JPH0975038A - Production of cooling processed material for boiled rice with fish and shellfish meat disintegrated in advance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method for the subject cooking processed material capable of cooking favorable boiled rice with fish and shellfish meat disintegrated in advance without the need of regulating the amount of water to be used, and excellent in preservability with the fish and shellfish hard to get brown and retaining its inherent tint. SOLUTION: This production method is made up of the following three processes: a process for producing disintegrated fish and shellfish meat; a process for preparing a rice cooking oil-contg. seasoning liquor; and the final process that the amount of the seasoning liquor is set within a range of the optimum level ±10% based on the trial boiling curve obtained when a specified amount of rice is boiled together with disintegrated fish and shellfish meat and the seasoning liquor of the above amount and the disintegrated fish and shellfish meat are sealed in a vessel.

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 cooked product in which rice is cooked as it is without adding water for cooking rice to cook cooked rice of seafood and seafood.

[0002]

2. Description of the Related Art A conventional cooked rice cooked product is prepared by enclosing ingredients such as vegetables, shiitake mushrooms and meat and a predetermined seasoning liquid in separate containers such as bags. Then, this cooked product is generally prepared by adding the appropriate seasoning to cook the ingredients, while adjusting the seasoning liquid according to the content of the ingredients, filling each container with a predetermined amount and degassing. It is manufactured by applying a retort treatment or after degassing.

In use, each container is opened, and the ingredients and seasoning liquid are added to rice soaked in a predetermined amount of water and cooked in a rice cooker or the like.

[0004]

However, since cooked rice has a different degree of water absorption depending on the ingredient and the amount of the seasoning solution attached differs depending on the ingredient, ordinary cooked rice is cooked. As you can see, the amount of water can be adjusted according to the amount of rice (for example, in the case of cooking 1 go, the standard amount is 180 cc, and the amount of the seasoning liquid is subtracted from the amount of water added), it cannot cook well , I'm crazy.

[0005] In addition, it is rare to find fish meat as an ingredient of this type of processed food. This is because when fish is cooked, the pressure and heat during cooking cause the amino groups of amino acids to react with ketones, aldehydes or reducing sugars, producing brown pigments that tend to turn brown. ing. For example, the white of sea bream turns red due to this browning, and the color peculiar to the material is lost. Also, in the case of red meat, it will turn black again. Such a browning phenomenon is more remarkable when the container in which the ingredients are enclosed is subjected to a retort treatment which is a high heat sterilization treatment.

In view of the above problems of the prior art, an object of the present invention is to provide a method for producing cooked rice cooked product which can cook good cooked rice with seafood loosened without adjusting the water content. Especially.

[0007] Another object of the present invention is to provide a method for producing a cooked seafood product for cooked rice, wherein the seafood is less likely to brown and retains its original color, is not easily charred, and has good storage stability. Especially.

[0008]

The present invention is characterized in that it has the following constitution in order to solve the above problems. That is, the method for producing a cooked product comprises the steps of producing a seafood loosened meat, a step of producing a seasoning liquid containing cooking oil, and a predetermined amount of rice with the amount of the seasoning liquid cooked rice. Based on the trial cooking curve at that time, it is set within a range of 10% before and after the optimum value, and a step of enclosing this amount of seasoning liquid and the above-mentioned loose meat in a container is provided. After the loosened meat and the above-mentioned amount of seasoning liquid are sealed in the same container, a step of heat-treating at a temperature to soften hard parts such as small bones in living fish and shellfish may be added. .

FIG. 1 shows a flow chart of the method of the present invention. Various types of seafood can be used as raw materials used in the process of making loose meat, but fish such as white and hard-boned snapper and red salmon, etc. or hard meat such as abalone, tuna, octopus, etc. You may choose shellfish. In the case of such seafood having a relatively hard portion, the hard portion is softened by enclosing it in a container and then performing a heat treatment described later. In the case of fish, it is steamed or grilled in the round form to loosen it, or the raw materials grated into 3 pieces are soaked in an appropriate seasoning for seasoning, and then steamed or grilled to loosen it. Be done. In the case of shellfish, the work process is the same as in the case of fish except for the work such as grate.

