JP2703463B2 - Method of producing bonito and tuna - Google Patents
Method of producing bonito and tunaInfo
- Publication number
- JP2703463B2 JP2703463B2 JP4254959A JP25495992A JP2703463B2 JP 2703463 B2 JP2703463 B2 JP 2703463B2 JP 4254959 A JP4254959 A JP 4254959A JP 25495992 A JP25495992 A JP 25495992A JP 2703463 B2 JP2703463 B2 JP 2703463B2
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- bonito
- tuna
- seconds
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、鰹のたたきの製造方法
及び鮪のたたきの製造方法に関し、特に、鰹、鮪の持つ
特有の生臭さと衛生面の改善を図った鰹のたたきの製造
方法及び鮪のたたきの製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bonito and tuna, and more particularly to a method for producing bonito and tuna with an improved fresh smell and improved hygiene. And a method for producing tuna beaten.
【０００２】[0002]
【従来の技術】従来、鰹のたたきの製造方法は、冷凍鰹
の表面を炭火、ガス等によって加熱して鰹の生臭さを除
去している。2. Description of the Related Art Heretofore, in a method for producing a dried bonito, the surface of the frozen bonito is heated with a charcoal fire, a gas or the like to remove the odor of the bonito.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、炭火、
ガス等による加熱によって冷凍鰹の表面に均一な焦げ目
を付けることは、熟練を要すると共に往々にして魚肉内
部にまで熱を伝えてしまい品質低下を来し、また、加熱
処理した鰹をその後、人手を要して包装するため人的汚
染等による衛生面の点でも問題があった。However, charcoal fire,
Applying uniform browning to the surface of frozen bonito by heating with gas or the like requires skill and often conducts heat to the inside of the fish meat, resulting in quality deterioration. However, there is also a problem in terms of hygiene due to human contamination, etc.
【０００４】本発明は、前記した従来の問題点を改善し
た鰹のたたきの製造方法及び鮪のたたきの製造方法を提
供することを目的としている。[0004] It is an object of the present invention to provide a method for producing a bonito slap and a method for producing a tuna slap, which solve the above-mentioned conventional problems.
【０００５】[0005]
【課題を解決するための手段】上記目的を達成するため
に、本発明の鰹のたたきの製造方法は、冷凍鰹を真空包
装する包装工程と、この包装工程の後、包装された前記
冷凍鰹を約90℃〜98℃の高温湯の中に約60秒〜90秒浸漬
して加熱する加熱工程とからなるものである。In order to achieve the above object, the present invention provides a method for producing dried bonito, comprising: a step of vacuum-packing frozen bonito; and after the packaging step, the packaged frozen bonito. Immersed in high-temperature water of about 90 ° C to 98 ° C for about 60 seconds to 90 seconds
It is made of a heating step of heating to.
【０００６】又、本発明の鮪のたたきの製造方法は、冷
凍鮪を真空包装する包装工程と、この包装工程の後、包
装された前記冷凍鮪を約90℃〜98℃の高温湯の中に約60
秒〜90秒浸漬して加熱する加熱工程とからなるものであ
る。[0006] The method of the present invention for producing a tuna seared tuna comprises a packaging step of vacuum-packing the frozen tuna, and after this packaging step, the packed frozen tuna is placed in hot water at about 90 ° C to 98 ° C. About 60
And a heating step of dipping and heating for 90 seconds .
【０００７】又、本発明の鰹のたたきの製造方法は、冷
凍鰹の表面にワイン等のアルコール分を付着させる付着
工程と、この付着工程の後、前記冷凍鰹を約90℃〜98℃
の高温湯の中に約60秒〜90秒浸漬して真空包装する包装
工程と、この包装工程の後、包装された前記冷凍鰹を加
熱する加熱工程とからなるものである。Further, the method of the present invention for producing a dried bonito includes an attaching step of adhering alcohol such as wine to the surface of the frozen bonito, and after this attaching step, the frozen bonito is heated to about 90 ° C. to 98 ° C.
And a heating step of heating the packaged frozen bonito after immersion in high-temperature hot water for about 60 seconds to 90 seconds for vacuum packaging.
