JP7007291B2 - How to make ingredients and how to make kabayaki - Google Patents

Description

The present invention relates to a method for producing foodstuffs for producing, for example, ingredients for kabayaki, teriyaki, or unglazed catfish, and a method for producing kabayaki.

In recent years, the price of eel kabayaki has risen sharply due to the sharp decrease in the catch of eel fry, and it has become impossible for general consumers to eat on a daily basis. In particular, the price of domestic (Japanese) eel kabayaki has risen significantly.

In order to overcome this situation, various kabayaki alternatives have been proposed that make the appearance and texture as close as possible to the eel kabayaki. For example, Patent Document 1 proposes a method for producing an eel kabayaki-style food. In this manufacturing method, a front-side molded product containing fish fillet and fish meat surimi and a back-side molded product containing fish meat surimi and a black colorant are bonded and molded, and then steamed or fried and then double-sided baked to produce kabayaki. It is for applying sauce.

While such alternatives using minced fish meat have been proposed, foods made in the style of eel kabayaki using catfish whose texture and texture are similar to those of eel are also on the market. The catfish's kabayaki substitute has a good reputation in the market and is highly expected as a substitute for eels with declining catches.

Japanese Unexamined Patent Publication No. 2015-62346

However, catfish have a very high collagen content and have the property of becoming soft when heated. As is well known, collagen melts when heated and transforms into gelatin, which becomes a liquid state at around 25 ° C. Therefore, when catfish whose connective tissue is composed of collagen is heated, the bond becomes weak and the body becomes soft. It is.

Therefore, when making kabayaki using catfish, when the temperature rises, the bond between the bodies weakens and becomes soft, so it was necessary to carefully treat the kabayaki so that it would not collapse during baking. This is because if the product is baked in a crumbled state, the commercial value will be significantly reduced. For this reason, it took a considerable amount of skill in the baking process, and it was difficult to improve the production efficiency.

Pangasius, a type of catfish, has a very large catch in Southeast Asia such as Vietnam, Cambodia and Thailand, so it is promising from the viewpoint of securing supply in response to the expected increase in demand in the future. However, since Pangasius has a much higher collagen content than domestic (Japanese) catfish, it is more prone to crumble, and therefore it is very difficult to use Pangasius as an eel kabayaki substitute. It was extremely difficult to increase production efficiency.

The present invention has been devised in view of such a situation, and an object thereof is a method for producing a food material which can greatly improve the productivity when a catfish such as Shark catfish is baked and processed to produce a food material. And to provide a method for producing kabayaki.

According to the present invention, the method for producing a food material is to immerse a cattle fillet with a skin (fillet with a skin) in a saline solution having a high salt concentration (a salt concentration higher than the salt concentration of the fillet with a skin) to remove water. The tightening material added to the skinned fillet after the draining process, the tightening material addition process to add the tightening material to prevent the fillet from collapsing after the draining process, and the tightening material added to the skinned fillet by the tightening material addition process. It is equipped with a tightening material solidification process to solidify.

By draining the water in the draining process, the fillet with skin is tightened, and after adding the tightening material, by hardening this tightening material, the subsequent fillet with skin can also improve the handleability against collapse. can. That is, the texture is not impaired as much as possible, the easiness of crumble before baking is effectively prevented, the handleability is improved, and the yield of productivity is suppressed. The ingredients produced in this way can be supplied as ingredients for kabayaki, teriyaki and unglazed.

The step of adding the tightening material preferably includes a step of sprinkling grain flour, for example, rice flour or wheat flour, on the fillet with skin. By sprinkling grain flour on the fillet with skin, it is possible to easily add a tightening material.

The tightening material addition step is a step of pouring a suspension of 1 to 3 wt% grain flour and water into a fillet with skin, or a step of pouring a fillet with skin into a suspension of 1 to 3 wt% grain flour and water. It is also preferable to include a step of dipping. By configuring the tightening material addition step in this way, the grain powder can be uniformly added. Further, by setting the content ratio of the grain flour in the above range, it is possible to suppress the deterioration of the texture due to the thickening of the film due to the grain flour while obtaining the function of preventing the body from collapsing.

It is also preferable to use rice flour as the grain flour in the tightening material addition step. If rice flour is used as the grain flour, it is a kind of wheat protein and does not contain gluten that causes allergies and diseases, so that it is possible to provide so-called gluten-free foodstuffs.

