COOKED FISH THAT CAN BE EATEN TO BONE AND HAVING EAT-TEXTURE AND APPEARANCE OF GRILLED FISH

To provide a grilled fish that can be eaten because the bones are soft, but in which the appearance, eat-texture and the like of ordinary grilled fish are maintained.SOLUTION: Provided is a method for producing a cooked fish that can be eaten to the bone and having the eat-texture and appearance of...

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Bibliographische Detailangaben
Hauptverfasser:	AONO MICHIHIRO, WATANABE HISANORI, TAMAI TADAKAZU, TAKEDA HIDEYUKI, NISHIMURA ATSUSHI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a grilled fish that can be eaten because the bones are soft, but in which the appearance, eat-texture and the like of ordinary grilled fish are maintained.SOLUTION: Provided is a method for producing a cooked fish that can be eaten to the bone and having the eat-texture and appearance of grilled fish, comprising bone-softening a fish with bone by performing high-pressure steam-cooking in which the core temperature is heated to 100 to 120°C in 5 to 20 minutes, and then grilling the fish until browns.SELECTED DRAWING: None 【課題】骨が軟化しており食べることができるが、普通の焼き魚の外観、食感等を維持した焼き魚を提供する。【解決手段】骨を有する魚を、5〜20分の間に芯温を100〜120℃まで加熱する高圧蒸煮を行うことにより骨を軟化し、その後、魚を焦げ目が付くまで焼くことを含む、骨まで食べることができる、焼き魚の食感および外観を有する調理魚の製造方法。【選択図】なし