JPS58212768A - Preparation of block material from conger - Google Patents

Abstract

PURPOSE:To prepare easily a good seasoned block material of congers usable as a pressed SUSHI, by laminating slices or flakes of seasoned congers, and pressing the laminated slices or flakes at a specific temperature and pressure. CONSTITUTION:Slices or flakes of boned and boiled congers are dipped in a sauce of a desired taste at 50-70 deg.C for about 5-10min, seasoned, laminated, packed in a freezing box of an optional size, pressed at 40-80 deg.C, preferably 50-60 deg.C, and then frozen at -30 deg.C or below, preferably -50 deg.C or below to give a block material of the congers, which is then cut to a suitable size and vacuum packed in a synthetic resin packaging material, sterilized with hot water and then refrozen.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a block of conger eel, and more particularly, to a block of conger eel that can be used as a push lamp.

Conger eel is widely used for pressed sushi, and is usually
Conger eel used as pressed sushi is deboned and then boiled and seasoned to the desired taste, but these processes are quite time-consuming and troublesome. Therefore, if it were possible to easily obtain seasoned frozen conger eel blocks, the conger conger eel blocks could be cut into pieces when needed at a conger pressed sushi store or at home. This is convenient because it can be eaten immediately.

In view of the above-mentioned circumstances, the inventors of the present invention have conducted various studies on how to easily obtain high-quality seasoned conger eel blocks, and found that seasoned conger eel fillets or flakes are layered and pressed at a specific temperature and pressure. It was discovered that high-quality conger eel blocks and rocks could be obtained by processing the conger eel, and the present invention was completed.

That is, the gist of the present invention is that boiled conger eel fillets or flakes are soaked in a sauce of a desired taste, packed in layers in a freezer box of any size, and then heated at a temperature of 40 to 80°C. A method for producing a block of conger eel, which comprises pressing and then freezing.

The present invention will be explained in detail below.

The fillets or flakes of conger eel used in the present invention are conger eel that has been deboned and boiled. or,
There are commercial products of frozen boiled conger eel, but in this case, it may be simply thawed.

In the present invention, first, the conger eel is seasoned, and this treatment is usually carried out by immersing the conger eel in a sauce of a desired taste for about 5 to 10 minutes at a temperature of 50 to 70°C. If the temperature at this time is too low, the taste cannot penetrate well into the conger eel, and if the temperature is too high, the taste of the conger eel itself may deteriorate, which is not preferable. The flavor of the sauce used here usually includes soy sauce and seasoned trout-based sauces.

After seasoning, the conger eel is stacked and filled into a freezer box of any size, and then pressed. For example, the size of the freezer box is 42.5cm+++ in length, 31CI11 in width, and 7cm in height.
It is about 8C11. The material of the freezer box is usually synthetic resin or metal. The pressing process is carried out at a temperature of 40 to 80°C, preferably 50 to 60°C, and if this temperature is lower than the above range, the fillets or flakes of the laminated filleted fillets or flakes will not stick and will not be obtained well. On the other hand, if it is higher than the above range, the protein in the fish will decompose and the fish will become crumbly, making it impossible to obtain good blocks.

Through this pressing process, a block of conger eel can be obtained according to the size of the freezer box, but in the present invention, there is no need to use a special adhesive, and the glue quality of the conger eel can be used to obtain a block of conger eel. The conger eel fillets or flakes are then combined.

The block obtained as described above is then
1. It is frozen for preservation, but the freezing temperature is -30℃.
The temperature below is preferably -50°C or lower. Depending on the size of the block, the frozen block is cut into a size convenient for use, for example, in pressed sushi, if necessary. This cutting process is usually carried out using a cutting machine with a band-shaped saw blade (commonly known as a band saw), and the cutting process is usually carried out at -15°C to -
It can be carried out in a frozen state at 20°C. The size of the L1 block after cutting is, for example, 10 to 15 cm in length.
m, the width is about 3 to 7 cm, and the height is about 1 to 4 cm.

Next, the conger eel block is usually vacuum-packed using a synthetic resin packaging agent such as polyethylene, nylon resin, vinyl chloride llAm, or polynisder. Vacuum packing treatment is preferable because it not only makes frozen storage much easier, but also prevents the blocks from deforming when subjected to heat sterilization treatment, which will be described later. Blocks after vacuum packing are usually kept at a temperature of 70 to 90℃ for 20℃.
It is sterilized with boiling water for about 40 minutes. This treatment is carried out in accordance with a conventional method by immersing a vacuum-packed block of conger eel in hot water at a predetermined temperature.

If the degree of sterilization in boiling water is too low, the sterilizing effect will not be sufficiently exhibited, and if it is too high, the taste of the conger eel will deteriorate, which is not a good choice. The heat-sterilized vacuum pack is usually stored frozen at a temperature of, for example, -30°C or lower, preferably -50°C or lower.

The seasoning of the conger eel blocks obtained by the present invention does not change even when frozen for a long period of time, so when needed,
The required amount can be partially thawed and cut into appropriate sizes for use, making it particularly suitable as conger eel for pressed sushi. In addition, the conger eel block product obtained by the present invention has a good appearance and is of high quality, since the fillets and flakes adhere to each other homogeneously in a layered manner to form one coherent block product.

Next, the present invention will be explained in more detail by examples.
27) The present invention is not limited to the following examples unless it exceeds the gist.

Example 1 A commercially available boiled conger eel fillet that had been frozen at 30°C was thawed and added to a sauce mainly consisting of soy sauce and mirin at a temperature of 60°C.
40cm long and 3Q wide.
After filling the entire surface uniformly in a layered manner in a synthetic resin freezer box with dimensions of
A weight made of iron plate (g) was placed on the plate and pressed.

After the pressing process, the conger eel block was once frozen in WF& at 50°C, and then taken out from the freezing box and frozen to a size of 13.5 CIIl in length and 5.5C+n in width.
A small block with a height of 2.5 CI11 was cut using a cutting machine using a band-shaped saw blade.

The small blocks obtained here were vacuum packed with polyethylene film, then sterilized in boiling water at 80°C for 30 minutes, cooled, frozen at -50°C and stored for one month.

When the conger eel block of the present invention stored in this way was thawed, the vacuum pack was removed, and the shape of the block was observed, it was found to be a clean, uniform block. However, the taste was also good.

Agent: Patent Attorney Tsutomu Adachi

Claims (1)

[Scope of Claims] 1a After soaking the conger eel fillets or flakes in a sauce of the desired flavor and seasoning, they are stacked and packed in a freezer box of any size, and then heated at 40 to 80°C. A method for producing a block of conger eel, which is characterized in that it is pressed using wet water and then frozen. 2. The method for producing a block conger eel according to claim 1, wherein the seasoning is carried out at a temperature of 50 to 70°C. 3. If necessary, the conger eel blocks obtained by freezing are cut into appropriate sizes, vacuum packed with synthetic resin packaging material, then sterilized in boiling water, and then refrozen. A method for producing a block of conger eel according to claim 1.