JP2013172654A - Method for producing processed fish food stuffed with seasoned cod roe and processed fish food stuffed with seasoned cod roe produced by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide processed food of fish into the stomach of which seasoned cod roe is stuffed, which can be stored at room temperature for a long period, does not have strong flavor or aroma and can be taken out of a bag and eaten without cooking, and to provide a method for producing the same.SOLUTION: A method for producing sardines with seasoned cod roe includes: transferring frozen sardines with seasoned cod roe which are cryogenically-preserved to a refrigerator and partially thawing them (step S1); preparing blended liquid with cooking sake and water (step S2); thinly slicing ginger (step 3); partially thawing the sardines and putting them into a bag for vacuum packaging along with the blended liquid and the thinly sliced ginger (step 4); vacuum-packing the sardines (step 5); and sterilizing the vacuum pack by autoclaving and heating (step 7). Processed fish food in which seasoned cod roe is stuffed in the stomach of the fish is produced with the method.

Description

  The present invention relates to a method for producing processed fish foods that can be stored at room temperature and can be eaten without baking after being taken out of the bag, such as sardines, and a mentaiko produced by this method. It relates to processed fish foods.

  A processed food is known in which a belly of a fish such as saury is opened and the internal organs are taken out, and then the belly is filled with mentaiko (see Patent Documents 1 and 2).

  For example, a processed food in which the head of a sardine is dropped, the belly is opened and the internal organs are taken out, and the mentaiko is stuffed into the belly from which the internal organs are taken out is known as mentaiko. Since sardine mentaiko is stored frozen, it is baked after being thawed.

JP-A-6-62804 JP 2008-301740 A

  Traditional sardine mentaiko is frozen for long-term storage, so it needs to be thawed when eating, so it takes time to thaw, and it needs to be baked and eaten, so preparation is troublesome It has the disadvantage that it cannot be eaten as soon as it is taken out of the bag. Moreover, since the bone is hard, it cannot be eaten as it is, so it is troublesome because it is necessary to remove the bone and eat it.

  Accordingly, the present invention provides a method for producing processed mentaiko stuffed fish that can be stored for a long period of time at room temperature, does not have a strong taste and does not smell, is baked when removed from the bag, and can be eaten as it is without removing bones, and A processed food product of mentaiko stuffed fish produced by this method is provided.

The invention of claim 1 of the present application is characterized in that a processed fish food packed with mentaiko in a fish belly is put together with a seasoning liquid in a vacuum packaging bag and vacuum-packed, and the vacuum-packed vacuum pack is sterilized by heating and heating. This is a method for producing processed fish foods where Mentaiko is packed in the belly of fish.
The invention of claim 2 of the present application transfers the frozen sardine mentaiko, which has been stored frozen, to a refrigerator, half-thawed, and a half-thawed sardine with a mixture of cooking liquor and water and ginger cut into a vacuum packaging bag. This is a method for producing a sardine processed food that is packed with mentaiko in the belly of a fish, which is vacuum-packed and vacuum-packed and sterilized under pressure.
The invention of claim 3 of the present application is a fish processed food in which mentaiko is packed in the belly of the fish, which is obtained by vacuum-packing the fish packed with mentaiko in the belly of the fish, and sterilizing the vacuum pack in which the vacuum packaging is carried out under pressure and heat. is there.
Invention of Claim 4 of this application is manufactured by the manufacturing method of a sardine processed food which packs the mentaiko of Claim 2 in a fish belly, The sardine processed food which packs a mentaiko in a fish belly characterized by the above-mentioned.

  The processed fish foods of the present invention stuffed with mentaiko on the belly of fish are vacuum-packed with fish and seasoning stuffed with mentaiko on the belly of the fish and sterilized by heating under pressure. Processed food is obtained. As a result, processed fish foods taken out of the vacuum pack do not need to be baked and can be eaten as they are without removing soft bones, so compared to frozen processed fish foods like the traditional frozen sardine mentaiko It saves time and replenishes calcium.

  The processed fish food of the present invention can be stored at room temperature without freezing by vacuum packaging and sterilizing under pressure and heat, so that it has been necessary for storage of conventional frozen fish processed food. Refrigeration equipment such as a refrigeration case becomes unnecessary.

It is a manufacturing-process figure at the time of applying this invention to manufacture of a sardine processed food.

An embodiment of the present invention will be described with reference to the process diagram of FIG.
As the frozen sardine mentaiko used as a raw material, a well-known sardine mentaiko that has been frozen and stored is used. Sardine mentaiko is manufactured according to a known manufacturing method, for example, the head of sardine is dropped, the belly is opened and the internal organs are taken out, and if necessary, it is soaked in a seasoning, for example, menta sauce, and then the internal organs are taken out. Fill with belly mentaiko and store frozen. Pepper mentaiko packed in the belly is produced according to a known method, for example, by immersing the ovary of walleye pollock in salt, draining it, and then ripening it in a mentaiko seasoning liquid containing seasonings such as sake, chili and amino acids.

  The frozen sardine mentaiko is processed according to the following steps S1 to S10.

Step S1: Frozen sardine mentaiko half-thawed Frozen sardine mentaiko was removed from the freezer, transferred to a refrigerator, and half-thawed. Thaw slowly over half time in the refrigerator. By half-thawing in the refrigerator, it is possible to prevent the taste and quality of sardine roe from being deteriorated, and to prevent mentaiko from falling off the sardine during handling.
Half-thawed sardine mentaiko is then placed in a vacuum packaging bag for vacuum packaging.