【０００８】又、本発明の鮪のたたきの製造方法は、冷
凍鮪の表面にワイン等のアルコール分を付着させる付着
工程と、この付着工程の後、前記冷凍鮪を真空包装する
包装工程と、この包装工程の後、包装された前記冷凍鮪
を約90℃〜98℃の高温湯の中に約60秒〜90秒浸漬して加
熱する加熱工程とからなるものである。[0008] The method for producing tuna beaten according to the present invention comprises: an attaching step of attaching alcohol such as wine to the surface of the frozen tuna; and a packaging step of vacuum-packing the frozen tuna after the attaching step. After this packaging step, a heating step of immersing the packaged frozen tuna in high-temperature hot water at about 90 ° C. to 98 ° C. for about 60 seconds to 90 seconds to heat it.
【０００９】[0009]
【実施例】本発明の一実施例について説明する。An embodiment of the present invention will be described.
【００１０】（実施例１） 超低温の冷凍庫より取り出した約−40℃〜−55℃の鰹の
冷凍ロイン（頭と尾を切断して四つ割りしたもの）を冷
凍のまま、取り上げて真空包装を行う（包装工程）。(Example 1) A frozen loin (obtained by cutting the head and tail into quarters) of bonito frozen at about -40 ° C to -55 ° C taken out of an ultra-low temperature freezer is taken up in a vacuum and vacuum-packaged. (Packing process).
【００１１】次に、約90℃〜98℃の高温湯の中に金網で
形成された籠を介して包装された冷凍ロインを入れ、短
時間（例えば、約60秒〜90秒）浸漬して加熱処理する
（加熱工程）。Next, the frozen loin packaged through a basket formed of wire mesh is placed in high-temperature hot water at about 90 ° C. to 98 ° C., and immersed for a short time (for example, about 60 to 90 seconds). Heat treatment (heating step).
【００１２】この加熱処理において、特に、注意するこ
とは、内部肉質部は、生肉のままの状態においてテクス
チャー、色調、味覚とを有効に保持し、表面ボイル部
は、約１mm〜３mmで仕上がるように処理を行うように、
湯の温度と浸漬時間を調整する。In this heat treatment, it should be particularly noted that the inner fleshy portion effectively retains the texture, color tone and taste in the state of raw meat, and the surface boil portion is finished in about 1 mm to 3 mm. So that
Adjust hot water temperature and immersion time.
【００１３】加熱処理後、約０℃〜５℃の冷水に約１〜
２分程度浸漬を行い冷却し、その後、表面の水を除去す
る。これを急速凍結し、超低温の冷凍庫に約−40℃〜−
55℃で貯蔵し、出荷に備える。After the heat treatment, about 1 to about 5 ° C.
After immersion for about 2 minutes and cooling, water on the surface is removed. This is quickly frozen and placed in an ultra-low temperature freezer at about -40 ° C
Store at 55 ° C and prepare for shipping.
【００１４】（実施例２） 実施例１と同様に、超低温の冷凍庫より取り出した約−
40℃〜−55℃の鮪の冷凍ロイン（ロインに限らず、鮪肉
を長方形の板状に形成した所謂サク取りした鮪肉も同
様）を冷凍のまま、取り上げて真空包装を行う（包装工
程）。(Example 2) As in Example 1, about-
Tuna frozen loin at 40 ° C to -55 ° C (not limited to loin, so-called crispy tuna meat in which tuna meat is formed in a rectangular plate shape) is taken out and frozen and vacuum-packed (packing process) ).
【００１５】次に、約90℃〜98℃の高温湯の中に金網で
形成された籠を介して包装された冷凍ロインを入れ、短
時間（例えば、約60秒〜90秒）浸漬して加熱処理する
（加熱工程）。Next, the frozen loin packaged through a basket formed of wire mesh is placed in high-temperature water of about 90 ° C. to 98 ° C., and immersed for a short time (for example, about 60 seconds to 90 seconds). Heat treatment (heating step).
