JP7454173B2 - Processed fish food manufacturing method - Google Patents
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- JP7454173B2 JP7454173B2 JP2019196924A JP2019196924A JP7454173B2 JP 7454173 B2 JP7454173 B2 JP 7454173B2 JP 2019196924 A JP2019196924 A JP 2019196924A JP 2019196924 A JP2019196924 A JP 2019196924A JP 7454173 B2 JP7454173 B2 JP 7454173B2
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、魚肉加工食品の製造方法に関する。 The present invention relates to a method for producing processed fish food.
魚肉を加工食品として提供するために、多くの開発が行われている。例えば、特許文献１には、魚肉に食用油脂と澱粉を含ませた改良剤を加えて調理することで、油脂を強化すると共に食感風味を改良する加工方法が、特許文献２には、魚肉をゼラチン水溶液で処理することで保存性の高い魚肉加工製品を提供する方法が開示されている。 Many developments have been made to provide fish meat as a processed food. For example, Patent Document 1 describes a processing method that strengthens the fat and oil and improves the texture and flavor by adding an improver containing edible oil and starch to fish meat, and cooking it. A method for providing processed fish products with a high shelf life by treating fish with an aqueous gelatin solution is disclosed.
一方、消費者の健康志向に伴って、野菜の摂取量を増加させることが望まれている。野菜をサラダとして摂取する場合に、魚肉加工品としてツナ缶が用いられることが多いが、これ以外にも適当な魚肉加工品の提供が望まれていた。上記特許文献１，２で提供される魚肉加工品は、そのままで食用とするよりも、更に家庭で調理することを予定されていた。
本発明は、上記した事情に鑑みてなされたものであり、その目的は、簡単に食用とできると共に、良好な食感を楽しめる魚肉加工食品を提供することである。
On the other hand, as consumers become more health-conscious, there is a demand for increasing the amount of vegetables they consume. When vegetables are consumed as a salad, canned tuna is often used as a processed fish product, but there has been a demand for other suitable processed fish products. The processed fish products provided in the above Patent Documents 1 and 2 are intended to be cooked at home, rather than being eaten as is.
The present invention has been made in consideration of the above circumstances, and an object of the present invention is to provide a processed fish meat food that is easy to eat and has a good texture.
こうして、上記目的を達成するための第一の発明に係る魚肉加工食品の製造方法は、魚肉を４０ｇ～８０ｇの大きさにカットするカット工程、カットした魚肉を漬け込み用調味液に浸漬する浸漬工程、浸漬後の魚肉を乾燥する乾燥工程、乾燥後の魚肉を４０ｇ～１２０ｇの質量毎にパック詰めするパック詰め工程、パックされた魚肉を加熱処理する加熱工程、加熱後のパック詰め魚肉を冷蔵または冷凍処理する冷温工程を備えることを特徴とする。 Thus, the method for producing processed fish food according to the first invention to achieve the above object includes a cutting step of cutting fish meat into pieces of 40 g to 80 g, and a dipping step of immersing the cut fish meat in a seasoning liquid for pickling. , a drying process of drying the fish meat after soaking, a packing process of packaging the dried fish meat into packages of 40 g to 120 g, a heating process of heat-treating the packed fish meat, and a refrigerating or refrigerating the packaged fish meat after heating. It is characterized by having a cold and hot process for freezing treatment.
本発明において、魚肉の種類については、特に問われないが、マグロ、サバ、カツオ、ブリ、アジ、サケなどを用いることが好ましく、マグロ（クロマグロ、ミナミマグロ、メバチマグロ、キハダマグロ、ビンナガマグロなどが含まれる）、カツオを用いることが更に好ましい。
魚肉をカットするときの大きさについては、現代日本人の生活様式（一人暮らしや老人のみの世帯が増加していること）に鑑みて、一回の食事に食せる量とするのが好ましい。カットされた魚肉が小さすぎると食感に乏しくなり、大きすぎると食べ残りが発生する可能性がある。このため、カット魚肉の大きさは４０ｇ～８０ｇとすることが好ましい。
In the present invention, the type of fish meat is not particularly limited, but it is preferable to use tuna, mackerel, bonito, yellowtail, horse mackerel, salmon, etc., and tuna (including bluefin tuna, southern bluefin tuna, bigeye tuna, yellowfin tuna, albacore tuna, etc.) It is more preferable to use bonito.
