JPH0795865A - Package of chilled-or frozen-type fish boiled with soy sauce - Google Patents

Abstract

PURPOSE:To obtain the subject package enabling to recover its entirely original posture as soft boiled fish rich in broth, by heating with no crumbling and torn skin, by reinforcing the solidified broth inherent in fish boiled with soy sauce using a jelly liquor. CONSTITUTION:The characteristic of this package is that both boiled fish and the broth therefrom is monolithically put into a tray in such a state that the boiled fish is covered with a solidified product of the broth. In this case, the solidified product is a mixture of the broth and a broth-flavored jelly liquor. The boiled fish can be held in a tray with its body turned upside down. The tray to be used is pref. of oneway type. The solidified product and boiled fish may be in a frozen state.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged product of chilled or frozen type boiled fish. Specifically, the present invention is
The present invention relates to a packaged product of boiled fish, wherein boiled fish and boiled fish are integrally stored in a tray with the boiled fish covered with a solidified product of the boiled juice.

[0002]

2. Description of the Related Art Cooked or semi-cooked foods are used for household or commercial purposes. This is partly due to the development of methods for storing cooked or semi-cooked food. A typical method of storing cooked foods is canned foods, and recently, various kinds of retort foods sealed in a bag-shaped container such as an aluminum deposition bag, and frozen foods.

Further, in addition to means such as canning and aluminum vapor deposition bags, a method for maintaining the quality of prepared foods using a gelling agent such as gelatin has been developed (JP-A-4-320671).
However, this does not utilize jelly as a food.

[0004] In recent years, frozen processed foods have been widely used for seafood due to advances in freezing technology, refrigeration equipment and the like, and this has brought about changes in various lifestyles including eating habits. There are many kinds of frozen foods and their manufacturing processes are diverse. Many marine products include frozen foods such as fish fillets and fillets, and raw shellfish and shrimp, as well as cooked frozen foods prepared by seasoning or heating the edible portion.

Cooked frozen foods include foods prepared by mixing, seasoning and shaping several kinds of ingredients, and foods obtained by further heat-treating them. Fried foods, tempura, fried foods, hamburgers, sweet potatoes, Stews, soups
Sauces are the mainstream. Seafood is mainly used as a raw material for frying, and shrimp, oyster, squid, horse mackerel, mackerel, salmon, flounder, and hake are representative. The fish stick produced by freezing only the meat of the fish in a pan, cutting it into an appropriate size, adding a batter and bread crumbs has been attracting attention as a rational use form of the fish, but its production has been stagnant.

[0006] In addition, a part of home-cooked foods and soy sauces, which have been handed down from olden days, have become frozen processed foods, and the convenience of these frozen products has been recognized. Frozen foods like this are rapidly permeating as new foods.However, you can drop the dashi soup over the fish so that it covers the fish while swinging the pan, or use the spoon to simmer the boiled soup over the fish. However, it is not as good as the traditional home-cooked cooked fish, which is soft and full-boiled with plenty of broth.

[0007] Fresh fish is placed in the same volume of water as or more than the same volume of water, or boiling water, and this is boiled to stop simmering the fish in the boiled state. The broth is cooled together, for example, to a room temperature of 35 ° C. or lower, placed in a resin packaging container such as polyethylene and sealed so that air does not enter, and then put in a freezer at -30 ° C. or lower and freeze-boiled. A frozen stewed seafood product has been developed which is characterized in that a frozen seafood product is covered with a frozen ice layer of the above-mentioned broth (Japanese Patent Laid-Open No. 2-23463).
No. 5) is not served as a soft, authentic boiled fish dish on a plate.

Genuine boiled fish with a lot of broth is soft and fragile, the skin is easy to peel off, and the fins and tails are easy to tear. It is considered that distribution as a product is restricted due to such collapse, storability and fluidity of broth. Especially when it is taken out from the pot, packed, transported, or placed in a container, it is likely that such crumbles will occur, and it is thought that authentic full-boiled fish with plenty of broth will not be distributed in the market.

