JPH08163969A - Production of food of delicate flavor containing middle bone dried in shade - Google Patents

Abstract

PURPOSE: To provide a method for producing a food of delicate flavor containing middle bones with crisp by eliminating trimethylamine, a main component of fishy smell. CONSTITUTION: Fishes with middle bones dried in shade are roasted by a roaster and cooled and foreign matters are selected. The roasted fishes are mixed and seasoned with a seasoning solution. The seasoning stock is removed, the fishes are stuck with sesame, placed on a net, put in a dryer, dried, transported from the net and loosened to provide a method for producing a food of delicate flavor containing middle bones dried in shade, having removed a fishy smell.

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 a dried dried delicacy having a mid bone, which is a process for processing a fish with a mid bone such as sardines and kisses into a crisp, crispy delicacy. Regarding

[0002]

2. Description of the Related Art The conventional technique for processing delicacies using fish as a raw material is the selection of foreign substances in dried air, the addition of sugar,
Mixed seasonings such as salt, soy sauce, and starch syrup were mixed in the candy, seasoned with sesame, sesame seeds, and dried. It was a thing.

That is, in the conventional method of delicacy, since the fish is opened, washed with water, and dried in an amaterasu or a dryer, the dried fish is cooked in a candy without any processing. In the conventional delicacy processing technology, a large amount of water contained in the dried sardines remains in the delicate finished product, and thus the fish's fishy odor is not completely eliminated, and therefore the fish bones are hard and eaten in the meat portion. Satisfaction of feeling is not sufficient and delicacies do not give a crisp refreshing texture when biting out, so traditionally hard bones with a lot of calcium components have been discarded, and dried bone with bones is processed into a delicacy It had the drawback of not being able to. For this reason, the middle bones of the fish had been cut out and discarded.

[0004]

DISCLOSURE OF THE INVENTION The problem to be solved by the present invention is that the mid-bone and the dried fish having the mid-bone contain trimethylamine which is the main component of fish odor. It retains its unique fishy odor, so even if this fishy odor is eliminated and processed into a delicacy, a fish with a crisp texture and a rich bone content of medium bones can be processed into a delicacy. The goal is to produce crisp, crispy, delicacy with no fishy taste.

[0005]

Means for Solving the Problems The method for producing a dried dried delicacy having a middle bone according to the present invention is a process for filling a fish such as sardines, horse mackerel, kiss, sardines, eels, eels, and eels with good freshness. Then, wash the middle bones and the fish with the middle bones with water, and use the one that has been primary processed to dry in the Amaterasu or dryer, and use the roasted fish with the dried bones attached After roasting, cooling, selecting foreign substances, seasoning mixture with seasoning, seasoning cut, sesame on fish, put the fish on a net and put in a dryer, dry It is a method of producing the delicacy of fish that is taken out from the net and loosened.

[0006]

[Function] The delicacies produced by the production method of the present invention are, when roasted in a roasting machine, the protein is denatured by heating to eliminate the odor peculiar to fish, and it contains a large amount of calcium. Also, the water content evaporates and decreases when heated, making it a delicacy with a crisp texture and a crisp texture.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The accompanying drawings illustrate an embodiment of a method for producing a dried dried delicacy having a midrib according to the present invention, and FIG. 1 is a block diagram illustrating the production process. Embodiments will be described in detail with reference to the accompanying drawings.

[0008] In the embodiment, the dried kiss is used as a raw material, and the fish with the inner bones dried in an Amaterasu or a dryer is roasted in a roasting machine and contained in the dried inner bones The water content is reduced to less than 2% by weight,
Cool it. In order to select a foreign substance that may be mixed in the raw material, the metal is passed through a metal detector, and the foreign substance is visually selected. And sugar, salt, soy sauce,
Mix seasoning liquid such as starch syrup, season with candy, cut into pieces and add sesame seeds.
To put this in a dryer, put it on a net and dry it with a dryer, then carry it out from the net and make it a delicacy product.

In the examples, the kiss is processed into a fillet, and the middle bones that have been conventionally discarded are washed with water, dried with an Amaterasu or a drier and dried, and then processed into a delicacy. There is. This delicacy is centered around the mid-bone of a kiss.

At the Ehime Prefectural Industrial Technology Center, the results of moisture content measurement and hardness measurement of the midribs of the dried kiss and the kiss of the kiss after roasting with a roasting machine will be described. When the content of water contained in the core bone and the content of water contained in the core bone after roasting the core bone with a roasting machine were measured, the content of water in the raw material was 8.96 by weight.
What is a percentage is 1.48% in a roaster. The water content of the middle bones is 1.48 by roasting the middle bones of the kiss dried with Amaterasu or a dryer.
The delicacy reduced to a percentage and produced by this roasting process changes the texture, resulting in a crispy, chewy texture.

By heating in a roasting machine for a long time, the protein of fish meat is denatured and the odor of trimethylamine, which is the main component of fish odor, disappears.

When the hardness of both the midribs of the dried kiss and that of the kiss after roasting in a roaster were measured with a hardness meter, the former was 4.12 kilograms / v (volts), while the latter was the latter. Then, it becomes 1.89 kg / v. Therefore, the delicacy of kiss medium bones, which has been processed into a delicacy through the process of roasting with a roasting machine,
The hardness of the middle bone becomes low and it is easy to chew, and a crisp, crunchy texture is obtained.

[0013]

EFFECTS OF THE INVENTION The effect of the present invention is to eliminate the fishy smell peculiar to fish by roasting the inside bones of dried fish or the dried bones with bones in a roasting machine, seasoning and processing them as delicacies. As a result, a product having bones can be produced as a crisp delicacy product. The delicacy produced by the production method of the present invention is a delicacy product that is easy to chew and has a good texture, even though it is made from dried air with medium bones.

The product has a good taste, similar to the texture of chewing snacks or rice crackers, and has a good taste in which the dried fish odor has disappeared compared to the one prepared by delicacy processing in the conventional manufacturing method. It is processed into a delicacy.

[Brief description of drawings]

FIG. 1 is a block diagram illustrating a manufacturing process of an embodiment of a method for manufacturing a dry-cured delicacy having a middle bone.

Claims (2)

[Claims] 1. A dried fish with dried midribs is roasted in a roaster and then cooled, and foreign substances are selected, seasoned with a seasoning liquid, seasoned, and seasoned. , A method of manufacturing a dried dish with sesame seeds, placing the fish on a net, placing it in a drier, drying it, and then carrying it out of the net. 2. A dried fish having dried mid-bones is roasted in a roasting machine so that the water content is 2% or less by weight, then cooled, and foreign substances are selected, and seasoning liquid is added to this. It is characterized in that it can be seasoned by mixing and seasoning, cutting the seasoning, adding sesame to the fish, putting the fish on a net and putting it in a dryer, drying it, carrying it out from the net, and making it loose. The method for producing a dried stock delicacies having a core according to claim 1.