JPH0823929A - Manufacture of frozen preserved food of eel - Google Patents
Manufacture of frozen preserved food of eelInfo
- Publication number
- JPH0823929A JPH0823929A JP6166426A JP16642694A JPH0823929A JP H0823929 A JPH0823929 A JP H0823929A JP 6166426 A JP6166426 A JP 6166426A JP 16642694 A JP16642694 A JP 16642694A JP H0823929 A JPH0823929 A JP H0823929A
- Authority
- JP
- Japan
- Prior art keywords
- eel
- frozen
- food
- preserved food
- frozen preserved
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】うなぎの冷凍保存食品の製造方法
に関する。TECHNICAL FIELD The present invention relates to a method for producing frozen preserved eel food.
【０００２】[0002]
【従来の技術】現在、製品化されている冷凍食品は、マ
グロなどの水産物が１９７種、野菜などの農産物が１０
５種、牛肉などの畜産物が５１種、フライ・天ふら・揚
げ物の調理食品４７０種、フライ類以外のハンバーグ・
シューマイなどの調理食品７２０種、菓子類１３０種な
ど総数で約１７００種類もの食品が流通している。これ
らの冷凍食品は、今や子供のお弁当のおかずや亭主の晩
酌のつまみのみならず、学校給食やレストラン、ホテル
のメニューまで主食として幅広く活用されている。最近
の統計では、日本人が１年間に消費する冷凍食品の量は
９０万トン以上と言われ、これは単純に国民一人当たり
７ｋｇの冷凍食品を食していることになる。一方、食品
保存技術には、冷凍，乾燥，塩漬，砂糖漬，缶詰，レト
ルト，くん煙，添加物による保存方法が知られている
が、その中でも冷凍保存は最も食品のおいしさや鮮度が
そのまま維持される食料品保存方法である。この冷凍保
存は、もともとエスキモーなどの厳寒地に住む民族の経
験的な生活の知恵を起源としており、この原理に着目し
て科学的な研究や機械的な冷凍，輸送，保管などの技術
開発に初めて着手したのはアメリカ合衆国の農務省であ
る。アメリカ農務省は、第二次世界大戦が終了すると、
直ぐに冷凍食品の製造と保存に関する研究に着手し、そ
の後、農務省の研究所を中心に産学共同で１０年間に渡
って大規模な研究がされた。そして、これらの研究の成
果は１９６０年に一般に公表された。2. Description of the Related Art Currently, 197 kinds of frozen products such as tuna and 10 kinds of agricultural products such as vegetables are commercially available.
5 kinds, 51 kinds of livestock products such as beef, 470 kinds of cooked foods of fries, tempura and fried foods, hamburgers other than fries
There are about 1700 kinds of foods in total, such as 720 kinds of cooked foods such as Shumai and 130 kinds of confectioneries. These frozen foods are now widely used as staple foods for school lunches, restaurants, and hotel menus, as well as side dishes for children's lunches and snacks for the owner's dinner. According to recent statistics, the amount of frozen food consumed by the Japanese per year is more than 900,000 tons, which means that each person simply eats 7 kg of frozen food. On the other hand, food preservation techniques are known to be frozen, dried, salted, candied, canned, retort, smoked, and additives, but among them, frozen preservation is the most delicious and fresh food. It is a preserved food preservation method. Originally, this cryopreservation originated from the empirical wisdom of people living in the extremely cold regions such as Eskimos. Focusing on this principle, scientific research and technological development such as mechanical freezing, transportation, and storage were considered. The United States Department of Agriculture first started. The US Department of Agriculture says that after the end of World War II,
Immediately, we began research on the manufacture and preservation of frozen foods, and after that, a large-scale research was conducted for 10 years in collaboration with industry and academia centering on the research institute of the Ministry of Agriculture. The results of these studies were made publicly available in 1960.
【０００３】一般的に食品は冷凍していくと０〜マイナ
ス５度付近で一時的に温度の降下が緩やかになるが、こ
の温度帯は最大氷結結晶生成温度帯と呼ばれ、食品中の
水分の多くが氷結する為である。普通、純粋な水は零度
で氷となるが、食品中の水分は塩類や糖類などが含まれ
ているため零度では凍らずマイナス１〜２度で凍りはじ
める。食品の中の水が凍り始めて氷の結晶が大きく成長
し、体積が膨張すると食品の組織が壊されていく。ま
た、水分のみが凍結して水に溶けていた食品成分が濃縮
される結果となり、これがタンパク質の変性などを引き
起こす。これらの現象が進むと、食品のおいしさが損な
われることになる。そこで、最近では食品を冷凍保存す
る際に、低温で急速に凍結させ（急速凍結）食品組織内
の水分をそのまま小さな氷結晶として氷結させるように
する。また、長期間保存する場合は、保存温度が高いと
凍結された食品中の氷が徐々に成長しやがて組織破壊を
起こすことになるため、まず急速凍結させて氷の大きさ
を小さく揃え、更に、保存温度を十分低くして（深度凍
結）未凍結水分を少なくし、かつ保存中の温度変化を少
なくすることが行われている。また大体の食品はマイナ
ス１８度以下で暗所保存することが一般的に知られてい
るが、これはアメリカの農務省の研究によると、大体の
食品はマイナス１８度以下で暗所保存し、保存中の温度
変化がない場合は１年間は品質の変化がないことが確認
されている。このため、国際的に冷凍食品の保存温度マ
イナス１８度に定められている。このように、最近の食
品冷凍保存技術の進歩は、冷凍することによる食品の品
質の変化を冷凍前と比較しても、実用的にほとんど見分
けがつかない状態にまで進歩した。Generally, when food is frozen, the temperature drop temporarily becomes 0 to -5 degrees, and this temperature range is called the maximum freezing crystal formation temperature range. This is because most of them freeze. Normally, pure water becomes ice at 0 ° C, but water in foods contains salts and sugars, so it does not freeze at 0 ° C and begins to freeze at -1 to 2 ° C. The water in the food begins to freeze, ice crystals grow large, and when the volume expands, the tissue of the food is destroyed. In addition, only the water freezes, resulting in the concentration of the food components dissolved in water, which causes protein denaturation and the like. If these phenomena progress, the taste of food will be spoiled. Therefore, recently, when a food is frozen and stored, it is quickly frozen at a low temperature (rapid freezing) to freeze the water in the food tissue as a small ice crystal as it is. In addition, when storing for a long period of time, if the storage temperature is high, the ice in the frozen food will gradually grow and cause tissue destruction, so first freeze quickly and make the size of ice smaller, The storage temperature is sufficiently low (deep freezing) to reduce unfrozen water content and the temperature change during storage is reduced. Also, it is generally known that most foods are stored in the dark below -18 ° C, but according to a study by the US Department of Agriculture, most foods are stored in the dark below -18 ° C. It has been confirmed that there is no change in quality for one year if there is no change in temperature during storage. For this reason, the storage temperature of frozen foods is set at minus 18 degrees Celsius internationally. As described above, the recent advances in frozen food preservation technology have progressed to a state where practically almost no distinction can be made even when the change in the quality of food due to freezing is compared with that before freezing.
【０００４】[0004]
【発明が解決しようとする課題】ところが、このように
上記従来の技術が進歩して各種の食品を冷凍保存食品に
加工することが可能になったとしても、調理済みのうな
ぎの場合、素材の軟らかさとたれによるうなぎの旨味を
そのまま閉じこめた冷凍保存食品を製造することは、従
来の技術では不可能であった。何故ならば、焼いてたれ
を付け調理済みのうなぎをそのまま冷凍保存すると、う
なぎが硬化して風味が急激に低下することになるので、
これを解凍したとしても、うなぎ本来の風味を味あうこ
とが事実上不可能になるといった問題があったからであ
る。そこで、本発明はこのような問題点を解決するため
に成されたものであり、うなぎの柔らかさと風味をその
まま閉じこめた状態で冷凍保存することのできるうなぎ
の冷凍保存食品の製造方法の提供を目的としている。However, even if various conventional foods can be processed into frozen-preserved foods due to the advance of the above-mentioned conventional techniques, in the case of cooked eel, It has been impossible with the conventional techniques to produce a frozen preserved food product in which the eel flavor due to softness and sauce is kept as it is. The reason is that if the cooked eel is frozen and stored as it is, the eel will harden and the flavor will drop sharply.
This is because there was a problem that even if it was thawed, it would be virtually impossible to taste the original flavor of eel. Therefore, the present invention was made to solve such problems, and provides a method for producing a frozen preserved food of eel that can be frozen and stored in a state in which the softness and flavor of the eel are kept as they are. Has an aim.
【０００５】[0005]
【課題を解決するための手段】上記目的を達成するため
に成された本発明は、うなぎの内臓を取り除いて背中ま
たは腹の部分で開く工程と、うなぎの表面に焦目ができ
る様に適度に焼く工程と、うなぎをたれに浸す工程と、
うなぎを所定の容器に真空パック処理する工程と、うな
ぎを冷凍保存加工を行なう工程と、によって、うなぎを
冷凍保存食品に加工することを特徴としたうなぎの冷凍
保存食品の製造方法を要旨としている。Means for Solving the Problems The present invention, which has been made to achieve the above object, comprises the steps of removing the internal organs of an eel and opening it on the back or abdomen, and appropriately so that the surface of the eel can be focused. And the process of baking the eel in a saucepan,
The method of manufacturing frozen preserved food of eel is characterized by processing the eel into frozen preserved food by a step of vacuum-packing the eel into a predetermined container and a step of performing frozen preservation processing of the eel. .
【０００６】[0006]
【作用】本発明のうなぎの冷凍保存食品の製造方法によ
れば、まず、内臓を取り除いて背中または腹の部分で開
いたうなぎを、加熱調理器でうなぎの表面に焦目ができ
る様に適度に焼く。次に、加熱調理したうなぎをたれに
浸し、所定の容器に真空パック処理すると共に冷凍保存
加工を行なう。この作用により、うなぎの身は、軟らか
と風味を保った状態で容器に充填された冷凍保存食品が
製造されることになる。According to the method for producing a frozen preserved food of eel of the present invention, first, the eel opened at the back or abdomen by removing the internal organs is appropriately heated so that the surface of the eel can be marked with a heating cooker. Bake. Next, the cooked eel is dipped in a saucepan, vacuum-packed in a predetermined container, and frozen and stored. Due to this action, the frozen preserved food filled with the container in the state where the eel meat is kept soft and flavor is produced.
【０００７】[0007]
【実施例】本発明を適用したうなぎの冷凍保存食品の製
造方法の実施例について説明する。本実施例のうなぎの
冷凍保存食品の製造方法は、まず、冷凍保存食品に加工
しようとするうなぎの鮮魚を腹開きににして内臓を取り
除き、竹串を打って素焼き（白焼き）にする。何回も裏
返して素焼きにしたあと、たれをかけながら付け焼きに
する。このようにして蒲焼にしたうなぎを今度は真空パ
ックに充填して急速冷凍加工する。以上の工程により、
調理済みのうなぎの蒲焼は冷凍保存パックとして冷凍保
存が可能な冷凍食品となる。この際に、うなぎの蒲焼き
は、風味と素材の軟らかさを保った状態で真空パックに
密閉されることになる。この作用により、本実施例で製
造したうなぎの冷凍保存食品は、保存してある冷蔵庫か
ら取り出して電子レンジ等で加熱すれば、焼きたての風
味と素材の軟らかさを備えたうなぎの蒲焼きが即座に出
来上るため、料亭等に出向くことなく、家庭でいつでも
うなぎの蒲焼きを食することが可能になる。EXAMPLE An example of a method for producing frozen preserved eel food according to the present invention will be described. In the method for producing frozen preserved eel food of the present embodiment, first, fresh eel fish to be processed into frozen preserved food is opened in the belly to remove the internal organs, and then simmered on a bamboo skewer (shiroyaki). After inverting and turning it over and over again, simmer it over a saucepan. The eel thus calcined is then packed in a vacuum pack and rapidly frozen. By the above process,
Kabayaki of cooked eel becomes a frozen food that can be frozen and stored as a frozen preservation pack. At this time, the eel kabayaki is sealed in a vacuum pack while maintaining the flavor and the softness of the ingredients. By this action, the frozen preserved food of eel produced in this example, if taken out from the refrigerator in which it is stored and heated in a microwave oven or the like, eel grilled with a fresh flavor and the softness of the material Since it is completed instantly, you can always eat Nagaki Kabayaki at home without going to a restaurant.
