JPS5850715B2 - Method for manufacturing tray-stuffed sashimi - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing tray-packed sashimi in which sashimi of seafood such as fish, octopus, squid, and shrimp is packed in a tray.

Conventionally, this type of tray-packed sashimi was shipped to the market by cutting sashimi into predetermined sizes and arranging them on a sashimi ``tsuma'' laid out in a tray, sealing the top with a transparent film.

By the way, in order to enjoy sashimi, it goes without saying that the taste of the sashimi is important, but the way it is presented and the way it is presented is also an important element in order to enjoy it.

However, in conventional tray-packed sashimi, the cut sashimi is placed directly on the ``tsuma'', so the drips (pieces of fish meat) contained in the sashimi naturally flow out. The "tsuma" of the sashimi may be dyed or drips may collect on the bottom of the tray, making it visually undesirable.Also, some of the sashimi may be submerged in the drips that have collected on the bottom of the tray, resulting in a poor taste. Ta.

In addition, in conventional tray-packed sashimi, the sashimi is placed directly on the ``tsuma'' and the sashimi is placed directly on the ``tsuma'', making it difficult to arrange the sashimi neatly. was there.

In view of the above-mentioned problems with conventional tray-packed sashimi, the present invention has been developed to remove drips contained in sashimi before storing the sashimi in a tray in an amount that does not impair the taste of the sashimi. To propose a method for producing tray-packed sashimi that prevents dyeing of the "tsuma" due to drips without impairing the taste of the sashimi by squeezing the sashimi, and also allows the sashimi to be easily and neatly arranged in a tray. In order to achieve this purpose, the sashimi arranged on the child tray is pressed with appropriate pressure from above to remove any drips contained in the sashimi before being stored in the parent tray. This is characterized in that a suitable amount of sashimi is squeezed out in advance, the child tray with the sashimi still placed thereon is accommodated in the parent tray, and the upper part of the parent tray is sealed.

Hereinafter, the method for producing tray-packed sashimi of the present invention will be explained in more detail based on the illustrated embodiments.

FIG. 1 and FIG. 2 show tray-packed sashimi produced in an embodiment of the present invention, and this tray-packed sashimi is placed on a rectangular plate-shaped child tray 2 having an appropriate size, for example, 5zx20C11. Sashimi A, A...
Arrange an appropriate number of ・, then press the sashimi A, A... from above with appropriate pressure to squeeze out a predetermined amount of the drip contained in the sashimi A, and then A suitable number of child trays 2 (four in this example) are placed side by side in the parent tray 1 with the sashimi A, A... placed on them, and the upper part of the parent tray 1 is covered with a transparent film. It is manufactured by sealing with a sealing material 3.

When squeezing drip from sashimi A, the sashimi A, A
After arranging an appropriate number of pieces of sashimi on the tray 2, press the sashimi A, A... from above with an appropriately shaped presser metal fitting, and then press the sashimi A, A... Squeeze out the drip from...

In addition, the suitable amount of drip squeezed from sashimi A is:
Although it differs slightly depending on the type of sashimi material used as will be described later, it is preferable to squeeze out an amount corresponding to the amount that would naturally flow out when the sashimi A is left to stand.

In addition, the suitable amount of drip is based on the taste of Sashimi A and Sashimi A.
It is determined by taking into consideration the appearance when served and whether there is any dripping or not.

For example, if the amount of drip squeezed out is too small, drips will sometimes flow out from the sashimi A during presentation, impairing the visual sense, and conversely, if the amount of drip squeezed out is too large, the taste will be impaired.

In this way, after squeezing out an appropriate amount of drippings of sashimi A on the child tray 2, the child trays 2, 2, .

At this time, since the child tray 2 is held and arranged in the parent tray 1, the sashimi A, A, etc. do not move, and the sashimi A, A, etc. can be arranged easily and neatly. .

Note that the parent tray 1 and child tray 2 used in this example are each made of styrofoam, and
An appropriate number of grooves 4 are formed in the bottom of the parent tray 1.

Note that the symbol B is the "tsuma" of sashimi.

The child tray 2 is prepared in several shapes as shown in Fig. 3, and depending on the type of sashimi material to be used, in the case of squid, it may be bent into a ``H'' shape (Fig. Figure 3 a),
In the case of shrimp, the plate is porous and flat (Fig. 3), in the case of octopus, it is curved in an arc (Fig. 3), and in the case of fish meat such as no machi and tuna, it is bent in a wave shape. (Fig. 3, 2) are used.

