JPS62275643A - Production of flake of dried bonito - Google Patents

Abstract

PURPOSE:To prevent the meat cracking in the interior and smoke the interior in a raw meat state and produce flakes of dried bonito with a high extract content, by boiling and aging a raw material fish in hot water for a specific time to thermally denature the surface, smoking and drying the resultant fish. CONSTITUTION:A raw material fish for flakes of dried bonito, e.g. bonito, etc., is boiled and aged in hot water for 5sec-10min to thermally denature the surface. The resultant fish is then smoked and dried. Since only the epidermis of the raw material fish is shrunk by the thermal denaturation and the interior is smoked and dried in the raw meat state in the boiling and aging in a short time, the running off of the extract can be prevented and flakes of dried bonito with a high extract content can be produced. Since only the surface is thermally denatured, shaving operation can be smoothly carried out without leathering of the surface and causing meat cracking in the interior of the dried bonito. Since the surface tissue is destroyed by boiling and aging, the moisture in the interior is readily evaporated without requiring a long period for drying.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention [Object of the Invention] (Field of Industrial Application) The present invention is directed to the production of bonito flakes made from bonito, mackerel, tuna, tuna horse mackerel, etc., and which retains a high extract content. Regarding the manufacturing method.

(Conventional technology) In the conventional production of bonito flakes, there is a boiling process for 30 to 180 minutes prior to smoking and drying the raw fish. There was a problem in that the extract content decreased to 20% or less, resulting in a decrease in so-called flavor. It is also possible to omit the boiling process and smoke-dry in order to prevent the extract from flowing out, but if it is not boiled, the surface protective tissue is not destroyed, which inhibits the shrinkage of the fish meat during the next smoke-drying. This creates a large split in the body and a gap inside, resulting in a shape that cannot be called a knot.

(Problems to be Solved by the Invention) As mentioned above, if the boiling step is omitted to prevent a decrease in the extract content, the epidermis will become celluloid-like and leathery because the boiling will not cause heat denaturation of the epidermis. At the same time, the Φtransformed skin inhibits the contraction of the meat, causing large cracks inside the tube. Furthermore, during the smoking-drying process, the unmodified spaces of the outer joints dry densely, forming a film that inhibits the dissipation of internal moisture and greatly delays drying, and the hardening of the outer layer to form a shell, which inhibits the shrinkage of the inner meat. There was a problem in that the flesh would crack, and there was also a problem in that it significantly delayed drying.

(Structure of the Invention) (Means for Solving the Problems) The present invention involves boiling raw material fish for shaving tubes in warm water for 5 seconds to 10 minutes to heat-denature the surface, and then subjecting it to a smoke-drying treatment. The purpose is to prevent the surface layer from becoming leathery and the inside from cracking, and to provide katsuobushi with a high extract content by making the inside from raw meat using W4.

(Function) The present invention thermally denatures the surface of raw fish shavings by boiling for a short time, and then smoke-dries the inside while it is raw, thereby degenerating and shrinking the collagen that is the epidermal substance, which is accompanied by the smoke-drying of fish meat. By making the knots and contractions occur smoothly, and by making the surface layer similar to a normal joint, it is possible to improve moisture dissipation from the inside.

(Example) Bonito, mackerel, tuna, Japanese mackerel, and others are used as raw material fish for shavings of the present invention. Large raw material fish are further divided by removing the head and internal organs, and small raw material fish are boiled as they are, at a boiling temperature of 55°C to 100°C, for 5 seconds to 10 minutes, and for less than 2 minutes. In this case, the extract content will not flow out, and the surface will be denatured by heating, so that a sufficient amount of extract content can be left even in 10 minutes or less. Next, by smoking and drying this, the inside of the meat remains raw and the extract remains intact.

Next, examples using bonito, bluefin fin, and mackerel as raw material fish will be described.

Example 1 (1) Bonito is used as the raw material fish.

The head, abdomen and internal organs of the defrosted bonito are removed in a conventional manner, and the left and right pieces of meat are cut into three pieces, each of which is divided into two pieces along the body side to obtain four pieces of raw meat.

(2) Arrange the above processed raw meat in a steamer.

(3) Soak in warm water at 85°C to 95°C for 1 minute.

(4) Remove from hot water and drain.

(5) Smoke-dry at 100°C to 120°C for 122 hours.

(6) Steam at room temperature for 12 hours.

(7) Smoke-dry at 90°C to 110°C for 6 hours.

(8) Steam at room temperature for 18 hours.

(9) <7) Repeat step (8) until the moisture content is 20%.

(To) Carry out molding.

11) Perform the grinding process to obtain a dried bonito product.

Example 2 (1) Muro fin is used as the raw material fish.

Remove the head of the thawed horse mackerel using a conventional method.

(Leave internal organs and other parts intact) (2) Arrange the above processed raw meat in a steamer.

(3) Dip in warm water at 85°C to 95°C for 10 seconds, then pull out and drain.

(4> Smoke-dry at 90°C to 110°C for 6 hours.

(5) Steam at room temperature for 18 hours.

(8) Repeat steps (4) and <5) until the moisture content is 20%.

(7) Store at 5 to -5°C for 7 days to obtain a shaved surface product.

Example 3 (1) Whole mackerel weighing 50 g to 100 y is used as raw material fish.

(2) Arrange the above raw fish in a steamer.

<3) Soak in warm water at 60°C to 80”C for 30 seconds, then remove and drain.

(4) Smoke-dry at 90°C to 110°C for 6 hours.

(5) Perform steaming at room temperature for 18 hours.

(6) Repeat steps (4) and (5) until the moisture content reaches 15% to obtain a dried bonito product.

The products obtained in Example 1.2.3 above do not have a heavy surface or cracked flesh, and the extract content is 25% to 30%.
Met.

〔Effect of the invention〕

According to the present invention, the raw material fish for making kebushi is boiled in warm water for 5 seconds to 10 minutes to heat denature the surface, and then is subjected to a drying process, so only the epidermis of the raw material fish shrinks due to heat denaturation when boiled for a short time. Since the inside of the meat is smoke-dried as raw meat, it is possible to prevent the extract from escaping and to obtain katsubushi with a high extract content.Also, since only the top kushii are heat-denatured, the surface does not become leathery and the shaving work is smooth. This is done without causing any cracks inside the cylinder. In addition, since the surface structure is destroyed by boiling, the moisture inside can be easily released and drying does not take a long time.

Claims (1)

[Claims] (1) A method for producing bonito flakes, which comprises boiling raw fish for bonito flakes in warm water for 5 seconds to 10 minutes to heat-denature the surface, and then subjecting it to a smoky-drying treatment.