WO2004040987A1

WO2004040987A1 - Process for producing salted dried food and salted dried foods

Info

Publication number: WO2004040987A1
Application number: PCT/JP2003/013882
Authority: WO
Inventors: Kazuhiro Kikuchi; Katsunori Saito
Original assignee: Showa Denko Plastic Products Co., Ltd.
Priority date: 2002-11-05
Filing date: 2003-10-29
Publication date: 2004-05-21
Also published as: WO2004040987A8; KR20050072117A; JP2004166689A; AU2003280616A1

Abstract

A process for producing a salted dried food such as fish or meat which aims at stably and efficiently producing a less expensive and delicious salted dried food having a uniform salt content and a uniform color hue by a sanitary, convenient and simple procedure with the use of sodium chloride in a minimum necessary amount. This process is characterized by comprising adhering at least an aqueous solution of sodium chloride dissolved therein or a suspension of sodium chloride to a food by spraying or coating and then bringing the food into contact with a water-absorbing material via a water-permeable film. It is particularly preferable to adhere the above-described aqueous solution or suspension to the food by spraying. This process is highly suitable in the case where the food is a fish.

Description

Description Manufacturing method of salted goods and salted goods Technical field

The present invention relates to a method for producing dried salted food products such as fish and meat.

This application is based on Japanese Patent Application No. 2002-321164 and Japanese Patent Application No. 2003-362853, the contents of which are incorporated herein by reference. Background art

Dried salted products obtained by salting foods such as fish and meat and then drying them as they are or after washing with water are consumed in large quantities.

Conventional methods of salting food (hereinafter referred to as salt treatment) include a standing salt method in which food is immersed in salt water for a certain period of time and salt is absorbed into the food, and particulate food salt is directly added to food. The salting method, in which salt is sprinkled and left for a certain period of time to soak the salt in food, is known. In particular, the standing salt method is widely used because it can process a large amount of food in a simple manner.

Drying methods include sun drying, cold air drying, hot air drying, ash drying, and osmotic dehydration.In recent years, outdoor sun drying has become less and less hygienic. Drying in a short period of time using hot air dryers, cold air dryers, etc., is becoming increasingly common in processing factories and other processing plants. In addition, a drying method by osmotic pressure dehydration using a dewatering sheet is also known (for example, Japanese Patent Application Laid-Open No. Sho 60-130330 and Toshinori Saito, "Phitit Sheet", Chemistry and Education, Japan Corporation) Chemical Society, 2001, Vol. 49, No. 1, p. 11-13.) In recent years, especially in the case of fish, salted and dried products, which are produced by the overnight method, etc., are preferred by consumers in terms of taste, and salted by the salting method or the salting method. Thereafter, a method of producing a dried noodle that is dehydrated and dried using a dehydration sheet is also disclosed (for example, see JP-A-60-130330). However, if the food is treated with salt by the vertical salt method, in which the food is immersed in saline for a certain period of time, the drip will ooze out of the food as the immersion time elapses. There was a problem that it was lowered. There was also concern that saline would be contaminated by drip.

Therefore, in the standing salt method, it is necessary to add salt while frequently changing the salt solution, and to sterilize the salt solution by heating or the like, which is troublesome. In addition, frequent replacement of salt water in this way requires a large amount of salt, and this can increase the cost of dried salted products, especially when certain expensive salts are used to pursue the deliciousness of food. There was a problem of being connected. In addition, the exchange of saline solution generates high-concentration BOD wastewater, which poses environmental and environmental problems in addition to cost.

On the other hand, the salting method does not have the above-mentioned problems of the vertical salting method, but because it uses particulate salt, it is difficult to uniformly treat the whole food with salt. In many cases, they varied from food to food. As a result, there was a problem that the salt concentration differs for each obtained dried product or for each portion of one dried product, and the color tone of the surface differs due to protein denaturation. Such a problem is difficult to solve even if the work of shaking salt is mechanized, and if it is performed manually, a skilled worker is required, resulting in a high working cost.

