JPH0573374B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a fish cooking method that can soften the bones and serve the whole fish as food without impairing the flavor of the fish.

[Prior Art] With the exception of small fish, when eating fish, the bones are usually not eaten because they are hard. It is known that in order to make the bones soft enough to make them edible, you can heat them at high temperatures under high pressure, as is the case with canning. However, with this method, the flavor of the fish is emitted in the steam, and it is impossible to serve it before meals unless it is seasoned. Also,
In particular, if such treatment is performed with the skin still on, the unsaturated fatty acids between the skin and the fish meat will deteriorate due to oxidation, and this fatty acid will permeate into the fish meat, creating an unpleasant odor.

[Object of the Invention] An object of the present invention is to provide a method for preparing fish that eliminates the above-mentioned drawbacks and allows the fish to be eaten in its original form without losing its flavor and processed to be soft down to the bones. .

[Summary of the Invention] A fish cooking method according to the present invention for achieving the above-mentioned object includes a first step of attaching a film made of polysaccharide to the surface of the fish, a second step of drying the film, The method is characterized by comprising a third step of heating the fish with high-temperature steam.

[Embodiments of the Invention] A method according to an embodiment of the present invention will be described in detail based on illustrated process diagrams.

This process is described in individual steps: (1) First, the fish to be processed is immersed in a polysaccharide in a sol-like agar solution dissolved in hot water, or a polysaccharide such as gelatin powder is applied to the surface of the fish. Sprinkle it on the fish to moisten it and form a film on the surface of the fish.

(2) Dry the film until it becomes gel-like.

(3) The fish treated in this way is exposed to high-temperature steam at, for example, 120°C for about 30 minutes.

(4) Wash off the coating on the surface of the fish or leave it to dry.

Note that (2) the coating must be dried at least to the extent that the agar solution does not run off the surface of the fish. Furthermore, it is not necessary to add the film treatment (4) to the process, and it may be left as it is.

The heating temperature and time required for heating depend on the size of the fish, but it takes about 20 to 40 minutes using steam at about 100 to 200°C using a high-pressure container. This is done to soften the bones and make them edible by heating the fish at high temperatures, and to use steam to constantly replenish water through the fish's coating to prevent it from drying out. be.

In addition, by forming a polysaccharide film on the surface of the fish that can contain a large amount of water, the film absorbs water from the water vapor, and the high-temperature water vapor comes into direct contact with the fish skin, causing it to crack. This prevents the occurrence of such problems.

Furthermore, if fish is directly heated with high-temperature steam without being coated, the unsaturated fatty acids between the fish skin and flesh will come into contact with the air at high temperatures, resulting in oxidation and emitting a strange odor, as described above. It soaks into the fish meat and changes the taste of the meat. In addition, when heated, the size of the fish tends to shrink slightly, but this phenomenon can be prevented by applying a film treatment like the one of the present invention.It also prevents contact with enzymes in the air, and reduces the size of the fish itself. The original flavor and taste do not escape to the outside.

In addition to agar and gelatin as in the examples, it is also suitable to use edible polysaccharides as the member used as the coating.

According to experiments, fish scales do not become soft even with this method, so it is preferable to remove the fish scales in advance from fish that have inedible scales before forming the coating.

Figure 2 is a graph obtained through experiments, showing the relationship between temperature and time until the bone becomes soft when a coating of agar is applied to the surface of open horse mackerel and heated.

[Effects of the invention] As explained above, the fish cooking method according to the present invention has the following effects:
It softens the bones of the fish without losing its flavor and umami,
This makes it possible to make soft foods that can be eaten as they are, eliminates most of the discarded parts, and yields foods with high nutritional value.

[Brief explanation of the drawing]

Figure 1 is a process diagram of the fish cooking method according to the present invention;
Figure 2 is a graph showing the relationship between temperature and the time it takes for horse mackerel bones to become soft.

Claims (1)

[Claims] 1. A first step of attaching a film made of polysaccharide to the surface of the fish, and a second step of drying the film,
and a third step of heating the fish with high-temperature steam.