JP3781946B2 - Processed fish product manufacturing method and fish processing apparatus - Google Patents

Description

【００４８】
比較例として、実施例１の魚類を比較例１及び２の試料とし、実施例２〜４の魚類を比較例３〜５の試料として、従来の加圧加熱工程のみによって調理した。条件を表２に示し、併せて、加圧加熱工程後の外観及び身肉の状態を示す。
【表２】

【００４９】
以上の結果から、実施例１〜４においては、いずれも表皮と身肉の一体化された状態が減圧加熱工程後において得られ、この状態が加圧加熱工程及び減圧乾燥工程を経た後においても維持されていた。また、いずれも魚類についても、骨まで容易に食することができるように調理されていた。
これに対し、比較例２〜５においては、いずれの魚類においても表皮が剥がれ、身崩れが起こることが明らかとなった。なお、比較例１については、穏やかな加圧条件及び加熱条件で調理したところ、表皮の剥がれ及び身崩れは起こらなかったものの、骨は硬くて食べられなかった。
【図面の簡単な説明】
【図１】本発明方法を実施するのに適した製造装置の一例を示す図である。
【符号の説明】
２ 加工装置
４ 容器
６ 加熱手段（水蒸気供給装置）
８ 減圧化手段（真空吸引装置）
１０ 加圧手段（加圧空気供給装置）
１２、１６、２０、２４、２８ 配管
１４ 温度調節弁
１８ 真空調節弁
２２ 圧力調節弁
２６、３０ 弁[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method and apparatus for manufacturing a processed product using fish, and more particularly, to a method and apparatus for manufacturing a processed fish product in which a form composed of a fish skin and meat is easily maintained.
[0002]
[Prior art]
Some processed fish foods are conventionally cooked using a heating / pressurizing process such as retort or canned food. However, if such a treatment method with pressure and heat is applied to raw fish, etc., the meat of the fish may be broken into pieces or the skin may be peeled off, and the shape of the fish's skin and meat may not be maintained. Many. In addition, there are processed foods that are softened up to the bone and can be eaten with the bone by heating and pressurizing treatment, but the type of fish, the seasoning method, and the cooking method are limited.
[0003]
[Problems to be solved by the invention]
Therefore, an object of the present invention is to provide a method for producing a processed fish product, in which a form composed of a fish skin and meat is easily maintained.
Moreover, it aims at providing the processing apparatus suitable for obtaining such a processed fish product.
[0004]
[Means for Solving the Problems]
As means for solving the above problems, the following invention has been completed.
That is, the present invention provides a method for producing processed fish products, in which raw or pretreated fish are heated under reduced pressure.
According to this method, the protein of fish is coagulated by heating, and at the same time, moisture is effectively evaporated from the surface under reduced pressure. For this reason, the coupling | bonding state of the skin and meat of fish is formed.
Further, the present invention provides a container formed so as to be pressure resistant, a decompression means capable of bringing the inside of the container into a decompressed state, a pressurizing means capable of bringing the inside of the container into a pressurized state, and the container A steam supply means capable of heating the inside, and when the inside of the container is heated under reduced pressure, the pressure in the container is set to a saturated steam pressure corresponding to a temperature higher by 3 ° C. or more and 10 ° C. or less from a predetermined heating temperature. Provided is a processing apparatus including a control means for controlling.
[0005]
Moreover, in this invention, the manufacturing method of the processed fish product which heats the fish heated under pressure reduction under pressure is provided.
According to this method, the fish in which the combined state of the epidermis and the meat is formed by heating under reduced pressure is quickly heated to the inside of the meat by being heated under pressure. For this reason, a processed fish product that is heated to the inside while maintaining a good appearance can be obtained. It is also possible to obtain processed fish products that are soft to the bones.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail.
The present invention provides a method for producing processed fish products, in which raw or pretreated fish are heated under reduced pressure. Moreover, the manufacturing method of the processed fish product which heats the fish heated under reduced pressure under pressure is provided.
