JPS6147499B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing boiled fish using frozen fish. Conventionally, boiled fish using frozen fish is produced by thawing the frozen fish, washing it with water, cutting it appropriately, and boiling it in a seasoning solution containing salt such as soy sauce, miso, tomato sauce, and various sauces. It takes a long time to thaw, and water-soluble components such as proteins, extracts, salts, and vitamins leak out as drips, and raw fish meat that is covered in ice crystals releases a large amount of water-soluble protein when washed with water. This resulted in the disadvantage that the flavor and taste of boiled fish deteriorated and the nutritional content decreased.

In addition, boiling frozen fish that has been cut into appropriate pieces in a seasoning liquid in a pot allows the drips to flow into the seasoning liquid and can be used as a flavor component, but the boiling time is longer and a large amount of seasoning liquid is required. There were flaws.
Next, the purpose and structure of the present invention will be explained in detail.

As shown in the graph of fish protein extractability and salt concentration in Figure 1, when raw fish meat is extracted with salt solutions of various concentrations, 20 to 30% of the total protein is extracted with water or a dilute salt solution of 1% or less. Only the sarcoplasmic proteins are eluted, which contains myogen, and the extract is transparent and has low viscosity. When the salt concentration exceeds 2%, the amount of protein extracted increases rapidly and the viscosity of the extract increases.At 2 to 6%, the higher the salt concentration, the higher the viscosity.This is due to myofibrillar protein, which is a salt-soluble protein. This is because actin and myosin are eluted, and they combine to form actomyosin, which is a complex protein of larger filamentous particles and has high water retention. When the salt concentration increases further, up to about 15%, the amount of extracted protein hardly changes, but the viscosity of the extract decreases, because the formation of actomyosin is inhibited. When the salt concentration exceeds 15%, hydration water, which is involved in protein stability, is taken away by the salt and agglomerated, resulting in a salting-out phenomenon, resulting in a significant decrease in the amount of protein extracted.

Before freezing raw fish meat, for example, the temperature is 0 to 2℃ and the concentration is 15.
A known salt water treatment (brining) in which raw fish meat is immersed in saline solution for about 1 minute can increase the water retention capacity of raw fish meat and reduce dripping when thawed. However, salt is known to promote the oxidation of fatty fish meat such as mackerel.

The present invention utilizes the above-mentioned characteristics of fish meat protein to prepare raw fish meat in a sealed container with soy sauce containing salt, miso,
To provide a method for easily producing high-quality boiled fish by immersing it in seasoning liquids such as tomato sauce and various sauces, freezing it, and boiling it.

The structure of the present invention is to immerse unboiled raw fish meat 2 in a seasoning solution 3 containing salt in a sealed container 1 to extract salt-soluble proteins such as actin and myosin, and then apply the actin to the surface of the raw fish meat 2. a step of forming a coating 4 of actomyosin, which is a complex protein composed of the above-mentioned myosin and the above-mentioned myosin; a step of forming a colloidal glaze consisting of the actomyosin coating 4 containing the liquid 3 and storing it frozen in an unboiled state; and a step of thawing the raw fish meat 2 and letting the resulting drips flow into the seasoning liquid 3. , a method for producing boiled fish comprising the step of boiling the raw fish meat 2 in the sealed container 1 using the seasoning liquid 3 containing the salt-soluble protein and the drip as a boiling liquid. Next, a method for producing boiled fish using soy sauce according to an embodiment of the present invention will be described in detail.

The structure of this embodiment is such that mackerel, horse mackerel, horse mackerel, etc.
Raw fish meat 2 such as sardines, tachi, bonito, marlin, yellowtail, flounder, etc. is soaked in a seasoning solution 3 containing pre-chilled table salt consisting of soy sauce, stock, sugar, monosodium glutamate, ginger, etc. Salt-soluble proteins such as water-soluble proteins and myofibrillar proteins actin and myosin are extracted and released into the seasoning liquid, and the surface of the raw fish meat 2 is coated with actomyosin, a complex protein with high water retention properties consisting of actin and myosin. and rapid freezing of the raw fish meat 2 in a seasoning liquid 3 to prevent the intrusion of salt into the fish meat 2 and the extraction of salt-soluble proteins, and an actomyosin coating 4 that retains the seasoning liquid 3. The step of forming a colloidal glaze and storing it for a long time, heating the sealed container 1 in hot water in a pot, steam in a steamer, or microwave in a microwave oven, thawing the raw fish meat 2, and adding the resulting drippings to the seasoning liquid 3
This is a method for producing boiled fish, which comprises a step of boiling raw fish meat 2 using a seasoning liquid 3 containing water-soluble protein, salt-soluble protein, drips, and deliquescence by thermal coagulation of raw fish meat 2 as a broth. . More specifically, it is well known that sugar and monosodium glutamate in the seasoning liquid are effective in preventing denaturation of fish protein caused by a concentrated metal salt solution and denaturation caused by freezing.

