JPH0847366A - Production of dried fish for shaving - Google Patents

Abstract

PURPOSE:To enable easy production of dried fish for shaving having thick and dense deliciousness containing three good tastes of bonito, sea tangle and Shiitake mushroom with no use of synthetic additives. CONSTITUTION:Bonito is dressed into three or five pieces, the dressed fish meat is ground or sliced into strips to prepare a mashed product. Small pieces or powdered dried sea tangle and dried Shiitake mushroom are admixed to the mashed product in an appropriate amount and molded into a desired form as the mixture is degassed. The degassed and molded products are aged by boiling, dried by roasting, dried and shaved.

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 sashimi-boiled fish segment having a flavor such as kelp or shiitake mushroom.

[0002]

2. Description of the Related Art Conventionally, as a method for producing seasoned fish knots, a method of adding food additives or a method of aging with seasoning liquids containing various seasonings, for example, JP-A-3-23673.
As described in Japanese Patent Publication No. 7, a method is known in which raw meat of knot raw material fish is boiled in a seasoning solution and then dried at a high temperature to produce shaving knot fish knot.

[0003]

However, in the method described in the above-mentioned conventional Japanese Patent Laid-Open No. 3-236737,
A seasoning liquid is required to obtain the umami of the fish section, which increases the manufacturing cost.

Further, since the fish meat is roasted at a high temperature after being boiled and matured in the seasoning liquid, there is a problem that the umami component of the seasoning liquid that has penetrated into the fish meat is thermally denatured by the high temperature roasting treatment and the umami is impaired. .

On the other hand, in recent years, there has been an increasing interest in healthy foods, and foods containing food additives have been shunned.

[0006] The present invention has been made in view of the above-mentioned problems, and it is easy to obtain a sashimi-bushi with a rich and good natural flavor without using food additives. The purpose is to provide a method.

[0007]

According to the method of producing fish knots for shavings of claim 1, the raw material fish for knotting is processed into surimi-like or shredded pieces, and flavour-like raw materials in small pieces or powder are processed as described above. It is formed by mixing the raw material for knots with fish and then forming the fish knot shaped product, simmering the fish knot shaped product, and then roasting and drying.

A method for producing fish knots for shavings according to claim 2 is the same as the method for producing fish shavings for shavings according to claim 1,
The fish-barrel molded body is formed by processing the raw material fish for knot and the raw material for flavor into a surimi-like or finely sliced shape.

[0009]

According to the method of producing fish knots for shaving knots of claim 1, a raw fish for knots, which has been processed into a minced or shredded form, is mixed with a flaky raw material in the form of small pieces or powder to form a fish knot shaped body,
Since this fish segment molded body is boiled and matured, it is dried by roasting,
A strong savory sashimi-boiled fish cake can be obtained without using food additives, for example, a rich natural flavor is obtained when used for sprinkling, and when used for soup stock, It is possible to easily obtain a good combination of flavors in one operation.

A method for producing fish knots for shavings according to claim 2 is the same as the method for producing fish shavings for shavings according to claim 1,
Since the fish-barrel molded body is processed after processing the raw material fish for knot and the raw material for flavor into a surimi-like or shredded shape, the productivity is improved.

[0011]

EXAMPLE Next, an example of the method for producing fish knots for shavings according to the present invention will be described.

First, raw bonito fish bodies as raw material for knots are wholesaled into three or five pieces, and the fish meat of the wholesale bonito is processed into a ground or shredded crushed product.

On the other hand, dried kelp and dried shiitake mushrooms, which are flavor raw materials, are processed into small pieces or powders, respectively.

Next, an appropriate amount of at least one of dried kelp and dried shiitake processed into small pieces or powder is mixed into the mash and kneaded or mashed.

The amount of the dried kelp and the dried shiitake mixed is about 10 times the dried kelp by the dry weight with respect to the total amount of the grated mash.
% To 30%, and dried shiitake mushrooms are mixed in a ratio of about 1% to 5%.

Thereafter, the crushed product containing the flavor raw material is extruded into a predetermined shape or pressed into a box shape, a casing, or the like to have a size substantially the same as that of the fish knot to form a fish knot shaped product. . In addition, it is preferable to perform degassing at the time of molding or degas after molding to remove air mixed in the molded product.

Next, the molded product after deaeration is boiled, roasted and dried according to a conventional method to obtain shavings and dried bonito.

Next, the operation of this embodiment will be described.

First, the bonito flakes for shaving knots prepared based on the compounding ratio shown in Table 1 were cut into flakes to prepare shaving knots, and 3% by weight of the shavings were poured into hot water and boiled to prepare dashi stock. To do.

[0020]

[Table 1] Then, the soup stock was subjected to a sensory test by 50 people's monitors and an analysis of the extract of the shavings. The results are shown in Table 2.
Shown in

[0021]

[Table 2] The sensory test was evaluated by an average of 5 grades: very good 5 good 4 normal 3 bad 2 very bad 1. Moreover, the conventional bonito flakes were used as a comparative example.

From the results shown in Table 2, it can be seen that Formulation Example 1 and Formulation Example 2 of the present example, in which the flavor raw material is added, give better sensory evaluation than the conventional bonito flakes but broth. .

Further, from the analysis results of the extract component which is the umami component, it can be seen that the extract contents of Formulation Example 1 and Formulation Example 2 of this example are also larger than those of the conventional bonito flakes.

According to the above-mentioned Examples, bonito, kelp, and shiitake mushroom varieties having a strong and delicious taste can be obtained. For example, when the obtained fish shavings are cut into flakes and used for sprinkling. Has a rich taste, and when the obtained Kushi-bushi of the fish is used for dashi, a natural-flavored mixed broth can be easily obtained with a single dashi-picking operation.

[0025] Also, since a rich and strong broth with a strong taste can be obtained without using food additives, it is easy to obtain a bonito flakes with a taste that is suitable for health.

Furthermore, since the raw material fish for knot is processed into a minced meat or a shredded shape, the fish can be directly processed into a crushed product without removing bones by removing it into three or five pieces, and the productivity can be improved. Good constituents of bone such as calcium can be easily increased.

[0027] Further, since dried kelp or dried shiitake mushrooms are mixed into a mash of raw fish for knot to form a fish knot shaped body, for example, when used for sprinkling, a rich natural flavor is obtained, and The processed dried kelp and dried shiitake can enter the eyes and further arouse the user's appetite.

In the above embodiment, the degassing process was performed during or after the crushed product was molded. However, if air is not contained in the molded product during or after molding, degassing is performed. It does not have to be done.

Furthermore, the knot raw material fish and the flavor raw material were respectively processed and then mixed to form a fish knot shaped body. The raw knot raw material fish and the flavor raw material were directly processed at once into a surimi-like or shredded form. Then, the processed crushed product may be molded to form a fish-barrel molded body. According to this method, manufacturability can be improved.

The raw material for knot is not limited to bonito, and the same results can be obtained by using any fish such as mackerel, tuna, sardine, horse mackerel, salmon, cod or bream.

Further, the flavor raw material is not limited to kelp and shiitake mushrooms, and matsutake mushrooms and other flavor raw materials having a good flavor can be used. Similar effects can be obtained by mixing at least one of these flavor raw materials. To be

[0032]

EFFECT OF THE INVENTION According to the method for producing fish knots for shaving knots according to claim 1, a fish knot shaped body is obtained by mixing a raw material for knots, which has been processed into minced meat or shreds, with a flaky raw material in the form of flakes or powder. Is molded, and the fish-bowl molded product is boiled and matured, then dried by roasting and dried, so that a strong and delicious fish-bread can be obtained without using food additives, for example, when it is used for sprinkling. Has a rich natural flavor, and when used for soup stock, a good blend of flavors can be easily obtained in one operation.

[0033] According to the method for producing fish knots for shaving knot according to claim 2, in the method for producing fish shavings for shaving knots according to claim 1, the fish knot molded body has a raw material for knots and a flavor raw material in a surimi-like or finely chopped form. Since it is processed into a shape and then molded, manufacturability can be improved.

Claims (2)

[Claims] 1. A raw fish for knot is processed into a surimi-like or shredded form, and a flaky raw material in the form of a small piece or a powder is mixed into the processed raw fish for knot to be shaped to form a fish knot shaped body, A method for producing a sashimi knotted bonito, which comprises simmering the molded fish slug, roasting it and drying it. 2. The method for producing fish knots according to claim 1, wherein the fish knot molded article is formed after processing the raw material fish for knotting and the raw material for flavor into surimi-like or shredded form.