【００１６】この加熱処理において、特に、注意するこ
とは、内部肉質部は、生肉のままの状態においてテクス
チャー、色調、味覚とを有効に保持し、表面ボイル部
は、約１mm〜３mmで仕上がるように処理を行うように、
湯の温度と浸漬時間を調整する。In this heat treatment, it should be particularly noted that the inner fleshy portion effectively retains the texture, color tone and taste in the state of raw meat, and the surface boil portion is finished in about 1 mm to 3 mm. So that
Adjust hot water temperature and immersion time.
【００１７】加熱処理後、約０℃〜５℃の冷水に約１〜
２分程度浸漬を行い冷却し、その後、表面の水を除去す
る。これを急速凍結し、超低温の冷凍庫に約−40℃〜−
55℃で貯蔵し、出荷に備える。After the heat treatment, about 1 to about 5 ° C.
After immersion for about 2 minutes and cooling, water on the surface is removed. This is quickly frozen and placed in an ultra-low temperature freezer at about -40 ° C
Store at 55 ° C and prepare for shipping.
【００１８】（実施例３） 超低温の冷凍庫より取り出した約−40℃〜−55℃の鰹の
冷凍ロインを冷凍のまま、予めワイン（メルシャン株式
会社製の白ワイン、ワイン以外には、ブランデー、日本
酒でも良いが、味、風味の点から、ワインが最適であっ
た。）の入った容器に素早く（例えば、約２秒〜５秒程
度）浸漬（付着工程）し、魚肉表面全体万遍なく付着す
るようにして、取り上げて真空包装を行う（包装工
程）。(Example 3) A frozen loin of bonito at about -40 ° C to -55 ° C taken out of an ultra-low temperature freezer is frozen and pre-wine (white wine manufactured by Mercian Co., other than wine, brandy, Sake may be used, but wine is the best in terms of taste and flavor.) Dip quickly (for example, about 2 to 5 seconds) into the container (approximately 2 seconds to 5 seconds) (applying step), and evenly cover the entire fish meat surface. It is picked up and vacuum-packed (packing process).
【００１９】なお、魚肉を取り上げると、魚肉の温度が
低いため、魚肉表面にグレーズ（氷膜）が形成される。When the fish meat is picked up, glaze (ice film) is formed on the fish meat surface because the temperature of the fish meat is low.
【００２０】次に、約90℃〜98℃の高温湯の中に金網で
形成された籠を介して包装された冷凍ロインを入れ、短
時間（例えば、約60秒〜90秒）浸漬して加熱処理する
（加熱工程）。Next, the frozen loin packaged through a basket formed of wire mesh is placed in high-temperature hot water at about 90 ° C. to 98 ° C., and immersed for a short time (for example, about 60 to 90 seconds). Heat treatment (heating step).
【００２１】この加熱処理において、特に、注意するこ
とは、内部肉質部は、生肉のままの状態においてテクス
チャー、色調、味覚とを有効に保持し、表面ボイル部
は、約１mm〜３mmで仕上がるように処理を行うように、
湯の温度と浸漬時間を調整する。In this heat treatment, it should be particularly noted that the inner fleshy portion effectively retains the texture, color tone, and taste in the state of raw meat, and the surface boil portion is finished in about 1 mm to 3 mm. So that
Adjust hot water temperature and immersion time.
【００２２】加熱処理後、約０℃〜５℃の冷水に約１〜
２分程度浸漬を行い冷却し、その後、表面の水を除去す
る。これを急速凍結し、超低温の冷凍庫に約−40℃〜−
55℃で貯蔵し、出荷に備える。After the heat treatment, about 1 to about 5 ° C.
After immersion for about 2 minutes and cooling, water on the surface is removed. This is quickly frozen and placed in an ultra-low temperature freezer at about -40 ° C
Store at 55 ° C and prepare for shipping.
