JPS5953010B2 - salted dried fish - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to dried salted fish, particularly salted dried fish that has the flavor or excellent flavor of Kusaya string, but does not have the characteristic odor or bad odor of Kusaya nobibi.

Rokusaya strings made from fish such as Japanese horse mackerel and Kusayamoro are a specialty of the Izu Islands and have been loved by gourmets since the Edo period.
Since it is used repeatedly, not only fermentation but also decomposition occurs, intensifying the peculiar odor or malodor, and thus the string product has a characteristic odor.

These odor components are said to consist of phenylacetic acid, butyric acid, isovaleric acid, caproic acid, propionic acid, etc.

The conventional method for manufacturing Kusaya strings consists of soaking a disemboweled fish body in a saline solution with a concentration of about 10% for 7 to 8 hours, and then drying it.

In general, the moisture content of salted and dried fish is around 70% when dried raw, about 55% in normal cases, and 30% to prevent mold growth.
Reduce to below.

Therefore, the salted and dried fish of the present invention can also have a moisture content within the above range.

The salt-dried fish of the present invention may be made from horse mackerel, herring, saury, cod, or any other type of fish that is generally suitable for salt-dried fish, or may use protein resources such as fish paste products. good.

In one aspect of the invention, a plain or viscera-containing saline solution is not used for soaking the fish, but instead a specially prepared fermented fish extract is used.

The fish body that is soaked in this fermented extract and then dried to become a salted and dried fish product is of the same species as the fish meat that is normally used to prepare the fermented extract.

However, if a fermented extract made from, for example, horse mackerel is applied to the body of fish of other species or, for example, a mixed fish paste product, a salted and dried product with the flavor of horse mackerel can be produced from the other species or the paste product.

As an effect of the present invention, the salted and dried fish products of the present invention have no irritating odor or bad odor.

Moreover, when horse mackerel is used as a raw material, its flavor is as good as that of Kusaya string.

This flavor is not a flavor obtained through a post-processing process based on the addition of artificial flavorings, but rather a flavor obtained from a natural fermentation process, which is why this product can be nicknamed odorless Kusaya no himono.

Furthermore, among the conventional string products, there are sardines, mirin-boshi (dried saury), and Gisuke-ni (small fish boiled in gisuke), which are made by soaking fish in a seasoning liquid using soy sauce, sugar, mirin, etc. and then drying them. The technical configuration is different from the present invention.

In addition, as a conventional technology, there is fish soy sauce made from butterfish, small horse mackerel, etc., but in this case, salt is added to 10 kg of fish.
．． A weight of about 5 kg is loaded on top, and after about a year has elapsed, it is fired, drained, and stored for several months before being made into a product.

The fermented fish extract used in the present invention uses koji and sake together in its preparation, so it is different from existing fish soy sauce in its preparation method and does not produce the fishy or unpleasant odor that conventional fish soy sauce does. .

The method for producing the fermented fish extract used in the present invention is as follows.

1 Remove the internal organs from the fish body and cut the fish meat into dice.

It would be appropriate to make the size approximately 1 cm square.

However, it may be smaller or larger depending on the species of fish or operational convenience.

2. Add 10 parts by weight of shredded fish, 1 part by weight of salt, 1 part by weight of malt such as rice malt, 1 part by weight of sake (or diluted ethanol), and some other optional seasonings and stir well.

However, those skilled in the art should understand that the blended weight may vary by about 10% depending on the species of fish.

3 Place the above mixture in an appropriate metal container (stainless steel container).
Attach a negative ion generating plate to the bottom of the container, place it in a convenient container to adjust the pH of the fermented contents and prevent oxidation, and install a vent hole (with a cotton plug or other appropriate measures to prevent contamination). (good) and cover with a lid.

4. Control the temperature at or around 5 to 7 degrees Celsius.

This temperature is such that fermentation progresses gradually.

In the present invention, those involved in fermentation and digestive decomposition include microorganisms in koji, such as rice malt, such as Aspergillus oryzae, and various enzymes such as protease and amylase that they secrete. It should be managed so that it acts smoothly on the fermented material.

Open the container once or twice every 51 days and stir well to ensure that the fermentation is even (to avoid excessive or insufficient fermentation).
let it move forward.

