JPH0220241A - Production of channed abalone - Google Patents
Production of channed abaloneInfo
- Publication number
- JPH0220241A JPH0220241A JP63167656A JP16765688A JPH0220241A JP H0220241 A JPH0220241 A JP H0220241A JP 63167656 A JP63167656 A JP 63167656A JP 16765688 A JP16765688 A JP 16765688A JP H0220241 A JPH0220241 A JP H0220241A
- Authority
- JP
- Japan
- Prior art keywords
- abalone
- boiling
- flesh
- meat
- canned
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 238000001035 drying Methods 0.000 claims abstract description 29
- 238000009835 boiling Methods 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 8
- 229940104256 sodium taurate Drugs 0.000 abstract description 6
- GWLWWNLFFNJPDP-UHFFFAOYSA-M sodium;2-aminoethanesulfonate Chemical compound [Na+].NCCS([O-])(=O)=O GWLWWNLFFNJPDP-UHFFFAOYSA-M 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 2
- 230000001413 cellular effect Effects 0.000 abstract 1
- 235000020992 canned meat Nutrition 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 4
- 238000009924 canning Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 239000011810 insulating material Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 229910010293 ceramic material Inorganic materials 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001120 nichrome Inorganic materials 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は、飽罐詰の製造方法に関し、特に、飽肉を乾燥
させた後に罐詰めするに好適な製造方法に係る。DETAILED DESCRIPTION OF THE INVENTION "Industrial Application Field" The present invention relates to a method for manufacturing canned meat, and in particular, to a manufacturing method suitable for drying and then filling canned meat.
「従来の技術」
従来から知られている飽罐詰は殻より取り出した飽肉を
煮熟し、この煮熟肉を罐詰めしたものである。``Conventional technology'' The conventionally known method of making canned meat is boiling the ripened meat removed from the shell and stuffing the boiled meat into cans.
すなわち、殻より取り出した飽肉を入念に水洗いした後
、食塩水を使って砂やコケ類を洗い取る。That is, after carefully washing the meat removed from the shell with water, the sand and moss are washed away using salt water.
このように洗浄処理した飽肉は、3%程度の食塩水で煮
熟し、細菌類を殺菌した後罐詰めする。The washed meat is boiled in about 3% salt water to kill bacteria and then packed in cans.
「発明が解決しようとする課題」
広く知られている通り、罐詰された飽肉は乾燥飽に比べ
てうま味が半減したものとなる。``Problems to be solved by the invention'' As is widely known, canned meat has half the flavor of dried meat.
乾燥飽は天日によらて飽肉を乾燥させたもので、乾燥す
ることにより、うま味の源であるタウリン酸ナトリウム
が生成される。これは、椎茸や生昆布を乾燥させてうま
味を高めることと同様である。Dry meat is dried in the sun, and the drying produces sodium taurate, which is the source of umami. This is similar to drying shiitake mushrooms and raw kelp to enhance their flavor.
しかしながら、乾燥鮨は非常に高価なものであるため、
飽罐詰のように手軽に入手し食用物とすることができな
い。However, since dried sushi is very expensive,
It cannot be easily obtained and used as food like canned food.
この理由は、飽肉を乾燥するために、30日〜40日の
日数を要するというように、乾燥飽の製造には多大の労
力を必要とし、また、製造能率の低い作業となるがため
である。The reason for this is that it takes 30 to 40 days to dry the dried meat, which requires a lot of labor, and it is a process with low production efficiency. be.
本発明は上記した実情にかんがみ、乾燥飽と同等のうま
味をもった鮑罐詰を低摩に供給することができる鮑罐詰
の製造方法を開発することを目的とする。In view of the above-mentioned circumstances, the present invention aims to develop a method for producing canned abalone that can supply canned abalone having the same flavor as dried abalone.
「課題を解決するための承段」
上記した目的を達成するため、本発明では、洗浄処理し
た飽肉を、少なくとも、食塩水で煮熟する第1工程、真
空槽で沸騰させる第2工程、冷却して肉質を硬める第3
工程、遠赤外線を使って乾燥させる第4工程、第1工程
の煮汁で煮熟する第5工程を経て罐詰めする鮨罐詰の製
造方法を提案する。"Solving the Problem" In order to achieve the above-mentioned object, the present invention includes at least a first step of boiling the washed meat in salt water, a second step of boiling it in a vacuum tank, The third step is to cool and harden the meat.
