JPH0525467B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides sardines, especially sardines, whose tissues such as bones and flesh are extremely flexible without damaging their original shape.
The present invention relates to a method for producing a processed sardine food that has a wide range of applications as a side dish or an appetizer for alcoholic beverages.

[Conventional technology]

Sardines are a fish that is harvested in large quantities in the seas around Japan, and have been widely used as a source of protein and calcium in Japanese foods since ancient times.

The cooking methods include boiling or grilling raw sardines.
It has been served either by frying or other methods, or dried and used as preserved food as dried sardines.

Furthermore, the dried sardines were powdered and made into a paste with other food ingredients to form sardine fishballs into an appropriate shape, which was used as a side dish, an accompaniment to alcoholic beverages, etc.

[Problem to be solved by the invention]

Among the above-mentioned foods made from sardines, cooked raw sardines have a characteristic odor and hard bones, making it difficult to ingest.

Furthermore, when dry powdered sardines are used, the bones can be ingested, but the original shape of the sardines is lost and the characteristics of processed sardine products cannot be expressed.

The present invention solves these problems by creating a processed sardine food that retains the original shape of sardines, completely removes the characteristic odor of sardines, allows easy ingestion of bones, and can be used as a side dish or as an appetizer for alcohol. The purpose is to provide

[Means to solve the problem]

The present inventors aimed to obtain a processed sardine food that retains the original shape of sardines, has flexible bones, flesh, etc., and has good loosening of the meat, allows the flavor to penetrate deep into the interior, and can be eaten as is. After extensive research, we discovered that high-pressure steaming of sardines, dehydration of the surface of sardines,
By processing seasonings, etc., this objective could be achieved and the present invention was completed.

The present invention involves removing the heads and internal organs, immersing washed sardines in a seasoning liquid, drying the surface of the sardines with cold air, steaming them at high pressure, cooling them, and sprinkling powdered seasoning on the surface of the treated sardines. By further drying, it is a manufacturing method to obtain a processed sardine food that retains the original shape of the sardines, has soft bones, fleshy tissue, etc., and has seasonings penetrated and fixed.

The length of the sardines used as the material of the present invention is approximately
Sardines of about 10 cm are suitable.

The head and internal organs of this sardine are removed and the sardine is washed with water and used as the raw material of the present invention.

After washing the raw sardines with water, using mirin and sake as the main ingredients, seasonings such as mirin, sugar, soy sauce, monosodium glutamate, spices, and sake, and condiments such as ginger are added, and vinegar is added. in
Soak in liquid seasoning whose pH has been adjusted to about 6.0.
The soaking time is long enough for the liquid seasoning to penetrate into the inside of the sardines, and generally about 10 hours is sufficient.

After draining the soaking liquid from the sardines that have been soaked,
Dry the surface of the sardines for 1 to 2 hours with cold air at 15℃.
Thereafter, high-pressure steaming is performed, and the mixture is steamed at a temperature of 100°C or higher, preferably 105°C, for 70 minutes or more.

This high-pressure steaming process softens the bones of the sardines, and at the same time, the seasoning liquid that has penetrated into the sardines during soaking is fixed by heating.

After the high-pressure steaming process has been completed, the sardines are cooled to about 5°C and then dried to reduce the moisture content to about 50-60%. This cooling is usually done using a refrigerator.

This cooling tightens the sardine meat, and the drying prevents the finished product from falling apart, so that when it is made into a finished product, it retains its original shape.

Sprinkle the powdered seasoning generously over the surface of the sardines.

As a powdered seasoning, for example, use powdered bonito, kelp, seaweed, and spices with sugar, salt, and chemical seasonings, and use a powder that makes up about 10% of the sardine itself.
Sprinkle the mixture evenly over the surface of the sardines.

The sardines thus obtained are further dried to reduce the moisture content to about 3 to 4%. This drying is preferably carried out by freeze-vacuum drying.

The sardine processed food obtained as above is
Sardines retain their original shape, do not have the characteristic odor of sardines, have flexible bones and meat chambers, and have well-permeated flavor, so they can be served as a side dish, snack food, or as an accompaniment to drinks. can.

[Effect]

Sardine processed food that retains its original shape by soaking the sardines in a seasoning solution, drying them with cold air, and high-pressure steaming to soften the bones and flesh of the sardines and tighten the flesh of the sardines, preventing the meat from falling apart. I can do it.
Moreover, the seasoning is fixed in the fleshy part by heating.

In addition, by sprinkling the powdered seasoning, the surface of the sardine is protected, and the final drying ensures the shape of the sardine's fleshy tissue.

Next, examples of the present invention will be given and explained in more detail.

〔Example〕

The raw material was 3 kg of sardines with the heads and internal organs removed from 5 kg of sardines.

This sardine is mixed with 1500g of mirin, 500g of sake, 500g of soy sauce, 90g of sugar, 90g of sodium glutamate,
10g of umezu, 4g of spices, and 100g of natural extract are made into 3kg with water, and immersed in liquid seasoning at 15℃ for 12 hours by adding vinegar and adjusting the pH to 5.7.

Thereafter, the sardines are taken out of the seasoning liquid, the liquid is drained, and the sardines are dried under cold air at 5°C for 2 hours.

Next, the sardines are placed in a tray and high-pressure steamed for 70 minutes at 105°C in a high-pressure steamer.

After steaming is complete, the sardines are taken out of the high-pressure steamer and immediately cooled to a temperature of 5°C in the refrigerator, followed by 108 g of bonito powder, 60 g of kelp powder, 3 g of green laver powder, 3 g of spices, 90 g of lactose, 3 g of salt, and 3 g of sodium glutamate. Sprinkle 30g of natural extract on the surface.

The sardines thus obtained are dried in a freeze-vacuum drying chamber to reduce the moisture content to 3.8% and yield 1.2 kg of finished product.

〔Effect of the invention〕

The present invention maintains the original shape of sardines, has no odor peculiar to sardines, has soft bones and flesh, and is easy to loosen, and seasonings are sufficiently penetrated and fixed, so that they can be used as a side dish, an appetizer for alcohol, a snack food, etc. It can be used easily. In addition, due to the flexibility of the bones and meat, and its good loosening properties, it can be used for many purposes, such as furikake for chazuke and as a seasoning for soups, making it an extremely useful invention.

Claims (1)

[Claims] 1. Sardines whose heads and internal organs have been removed and washed with water are immersed in a seasoning solution, the surface of the sardines is dried with cold air, this is steamed under high pressure and then cooled, the surface of the treated sardines is sprinkled with powdered seasoning and further dried. A method for producing processed sardine foods characterized by: