin liquid, alcoholic beverage liquid, etc. may be used.

(Effect of the invention) As described above, the present invention has the following effects by applying mentaiko (2).
Since the mackerel body (1) does not come in direct contact with air, there is extremely little oxidation of the fat, which prevents deterioration of taste and improves shelf life.Even when placed side by side at a store, the product has a much longer shelf life compared to conventional Hiraki. loss will also be eliminated. In addition, in terms of taste, the unique spiciness and taste of mentaiko (2) is added, and the mackerel body (1)
) and has a delicious flavor that blends well with the original taste.

Furthermore, since the backbone (1a) has been removed from the mackerel body (1), the thickness of both sides of the mackerel are the same, allowing for even cooking during grilling. Therefore, unlike conventional methods, the boneless meat will not be overcooked, making it extremely easy to adjust the degree of grilling to just the right degree, and also making it easier to eat since there is no back bone (1a). .

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of a conventional knot opening, and FIG. 2 is a cross-sectional view showing an embodiment of the present invention. (1)...Mackerel body (1a)+1...Middle bone (2)...
Mentaiko or more

Claims (1)

[Claims] This mackerel hiraki coated with mentaiko is characterized by the fact that the abdominal side is opened, the backbone (1a) is removed, and the body of the mackerel (1) is dried raw and then coated with mentaiko (2).