CN101683089A - Method of producing minced meat of large cuttlefish and minced meat of large cuttlefish produced thereby - Google Patents
Method of producing minced meat of large cuttlefish and minced meat of large cuttlefish produced thereby Download PDFInfo
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Abstract
提供一种大型墨鱼的碎肉的制造方法和由此制造的大型墨鱼的碎肉，该大型墨鱼的碎肉作为鱼糕的原料具备充分的品质，即，具备充分的残留氯化铵浓度、断裂强度、断裂凹陷和凝胶强度。该方法包括水洗工序(S1)和粉碎工序(S2)。
To provide a method for producing minced meat of large cuttlefish, and the minced meat of large cuttlefish produced thereby, which has sufficient quality as a raw material of kamaboko, that is, has sufficient residual ammonium chloride concentration, fracture strength, crater and gel strength. The method includes a water washing step (S1) and a crushing step (S2).
Description
Technical field
The manufacture method of meat mincing of large-scale inkfish of the large-scale inkfish of ocean property and the meat mincing of the large-scale inkfish of making have thus been the present invention relates to use.
Background technology
In recent years, the cost of material of flesh of fish meat mincing is surging, and therefore the raw material supply difficulty is carrying out the exploitation of substitute.Under this situation, report in the non-patent literature 1: can use the big red squid in the large-scale inkfish of ocean property America (Dosidicus gigas) as processing raw material, have simultaneously be ready-made flavor and astringent taste (below, these are generically and collectively referred to as " peculiar smell ".) distinctive problem.This peculiar smell results from the ammonium chloride that property large-scale inkfish in ocean contains in vivo in a large number in order to obtain buoyancy.Therefore, be used to remove contained ammonium chloride in the large-scale inkfish body of ocean property, some technology that make inkfish be easy to eat are developed.
Put down in writing a kind of method that reduces the smell component of the big red squid in America in the patent documentation 1, it is characterized in that, the aqueous solution that utilizes salt and organic acid sodium salt mixt is handled the meat portion of the big red squid in America.
Record following content: according to described technology, the measured value to measure with VBN (VBN) can make the content of ammonium chloride be reduced to 11.6mg/100g (with reference to the table 2 of patent documentation 1) from 119.0mg/100g.
Put down in writing a kind of manufacture method of inkfish cube meat food in the patent documentation 2, this method has suppressed the peculiar smell and the foreign odor of inkfish cube meat food, and it comprises following operation: operation (A): preparing peeling and being cut into desired size and volatile nitrogen value that do not carry out heat treated is the above black flesh of fish portion stripping and slicing of 30mg/100g; Operation (B): in desired container, making the cube meat of preparing in the operation (A) is that the above aqueous slkali of 3.0 weight % contacts with pH8.0～13.0 and alkaline agent concentration; Operation (C-1): add and mixed acid solution in aqueous slkali after operation (B) finishes and the cube meat, make that the pH of solution finally is 4.0～7.9; Operation (D): in operation (C-1) afterwards, cube meat is washed.
Record following content: according to described technology, use cube meat by the inkfish of this technical finesse, the taste after it boils and fishy smell and fried after taste compare all further imperceptible peculiar smell with patent documentation 1 with fishy smell.
In addition, put down in writing a kind of manufacture method of utilizing the ocean, South America to produce the meat mincing of giant squid (Giant Squid) protein in the patent documentation 3.This method has been passed through following operation and has been made meat mincing: separate internal organ, peel off the peeling operation of skin; The operation of the meat after the pulverizing peeling; In all weight ratios of the meat pulverized, add about 5% freezing denaturation and prevent the operation freezed after the agent.The method is characterized in that, the described meat that carries out peeling is that giant squid is produced in the ocean, described ocean is produced giant squid and is immersed in the percolating solution about 6～8 hours, this percolating solution was to change in the cycle with about 2 hours, and maintain about 0～8 ℃, thereby prevent the sex change of protein, remove the ammonium chloride composition by osmosis simultaneously.
A non-patent literature 1: believe too luxuriant spring work, " process シ リ one ズ and step on Games! A new い aquatic products processing raw material! ア メ リ カ オ オ ア カ イ カ Jia Gong Ji Intraoperative development The ぬ ざ て ", northern water Try だ I り, No.26, p19～21 (1994)
Patent documentation 1: No. 3269896 specification of Japan Patent
Patent documentation 2: the international WO2005/013725 brochure that discloses
Patent documentation 3: TOHKEMY 2003-102441 communique
Summary of the invention
The problem that invention will solve
Yet, have following problem in the patent documentation 1: since peculiar smell remove and insufficient, therefore, though may be enough as the raw material of the dense so-called delicacies of seasoning etc., when using,, therefore can feel peculiar smell because seasoning is light as the raw material of breaded fish stick.
In addition, utilize the cube meat of the handled inkfish of technology of patent documentation 2, though can use as the raw material of inkfish sky bran sieve, fried inkfish, roasting inkfish, inkfish Savoury doughnut, but because the processing in the manufacturing process is not suitable for, therefore exist can't make possess sufficient fracture strength, fracture depression and gel strength, as the problem of the meat mincing of the raw material of breaded fish stick.
And, there is following problem in the technology of patent documentation 3: because the condition that is used for removing ammonium chloride is for example in processing time of percolating solution (distilled water) or be used to prevent that the temperature that gel formation ability reduces is not suitable for, therefore not only can residual peculiar smell, and fracture strength, fracture depression and gel strength can reduce, can't be as the raw material of breaded fish stick and use.
