CN101632464B

CN101632464B - Method for processing grilled fish fillets

Info

Publication number: CN101632464B
Application number: CN200810130018A
Authority: CN
Inventors: 山田阳一
Original assignee: YAMADA AQUATIC CO Ltd
Current assignee: YAMADA AQUATIC CO Ltd
Priority date: 2008-07-24
Filing date: 2008-07-24
Publication date: 2012-09-05
Anticipated expiration: 2028-07-24
Also published as: CN101632464A

Abstract

The invention provides a method for processing grilled fish fillets, which is developed to improve flavor and eliminate fishy smell. The processing method for grilled fish fillet is used for grilling one sliced eel, mackerel pike, sardine, eye-benefiting sardine, conger eel or loach. The method comprises the following steps of: coating the food material, frying the material, braising the fried food material, adding flavors onto the food material, and then grilling the food material.

Description

The processing method of seasoned

Technical field

The present invention relates to a kind of processing method of seasoned, particularly relate to the processing method of the seasoned of the improvement of seeking taste and fishy smell.

Background technology

Existing, for example in roasting saury sheet, added upward in the past and roasted (for example the referenced patent document 1) after the seasoning matter, aspect taste and the fishy smell room for improvement is being arranged.

[patent documentation 1] TOHKEMY 2005-287392 communique

Summary of the invention

The object of the present invention is to provide a kind ofly before barbecue, food materials with fried, will to be steamed with fried said food materials then, add seasoning matter afterwards, seek the processing method of seasoned of the improvement of taste and fishy smell.

In order to achieve the objectives, technical solutions 1, wherein the grilled fish processing method is as eel, Pacific saury, sardine, run head , conger eel, loach among the ingredients in any one cut, said ingredients barbecue grilled fish processing methods, wherein, in the overlying layer of ingredients on the package, it will fry the ingredients, then fried over the steaming food, then add the ingredients in the rank and file material, and then the ingredients for the barbecue.

In addition, technical solutions claim 2 grilled fish processing method is as eel, Pacific saury, sardine, run head , conger eel, loach among the ingredients in any one cut, said food grill grilled fish film processing methods, which include: food packets to said overlying layer, said food fry frying process; the frying process, will be described with fried steamed food for steaming manufacturing processes; after the steaming process to add the ingredients to add sauce seasoning process; and add seasoning process, the ingredients for the barbecue grill processes.

In addition, the processing method of technical scheme 3 described seasoneds is, in the processing method of technical scheme 2 described seasoneds, the temperature of the oil in the fried operation is about 170 ℃～about 190 ℃, and the fried time of the use in the fried operation is about 80 seconds～about 100 seconds.

According to the processing method of technical scheme 1 described seasoned, wrap behind the coating said food materials with fried to food materials, form epithelium on the surface of food materials thus, utilize this epithelium can seal food materials delicious food originally; And, can alleviate the fishy smell that food materials have, improve the mouthfeel of seasoned, in addition; Make the ossiculum of fire, this ossiculum is become fragile prevent to thrust larynx etc. through the inside of food materials, and then; After fried, when food materials are steamed, promote attached to outflow with the lip-deep oil of fried food materials through steam; Can prevent adhering to of oil, and seasoning matter during with the interpolation seasoning matter after steaming infiltrates the sense of taste that also can improve seasoned behind the food materials.

Just, as far as the seasoned of accomplishing, there is the mouthfeel of suitable hardness in the tender outside in the middle of obtaining.

Also have, consider using when fried, the oil of the main cause that becomes the crust that is present in food materials and the fishy smell between the body is dissolved, and this oil is flowed out outside food materials for alleviating fishy smell that food materials have.

In addition, according to the processing method of technical scheme 2 described seasoneds, wrap behind the coating said food materials with fried fried operation to food materials; Form epithelium on the surface of food materials thus, utilize this epithelium can seal food materials delicious food originally, and; Alleviate the fishy smell that food materials have, improve the mouthfeel of seasoned, and; Make the ossiculum of the inside of fire through food materials, this ossiculum is become fragile and prevent to thrust larynx etc., and then; After fried operation, steam in the operation what food materials were steamed, promote attached to outflow through steam with the lip-deep oil of fried food materials; Can prevent adhering to of oil, and, the seasoning matter of the interpolation seasoning matter operation after steaming operation is infiltrated the sense of taste that also can improve seasoned behind the food materials.

Also have, consider to use when fried, the oil of the main cause that becomes the crust that is present in food materials and the fishy smell between the body is dissolved, and this oil is flowed out outside food materials for alleviating fishy smell that food materials have.

