JPS6255812B2 - - Google Patents
Info
- Publication number
- JPS6255812B2 JPS6255812B2 JP59267379A JP26737984A JPS6255812B2 JP S6255812 B2 JPS6255812 B2 JP S6255812B2 JP 59267379 A JP59267379 A JP 59267379A JP 26737984 A JP26737984 A JP 26737984A JP S6255812 B2 JPS6255812 B2 JP S6255812B2
- Authority
- JP
- Japan
- Prior art keywords
- seafood
- oil
- moisture content
- mirin
- low temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
産業上の利用分野
本発明はいわし、あじ、さば、かつお、いか、
えび、貝などの魚介類を材料とし、低温油調した
加工食品を製造する魚介類の加工方法に関するも
のである。[Detailed description of the invention] Industrial application field The present invention is applicable to sardines, horse mackerel, mackerel, bonito, squid,
This invention relates to a seafood processing method for producing processed food prepared using low-temperature oil using seafood such as shrimp and shellfish.
従来の技術
上記のような魚介類を天ぷらやフライにして食
することは古くから行なわれており、これらはい
ずれも魚介類を生のままで衣をつけて高温で油調
するものである。BACKGROUND TECHNIQUES It has been practiced for a long time to eat seafood as described above in the form of tempura or frying, and in both of these methods, seafood is coated raw and then heated in oil at a high temperature.
発明が解決しようとする問題点
従来から行なわれている魚介類の天ぷらやフラ
イは小麦粉やパン粉など、いわゆる衣をつけて、
180℃前後で油調し、調理したものは直ぐ食する
ものがほとんどであり、水分の多い生ものを高温
油調するので、生身の粘い食感は無くなつて、さ
くつとした感じとなり、形も変わるのが普通であ
る。このように従来の方法によるものでは保存性
は実質的に期待できず、また先身の粘い食感が失
われてしまう。Problems that the invention seeks to solve Traditionally, seafood tempura and fried foods are coated with flour or breadcrumbs,
Most foods that are cooked in oil at around 180 degrees Celsius are eaten immediately, and since raw foods with a high moisture content are cooked in high-temperature oil, the sticky texture of raw meat disappears and becomes crispy. It is normal for the shape to change as well. As described above, when using conventional methods, it is practically impossible to expect good shelf life, and the sticky texture of the original product is lost.
そこで、本発明の目的は、従来の方法によるも
のとは外観や食感が全く異つたものとなり、また
保存性もよい魚介類の加工方法を提供することに
ある。 Therefore, an object of the present invention is to provide a method for processing seafood that has a completely different appearance and texture from conventional methods and also has good storage stability.
問題点を解決するための手段
上記の目的を達成するために、本発明による魚
介類の加工方法は、魚介類をそのままあるいはフ
イーレ状などにして、食塩、しようゆ、みそ、み
りんなどの調味液に浸漬し、必要により水洗、脱
塩し、さらに風乾等により水分を30〜50％程度に
調整した後、120℃位までの比較的低温で油調す
ることを特徴としている。Means for Solving the Problems In order to achieve the above object, the method for processing seafood according to the present invention involves processing the seafood as it is or in the form of filets, and adding seasonings such as salt, soy sauce, miso, mirin, etc. It is characterized by soaking in water, washing with water if necessary, desalting, and adjusting the moisture content to about 30 to 50% by air drying, etc., and then conditioning the oil at a relatively low temperature of about 120°C.
作 用
このように本発明による方法では魚介類を前処
理として食塩、しようゆ、みそ、みりんなどの調
味液に浸漬することにより、魚介類中の水分の一
部が除去され身が締つてくる。これらの魚介類を
必要により水洗、脱塩をした後、天日または乾燥
機等で水分を30％〜50％に調整する。以上のよう
に前処理をした魚介類を120℃位いまでの比較的
低温好ましくは減圧下で100℃くらいの低温で油
調し、水分を20％〜30％に調整する。As described above, in the method according to the present invention, by immersing seafood in a seasoning liquid such as salt, soy sauce, miso, mirin, etc. as a pretreatment, part of the moisture in the seafood is removed and the meat becomes firm. . After washing and desalting these seafoods as necessary, the moisture content is adjusted to 30% to 50% using the sun or a dryer. The seafood pretreated as described above is oil-conditioned at a relatively low temperature of about 120°C, preferably at a low temperature of about 100°C under reduced pressure, and the moisture content is adjusted to 20% to 30%.
実施例 以下本発明の実施例について説明する。Example Examples of the present invention will be described below.
