Production method of fishery processed product

Abstract

To provide a production method of a fishery processed product capable of, while lessening fishy smell or bitterness included in a fishery product, curbing proliferation of saprophytes.SOLUTION: A production method of a fishery processed product according to an embodiment of the present invention includes the steps of: (A1) preparing cooking water containing water, salt, and wine in a cooking vessel; (B1) heating the cooking vessel to boil the cooking water; (C1) putting a fishery product into the cooking vessel holding the boiled cooking water; and (D1) heating the cooking vessel while immersing the fishery product in the cooking water.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing processed seafood products. [Background technology]

[0002] Since fish and shellfish have a poor preservation property compared to other fresh foods, they are often distributed and sold as processed seafood products that have been processed by heating, etc. Various processing methods have been proposed to maintain the quality of processed seafood products and reduce their fishy odor.

[0003] For example, Patent Document 1 describes a method for reducing the fishy odor of raw fish by cooking it under heat using olive leaves. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2017-104065 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, even when the method described in Patent Document 1 is used, the effect of reducing the fishy odor and the preservation properties are not sufficient, and it is necessary to rely on chemical substances such as deodorants and preservatives. There is a demand for a method for producing processed seafood products that can reduce the fishy odor and bitterness of seafood products and inhibit the growth of harmful bacteria without using such chemical substances. [Means for solving the problem]

[0006] One aspect of the method for producing a processed seafood product according to the present invention is to A step (A1) of preparing a boiling liquid containing water, salt and wine in a cooking vessel; A step (B1) of heating the cooking vessel to boil the boiling liquid; (C1) a step of introducing a marine product into the cooking vessel containing the boiled broth; A step (D1) of heating the cooking vessel while immersing the seafood in the boiling liquid; It includes.

[0007] One aspect of the method for producing a processed seafood product according to the present invention is to A step (A2) of preparing a sauce containing seasonings and wine in a cooking container; (C2) a step of putting seafood into the cooking vessel; A step (D2) of heating the cooking vessel while immersing the seafood in the sauce; It includes.

[0008] In any one of the above-mentioned methods for producing processed seafood products, The wine may contain 1.0% by mass or more of salt based on the total mass of the wine.

[0009] In any one of the above-mentioned methods for producing processed seafood products, In the step (D1), wine may further be added to the cooking vessel.

[0010] In any one of the above-mentioned methods for producing processed seafood products, The mass ratio of the wine added in the step (D1) to the wine contained in the boiling water in the step (A1) may be 0.6 to 0.9.

[0011] In any one of the above-mentioned methods for producing processed seafood products, The amount of the wine contained in the boiling liquid in the step (A1) may be 0.005 to 0.050 in terms of mass ratio to the water.

[0012] In any one of the above-mentioned methods for producing processed seafood products, In the step (D2), the sauce may further be added to the cooking vessel.

[0013] In any one of the above-mentioned methods for producing processed seafood products, The mass ratio of the sauce added in the step (D2) to the sauce in the step (A2) may be 0.01 to 0.10.

[0014] The amount of the wine contained in the sauce in the step (A2) may be 0.5% by mass or more and 5% by mass or less with respect to the total amount of the sauce.

[0015] In any one of the above-mentioned methods for producing processed seafood products, The heating in the step (D1) may be performed for at least 3 minutes at a temperature of the boiling liquid of 90° C. or higher.

[0016] In any one of the above-mentioned methods for producing processed seafood products, The marine product may be fish or shellfish whose internal organs have not been removed.

[0017] In any one of the above-mentioned methods for producing processed seafood products, The marine product may be one selected from icefish (Salangichthys microdon), sardine, bonito, salmon, mackerel, clam, scallop, kelp, and wakame seaweed. [Brief description of the drawings]

[0018] [Figure 1] 1 is a flowchart showing a first method for producing a processed seafood product. [Diagram 2] 11 is a flowchart showing a second method for producing a processed seafood product. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] Hereinafter, an embodiment of the present invention will be described. The embodiment described below is an example of the present invention. The present invention is not limited to the following embodiment, and includes various modified forms that are implemented within the scope that does not change the gist of the present invention. Note that not all of the configurations described below are necessarily essential configurations of the present invention.

[0020] 1. First method of manufacturing processed seafood products Fig. 1 is a flow chart showing a first method for producing a processed seafood product. As shown in Fig. 1, the first method for producing a processed seafood product according to an embodiment of the present invention includes a step (A1) of preparing boiling liquid containing water, salt and wine in a cooking vessel (step 101), a step (B1) of heating the cooking vessel to boil the boiling liquid (step 102), a step (C1) of putting seafood into the cooking vessel containing the boiled boiling liquid (step 103), and a step (D1) of heating the cooking vessel while immersing the seafood in the boiling liquid (step 104).

[0021] According to the method for producing a processed seafood product of this embodiment, by boiling the raw seafood product while immersing it in the boiling water containing wine, it is possible to effectively reduce the fishy odor and bitterness of the seafood product while suppressing the growth of harmful bacteria for a long period of time. This is presumably because the ethanol, polyphenols, acids, etc. contained in wine act directly on the seafood product when heated, thereby removing the seafood odor and suppressing the growth of harmful bacteria for a long period of time. In addition, it is possible to impart a good luster to the processed seafood product.

[0022] In the present invention, the term "processed marine products" refers to edible products that are processed from marine products such as fish and shellfish, seaweed, freshwater algae, etc. Examples of processed marine products include boiled products such as kamaage (including products frozen after boiling), dried products, salted products, smoked products, dried fish products, seasoned products such as tsukudani (food boiled in soy sauce), and paste products.

[0023] In the method for producing a processed seafood product according to the present embodiment, the processed seafood product is preferably a boiled product of a seafood product. Among processed seafood products, boiled products produced by boiling have a problem that bacteria are particularly likely to grow. In contrast, the method for producing a processed seafood product according to the present embodiment can suppress the growth of bacteria for a long period of time even in boiled products.

[0024] 1.1 Process (A1) The method for producing a processed seafood product according to this embodiment includes a step (A1) (step 101) of preparing a boiling liquid containing water, salt, and wine in a cooking vessel.

[0025] The cooking vessel is not particularly limited as long as water or marine products can be put inside and cooking can be performed therein. The cooking vessel preferably includes a bottom and a body. The bottom constitutes the lower part of the cooking vessel and is preferably formed in a dish shape or a spherical surface. The body constitutes the side wall of the cooking vessel and is preferably joined to the bottom to form an integral whole. Examples of cooking vessels include pots and kettles.

[0026] Examples of materials for the cooking vessel include iron, stainless steel, aluminum, copper, etc., and these may be used in combination.

[0027] The volume of the cooking vessel is not particularly limited, but is preferably 10 L or more, more preferably 30 L or more, even more preferably 50 L or more, particularly preferably 70 L or more, and more particularly preferably 90 L or more.

[0028] The boiling water contains water. Examples of water include purified water such as purified water, distilled water, and ion-exchanged water, and tap water, but are not limited thereto. Any water suitable for food production can be used. The amount of water to be put into the cooking vessel is preferably 5 L or more, more preferably 20 L or more, even more preferably 40 L or more, particularly preferably 50 L or more, and more particularly preferably 60 L or more.

[0029] The boiling water contains salt. Examples of salt that can be used include rock salt, solar salt, and smelt salt. The salt preferably contains sodium chloride at a dry weight of 95% or more, more preferably 97% or more, and particularly preferably 99% or more. The amount of salt to be added to the cooking vessel is preferably 0.1 to 10% by mass, more preferably 1 to 8% by mass, more preferably 1.5 to 7% by mass, and particularly preferably 2 to 5% by mass, in terms of the salt concentration of the salt water mixed with the added water. When the amount of salt is within the above range, the growth of various bacteria may be more effectively suppressed. Note that the salt water refers to an aqueous solution in which salt is dissolved in water.

[0030] The boiling liquid includes wine. In the present invention, "wine" refers to a fermented liquid produced mainly from grapes. Therefore, "wine" in the present invention also includes so-called wine-flavored fermented seasonings. Examples of wine include red wine, white wine, and rose wine, and may also be sparkling wine, orange wine, and the like.

