JPS61146168A - Processing of fish and shellfish - Google Patents

Abstract

PURPOSE:To obtain processed fish or shellfish having low thermal denaturation of proteins, excellent palatability and appearance, and high preservability, and eatable as it is, by immersing a fish or shellfish in a seasoning liquid, controlling the water-content, and frying in an oil at a low temperature. CONSTITUTION:A fish or shellfish is optionally dressed in the form of a fillet, and is immersed in a seasoning liquid such as salt, soy, MISO (fermented bean paste), MIRIN (sweet Japanese rice wine used as a seasoning), etc., optionally washed with water and desalted, dried in air to control the water-content, and fried in an oil at a low temperature (preferably <=120 deg.C, especially at about 100 deg.C under reduced pressure) to obtain the processed fish or shellfish.

Description

[Detailed Description of the Invention] The present invention relates to a method for processing seafood, which uses seafood such as sardines, horse mackerel, barley, bonito, squid, shrimp, and shellfish as ingredients and prepares processed foods prepared in low-temperature oil. .

BACKGROUND OF THE INVENTION Eating seafood as tempura or fried as described above has been practiced for a long time, and in both cases raw seafood is coated in batter and then cooked at high temperatures.

Problems that the invention aims to solve Traditionally, seafood tempura and frying are coated with flour, breadcrumbs, or other so-called batters.

Most of the foods that are cooked and eaten immediately are cooked at around 30 degrees Fahrenheit, and because raw foods with a high moisture content are heated to high temperatures, they lose the sticky texture of raw meat.

It is normal for it to have a crisp, crisp feel and to change shape.

As described above, when using conventional methods, the preservation ratio cannot be expected substantially, and the sticky texture of raw meat is lost.

Therefore, an object of the present invention is to provide a method for processing seafood that has a completely different appearance and texture from conventional methods and has a good storage ratio.

In order to achieve all of the above objects, 1. The method of processing seafood according to the present invention includes: 1) immersing seafood as it is or in the form of fillets in a seasoning solution such as salt, soy sauce, miso, mirin, etc.; Wash with water, desalinate, air dry etc. 1c, C
It is characterized by adjusting the moisture content and then adjusting the oil at a low temperature.

Function: In the method of the present invention, seafood is pre-treated by soaking it in a seasoning solution such as salt, soy sauce, miso, or mirin, which removes some of the moisture in the seafood and firmer the meat. come. After washing and desalting the fish and shellfish as necessary, the moisture content is adjusted to JO% to JO% using a dryer or the like. The seafood pretreated as described above is heated at a relatively low temperature, preferably about 100°C, under reduced pressure, and the moisture content is adjusted to 0% to JO%.

practical example Examples of the present invention will be described below.

(1) After removing the inner Rk of the head of a wild sardine and soaking it in a seasoning solution such as miso or mirin for 7 hours, wash it with water and dry it in the sun to reduce the moisture to about so%Kid. Arranged,
'fF-4(Dk & OmH?, / 00'C
Cook in oil for about 10 minutes. The curved ones have a silvery white color typical of sardines, and are not deformed or split (.

The texture is stickier than fresh fish cooked as is (the flavor of the seasonings is mixed, making it delicious and hot).

(2) Squid cut into pieces and seasoned with miso, mirin, etc. [After soaking for 7 to 1 hour.

After washing with water, it was treated with hot air at t-JO°C to reduce the moisture content to 60%, and then heated at about 120°C for 1 minute.

Compared to the raw squid, the texture was sticky and the color was good, and the flavor of the seasonings was mixed well, making it delicious. The moisture content of the finished product was 20% to 22%.

(3) Soak the bonito fillets in a seasoning liquid such as soy sauce or mirin for 1 hour, then dry them at a low temperature to remove moisture. 0% is ≦ogHv.

It was tuned for t minutes at tOIC. The color was better and the texture was sticky and delicious compared to the one made from raw bonito. The moisture content of the finished product was 23% to t%.

Effects As explained above, according to the present invention, since the seafood is pre-treated to an appropriate level of moisture and the fish and shellfish are cooked at a relatively low temperature, the thermal stability of the carbonaceous substances is low.

It has the sticky texture of raw meat, and there is no deformation or cracking in the flesh, keeping the appearance of Kugikina Honmai clean.Moreover, it is moderately seasoned, so it can be eaten delicious as it is, and it has a good moisture content. Since the amount of water is reduced, effects such as storage stability and processing are brought about.

Claims (1)

[Claims] Seafood is soaked as is or in the form of fillets in a seasoning solution such as salt, soy sauce, miso, mirin, etc., washed with water and desalted if necessary, and then air-dried to adjust the moisture content, and then heated in low-temperature oil. A seafood processing method characterized by: