PRODUCTION OF LIGHTLY ROASTED FISH OF CULTIVATED YELLOW TAIL

摘要

PURPOSE:Cultivated yellow tails which have been refrigerated at cryogenic temperature after rapidly cooled down by a specific method are dressed to remove their head, tail, internal organs, skins and bones and cut into two or three pieces, then the pieces are roasted only on their surfaces to give TATAKI (lightly roasted fish) of high quality, having no odoriferous fish smell and good taste. CONSTITUTION:Cultivated, live fishes are directly dipped in an alcohol brine to effect rapid freezing down to -25--35 deg.C at the core of their bodies, then refrigerated in a refrigerator kept at -50--55 deg.C so that the fish bodies are kept at -50 deg.C. Then, the head and tail of the frozen yellow tails are cut off with a saw, further cut into four pieces and their internal organs, skins and bones are removed mechanically to give skinless loins. Then, the loins are roasted only on their surfaces by means of a continuous roaster to give TATAKI whose temperature is lower than -25 deg.C at the core. Then, they are conveyed on a steel belt through a freezer to freeze their surface and refrigerated at -50 deg.C. Then, they are shipped under freezing.