JPH08163956A - Retort-pouched opened and dried fish - Google Patents

Abstract

PURPOSE: To obtain a retort-pouched opened and dried fish having a fish meat similar to roasted fish free from shape deformation, good in taste and capable of eating together with bone by immersing opened and dried fish into an immersing solution containing a peptide and common salt and subjecting the treated fish to ice temperature drying, vacuum packing and retort treatment. CONSTITUTION: This opened and dried fish is obtained by, as necessary, roasting opened and dried fish of sardine, horse mackerel, Pacific saury, mackerel, salmon, yellowtail, Spanish mackerel, sea bream, pike conger, conger eel, herring, etc., immersing the opened and dried fish into an immersing solution containing preferably 3-10% peptide and preferably 3-10% common salt preferably for 15-60min, carrying out ice temperature drying of the treated fish preferably at -5 to +5 deg.C and then subjecting the fish to retort treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a retort open fish which is seasoned with a delicious taste. In general, retort fish have soft bones and can be eaten as they are, so that they have been widely eaten as suitable for calcium supplementation. The open retort fish of the present invention is an open fish dried overnight and is seasoned deliciously, and can be an excellent health food.

[0002]

2. Description of the Related Art Conventionally, as grilled fish in a retort container,
In order to prevent the drip from appearing during storage and impairing the texture of grilled fish, it has been proposed to use grilled fish that has been baked to have a fish meat hardness of 85 g to 1500 g. (JP-A-6-189718) Further, as a retort food for seafood, cooked seafood is appropriately dried and then packed in a container.
Retort treatment has been proposed. (JP-A-4-
234944)

[0003]

The above cooked seafood retort product, even when properly dried, has a temperature of 120 ° C.
Since it was cooked again by the retort treatment of No. 2, it was inevitably boiled, which was not preferable as a method for treating fish with a synthetic resin film claw opening.

Further, the above-mentioned hard-baked roasted fish which is subjected to retort treatment is hard-baked so that the fish does not crumble, but it cannot be seasoned.

[0005] In the present invention, the peptide and salt are treated during the raw treatment so that they are just cooked when heated by the retort treatment so that they are deliciously seasoned and do not crumble. The purpose is to provide such open retort fish.

[0006]

Means for Solving the Problems The present inventor has made earnest studies as to an open fish that can be seasoned as well as boiled fish and can eat bones without losing its shape. If the fish is retort in the raw state, the bones can be eaten and it will not lose its shape.Next, the open fish will be immersed in the liquid containing peptide and salt in the raw state and dried on ice. For example, the peptide and salt will open in the raw state and will adhere to the surface of the fish.
It was found that when heated to 20 ° C., the peptide and salt were soaked into a cooked state to give an extremely delicious open fish, and the present invention was completed.

According to the present invention, open fish is dipped in a dipping solution containing peptide and salt with or without scoring, followed by ice-cooling, vacuum packaging, and retort treatment. About the retort open fish.

In the present invention, the peptide and salt are attached to the surface of the open fish in a raw state, and when the retort treatment is performed later, the bones are softened all at once and boiled and seasoned to obtain a delicious taste. It was possible to provide an open fish that does not lose its shape and can eat bones.

The open fish of the present invention include sardines, horse mackerels,
There are saury, mackerel, salmon, yellowtail, sawara, Thailand, duck, eel, herring, etc. Since it is an open fish for tasting the taste well, if it is a large fish, half the body may be enough, or half the body It may be cut into pieces, or may be cut into a single serving at the center with a spine, which is made up of three pieces of salmon and the like. The open fish may be grilled, but it is advisable to bring it into contact with the grilled mesh so that the raw fish is not damaged.

One of the features of the present invention is to immerse the opened fish in a raw state in a dipping solution containing the peptide and salt, and then to dry with ice-cooling to give the opened fish the peptide and salt and a small amount of taste. To attach a substance. Peptides are preferably those obtained by enzymatically decomposing fish meat, and fish soy sauce and the like can also be used. The peptide of the immersion liquid may be about 3 to 10%, and the amount can be changed according to the taste of the open fish, but generally about 4 to 7% is preferable. Further, the salt content in the immersion liquid is preferably about 3 to 10%, and if it exceeds 10%, the salt becomes salty, which is not very good. Also, the immersion liquid is sugar,
Other tasty substances such as sodium glutamate may be added.

The immersion of the open fish in the immersion liquid is preferably at room temperature or below room temperature so that the fish meat is not changed. An immersion time of about 15 to 60 minutes is sufficient. Next, it is preferable that the open fish be taken out of the immersion liquid, drained, placed in an ice temperature drying chamber, and dried at -5 to + 5 ° C for about 2 to 5 hours so that almost no water droplets are felt. It is recommended that the water content of the fish be 60 to 70% when it is dried by ice-cooling. If the water content exceeds 70%, the meat of the fish becomes boiled fish when retort-treated, and it tends to collapse, which is not preferable.

[0012] The open fish dried at ice temperature is vacuum-packed with a synthetic resin film and subjected to retort treatment to obtain a retort open fish. 10 to 20 at 121 ℃ for retort treatment
A minute is enough. If you want to soften the fillet with large bones, it should be treated for 20 minutes or more.

The open retort fish of the present invention has a meat similar to grilled fish, which does not collapse, and has a soft bone and can be eaten deliciously as it is or by heating for a short time. Next, examples of the present invention will be described.

[0014]

Example: A horse mackerel is washed with water, opened to remove the internal organs, and salted.
%, Sardine meat was soaked in an immersion liquid in which 7% of peptide powder decomposed with protease was dissolved at room temperature for 30 minutes, and then placed in an ice-temperature drying chamber capable of maintaining -1 ° C, and deaerated with a fan. After ice-drying for 3 hours, it was vacuum-packed with a synthetic resin film and subjected to retort treatment at 121 ° C. for 15 minutes to obtain a retort open fish.

Claims (3)

[Claims] 1. A retort opening obtained by immersing open fish in a dipping solution containing peptide and salt with or without scoring, drying with ice temperature, vacuum packaging, and retort treatment. fish. 2. The immersion time in the immersion liquid is 15 to 60 minutes,
The retort open fish of claim 1, wherein the ice-drying is carried out at -5 to + 5 ° C for 2 to 5 hours. 3. The retort fish open fish according to claim 1, wherein the immersion liquid contains 3 to 10% of peptides and 3 to 10% of salt.