The present invention carries out in view of the above problems, purpose is to provide manufacture method of meat mincing of a kind of large-scale inkfish and the meat mincing of the large-scale inkfish of making thus, the meat mincing of this large-scale inkfish possess sufficient quality as the raw material of breaded fish stick, that is, possess sufficient fracture strength, fracture depression and gel strength.
The scheme that is used to deal with problems
(1) solved the manufacture method of the meat mincing of large-scale inkfish described problem, involved in the present invention, it is characterized in that, used the outer embrane of the large-scale inkfish of ocean property of the protein decomposition enzyme that contains ammonium chloride and cause autodigestion, described method comprises washing step and pulverizing process.Wherein, washing step is: described outer embrane is cut into the shape of regulation, more than 1 bottom outlet or through hole arranged being provided with on the outer embrane after the cut-out, being higher than solidification point and being to flood 6～12 hours in the dipping solution below 10 ℃, wash.Pulverizing process is: will be through the outer embrane of washing, be used for the egg white of the CKIs matter covering the odor mask of the peculiar smell that is generated by described ammonium chloride and contain the effect that suppresses described protein decomposition enzyme and at least one of TGase of crosslinked combination between the protein mixed, be higher than described pallial solidification point and be below 10 ℃ then through washing, and under negative pressure, to pulverize through the outer embrane of washing, make meat mincing.
So,, can remove ammonium chloride contained in the outer embrane of the large-scale inkfish of ocean property, perhaps significantly reduce its content by washing step.And, since after will mix odor mask when making meat mincing through the outer embrane of washing utilizing pulverizing process, even if the therefore remaining ammonium chloride that trace is arranged in the outer embrane also can make the imperceptible peculiar smell of people.In addition, owing in pulverizing process, mixed the egg white that contains CKIs matter, therefore can suppress the effect of protein decomposition enzyme (being also referred to as the autodigestion enzyme) intrinsic in the outer embrane.In addition, because the temperature conditions of pulverizing process is defined in particular range, therefore can reduce the activity of protein decomposition enzyme.And,, therefore can improve gel strength owing to mixed TGase.In addition, in this pulverizing process, be difficult for entrained air, therefore can prevent the reduction of fracture strength, can prevent that mouthfeel from becoming soft owing under negative pressure, pulverizing outer embrane.Therefore,, can improve fracture strength, fracture depression and gel strength, use so can be used as the raw material of breaded fish stick by carrying out described pulverizing process.
(2) among the present invention,, preferably in described dipping solution, add the odor mask of 0.05～2 weight portion with respect to this dipping solution of 100 weight portions.Like this, also added odor mask in the dipping solution, therefore can be by the further covering smell positively of this odor mask.
(3) among the present invention,, preferably in described dipping solution, add the acylate of 0.1～1 weight portion with respect to this dipping solution of 100 weight portions.Like this, by using the acylate that has chelating ability for metal, effect that can CKIs matter catabolic enzyme.Therefore, can suppress the decomposition of the myosin that causes owing to protein decomposition enzyme.
(4) among the present invention,, preferably in described dipping solution, add in the carbonate of the polymeric phosphate of 0.1～1 weight portion and 0.1～1 weight portion at least one with respect to this dipping solution of 100 weight portions.Like this, by the effect of polymeric phosphate and/or carbonate, can prevent meat mincing when being heated, discharge moisture and solidify (below, be called " adding thermocoagulation ".) phenomenon.Therefore, the heating yield rate in the time of can improving the manufacturing breaded fish stick.
(5) the described washing step among the present invention is preferably by carrying out to described dipping solution with through the described outer embrane bubbling or the stirring of cut-out.Because the ammonium chloride that is contained in the outer embrane is water-soluble, therefore by being impregnated in the dipping solution, it can be removed from outer embrane, but by bubbling or stirring, can be more really and promptly remove ammonium chloride.
(6) among the present invention, with respect to the described outer embrane of 100 weight portions, the addition of described egg white is preferably 1～10 weight portion.Like this, by the CKIs matter that is contained in the egg white, suppress the effect of the protein decomposition enzyme that contained in the outer embrane, thereby can suppress the reduction of gel strength.In addition, by adding egg white, can obtain along sliding mouthfeel.
(7) among the present invention, with respect to the described outer embrane of 100 weight portions, the addition of described TGase is preferably 0.05～5 weight portion.Like this,, form isopeptide bond between glutamine residue that can in meat mincing, be contained and the lysine residue, perhaps form disulfide bond, thereby make crosslinked combination between the protein by TGase.Therefore, fracture strength, the fracture depression of the meat mincing of large-scale inkfish can be increased to the degree identical with oppressing meat mincing with gel strength.
(8) among the present invention, in described pulverizing process,, preferably add the carbohydrate of 5～20 weight portions with respect to the described outer embrane of 100 weight portions.Like this, can prevent freeze denaturation.Therefore, can prevent that meat mincing to manufacturing from carrying out freezing, generation of dripping after it is thawed etc. again.
(9) among the present invention, be preferably included in and carry out freezing packing and freezing process after described pulverizing process is packaged into described meat mincing in the packing container afterwards.Like this, can long preservation.
(10) meat mincing of large-scale inkfish involved in the present invention are characterised in that, its manufacture method by the meat mincing of each described large-scale inkfish in described (1)～(9) is made, wherein, the residual chloride ammonium concentration is below the 70mg/100g, pH is 6.5～7.0, fracture strength is 1～8.5g, and the fracture depression is 8～20mm, and gel strength is 10～120gcm.
