JPH02203737A - Preparation of bonito ham - Google Patents

Abstract

PURPOSE:To prepare a bonito ham having excellent appearance, taste and flavor and preservable over a long period by injecting a preparation liquid into a bonito, subjecting the bonito to drying, smoking, sterilization and cooling and finally vacuum-packaging the product. CONSTITUTION:A preparation liquid is injected into a bonito body by an injection means, impregnated in a vacuum chamber and pickled at a low temperature for several days to effect the filling of 30-40wt.% of the preparation liquid into the bonito meat. The surface of the bonito is dried and then smoked at 65-75 deg.C for 1-1.5hr until the bonito meat temperature reaches 80 deg.C, when the meat is sterilized by steaming for >=45min. The sterilized product is dehumidified by cooling in a refrigerator and finally packaged in vacuum.

Description

DETAILED DESCRIPTION OF THE INVENTION 1.Object of the invention (industrial application field) The present invention relates to a method for producing bonito ham used in the seafood processing industry, specifically, a method for producing bonito ham used in the seafood processing industry, specifically, sodium chloride, sugar, coloring seasoning preparations, emulsified oil and fat agents, etc. The preparation liquid obtained by mixing a predetermined amount of the above ingredients is injected into the quartered bonito, and the appropriate amount is filled by impregnating and soaking, followed by drying, smoking, sterilization, and cooling, and then vacuum packaging. This invention relates to a method for producing bonito ham that has flexibility like pork ham, has excellent meat color and flavor, and can be stored for a long period of time.

(Conventional technology) Traditionally, products made from bonito have been eaten raw, seared, processed into dried bonito flakes, and dried bonito flakes. Anamari-bushi is known as a product made with this.

This product was made by steaming and heating a fish body cut into quarters for a predetermined period of time, cooling it, cleaning or removing unnecessary parts on the outside of the fish body, and giving it a predetermined shape.

(Problems to be Solved by the Invention) When bonito flakes processed using the above-mentioned method are steamed at high temperatures, the entire flesh turns cloudy and the original bright red color of the bonito fades. It reduces the product value.

Since no seasoning is added during processing, when eaten as is, the meat tastes bland and lacks a sense of taste, and also retains the characteristic fishy odor of bonito, making it generally difficult to expect high demand.

The flesh breaks into small pieces during cooking, making it difficult to handle, and when served on tableware, it looks bad and is difficult to eat.

If raw bonito with reduced freshness is used, the above-mentioned cracked flesh and fishy odor will become worse, and other fresh raw bonito stored together with the raw material to be processed will also be defective, so make sure that enough of the raw bonito is used before processing. A careful selection is required.

There were problems such as.

The present invention was made to solve the above-mentioned problems.Sodium chloride and sugar.

A prepared liquid obtained by mixing a predetermined amount of a coloring seasoning preparation, an emulsified fat agent, etc., was poured into quartered bonito, and the appropriate amount was filled by impregnation and soaking, followed by drying, smoking, sterilization, and cooling. The purpose of the present invention is to provide a method for producing bonito ham that is flexible like pork ham, has excellent meat color and flavor, and can be stored for a long period of time by vacuum packaging the bonito ham.

1. Structure of the Invention (Means for Solving the Problems) The method of the present invention for achieving the above-mentioned object is to inject raw bonito into raw material by injection using a liquid injection means, impregnation using a vacuum container, and immersion using a dipping container. 30-40% of the amount of meat
The present invention provides a method for producing bonito ham in which the prepared liquid is filled into raw bonito meat, the surface is dried, smoked at 65 to 75°C for 1 to 1.5 hours, sterilized and cooled, and vacuum packaged.

The raw bonito used in the method of the present invention is made by cutting off the head and tail, cutting it into pieces, and shaping it into a so-called block shape by removing the spine, outer skin, blood joints, and surrounding unnecessary parts. Although frozen fish is usually used, it is of course possible to use fresh fish.

By injecting, impregnating, and soaking raw fish meat, the prepared liquid adds seasoning, aroma, and redness to the fish meat, gives it flexibility, improves its texture, and gives it the same color and flavor as animal ham. The amount is about 30 to 40% (30 to 40 kg+) per 100 kg of raw fish meat, and for seasoning, sodium chloride, sugar, chemical seasonings, etc. are used, and red flavoring is used. In addition to using a known coloring agent, a coloring agent is also used to control uneven coloring.

