ニジマスの甘露煮における素焼きの効果

概要

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Kanroni is one of the traditinal cooking of fresh-water fith in Japan. In general way, the fresh-water fish is baked and then boiled in the water with soy sauce, sugar and sweet sake for several hours. The present study is concerned with the effects of baking of raw fish before boiling on Kanroni, and has been examined from the point of the texture. Baked, at 180℃ for 30 min, rainbow trout and untreated control fish were boiled for 3h in water, and then were simmered for 4h after addtion of seasoning. Changes in physical properties of Kanroni were examined by sensory test, texturometer test, tensil strength test and fragility test. The exudation of protein, collagen and fat during cooking were estimated by chemical methods. The sensory tests showed that baking process decresed fishy odor and increased hardness of the meat. Instrumental texture tests revealed that the meat of Kanroni made of baked trout was harder and more fragile than that of Kanroni of untreated trout, and the skin of baked fish was more tough. The protein and collagen exuded from the fish during cooking were less in the case of baked fish. Most of calcium was kept in bone of Kanroni in spite of remarkable softening of bone. Baking raw fish before simmering makes the texture and flavor of Kanroni more palatable.
1994-04-15