JP4027275B2 - Processing method of firewood - Google Patents

Description

[0001]
[Technical field to which the invention belongs]
The present invention relates to a method for processing cocoons. More specifically, the present invention relates to a method for processing koji that can supply koji that can be used for a wide range of dishes, such as sashimi, sushi, tataki, marine, soup, and grilled food, at a stable price throughout the seasons.
[0002]
[Prior art]
A typical example of the koji processed product that has been known so far is Shinmaki Shio. Shinmaki Shiogama is made by salting raw salmon, frozen or refrigerated, and naturally thawed for cooking or sales.
[0003]
Shinmaki Shiogama is usually eaten in a dish that heats it, such as pottery or a pot called Sanpei Juice, and has a strong saltiness, so it can be used for cooking sashimi, sushi, tataki, marine, etc. Is not suitable. Moreover, in order to keep it for a long time, there are many cases where salt is strongly applied, and there is a disadvantage that the body becomes too tight and the taste is lost.
[0004]
On the other hand, the freezing preservation method which preserve | saves fish without giving salt is implemented widely, and the freezing preservation method is also performed about the salmon.
In other words, if the salmon is a rich fish, the price will drop even if it is excessively lived in the consumption area, so fishermen are storing frozen to adjust the shipping volume and stabilize the price.
Frozen products are convenient for secondary processing at a later date and are generally convenient for use. Usually, except for sputum sputum, abdominal intestines, blood clots, etc. This is called “semi-rice cake”.)
[0005]
However, the cryopreservation method has a drawback that the meat quality is changed and the taste is lost by repeated cooling and thawing.
Therefore, the present inventor has provided a processing method of koji that can extract the umami of koji without relying only on salty taste and that does not change the taste even if frozen and stored as a processing method that eliminates the above-mentioned drawbacks (Patent Literature). 1: Japanese Patent Publication No. 4-75742).
[Patent Document 1]
Japanese Examined Patent Publication No. 4-75742 [0006]
[Problems to be solved by the invention]
This method is a processing method in which straw is wrapped with dry rice straw and aged at a low temperature while maintaining appropriate ventilation. A sufficient period of time for aging, for example, because the rice straw microorganisms are ripened at a low temperature (0 ° C. ± 2 ° C.) at which the microorganisms of the rice straw act on the shark meat and cannot act as organic acid-producing bacteria or corrosive bacteria. A long time of about 15 days was usually required for a 2 kg to 3 kg bag. In addition, it took time and effort to remove the swarf adhering to the cocoon after ripening.
[0007]
In other words, the processing method described in Patent Document 1 requires a great deal of time and labor to finish a single bag into a finished product. Therefore, an efficient method for processing a straw that can be matured in a shorter time and requires less work effort is desired.
[0008]
[Means for Solving the Problems]
As a result of intensive studies in view of the above problems, the present inventor has laid the cocoon at a temperature of 12 ° C. to 17 ° C. for several hours as a pretreatment for aging treatment at a temperature of 0 ° C. ± 2 ° C. for 2 hours. It has been found that the ripening period, which normally takes about 15 days with about 3 kg of straw, can be shortened by about 3 days, that is, the time of the ripening step can be shortened by about 20%.
In addition, by wrapping in rice straw through a breathable sheet, it has succeeded in greatly reducing the removal of rice straw scraps from post-ripening straw that has required a great deal of labor, and the production cost is reduced. The present method for processing a cocoon that can be significantly reduced has been achieved.
[0009]
That is, the present invention is as follows: 1) Frozen salmon is naturally thawed, washed with water and drained, and 6-8% of salt is applied to the inside and surface of the abdomen, and then placed in a refrigerator at 0 ° C. ± 2 ° C. overnight. Then, the salt content of the abdomen is washed away, the salt on the skin is wiped off, the inside of the belly is filled with dry rice straw with a breathable sheet, the whole outside is wrapped with dry rice straw, and the temperature is 12 to 17 ° C. A method for processing koji characterized by aging at a temperature of 0 ° C. ± 2 ° C. after holding for a period of time.
[0010]
2) Filling the inside of the walnut belly with dry rice straw with a breathable sheet and wrapping the whole outside with dry rice straw. Arrange a plurality of the straws described in the previous item in a box where air is circulated and dried rice straw is laid. The rice bran as set forth in the preceding item 1, wherein a rice bran is placed on the plastic sheet and covered with a plastic sheet, and a plurality of boxes are stacked between the boxes via fittings to facilitate air circulation, and aging is performed by circulating cold air. Processing method.
[0011]
3) The method according to item 1 or 2, wherein the breathable sheet is selected from smoked rough paper, three-colored rough paper, synthetic fiber, and gauze.
[0012]
Hereinafter, the detail of the processing method of the scissors of this invention is demonstrated later on.
