JPS60160839A - Preparation of frozen raw fish meat - Google Patents

Abstract

PURPOSE:To minimize the frequency of the joint of the pieces of fish meat exposed to the cut surface, by removing the bones, skin, bloody colored meat etc. from fish body, adding a fish meat adhesive to the meat, laminating and pressing the pieces, rapidly freezing the pressed meat, and slicing the frozen meat block parallel to the laminated fish meat layers. CONSTITUTION:The head, guts, tail fin, bones, skin and bloddy meat are removed from a fish body, and a commercially available fish meat adhesvie is added to th obtained fresh fish meat. The pieces of the fish meat are laminated in several layers, and ten frozen rapidly under pressure to form an integrated block of fish meat. The block is sliced parallel to the layers of the laminated fish meat in the form of SASHIMI (sliced raw fish) having prescribed shape and volume, and is packed and refrigerated. The frequency of the joint part of the fish meat appearing in the cut surface can be minimized by this process.

Description

[Detailed description of the invention] In this invention, a commercially available fish meat adhesive is added to fish meat from which the head, internal organs, nine tail fins, bones, skin, and blood meat have been removed, and the mixture is piled up and pressed together and bonded by rapid freezing. The present invention relates to a method for producing a frozen fish sashimi food, characterized in that the frequency of seams of fish meat appearing on the cut edges is minimized by cutting in the same direction as the layers of fish meat.

In general, fish sashimi is fresh fish or fish that has been carefully selected for sashimi and frozen, then thawed or semi-thawed, cut into pieces by the chef, arranged in a bowl, and served as a meal. Ru.

Providing sashimi like this requires a skilled cook, and in addition, the parts of the fish that can be used are limited, and the yield is low and the fish prices are high, such as tuna, sea bream, sole, and ridged fish, which are only available at high-end restaurants and specialty restaurants. It was mainly eaten.

However, with the diversification of dietary habits and the trend towards luxury goods, the trend towards the popularization of these foods has become more and more pronounced.

Even now, attempts are already being made to glue fish meat together and quickly freeze it into blocks, then cut it into sashimi-like pieces and provide it at a low cost.

However, in many cases, the frozen block of fish is cut at right angles to the direction in which the fish meat is layered to form a cut, which results in the adhesion of fish meat appearing on the cut cross section, which impairs the appearance and texture. has been done. This invention was able to technically solve this problem by cutting parallel to the stacked layers of fish meat to form sashimi cuts, thereby minimizing the frequency of adhesive spots. In addition, by binding the fish meat with adhesive and freezing it to form a diblock, the harvested portion can be used without wasting it, and the finished product can be cooked and shipped, making it suitable for restaurants that do not require professional cooks. Hamotoyoshi can be eaten easily and inexpensively even in ordinary households, and it is hygienic because there are few opportunities for it to be touched by a skilled person.

Embodiments of the present invention will be described below with reference to the accompanying drawings.

Example: Mix a commercially available fish meat glue with peeled king salmon made into a so-called ``fish-1'' shape, and measure the width θcm x length 40cm.
As shown in FIG. 1, the mixture was stacked in multiple layers in a frozen pan measuring 10 cm x 10 cm in height and quickly frozen to form a frozen block of king salmon.

In the frozen state, this was sequentially cut into #314tl pieces as shown in the figure to obtain products ① which were cut into regular and quantitative pieces like sashimi and stored in a refrigerator at -2J°C.

At the time of eating, I took it out, put it on a plate as shown in Figure t', and after about 3θ minutes, I ate it in a half-thawed state as ``ruibe'', a so-called half-thawed salmon sashimi, and the flavor and texture were perfect. It was delicious. I also left the other part until it was completely defrosted and served it as ``sushi soup'' at ``Nigishizushi'' and ate it, but the result was the same as described above.

[Brief explanation of drawings]

FIG. 1 is a perspective view of a semi-finished product of a frozen fish block for the first processing in this invention, FIG. 2 is a perspective view of a semi-finished product obtained by cutting the first processing block in this invention, and FIG. FIG. 7 is a perspective view of a semi-finished product cut parallel to the stacked layers of fish meat to the thickness of sashimi, according to the present invention. FIG. 5 is a perspective view of the frozen sashimi food before it is packaged, and FIG. 5 is a perspective view showing the product according to the present invention being served in a bowl as a sashimi dish. ■・・・Fish meat frozen block semi-finished product■・・・・・・
Cut frozen fish block semi-finished products■・・・Semi-finished products cut to the thickness of sashimi■・・・Finished products just before packaging■・・・・・・Place as sashimi Patent applicant for finished product: Nichiro Fishery Co., Ltd. Ai II211I m21! r 'i31!1 2 + figure χ taro

Claims (1)

[Claims] After removing the fish's head, internal organs, nine tail fins, bones, skin, and blood-combined meat, a commercially available fish adhesive is added to the meat, and then the fish meat is layered in layers and bonded together by pressure quick freezing to form a block of fish meat. A method for producing a frozen fish sashimi food, which is characterized in that the blocks are formed, cut into sashimi-like fixed-quantity fillets parallel to the overlapping layers of fish meat, packaged, and stored in a refrigerator.