If make the meat mincing of this large-scale inkfish, then fracture strength, fracture depression and gel strength are suitable, and the residual chloride ammonium concentration is also enough low, and the raw material that therefore can be suitable as breaded fish stick uses.In addition, pH also is neutral, therefore is easy to use as the raw material of breaded fish stick.
(11) among the present invention, in the L value of measuring with the color colour difference meter, the whiteness of meat mincing is preferably more than 60.Like this, the color of meat mincing is white, and the raw material that is suitable as senior breaded fish stick uses.
The effect of invention
Manufacture method according to the meat mincing of large-scale inkfish involved in the present invention, the kind of the condition of the condition of washing step, pulverizing process and the additive that adds in pulverizing process etc. is optimized, therefore can makes the meat mincing of the large-scale inkfish of the fracture strength, fracture depression and the gel strength that have improved meat mincing.The meat mincing of the large-scale inkfish of Zhi Zaoing have improved fracture strength, fracture depression and gel strength like this, therefore can use as the raw material of breaded fish stick.
According to the meat mincing of large-scale inkfish involved in the present invention, improved fracture strength, fracture depression and gel strength, therefore can use as the raw material of breaded fish stick.
Description of drawings
Fig. 1 is the flow chart of the operation content of the manufacture method of the meat mincing of signal large-scale inkfish involved in the present invention.
Description of reference numerals
S1: washing step
S2: pulverizing process
The specific embodiment
Below, be elaborated with regard to the meat mincing of the manufacture method of the meat mincing of large-scale inkfish involved in the present invention and the large-scale inkfish of making thus.
At first, the manufacture method to the meat mincing of large-scale inkfish involved in the present invention describes.Fig. 1 is the flow chart of the operation content of the manufacture method of the meat mincing of signal large-scale inkfish involved in the present invention.
As shown in Figure 1, the manufacture method of the meat mincing of large-scale inkfish involved in the present invention comprises washing step S1 and pulverizing process S2.
Washing step S1 is: outer embrane is cut into the shape of regulation, more than 1 bottom outlet or through hole arranged being provided with on the outer embrane after the cut-out, being higher than solidification point and being to flood 6～12 hours in the dipping solution below 10 ℃, wash.
In addition, about outer embrane,, therefore use usually to have peeled the 3rd layer skin and the outer embrane that has carried out sterilization because (the 1st layer) begins the skin that plays till the 3rd layer of number and can peel with comparalive ease from the top layer.But, when using the skin do not peel the 3rd layer also not carry out the outer embrane of sterilization, before washing step S1, peel the operation of pallial the 3rd layer skin and the operation (not diagram) of carrying out sterilization with the outer embrane of bactericide after to peeling.By peeling preceding 3 layers skin, can prevent the improper etc. of employed processing unit (plant) in the following operation.For example, in the manufacturing of crab local flavor breaded fish stick, after making meat mincing pass through filter, be configured as laminar, if but do not peel preceding 3 layers skin in advance, therefore this filter can stop up because of preceding 3 layers skin, has to interrupt making.By peeling preceding 3 layers skin in advance, can prevent the interruption of this manufacturing.In addition, because preceding 3 layers skin is very hard, so can eliminate the harmful effect that produces therefrom to mouthfeel.
And,, can satisfy food microorganisms standards such as general viable count or Escherichia coli flora number really by using the bactericide sterilization.Sterilization for example can be by carrying out in the aqueous sodium hypochlorite solution that outer embrane is impregnated into 100ppm in 1～2 minute.After the sterilization, perhaps with flowing water to through the outer embrane of sterilization washing 1～2 minute, perhaps be immersed in the water 1～2 minute and remove clorox.This sterilization processing also can or have the formation exchange sequence of bottom outlet, through hole and carries out with pallial cut-out described later.
Because the outer embrane of the large-scale inkfish of ocean property contains ammonium chloride between the skin of the 3rd layer skin and the 4th layer, so the ammonium chloride in order to be contained between the skin of removing the 3rd layer skin and the 4th layer, form more than 1, be preferably formed a plurality of connect at least the 3rd layer skin bottom outlet or through hole arranged.So, can be really and promptly remove the ammonium chloride that is contained in the outer embrane.Have bottom outlet and through hole preferably with can not be easily closed size and forming.Bottom outlet and through hole are arranged, for example, can form with the size about diameter 0.5～2mm.This have bottom outlet and through hole can use punch or sword mountain (a kind of flower arrangement instrument) to wait to be provided with.
It on one side is the rectangular-shaped of size about 3～20cm that outer embrane for example can cut into, but is not limited thereto, and no matter cuts into what shape, size all can.Pallial cut-out can be used kitchen knife to wait by the staff to carry out, if but use cutting machine etc., can realize the raising and the cost degradation of production efficiency, therefore preferred.In addition, if employed pallial thickness is blocked up, for example also can adjust by being cut into to wait about thickness 1cm.