【０００８】[0008]
【考案の効果】以上、詳述したように、本発明のうなぎ
の冷凍保存食品の製造方法は、うなぎの内臓を取り除い
て背中または腹の部分で開く工程と、うなぎの表面に焦
目ができる様に適度に焼く工程と、うなぎをたれに浸す
工程と、うなぎを所定の容器に真空パック処理する工程
と、うなぎを冷凍保存加工を行なう工程と、によって、
うなぎを冷凍保存食品に加工することにより、必要な時
に保存してある冷蔵庫から取り出して電子レンジ等で加
熱すれば、料亭や料理店に出向くことなく、家庭でうな
ぎの蒲焼きの焼きたての風味と素材の軟らかさを味合う
ことができるようになる画期的な発明である。As described above in detail, the method for producing frozen preserved food of eel according to the present invention includes the steps of removing the internal organs of the eel and opening it on the back or the abdomen, and the surface of the eel has a focus. Like, an appropriate baking step, a step of immersing the eel in a saucepan, a step of vacuum-packing the eel in a predetermined container, and a step of freezing and storing the eel,
By processing eels into frozen preserved foods, you can take them out of the refrigerator when they are needed and heat them in a microwave oven, etc., and you can enjoy the fresh flavor of eel kabayaki at home without going to a restaurant or restaurant. This is an epoch-making invention that allows you to enjoy the softness of the material.
Claims (1)
の部分で開く工程と、 うなぎの表面に焦目ができる様に適度に焼く工程と、 うなぎをたれに浸す工程と、 うなぎを所定の容器に真空パック処理する工程と、 うなぎを冷凍保存加工を行なう工程と、によって、うな
ぎを冷凍保存食品に加工することを特徴としたうなぎの
冷凍保存食品の製造方法。1. A step of removing the internal organs of an eel and opening it at the back or abdomen, a step of appropriately baking the eel so that the surface of the eel is brown, and a step of immersing the eel in a saucepan, and a predetermined container A method for producing frozen preserved food of eel, which comprises processing the eel into a frozen preserved food by a step of vacuum-packing the eel and a step of performing frozen preservation processing of the eel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6166426A JPH0823929A (en) | 1994-07-19 | 1994-07-19 | Manufacture of frozen preserved food of eel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6166426A JPH0823929A (en) | 1994-07-19 | 1994-07-19 | Manufacture of frozen preserved food of eel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0823929A true JPH0823929A (en) | 1996-01-30 |
Family
ID=15831205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6166426A Pending JPH0823929A (en) | 1994-07-19 | 1994-07-19 | Manufacture of frozen preserved food of eel |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0823929A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010053748A (en) * | 1999-12-01 | 2001-07-02 | 이광현 | baked eel food manufacturing method |
| KR20030067103A (en) * | 2002-02-07 | 2003-08-14 | 주식회사 참식품 | Manufacturing method of fish meat of common eel |
| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
-
1994
- 1994-07-19 JP JP6166426A patent/JPH0823929A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010053748A (en) * | 1999-12-01 | 2001-07-02 | 이광현 | baked eel food manufacturing method |
| KR20030067103A (en) * | 2002-02-07 | 2003-08-14 | 주식회사 참식품 | Manufacturing method of fish meat of common eel |
| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
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