JPH0231640A - Production of dried fishes such as dried bonito or the like - Google Patents

Abstract

PURPOSE:To produce high-quality dried fishes inexpensively by providing an impregnating process to impregnating a solid material isolated by a separating process with sauce manufactured by a sauce producing process and a smoking process to smoke the material prepared by the impregnating process and using fatty fishes of good quality caught in a large amount. CONSTITUTION:Fishes are passed through a removal process 1 to take away a heat part 3 and an internal organ 4 of relatively large-sized fish 2, a process 5 to boil meat of a fish 2a sent from the process 1, a bone removal process 6 to take away bone 7 after the process 5 or in the process 1 and a separating process 8 to press meat of a fish 2c sent from the process 6 or the process 5 and to separate the meat into a solid material 9 and a liquid 10. Then the solid material is sent through a sauce producing process 11 to remove fats contained more than a necessary amount from the liquid 10 and to produce the sauce, an impregnating process 13 to impregnate the solid material 9 separated by the process 8 with the sauce produced by the process 11, a smoking process 14 to smoke the material sent from the process 13 and an after-processing process 15 to grind or shave the material sent from the process 14 and to process into given dried fishes 16 and 17.

Description

[Detailed description of the invention] TECHNICAL FIELD The present invention relates to a method for producing bonito flakes and other bonito flakes.

``Conventional technology'' Conventionally, when making bonito flakes and other joints, if a large amount of oily fish is used, the quality of the joints may be poor due to oil burns, or a large amount of flakes may be produced during drying, resulting in poor quality. The disadvantage was that it was not possible to obtain the following clauses.

For this reason, high-quality joints cannot be obtained unless fish with low fat content are selected, and the cost of purchasing materials is high.

``Object of the present invention'' In view of the above-mentioned conventional drawbacks, the present invention is to produce a high-quality and inexpensive soup that does not cause oil burns and makes a good soup stock, using high-quality fatty fish that can be caught in large quantities. The object of the present invention is to obtain a method for producing dried bonito flakes and other dried bonito flakes.

[Means for Achieving the Present Invention] The present invention includes a removal step of removing the head and internal organs of a relatively large fish such as bonito flakes, a boiling step of immediately boiling the fish that has undergone this removal step, and a boiling step after this boiling and dyeing step. A bone removal step in which bones are removed in the removal step, a separation step in which the fish meat that has gone through this bone removal step or boiling step is pressed and separated into a solid body and a liquid, and a liquid separated in this separation step. A dashi soup production process in which the stock is made by removing excess fat contained in the stock; an impregnation process in which the solid body separated in the separation process is impregnated with the stock produced in the dashi production process; and this impregnation. A smoking process in which the product that has passed through the process is smoked,
It is characterized by including a post-processing step in which the smoked product is crushed or shaved into predetermined joints.

In addition, the present invention includes a process of boiling relatively small fish such as sardines and mackerel, a separation process of pressing the fish after this boiling process to separate solids and liquids, and a process of separating solids and liquids in this separation process. A dashi soup production step in which a dashi stock is produced by removing excess fat content from the liquid; an impregnation step in which the solid body separated in the separation step is impregnated with the dashi soup produced in the dashi soup manufacturing step; It is characterized by including a drying process in which the material that has undergone this impregnation process is dried, and a post-processing process in which the material that has undergone this drying process is crushed and processed into powdery joints.

"Embodiments of the present invention" The present invention will be described in detail below with reference to embodiments shown in the drawings.

In the embodiment shown in FIG. 1, 1 is a removal process in which the head 3 and internal organs 4 of a fish 2 such as a large bonito or mackerel are removed, and the fish 2 used in this removal process 1 is a fatty, The ingredients used are cheap, edible, and abundant ones.

5 is a step of boiling the fish meat 2a that has passed through the removal step 1, and this boiling step 5 is performed in the same manner as in the conventional method.

6 is a bone removal step in which bones 7 are removed from the fish 2b that has passed through the scoring step 5.

8 is a separation step in which the fish meat 2C that has undergone the bone removal step 6 is pressed to separate it into a solid body 9 and a liquid 10.

Reference numeral 11 denotes a soup stock manufacturing process in which a stock 12 is produced by removing only the excess fat content from the liquid 10 separated in the separation step 8 and containing ingredients, fat, gelatin, etc.; In step 11, the fat necessary for the stock is retained, and unnecessary fat that would have an adverse effect is removed.

13 is the dashi soup 12 produced in the aforementioned dashi soup production process 11.
In this impregnation step 13, the solid material 9 separated in the separation step 8 is impregnated with the solid material 9 in the stock 12.
This state can be reduced to a reduced pressure state to efficiently impregnate the solid body 9 with the stock 12, or the solid body 9 can be impregnated with the stock 12.
This is done by applying.

14 is a smoking process in which the solid body 9A that has undergone the impregnation process 13 is dried or smoked; in this embodiment, it is smoked;
This smoking process 14 is a process similar to the smoking process when making conventional bonito flakes.

15 is a post-processing step in which the solid body 9B that has undergone the smoking process 14 is crushed and processed into powder-like joints 16, or the solid body 9B is shaved and processed into shaved joints 17. be.

Joints 16 or 17 produced in this way do not require selection of the fish to be processed, and since the fibers of the fish are not cut like surimi, the components of the soup stock are decomposed. You can make high-quality soup stock without any problems.