(1) 12cm位いのまいわしの頭、内蔵を取り除きみ
そ、みりん等の調味液に５〜８時間浸漬した
後、かるく水洗し、これを天日乾燥して水分を
約50％に調整したものを60mmＨｇ、100℃で10
分程度油調した。油調したものは、いわし特有
の銀白色があり、変形や身割れもなく、鮮魚を
そのまま油調したものに比べて食感に粘りがあ
り、調味料の風味がミツクスされて美味であつ
た。(1) The head of a wild sardine, approximately 12cm in size, was gutted and soaked in a seasoning solution such as miso or mirin for 5 to 8 hours, then lightly washed with water and dried in the sun to adjust the moisture content to approximately 50%. 10 at 60mmHg and 100℃
It was oiled for about a minute. The oil-conditioned sardines had a silvery white color typical of sardines, were not deformed or cracked, had a stickier texture, and were delicious with the flavor of the seasonings mixed in compared to fresh fish prepared with oil. .
(2) こういかを１cm×４cmくらいに切断して、み
そ、みりん等の調味液に５〜８時間侵漬した
後、かるく水洗したものを30℃の温風で処理し
て水分を60％ほどにしたものを約120℃で５分
間油調した。生のいかをそのまま油調したもの
に比べて食感に粘りがあり色合いも良く調味料
の風味がミツクスされて美味であつた。出き上
り品の水分は20％〜22％であつた。(2) Cut the squid into pieces of about 1 cm x 4 cm, soak them in a seasoning liquid such as miso or mirin for 5 to 8 hours, then rinse them with water and treat them with warm air at 30°C to reduce the water content to 60%. The dried material was heated to about 120°C for 5 minutes. Compared to raw squid prepared in oil, the texture was sticky, the color was good, and the flavors of the seasonings were mixed together, making it delicious. The moisture content of the finished product was 20% to 22%.
(3) かつおの切り身をしようゆ、みりん等の調味
液に１時間ほど浸漬した後、低温でくん乾処理
をして水分を約50％にしたものを60mmＨｇ、
105℃で６分間油調した。かつおの生身をその
まま油調したものに比べて色合いが良く、食感
に粘りがあり美味であつた。出き上り品の水分
は23％〜28％であつた。(3) After soaking the bonito fillet in a seasoning liquid such as soy sauce or mirin for about 1 hour, drying it at a low temperature to reduce the moisture content to about 50%.
Oil conditioned at 105°C for 6 minutes. Compared to raw bonito meat prepared in oil, the color was better, the texture was sticky, and it was delicious. The moisture content of the finished product was 23% to 28%.
効 果
以上説明してきたように、本発明によれば、魚
介類を前処理で適度の水分にしたものを比較的低
温で油調するため、たんぱく質の熱変性が少な
く、生身の粘い食感があり、材料の変形や身割れ
がなくて材料本来の外観がきれいに保たれ、しか
も適度に調味されているのでそのままでおいしく
食することができ、さらに水分が少なくなつてい
るので保存性もよい等の効果がもたらされる。Effects As explained above, according to the present invention, seafood is pre-treated to have an appropriate moisture content and then oil is prepared at a relatively low temperature, so there is little thermal denaturation of proteins and the sticky texture of raw meat is maintained. There is no deformation or cracking of the material, so the original appearance of the material is maintained, and it is seasoned appropriately, so it can be eaten as is, and it has a good shelf life because of the low moisture content. Effects such as these are brought about.
Claims (1)
して、食塩、しようゆ、みそ、みりんなどの調味
液に浸漬し、必要により水洗、脱塩をし、さらに
風乾等により水分を30〜50％程度に調整した後、
120℃位いまでの比較的低温で油調することを特
徴とする魚介類の加工方法。1. Seafood is soaked as is or in filets, etc. in a seasoning liquid such as salt, soy sauce, miso, mirin, etc. If necessary, washed with water, desalted, and then air-dried to adjust the moisture content to around 30-50%. After that,
A method of processing seafood that is characterized by conditioning the oil at a relatively low temperature of about 120℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59267379A JPS61146168A (en) | 1984-12-20 | 1984-12-20 | Processing of fish and shellfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59267379A JPS61146168A (en) | 1984-12-20 | 1984-12-20 | Processing of fish and shellfish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61146168A JPS61146168A (en) | 1986-07-03 |
| JPS6255812B2 true JPS6255812B2 (en) | 1987-11-21 |
Family
ID=17444019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59267379A Granted JPS61146168A (en) | 1984-12-20 | 1984-12-20 | Processing of fish and shellfish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61146168A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63135708U (en) * | 1987-02-27 | 1988-09-06 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS516228A (en) * | 1974-07-04 | 1976-01-19 | Taisei Corp | FUNENKENZAINO SEIZOHOHO |
| JPS59187759A (en) * | 1983-04-09 | 1984-10-24 | Akiji Kotani | Pretreatment for preparation of dried food |
-
1984
- 1984-12-20 JP JP59267379A patent/JPS61146168A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63135708U (en) * | 1987-02-27 | 1988-09-06 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61146168A (en) | 1986-07-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |