Method for cooking processed fish product

Abstract

[PROBLEM] To provide a method that makes it possible, when heating and supplying a processed fish product, to not detract from the flavor of such product and to efficiently supply such product in a restaurant shop. [SOLUTION] Provided is a method for cooking fish that includes: a step for thawing a processed fish product that was frozen after cutting and heating; a step for heating the processed fish product under a first cooking condition including a high humidity state 100°C or lower; and a step for heating the processed fish product under a second cooking condition including a low humidity state 200°C or higher.

Description

Cooking methods for processed fish products

[0001] The present invention relates to a method for cooking foodstuffs, and more particularly to a method for cooking processed fish products.

[0002] Fish contain many unsaturated fatty acids, including omega-3 fatty acids, which have beneficial effects on health. However, oxidized lipids produced during cooking or processing of fish are thought to impair the flavor of the ingredients. Among fish, eels are known for their high lipid content, as well as their high content of vitamins such as vitamin A, vitamin E, and vitamin D, and minerals such as calcium and iron, making them an important source of nutrition. However, their ecology has yet to be fully elucidated, and they are harvested as young fish, cultivated as adults, processed, and shipped to market. Restaurants specializing in eel dishes purchase adult eels, remove the mud, and then cook and serve them. Meanwhile, there are also businesses that purchase eels that have been processed to a certain extent and can be preserved, and serve them in their restaurants. In such cases, efforts are made to preserve the flavor by sprinkling sake on the ingredients during the cooking process (Patent Document 1).

[0003] JP 2008-109870 A

[0004] However, as mentioned above, lipids in cooked or processed fish products oxidize over time, and these oxidized lipids cause a loss of flavor. In Patent Document 1, by bringing alcohol or the like into contact with food materials during the processing step, it is believed that the flavor of alcohol can be added and oxidized oils and fats on the surface of the food materials can be removed to a certain extent.

[0005] However, the use of seasonings during the processing stage tends to be highly dependent on the individual, and there is a demand for technology that can improve the flavor of pre-processed fish products, particularly fatty fish such as eel, while maintaining a consistent level of quality.

[0006] On the other hand, pre-processed fish products are generally sold and can be obtained at supermarkets, etc. Also, in restaurants and other food service establishments, an increasing number of establishments purchase ingredients that have been processed to a certain extent and provide them to customers after further cooking, but there have been problems with ingredients such as eel, such as the flavor being inferior compared to when the ingredients are prepared in-store from fresh fish.

[0007] In order to solve the above problems, the inventors of the present application provide the following invention.

[0008] A first aspect of the present invention is a method for cooking fish, comprising the steps of: thawing a fish product that has been cut, heated, and then frozen; heating the fish product under first cooking conditions including a high-humidity state of 100°C or less; and heating the fish product under second cooking conditions including a low-humidity state of 200°C or more.

[0009] Another aspect of the present invention is a method for cooking fish, in which the first cooking conditions are a temperature of less than 100°C and a humidity of 120% or more, and the fish product is processed at least until the entire fish product reaches the same temperature as the ambient temperature and has a predetermined thickness.

[0010] Another aspect of the present invention is a method for cooking fish, wherein the second cooking conditions are a temperature of 200°C or higher and a relative humidity of 30% or higher, and the fish product is heated until at least a predetermined hardness is achieved on the surface thereof.

[0011] Another aspect of the present invention is the above-described method for cooking fish, further comprising, after the step of heating under the second cooking conditions, a step of immersing the heated processed fish in a seasoning liquid and serving it in a dish.

[0012] Another embodiment of the present invention is the method for cooking fish described above, wherein the step of heating under the first cooking condition and the step of heating under the second cooking condition are carried out in a closed space.

[0013] Another embodiment of the present invention is a cooking device that executes a program to perform the steps of heating a processed fish product under first cooking conditions including a high humidity state of 100°C or less and heating the processed fish product under second cooking conditions including a low humidity state of 200°C or more.

[0014] By carrying out the cooking method of the present invention, processed fish products that have been stored frozen can be served in restaurants and the like without losing their flavor.

[0015] Figure 1 is a flow diagram outlining the method of the present invention. Figure 2 is a table illustrating the sensory evaluation of kabayaki eel cooked by the method of the present invention. Figure 3 is a diagram illustrating the steam heating equipment used in the cooking process of the present invention. Figure 4 is a photograph of kabayaki eel cooked by the method of the present invention.

[0016] In this invention, "processed fish products" refer to fish that have been cut and frozen. Similar to existing fish product manufacturing processes, this processing method aims to preserve the flavor, texture, and nutritional value of the fish. The fish are cut into appropriate sizes while still alive, and after removing the internal organs, the flesh is selected and, if necessary, soaked in a seasoning liquid before being frozen. This freezing process allows the product to be stored for a long period of time, improving the convenience of distribution and handling.

[0017] However, the present invention is not limited to these existing frozen processed fish products. Rather, the present invention is intended to provide broader technical advances and applications in fish processing, preservation, and cooking methods. Therefore, various forms of processed fish products are considered within the scope of the present invention without being restricted to a specific processing method or product form.

[0018] Furthermore, the use of pre-processed and frozen processed fish products offers significant advantages in simplifying store equipment and streamlining the cooking process. This reduces the time and labor required for cooking, making it possible to quickly provide fish dishes of consistent quality. Utilizing freezing technology also contributes to improving food safety and reducing food waste. These advantages are directly related to cost reductions and improved service quality in the food and beverage industry, demonstrating the potential commercial value of this invention.

[0019] In the cooking process of the present invention, when refrigerated or frozen processed fish products are used, an appropriate pre-treatment step is first carried out to ensure optimal quality. This pre-treatment step aims to remove the processed fish products from their packaging, lightly clean the contents, and prepare them for the process of the present invention. After cleaning, the processed fish products are carefully managed to maintain their quality and maximize the preservation of the fish's flavor and nutritional value. As mentioned above, refrigerated or frozen processed fish products may be further pre-treated, such as by spraying them with cooking sake, before undergoing the heat treatment step described below.

[0020] The purpose of the first cooking condition is to soften and retain elasticity by heating the processed fish product for a long period of time under low-temperature, high-humidity conditions. Specifically, the processed fish product is heated at a temperature of 100°C or less and while maintaining a humidity of 120% or more. This stage is preferably carried out using a device that strictly controls temperature and humidity depending on the number of processed fish products to be processed. By slowly heating the heat-treated fish flesh, it is possible to heat it evenly to the inside and allow moisture to penetrate, improving the texture of the material. Long-term heating at low temperature and high humidity has the effect of softening the flesh of the processed fish product and imparting appropriate elasticity, thereby improving the texture. This cooking method enhances the original flavor of the processed fish product, allowing for a juicy and satisfying texture.

[0021] The temperature for the heat treatment under the first cooking condition is preferably between 70°C and 120°C. This temperature can be changed as appropriate depending on the condition, size, and number of processed fish products. Depending on these conditions, the heating temperature can also be changed between 80°C and 110°C, or between 90°C and 100°C.

[0022] The humidity in the first treatment conditions can be set as a relative humidity or an absolute humidity, and is preferably set between 90% and 120%. These humidity settings can be changed as appropriate depending on the condition, size, and number of processed fish products.

[0023] The heating time for processed fish products under the first cooking conditions can be adjusted from a few minutes to a few hours, with a range of 5 to 30 minutes being particularly desirable. Of these, 10 to 20 minutes is most recommended, with around 20 minutes being the ideal heating time. This time setting is important for ensuring uniform heating of the cut portions of the processed fish product, ensuring that the appropriate temperature is transmitted to the interior, and optimizing the texture and flavor of the ingredients. Heating under low-temperature, high-humidity conditions aims to soften the processed fish product while maintaining its elasticity. This time setting enhances the original flavor of the ingredients and achieves a juicy, satisfying texture.

[0024] The processed fish product heat-treated under the first cooking conditions may be stored under appropriate conditions before proceeding to the next cooking step. These storage conditions are important for maintaining the quality of the processed product and preventing deterioration of flavor and texture. To ensure suitability for the second cooking treatment, the processed product can usually be stored in a refrigerator or at room temperature for up to 24 hours, depending on the time until the second cooking treatment.

