JPS6149936B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a delicacy-like food prepared by processing and seasoning eel bones.

Traditionally, eel bones are washed, dehydrated by centrifugation, dried, cut into small pieces, fried in oil, seasoned with soybean oil, and dried to produce delicacy-like processed eel bone foods. There are known ways to do this.

By the way, eel bones are generally very hard and it is difficult to obtain a soft texture when fried and dried in oil.Also, the bones used as raw materials have liver streaks called blood vessels left behind, which must be removed. In addition, bones contain large amounts of highly unsaturated fatty acids with bad smells, which easily oxidize into lower fatty acids that are harmful to the human body.
There are various difficulties in processing it as food.

For this reason, conventional general manufacturing methods cannot produce products that are sufficiently defatted and have good texture, and are not widely used in the market as food products. Therefore, a method of boiling bones in 100℃ water has been developed to soften the bones and make it easier to remove fat and blood.
In this way, simply boiling at a high temperature results in the separation of the joints of the bones and fragmentation into pieces, and the softness of the final product and the removal of fat content are not sufficient.

In order to solve the above-mentioned conventional problems, this invention
The present invention proposes a method for producing a processed eel bone food that has extremely good softness in terms of texture and can remove a large amount of fat.

To explain this method below, the raw eel bone, which is the raw material, has the body and head cut off, and a part of it has a liver muscle of about 20 cm, called a blood trap, that is firmly attached to it, and this is first removed. Conventionally, a manual method has been used to remove the blood by grasping the blood with pliers-like gripping tools and peeling it off, but this work is not easy and is not favorable in terms of work efficiency.

As a result of various research, we found that after soaking eel bones in medium-temperature water of 50℃ to 80℃ for about 4 to 10 minutes and boiling them, we immediately boiled them in cold water (about 10℃ to 20℃ or lower). It has been found that the blood flakes can be removed very easily by cooling the sample for 5 minutes or more. According to this method, the tissue of the blood clot becomes soft and swells, weakening its binding force with the bone, making it easy to peel or peel off, and it also allows the tissue to be boiled without destroying the connective tissue of the bone muscles. Moreover, as a result of cooling by shrinking and tightening the connective tissues of the bone nodes, separation of the bones at the nodes can be prevented and fragmentation of the bones into pieces can be eliminated. Furthermore, by boiling at a medium temperature, the bone tissue becomes somewhat softer and fat can be removed.

By removing blood flakes in this way, or by placing the eel bones that have become easily detached into a rotating water tank such as a commercial washing machine and washing them with agitation, if the blood flakes are removed manually, the bones will Adhering blood, dirt, etc. are washed away, and if the method is boiled at medium temperature and then cooled, any loose blood particles that remain attached are removed.

Next, the washed eel bone is placed in a dehydrator such as a commercial centrifuge to remove water and fat adhering to the surface.

Next, it is cut into pieces of about 2 to 4 cm using a cutter and dried using a hot air dryer or the like. In this case, the fat remaining in the bone becomes more likely to oxidize as the heating temperature increases, so it is desirable to dry the bone at a temperature as low as possible in a short time.

Note that drying may be performed before the cutting process, but if long bones are left to dry, the bones will warp in various directions, making the cutting process difficult, and the drying time will be longer than when drying after cutting. It is preferable to dry after cutting, since it requires more and the oxidation of the fat increases accordingly.

Traditionally, these dried small pieces of bone were fried in oil and seasoned to make the final product, but this product has hard bones and a poor texture, and because the fat has not been removed sufficiently, it is easily oxidized. Moreover, when sugar is used as a seasoning, the sugar absorbs fat and the surface of the product becomes sticky, resulting in problems with the seasoning, such as spoiling the appearance of the product.

Therefore, as a result of various research experiments to further soften the bones and remove more fat, we found that by steaming the cut and dried bones with high-pressure moist steam, the bones became softer and more fat was removed. I found out that it can be done.

The steaming conditions include placing the dried bones in a pressure steam pot for as short a time as possible (for example, 3 to 7 minutes) at 1 or 2 atmospheres or more, and steaming evenly so that steam can easily pass between the bones. There is.

By steaming dry bones with high-pressure moist steam in this way, the steam steams the inside of the bone tissue, making it soft, and also allows residual fat to ooze out. In addition, it has been found that if the steaming time is too long, the connective tissue of the bone nodes is destroyed and the bones become fragmented, and that dry steam, such as steam from a boiler, is not effective because it does not steam the steam. did.

It was also discovered that if wet, non-dry bones were steamed with high-pressure steam, the surface of the bones would collapse and the bones would stick together in a ball-like shape, making it impossible to make a product.

Next, the steamed bones are re-dried using a hot air dryer, etc., and then dehydrated and fried in frying oil at 180°C or higher. This allows the remaining fat to be smoothly replaced with frying oil, reducing the fat content of the final product, resulting in a soft, chewy, and chewy product. can.

Although it is possible to fry the product in frying oil without re-drying, the residual fat and frying oil cannot be replaced smoothly, and the surface of the product after frying will be a little sticky with fat, so it is not recommended to dry it before frying. desirable. Also, dried bones are more difficult to separate than non-dried ones, so even if they are handled somewhat roughly during frying operations, they will not break into pieces. Therefore, in the above-mentioned steaming process, the bones are placed in a well-ventilated basket with a relatively small mesh, and these baskets are placed in a large number of pressure steam ovens for steaming, and then the whole basket is taken out and placed in a dryer, and then the whole basket is dried. By adopting the method of taking out the bones and transporting them to the frying process, it is possible to carry the bones in and out without applying any force while keeping the bones in the cage, which prevents the bones from becoming fragmented, which can easily decompose. It becomes possible to do so.
Also, when the bones are steamed in the baskets, a steam passage is created between each basket, so steaming can be made more uniform and smoother.

In this way, the bones fried in frying oil are seasoned. For seasoning, use eel sauce with sugar in addition to shoyu oil sauce and curry sauce, and finish by sprinkling with sesame seeds, nori, etc. as needed.

After seasoning, it is dried at relatively low temperatures to create the final product.

As mentioned above, raw eel bones are boiled in medium-temperature water, cooled, washed, dried, and steamed with moist pressure steam.
Products fried in frying oil after re-drying can have a fat content of around 35% (raw raw bones have a fat content of over 50%), resulting in a chewy product with an extremely soft texture. I was able to do that. Even when these were seasoned with eel sauce containing sugar, a good product was obtained that did not become sticky at all and was resistant to oxidation.

Claims (1)

[Scope of Claims] 1. A step of washing eel bones, a step of dehydrating and degreasing water and fat adhering to the washed eel bones using a centrifugal separator, a step of drying the dehydrated and degreased eel bones, and a step of drying the eel bones that have been dehydrated and degreased. A process in which the eel bones are dispersed into multiple well-ventilated cages, placed in a high-pressure steam oven together with the multiple cages, and steamed with high-pressure moist steam for a short period of time so that the bone segments do not separate. A method for producing a processed eel bone food product, comprising the steps of frying the eel bone in frying oil. 2. The process of boiling the eel bones in medium-temperature water, cooling them with cold water, etc., and then washing them to remove blood flakes. The water and fat attached to the washed eel bones are dehydrated and degreased using a centrifuge. a step of drying the dehydrated and defatted eel bones; a step of steaming the dried eel bones with high-pressure moist steam for a short time to the extent that the bone segments do not separate; and a step of frying the steamed eel bones in frying oil. A method for producing a processed eel bone food product characterized by comprising: