JPH07123910A - Frozen fish meat cut and collected in oblong shape - Google Patents
Frozen fish meat cut and collected in oblong shapeInfo
- Publication number
- JPH07123910A JPH07123910A JP5312451A JP31245193A JPH07123910A JP H07123910 A JPH07123910 A JP H07123910A JP 5312451 A JP5312451 A JP 5312451A JP 31245193 A JP31245193 A JP 31245193A JP H07123910 A JPH07123910 A JP H07123910A
- Authority
- JP
- Japan
- Prior art keywords
- sashimi
- frozen
- meat
- fish
- saku
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 56
- 235000013372 meat Nutrition 0.000 title claims abstract description 47
- 238000010438 heat treatment Methods 0.000 claims description 28
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 claims 1
- 235000019688 fish Nutrition 0.000 abstract description 40
- 241000277275 Oncorhynchus mykiss Species 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 238000010257 thawing Methods 0.000 abstract description 7
- 210000000988 bone and bone Anatomy 0.000 abstract description 6
- 241000277277 Oncorhynchus nerka Species 0.000 abstract description 4
- 241000277263 Salmo Species 0.000 abstract description 4
- 235000020995 raw meat Nutrition 0.000 abstract 1
- 238000004381 surface treatment Methods 0.000 abstract 1
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 7
- 229920003002 synthetic resin Polymers 0.000 description 7
- 239000000057 synthetic resin Substances 0.000 description 7
- 241000269851 Sarda sarda Species 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 239000010410 layer Substances 0.000 description 4
- -1 eval Polymers 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000020989 red meat Nutrition 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 241000269819 Katsuwonus pelamis Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920002239 polyacrylonitrile Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、サク状魚肉刺し身冷凍
品およびその包装体に関する。詳しくは、本発明は身肉
の表面全体が加熱によるタンパク変性部分で薄く覆われ
ているサク状魚肉刺し身を切って得た各刺し身片を寄せ
集めたサク状魚肉刺し身の冷凍品またはその包装体に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen fish meat sashimi product and a package thereof. More specifically, the present invention relates to a frozen product of sashimi-shaped fish meat sashimi or a packaged body of the sashimi-shaped fish meat sashimi obtained by cutting the sashimi-shaped fish meat sashimi in which the entire surface of the meat is thinly covered with protein denatured parts by heating. Regarding
【０００２】[0002]
【従来の技術】新鮮な魚肉をいわゆる刺し身、あらい、
たたき等として、生で食することは日本古来より行われ
ている。あらいはきわめて新鮮な魚肉の切り身を冷水に
さらして、あるいはやや高い温度で短時間処理して直ち
に冷却してつくる収縮して硬化した切り身である。ま
た、火でカツオの４半身を表面が白くなる位にあぶり、
包丁で切り身にした、カツオのたたきがよく知られてい
る。カツオのたたきの冷凍食品をつくる場合の一般的な
製法は、火であぶった半身を冷却後、袋に入れ、真空包
装した後凍結する。火であぶる替わりに、湯通ししても
表面は白くなり、これを冷却後、袋に入れ、真空包装し
た後凍結するものである。2. Description of the Related Art Fresh fish meat is called sashimi, arai,
Eating raw, such as tapping, has been done since ancient times in Japan. Arai is a shrunk and hardened fillet made by exposing extremely fresh fish fillets to cold water or by treating them at a slightly elevated temperature for a short time and immediately cooling. Also, heat the bonito quadruple to the extent that the surface becomes white,
It is well known that the bonito is cut into pieces with a kitchen knife. The general method for making frozen foods of skipjack tuna is to cool the half of the bonito, then put it in a bag, vacuum package and freeze. Instead of simmering with fire, the surface turns white even after blanching, and after cooling, it is put in a bag, vacuum packed, and then frozen.
