JP2008187898A - Eel preserving processing method - Google Patents
Eel preserving processing method Download PDFInfo
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- JP2008187898A JP2008187898A JP2007022200A JP2007022200A JP2008187898A JP 2008187898 A JP2008187898 A JP 2008187898A JP 2007022200 A JP2007022200 A JP 2007022200A JP 2007022200 A JP2007022200 A JP 2007022200A JP 2008187898 A JP2008187898 A JP 2008187898A
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Abstract
Description
本発明は、うなぎを瓶詰め、真空パック等にして日持ちするようになす場合に適するうなぎの保存加工方法に関するものである。 The present invention relates to a method for preserving eel, which is suitable when the eel is bottled, vacuum packed or the like and kept for a long time.
従来、うなぎを瓶詰め、真空パック等にして日持ちするように保存加工しようとすると、うなぎの皮が冷めて堅くなってしまい、うなぎ本来の食味を大きく損なうこととなることから、瓶詰め、真空パック等にして日持ちするようになすうなぎの保存加工は、きわめて困難なことであった。
本発明は、如上の瓶詰め、真空パック等によってうなぎを日持ちさせ得るようになすための保存加工の困難性を解決すべく案出したものであって、うなぎをその食味を損なうことなく瓶詰め、真空パック等にして柔らかく日持ちし得るように保存加工することのできるうなぎの保存加工方法を提供することを目的とするものである。 The present invention has been devised to solve the difficulty of preserving the eel so that it can be kept for a long time by bottling, vacuum packing, etc. An object of the present invention is to provide a method for preserving eel that can be preserved and processed so as to be soft and long-lasting in a pack or the like.
本発明のうなぎの保存加工方法は、上記の目的を達成すべくなされたもので、請求項1に係る発明は、裏面の皮に鹿の子(切り)に格子模様の包丁目を入れてなる白焼きうなぎの角切りを醤油類、本みりん、酒等を主に配合してなる適宜なたれで煮上げ、これを瓶詰め、真空パック等の包装手段で包装することを最も主要な特徴とするものであり、請求項2に係る発明は、裏面の皮に鹿の子(切り)に格子模様の包丁目を入れてなる白焼きうなぎの角切りを醤油類、本みりん、酒等を主に配合してなる適宜なたれで、これに山椒を加えて煮上げ、これを瓶詰め、真空パック等の包装手段で包装することを最も主要な特徴とするものである。 The method for preserving eel of the present invention is to achieve the above-mentioned object, and the invention according to claim 1 is a white grilled product in which a knives (cut) is placed on the back skin and a grid pattern is placed. The main feature is to boil the eel with a suitable sauce made mainly of soy sauce, main mirin, liquor, etc., bottling it, and packaging it with packaging means such as vacuum packs. In addition, the invention according to claim 2 is mainly composed of a soy sauce, hon mirin, sake, etc., with a square cut of white grilled eel, which is made by putting a knives with a lattice pattern on the back skin. The most important feature is to add a yam to this and boil it with an appropriate amount of sauce, and to pack it with a packaging means such as a bottle or a vacuum pack.
本発明に係るうなぎの保存加工方法は、うなぎの裏面の皮に鹿の子(切り)に格子模様の包丁目を入れてなる白焼きうなぎの角切りを使用するものであることから、加工後の冷めた状態でのうなぎの皮も歯で容易に噛み切れるものであって、老人や子供までも広くうなぎの食味を味わうことができる。 The method for preserving and processing eel according to the present invention uses a square cut of white grilled eel made by putting a checkered knives into a sardine (cut) on the back of the eel, and cooling after processing. The skin of the eel in the wet state can be easily chewed by teeth, and even old people and children can enjoy the taste of eel widely.
また、うなぎの皮に鹿の子(切り)に包丁目を入れることから、たれがうなぎに浸透しやすくなってよく味付けできて美味に仕上げることができる。 In addition, since the knives are placed in the eel skin in the eel skin, it becomes easier for the sauce to penetrate into the eel, so that it can be well seasoned and finished deliciously.
そして、柔らかく美味に味付け仕上げたうなぎの角切りを日持ちさせ適宜期間の保存、貯蔵を可能とすることができるという利点がある。 And, there is an advantage that it is possible to keep the cut corners of the eel seasoned softly and deliciously, and to preserve and store it for a suitable period.
