JPS61260833A - Production of broiled and frozen fish with bone - Google Patents

Abstract

PURPOSE:To produce a broiled and frozen fish with bone, free of juice, keeping the image of broiled fish and eatable to the bone, by heating a broiled fish with bone under pressure while removing the juice exuded by the heat-treatment and packaging the treated fish in vacuum. CONSTITUTION:A broiled fish with bone is put into a heat-resistant container having plural holes or an opening, such as a bag having a umber of perforations over the whole surface, a bag having an opening at a part of the edge, or a mesh bag, etc. The container containing the fish is heated at about 110-130 deg.C under a pressure higher than the atmospheric pressure to make the bone fragile, and the produced juice is discharged from the perforations or the opening of the container. The fish in the container is put into a freeze-resistant vessel before or after freezing, frozen and packaged in vacuum.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing grilled fish, and more particularly, to a method for producing frozen grilled fish whose bones can be eaten.

(Prior Art) In recent years, the need for grilled fish, especially in school lunches, has been gradually increasing due to the spread and expansion of cooked rice lunches.

The reason behind this is that grilled fish is more nutritious and delicious than boiled fish (and eicosapencitric acid is only contained in fish, which is extremely beneficial for health). From the recognition that calcium contained in the fork bones is extremely important for children's growth,
Lately, grilled fish that can be eaten down to the bones has become popular.

However, due to smoke pollution, school lunch centers located in densely populated residential areas may not be able to burn food such as saury, which produces a lot of smoke, and even for ordinary consumers, especially those who are single, smoke may be a problem due to housing conditions. There is a tendency for people not to eat fish because they don't want it to fill their rooms and let the fishy smell seep into their clothes.

In view of this situation, so-called bag-packed grilled fish, in which fish is grilled in advance and then vacuum packaged, already exists.

(Problem that the invention aims to solve) This eliminates the problem of smoke as there is no need to roast it when eating, but it has the disadvantage that the bones, which are rich in calcium, are hard and cannot be eaten. be.

In order to eliminate this drawback, that is, to make the bones soft enough to eat, you can put the grilled fish in a pressure steamer and heat it. Drip comes out.

Therefore, if the fish is pressurized and heated while it is packed in a bag, the fish will be submerged in drippings, which will be far from the image of grilled fish.

To prevent this, there is a method of putting the food directly into a steam oven without packing it in a bag, and pressurizing and heating it.

However, in this case, problems such as crumbling of the meat occur during heating or during subsequent meat stuffing and bagging operations, resulting in poor yield and workability.

(Means for Solving) The present invention aims to provide a method for producing bone-in grilled fish that solves the conventional problems as described above. Place the fish meat in a heat-resistant container with holes, then pressurize and heat the bones while placing them in the container to soften the bones. Through this heating, liquids such as water and oil released from the fish meat are passed through the holes in the container. The liquid is drained from the container, and the entire container is placed in a cold-resistant container and vacuum packaged before or after freezing.

To explain the present invention in detail below, the heat-resistant container used in the present invention may be one having a structure such as a bag with many holes throughout or a net bag that allows the liquid inside the bag to be discharged to the outside. good. The material must be heat resistant and can withstand high temperatures up to about 140°C, and heat resistant plastic is preferred from the viewpoint of ease of processing.

In addition, cold-resistant bags must be made of airtight and watertight materials that can withstand freezing; specifically, if frozen after vacuum packaging, they must be able to withstand temperatures of up to 150°C. There is.

To carry out the present invention, the head, tail and internal organs are removed and the fish, which has been grilled using propane gas, charcoal, infrared rays or an electric heater, is placed in a heat-resistant perforated bag as described above.

After placing grilled fish in a perforated bag, the opening is sealed and the bag is heated under pressure higher than atmospheric pressure. Heating conditions vary depending on the size of the fish, but are generally 110 to 1
The heating time is 10 to 40 minutes at 30°C, and this heating softens the fish bones. Also, steam is convenient for heating.

