JPS6167436A - Production of processed food from bonito - Google Patents

Abstract

PURPOSE:Bonitos are smoked to increase their flavors, then sliced to make processed food which gives soft feedling in mouth and good flavors similar to KATUOBUSI (dried bonito). CONSTITUTION:Heat and guts are removed from bonitos, then the bonitos are boild 90-100 deg.C for 90-180min. Then, the fishes are washed with water and simultaneously bones and skins are removed. The product is smoked at 100-150 deg.C for 5-10hr, then the parts unsuitable for eating are removed to effect trimming. The smoked and trimmed fishes are cooled down to room temperature, then sliced into chips of 0.5-2mm thickness.

Description

[Detailed Description of the Invention] (Purpose of the Invention) <Industrial Application Field> The present invention is directed to manufacturing and processing processed foods made from bonito to increase their flavor, and further slicing them to produce novel processed foods. This relates to the manufacturing method.

<Prior art and its problems> Bonito flakes and na-1D flakes have been known as substitutes for processed foods made from bonito. This 9china tb section is made by grating three pieces of bonito, subjecting the raw fish body to a slight heat treatment for an additional ~(material) minute, and cooling it.
It is provided to consumers, and because its flesh is soft, it can be used as an ingredient in various side dishes. However, since bonito flakes are not smoked like bonito flakes, they cannot produce as much flavor as bonito flakes, and they also have a shorter shelf life. On the other hand, bonito flakes are treated with mild heat and then buried in smoke for a long time, so the flesh is sufficiently hardened and exhibits an excellent flavor. However, due to its extremely hard properties, bonito flakes are shaved into flakes and are used as medicinal ingredients. It was not possible to use it.

(Structure of the Invention) Means for Solving the Problems In view of the current situation, the present invention proposes a novel processed food that has the flavor of bonito flakes but can be used more widely as a variety of side dish ingredients and alcoholic accompaniments. It is something. That is, the method for producing processed foods using bonito as a raw material according to the present invention is as follows:
Raw fish body with at least the head and internal organs removed at approximately 9℃
The raw fish body is slightly heated at a temperature of about 100°C for about 18G, and then the raw fish body is washed with water and subjected to deboning and epidermis removal treatment R, and then #de is heated to 100°C to 150°C.
Smoked for about 5 to 10 hours at a temperature of about ℃,
After that, all plastic surgery is done, mainly removing the incompetent parts.
Furthermore, after cooling to at least room temperature or below, the raw fish body is sliced into chips having a thickness of approximately 0.5 to 2 mm.

<Action of the Invention> As a result, a novel processed food made from bonito flakes, which has a strong mouthfeel and an excellent flavor similar to that of bonito flakes, and which has various application fields, has been obtained.

<Examples> The present invention will be specifically described below based on illustrated examples.

1) Raw material preparation process @ (symbol 1 in the figure) In this step, the inedible parts such as the head, tail, and internal organs are removed from the raw material, bonito 80, to obtain the raw material fish body A1.Of course, this process itself It does not necessarily have to be carried out in the same workshop, and raw fish bodies may be processed separately and then supplied.

11) Slightly heating process (symbol 2 in the figure) The raw fish body Att- is slightly heated in the slightly heating pot B, and the conditions are in the temperature range of approximately 9G'C to 100°C, and the temperature is approximately the same as the head depending on the size of the fish body. It generates a slight heat over a period of about 180 minutes. Of course, as a more preferable condition within this range, it is preferable to maintain a slightly hot liquid temperature of around 95° C. and conduct the treatment for about 120 minutes to 150 minutes.

111 Primary shaping process (Symbol 3 in the figure) In this process, the raw fish body that has been slightly heat treated (defined as intermediate product A2 since it is already in an edible state from this stage) is divided into two pieces. , wash with water and remove vertebra A
Removal of large bones centered around 'wo'.

rv) Smoking process (symbol 4 in the figure) This is a process in which the intermediate product A that has been shaped is subjected to a smoking process, and the smoking process is performed by smoking the intermediate product A2 in a smoking drying room at a temperature of approximately 150°C to 150°C. It is carried out at a temperature of about 5 to 10 hours using firewood commonly used for smoking, including oak and beech wood. Of course, within this range, the processing time 'fc is 6 hours to the time amount is 8 hours and the temperature is 12
A temperature of about 0°C to 130°C is a preferable condition for producing even more stable products.