[0007]
(Work material)
The type of fish used in the method of the present invention is not particularly limited. Preferably, fish having a good skin appearance and overall shape such as tie, flounder, flatfish, and pikefish are used.
[0008]
The fish used in the method of the present invention may be raw, but may be pretreated. In any state, it is preferable that at least a portion has an epidermis.
The raw fish includes fish that have not yet been heat-treated, and further includes fish that have been refrigerated, frozen, or partially frozen without being heat-treated.
[0009]
In the present specification, pretreatment means heat treatment such as baking, steaming, boiling, frying, frying, boiling, boiling, impregnation treatment soaking in oil, extract, soup, salt, miso, soy sauce, drying / dehydration treatment, fermentation Various cooking or processing methods conventionally used in fish, such as processing, and parts thereof are included. Therefore, pretreated fish refers to fish that has already been subjected to these treatments. Some pretreatments include heat treatment, but some do not include heat treatment.
One type or two or more types of these pretreatments may be combined. In addition, seasoning may be a combination of one or more seasonings.
[0010]
The form of the raw or pretreated fish is not particularly limited. The form of the whole fish may be hold | maintained, the state from which one part was removed from the whole fish body may be sufficient, and it may be parted. Specific examples include a full shape, a partial shape, a fillet shape, and a flake shape. Moreover, in these various forms, the form which has another foodstuff etc. as a filling may be sufficient, and it is a sheet form, granular form, and flake form edible property which consists of carbohydrate type powders, such as wheat flour, rice flour, and corn starch, or various foodstuffs. The form provided with the outer skin may be used, or the form provided with the outer skin made of a plant material usable for cooking may be used.
[0011]
(Reduced pressure heating process)
Such raw or pretreated fish is heated under reduced pressure.
The term “under reduced pressure” in the method of the present invention means in a space where the atmospheric pressure is lower than atmospheric pressure. Specifically, the space whose pressure is lower than the atmospheric pressure can be obtained by vacuuming the space surrounded by the partition wall that can withstand the reduced pressure.
In the present invention, a preferable reduced pressure state is 10,000 Pa or more and 80,000 Pa or less. This is because in such a reduced pressure state, water gradually evaporates from the surface of the fish. If it is less than 10,000 Pa, moisture in the meat tends to boil, which is not preferable, and if it exceeds 80,000 Pa, moisture evaporation becomes too slow. More preferably, it is 12,000 Pa (saturated water vapor pressure at 50 ° C.) or more and 71,000 Pa (saturated water vapor pressure at 90 ° C.) or less. More preferably, it is 16,000 Pa (saturated water vapor pressure at 55 ° C.) or more and 48,000 Pa (saturated water vapor pressure at 80 ° C.) or less.
[0012]
In this step, when the fish is heated, it is preferably heated to a temperature at which the protein coagulates. It is particularly preferred for raw fish or fish that have been pretreated but not heated or partially unheated. In addition, even in fish that have already been heated in the pretreatment, this step is not particularly intended for heating as cooking, and it is more preferable to avoid excessive heat coagulation of the protein, and the protein coagulates. If it is about temperature, it can prevent effectively that the state and flavor of meat by this process change.
[0013]
In general, proteins begin to solidify gradually from about 50 ° C., and heat denaturation and solidify more rapidly as the temperature increases. Accordingly, the heating temperature of the fish is preferably 50 ° C. or higher, more preferably 55 ° C. or higher, and more preferably 60 ° C. or higher. On the other hand, in order to make it difficult to cause other changes such as evaporation of water, the temperature should be low, and the heating temperature of the fish is preferably 90 ° C. or less, more preferably 80 ° C. or less. For this reason, as a preferable range, it is 55 to 80 degreeC, More preferably, it is 60 to 80 degreeC.
[0014]
A means for heating fish in the decompressed space is not particularly limited. Heating means such as an electric heater such as a normal furnace (oven) or a gas heater may be used. Water vapor may be used as a heating medium. Preferably, water vapor is used as the heating medium. This is because by introducing water vapor into the decompression space and heating it, it is easy to heat the fish uniformly in the processing space, and it is suitable for heating from the surface side of the fish. Moreover, it is because the water | moisture content of a fish body cannot evaporate rapidly.
[0015]
When using water vapor as a heating medium, the processing space is maintained in a desired reduced pressure state. When heating with water vapor, the reduced pressure state and the heating temperature correspond approximately. The temperature in the processing space, that is, the approximate heating temperature is determined corresponding to the temperature of the water vapor when the decompressed state of the processing space is the saturated water vapor pressure.
For example, when the processing space is in a reduced pressure state of about 12,000 Pa, and this is the saturated pressure of water vapor, the temperature of the processing space filled with the saturated water vapor is about 50 ° C. In the case of a reduced pressure state of about 70,000 Pa, the temperature of the processing space is about 90 ° C.
[0016]
Specifically, the inside of the processing space is vacuumed so as to obtain a desired reduced pressure state (desired heating temperature). And water vapor | steam is introduce | transduced in this space, maintaining such a pressure reduction state.
Preferably, the heating temperature (saturated water vapor temperature) is about 55 ° C., 16,000 Pa or higher, and the reduced pressure state is maintained at 48,000 Pa or lower, which is about 80 ° C. More preferably, the reduced pressure state is maintained at 19,000 Pa or higher at which the heating temperature is about 60 ° C.
[0017]
The conditions of reduced pressure heating using water vapor as the heating medium are preferably performed in the range as described above. In particular, it is preferable to control the temperature in the processing space to 55 ° C. or more and 80 ° C. or less. At this time, the saturated vapor pressure corresponding to the temperature higher by 3 ° C. or more and 10 ° C. or less than the predetermined control temperature. It is preferable to control. By controlling in this way, rapid evaporation of water in the fish body under reduced pressure can be effectively avoided.
[0018]
By treating fish by this process, in unheated fish (including raw or unheated pre-treated fish), the protein on the surface of the fish body is gradually solidified while moisture is present in the skin of the fish. It is possible to evaporate moisture while suppressing adhesion.
Thereby, when the protein on the surface side of the fish body is solidified, it is possible to avoid rapid evaporation of moisture inside the fish body, and to prevent the skin from being easily peeled off due to moisture leaching from the inside.
Moreover, since the adhesion of moisture to the fish skin can be suppressed, it is possible to effectively suppress the peeling of the skin due to the evaporation of the moisture adhering to the skin.
Thus, since the protein inside the epidermis is solidified in a state where the epidermis is not likely to float from the fish body surface, the epidermis can be fixed to the meat side.
For this reason, not only the initial bonding state between the meat and the skin can be maintained, but also the meat and the skin can be better integrated by coagulation of the protein and water evaporation.
[0019]
In addition, in fish that have already been heated in the pretreatment, the moisture attached to or retained in the fish, including the moisture imparted by the pretreatment, can be gradually evaporated. Not only can the shape of the epidermis be maintained, but the pre-treated epidermis can be well integrated into the meat side.
Therefore, even in fish that are thin and easily peeled off (for example, hailfish etc.), the epidermis and meat can be integrated well.
In particular, in fish that have been baked or colored in the skin in the pretreatment, the skin that has been baked is integrated into the meat through this process, and in subsequent heating and handling, etc. As a result, the connection between the good meat and the epidermis is maintained.
[0020]
In particular, when water vapor is used as a heating medium, proteins are coagulated uniformly and gradually on the surface of fish. Therefore, since the separation of water from the protein also proceeds gradually, the collapse of the meat due to the evaporation of water from the fish body is further suppressed even in a reduced pressure state. In addition, since water vapor is constantly supplied, rapid evaporation of water in the fish body is also suppressed. As a result, a state in which the flesh is not easily broken and the epidermis is not easily peeled off is formed, and the combined state of the flesh and the epidermis in the fish body is well maintained and formed.
