JPS5819264B2 - How to make frozen grilled fish - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing frozen grilled fish.

Grilled fish is one of the most popular dishes, but as the lifestyle of ordinary households has become more Westernized in recent years, housewives have come to dislike grilled fish dishes.

Particularly in apartment complexes, condominiums, and other apartment complexes, it is difficult to deal with the large amounts of smoke and odors emitted during cooking due to the location of cooking.

In addition, when grilling a large amount of fish for group lunches in schools or factories, or for commercial purposes such as general cafeterias, there are problems with smoke and odor, and it requires equipment and manpower. There are difficulties in cooking and serving it.

On the other hand, when eating grilled fish, people tend to dislike it if it has skin or bones on it.

In particular, if there are many small bones, it is traditional practice to remove them one by one, and there is a strong tendency among housewives who have children to avoid cooking fish with bones.

Therefore, the current situation is that grilled fish is no longer liked by both those who cook it and those who eat it.

Thus, the present invention does not require baking during cooking, and therefore can be prepared in large quantities in a short time with less manpower without emitting smoke or unpleasant odors, and does not require the trouble of removing bones and skin one by one when eating. The purpose of the present invention is to provide a method for producing grilled fish that can be eaten entirely.

According to the present inventors, the skinless fillet obtained by peeling the fish body into three pieces is cut out from the part containing small bones and divided into the bone-free part and the bone-containing part, and the latter is made up of fish meat. Salt is added to the skinless fillet that does not contain bones, and the amount of the fillet is equal to the weight of the mixture of the fillet and the fillet. At least 60 parts, and if necessary, add polymerized phosphates, seasonings, spices, water or fish meat syneresis prevention substances such as bread crumbs, flour, starch, vegetable protein, dried egg white, minced fish meat, etc. After mixing, the mixture is put into a mold and shaped, frozen, and the resulting frozen blocks are cut into fillet shapes, which are then baked in the frozen state until the heat passes through the center to brown the surface. It has been found that the above object can be achieved by freezing.

To explain the present invention in more detail, in the present invention, it is possible to use any type of fish, but in particular, the skinless fillet obtained by cutting into three pieces such as cod, pollack, hook, red and black fish, salmon, trout, mackerel, etc. Fish with pin bones or abdominal bones remaining, or salt-grilled, teriyaki, pickled fish (miso-zuke,
It is preferable to use fish species suitable for grilled fish (mirin-zuke, kasu-zuke, etc.).

These types of fish are first cut into three pieces using a knife or a frying machine.

That is, the head, internal organs, tail, and dorsal vertebrae are removed, and the skin is peeled off to obtain two skinless fillets.

This skinless fillet has the bones and pin bones of the distal abdominal cavity left, so we cut out the parts that contain these and small bones such as the bones and pin bones of the abdominal cavity, and then cut out the parts that contain bones and the parts that do not. I understand.

The part that includes the removed bone is cut off to a larger size so that no bone is left behind.

Next, the part containing bones is passed through a fish meat collecting machine such as a set of rollers or a stamp type, and the remaining bones are removed.
Clumpy pieces of fallen meat with a size of about 7 mm can be replaced.

- The part that does not contain boneless bones, that is, the boneless fillet, can be left as is or cut into desired sizes.

Conventionally, small bones were removed by hand using a tweezers or the like, but this was not only inefficient, but sometimes the small bones were not completely removed.However, in the present invention, a fish meat harvesting machine is used to remove the small bones. Since the meat is cut into strips, it is possible to remove even the small bones efficiently.

Add the shredded dead meat to the boneless skinless fillet.

In this case, fillets of the same species and fallen fish are usually mixed together, but fallen fish obtained from other types of fish may also be added, and the present invention includes such cases.

If adding, 5 to 40 inches of the weight of both mixtures should be ground meat,
The remaining portion, that is, at least 60 pieces, is used as fillet because the texture after cooking of the product of the present invention is similar to that of so-called fish fillet,
It is preferable because it does not look like a paste product.

The yield of fish meat from the same fish can be improved by using the boneless skinless fillet from the same fish in a subsequent process, and the boneless fillet obtained from the bone-containing fillet can improve the yield of fish meat from the same fish. It is useful as a link between skinless fillets.

Salt is added to this boneless skinless fillet or a mixture of fish meat cut into desired sizes and ground meat and mixed.

Preferably, the amount of salt added to the mixture is about 2 parts by weight or less.

If the product of the present invention is grilled with salt, the amount of salt added should be reduced to about 2% by weight, but if the product is seasoned with soy sauce or the like after teriyaki, the amount of salt added should be reduced to less than 2% by weight.

Salt not only serves as a seasoning, but also dissolves some of the salt-soluble proteins in the fillets and leftover fish during mixing, and the leftover meat acts as a binder, helping the fillets adhere and integrate in the later process. accomplish

In addition to adding salt to the mixture of fillet and ground meat, if necessary, add polymerized phosphoric acids (e.g., a mixture of sodium polyphosphate and sodium pyrophosphate, etc.), seasonings (chemical or natural seasonings, miso paste, etc.). , soy sauce, mirin, sake lees, etc.), spices, water, etc.

Addition of polymerized phosphates not only improves texture but also helps prevent freeze denaturation.

When miso, sake lees, and sardines and mirin are added, the product becomes rimiso-seifu, kazu-seifu, grilled fish, or teriyaki-style.

In the case of teriyaki style, a sauce made from soy sauce, mirin, chemical or natural seasonings, spices, etc. may be added either before or after the grilling process, or both, without adding it at the time of mixing.

If the fish meat becomes tough during the grilling process, add an appropriate amount of water in advance to make it softer after grilling.

Salt is added to the mixture of fillet and ground meat, and then polymerized phosphates, seasonings, spices, water, etc. are added or not, and breadcrumbs, flour, starch, etc. are added as necessary.
vegetable protein (e.g. powdered or block soy protein),
A substance to prevent syneresis such as dried egg white or ground fish meat may be added.

This syneresis-preventing substance is used to prevent water loss and improve the texture of raw fish meat, which contains a lot of water, and depending on the type of fish, 30% or more of water may be liberated during the baking process. It is added to prevent the deterioration of fillers and to help strengthen the adhesion between fillets.

Only one type of syneresis-preventing substance as mentioned above may be used for minced fish meat, etc., but in the case of other syneresis-preventing substances, the odor and unique texture of the substance may remain, resulting in a texture peculiar to fish meat. Since there is a possibility that the taste may be impaired, it is preferable to add two or more kinds in combination in an appropriate amount, that is, in an amount of 5% or more based on the mixture.

The rate of moisture absorption of these substances and substances to prevent syneresis varies. Bread crumbs, wheat flour, and starch absorb about 1.5 to 2 times the amount of moisture of these substances, while vegetable protein and dried egg white In this case, it can absorb about 3 to 4 times more water.

As the minced fish meat, both the same species of fish and different species of fish can be used.

These are added and kneaded lightly with a mixer so as not to destroy the fish tissue, and then packed into an appropriately sized freezing pan and shaped into a block.

After forming into a block, the frozen block is frozen under pressure using, for example, a contact freezer, and then cut into fillets of appropriate size.

Next, the fillet-shaped fish pieces are immediately transferred to the grilling process without allowing them to thaw, and while frozen, they are placed on a metal net and grilled from a heat source above until only the top surface is browned.

The top surface of the piece of fish meat is heated and thawed, and then the fish meat undergoes heat coagulation and becomes partially charred, but at this time, the bottom surface is still frozen, and the piece of fish meat does not burn on the net when placed on a metal net. is not deformed.

Next, turn the pieces of fish over so that the bottom side is facing up and grill them using the heat source above to increase the browning.

When browned, the heat reaches the center, so the purpose of sterilization is achieved.

It is best to use an infrared gas burner or an infrared heater as the heat source for browning.

An infrared gas burner is a type of grilling machine that uses gas, but it is equipped with a hot plate in front of the gas burner, and when the gas is ignited, the gas flame does not reach the object to be processed directly, but is generated from radiant heat and the hot plate. There are both batch and continuous types of devices that can bake evenly and indirectly using infrared rays.

In the present invention, fillets of fish meat approximately 15 mm thick are cut from a frozen block, roasted for 3 to 4 minutes on one side, and then grilled on the front side and the back side using a heat source from above, turning the sides over during the process, so that the bottom side is No heat is added and the metal net will not burn.

If you bake it after thawing it, the pieces of meat that are connected during the baking process will tend to separate and lose their shape, and in extreme cases, they will fall apart.

Furthermore, even if the pieces of meat do not separate, the corners and edges of the fish fillets will swell round and the mold will not be finished in a rectangular or square shape when baked.

When fillets of fish meat are grilled while still frozen, as in the present invention, the corners are not rounded and the finished product remains rectangular or square, giving it an extremely beautiful appearance.

The yield after grilling varies depending on the type of fish meat used and the grilling conditions, but it is around 80-90% by weight, so after determining the grilling conditions, calculate backwards from the yield and cut the frozen fish pieces into fillets. Decide on weight.

In this way, the center of the fish is sterilized by light, the surface is browned, and the corners and edges maintain their neat shape, making it possible to produce large quantities of grilled fish in a certain shape and size.

After baking, the food is frozen by placing it in a container or packing it into a synthetic resin bag, vacuum packaging it, and freezing it to make a frozen food.

Alternatively, the product may be packed in a freezing bag and vacuum packaged, and in the case of vacuum packaging, the order of vacuum packaging and freezing may be arbitrary.

For teriyaki style, after baking, apply the sauce and air dry for a glossy finish.

When vacuum packaging, fillet-shaped grilled fish may be packaged individually or several pieces may be packaged together.

Because the cocoon-like product is frozen, it can be stored for long periods of time.It can be stored for a long time in its container or packaging, or if it is taken out of the container and heated with hot water or steam, it has the same appearance and texture as freshly grilled fish without being grilled. can be served on the table.

The product according to the present invention has the following excellent features.

1) Since it is frozen, it can be stored for a long time in the freezer, so it can be stocked at home, and when you want it, you can easily take it out of the freezer and cook it immediately.

2) When cooking, just heat with hot water or steam and do not burn, so you can cook without smoke or unpleasant odors.

Therefore, there is no need to disturb the neighbors, and the person cooking the food does not have to worry about the doneness of the food.

3) When used for school lunches, etc., a large amount of grilled fish can be cooked in a short time by simply heating it with hot water or steam instead of manually grilling each piece one by one, so grilling equipment is not required and manpower can be greatly reduced.

4) Even though it is grilled fish, it does not contain bones or skin, so even children and people who dislike grilled fish dishes because it is a hassle to remove the bones will enjoy it, and since there are no inedible parts, you can eat everything and there is no waste.

5) More than 60 people cut boneless skin fillet or fish fillet into appropriate sizes and connect them with over 40% minced meat, so unlike sticks or paste products made from minced fish or surimi, it is the original fish meat. It has a texture similar to that of grilled bone-in fish fillets.

6) - The bone-free part of the tail fish is used as is, the bone-containing part is passed through a fish meat harvesting machine to be left as a drop, and both are used together in the subsequent process, so raw fish can be used without wasting it.

7) Put irregularly shaped fish meat into a mold, mold it, freeze it under pressure to improve the binding of the fish meat pieces, and then cut the frozen regular shaped fish meat block at a certain width to form a fixed shape. Since fillet-shaped pieces of fish meat of almost the same weight can be obtained, unlike fillets with bones, the shape and weight will not be irregular, and the product will be a standardized product with a constant shape and weight, making it convenient for sale. When eating, there is no difference in the size of the grilled fish, so it won't be unfair.

8) Grill the top side of the frozen fish without thawing it using a heat source above, then turn it over and grill it to prevent the pieces of fish from separating and falling apart by grilling both sides, and to grill the frozen piece. This prevents the corners and edges from becoming rounded and deformed, and allows the corners and edges to maintain a neat shape, giving the fillet-shaped grilled fish a good appearance.

9) Unlike bone-in irregularly shaped fillets, the shape is constant, so it is easy to set the conditions for evenly grilling using a metal net conveyor and an infrared gas burner or heater, and it is possible to produce grilled fish in large quantities at the factory without manpower. It became possible to do so.

10) Since it is grilled until browned, even if it is heated with hot water or steam and served at the table without being baked, it will have the same appearance and texture as Akatsuki grilled fish.

11) If sake lees or miso is used as a seasoning during kneading, grilled fish with kasu-seifu or miso-refined style will be obtained.If only salt is used, salt-grilled fish will become teriyaki-style by air-drying the sauce immediately after the grilling process, and seasonings and spices will be added. By changing the ingredients, a wide variety of grilled fish can be provided.

Examples of the method of the present invention are given below.

Example 1 One pollock cod weighing about 600g was cut into three pieces using a knife.
After removing the skin, a skinless fillet containing pin bones of about 30 parts and bones in the abdominal cavity was obtained.

When the part containing the pin bones and abdominal bones is cut out from this skinless fillet with a knife, it becomes a partial meat that contains about 30% of the bones compared to the skinless fillet 70 which does not contain bones.

If this part of the meat containing the bones is passed through a fish harvesting machine, it is possible to obtain about 80% of the meat.

Calculated from raw materials, skinless than Round 100,
We were able to obtain 21 pieces of boneless fillet meat and 7 pieces of ground meat.

For 20 kg of this mixture of meat and ground meat, add 200 salt.
g, 601 g of starch, 60 l of sodium glutamic acid, and 400 g of salt. ! Add 9 and 41 of water, add 2 kg of ground pollock cod that has been salted by adding 2 parts by weight of table salt separately, and mix well with a mixer.

After that, mold it with frozen bread according to the usual frozen block manufacturing method,
Make frozen blocks under pressure in a contact freezer.

Next, make a frozen block with a thickness of 15 mm and a length and width of 65 mm each.
Cut into pieces 80 mm long and weighing about 759 mm, and immediately bake while frozen on a metal net using an infrared gas burner from the top for about 4 minutes on each side.

Since it is baked only from the top side, the back side is cold, and metal net fish do not have an adhesive opening.

When the surface is nicely browned and the center is heated through, remove from the heat and cool with air.

After roasting, the weight will be approximately 60.9. After that, freeze the white fish in the usual way to obtain a frozen product of salt-grilled grilled fish.

Example 2 Using white salmon as a raw material, boneless meat was obtained by the same treatment as the pollock cod in Example 1 at a ratio of 3 parts of fillet-shaped meat to 1 part of ground meat.

This mixture of meat and ground meat is 20% salt to 9%
g, 60.9 g of sodium glutamaterate, 21.9 g of water, and some natural coloring, and mix well with a mixer.

After that, it is cooked in the same process as the grilled pollack cod in Example 1.

After that, add soy sauce and mirin to the sauce, let the surface air dry a little, freeze it in the usual way, pack it in a synthetic resin bag, vacuum pack it, and refreeze it to obtain a frozen teriyaki-style grilled fish food. .

Claims (1)

[Claims] 1 Cut the fish body into three pieces, remove the skin, cut out the part containing small bones from the skinned fillet, divide it into parts without bones and parts with bones, and put the latter into a fish meat collecting machine and drain it. and add salt and the said droplet or the droplet of other species of fish to the boneless part of the skinless fillet, and the amount of the fillet is at least 60 chu of the weight of the mixture of the fillet and the droplet, If necessary, add polymerized phosphates, seasonings, spices, water or bread crumbs, wheat flour, starch, vegetable protein, dried egg whites, minced fish meat, etc., and mix thoroughly. Then, form into a mold and freeze. A method for producing frozen grilled fish, which is characterized by cutting the frozen block obtained in the process into fillet shapes, keeping the pieces in a frozen state until heat passes through the center, browning the surface, and then freezing. .