JPH11346722A - Packed body of fish having seaweed sheet and its production - Google Patents
Packed body of fish having seaweed sheet and its productionInfo
- Publication number
- JPH11346722A JPH11346722A JP10192250A JP19225098A JPH11346722A JP H11346722 A JPH11346722 A JP H11346722A JP 10192250 A JP10192250 A JP 10192250A JP 19225098 A JP19225098 A JP 19225098A JP H11346722 A JPH11346722 A JP H11346722A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- seaweed sheet
- seaweed
- dried
- bag
- 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
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は魚の一部又は全体に
海藻シートを載置し、加熱し一体化したもので、骨ごと
可食することができる魚の加工品及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 processed fish product in which a seaweed sheet is placed on a part or the whole of a fish, which is integrated by heating, and which can be eaten together with bones, and a method for producing the same.
【0002】[0002]
【従来の技術】魚には小イワシのように比較的骨がやわ
らかいものから、アジやタイ、カレイのようにな骨の硬
い魚などがある。通常イワシなど小魚は骨などは気にせ
ずに食べられるが、一般の魚は、焼いたり煮たりして食
べるの時に骨と可食できる肉部とを分けて食べている。
魚は食べるとき小骨が歯ぐきや咽に刺さりなどするので
一番嫌われている。そのため魚は、通常、二枚または三
枚に卸して切り身状態で販売されるのが多くなってきて
いる。さらに、魚にはピンボーンという小骨などが肉の
内部に入りくんでいるもの、新魚種には小骨が肉の内部
に複雑に配置されているものもあり、小骨を取ろうとす
ると容易でなく面倒くさい。2. Description of the Related Art Fishes include those having relatively soft bones, such as small sardines, and those having hard bones, such as horse mackerel, thailand, and flounder. Normally, small fish such as sardines can be eaten without worrying about bones and the like, but in general fish are grilled or boiled and eat the bones and edible meat separately.
Fish are most hated because small bones bite into the gums and throat when eating. For this reason, fish are usually sold in two or three pieces in the form of fillets. Furthermore, some fish have small bones such as pin bones inside the meat, and some new fish species have small bones arranged inside the meat, making it difficult and troublesome to remove small bones. .
【0003】一方、最近は健康面でカルシウム摂取が不
足気味であるということが言われ、魚の骨は種々の栄養
的価値を持っているので、魚の骨が食べられるようにす
ることが求められてきている。[0003] On the other hand, it has recently been said that calcium intake is deficient in health, and fish bones have various nutritional values, so it has been required to be able to eat fish bones. ing.
【0004】従来、魚を骨ごと食べる手段としては、
イワシなどに見られる骨を肉と一緒に摺りつぶしてミン
チボール状にするか、缶詰のように高温高圧で加熱す
るか、ママカリのように酸で処理して骨を柔らかくす
るか、油で揚げて空揚げにするなどの手段が取られて
いる。Conventionally, as a means of eating fish together with bones,
Grind the bones found in sardines etc. with meat to make mince balls, heat at high temperature and high pressure like cans, treat with acids like mamakari to soften the bones, or fry with oil Means such as emptying are taken.
【0005】[0005]
【発明が解決しようとする課題】骨ごと食べる手段とし
ては、一般に前記手段の中で缶詰にして食べるのが普通
である。しかし、缶詰にすると魚の色、味、形状などの
特徴が十分に活かすことが出来ないために、どの魚も似
たような味がする状態になってしまう。また缶詰にする
と缶詰臭という特有のにおいがあり好まれない。そこで
本発明は袋内でレトルト加熱されて、魚の色、形など特
徴を残して、缶詰臭もなく風味良く、しかも骨ごと食べ
られる魚の包装加工品およびその製造方法を提供するこ
とを目的とする。As means for eating the whole bone, it is common to eat in a canned form among the above-mentioned means. However, if it is canned, characteristics such as color, taste, and shape of the fish cannot be fully utilized, so that all fish have a similar taste. In addition, canned foods have a unique smell called canned odor and are not preferred. Therefore, an object of the present invention is to provide a packaged fish product which can be heated by retorting in a bag, leave characteristics such as the color and shape of the fish, have no smell of canned food, and can be eaten together with the bone, and a method for producing the same. .
【0006】[0006]
【課題を解決するための手段】上記の課題を解決するた
めに、本発明は耐熱性のプラスチック袋を使用し、魚の
骨が柔らかくなる加圧加熱条件を調べたところ、小型の
魚は缶詰と同じような加熱条件(例えば105℃〜12
0℃)の温度で20分〜90分加熱することで骨を柔ら
かにすることはできるが、一方、加熱することにより袋
内に魚からドリップが出て外観がわるくなるということ
がわかった。そのために本発明は高温高圧によって生ず
るドリップの吸収手段として、乾燥したコンブのような
海藻シートを魚の側面に置いて袋内で加熱したところ、
乾燥したコンブが魚のドリップを吸収し、魚が加熱され
ると同時にコンブも加熱され、しかもコンブの味が魚の
味に付加し、袋内にドリップも殆どなくて魚の外観も良
く、骨ごと食べられる魚とコンブの一体化した加工品を
完成することが出来た。Means for Solving the Problems In order to solve the above-mentioned problems, the present invention uses a heat-resistant plastic bag and examines the pressurizing and heating conditions under which the fish bones are softened. Similar heating conditions (for example, 105 ° C. to 12
(0 ° C.), the bone can be softened by heating for 20 minutes to 90 minutes. On the other hand, it has been found that by heating, the fish drips out of the bag and the appearance becomes poor. Therefore, the present invention, as a means of absorbing drip generated by high temperature and high pressure, when a seaweed sheet such as dried kelp is placed on the side of a fish and heated in a bag,
The dried kelp absorbs the drip of the fish, the kelp is heated at the same time the fish is heated, and the taste of the kelp is added to the taste of the fish. A fish and kelp integrated product was completed.
【0007】[0007]
【発明の実施の形態】本発明は、袋内に、少なくとも魚
の側面に海藻シートが載置され、加熱一体化してなる海
藻シートを有する魚の包装体である。BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a fish package having a seaweed sheet in which a seaweed sheet is placed at least on the side of the fish and integrated by heating.
【0008】本発明に使用される魚の種類はイワシなど
の軟骨魚、アジ、タイ、カレイ、舌ヒラメなどの硬骨魚
などであり、魚の形状は、好ましくは鱗を取り除いたも
ので、ラウンド(丸のまま)、セミドレス、ドレス、フ
イレー、切り身、これらの加工品などであり特定される
ものではない。[0008] The types of fish used in the present invention include cartilaginous fish such as sardines, and teleost fish such as horse mackerel, tai, flounder, and tongue flounder. The fish is preferably formed by removing scales and round (round). As is), semi-dress, dress, fillet, fillet, processed products of these, etc. and are not specified.
【0009】魚には通常水分が70%前後含まれている
が、本発明で使用する魚は70%より水分が少ない方が
高温加熱時に魚よりドリップが少なくなるので適する。
好ましくは50〜60%前後が味、食感などから見て適
当である。水分を減らす手段としては、温風乾燥、冷風
乾燥、天日乾燥、遠赤外線乾燥、燻製、灰干、塩蔵、シ
リカゲル乾燥などがあるが何れでもよい。[0009] Fish usually contains about 70% of water, but the fish used in the present invention is more suitable when the water content is less than 70% since the drip is less than the fish when heated at a high temperature.
Preferably, about 50 to 60% is appropriate in view of taste, texture and the like. Means for reducing moisture include hot air drying, cold air drying, sun drying, far infrared drying, smoking, ashes, salting, and silica gel drying, but any method may be used.
【0010】本発明に使用する海藻シートは、乾燥して
水分を少なくした海藻をシート状にしたもので吸水性の
あるものであればよい。乾燥した干しコンブ、干しワカ
メは水分が20%ぐらいであり、レトルト加熱の際に生
ずるドリップを吸収し、煮コンブとなって魚に一体化し
て適当である。海藻シートを魚の形、水分の含有量に応
じて適当な大きさに切断して使用する。The seaweed sheet used in the present invention may be a sheet of seaweed that has been dried to reduce water content and may have any water absorption. Dried dried kelp and dried wakame have a water content of about 20%, absorb the drip generated during retort heating, and become a boiled kelp to be integrated with the fish. The seaweed sheet is cut into an appropriate size according to the shape of the fish and the water content before use.
【0011】また本発明に使用するプラスチック袋は、
少なくとも耐熱性、耐冷凍性を持っているものであれば
よい。The plastic bag used in the present invention is:
Any material having at least heat resistance and freezing resistance may be used.
【0012】本発明は、少なくとも魚の側面に乾燥した
海藻シートを載置し、プラスチック袋に詰めて、減圧密
封し、高温加熱し、冷却してなる海藻シートを有する魚
の包装体の製造方法である。The present invention is a method for producing a fish package having a seaweed sheet obtained by placing a dried seaweed sheet on at least the side of a fish, filling the plastic bag, sealing under reduced pressure, heating at a high temperature, and cooling. .