[0021]
The processing time in the reduced pressure heating step is not particularly limited. It is sufficient to continue the time until the protein on the surface of the fish coagulates and the epidermis is integrated with the flesh. Such treatment time varies depending on the size of the fish, the temperature of the fish used in this step, and the type and degree of pretreatment. Usually, it is 10 minutes or more and 40 minutes or less.
[0022]
In the processed fish product that has undergone this process, the meat and the epidermis are well integrated. For this reason, processed fish products that have undergone this step are convenient for storage (freezing, refrigeration, etc.). In addition, the processed fish product that has undergone this step is also convenient for distribution in the state after treatment or in various preservation forms (frozen, refrigerated, etc.). If the processed fish product that has undergone this process is a final processed product or a semi-processed product, the final consumer can easily integrate the epidermis and flesh easily as it is or by performing various cooking, etc. A fish product with a natural appearance can be obtained.
In order to obtain refrigerated or frozen products of processed fish products after this process, maintain the decompressed state and cool the processing space, and perform the storage process such as the refrigeration process or the freezing process as it is. Is preferred. By carrying out cooling subsequent to decompression, a preserved product such as refrigerated or frozen that has a good integrated state of the skin and meat can be obtained. By such treatment, a processed fish product that is easy to handle and hygienic can be obtained.
[0023]
(Pressurized heating process)
It is preferable to perform this step when heat is further applied to the fish after the reduced pressure heating step.
This process is a conventionally known process. Fish can be efficiently heated by heating under pressure. Specifically, the fish is further processed at a high temperature of 105 ° C. or higher in a processing space having an atmospheric pressure exceeding atmospheric pressure.
In this process, the water is evaporated and the protein is coagulated in the previous process, especially on the surface side, and the epidermis and meat are well integrated. Will not come off or the meat will not collapse. On the other hand, the meat and bone inside the fish are sufficiently denatured (changed) by pressure heating, and the penetration of the flavor and the softening of the bone proceed.
[0024]
The heating means in this step is not particularly limited. Oil or water vapor can also be used as a heating medium in the processing space. In particular, the heating medium is preferably water vapor. By using water vapor, it is possible to heat the inside of the fish while maintaining a good integrated state of the meat and the epidermis. Further, in the case where the reduced pressure heating process uses water vapor as the heating medium, if this process also uses water vapor as the heating medium, the fish can be processed in the same processing space, and the steps such as carry-out conveyance can be simplified. In addition, the skin and meat are not damaged by these steps, which is preferable.
[0025]
The heating temperature and the pressurized state in this step are not particularly limited. The temperature is preferably 105 ° C. to 125 ° C., depending on the state to be obtained in this step and the size / thickness / part of the fish.
Moreover, when using water vapor | steam as a heating medium, the pressure reduction state and heating temperature respond | correspond substantially like a pressure reduction heating process. In particular, when steam is used as a heating medium, it is preferable that the heating temperature (steam temperature) is about 105 ° C., 120,000 Pa or higher, and the temperature is about 125 ° C., 232,000 Pa or higher. maintain.
In particular, at this time, it is preferable to control the pressure in the processing space to a pressure 29,000 Pa to 78,000 Pa higher than the saturated vapor pressure corresponding to a predetermined control temperature (preferably 105 ° C. or more and 125 ° C. or less). In this way, by controlling to a preset temperature and pressure, it is possible to effectively avoid rapid evaporation of water from the fish under pressure.
After pressurization and heating, the processed fish product obtained through this step can be obtained by allowing it to stand as it is or actively cooling it, and by reducing the pressure to normal pressure.
[0026]
After pressurization and heating, the processed fish product after this step can be taken out by leaving it as it is or by actively cooling it and / or returning the inside of the treatment space to near normal pressure.
