JPS61152230A - Method of processing roasted fish with pliability protected and product thereof - Google Patents

Abstract

PURPOSE:To obtain roasted fish capable of preserving a taste and a flavor for a long period, by removing heads, internal organs, optionally bones and skin from fishes, immersing the fishes in a seasoning solution containing a saccharide, freezing them, roasting the surface of the fishes, packing the roasted fishes and the seasoning solution in vacuum, and sterilizing them under heating. CONSTITUTION:Heads, internal organs, optionally, bones and skin are removed from fishes (e.g., mackerel pike, etc.), which are immersed in a seasoning solution consisting of a saccharide, soy sauce and water for a given time, and the immersed fishes are frozen one by one. Then, they are placed on a wire net, the surface of the skin is strongly roasted. When most of fish smell is eliminated, the fishes and the seasoning solution are put in heat-resistant synthetic resin bags, sealed in vacuum, immersed in hot water, so they are sterilized under heating, to give the aimed roasted fishes.

Description

【発明の詳細な説明】 本発明の目的及び従来技術の問題点 この発明は柔軟性を持った焼魚の旨味と黒味を一定期間
長期的に保存する焼魚の加工法及びその製品に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION Objects of the Invention and Problems of the Prior Art The present invention relates to a flexible grilled fish processing method that preserves the flavor and blackness of grilled fish for a certain period of time, and to products thereof. .

魚を照焼やＭ焼にして食べるのは日本人の優れた魚肉の
Ｎ理法であるが、各家庭で行うに社調味液（タレ）やｍ
理用具の準備、゛焼く時の煙の匂い等密集した住居家屋
では敬遠され不向きである。Eating fish teriyaki or M-yaki is an excellent Japanese way of cooking fish meat, but each household does not use sauce or M-yaki.
It is not suitable for preparing cooking utensils and for the smell of smoke during baking, so it is avoided in crowded houses.

しかし焼き立ての魚の旨味と香味はｇｌｌ接接残してお
きたいものであるが従業法では焼魚の柔軟な肉質と美味
しい風味を保存に適するように加工することは困難であ
った二現在多獲魚として鰯や秋刀魚社脂肪分が多く、そ
のまま焼いて喰べると美味であるが、開いて焼くと肉が
薄く、身が剥が）ＬＪ！ＩＩくなる。However, although the flavor and aroma of freshly grilled fish should be preserved, the employment law makes it difficult to process grilled fish's flexible flesh and delicious flavor to make it suitable for preservation. Sardines and sardines have a high fat content and are delicious when grilled and eaten as is, but when opened and grilled, the meat becomes thin and peels off)LJ! It becomes II.

従って頭、内臓を除き開いて骨を□除き姿焼きの様に全
形を保ったまま焼くことは至熔であり、ましてその１１
の形で保存食品として市販することは不可能に近い。Therefore, it is extremely difficult to remove the head and internal organs, remove the bones, and burn the whole body while retaining its shape.
It is almost impossible to sell it commercially as a preserved food in this form.

又鮪や鱗の切身を焼いて保存手段を講じると時間の経過
につれて柔軟性を失い魚の旨味と食感が着しく石われる
こととなる。Also, if tuna or scale fillets are grilled and preserved, they will lose their flexibility over time and the flavor and texture of the fish will become dull.

現在点を主体とした食品業界で保存性のある焼魚製品と
しては、さんま蒲焼＃ｌ結、ぶり照焼鑵結等の生魚をｆ
ｊＡい良後調味液と共に一１１ｉ！ｆＫｔ、九もの及び
調味後焙焼きして簡易包装した焼魚製品等があるが、鑵
詰殺菌時及び保存中に鑵内において脱水され柔軟性を失
なって焼魚特有のＸｌｌ！を損ってしまう。Currently, as grilled fish products that have a long shelf life in the food industry, mainly raw fish such as saury kabayaki #l-yu, yellowtail teriyaki anyu, etc.
111i with Ai Ryogo seasoning liquid! There are grilled fish products that are simply packaged after being roasted after seasoning, but during sterilization and storage, they lose their flexibility due to dehydration in the tin, resulting in the XLL characteristic of grilled fish. will be damaged.

調味後焙焼きして簡易包装する製品鉱、焙焼時に損傷し
ないように魚体を風乾等して脱水するととＫより、又焙
焼時に極力脱水して強度性と保存性を昂めようとすると
味付干物を焼いた様になり、生魚特有の肉質の柔軟性と
風味を甚しく滅失して了り難点があった。Product ore is roasted after seasoning and simply packaged, and the fish body is dehydrated by air-drying to avoid damage during roasting.Also, if you try to dehydrate as much as possible during roasting to improve strength and preservability. The problem was that it looked like seasoned dried fish that had been grilled, and the flexibility and flavor of the meat characteristic of raw fish were severely lost.

これ迄包装加工においては、＃１ｉＩｉ＃及びレトルト
パウチ製品は殺菌及び保存中に焼魚が乾燥され易い状態
にｆｉｔ必れ、簡易包装の１の紘包装前に保存に耐見ら
れる様乾燥脱水及び濃厚味付けをするので干物の煮付の
様にな抄到底焼魚の柔軟性を保持した特性を生必すとい
うわけにはい必な必った。Up until now, in packaging processing, #1iIi# and retort pouch products have been required to fit the grilled fish into a state where it is easy to dry during sterilization and storage, and prior to simple packaging 1. Since it is seasoned, it was necessary to maintain the flexibility of grilled fish, which is similar to simmering dried fish.

出願人は水産関係の研究技ｍ機関として、前記ｌ［１題
を解決するととに意を注いだ結果本発明を提示するに至
ったものである。The applicant, as a fisheries-related research and technology institution, has devoted its efforts to solving the above-mentioned problem and has come to present the present invention.

本発明の要旨及び実施態様 本発明の要旨は、魚の頭、内臓、必要により骨、皮を除
央した魚体を糖分を含む調味液Ｃタレ）に一定時間浸漬
し、次いで前記浸漬魚体を凍結した後表面を洩焼きし、
次いで前記浅焼きした魚体を調味液と共に真空パックし
加熱殺菌して製する焼魚の加工法及び前記加工手段によ
り包装された真空パックの構造に係るものである。Summary and Embodiments of the Present Invention The subject matter of the present invention is to immerse a fish body from which the head, internal organs, and if necessary bones and skin have been removed in a seasoning liquid (C sauce) containing sugar for a certain period of time, and then freeze the soaked fish body. Roast the rear surface,
The present invention relates to a method for processing grilled fish, which is produced by vacuum-packing the lightly grilled fish body together with a seasoning liquid and heat-sterilizing it, and to a structure of the vacuum pack packaged by the processing means.

以下本発明の実施態様及び適切な実施例を詳説する。Embodiments and suitable examples of the present invention will be described in detail below.

実施例− 秋刀魚の頭、内臓、骨、尾を切除き、＃ｌ！きの状態に
して正油１リットル、砂＃１．５ＫＦ。Example - Cut out the head, internal organs, bones, and tail of a swordfish and #l! 1 liter of regular oil and #1.5KF sand.

水１リットルの調味液に６時間漬は込み、次いで１枚づ
つ凍結する。Soak them in 1 liter of water for 6 hours, then freeze them one by one.

凍結した魚ｆｉ１枚づつ金網にのせ皮の面を強く焼く。Place each piece of frozen fish fi on a wire rack and sear the skin side strongly.

皮面を焼くととＫより魚臭の大部分を占めるこの箇所の
臭いが消失される。When the skin is seared, the odor in this area, which accounts for most of the fish odor, disappears.

表面に焼目が出る頃に魚体は溶けてくるが熱が内部まで
達しないうちにＰｂら下し包装に移す。、 皮を付けた１１包装する場合は皮の固まるのを待って必
ら、耐熱性の合成樹脂製の袋に入れ、焼魚肉量の２０ｊ
ＧのＷＩ１Ｍ！料を正油１、．８９／ｖｘｓ　砂ｗｌ、
化学１１Ｍ料０−１、糊料０．１の配合割合Ｋｌｌ製し
て焼魚に・加え真空封緘し次いで９５°Ｃの熱水に４０
分間漬けて殺ｍ後冷却した。この製品はうなぎの蒲焼に
似て柔軟性を保ち開封後再焙焼したりすると調味料の焦
ける、香と共に極めて美味である。The fish body will melt when grill marks appear on the surface, but before the heat reaches the inside, remove the Pb and transfer to packaging. If you want to package the fish with the skin on, wait for the skin to harden, then put it in a heat-resistant synthetic resin bag and wrap it in 20kg of grilled fish meat.
G's WI1M! Add 1 ounce of soybean oil. 89/vxs sand wl,
Mixing ratio of chemical 11M material 0-1 and glue 0.1 made by Kll, added to grilled fish, sealed in vacuum, and then soaked in hot water at 95°C for 40 minutes.
The mixture was soaked for 1 minute to sterilize it, and then cooled. This product is similar to broiled eel, and retains its flexibility, and when re-roasted after opening, the seasoning burns and the aroma is extremely delicious.

実施例二 磨を、切身にして正油１リットル、砂１１１．５ｋ、水
１リットル・の＊＊、液に、１２時間漬込む、次いで１
切、れづつ凍結してふも両面を焦げ目が出石迄焼く、皮
が＃かれない程度Ｋ３、冷めたら魚肉量の２５５ｇのｌ
１ｌｌ味料を正ｆ１ｈ１、水あめｌ、化学調味料０．２
、糊料０．１の配合にｍｍした調味液を加えて耐熱性の
合成樹脂製袋に入れて真空パックとし、これを９５’ｃ
の熱水で６０分加熱殺菌し冷却し九。これを−夕月常温
下で保存した後６０°Ｃ濡水で袋の１１加熱の上開封、
食し九処焼きたての鱒の照焼と同様の食感、風味であつ
九。Example: Fillets of Nima were soaked in 1 liter of regular oil, 111.5 kg of sand, and 1 liter of water for 12 hours.
Cut and freeze pieces one by one, then grill both sides of the thigh until browned. Cook at K3 until the skin is not browned. When cool, add 255g of fish meat.
1 liter flavoring: 1 h1, starch syrup 1, chemical seasoning 0.2
, seasoning liquid of 0.1 mm was added to the mixture of 0.1 mm of glue, placed in a heat-resistant synthetic resin bag, vacuum packed, and packed in a 95'c bag.
Heat sterilize in hot water for 60 minutes and cool. After storing this at room temperature - Yuzuki, heat the bag with wet water at 60°C and open the bag.
It has the same texture and flavor as freshly grilled trout teriyaki.

本発明の効果 上述の実施例に記述した如くこの発明は、常法により魚
体を処理した後、糖分を含む調味料に漬ける事で、魚体
の筋肉繊維が脱水されても柔軟性の損失が少（橙る事と
、凍結して表面だけ焙焼するため魚臭は消失し、代りに
焼魚の書味が加わ抄、焙焼による脱水も表゛間だ叶に止
★抄魚肉内部の水分及び持味は流失しないという利点が
ある。Effects of the Invention As described in the above-mentioned embodiments, the present invention has the advantage that by treating the fish body in a conventional manner and then soaking it in a sugar-containing seasoning, even if the muscle fibers of the fish body are dehydrated, the loss of flexibility is minimized. (Because it turns orange and is frozen and roasted only on the surface, the fish odor disappears, and instead, the taste of grilled fish is added. Dehydration due to roasting and roasting also disappears for a while.) It has the advantage of not losing its flavor.

し必も鰯や秋刀魚の様な薄青の開き魚体でも、芯は生魚
の状態であるので包装の薄倖等で身割れ中、身崩れがし
ないので全形のまま包装することかで龜る特長を備えて
いる。Even if the body is a light blue open fish such as sardine or swordfish, the core is in a raw state, so the thin wrapping of the packaging prevents the meat from falling apart during splitting, so the advantage is that it is packaged whole. It is equipped with

又包装時ＫｍＲ液を封入すること状、真空包装すること
釦よって魚体が包装内で乾燥することなく、保水性と柔
軟性の保持に効果的であり、焼魚の旨味と風味を長期に
生必しておく上で有効である。In addition, the inclusion of KmR liquid during packaging and vacuum packaging prevent the fish from drying out in the packaging, which is effective in maintaining water retention and flexibility, which is essential for preserving the flavor and flavor of grilled fish over a long period of time. It is effective in keeping the

陶本製法による真空包装製品は容器、包装の種類及び殺
菌加熱の仕方により保存期間の長短を適宜制御すること
ができるが、これは実施上の問題として本製法の範囲内
で自由に設定変更することができるものである。The shelf life of vacuum-packaged products made using the ceramic manufacturing method can be controlled as appropriate by changing the container, the type of packaging, and the method of sterilization and heating, but this can be changed freely within the scope of this manufacturing method as a practical matter. It is something that can be done.

以上この発明は、柔軟な肉質を持った焼魚を保存の利く
よう加工する製法及び製品に係るもので、瘤、鮪等の比
較的高級魚はもとより特に大衆魚として栄養価も高い秋
刀魚、鰯、さげ等の多獲魚釦ついて味覚性と保存性も考
慮した有効な加工処理法として極めて有用である。一般
家庭において食する場合は、袋の間焙焼すれば、生魚を
焼いた柔軟な肉質を持った焼魚の旨味と風味を楽しむこ
とができるもので、現代の食生活を豊必にするだけでな
ぐ、多忙な日常生活にあたって食事の際の即時性と味覚
性、栄養性のいづれをも充たす水産加工食品として提供
できるものである。As described above, this invention relates to a manufacturing method and product for processing grilled fish with flexible flesh so that it can be preserved easily, and includes not only relatively high-quality fish such as tuna and tuna, but also saury, sardine, and other popular fish that are highly nutritious. It is extremely useful as an effective processing method that takes into consideration the taste and preservation of fish that are caught in large quantities, such as cowboy. When eaten at home, by roasting it between bags, you can enjoy the flavor and flavor of grilled raw fish with its flexible flesh, and it will enrich your modern diet. It can be provided as a processed seafood food that satisfies all of the immediacy, taste, and nutritional value of a meal in one's busy daily life.

以　　上that's all

Claims (2)

【特許請求の範囲】[Claims] （１）頭、内臓、時宜により骨、皮を除去した魚体を糖
分を含む調味液に一定時間浸漬し、次いで前記浸漬魚体
を凍結した後、その表面を焙焼し、次いで前記焼魚を調
味液と共に真空包装し加熱殺菌して製することを特徴と
する柔軟性を保持した焼魚の加工法(1) The fish body from which the head, internal organs, and bones and skin have been removed is immersed in a seasoning solution containing sugar for a certain period of time, the soaked fish body is then frozen, the surface thereof is roasted, and the grilled fish is then heated in the seasoning solution. A method for processing grilled fish that maintains its flexibility, characterized by vacuum packaging and heat sterilization. （２）調味液と、前記調味液を加工手段として凍結魚体
の表面を焙焼した柔軟性焼魚とを、保存に適するように
包装したことを特徴とする柔軟性を保持した焼魚の合成
樹脂真空包装製品(2) Synthetic resin vacuum for grilled fish that maintains flexibility, characterized in that a seasoning liquid and flexible grilled fish obtained by roasting the surface of a frozen fish body using the seasoning liquid as a processing means are packaged in a manner suitable for storage. packaging products