JPH0523101A - Production of dried fish - Google Patents
Production of dried fishInfo
- Publication number
- JPH0523101A JPH0523101A JP3175246A JP17524691A JPH0523101A JP H0523101 A JPH0523101 A JP H0523101A JP 3175246 A JP3175246 A JP 3175246A JP 17524691 A JP17524691 A JP 17524691A JP H0523101 A JPH0523101 A JP H0523101A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- vacuum
- boiled
- fish meat
- packed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、鰹、宗田鰹、さば、ま
ぐろ、いわし、あじなどを原料とした魚節の製造方法に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fish buns made from bonito, soda bonito, mackerel, tuna, sardines, horse mackerel and the like.
【0002】[0002]
【従来の技術】従来の魚節の製造方法は、原料魚を煮熟
後、そのままばい乾する方法が採られていた。このた
め、煮熟により生じた身割れ、身すきがそのまま最終製
品に影響を及ぼして、このような魚節材料から加工した
節は花が小さく、粉末が多くなり、歩留まりが悪くなる
問題があった。2. Description of the Related Art A conventional method for producing fish sprouts has been to boil raw fish and then dry it. Therefore, the cracks and plows caused by ripening directly affect the final product, and the knots processed from such fish knot material have small flowers, a large amount of powder, and the yield is poor. It was
【0003】[0003]
【発明が解決しようとする課題】上記従来の方法では、
身割れ、身すきが生じないように原料魚の煮熟を慎重に
行っても、魚肉の筋肉組織の性質上僅かなすきが生じ、
削り節にした時の粉末率を増加させる原因になるという
問題があった。また、煮熟による身われ、身すきがない
ものであっても、これを凍結保存すると、解凍したとき
に筋肉組織にすきまが生じ、同様に粉末率を増加させる
ため、煮熟魚肉の凍結保存はできないという問題もあっ
た。SUMMARY OF THE INVENTION In the above conventional method,
Even if the raw material fish is carefully cooked to prevent cracking and plowing, a slight gap occurs due to the nature of the muscle tissue of fish meat,
There was a problem that it would cause an increase in the powder ratio when the shavings were used. In addition, even if the fish is boiled and boiled without simmering, if it is frozen and stored, it will cause a gap in the muscle tissue when it is thawed, which will also increase the powder ratio. There was also the problem that it could not be done.
【0004】本発明は、上記問題点に鑑みなされたもの
で、魚肉の身われ、身すきを防ぎ、花が大きく、粉末率
が少なく、煮熟魚肉の凍結保存も可能な魚節の製造方法
を提供するものである。The present invention has been made in view of the above problems, and it is a method for producing a fish clause that prevents fish meat from leaning and plowing, has a large flower, has a small powder ratio, and can be frozen for preservation of cooked ripe fish meat. Is provided.
【0005】[0005]
【課題を解決するための手段】請求項1に記載の発明の
魚節の製造方法は、節用原料魚を常法により、分割、煮
熟した後、柔軟性非通水性フィルムよりなる包装材で真
空包装し、この真空包装魚肉を、20℃以下の温度で一
定時間以上保持した後に包装材より煮熟魚肉を取出し、
通常のばい乾処理を施すものである。The method for producing fish knots according to the first aspect of the present invention is a packing material made of a flexible non-water-permeable film after the raw fish for knots is divided and boiled by a conventional method. Vacuum-pack the fish, hold the vacuum-packed fish meat at a temperature of 20 ° C. or lower for a certain period of time, and then remove the cooked ripe fish meat from the packaging material.
It is subjected to normal boil-drying treatment.
【0006】請求項2に記載の発明の魚節の製造方法
は、節用原料魚を常法により、分割、煮熟した後、柔軟
性非通水性フィルムよりなる包装材で真空包装し、この
真空包装魚肉を、20℃以下の温度で一定時間以上保持
した後に包装材より煮熟魚肉を取出して凍結保存し、こ
の凍結した煮熟魚肉を解凍後、通常のばい乾処理を施す
ものである。In the method for producing a fish knot of the present invention as set forth in claim 2, the knot raw material fish is divided and boiled by a conventional method, and then vacuum-packed with a packing material made of a flexible non-water-permeable film, and this vacuum is used. The packaged fish meat is kept at a temperature of 20 ° C. or lower for a certain period of time or more, and then the boiled ripe fish meat is taken out from the packaging material and frozen and stored, and the frozen boiled ripe fish meat is thawed and then subjected to a normal roast-drying treatment.