We propose a method for producing canned sushi in which the sushi is packed in cans through a fourth step of drying using far infrared rays, and a fifth step of boiling in the broth from the first step.
「作 用」
第1工程で煮熟した飽肉は、第2工程で冷却沸騰させて
多孔質の飽肉とする。これにより、吸水性がよくなり、
第5工程での煮汁の浸透性がよく、罐詰めするまでの時
間が短縮される。"Function" The ripened meat in the first step is cooled and boiled in the second step to make it porous. This improves water absorption,
The permeability of the broth in the fifth step is good, and the time until canning is shortened.
第3工程で肉質を硬めた鮨肉は、第4工程において遠赤
外線を使って乾燥させる。遠赤外線を太陽光と同じ波長
とすることによって天日乾燥と同様の乾燥状態となると
共に、従来の天日乾燥日数に比べて1/3〜1/4の日
数で乾燥飽に仕上がる。The sushi meat, which has been hardened in the third step, is dried using far infrared rays in the fourth step. By making the far infrared rays have the same wavelength as sunlight, the drying state is similar to that of drying under the sun, and the dryness can be completed in 1/3 to 1/4 of the number of days required for conventional drying under the sun.
第5工程では第1工程の煮汁を使用して煮熟し、鉋の蛋
白質、ビタミン、タウリン酸ナトリウムなどを流出しな
いようにする。In the fifth step, the broth from the first step is used to boil the meat so that the proteins, vitamins, sodium taurate, etc. in the planer do not leak out.
第5工程で煮熟した飽肉は周知の方法で罐詰めして飽罐
詰が製造される。The meat that has been boiled and ripened in the fifth step is packed in cans using a well-known method to produce canned meat.
「実施例J 次に、本発明の実施例について説明する。“Example J Next, examples of the present invention will be described.
(1) 鉋の殻の中から飽肉を取り出す。同様の作業に
よって多くの鮑肉を生産する。(1) Remove the meat from the shell of the plane. A large amount of abalone meat is produced through similar operations.
(2) 上記の作業で生産した鮑肉は2回程入念に水洗
いする。(2) Thoroughly wash the abalone meat produced in the above process twice.
(3) 鮑肉は食塩水を使って更に洗浄し、砂やコケ類
を洗い流す。(3) Wash the abalone meat further using salt water to remove sand and moss.
(4) 上記の飽肉は3%の食塩水で煮熟する。(4) The above-mentioned meat is boiled in 3% salt water.
この煮熟作業では、飽肉を低温水に入れて煮熟して徐々
に水温を上げるようにする。すなわち、鮑肉の内外が同
じ温度で煮熟されるようにすることが好ましい。In this boiling process, the meat is boiled in low-temperature water and the temperature of the water is gradually raised. That is, it is preferable that the inside and outside of the abalone meat be boiled at the same temperature.
この煮熟によって、飽肉の蛋白質の変化が防止され、ま
た、細菌が殺菌される。This boiling prevents the proteins in the meat from changing and also kills bacteria.
煮熟鍋としては、遠赤外線放射セラミックスがコーテン
グされたものを使用すると、沸騰点に達するまでの時間
を早めることができるため、作業能率を高める上で有利
である。Using a boiling pot coated with far-infrared emitting ceramics is advantageous in increasing work efficiency because the time required to reach the boiling point can be accelerated.
(5) 煮熟した鮑肉は放冷した後、真空槽に入れ冷却
沸騰させる。この冷却沸騰により多孔質の鮨肉となる。(5) After the boiled abalone meat is left to cool, it is placed in a vacuum tank and brought to a boil. This cooling and boiling results in porous sushi meat.
真空槽は、遠赤外線加熱乾燥機を使用することが好まし
く、この乾燥機を使用した場合には、70℃〜75℃で
約1時間冷却沸騰させればよい。It is preferable to use a far-infrared heating dryer as the vacuum tank, and when this dryer is used, the product may be cooled and boiled at 70° C. to 75° C. for about 1 hour.
(6) 冷却沸騰させた飽肉は、放冷した後、冷蔵庫に
入れて8℃〜10℃に保ちながら3〜4日間放置して肉
質を硬める。(6) Cooling The boiled meat is allowed to cool and then placed in a refrigerator for 3 to 4 days while maintaining the temperature at 8°C to 10°C to harden the meat.