【０００３】カツオのたたきの場合、身肉に厚みがある
ため普通は表面の白くなる部分は厚みがあり、またその
白くなる部分と生の赤身部分の境目に中間色の部分が存
在する。肉の表面の加熱されたかたまりが、作業中には
がれて見かけの良くないものができたり、フィレーの周
辺に微細肉が付着したりするので、取り扱いには注意を
要する。また短時間の加熱しか行わないので、均一な処
理状態にするためには加熱時間の調整が難しい。When bonito is tapped, the flesh has a large thickness, so that the whitened portion of the surface is usually thick, and an intermediate color portion is present at the boundary between the whitened portion and the raw red meat portion. Care should be taken when handling the meat because the heated lumps on the surface of the meat may come off during work and look bad, or fine meat may adhere to the periphery of the fillet. Further, since heating is performed only for a short time, it is difficult to adjust the heating time in order to obtain a uniform processing state.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、あらかじめ
切ってあり解凍するとすぐ食べることができる魚肉刺し
身冷凍品またはその包装体を提供することを目的とす
る。詳しくは、本発明は身肉の表面全体が加熱によるタ
ンパク変性部分で薄く覆われているサク状魚肉刺し身を
切って得た各刺し身片を寄せ集めたサク状魚肉刺し身冷
凍品またはその包装体を提供することを目的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide a frozen fish sashimi product or a package thereof which can be eaten immediately after being cut and thawed. Specifically, the present invention is a frozen fish sashimi raw product or a package thereof, which is a collection of sashimi fish meat sashimi pieces obtained by cutting a sashimi fish sashimi whose entire surface of meat is thinly covered with protein denatured parts by heating. The purpose is to provide.
【０００５】[0005]
【課題を解決するための手段】本発明は魚の身を刺し身
にしやすい大きさの直方体にしたもの、すなわちサクに
したものを凍結し、サクの表面を加熱処理し、再凍結
し、このようにして得られた凍結サク状魚肉刺し身を刺
し身状に切り、そして、各刺し身片を寄せ集めてサク状
にする。サク状になったものを必要により合成樹脂製袋
に入れ、真空包装する。これを冷凍保存して、食すると
き、解凍するだけお造りになる。According to the present invention, a rectangular parallelepiped having a size that allows fish to be sashimi-like, that is, crispy, is frozen, and the surface of the crispy is heat-treated and re-frozen. The frozen sashimi-shaped fish meat sashimi obtained in the above manner is cut into sashimi-like pieces, and the pieces of sashimi are gathered together to form a crispy-like shape. If necessary, put it in a synthetic resin bag and vacuum-pack it. You can freeze and store this, and when you eat it, you can just thaw it.
【０００６】本発明は魚の身を刺し身にしやすい大きさ
の直方体にしたもの、すなわちサクにしたものを凍結
し、凍結サク状魚肉刺し身を刺し身状に切り、そして、
各刺し身片を寄せ集めてサク状にする。これを合成樹脂
製袋に入れ、真空包装した後、袋のまま表面加熱処理
し、その後再凍結する。これを冷凍保存して、食すると
き、解凍するだけお造りになる。According to the present invention, a rectangular parallelepiped having a size which makes it easy to make fish into sashimi, that is, a sack, is frozen, and the frozen fish meat sashimi is cut into sashimi.
Collect each sashimi piece into a crispy shape. This is put in a synthetic resin bag, vacuum-packed, subjected to surface heat treatment as it is, and then frozen again. You can freeze and store this, and when you eat it, you can just thaw it.
【０００７】刺し身は周りが熱変性で色が白濁し、中は
きれいな生の透明な色を呈し、その差により美しい刺し
身を造りあげているが、あらいのように収縮して硬化し
たものではない。レインボートラウト、紅ザケ、大西洋
サケなどのような身肉の色が赤色のような場合、その差
は顕著であって一層美しい。冷凍したサクを切って刺し
身として食する習慣のあるこれらの魚種について、周り
が熱処理された新しいタイプの刺し身を提供する。表面
加熱処理をすると表層部分が一層柔らかくなって取り扱
いが難しいこれらの魚種について、刺し身としてあらか
じめ切ってあり解凍するとすぐ食べることができる新し
いタイプの魚肉刺し身冷凍品またはその包装体を提供す
る。The surroundings of sashimi are heat-denatured so that the color becomes cloudy, and the inside of the sashimi has a beautiful, transparent color. The difference between them makes a beautiful sashimi, but it does not shrink and harden like arame. If the flesh color is red like rainbow trout, red salmon and Atlantic salmon, the difference is noticeable and more beautiful. We will provide a new type of sashimi with heat-treated surroundings for these fish species that are used to cut frozen sausage and eat as sashimi. Disclosed is a new type of frozen fish sashimi or a package thereof which can be eaten as soon as it is thawed and thawed for those fish species that are difficult to handle because the surface layer becomes softer when surface-heated.
【０００８】本発明品は刺し身用の魚肉をサク取りした
ものを凍結した状態で表面加熱処理して製造された、あ
らかじめ切ってあり解凍するとすぐ食べることができる
魚肉刺し身冷凍品である。本発明の均一にかつ薄い厚み
で表面加熱処理されたサク状魚肉刺し身を切って寄せ集
めたものの冷凍品の製造方法の概略を例示すれば、サク
状魚肉刺し身を冷凍後、冷凍したサクを加熱処理してそ
の表面をタンパク変性させ、再凍結処理し、これを刺し
身状に切り、そして、各刺し身片を寄せ集めてサク状に
し、必要により包装して製造するか、サク状魚肉刺し身
を冷凍後これを刺し身状に切り、各刺し身片を寄せ集め
てサク状にし、このサクを真空包装し、表面加熱処理を
し再凍結して製造する。The product of the present invention is a frozen fish sashimi product which is produced by subjecting crispy fish meat for sashimi to surface heat treatment in a frozen state, which is pre-cut and can be eaten immediately after thawing. An example of the outline of the method for producing a frozen product of the fish meat sashimi that has been uniformly and thinly surface-treated by surface heating according to the present invention is shown in the following: after freezing the fish fish sashimi, heating the frozen saku Treat the surface to denature the protein, refreeze it, cut it into sashimi-like pieces, and collect each sashimi piece into a crispy shape, package if necessary, or manufacture it or freeze the crispy fish sashimi After that, this is cut into sashimi-like pieces, and the sashimi pieces are collected together to form a crispy sack, and the saku is vacuum-packed, surface-heat-treated and re-frozen to produce.
【０００９】さらに詳細な例を示せば、魚を３枚に卸
し、中骨・腹骨を除去し、皮を除去する。皮は除去しな
いこともある。さらに必要ならば、４半身に卸す。この
半身または４半身を凍結する。この凍結したものを表面
加熱処理する。表面加熱処理は、凍結した身肉を対象と
し、その身肉はサクのものでも切ってサクに寄せ集めた
ものでもよい。採用する処理手段として湯通し、蒸気加
熱が例示される。表面加熱処理は表面の肉が数ミリの厚
さに白くなり、内部は生の状態にとどめる。身の大きさ
と厚さによって異なるが、２分〜２分３０秒程度表面加
熱処理する。表面加熱後、再凍結する。このようにして
得られたサク状魚肉刺し身凍結品はあらかじめ切ってい
ない場合は、ここで刺し身状に切り、各刺し身片を寄せ
集めてサク状にし、サク状になったものを必要により合
成樹脂製袋に入れ、真空包装する。To give a more detailed example, the fish is wholesaled into three pieces, the middle bones and the abdominal bones are removed, and the skin is removed. The skin may not be removed. If necessary, wholesale to 4 pieces. Freeze this half or four halves. The frozen product is subjected to surface heat treatment. The surface heat treatment is intended for frozen meat, and the meat may be crispy or cut into pieces. Examples of the processing means to be adopted include blanch and steam heating. The surface heat treatment turns the meat on the surface white to a thickness of a few millimeters and leaves the inside in a raw state. The surface heat treatment is performed for about 2 minutes to 2 minutes and 30 seconds, depending on the size and thickness of the body. After surface heating, refreeze. If the frozen fish meat sashimi obtained in this way is not cut beforehand, cut it into sashimi here and collect each sashimi piece into a crispy shape. Put in bag and vacuum package.
【００１０】表面加熱処理は、切って寄せ集めたもので
ないサクの場合にも包装して行うことができる。その場
合半身または４半身を合成樹脂製袋に入れ、真空包装す
る。これを凍結する。あるいは半身または４半身を凍結
し、これを合成樹脂製袋に入れ、真空包装する。こうし
て得た凍結した袋入りのものを上記の方法で表面加熱処
理する。しかし、再凍結後、凍結したサクを刺し身状に
切るためには包装を解く必要があり、二重手間になる。The surface heat treatment can be carried out by packaging the sacks which are not cut and collected. In that case, the half body or the quarter body is put in a synthetic resin bag and vacuum packed. Freeze this. Alternatively, the half body or the quarter body is frozen, put in a synthetic resin bag, and vacuum packed. The frozen bag thus obtained is subjected to surface heat treatment by the above method. However, after re-freezing, it is necessary to unpack the frozen saks to cut them into sashimi, which is a double labor.
【００１１】本発明はサク状魚肉刺し身を冷凍後表面加
熱するため、加熱されたかたまりが、作業中にはがれて
見かけの良くないものができたり、フィレーの周辺に微
細肉が付着することはない。また、冷凍後の表面加熱を
包装後に行う場合は、一層肉表面が剥がれたりすること
はないし、作業中の取り扱いがしやすい。このように真
空包装して一旦凍結したものを表面加熱処理すると、肉
の剥がれは発生しないし、加熱時間の調節が正確に行
え、均一な品質の商品ができる。いずれにせよ、冷凍後
の表面加熱処理により表面の薄い層のみが熱変成され
た、かつ肉の剥がれの発生しない良質のサク状刺し身を
作成することができる。Since the present invention heats the surface of the salmon fish sashimi after freezing, the heated lumps are peeled off during the work to make something unattractive and fine meat does not adhere to the periphery of the fillet. . Further, when the surface heating after freezing is performed after packaging, the meat surface is not peeled off further, and handling during the work is easy. When the surface-heat treatment of the vacuum packaged and frozen product is performed, peeling of meat does not occur, the heating time can be adjusted accurately, and a product of uniform quality can be obtained. In any case, a good quality crispy sashimi in which only a thin layer on the surface has been heat-transformed by the surface heat treatment after freezing, and peeling of meat does not occur can be prepared.
【００１２】本発明のサク状魚肉刺し身は身肉が血合い
部分を残しているものを包含する。本発明はサク状魚肉
刺し身にすることができる魚種は、凍結しても刺し身と
しておいしく食することができる魚種であれば何でもよ
いが、身肉の色が赤色ものが好ましい。このような身肉
の赤いものとして、レインボートラウト、紅ザケ、大西
洋サケが例示される。サク状魚肉刺し身が身肉に血合い
部分を残している場合、表面にある血合い部分は熱変成
のため白変し、魚種によっては魚らしい美しい模様を形
成するものもある。The saury fish sashimi of the present invention includes those in which the flesh has a bloody portion. In the present invention, the fish species that can be made into sashimi-shaped sashimi may be any fish species that can be eaten deliciously as sashimi even if it is frozen, but red meat is preferable. Examples of such red meat include rainbow trout, red salmon, and Atlantic salmon. When the sashimi-like fish sashimi leaves a bloody portion in the flesh, the bloody portion on the surface turns white due to thermal denaturation, and some fish species form a beautiful fish-like pattern.
【００１３】レインボートラウトを例に取りサク取りを
説明する。水揚げしたあるいは解凍したレインボートラ
ウトは頭を落とし、エラ、ワタを取り除いてからおろし
はじめる。上身と下身、中骨の三枚におろす。三枚おろ
しにしたレインボートラウトは、皮をはぎ腹骨を丁寧に
そぎ取り、その後身の中央の小骨の手前に縦に切り込み
を入れ、半身をはずす。反対側の半身についた小骨の部
分も同じように抜き取る。刺し身のサク取りはこの状態
にした身のことをいう。皮をはぎ、腹骨をそぎ取った後
に、必要により調味漬けおよび魚体表層の水分を取る工
程を入れることができる。この工程は、刺し身の香りを
改善する工程である。Suck removal will be described using a rainbow trout as an example. The landed or thawed rainbow trout should be dropped before removing the gills and cotton. Grate into three pieces, the upper body, the lower body, and the middle bone. To remove the three pieces of rainbow trout, peel the skin, carefully remove the abdomen, and then make a vertical cut in front of the small bone in the center of the body and remove the half body. Do the same for the ossicles on the opposite half of the body. Sashimi removal of sashimi refers to the body in this state. After peeling the skin and removing the abdomen, a step of pickling and removing water from the surface layer of the fish body can be added if necessary. This step is a step of improving the scent of sashimi.