Step S2: Mixing of seasoning liquid Since the taste of sardine roe becomes darker by heating, a seasoning liquid consisting of cooking liquor and fermented seasoning (Mirin-style seasoning) is prepared. The blending ratio of the cooked liquor and the fermented seasoning is adjusted according to the degree of the taste of the finished finish. For example, a seasoning liquid of cooking liquor: fermented seasoning = 1.17: 1 is used.

  After mixing the liquor and water in a certain ratio, heat and cool. Thereafter, the seasoning liquid is put into a vacuum packaging bag together with mentaiko sushi that has been thawed into the vacuum packaging bag. It is possible to prevent the flavor of sushi mentaiko from becoming deeper with the seasoning liquid.

Step S3: Ginger Shred If necessary, the ginger is shredded and the shredded ginger is placed in a vacuum packaging bag together with Mentaiko and seasoning liquid to remove the sardine odor. Note that yuzu or the like may be used instead of ginger.

Step S4: Filling the vacuum bag Fill the vacuum packing bag with sardine mentaiko, shredded ginger and seasoning liquid. As the vacuum packaging bag, a heat-resistant resin film bag, for example, a known vacuum packaging bag such as a heat-resistant polyethylene bag is used.

Step S5: Vacuum packaging Vacuum packing bags filled with sardine mentaiko, shredded ginger and seasoning liquid are vacuum packed with a known vacuum packaging machine.

Step S6: Vacuum pack inspection
The vacuum pack is inspected for the presence or absence of metal and defective seals, and the products that do not contain metal and are not defective are sent to the next process.

Step S7: Pressurization and heat sterilization In order to put the vacuum pack that has passed the inspection into the pressurization and heat sterilization device, the vacuum pack is arranged on a tray, and the tray on which the vacuum pack is arranged is stored in the pressurization and heat sterilization device. Pressurized heat sterilizer is sterilized by pressure and heat sterilization at pressure of 1.8 to 2.0 Pa, heating temperature of about 115 ° C., time of about 60 minutes, F value of 6 or more, and the sterilized bone is soft and eats as it is. I can get mentaiko Iwashi. After the pressure and heat sterilization treatment, the vacuum pack is taken out from the pressure and heat sterilization apparatus, cooled, and moisture adhering to the vacuum pack is removed.

Step S8: Inspection The vacuum pack that has been subjected to pressure heat sterilization is inspected, and rejected products such as broken seal bags are excluded.

Step S9: Packing Passed products are packed.

Step S10: Shipment The packaged product is shipped. Since the product is vacuum-packed in a vacuum packaging bag and sterilized by heat and pressure sterilization, it can be handled as it is at room temperature without being frozen.

<Example>
Frozen sardine mentaiko ("Yamaguchi Ameya Fukutaro Co., Ltd.""Abazume-MentaiIwashi") is placed in a refrigerator and half-thawed.

  The seasoning liquid is prepared in advance by blending 7 parts of water with respect to 3 parts of cooking liquor by weight, heating the blended liquid and then cooling.

Ginger is cut into small pieces and a ginger is prepared in advance.
After filling thawed sardine mentaiko, seasoning liquid (cooking liquor: fermented seasoning = 1.17: 1) 9.2 cc and shredded ginger 0.8 g into a heat-resistant polyethylene bag for vacuum packaging, vacuum packaging machine (Furukawa Seisakusho "FVV") was vacuum packaged. One vacuum pack or two or more vacuum packs may be used.

The vacuum packed vacuum pack is checked for the presence of metal and the sealing performance of the vacuum pack is good.
The tray on which the vacuum packs containing sardine mentaiko were arranged was placed in a pressure and heat sterilizer (manufactured by Sakai Boiler) and sterilized by heating and pressure for 40 minutes at a heating temperature of 115 ° C. and a pressure of 1.8 Pa. After the heat and pressure sterilization treatment, it is cooled to remove the moisture adhering to the vacuum pack.

  The vacuum pack containing sardine mentaiko was left at room temperature, opened and taken out, but it was sterilized under pressure and heat, so it could be stored for a long time, and there was no abnormality in the color, smell or shape of sardine mentaiko. Also, when eaten, the bones were soft and could be eaten as they were, and the taste was not strong and delicious.

S1: Frozen sardine mentaiko refrigerated thawing S2: Seasoning mixture S3: Ginger shred S4: Vacuum bag filling S5: Vacuum packaging S6: Tray arrangement S7: Heat and pressure sterilization S8: Inspection S9: Packaging S10: Shipping

Claims (4)

  Fish with mentaiko stuffed in the belly of fish Processed food manufacturing method.   Frozen sardine mentaiko packed with mentaiko on the belly of sardines was transferred to a refrigerator and half-thawed. A method for producing processed fish foods, wherein mentaiko is stuffed on the belly of a fish, which is vacuum-packed in a bag and vacuum-packed and vacuum-sterilized.   A fish processed food in which Mentaiko is packed in the belly of a fish, which is obtained by vacuum packing a fish packed with Mentaiko in the belly of a fish and sterilizing the vacuum packed vacuum by heating.   A fish processed food in which mentaiko is packed in a fish belly, which is manufactured by a method for producing a fish processed food in which the mentaiko according to claim 2 is packed in a fish belly.

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