When cutting fish meat, it is preferable to cut it into an amount that can be eaten in one meal, taking into account the lifestyle of modern Japanese people (the number of people living alone and households consisting only of elderly people is increasing). If the cut fish meat is too small, the texture will be poor, and if it is too large, there may be leftovers. Therefore, the size of the cut fish meat is preferably 40 g to 80 g.
漬け込み用調味液としては、適当な調味料（例えば、砂糖、食塩、醤油、味醂、酢（梅酢を含む）、ペッパー（ブラックペッパー、ホワイトペッパー、グリーンペッパー、ピンクペッパーを含む）などを水に混合したものを用いることができる。漬け込み用調味液にカット魚肉が浸漬されることにより、適当な味が付けられることで、魚肉加工食品をそのまま食しても良好な味となる。また、漬け込み用調味液には、更にハーブ（例えば、フェンネル、しょうが、わさび、タイム、ローリエ、タラゴン、バジル、オレガノ、パセリ、パクチー、ローズマリー、タイム、セージ、デイル、ガーリック、コリアンダーなど）を用いることができる。
浸漬工程の時間としては、定めた温度にて１０分間～６０分間が好ましく、１５分間～２５分間が更に好ましい。
As a seasoning liquid for pickling, mix appropriate seasonings (for example, sugar, salt, soy sauce, mirin, vinegar (including plum vinegar), pepper (including black pepper, white pepper, green pepper, pink pepper), etc. with water. By soaking the cut fish meat in the seasoning liquid for pickling, an appropriate flavor is imparted to the fish meat processed food, making it taste good even when eaten as is.Also, seasoning for pickling The liquid may further contain herbs (for example, fennel, ginger, wasabi, thyme, bay leaves, tarragon, basil, oregano, parsley, coriander, rosemary, thyme, sage, dale, garlic, coriander, etc.).
The time for the dipping step is preferably 10 minutes to 60 minutes, more preferably 15 minutes to 25 minutes at a predetermined temperature.
乾燥工程は、（１）所定の温度（１８℃～４０℃、好ましくは２０℃～３０℃、更に好ましくは２５℃～２８℃）にて２０分間～６０分間程度（好ましくは、４０分間～５０分間）で、または（２）冷風（０℃～１５℃、好ましくは４℃～１０℃）にて８時間～２０時間（好ましくは１０時間～１６時間）で、カットされた魚肉を乾燥処理する。このとき、全体の４割～６割の時点で前記魚肉の上下を回転させることが好ましい。また、魚肉中の水分を全部乾燥させる（完全に干物とする場合）のではなく、表面に付着した漬け込み用調味液が乾燥する（垂れなくする）程度とするのが好ましい。また、乾燥工程においては、全体の時間の半分程度でカット魚肉の上下を回転させて、むら無く乾燥させることが好ましい。
パック詰め工程においては、一回で食せる適度な量とするのが好ましい。そのような量として、４０ｇ～１２０ｇ（カット魚肉として、１片～３片）とするのが良い。
The drying step includes (1) drying at a predetermined temperature (18°C to 40°C, preferably 20°C to 30°C, more preferably 25°C to 28°C) for about 20 minutes to 60 minutes (preferably 40 minutes to 50°C); or (2) drying the cut fish meat with cold air (0°C to 15°C, preferably 4°C to 10°C) for 8 to 20 hours (preferably 10 to 16 hours). . At this time, it is preferable to rotate the fish meat from top to bottom when it is 40% to 60% of the way through. Furthermore, rather than drying all the moisture in the fish meat (in the case of completely drying the fish), it is preferable to dry the seasoning liquid adhering to the surface of the fish to such an extent that it does not drip. Further, in the drying step, it is preferable to rotate the cut fish meat from top to bottom for about half of the total time to dry it evenly.
In the packaging process, it is preferable to use an appropriate amount that can be eaten at one time. Such an amount is preferably 40g to 120g (1 to 3 pieces of cut fish meat).
加熱工程としては、パックされた魚肉（１０℃～２０℃）の状態を所定の加熱処理温度である８０℃～９０℃（好ましくは、８３℃～８７℃）まで数分間（１５分間～２５分間）かけて緩やかに上昇させる第１段階熱処理と、加熱処理温度において１０分間～２０分間の加熱処理をする第２段階熱処理と、パックされた魚肉芯温が適当な温度（好ましくは１５℃～１８℃）になるまで適当な時間（１０分間～１５分間）かけ緩やかに冷却させる冷却処理を行う。このとき、魚肉に急激な温度変化を起こしたり、処理時間が短すぎると、魚肉タンパク質の変性が急激すぎたり、不十分となるため、食味と食感が減少してしまう。また、温度が高すぎたり処理時間が長すぎると、タンパク質の変性が進みすぎて、魚肉が硬くなってしまい、良好な食味と食感が得られにくい。
また、加熱工程において、１段階のみの加熱処理（すなわち、大量の沸騰水に対して、少量の魚肉パックを添加することで、鍋中の水の温度が余り影響を受けない状態で行う加熱処理）を行う場合よりも、２段階の加熱処理（すなわち、予め熱した水に適量の魚肉パックを添加することで、水温を一旦低下させ（約３０℃～４０℃）、ここで火を入れることで、８０℃～９０℃の温度まで上昇させ（第１段階熱処理）、その後に所定の時間（１０分間～２０分間）だけ加熱処理する（第２段階熱処理））を行う方が、柔らかい魚肉加工食品となるので好ましい。その後の冷却処理工程も、急冷で行うよりも、冷水で行うことが柔らかさにつながる。
冷温工程においては、最終的に市場に提供するときの形態に合わせて、冷蔵処理または冷凍処理を行う。
In the heating process, the packed fish meat (10°C to 20°C) is heated to a predetermined heat treatment temperature of 80°C to 90°C (preferably 83°C to 87°C) for several minutes (15 minutes to 25 minutes). ), the second stage heat treatment involves heat treatment for 10 to 20 minutes at the heat treatment temperature, and the second stage heat treatment involves heating the packed fish meat to an appropriate temperature (preferably 15 to 18 degrees Celsius). A cooling process is performed in which the sample is slowly cooled for an appropriate amount of time (10 to 15 minutes) until the temperature reaches At this time, if a sudden temperature change occurs in the fish meat or the processing time is too short, the denaturation of the fish protein will be too rapid or insufficient, resulting in a loss of taste and texture. Furthermore, if the temperature is too high or the processing time is too long, protein denaturation will progress too much and the fish meat will become hard, making it difficult to obtain good taste and texture.
In addition, in the heating process, only one stage of heat treatment (i.e., heat treatment performed in a state where the temperature of the water in the pot is not affected much by adding a small amount of fish meat pack to a large amount of boiling water) ), the method involves a two-step heat treatment (i.e., by adding an appropriate amount of fish meat pack to pre-heated water, the water temperature is lowered (approximately 30°C to 40°C) and then heated). Therefore, it is better to raise the temperature to 80°C to 90°C (first stage heat treatment) and then heat treat it for a predetermined period of time (10 to 20 minutes) (second stage heat treatment) to produce softer fish meat. It is preferable because it can be used as food. In the subsequent cooling process, using cold water rather than rapid cooling leads to softer texture.
