JPS626766B2 - - Google Patents

Description

Detailed Description of the Invention "Field of Industrial Application" This invention involves rapidly frying the frozen loin (cut into quarters) of bonito at an ultra-low temperature in high-temperature frying oil, and then rapidly searing the fried bonito. This relates to seared fried bonito that is frozen and made into food.

``Conventional technology'' Traditionally, raw bonito loin was grilled over charcoal for seared bonito.
Alternatively, it is known to produce it by baking it with gas flame heat and freezing it.

However, this baking treatment of raw bonito loin cannot remove the odor inherent in the skin of the bonito, and the baked skin area damages the meat quality, and furthermore, the taste and color of the internal raw meat deteriorate. There is a risk that the product value will decrease as the bonito is constantly seared during long-term storage, leading to a decrease in demand.

Furthermore, the conventional method of breading frozen seafood and frying it in high-temperature oil is disclosed in P1289 of the Complete Cooking Encyclopedia published by Shufu to Seikatsusha on December 10, 1978.

However, since this frozen seafood is breaded and fried in high-temperature oil, it takes time to apply the batter as breadcrumbs, and furthermore, this substance penetrates into the internal fleshy part of the seafood, reducing the original taste of the seafood. cause a phenomenon.

In addition, as a conventional method for manufacturing frozen foods for seafood tempura, fresh seafood that has been pretreated to be edible as tempura is coated with a batter made of flour and water, and then placed in high-temperature cooking oil. Japanese Patent Publication No. 55-41749 discloses a method in which most of the raw meat of tempura is retained and only the surface of the meat is removed from the oil pan and frozen when protein denaturation occurs.

However, this manufacturing method for frozen seafood tempura food requires that the seafood be coated with wheat flour and fried in pre-treatment, which requires the labor of applying the batter and the use of flour. The components of the wheat flour on the surface that have been protein-denatured during the processing may penetrate into the fleshy part of the frozen food for tempura and remain, which may cause a decrease in the original taste of the frozen food.

``Technical Means of the Invention'' This invention fundamentally eliminates the drawbacks of the conventional method of producing seared bonito by surface baking, and also eliminates the drawbacks of the conventional method of frying frozen seafood in oil by adhering coatings such as wheat flour. By removing the defects and using frozen bonito loin as it is (frozen loin with bare skin), we fry the frozen bonito loin in high-temperature oil for a short period of time to completely eliminate the odor peculiar to the skin of bonito. At the same time, the oil and fat content of the fried oil penetrates into the skin to enhance the taste. Furthermore, it maintains the bright red color of the original raw flesh of the bonito and retains the seared flavor of the fried bonito effectively for a long period of time. As a result, we succeeded in mass-producing deep-fried bonito tataki that is perfect for the tastes of ordinary people.

"Example" About 5.5 kg of frozen bonito loin (BC) (cut into quarters) taken out from an ultra-low temperature freezer was stored frozen in a large gas pot, and about 90 salad oils were heated to about 180℃.
Frying is done by immersing the fish in frying oil that has been heated to a temperature of Frozen loin is about 45
Frozen thin bonito loins are immersed and heated for about 30 seconds to quickly fry them.

In the drawing, the frozen loin of this bonito is deep-fried so that the internal fleshy part 1 effectively retains its taste and red color even in the raw state, and the surface fried part 2 is fried in oil by about 3 mm. . 3 is the epidermis.

The fried bonito is then placed in a plastic mesh pan and quickly frozen at -120°C for about 15 minutes in a nitrogen freezer.

Furthermore, the fried and frozen bonito is vacuum packed using a vacuum packaging machine, then weighed, stored in a Styrofoam box, transferred to a cardboard box, stored in an ultra-low temperature freezer, and then shipped.

The following four types of frozen bonito loins are used for the deep-frying and freezing treatments.

Epidermis Blood and meat A Yes Yes B Yes No C No Yes D No No The above frozen loin of bonito is taken out from the freezer and processed as described above.

``Effects of the invention'' Bonito mainly consists of inosinic acid and histidic acid, and contains 75.6% protein, 5.1% fat, and 0.35mg of vitamin _B2 .
%, and 300,000 to 350,000 tons are caught annually in Japan, but most of the fish consumed is canned food or the raw material for bonito flakes, which is cheap. Fishermen are closed due to
We are currently struggling to reduce the number of ships.

Traditionally, raw bonito is used as a raw material and then baked using charcoal or gas flame to produce seared bonito, but since the skin of this bonito has a unique odor, it is better to rub it in vinegar and soy sauce. Currently, it is eaten with a mixture of Gayazuriri Garlic to eliminate the odor. However, with this odor elimination method,
As mentioned above, seasoning is required, and the flavor and color of seared bonito cannot be maintained for a long time, making it extremely undesirable in terms of sales and consumption.

As a result of repeated research on the above-mentioned countermeasures and various experiments, this invention adopted frozen bonito loin at ultra-low temperature, and immersed and heated the frozen bonito loin (with bare skin) in high-temperature frying oil. By rapidly frying the bonito for a short period of time, the skin of the bonito is formed into a thin layer on the surface of the fried oil, which almost completely eliminates the odor of the skin, and the oil and fat content of the fried oil permeates into the skin, increasing the taste. Moreover, the internal fleshy part effectively retains the taste and color tone of the bonito in its raw state, improving the taste of the bonito as a whole, and successfully mass producing seared fried bonito that can be preserved for a long time. It is.

Furthermore, by rapidly freezing the seared fried bonito, it is possible to greatly enhance the long-term shelf life, increase profits from sales and consumption, and simplify transportation and handling.

In addition, the taste of the seared fried bonito according to this invention has almost no odor, and the internal fleshy part retains its taste and color even in the raw state. It is delicious, and as a result, it has become a popular food for the general public, which can lead to an increase in consumption, which is of great practical benefit.

[Brief explanation of the drawing]

The drawings show an embodiment of the present invention, in which Fig. 1 is a partially cutaway front view, Fig. 2 is a rear view of the same, Fig. 3 is a vertical sectional side view of the same, and Fig. 4 is an enlarged vertical sectional side view. It is a diagram. BC...frozen bonito loin, 1...internal raw fleshy part, 2...surface fried part, 3...epidermis part.

Claims (1)

[Claims] 1. Frozen loin at an ultra-low temperature is immersed and heated in high-temperature frying oil for a short period of time to form a thin layer of fried oil on the surface and leave the internal fleshy part in the state of raw bonito meat, effectively preserving the taste and color tone. This fried bonito flakes is characterized by the combination of a process of rapidly frying the tofu and a process of rapidly freezing the fried bonito in a nitrogen freezer.