JPS61135536A - Production of smoked fillets of tuna or swordfish or the like - Google Patents
Production of smoked fillets of tuna or swordfish or the likeInfo
- Publication number
- JPS61135536A JPS61135536A JP59258243A JP25824384A JPS61135536A JP S61135536 A JPS61135536 A JP S61135536A JP 59258243 A JP59258243 A JP 59258243A JP 25824384 A JP25824384 A JP 25824384A JP S61135536 A JPS61135536 A JP S61135536A
- Authority
- JP
- Japan
- Prior art keywords
- fillets
- swordfish
- trees
- tuna
- smoked
- 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.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、まぐろ類またはかじき類の切身の薫製を製造
する方法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing smoked fillets of tuna or swordfish.
従来の技術及び発明が解決しようとする問題点従来、魚
肉や獣肉の保存食として利用されてきた薫製は、塩漬は
等により味付けした生の魚や獣の肉を薫製窯内に吊るし
、かじ、なら、くぬぎ等の樹木を薫材として燃焼させる
ことにより生じた薫煙に晒し、乾燥と同時に薫香、風味
、色沢を付けるのが一般的な製造方法であるが、魚肉は
獣肉に比べて軟質で繊維質が少なく、肉だけの切身は、
鉤針などに引っ掛けて吊るすことが困難であり。Conventional techniques and problems to be solved by the invention Traditionally, smoking, which has been used as a preserved food for fish and animal meat, involves suspending raw fish and animal meat seasoned with salt, etc. in a smoker's kiln, and The common manufacturing method is to expose trees such as sawtooth oak to the smoke generated by burning them as incense wood, and dry them at the same time to add aroma, flavor, and color. However, fish meat is softer than animal meat. A fillet with only meat and low fiber content is
It is difficult to hang it by hooking it on a hook.
また、水分とともに味や香も失われ易く、パサパサして
風味も劣るため、皮付きの全身または半身の状態で薫製
にされており、まぐろ類やかじき類のような大型の魚類
の薫製の商品化は不可能であるとされ、部位、鮮度等に
よって刺身に適さないものはかん詰等に回されていたの
が実情である。In addition, the taste and aroma are easily lost along with moisture, and the fish becomes dry and has poor flavor, so it is smoked whole or half with the skin on, and large fish such as tuna and swordfish are smoked. It was believed that it was impossible to make sashimi, and the reality was that fish that were unsuitable for sashimi due to their parts, freshness, etc. were sent to canned foods.
発明の目的
本発明は、刺身に適さないまぐろ類、かじき類の切身を
商品価値の高い薫製にすることを目的として長期間に亘
る研究の結果完成されたものである。Purpose of the Invention The present invention was completed as a result of long-term research with the aim of making fillets of tuna and swordfish, which are unsuitable for sashimi, into smoked products with high commercial value.
発明の構成及び効果
本発明は、味付けしたまぐろ類またはかじき類の皮無し
の切身を網棚の上に並べ、りんご、みかん等の柑橘類、
ぶどう、柿または梨等の甘味を有する果実樹の幹、枝ま
たは根の燃焼により生じた黒煙に晒すことを要旨とする
ものであって、切身を網棚の上に並べて薫煙に晒すよう
にしたから、軟かい切身でも身くずれを生ずることがな
く、また、甘味を有する果実樹の幹、枝または根を原材
として使用したから、薫煙中に糖分が含まれていて、こ
れが切身の表面に浸透し、保護膜を形成して水分の過度
の蒸発や味及び香りの喪失が抑制され、軟らかく、あめ
色の色沢を有し、かつ、まぐろ類やかじき類特有の風味
に加えて浸透した糖分により適度の甘味を有するととも
に、商品の流通及び調理に便利な大きさの薫製を製造す
ることができる効果を奏する。Structure and Effects of the Invention The present invention arranges seasoned fillets of tuna or swordfish without skin on a mesh rack, and displays citrus fruits such as apples and mandarin oranges,
The purpose is to expose the fillets to the black smoke generated by burning the trunks, branches, or roots of sweet fruit trees such as grapes, persimmons, or pears, and to expose the fillets to the smoke by arranging them on a mesh rack. Therefore, even soft fillets do not fall apart, and since the trunks, branches, or roots of sweet-tasting fruit trees are used as raw materials, the smoke contains sugar, which is what makes the fillets. It penetrates the surface and forms a protective film, suppressing excessive evaporation of water and loss of taste and aroma.It has a soft, amber color, and penetrates in addition to the unique flavor of tuna and swordfish. The smoked product has an appropriate sweetness due to the added sugar content, and has the effect of being able to produce smoked products of a size convenient for product distribution and cooking.
