JPH07123911A - Frozen fish meat cut and collected in oblong shape and production thereof - Google Patents
Frozen fish meat cut and collected in oblong shape and production thereofInfo
- Publication number
- JPH07123911A JPH07123911A JP5312452A JP31245293A JPH07123911A JP H07123911 A JPH07123911 A JP H07123911A JP 5312452 A JP5312452 A JP 5312452A JP 31245293 A JP31245293 A JP 31245293A JP H07123911 A JPH07123911 A JP H07123911A
- Authority
- JP
- Japan
- Prior art keywords
- sashimi
- frozen
- fish meat
- fish
- meat
- 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 55
- 235000013372 meat Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 31
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 241000277275 Oncorhynchus mykiss Species 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013622 meat product Nutrition 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 235000019688 fish Nutrition 0.000 abstract description 26
- 210000000988 bone and bone Anatomy 0.000 abstract description 6
- 241000277277 Oncorhynchus nerka Species 0.000 abstract description 3
- 241000277263 Salmo Species 0.000 abstract description 3
- 239000010410 layer Substances 0.000 description 7
- 238000004925 denaturation Methods 0.000 description 6
- 230000036425 denaturation Effects 0.000 description 6
- 241001149724 Cololabis adocetus Species 0.000 description 4
- 241000269851 Sarda sarda Species 0.000 description 4
- 229920003002 synthetic resin Polymers 0.000 description 4
- 239000000057 synthetic resin Substances 0.000 description 4
- -1 eval Polymers 0.000 description 3
- 235000020989 red meat Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw 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
- 241000555825 Clupeidae 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
- 241001553014 Myrsine salicina 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 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
- 239000000463 material Substances 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
- 238000010079 rubber tapping Methods 0.000 description 1
- 235000019512 sardine Nutrition 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
品およびその製造方法に関する。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の冷凍品およびその製造方法
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 method for producing the same. More specifically, the present invention relates to a frozen product of sashimi-shaped fish meat sashimi in which the entire surface of the flesh is thinly covered with a protein denatured portion by heating and a method for producing the same.
【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. A general method for producing frozen foods of skipjack tuna is to cool the half of the bonito, put it in a bag, vacuum-pack it, and freeze it. 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、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の冷凍
品およびその製造方法の提供を目的とする。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の冷凍品およびそ
の製造方法の提供を目的とする。DISCLOSURE OF THE INVENTION It is an object of the present invention to provide a frozen product of crispy fish meat sashimi which has been uniformly and thinly surface-heated, and a method for producing the same. For more information,
It is an object of the present invention to provide a frozen product of fish meat sashimi in which the entire surface of the meat is thinly covered with a protein denatured portion by heating, and a method for producing the same.
【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、冷凍保存をして、その後食するときに切って刺し身
に造る。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。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。According to the present invention, a rectangular parallelepiped having a size that allows fish to be sashimi-like, that is, a sack, is frozen, and the surface of the saku is heat-treated, re-frozen, and stored frozen. Then, when eating, cut it into sashimi. The surroundings of sashimi are heat-denatured and the color becomes cloudy, and the inside is a beautiful, transparent color. The difference makes the sashimi beautiful, but it does not shrink and harden like sardines. When the color of the flesh is red, the difference is remarkable and more beautiful.
【０００６】本発明は凍結した状態で表面加熱処理する
ことを特徴とする。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冷凍品の製造方法の概
略を示せば、サク状魚肉刺し身を凍結後、凍結したサク
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、必要により包装して製造するか、サク状魚肉刺し
身を冷凍後包装しあるいは包装後冷凍し、凍結し包装し
たサクを包装したまま加熱処理してサクの表面をタンパ
ク変性させ、ついで再凍結処理して製造する。The present invention is characterized in that surface heat treatment is performed in a frozen state. The outline of the method for producing a frozen fish meat sashimi product which has been surface-heated to a uniform and thin thickness of the present invention is as follows: After freezing the fish meat sashimi product, the frozen saku is subjected to heat treatment to denature the surface thereof. And then freeze-freeze and package if necessary, or freeze-pack the fish meat sashimi after packing or freeze after packing, and heat-treat the frozen and packed saks as they are packed to denature the surface of the saks. Then, it is re-frozen and manufactured.
【０００７】さらに詳細に示せば、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。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。必要により合成樹脂製
袋に入れ、真空包装する。More specifically, 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. 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 necessary, put in a synthetic resin bag and vacuum package.
【０００８】凍結した状態で表面加熱処理する場合包装
して行うことが好ましい。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。When the surface is heat-treated in the frozen state, it is preferably packaged. 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.
【０００９】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 not peeled off during the work so that they do not look good 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.
【００１０】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。このように身肉
の色が赤色のものとして、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 salmon-like 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 meats 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.
【００１１】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をし、魚体表層の水分を取る工程を
入れる。この調味漬け工程により、身肉の香りが改善さ
れる。Suck removal will be described by taking 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. For the three-layered rainbow trout, peel off 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 off the skin and removing the abdomen, it is seasoned and pickled if necessary, and the step of removing water from the surface layer of the fish body is added. This seasoning and pickling process improves the aroma of the meat.
【００１２】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）→真空パック→凍結→加熱→凍
結→製品となる。[0012] The production process using a rainbow trout is as follows: Raw material → Raw material defrosting → 3 pieces wholesale → Peeling → Small bone removal (bonless skinless) → Loin cut (obsi, Mebushi) → Vacuum pack → Freeze → Heating → Freeze → Product.
【００１３】本発明のサク状魚肉刺し身冷凍品は包装さ
れた状態で加熱処理されるか、または加熱処理の後包装
される。包装はフィルムによる真空包装が好ましい。最
も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。The frozen fish meat sashimi product of the present invention is heat-treated in a packaged state, or is packaged after the heat-treatment. The packaging is preferably vacuum packaging with a film. Most 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.
【００１４】[0014]
【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.
【００１５】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真空包装してから凍結し、次い
でその凍結品の包装体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状態で包
装されたものを得た。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の包装
体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。Example 1 Raw loin in which only the sashimi portion of the rainbow trout was sucked into loin was vacuum packaged and then frozen, and then the surface of the frozen package was heat treated with steam for 2 minutes and 30 seconds. Then, it was immediately frozen. 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.
A product was obtained in which the white-orange portion had a small thickness from the surface 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 saury fish sashimi frozen product was clean with no peeling or damage.
【００１６】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
を真空包装してから凍結しないで、その包装体の表面を
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
部分が存在した状態で包装されたものであった。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
品の包装体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。[0016] For comparison, raw loin, in which the sashimi portion of the rainbow trout was likewise cut into loin, was vacuum packaged and not frozen, and the surface of the package was heat treated with steam for 2 minutes. Immediately thereafter, it was frozen. 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, the obtained product was packaged in a state in which the white-orange part had a large thickness from the surface and there was an intermediate-colored part at the boundary between the white-orange part and the raw red-orange part. Met. 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 sausage sashimi package had a clean meat surface without peeling or damage.
【００１７】実施例２ 実施例１と同様の生ロインを凍結し、次いでその凍結品
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状態のものを得た。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
肉刺し身凍結品の包装体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。しかしながら、
身肉の表面にスチームネットの跡がついた。Example 2 Raw loin similar to that used in Example 1 was frozen, and then the surface of the frozen product was heat treated with steam for 2 minutes and 30 seconds, and immediately thereafter, 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 saury fish sashimi frozen product was clean with no peeling or damage. However,
The trace of steam net was on the surface of the flesh.
【００１８】比較のため、実施例１と同様の生ロインを
凍結しないで、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状態であった。
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。しかしながら、身肉の表
面にはスチームネットの跡がついた。For comparison, the same raw loin as in Example 1 was heat-treated with steam for 2 minutes without freezing,
Immediately thereafter, it was frozen. 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, the obtained product was in a state where the thickness of the white-orange portion from the surface was thick, 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. However, steam net marks were found on the surface of the flesh.
【００１９】実施例３ 実施例１と同様の生ロインを凍結し、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状態のもの
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の包装体はその身肉
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。身肉の表面にスチームネットの跡はつかなかった。Example 3 The same raw loin as in Example 1 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, 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 saury fish sashimi frozen product was clean with no peeling or damage. No trace of steam net was found on the surface of the flesh.
【００２０】実施例４ 実施例３で得られた凍結品を合成樹脂フィルムで真空包
装して真空包装体を得た。約１カ月冷凍保存してからそ
の真空包装体を解凍し、包装袋からサク状魚肉刺し身を
取り出した。１０本について試みたところ、身肉のはが
れが起こったものはなかった。また別の１０本について
解凍前に包装袋からサク状魚肉刺し身を取り出したとこ
ろ、身肉のはがれは起こらなかった。これらのサクを引
き切りして刺し身を造った。解凍後は、熟練者以外の者
はタンパク変性部分を剥がれの発生しないように引き切
りすることができなかった。しかし、凍結した状態で
は、熟練者以外の者も全体をきれいに引き切りすること
ができた。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は脂が十分に乗ったト
ロのような食感はそのまま残し、加熱によるタンパク変
性部分の独特の風味と食感も加わり、白で包まれた橙赤
の刺し身は熟練されたパネラー７人全員がおいしいし美
しいと評価した。Example 4 The frozen product obtained in Example 3 was vacuum-packed with a synthetic resin film to obtain a vacuum package. It was stored frozen for about one month, the vacuum package was thawed, and the fish meat sashimi was taken out from the packaging bag. When I tried about 10 pieces, none of the flesh peeled off. In addition, when the saury fish sashimi was taken out from the packaging bag of the other 10 pieces before thawing, peeling of the flesh did not occur. These saks were cut out to make sashimi. After thawing, no one other than an expert could cut off the protein-denatured portion so that peeling did not occur. However, in the frozen state, a person other than a skilled person was able to cut the whole piece cleanly. Raw loin, in which only the sashimi portion of the rainbow trout is crispy, retains the texture like a toro with a sufficient amount of fat on it, adding the unique flavor and texture of the protein denatured part by heating, white The orange-red sashimi wrapped in was delicious and beautiful by all 7 skilled panelists.
【００２１】[0021]
【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新しいタイプのサク状魚肉刺
し身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、凍結時に切るだけで食べることができる新しいタイ
プの刺し身を提供することができる。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。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提供する
ことができる。EFFECTS OF THE INVENTION It is possible to provide a new type of sashimi-shaped fish meat sashimi in which the entire surface of the flesh is thinly covered with a protein denatured portion due to heating. Surface heat treatment makes it possible to provide a new type of sashimi that can be eaten simply by cutting it when frozen, for fish species such as rainbow trout, red salmon, and Atlantic salmon that have a softer surface layer and are difficult to handle. No peeling of meat occurs, the heating time can be adjusted accurately, and products of uniform quality can be produced. It is possible to provide a good-quality sashimi-shaped sashimi in which only a thin layer on the surface has been heat-denatured and meat is not peeled off.
───────────────────────────────────────────────────── 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 (11)
性部分で覆われているサク状魚肉刺し身の冷凍品であっ
て、そのサク状魚肉刺し身はタンパク変性部分の表面か
らの厚みが薄く、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ことを特徴とするサク状魚肉
刺し身冷凍品。1. A frozen product of sashimi-shaped fish meat sashimi whose whole surface of meat is covered with a protein-denatured portion by heating, wherein the saku-shaped fish meat sashimi has a thin thickness from the surface of the protein-denatured portion, and , Sake-shaped frozen fish sashimi, characterized in that the boundary between the protein-denatured portion and the raw meat portion is clear.
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１または請求項２記載のサク状魚肉刺し身冷凍
品。3. The frozen sashimi-shaped fish meat product according to claim 1 or 2, wherein the flesh is rainbow trout flesh.
装されている請求項１、請求項２または請求項３記載の
サク状魚肉刺し身冷凍品。4. The frozen fish meat sashimi according to claim 1, 2 or 3, wherein the fish meat sashimi is packaged in a frozen state.
求項４記載のサク状魚肉刺し身冷凍品。5. The frozen fish meat sashimi product according to claim 4, wherein the packaging is vacuum packaging with a film.
態のサク状魚肉刺し身をその表面全体がタンパク変性部
分で薄く覆われるまで加熱処理し、次いで再凍結処理す
ることを特徴とするサク状魚肉刺し身冷凍品の製造方
法。6. A sack-shaped fish meat characterized in that, after freezing the fish meat sashimi, the frozen fish meat sashimi is heat-treated until the entire surface is thinly covered with the protein denatured portion, and then re-frozen. Process for producing frozen fish sashimi.
態のサク状魚肉刺し身をその表面全体がタンパク変性部
分で薄く覆われるまで加熱処理し、次いで再凍結処理
し、その後包装することを特徴とするサク状魚肉刺し身
冷凍品の製造方法。7. After freezing the fish meat sashimi, the frozen fish meat sashimi is heat-treated until the whole surface is thinly covered with the protein denatured portion, then re-freeze, and then packaged. And a method for producing frozen fish meat sashimi.
包装された凍結状態のサク状魚肉刺し身をその表面全体
がタンパク変性部分で薄く覆われるまで包装されたまま
加熱処理し、次いで再凍結処理することを特徴とするサ
ク状魚肉刺し身冷凍品の製造方法。8. After packaging and freezing crispy fish sashimi,
A method for producing frozen frozen fish meat sashimi, characterized by heat-treating the packaged frozen fish meat sashimi while being packaged until the entire surface is thinly covered with protein denatured parts, and then refreezing. .
態のサク状魚肉刺し身を包装し、包装された凍結状態の
サク状魚肉刺し身をその表面全体がタンパク変性部分で
薄く覆われるまで包装されたまま加熱処理し、次いで再
凍結処理することを特徴とするサク状魚肉刺し身冷凍品
の製造方法。9. Frozen sashimi fish sashimi is packed, then frozen saku fish meat sashimi is packaged, and the packed frozen saku fish meat sashimi is packaged until its entire surface is thinly covered with protein denatured portions. A method for producing a frozen product of sashimi-like fish sashimi, which comprises heat-treating as-is and then re-freezing.
請求項７、請求項８または請求項９記載のサク状魚肉刺
し身冷凍品の製造方法。10. The method for producing a frozen raw fish meat sashimi product according to claim 7, 8 or 9, wherein the packaging is vacuum packaging with a film.
る請求項６、請求項７、請求項８、請求項９または請求
項１０記載のサク状魚肉刺し身冷凍品の製造方法。11. The method for producing a frozen fish meat sashimi product according to claim 6, claim 7, claim 8, claim 9 or claim 10, wherein the meat is a rainbow trout meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5312452A JPH07123911A (en) | 1993-11-08 | 1993-11-08 | Frozen fish meat cut and collected in oblong shape and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5312452A JPH07123911A (en) | 1993-11-08 | 1993-11-08 | Frozen fish meat cut and collected in oblong shape and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07123911A true JPH07123911A (en) | 1995-05-16 |
Family
ID=18029370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5312452A Pending JPH07123911A (en) | 1993-11-08 | 1993-11-08 | Frozen fish meat cut and collected in oblong shape and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07123911A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007135558A (en) * | 2005-11-18 | 2007-06-07 | Sawamura Yoshiaki | Method for producing pre-cook lean fish meat steak |
| JP5690433B1 (en) * | 2014-07-17 | 2015-03-25 | 株式会社極洋 | Fresh fish with edible skin, method for manufacturing the same, and apparatus for manufacturing the same |
| CN105105210A (en) * | 2013-12-05 | 2015-12-02 | 株式会社极洋 | Skin-evaporated fresh fish, and production apparatus thereof |
-
1993
- 1993-11-08 JP JP5312452A patent/JPH07123911A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007135558A (en) * | 2005-11-18 | 2007-06-07 | Sawamura Yoshiaki | Method for producing pre-cook lean fish meat steak |
| CN105105210A (en) * | 2013-12-05 | 2015-12-02 | 株式会社极洋 | Skin-evaporated fresh fish, and production apparatus thereof |
| CN105105210B (en) * | 2013-12-05 | 2019-10-25 | 株式会社极洋 | Epidermis is evaporated off fresh fish or has fresh fish, its manufacturing method and its manufacturing device of edible epidermis |
| JP5690433B1 (en) * | 2014-07-17 | 2015-03-25 | 株式会社極洋 | Fresh fish with edible skin, method for manufacturing the same, and apparatus for manufacturing the same |
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