The processed fish product that has undergone this step is heated to the required extent while maintaining a good integrated state of the skin and meat. In particular, when the bone is softened, the processed fish product has a good appearance and is flexible to the bone.
For example, processed fish products that have undergone pre-treatment, etc., and the meat and epidermis are integrated in the reduced-pressure heating process and softened to the bone in this process, the grilled fish has a good appearance with no skin peeling While maintaining this form, it has become a processed fish product that is soft to the bones and is unconventional.
The processed fish products that have undergone this process can be stored refrigerated or frozen, and can be stored as they are after processing, or in various storage forms (frozen, refrigerated, etc.). Is good. If the processed fish product that has undergone this process is a final processed product or a semi-processed product, the final consumer can easily integrate the epidermis and meat easily by applying various cooking methods as it is. A fish product with a natural appearance can be obtained.
[0027]
(Decompression drying process)
After the pressurizing and heating step, the processing space is brought into a depressurized state, whereby the water in the fish body and the water adhering to the fish surface can be effectively evaporated, and then the processed fish product after the pressurizing and heating step. Can be obtained. The evaporation of moisture from the fish body surface also effectively cools the fish body. Moreover, the oil component adhering to the fish body surface can be effectively removed.
[0028]
Furthermore, the integrated state of the skin and the meat in the fish body heated in the pressure heating step can be favorably maintained by passing through this reduced pressure drying step. That is, even when this integrated state is weakened through the pressurizing and heating process, the good integrated state can be recovered again. Moreover, it is because peeling of the skin of the processed fish goods obtained by these water | moisture content etc. and the collapse | disintegration of meat are suppressed by suppression of the adhesion | attachment of the water | moisture content and oily content to the fish body surface. Moreover, it is because it suppresses deterioration of an external appearance and a flavor by accelerating subsequent oxidation and modification | denaturation by suppression of a water | moisture content and oil content.
[0029]
Therefore, it is preferable that the reduced-pressure drying step is performed so as to maintain the integrated state of the epidermis and the meat. Sudden decompression leads to rapid evaporation of water in the fish and epidermis and may destroy the epidermis and flesh form.
The final reduced pressure state in this step is preferably 2000 Pa or more and 32,000 Pa or less. More preferably, it is 2300 Pa or more and 31,000 Pa or less. In addition, it is preferable to gradually reduce the pressure to such a reduced pressure state over a period of 10 minutes to 30 minutes. When the above-described final reduced pressure state is obtained, this reduced pressure state is preferably maintained for a period of time of 1 minute or more and 10 minutes or less.
[0030]
After carrying out the vacuum drying step in this manner, air or the like is gradually introduced to return the inside of the processing space to normal pressure, and the processed fish product is taken out.
It should be noted that the processing space can be cooled while maintaining the reduced pressure state, and the refrigeration process or the freezing process such as the freezing process can be performed as it is. By performing cooling subsequent to depressurization, a cold-preserved product such as refrigerated or frozen that has a good integrated state of skin and meat can be obtained. By such treatment, a processed fish product that is easy to handle and hygienic can be obtained.
[0031]
(Cooking process)
The processed fish product that has been subjected to the reduced pressure heating process, the processed fish product that has been subjected to the pressure heating process, and the processed fish product that has undergone the cooling process may be obtained as already cooked, It may be obtained as a semi-cooked state.
When obtained as a semi-cooked state, various cooking processes and pretreatment processes for cooking can be further performed on these processed fish products. Since the epidermis and the meat are well integrated in the reduced-pressure heating step, the form is maintained also in these steps.
[0032]
In this cooking process, conventionally known various cooking methods can be used. Moreover, as a pre-processing process for cooking, it is often a part of conventionally well-known various cooking methods. Specifically, various conventionally known processing methods such as seasoning with various seasonings and dressing for frying and fried can be used.