【0013】魚は鱗を取り除き、内臓を除去して水洗し
水切りをした後、乾燥して水分を20〜30%少なく
し、次いで魚の側面に海藻シートとして適当な大きさに
切断した干しコンブを置き、プラスチック袋に詰め、真
空包装する。これをレトルト加熱冷却する。[0013] After removing the scales, removing the internal organs, washing and draining the fish, the fish is dried to reduce the water content by 20 to 30%, and then the dried kelp cut into a suitable size as a seaweed sheet is placed on the side of the fish. Place, pack in plastic bags and vacuum package. This is heated and cooled in the retort.
【0014】加熱温度は100℃よりも高く、130℃
よりも低い温度範囲、好ましくは110〜120℃の範
囲で一定温度で設定し、一定時間(30〜90分)圧力
をかけて加熱、冷却する。温度と時間は 魚の大きさ、
形状により変えるが、骨が砕ける程度にとどめ、魚の持
ち味を活かすようにする。The heating temperature is higher than 100 ° C. and 130 ° C.
The temperature is set at a constant temperature in a lower temperature range, preferably in the range of 110 to 120 ° C, and heating and cooling are performed by applying pressure for a fixed time (30 to 90 minutes). Temperature and time are the size of the fish,
It depends on the shape, but only to the extent that the bones are broken, and try to take advantage of the characteristics of the fish.
【0015】海藻シートとしては代表的なものとして、
干しコンブを使用するのが適当である。干しコンブは魚
の乾燥状況に応じてレトルト加熱により生ずるドリップ
量が変化するので、処理する魚により生ずるドリップを
吸収する適宜の大きさのもを使用する。As a typical seaweed sheet,
It is appropriate to use dried kelp. Since the amount of drip generated by the retort heating varies depending on the drying condition of the dried kelp, a kelp of an appropriate size to absorb the drip generated by the fish to be treated is used.
【0016】[0016]
【実施例】1 実施例について、以下、小鯛の魚を例として説明する。
図面を参照して説明すると、図1は、プラスチック袋3
内に小鯛1の側面に干しコンブ2を載置したものが密封
され加熱一体化されたものを示す図面である。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment will be described below using a small red snapper fish as an example.
Referring to the drawings, FIG.
It is a drawing showing a dried kelp 2 placed on the side of a red snapper 1 inside which is sealed and integrated by heating.
【0017】図2に示されている実施例では、プラスチ
ック袋3内に小鯛1の両側面に干しコンブ2を載置した
ものが密封され加熱一体化されたものを示す図面であ
る。In the embodiment shown in FIG. 2, the dried kelp 2 placed on both sides of the small bream 1 in a plastic bag 3 is sealed and heated and integrated.
【0018】[0018]
【実施例】2 200g位の生の小鯛の魚の鱗を取り、内臓、エラを除
去し、洗浄し、水切りをしたセミドレスの上下を透明性
のセロハンで覆い、その両側を紙または不織布で仕切っ
てシリカゲルが直接触れないように包んで、氷温帯で2
4〜48時間放置し、乾燥させる。乾燥により水分が5
0〜60%位になった小鯛の腹側面に、水分18〜20
%の干しコンブを5gを置き、ナイロン/ポリエチレン
のプラスチックの袋に詰めて、真空包装した。それをレ
トルト釜で110℃−60分間加熱し、冷却した。袋詰
めされた製品を見ると、魚のドリップはコンブに吸収さ
れていた。また、開封して小鯛を食べたところ、魚の目
玉と耳石を除き、骨は身肉と共に砕けて食べることがで
きた。Example 2 200 g of raw red snapper fish scales were removed, the gut and gills were removed, and the washed and drained semi-dress was covered with transparent cellophane on both sides, and both sides were separated with paper or non-woven fabric. Wrap the silica gel without touching it directly
Leave for 4 to 48 hours and dry. 5 by drying
Moisture 18-20 on the ventral surface of red snapper
5 g of dried kelp was placed in a nylon / polyethylene plastic bag and vacuum-packaged. It was heated in a retort kettle at 110 ° C. for 60 minutes and cooled. Looking at the bagged product, the fish drip was absorbed by the kelp. When I opened it and ate the red sea bream, the bones were shattered together with the meat, except for the eyeballs and otoliths of the fish.
【0019】[0019]
【発明の効果】本発明は、以上説明したような形態で実
施され、以下に記載されるような効果を奏する。The present invention is embodied in the form described above and has the following effects.
