JPS5830026B2 - Method for producing preservative liver soup - Google Patents

Description

[Detailed description of the invention] TECHNICAL FIELD The present invention relates to a method for producing liver soup that has a shelf life.

Conventional liver soup is made by removing the internal organs of the eel, sorting out the liver, and cooking this raw liver as it is to use as a soup. It takes a lot of effort to make a large number of liver suctions,
In addition, eel has a high amount of unsaturated fatty acids, so its shelf life is low, so the liver removed from the internal organs must be cooked and used immediately, which causes inconvenience in cooking, and its shelf life is low. The emergence of liver soup, which has improved its quality and established itself as an instant food and drink, has been awaited.

In addition, conventionally, as a method for producing nutrients using the liver of fish or other animals, the liver of fish or other animals is washed with diluted saline solution, the liver is boiled in diluted saline solution, and then the liver is boiled in diluted saline solution. After putting it in a bag and putting it in a press to remove oil and water, put it in a smoking room and fumigate it, smoke it dry and solidify it, then mix it with dried shells such as Ebiyaka Crab. There was also a method of manufacturing nutritional supplements by crushing them into powder, but when using this type of method,
During production, the liver is deoiled and dehydrated using a press to make it smoked, and after solidifying the liver, it is crushed and mixed with the shells of shrimp and crabs to form a powder. Moreover, it does not provide the tactile sensation of eating the liver in its original raw state, and it has not been established as an instant food.

However, the present invention not only improves preservability and makes it possible to provide fresh raw eel liver to general consumers, but also eliminates the need for special seasonings or seasoning liquid during cooking, just by pouring hot water. Regarding a method for producing liver soup that has a preservative property that can be used to prepare seasoned liver soup that can be eaten or eaten as it is, and that enhances its shelf life, the purpose thereof is to:
The innards of the eel are taken out, the eel is boiled in boiling water, the oil and fat from the liver is overflowed with hot water to remove the oil, and after the oil has been removed, the liver is artificially selected from the innards.
After separating the fat and oil from this liver again, adding salt water and boiling it further to increase the shelf life of the liver, the liver is deoiled and dehydrated using a centrifuge to remove unsaturated fatty acids. The liver in an oily and dehydrated state is immersed in a solution of tocopherols dissolved in ethyl alcohol, and after further immersion, the liver is vacuum packaged with a soup made of saline with a pH of 4 or less, and the vacuum package is sterilized by retort. By doing so, it is possible to preserve the selected liver for a long period of time, obtain a food that is suitable for the Food Law, and establish liver suction made from fresh raw eel liver as an instant food that meets modern tastes. to obtain.

Only the selected liver is deoiled and dehydrated, and then immersed in a solution consisting of ethyl alcohol and tocopherol.The ethyl alcohol dissolves the oil on the surface of the liver, and the tocopherol prevents rancidity. To improve the long-term preservation of liver, to make it possible to prepare liver soup at all times in general households, etc., which was previously difficult to store for a long time, and to make liver soup easier to eat and drink. .

By vacuum packaging the deoiled and dehydrated liver with saline solution with a pH of 4 or lower and sterilizing it by retort, we can reduce the peroxide value (P, 0.V,) to produce fresh eel liver. It can be stored raw for a long time, and there is no generation of general living bacteria or heat-resistant bacteria, and it maintains long-term storage without discoloration, putrefaction, or unpleasant odors. It is possible to obtain liver suction with a pleasant taste.

etc. Next, an example of the method for producing preservative liver soup according to the present invention is as follows.

First, remove the innards from the eel and boil the innards (10
While boiling in hot water (0°C), increase the amount of hot water to overflow the fats and oils from the internal organs, and do this for about 10 minutes.

At this time, the amount of water used is at least 10 times the weight of the internal organs.

Furthermore, after artificially sorting out the sputum, liver, swim bladder, etc. from the internal organs, put only the selected liver into boiling water in the same way as above and boil it for about 20 minutes, and then add about 1% of the amount of boiling water.
Add salt water and boil for about 40 minutes in heated boiling water, then lift the liver from the hot water and put it in a centrifuge to remove oil and dehydrate the liver.