Furthermore, in the conventional vertical salting method and the shaking salt method, it is necessary to hold the salt for a certain period after the salt treatment in order to impregnate the salt into the food. Also, excess salt tends to be used to shorten the holding time, which leads to an increase in cost when expensive salt is used. In addition, if excessive salt is used, a separate desalting step of washing with fresh water or fresh saline may be required, which has led to problems in cost and work efficiency. Disclosure of the invention

The present invention has been made in view of the above circumstances, and is a sanitary, labor-saving, simple operation using the minimum necessary salt, and has a uniform salt content and color tone, and is inexpensive and delicious. It is an object of the present invention to provide a method for producing dried goods in a stable and efficient manner.

The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, sprayed or applied at least an aqueous solution in which salt was dissolved or a suspension in which salt was suspended, and allowed to adhere to food, Inexpensive, salty, uniform, inexpensive and salty products with uniform salt and color can be obtained stably and efficiently by using a minimum amount of salt and using a simple process with no hassle. They have found that they can be manufactured, and have completed the present invention.

In the method for producing a dried salt product of the present invention, at least an aqueous solution in which salt is dissolved or a suspension in which salt is suspended is attached to the food by spraying or coating, and then the food is passed through a water-permeable film. And brought into contact with a water-absorbing substance.

Here, it is preferable that the aqueous solution or suspension is sprayed by a spray method and adhered to the food.

The concentration of salt in the aqueous solution is preferably 5% by mass or more and a saturated salt concentration or less.

The concentration of salt in the suspension is preferably higher than the saturated salt concentration and 50% or less.

Further, it is preferable that the food be contained in a container in a state of being in contact with the water-permeable film. Here, after accommodating the food in the container in a state of being in contact with the water-permeable film, during storage or transport from the accommodation place to another place, the salt is infiltrated into the food and simultaneously the moisture in the food is Is preferably brought into contact with a water-absorbing substance via a water-permeable film to perform dehydration.

The dried salted product produced by the production method of the present invention may be suitable as a sales form. The production method of the present invention is particularly suitable when the food is fish.

The method for producing a salted dried product in a container according to the present invention is characterized in that at least an aqueous solution in which salt is dissolved or a suspension in which salt is suspended, a dehydration sheet, and food are stored in a container and sealed. And The method for producing a salted dried product in a container according to the present invention is particularly suitable when the food is fish.

In the method for producing a dried salt product of the present invention, an aqueous solution in which at least salt is dissolved or a suspension in which salt is suspended is adhered to the food by spraying or coating, and then the food is translucent. Because it comes into contact with the water-absorbing substance through the water-based film, it does not use excessive salt, and it uses the minimum amount of salt. Products can be manufactured stably. In addition, according to the production method of the present invention, it is not necessary to wait for a certain time after the salt is attached to the food, and the penetration and dehydration of the salt can be immediately proceeded simultaneously. It is excellent in productivity as well.

The dried salted product of the present invention obtained by such a method has no variation in salt content and color tone for each food and each part of the food, and has a solid surface and is delicious. BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a cross-sectional view showing one example of a container containing salt and salt according to the present invention. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, preferred embodiments of the present invention will be described.

In the method for producing a dried salt product of the present invention, at least an aqueous solution in which salt is dissolved (hereinafter referred to as saline) or a suspension in which salt is suspended (hereinafter referred to as salt suspension) is sprayed or applied. After adhering to the food, the food is brought into contact with a water-absorbing substance through a water-permeable film to dehydrate water in the food, and to permeate and diffuse salt into the food.

Here, salt water or salt suspension water (hereinafter collectively referred to as “salt-containing water”) is attached to food by using a brush or the like containing salt-containing water to apply the salt-containing water to the surface of the food. And a method in which salt-containing water is sprayed onto the surface of food using a spray or the like. Among these methods, the spray method of spraying salt-containing water using a spray is preferred because workability, hygiene, quantification, automation suitability are good, and a certain amount of salt-containing water can be easily attached. preferable. In the spray method, the same salt-containing water is not repeatedly used as in the vertical salt method, and fresh salt-containing water is always in contact with food, so that the hygiene is extremely excellent. In the spray method, spray in the form of a mist and spray Therefore, more effectively, the salt concentration differs for each part of one salted product, the color tone of the surface differs due to protein denaturation, and the salt concentration varies for each salted product Can be suppressed.

Here, the salt concentration of the saline is not particularly limited, but a high concentration is preferable. When the concentration is high, the amount of salt solution used is small, so that the salt solution easily stays on the food surface, and is easily dehydrated in a short time later. The preferred concentration is 5% by mass to saturated salt concentration, more preferably 10% by mass to saturated salt concentration. The saturated salt concentration is 26.4% by mass (25).

