Manufacturing method for retort pouched shark fin steak food

Abstract

To provide a production method of shark fin steak retort food product capable of deodorizing, softening dried shark fin, without flowage of water soluble nutrient components of the dried shark fin, for producing a cooked shark fin steak retort food product including rich nutrient.SOLUTION: There is provided a production method of shark fin steak retort food product comprising: a deodorizing step for heating dried shark fin, by directly applying steam to the dried shark fin; and a deodorizing / softening step of shark fin for, adding a solution of edible alcohol to the shark fin which is subjected to the first deodorizing step, then, adding an amount of water to the dried shark fin, a total amount of the amount of the water and the amount of the added edible alcohol solution corresponding to 70-90% of a saturation water content of the dried shark fin, for soaking the dried shark fin in water, then heating the shark fin.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a cooked retort shark fin steak food product, and more particularly to a method for producing a cooked retort shark fin steak food product that is deodorized and softened without causing the water-soluble nutrients in the dried shark fin to leak out. [Background technology]

[0002] Shark fin is made from the pectoral, dorsal, and caudal fins of sharks. In particular, shark fin steak, which is made from dried fan-shaped shark fins called pai chi (pai chi), has become popular in recent years as a high-end Chinese dish and as a food that is excellent for beauty and health. Shark fin contains proteins such as collagen and chondroitin, lipids, vitamin B6, and vitamin B 12 It contains B vitamins such as folic acid, niacin, and pantothenic acid, vitamin D, vitamin E, and minerals such as sodium, potassium, magnesium, calcium, manganese, phosphorus, iron, copper, and zinc.

[0003] In order to make the dried shark fin used in shark fin steaks edible, it must be rehydrated by soaking it in water while maintaining its shape and then boiling it, and then deodorizing it to remove the fishy smell. For this rehydration and deodorization, methods have been proposed in which the collagen in shark fin is gelatinized, then immersed in water to dissolve the odorous components into the water, and then heated and dried (for example, Patent Document 1), or in which dried shark fin is steamed and cooled, and then heated and swelled in water containing deodorizing agents such as green onions, ginger, and Shaoxing wine, and then cooled again before being packaged, for example, in vacuum packaging (for example, Patent Document 2). However, these methods involve soaking the shark fin in a large amount of water or steaming it in a large amount of water during reconstitution, which poses the problem that unsolidified water-soluble components dissolve into the water and fall out of the shark fin during this process. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 3-94633 [Patent Document 2] Patent No. 2926055 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention has been made in view of the problems of the prior art described above, and an object of the present invention is to provide a method for producing cooked retort shark fin steak food that is deodorized and softened without causing the water-soluble nutritional components of dried shark fin to leak out, making it rich in nutrients and full of flavor. [Means for solving the problem]

[0006] In order to achieve the above object, one aspect of the present invention provides a method for producing a retort pouch shark fin steak food product, which comprises a first deodorizing step of heating a dried shark fin by applying steam to the dried shark fin, adding an aqueous solution of edible alcohol to the dried shark fin after the first deodorizing step, and further adding an amount of edible alcohol, together with the added aqueous solution, equivalent to 70 to 90% of the saturated water content of the dried shark fin. So that the amount of water A method for producing retort pouched shark fin steak food, comprising the steps of adding water to rehydrate the product and then heating the rehydrated product for deodorization and softening.

[0007] The heating in the deodorizing and softening step is preferably carried out by placing the rehydrated shark fin in a bag with one side opened, turning the opening sideways so that the shark fin is spread out, and applying steam from the outside of the bag.

[0008] It is preferable that the method for producing the retort pouch shark fin steak food product further comprises a freezing step after the deodorizing and softening step, and that the freezing step involves placing the shark fin after the deodorizing and softening step into the bag with one side opened, turning the opening sideways so that the shark fin is spread out, and then flash-freezing the shark fin.

