JPH0312854B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Field of Application) The present invention relates to a method for producing bonito flakes using bonito, mackerel, tuna, Japanese mackerel, etc. as raw materials and retaining a high extract content.

(Prior art) In the conventional production of shaved bonito flakes, there is a boiling process for 30 minutes to 180 minutes prior to smoking and drying the raw fish.
This boiling process results in 25% to 35% of the raw material fish content.
There was a problem that the extract content of the food decreased to less than 20%, resulting in a decrease in the so-called flavor. It is also possible to omit the boiling process and smoke-dry in order to prevent the extract from flowing out, but if it is not boiled, the surface protective tissue is not destroyed, which inhibits the shrinkage of the fish meat during the next smoke-drying. This creates a large split in the body and a gap inside.
The shape is difficult to call a knot.

(Problems to be Solved by the Invention) As mentioned above, if the boiling step is omitted to prevent a decrease in the extract content, the epidermis will become celluloid-like and leathery because the boiling will not cause heat denaturation of the epidermis. At the same time, the leathery epidermis inhibits the contraction of the meat, causing large cracks inside the joint. Furthermore, during the smoke-drying process, the unmodified meat on the surface dries densely and forms a film, which inhibits the dissipation of internal moisture and greatly delays drying, while the hardening of the surface layer forms a shell that inhibits the shrinkage of the internal meat. There was a problem in that the flesh cracked, and there was also a problem in that drying was greatly delayed.

[Structure of the invention]

(Means for Solving the Problems) The present invention boils the raw material fish for kebushi in warm water for 5 seconds to 10 minutes to heat-denature the surface, and then smoke-dry it to make the surface layer leathery. The aim is to prevent the internal meat from cracking and to provide katsuobushi with a high extract content by smoking the internal raw meat.

(Function) The present invention thermally denatures the surface of raw fish shavings by boiling for a short time, and then smoke-dries the inside while it is raw, thereby degenerating and shrinking the collagen that is the epidermal substance, which is accompanied by the smoke-drying of fish meat. By allowing knots to contract smoothly and by making the surface meat similar to normal knots, it improves moisture dissipation from the inside.

(Example) The raw material fish for shavings of the present invention include bonito, mackerel, tuna,
Muro mackerel and other fish are used. Large raw material fish are further divided by removing the head and internal organs, and small raw material fish are boiled as they are.The boiling temperature is 55℃ to 100℃, the boiling time is 5 seconds to 10 minutes, and the boiling time is 2 minutes or less. In this case, the extract content will not flow out, and the surface will be heat-denatured, allowing a sufficient amount of extract content to remain even if the heating time is 10 minutes or less.
Next, by smoking and drying this, the inside of the meat remains raw and the extract remains intact.

Next, examples using bonito, mackerel, and mackerel as raw fish will be described.

Example 1 (1) Bonito is used as the raw material fish.

The head, abdominal meat, and internal organs of the defrosted bonito are removed in a conventional manner, and the left and right meat pieces are cut into three pieces, each of which is divided into two pieces along the body side to obtain four pieces of raw meat.

(2) Arrange the processed raw meat above in a steamer.

(3) Soak in warm water between 85℃ and 95℃ for 1 minute.

(4) Remove from hot water and drain.

(5) Smoke-dry at 100℃ to 120℃ for 12 hours.

(6) Steam at room temperature for 12 hours.

(7) Smoke-dry at 90℃ to 110℃ for 6 hours.

(8) Steam at room temperature for 18 hours.

(9) Repeat steps (7) and (8) until the moisture content is 20%.

(10) Carry out molding.

(11) Perform hiboshi to obtain kerifushi products.

Example 2 (1) Use mackerel as the raw material fish.

Remove the head of the thawed mackerel using a conventional method.
(Leave the internal organs and other parts intact.) (2) Arrange the processed raw meat above in a steamer.

(3) Soak in warm water between 85℃ and 95℃ for 10 seconds, then remove and drain.

(4) Smoke-dry at 90°C to 110°C for 6 hours.

(5) Steam at room temperature for 18 hours.

(6) Repeat steps (4) and (5) until the moisture content is 20%.

(7) Store at 5 to -5°C for 7 days to obtain a shavings product.

Example 3 (1) 50g to 100g of whole mackerel is used as raw material fish.

(2) Arrange the above raw fish in a bamboo steamer.

(3) Soak in warm water between 60℃ and 80℃ for 30 seconds, then remove and drain.

(4) Smoke-dry at 90°C to 110°C for 6 hours.

(5) Steam at room temperature for 18 hours.

(6) Repeat steps (4) and (5) until the moisture content reaches 15% to obtain a dried bonito product.

The products obtained in Examples 1, 2, and 3 have no leathery surface or cracks, and have no extract content.
It was 25-30%.

〔Effect of the invention〕

According to the present invention, raw material fish for shavings is soaked in warm water for 5 seconds to 10 minutes.
Since the skin of the fish is boiled for a short time to heat denature the surface and then smoked and dried, only the outer skin of the raw fish shrinks due to heat denaturation and the inside is smoke-dried with raw meat, which prevents the extract from being washed away. It is possible to obtain shaved knots with a high content of protective extracts, and since only the surface is heat-denatured, the surface does not become leathery and the cutting work can be carried out smoothly, and cracks do not occur inside the knots. Furthermore, since the surface structure is destroyed by boiling, internal moisture can easily escape and drying does not take a long time.

Claims (1)

[Claims] 1. A method for producing bonito flakes, which comprises boiling the raw material fish for bonito flakes in warm water for 5 seconds to 10 minutes to heat-denature the surface, and then subjecting it to a smoking-drying treatment.