Cooked rice, which is generally referred to as sea bream rice and cooked at a restaurant or at home, is a roasted sea bream from which the intestine has been removed and placed on rice soaked in water in a rice cooker to add seasoning liquid. It is cooked by adding and cooking rice, and when it is cooked, take out the sea bream once from the rice cooker and loosen it, then put this meat back in the cooker and mix with rice. In the present invention, since the ingredients are cooked in a loosened state in advance, unlike the above-described cooking method in which the whole fish is cooked, extra labor and work are unnecessary.
In addition, since the bream of the sea bream is hard and it is often impossible to completely remove the flesh when loosening it, not only is it troublesome to cook the sea bream with the conventional method at home, but it is not easy to cook it. It is also dangerous because small bones get stuck in the throat. According to the present invention, such a risk is almost eliminated and the food can be eaten safely.

A seasoning liquid for cooked rice is produced at the same time when the roasted meat is produced. The seasoning liquid is prepared by mixing appropriate amounts of soy sauce, salt, mirin, shavings, shiitake mushrooms, edible kelp, sodium glutamate, and the like, which are suitable for bringing out the taste of the ingredients. For soy sauce, it is desirable to use white soy sauce to prevent discoloration of white fish or meaty white shellfish. In addition, it is preferable that the seasoning liquid contains an extract extracted by boiling the vertebrae of seafood or shellfish.

The seasoning liquid is mixed with cooking oil containing edible oil and / or lecithin or the like in an amount of about 3% by weight based on the whole cooked material. Mayonnaise may be added in the same amount instead of cooking oil. In the case of seafood, the body tends to brown due to the pressure and heat when cooking rice. Cooking oil or mayonnaise coats the surface of the seafood loosened meat, and suppresses the binding of ketones and aldehydes with amino acids in the seafood loosened meat during cooking to prevent browning of the loosened meat as much as possible.
The browning phenomenon may occur in a heat treatment process after enclosing the container, which will be described later, but is similarly mitigated by the coating action of the oil component such as cooking oil in the seasoning liquid. In addition, the oil makes the rice cooked to be soft and moist, and has a rich flavor and is more difficult to burn. However, according to a long-term test conducted by the present inventor, the above-mentioned action of cooking oil promotes the browning phenomenon when its amount is too large (for example, it depends on the type and quality of rice or the content and amount of loose meat). ), Usually about 1 of the entire cooked food
It is desirable to control the content to about 3% by weight.

[0013] In the present invention, the cooked product taruhogushi and seasoning liquid are mixed with rice and cooked together in a rice cooker without adding water for cooking rice. Therefore, a predetermined amount of the loose meat and the seasoning liquid are sealed in the container corresponding to the amount of rice. The amount of loose meat is set appropriately with respect to the amount of rice. For example, in the case of cooked rice with sea bream roasted meat, about 60 g is good for 1 go cooking.
The amount of seasoning liquid to be combined with the loose meat is set within a range of 10% before and after including the optimum value based on a trial cooking curve when the cooked product is mixed with rice and trial cooked.

FIG. 2 is a graph showing the cooked state when 60 g of cooked sea bream roasted fish is added to 1 go of rice and the amount of the seasoning liquid is changed to perform trial cooking. The horizontal axis represents the amount of seasoning liquid, and the vertical axis represents the cooked state. Figure 3 shows that 120g of cooked sea bream is added to 2 go of rice,
It is the graph which showed the state of having cooked when the amount of the same seasoning liquid as FIG. 2 was changed similarly, and trial cooking was carried out. According to the graph of FIG. 2, good cooking is achieved when rice is mixed with the seasoning liquid in the range of 235 g to 285 g with approximately 260 g as the apex. Also, according to the graph of FIG.
When the rice is mixed with the seasoning liquid in the range of g, the rice is cooked well. 235g or less in one go cooking,
When cooked in 2 meals, rice with a seasoning liquid of 465 g or less will be firm or will be markedly burned. Also, with 1 go cook, 285 g or more and with 2 go cook, 575 g or more seasoning liquid makes the rice too soft and sticky.

From this fact, good cooking is guaranteed by setting the amount of the seasoning liquid within the range of about 10% before and after the optimum value. The width of 10% before and after the optimum value also plays a role of absorbing the freshness of rice when cooking rice, that is, the difference in moisture content of rice. It can be understood that the optimum amount of the seasoning liquid is significantly different from the optimum amount of water for cooking ordinary white rice.

The container is a plastic film, a metal foil, or a bag container in which these are laminated in multiple layers having excellent airtightness, heat resistance, and heat-welding property, or a box-shaped container formed of a material having similar properties, and has an opening. A sealed part is used. The loosened meat and the seasoning liquid may be mixed in the same container, or may be separately sealed in separate containers.

