JPS61124341A - Production of lightly roasted fish of cultivated yellow tail - Google Patents

Abstract

PURPOSE:Cultivated yellow tails which have been refrigerated at cryogenic temperature after rapidly cooled down by a specific method are dressed to remove their head, tail, internal organs, skins and bones and cut into two or three pieces, then the pieces are roasted only on their surfaces to give TATAKI (lightly roasted fish) of high quality, having no odoriferous fish smell and good taste. CONSTITUTION:Cultivated, live fishes are directly dipped in an alcohol brine to effect rapid freezing down to -25--35 deg.C at the core of their bodies, then refrigerated in a refrigerator kept at -50--55 deg.C so that the fish bodies are kept at -50 deg.C. Then, the head and tail of the frozen yellow tails are cut off with a saw, further cut into four pieces and their internal organs, skins and bones are removed mechanically to give skinless loins. Then, the loins are roasted only on their surfaces by means of a continuous roaster to give TATAKI whose temperature is lower than -25 deg.C at the core. Then, they are conveyed on a steel belt through a freezer to freeze their surface and refrigerated at -50 deg.C. Then, they are shipped under freezing.

Description

[Detailed description of the invention] ・Industrial application field
℃ ~ -10℃ -〈@Oise, the ice crystals are distributed as microcrystals within the muscle fibers to prevent the cell tissue of frozen Japanese yellowtail from breaking*1.

To provide a method for producing seared chickpeas using gI-bred yellowtail, which prevents deterioration of quality by making the state immediately after thawing the same as before freezing, eliminates fish odor, and improves texture.

・Conventional technology Seared bonito is known as the commonly eaten tataroku.

This bonito tatamegi usually uses bonito frozen by the air freezing method, which is a commonly used freezing method in which the fish body is frozen using cold air (-25℃ to -30℃). # It is a method of tying fish, and a cooling pipe that runs a refrigerant inside the cooling chamber is used to scrape silk, and a frozen bread with a fish body is placed on top of this shrine.
The fish body in the frozen bread is cooled and frozen using the refrigerant sent to the cooling pipe, but with this air freezing method, the air in the cooling chamber is still, so rapid freezing cannot be achieved. The bonito used for tōtaki is horse mackerel frozen using the airplast freezing method. In this airplast freezing method, one cooling coil has a temperature of 5°C to -&0'CK.
Chilled air is sent indoors using a blower to cool and freeze the fish body. Using this airplast freezing method, the frozen head and tail of the bonito are removed, the body is cut into pieces, and the internal organs and bones are removed. After that, the frozen fish meat is directly exposed to a heating means, and only the surface of the fish is baked to a certain degree to obtain seared fish.

・Problem that the invention aims to solve Is the conventional seared bonito using nuclear power? Since the air-plast freezing method uses fish frozen by the air-plast freezing method, it freezes faster than the single-air condensation method, but it still does not reach the level of rapid freezing, so especially when freezing fish bodies, cells Destruction of the tissue cannot be prevented, and therefore, when the fish is cut into pieces and eaten after being thawed, the quality has already deteriorated and there is a point where the flavor before freezing cannot be obtained.

Hamachi is considered a high-class fish and is eaten as sashimi or teriyaki, but it can be cooked to further enhance its flavor. In addition, /1 gusset is a fatty fish, and adding Akatsuki to the surface eliminates the fishy smell and improves the texture, making it a favorite among people who don't like negative foods.

However, when fresh fish is quenched as raw fish, it is difficult to maintain the same thickness even if the heating is adjusted, and heating increases the color and texture of the center of the fish.
There were problems that made it unsuitable for food distribution.

The present invention aims to solve the above-mentioned problems of the conventional products, to facilitate distribution as a food product, to enable long-term storage, and to eliminate the fishy odor and significantly improve the texture. This invention relates to a method for producing tafc^ using farmed yellowtail.

・Means for Solving the Problems jiiJ Objectives In order to achieve all the objectives, the present invention has the following configuration.

That is, =i! according to the present invention! The method for producing tataki using farmed yellowtail is to freeze farmed yellowtail by immersing it in an alcohol brine solution directly cooled to -25°C to -35°C, and then raise the Iu temperature in the frozen fish to -J5°C to -35°C. Quick-frozen products After freezing the fish body temperature to 150℃ in an ultra-low temperature warehouse at t-so℃~55℃, the head and tail of the frozen cultured yellowtail were removed, and the flesh was further split to remove the internal organs, skin, and The bone was removed and a small piece was prepared.

・For production Next, the present invention will be explained in detail.

In the method for producing tatada from farmed yellowtail according to the present invention, first, live yellowtail ψ captured from a farm is heated at 5°C to -33°C.
Dip and freeze in alcohol prine solution cooled at C-1, and rapidly freeze to -25°C to -3sc at the center temperature of the #fish. Normally, when the fish dies, the supply of oxygen to the body is stopped, and the proteins, lipids, ash, etc. that form in the fish meat undergo changes in their molecular structure, resulting in paternal color. , physical and chemical properties such as solubility and absorption spectrum, as well as unique physiological activities, change rapidly over time.

To prevent this rapid change, immerse and freeze.