[0009] In order to prevent the collapse of the body, the chilled or frozen food has been limited to boiled fish of the type that can be boiled until the boiled liquid is exhausted or boiled until the boiled liquid becomes boiled. It was necessary to improve the strength of the seafood by processing it, such as drying, boiling, and baking the fish, for example processing like Tsukudani. These boiled fish are delicious as Tsukudani type, but they are another dish far from soft boiled fish with a lot of broth.

[0010]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a packaged product of chilled type boiled fish or its frozen type boiled fish. More specifically, the present invention, when heated, chilled type boiled fish or its frozen product that can be returned to soft boiled fish with plenty of broth that has not been crumbled, has not peeled, and has its appearance carefully preserved. An object is to provide a packaged product of boiled fish of the product type.

[0011]

[Means for Solving the Problems] When taking out boiled fish from the pan, packaging, transporting or serving on a container, make sure that it does not crumble and does not peel. To be important, you must protect or take measures to protect the skin that is easily peeled off, the fins and tail that are easily torn, and the body that is easily broken. However, juicy and / or oily full-scale boiled fish cannot be expected when dried, boiled, or baked like conventional products. For example, even if it is processed like Tsukudani to increase the strength of seafood, it has a hard taste and is far from an authentic boiled fish.

[0012] Therefore, the present inventor diligently studied the above problems of boiled fish in order to distribute authentic boiled fish, and hardened the broth, which is one of the characteristics of boiled fish, to make it easy to peel off, tend to break easily. Focusing on the protection of the tail part and the part of the body which is easily broken, the present invention has finally been completed.

The present invention uses a jelly liquid to harden the broth. It reinforces Nikogori. Jelly liquid is 2
The gel is used at 0 ° C., preferably 10 ° C., and the gelling does not lose the gel forming function even once frozen and thawed. The jelly liquid is preferably a boiled jelly liquid. Specifically, for example, gelatin is up to 2%
Melts and solidifies at 20 ° C, preferably 10 ° C (gelation)
However, after gelling, make something that does not lose the gel forming function even if it is frozen and thawed once. After cooking and heating, the filling liquid is poured, but by dissolving a maximum of 2% gelatin in the liquid, the gel forming ability can be maintained even after thawing after freezing. Since it solidifies at 20 ° C., preferably 10 ° C., chilling is also possible.

The frozen food thus frozen is -3.
It can be stored in a freezer at 0 ° C. or lower, thawed when eaten, or can be frozen and heated as it is in a microwave oven for eating. Therefore, the packaged product of boiled fish of the present invention,
With simple effort and short cooking time, juicy and / or oily authentic boiled fish can be deliciously eaten with almost no loss of taste of fresh seafood.

In the present invention, the broth is cooled to solidify it.
It may be frozen in order to improve distribution and storability, and in that case, the broth should be used in an amount sufficient to cover the boiled fish when frozen. As the broth, a mixed liquid of broth and broth-flavored jelly liquid is used. From the viewpoint of the thermal efficiency of production, that is, in order to lower the temperature of the hot boiled fish, the cold-boiled jelly liquid is used as much as possible.

[0016] Boiled fish is liable to collapse when it is taken out from the pan, packaged, transported or placed in a container. When using a one-way tray as a pan and also using it as a packaging container, it is neither taken out of the pan nor transferred to the packaging container. That is, by using a heat-resistant container (for example, an aluminum tray) from the initial stage of processing, a boiled fish without peeling can be obtained. When it needs to be moved or transported, it is hardened with the body of the broth covered easily, and the skin that is easy to peel off and the fins and tail that are easy to tear are protected.

Furthermore, by using cooked fish for one person, or for a small number of people, for example, for two to three people, there is no damage caused by the contact of the fish. As described above, in the present invention, the "one-way tray" means a tray that serves both as a cooking container and a packaging container. It is a container that can be used from the first stage of the process of boiling raw fish to the heating at the time of cooking, freezing, transportation, feeding (or just before heating),
It has the effect of reducing packaging material costs and eliminating the need for transfer operations (preventing collapse). Aluminum foil, plastic material, pottery, etc. can be used as the material of the tray.