It is also preferable that the tightening material solidification step includes a step of immersing the skinned fillet after the tightening material addition step in heated oil. When rice flour is used as the grain flour, the absorption rate of the oil is lower in the rice flour than in the wheat flour, so that the adhesion of oil can be reduced and the deterioration of the taste due to the adhesion of the oil can be suppressed.

It is also preferable to further include a thawing step of thawing the frozen skinned fillet with running water before the draining step.

It is also preferable to use Pangasius as a catfish. By using Pangasius, which can be stably obtained in large quantities at low cost, it is possible to significantly reduce the manufacturing cost and to provide a stable supply.

According to the present invention, the method for producing kamayaki further comprises a draining step of immersing (fillet with skin) in a saline solution having a high salt concentration (salt concentration higher than the salt concentration of the fillet with skin) to remove water. , The body that solidifies the tightening material added to the skinned fillet by the tightening material addition process and the tightening material addition process that adds the tightening material to the skinned fillet after the draining process. It includes a tightening material solidification step, a sauce pickling step of immersing the skinned fillet after the tightening material solidification step in a saucer, and a baking step of baking the skinned fillet after the sauce pickling process.

By draining the water in the draining process, the fillet with skin is tightened, and after adding the tightening material, by hardening this tightening material, the subsequent fillet with skin can also improve the handleability against collapse. can. That is, the texture was not impaired as much as possible, the easiness of crumble before baking was effectively prevented, the handleability was improved, and the yield of productivity was suppressed. The ingredients produced in this way can be supplied as ingredients for kabayaki, teriyaki and unglazed.

It is preferable to repeat the sauce pickling step and the quenching step a plurality of times.

The step of adding the tightening material preferably includes a step of sprinkling grain flour, for example, rice flour or wheat flour, on the fillet with skin. By sprinkling grain flour on the fillet with skin, it is possible to easily add a tightening material.

The tightening material addition step is a step of pouring a suspension of 1 to 3 wt% grain flour and water into a fillet with skin, or a step of pouring a fillet with skin into a suspension of 1 to 3 wt% grain flour and water. It is also preferable to include a step of dipping. By configuring the tightening material addition step in this way, the grain powder can be uniformly added. Further, by setting the content ratio of the grain flour in the above range, it is possible to suppress the deterioration of the texture due to the thickening of the film due to the grain flour while obtaining the function of preventing the body from collapsing.

It is also preferable to use rice flour as the grain flour in the tightening material addition step. If rice flour is used as the grain flour, it is a kind of wheat protein and does not contain gluten that causes allergies and diseases, so that it is possible to provide so-called gluten-free foodstuffs.

It is also preferable that the tightening material solidification step includes a step of immersing the skinned fillet after the tightening material addition step in heated oil. When rice flour is used as the grain flour, the absorption rate of the oil is lower in the rice flour than in the wheat flour, so that the adhesion of oil can be reduced and the deterioration of the taste due to the adhesion of the oil can be suppressed.

It is also preferable to further include a thawing step of thawing the frozen skinned fillet with running water before the draining step.

It is also preferable to use Pangasius as a catfish. By using Pangasius, which can be stably obtained in large quantities at low cost, it is possible to significantly reduce the manufacturing cost and to provide a stable supply.

According to the present invention, in the production of foodstuffs using catfish and the production of kabayaki, it is possible to improve the handleability against collapse. That is, it is possible to effectively prevent the fragility from collapsing before baking, improve the handleability, and suppress the yield of productivity without impairing the texture as much as possible. Therefore, it is possible to improve the productivity of domestic (Japanese) catfish and imported catfish as kabayaki. In particular, by using Pangasius as a catfish, it is possible to significantly reduce the manufacturing cost and to provide a stable supply.

