JPH0456587B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing seafood meat foods, and more specifically, for example, steamed abalone made by steaming natural abalone, or squid made by removing the legs from a squid and removing acupoints from the body, which are almost indistinguishable from each other. The present invention relates to a method for producing a new type of seafood and meat food having a similar appearance and texture and having a colored thin film layer on the surface. Abalone is an essential ingredient in Japanese, Chinese, French, etc. cuisine, but due to the recent depletion of global fishing resources and high labor costs, natural abalone has become extremely expensive. So-called steamed abalone, which is made by steaming abalone, has become extremely expensive and is becoming increasingly difficult to obtain. Although research has been conducted on abalone farming, none of these methods has yet been put to practical use. In addition, various processed products are commercialized from squid such as common squid, Japanese squid, and purple squid. However, squid resources are not necessarily available in abundance in recent years, and processed squid products are becoming more expensive. Therefore, as part of various similar foods represented by seafood meat foods such as crab, scallops, salmon roe, and herring roe, similar foods for steamed abalone have appeared, and one of them is described in JP-A-58-40072. A method has been proposed. A similar food obtained by this method is one in which collagen is added to minced fish meat, and when this raw material is allowed to sit, a structure similar to that of abalone is obtained due to the presence of collagen in the so-called network structure. However, this similar food has no outer skin at all, whereas natural raw and steamed abalones have a relatively thin outer skin, and the blackish skin forms a complex texture. Further, while natural steamed abalone produces a texture that is a combination of the outer skin and the inner taste, no consideration is given to this point. The present invention proposes a method for producing a seafood meat food that has an appearance and texture similar to, for example, steamed abalone, although the main ingredient is surimi. That is, in the method of the present invention, a molded meat paste prepared by adding salt to raw materials mainly composed of seafood is mixed with acid, alum, and
After immersing it in an aqueous solution containing one or more of ethanol or common salt to chemically denature only the surface and leaving the contents undenatured, the contents and the surface are allowed to sit, and then
After coloring the surface, the surface and contents are heated to thermally denature the product. Embodiments of the present invention will be described below with reference to the drawings. First, FIG. 1 is an enlarged view of part A of FIG. 1 of an example of a product manufactured by the method of the present invention. Reference numeral 1 indicates the content, and this content is made by molding a paste made by seasoning salt with a raw material mainly composed of seafood, molding it into a predetermined shape, and heat-denaturing it through a predetermined heating process. Reference numeral 2 is formed integrally around the contents 1, and is made of the same raw material as the contents, but it is a colored thin film layer that has been chemically denatured in advance and then colored through a predetermined aging process, and then thermally denatured. The surface is usually colored to resemble natural abalone. In addition, the raw material for the contents 1 and the colored thin film layer 2 is mainly composed of the flesh of seafood. For example, when using ground meat such as pollack cod, after salting the ground meat by adding salt, If desired, other ingredients such as seafood fibrous protein, soybean protein, essence, etc. are added and kneaded, and the paste is vacuum degassed.
For example, this paste is discharged from a nozzle shaped like a cut surface of abalone into a bath containing a chemical modifier, and its surface is chemically modified. In this state, the thin film layer 2 on the surface has been preliminarily chemically modified, but the contents 1 are in an undenatured state and are allowed to sit in this state.
Then, color the surface. At this time, the sitting may be carried out by any conventional method, such as low-temperature sitting or high-temperature sitting. After that, it is heated by steaming or the like and sliced into slices to obtain a steamed abalone-like fish product in the form of slices as shown in FIG. That is, the content 1 is made from the flesh of seafood as a main raw material, which is thermally denatured after sitting, whereas the thin film layer 2 on the surface has undergone chemical denaturation, sitting, coloring, and heat denaturation. Comparing the thin film layer 2 with the content 1, (a) the structure of the thin film layer 2 is tighter and harder than the content 1 because it is formed through chemical pre-denaturation, oxidation, and thermal denaturation; ) At the time of coloring, a thin film layer 2 is formed on the surface, which has a tighter structure than the content 1 shown in (a). 2, it does not enter the content 1, but only the thin film layer 2 is colored, and only the thin film layer 2 can be colored uniformly. For this reason, the resulting food has a texture in which the content 1 does not have much elasticity, is moderately firm, and has a soft texture, while the colored thin film layer 2 on the surface is hard and has a dense, dense structure. The epidermis expands and contracts to form complex wrinkles 2a, which, together with the surface coloring, gives the abalone an appearance similar to that of natural abalone, as well as a texture similar to natural abalone. For foods similar to squid that have a cylindrical shape, in the same way as for steamed abalone, the seafood meat is discharged from a cylindrical nozzle resembling the cut surface of a squid into a bath containing a chemical denaturant, and the surface chemically denature. In this state, the surface has been preliminarily chemically modified, but the contents remain unmodified. After that, heat treatment is performed. It is preferable in terms of quality if a sitting treatment is performed before the heat treatment. In this way, squid foods with similar appearance, elasticity and texture can be obtained. Seafood includes pollock cod, flounder, mackerel,
In addition to various white and red fish such as sardines, shrimp,
Crustaceans such as crabs and krill, shellfish such as squid and clams, and whales are used, and these seafoods can be used in any form such as surimi or ochimi. In addition to these seafoods, it is preferable to add fibrous protein to the raw materials. The fibrous protein may be either animal or vegetable, and cow skin collagen, pig skin collagen, and fibrous soybean protein can usually be added as this type of protein. Furthermore, various food additives can be added as desired, such as corn starch, wheat flour, potato, starches such as starch, seasonings, spices,
Oil, fat, egg white, etc. can be added. At this time, if fibrous protein is added to the raw material, the appearance etc. will be closer to that of natural steamed abalone. In other words, the raw materials contain fibrous proteins in addition to seafood meat, and these raw materials form the contents and thin film layer.
The organization will eventually become more compact. In particular, due to this tight structure, the thin film layer undergoes chemical and thermal denaturation, resulting in many fine wrinkles on the surface, and its appearance more closely resembles that of natural steamed abalone. In addition, as a chemical modifier to be used when forming a thin film layer, any chemical modifier that can quickly chemically modify the surface in a few seconds to several minutes when the raw material is discharged into the aqueous solution and maintain its regular shape can be used. Although aqueous solutions containing one or more of acids, alum, ethanol, acids, and salts are usually preferred. As the acid, inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, citric acid and fumaric acid can be used. Next, examples will be described. Example 1 First, 100 parts by weight of pollock cod surimi (hereinafter referred to as
It is simply called a department. 3 parts of common salt was added to the mixture, and the mixture was rubbed with a silent cutter for 20 minutes.Furthermore, 5 parts of fibrous soybean protein and 3 parts of seasoning were added and kneaded for 5 minutes to obtain paste meat. The paste was transferred to a vacuum mixer, stirred for another 10 minutes to degas it, extruded through a nozzle, formed into a columnar article with a cross section close to the cut surface of the abalone, and immersed in a 1% by weight alum aqueous solution for 5 minutes. A thin film layer was formed on the surface. After that, it was left to sit in warm water at 30℃ for 1 hour, then drained, and the thin film layer on the surface was colored almost black.
Furthermore, when the product was steamed for 1 hour, allowed to cool, and then sliced, a steamed abalone-like food as shown in FIG. 1 was obtained. The surface of this food has fine wrinkles, the thin film layer is uniformly colored, and it is slightly harder than the filling, which has been heated after being made into surimi, so it has a texture similar to natural steamed abalone. can be,
The appearance was also very similar. Next, a panel test was conducted on 20 people comparing the food produced as described above with natural steamed abalone and a comparative example, and the results were as shown in the following table. In addition, in a comparative example, 7.5 parts of collagen, 3 parts of salt, and 3 parts of the same seasonings as above were added to 100 parts of ground pollock cod, which was ground and then molded into a block, which was then heated at 90°C for 45 minutes. It is cooled and the surface is colored.