Then, the above-mentioned container, in which a certain amount of seafood and the rice cooked with the seasoning liquid are enclosed, is subjected to a heat treatment to such an extent that the hard parts of the seafood are softened. What is the temperature of the heat treatment so long as it is within the range that achieves the above action?
However, since the loosened meat turns brown when exposed to heat for a long time even at a low temperature, 120 ° C for 6 minutes to 10 minutes is suitable. The processing temperature is set based on the processing at atmospheric pressure. Therefore, it is possible to lower the processing temperature under a condition where the pressure is lower than the atmospheric pressure.

The seasoning-treated product thus produced by the method of the present invention is prepared by removing water from Toda rice, opening the container, adding the seafood loosened meat and seasoning liquid to the rice, and cooking the rice as it is. , It becomes cooked rice with loose meat without adjusting the water. Since the water content is adjusted with the amount of seasoning liquid set in advance in consideration of the added amount of the loosened meat, the rice is cooked well and does not burn. Since the bones and hard parts of seafood are softened, they can be eaten safely without causing any discomfort. Further, browning during rice cooking is suppressed by the coating action of the cooking oil in the seasoning liquid, and the heat treatment after enclosing the container is not performed at high temperature for a long time, so browning is prevented as much as possible.

[0019]

Embodiments of the present invention will be described below. Example 1 FIG. 4 shows a cooked food for sea bream cooked in a tray-shaped container manufactured by carrying out the method according to one embodiment of the present invention.
In this container, sea bream loosely cooked meat 1 and seasoning liquid 2 for 1 go cooking are enclosed. The container body 3 is airtight, heat resistant,
It is made of non-translucent and heat-welding material,
After the loosened meat 1 and the seasoning liquid 2 are filled inside, the opening is covered with a film layer 4 made of the same material, and the peripheral portion is heat-sealed. The sea bream is grated in 3 pieces and seasoned, and 60 g of the sautéed meat is put in. The seasoning liquid prepared in the following manner is mixed with 260 ml of the sashimi.

Content of seasoning liquid: Dashi kelp soup about 22.5% by weight Shiitake soup about 22.5% by weight Mirin about 3.7% by weight Soy sauce (white) about 2.0% by weight salt about 1.1% by weight cooking Liquor about 2.0% by weight Sodium glutamate about 0.2% by weight Rice cooking oil about 1.0% by weight Sea bream crude soup about 45.0% by weight

The seasoning liquid can be obtained by thoroughly mixing and stirring these compositions. Cooking oil is added after mixing and stirring other compositions. For example, assuming that the total amount of seasoning liquid is about 18 kg, this corresponds to 70 containers (bags) of the cooked product for 1 go cooking. The seasoning liquid is subdivided and stored in the container.

Then, the container filled with the loosened meat and the seasoning liquid is deaerated or filled with a portion corresponding to the volume, and then the covering film sheet at the opening is welded and sealed. The sealed container is heated at 120 ° C. for about 6 minutes to soften unraveled ossicles attached to the loosened meat and simultaneously sterilize.

[0023] When one piece of rice is cut, the drop juice is discarded, the coated film sheet in the container is opened, the cooked product is added to the rice, and the rice is cooked as it is without adding water for cooking. It was cooked in about the same time it took to cook rice. In this cooked rice, the loose meat did not lose the white flesh color peculiar to the sea bream, and the seasoning liquid permeated the whole of the rice and the loose meat, and the taste was good. Also, the small bones in the loosened meat were so soft that the presence of bones was not noticed, and the color and luster of the rice were good. By the way, when 61 people tasted the sea bream rice of the present example cooked in the same manner, and evaluated the appearance, aroma, taste, and texture, and the overall five-level evaluation, the following results were obtained.

Evaluation Very good Very good Standard Good Good Not good Bad Good Appearance 6 34 14 14 7 0 Scent 13 21 15 11 1 Taste 15 32 32 11 2 1 Texture 15 27 16 16 3 0 Overall rating 11 34 13 30 As you can see from these results, about 7 in all evaluation criteria
It turns out that people close to 0% give high evaluation.

Example 2 When the seasoning liquid of the composition of Example 1 was reduced to 180 ml (the amount of water for normal white rice cooking), the same amount of loose meat was added to 1 unit of rice and cooked. , It was hard and thin and I couldn't eat it.

Example 3 The same amount of loose meat as in Example 1 was used as seasoning liquid 2 having the composition of Example 1.
When 1 go of rice was cooked with 30 ml, the hardness remained and it was in a state that it could not be said to be good cooked rice.

Example 4 The same amount of loosened meat as in Example 1 was used as seasoning liquid 2 having the composition of Example 1.
When 1 go of rice was cooked together with 90 ml, the whole cooked rice was sticky, and there was a feeling of excessive moisture in taste and the like.