It is a flowchart which shows the process of the manufacturing method of the food material of this invention, and the manufacturing method of kabayaki. It is a flowchart which shows the process of the manufacturing method of kabayaki in one Embodiment of this invention. It is a perspective view which shows the example of the fillet with a skin of one catfish. It is explanatory drawing which shows schematically the draining process of soaking in a salt solution, and draining water of a fillet with a skin. It is explanatory drawing which shows schematically the process of adding the tightening material for adding the tightening material for suppressing collapse to the surface of the fillet with skin. It is a perspective view which shows the state which put the fillet with a skin on the liquid drain metal fittings. It is explanatory drawing which shows schematically the process of solidifying the tightening material by immersing a fillet with a skin in cooking oil at a predetermined temperature to harden the tightening material. It is explanatory drawing which shows roughly the 1st sauce pickling process of immersing a fillet with a skin which finished a solidification process of a body fastener in a baking sauce. It is explanatory drawing which shows roughly the 1st quenching process of baking one side (body side) of a fillet with a skin soaked in a baking sauce. It is explanatory drawing which shows schematically the 2nd sauce pickling process of immersing one side of the fillet with a skin in a finishing sauce, and the process of reversing a fillet with a skin in a finishing sauce tank. It is explanatory drawing which shows roughly the 2nd quenching process of baking the other side (leather side) of the fillet with a skin soaked in a finishing sauce. It is a flowchart which shows the process of the manufacturing method of kabayaki in another embodiment of this invention.

Hereinafter, the method for producing the food material and the method for producing kabayaki of the present invention will be described with reference to the drawings.

As shown in FIG. 1, in the method for producing a food material of the present invention, a draining step (step S1) of immersing a fillet with a skin of cattle (fillet with a skin) in a saline solution to drain water, and adding a tightening material are added. It includes a tightening material addition step (step S2) and a tightening material solidification step (step S3) for solidifying the tightening material. In addition, the method for producing kamayaki of the present invention includes a first sauce-pickling step (step S4) in which a fillet with a skin, which is a food material that has completed the body-clamping material solidification step (step S3), is dipped in a sauce. The first baking step (step S5) of baking one side of the fillet with skin, the second sauce pickling step (step S6) of immersing the first baked fillet with skin in the finishing sauce, and the sauce pickling. It is provided with a second baking step (step S7) of baking the other surface of the skinned fillet.

FIG. 2 specifically shows a series of steps of the method for producing kabayaki in one embodiment of the present invention, and the steps of the present embodiment will be described in detail below based on the same figure. The numerical values such as temperature and time described below are merely examples, and the present invention is not limited thereto.

As shown in FIG. 2, first, a catfish (for example, Pangasius) skinned fillet (fillet with skin) stored in a freezer at −20 ° C. is taken out (step S10), and the taken out frozen skinned fillet is run under running water. Defrost with (step S11). The size of one piece of fillet with skin in this embodiment is, for example, about 230 g, and the time for thawing under running water is about 10 minutes. The size of the fillet with skin may be 100 g to 300 g or more. By thawing with this running water, the muddy odor peculiar to freshwater fish is also removed.

The fillet with skin stored in the freezer may be domestically manufactured, but the fillet with skin (with skin) is obtained by collecting Pangasius cultivated in Southeast Asia such as Vietnam, Cambodia and Thailand. It may be imported after being processed into fillet) and frozen. Of course, unfrozen raw skinned fillets may be used as they are. In this case, as a matter of course, the decompression process is unnecessary. FIG. 3 shows one skinned fillet 1 after thawing, and the skinned fillet 1 is composed of a body 2 on one side and a skin 3 on the other side.

Next, a draining step of the skinned fillet 1 that has been thawed is performed (step S12). In this draining step, as shown in FIG. 4, for example, a salt solution 5 having a concentration of 3 wt% is stored in a container (pot) 4, and the thawed fillet with a skin is immersed in the salt solution 5. be. In this case, the salt concentration of the saline solution 5 is set to be higher than the salt concentration of the catfish (for example, Shark catfish) skinned fillet 1. Therefore, the salt concentration of the saline solution 5 is not limited to 3%, but is 1 to 3 wt%.

When the fillet 1 with a skin is immersed in a saline solution 5 having a high salt concentration, water flows out from the inside of the fillet 1 with a skin due to the principle of osmotic pressure, and the fillet 2 is hardened and tightened. This immersion time is about 3 minutes. By immersing in the saline solution 5, offensive odors such as odors peculiar to freshwater fish can be eliminated.

Next, a tightening material addition step of adding a tightening material for suppressing the collapse of the body is performed on the surface of the skinned fillet 1 that has completed the drainage step (step S13). In the present embodiment, as shown in FIG. 5, in the tightening material addition step, a suspension 6 of grain flour and water is housed in, for example, a container (pot) 7 and is contained in the suspension 6. This is done by immersing the fillet 1 with skin. By this immersion, the suspension 6 permeates the inside of the skinned fillet 1, and a film of the suspension 6 is formed on the surface thereof.

