JPH0779612B2 - Method of manufacturing fish pack for range cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention is a raw fish pack that can easily and quickly cook boiled or grilled fish by range cooking and can provide hot boiled fish or grilled fish. The present invention relates to a manufacturing method of.

(Prior Art) Conventionally, processed fish foods include canned foods, boiled fish, salted foods, dried foods and smoked foods for long-term storage. recent years,
Retort food is proposed as a new storage form,
Vacuum-packed fully cooked fish is offered. This retort food is opened and eaten as it is, or put in boiling water for several minutes and eaten. For example, there is packed full-cooked herring, eel and sweetfish. On the other hand, a storage method has been proposed in which raw fish is frozen in a vacuum-packed state (see JP-A-56-55144).

(Problems to be solved by the invention) However, vacuum-cooked foods that are completely cooked generally have a strong seasoning, and the taste is likely to change due to reheating, and boiled fish under the recent taste culture that favors a thin and elegant taste. It is far from the taste required for.

Moreover, although fish dishes are indispensable to the Japanese, the opportunity to eat boiled fish at home is lost due to the unique smell of fresh fish and the difficulty of boiling.

On the other hand, despite the fact that fish have come to be a valuable food resource in recent years, fish prices tend to fluctuate significantly depending on the amount of fish caught by fish workers, so dispose of overfished fish without processing it. It may be inevitable.

Therefore, the present invention provides a method for producing a fish pack that can be easily and quickly cooked into boiled or grilled fish by range cooking without losing the taste of the warmth of cooked or grilled fish as a fish dish. The purpose is to provide.

(Means for Solving the Problem) The present invention not only withstands long-term storage in refrigeration but also cooks the same as it is if the raw fish or fillet in a raw state is vacuum-packed as it is. It was completed by focusing on the fact that boiled fish or grilled fish can be provided by attaching to, and it can be cooked in a boiled fish style with short-time cooking, and can be cooked in a grilled fish style if cooked a little longer, Fresh fish is boiled or processed for grilling, and a portion of the fish or fillet is dipped in the seasoning seasoning solution to be penetrated into the fish or fillet. It is a method for manufacturing a fish pack for range cooking, which is summarized as being packaged.

In the fish pack according to the present invention, it is preferable to use raw fish which has been subjected to a seasoning treatment as it is or as a fillet, but may be semi-cooked in order to shorten the range cooking time.

Here, the fish body treatment means a pretreatment usually performed in a fish shop, such as blood bleeding of fish, scale removal, internal feeding and washing.

Further, the seasoning process is a process of infiltrating the seasoning liquid component into the raw fish body and the inside of the fillet, and mixing the moisture content of the raw fish body or the fillet to form the taste necessary for seasoning the boiled fish during range cooking, Including various Japanese, Chinese or Korean style treatments. The seasoning time varies depending on the type of fish or fillet. Normally, salt or sugar having excellent penetrability is preferably used for fish to which the seasoning liquid hardly penetrates. Further, the fish body may be expanded under reduced pressure to promote the permeability of the seasoning liquid component. As the seasoning liquid, it is preferable to use a concentrated liquid that is about twice as much as the seasoning concentration used for normal cooking.

Further, the vacuum packaging means that the raw fish body or fillet subjected to the above-mentioned seasoning treatment is directly packed by a usual vacuum packaging technique. In the present invention, it is preferable to adjust the adhesive strength of the pack broadcasting so that at least a part of the pack broadcasting unit is opened at the end of the cooked fish treatment with the microwave oven. As a result, the boiled fish is cooked by a predetermined short time treatment, but if the range cooking time is further extended, the pack packaging is opened and the broth on the surface of the boiled fish is heated and dried,
It is preferable because grilled fish with a fried grill will be cooked.

Hereinafter, the present invention will be described in detail based on specific examples.

(Example 1) Medium fish paste is treated with fish, soy sauce is mixed with an appropriate amount of seasoning such as mirin, sugar, and sake to prepare a seasoning solution having a concentration twice that of normal boiling, and the mixture is soaked in this seasoning solution overnight. Raise this,
The raw saury pack shown in FIG. 1 is manufactured by attaching it to vacuum packaging.