[0031] The wine is preferably white wine. When the wine is white wine, the coloring of the processed seafood product can be reduced, and the finished product tends to have a natural texture.

[0032] The wine preferably contains 1.0% by mass or more of salt relative to the total mass of the wine, more preferably 1.5% by mass or more of salt, even more preferably 2.0% by mass or more of salt, particularly preferably 3.0% by mass or more of salt, even more particularly preferably 5.0% by mass or more of salt, even more particularly preferably 7.0% by mass or more of salt, and even more particularly preferably 9.0% by mass or more of salt. When the wine contains salt in the above range, the odor and bitterness of seafood can be more effectively removed, and a better luster tends to be imparted to the seafood.

[0033] The amount of wine contained in the boiling water in step (A1) is preferably 0.005 to 0.050 in mass ratio to water, more preferably 0.010 to 0.045, even more preferably 0.020 to 0.040, and particularly preferably 0.020 to 0.030. When the amount of wine is within the above range, the fishy odor and bitterness of the seafood product tend to be further reduced, while the growth of undesirable bacteria tends to be further inhibited. In addition, the processed seafood product tends to have a better luster.

[0034] The boiling water may contain other ingredients such as seasonings, if necessary. The amount of other ingredients is preferably 5% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, particularly preferably 0.1% by mass or less, and even more preferably none, based on the total amount of water contained in the boiling water.

[0035] In step (A1), the order in which water, salt, and wine are added to the cooking vessel is not particularly limited, and may be the order of adding water and salt first and then wine, the order of adding wine first and then water and salt, or the order of adding water, salt, and wine simultaneously. In the order of adding water and salt first and then wine, the water and salt (brine) may be heated before adding the wine, in which case the temperature of the water is preferably 30°C or higher, preferably 50°C or higher, more preferably 70°C or higher, and particularly preferably 90°C or higher.

[0036] 1.2 Process (B1) The method for producing a processed seafood product according to this embodiment includes a step (B1) of heating the cooking vessel to boil the boiling liquid (step 102).

[0037] The method for heating the cooking vessel is not particularly limited, and examples include steam, gas, and electric heating. Note that "boiling" refers to heating water or the like to bring it to a boil.

[0038] The time for boiling the boiling liquid is not particularly limited, and may be 10 minutes or less, 5 minutes or less, 1 minute or less, or 30 seconds or less.

[0039] 1.3 Process (C1) The method for producing a processed seafood product according to this embodiment includes a step (C1) of putting seafood into a cooking vessel containing the boiled broth (step 103).

[0040] Examples of marine products include fish such as icefish, horse mackerel, sand lance, sardines, bonito, salmon, mackerel, shark, saury, cod, pufferfish, Atka mackerel, and trout; fish eggs such as salmon eggs, trout eggs, cod eggs, sturgeon eggs, flying fish eggs, herring eggs, and mullet eggs; shellfish such as blood shells, clams, abalone, oysters, turban shells, mussels, clams, and scallops; cephalopods such as squid and octopus; echinoderms such as sea urchins and sea cucumbers; crustaceans such as shrimp and crabs; seaweed such as Asakusa nori, Ulva, kelp, Agarwood, Hijiki, Mozuku, and Wakame; and freshwater algae such as Kawanori, Aonori, and Hitsujigusa.

[0041] The marine products used in the method for producing a marine processed product according to the present embodiment may be fish and shellfish from which the internal organs have not been removed. Marine processed products made from raw materials from which the internal organs have not been removed tend to have a fishy odor and bitterness. In contrast, the method for producing a marine processed product according to the present embodiment can effectively reduce the fishy odor and bitterness even in such cases, and even if the internal organs have not been removed, the seafood can be eaten as is.

[0042] The term "viscera" as used herein includes organs and tissues of the digestive system, circulatory system, and respiratory system, but does not include the reproductive system. Examples of viscera include the heart, liver, gills, large intestine, small intestine, stomach, spleen, kidneys, gallbladder, bladder, esophagus, swim bladder, and pancreas. "Viscera not removed" preferably means that any of the heart, liver, gallbladder, gills, large intestine, small intestine, and stomach is not removed, and more preferably means that the heart, liver, gallbladder, gills, large intestine, small intestine, and stomach are not removed.

[0043] The marine products used in the method for producing a marine product according to the present embodiment are preferably in an unheated state, which means that the marine products have not been heated at 50°C or higher for 5 minutes or more since the time of capture, preferably not heated at 50°C or higher for 3 minutes or more, more preferably not heated at 50°C or higher for 1 minute or more, and even more preferably not heated at all.

[0044] The marine product used in the method for producing a marine product according to the present embodiment is preferably one selected from icefish (Salangichthys microdon), sardines, bonito, salmon, mackerel, clams, scallops, kelp, and wakame seaweed. These marine products may have a unique odor or bitterness. In contrast, the method for producing a marine product according to the present embodiment tends to effectively reduce the odor and bitterness of even such marine products.

[0045] The marine product used in the method for producing a processed marine product according to the present embodiment is preferably icefish (Salangichthys microdon). The icefish is a species that lives in brackish or freshwater areas, and may have a unique odor (muddy smell) that differs from other species that live in seawater areas. In contrast, the method for producing a processed marine product according to the present embodiment can effectively reduce the odor and bitterness of the icefish.

[0046] The amount of marine product added in step (C1) is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, particularly preferably 25% by mass or less, and even more particularly preferably 20% by mass or less, relative to the total mass of water contained in the boiling water in step (A1) described above.

[0047] 1.4 Process (D1) The method for producing a processed seafood product according to this embodiment includes a step (D1) of heating the cooking vessel while immersing the seafood in the boiling liquid (step 104).

[0048] The method for heating the cooking vessel is not particularly limited, and examples thereof include steam, gas, and electric heating. The heating in step (D1) is preferably performed for at least 3 minutes at a temperature of 90°C or higher in the boiling liquid. In this case, the temperature of the boiling liquid is more preferably 90°C or higher and lower than the boiling temperature (°C), even more preferably 92°C or higher and lower than 100°C, even more preferably 94°C or higher and lower than 99°C, and particularly preferably 96°C or higher and lower than 98°C. The heating time is more preferably 3 minutes or higher and lower than 10 minutes, even more preferably 3 minutes or higher and lower than 8 minutes, particularly preferably 3 minutes or higher and lower than 6 minutes, and even more particularly preferably 4 minutes or higher and lower than 6 minutes. When the heating in step (D1) is performed under the above conditions, the fishy odor and bitterness can be further reduced, a better luster can be imparted to the seafood, and the growth of various bacteria can be further suppressed. The "boiling temperature" refers to the temperature at which the boiling liquid is heated. This refers to the temperature at which the soup boils.

[0049] In step (D1), wine may be added to the cooking vessel, which may enhance the effect of the wine on the seafood, reduce the fishy smell and bitterness, impart a good luster to the seafood, and further inhibit the growth of bacteria.

[0050] The timing of adding wine in step (D1) is, for example, preferably within 5 minutes, more preferably within 4 minutes, and even more preferably within 3 minutes from the start of heating in step (D1), and preferably 1 minute after the start of heating in step (D1), more preferably 2 minutes after the start of heating, and even more preferably 3 minutes after the start of heating in step (D1).

[0051] The mass ratio of the wine added in step (D1) to the wine contained in the boiling water in step (A1) is preferably 0.6 to 0.9, more preferably 0.7 to 0.9, and even more preferably 0.75 to 0.85. When the mass ratio is within the above range, the fishy smell and bitterness can be further reduced and the growth of bacteria can be further inhibited. In addition, the processed seafood product tends to have a better luster.

[0052] 1.5 Other processes The method for producing a processed seafood product according to this embodiment may include other steps in addition to the above-mentioned steps (A1) to (D1), such as removing the seafood heated in step (D1) from the boiling liquid and cooling it by blowing air or the like, or freezing the seafood heated in step (D1).

[0053] 2. The second manufacturing method for processed seafood products Fig. 2 is a flow chart showing a second method for producing a processed seafood product. As shown in Fig. 2, the second method for producing a processed seafood product according to an embodiment of the present invention includes a step (A2) of preparing a sauce containing seasonings and wine in a cooking vessel (step 201), a step (C2) of putting seafood into the cooking vessel (step 202), and a step (D2) of heating the cooking vessel while immersing the seafood in the sauce (step 203).

