JPH0731422A - Bone power and paste prepared by utilizing back bone of salone and production of material packed with hot water-resistant package - Google Patents

Abstract

PURPOSE:To enable use for various kinds of dishes such as MISO (salted and fermented soybeans) soup, boiled food and fried vegetable, etc., without requirement of opening a can by heat-sterilizing the back bone of a salmon, forming bone powder or bone paste therefrom and charging it into a hot water-resistant package. CONSTITUTION:The back bone of a salmon is freezed and thawed as thawed as necessary and washed with water to remove dirty materials and blood. After removing water, it is put in a put in a tank, heated and dehydrated in a retort. Water is thoroughly removed by using a drier and the bone is ground to obtain bone powder or finely ground by using a grinder to obtain bone paste. The resultant bone powder or bone paste is put in a water-resistant package.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bone powder from salmon core bone as a raw material, forming a paste, or making a hot water resistant pack.

[0002]

2. Description of the Related Art Conventionally, the one using salmon inner bones is a canning method which I previously applied (Japanese Patent Application No. 4-20175).
There was only 6), and there was no other that used this.

[0003]

Although canned salmon mid-bones have been well received, they have the disadvantage that they must be opened when eating. The challenge was to eliminate this drawback. In addition, salmon middle bone powder has a particularly high calcium content, a large amount of vitamin D, which is effective for calcium absorption, and a large amount of minerals, which is excellent in nutrition. Also, the pressure heat heat softens the middle bones, making it easier to eat. DHA and EPA are also contained in the broth and extract,
It was also an issue to be solved that we thought that we should devise various ways of using it.

[0004]

[Means for Solving the Problems] Since it has already been described in detail, the conclusion is that the salmon inner bones are used as a raw material for heat sterilization to form bone powder, paste, and hot water resistant pack packing.

[0005]

[Summary] In summary, squeezing removes unsaturated fatty acids that cause oxidation. As a result, it is possible to finish bone meal that prevents oxidation and reduces fish odor. Also, the pressure heat heat softens the middle bones, making it easier to eat. Packing in hot-water resistant packaging is easy to eat without the hassle of opening cans.

[0006]

EFFECTS OF THE INVENTION The salmon core bone and bone powder and paste are also used in paste products (bamboo rings, kamaboko, etc.), sprinkles, miso soup (including instant), sweets, rice crackers, snack foods, etc. from the health aspect. Is also highly rated. The boiled medium bone packed is delicious in liquid and can be used for a wide variety of dishes such as miso soup, stewed foods, stir-fried vegetables.

[0007]

[Examples] In the case of bone meal, 100 g of raw material → heat under pressure (11
100 l at 5 ° C) Boiled juice by pressing 64l → Bone weight after pressing becomes 66kg. After this, the bone meal is dried in a drier to evaporate 38% of the water, and is then dried to 32 kg of bone meal. If the paste is boiled in a squid kneader, it should be boiled and boiled.If it is boiled and packed, use the one with good freshness and a lot of attached meat.
Drain, cut with 5% saline for 15 minutes, remove the blood by salting,
After draining, 200 g of the bones are packed vertically and 0.5% saline solution is injected. Next, it is vacuum-sealed using a vacuum packaging machine. Next, a retort (pressurized pot) is sterilized by heating at 115 degrees Celsius for 90 minutes and cooled to obtain a product. Bone packing with seasoning is in the same process as boiled packing, but when injecting the injection liquid, 20 ml of the seasoned liquid is injected. There is also a method in which the kelp, soybeans, and middle bones are stuffed with meat.

Claims (5)

[Claims] 1. A salmon core bone as a raw material, which is frozen and thawed,
Bone powder that uses salmon core bones that are washed with water to remove dirt and blood, drained, put in a container, heated and dehydrated with a retort (pressurized paste), sufficiently dried with a dryer, and crushed to form bone powder Manufacturing method. 2. A method for producing a paste using salmon core, which is the same as in claim (1), in which salmon core is used as a raw material, is not frozen and thawed, is rawly treated and then washed with water. 3. Frozen and thawed using salmon core bone as a raw material,
Washing with water to remove dirt and blood, draining and putting it in a container, heating and dehydrating with a retort (pressurized kettle), and finely crushing it with a raker machine A method of making paste using salmon core. 4. A salmon core bone as a raw material, which is not frozen or thawed,
A method for preparing a paste using salmon mid-bone, which is the same as in claim (3) except that the raw treatment is followed by washing with water. 5. Frozen and thawed using salmon core bone as a raw material,
Wash with water to remove filth, drain, cut, salt (bleed), drain, then fill with meat, inject liquid (salt water seasoning liquid), and perform deaeration and sealing with a vacuum packaging machine. Heat-sterilized and packed with cooled salmon inside bones A hot-water resistant packing method using salmon inside bones.