JPH01235560A - Production of food utilizing eel raw bones and method for peeling bloody meat sticking to the bones - Google Patents

Abstract

PURPOSE:To obtain the title food with a light taste kept, removing fish smell, by conducting in order, treatment of raw eel bones with hot water, rinsing, acid treatment, deacidification, dipping in saline solution, preliminary drying, drying with wood charcoal, steaming under pressure and frying. CONSTITUTION:(a) Raw eel bones are treated with hot water at 53-57 deg.C. (b) The treated bones are rinsed or washed under stirring. (c) The rinsed bones are treated with acetic acid. (d) The bones, after deacidification, is dipped in a salt solution. (e) The bones dipped in the salt solution is preliminarily dried and dried with charcoal. (f) The dried bones are steamed under pressure. (g) The steamed bones are fried to give the subject food. Since two steps, treatment with hot water and rinsing with stirring are added, bloody meat sticking to bones can be removed during the process, although the meat must be removed by cookers with hands from each bone.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing food using raw eel bones used as preserved foods, and a method for producing food using raw eel bones used as preserved food, and a method for producing food using raw eel bones used in the above manufacturing process. It concerns the @ separation method for cotton.

(Prior Art) Conventionally, as a method for producing foods using raw eel bones and a method for peeling off blood flocs attached to raw eel bones, the method shown in Japanese Patent Publication No. 58-50716 has been known. The summary is as follows.

First, raw eel bones are washed with water, and a worker manually removes the blood attached to each bone, dehydrates it, and then dries it before frying it for the first time. Next, the first
The raw bones that have been fried are deoiled, put into a pressure cooker, softened, and dipped in a batter and adhesive.Then, powder seasoned with curry, cheese, etc. is sprinkled over the entire surface of the raw bones, and the second process is performed. Perform fried tofu.

(Problem to be Solved by the Invention) However, in this method, the blood cotton adhering to the raw eel bones must be removed by hand from each bone by the worker; This work alone requires a large amount of labor costs, and as a result,
The disadvantage is that the manufacturing cost of the product increases.

In addition, in order for the finished product to be eaten by the elderly and children without any problems, it is necessary to sufficiently soften the raw eel bones. Fried tofu is done twice before and after. However, such a method requires a large amount of oil, which increases the manufacturing cost of the product and has the disadvantage that the finished product is greasy.

Furthermore, in order to eliminate the fishy odor characteristic of raw bones, they are dipped in a coating adhesive and then coated with powder seasoned with curry, cheese, etc., but as a result, the taste becomes too strong and customers become dissatisfied. There are reports that product sales are greatly affected by favorable conditions.

In view of the above-mentioned drawbacks of the prior art, the present invention allows the knot lines attached to raw eel bones to be easily peeled off, reduces the amount of oil required for overproduction, and can be easily processed. To provide a method for producing food using raw eel bones that can eliminate fishy odor while retaining the taste, and a method for peeling off blood flocs attached to raw eel bones.

(Means for solving the problem) Therefore, in the present invention, raw eel bones are treated with boiling water at a temperature of 53°C or more and 57°C or less for a period of 2 minutes or more and 3 minutes or less, and then washed with stirring. The raw bones of Akebono that have been stirred and washed are treated with acetic acid to remove vinegar, then immersed in salt water, pre-dried, roasted with charcoal, then pressure steamed, and then deep-fried. It is.

(Example) Hereinafter, an example of the present invention will be described based on the drawings. FIG. 1 is a process diagram showing an embodiment of the method for producing food using raw eel bones according to the present invention.

As shown in Figure 1, Akebono raw bones 1 are washed with water several times (A>
. Cut the raw eel bone 1 after washing with water into lengths of about 3 to 5 cm (B) Next, soak the cut raw eel bone 1 in boiling water at 55°C for 2 minutes (C) and then wash. Washing the raw eel bones l after the boiling water treatment in a tank while stirring (D); In the stirring and cleaning step (D), the blood floc adhering to the raw eel bones l is naturally peeled off; Next, dilute commercially available vinegar with an acidity of 4.2% with water at a ratio of 3 parts commercially available vinegar to 2 parts water, and soak 1 raw eel bone with the blood cotton removed in it for 20 to 30 minutes (
E). This results in high-pressure steaming, which will be described later.

