JPH06205637A - Preparation of dried fish for seasoning - Google Patents

Abstract

PURPOSE:To provide a process for the preparation of dried fish for seasoning, keeping the contents of essence and inosinic acid at high levels, suppressing the hypoxanthine content and decreasing the powder content. CONSTITUTION:The surface temperature of a fish for the preparation of dried fish is maintained at 60-95 deg.C for 60-3sec. The surface-treated fish is heat-treated for 5-20min by keeping the core temperature of the fish meat to 50-70 deg.C and the fish is dried under smoking. The inosinic acid content of the product is comparable to that of conventional dried fish and the content of hypoxanthine causing bitter taste is decreased. The content of essence is higher and the pulverization ratio is lower than those of the conventional dried fish.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention uses bonito, soda bonito, mackerel, tuna, sardines, horse mackerel, etc. as a raw material to maintain a high extract content and a high inosinic acid content, while keeping the hypoxanthine content low and reducing the powder ratio. The present invention relates to a method for producing a suppressed fish sushi.

[0002]

2. Description of the Related Art A conventional method for producing fish shavings for shavings is to heat raw material fish at a temperature of 90 ° C. to 95 ° C. for 30 minutes to
It was boiled for 180 minutes and treated to prevent self-digestion of meat quality and to prevent surface hardening and internal cracking.

However, there has been a problem that the meat quality is completely denatured by this ripening, and the increase of the extract content in the subsequent blast drying treatment is small.

In order to solve this problem, as described in JP-A-62-275643,
A method is known in which raw fish is surface-treated with warm water for about 1 minute to increase the extract content.

However, JP-A-62-275643
According to the method described in the publication, there is a problem that the extract content increases but autodigestion progresses, inosinic acid is decomposed and hypoxanthine is produced, which causes bitterness.

Therefore, in order to solve this problem, as described in Japanese Patent Laid-Open No. 15339/1993, the central temperature of the fish meat is kept at 55 ° C to 65 ° C with warm water, and the raw material fish is kept for 5 minutes or more. A method is known in which after heating for 15 minutes, a drying treatment is performed to retain the extract and reduce the hypoxanthine content.

[0007]

However, according to the method described in JP-A-3-15339, the meat quality becomes brittle, and the shavings are easily pulverized during and after the shaving. There is a problem that the powder rate of shavings becomes high and the appearance becomes poor.

In view of the above-mentioned problems, an object of the present invention is to provide a method for producing a fish clause that maintains a high extract content and a high inosinic acid content, a low hypoxanthine content, and a low powder ratio. It is a thing.

[0009]

According to the method for producing a fish knot of the present invention, after the surface temperature of the knot raw material fish is maintained at 60 ° C. to 95 ° C. and heated for 60 seconds to 3 seconds, the surface treatment is performed. The core temperature of the fish meat is kept at 50 ° C to 70 ° C, heated for 5 minutes to 20 minutes, and then subjected to blast drying treatment.

[0010]

According to the method for producing a fish knot of the present invention, first, the surface temperature of the knot raw material fish is maintained at 60 ° C. to 95 ° C. and heated for 60 seconds to 3 seconds to carry out a surface treatment to give a surface portion of the fish body. Denatures the protein. Then, the core temperature of the fish meat is 50 ° C
By maintaining the temperature at 70 ° C. and heating for 5 minutes to 20 minutes, the autolyzing enzyme of the fish body is inactivated to prevent the decomposition of inosinic acid and to prevent the production of hypoxanthine, which causes bitterness.

Further, by preliminarily denaturing the protein on the surface portion by the surface treatment, the elution of the cell-binding protein during the heating treatment is prevented, and the generation of powder is suppressed to a low level.

[0012] Further, by applying a surface treatment, in order to prevent the elution of the extract component during the heating treatment and to suppress the denaturation of the protein in the fish body as a whole to an incomplete state, the hydration of the protein in the dry air is performed. Decomposition easily occurs and the extract content can be increased.

[0013]

EXAMPLE An example of the present invention will be described.

The raw fish includes bonito, soda bonito, mackerel, tuna, sardines, horse mackerel and the like. Large raw material fish has its head and internal organs removed and is further divided. Small raw fish is not divided.

Next, the manufacturing process will be sequentially described.

(1) Bonito is used as a raw material fish. The bonito head, abdominal meat and internal organs thawed by a conventional method are removed, and two pieces of left and right meat, which are grated into three pieces, are bisected along the body side to obtain four pieces of raw meat.

(2) Next, the raw meat is subjected to a surface treatment under the conditions shown in Table 1. For example, the raw meat is immersed in warm water of 90 ° C., and after the surface temperature of the fish meat reaches 90 ° C., the raw meat is kept for 5 seconds to be heated and surface-treated. The surface temperature is measured by applying a thermometer to the surface of the selected fish meat.

[0018]

[Table 1] (3) Next, the raw meat that has been subjected to the above-mentioned surface treatment is lined up.

(4) Next, put the raw meat on a sieve at 55 ° C to 6 ° C.
Immerse in 5 ℃ warm water, the core temperature of fish meat is 55 ℃ ~ 65 ℃
The temperature is maintained for 10 minutes and then heated. The core temperature is measured by inserting a thermometer into the selected fish meat.

(5) Next, pulling out from warm water to drain water.

(6) Next, it is dried at 100 ° C. to 120 ° C. for 12 hours.

(7) Next, steam at room temperature for 12 hours.

(8) Next, it is dried at 90 ° C. to 100 ° C. for 6 hours.

(9) Next, steam at room temperature for 18 hours.

(10) Next, the steps (8) and (9) are repeated until the water content becomes 20%.

(11) Next, mold is applied.

(12) Next, it is sun-dried to obtain a kneaded product.

Next, the knotted product A obtained by the method of the above embodiment
And the paragraph product B according to the example described in JP-A-3-15339, the paragraph product C according to the example described in JP-A-62-275643, and the conventional 90 ° C. to 95 ° C. for 30 minutes
Table 2 shows the results obtained by measuring the contents of the extract, inosinic acid, hypoxanthine, and powder ratio of the section product D obtained by aging for 180 minutes.

[0029]

[Table 2] From Table 2 above, it can be seen that the product A obtained by the method according to the example of the present invention has a lower powder ratio and a higher extract content than the product B not subjected to the surface treatment, and has a lower amount of hypoxanthine than the product C not boiled. It can be seen that the amount of the extract is considerably higher than that of the product D simmered at a high temperature.

In the above embodiment, the surface treatment and the heating treatment were performed by immersing the raw material fish for knot in hot water, but the surface treatment and the heating treatment of the present invention are not limited thereto. Instead, heating means such as hot water, steam, microwave, oven, far infrared ray, etc. can be used.

[0031]

EFFECTS OF THE INVENTION According to the present invention, the inosinic acid content of the umami component is similar to that of the conventional node, the amount of hypoxanthine that causes the bitterness is small, the extract content is higher than that of the conventional node, and the surface of the fish body is previously prepared. Since the protein of the part was denatured, it is possible to obtain a fish knot having a powder ratio lower than that of the conventional knot.

Claims (1)

[Claims] 1. The surface temperature of knot raw material fish is 60 ° C. to 95 ° C.
The surface temperature of the fish meat is maintained at 50 ° C to 70 ° C for 5 minutes
A method for producing a fish clause, which comprises heating for 20 minutes and then subjecting it to a dry-drying treatment.