【００２３】（実施例４） 実施例３と同様に、超低温の冷凍庫より取り出した約−
40℃〜−55℃の鮪の冷凍ロイン（ロインに限らず、鮪肉
を長方形の板状に形成した所謂サク取りした鮪肉も同
様）を冷凍のまま、予めワイン（メルシャン株式会社製
の白ワイン、ワイン以外には、ブランデー、日本酒でも
良いが、味、風味の点から、ワインが最適であった。）
の入った容器に素早く（例えば、約２秒〜５秒程度）浸
漬（付着工程）し、魚肉表面全体万遍なく付着するよう
にして、取り上げて真空包装を行う（包装工程）。(Example 4) As in Example 3, about-
Tuna frozen loin at 40 ° C to -55 ° C (not only loin, but also so-called crispy tuna meat formed from tuna meat in a rectangular plate shape) is frozen and pre-wine (white from Mercian Co., Ltd.) Other than wine and wine, brandy and sake may be used, but wine was the best in terms of taste and flavor.)
Immersed quickly (for example, about 2 to 5 seconds) in the container containing the garbage (approximately 2 seconds to 5 seconds), and taken up and vacuum packaged so that the whole fish meat surface adheres evenly (packing step).
【００２４】なお、魚肉を取り上げると、魚肉の温度が
低いため、魚肉表面にグレーズ（氷膜）が形成される。When the fish meat is picked up, a glaze (ice film) is formed on the fish meat surface because the temperature of the fish meat is low.
【００２５】次に、約90℃〜98℃の高温湯の中に金網で
形成された籠を介して包装された冷凍ロインを入れ、短
時間（例えば、約60秒〜90秒）浸漬して加熱処理する
（加熱工程）。Next, the frozen loin packaged through a basket formed of wire mesh is placed in high-temperature hot water at about 90 ° C. to 98 ° C., and immersed for a short time (for example, about 60 to 90 seconds). Heat treatment (heating step).
【００２６】この加熱処理において、特に、注意するこ
とは、内部肉質部は、生肉のままの状態においてテクス
チャー、色調、味覚とを有効に保持し、表面ボイル部
は、約１mm〜３mmで仕上がるように処理を行うように、
湯の温度と浸漬時間を調整する。In this heat treatment, it should be particularly noted that the inner fleshy portion effectively retains the texture, color tone and taste in the state of raw meat, and the surface boil portion is finished in about 1 mm to 3 mm. So that
Adjust hot water temperature and immersion time.
【００２７】加熱処理後、約０℃〜５℃の冷水に約１〜
２分程度浸漬を行い冷却し、その後、表面の水を除去す
る。これを急速凍結し、超低温の冷凍庫に約−40℃〜−
55℃で貯蔵し、出荷に備える。After the heat treatment, about 1 to about 5 ° C.
After immersion for about 2 minutes and cooling, water on the surface is removed. This is quickly frozen and placed in an ultra-low temperature freezer at about -40 ° C
Store at 55 ° C and prepare for shipping.
【００２８】特に、実施例１〜実施例４において、包装
工程の後、加熱処理するため、呈味成分の流出がなくな
ると共に工程汚染をより完全に防止することができる。In particular, in Examples 1 to 4, the heat treatment is performed after the packaging step, so that the outflow of taste components is eliminated and the contamination of the step can be more completely prevented.
【００２９】特に、実施例３〜実施例４において、ワイ
ン等のアルコール分を密閉された状態で加熱するため、
殺菌効果が増大する。In particular, in Examples 3 and 4, since alcohol such as wine is heated in a closed state,
The bactericidal effect increases.
【００３０】また、実施例３、実施例４の付着工程にお
いて、冷凍ロインをワインの入った容器で浸漬させた
が、これに限らず、例えば、ワイン等のアルコールを冷
凍ロインに散布するシャワーリング処理でも良い。In addition, in the attaching process of the third and fourth embodiments, the frozen loin is immersed in a container containing wine. However, the present invention is not limited to this. For example, a shower ring for spraying alcohol such as wine onto the frozen loin is used. Processing may be used.
【００３１】また、実施例３、実施例４の加熱工程にお
いて、鰹、鮪の魚肉は、ワイン等に含まれるアルコール
分及び各種アミノ酸等の影響により、表皮部の殺菌効
果、臭気効果があると共に表皮部に酒類が浸透して食味
を増大させ、生肉質部の鮮やかな色調を保持することが
できる。In the heating steps of Examples 3 and 4, the fish meat of bonito and tuna has a bactericidal effect and an odor effect on the epidermis due to the alcohol content and various amino acids contained in wine and the like. Alcoholic beverages can penetrate into the epidermis to increase the taste and maintain the vivid color tone of the raw meaty part.
