JPS58224651A - Preparation of canned instant boiled rice containing fish - Google Patents

Abstract

PURPOSE:To prepare a tasty food for preventing change in quality of fish meat, having good balance of the fish meat and boiled rice, by immersing grains of rice in water, putting them in containers, placing fish meat having a given shape on them, pouring tomato sauce to it, boiling or steaming them under heating, followed by deaerating, sealing hermetically and subjecting it to retort sterilization. CONSTITUTION:Polished rice is washed with water, immersed in water for 50- 60min, dehydrated, weighed and packed into empty cans for canned goods. Fishes such as sardines, macherel, etc. from which heads, internal organs, tails and fins are removed, or divided laterally along the backbone at the top or bottom part, or cut into three pieces, are placed on the immersed rice put in the containers, and tomato sauce is poured to them. The amount of the tomato sauce poured is properly 100-110% (W/W) based on the immersed rice. After pouring of the tomato sauce, the rice is heated by steam in the cans by a conventional procedure, covers are put on them immediately after the heating, temporarily seamed, deaerated, and seamed. The cans are subjected to common retort sterilization.

Description

[Detailed description of the invention] The present invention relates to a method for producing canned fish-type instant rice.

Conventionally, known instant canned rice includes, in addition to white rice alone, red rice with red beans and cooked rice with appropriate ingredients such as vegetables. But fish, especially
I can't find any delicious canned instant rice that contains fillets that are almost in their original form, or with the head, internal organs, and tail fins removed, or fillets that are about the size of three pieces.

Blue-fleshed fish such as sardines and salmon have a characteristic of having a lot of blood-combined meat, so their freshness tends to change easily, making them difficult to handle compared to other white-fleshed fish. Due to its unique odor, i.e., its characteristic raw and green taste, it tends to be unpalatable to some people, especially in the past.
There are not many examples of eating these green fish together with cooked rice, other than cases where these fish are pickled in vinegar and processed into sushi and the like.

As a result of various studies, the inventors of the present invention have found that fillets of fish such as sardines and barley are left in their original form or are large enough to be used for canning, and are pre-soaked in water to absorb moisture. After seasoning, place it on top of rice grains filled in an empty container, pour tomato sauce into it, heat and steam it, immediately put a lid on it, vacuum seal it, and then sterilize it in a regular retort to prevent deterioration of the fish meat. is prevented,
The present invention was completed after learning that it can be eaten in a delicious state that is always fresh and blends well with boiled rice.

That is, the present invention is characterized in that rice grains soaked in water are placed in a container, fish having a predetermined shape is placed in the container, tomato sauce is poured into the container, the container is heated and steamed, and then immediately degassed and sealed, followed by retort sterilization. This is a method for producing canned fish-style instant rice.

In the present invention, polished white rice is first washed with water, kept at room temperature, and soaked in water for about togθ minutes. This allows 20 to Jj% of moisture to be absorbed. Next, this is drained and weighed and filled into empty cans.

- Remove the heads, internal organs, tail fins, etc. of fish such as fish, sardines, barley, and horse mackerel, or cut them open on their backs or bellies, or grate them into 3 pieces, and place them in an empty container in advance. Place on top of the soaked rice and then infuse this with tomato sauce.

Tomato sauce is made by using tomato paste, tomato puree, etc. as the main ingredients, adding various seasonings such as salt, spices, etc. as necessary, and diluting it with water. The concentration of tomato components in tomato sauce is determined by the content of tomato paste after dilution with water (if the unsalted soluble solids content of tomato paste is approximately 2%) when regular tomato paste is used as raw material 1'. is 2Q~3θchi (W/WL preferably,
It is around 2j% (W/W). At a concentration below the λθ coefficient, when fish and rice grains are steamed and sterilized together in the same container as in the present invention, the water released from the fish dilutes the tomato sauce and suppresses the fishy smell, especially the green taste. I can't. If the concentration is still over 30g,
There are drawbacks such as difficulty in permeating the tomato sauce uniformly into the rice grains. The tomato sauce thus prepared is poured into a can. The amount of tomato sauce injected is /θθ~/ of soaked rice.
0% (W/W) is appropriate. The amount of injection is taken into consideration depending on the type of raw rice, the amount of mermaid, etc., but the important thing is that the cooked rice grains should have an appropriate hardness and be delicious, and especially that it can be eaten after opening the can. Adopted.

After the tomato sauce is injected, it is heated with steam in a conventional steaming can (usually a semi-closed pressureless steaming can). Steamed 9
2θ to ≠θ minutes at 5-700°C. Immediately after heating and steaming, the lid is placed and the bag is temporarily rolled up, deaerated and rolled up, and then the usual retort sterilization is carried out. That is, taking into consideration the sterilization conditions for fish, the fish is usually sterilized for δ゛0 to 90 minutes at around //l/-°C.

After sterilization, the canned product is placed in a water tank, etc. and rapidly cooled.

As described above, according to the method of the present invention, it is possible to obtain a delicious canned fish-type instant rice without raw fish or green taste while retaining the umami of green fish such as sardines and barley.

Example: Washed refined non-glutinous rice (ZOOY) with water, soaked it for 50 minutes at room temperature, drained it for 20 minutes, and prepared J/14 soaked rice. Put this soaked rice/≠θg into an empty can, and remove the head, internal organs, and tail fin of 2001 small bass, wash it with water, and cut it into slices/2Of.
was placed on top of the soaked rice.

Next, on top of this, add tomato paste (unsalted soluble solids, 2 and 1) j j %' (W/W), water 72%
Tomato sauce/'jθ1 obtained by blending (W/W
The mixture was heated and steamed at ℃ for 2j minutes. Immediately after steaming, deaerate and seal, then place in a steam pressure sterilizer (retort can), /Z
After heating at II-°C for 9θ minutes, it was poured into cold water and cooled to obtain a product.

Patent applicant: Pacific Trading Co., Ltd. Kawakishiya Suisan Co., Ltd. Representative: Kikkoman Corporation

Claims (1)

[Claims] A fish-type instant fish method characterized by placing rice grains soaked in water in a container, placing fish having a predetermined shape in the container, further injecting tomato sauce, heating and steaming, immediately deaerating and sealing, and then retort sterilization. Manufacturing method for canned rice.