JPS62138132A - Production of flake of dried bonito - Google Patents

Abstract

PURPOSE:To obtain a material for flakes of dried bonito in a short time without causing discoloration or deterioration in taste, by cutting a raw material fish for the flakes of dried bonito into the form of small pieces, smoking and drying the small pieces without subjecting the pieces to heat treatment, e.g. aging while boiling or steaming, etc. CONSTITUTION:A raw material fish for flakes of dried bonito is dipped in a coloring assistant solution and then cut into small pieces, which are then smoked and dried without subjecting to heat treatment to afford the aimed material for flakes of dried bonito.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an IJ method for producing a raw material for kebushi, which is made from a smoke-dried material of fish that is shaved.

[Conventional technology]

Conventionally, the method of manufacturing raw material for kegeribushi that does not require heat treatment involves thawing the raw fish, forming it into the shape of a loin, and then directly going through the smoking-drying process. The smoke-drying time required for this process is 50 to 70 hours, and during that time, 50 to 150 hours of annealing. It is well known that high J-kiss causes browning, and the lack of a rapid heating process causes rot due to bacteria and enzymes, deterioration and decomposition of inosinic acid, resulting in a decrease in umami and an increase in bitterness. Ta.

(Problems to be Solved by the Invention) In view of the above-mentioned problems, the present invention aims to prevent spoilage during production, decomposition of inosinic acid, which is an umami component, and high The aim is to prevent browning caused by drying, and to finish the material for shavings in a short time.

[Means for Solving the Problems] ``The present invention involves cutting raw material fish into small pieces and smoking-drying the cut pieces without subjecting them to any heat treatment such as boiling or steaming. The aim is to shorten the cooking time to 1 J, eliminate the need for an annealing process, eliminate spoilage and deterioration caused by bacteria and enzymes, and increase the flavor by suppressing the decomposition of inosinic acid caused by boiling.

Furthermore, the present invention allows raw material fish to be soaked in a color development aid aqueous solution, cut into small pieces, and then smoke-dried without subjecting the cut pieces to any heat treatment such as boiling or steaming. Although it is done in a short time, the color development aid is used to produce the same color as when smoked for a long time, and to eliminate the disadvantages such as rot and deterioration caused by long-time smoked drying. In addition, since raw fish can be thawed and immersed in a coloring aid at the same time as being thawed before cutting, the immersion time for coloring can be omitted.

Furthermore, the present invention involves cutting a fish into small pieces, dipping the cut pieces in a coloring aid water solution, and then boiling the cut pieces. J, Smoking and drying without heat treatment 11.1
Even though it is between IJ' and J, -) as a coloring aid, it produces the same color as long-term smoldering, but removes vacancies such as rot and deterioration caused by long-term smoldering, and further aids coloring in cutting j1. This makes it possible to simultaneously process seasonings because the agent is dissolved in aqueous solution. .

Furthermore, in the present invention, cut pieces of 1'l fish cut into small pieces are immersed in an oil soaking liquid containing a coloring aid and seasonings, and then pulled out and heated by boiling, steaming, etc. Even though the smoking time is short due to smoking without any treatment, the coloring aid and seasoning add the same color and flavor as when smoking for a long time. There are things that can be done to remove defects such as rot and deterioration caused by smoking and drying.

[Effect]

Cutting raw material fish into small pieces and smoking-drying the cut pieces shortens the smoking-drying time, speeds up the cooking process to the center, accelerates sterilization and enzyme deactivation, and prevents spoilage. Also, since it is not boiled, the decomposition of inosinic acid is suppressed and the umami flavor is preserved.

Furthermore, by immersing the white liquor in a color development aid, myoglobin and hemoglobin in the white liquor are brought into a reducing atmosphere, resulting in good color development.

-Help in the formation of heme bonds. Also, by soaking it in seasonings, it is possible to bring out the umami flavor in a short period of time by smoking and drying.

[Structure of the invention]

The configuration of the present invention will be explained in detail.

As raw material fish, bonito, soda bonito, tuna, mackerel, etc. are used.

The frozen raw fish is thawed by aeration for 10 hours while blowing air into the water in which it is immersed. An aqueous coloring aid solution may be used as the thawing solution. Coloring aids include one or a mixture of two or more of ascorbic acid, sodium ascorbate, nicodinamide, resorpic acid, etc.
, 01% to 0.5% aqueous solution is used as the thawing solution. The raw fish pulled out of the thawing solution is made into fillets by removing the head, backbone, and belly meat, and then processed in 11. lsa O,Sc
g" Cut into 3.0cm pieces. Then heat the cut pieces at 90'C.
- Smoke-dry the product for 6 to 10 hours in a 120°C smoke-drying room.Then, after cooling the product, pack it in boxes.