A salt solution having a saturated salt concentration can be easily obtained as a supernatant of a salt solution tank filled with salt having a salt concentration equal to or higher than the saturated salt concentration.

If a salt concentration higher than the saturated salt concentration is required, a salt suspension containing additional salt may be used. The concentration of salt in the salt suspension water is preferably 50% or less. If it exceeds 50%, the fluidity of the salt suspension may decrease, making it difficult to handle.

Viable count contained in the salt-containing water is preferably less than 1 0 ³ 1 0 ² Z g or less is more preferable.

In addition, the salt-containing water may contain components other than salt. Components other than salt include, for example, various seasonings such as fish sauce, kelp extract, sake, and sugar; umami components such as glycine (salt) and glutamic acid (salt) used as food additives; And an appropriate amount can be added. Further, by adding an antioxidant, the freshness of the food can be maintained for a longer time.

Before attaching the salt-containing water to the food, it is preferable to remove water from at least the surface of the food.

As a method for removing water from the food surface, a method using a gas such as compressed air to blow off the water from the food surface, a method using a cloth or paper, or the like may be used, but a dewatering sheet is preferably used. The use of a dehydration sheet removes not only the water on the food surface but also the water inside, to a certain extent, so that the salt can effectively penetrate at a higher penetration rate. In other words, the permeation of salt into the food is controlled so that the difference between the salt concentration of the salt-containing water and the salt concentration in the food becomes smaller on the food surface. It proceeds by replacing water with water in food. Therefore, if the water in the food is dehydrated in advance, the salt will effectively penetrate.

As the dewatering sheet, those described below in which a water-absorbing substance is sandwiched between water-permeable films such as semipermeable membranes can be used.

After the salt-containing water is adhered to the food in this manner, preferably by a spray method, the food is brought into contact with a water-absorbing substance through a water-permeable film, thereby dehydrating the water in the food, and Allows salt to penetrate and diffuse inside.

The water-permeable film is not particularly limited as long as it has a certain level of water resistance. Specifically, cellophane, a laminate of cellophane and paper, polyvinyl alcohol film, collodion film, ethylene monoacetic acid Examples thereof include semi-permeable membranes such as vinyl copolymer oxide films. Of these, polyvinyl alcohol films are preferred.

Examples of the water-absorbing substance include ash, a polymer absorbent, and a high osmotic pressure substance. Examples of the polymeric absorbent include those generally used for sanitary products, disposable diapers, soil modifying agents, and the like. . Specifically, a polymerizable monomer which becomes water-soluble or becomes water-soluble by hydrolysis with respect to polysaccharides such as starch and cellulose, or an oligomer or a co-oligomer of this polymerizable monomer is graft-polymerized. A hydrophilic polymer obtained by hydrolysis according to a three-dimensional structure with a crosslinking agent is obtained. Examples of the polymerizable monomer include acrylic acid, methacrylic acid, maleic acid, derivatives thereof such as salts, esters, and amides, and acrylonitrile. Examples of the polymer absorbent include polyalkylene oxides such as polyethylene oxide and propylene oxide, and N-vinyl compounds such as poly-N-vinylpyrrolidone, poly-N-pieracetamide, and poly-N-vinylformamide. Polymers, derivatives of polyacrylic acid / polymethacrylic acid and its salts, esters, amides, and the like, and those having a three-dimensional structure of a hydrophilic polymer such as polyacrylamide with a crosslinking agent are exemplified. These polymeric water-absorbing agents can be used in the form of powder, fiber, etc., or in the form of being sandwiched or supported by pulp or non-woven fabric. More than osmotic pressure Examples include syrup, sugar, isomerized sugar, glucose, fructose, aqueous solutions of sugars such as mannitol, sorbitol, reduced starch syrup, glycerin, propylene glycol, and the like.

The above water-absorbing substances may be used alone or in combination of two or more. A specific method of bringing food into contact with a water-absorbing substance through a water-permeable film is to wrap or sandwich the food with a water-permeable film such as cellophane, and then bury it in the ash. Although a drying method may be used, a water-absorbing substance is sandwiched between water-permeable films, and a dehydration sheet that dehydrates food by using an osmotic pressure difference is used to sandwich or wrap food with the dehydration sheet. The method is preferred.

