JPH0622438B2 - Shark fin food processing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for processing shark fin foods.

[Prior Art] Conventionally, as a method for processing shark fin foods, there have been sun dried dried foods, frozen foods, and canned processing methods.

[Problems to be Solved by the Invention] However, each of the conventional methods for processing shark's fin food has problems. For example, there is a problem that it takes time and effort to soften sun-dried shark fins so that they can be actually eaten.

In order to solve this problem related to sun drying, a frozen product and a canned product prepared by preparing the shark fin have been developed, but in the case of a frozen product, it must be thawed and deodorized, so The reality is that you cannot eat as it is. In addition, even in the case of canned shark fins, the processing fee for canning makes it expensive, and the state of the shark fins cannot be determined unless the cans are opened, so the quality of the product or the market price at that time is considerable. There is an inconvenience that it cannot be determined whether or not In the case of canned foods, since the shape of the contents cannot be discerned, depending on the number used, a large amount of leftovers will be produced and the cans will be stored as they are. If you store canned shark fins for a long time, it will dissolve in the water filled with shark fins and the streaks will break easily, and because it is sealed, it takes time and effort to remove the remaining odor. is there.

The present invention has been made in view of the above circumstances,
An object of the present invention is to provide a method for processing a shark fin food which can be easily eaten and has good storage stability.

[Means for Solving the Problems] In order to achieve the above object, the shark fin food processing method of the present invention is to separate the shark fin cut from the shark body into an edible portion and a non-edible portion, and then remove the shark fin from the edible portion. It is characterized in that it is soaked in hot water to gelatinize the collagen in the shark's fins, the sand bark of the shark's fins is peeled off, and then the shark's fins which have been soaked in water are dried by heating to deodorize and vacuum-packed.

The gelatinization is performed by adding a shark fin to hot water at 50 to 65 ° C.
It can be a step of soaking for -30 minutes and then cooling to 0-15 ° C.

Further, the peeling of the sand skin portion can be performed by a step of peeling the sand skin portion while the shark fin is immersed in hot water, and then drying.

And, the vacuum packaging, after vacuum-sealing the shark fin,
It can be a step of sterilizing under pressure.

[Operation] Pre-treated shark fins are soaked in hot water to gelatinize the collagen in the shark fins, thereby preventing the outflow of collagen in the subsequent treatment steps. The peeling of the sand bark of the shark fin is performed after gelatinizing the collagen, so that the collagen does not flow out. The odor of the shark's fin is dissolved by immersing the shark's fin in water, and the odor is completely removed by subsequent heat drying. The shark fins are then vacuum packaged to ensure quality retention. Conditions for soaking in hot water (50-65 ° C, 10-30
By soaking for a minute) and cooling conditions (0 to 15 ° C.), the collagen in the fin can be gelatinized to the extent that it cannot be eluted.

Further, the sand skin of the shark's fin can be easily peeled off by carrying out it in a state of being immersed in hot water.

Then, by sterilizing under pressure, the storability of shark fin foods is further enhanced.

[Examples] Next, the present invention will be specifically described based on Examples.

1 to 6 show an embodiment of the present invention. FIG. 1 is a schematic diagram of a shark body showing an embodiment of the present invention, which is cut from the shark body 1 at a position indicated by a chain line and used for a shark's fin food of the present invention. 4 is shown. Each tail fin 2, dorsal fin 3, cut from the shark body 1,
As shown in FIGS. 2, 3, and 4, the pectoral fin 4 has a tail fin 2 on the edible portion 10 and the non-edible portion 11, a dorsal fin 3 on the edible portion 12 and the non-edible portion 13, and a pectoral fin. 4 is separated and cut into the edible portion 14 and the non-edible portion 15 at the position of the chain line.

Thus, the edible portions 10, 12 and 14 of the pretreated tail fin 2, dorsal fin 3 and pectoral fin 4 become shark fin foods through the subsequent treatment steps.

