PROBLEM TO BE SOLVED: To boil fish to a degree that its bone can be eaten without making the fish mushy by superheated steam.SOLUTION: A bone tender boiling control section executes a first bone tender boiling control by heating for thirty minutes while increasing a temperature in a heating chamber to 200°C to prevent fish from being mushy by hardening a surface of the fish by denaturing protein of the surface, and prevent the fish from burnt, and a second bone tender boiling control by heating for two hours and twenty minutes while keeping the temperature in the heating chamber at 120°C to make the bone tender by allowing collagen to flow out from the fish bone.COPYRIGHT: (C)2013,JPO&INPIT【課題】過熱蒸気により魚の身が煮崩れせず、且つ骨が飲み込める程度に柔らかくする。【解決手段】骨柔らか煮制御部は、加熱室内の温度を200℃に到達させて魚の表面の蛋白質を変性させて硬くして煮崩れを防ぐと共に、焦げの発生を防止できる30分の間加熱する第1骨柔らか煮制御と、上記魚の骨からコラーゲンを流出させて骨を柔らかくするように、上記加熱室内の温度を120℃で2時間20分の間加熱する第2骨柔らか煮制御とを行う。【選択図】図4
