JP2662919B2 - How to make dried fish products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to, for example, such as to Oro raw fish, such as salmon and trout in three relates to a process for the preparation of fish dry product to be dried After the with taste.

[0002]

2. Description of the Related Art Conventionally, as a method for producing a dried fish product, a method for producing dried fish or smoked fish is known. The method of producing dried fish is
It is used for relatively small fish, such as horse mackerel and saury, and is generally made into a primary processed product by opening the belly, and the primary processed product is dried in the sun. In addition, smoked products are used not only for horse mackerel and saury but also for relatively large salmon, etc., and are made into primary processed products by removing internal organs or grated or opening the belly, etc. And smoke treatment.

[0003]

SUMMARY OF THE INVENTION However, the conventional
Dried fish and smoked products have a uniform taste and a deep flavor
Is currently getting tired of by consumers.
It is.

[0004] The present invention is made to solve the above Symbol conventional problems, the alcohol and salt-based seasoning, moreover
As the taste is moderately familiar to the body and presents a deep taste
It is intended to provide a method for producing a dried fish product .

[0005]

SUMMARY OF THE INVENTION The present invention includes the steps of pressurizing Engineering in state and internal organs in a non-frozen state of the original fish has been separated, and the workpiece was immersed in a seasoning liquid containing alcohol and salt Seasoning process and the degree to which the surface is dried after seasoning
The primary drying step of drying in the sun and the primary drying step
After that, the temperature was kept lower than the solar drying temperature and the specified humidity.
And a secondary drying step of further drying indoors . The raw fish is cut by processing.
In the drying process, the skin side of the cut is turned downward.
Into a curved shape similar to the outer shape of the cut.
It may be installed on the formed net.

[0006]

[Action] In the above means, pressurizing pyrotechnic who <br/> internal organs from the original fish is separated by Rukoto is immersed alcohol and salt seasoning solution as a raw material, a unique seasoning is made. next,
As primary drying, the Rukoto to sun drying the flavored workpiece to the extent that dry the surface of the meat portion, sunlight ultraviolet
And the meat protein is broken down into amino acids.
Rumami comes out. In addition, secondary drying is performed at a lower temperature than solar drying.
By performing at room temperature and in a room maintained at a predetermined humidity,
The surface and inside of the processed product can be dried uniformly,
Umami ingredients also penetrate uniformly throughout. Also on the belly
As much fat can be turned into the whole, the amount of bone and meat
Separation becomes easy. Also, put the cut pieces under the skin
Side, curved to resemble the outer shape of the cut
Move to the drying process while resting on the net formed
Processed products that were grated three times during the drying process
Can be prevented from losing shape and breaking the meat.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the drawings. FIG. 1 is a manufacturing process diagram showing a method for manufacturing a dried fish product according to the present invention. FIG. 2 is a perspective view showing a state where three half bodies (primarily processed products) are placed on a wire mesh for drying. FIG. 4 is a perspective view for explaining a solar drying step of a primary processed product, FIG. 4 is a perspective view for explaining a packaging step, and FIG. 5 is a perspective view showing a final product of a dried fish product. First, the raw dried fish is transformed from a stored state into a processable state. For example, the internal organs and the like are taken out in a raw state, thawed in a frozen storage state, and desalted in a salted state (step 1).

Next, the thawed raw fish is washed to remove slimy surface, bloody blood and the like (step 2). The washed raw fish are reduced to three pieces and divided into two half bodies, that is, primary processed products (step 3). Excess washing water attached to the separated half body is drained, and if necessary, moisture is removed with a cloth or the like (step 4).

The half body from which excess washing water has been completely removed is immersed in a seasoning liquid based on a seasoning base such as wine, natural salt or the like for a predetermined time (step 5). The immersion time in this seasoning solution depends on the temperature,
The adjustment is performed according to a change in atmosphere such as humidity, but it is preferably performed in a range of 12 hours to 15 hours. By using wine as this seasoning liquid, a unique flavor taste penetrates inside the meat. The base of the seasoning is not limited to wine, and other alcohols such as sake may be used.

[0010] After the seasoning is completed, the half body is washed with water and drained, and in order to prevent cracking, the skin of each half body 2 is cut into a stainless steel wire mesh 1 formed into a curved shape similar to the outer peripheral shape of the raw fish. It is placed downward (see FIG. 2), and a plurality of these are placed on a pallet 3 and arranged on a drying stand 3 at an appropriate distance from the ground as shown in FIG. .

