JPH0133144B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing pickled fish and vegetables.

[Prior art] Traditionally, the production of miso-zuke, kasu-zuke, and mirin-zuke pickles for fish such as sea bream, red sea bream, cod, cod, tuna, mackerel, sardines, and Japanese flounder has been made by first thawing the frozen fish. , the process of removing the offal on the workbench and making the fillet through cutting, the process of putting it in a barrel, washing it and draining it, the process of transferring it to another barrel and transporting it to the refrigerator and soaking it in salt water for a certain period of time, and then draining it. After that, the process consisted of transferring it to another barrel and soaking it in miso, lees, mirin, etc. for a certain period of time, and then removing it and filling it into containers for shipping and sales.

[Problems to be Solved by the Invention] However, in the conventional method described above, a large number of barrels must be used to put a large amount of fillets in each process, which not only requires a large work space, but also requires a large number of barrels for each process. It takes a lot of effort and time to manually transfer the fillets to a drainer and then transport them to the refrigerator, resulting in extremely low productivity and the fillets tend to fall apart each time they are transferred. The problem was that there were many defective products.

Exactly the same problem occurred in the case of pickled vegetables such as Chinese cabbage, cucumber, and radish.

Furthermore, when handling and manufacturing pickles, the most important thing is to eat them as soon as possible, or keep them at a low temperature to prevent bacteria, as bacteria will rapidly multiply at a temperature of 15 to 20 degrees Celsius, causing spoilage. However, the conventional method of using barrels, etc. requires a large amount of ice, so an ice maker must be kept on hand, and the temperature of the seasoning liquid may increase as the ice melts. It was extremely difficult to control the temperature.

The present invention was made in order to solve the above problems, and its purpose is to pickle fish and vegetables using one device, so that the entire process can be carried out efficiently by a small number of people even in a small space. The purpose of the invention is to provide a method for manufacturing the same.

[Means for Solving the Problems] In the method for producing pickled fish and vegetables of the present invention, fish and vegetables are cut or cut and put into a processing tank, and the fish and vegetables are placed along the corners of the processing tank and processed. Washing water is supplied from the lower end opening of the water supply pipe that opens near the bottom wall of the tank, and is drained from the overflow pipe that opens at the top of the processing tank, so that the washing water is directed upward from the bottom of the processing tank. Wash the fish and vegetables introduced above while running washing water, and after the washing process is completed,
At the same time as stopping the above water supply, water is drained from the downstream side of the sloping bottom wall through a drainboard placed at the bottom of the treatment tank, and then seasoning materials such as miso, lees, mirin, etc. are added, and the surrounding wall of the treatment tank is drained. The inside of the processing tank is kept cool at a constant temperature by passing a refrigerant such as cooling water through a cooling pipe built into the bottom wall.

[Example] Hereinafter, an example of the present invention will be described with reference to the drawings.

In Figures 1 and 2, 1 is a processing tank 1 for fish and vegetables, and adjusting balls 3 are provided on support legs 2 at the four corners of the tank 1 so that the height of the processing tank 1 can be adjusted freely. be.

In the illustrated example, the processing tank 1 includes a peripheral wall 1a having a dual structure inside and outside, and a bottom wall 1b inclined to one side.
A cooling pipe 4 is disposed inside the walls 1a and 1b, and a heat insulating material 5 is filled, and the inside of the tank 1 is quickly cooled by a cooler 6 attached to the bottom surface of the processing tank 1. I'm starting to be able to do it.
Incidentally, the temperature inside the tank 1 can be controlled within a range of ±2° C. by a thermostat (not shown).

Further, inside the processing tank 1, a guide rail 7 is provided upright on the opposing surface of the longitudinal peripheral wall 1a, and a perforated partition plate 8, such as a punched stainless steel mesh, is removably fitted between the guide rails 7, 7. , the processing tank 1 can be divided into left and right halves. Furthermore, a water supply pipe 9 whose lower end opening reaches near the bottom wall 1b is arranged at a corner of the longitudinal peripheral wall 1a, and a discharge pipe 12 having an overflow pipe 10 and a valve 11 is arranged at the other corner. is provided. A water supply hose is connected to the upper end of the water supply pipe 9.

13 is a drainboard laid on the bottom wall 1b, and 14 is a lid with a heat insulating material. Incidentally, a plurality of porous partition plates 8 may be fitted into the processing tank 1 so that several kinds of fish and vegetables can be processed at the same time. In addition, the upper inlet portion of the overflow tube 10 is covered with a coarse screen (not shown) to separate relatively large pieces of debris and to avoid clogging of the tube 10.

Next, a method for producing mirin pickled red sea bream using the treatment tank 1 will be described.

First, a cutting board (not shown) is placed over the peripheral wall 1a of the processing tank 1, and the gills, head, etc. of the red sea bream that has been taken out of the freezer and thawed are cut off, the internal organs are taken out, and the fish body is cut into left and right halves. . After roughly washing it with water using a hose, the valve 11 is opened to drain the water, and the inside of the treatment tank 1 is cleaned.