As the dipping solution that uses among the washing step S1, can make water or be prepared into the neutral aqueous solution, the preferred aqueous solution that is prepared into about pH9～11 that uses to alkalescence.Water can use pure water, aqua sterilisa, running water etc.In addition, as being prepared into the neutral aqueous solution to alkalescence, for example can mix in 1～3w/v% polyphosphate sodium aqueous solution, 1～3w/v% sodium pyrophosphate aqueous solution, 0.5～1.5w/v% aqueous sodium carbonate, 0.5～1.5w/v% calcium carbonate aqueous solution and the 1～3w/v% sodium citrate aqueous solution a kind or 2 kinds with on use.If use this dipping solution,,, can from outer embrane, remove this ammonium chloride therefore by contacting with dipping solution because ammonium chloride is water miscible.In addition, before being impregnated into dipping solution, the outer embrane (about pH5) of acidity can be adjusted to the scope of pH6.5～7.0.By making pallial pH is 6.5～7.0, can strengthen rerum natura,, improves gel strength that is.The liquid measure of dipping solution for example, can be measured for 5 times of pallial use amount etc., but be not limited thereto, and can suitably set.
The temperature of dipping solution is higher than the solidification point of this dipping solution and is below 10 ℃, is preferably below 5 ℃.The temperature of dipping solution is the solidification point of dipping solution when following, and then dipping solution can freeze, and possibly can't carry out removing of ammonium chloride.On the other hand, when the temperature of dipping solution surpassed 10 ℃, then the activity of protein decomposition enzyme improved, so gel strength may reduce.
In addition, may carry out insufficiently if the dip time of outer embrane in dipping solution, then removed ammonium chloride less than 6 hours from outer embrane.On the other hand, even the dip time of outer embrane in dipping solution surpasses 12 hours, remove ammonium chloride and carried out very fully from outer embrane, what surpass this time is immersed in production efficiency aspect and unfavorable.In addition, pallial washing as long as in 6～12 hours scope, can be undertaken by repeatedly changing dipping solution as previously mentioned.Like this, can more positively carry out removing of the ammonium chloride that contained in the outer embrane.
With respect to this dipping solution of 100 weight portions, preferably in described dipping solution, add the odor mask of 0.05～2 weight portion.Flood outer embrane by in dipping solution, adding odor mask, can make the imperceptible pallial peculiar smell of people.As described odor mask, for example can enumerate carbohydrates such as sodium glutamate, shrimp extract, Thallus Laminariae (Thallus Eckloniae) extract.
With respect to the dipping solution of 100 weight portions, if the addition of odor mask less than 0.05 weight portion, then because the addition of odor mask is very few, therefore can't be expected the effect of covering of covering smell.That is, in dipping solution, add odor mask and become nonsensical.In addition, in dipping solution, do not add odor mask or when addition is less than 0.05 weight portion as previously mentioned,, can obtain same effect more by some odor masks that add in pulverizing process S2 described later.On the other hand, with respect to the dipping solution of 100 weight portions,,, may be not suitable for as the raw material of breaded fish stick then because the addition of odor mask is too much, and it is strong that the taste of odor mask and smell can become if the addition of odor mask surpasses 2 weight portions.
With respect to this dipping solution of 100 weight portions, preferably in dipping solution, add the acylate of 0.1～1 weight portion.Flood outer embrane by add acylate in dipping solution, the metal chelating of utilizing acylate to have is made a concerted effort, and the protein decomposition enzymes such as metalloproteinases that can suppress in the outer embrane to be contained cut off myoglobulin heavy chain and with the effect of its decomposition.Therefore, can suppress the reduction of gel strength.As described acylate, can enumerate natrium citricum, sodium tartrate, natrium malicum etc.
With respect to the dipping solution of 100 weight portions, if the addition of acylate less than 0.1 weight portion, then because the addition of acylate is very few, the fully effect of CKIs matter catabolic enzyme.Gel strength when therefore, making meat mincing may reduce.In addition, in dipping solution, do not add acylate or when addition is less than 0.1 weight portion as previously mentioned, by setting the temperature of dipping solution lower, can CKIs matter catabolic enzyme to the decomposition of myoglobulin heavy chain.On the other hand, with respect to the dipping solution of 100 weight portions, if the addition of acylate surpasses 1 weight portion, the amount that then is penetrated into the remaining acylate in the outer embrane increases, so the taste of acylate and smell became strong, may be improper as the raw material of breaded fish stick.
With respect to this dipping solution of 100 weight portions, preferably in dipping solution, add in the carbonate of the polymeric phosphate of 0.1～1 weight portion and 0.1～1 weight portion at least one.Flood outer embrane by in dipping solution, adding polymeric phosphate or carbonate, can make and contain these materials in the outer embrane, therefore can prevent to add thermocoagulation, that is, prevent from when heating, to discharge moisture and solidify.Therefore, can improve the heating yield rate.
If less than 0.1 weight portion, or the addition of carbonate then can't obtain to prevent to add the effect of thermocoagulation less than 0.1 weight portion with respect to the addition of the polymeric phosphate of the dipping solution of 100 weight portions, therefore heating yield rate may worsen.On the other hand, even surpass 1 weight portion with respect to the addition of the polymeric phosphate of the dipping solution of 100 weight portions, or the addition of carbonate surpasses 1 weight portion, reaches the limit of owing to improve the effect of water-retaining property, and is therefore unfavorable aspect cost.
In addition, washing step S1 is preferably by carrying out bubbling to the outer embrane after dipping solution and the cut-out or stirring and carry out.Flood by bubbling or stirring, can from the outer embrane after cutting off, remove more ammonium chloride.In addition, bubbling and stirring condition can suitably be regulated according to employed bubbling device and agitating device, if but condition is too fierce, and the outer embrane after the cut-out may be destroyed, and protein decomposition enzyme is activated, and gel strength reduces, and is therefore not preferred.