After heating, drain the liquid. In other words, when heated, fluids such as water and oil come out from the fish meat, and these are drained out through the holes in the bag. This draining may be done by natural dripping or forced suction.

After draining, the fish is frozen at a low temperature, for example, so that the center temperature of the fish meat is 118° C. or less, and the whole fish is packed in a cold-resistant bag and vacuum-packed.

Freezing treatment may be performed after vacuum packaging, but in this case, double packaging will be required, so in consideration of thermal efficiency, it is preferable to perform freezing treatment before vacuum packaging.

Then, it is distributed as a frozen food, and the consumer thaws it in hot water or in the microwave, heats it, and eats it.Example: Defrost the frozen saury, remove the head, tail, internal organs, etc. Wash with water. The average weight of the saury tails with internal organs removed was about 65 g.

Next, this is baked with far infrared rays for about 15 minutes, and then placed in a heat-resistant bag. The heat-resistant bag is made of unstretched polypropylene (thickness 60μ) on the inside and nylon (thickness 15μ) on the outside.
) is used, and this bag contains 3c.
A large number of circular holes with a diameter of about 7 fins are drilled at m intervals.

After closing the opening of the bag, heat it at 110°C for 35 minutes in a pressurized steam oven that applies a pressure of about 2 kg.

This heating softens the bones enough to be eaten and also causes the fish meat to drip.

After heating, it is taken out of the pot and left to cool naturally for about 10 minutes, and the drips that have accumulated inside the bag are poured out through the holes in the bag.

Next, this is placed on a freezing plate and rapidly frozen at -40°C for about 50 minutes. As a result, the center temperature of the fish meat becomes -18°C or less.

After freezing, place the whole thing in a cold-resistant bag.

As a cold-resistant bag, a bag made of a double-layered material with an inner side made of linear lodenpolyethylene (80 μm thick) and an outer side made of nylon (15 μm thick) was used.

Then, it is stored frozen at -18°C or lower and distributed as a frozen food.

This frozen grilled fish was thawed and warmed in the microwave, and when opened and eaten, it was as delicious as freshly grilled fish.

(Effects of the Invention) According to the method of the present invention, there is no internal shaving or deformation, and the original shape of the fish can be maintained, so the appearance is good and the yield and processing efficiency are improved. Therefore, it is highly nutritious and resources can be used effectively.

Since there is no liquid in Matakuri, it is possible to retain the image of grilled fish, and the fish meat does not become soft, so it has various effects such as maintaining the texture and taste peculiar to grilled fish.

Procedural amendment document T. 3, 1985, 1985 #Application No. 10852 2, Title of invention: Method for manufacturing frozen grilled fish with bones 3, Relationship with the case of the person making the amendment Patent Applicant Address Name Japan Canned Statue Company 4, Agent■) The section ``2. Scope of Claims'' on page 1 of the specification is amended as follows.

Place the grilled bone-in fish in a heat-resistant container with 1 hole above each other, and then pressurize and heat the fish while it is in the container to soften the bones, and this heating will soften the fish meat. It is characterized by draining liquid such as moisture and oil from the container through the holes or garden plates of the container, and then placing the entire container in a cold-resistant container and vacuum packaging it before or after freezing. Method for producing frozen grilled fish with bones.

2) On page 3, lines 18 to 19 of the specification, delete the lines ``The gist is grilled fish with bones...'' to ``Put it in a heat-resistant container.'' Place the bone-in fish in a heat-resistant container with multiple holes or openings.

3) Change “bag or net bag” from line 7 on page 4 of the specification to “bag,”
"A bag or net bag with an opening formed on a part of the edge."

Claims (1)

[Claims] Place the grilled bone-in fish in a heat-resistant container with many holes.
Next, the bone-in fish is placed in a container and heated under pressure to soften the bones, and liquids such as water and oil released from the fish meat due to this heating are drained through the holes in the container. Before or after freezing, place the whole thing in a cold-resistant container,
A method for producing frozen grilled fish with bones, characterized by vacuum packaging.