At this point, the average amount of fat and oil contained in the liver is around 8%.

Furthermore, the deoiled and dehydrated liver was treated with 95% ethyl alcohol and tocopherol (heat resistant temperature 200℃) per 1 kg of liver.
The liver was then immersed in a solution containing 0.5 g for one hour, removed from this solution and vacuum packaged with a soup made of saline with a pH of 4 or less and a salt content of 2%. 120℃ for 20 minutes),
This is then packaged in a bag lined with aluminum foil.

To use it, open the vacuum package, put the liver soup in a bowl, and pour hot water to make seasoned liver soup very easily.

In addition, in the above example, by retort sterilizing the vacuum packaged product, the peroxide value (p, o, v,) is kept low for a long period of time, and the general viable bacteria and heat resistance are We were able to completely eliminate the occurrence of bacteria.

The peroxide value (P, 0.V, ) and the values for general viable bacteria and heat-resistant bacteria were tested and shown in the following table.

That is, as is clear from the above table, the liver suction according to the present invention is
Even in the state of simple vacuum packaging, the peroxide value (P, 0.V,), which is an indicator of the degree of rancidity of fats and oils, is 2.7 on the third day.
9th day, 7th day, 3.52nd, 100th day 4.00...30
It shows a completely safe value of 7.74 in terms of daily weight, and no general viable bacteria or heat-resistant bacteria were detected, indicating good shelf life. Then, the peroxide value (P, 0.V,) is 7 pewters, 2.36-10 days 2.56, 15 days quadruple 5.0
5...An even lower value of 6.64 for the 30-day dead weight was obtained, and of course, no general viable bacteria or heat-resistant bacteria were detected, establishing the food as a food that can withstand long-term storage, as well as improving its taste. The ingredients were not lost and we were able to obtain food that meets modern tastes.

As described above, in the method for producing preservative liver soup according to the present invention, the internal organs of the eel are removed, the internal organs are placed in boiling water, and the fats and oils from the liver are boiled while overflowing with hot water.

After boiling, separate the liver from the internal organs, separate the fat and oil from the selected liver again in boiling water as above, and then boil the liver in boiling water with 1% salt water added to the amount of water. After that,
After deoiling and dehydrating the liver using a centrifuge, the liver was immersed in a solution of ethyl alcohol and tocopherol (heat-resistant temperature 200°C) for about an hour to remove unsaturated fatty acids and prevent the oil from going rancid. The defatted liver is vacuum-packaged with a soup made of saline solution with a pH of 4 or less, and the vacuum-packaged product is retort sterilized, so the selected liver can be stored for a long period of time and the rancidity of the fats and oils is prevented. It has an extremely low peroxide value, which eliminates the occurrence of general viable bacteria and heat-resistant bacteria, and improves its shelf life.It has a high shelf life as a food that is suitable for the Food Law, and also meets modern tastes. We have established an instant liver soup that is suitable for people, and made liver soup, which was originally difficult to preserve for a long time, to be easily cooked and eaten at home, and without losing the flavor components. It has the unique effect of allowing the preserved liver soup to be used as is and served as a meal.

Claims (1)

[Claims] 1. Remove the internal organs of the eel, put them in boiling water, and boil the fat and oil released from the liver while overflowing with hot water. After boiling, separate the liver from the internal organs, separate the fat and oil from the selected liver again in boiling water as described above, and then place the liver in boiling water with 1% salt water added to the amount of water and boil. After that, the liver was deoiled and dehydrated using a centrifuge, and the liver was treated with ethyl alcohol and tocopherol (heat resistant temperature 1200℃).
The unsaturated fatty acids are removed by immersion in the solution for about an hour.
A method for producing liver soup with preservability, which is characterized in that the defatted liver is vacuum-packaged together with a soup made of saline water with a pH of 4 or less in order to prevent rancidity of fats and oils, and the vacuum-packaged product is retort sterilized. .