| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for cooking tuna without losing deliciousness of tuna flesh, and enabling preservation without drying the surface and the inside even with the lapse of time and rapid seasoning cooking. <P>SOLUTION: This method for cooking tuna 1 comprises frying 200g per person of tuna muscular flesh from the lower half 12 to the fin 3a of yellowfin tuna or bigeye tuna as tuna 1 in oil at 110-130° for 2 min and twining the tuna with vegetables stir-fried with soy sauce so as to provide as Japanese flesh roasted on a hot plate. As the tuna flesh is fried in oil at 110-130°, heat is gradually transmitted to the inside of the tuna flesh and an oil film is formed on the surface while the water contents of the surface and the inside become almost the same level. As a result, water content in the inside of the tuna flesh is suppressed from evaporating due to the oil film even with the lapse of time after frying in oil, so soft palate feeling while retaining chewability is obtained. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
