JPS61108330A - Production of dried small sardines for preparing stock - Google Patents

Abstract

PURPOSE:To produce dried small sardines for preparing stock from which a good flavor is extractable in a short time without damaging its state, by boiling a raw material, kneading it to destroy its tissue, molding it to a given shape, and drying it. CONSTITUTION:Small marine raw fishes are boiled in hot water preferably at 93-98 deg.C for 5-10min, reboiled, and kneaded to destroy muscular tissue. It is then molded into a given shape, and dried.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing dried sardines for soup stock.

Conventional Techniques Generally known dried sardines are mainly used for making stock, and conventionally, small fish such as sardines are washed with water, spread thinly in a steamer basket, and then dried with a concentration of around 0.5%. It is produced by boiling it in boiling water with salt added and drying it in the sun or in a dryer.At this time, if there is a risk of quality deterioration due to fat oxidation such as oil burn, an antioxidant is added to the water. It is indirectly attached to the sardines. The drying process takes about 3 days under sunny summer weather, and even when using a dryer, it takes 2 days after drying in the sun for 1 day and then mechanically drying for 6 to 7 hours. I need it.

Problems to be Solved by the Invention As described above, the conventional production of dried sardines has the drawback that it takes two or three days, which is time-consuming and labor-intensive. Also, when making dashi from the mourning sardines made in this way, for large sardines, remove the regular parts and internal organs, tear them into small pieces, and boil them in water to make the stock, or for small sardines, boil them directly from water. In either case, it takes a considerable amount of time to dissolve the flavor components. This is because the dried sardines are dried in the same shape after boiling in the IC processing process, so the flesh is strong and shrinks and coagulates, making it difficult for the flavor components of the stock to dissolve out in proportion to the size of the fish body. It is in. If extraction takes a long time to elute the umami components, substances other than the umami components will be eluted and the soup stock will become bitter or astringent, and the proportion of fat that comes out as scum will increase, resulting in a fishy aroma. or 7 Therefore, the purpose of the present invention is to eliminate the above-mentioned drawbacks associated with the production and use of conventional dried fish, and to effectively extract umami components that are difficult to dissolve in a short period of time without impairing the flavor. To provide a method for processing extractable dried sardines for stock in a short time.GC6.

Means for Solving the Problems In order to achieve the above object, the method for producing dried sardines for soup stock according to the present invention involves boiling or steaming raw fish raw materials and then kneading them to remove muscle tissue. In the method according to the present invention, the muscle tissue (fibers) is broken down, molded into an arbitrary shape, and then dried. Since the head and bones are mixed in, the meat becomes hard and dense and prevents it from drying out, and the outside is the part that comes into contact with water the most when removing the meat! The subcutaneous fat layer is wrapped inside and dispersed, making it difficult for the fat to come out during bare skin.

By mixing wires and forming, drying time can be dramatically shortened.
For example, it can be dried to a moisture content of 13 to 15% by treatment with hot air at 60110 to 80°C for 3 hours.

Further, in the molding process, the particles are preferably molded into small particles, but can be molded into any size and shape if necessary.

Example Raw small marine fish are ripened for 5 to 10 minutes at a temperature of 93 to 98'C, and after draining, vitamin E is added as an antioxidant and kneaded. The thus kneaded product is made into granules by injection and extrusion molding to a diameter of 2 to 5 B, and then these granules are dried with hot air in a fluidized bed or the like, and the particle size is made uniform by a sieve or the like to obtain shaped dried sardines. Note that in the mixing process, seasonings may be optionally added to enhance the effects of the process. It can be mechanized, hygienic and can be processed in a short time. In addition, because the meat is not dried tightly and densely due to the cross-contact, the elution of the extract, which is the umami component of the soup stock, is approximately twice as fast as with conventional dried sardines, and the quality of the stock is reduced to less fishy odor and bitterness. can be obtained easily. In addition, when compared with the recovery rate of dashi from normal shavings,
Since dashi is contained in thin cut pieces such as shavings and is sucked in, the recovery rate of dashi is improved by about 20 to 40 inches in dried sardines made by the method of the present invention.

Furthermore, when making dried sardines powder, traditional dried sardines cannot be completely pulverized, leaving small lumps and fibers.
Furthermore, whereas shavings tend to be fibrous, dried sardines produced by the method of the present invention can be completely powdered.

Furthermore, in the conventional production of dried sardines, there are cases where it is affected to some extent by the weather, but with this production method, complete mechanization is possible, and the planned productivity can always be maintained.

Claims (1)

[Claims] A method for producing dried sardines for soup stock, which comprises boiling or steaming raw sardines, kneading them to destroy muscle tissue, forming them into an arbitrary shape, and then drying them.