In addition, to give flexibility to fish meat, emulsified oils and fats, protein pickling liquid, etc. are used to suppress the extraction of internal moisture, reduce tissue destruction, and tighten the meat. In this method, ice water corresponding to about 60% of the total prepared solution is placed in a rotary mixer in advance and circulated at high speed to suppress the temperature rise of the solution, and the several additives mentioned above are gradually added to the mixer. Stir well for about 5 to 30 minutes, add some ice water to the mixed solution to prevent it from separating later, and bring the total volume to the specified amount, which will become the preparation liquid to be filled into the raw fish meat. .

Further, this prepared liquid is cured for about 24 hours in a storage room at a temperature of 5°C.

In order to fill the raw material with the prepared liquid prepared in this way, there are a process of directly injecting it inside, a process of forced impregnation from the outer shell in a vacuum container, and a process of natural impregnation from the outer shell in a dipping container.There are many injection processes. Using an injection device equipped with a liquid injection needle, drive this liquid injection needle into the center of the raw material so that the prepared liquid is evenly distributed throughout the raw material, and in the injection process for the specified amount of 30%. Inject about 20 to 25% of the injection limit.

The step of impregnating the raw material with the preparation liquid is to immerse the raw material in a drum-shaped reduced pressure container containing the same preparation liquid as described above, and keep the inside in a vacuum state while circulating the solution at a low speed for 5 to 10 minutes. This is done for approximately 5 minutes, and is used to replenish 5 to 10% of the insufficient amount injected in the injection step.

In addition, the immersion process involves immersion in the same prepared solution described above at a low temperature of 0 to 5°C for 1 to 7 days, which compensates for the slight filling shortage in the injection and impregnation processes described above, and also improves the quality of the raw materials by filling with salts. Prevent corruption.

The drying step is carried out using a known food dryer at 60° C. to 70° C. for about 1.5 to 2 hours, and only the surface of the raw material is dried without heating the inside.

The smoking process is carried out at 65-75℃ in a known smoking room.
The process is carried out for ~1.5 hours, and cherry, oak, maple, etc. are suitable as the smoked material, and those molded into 5 mm square chips are used.

The sterilization process is a standard medium temperature sterilization method with a center temperature of 80℃.
Steam for at least 45 minutes.

The cooling process is carried out for 1 to 2 days in a so-called freezing temperature state of 0 to 5°C in a refrigerator room, and the processed meat is cooled and dehumidified to adjust the water activity of the meat to AWo of 94 or less.

In the packaging process, the vagina completed in the above process is vacuum-packaged with a film to make it ready for shipping, and is vacuum-backed using a known packaging machine.

In the method of the present invention configured as described above, a preparation solution mixed with a predetermined composition is prepared in advance, and this preparation solution is injected into the entire interior of the vagina that has been shaped into a predetermined shape. When injected by liquid means, 20 to 25% of the solution is filled into the vagina per 100%.If the injected vagina is impregnated with the solution while rotating at low speed in a vacuum container containing the preparation solution, the specified filling amount is achieved. Furthermore, if the fish meat is immersed for several days at a low temperature in the immersion container containing the preparation liquid, the mixed additives will cause the fish meat to become wet when steam is applied in the subsequent sterilization process. The inside develops color, giving it a ham-like red tinge and flavor, and it also softens the meat and gives it elasticity.

Next, the surface moisture is removed using a dryer to dry the inside of the vagina, and the inside of the vagina is then smoked in a smoking room. The meat is cooled and dehumidified, and the internal moisture is properly adjusted.

The vagina thus created is vacuum-packed using a vacuum packaging machine, and the bonito ham is made into a product.

(Example) Next, an example of the method for producing bonito ham according to the present invention will be described.

Cut the head and tail of frozen bonito, cut into quarters, thaw, remove bones,
1 kg of raw bonito that had been shaped and weighed was prepared.

The total amount of the prepared liquid is 5.95 kg of sodium chloride, 2.40 kg of sugar, and 12.00 kg of the coloring seasoning agent Esbrogen 140 (Sanei Kagaku).
, Pickle liquid 1304-QC (Sanei Scientific) 3.0
0kg, Colorant Kanikama Red (Sanei Kagaku) 0
．． The mixture was formulated using 0.8 kg and 60% of the total volume of ice water, stirred and mixed for 20 minutes using a high-speed rotary mixer, and ice water was further added to the insufficient amount to obtain 100 kg of solution.