Subsequently, this rapidly frozen fish is frozen in an ultra-low temperature storage at -50°C to -55°C to a temperature of 150°C, and then the head and tail of the frozen cultured yellowtail are cut off using a cutting means such as a band saw. Then, the fish was divided into quarters from the center and divided into two male and two female parts, and the unnecessary parts of the internal organs, skin, and bones were removed using a shaping machine or the like. After that, the yellowtail fish flesh is applied to a heating means such as a continuous fermenter to roast only the surface to a certain thickness to obtain a seared seared yellowtail of a specified type.

・Effects of the Invention As mentioned above, the method for producing tataki using cultured yellowtail according to the present invention involves immersing cultured yellowtail in an alcoholic prine solution directly cooled to -25°C to -35°C and rapidly freezing it.
It is the time ltFM for passage of 1 r°C to -/Q°C, which is the zone of maximum ice crystal formation.

The ends can be shortened, and the ice crystals are distributed as microcrystals within the muscle fibers, preventing the destruction of the frozen fish's cell tissue, minimizing degeneration of the fish, and making the meat more vibrant. It has the unique effect of being able to supply consumers with 11 gusset tataki that is close to the original condition.

In addition, the present invention allows the center temperature of frozen yellowtail to be reduced to -2S℃~-
The fish is quickly frozen to 35°C, then cooled to -50°C in an ultra-low temperature warehouse at -50°C to -s5°C, cut into pieces and baked to remove enzymes, microorganisms, and bacteria from the fish body. It is possible to prevent quality deterioration over a long period of time due to changes in proteins, liquid separation, oxidation (oil burn), tissue deterioration, drying, etc. Furthermore, it can be frozen by immersing it in an alcohol brine solution. and set the freezing negative center temperature to 1-S°C to -35'
After freezing the frozen fish to a temperature of 150°C in an ultra-low temperature warehouse at 150°C to -55°C, the head and tail of the frozen cultured yellowtail were removed and the meat was cut into pieces. After removing the skin and bones, remove the inner layer and remove the skin and bones. Since it is baked, when making tataki from farmed yellowtail using this production method, when the live fish dies, the supply of oxygen to the body is stopped, and the proteins, lipids, ash, etc. that form the fish meat are lost. undergoes t-ization on its molecular structure, resulting in a gray color.

Physical and chemical properties such as solubility and absorption spectrum.

The inherent physiological activity changes rapidly over time, which is a factor in quality deterioration, but by immersing yellowtail in an alcohol brine solution at a low temperature close to the freezing point and freezing, the core temperature of the fish can be adjusted at the same time as the live color dies. Since it is quickly frozen (to ml where each molecule causes a change), if you bake it immediately after thawing, the fishy smell will disappear due to the brine on the surface, making it a favorite food even for people who don't like fish storage. Its texture is significantly improved, which has the unique effect of making it suitable for food distribution.

In addition, by being able to always secure high-quality food in this way, it is possible to have a #I adjustment function for prices when negative father effects are severe.

· Example Next, the present invention will be explained in detail.

First, yellowtail caught from the gI breeding farm was kept at -30°C while still in menstruation.
immersed in a cooled alcohol brine solution to freeze it, then rapidly frozen the center temperature of the frozen product to 130'C, and then lowered the temperature inside the refrigerator to an ultra-low temperature of 155°C. Place the yellowtail in a low-temperature tIF, and reduce the temperature of the yellowtail to -50°C.
After freezing the head and tail of this frozen yellowtail? Cut it off with a band saw, then cut the fish body into quarters from the middle ICr part and cut into two male and two female parts.
This quartered fish body is processed into frozen skinless loin by removing unnecessary parts such as internal organs, skin, and bones.
The frozen roasted loin is put through a continuous culturing machine to uniformly quench only the surface, and the seared yellowtail is made so that the center of the fish does not reach -25°C. Shin et al. passed the tatata through a steel belt freezing device to refreeze the thawed surface by baking, store it at a low temperature of -50°C in an ultra-low temperature warehouse, freeze it, and ship it.

That’s all 51i! According to the manufacturing method of the example, it is easy to distribute the food as a cultured/x-molecular food, it can be stored for a long time, and it has practical effects of being established as a food with rich taste. However, compared to the conventional freezing method, the freezing efficiency is twice as high, and the economic burden is also significantly reduced, which is confirmed by the practical effects.

In addition, in the taste test, consumption cities across the country (Kyoto, Osaka,
A panel of fresh fish specialists from mass retailers, fresh fish stores, etc. in Hiroshima, Niigata, and Shizuoka (Hiroshima, Niigata, Shizuoka) recognized the superiority of live fish and wild fish, which are mostly used raw materials, and especially those who directly freeze live fish. In this case, the quality of the tataki was as high as that of the kajime method, and it was also praised as being able to pass as a black market item.

In addition, the sample was frozen again for 3 months.

This sample was thawed and tasted, but it did not differ in any way from the evaluation of the sample on the day of the test.

[Brief explanation of drawings]

The drawings are explanatory diagrams illustrating an embodiment of the method for producing tataki using cultured yellowtail according to the present invention.

Claims (1)

[Claims] Cultured yellowtail was immersed and frozen in an alcohol brine solution directly cooled to -25°C to -35°C, and the frozen fish was rapidly frozen to a core temperature of -25°C to -35°C.
After freezing the fish body temperature down to -50C in an ultra-low temperature warehouse between ℃ and -55℃, the head and tail of the frozen cultured yellowtail are removed, and the body is split open to remove the internal organs, skin, and bones, and then the surface is removed. A method for producing tataki using cultured yellowtail, which is characterized in that it is grilled.