JPH11137216A - Baked walleye pollack roe and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide baked walleye pollack roe having an appearance such as color, shape, figure, gloss, etc., as commercial goods and having a basic taste and a flavor without crumbling of granules in cutting and provide a method for producing the baked walleye pollack roe. SOLUTION: This baked walleye pollack roe has a state of the surface vacuum-packaged and quickly refrigerated after heat-cooking and a raw state of inside, and ingredients may be contained in the walleye pollack roe or the walleye pollack roe may be packaged together with the ingredients. A method for processing and treating of the baked walleye pollack roe is performed by baking the surface of the walleye pollack roe, subjecting the surface-baked walleye pollack roe to a vacuum packaging, heat-cooking and quickly refrigerating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to mentaiko, especially roasted mentaiko and a method for producing the same.

[0002]

2. Description of the Related Art Mentaiko is generally sold raw without processing, and may be eaten raw as it is, but it is also delicious to bake and eat it. When roasting and eating, roasted mentaiko is not sold to the public, so raw mentaiko is purchased, taken home, baked with gas or the like, and cut and eaten appropriately.

[0003]

One of the reasons why roasted mentaiko is not sold is that when roasted mentaiko is burned off, the water will flow from the mentaiko and shrinkage due to shrinkage and discoloration.
This is because the shape, shape, gloss, etc. do not have an appetizing appearance, and are too hard to obtain a unique texture that is crisp.

[0004] In addition, although the raw rice ball is used in the rice ball, the roasted rice ball is difficult to slice the roasted roe, which is difficult to slice because the grains of the roasted roe are broken when cutting. Currently, Mentaiko Onigiri is not sold. Therefore, the present invention is to provide a roasted mentaiko which has an appearance such as color, shape, shape, and luster as a product, has umami and flavor, and does not collapse when cut, and a method for producing the same. .

[0005]

The mentaiko of the present invention is vacuum-packaged, rapidly frozen after heating and cooked, the surface is baked, and the inside is raw.

It is also possible to put the ingredients in the mentaiko or to wrap the mentaiko and the ingredients together.

The method of processing a mentaiko according to the present invention is characterized in that the surface of the mentaiko is baked, the baked mentaiko is vacuum-packaged, cooked, and then rapidly frozen.

[0008] After the ingredients are put in the mentaiko whose surface is baked, it may be vacuum-packaged.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a process chart showing an example of steps of a method for producing a mentaiko of the present invention.

[0010] 1. Mentaiko seasoning process Mentaiko used as a raw material is not particularly limited, and commercially available, for example, spicy mentaiko can be used. Hereinafter, a general process of seasoning the mentaiko will be described.

(A) Desalting The mentaiko, which is a raw material, is immersed in a desalting solution and desalted. The pickling liquid is prepared by adding a seasoning (bonito stock: 100 g, sodium glutamate: 40 g, mustard: 40 g, Mick: 50 g) to 4 liters of boiling water, and 1.3 liters per 3.3 kg of mentaiko. And 5 ℃
After 24 hours, the solution is put on a wire mesh and drained at 5 ° C. for 3 hours.

(B) Hoshi-dashi pickling The salt-dried and drained mentaiko is dipped in the Hoshi dashi pickling solution. For 10 kg of mentaiko, bonito stock: 100
g, sodium glutamate: 40 g, mustard: 40 g, Mick: 50 g are put into 4 liters of boiling water.
Mix 300cc Solpit and 200cc Mirin
After a lapse of 24 hours at ° C, the solution is put on a wire net and drained.

(C) Sprinkle After taking out from the soaked and soaked liquid, sprinkle with sprinkled powder (Mick: 20 g, sodium glutamate: 230 g, mustard: 90 g), ripen at 2 ° C. for 24 hours while arranging in a pad. I do.

2. Baking process Put the mentaiko on a wire mesh, charcoal, gas, far infrared,
Using roaster, steam convex, briquettes, etc., bake mainly on the skin of the surface, and bake while adding the color of baking at home or the like.

By baking only the surface, the raw odor of the raw mentaiko is eliminated, the outflow of umami and water is minimized, the flavor is confined, and the scent of the mentaiko skin is baked. After baking the surface, let it cool.

After the baking step, the ingredients may be sent to the packaging step as they are, or ingredients such as cheese, mayonnaise and the like may be put in the mentaiko. By baking only the surface of the mentaiko, the inside is still in shape as it is raw, so ingredients can be put inside without breaking the shape, vacuum packaging, heating cooking to add temperature The bond between the lumber and the mentaiko is good. 3. Packaging process The baked mentaiko is wrapped in a resin film and evacuated at 76 cmHg for vacuum packaging. By degassing, the outflow of the shape, shape, oxidation prevention, flavor and umami of the mentaiko can be stopped.

4. Heating process 65-90 ° C, heat for 1 to 2 hours by roasting or steaming, and heat-cooking (denaturation of protein) using the osmotic pressure of the material in the film to give the unique red color It can be cooked to the center without leaving a brown color, making the most of the umami of the ingredients and adding aroma. In addition, sterilization is also possible, so that the storage period can be extended. After heating, cool to 30 ° C. or less within one hour. 5. Rapid freezing Rapidly freeze to -10 ° C for 1 hour and to -35 ° C for 2 hours.

[0018] By adopting quick freezing to control the growth of microorganisms and to avoid the destruction of cell tissue due to the slow growth of ice crystals, freezing of the drip at the time of thawing keeps the finished taste as it is. Retention quality can be improved, which in turn allows mass production and stocking.

[0019]

The effects of the present invention are as follows.

(1) By baking only the surface, the outflow of water due to heating can be minimized, so that baked mentaiko can be provided to consumers without losing the umami and flavor. Further, even if the quality of the raw materials is reduced as compared with the raw material provided by baking, the quality is equivalent to that of the raw material, so that the cost is reduced.

(2) Since sterilization is performed by vacuum packaging and heat cooking, the expiration date can be greatly extended as compared with the prior art. In addition, a large amount of stock can be obtained by freezing and refrigeration after production.

(3) By baking only the surface, the shape is prepared and the inside does not become raw and tattered.
Not crushed by the degassing pressure of vacuum packaging.

(4) Consumers can not only take out the film from the film without having to bake, but also eat it as it is, and also can reproduce the freshly baked state by heating the film in a microwave oven or the like.

(5) When wrapping in a film, citron, kabosu, lemon, curry, mayonnaise, cheese, kelp, shiitake, matsutake, plum, bonito etc. are packaged together to add taste and aroma when eating. Can be cooked.

(6) Since there is no tatters or lumps due to the outflow of water as in the prior art, slicing is possible, and it can be used for various food toppings, rice balls and other ingredients.

[Brief description of the drawings]

FIG. 1 is a process chart showing an example of a process of a production method of the present invention.

Claims (4)

[Claims] 1. A roasted mentaiko which is vacuum-packaged and rapidly frozen after heating and cooking, the surface being baked and the inside being raw. 2. Mentaiko according to claim 1, further comprising an ingredient. 3. A method for producing roasted mentaiko, characterized by vacuum-packaging roasted roasted mentaiko, which has a roasted surface and a fresh inside, is heated, cooked, and then rapidly frozen. Method. 4. The method for producing grilled mentaiko according to claim 3, wherein the ingredients are put in the roasted mentaiko and then vacuum packaged.