JPH0523142A - Production of spare rib of fish - Google Patents

Abstract

PURPOSE:To utilize the backbone of a fish with sticking fish meat which has been conventionally discarded as a food and eliminate waste of resources by dipping the backbone of the fish with the sticking fish meat in a seasoning liquid, drying the backbone, then thermally sterilizing the dried backbone under pressure and subsequently drying the sterilized backbone. CONSTITUTION:The backbone and bones attached thereto with sticking fish meat are initially cut off from a fish. The resultant backbone, etc., are then dipped in a seasoning liquid, dried, subsequently placed in a container such as a polyethylene bag and packaged. The backbone contained in the container is then thermally sterilized while applying a pressure, subsequently taken out of the container and dried. For example, a soup stock of bonito or sea tangle, MIRIN [sweet SAKE (Japanese rice wine)], soy sauce, sugar and salt are preferably used as the seasoning liquid.

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 spare ribs for fish, which is used as a food for producing meat-filled bones of fish that have been conventionally discarded.

[0002]

2. Description of the Related Art Conventionally, when making salmon fillets or flakes, bones have been removed in order to make them easier to eat. In particular, when the middle bones are used, for the convenience of work, the meat is not dropped from the bones, and the middle bones and the bones attached thereto are cut off with the meat attached.

[0003]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention As described above, discarding bones with meat causes a large amount of waste, is costly to process, is rich in calcium, and is a nutritious resource. Will be wasted.

In view of the above problems, it is an object of the present invention to provide a method of manufacturing spare ribs for fish, which is a conventional method of manufacturing meat-filled bones as foodstuffs.

[0005]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention cuts out the middle bones and the bones attached thereto from the fish, leaving the meat attached, soaking it in seasoning liquid, and then appropriately drying it into a container. It is characterized in that it is put in a package, heat-sterilized while applying pressure, taken out from the container, and appropriately dried.

[0006]

The fleshed middle bones cut out from fish and the bones attached thereto are soaked in the seasoning liquid to be seasoned and appropriately dried, and the water content is appropriately removed. After that, it is put in a container, packaged, and sterilized by heating under pressure, but since the fish meat is dried in advance and hardened to some extent, it can be removed from the bone,
It doesn't collapse. Bone becomes softer and easier to eat when pressure is applied.

After that, it is appropriately dried to obtain the required hardness,
Make it suitable for storage.

[0008]

EXAMPLES Examples of the present invention will be described below. Grate three salmon. At this time, the middle bone and the bone attached to it remain with meat. There is bloody meat under the salmon's dorsal fin, so the skin is cut off leaving this.

Then, the remaining meaty bones are dried bonito soup stock,
Soak it in a seasoning solution containing mirin, soy sauce, kelp dashi soup, salted sugar, etc. and let it soak for an appropriate time. Next, the meaty bone is moderately air-dried to harden the meat. Then, it is put in a plastic bag such as polyethylene and vacuum-packed, and heat sterilized while being pressurized. At this time, since the meat is moderately hard, it can be removed from the bone,
It doesn't collapse. The pressure then softens the bone and makes it easier to eat.

After that, the fleshed bones are taken out from the bag and air-dried to have an appropriate hardness.

The salmon spare ribs manufactured as described above are the parts that were conventionally discarded when making fillets or flakes, and the wasted parts were used as food.

In addition, docosahexaenoic acid (D
Bone such as HA) and middle bone contains calcium, and these can be taken by eating. In particular, docosahexaenoic acid (DHA) is said to have an effect of preventing Alzheimer's disease and encephalomalacia and improve the function of the brain, and is good for health.

As the seasoning liquid, bonito dashi soup, kelp dashi soup, mirin, soy sauce, sugar salt, etc. are used, no chemical seasoning is used, the seasoning is delicious, and a preservative is added because it is dried. Can be saved without using.

The fish used may be saury or sardines,
In this case, the bones of saury and sardines contain eicosapentaenoic acid (EPA), which is said to have the effect of preventing cerebral infarction and myocardial infarction. Thus, it can be used as a health food for the purpose of disease prevention. The fish can be produced by the same method as long as the fish can remove the whole bone from the meat.

[0015]

Industrial Applicability As described above, it is possible to eliminate waste of resources by utilizing the previously discarded meat-filled middle bones and the bones attached thereto as foodstuffs. And, when processing fish, the amount of waste can be reduced, and the cost can be saved.

Further, various kinds of fish meat bones containing calcium contained in fish meat and bones and various components such as docosahexaenoic acid and eicosapentaenoic acid can be produced and used as a health food.

[0017] The seasoning can be seasoned sufficiently with bonito dashi soup, kelp dashi soup, mirin, soy sauce, salted sugar, etc. Therefore, it is not necessary to use a chemical seasoning, and the preservative is also dried for storage. Need not be used.

Claims (1)

Claims: 1. A medium bone and a bone attached to the bone are cut out from a fish with meat, soaked in seasoning liquid, then appropriately dried, put in a container and packaged, and pressure is applied. Meanwhile, the method for producing a fish spare rib is characterized by taking out from a container after heat sterilization and appropriately drying.