In the case of frozen boiled fish, the boiled fish packaged in the one-way tray is kept in a frozen state, or after being melted, that is, after being thawed into a chilled boiled fish state, it is microwaved as it is. In the case of chilled fish, put it in the microwave as it is. In any case, you can put it on a plate and microwave it to return it to the flavorful boiled fish. The fish in a one-way tray (for example, an aluminum tray) can be turned upside down and finished well, because it is transferred to a plate and microwaved. When transferring to a plate, it is preferable to flip the fish upside down and transfer it to a plate because the shape will be lost if the fish is pulled out, so that the fish can be stored in a container with the front side facing down beforehand.

At this time, a recess is provided at the bottom of the one-way tray. For example, concentric circular recesses can be formed so that the Nikogori will be convex on the top surface of the fish when placed in a container. In addition, a release sheet can be placed on the bottom surface so that the dish can be transferred easily so that the surface of the fish in contact with the center part does not stick. The fact that the broth is solidified with the fragile body part covered can greatly improve the failure caused by overheating when heated in a microwave oven. The boiled fish is preferably one prepared for one person, but if a recess is provided in the bottom of the tray, when the fish is turned upside down, the nicogoli remains on the upper surface of the fish. It is easy to dry and burn if the surface of the fish does not have water when it is heated in the microwave when eating.
It is possible to prevent the phenomenon that the taste does not stain.

From the first stage of processing, a heat-resistant container such as an aluminum tray is used to prepare boiled fish, and the boiled nikogori is further infused with a jelly liquid with a savory flavor, which is then solidified and shipped as a so-called chilled boiled fish, or Further frozen and shipped as frozen boiled fish. That is, the boiled fish of the present invention has an advantage that it can be commonly used as chilled boiled fish and frozen boiled fish.

An example of how to prepare the seasoning liquid will be described. First, as a material, 1 cup of soy sauce, 4 tablespoons of sugar, 1 tablespoon of mirin
To prepare. Put a quantity of soy sauce, sugar and mirin in a pan and put on low heat. Turn off the heat immediately before boiling, cool, put in a bottle, etc., and store in a cool dark place. Next, make a broth by dividing this with the first soup stock at an arbitrary ratio.

When cooking boiled fish, in order not to tear the skin,
Immerse raw fish in the seasoning liquid at room temperature and start heating. When fish is put into the boiling seasoning liquid, it seems that mass production is possible, but it cannot be mass-produced because it collapses. It is possible to mass-produce the product by preparatory processing and feeding, but it is not possible to mass-produce the boiled fish itself. When the boiled fish is cooked, mix the broth-flavored jelly liquid with the broth. The temperature of the broth can be lowered by mixing the boiled jelly liquid.

The broth-flavored jelly liquid is prepared by dissolving jelly with a seasoning liquid with a light taste. Generally, jelly-like foods are prepared by cooling a heated aqueous solution of edible gelatin to a temperature near room temperature and solidifying it. Most of the raw materials are gelatin using tightening tissues such as animal bones, skins and tendons. In addition, plant-based ones that utilize the coagulability of pectin contained in fruits and those that utilize the coagulability of agar are also known. All of these are cold-solidifying types, and when heated to 50 to 60 ° C. or higher, they are deflocculated to form a fluid solution. Therefore,
Cold jelly foods are usually the mainstream, and warm jelly foods are not found. As the jelly liquid to be mixed with the broth, general jelly of these jelly-like foods is used. The jelly liquid is essentially similar to the boiled fish's nikogori.

