JPS587270B2 - Masuzu Shiyougyonikhennoseizohouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing thin and large pieces of fish meat for trout sushi.

Traditionally, the pieces of fish meat used for trout sushi were made by shaving 1 to 2 mm of meat from thawed trout and placing the pieces on top of sushi rice. It requires a high level of skill to scrape off the fillet, and even if the thickness of the fillet is constant, the shape of the scraped fillet is not uniform, so when the fillet is placed on top of sushi rice, There was a drawback that the areas where the 2000 and 2000 were lined up and the areas where they were not were uneven, which reduced the value of the product.

Therefore, this invention allows fish pieces to be cut to a certain thickness using a machine, and has a size that allows the fish pieces to be placed side by side over almost the entire top of the sushi rice without any gaps.
Moreover, it is devised so that the cut pieces of fish meat can be placed on top of the sushi rice without losing their shape.

Next, the method for producing trout sushi fish meat pieces according to the present invention will be explained with reference to drawings of examples. First, trout 1 in a frozen state is
Place the head in the disassembly room A at around 20°C and leave it for several hours to thaw.
, and the skin (■) one by one, and take two pieces of fish (2, 2) from each square (1).

Next, a large number of pieces 2 cut out in the above manner are sequentially placed in a spiral shape in a separately manufactured container 10, and placed in the opening of a freezer compartment for several days.

The container 10 that stores the sliced meat 2 has a cross-sectional shape slightly smaller than the planar shape of the sushi rice H, and has a through hole 12 in the bottom 11, and the container 10 stores the sliced meat 2. In this case, firstly, from the opening 13 of the container 10 to the bottom 11
A plate 14 that closes the through hole 12 is inserted into the container 10 , and then, after housing the half body 2 up to the container opening 13 , the lid 15 , which is formed to have a smaller diameter than the opening 13 , is inserted into the half body 2 stored in the container 10 . 2
The same container 10 containing the half-meat 2 is placed on top of the lid 15, or an appropriate weight 16 is placed on top of the lid 15, and the container is placed in the opening of the freezer compartment.

The fish fillet 2 in the container 10 placed in the opening of the freezing chamber freezes uniformly from the outer periphery touching the container 10 to the core, forming a single piece of frozen fish meat 3. However, since it expands during freezing, the fish fillet 2 It seems as if each of the two has become one organizationally.

After freezing the fish piece 2 in a container 10 to form a frozen fish meat lump 3, the container 10 containing the frozen fish meat lump 30 is placed in a cutting preparation chamber C maintained at a temperature of several degrees from the opening of the freezing chamber. A frozen fish meat lump 3 frozen in a 10 is gradually and naturally thawed without unevenness until the fish meat lump 4 becomes sliceable and does not lose its shape.

Next, the suitably thawed fish meat chunks 4 stored in the container 10 are transferred to the cutting chamber 2, and then the plate 14 is pushed out from the through hole 12 of the container bottom 11 toward the opening 13, and the fish meat chunks 4 are frozen in the container 10. Take out fish meat chunks 4.

Next, the fish meat chunk 4 is cut into fish meat pieces 5 of appropriate thickness using a slicer, and then the fish meat pieces 5 are placed on cellophane paper P so that they do not overlap, and an appropriate amount of salt C is placed on the top of the fish meat pieces 5. Sprinkle it, leave it in the cutting chamber 2 for a suitable time, and during that time mix the salt C with the fish meat piece 5. Slide the fish meat piece 5 with the salt C mixed on it from the cellophane paper P onto the top of the sushi rice H, and cut it into large pieces. The piece of fish meat 5 can be placed on it without losing its shape.

When taking out the suitably thawed fish meat chunks 4 from the container 10,
If the container 10 is placed in fresh water and the fish meat chunks 4 are taken out from the container 10 in the fresh water, the fish meat chunks 4 can be taken out even more easily.

The fish meat pieces for trout sushi according to the present invention are as described above.
Place the cut piece 2 into a container 10 whose cross section is slightly smaller than the planar shape of the sushi rice H, put the container 10 containing the piece 2 into the opening of the freezer, freeze it once, and store it inside the container 10. The resulting fish piece 2 is made into an integrated frozen fish meat lump 3, and the frozen fish meat lump 3 is thawed to a state suitable for cutting and processed into fish meat pieces 5 using a slicer.