【００１４】レインボートラウトを用いて製造する場合
の一つの作業工程を表せば、原料→原料解凍→３枚卸し
→皮むき→小骨取り（ボンレススキンレス）→ロインカ
ット（オブシ、メブシ）→凍結→加熱→凍結→引き造り
→寄せ集め→真空パック→製品となる。In the case of manufacturing using a rainbow trout, one of the working steps is as follows: raw material → thawing material → three-piece wholesale → peeling → small bone removal (bonless skinless) → loin cut (obsi, mebushi) → freezing → Heating → Freezing → Pulling → Collecting → Vacuum pack → Product.
【００１５】本発明のサク状魚肉刺し身冷凍品は少なく
とも寄せ集めた後で包装されることが好ましい。包装は
フィルムによる真空包装が採用される。好ましくはフィ
ルムは透明フィルムである。フィルムには任意の印刷を
施すことができる。包装材は、気密性があって、酸素が
透過しにく、加熱処理に耐え、後の凍結工程に耐えるも
のでなければならず、この条件を満たすものであれば特
に限定されない。具体的な包装材の材質には、ポリ塩化
ビニリデン、アルミニウム、エバール、ポリビニルアル
コール、ポリアクリルニトリル、ポリエチレンフタレー
ト、ポリプロピレン、ナイロンなどおよびこれらの積層
材料がある。It is preferable that the frozen fish meat sashimi product of the present invention is packaged at least after being collected. Vacuum packaging with a film is adopted as the packaging. Preferably the film is a transparent film. Any printing can be applied to the film. The packaging material must be airtight, oxygen-impermeable, resistant to heat treatment, and resistant to the subsequent freezing step, and is not particularly limited as long as it satisfies this condition. Specific examples of the material of the packaging material include polyvinylidene chloride, aluminum, eval, polyvinyl alcohol, polyacrylonitrile, polyethylene phthalate, polypropylene, nylon and the like and laminated materials thereof.
【００１６】[0016]
【実施例】以下に、実施例を示し本発明を具体的に説明
するが、本発明はこの実施例に限定されるものではな
い。EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
【００１７】実施例１ レインボートラウトの刺し身用の部分だけをロイン状に
サク取りした生ロインを凍結し、次いでその凍結品を板
にのせてからその表面をスチームで２分３０秒加熱処理
し、その後ただちに凍結処理をした。その結果、身肉の
表面全体が加熱によるタンパク変性で白橙色に変わった
層で覆われているサク状魚肉刺し身の凍結品が得られ
た。その白橙色部分の表面からの厚みは薄く、かつ、そ
の白橙色部分と生の赤橙色部分の境目が明確であるもの
を得た。サクの中心部と尾部では白橙色部分が前者では
その厚みが薄く後者ではその厚みが若干厚くなっただけ
であった。サク状魚肉刺し身凍結品はその身肉の表面
は、はがれや損傷は全くないきれいなものであった。こ
のようにして得られた凍結サク状魚肉刺し身を刺し身状
に引き切りし、得られた各刺し身片を寄せ集めて再びサ
ク状にした。サク状になったものを合成樹脂製袋に入
れ、真空包装し冷凍保存した。１月後解凍したところ、
解凍するだけ各刺し身片が離れてきれいなお造りになっ
た。Example 1 Raw loin in which only the portion for sashimi of a rainbow trout was sucked into loin was frozen, and then the frozen product was placed on a plate and the surface thereof was heat treated with steam for 2 minutes and 30 seconds, Immediately thereafter, it was frozen. As a result, a frozen fish meat sashimi was obtained in which the entire surface of the flesh was covered with a layer that turned white-orange due to protein denaturation due to heating. The thickness of the white-orange portion from the surface was thin, and the boundary between the white-orange portion and the raw red-orange portion was clear. In the center and tail of the saku, the white-orange part was thin in the former and only slightly thicker in the latter. The surface of the flesh of the frozen fish meat sashimi was clean without peeling or damage. The frozen crispy fish sashimi thus obtained was cut into sashimi pieces, and the obtained sashimi pieces were put together to form a crispy shape again. The crispy product was put in a synthetic resin bag, vacuum-packed, and stored frozen. Thawed after a month,
Just by thawing, each sashimi piece was separated and it was beautifully made.