In such a smoking process, the intermediate product 3 is not completely hardened even after being subjected to the smoking process, and exhibits extremely dull properties.

■) Secondary shaping process (Symbol 5 in the figure) This is a process in which inedible parts are further carefully removed from the intermediate product A5 after the smoking process, and hard parts and remaining small bones that damage the mouth and tongue core are removed. It is used to remove the epidermis or bloody areas.

V+) Refrigeration Work @ (Symbol 6 in the figure) The intermediate product A4 that has been subjected to secondary shaping in this way is stored in a refrigerator at around 0° C. for several hours to cool it. The reason for this cooling is that in the next slicing process, the intermediate product A becomes firm, and when it is machined, large flaky chips, so-called "flowers", can be carved out. Therefore, if such an effect is not desired, the cooling step may simply be performed to cool the material to at least room temperature or below.

vll) Swiss process (Symbol 7 in the figure) Hanakatsuo shaving machine (cutting blades are formed radially on the coated surface of the disk with the working surface arranged vertically, and the cutting blades are brought into pressure contact with the disk surface. It is a method for cutting Takabushi (Takabonito flakes), and in this case, compared to the production of general flower bonito etc., the length of the blade is extremely large, e.g. around O, S ~ 1.2u. It is something. Incidentally, it is preferable to set the rotation speed to about ω~120 rotations per minute. Through this slicing process, the intermediate product A5 is sliced into chips in a range of about 0.5 to 2 fl.

VIII) Packaging process (Symbol 8 in the figure) The chip-shaped final product A6 thus obtained is appropriately weighed and then individually packaged in a packaging bag made of a thermoplastic synthetic resin film or the like.

Of course, at this time, it is more preferable to fill in nitrogen gas in order to maintain the quality of the packaged final product A&.

(Effects of the Invention) As described above, the method of the present invention provides a new processed food metal market using bonito as a raw material, and takes advantage of the respective advantages of the conventional raw dried bonito flakes and shaved bonito flakes. skillfully take 9
It has become a new and popular food.

First of all, in terms of storage stability, the processing time for Namaribushi is at least 1.5 hours, which is approximately 2 hours or more compared to the additional time required for processing Namaribushi, so the product will not go bad as compared to Namaribushi etc. There are few.

Furthermore, the long heating time makes it possible to completely remove any looseness from the product. In addition, since the shaping process is carried out in two stages during the manufacturing process, there is no bone or foreign matter (JliI + skin), and the product is extremely easy to eat. Furthermore, when the bloody portion is removed, the color of the good product remains the same, so it looks beautiful and satisfies the consumer's appetite.

Furthermore, since it goes through a smoking process, it has the flavor of bonito flakes, has an excellent shelf life, and can prevent the growth of bacteria and further suppress the occurrence of spoilage.

Furthermore, since the final product is sliced into chips, the packaging capacity can be selected to suit the consumer's family structure, etc. In particular, it is preferable to inject an inert gas such as nitrogen gas during packaging as described in this embodiment, since this will always maintain a fresh flavor while preventing deterioration.

[Brief explanation of the drawing]

The drawing is a schematic explanatory diagram showing the method for producing processed foods using bonito as a raw material according to the present invention. 1; Raw material adjustment process 2; Slight heating process 3; -Second shaping process 4; Smoking process 5; Secondary shaping process 6;
Cooling process 7; Slicing process 8; Packaging process Ao;
Raw material bonito A1; Raw material fish body AZαA! ; ; Intermediate product Ab; Final product procedural amendment (method) 1933, 1933

Claims (1)

[Claims] Approximately 90% of raw fish bodies with at least the head and internal organs removed
The raw fish body is slightly heated at a temperature of about 0°C to 100°C for about 90 to 180 minutes, and then the raw fish body is washed with water and subjected to deboning and epidermis removal treatment, and then heated at a temperature of about 100°C to 150°C.
Smoking treatment is performed at a temperature of about 0°C for about 5 to 10 hours, followed by a shaping process mainly to remove inedible parts, and after cooling to at least room temperature or below, the raw fish body is reduced to about 0.5 A method for producing a processed food using bonito as a raw material, characterized by slicing it into chips with a thickness of about 2 mm.