[0054] According to the method for producing a processed seafood product of this embodiment, by immersing the raw seafood product in a sauce containing wine and boiling it, the fishy odor and bitterness of the seafood product can be effectively reduced while suppressing the growth of harmful bacteria for a long period of time. This is presumably because the ethanol, polyphenols, acids, etc. contained in wine act directly on the seafood product by heating, eliminating the odor of the seafood product and suppressing the growth of harmful bacteria for a long period of time. In addition, a good luster can be imparted to the processed seafood product.

[0055] 2.1 Process (A2) The method for producing a processed seafood product according to this embodiment includes a step (A2) of preparing a sauce containing seasonings and wine in a cooking vessel (step 201).

[0056] The cooking container can be the same as that of the first method for producing a processed seafood product described above.

[0057] The sauce contains wine. The wine can be prepared in the same manner as in the first method for producing a processed seafood product described above. The amount of wine contained in the sauce in step (A2) is preferably 0.5% by mass to 10% by mass, more preferably 0.5% by mass to 5% by mass, even more preferably 1% by mass to 4% by mass, and particularly preferably 2% by mass to 3% by mass. When the amount of wine is within the above range, the fishy odor and bitterness of the seafood product tend to be further reduced, while the growth of unwanted bacteria can be further inhibited. In addition, it tends to impart a better luster to processed seafood products.

[0058] The sauce contains seasonings. Examples of seasonings include soy sauce, sugar, salt, bonito stock, mirin, sake, etc. Wine is not included in the seasonings. The seasonings preferably contain soy sauce and sugar.

[0059] The sauce may contain other ingredients such as water as necessary. The amount of the other ingredients such as water may be 100% by mass or less, 50% by mass or less, 25% by mass or less, or 10% by mass or less based on the total amount of the seasoning.

[0060] The amount of sauce prepared in the cooking vessel is not particularly limited, but is preferably 5 L or more, more preferably 10 L or more, and even more preferably 15 L or more. The upper limit is not particularly limited, but is preferably 50 L or less, more preferably 40 L or less, even more preferably 30 L or less, and particularly preferably 20 L or less.

[0061] In step (A2), the cooking vessel may be heated, preferably to a temperature of 90° C. or higher, more preferably to a temperature of 95° C. or higher, and even more preferably to a boiling temperature.

[0062] 2.2 Process (C2) The method for producing a processed seafood product according to this embodiment includes a step (C2) of putting seafood into a cooking container (step 202).

[0063] The marine product can be produced in the same manner as in the first method for producing a processed marine product described above. The amount of the marine product added in step (C2) is not particularly limited, but is preferably 150% by mass or less, more preferably 120% by mass or less, and even more preferably 100% by mass or less, based on the total mass of the sauce prepared in step (A2) described above. The lower limit is not particularly limited, but is preferably 50% by mass or more, more preferably 70% by mass or more, based on the total mass of the sauce prepared in step (A2) described above.

[0064] As another embodiment, the method for producing a processed seafood product according to this embodiment may include a step of putting the processed seafood product obtained by the above-mentioned first method for producing a processed seafood product into a cooking container. In this case, the fishy odor and bitterness of the seafood product tend to be reduced while the growth of bacteria is more inhibited. In addition, the processed seafood product tends to have a better luster.

[0065] In step (C2), various ingredients may be added as necessary. The ingredients are not particularly limited, but preferably include vegetables such as radish, onion, green onion, carrot, burdock, lotus root, ginger, garlic, green pepper, tomato, corn, bamboo shoots, etc., spicy vegetables such as shiso, parsley, celery, Chinese chives, and mitsuba, mushrooms such as shiitake mushrooms, mushrooms, enoki mushrooms, and shimeji mushrooms, fruits such as apples, pears, kiwi, pineapple, and plums, nuts and seeds such as sesame seeds, nuts, walnuts, and chestnuts, meats such as pork, beef, and chicken, processed meat products such as ham, bacon, and roasted pork, and processed foods such as tofu, fried tofu, konjac, and granular soy protein.

