JPS58175477A - Preparation of retort food using fish as raw material - Google Patents

Abstract

PURPOSE:To prepare a retort food of fish, with little breakage of the meat block by boiling and little formation of curd, having excellent taste and flavor, and enabling sufficient softening of the fish even to the bones, by putting the fish raw material together with seasonings composed mainly of soy in a pouch, and treating in a retort. CONSTITUTION:An arbitrary fish raw material such as sardine, horse mackerel, mackerel, etc. is if necessary cut to pieces of proper size, seasoned with a proper amount of soy or a mixture of soy and one or more seasonings selected from MIRIN (a sweet sake used as seasoning) vinegar, sugar, spices such as ginger, ginger extract, etc., and put into a pouch which can be heated in a retort. The amount of the soy, etc. is <=5ml, preferably 10-45ml per 100g of the fish raw material. The pouch containing the food raw material is if necessary deaerated, and sealed and sterilized by heating in a retort.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention V relates to a method for producing retort food using fish as a raw material.

Conventionally, when producing retort food using fish as raw material,
For example, after putting fish raw materials into a pouch that can be sterilized by retort, e.g., a pouch made of polyester (front side)/polypropylene (back side), it is degassed and sealed 1-7. 20 at a temperature of 121℃
Even if retort food is produced by sterilization for about 50 minutes, the pouch of the resulting retort product contains a considerable amount of curd (soluble protein from the fish raw material is eluted onto the surface of the fish raw material, and due to straining heat). The retort products, which are formed as solidified solids (7) and the fish in the pouches may cause spots, etc., have extremely low commercial value.
It had some drawbacks, such as becoming a 'j' thing.

Therefore, in order to solve the above-mentioned drawbacks, the inventors of the present invention have conducted various studies and found that they can use raw fish raw materials or cut versions thereof, soy sauce or soy sauce, seasoning gourd, vinegar, sugar, ginger, etc. Add one or more selected seasonings such as spices, etc., into a pouch that can be sterilized by retort, and then seal it as is or after deaerating it, and then sterilize it by retort. , a retort food with very good appearance, with almost no curds formed and retaining the original shape of the fish raw material, and the ability to prevent spotting, and the fact that bones are sufficiently softened; The present invention was completed based on the knowledge that excellent garden retort food can be obtained.

In other words, the present invention uses fish raw materials as they are or cut fish pieces, soy sauce or soy sauce, and seasonings such as gourd, vinegar, sugar, and spices such as ginger.
A fish product made from fish that is characterized by adding seeds or more to a pouch that can be sterilized by retorting, sealing it as is or deaerating it, and then sterilizing it by torturing. This is a manufacturing method for l.ruto foods.

1. The present invention will be specifically explained below.

First, any fish material may be used as the Z fish raw material, and fish such as rockfish, horse mackerel, mackerel, flounder, and sea bream are preferred.

tMI raw materials r↓, as is or cut into appropriate sizes.

Then, the fish raw material and soy sauce or soy sauce to which an appropriate amount of flavoring agent has been added are placed in a pouch that can be retorted at 1-1 mL or more per 100 g of fish raw material. Put it in.

In addition, at this time, the fish raw material is added to the seasoning in advance and soaked for 5 to 60 minutes, or further, it is soaked for 10 to 3 minutes at a temperature of 80 to 100°C.
The heat treatment may be performed for 0 minutes.

The soy sauce referred to here can be any type of soy sauce or soy sauce; for example, it can be made by a normal brewing method;
] Soy sauce, light soy sauce, etc. are particularly suitable. - In fact, pouches that can be sterilized by retort may be of the following types, for example, transparent pouches made of polyester (front)/polypropylene (back) or polyester (front)/polyethylene (back). , opaque aluminum pouches made of polyester (front)/aluminum foil/polypropylene (back) are suitable.

Next, the raw materials and seasoning liquid are placed in the retort pouch as is, or after deaeration by a conventional method, the pouch is sealed and then sterilized at a pressure of O8 for 5 to 60 minutes to produce a retort product. get.

As described above, the retort products obtained according to the present invention have very good appearance with almost no nonodes formed, and first, they have almost no dots and are sufficiently softened with bone. Moreover, since it has excellent flavor, the present invention is of great industrial significance.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 100 g of a 1N fish body (about 15 cm long) with good freshness was placed in a transparent pouch [22 cm x 30 cm]
XO, 06 mm, made of polyester (front)/polyethylene (back)], and then add light soy sauce 600 to this.
Light soy sauce diluted solution 25 obtained by adding 400 ml of water to m/
m1 was added.