Next the pulverizing process S2 that carries out is: will mix through the egg white and the TGase of the effect of outer embrane, the odor mask that is used to cover the peculiar smell that is generated by ammonium chloride of washing, CKIs matter catabolic enzyme, be higher than pallial solidification point and be below 10 ℃ then through washing, and under negative pressure, to pulverize through the outer embrane of washing, make meat mincing.
If the temperature among the pulverizing process S2 is a pallial solidification point through washing when following, then, therefore be difficult to obtain the homodisperse meat mincing of egg white, odor mask and TGase that added because outer embrane can freeze.On the other hand, if when the temperature among the pulverizing process S2 surpasses 10 ℃, then protein decomposition enzyme activation, so gel strength may reduce.
In addition, because the easy entrained air of black flesh of fish contains bubble easily when therefore making meat mincing.If contain bubble in the meat mincing, then mouthfeel can become soft, and the raw material that is not suitable as breaded fish stick that becomes uses.Therefore, can under negative pressure, for example pulverize under the vacuum degree condition below the 13332Pa (100 holder).In addition, as long as do not contain bubble in the meat mincing, therefore be not limited to above-mentioned condition.For example, so long as the vacuum about 80000～100000Pa gets final product, can suitably carry out.Described pulverizing process S2 can be undertaken by using commercially available ball cutter or blender etc.
Among the pulverizing process S2 employed odor mask can use with washing step S1 in the identical odor mask of employed odor mask.With respect to the outer embrane of 100 weight portions, the content of employed odor mask is preferably 0.02～1 weight portion among the pulverizing process S2.
With respect to the outer embrane of 100 weight portions,,, therefore can't expect the effect of covering of covering smell then because the addition of odor mask is very few if the content of employed odor mask is less than 0.02 weight portion among the pulverizing process S2.On the other hand, with respect to the outer embrane of 100 weight portions, if the content of employed odor mask surpasses 1 weight portion among the pulverizing process S2, then because the addition of odor mask is too much, therefore the taste and the smell of odor mask became strong, and the meat mincing that obtained may be not suitable as the raw material of breaded fish stick.
With respect to the outer embrane of 100 weight portions, the addition of egg white is preferably 1～10 weight portion.By adding egg white, can obtain the mouthfeel of suitable cunning as the raw material of breaded fish stick.In addition, because egg white has the function of the effect of the protein decomposition enzyme that is contained in the inhibition outer embrane,, can prevent that gel strength from reducing therefore by the effect of CKIs matter catabolic enzyme.
With respect to the outer embrane of 100 weight portions, if the addition of egg white less than 1 weight portion, then can't obtain along sliding mouthfeel, in addition, can't prevent fully that gel strength from reducing, therefore the meat mincing that obtained may be not suitable as the raw material of breaded fish stick.On the other hand, with respect to the outer embrane of 100 weight portions, if the addition of egg white surpasses 10 weight portions, then mouthfeel becomes too suitable sliding, and is improper as the raw material possibility of the raw material of breaded fish stick, particularly senior breaded fish stick.
With respect to the outer embrane of 100 weight portions, the addition of TGase is preferably 0.05～5 weight portion, with respect to the outer embrane of 100 weight portions, and 0.1～2 weight portion more preferably.By mixing TGase, can make in the meat mincing between the protein that is contained crosslinked (for example, making between glutamine residue and lysine residue crosslinked), therefore can improve gel strength.
With respect to the outer embrane of 100 weight portions, if the addition of TGase less than 0.05 weight portion, then because the addition of TGase is very few, therefore possibly can't fully improve gel strength.On the other hand, with respect to the outer embrane of 100 weight portions,,, possible improper on the contrary as the raw material of breaded fish stick then because the addition of TGase is too much, and it is too high that gel strength becomes if the addition of TGase surpasses 5 weight portions.
In addition, in this pulverizing process S2,, preferably add the carbohydrate of 5～20 weight portions with respect to the outer embrane of 100 weight portions.Because can prevent freeze denaturation by adding carbohydrate.As carbohydrate, for example can enumerate D-sorbite or trehalose etc.
With respect to the outer embrane of 100 weight portions, if the addition of carbohydrate less than 5 weight portions, then because the addition of carbohydrate is very few, therefore can't expect to prevent the effect of freeze denaturation.Therefore, freeze at meat mincing, when thawing again, drip easily manufacturing, therefore not preferred.On the other hand, with respect to the outer embrane of 100 weight portions, if the addition of carbohydrate surpasses 20 weight portions, then because the addition of carbohydrate is too much, so the taste of carbohydrate and smell became strong, may be improper as the raw material of breaded fish stick.
In addition, odor mask, egg white, TGase and carbohydrate etc. can use commercially available material.
In addition, can also be included in and carry out freezing packing and freezing process after being packaged into meat mincing in the packing container after the described pulverizing process S2.Packing container then can use any one so long as be generally used for packing the container of meat mincing.In addition, be packaged in the freezing of meat mincing in the packing container, as common carrying out, refrigerator that can be by being set at-40 ℃ in the storehouse etc. carries out.In addition, freezing temperature is as long as below about-20 ℃.
