JPH0323130B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen sandfish by cooking and freezing sandfish.

Sandfish is a fish with hard bones and its internal organs have a bitter taste, so the bones and internal organs must be removed before eating. For this reason, conventionally, it was customary to remove the head, internal organs, and bones of sandfish and eat only the raw meat, and there was no method for producing frozen sandfish that allowed the bones to be eaten together.

An object of the present invention is to provide a method for producing frozen sandfish that allows the bones of the sandfish to be eaten together, has good taste and appearance, and can be cooked easily and efficiently.

This invention involves sorting out medium-sized or smaller sandfish, cutting off the head without removing bones, and then pressing from the outside without opening the abdomen of the body to squeeze out the internal organs through a small hole in the abdomen. It is characterized by being immersed in salt water, then dried and frozen until it becomes semi-dry.

With the above structure, sandfish of medium size or smaller are selected and used, and the bones are softened by keeping them in a semi-dry state, so sandfish with hard bones can be eaten with the bones.

In addition, since the fish is kept in an intermediate state, neither living nor dried, and is salted, its nutritional value is not compromised and the taste is good.Furthermore, the internal organs are removed without cutting open the abdomen, so all except for the head is removed. The shape of the sandfish remains almost unchanged, and the appearance is better than that of conventional ones.

Furthermore, since it is semi-dry and contains less water, there is less risk of splashing oil when frying, and it already has a flavor.
After thawing, you can eat it whole.
Cooking can be done easily and efficiently.

Hereinafter, this invention will be described in detail along with examples and its working steps.

First step: Select medium-sized sandfish (about 15 to 16 cm in length) or smaller from the freshly landed sandfish. This is because the bones are also eaten, so it is necessary to use soft bones, and if the meat is larger than this, the bones will come into contact with the mouth, making it difficult to eat.

Second step: Cut out the head 1 of the sandfish along line A-A in FIG. Head 1 is hard and inedible, so remove it first.

Third step: The abdomen 3 of the body 2 of the sandfish from which the head 1 has been removed is cut diagonally into a small piece from near the lower end of the cut surface 4. Then, a small hole appears in the cross section 5 of this cut-off part, and the internal organs are squeezed out through this small hole by pressing the outside of the abdomen 3 with a finger in the direction of the arrow. By doing this, the internal organs can be removed without leaving a large wound on the abdomen 3 and while maintaining the shape of the sandfish.

Fourth step: The body 2 from which internal organs have been removed is immersed together with ice in salt water that is much thicker than seawater (salinity level = about 10 degrees, seawater salinity level = 3 degrees) for about 1.5 hours. In this way, the saltiness is added while preserving the freshness of the sandfish. The concentration of salt water and the immersion time can be changed as appropriate according to preference.

Fifth step: After removing the body 2 from the salt water and thoroughly draining the salt water, it is placed in a dryer and dried until it becomes semi-dry. Increase the temperature inside the dryer to normal temperature
By setting the temperature to 25°C and drying for about 3 hours, the body 2 becomes a semi-dry state containing moisture between a raw state and a completely dry state. By doing this, the bones of the sandfish become softer, allowing them to be stored for a longer period of time than if they were frozen without removing the moisture.

Sixth step: The body 2 is kept in a semi-dry state at approximately -40°C.
Freeze at high speed. It will freeze completely in about 10 hours, so store it in a frozen warehouse kept at about -25°C. Note that if you try to freeze the food at the normal freezing temperature of about -25°C, it will lose its freshness and taste, so it is preferable to freeze it at about -40°C.

Through the above work steps, semi-dry frozen sandfish is completed. The internal organs of this frozen sandfish have been removed and the bones have become soft, so after thawing it in an appropriate manner, it can be coated with flour or other batter and fried or fried and eaten with the bones. Deep frying softens the bones, making them even easier to eat.

Also, if the ingredients contain a lot of water, they will often splash oil when frying, which is extremely dangerous when cooking in large quantities for school lunches, etc. but,
According to this invention, the amount of water contained in frozen sandfish is halved, so there is very little possibility of it repelling oil. Therefore, cooking can be done easily and efficiently.

Furthermore, sandfish only has the head 1 removed, but the body 2 remains in the shape of a sandfish, so it has a good appearance and can be eaten whole, including bones, so it is highly nutritious and tastes great. Also good.

The present invention has the above-mentioned configuration, and the frozen sandfish produced by the method of the present invention can be eaten whole including hard bones, and the unpleasant internal organs have been removed and the fish is semi-dried. The fish has a good taste because it is made of porcelain, and since the outer shape of the sandfish can be preserved without the head, it has a very good appearance, and it also has the excellent effect of making cooking easier and more efficient.

Therefore, it is ideal for school lunches, etc., which require a large amount of food to be prepared at once, and which also require consideration of nutritional value.

[Brief explanation of drawings]

FIG. 1 is a side view of the sandfish used in this invention. Figure 2 is a side view of the body of a sandfish with its head removed and the tip of its abdomen cut off. 1...Head, 2...Torso, 3...Abdomen.

Claims (1)

[Claims] 1 Select medium-sized or smaller sandfish, remove the head without removing bones, then press the body from the outside without opening the abdomen, squeeze out the internal organs through a small hole in the abdomen, and then submerge in salt water. A method for producing frozen sandfish, which comprises soaking the fish, drying it until it becomes semi-dry, and freezing it.