JPS6314655A - Method for cooking water of fresh fish and shellfishes - Google Patents
Method for cooking water of fresh fish and shellfishesInfo
- Publication number
- JPS6314655A JPS6314655A JP15855786A JP15855786A JPS6314655A JP S6314655 A JPS6314655 A JP S6314655A JP 15855786 A JP15855786 A JP 15855786A JP 15855786 A JP15855786 A JP 15855786A JP S6314655 A JPS6314655 A JP S6314655A
- Authority
- JP
- Japan
- Prior art keywords
- water
- shellfishes
- cooking
- fresh fish
- cooking water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims description 29
- 238000000034 method Methods 0.000 title claims description 10
- 238000010411 cooking Methods 0.000 title claims description 9
- 241000251468 Actinopterygii Species 0.000 title 1
- 235000015170 shellfish Nutrition 0.000 title 1
- 235000014102 seafood Nutrition 0.000 claims description 8
- 239000008234 soft water Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 238000009835 boiling Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 241000238413 Octopus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003673 groundwater Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000009291 secondary effect Effects 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
（イ）産業上の利用分野
本発明は、鮮魚介類の調理の際に用いる用水に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to water used in cooking fresh seafood.
（ロ）従来の技術 従来、鮮魚介類の調理用水は、海水、水道水。(b) Conventional technology Conventionally, the water used for cooking fresh seafood is seawater or tap water.
地下水、塩水（食塩水）が主たるものであり、一部酸化
防止剤等の使用がなされている。Groundwater and salt water (salt water) are the main sources, and some antioxidants and the like are used.
（ハ）発明が解決しようとする問題点
近年鮮魚介類原料のすう勢として、原料入手の不確定さ
く漁期、漁場、資源等）により冷凍、凍結に依る供給が
主流である。これらの流通経時に於て、副次的要因とし
て加水もしくは減水の傾向にあり、これによって鮮魚介
類の鮮度の低下を紹いていた。例えば、加水、洗浄によ
って鮮魚介類が吸水し膨張したり、表皮のぬる。汚水、
あくが充分に除去されず特殊な臭みを発するなどの問題
点が数多くあった。(c) Problems to be solved by the invention In recent years, the trend for fresh seafood raw materials has been to rely on freezing or freezing due to uncertainty in raw material availability (fishing season, fishing grounds, resources, etc.). During these distribution periods, there was a tendency for water to be added or reduced as a secondary factor, which led to a decline in the freshness of fresh seafood. For example, adding water or washing may cause fresh seafood to absorb water and swell, or the skin may become slimy. sewage,
There were many problems such as the scum not being removed sufficiently and a special odor being emitted.
（ニ）問題を解決するための手段
本発明はこれらの問題に対して、用水を脱アルカリ軟水
又は食塩の併用を以って加水することにより、問題を解
決する手段と成したものである。(d) Means for Solving the Problems The present invention provides a means for solving these problems by adding water to the service water using dealkalized soft water or common salt.
脱アルカリ軟水（ＰＨ，２・５−１をシャワー、流水、
又はカスケード方式で使用し、解凍（８〜１００％）、
洗浄（１０〜１１０分）を行い、食塩併用は離水効果等
を含めて用いるものである。Take a shower with dealkalized soft water (PH, 2.5-1, running water,
Or use in cascade method, thaw (8-100%),
Washing is performed (10 to 110 minutes), and the combined use of common salt is used to have a water-repelling effect.
（ホ）実施例 以下試験結果に基づき説明する。(e) Examples The following will be explained based on the test results.
まず、マグロの食材調理に関して、解凍後の調理洗浄仕
上げ浅水として本願用水を用い流水方式にて１分試みた
ところ、従来の用水使用に比べてイ）ぬる、汚れ、あく
の析出がいちじるしく洗浄水が黒褐色を呈し、従来より
短時間で、仕上げられた。First, regarding the cooking of tuna ingredients, when we tried the water for 1 minute using the running water method as shallow water for cooking and cleaning after thawing, we found that: (a) The washing water was noticeably slimy, dirt, and grime precipitated compared to conventional water use. It has a blackish brown color and can be finished in a shorter time than before.
口）本願用水をもって洗浄すると、血合部分が従来は溶
出して″いたものが凝固し調理が容易となった。(Example) When washed with the water of the present application, the blood part that had previously been eluted solidified, making cooking easier.
