JPS5974973A - Heat treatment of "ochi"(refuse) in marine product processing - Google Patents

Abstract

PURPOSE:To process ''Ochi'' [refuse] such as bones, heads, etc. prepared during processing of marine products such as eel, conger eel, etc. into a stable heated food having a good taste of its own, by heat-treating it with keeping its freshness. CONSTITUTION:''Ochi'' [refuse] such as bones, heads, etc. prepared during processing of marine products such as eel, conger eel, etc., considered unsuitable for foods because of peculiar odor of fats and oils contained in it, is treated under high pressure within a time not to lose its freshness or after the raw material is heat-treated to keep its freshness, the bones are softened, prepared water-soluble harshness togethr with water is removed, the raw material is heated and dehydrated preferably by a low fire, so that a ratio of water and an oily component in the raw material is reversed, it is changed into a state of high oil content. The heating is continued to cause tissue denaturation of the oily component, protein, etc. by heating.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to eel, anchovy, and other marine products that have conventionally been considered unsuitable for food due to the odor of the oil they contain. , concerning the former heat processing process.

First, the present invention will be explained using eel as an example, which is considered to be directly necessary for the time being.

Eel is an expensive item.

30% of the original weight will be discarded as 1. In this case, eel has a peculiarity in that it is difficult to maintain the angle Y degree after processing, so it is difficult to use the eel and it has little value as a food. Wakashiko＼de this ``
If Ochi-1, i.e., Eel, Yen, Liver, Fillet, etc. can be used as a basis for price evaluation as a product, it should be possible to lower the n'1 value of raw materials for eel products. As for @, it is not suitable as a food unless its special odor (due to the fat content) is completely removed.Hereinafter, an example will be described for the head of an eel.

Since it is very difficult to maintain the freshness of eel after it has been split due to its percent isomerism, it is necessary to carry out heat treatment as a pretreatment under the conditions that maintain the fishiness of the eel. This heat-treated head to retain σ[γtJ)1 retains its raw fish odor without denaturing the fat contained therein. Furthermore, quality 11 is hard and unsuitable as a material, so pressure-heating IX in a high-pressure cooker is also a pre-treatment condition for using it as food.

In this way, the freshness of the steamed buns or steamed buns is maintained by heat treatment.
cL' High-pressure heat treatment is performed until the yen becomes weaker. The change that occurs in this process is that most of the odor that is the same as when cooking raw fish remains. The meat part can be dissolved inside and released as "Rfrt, faku".

However, the odor due to oil is the residual t'h.

This is done by heating and dehydrating the removed meat part without adding water. At this time, low heat is preferable. By continuing to heat it in this way, Meat part 11
-J originally has a property of containing approximately 60% water, and the oily γτ11 it contains does not change or fall off during the heating in the pretreatment mentioned above, so the component used when raw meat is ! Water-soluble components that are not directly related to flavor are removed as 1-scum, and in this state they are heated and dehydrated. In this case, the ratio of the oil content table is reversed, and the oily content increases.

During this heat treatment, no matter how high the heating temperature is, no matter how high the heating temperature is, no matter how high the heating temperature is, no matter how high the heating temperature is, the ratio of water content to oil is 11. Regarding water a, the heating temperature inside it is only around 14 (2).In this I! + IJJI, 1 oil content shows almost no change.However, Including]
The ratio of ingredients is 14L of oil as water evaporates due to heating.
If the number of minutes is larger, the interior will be heated at a high temperature due to the humidity of the oily content that it contains. -m-K To receive K becomes K. It is necessary that the heating is uniform throughout the inside, and the meat is heated to about 80'C to 23 fl'. When it is heated, the inside of it is heated to around 100"C due to the moisture content). The condition is different. An f+rl# bond is formed. At this time, the oil content is heated due to the heat of the oil itself! 1
-The oily content of IC is also heat-denatured.

If heating is continued from this state, the inside will be carbonized and the portions of C and I will be vaporized. The present invention utilizes this addition 'J~ point to perform heat treatment, and due to the heating characteristics of the oil-based components, the interior of the heating process can be heated to a high W11. Heat treated and stored at room temperature to remove air oxidation.
Make it IY.

The solid part of the fished eel head, etc., is heated under high pressure to soften it, and the water-soluble substances 1 and 1 are removed. Using the heat of the oily content contained inside, the meat is
It is heated to the point where the proteins, etc., are not denatured and decomposed and are bonded to tissues. This heating process is suitable as long as the oil content is at a temperature before evaporation due to heating. Near 1 is definitely QJ fff of that fish body
There are some differences in the properties of the oil content depending on the temperature, but in general, there is no big difference when considering the humidity of heating the oil in Tempura Chi.

In this way, the water contained in the VC of the fish body or flesh is removed, and the oily content itself is heated by using the thermal properties of the oily content and rubbing the internal heating due to the depth of water. i1 Stable properties Rich, raw fish odor, etc. (-r
The unpleasant odor also disappears due to degeneration and withdrawal, and -1
- Stable heated food that does not have a structure that reacts and changes sensitively to water or rAA content when the interior is a water-containing body, and does not change or react to water or hot water content without changing the properties of each component itself. In addition, the flavor is different from when it was a J water-containing body. = There is a huge profit. However, in order to obtain this advantage of the present invention, it is impossible to ignore the pretreatment to completely maintain the fish content of the raw material. Why it is food-1,
[Umami 1 is the main premise, and even if it becomes food-like by adding flavor]-1, there is no true value of il rainbow unless you can get [taste-1], which I will state once again. nototod
do not have. In the past, one portion of first-class seafood could not be used and was thrown away as garbage. °1
This is due to the troublesome processing of 1↓, etc., and the fact that even if full-width i1 etc. are completed, it is not possible to dispose of the odor, etc. Inventor 1: In order to solve the above problems, we have discovered the heating properties of the oily substance contained in it, and now we are able to reduce the shortage of resources by using the heating properties of the oily substance. There is a certain significance in terms of loss of money.

patent applicant 5-8-127 Koyanagi-cho, Fuchu-shi, Tokyo

Claims (1)

[Claims] Published during the processing of fisheries products such as fh and porridge, etc., ``In order to maintain the Y degree of raw fish within the time period that the 8th grade does not lose the Y degree of raw fish, Q-1 PLr degree maintenance II' to maintain the Y degree of the fish. 1' The heated raw material is subjected to pretreatment such as softening the old fJt-2 by high-pressure heating, etc., and the water-soluble "ac-1" produced during this heating is removed together with water, and then this raw material is Dehydration:) Dehydrate the raw material by step 11 until the oil-containing oil content is reduced to just 1 part water to 1 part water, and then heat the raw material to remove the meat, bones, etc. contained in the raw material. Addition of oily components (after heating from temperature U, the oily components, protein + pB, etc. are added)
J: Tissue degeneration occurred and hydrated P↓ was 1゛! Heating tank T so that the composition is not the composition at the r point but the composition that has been heated! I
! (The heat treatment method for Ochi-1 in Suisanka-1)