JPH0545228B2 - - Google Patents

Description

[Detailed description of the invention]

<Purpose of the invention> Industrial application field The present invention relates to a method for manufacturing seafood foods or processed products thereof that can be heated in a microwave oven while still being packaged. In addition to making effective use of dielectric heating such as in a microwave oven when cooking by dielectric heating while still packaged, it is also possible to form beautiful grilled flakes on the surface of seafood even though it is dielectric heated. Pertains to a method for producing seafood foods or processed products thereof that can be heated in a microwave. Conventional Technology Since ancient times, seafood has been wrapped in Japanese paper and grilled over charcoal or other heat sources.
Compared to so-called direct-grilling, this method of grilling produces softer seafood, and is said to be particularly effective for white-flavored fish. However, since the seafood is wrapped in washi paper, this method of grilling does not allow the seafood to be grilled properly, and moisture does not evaporate sufficiently, making it impossible to obtain the same flavor as when grilled directly under the grill. On the other hand, in recent years, large quantities of cooked or uncooked frozen foods and refrigerated foods have appeared on the market, contributing to labor savings in cooking at home, restaurants, school lunches, and the like. In addition, these frozen or refrigerated foods can be served immediately as they are or by taking them out of their packaging bags, thawing them using dielectric heating in a microwave oven, etc., and heating them as necessary, which greatly reduces cooking time and effort. At home, this has become a driving force for housewives to shorten their working hours and create more leisure time. However, with this dielectric heating, the heated food is only boiled or steamed, and unlike so-called direct grilling, grilled flakes are not formed and the same flavor and taste cannot be obtained. Problems to be Solved by the Invention The present invention aims to solve these problems, and specifically aims to effectively utilize dielectric heating of seafood foods or processed products thereof in a microwave oven, etc. However, the object of the present invention is to provide a method for producing seafood foods or processed products thereof that can be heated in a microwave oven while still being packaged and provide flavor and taste in addition to grilled fish similar to charcoal grilling. <Structure of the Invention> Means for Solving the Problems and Their Effects That is, the method of the present invention adjusts the moisture content of cooked or uncooked seafood foods or processed products thereof to such an extent that no dripping occurs during heating. A coating solution containing saccharides is applied to the surface of the product, then frozen or refrigerated, and wrapped in Japanese paper or the like, or frozen or refrigerated after being wrapped in Japanese paper or the like. Therefore, the configuration of these means and their functions will be explained as follows. First, what is cooked by the method of the present invention are cooked or uncooked seafood and processed products thereof (hereinafter referred to as seafood, etc.). The moisture content of this seafood, etc. is reduced in advance to such an extent that no drips occur. Any method may be used for this purpose, but cold air drying is usually sufficient and adjusted to 65 to 75%. That is, the water content of the food is reduced in advance by drying means such as sun drying, cold air drying, hot air drying, infrared drying, or dehydration means using water absorbing paper. In this case, for example, fresh fish has a moisture content of about 80%, but if left as is, the moisture will not be removed sufficiently during dielectric heating, so the moisture content should be adjusted to 75 to 65% by drying. If you do not adjust the moisture in this way,
Even if water is absorbed by Japanese paper, etc., drips will not only ooze out and reduce the product value, but also cause the product to be steamed or simmered during heating, making it impossible to obtain the flavor and taste of grilled food. Next, a solution containing sugars is applied to the surface of the food whose moisture content has been adjusted as described above, and the food is frozen or refrigerated. Examples of sugar include xylose, glucose,
Natural or synthetic ones such as mirin can be used, and specifically, for example, an aqueous solution of xylose alone or a mixture of xylose and glucose is used, but it may be mixed with a seasoning and added. Furthermore, when dielectrically heated in a microwave oven, etc., amino acids and sugars in seafood, etc. cause a so-called Maillard reaction, which develops color on the surface of the food and gives it a browned appearance, giving it the same appearance as regular grilled food. It will be done. In addition, the moisture that leaches out to the surface when dielectrically heated while wrapped in washi paper is absorbed by the washi paper, and since the moisture content of seafood is adjusted in advance, it does not dry out too much, so it can be grilled directly under the sear. You can get the same flavor. Furthermore, in addition to preventing contamination of the surrounding area due to drips that leak out during heating, there is also the advantage that cooking can be done hygienically since the food does not come into direct contact with the hands. Examples The following is a further explanation using examples. Example 1 100 g of fillets of mackerel (85% moisture) were immersed in Baume 10° saline for 5 minutes, seasoned, and then dried with cold air to adjust the moisture content to 70%. Next, a coating solution of sugar solution having the composition shown in Table 1 was sprayed on the surface and then frozen, and the frozen mackerel was wrapped in Japanese paper to obtain a product. Next, by heating this in a 500W microwave oven for 5 minutes, salt-grilled mackerel was obtained, which had no difference in appearance, flavor, or taste from charcoal-grilled mackerel.

[Table] Example 2 Sardines containing as much moisture as commercially available dried sardines (72% moisture) were immersed in the sugar solution shown in Table 1, frozen, wrapped in Japanese paper, and heated in a 500W microwave for 30 minutes. Grilled round dried sardines were obtained by heating for a minute. Similar to Example 1, this was no different from charcoal grilled meat. Example 3 We treated 100g of semi-dressed Pacific saury in the same manner as in Example 1, reducing the moisture content from 83% to 68%, wrapping it in Japanese paper, freezing it, and heating it in a 500W microwave for 5 minutes. As a result, properly grilled saury was obtained. This was no different from the charcoal grilled version. <Effects of the Invention> As explained below, in the method of the present invention, the moisture content of seafood, etc. is adjusted in advance to such an extent that no dripping occurs during heating, and then a liquid containing sugar is applied to the surface of the seafood, etc. It is dielectrically heated in a microwave oven or the like. Therefore, even though the food is wrapped in Japanese paper or the like and heated, it is possible to obtain a cooked food that has the same baked color as a normal baked food. In addition, the same quality can be obtained by refrigerating or freezing wrapped in Japanese paper, etc., and then dielectrically heating it, and the flavor and flavor of grilled seafood that cannot be achieved with conventional frozen seafood, etc., can be obtained. It will be done. Furthermore, since a microwave oven or the like is used as a heating means, it is extremely effective.

Claims (1)

[Claims] 1. Adjust the moisture content of cooked or uncooked seafood foods or processed products thereof to such an extent that drips do not appear when heated, then apply a coating solution containing sugar to the surface of the food, then freeze or refrigerate it, and make it into Japanese paper. 1. A method for producing seafood food or processed products thereof that can be heated in a microwave oven while still packaged, the method comprising wrapping the food in Japanese paper or the like and then freezing or refrigerating it.