JPH0646791A - Production of soup using bony part of epinephelus moara as main raw material - Google Patents

Abstract

PURPOSE:To provide a method for producing the soup using Epinephelus moara bony parts as a raw material, effectively utilizing the Epinephelus moara bony parts having been low in their utilization value, utilizing the taste of the Epinephelus moara as such, eliminating its smell, and further free from a preservative, etc., which is harmful to health. CONSTITUTION:The production method comprises the steps of grinding the Epinephelus moara bony parts of frozen state into a particle state with a grinder; charging the particles in water or hot water and subsequently boiling the particles; filtering the mixed solution to separate a soup containing the tasty extract of the particles; removing ash and oils floated on the surface of the separated soup; concentrating the soup at a low temperature under a low pressure; and adding a seasoning to the concentrated soup during or after the above concentration step charging the soup in a container and freezing the soup.

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 soup stock, which uses quer crab as a main raw material. Here, "ara" refers to bones, heads, fleshed bones, etc., obtained by removing some body from the fish body of Que.

[0002]

2. Description of the Related Art Que is a grouper fish, and adult fish have a total length of 60.
It becomes a large fish that exceeds cm, and its meat has traditionally been sashimi.
Ara is used for simmering, etc., but because its taste is extremely delicious, it is also used for soup stock in high-class restaurants. On the other hand, the meat with bones of animals such as chickens and pigs is cooked in water to extract the umami component, which is sold in liquid, solid or powder form. In addition, in some cases, soup stock containing these as main ingredients and further seasonings was sold in bottles and the like.

[0003]

However, if the soup stock of Que is left to stand, the oil content immediately floats and becomes odorous.
It was extremely difficult to store the soup stock of Que. In addition, the soup stock and the like from which other umami components have been eluted or extracted will spoil when stored as it is, and thus contain a preservative to some extent, which is not preferable for health. On the other hand, some fish such as queer are caught, but after being taken sashimi, it is usually used as animal feed except for being boiled and compared to animal meat. Since it easily rots, it has been disposed of and expected to be used more effectively as a resource. The present invention has been made in view of the above circumstances, and effectively uses querae that have been of little utility in the past, and further preserves the taste of queece as well as eliminates odors, and further mixes with a preservative and the like that impair health. It is an object of the present invention to provide a method for producing soup stock using queraque as a main ingredient.

[0004]

A method according to the above-mentioned object.
The method for producing a dashi stock using queraque as a main raw material, a step of pulverizing a frozen queara into a powdery granule by a crusher, a step of boiling the powdered granule in water or hot water, and the mixed liquid. A step of separating the broth containing the umami extract by filtering the broth, a step of removing the ac and oil floating on the surface of the separated broth, and a step of concentrating the broth at a low pressure and low temperature in advance, During the treatment step or after the treatment step, the soup stock mixed with the seasoning is put in a container and frozen. In addition, the method for producing the soup stock containing queraque as a main raw material according to claim 2 is the method according to claim 1.
In the method described above, the high temperature sterilization is performed for a short time before or after the soup stock is put into the container.

[0005]

According to the method for producing soup stock using quer crab as a main raw material according to claims 1 and 2, the quer crab is frozen and crushed into a granular form by a crusher. The attached meat can be disassembled almost completely,
In the next step, if you put it in water or hot water and boil for a long time,
The umami extract can be sufficiently eluted. And
These mixed liquids are filtered to separate the soup stock, and the scents and oils floating on the surface of the soup stock are removed, whereby the odor can be eliminated. In addition, next, since the water is removed from the soup stock at a low pressure and low temperature to concentrate it, the once-dissolved soup stock is not destroyed by heating again,
Retains umami. Since the soup stock concentrated in the above step is put in a container and frozen, the soup stock can be stored for a long period of time without increasing the amount of preservative or salt. In particular, in the method for producing soup stock using queraque as a main raw material according to claim 2, since the soup stock is further subjected to high-temperature sterilization for a short time, even if the stock solution sealed in the container is thawed,
It can be stored for a long period of time.

[0006]

EXAMPLES Next, a method for producing soup stock using quer crab as a main raw material according to the present invention will be described.

First, a frozen product of Que ara is prepared and crushed in a frozen state by a crushing machine to make the whole into a granular form. In this case, if the temperature is lower, the oil content inside becomes solid and the work is easy. Usually, the temperature is -10 ° C or lower. Next, 250 kg of this powdery substance is put into 200 liters of hot water and the temperature is kept at 95 to 100 ° C. for 20 minutes to 4 minutes.
Cook for about 0 minutes. As a result, the powder and granules are rapidly thawed, and the oil content, umami extract, acne and the like contained therein are eluted. Since the oil and the scum float, the surface is appropriately drained or scooped with a ladle or the like to remove the oil and the scum. With this, the bone and meat of Que
It becomes a liquid suspension containing the umami extract.

Next, the suspension is filtered through a sufficiently fine filter. As a result, the insoluble matter contained in the liquid is removed, and the broth extract in which the umami extract is dissolved is completed. Here, since the filtered fixed component (mass content) contains a large amount of calcium and protein, it can be naturally used as animal feed, and starch is appropriately added to make other foods. It is also possible. Vacuum condensation (heating under reduced pressure) is performed while heating the soup stock to about 65 ° C. As a result, water is removed at a low temperature so that the total volume becomes approximately 35 to 40 liters.
About 0.8-2 liters of 5% ethyl alcohol,
About 2-3 kg of salt is put, put in a container made of vinyl or other plastic, sealed, and sterilized at high temperature. The addition of this ethyl alcohol can be omitted, and further, it can be changed to sake or the like containing other ethyl alcohol.

Next, the soup stock placed in the container is immediately cooled and frozen at -18 ° C or lower. As a result, the umami extract in the inside can be stored for a long period of time without being putrefy, and the umami extract can be placed in the distribution process in this state. Then, in use, the soup stock container is soaked in lukewarm water, or the bag is broken and placed in a pan or the like to cook vegetables or the like.

[0010] In the above examples, the soup stock is produced mainly with the quail root, but it is also possible to mix the umami extract obtained from the cuttlefish, rous kelp, etc., if desired. Further, in the above examples, about 40 liters of soup stock is produced for 250 kg of raw material, but further heating under reduced pressure is performed to
It is possible to set the volume to about 15 liters, which increases the liquid concentration and the salt concentration.
It can prevent the promotion of corruption.

[0011]

As is clear from the above description, the method for producing soup stock using quer crab as the main raw material according to claims 1 and 2 is crushed with a crusher in a state where the raw queer crab is frozen. Therefore, it becomes easy to crush the head, bones, etc., which improves the elution efficiency of the umami extract. Therefore, unlike the prior art, it is not necessary to boil for a long time, and the umami extract is concentrated at a reduced pressure and low temperature, so that the umami extract that has eluted is not decomposed by heat. In addition, since the finished soup stock is frozen and stored, the stock solution can be stored for a long period of time, whereby the salt content can be suppressed and the use of a preservative can be avoided. Further, since the main raw material is quera, which has a low utility value, the resource can be effectively used. In particular, in the method for producing soup stock containing queraque as a main raw material according to claim 2, high temperature sterilization is performed for a shorter time. Therefore, sterilization is performed by minimizing deterioration of the soup stock. You can

Claims (2)

[Claims] 1. A process of pulverizing frozen querae into a granular form by a crusher, a process of pouring the granular product into water or hot water and boiling, and a step of filtering the mixed solution to obtain a mixture of umami extract. A step of separating the juice, a step of removing the water and oil components floating on the surface of the separated juice, a step of concentrating the juice at a low pressure and low temperature, in advance during the treatment step or after the treatment step And a process of putting the soup stock mixed with a seasoning in a container and freezing the soup stock. 2. The high temperature sterilization is carried out for a short period of time before or after the soup stock is put into the container.
A method for producing a dashi stock, which is prepared by using the described queraa as a main raw material.