Next, a method of immersing the cut piece in a coloring aid will be explained. The frozen raw fish is immersed in water and thawed by aeration over 10 hours. 13 Next, the filleted fish is cut into pieces with a thickness of 0.5 Cm to 3.0 CIR in the same manner as described above.

Next, this cut piece is immersed for 5 to 15 hours in an immersion solution consisting of the same coloring aid and seasoning solution as described above. Condiment - Concentrate the simmered bonito R1 used in making bonito flakes! ,, :Fish meat] Nikis or monosodium glutamate is used. The cutter is immersed in the immersion liquid in a volume ratio of 1:1. Immerse yourself again! 11 of the color development aids in ti! degree is 0.0
1%...1.0%, the concentration of seasoning is 0.5%...
There is 10% C. Next, the cut pieces are pulled out of the soaking liquid to drain the liquid, smoke-dried for 5 hours to 15 hours, and packed in boxes after cooling.

〔Example〕

Example 1 (1) Frozen raw r1 bonito with 0.2% ascent]
It is immersed in an aqueous solution of sodium lupine and thawed by aeration for 12 hours while blowing air.

(2) Defrost the bonito, remove the head, backbone, and fillet, and cut into 1 cm thick pieces.

(3) Smoke-dry the cut pieces for 8 hours in a 100°C smoke drying chamber.

(/I) After cooling the vIA product, pack it into a box.

Example 2 (1) Raw material bonito is thawed by aeration in water for 12,115 minutes.

(2) Remove the head, back and belly of the thawed bonito and cut into 1 cm thick pieces.

(g)) The cut pieces were immersed in oil at a volume ratio of 1:1 in an immersion solution consisting of an aqueous solution of 0.1% Na asu]lupic acid, 01% di]dic acid amide, and 5% fish meat extract, and left at 5°C for 12 hours. do.

(4) Immediately after pulling the cut pieces out of the immersion liquid and draining the liquid,
Smoke-dry for 8 hours in a smoke drying cabinet at 00°C.

(5) After cooling the product, pack it into boxes.

〔Effect of the invention〕

According to the present invention, the shaved fish is cut into small pieces and the cut pieces are smoke-dried without being subjected to heat treatment such as boiling or boiling. is approximately 1/1 that of conventional
01-Since no additional time is required, production time can be significantly reduced, and the short smoking-drying time prevents browning due to a high course and spoilage caused by bacteria and enzymes. ,
Epidemic! I don't have 13. In addition, since heat treatments such as boiling and boiling are not performed, there is no decrease in taste or increase in bitterness due to decomposition of inosinic acid.

Next, the shaved Setsururi fish is immersed in an aqueous solution of a coloring aid, cut into small pieces, and the cut pieces are subjected to heat treatments such as boiling and ripening, and then thoroughly smoked to dry. Although the smoke-drying time is short, the same coloring as long-time smoking-drying can be obtained without whitening or browning, and the raw fish can be colored before being cut. apply l:me1
r;i PI fish can be thawed and color-developed at the same time.

Next, the raw material fish for shavings is cut into small pieces, and the cut pieces are immersed in oil in an aqueous solution of a coloring aid and then smoke-dried without undergoing any heat treatment such as boiling or boiling. In addition to its short-time smoke-drying effect and coloring effect, cut pieces can be seasoned at the same time as coloring.

Next, cut pieces of the raw material fish for shavings are immersed in a dipping solution containing a coloring aid and seasonings, and then smoked and dried without any heat treatment such as boiling or steaming. In order to
In addition to the short-time smoke-drying effect and coloring effect described above, by immersing the cut pieces in a seasoning material, it is possible to impart the same umami flavor as long-time smoke-drying, despite the short-time smoke-drying.

Claims (4)

[Claims] (1) A method for producing raw material for shavings, which is characterized by cutting fish as a raw material for shavings into small pieces and smoking-drying the cut pieces without subjecting them to any heat treatment such as boiling or steaming. (2) A raw material for shavings that is characterized by immersing raw fish in an aqueous solution of a coloring aid, cutting it into small pieces, and then smoking-drying the cut pieces without subjecting them to any heat treatment such as boiling or steaming. manufacturing method. (3) Cutting raw material fish into small pieces, immersing the cut pieces in an aqueous solution of a coloring aid, and then smoking-drying the cut pieces without subjecting them to any heat treatment such as boiling or steaming. A method of manufacturing a material for making karebushi. (4) Cut pieces of fish cut into small pieces are dipped in a dipping solution containing a coloring aid and seasonings, and then pulled out and smoked without being subjected to any heat treatment such as boiling or steaming. A method for producing a material for kerifushi, which is characterized by: