JPH0823929A - Manufacture of frozen preserved food of eel - Google Patents

Abstract

PURPOSE:To provide a process for manufacturing frozen preserved food of eel capable of preserving eel in a frozen state having the softness and taste of the eel as they are. CONSTITUTION:The body of a fresh eel to be processed into a frozen preserved food is opened and the internal organs are taken out. After threaded with bamboo sticks, this is baked without sauce (white baking) while repeatedly turned over. Subsequently, this is further baked with sauce. The obtained baked eel (in Japanese, Kabayaki of eel) is packed into a vacuum package followed by subjecting to rapid freezing processing.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing frozen preserved eel food.

[0002]

2. Description of the Related Art Currently, 197 kinds of frozen products such as tuna and 10 kinds of agricultural products such as vegetables are commercially available.
5 kinds, 51 kinds of livestock products such as beef, 470 kinds of cooked foods of fries, tempura and fried foods, hamburgers other than fries
There are about 1700 kinds of foods in total, such as 720 kinds of cooked foods such as Shumai and 130 kinds of confectioneries. These frozen foods are now widely used as staple foods for school lunches, restaurants, and hotel menus, as well as side dishes for children's lunches and snacks for the owner's dinner. According to recent statistics, the amount of frozen food consumed by the Japanese per year is more than 900,000 tons, which means that each person simply eats 7 kg of frozen food. On the other hand, food preservation techniques are known to be frozen, dried, salted, candied, canned, retort, smoked, and additives, but among them, frozen preservation is the most delicious and fresh food. It is a preserved food preservation method. Originally, this cryopreservation originated from the empirical wisdom of people living in the extremely cold regions such as Eskimos. Focusing on this principle, scientific research and technological development such as mechanical freezing, transportation, and storage were considered. The United States Department of Agriculture first started. The US Department of Agriculture says that after the end of World War II,
Immediately, we began research on the manufacture and preservation of frozen foods, and after that, a large-scale research was conducted for 10 years in collaboration with industry and academia centering on the research institute of the Ministry of Agriculture. The results of these studies were made publicly available in 1960.

Generally, when food is frozen, the temperature drop temporarily becomes 0 to -5 degrees, and this temperature range is called the maximum freezing crystal formation temperature range. This is because most of them freeze. Normally, pure water becomes ice at 0 ° C, but water in foods contains salts and sugars, so it does not freeze at 0 ° C and begins to freeze at -1 to 2 ° C. The water in the food begins to freeze, ice crystals grow large, and when the volume expands, the tissue of the food is destroyed. In addition, only the water freezes, resulting in the concentration of the food components dissolved in water, which causes protein denaturation and the like. If these phenomena progress, the taste of food will be spoiled. Therefore, recently, when a food is frozen and stored, it is quickly frozen at a low temperature (rapid freezing) to freeze the water in the food tissue as a small ice crystal as it is. In addition, when storing for a long period of time, if the storage temperature is high, the ice in the frozen food will gradually grow and cause tissue destruction, so first freeze quickly and make the size of ice smaller, The storage temperature is sufficiently low (deep freezing) to reduce unfrozen water content and the temperature change during storage is reduced. Also, it is generally known that most foods are stored in the dark below -18 ° C, but according to a study by the US Department of Agriculture, most foods are stored in the dark below -18 ° C. It has been confirmed that there is no change in quality for one year if there is no change in temperature during storage. For this reason, the storage temperature of frozen foods is set at minus 18 degrees Celsius internationally. As described above, the recent advances in frozen food preservation technology have progressed to a state where practically almost no distinction can be made even when the change in the quality of food due to freezing is compared with that before freezing.

[0004]

However, even if various conventional foods can be processed into frozen-preserved foods due to the advance of the above-mentioned conventional techniques, in the case of cooked eel, It has been impossible with the conventional techniques to produce a frozen preserved food product in which the eel flavor due to softness and sauce is kept as it is. The reason is that if the cooked eel is frozen and stored as it is, the eel will harden and the flavor will drop sharply.
This is because there was a problem that even if it was thawed, it would be virtually impossible to taste the original flavor of eel. Therefore, the present invention was made to solve such problems, and provides a method for producing a frozen preserved food of eel that can be frozen and stored in a state in which the softness and flavor of the eel are kept as they are. Has an aim.

[0005]

Means for Solving the Problems The present invention, which has been made to achieve the above object, comprises the steps of removing the internal organs of an eel and opening it on the back or abdomen, and appropriately so that the surface of the eel can be focused. And the process of baking the eel in a saucepan,
The method of manufacturing frozen preserved food of eel is characterized by processing the eel into frozen preserved food by a step of vacuum-packing the eel into a predetermined container and a step of performing frozen preservation processing of the eel. .

[0006]

According to the method for producing a frozen preserved food of eel of the present invention, first, the eel opened at the back or abdomen by removing the internal organs is appropriately heated so that the surface of the eel can be marked with a heating cooker. Bake. Next, the cooked eel is dipped in a saucepan, vacuum-packed in a predetermined container, and frozen and stored. Due to this action, the frozen preserved food filled with the container in the state where the eel meat is kept soft and flavor is produced.

[0007]

EXAMPLE An example of a method for producing frozen preserved eel food according to the present invention will be described. In the method for producing frozen preserved eel food of the present embodiment, first, fresh eel fish to be processed into frozen preserved food is opened in the belly to remove the internal organs, and then simmered on a bamboo skewer (shiroyaki). After inverting and turning it over and over again, simmer it over a saucepan. The eel thus calcined is then packed in a vacuum pack and rapidly frozen. By the above process,
Kabayaki of cooked eel becomes a frozen food that can be frozen and stored as a frozen preservation pack. At this time, the eel kabayaki is sealed in a vacuum pack while maintaining the flavor and the softness of the ingredients. By this action, the frozen preserved food of eel produced in this example, if taken out from the refrigerator in which it is stored and heated in a microwave oven or the like, eel grilled with a fresh flavor and the softness of the material Since it is completed instantly, you can always eat Nagaki Kabayaki at home without going to a restaurant.

[0008]

As described above in detail, the method for producing frozen preserved food of eel according to the present invention includes the steps of removing the internal organs of the eel and opening it on the back or the abdomen, and the surface of the eel has a focus. Like, an appropriate baking step, a step of immersing the eel in a saucepan, a step of vacuum-packing the eel in a predetermined container, and a step of freezing and storing the eel,
By processing eels into frozen preserved foods, you can take them out of the refrigerator when they are needed and heat them in a microwave oven, etc., and you can enjoy the fresh flavor of eel kabayaki at home without going to a restaurant or restaurant. This is an epoch-making invention that allows you to enjoy the softness of the material.

Claims (1)

[Claims] 1. A step of removing the internal organs of an eel and opening it at the back or abdomen, a step of appropriately baking the eel so that the surface of the eel is brown, and a step of immersing the eel in a saucepan, and a predetermined container A method for producing frozen preserved food of eel, which comprises processing the eel into a frozen preserved food by a step of vacuum-packing the eel and a step of performing frozen preservation processing of the eel.