【００３２】また、冷凍ロインについては、表皮部の有
無、血合肉の有無［（表皮部 有，血合肉 有）、（表
皮部 有，血合肉 無）、（表皮部 無，血合肉
有）、（表皮部 無，血合肉 無）］に関わらず適用で
きるが、表皮部、血合肉のいずれもないほうが、外観上
好ましい。For the frozen loin, the presence / absence of an epidermis, the presence or absence of a blood meat [(the presence of a skin, the presence of a blood meat)], (the presence of a skin, no blood meat), (the absence of the skin, blood meat)
Yes), (No skin portion, no blood meat)], but it is preferable in terms of appearance that neither the skin portion nor the blood meat is present.
【００３３】上述した鰹（又は、鮪）のたたきの製造方
法によって得られた鰹（又は、鮪）は、テクスチャー、
味、風味等が改善されたことから、従来の単に臭気除去
手段を用いた食べ方ではなく食手段についても、制約が
なくなり、嗜好性が広がり鰹、鮪の需要拡大を望むこと
ができる。The bonito (or tuna) obtained by the above-described method for producing bonito (or tuna) seared bonito (or tuna) has a texture,
Since the taste, flavor and the like have been improved, there is no restriction on the eating method instead of the conventional eating method simply using the odor removing means, and the palatability is widened and the demand for bonito and tuna can be increased.
【００３４】[0034]
【発明の効果】本発明の鰹のたたきの製造方法は、冷凍
鰹を真空包装する包装工程と、この包装工程の後、包装
された前記冷凍鰹を約90℃〜98℃の高温湯の中に約60秒
〜90秒 浸漬して加熱する加熱工程とからなり、包装工程
の後、加熱処理するため、包装された冷凍魚の臭気を除
去したたたきを得ることができ、又、呈味成分の流出が
なくなると共に工程汚染をより完全に防止することがで
きる。The method of the present invention for producing a dried bonito includes a packaging step of vacuum-packing frozen bonito, and after this packaging step, the packaged frozen bonito is placed in hot water at about 90 ° C to 98 ° C. About 60 seconds
It consists of a heating step of immersing and heating for ~ 90 seconds , and after the packaging step, heat treatment is carried out , so that it is possible to obtain a beat that removes the odor of the packaged frozen fish and also eliminates the outflow of taste components. Process contamination can be more completely prevented.
【００３５】又、本発明の鮪のたたきの製造方法は、冷
凍鮪を真空包装する包装工程と、この包装工程の後、包
装された前記冷凍鮪を約90℃〜98℃の高温湯の中に約60
秒〜90秒浸漬して加熱する加熱工程とからなり、包装工
程の後、加熱処理するため、包装された冷凍魚の臭気を
除去したたたきを得ることができ、又、呈味成分の流出
がなくなると共に工程汚染をより完全に防止することが
できる。The method for producing tuna tataki according to the present invention comprises a packaging step of vacuum-packing the frozen tuna, and after this packaging step, the packed frozen tuna is placed in hot water of about 90 ° C. to 98 ° C. About 60
It consists of a heating step of dipping and heating for 2 to 90 seconds , and after the packaging step, heat treatment is carried out , so that a beat that removes the odor of the packaged frozen fish can be obtained , and the outflow of taste components is eliminated At the same time, process contamination can be more completely prevented.