【００１８】比較のため、同様にレインボートラウトの
刺し身用の部分だけをロイン状にサク取りした生ロイン
を凍結しないで、板にのせてからその表面をスチームで
２分加熱処理し、その後ただちに凍結処理をした。その
結果、同様に身肉の表面全体が加熱によるタンパク変性
で白橙色に変わった層で覆われているサク状魚肉刺し身
が得られた。しかしながら、得られたものは、その白橙
色部分の表面からの厚みは厚く、かつ、その白橙色部分
と生の赤橙色部分の境目に中間の色をした部分が存在し
たものであった。生の部分が少ないためサクの中心部と
尾部では白橙色部分が前者でも厚みが比較的厚く、後者
では全てが白橙色に変わって生の部分はなくなってい
た。サク状魚肉刺し身凍結品は同様にその身肉の表面
は、はがれや損傷は全くないきれいなものであった。こ
のようにして得られた凍結サク状魚肉刺し身を刺し身状
に切り、そして、各刺し身片を寄せ集めてサク状にす
る。サク状になったものを合成樹脂製袋に入れ、真空包
装した。これを冷凍保存し、１月後解凍した。尾部の部
分に若干のはがれが生じた。[0018] For comparison, raw loin, in which only the sashimi portion of the rainbow trout was likewise cut into loin, was not frozen, but was placed on a plate, the surface was heat treated with steam for 2 minutes, and then immediately frozen. Processed. As a result, a sashimi-like fish sashimi was obtained in which the entire surface of the flesh was covered with a layer that turned white-orange due to protein denaturation due to heating. However, in the obtained product, the thickness of the white-orange portion from the surface was large, and a portion having an intermediate color was present at the boundary between the white-orange portion and the raw red-orange portion. Since there are few raw parts, the white-orange part in the center and tail of Saku is relatively thick even in the former, and in the latter, all changed to white-orange and the raw parts disappeared. Similarly, the frozen sashimi-shaped raw fish meat had a clean surface with no peeling or damage. The frozen crispy fish meat sashimi thus obtained is cut into sashimi-like pieces, and the sashimi pieces are put together to form a crispy-like shape. The crispy product was put in a synthetic resin bag and vacuum-packed. It was stored frozen and thawed one month later. Some peeling occurred at the tail.
【００１９】実施例２ 実施例１同様の生ロインを凍結し、凍結サク状魚肉刺し
身を刺し身状に引き切りし、得られた各刺し身片を寄せ
集めて再びサク状にした。サク状になったものを合成樹
脂製袋に入れ、真空包装した。次いでその凍結品を袋の
ままその表面をスチームで２分３０秒加熱処理し、その
後ただちに凍結処理をした。その結果、身肉の表面全体
が加熱によるタンパク変性で白橙色に変わった層で覆わ
れているサク状魚肉刺し身が得られた。その白橙色部分
の表面からの厚みは薄く、かつ、その白橙色部分と生の
赤橙色部分の境目が明確であるものを得た。サクの中心
部と尾部では白橙色部分が前者ではその厚みが薄く後者
ではその厚みが若干厚くなっただけであった。サク状魚
肉刺し身凍結品はその身肉の表面は、はがれや損傷は全
くないきれいなものであった。このようにして得られ凍
結品を冷凍保存した。１月後解凍したところ、各刺し身
片が離れてきれいなお造りになった。解凍するだけきれ
いなお造りになった。Example 2 The same raw loin as in Example 1 was frozen, and the frozen fish meat sashimi was cut into sashimi pieces, and the obtained sashimi pieces were put together to form a sachet shape again. The crispy product was put in a synthetic resin bag and vacuum-packed. Next, the frozen product was heat-treated with steam for 2 minutes and 30 seconds in a bag, and then immediately frozen. As a result, sashimi-like fish sashimi was obtained in which the entire surface of the flesh was covered with a layer that turned white-orange due to protein denaturation due to heating. The thickness of the white-orange portion from the surface was thin, and the boundary between the white-orange portion and the raw red-orange portion was clear. In the center and tail of the saku, the white-orange part was thin in the former and only slightly thicker in the latter. The surface of the flesh of the frozen fish meat sashimi was clean without peeling or damage. The frozen product thus obtained was stored frozen. After thawing for 1 month, each sashimi piece was separated and it was beautifully made. It was beautifully made just by thawing.