ハ）従来に比べ切身肌が鮮度を増し、経時に依る変色（
酸化初産）が大幅に延びた（Ｒ時間以上）。C) The fillet skin is more fresh than before, and discoloration over time (
oxidative first birth) was significantly prolonged (more than R time).
次に生たこの食材調理に関して、現地に於て１又切り（
内臓の除去）、シャワー、氷詰、出荷の工程を経て、工
場に於て、本もみ、水洗、蒸し。Next, regarding the preparation of raw octopus ingredients, we cut the raw octopus into 1 piece on site (
After the process of removing internal organs), showering, ice-packing, and shipping, the meat is rubbed, washed, and steamed at the factory.
急冷洗浄及び浸漬、）ｋ詰製品となる。After rapid cooling washing and soaking, it becomes a k-packed product.
この工程に於て、シャワー、本もみ、水洗、急冷浸漬水
に本願脱アルカリ軟水を用いた。すると従来に比べて、
イ）工場到着時の鮮度に関して、
ａ・従来に比べ鮮度が充分保持されていた。In this process, the dealkalyzed soft water of the present invention was used for showering, book-rubbing, washing, and quenching immersion water. As a result, compared to the conventional method, a) freshness was maintained sufficiently when it arrived at the factory; a. compared to the conventional method;
ｂ・特殊な臭みが解消された。b. The special odor has been eliminated.
Ｃ・水呑み（吸水）現象が少ない。C. There is little water drinking (water absorption) phenomenon.
等の特長がみられた。The following characteristics were observed.
口）調理加工の短縮に関して、
ａ・本もみ・・食塩量が１／３ですみ時間は、１／３〜
１１５に、
ｂ・水 洗・・従来の１／３の７０〜．２０分に、Ｃ０
蒸 し・・従来は〆Ｃに於てＪ−３分であったのが、１
Ｏ−４３ＣでＢ分に、
ｄ・水洗浸漬・・従来の１／３のＩＯ−，２０分に、そ
れぞれ短縮された。Regarding the shortening of the cooking process, a. Honmomi...the amount of salt is 1/3 and the time is 1/3 ~
115, b.Water washing...1/3 of the conventional 70~. At 20 minutes, C0
Steaming: Previously, it took J-3 minutes at final step C, but now it takes 1 minute.
O-43C was shortened to B minutes, and d.Water washing and soaking was shortened to 1/3 of the conventional IO-20 minutes.
ハ）鮮度及び歩留りに関して、 ａ・色上り、外観が鮮かである。c) Regarding freshness and yield, a. The color is bright and the appearance is vivid.
ｂ・火の通りが早い。b. Cooks quickly.
Ｃ・ドリップが少ない。C. There is little drip.
等の成果が得られた。The following results were obtained.
二）味覚や食感が非常に濃厚となった。2) The taste and texture became very rich.
ホ）日持ち時間が５日〜７日と延長された。e) The shelf life has been extended to 5 to 7 days.
次にシャコエビの食材調理に関して、本願用水を洗浄水
及びゆで水として使用し、洗浄時間をＪ分間の流水方式
を用いた。Next, regarding the food preparation of giant shrimp, the present water was used as washing water and boiling water, and a running water method with a washing time of J minutes was used.
イ）汚れ及び付着物が短時間で析出し、従来見られぬ溶
解性たん白もあった。b) Dirt and deposits precipitated in a short period of time, and soluble proteins, which had never been seen before, were also present.
口）釜ゆでによる目減りが無く歩留りが増加した。Mouth) There was no loss due to boiling in the pot, and the yield increased.
ハ）ゆで時間が短縮された。c) Boiling time was shortened.
二）鮮度保持時間が従来に加えて３日以上に延長された
。2) The freshness retention time has been extended to 3 days or more.
ホ）味覚や食感が増加した。e) Taste and texture increased.
（へ）発明の効果
本願に於ける脱アルカリ軟水の用水としての効果は、鮮
魚介類のたん白変性（分解酵素、自己消化）を抑制する
と共に洗浄効果に依る利点として、イ）鮮度の復帰と表
面の光沢増加及びドリップ防止効果がある。(f) Effects of the Invention The effects of dealkalized soft water in the present application as water are that it suppresses protein denaturation (degrading enzymes, autolysis) of fresh seafood, and has the following benefits due to its cleaning effect: (a) restoration of freshness; It has the effect of increasing surface gloss and preventing dripping.
口）味覚や食感が増強した。Mouth) Taste and texture were enhanced.
