JPS59175863A - Fried whole fish bone - Google Patents

Abstract

PURPOSE:To obtain crisp and easily edible bones of fish, by dividing a fish body laterally along the backbone, removing the flesh from the bone leaving the head, the dorsal fin and the tail as they are, frying the head, etc. in a food oil at a specific temperature, cooling the fried head, etc., and frying again in a food oil at a specific temperature. CONSTITUTION:A fish having a length of up to 25cm is dressed to remove the scales, gills and guts therefrom, the blood and stains are washed off from the body with salt solution having the same concentration as sea water, and the attached water is wiped with a cloth. The fish body is divided laterally along the backbone, and the flesh is removed from the bone leaving the head 2, the dorsal fin 3 and the tail 4 as they are to obtain the whole fish bone 1 having the flesh 5 left between the bones. The whole fish bone 1 is fried in a food oil at 170-180 deg.C for about 5min, taken out of the oil, left to cool for about 5- 7min, and fried again in a food oil at 170-180 deg.C for about 2-3min. The obtained fish bone is crisp and easily edible similar to cracker, and natural calcium can be taken spontaneously.

Description

[Detailed Description of the Invention] This invention makes fish bones brittle like rice crackers, making them easier to eat.

In the past, unless the fish was a very small fish, fish bones could not be eaten as a regular dish because there were many bones that could not be chewed even when fried.

The present invention has solved this drawback and made it possible to eat fish bones used for calcium as a dish at restaurants.

To explain this in terms of drawings, when cooking a codfish up to 25 cm in total length, remove the scales, gills, and internal organs, wash off the blood and dirt with salt at the same concentration as seawater, and then wash it with a dish towel. and wipe off the moisture.

Cut the cod into three pieces, the head (2), the dorsal fin (3) and the tail (4).
Leave it as it is, and make a figure bone (1) with the fish meat (5) left between the bones.

This figure bone (1) is fried for about 5 minutes in edible oil at a low temperature of 170 to 180°C, taken out and left to cool for about 5 to 7 minutes. One of the main points of the invention is this removal and cooling.

Next, fry again in cooking oil at 170-180°C for about 2-3 minutes.

Another main point of the present invention is that this is done twice.

According to the experimental results, the bones do not become like rice crackers if they are kept uncooled. Even if it is chilled, if you don't feed it twice, the bones will not become brittle.

Coat the other pieces with flour and fry them at normal temperature to make fried chicken (6).

Placing this figure bone (1) in the center of the serving plate (7) and placing the fried chicken (6) thereon completes the serving of the dish.

When eating this, you can either sprinkle it with salt, or eat it with ponzu sauce, green onion, and grated maple leaves.

By frying the figure bone (1) twice, the dorsal fin (3) and tail (4)
) and even the head (2) can now be eaten deliciously.

By eating this dish, you will be able to ingest natural calcium without even knowing it.

You can also use the same cooking method for salmon and sea bream.

For sardines, remove the scales, cut off the head, and remove the internal organs. Thoroughly wash away any blood and dirt with standing salt of the same concentration as seawater, wipe off the water with a cloth, cut into three pieces, and place on the backbone, leaving the fish meat (5) intact. Add light salt. Next, the bones are pierced on metal skewers, dried in the sun for 2 to 3 days, and then fried in cooking oil at a low temperature of 170 to 180°C for 3 to 5 minutes. This is left to cool for 5 to 7 minutes, and then fried again in cooking oil at 170 to 180°C for 2 to 3 minutes.

Eat this with plain salt or ponzu sauce. The backbone is light and palatable.

The flesh can be pounded, kneaded, fried, cooked in vinegar, etc. to make a wide variety of delicious dishes.

This method of cooking can also be applied to sweetfish and horse mackerel.

[Brief explanation of drawings]

The figure is a perspective view of the present invention. 1 is a figure bone, 2 is a head, 3 is a dorsal fin, 4 is a tail, 5 is fish meat, 6 is fried chicken, and 7 is a plate. Patent applicant Jun Sakamoto (and 4 others)

Claims (1)

[Claims] Remove the scales, gills, and internal organs from a fish up to 25 cm in total length, rinse with standing salt, wipe off the moisture, and cut the fish into three pieces.
Make a figure bone (1) with the head (2), dorsal fin (3), and tail (4) intact, and fry this figure bone (1) in cooking oil at a temperature of 170 to 180 degrees Celsius for about 5 minutes. The fried fish bones were taken out and left to cool for about 5 to 7 minutes, and then fried again in cooking oil at 170 to 180°C for about 2 to 3 minutes.