[0066] 2.3 Process (D2) The method for producing a processed seafood product according to this embodiment includes a step (D2) of heating the cooking vessel while immersing the seafood in the sauce (step 203).

[0067] The method of heating the cooking vessel is not particularly limited, but examples thereof include steam, gas, and electric heating. The heating in step (D2) is appropriately adjusted depending on the product to be manufactured. For example, it is preferable to heat the sauce at a temperature of 90° C. or higher for at least 15 minutes. In this case, the temperature of the sauce is more preferably 90°C or higher and not higher than the boiling temperature (°C), even more preferably 92°C or higher and not higher than 100°C, even more preferably 94°C or higher and not higher than 99°C, and particularly preferably 96°C or higher and not higher than 98°C. The heating time is more preferably 15 minutes or higher and not higher than 60 minutes, even more preferably 15 minutes or higher and not higher than 50 minutes, particularly preferably 15 minutes or higher and not higher than 40 minutes, and even more particularly preferably 20 minutes or higher and not higher than 30 minutes. When the heating in step (D2) is performed under the above conditions, the fishy odor and bitterness can be further reduced, a better luster can be imparted, and the growth of various bacteria can be further suppressed. The "boiling temperature" refers to the temperature at which the sauce boils.

[0068] In step (D2), a sauce may be added to the cooking vessel, which may enhance the effect of the wine on the seafood, reduce the fishy smell and bitterness, impart a good luster to the seafood, and further inhibit the growth of bacteria.

[0069] The timing for adding the sauce in step (D2) is, for example, preferably 10 minutes, more preferably 7 minutes, and even more preferably 5 minutes before the end of the heating in step (D2).

[0070] The mass ratio of the sauce added in step (D2) to the sauce in step (A2) is preferably 0.01 to 0.10, more preferably 0.03 to 0.09, even more preferably 0.05 to 0.07, and particularly preferably 0.06 to 0.07. When the mass ratio is within the above range, fishy odor and bitterness can be further reduced and the growth of bacteria can be further inhibited. In addition, there is a tendency that a better luster can be imparted to the processed seafood product.

[0071] 2.4 Other processes The method for producing a processed seafood product according to this embodiment may include other steps in addition to the above-mentioned steps (A2), (C2), and (D2), such as removing the seafood heated in step (D2) from the sauce and cooling it by blowing air or the like.

[0072] 3. Working Example The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the following, "%" is based on mass unless otherwise specified.

[0073] 3.1 Manufacture of processed seafood products 3.1.1 Fried icefish Example 1 50L of water, 1.5kg of salt, and 1.0L of the first white wine ("Cuisson" manufactured by Mercian Corporation, alcohol content 11%, salt content 2.0%) were added to a 75L kettle to prepare the boiling liquid. The boiling liquid was then brought to a boil. 10kg of icefish were then added to the kettle and heated for 3 minutes at a temperature range of 96-98°C until the boiling liquid reached a temperature of 96-98°C. 0.8L of the second white wine ("Cuisson" manufactured by Mercian Corporation, alcohol content 11%, salt content 2.0%) was then added to the kettle and heated strongly for 2 minutes. After heating, the icefish were removed from the kettle and cooled by blowing air to obtain the seafood product of Example 1.

[0074] Example 2 The seafood product of Example 2 was obtained in the same manner as Example 1, except that the first and second white wines were changed to a salt-free white wine (manufactured by Mercian Corporation, product name ``Delicious Antioxidant-Free White Wine'', alcohol content 11%, salt content 0%).

[0075] Example 3 The seafood product of Example 3 was obtained in the same manner as in Example 1, except that the second white wine was not added and the boiling time was 5 minutes in total.

[0076] Comparative Example 1 The seafood product of Comparative Example 1 was obtained in the same manner as in Example 1, except that the first and second white wines were not added (i.e., a boiling liquid consisting of 50 L of water and 1.5 kg of salt was used) and the boiling time was a total of 5 minutes.

