JPH05192111A - Method for processing product of loosened meat of fish flesh - Google Patents

Abstract

PURPOSE:To process a product of loosened meat of fish flesh having excellent shelf stability of brown and taste without finely grinding loosened meat. CONSTITUTION:In order to loosen boiled fish meat in a liquid, the fish meat is hardly made into finely loosened meat and can be rapidly transferred to the following boiling process. Further, since the loosened meat is boiled with a seasoning solution for a given time, the seasoning solution is permeated into the loosened meat without finely breaking the loosened meat to give a uniform product. By carrying out a process of sprinkling 5-10% salt or a process of immersing the loosened meat in 8-15% salt water for 8-12 hours before reaching a steaming process, flesh of fish meat is firmed, finely broken meat is hardly produced and loosened meat of large shape is prepared.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of processing a fish meat loose meat product in which roasted fish meat having a size of about 2 to 5 mm is loosened.

[0002]

2. Description of the Related Art Conventionally, the processing of seafood products such as salmon, cod, and hokke has been variously studied and used in various ways. The salmon is especially familiar to the Japanese. Typical food products of processed salmon include smoked salmon, salmon flakes, salmon rice sushi and seasoned dried salmon.

[0003] In particular, salmon flake products are easy to eat and are preferred because of their deliciousness, color tone, low price, etc. However, it is completely established as one food, and it is expected that the demand will increase more and more in the future.

By the way, salmon migrate in the ocean during the growth period, and mature groups return to the mother river where they were born to lay eggs.
Salmon rising upstream in the river generally undergoes physical changes. This is usually called beech, and the salmon that has become beech is called beech salmon. In addition to changes in body shape, for example, the salmon roaming the ocean is reddish, but the salmon roaming up the river gradually loses its reddish colour, changing from pink to whitish. Is coming. In addition, as they ascend to the river, the beech salmon consumes energy and becomes thinner, and becomes weak and dies when it finishes spawning. For this reason, salmon before beeching is most precious for eating, and beech salmon has a texture that is sufficiently edible.
Even if they were tasted or nutritious, they became of no commercial value as their body color became whitish.

Therefore, various attempts have been made to prepare the above-mentioned flake product by using a beech salmon having a sufficiently edible texture, taste and nutrition to add a coloring agent.

The flake product is a product obtained by loosening roasted fish meat having a size of about 2 to 5 mm, and bottled in a raw dry state. The following is an example of steps in a conventional method for processing salmon flake products. (1) Raw salmon → Feeling → Steaming with steam → Peeling and deboning → Unraveling → Dehydration → Seasoning / mixing → Bottling → Measuring → Sterilization → Cooling →
Products (2) Raw salmon → Fillet molding → Steaming with steam → Peeling and bone removal → Loosening → Roasting simultaneously with seasoning → Bottling → Measurement → Sterilization →
Cooling → Production With these processing methods, it is possible to obtain a large amount of flake products that are seasoned to a certain taste.

[0007]

However, the above-mentioned problem is solved.
In the case of the flake product of fish meat produced by the processing method of (1), since the steamed fish meat is loosened and then dehydrated, the loosened meat is broken into smaller pieces in the dehydration step, resulting in a flake product with non-uniform grains. Also, since the dehydrated loosened meat is mixed with the seasoning liquid and bottled, the seasoning liquid does not sufficiently penetrate into the loosened meat,
In addition, the seasoning liquid remained in the bottle, which was not a good product.

In addition, in the flake product of fish meat obtained by the above-mentioned processing method (2), the seasoning liquid is contained in the loosened meat in order to loosen the fish meat after steaming the meat and roast the loose meat together with the seasoning liquid. It penetrates, but the roasted meat collapses during roasting,
It could not be denied that it was broken finely.

Further, when a coloring agent is added to the seasoning liquid by the above-mentioned two processing methods, the coloring is only on the surface of the loosened meat, and therefore the loosened meat must be finely divided for coloring. Moreover, there are still problems such as discoloration and storability of flavor, and improvement thereof has become a demand of the industry.