【0020】袋内で、小魚を干しコンブのような乾燥し
た海藻シートと一緒に減圧密封し、レトルト加熱するこ
とにより、干しコンブが加熱により生ずる魚のドリップ
を吸収するのでドリップによる汚れた状態にならず、し
かもコンブの味が魚の持ち味などに加味し、魚の特徴を
引き立て、加えて骨ごと食べることができるので天然の
カルシウムをそのまま摂取することができる。In the bag, the small fish is vacuum-sealed together with a dried seaweed sheet such as dried kelp and heated by retort. The dried kelp absorbs the drip of the fish caused by the heating, so that the drip becomes dirty. In addition, the taste of the kelp is added to the characteristics of the fish, etc., and the characteristics of the fish are enhanced. In addition, the whole bone can be eaten, so that natural calcium can be taken as it is.
【図1】袋内で側面にコンブを載置した魚の平面図。FIG. 1 is a plan view of a fish in which a kelp is placed on a side surface in a bag.
【図2】袋内で両側面にコンブを載置した魚の平面図。FIG. 2 is a plan view of a fish with kelp placed on both sides in a bag.
1 魚(小鯛) 2 海藻シート(コンブ) 3 プラスチック袋 1 Fish (small snapper) 2 Seaweed sheet (kelp) 3 Plastic bag
Claims (6)
トが載置され、加熱されて一体化してなる海藻シートを
有する魚の包装体。1. A package of fish having a seaweed sheet in which a seaweed sheet is placed at least on the side of the fish and heated and integrated in the bag.
なる請求項1記載の海藻シートを有する魚の包装体。2. A package of fish having a seaweed sheet according to claim 1, wherein the seaweed sheet is composed of dried kelp and seaweed.
プラスチックからなる請求項1又は2記載の海藻シート
を有する魚の包装体。3. A fish package having a seaweed sheet according to claim 1, wherein the bag is made of at least heat-resistant and freezing-resistant plastic.
ることができる請求項1、2又は3記載の海藻シートを
有する魚の包装体。4. A package of fish having a seaweed sheet according to claim 1, wherein the fish integrated with the seaweed sheet is edible together with the bone.
を載置し、プラスチック袋に詰めて、減圧密封し、高温
加熱し、冷却してなる海藻シートを有する魚の包装体の
製造方法。5. A method for producing a fish package having a seaweed sheet obtained by placing a dried seaweed sheet on at least the side surface of a fish, filling in a plastic bag, sealing under reduced pressure, heating at a high temperature, and cooling.
低い温度帯で加圧加熱される請求項5記載の海藻シート
を有する魚の包装体の製造方法。6. The method for producing a fish package having a seaweed sheet according to claim 5, wherein the high-temperature heating is performed under pressure at a temperature higher than 100 ° C. and lower than 130 ° C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10192250A JPH11346722A (en) | 1998-06-04 | 1998-06-04 | Packed body of fish having seaweed sheet and its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10192250A JPH11346722A (en) | 1998-06-04 | 1998-06-04 | Packed body of fish having seaweed sheet and its production |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH11346722A true JPH11346722A (en) | 1999-12-21 |
Family
ID=16288174
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10192250A Pending JPH11346722A (en) | 1998-06-04 | 1998-06-04 | Packed body of fish having seaweed sheet and its production |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH11346722A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005204647A (en) * | 2003-12-26 | 2005-08-04 | Miyajima Shoyu Kk | Method for processing marine food |
WO2007018200A1 (en) * | 2005-08-08 | 2007-02-15 | Sakatoshouten Co., Ltd. | Process for producing chirimen starting with young fish and product obtained thereby |
CN102805391A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Processing method of ready-to-eat kelp-wrapping-fish food and product thereof |
JP2017018090A (en) * | 2015-07-10 | 2017-01-26 | ヒャン−ア フード カンパニー リミテッドHyang−A Food Co.,Ltd. | Method for producing kelp chips |
-
1998
- 1998-06-04 JP JP10192250A patent/JPH11346722A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005204647A (en) * | 2003-12-26 | 2005-08-04 | Miyajima Shoyu Kk | Method for processing marine food |
WO2007018200A1 (en) * | 2005-08-08 | 2007-02-15 | Sakatoshouten Co., Ltd. | Process for producing chirimen starting with young fish and product obtained thereby |
CN102805391A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Processing method of ready-to-eat kelp-wrapping-fish food and product thereof |
JP2017018090A (en) * | 2015-07-10 | 2017-01-26 | ヒャン−ア フード カンパニー リミテッドHyang−A Food Co.,Ltd. | Method for producing kelp chips |
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