JPH08116863A - Production of dried fish for seasoning - Google Patents

Abstract

PURPOSE: To produce a dried fish for seasoning, having low water content and free from crack while suppressing the loss of extractable component. CONSTITUTION: A fish body to be used as a raw material for dried fish is covered with a water-permeable sheet such as a cellophane sheet. The fish covered with the water-permeable sheet is embedded in a desiccant such as silica gel to dehydrate the fish. The fish dehydrated with the desiccant is taken out of the water-permeable sheet and subjected to roasting and drying treatment. The water in the fish to be used as a raw material for a dried fish can be lowered in high efficiency in the roasting and drying process to obtain a dried fish having high content of extractable component.

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 fish knots for shaving knots.

[0002]

2. Description of the Related Art In the conventional fish section, raw fish for fish section is cooked for 30 to 180 minutes and then roasted to produce the fish section.

[0003]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention In the above-mentioned conventional method for producing fish knots in which the raw material fish for fish section is boiled and then roasted, the content of the extract contained in the raw material fish is reduced by this boiled ripening. Then, there was a problem that the taste was deteriorated.

Therefore, a method of producing the raw fish for fish section by roasting in a raw state can be considered. The raw fish roasted raw material for roe is dried in the raw state, but the extract content increases,
A film is formed on the surface of the fish body, which reduces drying efficiency and causes problems such as cracking.

The present invention has been made in view of the above problems, and it is possible to efficiently reduce the water content without causing the problem of cracking.
It is intended to provide a method for producing a fish section that reduces the extract content.

[0006]

According to the method of producing fish sprouts of the invention as set forth in claim 1, after the raw fish for fish sprouts is dehydrated with a desiccant,
It is subjected to roasting treatment.

[0007] The method for producing a fish section according to the second aspect of the invention is
In the method for producing a fish knot according to claim 1, the raw fish for shaving knot coated with a water-permeable sheet is immersed in a desiccant to be dehydrated.

[0008]

According to the method of producing fish sprouts of the present invention, the raw fish for raw shavings, which is coated with a water-permeable sheet such as cellophane, is immersed in silica gel, and the raw fish for raw sushi is dehydrated with a desiccant and then roasted. By performing the treatment, the water content of the raw material fish for fish knot can be efficiently reduced in the roasting step, and a fish knot with a high extract content can be obtained without problems such as cracking.

[0009]

EXAMPLE An example of the method for producing fish buns of the present invention will be described.

Raw bonito of raw fish for fish section is cut, and the cut raw bonito is wrapped and covered with a water-permeable sheet such as cellophane.

Then, it is dehydrated by immersing it in silica gel (for example, Fuji Silica Gel B type / manufactured by Fuji Silysia Chemical Ltd.) as a desiccant at 0 ° C. to 10 ° C. for 15 hours to 25 hours, preferably about 20 hours.

After dehydration by immersing in the desiccant, the raw bonito wrapped with a water-permeable sheet and covered with the desiccant is taken out, and the dehydrated bonito as a raw material for fish section is dried for 5 hours.
Roasting is performed by repeating roasting for 12 hours, preferably about 8 hours for 10 days.

Experimental Example An experimental example will be described in which raw bonito cut as a raw material fish is used for comparison.

In the method A of the present invention according to the above-mentioned embodiment, the cut raw bonito is wrapped in a water-permeable sheet such as cellophane and covered, and then applied to Fuji Silica Gel B type (manufactured by Fuji Silysia Chemical Ltd.) at 8 ° C. After soaking for 20 hours, the dehydrated bonito was dried for 10 days.

Further, in Comparative Example B, a method B in which the cut raw bonito is roast-dried as it is to produce fish knots, the raw bonito was roasted for 10 days as it was.

Further, as Comparative Example C, a method C in which a conventional raw bonito is boiled and matured and then roasted to produce a fish knot.
The cut raw bonito was boiled for 120 minutes, and the boiled bonito was roasted for 10 days. The water content and the pure extract content of the fish pieces obtained by these methods and the appearance of the fish pieces after being cut were compared. Table 1 shows the results.

[0017]

[Table 1] From the results of this experiment, in the manufacturing method A according to the present invention,
The water content is reduced to 16-18% and the pure extract content is 30-33.
%, The appearance of the flower after cutting was slightly expanded and the gloss was good.

Further, in the method B in which the cut raw bonito is roasted as it is to produce fish knots, the pure extract content is similar to that in the above method A, but the water content is 22 to 24%. %
The appearance of the flower after grinding was small, many powders were seen, it was dull and slightly brown.

Further, in the method C for producing fish buns obtained by subjecting raw bonito to a ripening treatment and then a smoke-drying treatment, the water content is the same as that in the above-mentioned production method A, but the water content is reduced by 16 to 18%. The appearance of the flower afterward was greatly extended and the gloss was good, but the pure extract content was 1
It is as low as 6-18%.

As is clear from the results of this experiment, it was found that the method according to the present invention was able to efficiently reduce water content, had no problem of cracking, and had little decrease in extract content.

[0021]

EFFECTS OF THE INVENTION According to the present invention, by dehydrating raw fish for fish section with a desiccant and then subjecting it to roasting treatment, the water content of the raw fish for fish section can be efficiently reduced in the roasting step,
A fish extract with a high extract content can be obtained without causing problems such as cracking.

Claims (2)

[Claims] 1. A method for producing a fish clause, which comprises subjecting raw material fish for a fish clause to dehydration with a desiccant and then subjecting it to roasting treatment. 2. The method for producing a fish knot according to claim 1, wherein the raw fish for shaving knot coated with a water-permeable sheet is immersed in a desiccant to be dehydrated.