The edible portions 10, 12, 14 are 50 ° C. to 6 ° C. for gelatinizing only the surface of the collagen 17 shown in FIGS. 5 and 6.
Immerse it in hot water at a temperature of 5 ° C for 10 to 30 minutes. Immediately after that, to prevent excessive gelatinization, 0 ° C to 15 ° C.
Return to ℃ water. Each of the edible portions 10, 12, 14 has a sandy skin portion 16 having a rough surface, and a collagen layer 17 and a muscle 18 are superposed on the lower layer thereof (see FIGS. 5 and 6).

Then, the collagen layer 17 and the muscles 18 and the cartilage 19 of the dorsal fin and pectoral fin shown in FIG. 5 are left from the edible portions 10, 12 and 14, and the rough sand skin portion on the surface thereof is removed. Therefore, the edible portions 10, 12, 14 that have been cooled are soaked in hot water adjusted to a temperature of 40 ° C., and the sand crust is removed. Edible portions 14 and 12 of the pectoral fin 4 and dorsal fin 3 with the sand skin removed
Are separated by inserting a knife between the muscle 18 and the cartilage 19. After that, with the edible portion 10 of the caudal fin 2, the water content becomes 2
Dry to 0% to 25% to give a so-called smoky.

Next, the edible portions 10,1 of the caudal fin, dorsal fin and pectoral fin.
In order to remove the odor from Nos. 2 and 14, first of all, Sumuki is steamed with high-temperature steam to promote gelatinization, and immediately after that, it is air-cooled and dried to form a gellantin substance that is hardly soluble in water,
Prevents collagen from flowing out during the next process of soaking in water. This condition is called the Shamo back maruchi, and this shark back maruchi is soaked in water, and it takes time to absorb water sufficiently.
Those that have absorbed water are heated to evaporate the water. In this way, the odor is partially dissolved in water, and the remaining portion is removed from the edible portions 10, 12 and 14 of the tail fin, dorsal fin and pectoral fin as the water evaporates during heating.

If an object that retains the heat at this time is vacuum-packaged and hermetically sealed, there is a risk of pinholes in the bag due to the heat. For this reason, it must be cooled and packaged sufficiently to prevent this. The final packaged shark fin food is processed for sterilization. Although the shark's fin food in this packaging bag is heated when it is sterilized, the atmospheric pressure in the bag is increased, and the shark's fin food is easily deformed or the packaging bag is fragile.

As a means for preventing this, the packaging bag is heated under pressure and sterilized. That is, when sterilizing under pressure, 120
Sterilize for 40 minutes at a temperature of ° C. This makes chewy shark fin foods.

[Effects of the Invention] As described above, the finished shark fin food is vacuum-packed in a state in which it does not have a rough sand crust, has no odor, and has an unbroken shape. This shark fin food can be easily eaten and has good storage stability. In addition, the storability is further improved by performing pressure heat sterilization. If a transparent bag is used, the contents can be easily discriminated, quantitative consideration can be given when cooking, and economic handling is easy.

[Brief description of drawings]

FIG. 1 is a schematic view of a shark body showing an embodiment of the present invention,
2, 3 and 4 show schematic views of the tail fin, dorsal fin and pectoral fin separated from the body of the shark, FIG. 5 shows a cross-sectional view of the dorsal fin and pectoral fin, and FIG. Shows a cross-sectional view of the caudal fin. 1 ... shark body, 2 ... tail fin, 3 ... dorsal fin, 4 ... pectoral fin, 16 ... sand skin part.

Claims (4)

[Claims] 1. A shark fin cut from a shark body is separated into an edible portion and a non-edible portion, and the shark fin of the edible portion is soaked in water to gelatinize the collagen in the shark fin, and then the sand bark portion of the shark fin. A shark's fin food processing method, characterized in that the shark's fin is peeled off, and then the shark's fin soaked in water is heated and dried to deodorize and vacuum-packed. 2. The gelatinization is carried out by shark fins at 50 to 60 ° C.
The shark's fin food processing method according to claim 1, comprising a step of soaking in hot water for 10 to 30 minutes and then cooling to 0 to 15 ° C. 3. The shark's fin food processing according to claim 1, wherein the peeling of the sand skin comprises a step of peeling the sand skin in a state of soaking the shark fin in hot water and then drying. Method. 4. The method for processing shark's fin food according to claim 1, wherein the vacuum packaging comprises a step of vacuum-sealing the shark's fin and sterilizing under pressure and heating.