[0077] 3.1.2 Glassfish tsukudani Example 4 A 75L kettle was charged with 16L of a first sauce made by mixing 18L of soy sauce, 20kg of sugar, and 1.0L of red wine ("Cuisson" manufactured by Mercian Corporation, 13% alcohol, 2.2% salt) in a ratio of 18L soy sauce, 20kg of sugar, and 1.0L of red wine (Mercian Corporation's "Cuisson", 13% alcohol, 2.2% salt) in a ratio of 16L. The sauce was then brought to a boil. 15kg of icefish were then charged into the kettle and the sauce was heated for 20 minutes at a temperature of 90°C or higher. After that, 1.0L of the same sauce as above was charged as a second sauce and heated for 5 minutes. After heating, the icefish were removed from the kettle and cooled by blowing air to obtain the seafood product of Example 4.

[0078] Example 5 The seafood product of Example 5 was obtained in the same manner as in Example 4, except that the red wine was changed to a salt-free red wine (manufactured by Mercian Corporation, product name ``Delicious Antioxidant-Free Red Wine'', alcohol content 11.5%, salt content 0%).

[0079] Example 6 The seafood product of Example 6 was obtained in the same manner as in Example 4, except that the second sauce was not added and the heating time was a total of 25 minutes.

[0080] Comparative Example 2 The processed seafood product of Comparative Example 2 was obtained in the same manner as in Example 4, except that the sauce not containing red wine (that is, a sauce mixed in a ratio of 18 L of soy sauce and 20 kg of sugar) was used.

[0081] 3.2 Evaluation Test 3.2.1 Preservation evaluation After storing the seafood products of each of the Examples and Comparative Examples obtained above in a refrigerator (4 days for boiled products and 1 month for boiled products), the general viable bacteria count was tested using the standard agar medium method in accordance with the Food Sanitation Inspection Guidelines, and the preservation properties were evaluated according to the following criteria. (Judgment criteria) ○: Viable cell count is 300 or less per gram ×: Viable cell count exceeds 300 cells / g

[0082] 3.2.2 Flavor testing The seafood products according to the above-obtained Examples and Comparative Examples were tasted by six panelists who were skilled in evaluation, and the flavors were evaluated. Each panelist gave a score, and the scores given by the six panelists were averaged to obtain the evaluation score for each seafood product. (Evaluation Criteria) 0 points: There is an unpleasant odor or bitterness compared to the product without wine added (Comparative Example 1 or Comparative Example 2). 1 point: Odor and bitterness are equivalent to those of the product without wine added (Comparative Example 1 or Comparative Example 2). 2 points: Slightly less odor and bitterness compared to the product without wine (Comparative Example 1 or Comparative Example 2) . 3 points: Less odor and bitterness compared to the product without wine added (Comparative Example 1 or Comparative Example 2). 4 points: Almost no odor or bitterness compared to the product without wine added (Comparative Example 1 or Comparative Example 2). 5 points: No unpleasant odor or bitterness compared to the product without wine (Comparative Example 1 or Comparative Example 2). (Evaluation criteria) AA: More than 4.0 points and less than 5.0 points A: More than 3.0 points and less than 4.0 points B: More than 2.0 points and less than 3.0 points C: More than 1.0 points and less than 2.0 points D: 0 points or more and 1.0 points or less

[0083] 3.2.3 Appearance test The fishery products according to the above-obtained Examples and Comparative Examples were visually observed by six panelists skilled in evaluation, and the appearance was evaluated by a sensory evaluation. Each panelist gave a score, and the scores given by the six panelists were averaged to obtain the evaluation score for each fishery product. (Evaluation Criteria) 0 points: Less glossy than the product without wine added (Comparative Example 1 or Comparative Example 2). 1 point: The gloss is equivalent to that of the product without wine (Comparative Example 1 or Comparative Example 2). 2 points: Slightly less glossy than the product without wine added (Comparative Example 1 or Comparative Example 2). 3 points: Slightly glossier than the product without wine added (Comparative Example 1 or Comparative Example 2). 4 points: Shinier than the product without wine (Comparative Example 1 or Comparative Example 2). 5 points: Much glossier than the product without wine (Comparative Example 1 or Comparative Example 2). (Judgment criteria) AA: 4.0 points or more and 5.0 points or less A: More than 3.0 points and less than 4.0 points B: Over 2.0 points and under 3.0 points C: More than 1.0 points but less than 2.0 points D: 0 points or more and 1.0 points or less

[0084] [Table 1]

[0085] [Table 2]

[0086] 3.3 Evaluation Test The evaluation results are shown in Tables 1 and 2 above.