(7) 次に、遠赤外線吸収放射装置を備えた乾燥ボッ
クスに鮨肉を入れて乾燥させる。(7) Next, the sushi meat is placed in a drying box equipped with a far-infrared absorption and radiation device and dried.
乾燥ボックスについては後述するが、複数個の飽肉をピ
アノ線または紐を通して吊り下げ、37℃〜42℃の温
度で乾燥する。Although the drying box will be described later, a plurality of pieces of meat are suspended through piano wire or string and dried at a temperature of 37°C to 42°C.
この乾燥を7日〜10日間続けると、含有水分70%の
鮑肉を水分25%まで乾燥させることができる。If this drying is continued for 7 to 10 days, abalone meat with a moisture content of 70% can be dried to a moisture content of 25%.
また、遠赤外線には太陽光と同じ波長を使用することに
よって、天日乾燥と変わらない乾燥状態となり、タウリ
ン酸ナトリウムが十分生成されたものとなる。Furthermore, by using the same wavelength as sunlight for far infrared rays, the drying state is the same as drying under the sun, and sodium taurate is sufficiently produced.
(8) 上記のように乾燥した鮑肉は、上記(4)の煮
熟作業で生じた煮汁を使って再度煮熟した後、罐詰めと
する。この煮熟作業では上記(4)で生じた煮汁を使っ
ているため、蛋白質、ビタミン、タウリン酸ナトリウム
などのうま味をもった鮑肉が罐詰めされる。(8) The dried abalone meat as described above is boiled again using the broth produced in the boiling process in (4) above, and then packed in cans. This boiling process uses the broth produced in step (4) above, so the abalone meat is canned and packed with umami, including protein, vitamins, and sodium taurate.
第1図〜第3図は上記した乾燥ボックスの一実施例であ
る。Figures 1 to 3 show an embodiment of the drying box described above.
第1図は乾燥ボッスフの斜視図、第2図は当該乾燥ボッ
クスの縦断正面図、第3図は当該乾燥ボックスの縦断側
面図である。FIG. 1 is a perspective view of the drying box, FIG. 2 is a longitudinal sectional front view of the drying box, and FIG. 3 is a longitudinal sectional side view of the drying box.
この乾燥ボックスは、断熱材からなる箱状のボックス本
体11と、正面に設けた扉L2a、12bとによって外
壁が形成されており、内部には左右と中央とに遠赤外線
ヒータ13a、13b、13Cが設置され、また、内部
上方に飽肉を吊り下げるための支持杆14が横設しであ
る。なお、遠赤外線ヒータ13a〜13cは、公知のも
ので、第4図に部分拡大図として示した通り、遠赤外線
セラミックスがコーテングされたステンレス材の管体1
5と、この管体15に内装されたニクロム線ヒータ16
及び断熱材17とより構成されている。The outer wall of this drying box is formed by a box-shaped box body 11 made of a heat insulating material and doors L2a and 12b provided in the front, and inside there are far infrared heaters 13a, 13b, 13C on the left, right and center sides. is installed, and a support rod 14 for suspending the full thickness is installed horizontally above the interior. The far-infrared heaters 13a to 13c are well-known ones, and as shown in a partially enlarged view in FIG.
5, and a nichrome wire heater 16 installed inside this tube body 15.
and a heat insulating material 17.
この遠赤外線ヒータ13a〜13cは、太陽光と同じよ
うな波長の遠赤外線を出力するようにセラミックス材料
が選ばれている。The far-infrared heaters 13a to 13c are made of a ceramic material selected so as to output far-infrared rays having a wavelength similar to that of sunlight.
鮨肉20は、図示する如く、ピアノ線や紐を使って複数
個小差しして支持杆14にに吊り下げる。As shown in the figure, a plurality of pieces of sushi meat 20 are inserted using piano wire or string and suspended from the support rod 14.
また、乾燥ボックス内は37℃〜42℃に保つように温
度調節するように構成しである。Further, the temperature inside the drying box is adjusted to maintain the temperature at 37°C to 42°C.
「発明の効果」
上記した通り、本発明に係る鮑罐詰の製造方法では、乾
燥鉋とした後に罐詰とするため、うま味の源であるタウ
リン酸ナトリウムをもった鮑罐詰となり、その上、飽乾
燥には遠赤外線を使うため、乾燥日数、乾燥場所、乾燥
手数などが大幅に減少し、その結果、うま味のある鮨罐
詰が低摩に製造することができる。"Effects of the Invention" As described above, in the method for producing canned abalone according to the present invention, since the abalone is dried and then canned, the canned abalone contains sodium taurate, which is the source of umami. Since far-infrared rays are used for drying, the number of drying days, drying locations, and number of drying steps are greatly reduced, and as a result, umami-rich sushi canned goods can be produced in a low-cost manner.