Manufacture method according to the meat mincing of large-scale inkfish discussed above, can remove the ammonium chloride that produces reason as peculiar smell by washing step S1, or its content is significantly reduced, therefore can make the residual chloride ammonium concentration is below the 70mg/100g, be preferably below the 50mg/100g, more preferably below the 30mg/100g.In addition, can adjust pallial pH by washing step S1, therefore can make pallial pH is 6.5～7.0.And, in pulverizing process S2, be optimized by conditions such as the temperature when making meat mincing, air pressure, by adding odor mask, egg white and TGase, can make the meat mincing of a kind of large-scale inkfish simultaneously, the fracture strength of the meat mincing of this large-scale inkfish is 1～8.5g, the fracture depression is 8～20mm, gel strength is 10～120gcm, and in the L value of measuring with the color colour difference meter, the whiteness of meat mincing is preferably more than 60.
Here, the residual chloride ammonium concentration can be measured by the ammonium chloride concentration determination test.PH can measure by using pH meter.In addition, fracture strength, fracture depression and gel strength can be measured by the gel strength determination test.
As the ammonium chloride concentration determination test, for example can carry out by the following method: utilize conventional method to prepare 5%PCA (perchloric acid) extract by outer embrane as sample, after making the diffusion of ammonia trace, with nessler reagent (Nessler ' s Reagent) colour developing, thereby (" nitrogen-containing compound of ocean property siphonopods muscle extract is formed " meal Tian Yao etc. are outstanding to carry out method for measuring, Japan Fisheries Society's will, 58 (12), p2383～2390 (1992)); Utilize the microdiffusion of health Wei Shi (Conway) to measure VBN (VBN), utilize indophenol method to measure the method for ammoniacal nitrogen (" the utilization processing of the big red squid in America ", two-story valley is started work, Qingsen County aquatic products thing working research institute, p123～131).
The former method becomes the phenomenon of yellowish red color when having utilized ammonium salt and nessler reagent reaction, usually be used for the quantitative of ammoniacal nitrogen.Be specifically described for described method: accurate weighing inkfish meat 5g, add 10% perchloric acid 15mL, carry out homogenizing, after filtering with filter paper, residual residue adds 5% perchloric acid 10mL on filter paper, fully mixes, leave standstill about 30 seconds after, filter once more.Filtrate combines with initial filtrate of reclaiming.This usefulness 5% perchloric acid is cleaned the operation of residue and carry out altogether 3 times, use among the KOH and the filtrate of reclaiming, constant volume is to 50mL.In addition, use the ammonium sulfate of common standard concentration in advance, carry out titration, the production standard curve with nessler reagent.And,, calculate ammonium chloride concentration (" food engineering experiment book " goes up volume, and compile in Kyoto University's agronomy portion food engineering classroom, supports virtuous hall version) with the sample solution of nessler reagent titration constant volume to 50mL, the value of application standard curve.
On the other hand, the latter's method (diffusion method) is: the steam distillation that replaces asking Kai Shi (Kjeldahl) method of calculating total nitrogen content, and decomposed solution is added in the health Wei Shi unit (Conway unit), add alkali and produce ammonia, make in its acid solution that is diffused into the inner room in the container.In addition, health Wei Shi unit is on the books in laboratory apparatus catalogue etc., can buy.Described method is specifically described: the health Wei Shi unit of decomposed solution being made the standard detectors form is the glass container made that is similar to the heavy wall of little petri diss (Petri dish), and inside is divided into inner room and mistress by the glass wall of circular concentric.Inner room to detector adds a certain amount of regulation acid solution, injects the detection liquid that has decomposed to the mistress, adds KOH, is alkalescence, with the sealing of grournd glass plate.In 25 ℃ thermostat, placed about 50 minutes, the ammonia that is produced is absorbed in the acid liquid fully, uses the regulation acid solution to carry out acid-base titration then, (" food engineering experiment book " goes up volume to measure the ammonia amount, compile in Kyoto University agronomy portion food engineering classroom, supports virtuous hall version).
In addition, indophenol method is: 2, and 6-dichloroindophenol (being designated hereinafter simply as indophenols) presents redness when forming oxidized form in acid solution, present colourlessly when forming reduced form, utilizes this phenomenon to carry out titration, thereby quantitatively.Assay method has following 2 kinds: the method for using reduced form solution titration indophenols solution under acid condition; With method with the known indophenols titration reduced form solution of titer.
The gel strength determination test can followingly carry out.For example, to filling meat mincing in the packages sealed material, heating is after 30 minutes in 92 ℃ water-bath, and cooled on ice was preserved an evening down for 5 ℃ in refrigerator more than 30 minutes.Then, utilize thermostat that cryopreserved meat mincing are warming up to 25 ℃, and maintain room temperature.Afterwards, make meat mincing be shaped to the size of diameter 30mm, length 20mm, use commercially available gel strength analyzer (plunger:
(ball)) and analysis software, fracture strength, fracture depression and gel strength measured.In addition,, for example can use RHEONERII CREEP METER RE2-3305B (mountain electricity corporate system),, can use fracture strength to analyze Windows (registration mark) Ver.1.2 (a) as analysis software as the gel strength analyzer.
When the residual chloride ammonium concentration of Ce Dinging surpassed 70mg/100g as mentioned above, the excessive concentration of residual ammonium chloride in the meat mincing then also can be felt peculiar smell even if therefore add odor mask etc.Therefore, the raw material as breaded fish stick may be improper.In addition, the residual chloride ammonium concentration is below the 50mg/100g, when more preferably 30mg/100g is following, then can use as the raw material of senior breaded fish stick.Therefore, when the raw material as senior breaded fish stick used, preferably making the residual chloride ammonium concentration was below the 50mg/100g, more preferably below the 30mg/100g.