The use of a dewatering sheet requires only that the food with salt-containing water be wrapped or sandwiched and left at a low temperature, requiring fewer work processes than the ash drying method. If the number of working steps is small, it is also preferable because the food can be kept more hygienic. A specific dewatering sheet is preferably a polyvinyl alcohol film in which syrup is enclosed, and a commercially available dehydrating sheet is Pichit (registered trademark). Can be In this way, the food with salt-containing water attached to the food is brought into contact with a water-absorbing substance through a water-permeable film, so that the water and drip in the food are dehydrated, and the salt permeates and diffuses into the food. Can be done.

In other words, the food immediately after the salt-containing water is adhered thereto does not penetrate or diffuse into the food, unlike the food processed by the conventional salting method and the salting method using the salting method. Therefore, foods to which salt-containing water is attached by spraying or the like can be dehydrated and dried using methods such as sun-drying, which is a common method in the production of salt-dried products, and methods using a dryer. Before the salt-containing water adheres to the food, it will flow down along with the drip that exudes from the food due to the osmotic pressure difference between the food surface and the inside of the food, so that sufficient salt can be absorbed. Can not. However, when the food is brought into contact with the water-absorbing substance through the water-permeable film, such as by using a dewatering sheet, the exuded drip can be immediately absorbed. In addition, if a dewatering sheet with a water-absorbing substance sandwiched between semipermeable membranes is used, salt in salt-containing water that adheres to food hardly permeates the semipermeable membrane and remains on the food side, and only water is dehydrated. Absorb in sheet Therefore, most of the salt in the salt-containing water attached to the food can be efficiently incorporated into the food. Therefore, a salt-dried product containing an appropriate amount of salt can be manufactured by adhering a minimum amount of salt-containing water without using excessive salt-containing water. In addition, since it is not necessary to use an excessive amount of saline as in the conventional case, it is possible to eliminate the need for a desalting step.

When a dewatering sheet is used, the dehydration ability can be controlled to a desired degree by appropriately adjusting the type and amount of the water-absorbing substance included in the dewatering sheet. Therefore, by using a dehydration sheet with an appropriate dehydration capacity, food will not be excessively dehydrated, and the degree of dehydration and color tone of each food will not vary.

Furthermore, by simultaneously controlling the concentration and amount of the salt-containing water to be attached to the food as well as the dewatering capacity of the dewatering sheet, the degree of drying and the salt concentration of the obtained dried salted product can be adjusted as desired. According to consumers' tastes, such as “dried thin salt”, it is possible to easily produce delicious and stable quality salt dried products without variation.Furthermore, food is brought into contact with a water-absorbing substance through a water-permeable film, The method of dehydration is preferable from the viewpoint of hygiene because it does not require food to be left outdoors, unlike sun drying, so that problems such as flies do not occur. Furthermore, sun drying must be influenced by the weather, and depending on the weather conditions, products of a certain quality cannot be manufactured continuously, or the temperature becomes too high, causing discoloration or odor. However, the method of contacting with a water-absorbing substance through a water-permeable film is not affected by the weather.

In addition, in the method using a dryer, only the surface of food exposed to cold or hot air dries quickly and becomes hard, and the resulting salted product becomes less chewy, which is preferred by consumers. In some cases, the method of contacting a water-absorbing substance through a water-permeable film can uniformly dehydrate the whole food, so that the surface of the dried salted product does not become hard.

Furthermore, the method of dewatering food by contacting it with a water-absorbing substance through a water-permeable film is more oxidative and lipid-peroxidant on the food surface than drying by a dryer, ash drying, and sun drying. Can reduce the production of bacteria and reduce the growth of bacteria. It is preferable because it can easily cope with food.