【００２０】[0020]
【発明の効果】身肉の表面全体が加熱によるタンパク変
性部分で薄く覆われているサク状魚肉刺し身を切って得
た各刺し身片を寄せ集めたサク状魚肉刺し身冷凍品また
はその包装体を提供することができる。表面加熱処理を
すると表層部分が一層柔らかくなって取り扱いが難しい
レインボートラウト、紅ザケ、大西洋サケのような魚種
について、刺し身としてあらかじめ切ってあり解凍する
とすぐ食べることができる新しいタイプの魚肉刺し身冷
凍品またはその包装体を提供することができる。EFFECT OF THE INVENTION Saku fish meat sashimi whose whole surface is thinly covered with protein-denatured parts due to heating. can do. A new type of fish sashimi frozen product that can be eaten immediately after thawing for fish species such as rainbow trout, red salmon and Atlantic salmon that are difficult to handle due to the surface heat treatment becoming softer Alternatively, the package can be provided.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 // Ａ２３Ｌ 1/325 Ａ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI technical display location // A23L 1/325 A
Claims (6)
性部分で覆われているサク状魚肉刺し身であって、その
タンパク変性部分の表面からの厚みは薄く、かつ、その
タンパク変性部分と生の身肉部分の境目が明確であるサ
ク状魚肉刺し身冷凍品を切って得た各刺し身片を寄せ集
めて成るサク状魚肉刺し身冷凍品。1. A sashimi-shaped fish meat sashimi in which the entire surface of meat is covered with a protein-denatured portion by heating, the thickness of the protein-denatured portion from the surface is thin, and Saku-shaped fish meat sashimi frozen product which is made by collecting each sashimi piece obtained by cutting frozen sashimi fish sashimi product with clear boundaries between flesh and meat.
記載のサク状魚肉刺し身冷凍品。2. The flesh has a bloody portion left.
Frozen fish meat sashimi described.
請求項３記載のサク状魚肉刺し身冷凍品。3. The frozen fish meat sashimi product according to claim 3, wherein the meat is rainbow trout meat.
のサク状魚肉刺し身冷凍品の包装体。4. A package of frozen sauteed fish meat sashimi according to claim 1, claim 2 or claim 3.
求項４記載のサク状魚肉刺し身冷凍品の包装体。5. The packaged product of frozen fish meat sashimi according to claim 4, wherein the packaging is vacuum packaging with a film.
ク状魚肉刺し身冷凍品の包装体。6. The package of frozen fish meat sashimi according to claim 5, wherein the film is transparent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5312451A JPH07123910A (en) | 1993-11-08 | 1993-11-08 | Frozen fish meat cut and collected in oblong shape |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5312451A JPH07123910A (en) | 1993-11-08 | 1993-11-08 | Frozen fish meat cut and collected in oblong shape |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07123910A true JPH07123910A (en) | 1995-05-16 |
Family
ID=18029357
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5312451A Pending JPH07123910A (en) | 1993-11-08 | 1993-11-08 | Frozen fish meat cut and collected in oblong shape |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07123910A (en) |
-
1993
- 1993-11-08 JP JP5312451A patent/JPH07123910A/en active Pending
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