JPH0622439B2 - Fish-bread manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing fish knots such as bonito and mackerel.

[Conventional technology]

The conventional method of producing fish buns is, for example, if bonito flakes,
This is a method in which grated sardines are boiled or steamed and repeatedly dried in a smoke chamber to make knots, which has been practiced for a long time, but even now, bonito flakes are almost always made by this method. Has been.

[Problems to be Solved by the Invention]

In these conventional methods for producing bonito flakes, a considerable amount of the umami component has flowed out into the boiled liquor or the boiled solution in order to boil or steam the raw material fish meat. As a result, only bonito flakes whose taste was reduced could be produced only by the amount of the umami component that flowed out.

Therefore, in order to solve the above problems, various researches were conducted, for example, three pieces of fish meat were directly dried in a smoke chamber at a fairly high temperature without being boiled or steamed. After heating with microwave, I tried to make dried bonito by bonito drying, but none of them worked. In the case of the former, the protein inside the fish meat does not undergo sufficient heat denaturation and it dries in a high water content,
It is possible that smoke components easily penetrate into the fish meat, and that the internal temperature of the fish meat does not rise sufficiently at about the soot-drying temperature of the smoke chamber, so the deterioration of freshness may have progressed, but the finished bonito is not good. Although it contained a lot of extract, it had a strong astringency.

In the latter case of microwave treatment, there was a large variation in the temperature rise due to the part of fish meat and the shape of the pretreatment, and the finished bonito was not good.
And, as a result of various studies, in the case of bonito, the meat grated into 3 pieces was used for 1 hour in the same manner as when grilling fish at home using charcoal fire or other heating devices that efficiently generate far infrared rays. After baking it to fully heat-denature the protein,
The one that has been dried and dried in a normal smoke room is knotted,
It was found that there are many umami components and the color is good.

Therefore, an object of the present invention is to provide a novel method for producing a fish section that solves such problems.

[Means for Solving the Problems]

In order to achieve the above object, the method for producing a fish section according to the present invention, the raw material fish is not boiled or steamed with hot water as in the conventional method, but is grilled by charcoal fire or far infrared rays to the inside of the fish meat protein. It is characterized in that it is fully heat-denatured and then subjected to a dry-drying process to obtain fish knots.

[Work]

According to the present invention, for example, in the case of bonito, freshly chopped into 3 pieces is the same as when grilling fish at home using charcoal fire or other heating devices that efficiently generate far infrared rays. When baked according to the procedure, the surface does not burn much, but the proteins inside undergo sufficient thermal denaturation, water is released in the form of water vapor, and the fish meat becomes hard, but the free amino acids and peptides that were present in the fish meat. Umami ingredients such as remain in the meat without leaking. Also. At the process of grilling fish meat, the ambient temperature is
250-350 ℃, product temperature is 100-110 ℃ on the surface, 70-
At about 90 ° C, all in vivo enzymes are inactivated,
Umami components do not change during drying. Furthermore, since the bonito baked in this way has a low water content, even if it is repeatedly dried in the smoke chamber, the smoke components slowly penetrate into the fish meat, and unnecessary components such as astringency are absent. Grant is suppressed.

〔Example〕

(1) 2.5 kg of frozen bonito was thawed, grated into 3 pieces, further cut into dorsal and ventral sides, and this was baked in a domestic gas stove type fish grill for about 1 hour. This was further dried in a smoke chamber for 2 weeks to give bonito flakes with a water content of 25%. The results of comparing this with the bonito flakes prepared by the usual manufacturing method were as follows.

(2) Thaw 2.5 kg of frozen bonito, grate it into 3 pieces, cut into dorsal and ventral sides, and bake this for about 1 hour with charcoal, then for 2 weeks as in (1) It was dried to obtain bonito flakes with a water content of 25%. The surface was slightly scorched compared to the one baked with a gas stove type fish grill, but the cut one was almost the same as in (1).

〔The invention's effect〕

As described above, according to the present invention, the meat that has been grated into three pieces is roasted to a protein by using a charcoal fire or another heating device that efficiently generates far infrared rays without aging or steaming. After sufficient heat denaturation, it is repeatedly dried in the ordinary smoke chamber so that it has a large amount of umami components and can provide fish flakes with a good color.

Claims (1)

[Claims] 1. Raw fish such as bonito, or after pretreatment such as dropping into 3 pieces, is baked using a charcoal fire or other heating device that efficiently generates far infrared rays to completely remove protein inside. A method for producing a fish section, which comprises heat denaturing and then subjecting it to normal blast drying.