Next, the tray packing method for each type of sashimi material will be explained.

1. Work order for squid: Thaw frozen ingredients → Disassemble and cook → Wash → Freeze surface → Slice →
Juxtaposed on a secondary tray -> Pressing (drip squeezing) -> Packing in a new tray -> Seal In this case, the slicing operation can be easily performed if the surface is frozen in a range of 10 to 15% of the whole before slicing.

Place the freshly sliced sashimi on the tray for about 10 minutes.
Press with a pressure of 0f/ld.

Then, about 2 parts of drip is squeezed out from sashimi A based on its weight.

Then, with the sashimi A placed on the child tray 2, place the child trays 2, 2, etc. side by side in the parent tray 1, and seal the upper part of the parent tray 1 with the transparent sealant 3, and the work will be completed. Complete.

2. Work order for shrimp Thawing frozen material → stretching and blanching (boiling) → washing → peeling and opening → juxtaposition on child tray → pressing (drip squeezing) → Condylar tray 00 → For sealed shrimp , sandwich it between two holding plates in a stretched state, and boil it as it is to stretch it and sterilize it.

After peeling and opening the body, place the fish on a child tray with the ventral side facing down, and press with a pressure of about 100 f/d.

Then, about 1.2% of the shrimp's drippings by weight are squeezed out.

The trays are then packed in the same way as for squid.

3. Work order for octopus: Thaw frozen material → Disassemble and cook → Blanching → Wash → Slice → Arrange on child tray → Press → Pack on main tray → Seal For octopus, press with a pressure of about 50 f/d and drip. About 0.4% of the weight of the octopus is squeezed out.

4. For fish meat such as yellowtail and tuna, 0 work order: thaw frozen material → disassemble and cook → wash → surface freeze (approximately 10 to 15 steps →
→ Slice → Arrange in parallel on child tray → Press → Pack in grain tray → In the case of sealed yellowtail, tuna, etc., press with a pressure of about 100 g/d to squeeze out about 1.6% of the drip by weight.

In addition, for items such as gourds where fresh fish is available, the material is not frozen, so the process of ``thawing frozen materials'' is completely omitted.

In addition, when using frozen raw materials that have been disassembled, it is possible to directly proceed to the slicing process when about 85 to 90% of the raw materials are thawed.

Table 1 below shows the drip reduction rate (weight reduction rate % relative to the original weight) when the pressing force (drip squeezing operation) on various types of sashimi is changed in stages, and the sensory evaluation results (multiple (ranked based on overall visual and gustatory evaluations by judges).

As shown in Table 1, 100f for shrimp, squid, and yellowtail
The sensory evaluation results were the best when pressed with a pressure of about /d, and in the case of an octopus, when pressed with a pressure of about 50 f/clt.

Next, to explain the present invention in detail, according to the method for manufacturing tray-packed sashimi of the present invention, before storing the sashimi A in the parent tray 1, the sashimi A is arranged on the child tray 2 and the sashimi A is By applying appropriate pressure from above, a predetermined amount of the drip contained in the sashimi A is squeezed out in advance, and then the child tray 2 with the sashimi A still placed thereon is accommodated in the parent tray 1. Therefore, the sashimi A stored in the new tray 1
There is an effect that drips do not flow out, the visibility is good, and the product value is improved, and the arrangement work when storing the sashimi A in the main tray 1 can be done easily and neatly.

Further, according to the present invention, there is no possibility that a portion of the sashimi is soaked in the drip that has accumulated at the bottom of the tray, resulting in deterioration in quality, and good results can be obtained in terms of taste.

[Brief explanation of drawings]

Fig. 1 is a perspective view of tray-packed sashimi produced by the production method of the embodiment of the present invention, Fig. 2 is a sectional view taken along the line ■-■ of Fig. 1, and Figs. It is a shape diagram of the child tray used for tray-stuffed sashimi of an example. A...Sashimi, 1...Main tray, 2...
...Child tray 3...Sealing material.

Claims (1)

[Claims] 1. When packing sashimi A of seafood such as fish, octopus, squid, shrimp, etc. into trays, place an appropriate number of sashimi A on the child tray 2 housed in the parent tray 1, and then place the Press the sashimi A from above with appropriate pressure to squeeze out an appropriate amount of the drip contained in the sashimi A from the sashimi A in advance, and then transfer the child tray 2 with the sashimi A still on it to the parent tray. A method for producing tray-packed sashimi, characterized in that the tray-packed sashimi is stored in a tray 1 and the upper part of the new tray 1 is sealed.