JPH03168041A - Processed food prepared from lamprey - Google Patents

Abstract

PURPOSE:To prepare a processed lamprey food preventing the generation of ill odor caused by oxidation without deteriorating the nutrient value of lamprey by removing the guts from a living lamprey, washing the fish with water, immersing in saline water, heating in a solution containing natural vitamin E, pickling in malt and boiling down in a seasoning liquid. CONSTITUTION:A living lamprey is dressed, the guts and marrows are removed and the meat is washed with chilled water and immersed in 3% saline water to completely remove the blood. The meat is thrown into a solution produced by mixing natural vitamin E to inactivated water, e.g. a solution produced by mixing 50l of water with 80-150g of natural vitamin E emulsion, 30-60g of a malic acid salt and 30-60g of green salt and is boiled in the solution for 3-5min. The meat is cooled and then pickled in malt at 15-20 deg.C for about 18hr. After removing the malt, the pickled meat is added with a seasoning liquid such as low-salt soy sauce and boiled down to prepare the objective processed lamprey food.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a processed food made from live fish of eight-eyed eel. Specifically, it provides a second processed food using live eight-eyed eel fish.

(Prior Art and Problems) Eight-eyed eel has been valued as a highly nutritious and nutritious food since old rice, and has continued to this day. Recently, it has received renewed attention as a health food, especially as a functional food, as a source of vitality, as a food for promoting physical strength, as a beauty food, and as a food for treating illnesses.

This is due to the excellent nutritional value of the eight-eyed eel, namely the large amounts of fat-soluble vitamins (especially vitamins A, Bl-B2,
B6, Bl2, E-D, etc.) and eicosapencitric acid (E-
P-A) and docosahexaenoic acid CD-H-
It contains a large amount of A) and has pharmaceutical value and health food value.

However, the special characteristics of the eight-eyed eel, namely its unique body shape and its cooking methods, are specialized, and so it is not well known to the general public. In particular, there has been no solution to the problem that the aging process due to post-mortem oxidation is significant, and it is accompanied by a unique odor and tends to oxidize over time, making it difficult to maintain freshness.

Therefore, live eight-eyed eel is only used today in some regions as kabayaki, and there was some reluctance to eat kabayaki after it had been left out.

(Purpose of the invention) Therefore, the present invention prevents the occurrence of odor and taste due to oxidation immediately after rigor mortis, removes its unique odor, and prevents oxidation without impairing the excellent nutritional value of eight-eyed eel. The purpose is to maintain the flavor of the eight-eyed eel as a live fish and provide a secondary processed food using it.

In other words, live fish such as eight-eyed cormorant and eel are cleaned, soaked in salt water, heated for a certain period of time in an inactivated solution containing a natural vitamin E emulsion, and then cooled (primary). Processed foods) are soaked in kojikan for a certain period of time at 15°C to 20°C, and then boiled down in a seasoning liquid.

With this technology, it is possible to completely remove the unique odor of live eight-eyed eel, provide a delicious food ingredient, and maximize the medicinal value and health food value of live eight-eyed eel. This makes it possible to provide ingredients that have been used for a limited time.

(Structure of the Invention) Live eight-eyed eel is torn into pieces, the membrane and pith removed, thoroughly washed with cold water, and soaked in 3% salt water to remove blood completely. Then add 80g-1 of natural vitamin E emulsion to water at 50℃.
50 g, 30 g to 60 g of malic acid salt, and 30 g to 60 g of green salt are added to the solution after boiling.
Boil for ~5 minutes. Further, the cooled product is cut into pieces of about 2 cm square, thoroughly stirred in a pot of about 2000 cc of moromi, and soaked at a temperature of 15°C to 20°C for about 18 hours. This is a processed food made from live eel fish, which is characterized by removing the moromi rice grains and boiling it down over medium heat for about an hour in a seasoning liquid mainly consisting of low-salt soy sauce.

(Example 1) Tsukudani Processed Food + 11 Live eel is cut into pieces, the membrane and pith are removed, and the fish is thoroughly washed with cold water and soaked in 3% salt water to completely remove the blood.