Description of drawings

Fig. 1 is the vertical view of probability of seasoned device of processing method that is used for the seasoned of one embodiment of the invention.

Fig. 2 is the cutaway view of the summary that adds the powder machine of Fig. 1.

Fig. 3 is the amplification plan view that the deep fryer of Fig. 1 (Off ライヤ) is amplified the summary of expression.

Fig. 4 is the cutaway view of summary of the deep fryer of Fig. 3.

Fig. 5 is the local amplification view that the part of Fig. 4 is amplified the summary of expression.

Fig. 6 is the local amplification plan view that the part of Fig. 1 is amplified the summary of expression.

Among the figure: 1-food materials, 61-add the powder machine, the 62-deep fryer.

The specific embodiment

Describe with reference to the processing method of accompanying drawing the seasoned of one embodiment of the invention.

M is the grilled fish means grilled fish device M is as such Eel, Pacific saury, sardine, run head , conger eel, loach among the ingredients one by either a series of automated production line to manufacture a large barbecue after the apparatus of fish pieces (refer to Figure 1).In the present embodiment, food materials 1 are saurys for example.

The 2nd, the portion that moves into of food materials 1, in moving into portion 2, food materials 1 can be living, but usually freezing food materials 1 are thawed, and are transported in the seasoned device M through chassis 3 grades.

The 4th, after the food materials that thaw 1 cutting; Extract the equipment of opening of internal organ, bone etc.; The 5th, the carrying transferring belt that anhydrates that anhydrates in the time of with 1 carrying of the food materials of opening equipment 4 cuttings; The 6th, anhydrating moisture removed on the food materials 1 to a certain degree and to wrap coating (for example wheat flour), with food materials 1 usefulness oil (for example edible oil) fried device (deep-frying device).

Device 6 has wraps adding powder machine 61 and will wrapping the fried deep fryer 62 (with reference to figure 1) of food materials 1 usefulness of coating of coating on food materials 1.

As far as adding powder machine 61; As shown in Figure 2; Have: the importing conveyer belt C1 that food materials 1 are guided, adding the derivation conveyer belt C3 that the wheat flour in the powder machine is in the carrying transferring belt C2 that carries when dispersing state and outside adding powder machine 61, will guide the food materials 1 that will adhere to wheat flour in adding powder machine 61, in adding powder machine 61, realizing that through impeller H wheat flour disperses.

Also have, in Fig. 2, S is with from adding the dust catcher that wheat flour that powder machine 61 overflows reclaims via pipeline D.

In addition; Like Fig. 3～shown in Figure 5; Deep fryer 62 is fried by the conditioning article with oil heating back, will add the food materials 1 of coating and accommodated in the deep fryer 62 through deriving conveyer belt C3 with the fried device of food materials 1 usefulness that adds after powder machine 61 is wrapped coating (for example wheat flour).

In deep fryer 62, through be arranged in above the food materials 1 upper conveyor belt C4 be positioned at lower conveyor belt C5 below the food materials 1 and be in clamp position and carry at oil.C6 is the derivation conveyer belt that outside deep fryer 62, guides with the food materials after fried 1.

Also have, the temperature of the oil in the groove of deep fryer 62 is about 170 ℃～about 190 ℃, and when 170 ℃ of less thaies, mouthfeel is not enough, the fishy smell of residual food materials 1.On the contrary, when surpassing 190 ℃, coating is by strip off, and food materials 1 for example as far as saury, can produce the unfavorable condition of the skin blackening of saury.Preferably at 180 ℃, this temperature is regulated temperature with not shown self-operated thermostatic controller.

Also have, with the fried time be about 80 seconds～about 100 seconds, when less than in the time of 80 seconds, mouthfeel deficiency, the fishy smell of residual food materials 1.On the contrary, if when surpassing 100 seconds, can produce the unfavorable condition of food materials 1 hardening.Preferably 90 seconds, this time can be derived conveyer belt C3, upper conveyor belt C4, lower conveyor belt C5 and derived the speed of conveyer belt C6 and set by the adjustment of not shown adjuster.

Also have, in fried operation, consider to form epithelium on the surface of food materials 1; Utilize this epithelium can seal food materials 1 delicious food originally; In addition, for alleviating the fishy smell that food materials 1 have, using when fried; The oil that will become the main cause of the crust that is present in food materials 1 and the fishy smell between the body dissolves, and this oil is flowed out outside food materials.