[0009] The method for producing the retort pouch shark fin steak food product further includes a soup mixing step after the freezing step, in which a base soup is added to the bag containing the frozen shark fin and the bag is sealed, and the total amount of the base soup added, the amount of the aqueous solution of edible alcohol added in the deodorizing and softening step, and the amount of water added for rehydration in the deodorizing and softening step is equal to or greater than the saturated moisture content of the dried shark fin. in an amount exceeding 110% of the saturated water content It is preferable that there is.

[0010] It is preferable that the method for producing the shark fin steak retort food further includes a retort processing step after the soup mixing step, and that the retort processing step involves thawing and retorting the frozen shark fin within the bag by turning the opening of the bag containing the frozen shark fin and the base soup sideways so that the shark fin is spread out. [Effects of the Invention]

[0011] According to the method for producing retort pouched shark fin steak food of the present invention, the deodorization and softening process is carried out using less water than the saturated water content of the dried shark fin, so that the dried shark fin can be deodorized and softened without losing the water-soluble nutritional components, and a cooked retort pouched shark fin steak that is rich in nutrients can be obtained. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 is a flow chart illustrating a method for producing a retort pouched shark fin steak food product according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0013] The method for producing retort pouch shark fin steak food of the present invention is characterized by comprising a first deodorizing step in which dried shark fin is heated by directly applying steam to it, and a deodorizing and shark fin softening step in which an aqueous solution of edible alcohol is added to the shark fin after the first deodorizing step, and then water equivalent to 70 to 90% of the saturated water content of the dried shark fin is added together with the added aqueous edible alcohol solution to rehydrate the dried shark fin, and then the rehydrated shark fin is heated. Hereinafter, specific examples of embodiments for carrying out the method for producing a retort pouched shark fin steak food product according to the present invention will be described in detail with reference to the drawings.

[0014] FIG. 1 is a flow diagram illustrating a method for producing a retort pouched shark fin steak food product according to one embodiment of the present invention. The method for producing the retort pouch shark fin steak food product according to this embodiment includes a dried shark fin production process in which the skin and bones of the shark fin are removed and the shark fin is dried, a first deodorization process in which the dried shark fin is heated by directly applying steam to the dried shark fin, an alcohol absorption process in which an aqueous solution of edible alcohol is added to the dried shark fin that has been subjected to the first deodorization process, a rehydration process in which water equivalent to 70 to 90% of the saturated water content of the dried shark fin is added together with the aqueous solution of edible alcohol to rehydrate the dried shark fin, a bagging process in which the rehydrated shark fin is placed in a bag with one side opened so as not to lose its shape, and a rehydration process in which the rehydrated shark fin is rehydrated by adding water to the dried shark fin in an amount equivalent to 70 to 90% of the saturated water content of the dried shark fin. The process includes a deodorizing and softening process, which involves a heating process in which the shark fin is heated by applying steam from the outside of the bag while maintaining its shape and placed in a bag; a freezing process in which the shark fin after the heating process is flash-frozen while still in the bag while maintaining its shape; a soup mixing process in which an amount of base soup equivalent to 10 to 30% of the saturated water content of dried shark fin is added to the bag containing the frozen shark fin and the bag is then sealed; a retort processing process in which the frozen shark fin to which the base soup has been added and the sealed bag is thawed and heated while still in the bag; and a cooling and inspection process in which the bag containing the shark fin after retort processing is cooled and inspected.

[0015] The dried shark fin manufacturing process consists of a separation process in which the inedible parts are cut from the fin that has been cut from the shark body and separated into edible and inedible parts, a skinning and boning process in which the edible parts are soaked in hot water and the sandy skin is peeled off and the cartilage is removed, a foreign matter removal process in which the shark fin that has finished the skinning and boning process is cooled and washed with water to remove small pieces of debris, and a drying process in which the shark fin is dried by sun drying or using a blower dryer.

[0016] The dried shark fin produced in the dried shark fin manufacturing process is subjected to the first deodorization process. In the first deodorization process, the dried shark fin is placed on a wire mesh, steamed from below, and heated at a temperature of 80-100°C for 1-3 hours. This process of steam-heating the dried shark fin allows for deodorization without excessive loss of water-soluble nutrients from the dried shark fin.

[0017] The dried shark fin that has completed the first deodorizing process is then subjected to a deodorizing and softening process. This process consists of an alcohol absorption process in which an aqueous solution of edible alcohol is added to the dried shark fin that has completed the first deodorizing process, a rehydration process in which water equivalent to 70-90% of the saturated water content of the dried shark fin is added together with the added aqueous edible alcohol solution to rehydrate the fin, a bagging process in which the rehydrated shark fin is placed into a bag with one side opened so as not to lose its shape, and a heating process in which steam is applied from the outside of the bag while the fin is still in its original shape.

[0018] A method has long been known in which seafood is boiled in a seasoning liquid containing edible alcohol such as sake or mirin, and the odorous components of the seafood are removed by azeotropy with the alcohol. However, this method has the problem that water-soluble nutrients in the seafood are lost to the seasoning liquid, leaving no nutrients in the seafood itself. In the method for producing retort pouch shark fin steak food of the present invention, the dried shark fin is absorbed with water and edible alcohol in an amount equivalent to 70 to 90% of the saturated water content of the dried shark fin, and then heated to evaporate the alcohol without losing its shape. This removes the odor of the dried shark fin that was not completely removed in the first deodorizing step and softens the shark fin without losing any water-soluble nutrients.

[0019] The alcohol absorption process, which is the first step in the deodorizing and softening process, is a process in which the dried shark fin is soaked in edible alcohol. The amount of edible alcohol solution to be soaked is preferably an amount that can be easily evaporated by heating, and is preferably an amount equivalent to 1 to 3% of the saturated water content of the dried shark fin. The type of edible alcohol used is not particularly limited as long as it has an alcohol content of 3% or more and is suitable for drinking and eating. The saturated water content of dried shark fin is determined by subtracting the weight of the dried shark fin from the rehydrated weight of the dried shark fin after rehydrating the dried shark fin and placing it on a wire mesh to remove excess water. The saturated water content of the dried shark fin used during production is determined by measuring the saturated water content of the dried shark fin under normal production conditions in advance and calculating the average ratio of the dried shark fin weight to the saturated water content of the dried shark fin, and using this value to estimate the saturated water content weight from the dried shark fin weight.

[0020] The dried shark fin that has undergone the alcohol absorption process is rehydrated by adding water equivalent to 70 to 90% of the saturated water content of the dried shark fin, in addition to the weight of the aqueous solution of edible alcohol added in the previous process. The amount of water used for rehydration is 70-90% of the saturated water weight of the dried shark fin. If it is less than 70%, the shark fin will not be loosened to a sufficient softness, and if it is more than 90%, it will be loosened too much during the heating step in the deodorizing and softening process, and will easily lose its shape.

[0021] The process of packing the dried shark fin with reconstitution water added is carried out by inserting the dried shark fin with reconstitution water added into a packaging bag with one side opened, with the opening turned sideways to prevent the bag from losing its shape. The packaging bag with the dried shark fin with reconstitution water added inside is sent to the next process with the opening still turned sideways. The material of the packaging bag is not particularly limited as long as it is a transparent packaging bag for food that can be heated and frozen, such as made of high-density polyethylene. The shape of the package is preferably large enough to fit the rehydrated shark fin and has no gussets on the left, right, or bottom. By using a bag with no gussets on the left, right, or bottom with the opening facing sideways, the shark fin can be prevented from losing its shape during the manufacturing process.

[0022] The package into which the dried shark fin, to which water for reconstitution has been added, is inserted with the opening turned sideways, is placed sideways on a table with an opening, and is heated by applying the above-mentioned to the outside of the bag, and the alcohol contained in the shark fin due to the heating is scattered from the opening of the bag turned sideways. The heating process is usually carried out at a temperature of 80 to 100°C until the shark fin reaches the required softness and the alcohol has sufficiently evaporated.