Then, 0.25 kg of this prepared liquid was injected into the entire center of the raw bonito using a known liquid injection injector, and transferred to a vacuum container containing the prepared liquid.
Immerse it in a vacuum for 0.0 minutes and pour the prepared liquid into the inside of the raw bonito.
5 kg of the sample was impregnated, and then transferred to another container containing the above-mentioned preparation solution, and immersed in a refrigerator at 5° C. for 1 day.

Next, the inside of the vagina was taken out from the container and dried and smoked in a dryer at 60°C for 1.5 hours and in a smoking chamber at 70°C for 1.5 hours.

Thereafter, the mixture was cooled and dehumidified for one day in a refrigerator adjusted to 0°C to adjust the moisture content, and bonito ham was produced.

When observing this bonito ham, it has a reddish-brown appearance and a pale red inside when cut, and the flesh is firm and elastic, with a good aroma.It is an excellent product that is indistinguishable from animal ham in terms of appearance and flavor. was completed.

The inside of this vagina was vacuum packed using a vacuum packaging machine and stored at a low temperature.After 30 days, it was sealed and eaten.
The texture and texture were completely unchanged from when it was manufactured.

C1 Effects of the Invention As mentioned above, in the method of the present invention, the preparation liquid is injected directly into the vagina and then impregnated and immersed from the outside. The color and flavor are evenly distributed throughout the area.

The coloring agent in the preparation liquid develops the color of the meat, giving it a pale reddish tinge, so even when the raw materials are heated during processing, the pale reddishness of the meat is maintained, giving it a good appearance during cooking and improving its commercial value.

The flavoring agents in the preparation add just the right amount of flavor and remove the characteristic fishy odor of bonito, so it can be eaten directly by slicing or cutting into cubes, and the smoke adds even more flavor to the meat. Even people who don't like fish can easily eat it, which can lead to increased consumption of bonito.

In addition, the injection, impregnation, and soaking of the prepared liquid makes the meat firm and flexible, so even when sliced thinly, the meat does not fall apart, making it possible to perform a variety of cooking methods, and making it easier to cook. Moreover, since the meat has a firm texture when placed in the mouth, it has a good texture and is easy to eat.

Since it is possible to use raw materials whose freshness has decreased due to the addition of the preparation liquid, the raw materials can be used effectively, which has a large economic effect.

Since vacuum packaging is performed in conjunction with filling, drying, and smoking of the prepared liquid, the color, flavor, and flexibility of the meat can be maintained for a long period of time, and transportation can be facilitated.

It has special effects such as:

Procedural amendment (,e) July 25, 1999 1, Indication of the case 1999 Patent Application No. 24636 2, Name of the invention Method for manufacturing bonito ham 3, Person making the amendment Relationship with the case Patent issue Applicant: 27-6-1 Nakaminato, Yaizu City, Shizuoka Prefecture, Co., Ltd. Mar ≧ 4, Substitution 5, Column 1 of “Detailed Description of the Invention” in the specification subject to amendment, Indication of the case 1999 patent application No. 24636 No. 2, Name of the invention: Process for producing bonito ham 3, Relationship with the case of the person making the amendment Patent applicant: 2-6-1 Nakaminato, Yaizu City, Shizuoka Prefecture Marumi Co., Ltd. 4, Agent 5: Amendment In the subject specification, in the column ``Detailed Description of the Invention J'' (page 8, 11, ditto, 2nd line from the bottom to the last line), the statement ``Then, the process is carried out using a dryer'' has been corrected as follows. Masu.

"Next, it removes surface moisture, dries the inside of the vagina, and smokes it."
...and total capacity" has been corrected as follows.

"Seasoning preparation (■Sanei Chemical) 12.00kg, Emulsified vegetable oil (■Sanei Chemical) 3.00kg, Coloring agent (
(manufactured by Sanei Chemical Co., Ltd.) 0.08 kg, and total capacity.'' (3) Same as above, page 1, lines 13 to 14, ``Smoke treatment was applied.''
I will correct the statement as follows.

"It was smoked. After the core temperature reached 80'C, it was steamed for 45 minutes or more to sterilize it."" has been corrected to "Adjusted to 5℃."

that's all

Claims (1)

[Claims] By injection using a liquid injection means, impregnation using a vacuum container, and immersion using a dipping container, the amount of raw bonito meat can be reduced by 30~
A bonito characterized by filling 40% of the prepared liquid into raw bonito meat, drying the surface, smoking at 65 to 75°C for 1 to 1.5 hours, sterilizing and cooling, and vacuum packaging. How to make ham.