JPH0242956A - Production of fish-or meat-fried product - Google Patents

Abstract

PURPOSE:To accomplish instantaneous mass production of the title fried product in a just fried state by frying blood-freed raw fishes or meats, keeping the resultant fired product chilled in a seal-packaged state and by warming the chilled product when eaten. CONSTITUTION:Raw fishes or meats blood-freed by vigorous spraying e.g., pressurized water are seasoned, attached to wheat flour, egg and bread crumbs and fried in e.g., a salad oil at ca. 170-180 deg.C immediately followed by pref. vacuum packaging of the resultant product which is then preserved in a frozen state. When this sealed product is to be eaten, it is warmed to 70-80 deg.C and unsealed, thus providing the objective fried product.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a completely new method for producing fried fish and meat that can instantaneously produce a large amount of fried food.

[Conventional technology and its problems 1] Most fish are most delicious when fried, whether it's tempura or fried, and depending on the ingredients, the flavor deteriorates dramatically over time. It is best to eat it.

Freshly fried fish like this has just the right amount of moisture, a fragrant deep-fried aroma, and a warm, soft texture of fish and meat.
You can enjoy the unique taste of the raw fish or raw meat at the same time, making it very delicious.

However, there are times when a large amount of fried food must be served on the table at the same time. For example, when many people eat the same meal at almost the same time at a hotel, inn, training camp, large restaurant, etc.

However, it is almost impossible to prepare a large amount of fried foods at once due to problems such as man-hours, equipment, and time.

And the majority of people just keep it after frying,
Food that has been frozen for a long time or has been deep-fried must be thawed using a microwave or the like before being eaten. If the food is completely chilled in this way, the meat will become tough, and the aroma, texture, and taste of fried food will not be as expected.

In addition, it is common practice in businesses and households to re-fry the deep-fried food just before eating or heat it in the microwave, but the delicious taste and aroma of the product are no longer regenerated by the by-products. Instead, the fried food would become dry and dry, accompanied by a decrease in moisture and a change in the quality of the meat.

[Objective of the Invention] The present invention was made in view of the above-mentioned circumstances, and provides a method for producing fried fish and meat that can instantaneously obtain a large amount of fried food at any time. It is intended to.

[Configuration 1 of the Invention The configuration of the present invention to achieve this objective is to fry raw fish or meat after undergoing a blood removal process, store the fried food in a sealed package, and refrigerate it before eating. The key point is to obtain the fish/meat in the above-mentioned fried state by doing so.

To specifically explain the method of the present invention using fish meat as an example, first, raw raw fish is cooked in a semi-dressed or dressed manner (depending on the raw material fish and purpose, the head may be removed, cut into two or three pieces, etc.). ), remove blood.

Functionally, chiai is an organ, and since it contains a lot of blood, it has a bloody odor, and since it contains a lot of fat, it is toxic if it oxidizes.Furthermore, chiai has a poor taste. Since this is not preferable for carrying out the method of the present invention, this is removed in advance.

This blood removal refers to the removal of fat and blood that are contained in large quantities as drips, and there are particular methods to do this, such as removal by jetting pressurized water, removal by mechanical treatment, and adsorption treatment with super absorbent fibers. There are no restrictions.

Once the material has been sufficiently drained of blood, it can be fried by conventional means. For example, in the case of fish tempura, grate the raw fish into two or three pieces, season with salt and pepper, then coat with flour, raw egg and bread crumbs, etc.
Place in tempura oil such as salad oil at 80℃ for 2 to 4 minutes,
Deep-fry until you can eat it as is.

Once fried, fish and meat are sealed and packaged.

If freshly fried food is sealed and packaged as soon as possible, it can be packaged without losing or changing the taste of the fried food, and its shelf life can also be improved. This sealed packaging is preferably normal vacuum packaging.

Deep-fried foods that are sealed and packaged are kept cold. This cold storage is preferably frozen storage, but is not particularly limited thereto.

In this way, the fish that have been fried are sealed and packaged one after another and kept cold, so even if you have a small number of people and small equipment, you should take time to carry out the process up to sealing and packaging. This allows you to keep a large amount of cold storage in advance.

The fried food in this sealed and refrigerated state is then sold as is. In other words, it is the sale of fried foods that are sealed and kept cold.

With the exception of conventional frozen products, fried foods are either fried in front of customers in stores, or fried first and then sold naked or in simple packaging. Especially in the case of the latter, by the time the customer purchased it, it was completely cold, and they either took it home and reheated it in the microwave or ate it, or they ate it cold.