The salmon used in the present invention includes not only ordinary salmon, but also salmon (King salmon), Toxa salmon, cherry salmon, red salmon (red salmon), etc., but particularly preferred are ordinary salmon (3 ~ 5th grade), and the frozen semi-processed rice cake (semi-rice cake) except for this rice cake, abdominal intestine, blood joints and the like.
[0013]
In the present invention, the semi-pork frozen in the first step is naturally thawed, washed thoroughly, drained, and an appropriate salt is applied to the inside and surface of the stomach. The amount of salt at this time is arbitrary as long as the processed product can be eaten as it is or after cooking, but the salt is applied in an amount of 6 to 8%, preferably around 7% of the weight of the semi-rice cake.
[0014]
The salted semi-boiled rice is stored in a refrigerator at 0 ° C ± 2 ° C all day and night, and then the salt content of the abdomen is washed away. The salt on the skin is wiped off, and the inside of the abdomen is filled with dry rice straw. The whole outside is wrapped with dry rice straw and allowed to sleep at a temperature of 12 to 17 ° C. for 6 to 10 hours. By applying pre-ripening treatment with moderate salt and salt infiltrated into the carcass for a predetermined time at a temperature higher than the ripening temperature, the salt will flow into the body and some water will be discharged outside the body in advance. And the next ripening to be carried out can be advanced promptly.
[0015]
The rice straw used here should be dried and dried in the sun.
The reason why the dry rice straw is used for the upper and lower sides of the semi-rice cake and the dry rice cake is also packed in the belly is to change the meat quality to have a delicious taste by utilizing the action of microorganisms of the rice cake. The reason why the umami increases is thought to be due to the aging of the cocoon meat component to produce umami components such as inosinic acid.
[0016]
The effect of changing the flesh quality in this way is not limited to dry rice straw but also pastures such as timothy, but from the viewpoint of stable availability, sun-dried rice straw is preferred.
[0017]
In addition to the use of microorganisms, rice straw is not only used for the purpose of flowing salt water from semi-rice cake underneath, but also provides moderate moisture to semi-rice cake, as a buffer material that does not directly contact the circulating cold air, and excessive drying of semi-rice cake. It also plays the role of preventing.
[0018]
If it demonstrates with a specific numerical value, if the mass of the initial semi-rice cake is set to 100, the mass of a finished processed product will finish in the 90th place. That is, when 70g of 7% salt is applied to 1kg of semi-poison, the initial idea is 1.07kg, but the processed product is about 900g, and 170g is discharged in all processes, combining salt and moisture. It will be. As described above, rice straw also serves as a processed product having an appropriate salt content and moisture ratio in addition to the application of microorganisms.
[0019]
In addition, the breathable sheet used at this time prevents the waste generated by filling the rice straw from adhering to the straw, so that the cleaning operation can be easily performed. After completion of the aging process, the breathable sheet can be peeled off from the semi-rice cake and removed together with the rice straw, so that the conventional cleaning operation to remove the attached waste wood can be largely omitted and the waste can be completely removed. .
[0020]
What can be used as a breathable sheet is cloth, paper, etc. that are coarse enough to allow air and natural yeast to circulate, but not allow waste to pass through. Preferable examples include coarse gauze, cocoon and third base coarse paper, and synthetic fabric such as coarse polyester. Gauze is particularly preferable.
[0021]
The processing method of the present invention will be further described with reference to specific examples.
The frozen salmon is naturally thawed, washed with water, drained, and the surface and abdomen are subjected to 7% salt on the surface and abdomen, and then placed in a refrigerator at 0 ° C ± 2 ° C overnight to remove the abdominal salt. Wash off and wipe off salt on skin.
[0022]
Wrap this paddle with a breathable sheet, fill it with dry rice straw, and wrap the entire outside with dry rice straw. Standard type such as wood (approx. 350mm x 750mm) × 5 to 6 flat and alternating heads and tails on a clean dry rice straw of about 5 cm in a box with a depth of 100 to 150 mm), and about 3 cm of rice straw on top of it Place it, cover it with a plastic sheet such as a polyethylene sheet, and fix it so that it does not slip. Here, the top of the rice straw is covered with a plastic sheet so that the salt water flowing out from the upper box does not enter the lower box, and the circulating cold wind directly hits the semi-bowl and does not dry too much. It is for making.
[0023]
A plurality of boxes containing the baskets are arranged at intervals of about 10 cm in a refrigerator equipped with a device that circulates cold air, and air is ventilated through a fitting between the boxes to facilitate air circulation. Accumulate in good condition.
The temperature in the refrigerator is kept at a temperature of 12 to 17 ° C. for 6 to 10 hours. Thereafter, the temperature in the refrigerator is set to 0 ° C. ± 2 ° C., and aging is performed while circulating cold air.