なお１本発明において、原材として使用するりんご、み
かん、ぶどう等の果実樹は、老齢化や新品種との植替等
によって毎年多量の廃木が生ずるのであって、利用価値
がなく、従来、焼却処分されていた果実樹の廃水が本発
明によって活用されることになり、省資源上の効果も著
しく大である。In addition, in the present invention, fruit trees such as apples, tangerines, and grapes used as raw materials produce a large amount of waste trees every year due to aging or replanting with new varieties, so they have no utility value and are not used in the past. According to the present invention, wastewater from fruit trees that had been incinerated can be utilized, and the effect in terms of resource saving is also significant.
また、本発明において、切身を並べて薫煙に晒すための
網棚の網目の大きさを５乃至１５ｎｎの範囲とすること
によって、網目の間に切身の表面が深く食い込んで取り
出しの際に一部が剥離することがなく、網棚との接触面
にきれいな網目の凹凸模様が形成されて美観に優れる効
果を奏する。In addition, in the present invention, by setting the mesh size of the mesh rack for arranging the fillets and exposing them to the smoke to be in the range of 5 to 15 nn, the surface of the fillets may dig deep between the meshes, and some of the fillets may be partially removed when taken out. It does not peel off, and a beautiful mesh pattern is formed on the contact surface with the net shelf, resulting in an excellent aesthetic effect.
実施例
以下１本発明の一実施例を添付図面に基づいて説明する
。Embodiment One embodiment of the present invention will be described below with reference to the accompanying drawings.
第１図は本発明方法の実施に使用する薫製の製造装置の
一例の概要を示し、黒煙発生炉１とタール除去ｍ２と薫
製室３とが配管１１．２１により順次に接続されており
、薫煙発生炉１内で原材ａを燃焼させることにより発生
した黒煙がタール除去器２内に導かれて水蒸気と混合し
、タール分が水蒸気と結合凝固してドレン２２がら排出
され。FIG. 1 shows an outline of an example of a smoke manufacturing apparatus used to implement the method of the present invention, in which a black smoke generating furnace 1, a tar removal m2, and a smoking room 3 are sequentially connected by piping 11.21, Black smoke generated by burning the raw material a in the smoke generating furnace 1 is introduced into the tar remover 2 and mixed with steam, and the tar is combined with the steam and solidified, and is discharged through the drain 22.
タール分の除去された薫煙が薫製室３の下部の流入口３
１から吹き出し、薫製室３内に充満して天井に立設され
た排気管３３から排出されるようになっているとともに
、薫製室３の下部に設けた他の流入口３２に図示しない
温風発生器が接続されていて、乾燥した温風が薫製室３
内に導入されるようになっている。The smoke from which the tar content has been removed flows into the inlet 3 at the bottom of the smoking chamber 3.
Hot air (not shown) is blown out from the smoke room 3, filled in the smoke room 3, and discharged from an exhaust pipe 33 installed on the ceiling. A generator is connected and dry warm air is sent to the smoker room 3.
It is now being introduced into the
薫製室３の対応する内壁には多数の棚受３４が上下に間
隔を空けて段設され、各段の棚受３４には、第２，３図
に拡大して示すように、木枠４１内に合成樹脂製の網４
２を張設した網棚４が抜き差し自由に差し渡して収容さ
れるようになっており、各網棚４の網４２の網目の縦横
の間隔Ｐは、８請となっている。。A large number of shelf supports 34 are vertically spaced apart from each other on the corresponding inner wall of the smoking room 3, and each shelf support 34 has a wooden frame 41, as shown enlarged in FIGS. 2 and 3. Synthetic resin net 4 inside
The net shelves 4 on which the nets 42 are stretched are housed so that they can be freely inserted and removed, and the vertical and horizontal intervals P of the meshes of the nets 42 of each net shelf 4 are 8 lines. .