Next, this was degassed and sealed using a conventional method, and then placed under a pressure of 1
Saturated steam at a temperature of 121°C was applied at Woko (gauge pressure) to the center of the fish body in the retort pouch, and after the temperature reached 121°C, the usual sterilization process was carried out to obtain a retort product. (This invention).

As a control, a sample was obtained in exactly the same manner as the present invention except that an equal volume of water was used instead of the diluent.

When we investigated the two categories of retort products obtained by the method of the present invention, we found that no curd was formed in the retort products obtained by the method of the present invention, and the sardine in the retort pouch had no dots and no bones. On the other hand, a considerable amount of curd was formed in the retort product obtained by the control method, and the sardine in the tort poute had no spots. It was something that happened.

Example 2 100 I of fresh sardine (about 15 cm body length) fish body part 1 was placed in a transparent pouch (22 cm x 30 c
m x O, 06 mn+s polyester (front)/polypropylene (back)], add 550 ml of usukuchi soy sauce, 120 g of brown sugar, and 10 g of ginger extract [manufactured by Takasago Koryo ■] with water. 32ml of diluted saliva and 8g of ginger powder [manufactured by Takasago Co., Ltd.]
25 M/ml of seasoning liquid was added by mixing and diluting to 1 liter with water.

Next, this was degassed and sealed in the usual way, and then saturated steam at a pressure of 15 (gauge pressure) and a temperature of 121τ was applied to it, so that the temperature of the center of the fish in the retort pouch was 12.
After reaching 1° C., normal retort sterilization treatment was performed for 5 minutes to obtain a retort product.

No curd was formed in the pouch of the retort product thus obtained, and the 171 eagle in the retort pouch had no dots and the bones could be fully eaten.

Example 3 Fresh flounder (about 20cm in length > 160cm long) was placed in an opaque aluminum pouch [22cI11
x 30cm x O, 06mm, polyester (front) / aluminum foil / polypropylene (back)
It/, monosodium glutamate 20g, brown sugar 120
g, 32 m/g of the diluted ginger extract solution described in Example 2 and 8 g of the ginger powder described in Example 2 were mixed, and 1 g was mixed with water.
35 m/ml of the solution obtained by diluting the solution to 1:1 was added.

Next, this was degassed and sealed in a conventional manner, and then saturated steam at a temperature of 121°C was applied at a pressure of 1'V (gauge pressure) to bring the temperature of the central fish body in the retort pouch to 12.
After reaching 1°C, normal retort sterilization treatment was performed for 10 minutes to obtain a retort product.

No curd was formed in the retort product obtained in this way, and the flounder in the retort pouch had no spots, the bones could be fully eaten, and the flounder had a good flavor. .

Example 4 100 g of fresh sardine (about 15 cm long) fish body part 1 was placed in a transparent pouch [22 cm x 30 cm]
XO, 06mm, Hori'x, x chill (surface)
/ made of polypropylene (back side)], and add 300ml of light soy sauce / Ajirin 2001171 vinegar 230++t to this.
/, 150 g of brown sugar, 32 ml of diluted ginger extract solution described in Example 2, and 8 g of Ginoja powder described in Example 2.
A solution 251 obtained by diluting 11 g with water was added.

Next, after deaerating and sealing the tl using a conventional method, the tl
) at a temperature of 121"C at a pressure of 1" (gauge pressure) [
After the core temperature of the fish body in the retort pouch reached 121° C. by applying water vapor, normal retort sterilization treatment was performed for 7 minutes to obtain a retort product.

No curd was formed in the retort product obtained in this way, and the maiwan in the retort pouch had no dots, was fully edible down to the bones, and had a good flavor.

Patent applicant: Kikkoman Corporation

Claims (1)

[Claims] Fish raw materials as they are or cut ones, and soy sauce or soy sauce to which one type of seasoning selected from seasonings such as gourd, vinegar, sugar, and spices such as ginger is added. into a retort sterilizable pouch,
A method for producing a retort food using fish as a raw material, which comprises sealing the food as it is or deaerating it, and then sterilizing it in a retort.