[0024]
The aging time varies depending on the type of fish and the size of the fish body. However, in the case of 3 to 5 year old salmon (about 3 kg) caught in a stationary net on the coast of Hokkaido, it is placed in a refrigerator for about 12 days to leave it as an umami ingredient. Is saturated (ripening is completed), and the finished processed product is obtained. Compared with the processing method disclosed in Japanese Examined Patent Publication No. 4-75742, this is a shortening of about 3 days, and the semi-koji before aging is salted and left at a temperature of about 15 ° C. for about 7 hours. This is an effect obtained by performing the pretreatment.
[0025]
In addition, in a large king salmon of 10 kg class, a knife is put from the inside of the abdomen toward the back, and salt is also applied to that part, and the rice straw packed in the abdomen is increased in proportion to the weight. By doing so, microorganisms also act on the thick part of the meat, and the salt is processed, and the finished product is finished in about 12 to 13 days.
[0026]
The ripening temperature of 0 ° C ± 2 ° C is the temperature at which the rice straw microorganisms act on the carcass and cannot act as fungi or corrosive bacteria that produce organic acids. The superior effect of the method of the present invention is achieved for the first time by the synergistic effect.
[0027]
【The invention's effect】
The koji processing method of the present invention is a method in which the aging time can be shortened by subjecting the semi-koji to pre-ripening treatment, and the processing time can be greatly reduced. In addition, it is possible to perform the cleaning process easily and efficiently by wrapping semi-pox with a breathable sheet at the time of aging, and it is a useful method that can eliminate the conventional trouble of removing scum adhering to semi-pox after aging. is there.
[0028]
According to the method for processing koji of the present invention, the umami is improved by the use of microorganisms, compared with the disadvantage that the new maki salt koji that relies only on the conventional salt has a narrow cooking range, so that it can be cooked in a cooking range. It is extremely useful as a method for processing koji because it can be supplied stably throughout the seasons, such as being able to eat koji and also obtaining processed koji products that can be used as frozen foods.
[0029]
Even if the cocoon processed by the method of the present invention is frozen and then thawed, it does not change in terms of meat quality, taste, gloss, etc. even when completed. Utilizing this feature, the finished product can be frozen and stored in the required amount, and can be thawed according to the dish, so it is convenient and wasteful and can be used for a wide range of dishes.
[0030]
According to the koji processing method of the present invention, semi-koji quickly frozen to about -45 ° C is processed according to demand. (1) Ginger to consumers through the four seasons, relatively inexpensive and stable (2) The umami taste can be extracted without relying only on the salty taste, (3) Compared to the traditional Shinmaki salted rice cake, it can be used for a wider range of applications, and (4) The processed product can be frozen. There are advantages such as no change in taste even when stored.
[0031]
Furthermore, according to the processing method of the present invention, since the quick-frozen rice cake is used in the manufacturing process, the parasites etc. in the meat meat have been killed and can be eaten as they are, and there is no problem in hygiene Without adjusting the water content using moderate salt and chemically changing the meat quality using microorganisms present in rice straw, the processed product can be further frozen and thawed The meat has almost no change in meat quality, and its umami taste is maintained. It can be used in a wide range of dishes such as sashimi, sushi, tataki, marine, soup and grilled food.
[0032]
The processed product of koji obtained by the method of the present invention is sticky in the meat quality to the extent that it is attached when cut with a knife with both sweet pickles and pickled koji, and the cut surface is glossy and has a tro taste.
Akanzuke is suitable for dishes such as sashimi sushi and marine as it is, and also for soups (salt soup, Sanpei soup, pancakes). .

Claims (3)

  Thaw frozen salmon naturally, rinse with water, drain 6-6% of salt into the stomach and then put it in a refrigerator at 0 ° C ± 2 ° C overnight, then wash off the abdominal salt. Remove the salt on the skin, allow air and natural yeast to circulate, but do not allow swarf to pass through. Aging at a temperature of 0 ° C ± 2 ° C after pre-ripening treatment in which the salt content is kept in the body for 6 to 10 hours at a temperature of 12 to 17 ° C, and a certain amount of water is discharged outside the body. A method of processing cocoons characterized by   A plurality of the straws according to claim 1, wherein the air-permeable sheet is filled with dry rice straw inside the belly belly and the whole outside is wrapped with dry rice straw, in a box in which air is circulated and the dry rice straw is laid. The rice bran is placed on the plastic sheet and covered with a plastic sheet, and a plurality of boxes are stacked through fitting trees between the boxes in order to facilitate air circulation, and aging is performed by circulating cold air. The processing method of firewood   The method for processing koji according to claim 1 or 2, wherein the breathable sheet is selected from smoked rough paper, three-colored rough paper, synthetic fiber fabric, and gauze.