以下に、本発明に係るうなぎの加工方法について実施例に基づいて説明する。 Below, the processing method of the eel which concerns on this invention is demonstrated based on an Example.
本発明におけるうなぎの保存加工方法は、先ず、うなぎを捌いて串打ちした後、その身側の表面及び皮側の裏面の表裏両面をこんがり焼き上げ、その後よく冷ます。ここにおいて、ほぼ5℃前後に冷ますのが好ましい。。うなぎを焼き上げた後で、又は、焼き上げて冷ました後のいずれかの段階で、串を抜いて、白焼きうなぎを得る。 In the method of preserving eel in the present invention, first, eel is rolled and skewered, then the front side and the back side of the skin side are baked and then cooled well. Here, it is preferable to cool to about 5 ° C. . After baking the eel or at any stage after baking and cooling, the skewer is pulled out to obtain a white eel.
このようにして得た白焼きうなぎの裏面の皮に鹿の子(切り)に縦横又は斜めにほぼ2〜4mm程度の間隔で格子模様又は網目状の包丁目を入れる。この包丁目は、深く入れ過ぎると身崩れするおそれが生ずることから、はぼ2〜3mm程度の深さに止めるのが望ましい。 A grid pattern or a mesh-like kitchen knife is placed on the back of the white grilled eel obtained in this way at intervals of about 2 to 4 mm vertically and horizontally or diagonally. It is desirable to stop the knife with a depth of about 2 to 3 mm because if it is inserted too deep, there is a risk that it will collapse.
鹿の子(切り)に包丁目を入れてなるうなぎを8切れ程度に切り分ける等してほぼ3〜4cm程度に角切りする。 Cut the eel made by putting the knives into the sword (cut), cut it into 8 pieces, and cut it into 3-4cm.
角切りの白焼きうなぎを大鍋に並べ、そこに下記のたれを必要に応じて日本酒、水を適宜に混ぜ合わせる等してこれを適宜量入れて火にかけ、ほぼ15分程度煮上げる。 Place square-cut white-baked eels in a large pan, add the appropriate amount of the following sauce to sake and water as needed, and add it in an appropriate amount.
たれは、さしみたまり900cc、こいくち醤油900cc、本みりん540cc、日本酒360cc、氷砂糖500g、黒砂糖100gの配合割合で調合したものに、これにうなぎの骨を焼いて入れ、それをレードル等で攪拌しながらほぼ45分程度加熱して仕上げたものが好適である。 Sauce is 900 cc miso soy sauce, 900 cc soy sauce, 540 cc hon mirin, 360 cc sake, 500 g icing sugar, 100 g brown sugar. However, it is preferable to finish by heating for about 45 minutes.
たれで煮上げたうなぎは、その後、スプーン、へら等で1切れ毎取り出し、これを瓶詰め、真空パック等の保存性に優れる包装手段をもって適宜に包装する。 The eel boiled in the sauce is then taken out with a spoon, spatula, etc., and packaged appropriately with packaging means having excellent storage stability such as bottling and vacuum packing.
その後、瓶詰め、真空パック等したうなぎを蒸し器を用いて強火で10〜15分程度蒸し上げて仕上げ、その後に室温で冷ます。ここにおいて、うなぎは加圧加熱殺菌され、衛生的であり安全であると共に柔らかいうなぎに仕上げることができる。このようにして製造してなるものは、うなぎの炙り煮と呼ぶに相応しく柔らかく日持ちのするうなぎの加工食品である。 After that, eels that have been bottled, vacuum packed, etc. are steamed using a steamer over high heat for about 10-15 minutes, and then cooled at room temperature. Here, the eel is sterilized by heat and pressure, and can be finished into a hygienic and safe and soft eel. What is produced in this way is a processed food of eel that is soft and long-lasting, suitable for eel boiled eel.
上記した実施例1において、皮に鹿の子(切り)に包丁目を入れてなる角切りの白焼きうなぎを大鍋に並べ、たれで煮上げる際に、香味料として漢方薬の一つでもあってうなぎの生臭さを消す消臭作用に健胃作用をも合わせ持つ山椒を添加する。 In Example 1 as described above, when the baked eel with chopped knives in the skin is placed in a large pan and boiled with sauce, it is also a Chinese herbal medicine as a flavoring agent. Add yam that has a good stomach effect in addition to the deodorizing action to eliminate raw odor.