(2) Since it will shrink when heated, sandwich it between about 5 stainless steel wire meshes, mix the specified amount of water, natural vitamin E emulsion, malic acid salt, and green salt in a square pot and bring to a boil. throw into. After adding, boil for 3 to 5 minutes, raise immediately, cool and remove from wire mesh.

(3) Cut into approximately 2cm squares and use approximately 2 pieces for one pot of raw material.
Add 000cc of moromi, stir well and heat to 15℃~20℃.
Marinate for about 18 hours (all day and night) at a temperature of 'C. Then, strain the rice through a wire mesh to remove the moromi rice grains.

(4) The seasoning liquid is low-salt soy sauce for 6.6 kg of raw materials.
・1600cc Mirin ・・・1400cc Sugar ・・・300g 2835・Kawa 300cc Seikatsu ・・・100g Starch syrup ・・・200g Carmela... Bring 2 tablespoons of the seasoning liquid to a boil, then boil over medium heat for about 1 hour. Boil to remove moisture completely. Fry it in a colander and let it cool.

In this way, processed tsukudani food using live eight-eyed eel is completed.

(Example 2) Vegetable-containing processed food cooked in tsukudani Burdock root and shiitake mushrooms are used as vegetables. Cut the burdock root into roughly the same size as the yamme, and boil it to remove the scum. Cut the shiitake mushrooms into appropriate sizes.

The mixing ratio is 3 burdock root 1 shiitake mushroom 0.5.

(11 to (3) are the same as the examples of processed foods boiled in tsukudani.

(4) For the seasoning liquid, use low-salt regular oil for 6.6 kg of mixed raw materials...2000cc Mirin...1000cc 2835...300cc Raw material... Boil over medium heat for about 1 hour to remove moisture completely. Fry it in a colander and let it cool.

This completes the vegetable-containing tsukudani processed food using live eight-eyed eel fish.

Next, the product analysis test results dated July 18, 1989, conducted by the Japan Food Research Center, regarding the "Tsukusei Processed Food" of Example 1 of the present invention will be disclosed.

Note 1 100 {moisture 100 protein 10 fat 10 fiber 10 ash) Note 2 - Energy conversion factor (effect of investigation) As mentioned above, the processed food of eight-eyed eel according to the present invention is a live fish of eight-eyed eel that has never existed before. It is a food associated with the processing method of 8-eyed eel, and the peculiarities of 8-eyed eel, such as its unique body shape and cooking methods, have been solved, especially the unique odor and the tendency to oxidize over time. It has become possible to preserve the quality of the fish as a live fish for a long period of time, and it has become possible to use it to capture secondary curved crystals, and its utility value will be extremely large in the future.

Particularly noteworthy is Example 1, which is a processed food according to the present invention.
This is the product analysis test result for "Tsukudani processed food". As is clearer, the vitamins FA contained in the eight-eyed eel. Bl. It was confirmed that the content of B2, E) and the highly unsaturated fatty acids eicosabentaenoic acid and docosahexaenoic acid did not change, but the content of vitamin A, etc. increased due to the action of moromi during the processing process. It is something that will be done.

Take into consideration the fact that children and the elderly are suffering from poor physical fitness due to unbalanced diets in today's diets, resulting in vitamin deficiencies, and the rapid increase in eye strain due to the remarkable spread of office automation (OA) in companies, etc. In order to meet this need, in view of the nutritional value of the eight-eyed eel, with the development of the above-mentioned processed food based on the present invention, it can be used on the dining table of ordinary households or for school lunches, etc. It is extremely large.

Therefore, it has become possible to maximize the medicinal value and health food value of live eight-eyed eel fish.

Claims (1)

[Claims] (1) Live eight-eyed eel was cut into pieces, the membrane and pith were removed, washed with cold water and soaked in salt water, then heated in a solution of natural vitamin E mixed with inactivated water for a certain period of time, and then cooled. This is a processed food made from eight-eyed eel, which is made by treating the eel with koji mold, then adding a seasoning liquid and boiling it down.