In such a production method, there is no particular limitation on the time after the salt-containing water is attached to the food and the food is brought into contact with the water-absorbing substance through the water-permeable film. In addition to simply dehydrating the food by contact with the acidic substance, the salt penetrates and diffuses into the food, which is different from the conventional vertical salt method and shaking salt method. There is no need to wait for a certain time. According to the method of immediately adhering the salt-containing water to the food and then contacting the food with the water-absorbing substance through the water-permeable film, the penetration of the salt into the food and the dehydration of the food are performed by removing the salt-containing water from the food. Since it can be started immediately after the application, the work efficiency can be improved, the work time can be shortened, the productivity can be improved, and the food after salt treatment as in the case of the vertical salt method and the shaking salt method can be kept constant There is no need to reserve space for leaving for a while. The time for bringing the food with salt-containing water into contact with the water-absorbing substance through the water-permeable film depends on the amount of water retained by the food and the dehydrating ability of the water-absorbing substance used, but is usually 1 to 20. It is about an hour. Further, the temperature during the contact is appropriate from the viewpoint of hygiene and dehydration speed, and is preferably a temperature of from 15 to 2 and more preferably from 0 to 10 because it is a temperature at which neither fish nor salt water freezes. .

Also, after attaching salt-containing water to food at the processing plant, if the food is refrigerated and transported by means of transportation while in contact with the water-absorbing substance through the water-permeable film, the processing plant will be able to remove water. There is no need to provide space, and it is possible to deliver freshly dried salted products to consumers.

The salt concentration in the dried salted product thus obtained is not particularly limited, but is preferably 1 to 3% in consideration of taste.

Further, after the salt-containing water is attached to the food, before or after the food is brought into contact with the water-absorbing substance through the water-permeable film, the food may be separately seasoned with another seasoning. In particular, when a seasoning is attached to food with salt-containing water and then brought into contact with a water-absorbing substance through a water-permeable film, the seasoning can be performed simultaneously with dehydration. In addition, depending on the type of seasoning, the seasoning may be applied in advance to the surface of the water-permeable film that comes in contact with the food, and immediately contacted with the food to which the salt-containing water has adhered. The seasoning has already been exemplified as a seasoning that can be added to salt-containing water. Things and the like can be used as well.

In the production method of the present invention, the food to which the salt-containing water has adhered and which has been brought into contact with the water-absorbing substance via the water-permeable film is subsequently stored in a container such as a retail container in a state of being brought into contact with the water-permeable film. Is preferred.

After storing the food in a container in contact with the water-permeable film, during storage or transportation from the storage location to another location, the food is permeable to salt and water in the food is permeable at the same time. It is more preferable to dehydrate by contacting a water-absorbing substance through a film.

Containers include general containers, film containers such as vacuum packs, trays and heat-sealed sealing materials, foamed trays that are rolled and sealed while stretching a transparent resin film, and waterproof. Any of paper containers and bags can be used.

For example, the food is stored in a container in contact with the water-permeable film, and is subsequently refrigerated and transported by means of transportation to complete the infiltration of salt into the food and the dehydration of the food during the distribution period In addition, a salted product in a container, that is, a sales form in which the salted product is stored in a container can be completed without any treatment after the product is shipped from the processing plant.

Therefore, it is possible to further increase the productivity before the salted product is sold. When wrapping a water-permeable film and food in a vacuum-packed film and selling it, the use of a rigid water-permeable film allows the water-permeable film to also serve as a backing for supporting the food in the container. It is possible to provide a dried salted product in a container which is excellent in handling such as packing and display without using separately. Here, immediately after the food is brought into contact with the water-absorbing substance through the water-permeable film, the food, the water-permeable film, and the water-absorbing substance can be stored in a container. It is more preferable in terms of productivity up to the provision.

As described above, the food that has been brought into contact with the water-absorbing substance via the water-permeable film is stored in a container in contact with the water-permeable film, and is stored or transported, for example, as shown in FIG. It is possible to obtain a salt-rich product in a container. The dried salted product 10 in the container shown in Fig. 1 is a dehydrated sheet 12 and a portion of the food (dried salted product) 14 It is housed in a container 20 composed of a sealing material 16 and a tray 18 and is vacuum-sealed.

A dried salted product in a container as shown in FIG. 1 can be obtained, for example, by the following method. First, salt-containing water is adhered to food by the above method.

Next, the food 14 is placed on the tray 18 provided with the storage section for storing the food exposed so that the food 18 is stored in the tray 18, and the dewatering sheet 12 is placed on the food 14. Let After that, the sealing material 16 is placed on the tray 18 so that the outer edge of the sealing material 16 is in contact with the outer edge of the tray 18, and then the vacuum is applied to the outer edge of the sealing material 16. By heat sealing the tray 18 with the outer edge thereof, dried salted goods 10 in a container can be obtained. Note that gas replacement with an inert gas such as nitrogen may be performed instead of vacuum suction.

