JPH0919272A - Production of seasoned dried fish or seasoned dried small sardine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To rapidly and uniformly season a raw material when seasoned dried fish and seasoned dried small sardines are produced. SOLUTION: A thrusting tool such as fine needle-like or pipe-like thrusting tool is thrust into a NAMARIBUSHI 1 (fish meat whose protein is sufficiently thermally coagulated by boiling, irradiation of high frequency wave, microwave, etc.) to form two or more thrust holes and the NAMARIBUSHI 1 is retained for a definite time together with a seasoning and then processed by a conventional method to afford the seasoned dried fish or seasoned dried small sardines. The NAMARIBUSHI 1 in which two or more thrust holes 2 are formed is retained for a definite time under reduced pressure or/and under pressure together with the seasoning. The thrust holes 2 are formed so as to have depth of >=1/3 from the surface of the NAMARIBUSHI 1 based on the thickness of the NAMARIBUSHI 1. The thrust holes 2 are penetrated into the NAMARIBUSHI 1.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a seasoned fish-boiled or seasoned fish-boiled dish obtained by uniformly seasoning whole round-tablet made from red fish such as bonito, soda bonito, tuna, mackerel, horse mackerel, sardines and saury. The present invention relates to a manufacturing method of.

[0002]

2. Description of the Related Art Conventionally, as a method for producing seasoned fish seasonings and seasoned fish sardines, raw knotted raw fish meat (fish bodies and wholesale fish meat) made from red fish is boiled as it is in a seasoning solution, and then,
A method of roasting or drying to finish by a conventional method, or a fish knot or dried fish dried that has already been processed as a general product by a conventional method, is directly immersed in the seasoning liquid under normal pressure or reduced pressure or pressure, A method of drying and then finishing is known.

[0003]

However, it has been extremely difficult to obtain seasoned fish-bread and seasoned fish-boiled and dried fish which are seasoned quickly and uniformly with these conventional production methods. That is, the raw fish meat used for knots is lean fish meat such as bonito, and unlike red fish meat, these lean fish meats become hardened and hardened by heating and dehydration. That is, when it is processed into fish-boiled or dried fish, it requires sufficient heat for protein coagulation and inactivation of autodigestive enzyme, and depending on the product, it is dehydrated to 20% or less, which makes it very hard. . Therefore, when the raw knotted fish meat is boiled in the seasoning liquid as it is, the surface of the knotted raw fish meat is first heat-coagulated to serve as a barrier to the permeation of the seasoning liquid. The permeation of the seasoning liquid into the product is further hindered and slowed down, and the product tends to be unevenly seasoned.

On the other hand, in the case of the method of immersing fish knots and dried fish stock that have already been processed as general products in the seasoning liquid as they are, the fish meat is no longer affected by heating and dehydration, and of course under normal pressure. That is, even if a combination of dipping operation under reduced pressure or pressure is applied, the penetration of the seasoning liquid into the sardines and dried fish is very slow, and the seasoning is strong only on the surface of the fish meat, Since it becomes extremely weak, it does not result in a uniform seasoning product.

In order to solve the above-mentioned problems of the conventional manufacturing method, the present invention uses a rounded node unlike the conventional one, and the rounded node is seasoned quickly so that the whole rounded node is uniformly seasoned. An object of the present invention is to provide a method for producing seasoned fish seasoning or seasoned fish dried fish.

[0006]

According to the method for producing seasoned fish seasoned or seasoned fish dried fish according to claim 1 of the present invention, two or more piercing holes 2 are formed by piercing the rounded node 1 with a thin piercing tool. The same rounded node 1 is held with the seasoning for a certain period of time to allow the seasoning to permeate into the inside of the same rounded node 1 through the piercing hole 2 and diffuse, and then the same rounded node 1 is processed by a conventional method to make a rough or bare node or die. It is a method of using seasoned fish knots such as kushi, or seasoned fish boiled and dried.

According to the second aspect of the present invention, the method for producing seasoned fish-boiled or seasoned fish-dried fish has two or more piercing holes 2.
Under pressure reduction with the seasoning 1 or
Also, the pressure is maintained for a certain period of time.

In the method for producing seasoned fish boiled or seasoned fish dried fish according to the third aspect of the present invention, the piercing hole 2 is formed in the depth of 1/3 or more of the thickness of the rounded knot 1 from the surface of the rounded knot 1. It will be.