また、本発明の製造方法では、煮熟鮑肉を真空槽で冷却
沸騰させて多孔質鉋とする工程を含めたので、飽肉を煮
汁で煮熟する際、煮汁の浸透性がよく、このことから、
煮熟した後罐詰めするまでの作業時間を早めることがで
き作業能率を高める上に有利となる。In addition, the production method of the present invention includes a step of cooling and boiling the boiled abalone meat in a vacuum tank to form a porous planer, so when the abalone meat is boiled in broth, the broth has good permeability. Therefore,
The work time from boiling to canning can be shortened, which is advantageous in increasing work efficiency.
図面は飽罐詰の製造過程で使用する乾燥ボックスの一実
施例を示し、第1図は乾燥ボックスの斜視図、第2図は
当該乾燥ボックスの縦断正面図、第3図は当該乾燥ボッ
クスの縦断側面図、第4図は当該・乾燥ボックスに備え
た遠赤外線ヒータの部分拡大図である。
11・・・・ボックス本体
12a、12b・・・・扉
13a、13b、13c・・・・遠赤外線ヒータ14・
・・・支持杆
特許出願人 株式会社 省エネ技研第1図
第2図
3c
第
図
呂+柄
13a (13b 、 13c)The drawings show an example of a drying box used in the manufacturing process of saturated canning. Fig. 1 is a perspective view of the drying box, Fig. 2 is a longitudinal sectional front view of the drying box, and Fig. 3 is a diagram of the drying box. The longitudinal side view and FIG. 4 are partially enlarged views of the far-infrared heater provided in the drying box. 11... Box body 12a, 12b... Doors 13a, 13b, 13c... Far infrared heater 14.
...Support rod patent applicant Energy Saving Giken Co., Ltd. Figure 1 Figure 2 Figure 3c Figure 13a (13b, 13c)
Claims (1)
1工程、真空槽で沸騰させる第2工程、冷却して肉質を
硬める第3工程、遠赤外線を使って乾燥させる第4工程
、第1工程の煮汁で煮熟する第5工程を経て罐詰めする
鮑罐詰の製造方法。At least a first step of boiling the washed abalone meat in salt water, a second step of boiling it in a vacuum tank, a third step of cooling and hardening the meat, and a fourth step of drying it using far infrared rays. A method for producing canned abalone in which the abalone is boiled in the broth of the first step and packed in cans after a fifth step.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63167656A JPH0220241A (en) | 1988-07-07 | 1988-07-07 | Production of channed abalone |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63167656A JPH0220241A (en) | 1988-07-07 | 1988-07-07 | Production of channed abalone |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0220241A true JPH0220241A (en) | 1990-01-23 |
Family
ID=15853800
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63167656A Pending JPH0220241A (en) | 1988-07-07 | 1988-07-07 | Production of channed abalone |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0220241A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100392527B1 (en) * | 2001-03-02 | 2003-07-23 | 이정란 | How to make instant abalone porridge |
KR100665131B1 (en) * | 2005-10-31 | 2007-01-04 | 박양균 | Method for manufacturing canned abalone |
KR100728700B1 (en) * | 2006-08-21 | 2007-06-14 | 오무환 | A manufacturing process for canned internal organs of abalone |
KR101353516B1 (en) * | 2011-12-01 | 2014-02-05 | 주식회사 씨푸드 | Method for manufacturing dried abalone |
-
1988
- 1988-07-07 JP JP63167656A patent/JPH0220241A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100392527B1 (en) * | 2001-03-02 | 2003-07-23 | 이정란 | How to make instant abalone porridge |
KR100665131B1 (en) * | 2005-10-31 | 2007-01-04 | 박양균 | Method for manufacturing canned abalone |
KR100728700B1 (en) * | 2006-08-21 | 2007-06-14 | 오무환 | A manufacturing process for canned internal organs of abalone |
KR101353516B1 (en) * | 2011-12-01 | 2014-02-05 | 주식회사 씨푸드 | Method for manufacturing dried abalone |
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