In addition, the pH of meat mincing is less than 6.5 or above 7.0 o'clock, then the activity of TGase can die down, and perhaps the CKIs matter that is contained in egg white function that produced, the effect of CKIs matter catabolic enzyme can die down, so fracture strength, fracture depression and gel strength may die down.
In addition, when the fracture strength of Ce Dinging was less than 1g as previously mentioned, then mouthfeel becomes too soft as bean curd, and was improper as the raw material of breaded fish stick.On the other hand, when fracture strength surpassed 8.5g, then mouthfeel was really up to the mark, and is therefore improper as the raw material of breaded fish stick.In addition, when making fracture strength be 5～8.5g, can use as the raw material of senior breaded fish stick, therefore preferred.
When described fracture was caved in less than 8mm, then stress was low excessively, and it is very crisp that rerum natura becomes as biscuit, and is therefore improper as the raw material of breaded fish stick.On the other hand, when the fracture depression surpassed 20mm, then becoming had chewing gum or the such elastic force of rubber, therefore improper as the raw material of breaded fish stick.In addition, when making the fracture depression be 12～18mm, can use as the raw material of senior breaded fish stick, therefore preferred.
Described gel strength then becomes as soft jelly or the mouthfeel the pudding during less than 10gcm, and is therefore improper as the raw material of breaded fish stick.On the other hand, when gel strength surpasses 120gcm, then become mouthfeel as the hard gel, therefore improper as the raw material of breaded fish stick.In addition, when making gel strength be 60～120gcm, can use as the raw material of senior breaded fish stick, therefore preferred.
In addition, for example, in the L value of measuring with color colour difference meter (Minolta makes CR-300), the whiteness of described meat mincing is preferably more than 60.Less than 60 o'clock, then the whiteness of meat mincing was not enough in the L value for the whiteness of meat mincing, that is since white content inadequately and not preferably as the raw material of breaded fish stick, particularly not preferably as the raw material of senior breaded fish stick.In addition, in the L value of measuring with the color colour difference meter, the whiteness of described meat mincing is preferably more than 70, more preferably more than 80.
[embodiment]
Then, the embodiment that has confirmed effect of the present invention is described.
(embodiment 1)
As the outer embrane of the large-scale inkfish of ocean property of raw material, use the outer embrane of the big red squid in America that freezing Peru produces.In addition, for employed a plurality of outer embranes, the ammonium chloride concentration determination test of putting down in writing in the project according to (1) described later residual chloride ammonium concentration is measured the ammonium chloride concentration that is contained in the outer embrane, and it is 200～250mg/100g.Below, embodiment 1 is described.
At first, the outer embrane of freezing state is put into dipping tank partly thaws, peel preceding 3 layers skin after, beat from pallial surface with the sword mountain, form through hole.Afterwards, cut off, make on one side for about 9cm with kitchen knife.At this moment, pallial thickness is 20mm when above, and pallial thickness is cut into 1/2.
Then, the outer embrane that cuts into prescribed level is impregnated in the aqueous sodium hypochlorite solution of concentration 100ppm 1 minute and carries out sterilization, then, the outer embrane after the sterilization is impregnated in the water 1 minute, remove clorox.
Then, carry out pallial washing after the sterilization.Washing is: dipping is 2 times in the water of 2 times of water yields more than the amount of this outer embrane weight, each 1 hour.Afterwards, add sodium carbonate and natrium citricum in the water of 2 times of water yields more than the amount of this outer embrane weight, the preparation aqueous solution contains sodium carbonate and the natrium citricum of each 1w/v% respectively in this aqueous solution.The outer embrane of water having been washed 2 times floods 2 times each 4 hours in this aqueous solution.In addition, Ci Shi water temperature is generally below 10 ℃ and (is substantially 4～8 ℃).To put into bamboo strainer through the outer embrane of washing, place 5 minutes, remove liquid.
Then, outer embrane with respect to 100 weight portions, add the D-sorbite of 8 weight portions, the egg white of 8 weight portions, the polymeric phosphate of 0.3 weight portion, the sodium glutamate of 0.8 weight portion, under vacuum 93000Pa, condition below 10 ℃, mixed 3 minutes with 2000 rev/mins with ball cutter (Yanagiya corporate system BCA250E), make the pallial meat mincing of the big red squid in America.
The meat mincing of making are packed into to be covered with in the shaping box of plastics, covers with plastics then, is set at-40 ℃ freezer with storehouse temperature and makes it freeze (temperature-20 ℃).After freezing, the meat mincing that will freeze are packed into and are preserved the chest of usefulness, preserve down at-18 ℃.
Residual chloride ammonium concentration (mg/100g), pH, fracture strength (g), fracture depression (mm), gel strength (gcm) and whiteness for the meat mincing of the related big red squid in America of the embodiment 1 of such manufacturing and preservation are measured.Condition determinations etc. are as follows.
(1) residual chloride ammonium concentration (mg/100g)
The following mensuration of residual chloride ammonium concentration.At first, accurately the meat mincing 5g of the large-scale inkfish of weighing manufacturing adds 10% perchloric acid 15mL, carries out homogenizing.After it was filtered with filter paper, residual residue added 5% perchloric acid 10mL on filter paper, fully mixes, and leaves standstill about 30 seconds, and then filters.In addition, filtrate combines with initial filtrate of reclaiming.This usefulness 5% perchloric acid is cleaned the operation of residue and carry out altogether 3 times, use among the KOH and the filtrate of reclaiming, constant volume is to 50mL.And,, calculate ammonium chloride concentration (go up volume with reference to " food engineering experiment book ", compile in Kyoto University's agronomy portion food engineering classroom, supports virtuous hall version) with the sample solution of nessler reagent titration constant volume to 50mL, the value of application standard curve.