Ginger can be cut into strips, hardened into plates, frozen, divided into small pieces, and used frozen to prevent it from sticking to the heat-sealed surface of a sealed container.

When boiling in a powerful microwave, making a vacuum hole in the top of the sealed container will prevent it from bursting.

When the raw fish meat, which has been gutted, washed with water, and cut into appropriate pieces, is quickly frozen in clean salt brine, it is possible to prevent the sticking of the frozen raw fish meat treated with salt water (brined) as described above, and to rapidly form the maximum ice crystal formation zone. can be passed.

For easily damaged fish such as mackerel, which are caught in large numbers in a short period of time, the entire fish body is quickly frozen and stored, and while frozen, the head and internal organs are removed, washed in cold water, and cut into appropriate pieces. If raw fish meat is thawed on the surface but remains frozen inside, it can be frozen by immersing it in a seasoning liquid that has been pre-cooled to near the freezing point, which prevents the freshness of the raw fish meat from deteriorating and facilitates mass production.

Since the present invention has the above-described configuration, raw fish meat is immersed in a seasoning liquid containing salt in a sealed container, frozen, and boiled to effectively utilize the flavor components extracted from the fish meat. It is possible to provide a method for easily producing high-quality and delicious boiled fish, and it has the following unique effects.

(1) Since the growth of ordinary bacteria is inhibited by a salt concentration of about 10%, for example, in the method for producing boiled fish using soy sauce in the example, the salt concentration of commercially available soy sauce is 18 to 20%; By using a seasoning liquid containing highly concentrated salt diluted with a small amount of stock, it is possible to prevent raw fish and drippings from spoiling during the period from after sealing to before freezing, and after thawing and before boiling.

(2) In order to prevent raw fish meat and drippings from spoiling, it is better to have a high salt concentration in the seasoning liquid, and if it is better for the salt concentration in the boiling liquid to be lower than the salt concentration in the seasoning liquid, reduce the amount of seasoning liquid at the beginning. It is possible to preserve the seasoning liquid and lower the salt concentration of the broth with high-quality and delicious flavor components such as water, water-soluble protein, salt-soluble protein, drips extracted from raw fish meat, and deliquification by thermal coagulation of raw fish meat. can.

(3) Although there is little salt infiltration and protein extraction from fish skin made of collagen, etc., there is a large amount of salt intrusion and protein extraction from cut surfaces of raw fish meat. However, the known method of Ottesen´s
According to Process), when raw fish meat is rapidly frozen in a saline solution that has a salt concentration lower than the eutectic point concentration of 23.1% and has been cooled below the freezing point and some of the water precipitates as ice, It is well known that it prevents the intrusion of salt. Therefore, soy sauce containing an appropriate concentration of salt made by pre-cooling or freezing raw fish meat and precipitating some of the water as ice 5,
When frozen in a seasoning liquid such as miso, tomato sauce, or various sauces, raw fish can be stored for a long time without deterioration by preventing salt from entering the meat and protein extraction.

(4) When frozen, the highly water-retaining actomyosin film formed on the surface of raw fish forms a thick colloid glaze that retains the seasoning liquid, preventing the raw fish from being oxidized by oxygen that has passed through the sealed container, and thawing the raw fish. It can reduce the amount of drips.

[Brief explanation of the drawing]

FIG. 1 is a graph of raw fish protein extractability and salt concentration, and FIG. 2 is a cross-sectional view of a sealed container used in an example of the present invention. 1... sealed container, 2... raw fish meat, 3... seasoning liquid, 4... actomyosin coating, 5... ice.

Claims (1)

[Claims] 1. In a sealed container 1, uncooked raw fish meat 2 is immersed in a seasoning solution 3 containing salt to extract salt-soluble proteins such as actin and myosin, and the actin and myosin are combined on the surface of the raw fish meat 2. a step of forming a coat 4 of actomyosin, which is a complex protein, and
The raw fish meat 2 is frozen in the seasoning liquid 3 to form a colloidal glaze consisting of the actomyosin coating 4 that prevents the intrusion of the salt and the extraction of the salt-soluble protein and retains the seasoning liquid 3. a step of freezing and storing the raw fish in its boiled state; a step of thawing the raw fish meat 2 and letting the resulting drips flow into the seasoning liquid 3;
A method for producing boiled fish comprising the step of boiling the raw fish meat 2 in the sealed container 1 using the seasoning liquid 3 containing the salt-soluble protein and the drip as a boiling liquid.