"Different Embodiments of the Present Invention" Next, the present invention will be explained in detail with reference to the embodiments shown in FIGS. 2 and 3. In addition, in explaining these examples,
Components that are the same as those of the present invention are designated by the same reference numerals and redundant explanations will be omitted.

The main difference between the embodiment shown in FIG. 2 and the embodiment of the present invention is that a bone removal step 6 is performed after the removal step 1, and even if the joints 16 or 17 are manufactured in this way, the same You can obtain effective effects.

The embodiment shown in FIG. 3 is mainly different from the embodiment of the present invention in the step 5 of boiling one or several kinds of fish 2A such as relatively small sardines and mackerel, the separation step 8, and the soup stock production step. 11, the impregnation step 13, the drying or smoking step 14, and the post-processing step 15 to produce the knots 16A.
Inexpensive fish that conventionally could only be used as feed, such as fatty sardines, can be used for the production of joint fish 16A.

"Effects of the Present Invention" As is clear from the above description, the present invention has the following effects.

(1) A removal process of removing the head and internal organs of relatively large fish such as bonito flakes, a boiling process of boiling the flesh of the fish that has undergone this removal process, and a bone removal process of removing bones after this boiling process or during the removal process. Then, there is a separation process in which the fish meat that has gone through this bone removal process or boiling process is pressed to separate it into solid and liquid, and in this separation process, excess fat content is removed from the liquid separated. a dashi soup production step of making a dashi stock; an impregnation step of impregnating the solid body separated in the separation step with the dashi soup produced in the dashi soup manufacturing step;
The process consists of a smoking process in which the fish that has gone through this impregnation process is smoked, and a post-processing process in which the fish that has gone through this smoking process is crushed or shaved and processed into the specified joints. There is no need to remove greasy foods like .

Therefore, fish purchased at low cost can be used, and costs can be reduced.

(2) According to (1) above, since the fish meat is simply pressed, the fibers are not cut as in surimi.
It does not break down the components of the soup stock.

Therefore, it is possible to produce knotweed from which high-quality dashi can be made.

(3) According to the above (1), it is not necessary to perform special processing that takes time and effort, so that knots can be easily manufactured.

(4) Claim 2.3.4 also provides the same effects as the above (1) to (3).

[Brief explanation of the drawing]

FIG. 1 is a schematic process diagram showing one embodiment of the present invention, and FIGS. 2 and 3 are schematic process diagrams showing different embodiments of the present invention. 1: Removal process, 2.2A: Fish, 3: Head,
4: Internal organs, 5: Boiling process, 6: Bone removal process, 7: Bones,
8: Separation process, 9: Solid body, 10: Liquid, 11: Stock production process, 12: Stock soup, 13: Impregnation process, 14: Smoking process, 15: Finished processing process, 16
．． 16A: powder-like knots, 17: shaved knot-like knots. Patent applicant: Ishi 1) Makoto Michi

Claims (1)

[Claims] 1) A removal step of removing the head and internal organs of a relatively large fish such as bonito flakes, a boiling step of boiling the flesh of the fish that has undergone this removal step, and a process of removing bones after this boiling step or during the removal step. There is a deboning process in which fish is removed, a separation process in which the fish meat that has gone through this deboning process or boiling process is pressed and separated into solids and liquid, and the liquid separated in this separation process contains more than necessary. A dashi soup manufacturing process in which the fat content of the stock is removed to make dashi stock, an impregnation process in which the solid body separated in the separation process is impregnated with the dashi juice produced in this dashi manufacturing process, and the product that has gone through this impregnation process is smoked. A method for producing bonito flakes characterized by comprising a smoking process of processing and a post-processing process of grinding or shaving the product that has undergone the smoking process and processing it into predetermined pieces. 2) A removal process of removing the head and internal organs of a relatively large fish such as bonito flakes, a boiling process of boiling the flesh of the fish that has undergone this removal process, and a bone removal process of removing bones after this boiling process or during the removal process. , a separation process in which the fish meat that has gone through this deboning process or boiling process is pressed to separate it into solids and liquid, and in this separation process, excess fat content is removed from the liquid separated. A dashi soup manufacturing step for making a dashi soup stock, an impregnation step for impregnating the solid body separated in the separation step with the dashi soup produced in the dashi soup manufacturing step, and a drying step for drying the solid body that has undergone this impregnation step. A method for producing bonito flakes characterized by including a post-processing step of crushing or shaving the dried bonito flakes and processing them into predetermined bonito flakes. 3) The process of boiling relatively small fish such as sardines and mackerel, the separation process of pressing the boiled fish to separate it into solid and liquid, and the liquid separated in this separation process. A dashi soup manufacturing process in which the fat content contained in the above is removed to make dashi stock, an impregnation process in which the solid body separated in the separation process is impregnated with the dashi soup produced in this dashi manufacturing process, and this impregnation process A method for producing knots such as bonito flakes, characterized by comprising a smoking process of smoking the dried bonito flakes, and a post-processing process of pulverizing the smoked pieces and processing them into powdered knots. 4) The process of boiling relatively small fish such as sardines and mackerel, the separation process of pressing the boiled fish to separate it into solid and liquid, and the liquid separated in this separation process. A dashi soup production step in which the above-mentioned components are removed to make dashi stock; an impregnation step in which the solid body separated in the separation step is impregnated with the dashi soup produced in the dashi soup manufacturing step; and this impregnation step. A method for producing knots such as bonito flakes, which comprises a drying step of drying the dried knots, and a post-processing step of pulverizing the dried knots and processing them into powdered knots.