Fried tofu promotes the softening of raw eel bones. Incidentally, the acetic acid treatment not only softens the fresh bone 1 of Akebono, but also has antioxidant and sterilizing effects. Raw eel bone 1 treated with acetic acid is removed with vinegar in distilled water at 40°C for 45 minutes (
F). After washing Akebono raw bones 1 with vinegar removed, 5%
The eel is immersed in salt water for 3 to 4 minutes (G).In order to improve the texture of the salt attached to the eel bone after it is made into a product, the salt water contains a 1% freshness preserving agent solution and 0. Contains 025% sodium glutamate. Next, after salting, Akebono's fresh bones l are spread out on a drying rack (H), and after draining (1),
Pre-drying in a hot air dryer (J). The pre-drying process is air drying for 30 minutes and hot air drying at 50°C for 90 minutes. The pre-dried raw eel bones have a fishy odor characteristic of raw bones. In order to remove the grain, it is further roasted with charcoal at 50°C for 150 minutes (K). Incidentally, the charcoal roasting also has a preservative effect. After roasting with charcoal, 1 raw eel bone was heated at a pressure of 1 atm and a temperature of 12
Place in a pressure cooker (retort) at 0°C for 25 to 30 minutes to further soften Akebono raw bone 1 (L). The pressure steaming step (L)
The Akebono raw bone 1 softens, but some moisture returns, so it is dried again with hot air at 50° C. for 30 minutes in a hot air dryer (M). Next, put the raw eel bone 1 into a frying pan containing vegetable oil (palm oil) and fry it for 1 to 1.5 minutes at an oil temperature of 180℃ (N). After frying, the bone is centrifuged. Salty product 2 can be obtained by applying air drying for 30 minutes (P) after deoiling (0) in a machine.

Also, in the step (C), instead of 5% saline, 3%
After performing the same steps up to step (P) using % salt solution, the eel bones are momentarily immersed in a seasoning solution such as soy sauce (Q), spread on a drying rack, and cut with sauce to remove excess seasoning solution. Do (R)
. After cutting the sauce, air dry for 30 minutes (S
), flavored product 3 can also be obtained.

In this example, the water temperature in the hot water treatment step (C) was set to 5.
The temperature was set at 5℃ and the treatment time was set at 2 minutes, but the temperature was not limited to this.
It has been experimentally proven that the temperature and treatment time may be within the range of 2 to 3 minutes.

(Effect of the invention) In the present invention, hot water treatment,
By adopting two steps consisting of agitation and cleaning, it is possible to naturally remove blood flocs, which previously had to be removed by hand from each bone by workers. This has the excellent effect of significantly reducing the number of personnel involved in the blood swab removal process, and as a result, lowering manufacturing costs.

In addition, since we have adopted an acetic acid treatment process during the manufacturing process, we do not have to deep-fry the tofu twice before and after the manufacturing process as in the past (but we are able to sufficiently soften the raw eel bones and the amount of oil required for the manufacturing process). It has the excellent effect of being able to significantly reduce the oiliness of the product as well as eliminating the greasiness of the product.

Furthermore, since we have adopted a charcoal drying process during the manufacturing process, there is no need to coat the powder with strong flavors such as curry or cheese, as is the case with conventional methods. It has the excellent effect of being able to be removed.

[Brief explanation of the drawing]

FIG. 1 is a process diagram showing an embodiment of the method for producing food using raw eel bones according to the present invention. 1... Raw eel bones 2... Salty products 3... Flavored product representative # Akira Fuji

Claims (2)

[Claims] (1) A method for producing food using raw eel bones, which is characterized by comprising the following steps. (a) a step of treating raw eel bones with boiling water at a temperature of 53°C to 57°C for a time range of 2 minutes to 3 minutes; (b) stirring and washing the raw eel bones that have been treated with boiling water; (c) Process of treating raw eel bones that have been stirred and washed with acetic acid; (d) Process of immersing raw eel bones in salt water after removing vinegar from the raw eel bones that have been treated with acetic acid; (e) Eel soaked in salt water. After pre-drying the raw bones of
(f) A process of pressure steaming the charcoal-roasted raw eel bones; (g) A process of deep-frying the pressure-cooked raw eel bones. (2) Blood spores attached to raw eel bones characterized by treating raw eel bones with boiling water at 53°C or higher and 57°C or lower for a period of 2 minutes or more and 3 minutes or less, followed by stirring and washing. Peeling method.