Next, the above-mentioned halves are cut into fillets, and the fillets are sequentially put into the processing tank 1. At this time, a porous partition plate 8 is inserted into the processing tank 1 to divide the inside of the tank 1 into two, and for example, the fillets cut from one half are placed on the left side, and the other fillets are placed on the right side. When packing into containers, the left and right fillets can be easily lined up in pairs, making them look good and increasing the product value.

Next, when a predetermined amount of fillets have been prepared, water is supplied by inserting a water supply hose into the left and right water supply pipes 9. As the water flows upward from the bottom wall 1b, the internal organs, small pieces, and oil attached to the fillets float to the surface. overflow pipe 10
is discharged from. During this cleaning process, it is preferable to gently stir the fillet with a large wooden stirring spatula. Then, when the floating oil particles have almost disappeared, the water supply is stopped, the valve 11 of the discharge pipe 12 is opened to drain the water, and the water is drained. Since the bottom wall 1b is inclined, this draining can be easily and quickly performed without requiring any manual labor as in the conventional case.

Next, the valve 11 of the drain pipe 12 is closed, salt water of a predetermined concentration is poured into the treatment tank 1, the lid 14 is placed on the tank, the cooler 6 is operated, the temperature is cooled to 5 to 10°C, and the tank is immersed for 1 to 20 hours. At the same time as the salt water treatment tightens the fillets, seasonings such as sodium glutamate and sodium inosinate may be added to give desired flavor.

After this salt water treatment, the valve 11 is opened again to draw out the salt water, and the remaining debris and oil are removed by washing with water in the same manner as above.

Next, pour in the rich seasoning mainly composed of mirin necessary for the final seasoning of the fillet, cover with the lid 14, and
Soak at 10°C for 2 to 5 hours. This processing temperature is kept at a constant temperature by cooling pipes 4 disposed within the peripheral wall 1a and the bottom wall 1b. This cooling temperature and soaking time depend on the type of fillet, freshness, seasoning,
Select as appropriate depending on the color etc.

Finally, open valve 11 and drain the remaining liquid,
After draining, the fillet is placed on a wire rack, dried, and frozen to maintain the freshness, flavor, color, etc. of the fillet for a long period of time.

The above describes the method for producing red sea bream mirin pickles. For example, when making miso pickles or lees pickles, miso etc. can be added immediately after salt water treatment or without salt water treatment, and cooled and preserved in the same way. However, after cutting, washing, and draining the vegetables, the seasoning liquid can be directly added to the vegetables, cooled, and stored.

[Effects of the invention] (1) Washing water is supplied from the bottom of the tank and overflow is drained from the top to generate an upward water flow from the bottom, so that fish fillets, etc. are efficiently washed while floating in the water, and This has the effect of immediately overflowing and draining dirt.

(2) Since the water supply pipes are located at the corners of the treatment tank, water can be stably and reliably supplied from below without interfering with cleaning work.

(3) Since drainboards are placed at the bottom of the treatment tank, water can be drained quickly and reliably.

(4) During pickling, liquids such as seasoning liquid are not circulated at all, so there is no risk of the fillets falling apart and reducing the product value.

(5) Since the cooling operation using the cooling pipe is performed only during the pickling process, the operation of the cooling device can be kept to the necessary and minimum level, and cold storage can be carried out efficiently.

(6) Since cooling pipes are installed not only in the peripheral wall of the processing tank but also in the bottom wall, the entire product can be quickly and uniformly cooled during the pickling process using a seasoning liquid that is not circulated.

(7) Since the bottom of the treatment tank is sloped, draining of water and seasoning liquid can be done reliably and easily.

[Brief explanation of drawings]

FIG. 1 is a partially cutaway perspective view of a treatment tank in which the method of the present invention is carried out, FIG. 2 is a plan view thereof, and FIG.
It is a sectional view along the - line of a figure. 1... Processing tank, 1a... Peripheral wall, 1b... Bottom wall,
4... Cooling pipe, 9... Water supply pipe, 10... Overflow pipe, 11... Valve, 12... Drain pipe, 13... Drainboard.

Claims (1)

[Claims] 1. Cut or cut fish and vegetables and put them into the processing tank 1, and feed the water from the lower end opening of the water supply pipe 9, which is arranged along the corner of the processing tank 1 and opens near the bottom wall of the processing tank 1. In addition to supplying cleaning water, treatment tank 1
Water is drained from the overflow pipe 10 opened at the top of the tank 1, and the fish and vegetables introduced above are washed while flowing the washing water from the bottom to the top of the processing tank 1. After the washing process is completed, the above-mentioned fish and vegetables are washed. At the same time as stopping the water supply, water is drained from the downstream side of the sloping bottom wall 1b through the drainboard 13 laid at the bottom of the processing tank 1, and then seasoning materials such as miso, lees, mirin, etc. are added and the processing tank is drained. 1. A method for producing pickled fish and vegetables, characterized in that the inside of a processing tank 1 is kept cool at a constant temperature by passing a refrigerant such as cooling water through a cooling pipe 4 built into a peripheral wall 1a and a bottom wall 1b.