Although the shape of the wire net 1 is roughly curved before the half body 2 is placed, and reshaped according to the shape when the half body 2 is placed, the primary processing can be performed. The shape of the wire mesh can be matched to the shape of the product, and it is possible to support soft raw primary processed products without breaking their shape,
It is possible to prevent cracks on the surface, especially on the meat surface during drying. The wire mesh 1 is made of stainless steel without rust as described above. For example, a wire mesh in which a resin is coated on the surface of the wire mesh,
Alternatively, it is also possible to use a net formed entirely of resin. This kind of net can be used repeatedly by washing and sterilizing. The solar drying time in step 6 is determined by the external atmosphere conditions such as temperature, humidity, wind, etc. As a general rule, the surface of the meat portion is kept to a dry degree, and the inside is not dried too much. It is preferable to do so.

Next, the sun-dried half body 2 is transferred to a dark room maintained at a temperature lower than the sun-dried temperature and a humidity in a predetermined range while being placed on the wire netting 1. ,
Further drying (dark steaming) (step 7). The drying conditions in the dark room are such that the difference from the outside air temperature is within 10 degrees and the humidity is adjusted to 30% to 60%. The drying (dark steam) time is about 12 to 15 hours. This drying is preferably performed at night. That is, by performing the sun drying in the daytime and drying in the dark room at night, it is possible to have a temperature difference between the sun drying and the indoor drying, and the half body 2 whose meat surface is dried by the sun drying Is dried in a low-temperature room at night, so that the gravy and process 5 in the center of the meat are dried.
In the above, the seasoning liquid that has permeated into the inside is gradually extracted on the surface, and the whole becomes a uniform water-containing state, so that a product with a unique flavor that is evenly flavored throughout can be obtained.

After removing the abdomen, other small bones, fins, etc., the half body 2 is cut into a suitable number of cuts 5 as shown in FIG.
Is inserted, mounted on a backing sheet 7, and the whole is vacuum-packaged with a transparent resin sheet 8 or the like (step 8).

By inserting bamboo leaves between the cuts 5 as shown in FIG. 4, for example, when stored frozen,
Before thawing, the required number of cuts 5 can be easily separated. Also, since bamboo leaves have a bactericidal action, the storage stability of the product is improved, and the appearance of the product is also improved. FIG. 4
May be wound with bamboo leaves and individually vacuum-packaged. In the above embodiment, the large fish salmon has been described as an example. However, the production method of the present invention is not limited to this, and can be applied to the case where small fish such as horse mackerel and saury fish are dried.

[0015]

According to the production method of the present invention described in detail above, a novel flavor can be obtained, which can be applied to fishes of various sizes, and a novel method which does not cause cracking of the meat portion during production. Fish dried products can be provided.

[Brief description of the drawings]

FIG. 1 is a production process diagram showing a method for producing a dried fish product according to the present invention.

FIG. 2 is a perspective view showing a state in which three reduced bodies (primary processed products) are placed on a wire netting for drying.

FIG. 3 is a perspective view for explaining a solar drying step for a primary processed product.

FIG. 4 is a perspective view for explaining a packaging step.

FIG. 5 is a perspective view showing a final fish dried product.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Wire mesh 2 Half body (primary processed goods) 3 Pallet 4 Drying stand 5 Fillet 6 Sasaha (separation auxiliary member) 7 Mount 8 Transparent resin sheet 9 Label 10 Final product

Claims (2)

(57) [Claims] And 1. A process and internal organs in the raw fish unfrozen state is pressurized Engineering in a separated state, a step of flavored with the workpiece immersed in a liquid seasoning containing alcohols and salts, after seasoning a primary drying Engineering <br/> extent to solar drying to such an extent that the surface dries things, after the primary drying step, lower than solar drying temperature
Secondary drying to further dry in a room kept at the specified humidity
And a drying step . 2. The raw fish is cut into pieces by processing and dried.
In the process, the skin side of the cut is turned down, and the cut is
On a net formed into a curved shape similar to the outer peripheral shape of
The method for producing a dried fish product according to claim 1, wherein the product is installed in a fish.