ハ） 炭酸物質の抑制（ＰＨとＣＯ２平衡）により殺菌
効果がある。c) It has a bactericidal effect by suppressing carbonic substances (PH and CO2 balance).
二）表皮のぬる。汚れ、あくなど附着菌が除去された。2) Epidermal sliminess. Dirt, grime, and other attached bacteria have been removed.
ホ）特殊な臭みを解消する効果がある。e) It has the effect of eliminating special odors.
へ）解凍しても身が安定するので廣％解凍が可能となっ
た。f) Since the meat remains stable even when thawed, it is now possible to thaw it by 30%.
また、本願は脱ナトリウム塩（低塩食品）が注目されて
いる現況にあって、脱アルカリ軟水を併用し、又は脱ア
ルカリ軟水処理後に於ける食塩量は従来の１／２〜１／
３で本来の目的が達成され低塩食品としても最適である
。In addition, in the current situation where desodium salts (low-salt foods) are attracting attention, this application also uses dealkalized soft water or reduces the amount of salt to 1/2 to 1/2 of the conventional amount after dealkalized soft water treatment.
3 achieves its original purpose and is ideal as a low-salt food.
その上、二次製品としての調味９食品添加物の使用も減
量の傾向である。Moreover, the use of seasoning 9 food additives as secondary products is also on the decline.
尚、本願に於ける副次的効果として、
イ）冷凍、乾燥−焙焼、温湯等に於て、熱伝導に依る時
間短縮。Incidentally, as a secondary effect of the present application, a) time reduction due to heat conduction in freezing, drying-roasting, hot water, etc.
口）調味の浸透時間の短縮及びドリップが少ない（更新
可能）。Mouth) Shorter seasoning penetration time and less dripping (can be renewed).
ハ）全工程に於いての時間短縮。c) Time reduction in the entire process.
二）歩留りの向上。2) Improved yield.
以上のように、従来と比べ画期的効果を得たものである
。As mentioned above, this method has a revolutionary effect compared to the conventional method.
Claims (1)
解凍、選別、載割、洗浄、仕上げ）に使用する用水及び
原料の冷凍、凍結前に使用する用水として、脱アルカリ
軟水（ＰＨ２．５〜４）を単独もしくは食塩（２〜５％
）を併用することを特長とする鮮魚介類の調理用水方法
。Raw or frozen seafood, or cooking frozen raw materials as ingredients (
Use dealkalized soft water (PH2.5-4) alone or salt (2-5%
) is a water method for cooking fresh seafood.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15855786A JPS6314655A (en) | 1986-07-04 | 1986-07-04 | Method for cooking water of fresh fish and shellfishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15855786A JPS6314655A (en) | 1986-07-04 | 1986-07-04 | Method for cooking water of fresh fish and shellfishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6314655A true JPS6314655A (en) | 1988-01-21 |
Family
ID=15674306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15855786A Pending JPS6314655A (en) | 1986-07-04 | 1986-07-04 | Method for cooking water of fresh fish and shellfishes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6314655A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0349643A (en) * | 1989-07-19 | 1991-03-04 | Shimahisa Yakuhin Kk | Weight maintenance of marine product without using phosphates |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54135260A (en) * | 1978-04-11 | 1979-10-20 | Toushin Tanpaku Kk | Treating of fish body |
| JPS5618537A (en) * | 1979-07-25 | 1981-02-21 | Mitsubishi Chem Ind | Treatment of fish meat |
| JPS5894339A (en) * | 1981-11-30 | 1983-06-04 | 株式会社備文 | Sterilization, disinfection, bleaching, deodorizing, decoloring and ph adjustment in defatting and steeping fish meat |
-
1986
- 1986-07-04 JP JP15855786A patent/JPS6314655A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54135260A (en) * | 1978-04-11 | 1979-10-20 | Toushin Tanpaku Kk | Treating of fish body |
| JPS5618537A (en) * | 1979-07-25 | 1981-02-21 | Mitsubishi Chem Ind | Treatment of fish meat |
| JPS5894339A (en) * | 1981-11-30 | 1983-06-04 | 株式会社備文 | Sterilization, disinfection, bleaching, deodorizing, decoloring and ph adjustment in defatting and steeping fish meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0349643A (en) * | 1989-07-19 | 1991-03-04 | Shimahisa Yakuhin Kk | Weight maintenance of marine product without using phosphates |
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