In the method for producing seasoned fish seasoned or seasoned fish dried fish according to the fourth aspect of the present invention, the piercing hole 2 is formed through the rounded node 1.

[0010]

In the method for producing seasoned fish seasoned or seasoned fish dried fish according to claim 1 of the present invention, two or more piercing holes 2 are formed by piercing the rounded node 1 with a piercing tool to form the same rounded node 1.
Is held with the seasoning for a certain period of time to penetrate and diffuse the seasoning from the piercing hole 2 into the same rounded knot 1 and then the same rounded node 1 is processed by a conventional method to finish the seasoned fish boiled or seasoned fish dried fish Is. Here, the processing according to the usual method means that the same rounded knot 1 is dried to be young or rough,
Grinding the surface of the same and the same as the bare knot, or by molding the same and the knot into the dead knot, or drying the same knot 1 and making it into dried fish Is. Therefore, in the present invention, the added seasoning is first dissolved or diluted by the water content of the rounded node 1, and then quickly permeates and diffuses into the rounded node 1 through the two or more puncture holes 2 to further form the rounded node 1. The permeation and diffusion are surely and uniformly promoted from the small pores formed in the separated water outflow trace accompanying the protein coagulation that occurs at the time of drying, and this effect is also exerted by the subsequent steps such as roasting, mold, and drying. It will be further encouraged.

In the method for producing seasoned fish seasoned or seasoned fish dried fish according to claim 2 of the present invention, the rounded node 1 having two or more puncture holes 2 formed therein is fixed under reduced pressure and / or pressure together with the seasoning. For example, in the case of holding under reduced pressure for a certain period of time, the depressurizing action dissolves or dilutes the seasoning added by leaching the moisture contained in the rounded node 1 to the surface, and at the same time piercing holes. Since the air (oxygen) in 2 is also degassed, the permeation and diffusion of the seasoning are promoted as well as the oxidation prevention as compared with the treatment under normal pressure. After that, when the depressurized state is released, the seasoning (liquid) that is dissolved or diluted and is in contact with the surface of the rounded node 1 due to the returning air or the pressure of the inert gas is further surely permeated into the inside through the piercing hole 2 quickly, It will spread. Further, even when it is held under pressure for a certain period of time, the added seasoning is dissolved or diluted in the water content of the round node 1 by the action of pressure, and moreover, it is pressed through the piercing hole 2 so that it can surely penetrate and diffuse quickly. Will be done. After holding under reduced pressure for a certain period of time, further holding under pressure for a certain period of time, or holding under pressure for a certain period of time and then holding under reduced pressure for a certain period of time, the above-mentioned reduced pressure and Both effects of pressurization will be added.

In the method for producing seasoned fish boiled or seasoned fish dried fish according to the third aspect of the present invention, the piercing hole 2 is formed at a depth of 1/3 or more of the thickness of the rounded node 1 from the surface of the rounded node 1. Therefore, the permeation and diffusion of the seasoning from the puncture hole 2 to the rounded node 1 proceed rapidly and uniformly. By the way, the shallower the piercing hole 2, the slower the penetration and diffusion of the seasoning, the longer it takes, and the more likely it is that the seasoning is not uniform.

In the method for producing seasoned fish boiled or seasoned fish dried fish according to the fourth aspect of the present invention, since the puncture hole 2 penetrates the rounded node 1, the seasoning is applied to the punctured hole 2 from both front and back sides of the rounded node 1. Invasion of the seasoning into the rounded node 1 progresses more rapidly and uniformly.

According to the present invention, in any of the manufacturing methods of claims 1 to 4, the formation of two or more puncture holes 2 in the rounded node 1 is followed by a processing step such as roasting, moulding, or drying. As a result, the blunt knot 1 is greatly contracted, so that the puncture hole 2 is filled with the trace of the puncture hole 2, leaving little influence on the quality and the appearance when viewed from the outside.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, two or more piercing holes 2 are formed by piercing a thin piercing tool (not shown) in the rounded joint 1 shown in FIGS. In this case, Narubushi 1
As bonito, bonito, tuna, mackerel, horse mackerel,
Raw fish made from red fish such as sardines and saury is used. These raw material fish are whole (fish body) or cut raw and remove only internal organs, head and internal organs, head and abdominal surface and internal organs, two-piece wholesale, three-piece wholesale, four-quarter wholesale Raw fish meat for knot, cut into appropriate forms such as shredded wholesale, is processed into a rounded knot 1 by a conventional method. That is, the naruru-bushi 1 is obtained by sufficiently coagulating the protein of the above-mentioned raw knotted fish meat by aging, steaming, irradiating with far-infrared rays, high frequency waves, microwaves, heating by energization (Joule heat) or the like. . Therefore, in the present invention, the rounded knot 1 obtained by heating the knotted raw fish meat to a central temperature of at least 60 ° C. or higher is used.