Example 5 Using the seasoning liquid of the same composition as in Example 1, sea bream loosened 12
When 0 g was cooked into 2 rice, the amount of the seasoning liquid was set to 520 g, and almost the same result as in Example 1 was obtained.

Example 6 A seasoning liquid having the same composition as in Example 1 except for cooking oil was prepared in Example 1.
The same amount of roasted meat as above was filled in a container, sealed, and then heated under the same conditions as in Example 1 to obtain a seasoning-treated product. When 1 go of rice was cooked using this seasoned product, the white meat of the sea bream turned brown and turned into a remarkable red color. Also, the rice grains themselves had no irritability and the taste was light.

[0030]

[Effect] As described above, according to the present invention, the amount of the seasoning liquid is based on the trial cooking curve when the cooked product is trial-cooked when the seafood and the seasoning liquid are enclosed in the container. Since it is set within a range of 10% before and after the optimum value, it can be easily added to a prescribed amount of rice after the rice is cooked without being sticky or sticky You can cook cooked rice with delicious seafood.

Further, according to the present invention, since the seafood uses loose meat from which small bones and the like have been removed beforehand, it is possible to eat this kind of cooked rice with confidence without the small bones sticking to the throat. it can.

Furthermore, since the cooking oil is mixed in the seasoning liquid, browning of the loosened meat can be prevented as much as possible during cooking of rice or during heat treatment of the container, and not only the original color of the meat can be maintained, but also It is possible to provide cooked rice in which rice is cooked well.

[Brief description of drawings]

FIG. 1 is a flowchart showing each step of the method of the present invention.

FIG. 2 is a diagram showing a one-goal trial cooking curve of a cooked product produced using the method according to an example of the present invention.

FIG. 3 is a diagram showing a two-level trial cooking curve of a cooked product produced using the method according to the embodiment of the present invention.

FIG. 4 is a partially cutaway external view of a cooked product produced using the method according to the embodiment of the present invention.

[Description of symbols in the figure]

 1 ・ ・ ・ ・ Sea bream loose meat 2 ・ ・ ・ ・ Seasoning liquid 3 ・ ・ ・ ・ ・ ・ Container body 4 ・ ・ ・ ・ ・ ・ ・ Film layer

Claims (9)

[Claims] 1. A step of producing a seafood loosened meat, a step of producing a seasoning liquid containing cooking oil, and a trial cooking in which a predetermined amount of rice is cooked together with the amount of the seasoning liquid. 10% before and after the optimum value based on the curve
And a step of enclosing the amount of the seasoning liquid and the above-mentioned loosely-cooked meat in a container. 2. The method for producing a cooked rice cooked product according to claim 1, wherein the loosened meat and the amount of seasoning liquid are sealed in the same container, and the hard bone such as small bones in living organisms of seafood is sealed. A method for producing a cooked product for cooked cooked rice of seafood loosened, comprising a step of heat treatment at a temperature at which a portion is softened. 3. In the step of producing the loose meat, steamed or grilled white fish such as a sea bream is rounded to make loose meat, or grated into three pieces and seasoned in seasoning for seasoning. The method for producing a cooked product for cooked cooked rice of seafood loosened meat according to claim 1 or 2, characterized in that it is steamed or roasted to form a loose meat. 4. The method for producing a cooked product for cooked cooked rice of seafood loosened according to claim 1 or 2, wherein the seasoning liquid contains a spinal bone extract of seafood. 5. A method for producing a cooked product of seafood loosened rice for cooking 1 rice of mixed rice, wherein 60 g of seafood loosened meat and 260 g of seasoning liquid are enclosed in a container. The method for producing a cooked product for cooked rice of cooked seafood as claimed in claim 1 or claim 2. 6. The seafood loosened meat according to claim 1 or 2, wherein the rice cooking oil is mixed in the seasoning liquid in an amount of about 3% by weight or less of the whole cooked material. A method of manufacturing cooked foods for cooked rice. 7. The seafood loosened meat according to claim 1, wherein the container is a bag formed by stacking plastic film sheets rich in airtightness, heat resistance and heat-welding in multiple layers. Manufacturing method of cooked rice for cooked rice. 8. The cooked rice of seafood loosened according to claim 1, wherein the container is a box-shaped container formed of a plastic sheet having high airtightness, heat resistance and heat-welding property. Manufacturing method of cooked products. 9. The cooked food for cooked cooked rice of seafood loosened according to claim 1, wherein the seafood loosened meat and the seasoning liquid are enclosed in different containers.