When placing the dehydration sheet 12 on the food 14, at least a part of the food 14 may be in contact with the dehydration sheet 12, but considering the salt penetration efficiency and the dehydration efficiency, the food 14 However, it is preferable that the dewatering sheet 12 is in contact with as large an area as possible.

Also, after placing the food 14 on the tray 18 by the above method, add seasonings such as herbs, pepper, soy sauce, and sake to the surface of the food 14 before installing the dehydrated sheet 12. You may.

In addition, in order to obtain a salted dried product 10 in a container as shown in FIG. 1, a sealing material 16 was set on a work table, a dehydration sheet 12 was placed on the sealing material 16, and the dehydration sheet 1 Put food 14 with salt-containing water on top of 2 and place tray 18 so that dehydration sheet 12 and food 14 are stored, so that food 14 is stored in container 20 You may.

As another method, after the food 14 is placed on the tray 18, the salt-containing water is attached to the food 14, and then the dehydration sheet 12 is placed on the food 14, and the sealing material 1 is placed. 6 may be put on and sealed. As another method, after placing the dewatering sheet 12 on the tray 18, pour water containing salt, then place the food 14 on the tray 18, cover it with the sealing material 16, and seal it. You may seal it. In a method in which salt-containing water is adhered to food and then brought into contact with a water-absorbing substance via a water-permeable film, a step of attaching salt-containing water to the food is performed, and the food to which the salt-containing water is adhered is replaced on a tray or the like. In contrast to the need for a process, this method of placing food in a container filled with salt-containing water does not require a step of placing the food on a tray or the like.

Therefore, the number of processes is small, and the number of times the food is moved during manufacturing is small, so that it is more sanitary.

As described above, such a method for producing a dried salted product involves attaching an aqueous solution in which at least salt is dissolved or a suspension in which salt is suspended to food, and then passing the food through a water-permeable film. Because it is brought into contact with water-absorbing substances, it does not use excessive salt, uses the minimum necessary salt, and produces stable salt-dried products of the desired salt with no variation in salt content and color tone for each food or site. can do. In addition, according to such a manufacturing method, it is not necessary to wait for a certain time after the salt is attached to the food, and the infiltration and dehydration of the salt can be immediately performed at the same time. Hassle-free and high productivity. Also, when salt suspension water is used as the salt-containing water, local discoloration of the food is suppressed as compared with the salted salt method.

In addition, the food used in such a production method is not particularly limited as long as it is generally processed into salted fish, but fish is preferably used. Fish include, for example, horse mackerel, mackerel, saury, hockey, power trout, kingfisher, epodi, power lei. In the case of fish, it is possible to use a fish that has been processed to a certain extent, such as by opening the belly, opening the back, opening Odawara, etc., filling, or cutting, or may be dried. Salted goods also include kusa. Example

Examples of the present invention will be described below, but the present invention is not limited to these examples.

[Example 1]

Approximately 100 g of aphid was sprayed with 8 ml of 25% by mass saline using a spray. Immediately after this, the aji was packed with a dehydration sheet (Pichit (registered trademark) manufactured by Showa Denko Plastic Products Co., Ltd.), and kept at 4 for 15 hours. The impregnation amount of salt per pigeon is about 1.8 g.

Thereafter, the package was opened, and the number of general viable bacteria of the obtained dried salted product was measured by a standard agar plate culture method, and it was 2 × 10 ³ Zg.

Moreover, the obtained dried salted product was delicious.

[Example 2]

Approximately 100 g of a stomach was opened to the abdomen, the internal organs were removed and washed, and then 20 sheets were placed on the same dehydration sheet as that used in Example 1, and a saturated saline solution of 8 m 1 was used per animal. Sprayed. These were stacked in 10 layers, and the top sheet was covered with a sheet, stored in a water-resistant step pole box, and refrigerated for 4 to 15 hours to produce dried salted goods. The impregnation amount of salt per aji is about 1.7 g.

Thereafter, the dried salted product was taken out of the water-resistant corrugated pole box, and its general viable cell count was measured in the same manner as in Example 1. As a result, it was 2 × 10 ³ / g.

