JP2889794B2 - How to make fish knots - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing a fish scallop which is free from cracks and free of extract.

[0002]

2. Description of the Related Art A conventional method for producing fish knots is to boil raw fish at 90 ° C. to 95 ° C. for 30 minutes to 180 minutes prior to roasting and drying to prevent autolysis of meat and to prevent surface digestion. A treatment for preventing hardening was performed.

[0003]

However, in the above-described conventional method for producing a knot, the boiled ripened fish causes cracking of the fish meat, and the extract component flows out into the boiled liquid. There is a problem that the amount of the extract decreases.

[0004] The present invention has been made in view of the above problems, and has as its object to provide a method for producing a fish knot that does not cause cracking and does not cause the extract to flow out.

[0005]

According to the method of the present invention for producing knots, the raw knot fish is vacuum-dried in a frozen state to reduce the water content, and then subjected to a soaking process.

[0006]

In the method for producing fish knots of the present invention, prior to the soybean drying treatment, the kneading raw material fish is vacuum dried in a frozen state instead of the conventional cooking process, so that the cooking process becomes unnecessary.
There is no breakage and there is no outflow of extract.

[0007] Further, since the soybeans are subjected to a drying treatment after vacuum freeze-drying and heated at a high temperature, the autolyzing enzymes of fish meat are inactivated and autolysis is prevented.

Further, prior to the drying treatment, the moisture is reduced in a frozen state in advance, so that the drying time at a high temperature in the early stage of the drying treatment can be reduced as compared with the conventional method, and the quality such as oxidation due to heat can be reduced. Deterioration can be suppressed.

[0009]

An embodiment of the present invention will be described.

[0010] As raw fish, bonito, mackerel, tuna,
There are sardines and horse mackerel. Large raw fishes are further divided by removing their heads and internal organs. Small raw fish are not split.

Next, the manufacturing process will be described sequentially.

(1) Skipjack is used as a raw fish. The bonito head, abdominal meat and internal organs are removed by a conventional method, and the bonito loin is reduced to five pieces to obtain four bonito loins, which are frozen to obtain four frozen bonito loins.

(2) Next, one of the above frozen bonito loin
The pieces are kept in a frozen state in a vacuum dryer, dried under reduced pressure, and dried until the water content of the fish meat becomes 20%.

(3) Next, the temperature of the fish meat is returned to room temperature.

(4) Next, drying is performed at 70 ° C. to 80 ° C. for 12 hours.

(5) Next, steam for 12 hours at room temperature.

(6) Next, the above-mentioned steps (4) and (5) are performed
Repeat until 8% to get knot product.

[0018] The knot product A obtained by the method of the above embodiment did not have any cracks.

Next, the extract content of this knot product A and the other one obtained in the above step (1), that is, the frozen bonito loin B, which is the raw material of knot product A, was actually measured, and the
It was converted to 5% to obtain the pure extract. Table 1 shows the results.

[0020]

[Table 1] From Table 1 above, the knot product A obtained by the method according to the embodiment of the present invention has a pure extract content almost equal to that of the frozen and oat loin B, which is the raw material, and there is no outflow of the extract component. I understand.

In the above embodiment, the method of producing rough knots without mold is described. However, the present invention is not limited to the method of producing rough knots.
(6) After completion, the mold can be further molded to produce dead-ends.

[0022]

According to the present invention, the cooking step is not required, so that no cracking occurs and there is no outflow of the extract. In addition, by subjecting to autodrying, autolytic enzymes can be deactivated and autolytic digestion can be prevented. Furthermore, since the drying process is performed after the water content is reduced in a frozen state in advance, it is possible to suppress quality deterioration due to oxidation or the like.

Claims (1)

(57) [Claims] 1. A method for producing fish knots, which comprises subjecting a knot raw fish to vacuum drying in a frozen state to reduce the water content, and then subjecting the knot fish to dry drying.