[0087] From the evaluation results, the method for producing a processed seafood product according to Examples 1 to 3, which includes a step (A1) of preparing a boiling liquid containing water, salt, and wine in a cooking vessel, a step (B1) of heating the cooking vessel to boil the boiling liquid, a step (C1) of putting a fishery product into the cooking vessel containing the boiling liquid, and a step (D1) of heating the cooking vessel while immersing the fishery product in the boiled boiling liquid, and the method for producing a processed seafood product according to Examples 4 to 6, which includes a step (A2) of preparing a sauce containing seasonings and wine in a cooking vessel, a step (C2) of putting a fishery product into the cooking vessel, and a step (D2) of heating the cooking vessel while immersing the fishery product in the sauce, were able to suppress the growth of bacteria while reducing the fishy odor and bitterness of the fishery product. In addition, all of the processed seafood products were smooth to the touch and delicious to eat.

[0088] In contrast, the methods for producing processed seafood products according to Comparative Examples 1 and 2, which did not use wine, were inferior in either reducing the fishy odor and bitterness (flavor) or inhibiting the growth of unwanted bacteria (storage quality).

[0089] The present invention is not limited to the above-described embodiment, and various modifications are possible. For example, the present invention includes a configuration that is substantially the same as the configuration described in the embodiment, for example, a configuration that has the same function, method, and result, or a configuration that has the same purpose and effect. The present invention also includes a configuration in which non-essential parts of the configuration described in the embodiment are replaced. The present invention also includes a configuration that has the same action and effect as the configuration described in the embodiment, or a configuration that can achieve the same purpose. The present invention also includes a configuration in which publicly known technology is added to the configuration described in the embodiment.

Claims

1. A step (A1) of preparing a boiling liquid containing water, salt and wine in a cooking vessel; A step (B1) of heating the cooking vessel to boil the boiling liquid; A step (C1) of introducing aquatic products into the cooking vessel containing the boiled broth; A step (D1) of heating the cooking vessel while immersing the seafood in the boiling liquid; A method for producing a processed seafood product, comprising:

2. A step (A2) of preparing a sauce containing seasonings and wine in a cooking container; A step (C2) of putting seafood into the cooking vessel; A step (D2) of heating the cooking vessel while immersing the seafood in the sauce; A method for producing a processed seafood product, comprising:

3. The method for producing a processed seafood product according to claim 1 or 2, wherein the wine contains 1.0 mass% or more of salt based on the total mass of the wine.

4. The method for producing a processed seafood product according to claim 1 , wherein in the step (D1), wine is further added to the cooking vessel.

5. The method for producing a seafood product according to claim 4, wherein a mass ratio of the wine added in the step (D1) to the wine contained in the boiling water in the step (A1) is 0.6 to 0.

9.

6. The method for producing a seafood product according to claim 1, wherein the amount of the wine contained in the boiling water in the step (A1) is 0.005 to 0.050 in terms of mass ratio to the water.

7. The method for producing a processed seafood product according to claim 2, wherein in the step (D2), the sauce is further added to the cooking container.

8. The method for producing a seafood processed product according to claim 7, wherein a mass ratio of the sauce added in the step (D2) to the sauce in the step (A2) is 0.01 to 0.

10.

9. The method for producing a seafood product according to claim 2, wherein the amount of the wine contained in the sauce in the step (A2) is 0.5% by mass or more and 5% by mass or less with respect to the total amount of the sauce.

10. The method for producing a processed seafood product according to claim 1, wherein the heating in the step (D1) is performed for at least 3 minutes at a temperature of the boiling liquid of 90°C or higher.

11. The method for producing a processed seafood product according to claim 1 or 2, wherein the seafood is fish or shellfish whose internal organs have not been removed.

12. 3. The method for producing a processed seafood product according to claim 1 or 2, wherein the seafood product is one selected from icefish (Salangichthys microdon), sardines, bonito, salmon, mackerel, clams, scallops, kelp, and wakame seaweed.

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