[0025] The purpose of the second cooking condition is to provide the fish processed under the first cooking condition to the final consumer. This cooking process must be short and yet ensure sufficient heat is transmitted to the inside of the processed product. This results in a fragrant exterior and a soft, juicy interior.

[0026] Regarding the application of heat under the second cooking condition, it is preferable to heat the processed fish product at a high temperature of 200° C. or higher. Heating at this high temperature quickly browns the surface of the fish, quickly locks in the moisture inside, and efficiently transfers heat to the food, resulting in uniform heating.

[0027] Furthermore, it is desirable to maintain a low humidity during heating under the second cooking conditions. By suppressing the generation of water vapor, the surface of the processed fish product can be made crispy. This low humidity heating contributes to improving the flavor and texture of the processed fish product, thereby enhancing the quality of the final product.

[0028] The heating temperature under the second cooking condition can be appropriately changed depending on the intended final form of the processed fish product, as long as it is 200°C or higher. In one embodiment of the present invention, such a temperature can be appropriately selected from the range of 200°C to 300°C, 220°C to 280°C, or 240°C to 260°C.

[0029] The humidity in the second cooking condition can be set as a relative humidity or absolute humidity, preferably between 20% and 100%. The humidity setting can be changed as appropriate depending on the condition, size, and number of processed fish products. Specifically, the humidity can be selected from 30%, 40%, 50%, and 60%.

[0030] The heating time for processed fish products under the second cooking conditions is preferably shorter than that under the first cooking conditions. This is because, for example, the first cooking conditions are intended to restore the flavor and texture of the processed eel as an ingredient from post-processing deterioration using heat and steam in order to provide the processed eel for subsequent cooking steps, whereas the second processing step is intended to provide the final cooked eel to the consumer. Therefore, the second processing step is preferably performed under higher temperature and lower humidity conditions than the first processing step for less than 5 minutes, although this depends on the number and size of the processed eel products to be processed. Specifically, the heating time can be appropriately selected from 2 to 6 minutes, 3 to 5 minutes, or 4 to 6 minutes.

[0031] The processed fish product treated under the second cooking conditions is immersed in the final seasoning liquid while maintaining the high temperature. Alternatively, the seasoning liquid may be applied to the processed fish product while maintaining the high temperature. In this way, the processed fish product that has undergone the final process can be served in an appropriate dish.

[0032] By going through the above steps, processed fish products made by removing the backbone and organs of standard fish and then opening the fillet and freezing or refrigerating it can be served as dishes with a flavor, texture, and taste comparable to that of fresh fish processed in-store. Furthermore, by carrying out the first and second cooking conditions of the present invention in a closed space, it is easier to control the oxidation of fish oils and fats than in an open cooking system, and a desirable flavor can be achieved, even for processed fish products.

[0033] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the accompanying drawings. In one embodiment of the present invention, a frozen processed eel product will be described as an example.

[0034] FIG. 1 is a diagram illustrating one embodiment of the method of the present invention. The opening step (S1) in FIG. 1 refers to the process of opening the eel processed product from the package, removing it, and washing it. The eel processed product of the present invention is filleted eel meat that has been opened and the backbone and viscera removed, which has been preheated and frozen, and then packaged in a suitable package such as plastic. Alternatively, the cooked eel may be seasoned before freezing. The washing conditions are not particularly important in the present invention, and can be achieved by flushing the eel meat with water for a time and at a pressure sufficient to remove any debris or excess seasoning from the surface of the eel meat.

[0035] Next, in the pre-treatment step (S2) in Figure 1, the thawed processed eel product may be cut to an appropriate size as needed. At this time, the cut processed eel product may be arranged on a tray, and cooking sake may be sprayed on both sides of the cut eel as a pre-treatment step. In other words, the pre-treatment step in this invention is a step of preparing the processed eel product for exposure to the first cooking treatment conditions, and can be modified as appropriate depending on the size and type of fish product. In this example, the processed eel product is transferred to the chamber of a convection steam heating appliance that provides the first cooking conditions immediately after being sprayed with cooking sake.

