JPH11206314A - Production of dried bonito - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing dried bonito, capable of efficiently thawing a frozen bonito body in a short time and capable of producing the dried bonito having a good quality, when the dried bonito is produced from the frozen bonito. SOLUTION: This method for producing a dried bonito comprises dividing a frozen bonito in the longitudinal direction, removing the head, the internal organs, the bones, the fins, the tail portion, etc., to shape the bonito body into a dried bonito raw material, thawing the frozen and shaped raw material at a low temperature of 30-60 deg.C, boiling the thawed bonito at a high temperature of 90-95 deg.C, drying the boiled bonito by a conventional method and subsequently subjecting the dried bonito to a mold-generating treatment. Thereby, the frozen bonito can quickly be thawed, and the deterioration in the quality of the produced dried bonito can be prevented.

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 bonito and, more particularly, to an improvement in a method for producing bonito from frozen bonito.

[0002]

2. Description of the Related Art Recently, the production of bonito using frozen bonito as a raw material has been carried out because fish farms have become distant and the bonito has been manufactured year-round. At present, after ripening, it is watered and shaped into knotted material, and then the respective steps of roasting and mold making are performed.

[0003]

However, in the above-mentioned conventional method, fish are thawed by immersing them in water for 15 to 24 hours.
It requires twice the amount of water, requires a great deal of cost to treat the wastewater such as blood and sewage, and also has a defect that the meat quality is reduced and the quality is varied, and the boning process is also boiled. Since it is later, it tends to lose its shape and relies on manual work, so that there are problems in quality and production efficiency, such as unfavorable hygiene. In view of such a current situation, an object of the present invention is to improve these problems and to provide a method for efficiently producing high-quality bonito from frozen bonito.

[0004]

According to the present invention, in order to achieve the above object, the frozen bonito is cut into pieces, the head, internal organs, bones, fins, tails, etc. are removed and shaped into knotty raw materials, followed by low-temperature boiling. Ripe and thawed, then boiled at high temperature, then characterized by the method of manufacturing bonito dried and roasted according to a conventional method, the low-temperature boiled at 30 ~ 60 ℃ 60 ~ 15 minutes, 9 boiled at high temperature
It is preferably performed at 0 to 95 ° C. for 90 to 30 minutes.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a frozen bonito as a raw material is cut in a frozen state, and the head and tail are cut with a saw, and then cut in two along the spine to cut off the abdominal portal and internal organs. (Male Festival)
Cut into the belly (female section), further cut off the fins, bones and attached internal organs with a frozen granider and shape it into a knot material. In this way, cutting the fish from the fish body to shaping of the knot raw material while frozen is easier and more reliable than the conventional method of cutting and shaping a flexible fish body by thawing, and it is possible to cut the fish easily and reliably with a saw or the like. No manual work is required for boning after the conventional cooking, so that contamination and shape loss due to manual work can be reliably prevented, and a high-quality knotted material can be efficiently produced.

[0006] The knotted raw material thus shaped is 30 to 6
Thaw by immersing in a low-temperature water tank at 0 ° C for 60 to 15 minutes, then immerse in a high-temperature water tank at 90 to 95 ° C for 90 to 30 minutes, fully ripen, and allow to cool. The thawing process defrosts the preformed knot material, so that it can be performed quickly and in a short time, and the quality can be prevented as much as possible due to the reduction in freshness of the knot material. Since the roasting treatment can be performed immediately after the simmering, the working time can be remarkably reduced, and at the same time, high quality bonito can be efficiently produced without shape loss.

[0007]

[Example] After removing the head, tail and abdomen of a frozen bonito at -23 ° C with a band saw, the bonito was vertically divided into two along the spine and horizontally into two parts. Using a grinder, the fins, internal organs and bones are removed to make frozen knotted raw materials.

Then, the frozen knotted raw materials are arranged in a steaming basket, and the water temperatures are 30 ° C., 40 ° C., 50 ° C., and 60 ° C., respectively.
Immersed in a water tank for 55 minutes (Test material 1), 40 minutes (Test material 2), 30 minutes (Test material 3) and 25 minutes (Test material 4). The materials were immersed in a water bath at 95 ° C. for 60 minutes and boiled at a high temperature (raw tofu). 24
% Of dried bonito.

[0009] The test materials 1 to 4 in the above embodiment and the dried bonito of test material 5 manufactured by the conventional method were cut into knots, and the color, gloss, fragrance, fragrance of the broth, and the sensory test of the taste of the broth were performed. The results of comparison of the inosinic acid content are as shown in the following table. In particular, low-temperature ripening was preferably performed at 40 ° C. for 40 minutes.

[0010]

[Table 1]

[0011]

According to the method of the present invention, the frozen bonito fish is divided into the shape of knotted material and then thawed. And the quality of the thawed knotted material can be kept as uniform as possible, so there is no variation in quality.
In addition, it is possible to efficiently produce bonito with high quality without the trouble of boning after boiled as in the prior art and the shape thereof.

Claims (2)

[Claims] Claims: 1. Frozen bonito is cut into pieces, the head, internal organs, bones, fins, tails, etc. are removed and shaped into knotty raw materials. A method for producing bonito, characterized by performing roasting and mold treatment in accordance with the following. 2. Low-temperature cooking at 30-60 ° C for 60-15
2. The process for producing bonito according to claim 1, wherein the high-temperature ripening is performed at 90 to 95 [deg.] C. for 90 to 30 minutes.