次に、上記実施例の装置を用いて行なう薫製の製造方法
の一例を説明すると、皮を除去して長さ１０〜２０ｃｍ
、幅５〜ｌＯロ、厚さ２〜３０程度の厚板状に切り分け
たまぐろ類またはかじき類の切身すを、調味液に約°２
０時間浸漬して味を染み込ませた後、第２図に示すよう
に、Ｓ棚４の網４２の上に並べて薫製室３内に収容し、
流入口３２から６０〜８０℃の乾燥した温風を送り込ん
で約１時間乾燥し、次いで、流入口３Ｉからタール分を
除去した約８０℃の黒煙を送り込んで約２時間黒煙に晒
し、薫煙の供給を停止して再び流入口３２から約６０°
Ｃの乾燥した温風を送り込んで乾燥した後、網棚４とと
もに薫製室３から取り出した薫製Ｃを樹脂フィルムで真
空パックする。Next, an example of a method for producing smoked products using the apparatus of the above embodiment will be explained.
, cut tuna or swordfish fillets into thick plates with a width of 5 to 10 mm and a thickness of about 2 to 3 mm, and add them to the seasoning liquid for about 2 degrees.
After soaking for 0 hours to infuse the taste, as shown in FIG.
Dry hot air of 60 to 80° C. is sent from the inlet 32 to dry it for about 1 hour, and then black smoke of about 80° C. from which tar has been removed is sent from the inlet 3I and exposed to black smoke for about 2 hours. After stopping the smoke supply, the angle is again approximately 60° from the inlet 32.
After drying C by blowing dry warm air, the smoked C taken out from the smoking room 3 together with the net rack 4 is vacuum packed with a resin film.
上記において、薫煙発生炉ｌ内で燃焼して薫煙を発生さ
せる原材ａは、りんご、みかん等の柑橘類、ぶどう、柿
または梨等の甘味を有する果実樹の幹、枝または根を細
かく破砕したものを使用する。これらには、他の樹木に
比べて、特に、皮の部分に糖分が多く含まれており、そ
の一部が未燃焼のまま揮発して薫煙中に混入し、他の揮
発分とともに切身すの表面に付着して浸透し、保護膜が
形成されて水分の過度の蒸発や味及び香りの喪失が抑制
され、軟らかく、あめ色の色沢を有し、また、まぐろ類
やかじき類特有の風味を失わず、かつ、適度の甘味の加
味された薫ｇｃが得られる６また、切身すを網棚４の網
４２の上に並べたから、形くずれを生ずることがなく、
第４図に示すように、網４２と接触していた下面に網４
２が食い込むことにより形成されたきれいな網目の凹凸
模様が施されて美観に優れたものとなる。ここで、網４
２の網目の間隔ｐが大き過ぎると、切身すの下面に網４
２が深く食い込んで、薫製Ｃを取り外す際に、部分的に
剥離して商品価値が低下し、逆に、網目ｐの間隔が小さ
過ぎると、切身すの下面の薫煙に晒される面積が小さく
なるため、網４２の網目の間隔ｐは、５〜１５ｍｍの範
囲にする必要があり、好ましくは、７〜１０１１１１の
範囲にすべきであることが実験的に確認された。In the above, the raw material a that is burned in the smoke generating furnace l to generate smoke is finely chopped trunks, branches, or roots of citrus fruits such as apples, mandarin oranges, grapes, persimmons, or sweet fruit trees such as pears. Use crushed ones. These trees contain a lot of sugar, especially in their bark, compared to other trees, and some of it evaporates unburnt and mixes into the smoke, leaving the fillet with other volatiles. It adheres to and penetrates the surface of the fish, forming a protective film that suppresses excessive evaporation of water and loss of taste and aroma. 6 In addition, since the fillets are arranged on the net 42 of the rack 4, they do not lose their shape, and the fillets do not lose their shape.