In the cold/temperature process, refrigeration or freezing is performed depending on the form in which the product will be finally offered to the market.
本発明によれば、簡単に食用とできると共に、良好な食感を楽しめる魚肉加工食品を提供できる。 According to the present invention, it is possible to provide a processed fish food that is easily edible and enjoys a good texture.
次に、本発明の実施形態について、図表を参照しつつ説明するが、本発明の技術的範囲は、これらの実施形態によって限定されるものではなく、発明の要旨を変更することなく様々な形態で実施することができる。
＜魚肉加工食品の製造方法＞
図１には、本実施形態の魚肉加工食品の製造方法の流れを示した。
１．漬け込み用調味液の調製（Ｓ１００）
２０００ｇの食塩、７００ｇの上白糖、４ｇのホワイトペッパー、１００ｇのトレハロース、４７５ｇの味醂及び２００ｇの梅酢の割合で原料を良く混合し、調味液Ａを作製した。２０００ｇの調味液Ａと１３０００ｇの水を混合し、プレーン漬け込み用調味液とした。また、２０００ｇの調味液Ａ、３１ｇのミックスハーブ、２.８ｇの鷹の爪及び１３０００ｇの水を混合し、ハーブ漬け込み用調味液とした。
Next, embodiments of the present invention will be described with reference to diagrams, but the technical scope of the present invention is not limited by these embodiments, and various forms may be implemented without changing the gist of the invention. It can be carried out in
<Production method of processed fish food>
FIG. 1 shows the flow of the method for producing processed fish food according to the present embodiment.
1. Preparation of seasoning liquid for pickling (S100)
Seasoning liquid A was prepared by mixing the raw materials in a ratio of 2000 g of common salt, 700 g of white sugar, 4 g of white pepper, 100 g of trehalose, 475 g of mirin, and 200 g of plum vinegar. 2,000 g of seasoning liquid A and 13,000 g of water were mixed to prepare a seasoning liquid for plain pickling. In addition, 2000 g of seasoning liquid A, 31 g of mixed herbs, 2.8 g of hawk claws, and 13000 g of water were mixed to prepare a seasoning liquid for herb pickling.
２．魚肉のカット処理（カット工程Ｓ１１０）
尾頭、内臓及び骨を取り除いて下処理した魚肉（ビンチョウマグロ）について、スティック（４０ｇカット品）とフィレ（８０ｇカット品）を調製した。
３．カットした魚肉の浸漬処理（浸漬工程Ｓ１２０）
１００質量ｇのスティックまたはフィレに対し、約１３０質量ｇの割合でプレーン漬け込み用調味液またはハーブ漬け込み用調味液を用意し、ここにスティックまたはフィレを浸漬処理した。浸漬開始から２０分後～３０分後に魚肉を漬け込み用調味液から取り出した。
ハーブ漬け込み用調味液に浸漬した魚肉については、ハーブが付着している状態のままで次の乾燥工程Ｓ１３０に移行した。また、ハーブの付着が少ない場合には、直接にハーブを魚肉に振り掛けた。
2. Fish meat cutting process (cutting process S110)
Sticks (40 g cut product) and fillets (80 g cut product) were prepared from fish meat (albacore tuna) prepared by removing the tail, internal organs, and bones.
3. Soaking of cut fish meat (soaking step S120)
A seasoning liquid for plain pickling or a seasoning liquid for herb pickling was prepared at a ratio of about 130 g by mass to 100 g of sticks or fillets, and the sticks or fillets were immersed therein. The fish meat was taken out from the seasoning solution 20 to 30 minutes after the start of soaking.
The fish meat soaked in the herb pickling seasoning liquid was transferred to the next drying step S130 with the herbs still attached. In addition, when there was little herb adhesion, the herbs were sprinkled directly onto the fish meat.