(Example 2) A medium-sized horse mackerel is treated with a fish body, immersed in a seasoning solution equivalent to that of Example 1 for half a day, pulled up, and vacuum-packed to produce a fresh horse mackerel pack.

(Example 3) A chicken fillet is soaked in a seasoning solution equivalent to that of Example 1 for half a day, pulled up, and vacuum-packed to produce a chicken fillet pack.

(Example 4) A medium-sized horse mackerel is treated with a fish body, salt is evenly dispersed on the surface, and this is vacuum-packed to produce a salt-baked raw horse mackerel pack.

(Example 5) A medium-sized sardine is treated with a fish body, salt is evenly dispersed on the surface, slightly dried, and then subjected to vacuum pack packaging to produce a raw sardine pack for salt grilling.

Example 6 Salt is evenly spread on the surface of the fin fillet, dried slightly, and subjected to vacuum pack packaging to produce a salted grilled fillet pack.

(Example 7) In Examples 1 to 3, when the fish body treated with fish bodies or the fillet was immersed in the seasoning liquid, the fish body was placed under a reduced pressure to promote the penetration of the seasoning liquid into the fish body. Example 1
It became the undertreatment processing state similar to ~ 3.

(Cooking Example) When the fish packs of Examples 1 to 3 are put in a microwave oven and heated for about 3 minutes, a cooked fish for one person is cooked.

Further, when the cooking time was extended by 1 minute, the pack was automatically opened, and the boiled liquid leached on the surface of the fish was dried and hardened to cook the grilled fish in the simmering style.

(Preservation example) The fish packs of Examples 1 to 3 were placed in a refrigerator and left for 30 days, but the water was slightly leached from the fish body and did not rot. The flavor of boiled fish did not change.

Therefore, even in the summer, a shelf life of 30 days can be secured by refrigerated storage.

(Advantageous Effects of the Invention) As is clear from the above description, according to the present invention, a fish-filled fish or fillet that has been fish-processed for boiled or grilled food and seasoned is vacuum-packed and packed. Since it has a long shelf life in the refrigerated state, it can be cooked in the microwave oven as it is, and since there is no extra seasoning liquid, cooked fish can be cooked quickly. In particular, at home, the elegant boiled fish taste of a restaurant can be served in a warm state, and it becomes easy to enjoy boiled fish that has been difficult to cook at home. In addition, since the fish is only impregnated with the seasoning liquid, if the cooking range for cooking is set slightly longer than the cooking time for boiled fish, it can have a sautéed flavor and a cooking method that suits the wishes of the person eating it There are also advantages.

In addition, raw fish can be stored in the most suitable form for eating in the refrigerator, which contributes to stabilizing the fish price.

Furthermore, the fish pack is prepared by subjecting fresh fish to boiling or grilling, and then dipping a serving of the fish or fillet in the seasoning seasoning solution to penetrate the fish or fillet, and subjecting it to vacuum treatment. Since it can be packed and manufactured in a packed state, it can be processed in large quantities by factory production,
Moreover, since no extra seasoning is used, the cost of cooking boiled fish can be reduced by about 30%.

It should be noted that in the embodiments, the description has been given mainly on a pack of raw fish, but a raw material that has been semi-cooked in advance may be vacuum-packed, and various modifications can be made by those skilled in the art.

[Brief description of drawings]

FIG. 1 is a plan view showing a vacuum pack of raw fish which has been subjected to a seasoning process.

Claims (1)

[Claims] 1. Fresh fish is boiled or processed for grilling,
Dip a serving of fish or fillet into the seasoning liquid by soaking the fish or fillet, and subject it to vacuum packaging. Adjust so that at least a part of the pack packaging part is opened at the end of the boiled fish treatment by, and cooked fish can be cooked by the range cooking for a predetermined time, and the pack packaging is opened by the range cooking for a predetermined time or more. A method of manufacturing a fish pack for range cooking, which enables grilled fish cooking in a grilled style.