JPH0523101A - Production of dried fish - Google Patents

Abstract

PURPOSE:To obtain dried fishes providing large flakes of dried fish, having a reduced powder ratio by dividing raw material fishes for dried fish, boiling and aging, packing in vacuum with a specific film, retaining at a specific temperature for a fixed time and drying. CONSTITUTION:Raw material fishes for dried fish are divided, boiled, aged, packed in vacuum with a flexible water-impermeable film (e.g. polyethylene film), allowed to stand at <=20 deg.C (preferably 5-20 deg.C) for >=2 hours and then dried to give the objective dried fishes.

Description

Detailed Description of the Invention

[0001]

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]

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]

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.

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]

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.

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]

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.

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]

EXAMPLE An example of the method for producing fish buns of the present invention will be described.

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.

Next, the manufacturing process will be described.

(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%.

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.

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.

Another embodiment of the method for producing a fish section according to the present invention will be described.

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.

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.

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.

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]

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.

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.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Mitsuo Fusada             Marutomo shares, 1696 Yoneminato, Itou-shi, Ehime             In the company

Claims (2)

[Claims] 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. 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.