[0033]
(Form of processed fish)
As various forms of processed fish products obtained as described above, there are conventionally known various final food forms and semi-cooked food forms. Specifically, tempura, fried, fried, grilled fish, boiled fish, steamed fish, etc. are cooked or semi-cooked.
In any form, the epidermis and the flesh are well integrated and have a good appearance.
In particular, since the skin remains in a good form by the reduced pressure heating process, if it is subjected to baking color or the like in the pretreatment or the subsequent cooking process, it is a processed product that retains a good baking color or the like. .
In addition, as long as the bone is softened in the pressure heating process, in any form, the processed product has the integrity of the epidermis and the flesh and can easily eat the bone.
Furthermore, if the cold preservation | save process is implemented, it will be the processed fish goods by cold preservation, such as refrigeration or freezing.
[0034]
As described above, according to the method of the present invention, it is possible to obtain a processed fish product having a good external appearance and good appearance, regardless of the type of fish. Furthermore, by applying a pressure heating process, a processed fish product that can be easily eaten is obtained while the bone is softened while maintaining such a good appearance.
[0035]
Next, a processing apparatus suitable for carrying out the method of the present invention will be described.
FIG. 1 shows an example of the processing apparatus of the present invention. The processing apparatus 2 includes a container 4 that can withstand full vacuum, a heating unit 6, a decompression unit 8, and a pressurization unit 10.
Although not shown, the container 4 has an openable / closable part, and is formed so that a material to be processed can be taken in and out of the container 4.
[0036]
The heating means 6 uses a steam supply device in this embodiment. The heating means 6 can supply water vapor into the container 4 through a pipe 12. A temperature control valve 14 is attached to the pipe 12 so that the amount of water vapor supplied to the container 4 can be adjusted.
The decompression means 8 uses a vacuum suction device in this embodiment. The decompression means 8 is configured so that the inside of the container 4 is vacuum-sucked through the pipe 16 to be in a decompressed state. A vacuum control valve 18 is attached to the pipe 16 so that the reduced pressure state in the container 4 can be adjusted.
The pressurizing means 10 is formed so as to be capable of pressurizing the inside of the container 4 by introducing pressurized air into the container 4 through the pipe 20. A pressure control valve 22 is attached to the pipe 20.
[0037]
The temperature and pressure in the container 4 are respectively detected by known sensors (not shown), and the detected data is transmitted to a control means (not shown). The control means can adjust the temperature and pressure by controlling the temperature control valve 14, the vacuum control valve 18 and the pressure control valve 22 based on these temperatures and pressures, respectively.
The container 4 is also provided with a pipe 24 and a valve 26 for releasing pressure, and this valve is also controlled by a control means or the like. Further, the container 4 is also formed with a drain pipe 28 and a valve 30, which are similarly controlled by a control means or the like.
[0038]
Although not particularly illustrated, the processing device 2 may further include a cooling means for cooling the inside of the container. By providing the cooling means, the work material in the container 4 can be refrigerated, vacuum-cooled, or the like.
[0039]
Next, a method for food processing of fish using the above processing apparatus will be described.
First, raw or pretreated fish is placed in the container 4 in a state of being placed on a cooking shelf. At this time, in order to improve the peelability of the fish between the shelf surface and the fish, it is preferable to interpose a sheet or coat the shelf surface.
[0040]
Subsequently, the inside of the container 4 sealed so as to be able to form a reduced pressure state is sucked through the pipe 16 by the pressure reducing means (vacuum suction device) 8 to obtain a predetermined reduced pressure state. At this time, the pressure in the container 4 is detected by a sensor (not shown), and the opening / closing of the vacuum control valve 18 is adjusted via the control means to adjust the pressure to a predetermined reduced pressure state. Next, saturated steam is injected into the container 4 through the pipe 12 by the heating means (steam generator) 6 while maintaining this state. At this time, the temperature in the container 4 is detected by a known sensor (not shown), and the water vapor supply amount is adjusted by the control means using the temperature adjustment valve 14.
[0041]
The reduced pressure heating condition is preferably performed in the range as described above. In particular, it is preferable to control the temperature in the container 4 to 55 ° C. or more and 80 ° C. or less. At this time, the control means supports the temperature in the container 4 higher than the predetermined control temperature by 3 ° C. or more and 10 ° C. or less. The saturated steam pressure is preferably controlled. By controlling in this way, rapid evaporation of moisture in the fish body under reduced pressure can be avoided.
[0042]
Next, in order to carry out the pressurized heating process, after the inside of the container 4 is brought into a pressurizable state, saturated steam and pressurized air are brought into the container 4 by the heating means (steam generator) 6 and the pressurizing means 10. Introduce.
The pressure heating condition is preferably performed in the range as described above. In particular, it is preferable to control the temperature in the container 4 to 105 ° C. or more and 125 ° C. or less. At this time, the control means causes the pressure in the container 4 to be 29,000 Pa than the saturated vapor pressure corresponding to a predetermined control temperature. It is preferable to control the pressure to ˜78,000 Pa high. By controlling in this way, rapid evaporation of water in the fish body under pressure can be avoided.
[0043]
After the pressurizing and heating step, the pressure release valve 26 is opened to reduce the pressure in the pressurized container 4 and the drain valve 30 is opened to remove moisture in the container 4. Preferably, a reduced pressure drying step is performed after the pressure heating step. In the vacuum drying step, the sealed container 4 is sucked through the pipe 16 by the vacuum suction device 8 to obtain a predetermined reduced pressure state. At this time, the pressure in the container 4 is detected by a known pressure sensor (not shown), and the vacuum adjusting valve 18 is adjusted by the control means so as to be adjusted to a preferable pressure reduction speed.
Further, in the present apparatus, it is possible to obtain a stored product such as a refrigerated product or a frozen product by cooling the inside of the container 4 by using a cooling means as the pressure is reduced or after obtaining a reduced pressure state. As the cooling means, means for introducing liquefied gas such as cooling air or liquid nitrogen into the container 4 as a cooling medium is preferable.
[0044]
As described above, a pressure reducing means (vacuum suction means) that has a container formed so as to be pressure-resistant and can be in a reduced pressure state, and a pressure means that can be in a pressurized state. A heating means that can be heated (preferably a vapor supply means), and a cooling means that can be cooled (preferably a liquid nitrogen jet means). The step, the reduced-pressure drying step, and the cooling step (preferably the freezing step) can be performed efficiently and while maintaining the shape of the processed fish product well.
In particular, when the pressure heating step is performed subsequent to the pressure reduction heating step, it is further heated by the pressure heating step while obtaining an integrated state of the skin and meat in the pressure reduction heating step, so that good meat and skin can be obtained. It is easy to maintain an integrated state and the work is also simplified. Furthermore, when performing the reduced-pressure drying step and / or the cooling step, the integrated state of the meat and the epidermis is maintained, and a processed fish product that is hygienic and has good storage stability can be easily obtained. .
[0045]
Further, in the case where the steam supply means is provided as the heating means, in the reduced pressure heating step, a control means for controlling the pressure in the container to a saturated steam pressure corresponding to a temperature higher than a predetermined control temperature by 3 ° C. or more and 10 ° C. or less is provided. preferable.
In the pressurizing and heating step, it is preferable to include a control means that can control the pressure in the container by setting it to a pressure that is 29,000 Pa or more and 78,000 Pa or less higher than the saturated vapor pressure corresponding to a predetermined control temperature.
[0046]
Hereinafter, specific examples of the present invention will be described.
(Example)
Next, processed fish foods were prepared using the above manufacturing apparatus.
In this example, saury, sardine, flounder, and tie were used as fish, and the samples of Examples 1, 2, 3, and 4 were used. All were used in the raw state, the flounder used the fillet, and the other fish were used whole for the other fish.