An object of the present invention is to provide a method for processing a fish meat loose meat product which can obtain a large-sized loose meat without being finely crushed and which has good fading and flavor preservation properties. And

[0011]

In the method for processing fish meat loose meat products according to the present invention, a raw fish meat is processed into a predetermined form, and after the steaming step of steaming the processed fish meat for a predetermined time, the fish meat This is a method in which unnecessary skin and bones are removed, the fish meat is loosened in the liquid, the product is boiled with the seasoning liquid for a predetermined time, and then the excess seasoning liquid is removed, followed by roasting.

More preferably, after the raw material fish meat is processed into a predetermined form, after the step of sprinkling 5 to 10% of salt on the raw material or the step of immersing in 8 to 15% of salt water for 8 to 12 hours, A method of performing the steaming step and a method of including a coloring agent in the seasoning liquid are disclosed.

[0013]

In the present invention, since the steamed fish meat is loosened in the liquid, it does not easily become a fine loose meat, and the subsequent simmering process can be rapidly performed. Further, since the loosened meat is boiled with the seasoning liquid for a predetermined time, the seasoning or the like penetrates the finely ground meat without breaking it finely, and a uniform product can be obtained. In addition, by boiling the seasoning liquid for a predetermined time, it is less likely to break finely in the subsequent roasting step. The finished product has few finely broken loose meat, and even if it is in a large loose meat state, the seasoning, salt, etc. in the seasoning liquid have fully penetrated to the center of the loose meat, and a uniform and stable product. Can be obtained.

[0014] Also, preferably, 5 to before the steaming step
By sprinkling 10% salt or immersing in 8-15% salt water for 8-12 hours, the raw fish meat is tightened, and after the steaming process, it is easy to remove the skin and bones, and The recovery rate of loose meat is good, which leads to improvement of product quality value.

Further, when the seasoning liquid is boiled with a coloring agent, the coloring agent penetrates into the inside of the loosened meat together with the seasoning, salt, etc. Even large ones can be colored well inside and stable products can be obtained.

The solution for loosening the steamed fish meat may be a seasoning solution used in the subsequent simmering step. As in Examples described later, it is carried out with a solution to which a colorant is added, and the solution is further added. A variety of seasonings may be added to the mixture to prepare a seasoning liquid and then subjected to the simmering step.

Although the examples described later show the processing of salmon flake products, not only salmon but also various fish meats can be processed in the same manner. The seasoning liquid described below is an example, and naturally various seasonings, preservatives, coloring agents, anti-fading agents, etc. can be added.

[0018]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a process drawing showing a process of one embodiment of the present invention, and FIG. 2 is a process drawing showing another process of the present invention.
Hereinafter, each step will be described individually.

1. Processing process Raw salmon was dropped into 3 pieces to prepare a salmon fillet without the spine.

2. Salting step or salting step After salting 5 to 10 kg of salt with 100 kg of salmon fillet, steam with steam (95 to 100 ° C.) for 30 minutes, or 8 to 15% of salt solution. After soaking for 12 hours, steaming for 30 minutes above solidifies the soluble protein, tightens the salmon fillet body, makes it easy to remove the skin and bone after the steaming process, and removes the meat from the meat. It has a good recovery rate and a tight, loosely-cooked body with a large form,
It leads to improvement of product quality value.

3. Skin and Bone Removal Process The steamed raw material skin and bones were removed, and at that time, they were in a loosened state to some extent. In this case, it is necessary to be careful not to make it too fine, and it is better not to squeeze for dehydration.

4. Loosening process 60 kg of fish meat that had undergone the skin and bone removal steps was lightly rubbed in a dye solution of the following composition to give a fleshed body having a size of about 5 to 15 mm. Water 60 liters Food dye Red No. 102 6g Food dye Yellow No. 5 12g