４．調味液に浸漬した魚肉の乾燥（乾燥工程Ｓ１３０）
漬け込み用調味液に浸漬した魚肉を乾燥機に投入し、乾燥処理を実施した。このとき、２０分間で魚肉を半回転させて、風当たりが均等になるようにした。こうして乾燥処理したものを「調味液付き魚肉」とした。
、乾燥条件として、下記２種類のいずれかを用いた。
（１）所定温度の乾燥
乾燥機 CV30ANセパレート型（旭日調温工業）
温度管理 18℃～30℃
乾燥温度 27℃
乾燥時間 40分間
（２）冷温乾燥
乾燥機 ＬＣＵ－３０Ｐ（三洋電機株式会社）
温度管理 5℃～8℃（好ましくは8℃）
乾燥時間 14時間
上記（１）または（２）の条件は、乾燥後の歩留まり85％～95％（更に好ましくは92％）となるところを設定した。
（１）の条件で乾燥させた場合には、短時間で適切な水分量を除去できるので、生産効率が良好となった。
また、（２）の条件で乾燥させた場合には、前日の夕方（例えば、午後6時）に開始し、次の朝（例えば、午前8時）に乾燥処理が終わるので、機械化が行えるので人の管理が軽減化できた。また、品質へのダメージが少なく、より良好な質感の魚肉が得られた。
4. Drying of fish meat soaked in seasoning liquid (drying step S130)
The fish meat soaked in the seasoning liquid for pickling was put into a dryer and dried. At this time, the fish meat was rotated half a turn for 20 minutes so that it was evenly exposed to the air. The product dried in this way was referred to as "fish meat with seasoning liquid."
As the drying conditions, either of the following two types was used.
(1) Dryer with specified temperature CV30AN separate type (Asahi Temperature Control Industry)
Temperature control 18℃～30℃
Drying temperature 27℃
Drying time 40 minutes (2) Cold dryer LCU-30P (Sanyo Electric Co., Ltd.)
Temperature control: 5°C to 8°C (preferably 8°C)
Drying time: 14 hours The conditions (1) or (2) above were set so that the yield after drying was 85% to 95% (more preferably 92%).
When drying under the conditions (1), an appropriate amount of moisture could be removed in a short time, resulting in good production efficiency.
In addition, when drying is performed under the condition (2), the drying process starts in the evening of the previous day (e.g., 6:00 p.m.) and ends the next morning (e.g., at 8:00 a.m.), making it possible to mechanize the drying process. The management of people has been reduced. In addition, fish meat with better texture was obtained with less damage to quality.
５．魚肉パックの調製（１）（パック詰め工程Ｓ１４０）
３００ｇのサラダオイルに対し、１００ｇの割合で燻製オイル（サクラ燻製オイル）を混合したものを加熱処理用オイルとした。調味液付き魚肉８０ｇ（スティック２個またはフィレ１個）に対し、５ｇの割合で加熱処理用オイルを加えた。加熱処理用オイルを加えた調味液付き魚肉を８０ｇ～１６０ｇ（スティック２個またはフィレ１個、スティック３個、スティック４個、フィレ２個）の範囲として個別に真空密封し、魚肉パック１とした。魚肉パック１では、オイルを充填することにより、保水力を上げ、余分な水分を抜かない効果を引き上げた（魚肉パック２についても同じ）。
なお、上記工程において、燻製オイルに代えて、各種ハーブを用いたものを加熱処理用オイルとしたものを同様に製造した。
5. Preparation of fish meat pack (1) (packing process S140)
A heat treatment oil was prepared by mixing 100 g of smoked oil (sakura smoked oil) with 300 g of salad oil. Heat treatment oil was added at a rate of 5 g to 80 g (2 sticks or 1 fillet) of fish meat with seasoning liquid. Fish meat with seasoning liquid added with oil for heat treatment was vacuum-sealed individually in a range of 80 g to 160 g (2 sticks or 1 fillet, 3 sticks, 4 sticks, 2 fillets) to make fish meat pack 1. . Fish meat pack 1 is filled with oil to increase its water retention capacity and improve the effect of not draining excess water (the same applies to fish meat pack 2).