[0036] The steam convection heating appliance is not particularly limited as long as it can achieve the steam and temperature of the present invention, but in this application, a UNOX steam convection appliance is used as an example.

[0037] Next, the first cooking step is carried out in the steam convection heating appliance (S3). The conditions for the first cooking step are as described above, but the processed eel products that have undergone the pre-processing step are rearranged on a dedicated tray if necessary, inserted into the steam convection heating appliance, and left to stand under specified conditions. If necessary, the processing time may be extended. The processed eel products that have undergone the first cooking step are stored under specified conditions (preferably in a refrigerator) in the storage step (S4) before proceeding to the second cooking step. The storage step (S4) can be omitted in some cases, and the second processing step may be carried out consecutively from the first processing step. In a preferred embodiment of the present invention, the first and second cooking steps are carried out in the same steam convection heating appliance.

[0038] Next, the processed eel product that has undergone the second processing step is made ready to eat in the post-processing step (S6). Specifically, the processed eel product that has undergone the second cooking step is served in a dish. If necessary, the processed eel product that has undergone the second cooking step can be cut and immersed in a seasoning liquid or the seasoning liquid can be applied with a brush.

[0039] Thirteen eel fillets that had been cut, heated, soaked in seasoning liquid, and frozen were opened and lightly washed with hot water at about 40°C, and then lightly sprayed with cooking sake on both sides of the fillets. They were then arranged on a dedicated tray for a UNOX steam convection oven and placed in the oven. They were heated for 20 minutes at an internal temperature of 100°C and an internal humidity of 120%. After the first cooking step, the eels were immediately returned to room temperature, transferred to another tray, covered to prevent the front from coming into contact with air, and stored in the refrigerator.

[0040] The eel fillets that had undergone the first cooking step were left to reach room temperature in a steam convection oven, covered to prevent air contact, and then left in a refrigerator for 3 hours. After 3 hours, the tray containing the eel fillets was removed from the refrigerator and placed in a steam convection oven, where it was heated for 4 minutes and 40 seconds at an internal temperature of 260°C and an internal humidity of 30%. Immediately after heating, the eels were individually immersed in trays containing sauce for 2-3 seconds each, and then transferred to a container containing rice.

[0041] As a control example, 13 eel fillets that had been cut, heated, and soaked in seasoning liquid were opened and gently washed with hot water at about 40°C, then lightly sprayed with cooking sake on both sides of the fillets, and then arranged on a special tray for a UNOX steam convection oven. They were then heated for 4 minutes and 40 seconds at an internal temperature of 260°C and an internal humidity of 30%. Immediately after heating, the eels were individually dipped into the tray containing the sauce for 2-3 seconds each, and then transferred to a container containing rice.

[0042] A sensory evaluation was conducted on the eels prepared in the Examples and Comparative Examples. In all categories, the eels prepared using the method of the present invention were superior, and it was possible to prepare kabayaki eel that was comparable to eels prepared from fresh fish in a store.

Claims

1. A method for cooking fish, comprising: a pre-treatment step of cutting, heating, and then freezing a processed fish product; a step of heating the processed fish product under first cooking conditions including a high humidity state of 100°C or less; and a step of heating the processed fish product under second cooking conditions including a low humidity state of 200°C or more.

2. A method for cooking fish, wherein the first cooking conditions are a temperature of less than 100°C and a humidity of 120% or more, and the fish product is heated at least until its entire temperature becomes the same as the ambient temperature.

3. A method for cooking fish, wherein the second cooking conditions are a temperature of 200°C or higher and a relative humidity of 30% or higher.

4. The cooking method of claim 3, further comprising the step of serving after the step of heating under the second cooking conditions.

5. The method for cooking fish according to claim 1, wherein the fish is eel.

6. The method of cooking fish according to claim 1, wherein the steps of heating under the first cooking conditions and heating under the second cooking conditions are carried out in an enclosed space.

7. A cooking device that implements a program to carry out a step of heating a processed fish product under first cooking conditions including a high humidity state of 100°C or less, and a step of heating the processed fish product under second cooking conditions including a low humidity state of 200°C or more.

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