JPS61205459A - Fish cooking - Google Patents

Abstract

PURPOSE:Fishes are dipped in a salt-containing solution, then cooked by a specific procedure containing high-prrssure sterilization, to soften their bones without collapse of meat tissues, further eliminate fish smell whereby cooked fishes of good taste and soft texture are obtained. CONSTITUTION:At least, heads and guts are removed from the fishes and the dressed fishes are dipped in a solution of salt, preferably for 30 minutes to 12 hours to effect seasoning. Then, food oil, preferably salad oil is poured on these fishes, then steamed under pressure to effect sterilization. Finally, the product is frozen for storage. When they are cooked,m for example, they are buttered or crumbed and fried.

Description

DETAILED DESCRIPTION OF THE INVENTION TECHNICAL FIELD The present invention relates to a method for deodorizing fish, seasoning, and cooking fish so that the bones are edible.

"Prior art and its problems" In recent years, processed meat foods have become popular in the school lunch and restaurant industries, but on the other hand, processed fish foods, which are marine products, are not liked by the current young generation. Problems with fish include the fishy odor and the presence of small bones. Therefore, related companies have attempted to deodorize the fish odor and soften the bones through retort processing, but although the bones can be softened, the deodorization is insufficient, and retort processing also softens the meat tissue and leaves it feeling dry. could not be defended.

``Object of the Invention'' The object of the present invention is to provide a method of cooking fish that deodorizes and season the fish so that it can be eaten down to the bones, and that also prevents the meat tissue from becoming soft and dry. be.

``Structure of the Invention J'' The method for cooking fish of the present invention includes at least the steps of removing the head and internal organs, immersing the fish in a di-salt-containing solution for a predetermined period of time, injecting oil and fat, and steaming. The method is characterized in that it includes a step of heating, a step of freezing, and a step of secondary heating, and high-pressure sterilization is performed in at least one of the steaming step and the secondary heating step.

The present invention will be explained in more detail below.

Fish used as raw materials are not particularly limited, and examples include flounder, saury, mackerel, yellowfin tuna, and saury.

Using these fish as raw materials, at least the head and internal organs are first removed. Furthermore, if necessary, it may be cut into two pieces or made into fillets.

Next, the fish is immersed in a solution containing salt. Here, the salt-containing liquid includes not only salt solution but also liquids containing salt-containing substances such as soy sauce, miso, and natural seasoning powder.

Alternatively, liquids prepared by adding spices and other seasonings to these liquids can also be used. The immersion time varies depending on the concentration of the liquid, but is usually preferably about 30 minutes to 12 hours. By immersing the fish in the salt-containing liquid in this manner, the fish is seasoned.

Next, inject the fish with oil. As the oil and fat, animal and vegetable oils such as soybean oil, salad oil, and lard are used, and salad oil is particularly preferred. The amount of oil and fat to be injected is not particularly limited, but is suitably 1-10% by weight, for example. By injecting oil and fat, flavor is added, and the dryness of the fish meat is eliminated, making the texture soft.

Next, the fish is steamed under normal or high pressure. Normal pressure steaming is carried out, for example, at 80 to 100°C for 10 to 30 minutes, and high pressure steaming is carried out, for example, at 101 to 140°C for 5 to 30 minutes. This steaming process removes fishy odor.

Next, freeze the fish. Freezing is carried out at -5°C or lower, preferably -15°C or lower, and the tissue shape of the fish body is maintained by freezing.

Finally, subheat the fish. The secondary heating method is not particularly limited, but, for example, frozen fish may be fried as it is, or may be semi-thawed or thawed, battered or breaded, and then fried in oil. Alternatively, frozen fish may be placed in a container such as a heat-resistant packaging bag and heated at normal pressure or high pressure. In this case, if high pressure steaming is not performed in the steaming process described above, the secondary heating process High pressure heating is required.

The cooking heat thus obtained is used in the steaming process or the secondary heating process to soften the bones so that they can be eaten as is. The steaming process also removes fishy odor. Also,
By injecting oil and fat, the dryness disappears and the texture becomes soft. Furthermore, since the fish is frozen and then subjected to secondary heating, the shape of the fish is maintained without losing its shape. By immersing it in a salt-containing solution and injecting oil and fat, it is seasoned well.

"Embodiments of the Invention" Example 1 The internal organs and head of mackerel were removed to prepare fillets with bones, and 1 kg of the fillets were immersed in a salt-containing solution having the following composition and kept in a refrigerator for 3 hours. This was taken out, and 5% by weight of salad oil was injected into the fish body using a syringe. This was steamed at 100°C for 15 minutes, then placed in a retort pot, heated at 135°C for 20 minutes, and then quickly frozen at -20°C. After 3 hours, they were taken out, partially thawed, battered and spread in a conventional manner, and fried in oil. The fish cooked in this manner had sufficiently softened bones, no fishy odor, no broken tissue, and had a good taste.

(Salt-containing liquid combination) Water 1Kg salt
30g Natural seasoning 20g Laurel 2g Onion 58 Comparative example 1 In Example 1, the fish was treated in the same manner as in Example 1 without immersion in the salt-containing solution and without injecting salad oil. As a result, the cooked fish still had a fishy odor. was.

Comparative Example 2 As a result of treating the fish in the same manner as in Example 1 without performing the freezing treatment, the cooked fish had softened tissue.

Example 2 The head and internal organs of a yellowfin tuna were removed, and 2 kg thereof was immersed in a salt-containing solution of the following composition and kept in a refrigerator for 10 hours. Take this out and apply heated molten lard to the fish body 2 times.
The mixture was injected using a syringe, steamed for 30 minutes at 100°C, allowed to cool, and then frozen to -25°C. After 5 hours, it was taken out, placed in a heat-resistant packaging bag, vacuum packed, and then placed in a retort pot and heated at 105°C for 1 hour. The fish cooked in this manner had sufficiently softened bones, no fishy odor, no broken tissue, and had a good taste.

(Salt-containing liquid combination) Water 1.5 Kg
Miso 300g Shi, Uga 1Gg Natural seasoning powder (horse mackerel beef) 30g Comparative example 3 In Example 2, the sample was not immersed in the salt-containing solution.

When the fish was treated in the same way without adding lard, the fish still had a fishy odor.

Comparative Example 4 As a result of treating the fish in the same manner as in Example 2 without performing the freezing treatment, the cooked fish had softened tissue.

``Effects of the Invention'' As explained above, according to the present invention, the bones are softened and can be eaten as they are, have no fishy odor, have a soft texture, have no tissue collapse, and are seasoned with good taste. You can get cooked fish.

Claims (3)

[Claims] (1) When cooking fish, there are at least a step of removing the head and internal organs, a step of immersing it in a salt-containing solution for a predetermined period of time, a step of injecting fat and oil, a step of steaming, a step of freezing, and a secondary step. 1. A method for cooking fish, comprising a heating step, and high-pressure sterilization is performed in at least one of the steaming step and the secondary heating step. (2) The method of cooking fish according to claim 1, wherein the secondary heating step comprises battering and breading and frying in oil. (3) The method of cooking fish according to claim 1, wherein the second heating step comprises the step of placing the fish body in a container and heating it under normal pressure or high pressure.