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Process for producing dried fish

A manufacturing method and technology of dried fish, applied in the preservation of meat/fish, dry preservation of meat/fish, food science, etc.

Inactive Publication Date: 2006-08-16
AJINOMOTO CO INC +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to eliminate the above-mentioned problems, solve the problems associated with the prior art, and provide dried fish that can efficiently produce dried fish that has a very strong aroma and flavor inherent in dried fish and has a balanced aroma, compared with the existing dried fish production method. Methods

Method used

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  • Process for producing dried fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Small-sized frozen skipjack was thawed (the weight after thawing was 1.8 kg), and the head, viscera, etc. were removed, and boiled to obtain boiled fish. It was left to cool at normal temperature in order to obtain the state which it disassembled manually. After the fish body temperature is cooled to below 50°C, the meat part is carefully disassembled manually so that it is 5-15 cm long and the muscle septum is exposed. At this time, in order to make the muscle septum easily exposed, the fish body temperature of the boiled fish is lowered to below 30°C and quickly disassembled. At this time, among the disassembled meat parts, the meat part with a length of 5 to 15 cm accounted for 37% by weight.

[0043] Then, the boiled fish disassembled in this way is filled in a drying cage with an appropriate amount for drying, and is dried in a drying warehouse by smoking. At this point, at the end of the first pass, it was dried to an average moisture of 32%.

[0044] Finally, ...

Embodiment 2

[0052] About 5 kg of boiled fish obtained by dismantling similarly to Example 1, 300 g of boiled juice (Brix5.8) obtained at the time of boiling was sprayed on the surface, and it adhered. Then, carry out drying with the same method among the embodiment 1. Dried bonito of the present invention (hereinafter referred to as product 2 of the present invention) was obtained.

[0053] Sensory evaluation and analysis of aroma components were carried out in the same manner as in Example 1. The results are shown in Table 2 below. It should be noted that, considering the convenience of comparative comparison, the table also shows the results of product 1 of the present invention and reference product 1 in Example 1 at the same time.

[0054] Reference substance 1

[0055] As shown in the table, it can be seen that the smoky taste and the grilled taste of the present invention product 2 are further enhanced in a well-balanced manner compared with the present invention produ...

Embodiment 3

[0057] Next, the dismantling apparatus and the manufacturing method of dismantled meat slices according to the present invention will be described with reference to the drawings.

[0058] figure 1 It is a plan explanatory view of an example of the dismantling device of boiled fish of the present invention, and, figure 2 is its side view.

[0059] Such as figure 1 and figure 2 As shown, the dismantling device of the present invention is on the basic platform, so that the rotating pin and the fixed pin installed on the rotating roller are designed opposite to each other, and the rotating roller is driven and rotated by a motor. On the rotating roll, 6 pins (total 18 pins) were provided at equal intervals of 90 mm along the roll axis direction and at equal angles of 60 degrees in the roll circumferential direction on the rotating roll. The length of the fixing pin is 120mm, and four pieces are installed at a distance of 50mm and 130mm from the center to the left and right, ...

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Abstract

A process for producing dried fish, characterized by comprising thoroughly boiling or steaming a raw fish for dried fish, then disintegrating the meat flesh portion of the thoroughly boiled or steamed fish, with the surface of intermuscular septum exposed, into pieces of 4 to 20 cm length and thereafter effecting steam drying of the pieces. There is further disclosed a process characterized in that a foodstuff extract containing a nitrogenous compound is applied to the surface of the pieces before the smoke drying. Dried fish of extremely intense fragrance and flavor peculiar to dried fish that ensures a favorable fragrance balance can be efficiently produced by these processes. There is still further disclosed a thoroughly boiled fish disintegrating apparatus comprising a rotating roll horizontally arranged and fitted with parallel rows of pins and, opposed to the pins, fixing pins. The flesh portion of thoroughly boiled fish, with the intermuscular septum surface exposed outward, can be certainly disintegrated into appropriate size by the use of this apparatus.

Description

technical field [0001] The present invention relates to a method for producing dried fish with improved aroma and flavor. Background technique [0002] As we all know, dried fish is generally produced by removing the head, pelvic fins, and viscera of raw fish (skipjack, bonito, tuna, mackerel, sardines, horse mackerel, etc.) Cut into 3 pieces, raw cut into 2 and a half slices (turtle-shaped wooden fish), for large fish, cut the half slices into 3 pieces along the dorsal side and ventral side respectively, cut into 4 slices in total (fine wooden fish), and cook Cooked and dried. It is also known that, in order to make the manufacturing operation more effective, after removing the head, pelvic fin, and internal organs of the raw fish for dried fish, it is not cut raw, but boiled first, and then the cooked fish is cut into two pieces on the left and right, or It is further cut into 4 pieces along the back side and the belly side, and then roasted for production. [0003] In ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/03A23B4/044
Inventor 麻生唯白松浦幸宏原田春土青木利之坂本工小川幸广松永辰美
Owner AJINOMOTO CO INC
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