JPH0242957A - Fish meat fillet-like food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title food of close resemblance to smoked salmon and fatty flesh of tuna, with eating feel and flavor mild and of good body by forming a fish meat paste into a laminar structure followed by heating to effect solidification and then impregnation with a fatty oil under a vacuum. CONSTITUTION:A fish meat paste from, e.g., Alaska pollack is formed into a laminar structure followed by heating to effect solidification and the resultant product is then impregnated with a fatty oil under a vacuum, thus obtaining the objective food having such a structure that the narrow spaces between the laminated thin slices of the fish meat paste-formed product impregnated with the fatty oil.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a fish fillet-like food product that uses minced fish meat and is rich in fat and closely resembles smoked salmon, tuna fatty tuna, etc., and a method for producing the same.

[Prior Art] Conventionally, there is a known method for producing fish fillet-like foods by adding seasonings and fats and oils to minced fish, kneading it, shaping it, slowly freezing it, and then heating it. 53-142561).

This method takes advantage of the fact that ice crystals grow within the fish surimi molded product during slow freezing, forming a layered structure with laminated thin sides. It consists of heating and produces a fish fillet-like food that is rich in fat and closely resembles smoked salmon.

[Problem to be solved by the invention] Smoked salmon, fatty tuna, etc. have a fine layered structure and are rich in fat, so they are known to have a mellow texture and rich flavor. There is. Moreover,
The fish fillet-like food produced by the above-mentioned conventional technology does have a layered structure, giving it a mellow texture that closely resembles natural smoked salmon or fatty tuna, but it is extremely unsatisfactory in terms of the rich flavor caused by the fat content. It is.

The reason for this is that the kneaded oils and fats are dispersed in an emulsified state in the minced fish meat, and after heating, they are trapped in the protein network that is formed. It lies in not letting it out.

Another problem is that when oils and fats are kneaded, they become emulsified, become cloudy and lose their transparency, resulting in a texture that is far from raw fish and more like ham or sausage. .

In addition, when seasoning is added to molded fish meat minced meat and slowly frozen to form a layered structure, the flakes are tightly attached to each other, and even if there are voids, they are often discontinuous and independent. It is very difficult to penetrate from the outside, and if you simply soak it in oil or apply it on the surface, only a small amount will penetrate inside, and the surface will be slimy and overly oily, and it will have a mellow texture. There is a problem that a harmonious, full-bodied flavor is not exhibited.

[Means for Solving the Problem] In order to achieve the above object, the fish fillet-like food according to the present invention is made of laminated thin pieces of a molded fish meat minced product that has been formed into a layered structure and solidified by heating. It has a structure in which the voids are impregnated with oils and fats.

Furthermore, the method for producing fish fillet-like food according to the present invention includes processing and molding minced fish meat to form a layered structure, adding pj.
It consists of + coagulating and impregnating with oil and fat under vacuum.

[Function] Since the present invention is configured as described above, the layered structure of the food minced fish meat product formed during slow freezing is maintained even when heated and solidified, and the layered structure existing in the space between the eyebrows is maintained even when heated and solidified. The air is degassed by placing it under vacuum. that time,
The independent voids are partially destroyed by the expansion of the trapped air and transform into continuous voids. When the molded fish meat paste heated in such a state is immersed in fats and oils, the fats and oils uniformly penetrate into the continuous voids. In addition, oils and fats do not mix violently with air or water, and do not cause emulsification or cloudiness.

The fish fillet-like food processed and produced as described above has a layered structure during chewing, and has a mellow texture that closely resembles natural smoked salmon or fatty tuna. It melts and gives a rich flavor.

[Example] (Blend example) Surimi walleye cod... 4.2% salt...
・・・・・・・・・・・・・・・・・・・・・ 1.5%
water························
...45% Waxy starch...10%
seasoning·····················
1.5% flavor・・・・・・・・・・・・・・・
・Minor amount of coloring agent・・・・・・・・・・・・・・・・・・
...Knead a small amount of each raw material in the above mixing ratio uniformly, and make the kneaded product (hereinafter simply referred to as surimi) approximately 35 Tsuru x 12
Form into a thick plate of 5wm x 300mm. The surimi is formed into a plate by known means such as squeezing out the surimi into a plate using a drawing machine with a rectangular mouth or filling it into a mold. The shape is not necessarily limited to a plate shape either.

The surimi formed into a plate in this way is left in a freezer at around 18° C. overnight to slowly freeze, and then immediately steamed and heated without being thawed. For heating, immerse in boiling water,
Direct heating may also be used.

Next, the heated and solidified plate-like molded product is sliced into appropriate thicknesses to produce sliced products. The sliced product is coated with oil and fat, stored in a pouch, and vacuum degassed. As for the method of application, spraying and brushing are preferable because they cause less unevenness, but there is no need to be particularly limited.

Vacuum-treated products can be sold as products, but -
You can take it out of the pouch and put it back in another tray.

If you season fats and oils with flavors, extracts, etc. in advance,
It is easy to obtain a flavor that closely resembles the real thing. Although salad oil is the most preferred type of fat and oil, animal fat with a low melting point or processed fat can also be used in a melted state. The amount of oil with a low melting point can be increased or decreased depending on preference and purpose, but in the case of smoked salmon-like products, 1.
5 parts is the best balance.

The figure shows an example of the product, la, lb.

IC is the main body, blood skin, and body formed by mixing coloring agents.
The subcutaneous fat skin part, 2 is the oil and fat part.

[Effects of the Invention] Since the present invention does not mix fats and oils into the minced fish meat, it not only does not make the product cloudy at all, but also increases its transparency.
It has the effect of giving a natural gloss that closely resembles real fish fillets. In addition, since it has a layered structure and oils and fats penetrate evenly into the inside, it imparts a mellow and rich texture and flavor.

Due to the above effects, it is possible to produce a fish fillet-like food that closely resembles smoked salmon and tuna fatty tuna, which is unprecedented.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of an example of the product, and FIG. 2 is an enlarged view of section A in FIG. 1. 13 Main body lb blood blood skin IC subcutaneous fat skin body 2 fats and oils 2nd

Claims (1)

[Scope of Claims] 1. A fish fillet-like food product having a structure in which oils and fats are impregnated into the voids of laminated flakes of a fish minced molded product formed into a layered structure and solidified by heating. 2. A method for producing a fish fillet-like food by sequentially processing and forming minced fish meat to form a layered structure, heating and coagulating it, and impregnating it with oil and fat under vacuum.