Rice flour, wheat flour or other grain flour can be used as the grain flour as the tightening material. In this embodiment, as will be described later, rice flour is used from the viewpoint of suppressing the amount of oil adhering in the fixing material solidification step of immersing in oil. In addition, rice flour is a kind of wheat protein and does not contain gluten that causes allergies and diseases, and has the advantage of being able to realize so-called gluten-free.

The content ratio of rice flour to water is preferably 1 to 3 wt%. If the content is less than this range, a good tightening function cannot be obtained, and it is easy for the body to collapse during baking or in the distribution process. On the other hand, if the content exceeds this range, the film thickness of the rice flour becomes large, which leads to a decrease in texture. Further, it is desirable that the soaking time of the rice flour in the suspension 6 is only a short time (several seconds) so that the texture is not impaired and the tightening function can be obtained. As the soaking time increases, the film thickness of the surface increases and the texture is impaired.

In the present embodiment, the skinned fillet 1 is immersed in the suspension 6, but by pouring the suspension 6 into the skinned fillet 1, a tightening material is similarly added. be able to.

Next, the skin-attached fillet 1 that has completed the tightening material addition step is subjected to a tightening material solidification step for solidifying the added rice flour (step S14). First, as shown in FIG. 6, a plurality of skinned fillets 1 are arranged on the liquid drain metal fitting 8 so that the body 2 is on top. The reason why the body 2 is turned up is to prevent the body from collapsing due to the weight of the skinned fillet 1. The liquid draining metal fitting 8 is provided with handles 8a at both ends of a fillet mounting portion configured in a grid pattern or a mesh pattern, and is configured to be able to be carried by hooking a hook 9 on these handles 8a when heated. Such a liquid draining metal fitting 8 on which a plurality of skinned fillets 1 are placed is immersed in the heated oil 11. As shown in FIG. 7, oil 11 is housed in a container (pot) 12, and the oil 11 is heated to a predetermined temperature (for example, 180 ° C.) by a heater 10 such as a gas stove, and a plurality of oils 11 are contained in the oil 11. The skinned fillet 1 is soaked. The immersion time in the heating oil is about 5 minutes. As the oil 11, salad oil, olive oil, or the like can be used.

By immersing the skinned fillet 1 to which the tightening material is added on the surface in the oil 11, the rice flour which is the tightening material is solidified. This utilizes the property that starch, which is the main component of rice, is pregelatinized (gelatinized) by the action of water and heat, and hardens the rice flour added to the skinned fillet 1 to develop a tightening function. .. That is, the rice flour adhering to the surface of the fillet 1 with skin wraps around the surface of the fillet 1 with skin and hardens, so that the body is tightened and the collapse of the body is suppressed. The rice flour that has penetrated into the skinned fillet 1 also hardens when heated, contributing to the prevention of collapse.

The treatment of immersing the fillet 1 with a skin in the heating oil is for hardening the rice flour added as a tightening material in order to prevent the crumble in the baking step to be performed later. In eel kabayaki, the expression of taste such as "fat is on" is often used, but the fat is on the fillet itself, and the adhesion of oil in the heated oil gives that taste. Inhibit. Therefore, it is better that the oil adheres as little as possible. From this point of view, in this embodiment, rice flour, which has a lower oil absorption rate than wheat flour, is used as a tightening material. When wheat flour is used, the absorption rate of oil is higher than that of rice flour, so that the feeling of deep-fried food is enhanced, and the taste and texture of kabayaki may be impaired. Further, by forming the body collapse prevention film due to rice flour on the surface of the fillet 1 with skin, it is possible to suppress the dry feeling of the fillet due to the excessive evaporation of the water content of the fillet in the dipping treatment in the heating oil.

The treatment of immersing in the heating oil has a secondary effect of avoiding the raw baking inside the meat 2 when the skinned fillet 1 is subsequently baked. That is, by immersing the fillet 1 with skin in the heated oil 11, heat can be applied to the central portion of the meat 2, so that even if the baking condition in the subsequent baking step is insufficient, the fishy odor can be obtained. It is possible to prevent the occurrence of pods and food poisoning. Furthermore, the treatment of immersing in heating oil also has a function of increasing lipids to bring it closer to eel kabayaki.

In order to improve the mass of rice flour as a tightening material, it is desirable that the particle size of the rice flour is 100 mesh (about 140 μm) or more. The larger the particle size, the greater the cohesive force and the easier it is to solidify. If the gluten-free effect is not planned, about 15 to 20% of gluten may be added to rice flour to form retinal tissue and improve the easiness of clumping.

The heat treatment in the body-fastening material solidification step in the present invention is not limited to the treatment of immersing the skinned fillet 1 in the heating oil. For example, the fillet 1 with skin may be directly heated in a microwave oven, an oven, or the like.

The method for producing the ingredients of the present invention is constructed by the draining step, the tightening material addition step, and the tightening material solidification step described above, and the skinned fillet produced by this method is a catfish kabayaki material or teriyaki. It can be distributed as a material or a unglazed material.

Next, in the method for producing kabayaki of the present invention, the steps following each step of the above-mentioned method for producing foodstuffs will be described.

Following the step of solidifying the tightening material in step S14 of FIG. 2, a first sauce pickling step is performed (step S15). That is, the liquid draining metal fitting 8 on which the fillet 1 with the skin is placed is pulled up from the container 12 shown in FIG. 7 by using the hook 9, and is immersed in the baking sauce 13 housed in the container 14 shown in FIG. This sauce pickling is performed for about 10 minutes.

Next, the first quenching step is performed (step S16). That is, the liquid drain metal fitting 8 on which the skinned fillet 1 is placed is pulled up from the container 14 shown in FIG. 8, placed in the empty container 15 shown in FIG. 9, and the body 2 side of the skinned fillet 1 is baked with a gas burner 16. This is the process of baking one side of the fillet 1 with skin, which is performed for about 3 minutes. The means of quenching is not limited to gas burners. Any means can be used as long as the surface to be baked can be appropriately scorched.

Next, a second sauce pickling step is performed (step S17). That is, the liquid draining metal fitting 8 on which the fillet 1 with the skin is placed is pulled up from the container 15 shown in FIG. 9 and immersed in the finishing sauce 17 housed in the finishing sauce tank 18 shown in FIG. This second sauce pickling step is carried out for about 10 minutes in the same manner as the first sauce pickling step.

Next, as also shown in FIG. 10, in the finishing sauce tank 18 containing the finishing sauce 17, the fillet 1 with the skin is floated and inverted so that the skin 3 side faces up (step S18). The finishing sauce tank 18 contains an amount of finishing sauce 17 that is sufficiently capable of this reversing operation. Since the fillet is inverted using buoyancy in this way, there is no concern that the fillet will collapse during the flipping operation.

Next, a second quenching step is performed (step S19). That is, the liquid draining metal fitting 8 on which the skinned fillet 1 is placed is pulled up from the finishing sauce tank 18 shown in FIG. 10, placed in an empty container 19 shown in FIG. 11, and the skin 3 side of the skinned fillet 1 is baked with a gas burner 16. .. This is a step of baking the other surface of the fillet 1 with skin, which is carried out for about 3 minutes in the same manner as the first quenching step. The means of quenching is not limited to gas burners. Any means can be used as long as the surface to be baked can be appropriately scorched.

In each of the steps described above, in order to make the fitting of the liquid draining metal fitting 8 uniform in the container and improve workability, all the containers having the same shape and the same size are used in these steps. However, the present invention is not limited to this, and it is clear that containers having different shapes and sizes may be used in each step. On the contrary, the same container may be used in common for the containers used in these steps.

After the completion of the second quenching step of step S19, the fillet 1 with a skin is placed on a table at room temperature (not shown) and left at room temperature to dissipate heat and cool (step S20). This room temperature leaving time is about 8 minutes.

Next, the fillet 1 with a skin after cooling at room temperature is put into a vacuum bag (step S21), the finishing sauce is injected into the vacuum bag, and then vacuum packaging is performed (step S22).

Then, the vacuum package of the fillet 1 with a skin is put into a freezing tank using calcium chloride or the like as a refrigerant and frozen (step S23). After freezing, the package is washed with fresh water (step S24) and shipped (step S25).

In the present embodiment, the treatment is performed with the body 2 side of the skinned fillet 1 facing up, and finally the processing is performed with the skin 3 side (dorsal side) facing up. The processing may be performed with the 3rd side facing up, and finally the processing may be performed with the 2nd side facing up.

As described above, according to the present embodiment, the skinned fillet of a catfish (for example, Pangasius) is immersed in a saline solution having a salt concentration higher than that of the skinned fillet to remove water, so that the skinned fillet is drained. Since the catfish is tightened and the catfish is hardened after the catfish is added, the handleability of the subsequent skinned fillet can be improved against the collapse of the catfish. That is, the texture is not impaired as much as possible, the easiness of crumble before baking is effectively prevented, the handleability is improved, and the yield of productivity is suppressed. Therefore, the productivity of catfish kabayaki as a substitute for eel kabayaki can be improved regardless of the difference between domestic catfish (Japanese catfish) and imported catfish.