In addition, in the above process, oils for heat treatment using various herbs instead of smoked oil were similarly produced.
６．魚肉パックの調製（２）（パック詰め工程Ｓ１４０）
調味液付き魚肉の表面を熱処理し、軽く焼き目を付けた（魚肉の全体を十分に加熱するのではなく、表面の一部に熱を入れて、色が変わった状態とした）。調味液付き魚肉８０ｇ（スティック２個またはフィレ１個）に対し、６ｇの割合で上記加熱処理用オイルを加えた。加熱処理用オイルを加えた調味液付き魚肉を８０ｇ～１６０ｇ（スティック２個またはフィレ１個、スティック３個、スティック４個、フィレ２個）の範囲として個別に真空密封し、魚肉パック２とした。
6. Preparation of fish meat pack (2) (packing process S140)
The surface of the fish meat coated with seasoning liquid was heat-treated and lightly grilled (rather than fully heating the entire fish meat, heat was applied to a portion of the surface, resulting in a state in which the color changed). The above oil for heat treatment was added at a rate of 6 g to 80 g (2 sticks or 1 fillet) of fish meat with seasoning liquid. Fish meat with seasoning liquid added with oil for heat treatment was vacuum-sealed individually in a range of 80 g to 160 g (2 sticks or 1 fillet, 3 sticks, 4 sticks, 2 fillets) to make fish meat pack 2. .
７．魚肉加工食品の製造（加熱工程Ｓ１５０及び冷温工程Ｓ１６０）
室温の魚肉パック１または魚肉パック２を沸騰水が含まれる鍋に入れ、加熱処理を始めた。このとき、沸騰水の重量と魚肉パックの重量とは、約４：１～２：１の範囲であり、パックの添加によって、沸騰水の温度は８２℃～８６℃程度まで下降した。そこで、加熱を続けることで水温を安定させ、設定温度を８５℃とした。全体が８５℃となったところで弱火として、そこから８５℃の状態で１５分間の加熱処理を行った。
こうして、２段階の加熱処理を行うことで、１段階のみの加熱処理（すなわち、大量の沸騰水に対して、少量の魚肉パックを添加することで、鍋中の水の温度が余り影響を受けない状態で行う加熱処理）を行った場合に比べると、柔らかい魚肉加工食品となった。
熱処理後のパックを鍋から取り出し、流水で粗熱を取った後、冷蔵（４℃）または冷凍（－２０℃以下）にて保管した。魚肉パック１から得られたものを魚肉加工食品１とし、魚肉パック２から得られたものを魚肉加工食品２とした。
7. Manufacture of processed fish food (heating step S150 and cooling step S160)
Fish meat pack 1 or fish meat pack 2 at room temperature was placed in a pot containing boiling water, and heat treatment was started. At this time, the weight of the boiling water and the weight of the fish meat pack were in the range of about 4:1 to 2:1, and the addition of the pack lowered the temperature of the boiling water to about 82°C to 86°C. Therefore, the water temperature was stabilized by continuing heating, and the set temperature was set at 85°C. When the temperature of the whole was 85°C, the heat was turned to low, and then heat treatment was performed at 85°C for 15 minutes.
In this way, by performing a two-stage heat treatment, the temperature of the water in the pot is not affected too much by adding a small amount of fish meat pack to a large amount of boiling water. The processed fish food was softer than the processed fish food that was processed without heat treatment (without heat treatment).
The heat-treated pack was removed from the pot, cooled with running water, and then stored in a refrigerator (4°C) or frozen (-20°C or lower). The product obtained from fish meat pack 1 was designated as fish meat processed food 1, and the product obtained from fish meat pack 2 was designated as fish meat processed food 2.