6 Fermentation will be completed in 6-7 days.

7. Add an appropriate amount, for example, double the amount of water (appropriate amount of water to improve the juice extraction effect after boiling) to the fermented product and boil it.

8. After boiling, leave to cool or squeeze the cooled material to squeeze out the liquid.

9. Separate the fat and oil by centrifuging the liquid.

10 The liquid after oil and fat separation is filtered and cooled to 2 to 3°C (suitable temperature for soaking fish).

11 Add a little salt to the obtained liquid juice as needed to make it just right in salty taste, thus obtaining a fermented extract.

Using the above fermented extract, the salted and dried fish of the present invention is produced in the following manner.

1. The same type of fish used for preparing the fermented fish extract is usually used as the raw material fish, the internal organs are removed, and the fish is opened into two or three pieces from the ventral side.

However, it may be opened (warikiri).

2 Thoroughly wash away the blood in the abdomen (washing).

3. Soak the fish to be treated in the fermented extract prepared in advance (pickling).

The temperature is controlled at 2 to 3°C, and the fermented extract is allowed to fully penetrate for 1 to 2 days and nights.

4 After the soaking is complete, let the fish to be treated semi-dry in a drying room (primary drying).

It is appropriate to use dry air at a temperature of around 15°C.
Low-temperature drying in this manner prevents loss of freshness and oil burn.

The moisture content becomes around 50% through the above primary drying.

5. Next, stack several sheets of semi-dried fish to diffuse the internal moisture so that the moisture in each fish body is averaged out (diffusion of internal moisture).

At this time, it is a good idea to wrap the fish body in a cloth sheet and place a weight on it in order to prevent deterioration of freshness and oil burning, as well as to promote the average diffusion of moisture.

It is a good idea to control the temperature of the moisture diffusion chamber for this operation at around 0°C (but not freeze) and install a sterilizer (for example, an ozone generator) to prevent mold and bacterial contamination (however, it is recommended to prevent oil burns). (don't let it happen).

6 After the internal moisture has been diffused, dry the product using dry air at 20°C or lower (secondary drying).

The moisture content becomes a little less than 22% after the main drying.

Example 1 Using horse mackerel as a raw material, remove the internal organs and cut into dice about 1 cm in length and width, add 1 kg of salt to 10 kg of fish meat,
Add 1 kg of rice malt, 1 kg of sake, and an appropriate amount of optional seasoning (sodium glutamate), stir well, and proceed as described above to obtain 20.4 kg of fermented extract.
I got it.

The horse mackerel (40 kg) after cutting and washing was mixed with the above fermented extract (
20.4 kg), and the subsequent processing was carried out as described above to obtain 12.8 kg of the product after main drying.

This product had a good flavor and had the flavor of the highest quality Kusaya string, but had no pungent or bad odor and had a good aroma.

Claims (1)

[Scope of Claims] 1. A mixture consisting mainly of gutted fish meat, salt, and koji is fermented, then boiled to stop the fermentation, and squeezed to obtain a liquid juice, that is, a fermented extract, which is then pickled with fish fillets. , salted and dried fish characterized by being obtained through various steps of taking it out and drying it afterwards. 2. Add salt, koji, alcohol or sake, and optional seasonings to the shredded fish meat with the internal organs removed, mix, and bring to a temperature of 5 to 7.
After fermenting this mixture for about 1 week or more with intermittent stirring while controlling the temperature at or around 100°C, water is added and boiled to stop the fermentation, and the liquid is separated, filtered, and cooled, and salt is added as necessary. Additionally, to the obtained fermented fish extract, fish or fish fillet from which internal organs have been removed are immersed at a temperature of 2 to 3°C for 1 to 2 days and nights, and then using dry air at a temperature of around 15°C, Dry to make semi-dry products, stack multiple semi-dry products at a temperature of about 0°C to diffuse internal moisture, and then dry at 20°C.
A salted and dried fish characterized by being obtained through each process of the above combination of main drying with the following drying air. 3 Claim 1 or 2 in which the fish species for preparing the fermented fish extract and the fish species soaked in the fermented fish extract are the same.
Salted and dried fish listed in section. 4. The salted and dried fish according to claim 1 or 2, wherein the fish species for preparing the fermented fish extract and the fish species immersed in the fermented fish extract are different.