JPS5850716B2 - Method for manufacturing food using raw eel bones - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing foods using raw eel bones.

Traditionally, there were foods that were air-fried using raw eel bones, but this type of air-frying method involves washing long raw eel bones with water and dehydrating them. After cutting the raw bones into specified dimensions, soaking the short raw bones in a seasoning solution such as soy sauce and seasoning as desired, place the seasoned bones on a wire mesh and dry in a dryer (at a temperature of 80°C for about 60 minutes). time) to dry,
After drying, the eel is fried in vegetable oil, then placed in a centrifuge to thoroughly remove the oil, and the surface is further sprinkled with chili peppers. This short raw bone is then sprinkled with salt, and to eliminate the fishy smell, it is heated with wine, sprinkled with cornstarch, fried in vegetable oil, deoiled, and sprinkled with salt on the surface. Because of the manufacturing method, it is not possible to sufficiently penetrate the seasoning liquid into the raw bones, and since they are fried only once, the finished bones are It is hard and difficult to digest when eaten by the elderly or children, so it is not desirable as a food, and it is not possible to make it into the curry or cheese flavor that children like.
The manufactured food exhibits the external shape of the eel bone as it is, and is low quality as a product, and furthermore, does not have a long shelf life as a product.However, the production of food using raw eel bones according to the present invention The method is aimed at overcoming the drawbacks of the prior art.

That is, long raw eel bones that have been washed and dehydrated are cut into short pieces, dried, and fried in vegetable oil. After further deoiling, they are placed in a pressure cooker (retort). By making the raw eel bones sufficiently soft, they can be eaten by the elderly and children without any problems, and the eel bones, which were previously hard and difficult to digest, are made easier to eat, and calcium,
To facilitate the intake of vitamins, etc., and at the same time, to effectively utilize raw eel bones with high nutritional value, which have been underutilized.

The softened bones are soaked in a coating adhesive that serves both as a seasoning and as an adhesive for the batter, and then sprinkle powder flavored with curry or cheese over the entire surface to make the batter. By frying the eel bones in vegetable oil, the unattractive bones of the eel are hidden in the batter, increasing the product value. To make it possible to season the food according to its taste, to eliminate the raw fruit characteristic of raw bones, and to establish it as a completely new food.

During the manufacturing process, the fish is deep-fried twice in vegetable oil, before and after, and also placed in a pressure cooker (retort) midway through to soften the bones and make them last longer and be able to withstand long-term storage. thing.

By using a seasoned batter adhesive, the batter can be evenly attached to the deep-fried bones and a distinctive seasoning can be achieved.

etc.

Next, the following 0 examples of the method for producing food using raw eel bones according to the present invention will be described.

Example 1 First, raw eel bones were washed with water to remove blood bags (dotted lines) that adhered to the bones.
Remove each bone with your hands, wash the blood-filled bone with water to the extent that it is rinsed, dehydrate it by placing it in a centrifuge for about 3 minutes, and then remove the dehydrated long bone. raw bone 3-5C
After cutting the raw bones into pieces about the length of the IR, the short raw bones are placed on a wire mesh and gas-dried (at a temperature of 80°C for about 4 hours). The tofu is fried for the first time by placing it in a frying pan containing vegetable oil (palm oil) at different temperatures for the purpose of delaying the tofu.

The first bath is at 180℃ for about 1 minute, the second bath is at 190℃.
After frying each tofu for about 1 minute, put it in a centrifuge (about 30 seconds) to remove the oil, then put it in a mesh basket and reduce the pressure to 1.
Approximately 3 to a pressure cooker (retort) with a temperature of 21g/d and a temperature of 120℃
After soaking for 0 minutes to remove oil and soften the bones,
Dry in cold air for about 30 minutes in a mesh basket.

After further drying with cold air, water/l was added to the bone/kti at this point.
・After soaking for about 10 minutes in a batter adhesive made of 10 g of adhesive made of natural polysaccharide, 40 g of wheat flour, 15 g of curry powder, 30 g of salt, and 15 g of natural antioxidant dissolved in stirring water, Cornstarch/ky, 30g of curry sauce seasoning, 3g of Yamateko powder.

Sprinkle powder mixed with sodium glutamate/k on each bone with adhesive, apply it evenly to the entire surface, apply the dressing, remove the excess powder, and then apply the dressing. In the same way as the first frying, the attached bones are fried for the second time in vegetable oil with different oil temperatures using a double frying pan.

At this time, the first tank was fried at an oil temperature of 180°C for about 45 seconds, and the second tank was fried at 190°C for about 45 seconds, then the oil was removed by centrifugation again, and curry powder was added to the surface. Sprinkle lightly to prepare the product.

In addition, the raw bone weighed 500 g at the product stage compared to the original 1 kg.

Example 2 Raw eel bones were washed with water, blood bags attached to each bone were removed, and then washed with water to the extent of rinsing, the bones were dehydrated using a centrifuge, and the dehydrated long raw About 3 bones
After sequentially cutting into lengths of 5 cm, the short raw bones were placed on a wire mesh and gas-dried (at a temperature of 80°C for about 4 hours).
The dried bones are fried for the first time in a frying pan containing vegetable oil (palm oil) at different temperatures to withstand high temperatures and to delay oxidation.

The first tank is fried at 180°C for about 1 minute, the second tank is fried at 190°C for about 1 minute (at this point, the raw bone that was originally /kti becomes -250g), and then centrifuged. After about 30 seconds in the machine to remove the oil, the bones were placed in a mesh basket and placed in a pressure cooker (retort) at a pressure of 1.2 kg/d and a temperature of 120°C for about 30 minutes to remove the oil. After softening the bones, dry them in a mesh basket for about 30 minutes with cold air.

After this cold air drying, the bones were immersed for about 10 minutes in a water-soluble coating adhesive consisting of water/l, 10 g of adhesive made of natural polysaccharides, 40 g of wheat flour, 30 g of salt, and 15 g of natural antioxidant. , As above, sprinkle a well-mixed powder of corn starch/kg, cheese seasoning 40 g, and 1 g of sodium glutamate on the bone/kti and apply it evenly to each bone to coat it. After removing the excess powder, the coated bones are fried for a second time in vegetable oil at a different oil temperature using a double frying pan in the same way as the first time.

At this time, the oil temperature in the first tank was 180°C for about 45 seconds, and the oil temperature in the second tank was 190°C, frying at intervals of about 45 seconds, then centrifuged again to remove oil, and sprinkled with salt. This is what makes it a product.

As described above, the method for producing food using raw eel bones according to the present invention involves washing long raw eel bones with water, dehydrating them, cutting them into short pieces, and then cutting the raw eel bones into shorter pieces. After drying as desired, the dried raw bones are fried for the first time in vegetable oil, and after removing the oil, they are placed in a pressure cooker (retort) to soften the raw bones, and then dried with cold air. After immersing the adhesive made of natural polysaccharides, flour, and salt in a batter and adhesive for about 10 minutes in water, coat the surface with a powder made of a mixture of cornstarch, curry sauce seasoning or cheese seasoning, and sodium glutamate. After coating the whole eel with batter, the battered bones are fried a second time in vegetable oil to remove the oil and hide the raw eel bones with the batter, which also serves as a flavoring product. The bones of the eel become soft and are extremely easy to digest, so even the elderly and children can eat them without any problems. By using it effectively, it is possible to increase the consumption of eel bones, and at the same time, it is possible to hide the unattractive bones by adding batter and increase the value of the product so that many people can eat it without hesitation. In addition, by using an adhesive in the batter, the batter can be attached evenly and reliably to bones that have become oily. This prevents the decline in product value due to loss of clothing, and also prevents the first and second
During the first frying process, eel bones are placed in a pressure cooker (retort) to soften them sufficiently, prolong their shelf life, and withstand long-term storage. , food that can be used as is for school lunches, etc.
Furthermore, it is possible to establish a food that can be eaten by many people as a general food; this is a highly effective method for producing food using raw eel bones, which can be produced in large quantities.

Claims (1)

[Claims] 1. Wash a long raw eel bone with water, dehydrate it, cut it into short pieces, dry the shortened raw bone as desired, and dry the dried raw bone with vegetable oil for the first time. After deep-frying, the raw bones are deoiled and placed in a pressure cooker to soften them, and the raw bones are dried with cold air to create an adhesive made of natural polysaccharides, flour,
After soaking salt in the batter and adhesive for about 10 minutes in water, coat the entire surface with cornstarch tomato curry sauce seasoning or a powder made by mixing cheese seasoning and monosodium glutamate. Production of a food using raw eel bones, characterized in that the raw eel bones are fried for a second time in vegetable oil to remove the oil, and the raw eel bones are hidden by a batter that also serves as seasoning. Method.