JPS63296667A - Cooking of fish and shellfishes - Google Patents

Abstract

PURPOSE:To prepare a broiled fish or shellfish having broiled skin, taste and flavor similar to those of fish, etc., broiled with charcoal in spite of cooking with dielectric heating, by subjecting fish or shellfish to a specific treatment, wrapping the fish with a Japanese paper and cooking by dielectric heating with a microwave oven. CONSTITUTION:The water-content of cooked or uncooked fish or shellfish or its processed product (hereinafter called as fish or shellfish) is adjusted to a level to prevent the dripping in heating. The surface of the fish or shellfish is coated with a coating liquid containing sugars and the fish or shellfish is wrapped with a Japanese paper, etc., and thermally cooked by dielectric heating with a microwave oven, etc.

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Application Field The present invention relates to a method for cooking and manufacturing seafood, and more specifically, when cooking seafood by dielectric heating while wrapped in Japanese paper or the like, The present invention relates to a method for cooking and producing seafood that effectively utilizes dielectric heating such as in a microwave oven and forms beautiful grilled crusts on the surface of the seafood despite using dielectric heating.

Traditional Techniques Since ancient times, seafood has been wrapped in Japanese paper and grilled over charcoal or other heat sources. Compared to so-called direct-grilling, this method of grilling produces softer seafood, and is said to be particularly effective for white-flavored fish. However, since the seafood is wrapped in washi paper, the seafood is not grilled properly, and moisture is not sufficiently evaporated, making it impossible to obtain the same flavor as the so-called direct grilling.

In recent years, large quantities of cooked or uncooked frozen foods and refrigerated foods have appeared on the market, contributing to labor-saving cooking at home, restaurants, school lunches, etc. In addition, these frozen or refrigerated foods can be eaten immediately, either as they are or by taking them out of their packaging, thawing them using dielectric heating in a microwave oven, etc., and heating them as necessary, which saves a lot of time and effort in cooking. At home, this has become a driving force for housewives to shorten their working hours and create more time for socializing.

However, with this dielectric heating, the heated food is only boiled or steamed, and unlike so-called direct grilling, grilled flakes are not formed and the same flavor and taste cannot be obtained.

Problems to be Solved by the Invention The present invention aims to solve these problems, and specifically, it aims to solve these problems. The purpose is to provide a cooking method for grilling fish and shellfish, which is similar to charcoal grilling, as well as flavor and taste.

<Structure of the Invention> Means for solving the problem and its operation, that is, the method of the present invention, when cooking or wrapping cooked or uncooked seafood or processed products thereof in Japanese paper etc.
After adjusting the moisture content of these seafood or their processed products to such an extent that no drips occur during heating, a coating liquid containing sugar is applied to the surface of the seafood, and the seafood is heated in a microwave or the like using the above-mentioned washi paper or the like. or its processed products are dielectrically heated.

Therefore, the configuration of these means and their functions will be explained as follows.

First, what is cooked by the method of the present invention are cooked or uncooked seafood and processed products thereof (hereinafter referred to as seafood, etc.).

The water content of this seafood, etc. is reduced in advance to such an extent that no drips occur. Although any method may be used for this purpose, cold air drying is usually sufficient and adjusted to 05 to 75%.

That is, the water content of the food is reduced in advance by drying means such as sun drying, cold air drying, hot air drying, infrared drying, etc., or dehydration means using absorbent paper.

In this case, for example, in the case of a bright color, the moisture content is about 80%, but if it is left in the mouth, the moisture will not be removed sufficiently during dielectric heating, so the moisture content is adjusted by drying to 75 to 65%. If moisture is not adjusted as in the case of mouth, even if moisture is absorbed by Japanese paper, etc., drips will leach out and reduce the product value, and the product will be steamed or simmered during heating, resulting in the flavor and taste of grilled food. I can't.

Next, a solution containing sugars is applied to the surface of the food whose moisture content has been adjusted as described above, the food is wrapped in paper such as Japanese paper, and the food is dielectrically heated using a microwave oven or the like.

As the sugar, natural or synthetic sugars such as xylose, glucose, and mirin can be used.Specifically, xylose alone or an aqueous solution of a mixture of xylose and glucose is used, but it may be mixed with seasonings. You can also add it. Furthermore, when dielectrically heated in a microwave oven, etc., amino acids and sugars in seafood, etc. cause a so-called Maillard reaction, which develops color on the surface of the food and gives it a browned appearance, giving it the same appearance as regular grilled food. It will be done. In addition, the water that leaches out to the surface when dielectrically heated while wrapped in Japanese paper is absorbed by the Japanese paper, and since the moisture content of seafood, etc. is adjusted in advance, it does not dry out too much, so it can be grilled directly under the sear. You can get the same flavor. Furthermore, in addition to preventing contamination of the surrounding area due to drips that seep out during heating, there is also the advantage that food can be cooked hygienically since no one touches the food directly.

Example This will be further explained below with reference to Examples.

Example 1 100 g of fillets of B (85% moisture) were immersed in Baume 10" saline solution for 5 minutes, seasoned, and dried with cold air to adjust the moisture content to 10%. Then, a sugar solution having the composition shown in Table 1 was added. A boar whose surface was sprayed with the coating liquid was frozen, and the frozen mackerel was wrapped in Japanese paper.

Next, this was heated in a 500W microwave oven for 5 minutes to obtain salt-grilled mackerel, which had no difference in appearance, flavor, or taste from charcoal-grilled mackerel.

Table 1 Example 2 Sardines containing as much moisture as commercially available whole dried sardines (72% moisture) were soaked in the sugar solution shown in Table 1, frozen, wrapped in Japanese paper, and heated in a 500W microwave oven. 1 q of whole dried sardines were grilled by heating for 3 minutes. As with Example 1, there was no difference at all from the charcoal-grilled version.

Example 3 100g of semi-dressed Pacific saury was treated in the same manner as in Example 1,
After reducing the water content from 83% to 68%, the saury was wrapped in Japanese paper, frozen, and heated in a 500W microwave oven for 5 minutes to obtain properly grilled saury.

The texture was no different from that of charcoal grilled meat.

<Effects of the Invention> As explained below, in the method of the present invention, the moisture content of seafood, etc. is adjusted in advance to such an extent that no drips occur during heating, and then a liquid containing sugar is applied to the surface of the seafood, and then this packaging is applied. It is dielectrically heated in a microwave oven or the like. Therefore, even though the food is wrapped in Japanese paper or the like and heated, it is possible to obtain a cooked food that has the same brown color as a normal roasted food. In addition, the same quality can be obtained by refrigerating or freezing wrapped in Japanese paper, etc., and then dielectrically heating it, and the flavor and flavor of grilled seafood, which could not be achieved with conventional frozen seafood, etc., can be obtained. It will be done.

Furthermore, since a microwave oven or the like is used as a heating means,
Extremely effective.

Claims (1)

[Claims] When cooking or wrapping cooked or uncooked seafood or its processed products in Japanese paper, etc., adjust the moisture content of the seafood or processed products to such an extent that no drips occur during heating, and then wrap the surface of the seafood or processed products. A method for cooking and producing seafood, which comprises applying a coating liquid containing sugars, and then dielectrically heating the seafood or processed products thereof in a microwave oven or the like through the Japanese paper or the like.