＜魚肉加工食品の評価＞
魚肉加工食品１または魚肉加工食品２の食感と食味を評価した。両魚肉加工食品１，２を室温まで戻した後（冷凍品については、室温または冷蔵庫で自然解凍した）、そのまま又は野菜サラダに混合したものを食した。各魚肉加工食品については、スティックまたはフィレの形状をそのまま食する他に、適当な大きさに切り分けたものを用いた。
その結果、いずれの魚肉加工食品１，２についても、適度な加熱処理が施されていると共に、魚肉本来の食味と柔らかな食感を持っていた。
燻製オイルを用いて真空密封した魚肉加工食品１では、魚肉に燻製の香りが定着していると共に、保水力が向上し、余分な水分が抜けていないため、味が安定化した。また、ハーブ漬け込み用調味液に浸漬した魚肉加工食品は、適度にハーブの香りが付着しており、安定して良好な香りが楽しめた。また、焼き目を付けた魚肉加工食品２は、焼き目の香りを同時に楽しむことができた。
このように、本実施形態によれば、簡単に食用できると共に、良好な食感を楽しむことができる魚肉加工食品を提供できた。
<Evaluation of processed fish foods>
The texture and taste of Processed Fish Food 1 or Processed Fish Food 2 were evaluated. After both fish meat processed foods 1 and 2 were brought back to room temperature (for frozen products, they were naturally thawed at room temperature or in the refrigerator), they were eaten as they were or mixed with vegetable salad. Each processed fish food was eaten in the form of a stick or fillet, or it was cut into appropriate sizes.
As a result, both processed fish foods 1 and 2 were found to have been appropriately heat-treated and had the original flavor and soft texture of fish meat.
In fish meat processed food 1 vacuum-sealed using smoked oil, the smoked aroma was fixed in the fish meat, the water retention capacity was improved, and excess water was not removed, so the taste was stabilized. In addition, the processed fish food soaked in the seasoning liquid for herb pickling had a moderate amount of herbal aroma attached to it, and a stable and good aroma could be enjoyed. In addition, in processed fish food 2 with grilled marks, it was possible to enjoy the aroma of grilled marks at the same time.
As described above, according to the present embodiment, it was possible to provide a processed fish food that was easy to eat and enjoyed a good texture.
Claims (3)
A cutting process in which fish meat is cut into pieces of 40g to 80g, a dipping process in which the cut fish meat is immersed in a seasoning liquid for pickling, a drying process in which the fish meat after soaking is dried, and the fish meat after drying is divided into 40g to 120g mass parts. Packing process of packing, first stage heat treatment in which the packed fish meat is gradually raised from 10°C to 20°C to a predetermined heat treatment temperature of 83°C to 87°C over 15 to 25 minutes, and the heating A heating step including a second stage heat treatment of heating at the treatment temperature for 10 to 20 minutes, and a cooling treatment of slowly cooling the packed fish meat over a period of 10 to 15 minutes until the core temperature reaches 15 to 18 degrees Celsius. A method for producing a processed fish food, comprising a cold process of refrigerating or freezing packaged fish meat after heating.
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| JP2002243363A (en) | 2001-02-14 | 2002-08-28 | Maruchu Setsubi Kogyo:Kk | Food raw material drying machine |
| JP2008178394A (en) | 2006-12-28 | 2008-08-07 | Prima Meat Packers Ltd | Method for producing soft salmon having reduced fishy odor |
| JP2017077198A (en) | 2015-10-20 | 2017-04-27 | 岡田水産株式会社 | Method of producing roasted fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2002243363A (en) | 2001-02-14 | 2002-08-28 | Maruchu Setsubi Kogyo:Kk | Food raw material drying machine |
| JP2008178394A (en) | 2006-12-28 | 2008-08-07 | Prima Meat Packers Ltd | Method for producing soft salmon having reduced fishy odor |
| JP2017077198A (en) | 2015-10-20 | 2017-04-27 | 岡田水産株式会社 | Method of producing roasted fish |
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