Accommodated in the steaming machine 7 through deriving conveyer belt C6 with fried food materials 1.Steaming machine 7 is not airtight fully, in the vapor atmosphere state that keeps pressure to a certain degree, will steam with fried food materials 1 usefulness steam, in steaming machine 7, with steaming food materials 1 (steaming operation) behind the fried food materials 1 contact steam.Temperature in the steaming machine 7 is about 85 ℃～about 95 ℃ (preferably 90 ℃), and the time that food materials 1 are positioned at steaming machine 7 is about 140 seconds～about 150 seconds.Steam in the operation at this, promote to prevent adhering to of oil attached to outflow with the lip-deep oil of fried food materials 1 through steam, and, make steam after the operation after the seasoning matter of the interpolation seasoning matter operation stated also can be after infiltrating food materials 1 with the sense of taste raising of seasoned.

With the food materials 1 that steaming machine 7 steams, accommodated in the interpolation seasoning matter portion 8 through deriving conveyer belt C6.To adding 8 carryings of seasoning matter portion, add seasoning matter (adding the seasoning matter operation) for food materials 1.Add seasoning matter portion 8 by the grooves 81 that store seasoning matter, be arranged at the carrying conveyer belt 82 of this groove 81 and be positioned at this carrying conveyer belt 82 the top carrying conveyer belt 83 and constitute; In carrying conveyer belt 82 and carrying conveyer belt 83; For example; Belt leather side with food materials 1 is last, the flesh noodles of food materials 1 under mode clamping food materials 1 after it is passed through in the groove 81, thereby make seasoning matter attached on the food materials 1.

After adding the seasoning matter operation, with food materials 1 usefulness roast machine 9 barbecues (barbecue operation).With the food materials 1 of roast machine 9 barbecue add seasoning matter portion 10 and roast machine 11, add seasoning matter portion 12 and roast machine 13, add carry out the barbecue of suitable number of times between seasoning matter portion 14 and the roast machine 15 after, accomplish seasoned.After seasoned was accomplished, food materials 1, after the precooling freezed food materials 1 usefulness freezer 17 through pressure fan 16 precoolings.

Also have, for the delivery of food materials 1, survey in the food materials 1 through metal detector 18 whether metal is arranged, pack through packing machine 19, take out of through exporting 20 with being judged as the food materials 1 that do not have metal.

Therefore, according to the processing method of above-mentioned seasoned, wrap coating for food materials 1 after, food materials 1 usefulness is fried; Alleviate the fishy smell that food materials 1 have thus, improve the mouthfeel of seasoned, and; Logical fire on the ossiculum of the inside of food materials 1 can make this ossiculum become fragile and prevents to the thrusting of larynx etc., and then; After fried, when food materials 1 are steamed, through steaming promotion attached to outflow with the lip-deep oil of fried food materials 1; Can prevent adhering to of oil, and seasoning matter during with the interpolation seasoning matter after steaming infiltrates the sense of taste that also can improve seasoned behind the food materials 1.Just, as far as the seasoned of accomplishing, there is the mouthfeel of suitable hardness in the tender outside in the middle of obtaining.

Also have, consider to use when fried for alleviating fishy smell that food materials 1 have, the oil that will become the main cause of the crust that is present in food materials 1 and the fishy smell between the body dissolves, and this oil is flowed out outside food materials.

Claims

1 A grilled fish processing method, which is used as eel, Pacific saury, sardines, lip mesh Wen, loach among the ingredients in any one cut, said food grill grilled fish processing methods, wherein

After wrapping coating for said food materials; With fried, the said food materials that steam then with fried mistake also promote the outflow attached to the lip-deep oil of said food materials, thereby prevent adhering to of oil with said food materials; On said food materials, add seasoning matter afterwards, and then said food materials are roasted.

2. the processing method of seasoned according to claim 1, wherein said eel is a Gnathophis.

3 A grilled fish processing method, which is used as eel, Pacific saury, sardines, lip mesh Wen, loach among the ingredients in any one cut, said food grill grilled fish processing methods, characterized by comprising:

After wrapping coating for said food materials, with said food materials with fried fried operation;

After this fried operation, will steam with the said food materials of fried mistake and promote outflow attached to the lip-deep oil of said food materials, thus prevent oil adhere to steam operation;

After this steams operation, on said food materials, add the interpolation seasoning matter operation of seasoning matter; And

After this adds seasoning matter operation, the barbecue operation that said food materials are roasted.

4. the processing method of seasoned according to claim 3, wherein said eel is a Gnathophis.

5. according to the processing method of claim 3 or 4 described seasoneds, it is characterized in that,

The temperature of the oil in the fried operation is 170 ℃～190 ℃, and the fried time of the use in the fried operation is 80 seconds～100 seconds.