[0023] After the heating process of the deodorizing and softening process is completed and the shark fins are rehydrated, they are placed in the packaging bag with one side open, with the opening facing sideways, in the freezer and subjected to a freezing process in which they are flash-frozen at temperatures between -30°C and -15°C. Flash-freezing the shark fins while they are spread out prevents them from losing their shape, and freezing the shark fins prevents them from losing their shape in the next soup mixing process.

[0024] Next, the package containing the frozen shark fin is removed from the freezer, and the base soup is poured into the bag with the opening facing up. Because the shark fin is frozen, there is no risk of the bag losing its shape even if the bag is turned upside down to pour in the base soup. The base soup is usually consommé soup, and the amount of base soup added is such that the total amount of liquid absorbed by the dried shark fin is about 110%, slightly more than the saturated water content of the dried shark fin, taking into account the amount of aqueous alcohol solution mentioned above, the amount of water added for reconstitution, and the amount of evaporated alcohol and water. For example, if the total amount of aqueous alcohol solution added and the amount of water added for reconstitution is equivalent to 82% of the saturated water content of the dried shark fin, and the evaporated amount is equivalent to 2%, then the amount of base soup added will be 30% of the saturated water content of the dried shark fin.

[0025] The packaging bag containing the frozen shark fin with the base soup added is sealed and placed in the retort oven again with the opening facing sideways and the shark fin spread out, where the retort processing process begins. The retort processing process involves thawing the frozen shark fin under heat and pressure, and allowing the shark fin to absorb the soup base. The retort processing process is usually carried out at a pressure of 1.7 MPa and a temperature of 115°C for approximately 50 minutes.

[0026] After the retort processing process, the shark fins are cooled to room temperature, inspected, and then packaged with the opening of the bag facing sideways to keep the fins from losing their shape, and then shipped. The finished shark fin is already cooked, so it can be taken out of the bag, the surface of which is moderately browned in high-temperature white sesame oil, and then the reduced soup in the bag is poured over it to be eaten as shark fin steak.

[0027] During the retort pouch processing, some of the collagen in the shark fin dissolves into the base soup. When the soup in the pouch is boiled down, the dissolved collagen is emulsified, enhancing the umami and flavor, making it so delicious that you won't even notice it's been retorted.

Claims

1. A first deodorizing step of heating the dried shark fin with steam; A deodorizing and softening process in which an aqueous solution of edible alcohol is added to the dried shark fin after the first deodorizing process, and water is added so that the amount of water, combined with the added aqueous edible alcohol solution, is equivalent to 70 to 90% of the saturated water content of the dried shark fin, and the resulting mixture is heated; A method for producing a retort pouched shark fin steak food product, comprising:

2. 2. The method for producing retort pouched shark fin steak food according to claim 1, characterized in that the heating in the deodorizing and softening step is carried out by placing the rehydrated shark fin in a bag with one side opened, turning the opening sideways so that the shark fin is spread out, and applying steam to the outside of the bag.

3. The method for producing the retort shark fin steak food product further comprises a freezing step after the deodorizing and softening step, 3. The method for producing retort pouched shark fin steak food according to claim 2, characterized in that the freezing step involves placing the shark fin after the deodorizing and softening step into the bag with one side opened, turning the opening sideways so that the shark fin is spread out, and then quickly freezing it.

4. The method for producing the retort shark fin steak food product further comprises a soup mixing step after the freezing step, The soup mixing step involves adding a base soup to the bag containing the frozen shark fin and sealing the bag, 4. The method for producing retort pouch shark fin steak food according to claim 3, wherein the total amount of the base soup added, the amount of aqueous edible alcohol solution added in the deodorizing and softening step, and the amount of water added for rehydration in the deodorizing and softening step exceeds the saturated water content of dried shark fin but does not exceed 110% of the saturated water content.

5. The method for producing the retort shark fin steak food product further includes a retort processing step after the soup mixing step, 5. The method for producing a retort pouch shark fin steak food product according to claim 4, wherein the retort processing step involves thawing and retorting the frozen shark fin in the bag containing the frozen shark fin and the base soup, with the opening turned sideways so that the shark fin is spread out.

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