【0007】[0007]
【作用】請求項1に記載の発明の魚節の製造方法は、煮
熟した原料魚の魚肉を、柔軟非通気性フィルムよりなる
包装材で真空包装し一定時間以上保持することにより、
魚肉の筋肉組織間のすきまが脱気、密着されるため、ば
い乾によっても身われ、身すきが発生せず、製品を削り
節にした場合の花が大きく、粉末も少なくなる。また、
真空包装後の保持温度を20℃以下にしたため、腐敗が
防止される。According to the method for producing a fish clause of the present invention as set forth in claim 1, the fish meat of the boiled raw material fish is vacuum-packed with a packaging material made of a flexible non-breathable film and held for a certain period of time or more.
Since the gaps between the muscle tissues of fish meat are degassed and adhered, they are worn even when they are dried by the air, do not generate plow, and when the product is cut into pieces, the flowers are large and the powder is also small. Also,
Since the holding temperature after vacuum packaging is set to 20 ° C. or lower, spoilage is prevented.
【0008】請求項2に記載の発明の魚節の製造方法
は、真空包装材より取出した原料魚の煮熟魚肉の筋肉組
織がすきまなく密着しているから、この煮熟魚肉を凍結
して保存し、次に解凍した場合、脱水による隙間を生ず
ることがないから、凍結により煮熟魚肉を長期間保存す
ることが可能になる。According to the method for producing a fish clause of the present invention as set forth in claim 2, since the muscular tissue of the cooked ripe fish meat of the raw material fish taken out from the vacuum packaging material is tightly adhered, this cooked ripe fish meat is frozen and stored. However, when it is thawed next time, no gap will be created due to dehydration, so that the boiled fish meat can be stored for a long period of time by freezing.
【0009】[0009]
【実施例】本発明の魚節の製造方法の一実施例を説明す
る。EXAMPLE An example of the method for producing fish buns of the present invention will be described.
【0010】節用の原料魚としては鰹、宗田鰹、さば、
まぐろ、いわし、あじなどがある。大型原料魚は頭や、
内臓を除去しさらに分割する。小型原料魚は、分割しな
いでそのまま用いる。この節用原料魚を常法により、煮
熟した後に柔軟性非通水性フィルム、例えば、ポリエチ
レンフィルムよりなる包装材で真空包装する。この真空
包装魚肉を、5〜20℃以下の温度で2時間以上放置す
る。この真空包装魚肉を5〜20℃以下の温度で2時間
以上放置した後に包装材より煮熟魚肉を取出し、通常の
ばい乾処理を施す。As raw material fish for kushi, bonito, soda bonito, mackerel,
There are tuna, sardines and horse mackerel. The large raw fish is on the head,
The internal organs are removed and further divided. The small raw fish is used as it is without splitting. This knot raw material fish is boiled by a conventional method and then vacuum-packed in a packaging material made of a flexible non-water-permeable film, for example, a polyethylene film. This vacuum-packed fish meat is left for 2 hours or more at a temperature of 5 to 20 ° C. or lower. After this vacuum-packed fish meat is left at a temperature of 5 to 20 ° C. or less for 2 hours or more, the cooked ripe fish meat is taken out from the packaging material and subjected to a normal bait-drying treatment.
【0011】次にこの製造工程を説明する。Next, the manufacturing process will be described.
【0012】(1) 原料魚として鰹を用いる。常法に
より解凍された鰹の頭、腹肉および内臓を除去し、三枚
におろした左右肉二枚を、それぞれ体側に沿って二分し
て四本の生肉を得る。
(2) 上記原料魚の加工生肉をせいろに並べる。
(3) せいろに並べた原料魚の生肉を90℃〜95℃
の温水で60分〜120分煮熟する。
(4) 原料魚を煮熟した後に温水から引き上げて水き
りをし、煮熟した魚節材料の魚肉を得る。
(5) 煮熟した魚節材料の魚肉をポリエチレンフィル
ムよりなる包装材で密封し、真空包装して魚節材料の包
装魚肉を得る。
(6) 魚節材料の包装魚肉を5℃〜20℃で2時間以
上放置する。
(7) 包装材から煮熟した魚節材料の魚肉を取出す。
(8) 包装材から取出した魚節材料の魚肉を85℃〜
90℃で12時間ばい乾を行う。
(9) ばい乾した魚節材料を室温で12時間あん蒸す
る。
(10) さらに、あん蒸した魚節材料を80℃〜85℃
で6時間ばい乾を行う。
(11) 室温で18時間あん蒸する。
(12) 前記(10)、(11)の工程のあん蒸とばい乾を
魚節材料の水分が20%になるまで繰返す。(1) Bonito is used as a raw material fish. The bonito head, abdominal meat and internal organs thawed by a conventional method are removed, and two pieces of left and right meat that have been grated into three pieces are bisected along the body side to obtain four pieces of raw meat. (2) Arrange the processed raw meat of the above raw material fish in a line. (3) 90 degrees C to 95 degrees C
Boil for 60 to 120 minutes in warm water. (4) After the raw material fish has been boiled, it is pulled out from warm water and drained to obtain boiled and cooked fish knot material. (5) The boiled fish meat of the fish section material is sealed with a packaging material made of a polyethylene film, and vacuum-packed to obtain the packed fish meat of the fish section material. (6) The packed fish meat of fish knot material is left to stand at 5 ° C to 20 ° C for 2 hours or more. (7) Remove the boiled fish-bread material from the packaging material. (8) The fish meat of the fish section material taken out from the packaging material is at 85 ° C or higher.
It is dried at 90 ° C. for 12 hours. (9) Steam the dried soybean paste material at room temperature for 12 hours. (10) Furthermore, the fumigated fish seasoning material is 80 ℃ -85 ℃
And dry for 6 hours. (11) Fumigate at room temperature for 18 hours. (12) The processes of (10) and (11) above, including the fumigation and soybean drying, are repeated until the water content of the fish knot material becomes 20%.
【0013】この方法で得られた魚節は、原料魚の魚肉
を、柔軟非通気性フィルムよりなる包装材で真空包装し
一定時間以上保持することにより、魚肉の筋肉組織間の
すきまが脱気、密着されるため、ばい乾によっても身わ
れ、身すきが発生しない。また、真空包装後の保持温度
を20℃以下にしたため、腐敗が防止される。The fish knot obtained by this method is obtained by vacuum-packing the raw material fish meat in a packaging material made of a flexible non-air-permeable film and holding it for a certain period of time or more to deaerate the gaps between the muscle tissues of the fish meat. Because they are in close contact, they are worn even when exposed to dry air, and there is no scraping. Moreover, since the holding temperature after vacuum packaging is set to 20 ° C. or lower, spoilage is prevented.
【0014】また、粉末率は、真空包装しない魚節材料
では7.8%であり、真空包装した状態で魚節材料を放
置する真空包装処理時間は長い程減少する。魚節材料の
真空包装処理時間に対する粉末率は、5秒で4%、30
分で3.5%、1時間で2.7%、2時間で2.8%、
3時間で2.5%となる。Further, the powder ratio is 7.8% for the fish seasoning material not vacuum-packed, and the longer the vacuum packaging time for leaving the fish seasoning material in the vacuum-packed state, the shorter it becomes. The powder ratio of the fish boiled material to the vacuum packaging time is 4% in 5 seconds, 30
3.5% in minutes, 2.7% in 1 hour, 2.8% in 2 hours,
It becomes 2.5% in 3 hours.
【0015】本発明の魚節の製造方法の他の実施例を説
明する。Another embodiment of the method for producing a fish section according to the present invention will be described.
【0016】この実施例は、節用原料魚を常法により、
分割、煮熟した後、柔軟性非通水性フィルムよりなる包
装材で真空包装し、この真空包装魚肉を、20℃以下の
温度で2時間以上保持した後に包装材より煮熟魚肉を取
出すまでの方法は前記実施例と同一である。In this example, the raw material fish for knots was prepared by a conventional method.
After dividing and boiling, vacuum packaging with a packaging material made of a flexible non-water-permeable film, holding this vacuum-wrapped fish meat at a temperature of 20 ° C. or lower for 2 hours or more, and then removing the boiled fish meat from the packaging material. The method is the same as in the previous example.
【0017】そして、包装材より取出した煮熟魚肉を凍
結保存し、この凍結した煮熟魚肉を解凍後、通常のばい
乾処理を施す。Then, the cooked boiled fish meat taken out from the packaging material is frozen and preserved, and the frozen boiled cooked fish meat is thawed and then subjected to a normal blast drying treatment.
【0018】この方法では、真空包装材より取出した原
料魚の煮熟魚肉の筋肉組織がすきまなく密着しているか
ら、この煮熟魚肉を凍結して保存し、次に解凍した場
合、脱水による隙間を生ずることがない。In this method, since the muscular tissue of the cooked ripe fish meat of the raw fish taken out from the vacuum packaging material is closely adhered, the cooked ripe fish meat is frozen and stored, and when it is thawed next, a gap due to dehydration is formed. Does not occur.
【0019】上記実施例で凍結しない鰹節は形態的には
花が大きくつやがあり、粉末率は2.4%であった。ま
た、真空包装材から取出した煮熟魚肉を−40℃で凍
結、解凍処理した鰹節は形態的には花が大きくつやがあ
り、粉末率は2.7%であった。さらに、従来の真空包
装処理を行わない鰹節では、形態的には通常の花で、粉
末率は7.8%であった。なお、香味はいずれも同じで
あった。The bonito flakes that did not freeze in the above examples had a large flower with a lustrous morphology and a powder ratio of 2.4%. Further, the bonito flakes obtained by freezing and thawing cooked ripe fish meat taken out from the vacuum packaging material at -40 ° C had a large glossy flower and had a powder ratio of 2.7%. Furthermore, the bonito flakes that were not subjected to the conventional vacuum packaging treatment were morphologically ordinary flowers and had a powder ratio of 7.8%. The flavor was the same in all cases.
【0020】[0020]
【発明の効果】請求項1に記載の発明によれば、煮熟し
た魚肉を真空包装することにより煮熟によって生じた魚
肉の筋肉組織間のすきまが脱気、密着されるため、包装
材より取出し後、ばい乾によっても身われ、身すきが発
生せず、製品を削り節にした場合花が大きく、粉末率も
少なくなる。EFFECT OF THE INVENTION According to the invention described in claim 1, by vacuum-packing boiled fish meat, the gap between the muscular tissues of the fish meat produced by boiling is degassed and adhered. After taking it out, it can be worn by being dried in the air, no scraping occurs, and when the product is cut into pieces, the flowers are large and the powder rate is low.
【0021】請求項2に記載の発明によれば、真空包装
した煮熟魚肉は、包装材から取出し後凍結、解凍しても
筋肉組織間に隙間を生じることがないから、煮熟後の凍
結保存が可能となり、作業効率を高めることができる。According to the second aspect of the present invention, the boiled fish meat packed in a vacuum does not cause a gap between the muscle tissues even if it is frozen and thawed after being taken out from the packaging material. It becomes possible to save and improve work efficiency.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 房田 三雄 愛媛県伊豫市米湊1696番地 マルトモ株式 会社内 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Mitsuo Fusada Marutomo shares, 1696 Yoneminato, Itou-shi, Ehime In the company
Claims (2)
た後、柔軟性非通水性フィルムよりなる包装材で真空包
装し、 この真空包装魚肉を、20℃以下の温度で一定時間以上
保持した後に包装材より煮熟魚肉を取出し、通常のばい
乾処理を施すことを特徴とする魚節の製造方法。1. A knot raw material fish is divided and boiled by a conventional method, and then vacuum-packed with a packaging material made of a flexible non-water-permeable film, and the vacuum-packed fish meat is kept at a temperature of 20 ° C. or lower for a certain period of time or longer. A method for producing a fish sprouts, characterized in that the cooked ripe fish meat is taken out from the packaging material after the holding, and then subjected to a normal boil-drying treatment.
た後、柔軟性非通水性フィルムよりなる包装材で真空包
装し、 この真空包装魚肉を、20℃以下の温度で一定時間以上
保持した後に包装材より煮熟魚肉を取出して凍結保存
し、この凍結した煮熟魚肉を解凍後、通常のばい乾処理
を施すことを特徴とする魚節の製造方法。2. The knot raw material fish is divided and boiled by a conventional method, and then vacuum-packed with a packaging material made of a flexible non-water-permeable film, and the vacuum-packed fish meat is kept at a temperature of 20 ° C. or lower for a certain time or more. A method for producing a fish clause, characterized in that after holding, the boiled ripe fish meat is taken out from the packaging material, frozen and stored, and the frozen boiled ripe fish meat is thawed and then subjected to a normal boil-drying treatment.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3175246A JP2648537B2 (en) | 1991-07-16 | 1991-07-16 | How to make fish knots |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3175246A JP2648537B2 (en) | 1991-07-16 | 1991-07-16 | How to make fish knots |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0523101A true JPH0523101A (en) | 1993-02-02 |
JP2648537B2 JP2648537B2 (en) | 1997-09-03 |
Family
ID=15992819
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3175246A Expired - Lifetime JP2648537B2 (en) | 1991-07-16 | 1991-07-16 | How to make fish knots |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2648537B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013116090A (en) * | 2011-12-05 | 2013-06-13 | Fukushin:Kk | Method for producing flakes made from blowfish |
-
1991
- 1991-07-16 JP JP3175246A patent/JP2648537B2/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013116090A (en) * | 2011-12-05 | 2013-06-13 | Fukushin:Kk | Method for producing flakes made from blowfish |
Also Published As
Publication number | Publication date |
---|---|
JP2648537B2 (en) | 1997-09-03 |
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