(2)pH
PH uses glass electrode formula hydrogen ionexponent meter (the hole field makes the corporate system D-51 of institute) to measure.
(3) fracture strength (g), fracture depression (mm), gel strength (gcm)
Fracture strength, fracture depression and gel strength are measured by the gel strength determination test.That is, as can the packages sealed material, fill meat mincing in Krehalonseam D-84 (45mm * 300mm, thickness 40 μ m), heating is after 30 minutes in 92 ℃ water-bath, and cooled on ice was preserved an evening down for 5 ℃ in refrigerator more than 30 minutes.Then, utilize thermostat that cryopreserved meat mincing are warming up to 25 ℃, and maintain room temperature.Then, make meat mincing be shaped to the cylindrical of diameter 30mm, length 20mm, use possesses
Gel strength analyzer of the plunger of (ball) (mountain electricity corporate system RHEONERII CREEP METER RE2-3305B) and analysis software (fracture strength is analyzed Windows (registration mark) Ver.1.2 (a)) are measured fracture strength, fracture depression and gel strength.
(4) whiteness
Whiteness is measured with color colour difference meter (Minolta makes CR-300).Among the application, use the L value of measuring by this color colour difference meter.
(5) microorganism checking
In addition, with described (1)～(4) together, carry out the microorganism checking of the meat mincing of the big red squid in America by conventional method.Microorganism checking carries out for general viable count, Escherichia coli flora, salmonella, vibrio parahaemolytious.
The result of the test of described (1)～(5) is shown in following table 1.
[table 1]
As shown in table 1, the meat mincing of the big red squid in America that embodiment 1 is related, therefore the ammonium chloride that can fully remove in the outer embrane to be contained can fully reduce the residual chloride ammonium concentration.Therefore, imperceptible peculiar smell during edible this meat mincing.In addition, fracture strength, fracture depression and gel strength are also suitable.In addition, whiteness is also enough high.
Therefore, the meat mincing of the related big red squid in America of embodiment 1 can use as the raw material of breaded fish stick or senior breaded fish stick as can be known.
(embodiment 2)
Among the embodiment 2, outer embrane with respect to 100 weight portions, add the D-sorbite of 8 weight portions, the egg white of 8 weight portions, the polymeric phosphate of 0.3 weight portion and the sodium glutamate of 0.8 weight portion, in addition, add the TGase (aginomoto corporate system Activa TG-AK) of 1.4 weight portions again, under vacuum 93000Pa, condition below 10 ℃, mixed 3 minutes with 2000 rev/mins with ball cutter (Yanagiya corporate system BCA250E), in addition, with described embodiment 1 identical condition under make and preserve the meat mincing of the big red squid in America.
Residual chloride ammonium concentration (mg/100g), pH, fracture strength (g), fracture depression (mm), gel strength (gcm) and whiteness for the meat mincing of the related big red squid in America of the embodiment that makes and preserve 2 are measured, and carry out microorganism checking.Condition determinations etc. are identical with embodiment 1.Result of the test is shown in following table 2.
[table 2]
As shown in table 2, embodiment 2 is owing to further added TGase, so fracture strength, fracture depression and gel strength significantly improve.Therefore, as can be known the meat mincing of the related big red squid in America of embodiment 2 especially preferably as the raw material of senior breaded fish stick.
Claims (11)
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| JP2008244938 | 2008-09-24 | ||
| JP2008244938A JP5033092B2 (en) | 2008-09-24 | 2008-09-24 | Large squid surimi manufacturing method and large squid surimi manufactured thereby |
| JP2008-244938 | 2008-09-24 |
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| CN101683089A true CN101683089A (en) | 2010-03-31 |
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| KR101359002B1 (en) * | 2013-11-26 | 2014-02-07 | 영동씨푸드주식회사 | Manufacturing method of giant squid meat |
| CN108740831A (en) * | 2018-05-31 | 2018-11-06 | 四川众润食品有限公司 | A kind of instant brown sugar fermented glutinour rice egg and preparation method thereof |
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| JPS619270A (en) * | 1984-06-25 | 1986-01-16 | Taiyo Fishery Co Ltd | Production of fish-paste product |
| JPS6324872A (en) * | 1986-07-16 | 1988-02-02 | Taiyo Fishery Co Ltd | Production of ground fish meat |
| JP2533392B2 (en) * | 1989-02-22 | 1996-09-11 | マルハ株式会社 | Fish meat surimi and its manufacturing method |
| JP3269896B2 (en) * | 1993-09-27 | 2002-04-02 | 日本水産株式会社 | Raw material for processing squid and method for reducing off-flavor components of red squid |
| KR100429782B1 (en) * | 2001-09-20 | 2004-05-03 | 주식회사 한국수리미 | Manufacturing method of boiled paste and surimi using latin america pelagian giant squid |
| JP4630821B2 (en) * | 2003-08-06 | 2011-02-09 | 株式会社ニチレイ | Manufacturing method of squid fillet food |
| CN101167566A (en) * | 2007-11-30 | 2008-04-30 | 杨华 | Method for processing smell-eliminated calcium-enriched fish sauce |
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