[Table] However, this number indicates the number of people who selected 20 panelists as preferable. As is clear from these results, the products according to the examples of the present invention were almost indistinguishable from natural steamed products, and in fact, many people thought that they were better. Example 2 100 parts of ground pollack cod, 3 parts of salt, 15 parts of starch
1 part, 7 parts of soybean oil, 6 parts of seasoning, and 20 parts of water were added and kneaded for 20 minutes in a vacuum cutter to obtain deaerated dough. This minced meat was discharged through a nozzle with a ring-shaped opening into an aqueous solution containing 20% common salt and 1% acetic acid and adjusted to pH 4.0 with caustic soda, and immersed in this solution for 2 minutes to form a surface. The parts were chemically denatured and coagulated. After washing the molded product thus formed, it was allowed to sit in the same manner as in Example 1, and then boiled in boiling water for 30 minutes to obtain a cylindrical product resembling a depot squid. Slices of this product had an appearance and texture similar to purple crab. As explained in detail above, according to the method of the present invention, seafood meat is used as a raw material, and the surface is chemically denatured and then colored and thermally denatured to form a colored thin film layer. To form the filling, an appearance and texture of natural steamed abalone is obtained. In other words, since the colored thin film layer on the surface has been chemically modified in advance, and then subjected to staining, coloring, and heat denaturation, it has a dense and hard structure, which improves its shape retention. It can hold complex shapes without deforming, creates a complex texture on the surface due to the difference in contractility with the tissue inside, and when colored with a dye solution, it prevents the dye solution from penetrating inside.
The wrinkles on the surface give it a complex coloration, giving it an appearance similar to natural abalone. Since the contents and the thin film layer have different structures, this structure results in a texture similar to that of steamed abalone.

[Brief explanation of the drawing]

FIG. 1 is a plan view of a steamed abalone-like food product, which is an example of a product produced by the method of the present invention, and FIG. 2 is an enlarged view of part A in FIG. Code, 1... Content, 2... Thin film layer, 2a... Wrinkle.

Claims (1)

[Claims] 1. A molded product made by salting raw materials mainly composed of seafood is immersed in an aqueous solution containing one or more of acid, alum, ethanol, or salt, and only the surface is chemically treated. After denaturing and keeping the contents in an undenatured state, the contents and the surface are allowed to sit, and then, after the surface is colored, the surface and the contents are heated to thermally denature. A method for producing seafood meat food having a colored thin film layer.