In addition, the pieces of fish meat 5 cut from the fish meat chunk 4 are different from those such as ham and sausage that are made by coagulating small pieces of meat with a substance other than meat, and are made from the fish meat chunk 4 that is made by freezing a large number of disjointed pieces 2 into one piece. Even if the fish pieces 5 are to be cut, they are cut before being completely thawed, and after cutting, they are quickly placed on cellophane paper P, and the tops of the fish pieces 5 are sprinkled with salt C. While it is further thawing, the salt C sprinkled on the fish pieces 5 is blended, and the fish pieces 5 are transferred by sliding them from the cellophane paper P to the top of the sushi rice H, so that the fish pieces 5 are 1 Even if they are as thin as ~2 mm and as large as 15 to 20 cm in diameter, they can be placed on top of the sushi rice H without losing their shape.

Therefore, the fish meat pieces for the hem according to the present invention are different from beef chunks, pork chunks for steaks, or minced ham, which are organically integrated, and are made by storing a large number of pieces of fish cut from trout in a container. Then, freeze the pieces together in a container to form a frozen fish mass. When obtaining fish pieces from the frozen fish mass, thaw the frozen fish mass as appropriate and cut it, and place it on cellophane paper. Salt is sprinkled on the top of the fish pieces, and thawing is completed while the salt is absorbed into the pieces of fish.When each piece of fish stored in a container is frozen to form frozen fish chunks, the core is removed from the outer periphery. When obtaining fish meat chunks that are frozen evenly from the periphery to the core, the frozen fish meat chunks are thawed evenly from the outer periphery to the core, and the meat is so thin that there are no gaps on the top of the sushi rice. Cut pieces of fish meat from chunks of fish that are large enough to be placed side by side but have not yet been completely thawed. Instead of leaving them to thaw, place them on cellophane paper and sprinkle salt on top of the fish pieces. Since the fish pieces are thawed while the salt is absorbed and placed on top of the sushi rice while sliding them on cellophane paper, the pieces of fish do not lose their shape or become damaged during the shaping process, and they are kept at a specified temperature. No special techniques or skills are required to obtain fish pieces, just by freezing and thawing them depending on the time.

Furthermore, in conventional trout sushi, the trout fillets are placed side by side on top of the sushi rice, making it impossible to arrange the fillets without gaps, but with the fish meat pieces of the present invention, By simply transferring a piece of fish meat placed on cellophane paper to the top of the sushi rice, the top of the sushi rice is completely covered with pieces of fish meat, making it easy to make trout sushi with high commercial value.
In addition, the present invention has remarkable effects in forming fish pieces for trout sushi, such as being able to provide them at low cost.

[Brief explanation of drawings]

FIG. 1 is a process diagram for producing fish pieces according to the present invention, and FIG. 2 is a sectional view showing a state in which the fish pieces produced according to the present invention are transferred to the top of sushi rice. 1... square, 2... one piece, 3...
...Frozen fish meat lump, 4...Fish meat lump, 5...
・Fish meat piece, 10... Container, 11... Container bottom, 12... Through hole, 13... Container opening, 14...・Plate body, 15... Lid, 16... Weight, ■... Trout head, ■-
... Trout bones, III ... Trout skin, A ... Disassembly room, Ro ... Freezer room, C ...
... Cutting preparation room, 2... Cutting room,...
・Slicer, C...salt, ■...Sushi rice, P...cellophane paper.

Claims (1)

[Claims] 1 In the dismantling room A, the frozen trout 1 is thawed and dismantled, the pieces 2 are cut out, and the pieces 2 are sequentially stored in a spiral shape in a container 10 with a cross section slightly smaller than the planar shape of the sushi rice H, and the lid 15 is closed. ,
The piece 2 stored in the container 10 is put into the opening of the freezer compartment with the lid 15 pressurized, and is frozen uniformly to the core to form a frozen fish meat lump 3. Next, the frozen fish meat lump 3 is frozen once. The fish meat chunks 4 are placed in a cutting preparation chamber C, and are gradually thawed until they can be cut without losing their shape.The fish meat chunks 4 are then taken out from the container 10 in a cutting chamber D, and are transferred to a slicer to an appropriate thickness. Place the cut fish pieces 5 on cellophane paper P,
This method for producing fish pieces for trout sushi is characterized by sprinkling salt C on the top of the fish pieces 5 and allowing the sprinkled salt C to blend into the fish pieces 5 during thawing.