JPS5832868B2 - Manufacturing method for eel backbone food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing food from eel backbone.

For more details, please refer to the method for obtaining a new food by frying the backbone of eel.The purpose of this method is to make use of the unused backbone of eel, which had been discarded as waste, to create a food that is rich in nutritional value and has a good texture on the teeth. We are here to provide you with good and delicious food.

Eel is generally enjoyed as kabayaki or rice bowl, and its liver is used as meat for soups, but the backbone is not edible and is mostly discarded without being used.

The present inventor focused on the fact that the discarded backbone of eel is rich in calcium and phosphoric acid, and is not hard and has a good texture compared to other fish, and decided to use it as food. After conducting research, he discovered that by deep-frying the backbone of eel in edible oil, the fishy odor and water content could be easily removed.
The application was filed as No. 6260.

The inventor further conducted research on deep-frying the backbone of eel, and found that deep-frying with the above-mentioned edible oil not only causes the product to turn black due to the edible oil, making it unsuitable for preservation, but also during the manufacturing process. Edible oil ages, causing inconveniences such as the need to frequently renew the edible oil.

As a result of further research, we found that frying the eel using oil from the backbone of the eel not only dramatically improved its shelf life, but also allowed us to fry the tofu using oil from the backbone of the eel that had been collected in advance. By frying in tofu, new eel backbone oil is supplied from the raw materials one after another during the manufacturing process, allowing continuous operation without changing the oil, which not only improves the flavor of the resulting food but also increases its nutritional value. They also found that the present invention was improved.

The present invention is a method for producing an eel backbone food, which is characterized in that the eel backbone is washed with water, drained, and fried in oil obtained from the eel backbone heated to 16°C or higher.

The eel material used in the present invention is the remaining backbone of the eel after cutting the meat during cooking, which is thoroughly washed with water to thoroughly remove adhering dirt such as blood. Fried in oil obtained from the backbone of the fish.

From the viewpoint of the working procedure, it is preferable to use this oil that is exuded during the method of the present invention, that is, when frying the backbone of the eel.

This oil has 2.1% moisture, 0.07% protein, and 97% fat.
8 mg, carbohydrates 0.03%, other vitamin A3001, U/100mg, vitamins: / D
29001, U/1001n9, vitamin E 1
7.6TI? Contains 7100 g.

Furthermore, this oil does not turn black due to oxidation even when heated or stored for a long period of time, and has extremely excellent properties from both a nutritional and stability standpoint.

When frying the backbone of eel with this oil, 160 to 18
Heat to a high temperature of 0'C or higher and then deep-fry.

When fried at such a temperature, a product is obtained in which the characteristic fishy odor of eel and the moisture emitted from the eel spine are removed.

Be careful about the time you fry the tofu so that it doesn't burn too much.

After deep-frying, drain the oil thoroughly and use it as it is, or cut it into pieces of about 1 to 5 crIL to make a product.

The food obtained by the method of the present invention is liked by consumers because it retains the shape of the backbone of an eel, and is very popular because it has a good taste, has a good texture, and is not boring. There is.

The product obtained by the present invention is usually consumed in a form that retains the shape of the spine, but it can be crushed into a powder or soaked in vinegar to eliminate its texture. May be consumed.

As described above, the food obtained by the present invention has unique shapes, colors, textures, etc., and is extremely suitable as an accompaniment to alcoholic beverages and as a tea accompaniment as a food that is not found in conventional foods.

Furthermore, from a nutritional standpoint, the eel spine contains a large amount of calcium and phosphoric acid, and the oil from the eel spine contains abundant vitamins A, D, and E as mentioned above, so it has extremely high nutritional value. .

Furthermore, the greatest advantage of the present invention is that the eel backbone, which has conventionally been difficult to dispose of as waste, can be used as food.

Next, examples of the present invention will be shown.

Example: Using 50 kg of eel, wash the remaining backbone of kabayaki.
00 kg of eel spine was obtained, stored frozen, thoroughly washed with water and drained, and then heated separately collected eel spine.
Food 30- of the present invention was obtained by frying at a temperature of 70 to 180°C or higher.

Claims (1)

[Claims] 1. A method for producing an eel backbone food, which comprises washing and draining the eel backbone and frying it in oil obtained from the eel backbone heated to 160°C or higher.