JPH0451876A - Fish meat flake and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain fish meat flake having the delicious taste of fish meat at a low cost by separately heat-treating flake-forming main fish meat and ground fish paste, mixing the heat-treated products, crushing the mixture in the form of flakes and seasoning the flakes. CONSTITUTION:Fish meat forming the main body of the objective flake (e.g. meat of red sea bream) and ground fish paste (e.g. paste of threadfin bream) are separately heat-treated and mixed with each other. The mixture is crushed in flaky form with a crusher and seasoned to obtain the objective fish meat flake. The ratio of expensive fish meat for main body can be decreased by the addition of inexpensive fish paste to reduce the cost of raw materials.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to fish flakes and a method for producing the same.

[Conventional technology]

In recent years, with the increasing use of food products, fish flakes made from seafood have come to be eaten as ingredients for rice balls or as moist furikake (furikake).

Conventionally, when producing such fish flakes, for example, the sea bream that forms the main body of the flakes is heat-treated, the fish meat that can be used as flakes is harvested, and then the fish meat is crushed into flakes and seasoned. They were making fish flakes.

(Problems to be Solved by the Invention) However, in conventional fish flakes, all of the fish meat is made up of sea bream fish meat, which is the main body of the flakes.
Raw material costs were extremely high.

In particular, the amount of fish meat that can be used as flakes is limited, so the yield is very poor. In addition, the process of extracting the parts of the fish that can be used as flakes from the fish body is extremely time-consuming, and if the whole flake is made from sea bream fish meat, the processing cost will be high, and in the end, the fish meat flakes will be expensive. I thought it was something.

The present invention has been made in view of these points, and while having the taste of fish, which is the main body of flakes, the raw material cost is low, the manufacturing process is simple, and the cost is extremely low. It is an object of the present invention to provide fish flakes and a method for producing the same, which can effectively utilize the main fish meat as a food resource.

[Means to solve the problem]

The fish flakes of the present invention are characterized by being formed of main fish meat, which is the main body of the flakes, and ground fish meat.

The method for producing fish flakes of the present invention includes heating the main fish meat and minced fish meat, which will be the main body of the flakes, and then mixing them, pulverizing this mixture into flakes, and then seasoning to produce fish flakes. It is characterized by

[Function] The fish flakes of the present invention are produced according to the method of the present invention, and are characterized by the addition of minced fish meat in addition to the main fish meat that forms the main body of the flakes.

Fish flakes are produced by subjecting the main fish meat and the surimi separately to a boosting treatment, then mixing them in a predetermined ratio, pulverizing them into flakes, and seasoning them.

Minced fish meat, which is one of the components of the fish flakes of the present invention, is often prepared in advance and is very inexpensive. Since the proportion of the whole expensive fish meat that is added to the surimi can be reduced, the cost of raw materials can be reduced, and since the amount of main fish meat that requires time and effort to be harvested has been reduced, the manufacturing process has been simplified, and manufacturing costs have also been reduced. As a result, the price of the fish flakes itself can be reduced.

Furthermore, surimi is often processed to take advantage of its gel-forming properties. This takes advantage of the binding property of the salt-soluble protein in fish meat, and for example, Japanese Patent Application Laid-open No. 1-281063 can be said to take advantage of this property. The purpose of this was to bind the ingredients and make them solid.

However, the S-soluble protein that has bound salts strongly gels when heated, resulting in a so-called kamaboko-like texture, which is different from that of fish meat. The kamaboko-like texture is not satisfying as fish flakes.

In the present invention, the surimi is heated without overpowering the salt, heat-denatured without eluting the salt-soluble proteins, and then mixed with the fish flakes, which is characterized by the ability to fully obtain the texture of fish meat. .

Moreover, since the fish meat flakes of the present invention contain main fish meat, they do not lose the early taste of the fish that forms the main body of the flakes, and are delicious.

〔Example〕

The present invention will be explained in detail below.

Examples of the fish that form the main body of the flakes include red sea bream and salmon. Examples of minced fish meat include commercially available minced fish such as pollack, hoki, southern cod, horse mackerel, red sea bream, croaker, sardine, conger conger, and squid. This surimi may be prepared in advance and frozen.

Now, a case will be described in which fish flakes are produced using red sea bream as the main body of the flakes and frozen minced meat of itoyori sea bream as the surimi. In this case, the fish flakes are 100
% sea bream flakes.

On the other hand, for red sea bream, the fish body is heat-treated by an appropriate means to cook the fish meat and to make it easier to collect the meat later. Thereafter, the part of the fish meat suitable for flakes is harvested as main fish meat.

The other frozen sea bream surimi is subjected to heat treatment, such as by passing it through steam.

Thereafter, the main fish meat and the surimi are mixed at a predetermined ratio, and then ground into flakes using a grinder.

Thereafter, seasoning is performed as necessary to produce red sea bream flavored fish flakes.

The fish flakes produced according to this example exhibit the taste of red sea bream due to the fish meat of red sea bream as the main fish meat. Also,
Because the raw material cost is less than 1/4 of that of red sea bream, the raw material cost is extremely low. Furthermore, since it can be manufactured using a small amount of red sea bream fish meat compared to conventional methods, the amount of time-consuming meat harvesting from red sea bream fish bodies is reduced, the manufacturing process is simplified, and manufacturing costs are also reduced. becomes.

Therefore, the produced red sea bream-flavored fish flakes are extremely inexpensive. In addition, fish meat flakes can be manufactured by effectively utilizing the fish meat of high-grade fish, and food resources can be used effectively.

Note that the present invention is not limited to the above embodiments,
It can be changed as necessary.

〔Effect of the invention〕

Since the fish meat flakes of the present invention and the method for producing the same are configured and operated in this manner, they have the flavor of the fish that forms the main body of the flakes, but the raw material costs are low, the manufacturing process is simple, and the cost is extremely low. It is inexpensive, and the main fish meat, which is the main body of the flakes, can be effectively used as a food resource.

Claims (1)

[Scope of Claims] 1) Fish meat flakes having main fish meat and minced fish meat, which are the main bodies of the flakes. 2) Fish meat flakes, which are characterized in that the main fish meat that forms the main body of the flakes and the ground fish meat are heated and then mixed, the mixture is crushed into flakes, and then seasoned to produce fish flakes. Production method.