JPS6151855B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried inari for use in inari sushi.

Recently, there are many processed foods on the market that are easy to use and save the labor of housewives, and inariage, which is used for inari sushi, is one of them.

However, conventional inariage has the following problems: the taste varies widely between products, the taste is not consistent, only the surface is seasoned and the flavor does not penetrate to the inside, and there are taste spots, and it is stored in a chilled frozen case. Even if they were sold, many had defects such as this, with a shelf life of only about two months.

This is due to the manufacturing method of fried chicken; for example, when seasoning raw fried fish, the raw fried fish is immersed in seasoning and heated, so the taste of the seasoning changes between the beginning and the end of the process, resulting in a difference between the products. There are also drawbacks such as it is difficult to obtain a consistent taste, and it is also difficult to use the remaining seasoning to adjust the seasoning of the next operation to the same taste as the previous one. Also, when seasoned raw fried fish is packaged in bags using vacuum packaging and heat treated for sterilization, if the heating temperature is raised, the seasoning that has permeated the raw fried fish will be heated for a second time. Since it is not possible to raise the heating temperature too much as it will change the taste of the food, it is usually 90~
Heat treatment at around 100 degrees Celsius is necessary, and this has helped shorten the shelf life of inariage.

The present invention was made to solve the above-mentioned problems, and involves pre-processing raw fried fish by removing oil with boiling water, washing with running water, cooling, and dehydrating with a centrifugal separator. Soak it in
Seasoning treatment is carried out by holding the seasoning at room temperature and under normal pressure and reduced pressure for appropriate times, and then the required number of seasoned raw fish is packed in divided bags by vacuum packaging and heated to 110-120℃ or higher under pressure. By performing heat treatment that holds the seasoning at a certain temperature for an appropriate amount of time, we can dramatically increase the shelf life of the product by performing heat treatment at high temperatures without causing any change in the flavor of the seasoning.
Furthermore, we use a combination of dehydration using a centrifuge and seasoning under normal pressure and reduced pressure to allow the seasonings to penetrate homogeneously, thereby minimizing flavor spots in the product. The purpose of the present invention is to provide a method for producing inariage that can be used without leaving any residue and eliminates the need for readjusting the taste of the leftovers, thereby increasing productivity.

FIG. 1 showing one embodiment of the present invention will be described below. The raw material used in one example contains about 44% moisture and about 31% oil (generally, it contains about 44% water and about 31% oil).
35-55%, oil content 22-36%, with large variations), and weighs about 18 g when the size is about 150 mm in width and 75 mm in height.

In the first step (oil removal), the raw materials are put into a separation tank containing boiling water at about 85°C and held for 5 minutes while stirring gently in the tank. During this time, most of the oil adhering to the surface of the raw material is separated, and since it is gently stirred, it quickly rises to the surface and floats on the surface of the hot water, so hot water is added so as to overflow the oil layer.

This process reduces the oil content of the ingredients by about 20%, improving the flavor of the finished product.

In the second step (cooling), the raw material pulled up from the separation tank is put into a cooling tank in which stored water is in a flowing state, and held for 5 minutes while being gently stirred. During this time, the surface of the raw material is washed and the raw material is cooled to room temperature.

In this process, the temperature of the raw material, which has reached a high temperature, is immediately lowered to prevent the quality of the raw material from deteriorating.

In the third step (dehydration), the raw material pulled up from the cooling tank is charged into a mesh container equipped on the rotating shaft of a centrifugal separator (about 1800 R.PM).
Rotate for a minute. During this time, about 50% of the water contained in the raw material and one part of the oil are centrifuged from the raw material.

In this process, the raw material absorbs or adsorbs a large amount of water in the first and second processes, and the water content varies depending on the process, so the water content in the raw material greatly affects the seasoning in the next process. This is to keep the taste spots of the product small by adjusting it to a constant level, and to make it easier for the seasoning to penetrate. In this process, the weight of the raw fish is adjusted to about 20g.

In the fourth step (seasoning), the pre-treated raw materials are mixed with soy sauce, sugar, brewed vinegar, monosodium glutamate, processed seasonings made from natural products, etc., and the appropriate amount of water is added to the mixture. The required amount of seasoning (approximately 1.1 times the amount of raw materials) was charged into a vacuum pot, and the mixture was first held at room temperature and pressure for 6 minutes, and then held under reduced pressure of 400 mmHg for 5 minutes.
During this time, the seasoning penetrates into the raw materials sufficiently and homogeneously to season the product.

In this process, unlike conventional methods, heating is not performed during seasoning, so there is no change in the taste of the seasoning, and the seasoning with a stable taste is permeated, and by further reducing the pressure, it is thoroughly homogenized to the inside of the raw material. can be penetrated to minimize taste spots in the product. In addition, if this process is performed only under reduced pressure, it will take time for the seasoning to be completely immersed, and the longer the reduced pressure time, the greater the amount of evaporated moisture in the seasoning, which will change the taste of the seasoning. By holding the seasoning under pressure to allow most of the infiltration to take place, the time for holding the seasoning under reduced pressure is shortened and the taste of the seasoning is prevented from changing.

In the fifth step (cutting), the flavored raw material is cut in half. (Width and height: approx. 75 mm) In the 6th step (bagging), the above-mentioned cut pieces are divided and packed into bags made of aluminum foil laminated with polyethylene on both sides.

In the seventh step (vacuum sealing), the interior of the packaged bag is evacuated using a vacuum packaging machine, and the opening is sealed by high-frequency welding or the like.

In the 8th step (heat treatment), the sealed product was placed in a bag in a retort and heated to 115℃ under a pressure of 1.74Kg/ ^cm2.
Hold for about 40 minutes. During this time, sterilization is carried out.
The seasonings penetrate deeper into the interior and stabilize the taste.

In this process, unlike conventional methods, heating is not used during the seasoning process, so the seasoning can be processed at high temperatures without deteriorating the taste, allowing for more reliable and complete internal sterilization. can.

After finishing the post-processing from the 5th step (cutting) to the 8th step (heat treatment), the inariage is completed.

In the above example, the first step of removing oil was performed by immersing it in boiling water at about 85°C for 5 minutes, but this temperature and soaking time depend on the size of the fried fish and the processing at one time. The temperature will vary depending on the amount, type of oil used to make Namaage, etc.
The range is an appropriate combination of 75 to 95°C and 3 to 7 minutes of immersion. In addition, the second step of cooling was performed by soaking at room temperature for 5 minutes, but this soaking time should be selected appropriately depending on the size of the fish, the amount of fish to be processed at one time, the temperature during oil removal, etc. There is a need.
Namaage spoils quickly, so avoid soaking it for too long. In addition, the third step of dehydration was performed in a centrifuge at 1800 R.PM for 1 minute.
As long as the moisture content of the fried rice reaches a desired value, there are no restrictions on the rotation speed and rotation time.

In addition, the seasoning in the fourth step was carried out by holding at room temperature and pressure for 6 minutes and under a reduced pressure of 400 mmHg for 5 minutes, but this holding time may vary depending on the size and thickness of the fried fish, and the amount of processing done at one time. This will vary depending on the amount of water used, the moisture content of the fried fish, the degree of vacuum, etc., and is generally a combination of 3 to 10 minutes at normal pressure and 3 to 7 minutes at 300 to 500 mmHg vacuum. In addition, the bags used for bagging in the sixth step were made of aluminum foil laminated with polyethylene on both sides, but the bag is not limited to polyethylene as long as it is a synthetic resin that is heat resistant and does not allow light to pass through.

In addition, the heat treatment in the 8th step was carried out at 115℃ under a pressure of 1.74Kg/ ^cm2 .
It was kept for about 40 minutes, but the sterilization was completely done.
As long as the seasoning does not deteriorate in quality, the pressure, temperature and holding time are not restricted. Appropriate combinations of a pressure of 1.46 to 2.02 Kg/cm ² , a temperature of 110 to 120° C., and a holding time of 10 to 50 minutes are suitable.

Since the inariage production method according to the present invention has the above-mentioned structure, the moisture content of the raw fried rice is adjusted by dehydration using a centrifuge, and then the seasoning is homogenized under reduced pressure at room temperature to avoid deterioration of the taste of the seasoning. Since the seasonings are permeated and then re-permeated under pressure and high temperature, there are no taste spots in each individual product and there is extremely little variation in taste between all products. Create the effect that can be achieved. In addition, since heat treatment is performed at high temperatures of over 100℃ without causing any change in the taste of the seasoning, the inside of the bag is reliably and completely sterilized, allowing the storage period of seasonings to last approximately two months. The shelf life of the product can be extended to about one year, which has the remarkable effect of dramatically increasing the shelf life of the product. Furthermore, in the seasoning process, the seasoning is not immersed in by heating as in conventional methods, but is permeated at room temperature and under reduced pressure, so the taste of the seasoning does not change much during the process, and moreover, most of the seasoning is absorbed. It also has the advantage of being able to adjust the work to ensure that no residue remains, and eliminating the need to readjust the taste as required in the past, making work more efficient.

[Brief explanation of the drawing]

The drawings are process block diagrams for explaining one embodiment of the present invention.

Claims (1)

[Claims] 1. 3-7 in gently rotating hot water at 75-95°C.
After holding for a few minutes and removing oil to separate the oil adhering to the surface, it is kept in a cooling tank with running water for a predetermined time, washed with water, cooled, and then dehydrated in a centrifuge to a predetermined moisture content. The raw fish that was given,
The fish is immersed in the required amount of seasoning and held at room temperature and under normal pressure and reduced pressure for appropriate times to allow the seasoning to penetrate inside, and then the seasoned raw fried fish is cut into appropriate pieces. A method for producing inariage, which is characterized by packing the required number into divided bags by vacuum packaging and heat-treating them at a temperature of 110 to 120°C under pressure. 2 After holding at normal pressure for 3 to 10 minutes,
Seasoning treatment held at 500mmHg vacuum for 3-7 minutes, and 110-120℃ under 1.46-2.02Kg/ ^cm2 pressure,
A method for producing fried inariage according to claim 1, characterized in that heat treatment is performed for 10 to 50 minutes.