[0047]
A reduced pressure heating process, a pressurized heating process, and a reduced pressure drying process were performed on the above samples under the conditions shown in Table 1. Table 1 shows the appearance of each sample after the reduced-pressure heating step and the appearance and the state of the meat of each sample after the reduced-pressure drying step.
[Table 1]

[0048]
As a comparative example, the fish of Example 1 was used as a sample of Comparative Examples 1 and 2, and the fish of Examples 2 to 4 was used as a sample of Comparative Examples 3 to 5, and cooking was performed only by the conventional pressure heating process. The conditions are shown in Table 2, and the appearance and the state of the flesh after the pressure heating process are also shown.
[Table 2]

[0049]
From the above results, in Examples 1 to 4, the state in which the epidermis and the meat are integrated is obtained after the reduced pressure heating step, and even after this state has undergone the pressurized heating step and the reduced pressure drying step. It was maintained. In addition, all the fish were cooked so that they could easily eat up to the bones.
On the other hand, in Comparative Examples 2 to 5, it was revealed that the epidermis peeled off and the body collapsed in any fish. In Comparative Example 1, cooking was carried out under mild pressure and heating conditions, but the epidermis did not peel off or collapsed, but the bones were hard and could not be eaten.
[Brief description of the drawings]
FIG. 1 is a diagram showing an example of a manufacturing apparatus suitable for carrying out the method of the present invention.
[Explanation of symbols]
2 Processing equipment
4 containers
6 Heating means (water vapor supply device)
8 Pressure reducing means (vacuum suction device)
10 Pressurizing means (pressurized air supply device)
12, 16, 20, 24, 28 Piping
14 Temperature control valve
18 Vacuum control valve
22 Pressure control valve
26, 30 valves

Claims (7)

A method for producing a processed fish product having a reduced-pressure heating step for heating raw or pretreated fish under reduced pressure, wherein the reduced-pressure heating step uses steam as a heating medium and has a pressure of 12,000 Pa to 71,000 Pa. A method for producing a processed fish product, wherein the fish is heated at a temperature of 50 ° C. or higher and 90 ° C. or lower in a reduced pressure state. The method for producing a processed fish product according to claim 1 , further comprising a pressure heating step of further heating the fish heated in the reduced pressure heating step at a temperature of 105 ° C or higher under a pressure exceeding atmospheric pressure. The method for producing a processed fish product according to claim 2 , wherein in the pressure heating step, the fish is heated at a temperature of 105 ° C or higher and 125 ° C or lower while using water vapor as a heating medium. The method for producing a processed fish product according to claim 2 or 3 , further comprising a reduced pressure drying step of drying the fish heated in the pressure heating step under a reduced pressure of 2,000 Pa to 32,000 Pa. The method for producing a processed fish product according to any one of claims 1 to 4 , wherein the pretreatment is a treatment for imparting a grilled color or a grilled color to a fish skin. A processing device for processing fish,
A container formed in a pressure-resistant manner, a decompression means capable of bringing the inside of the container into a decompressed state, a pressurizing means capable of bringing the inside of the container into a pressurized state, and heating the inside of the container Water vapor supply means capable of,
In the vessel, when the fish is heated under reduced pressure at a temperature of 50 ° C. or higher and 90 ° C. or lower, the pressure in the vessel is set to a saturated vapor pressure corresponding to a temperature 3 ° C. or higher and 10 ° C. or higher higher than a predetermined control temperature. A fish processing apparatus comprising a control means for controlling. The fish processing apparatus according to claim 6 ,
When the fish is pressurized and heated at a temperature of 105 ° C. or more and 125 ° C. or less in the container, the pressure in the container is 29,000 Pa or more and 78,000 Pa or more than the saturated vapor pressure corresponding to a predetermined control temperature. A fish processing apparatus provided with a control means for controlling to a high pressure below.

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