【００３６】又、本発明の鰹のたたきの製造方法は、冷
凍鰹の表面にワイン等のアルコール分を付着させる付着
工程と、この付着工程の後、前記冷凍鰹を真空包装する
包装工程と、この包装工程の後、包装された前記冷凍鰹
を約90℃〜98℃の高温湯の中に約60秒〜90秒浸漬して加
熱する加熱工程とからなり、包装工程の後、加熱処理す
るため、包装された冷凍魚の臭気を除去したたたきを得
ることができ、又、呈味成分の流出がなくなると共に工
程汚染をより完全に防止することができ、更に、付着工
程により、冷凍鰹の表面にワイン等のアルコール分を付
着させるため、表皮部の殺菌効果、臭気効果があると共
に表皮部に酒類が浸透して食味を増大させ、生肉質部の
鮮やかな色調を保持することができる。Further, the method for producing bonito bonito according to the present invention comprises: an attaching step of attaching alcohol such as wine to the surface of the frozen bonito; and a packaging step of vacuum-packing the frozen bonito after the attaching step. After the packaging step, a heating step of immersing the packaged frozen bonito in high-temperature hot water of about 90 ° C. to 98 ° C. for about 60 seconds to 90 seconds and heating is performed. After that, a heat-treated bamboo was removed to remove the odor of the packaged frozen fish.
That it can, also, it is possible to more completely prevent process contamination with outflow of taste components is eliminated, In addition, the deposition process, for attaching alcohol content and wine on the surface of the frozen bonito, skin portion It has a bactericidal effect and an odor effect, and liquor can penetrate into the epidermis to increase the taste and maintain the vivid color tone of the raw meaty part.
【００３７】又、本発明の鮪のたたきの製造方法は、冷
凍鮪の表面にワイン等のアルコール分を付着させる付着
工程と、この付着工程の後、前記冷凍鮪を約90℃〜98℃
の高温湯の中に約60秒〜90秒浸漬して真空包装する包装
工程と、この包装工程の後、包装された前記冷凍鮪を加
熱する加熱工程とからなり、包装工程の後、加熱処理す
るため、包装された冷凍魚の臭気を除去したたたきを得
ることができ、又、呈味成分の流出がなくなると共に工
程汚染をより完全に防止することができ、更に、付着工
程により、冷凍鰹の表面にワイン等のアルコール分を付
着させるため、表皮部の殺菌効果、臭気効果があると共
に表皮部に酒類が浸透して食味を増大させ、生肉質部の
鮮やかな色調を保持することができる。The method for producing tuna tataki according to the present invention comprises the steps of: adhering alcohol such as wine to the surface of the frozen tuna; and, after the adhering step, the frozen tuna is heated to about 90 ° C. to 98 ° C.
And a heating step of heating the packed frozen tuna after the packaging step, and a heating step of heating the packaged frozen tuna after this packaging step. to order, obtained seared removal of the packaged frozen fish odor
That it can, also, it is possible to more completely prevent process contamination with outflow of taste components is eliminated, In addition, the deposition process, for attaching alcohol content and wine on the surface of the frozen bonito, skin portion It has a bactericidal effect and an odor effect, and liquor can penetrate into the epidermis to increase the taste and maintain the vivid color tone of the raw meaty part.
Claims (4)
包装工程の後、包装された前記冷凍鰹を約90℃〜98℃の
高温湯の中に約60秒〜90秒浸漬して加熱する加熱工程と
からなることを特徴とする鰹のたたきの製造方法。1. A packaging step of vacuum-packing frozen bonito, and after this packaging step, packing the frozen bonito at about 90 ° C. to 98 ° C.
A method for producing bonito bonito, comprising: a heating step of immersing in high-temperature water for about 60 seconds to 90 seconds and heating.
包装工程の後、包装された前記冷凍鮪を約90℃〜98℃の
高温湯の中に約60秒〜90秒浸漬して加熱する加熱工程と
からなることを特徴とする鮪のたたきの製造方法。2. A packaging step of vacuum-packing the frozen tuna, and after this packaging step, the packed frozen tuna is heated to about 90 ° C. to 98 ° C.
A method of immersing the tuna in high-temperature water for about 60 seconds to 90 seconds and heating.
を付着させる付着工程と、この付着工程の後、前記冷凍
鰹を真空包装する包装工程と、この包装工程の後、包装
された前記冷凍鰹を約90℃〜98℃の高温湯の中に約60秒
〜90秒浸漬して加熱する加熱工程とからなることを特徴
とする鰹のたたきの製造方法。3. An attaching step of attaching alcohol such as wine to the surface of the frozen bonito, a packaging step of vacuum-packing the frozen bonito after the attaching step, and a step of packaging the frozen bonito after the packaging step. Bonito in hot water of about 90-98 ° C for about 60 seconds
A method for producing bonito bonito, comprising: a heating step of immersing and heating for 90 seconds .