As the piercing tool used in the present invention, it is suitable to use, for example, a thin needle bar or needle tube having a maximum diameter of about 0.3 to 1.5 mm. The piercing device may be of any other type as long as it has a needle-like pointed end so that it can be easily inserted into the rounded joint 1. Therefore, for example, a needle bar may be a thousand needles, and a needle tube may be a nozzle of a dispenser or the like. It may be an injection needle. Further, the cross section of the middle portion of the needle-shaped rod or the needle-shaped tube may be circular, elliptical or angular. Further, various materials can be used, but those made of metal or hard plastic are preferable. In addition, a plurality of such needle-shaped rods or needle-shaped tubes can be operated at the same time, or a plurality of such needle-shaped rods or needle-shaped tubes can be fixed at regular intervals (for example, as a sword for flower arrangement) to be a dedicated tool, or these can be attached. The dedicated device may be used to form the puncture holes 2 at a plurality of positions at one time.

In the present invention, when the puncture tool as described above is pierced into the rounded joint 1, the puncture tool is pierced from the surface of the rounded joint 1 at intervals of about 10 to 35 mm to form two or more puncture holes 2. It is desirable that the depth of the piercing hole 2 be 1/3 or more of the thickness of the rounded joint 1. Depending on the case, the rounded joint 1 may be penetrated from the front surface to the back surface.

Next, the rounded node 1 having the many puncture holes 2 formed as described above is held together with the seasoning for a certain period of time. As the seasoning, any seasoning material or additive can be used as long as it is water-soluble or water-emulsifiable. Therefore, it may contain an antioxidant, a preservative, a nutritional health agent and the like. As a method of using the seasoning, the powdered seasoning is sprayed on the surface of the Narimaru 1, the paste seasoning is applied when it is used, and the liquid seasoning is used when it is applied or sprayed or dipped. . The amount of seasoning added depends on its type and usage form (powder, paste,
Liquid) and concentration, or the final quality of seasoned fish boiled or seasoned fish boiled and dried, but the dry solid weight of the seasoning should be in the range of 1 to 5% with respect to the weight of 1 rounded boiled seasoning. It should be set to. The rounded joint 1 and the seasoning thus formed are held as they are for a certain period of time, and the piercing hole 2 is formed.
To penetrate and diffuse the seasoning into the inside of the same ball 1.
The holding time varies depending on the size of the rounded node 1, the size and depth of the puncture hole 2, the type and amount of seasoning, the environmental pressure (normal pressure, reduced pressure, pressurization), temperature, etc., but is in the range of 1 to 15 hours. It is good to do in.

In the present invention, when holding the rounded knot 1 together with the seasoning for a certain period of time, it is more effective if it is carried out under reduced pressure and / or under increased pressure. Usually, under reduced pressure, it is desirable to use a higher vacuum condition (up to 1 kg / cm ² ) and under pressure, a higher pressure, but 0.5 to 5 kg /
The condition is cm ² . Specifically, for example, the rounded nodes 1 to which seasoning is added are housed by aligning them in a lidless container,
Put them together in a tank for depressurization or pressurization, deaeration depressurization or pressurize gas (air or inert gas) and hold for a certain period of time, or in the case of depressurization, replace with open container and plastic. It is housed in a plastic bag and vacuum packed,
You may make it hold | maintain as it is for a fixed time. afterwards,
In the depressurization process, air or an inert gas is fed into the tank, or the packaging bag is opened, and in the pressurization process, the gas in the tank is released, the pressure is released to return to normal pressure, and the process ends. After being kept under reduced pressure for a certain period of time, further held under pressure for a certain period of time, or after being kept under pressure for a certain period of time,
Further, if it is kept under a reduced pressure for a certain period of time, it is effective because both actions of the reduced pressure and the increased pressure are added.