Moreover, the obtained dried salted product was delicious.

[Example 3]

Approximately 100 g of porridge was opened in abdomen, the internal organs were removed, and then saturated saline was applied only once with a brush immersed in saturated saline. After the brush was applied, the brush was washed with clean water and then drained, so that the next brush was similarly applied.

Thereafter, it was held with a dewatering sheet in the same manner as in Example 1. The resulting 4 X 1 0 ³ or 8 Deatta where the viable count salts interference products were measured in the same manner as in Example 1.

Moreover, the obtained dried salted product was delicious.

[Example 4]

The dewatering sheet was placed in the deep drawing sheet containing section having a large number of receiving sections deeply drawn to 11 cm × 18 cm × 2 cm obtained from a transparent sheet having a thickness of 120 m. After injecting 4 mL of 50% salt suspension water with 50% salt concentration onto the dehydrated sheet using a , Place a 100 g open belly, cover the container with a cover film, vacuum-package, cut off the sheet and cover film except for the collar at each position of the container. The container was kept for a certain period of time to produce a dried salted product in a container.

The impregnated amount of salt per piglet removed from the container was about 1.8. In addition, when the number of general viable bacteria of the obtained dried salted product was measured in the same manner as in Example 1, the result was 1 × 10 ³ 8.

[Comparative Example 1]

Approximately 100 g of porridge was opened in the abdomen, and the internal organs were removed and washed. Thereafter, the plate was immersed in a pickling solution (saturated saline solution: 500 L) for 5 minutes, and 20 sheets were arranged on the same dewatering sheet used in Example 1. These were stacked in 10 stages, covered with a sheet on the top stage, and kept at 4 for 15 hours to obtain salted goods. The silver color of the skin shines brilliantly, and the appearance and beauty of the body, such as the translucency and redness, are enhanced.

In addition, the number of general viable bacteria of the dried salted product obtained shortly after the start of the operation was measured in the same manner as in Example 1, and it was 2 × 10 ³ Z g. However, using the same pickling solution, a large amount of horse mackerel was salted for about 8 hours, and the salt-dried product obtained by treating the about 200-th horse mackerel was used to determine the general viable cell count. 1 and was measured in the same manner, an increase in the number of bacteria was observed with a 3 X 1 0 ⁴ or Z g.

[Comparative Example 2]

After opening the abdomen of 100 g size, opening the abdomen, removing the internal organs and washing, sprayed 8 ml of saturated saline per fish per piece and put in a dryer of 40, but sprayed with saturated saline Immediately after flowing from the surface of the aji, and then dried in a dryer for 4 hours, the obtained dried salted product had insufficient salt content.

Claims

The scope of the claims

1. At least an aqueous solution in which salt is dissolved or a suspension in which salt is suspended is applied to the food by spraying or coating, and then the food is brought into contact with a water-absorbing substance through a water-permeable film. The method of manufacturing salted goods.

2. The method for producing dried salted goods according to claim 1, wherein the aqueous solution or suspension is sprayed and adhered to the food.

3. The method according to claim 1, wherein a concentration of the salt in the aqueous solution is 5% by mass or more and a saturated salt concentration or less.

3. The method for producing a dried salt product according to claim 1, wherein the concentration of the salt in the suspension is higher than a saturated salt concentration and 50% or less.

5. The method for producing a dried salted product according to claim 1, wherein the food is stored in a container in a state of being brought into contact with the water-permeable film.

6. After the food is stored in a container in contact with the water-permeable film, during storage or transport from the storage location to another location, the water in the food is simultaneously absorbed with the food while salt is infiltrated. 6. The method for producing a dried salt product according to claim 5, wherein the dehydrated product is brought into contact with a water-absorbing substance through a water-permeable film to be dehydrated.

7-Dried goods characterized by being produced by the production method according to claim 1 or 2

8. The dried salted product according to claim 7, wherein the food is fish.

9. A method for producing a dried salted product in a container, wherein at least an aqueous solution in which salt is dissolved or a suspension in which salt is suspended, a dehydration sheet, and food are stored in a container and sealed.

10. A container for drying salt in a container, which is manufactured by the method according to claim 9.

11. The container of dried salted a according to claim 10, wherein the food is fish.

ΡΠο