However, in the method of the present invention, by simply heating the hermetically sealed food to about 70°C to 80°C, immersing it in boiling water for 3 to 5 minutes, and then opening the package, it will be completely freshly fried. You can get warm and fragrant fried food in the same condition.

In addition to the above-mentioned soaking in hot water, this heating operation may also involve heating the item in such a way that it does not come into direct contact with the hot water. Furthermore, heating here refers to heating up to about 80°C, and is different from high-temperature heating exceeding 80°C that would destroy natural amino acids.

In addition, the above freezing and heating are reversible, so if you warm them up but don't open many of them, you can return them to frozen storage and reheat them if necessary. This is an excellent manufacturing method that allows you to obtain deep-fried foods. In this respect, conventional methods had a major drawback of increasing the hardness of the meat.

[Operations and Effects of the Invention] According to the method of the present invention, raw raw fish and raw meat only need to be actually fried once, and do not need to be fried or heated again (warming but not heating). Therefore, the quality of the meat rarely hardens, and since freshly fried food is sealed and packaged as soon as possible, the moisture and taste are preserved with almost no fluctuation or change, and since it is sealed in a sterile state, it has a long shelf life. It has good quality, and since the blood has been removed, there is no fishy odor, astringency, or harsh taste.

In this way, it retains its fried state and is kept sealed and cool.
By repeating heating operations that anyone can easily do whenever necessary, they can obtain freshly fried foods in the first place.

Since the fish and meat used as raw materials have gone through a process to remove blood, there is no fishy odor, astringency, or harsh taste.Coupled with the sealed packaging, it has an extremely long shelf life, and can be stored in the refrigerator for more than a week even when stored at room temperature. If stored for three weeks or more, if stored frozen for a long period of time (
Even if the fried food is stored for a short period of time (approximately 100 to 100 ml), when it is warmed by soaking in hot water, it is possible to regenerate fried food that is no different from its original fried state.

Moreover, since freshly fried foods can be stored for a long period of time, a large amount of fried foods can be stored in advance in a sealed frozen state. When a large amount of fried food is needed at the same time, for example, boil water in a large pot and boil the required amount of sealed fried food in hot water for a specified period of time at 70°C to 80°C.
If you warm it up to a certain temperature, you can easily produce a large quantity of freshly-produced products all at once.

Therefore, the method of the present invention is most suitable when a large number of fried foods must be provided in a short period of time, such as when a large group of guests are dining in a large dining hall or banquet hall, or during very crowded times such as during lunch hours. The effect can be demonstrated. Also,
It is also possible to significantly reduce the number of man-hours and personnel required in the kitchen.

The method of the present invention can be applied not only to raw fish but also to raw livestock meat, and similar effects can be obtained.

f Example 1 Raw sardines, which are red fish, were made into a dress, further cut into two pieces, wrapped in a super absorbent polymer fiber cloth, and thoroughly drained of blood. After the blood removal process is completed, season with salt and pepper, add flour, raw egg, and breadcrumbs in that order, 1.
It was fried as usual in salad oil heated to 70-180°C.

Next, while this fried food was still warm, it was sealed and packaged using a vacuum packaging device. This process was repeated many times to produce 100 vacuum-packed fried sardines, and the 100 fried sardines were frozen and stored at about -10° C. while still being vacuum-packed.

10 days later, there was a banquet for about 100 people, so just before serving each table, I divided the 100 fried sardines mentioned above into 4 portions and placed them in a large pot of boiling water for about 4 minutes while vacuum-wrapping them.
The package was warmed to ℃, opened immediately, and served on each table. The above-mentioned fried sardines heated in hot water had soft flesh almost the same as when freshly fried, had the aroma and taste of being fried, and had no fishy odor, astringency, or harsh taste.

Claims (1)

[Scope of Claims] 1) After undergoing a blood removal process from raw fish or meat, it is fried, and the fried food is sealed and packaged to keep it cold, and heated before eating. A method for producing fried fish and meat, characterized by obtaining meat. 2) When eating, warm the food in hot water while it is still in the sealed package.
2. The manufacturing method according to claim 1, wherein the fried food is obtained by opening the package. 3) The manufacturing method according to claim 1, characterized in that when eating, the sealed package is opened and the product is heated in such a way that it does not come into direct contact with hot water.