5. Stewing process Put the simmered meat in the boiling pot as it is,
Add seasoning, salt, etc. and simmer. The seasoning content is
The seasoning having the following composition was added to 60 kg of the roasted meat raw material, depending on the use. Salt 3.5-6 kg Sodium glutamate 1-1.5 kg Nucleic acid 20-50 g Flavored bonito dashi 0.3-0.5 kg Alanine 0.1-0.2 kg Anti-fading agent #DN 0.5-1 kg Salmon extract 0.5 ~ 0.8kg Sometimes, soy sauce is added. In addition, spices, ginger, red pepper, and other seasonings may be added. The simmering temperature was 80 to 100 ° C. and the simmering time was 60 to 90 minutes. The anti-fading agent #DN is intended to improve the penetrability of foods such as seasoning and improve the quality. In this simmering process, the raw materials are simmered in the seasoning liquid, so the seasonings, colorings, salt, etc. in the seasoning liquid can permeate gently and a uniform product can be obtained. , The salmon roasted meat is not crushed into fine pieces, and large-sized roasted meat products can be made.

6. Cooling and Draining Step After completion of boiling, the mixture was placed in a drainer vat and cooled while draining the seasoning liquid.

7. Roasting process Place the drained and cooled loose meat on a large hot plate-shaped stainless steel plate, and at 5 to 1 at 90 to 100 ° C.
Roast for about 0 minutes. At that time, the mixture was carefully stirred so that the loosened meat would not be finely broken. After roasting, add corn salad oil to 5.5 to improve the flavor and the texture.
7 kg was added and further stirred.

8. Weighing and bottling process The roasted meat that has undergone the roasting process is hardly crushed into small pieces, and it is cooled and divided into predetermined amounts and bottled.

9. Sterilization Step The bottled loose meat was sterilized at 100 ° C. for 30 to 60 minutes. As described above, by performing the steps of this embodiment,
Even when compared to the conventional salmon flakes, a large-sized loosened meat was obtained, and it was possible to obtain a loosened meat in which the seasoning liquid was uniformly immersed. In other words, the stewed salmon was preserved in its original form, and the salmon roasted product was preferable in terms of color tone and flavor.

10. Panel test Product obtained by the above process (Example A) and product not subjected to salting process or salting process (Example B)
The sensory test was carried out by 8 skilled panelists. In addition, as a comparison, a product (comparative example) which was not subjected to the simmering step was used. The following five items were inspected. A) Tint b) Cut state c) Flavor and taste d) Appearance e) Comprehensive evaluation Each item was evaluated by the following 5 step method. 1 Very bad 2 Poor 3 Normal 4 Good 5 Very good results are shown in Table 1 below.

[0029]

[Table 1]

As shown in Table 1, particularly in the evaluation of Example A, the overall evaluation was high, and the cut state and flavor and taste of Example B were slightly lower than those of Example A, and the salting step or It was found that the salting process tightens the salmon and makes the product better. Further, in the comparative example, it was found that the color tone and the appearance were extremely low, and in particular, the coloring of the dye did not penetrate to the inside.

[0031]

Industrial Applicability As described above, since the steamed fish meat is loosened in the seasoning liquid, it does not easily become a fine loose meat and can be rapidly transferred to the subsequent simmering process. Since it is boiled for a predetermined time, the seasoning penetrates into the loosened meat finely without breaking and a uniform product can be obtained.

[0032] Also, preferably, before the steaming step, 5 to
By sprinkling 10% salt or immersing in 8-15% salt water for 8-12 hours, the fish meat becomes tight, and it is difficult to form finely broken loose meat, and it becomes a big loose meat And so on.

[Brief description of drawings]

FIG. 1 is a process chart showing a process of an example of the present invention.

FIG. 2 is a process drawing showing another process of the present invention.

Claims (3)

[Claims] 1. A raw fish meat is processed into a predetermined form, and after the steaming step of steaming the processed fish meat for a predetermined time, unnecessary skin and bones of the fish meat are removed, and the fish meat is loosened in a liquid to prepare a seasoning liquid. The method for processing a fish meat loose meat product, which comprises boiled for a predetermined time and then roasting after removing the excess seasoning liquid. 2. The steamed after the raw fish meat is processed into a predetermined form and then sprinkled with 5 to 10% of salt on the raw material or soaked in 8 to 15% of salt water for 8 to 12 hours. The method according to claim 1, wherein the steps are performed.
The method for processing fish meat loose meat products described in. 3. The method of processing a fish meat loose meat product according to claim 1, wherein the seasoning liquid contains a coloring agent.