FIG. 12 specifically shows a series of steps of the method for producing kabayaki in another embodiment of the present invention.

The process difference between the present embodiment and the embodiments shown in FIGS. 2 to 11 lies in the difference in the tightening material addition process, and the other processes are the same as each other. That is, as shown in FIG. 12, in the tightening material addition step of step S13'in the present embodiment, rice flour is directly sprinkled on the surface of the skinned fillet 1 and added. Since the surface of the fillet 1 with skin contains water, the sprinkled rice flour easily adheres to the surface of the fillet 1 with skin. Since other configurations, actions and effects, etc. in the present embodiment are the same as in the case of the embodiments of FIGS. 2 to 11, the description thereof will be omitted.

Even when rice flour is sprinkled on the surface of the skinned fillet 1 to add a tightening material as in the present embodiment, the skinned fillet is immersed in a suspension of rice flour and water as in the above-described embodiment. Similarly, since there is water on the fillet side, the conditions of water and heat are satisfied when heated, and a tightening function can be obtained by gelatinizing starch.

In the above embodiment, the method for producing the foodstuff by the catfish and the method for producing the kabayaki have been described. Teriyaki catfish can be provided by baking with sauce or repeating this multiple times. In addition, unglazed catfish (white fried) can be provided by baking without sauce.

All of the above-described embodiments are illustrative and not limited to the present invention, and the present invention can be carried out in various other modifications and modifications. Therefore, the scope of the present invention is defined only by the scope of claims and the equivalent scope thereof.

The present invention can be applied to the production of kabayaki, the production of teriyaki, and the production of unglazed catfish, particularly using Pangasius.

1 Fillet with skin 2 Body 3 Skin 4, 7, 12, 14, 15, 18, 19 Container 5 Saline 6 Suspension 8 Liquid cutting metal fittings 8a Handle 9 Hook 10 Heater 11 Oil 13 Grilled sauce 16 Gas burner 17 Finishing sauce

Claims (9)

A draining process in which a catfish skinned fillet is dipped in a salt solution with a high salt concentration to drain water.
Pour a suspension of 1 to 3 wt% flour and water into the skinned fillet after the draining step, or after the draining step into a suspension of 1 to 3 wt% flour and water. By immersing the skinned fillet, a tightening material addition step of adding a tightening material made of grain powder to suppress the collapse of the skinned fillet, and
A tightening material solidification step of solidifying the grain flour by immersing the skinned fillet to which the grain flour is added in heated oil .
A method of manufacturing ingredients, which is characterized by being equipped with. The method for producing a food material according to claim 1, wherein the tightening material addition step uses rice flour as the grain flour. The method for producing a food material according to claim 1 or 2 , further comprising a thawing step of thawing the frozen fillet with skin with running water before the draining step. The method for producing a food material according to any one of claims 1 to 3 , wherein Pangasius is used as the catfish. A draining process in which a catfish skinned fillet is dipped in a salt solution with a high salt concentration to drain water.
Pour a suspension of 1 to 3 wt% flour and water into the skinned fillet after the draining step, or after the draining step into a suspension of 1 to 3 wt% flour and water. By immersing the skinned fillet, a tightening material addition step of adding a tightening material made of grain powder to suppress the collapse of the skinned fillet, and
A tightening material solidification step of solidifying the grain powder by immersing the skinned fillet to which the grain powder is added by the tightening material addition step in heated oil .
The sauce pickling step of immersing the skinned fillet in the sauce after the solidification step of the tightening material, and the sauce pickling step.
The quenching process of baking the fillet with skin after the sauce pickling process,
A method of manufacturing kabayaki, which is characterized by being equipped with. The method for producing kabayaki according to claim 5 , wherein the sauce pickling step and the quenching step are repeated a plurality of times. The method for producing kabayaki according to claim 5 or 6 , wherein the tightening material addition step uses rice flour as the grain flour. The method for producing kabayaki according to any one of claims 5 to 7 , further comprising a thawing step of thawing the frozen fillet with skin with running water before the draining step. .. The method for producing kabayaki according to any one of claims 5 to 8 , wherein Pangasius is used as the catfish.

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