を付着させる付着工程と、この付着工程の後、前記冷凍
鮪を真空包装する包装工程と、この包装工程の後、包装
された前記冷凍鮪を約90℃〜98℃の高温湯の中に約60秒
〜90秒浸漬して加熱する加熱工程とからなることを特徴
とする鮪のたたきの製造方法。4. An attaching step of attaching alcohol such as wine to the surface of the frozen tuna, a packing step of vacuum-packing the frozen tuna after this attaching step, and a step of packing the frozen tuna after the packing step. Place the tuna in high-temperature water of about 90 ° C to 98 ° C for about 60 seconds
A process of immersing for up to 90 seconds in a heating step of heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4254959A JP2703463B2 (en) | 1992-09-24 | 1992-09-24 | Method of producing bonito and tuna |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4254959A JP2703463B2 (en) | 1992-09-24 | 1992-09-24 | Method of producing bonito and tuna |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0698723A JPH0698723A (en) | 1994-04-12 |
| JP2703463B2 true JP2703463B2 (en) | 1998-01-26 |
Family
ID=17272247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4254959A Expired - Lifetime JP2703463B2 (en) | 1992-09-24 | 1992-09-24 | Method of producing bonito and tuna |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2703463B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3900801A1 (en) * | 1989-01-13 | 1990-07-19 | Lohse Christian Schalttech | AC SWITCHES, IN PARTICULAR AC PROXIMITY SWITCHES |
| JP2008109872A (en) * | 2006-10-30 | 2008-05-15 | Takara Shuzo Co Ltd | Method for producing processed product of fish and shellfish |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0423946A (en) * | 1990-05-18 | 1992-01-28 | Genba:Kk | Preparation of salmon food |
| JP2985132B2 (en) * | 1990-10-16 | 1999-11-29 | 有限会社松兵衛 | How to cook tuna |
-
1992
- 1992-09-24 JP JP4254959A patent/JP2703463B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0698723A (en) | 1994-04-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2703463B2 (en) | Method of producing bonito and tuna | |
| JP3665025B2 (en) | Method for producing aquatic fermented foods using marine products | |
| JPS6158151B2 (en) | ||
| JPH0453491B2 (en) | ||
| JP6945210B2 (en) | Manufacturing method of aged fish meat | |
| JP4909942B2 (en) | Method for producing smoked seafood | |
| JPS59166061A (en) | Opened, dried and broiled fish seasoned with wine | |
| JPS62163675A (en) | Production of material for processed fish food | |
| WO2024147343A1 (en) | Aged food product production method, aged food product, and bran for food ingredient aging | |
| JPS6236644B2 (en) | ||
| JPH0731421A (en) | Tidbit prepared from tuna or bonito as raw material | |
| JPH0423946A (en) | Preparation of salmon food | |
| JP3068826U (en) | Fish and shellfish mirin lees | |
| CN107821998A (en) | A kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen | |
| JPH0612972B2 (en) | Manufacturing method of tuna ham flavored Kun products | |
| JP2648537B2 (en) | How to make fish knots | |
| KR20000056418A (en) | Manufacture method of anchovy flesh salted | |
| JPS5836341A (en) | Salmon and trout preserved in salt for gift | |
| JP2912871B2 (en) | Conger eel recipe and conger dishes | |
| JP2006061096A (en) | Fresh ham-like blue marlin processed food and method for producing the same | |
| JPS6161768B2 (en) | ||
| JPS626766B2 (en) | ||
| JPH1175780A (en) | Salmon snack food and its packed product | |
| JPS63214138A (en) | Production of smoked walleye pollack roe | |
| JPH02203737A (en) | Preparation of bonito ham |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081003 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091003 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091003 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101003 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111003 Year of fee payment: 14 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121003 Year of fee payment: 15 |
|
| EXPY | Cancellation because of completion of term |