山椒は、粉末化したものに比して、実山椒を使用することが風味に優れて好適である。5〜7月頃が実山椒の旬であり、風味のよい当該時期の実山椒をほぼ5分程度茹で上げて、その後に半日程度流水に曝し灰汁抜きしたものが好適であり、これを冷凍保存することにより必要時に任意に使用することができる。 For the yam, it is preferable to use the real yam because it has a better flavor than the powdered one. May-July is the season for the real yam, and the tasty real yam is raised for about 5 minutes and then exposed to running water for about half a day. It can be used arbitrarily when necessary.
このような実山椒をうなぎ1尾分に対しておおよそ15〜30粒程度投入して煮上げ、その上で、瓶詰め、真空パック等の包装手段をもって適宜に包装する。 About 15-30 grains of such real yam are added to one eel, boiled, and then packaged appropriately by packaging means such as bottling and vacuum packing.
その後また、実施例1におけると同様に、瓶詰め、真空パック等したうなぎを蒸し器を用いて強火で10〜15分程度蒸し上げて仕上げ、その上で室温で冷まして、柔らかい山椒の香味の利いたうなぎに仕上げることができる。このようにして製造してなるものは、うなぎの山椒煮と呼ぶに相応しく柔らかく日持ちのするうなぎの加工食品である。
After that, as in Example 1, the eels, such as bottling and vacuum packing, were steamed using a steamer over high heat for about 10 to 15 minutes, then cooled at room temperature, and then had a soft yam flavor. Can be finished in eel. What is produced in this way is a processed food of eel that is soft and long-lasting as it is called eel simmered in yam.
Claims (2)
A white grilled eel cut with a checkered knives on the back of the skin on the back of the skin, mixed with soy sauce, main mirin, sake, etc. A method for preserving eel, which is boiled and packaged by packaging means such as bottling and vacuum packing.
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JP2007022200A JP2008187898A (en) | 2007-01-31 | 2007-01-31 | Eel preserving processing method |
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Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5655178A (en) * | 1979-10-08 | 1981-05-15 | Tomoji Fujiwara | Eel boiled down in soy and its preparation |
JPS61146169A (en) * | 1984-12-20 | 1986-07-03 | Kiyoumaru:Kk | Eel boiled down in soy |
JPH05204902A (en) * | 1992-01-30 | 1993-08-13 | Nec Ic Microcomput Syst Ltd | Character-string input method |
JPH0795865A (en) * | 1993-09-29 | 1995-04-11 | Nippon Suisan Kaisha Ltd | Package of chilled-or frozen-type fish boiled with soy sauce |
JPH10290683A (en) * | 1997-04-19 | 1998-11-04 | Shuji Matsuoka | Boiled-down eel in soy-based sauce called shigure-ni of eel, and its production |
JP3066029U (en) * | 1999-06-25 | 2000-02-18 | 琴一 河邊 | Eel processed food |
WO2006025102A1 (en) * | 2004-08-31 | 2006-03-09 | Nichirei Foods Inc. | Process for producing processed fish and apparatus therefor |
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2007
- 2007-01-31 JP JP2007022200A patent/JP2008187898A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5655178A (en) * | 1979-10-08 | 1981-05-15 | Tomoji Fujiwara | Eel boiled down in soy and its preparation |
JPS61146169A (en) * | 1984-12-20 | 1986-07-03 | Kiyoumaru:Kk | Eel boiled down in soy |
JPH05204902A (en) * | 1992-01-30 | 1993-08-13 | Nec Ic Microcomput Syst Ltd | Character-string input method |
JPH0795865A (en) * | 1993-09-29 | 1995-04-11 | Nippon Suisan Kaisha Ltd | Package of chilled-or frozen-type fish boiled with soy sauce |
JPH10290683A (en) * | 1997-04-19 | 1998-11-04 | Shuji Matsuoka | Boiled-down eel in soy-based sauce called shigure-ni of eel, and its production |
JP3066029U (en) * | 1999-06-25 | 2000-02-18 | 琴一 河邊 | Eel processed food |
WO2006025102A1 (en) * | 2004-08-31 | 2006-03-09 | Nichirei Foods Inc. | Process for producing processed fish and apparatus therefor |
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