JPS5955173A - Preparation of canned fish and boiled rice - Google Patents

Abstract

PURPOSE:To prepare an easily eatable canned fish and boiled rice, by dehydrating fishes in a pot at high temperature under pressure so that fish meat is defatted and an offensive smell of fish meat of its own is removed, drying the fish meat with cold air, packing the fish meat into approximately the center of fried rice, seasoning them, closing them in a can. CONSTITUTION:Rice is washed, soaked in water, dehydrated, fried with a vegetable oil to give fried rice, and, during the frying process, a seasoning such as sauce, etc. and a deodorizing seasoning solution (e.g., lactic acid) are added to the fried rice. While fishes are cooked, washed, dehydrated further in a large pot at 105-115 deg.C for about 30min, so that fats and oils of the fishes are eliminated and an offensive smell of the fishes is removed. The fishes are dried by a dryer with cold air at about 20 deg.C for about 60min, the fishes are cut into a given amount, and shaped. The fried rice and the fish meat are packed into the can A in such a way that the fish meat 1 is positioned in the center of the boiled rice 2, a seasoning such as sauce, etc. is poured to it, and canned fish and fried rice are prepared by a conventional preparation of canned goods. Consequently, an easily eatable canned fish and boiled rice are produced.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing canned fish and rice by sandwiching cooked fish in the center of boiled rice.

Traditionally, 11 was used for canned fish, livestock, and fruits.
A large number of fish were offered on the market, but due to the fish's unique odor, it was difficult to can it with other foods.

To provide a method for manufacturing canned fish and rice that is easy to eat, eliminating the problem of number 4, i. With the goal.

The invention will now be described with reference to examples. First, rice (′□
After washing the non-glutinous rice in half, soak it in water for 50 to 600 minutes, then drain the water and plant the branches.
``During the frying process, deodorizing seasonings (free amino acids, lactic acid, etc.) are added to the rice to soften the flavor with sauces. On the other hand, after removing the head, tail, and innards of the fish and cooking the fish, washing the fish, boil the fish in a large pot at a temperature of 105°C to 115°C for about 30 minutes. Pressure dehydrate.

The pressure dehydration removes fish fat and removes fish odor. Next, the fish are dried in a dryer at approximately 20°C.
After drying with cold air for about 60 minutes, the fish are cut into specified pieces and shaped. Then, fill the above rice and fish into a 1:ff1 can with the fish meat in the middle, add seasonings such as gunis, and then make cans using the usual canning and filling process. Build.

As shown in the drawing, the cans manufactured in this way have the fish meat (1) located in the center, and the rice (2) above and below it.

The soap is distributed around the surrounding area □5. This is the main body of the can (
A), the upper lid part fBl, and the lower lid part [cl] are in a sealed state. In this state, you open your mouth, take it out, put it on a plate, etc., and eat it.

Since the present invention involves the above-mentioned manufacturing method, the fat content of the fish meat is removed by pressure dehydration in a large pot at a temperature of about 105°C to 115°C, and the unique fish meat is produced. By removing the odor and drying with cold air in a dryer,
By reducing the humidity, the fish meat stuck in the center of the rice is prevented from crumbling, making it easier to eat.Also, rice and fish meat can be sealed in the same can, which has not existed before. This is a new invention that succeeded in achieving this goal.Therefore, there is no need to cook rice and fish separately during meals as in the past, making it very convenient.
．． .

Providing a method for making canned fish and rice that is effective in □,
Mo'1: No,, ya, Otsu.

[Brief explanation of drawings]

The drawing is a partially cutaway perspective view of an embodiment of a flj machine manufactured by the manufacturing method of the present invention. (1)...fish meat, (2)...rice, (A)...canned food body, fB)...upper lid part, [0)...lower lid part. Applicant: Tottori Fij Tsume Co., Ltd.

Claims (1)

[Claims] After washing the rice, soaking it in water, and draining it, the branches are stir-fried in vegetable oil to make outer rice, and during this frying process, seasonings such as sauce and deodorizing □゛/seasoning-'9 are added. On the other hand, after cooking the fish, wash it, and then heat the cooked and washed fish meat in a large pot for a while.Qy5. ,,. After pressurized dehydration for about 2 minutes, it was heated for about 6 minutes. 0. Fish and rice that is dried with cold air for about 2 minutes, then fills the inside of the rice with fish meat, injects seasonings such as sauce, and then seals the canned food. Manufacturing method for canning.