In the present invention, among the rounded nodes 1 held with the seasoning for a certain period of time as described above, those which have been sprayed, coated or sprayed with the seasoning are taken as they are, and those dipped in the liquid seasoning are taken out therefrom, and then these Namaribushi 1 is processed by a conventional method to prepare seasoned fish knots. The processing in this case is to dry the Narimaru 1 according to a conventional method to make young or rough.
The surface of the same young node or the same dried node is ground to make a bare node, or the same dried node or the same dried node is mold-molded to be a dried node or the like to be a seasoned fish node.

Further, in the present invention, the rounded knot 1 treated as described above may be processed by a conventional method to prepare seasoned fish dried fish. The processing in this case is to dry and process the Narumi-bushi 1, which is made from small fish such as sardines, horse mackerel, and mackerel, and larvae, as a raw material, to make seasoned fish.

[0022]

The manufacturing method according to the first aspect of the present invention has the following effects. . Stick the puncture tool into the rounded joint 1 and pierce the hole 2
The seasoning added to the rounded knot 1 is first dissolved or diluted by the water content of the rounded knot 1, and then the many rounded punctures 2 are quickly introduced into the inside. Penetrate and diffuse. . Since the rounded knot 1 is held with the seasoning for a certain period of time, the rounded knot 1 is seasoned uniformly throughout. . Since the blunt knot 1 shrinks by processing such as roasting, molding, or drying, the puncture hole 2 opened in the blunt knot 1 is filled, and the trace thereof is slightly left,
There is almost no impact on quality. . Since the Narimari-bushi 1 is processed into a seasoned fish-boiled or seasoned fish-boiled dried product, unlike the products produced by the conventional manufacturing method, the seasoned fish-boiled or seasoned fish-boiled dried product is seasoned quickly and evenly. It became possible to commercialize.

The manufacturing method according to the second aspect of the present invention has the following effects. . Since the rounded node 1 having the plurality of pierced holes 2 is held together with the seasoning under reduced pressure and / or pressure for a certain period of time, the seasoning permeates and diffuses much faster than under normal pressure, and is uniformly performed.

The manufacturing method according to the third aspect of the present invention has the following effects. . The puncture hole 2 formed in the rounded joint 1 is replaced by the rounded joint 1
Since it is formed to a depth of 1/3 or more of the thickness of the
The permeation and diffusion of the seasoning into the inside proceeds promptly and uniformly.

The manufacturing method according to the fourth aspect of the present invention has the following effects. . The puncture hole 2 formed in the rounded joint 1 is replaced by the rounded joint 1
Since it penetrates through the front and back surfaces, the permeation and diffusion of the seasoning into the rounded node 1 progresses rapidly and uniformly.

[Brief description of the drawings]

FIG. 1 is an external appearance explanatory view showing an example of a rounded joint 1 in a manufacturing method of the present invention.

FIG. 2 is a sectional view showing an example of a rounded joint 1 in the manufacturing method of the present invention.

[Explanation of symbols]

 1 Narimaru 2 Stab hole

Claims (4)

[Claims] 1. A puncture tool (1) is pierced with a thin puncture tool to form two or more puncture holes (2), and the same hump node (1) is held for a certain period of time together with a seasoning, and the seasoning is applied from the puncture hole (2). Permeate and diffuse inside the same rounded knot (1), and then process the same rounded knot (1) by the usual method to make seasoned fish knots such as rough knots, bare knots or dead knots, or seasoned fish dried fish A method for producing seasoned fish seasoned or seasoned fish dried fish. 2. The rounded node (1) having two or more puncture holes (2) formed therein is held together with a seasoning under reduced pressure and / or pressure for a certain period of time. A method for producing seasoned fish paste or seasoned fish sardines. 3. The puncture hole (2) is formed at a depth of 1/3 or more of the thickness of the rounded joint (1) from the surface of the rounded joint (1). A method for producing the seasoned fish-bread or seasoned fish-dried fish. 4. The method for producing seasoned fish seasoning or seasoned fish dried fish according to claim 1, wherein the piercing hole (2) is formed so as to penetrate through the rounded node (1).