As shown in FIG.
2 bites into the surface, resulting in a beautiful mesh pattern with concave and convex patterns, resulting in an excellent aesthetic appearance. Here, net 4
If the interval p between the meshes in 2 is too large, the mesh 4 will be placed on the bottom of the fillet.
2 bites deeply, and when the smoked fillet C is removed, it partially peels off and the product value decreases.On the other hand, if the interval between the meshes P is too small, the area on the underside of the fillet that is exposed to smoke becomes small. Therefore, it was experimentally confirmed that the interval p between the meshes of the net 42 should be in the range of 5 to 15 mm, preferably in the range of 7 to 101111 mm.
第１図は本発明方法の実施に使用する薫製の製造装置の
一例の一部切欠側面図、第２図は網棚の斜視図、第３図
はその一部の拡大斜視図、第４図は本発明方法によって
製造した薫製の斜視図である。
１：薫煙発生炉 ２：タール除去器 ３：薫製室 ４：
網棚 ４２：網 ａ：原材 ｂ：切身Ｃ：薫製Fig. 1 is a partially cutaway side view of an example of a smoke manufacturing apparatus used in carrying out the method of the present invention, Fig. 2 is a perspective view of a net rack, Fig. 3 is an enlarged perspective view of a part thereof, and Fig. 4 is FIG. 2 is a perspective view of a smoked product produced by the method of the present invention. 1: Smoke generator 2: Tar remover 3: Smoke room 4:
Net shelf 42: Net a: Raw material b: Fillet C: Smoked
Claims (1)
を網棚の上に並べ、りんご、みかん等の柑橘類、ぶどう
、柿または梨等の甘味を有する果実樹の幹、枝または根
の燃焼により生じた薫煙に晒すことを特徴とするまぐろ
類またはかじき類の切身の薫製の製造方法 ２ 前記網棚の網目の大きさが５乃至１５ｍｍであるこ
とを特徴とする特許請求の範囲第１項記載のまぐろ類ま
たはかじき類の切身の薫製の製造方法[Scope of Claims] 1. Seasoned skinless fillets of tuna or swordfish are arranged on a mesh rack, and citrus fruits such as apples and mandarin oranges, trunks, branches of sweet fruit trees such as grapes, persimmons, or pears, or 2. Method for producing smoked tuna or swordfish fillets, characterized by exposing the fillets to smoke produced by burning roots. Claims: 2. The mesh size of the net rack is 5 to 15 mm. Claims: The method for producing smoked tuna or swordfish fillets as described in paragraph 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59258243A JPS61135536A (en) | 1984-12-06 | 1984-12-06 | Production of smoked fillets of tuna or swordfish or the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59258243A JPS61135536A (en) | 1984-12-06 | 1984-12-06 | Production of smoked fillets of tuna or swordfish or the like |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61135536A true JPS61135536A (en) | 1986-06-23 |
| JPS6249010B2 JPS6249010B2 (en) | 1987-10-16 |
Family
ID=17317514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59258243A Granted JPS61135536A (en) | 1984-12-06 | 1984-12-06 | Production of smoked fillets of tuna or swordfish or the like |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61135536A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013081443A (en) * | 2011-10-11 | 2013-05-09 | Hisamitsu Yoshioka | Device for attaching smoking aroma to food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59198934A (en) * | 1983-04-27 | 1984-11-10 | Ishihara Suisan Kk | Production of soft smoked fish meat product |
-
1984
- 1984-12-06 JP JP59258243A patent/JPS61135536A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59198934A (en) * | 1983-04-27 | 1984-11-10 | Ishihara Suisan Kk | Production of soft smoked fish meat product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013081443A (en) * | 2011-10-11 | 2013-05-09 | Hisamitsu Yoshioka | Device for attaching smoking aroma to food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6249010B2 (en) | 1987-10-16 |
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