[0024]

The details of the present invention will be described with reference to examples. The invention is in no way limited by these examples. Example 1 A simmered flounder was prepared in the following manner. Ingredients (for 1 person) Flatfish Medium 1 Boiled broth (seasoning liquid) Water 3 tablespoons sugar 1 tablespoon liquor 2 tablespoons mirin 2 tablespoons soy sauce 2 tablespoons gelatin 1/2 teaspoons seasoning 1/2 teaspoon

How to make Flatfish remove scales and cotton, wash it well with water, and make lattice-like cuts on the black skin. Put the ingredients of the broth excluding gelatin in a pan on an aluminum tray and put on fire to add one flatfish. Cut the kitchen paper into round pieces, cover them with paper holes with radial holes, and gently simmer until the volume of broth is half over medium heat. Let stand, cool and remove heat. In order to harden the broth and to cool the broth in a short time, an amount of brewed jelly at 20 ° C. is added in an amount to cover the boiled fish. Mixture of boiled juice and boiled jelly liquid is 10 ℃
When it becomes, it gels. Immediately after gelation, it was placed in a freezing device. The frozen product was packaged to obtain a packaged product of frozen flatfish.

Example 2 Boiled flat-bottomed flounder was prepared in the following manner by serving as a person. Ingredients (for 1 person) Filleted flatfish fillet 1 piece Boiled soup 1 tablespoon sugar 5 tablespoons mirin 2 tablespoons mirin soy sauce 2 tablespoons gelatin 2 1/2 teaspoons seasoning 1/2 teaspoon

How to make Flatfish Put all the ingredients of the broth excluding gelatin in a pan on an aluminum tray, put on fire, and add the flatfish when boiling. Quickly add the broth to the whole fish with an egg ball to remove the acupuncture, and when the color of the meat becomes whitish, put the drop cloth wet with water and cook for 10 to 12 minutes over medium heat. When the broth is low and the flatfish is cooked, remove the lid and raise the heat a little, tilt the pan a little and sprinkle the broth over the entire scoop while boiling it. 2 to solidify the broth there
Add 0 ° C boiled jelly liquid to cover the boiled fish. When the mixture of boiled juice and boiled jelly liquid reaches 10 ° C, it gels. Immediately after gelation, it was placed in a freezing device. The frozen product was packaged to obtain a packaged product of boiled frozen flatfish.

Example 3 A simmered scallop containing scallops was prepared as a single serving as follows. Ingredients (per person) 5 small scallops Boiled soup 1 tablespoon sugar 3 tablespoons liquor 3 tablespoons mirin 1 tablespoon soy sauce 2 tablespoons water 2 1/2 teaspoons gelatin Seasoning 1/2 teaspoons

How to make Small scallops are washed from the shell. Put the ingredients of the broth excluding gelatin in a pan on an aluminum tray, and add the scallop meat when boiling. Drop it, boil it over medium heat, turn off the heat, and let it soak in the juice until it cools down. If you boil too much, it will become hard, so boil quickly over medium heat. To solidify the broth, add the amount of jelly liquid with a broth flavor of 20 ° C to cover the boiled shellfish. When the mixture of boiled juice and boiled jelly liquid reaches 10 ° C, it gels. Immediately after gelation, it was placed in a freezing device. The frozen product was packaged to obtain a boiled packaged product including frozen scallops.

[0030]

The chilled type or frozen type boiled fish packaged product can be provided. By strengthening the original Nicogoli of boiled fish with jelly liquid, it can be restored to soft boiled fish with plenty of broth that does not collapse when it is heated, does not peel, and its appearance is carefully preserved. It is possible to provide a chilled type boiled fish or a frozen type packaged product thereof. Since the one-way tray is used as a packaging container, it is a container that can be used from the initial stage of processing of boiling raw fish to heating at the time of cooking, freezing, transportation, and eating (or just before heating). It has the effect of reducing costs and eliminating the need for relocation operations (preventing collapse).

Claims (5)

[Claims] 1. In a state in which boiled fish is covered with a solidified product of broth,
A packaged product of boiled fish characterized in that boiled soup and boiled fish are integrally stored in a tray. 2. The packaged product of boiled fish according to claim 1, wherein the solidified product of the broth is a solidified product of a mixture of broth and a jelly liquid having a broth taste. 3. The packaged product of boiled fish according to claim 1, wherein the boiled fish is stored in the tray with the back side thereof stored. 4. The packaged product of boiled fish according to claim 1, 2 or 3, wherein the tray is a one-way tray. 5. The packaged product of boiled fish according to claim 1, claim 2, claim 3 or claim 4, wherein the solidified product of broth and the boiled fish are frozen.