JPH082278B2 - Frozen seasoned surimi and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Purpose of the Invention> Industrial field of application The present invention relates to a fish meat seasoned surimi and a method for producing the same.
More specifically, the present invention relates to a fish-meat-filled surimi that is hard to sit on during cooking and is easy to use, and a method for producing the same.

Conventional technology Frozen surimi made from Alaska pollack, etc. is made from the raw material, exposed to water, and bleached meat is kneaded by adding sugars and polymerized phosphate as a freezing denaturation inhibitor, packed and frozen. Is being manufactured.

There are salted ground meat and unsalted ground meat in this frozen ground meat, and the seasoned ground meat prepared by adding seasoning to the salted ground meat is known as a seasoned ground meat.

That is, the seasoned surimi for home use is a salt-free frozen surimi to which salt is sufficiently kneaded, and starch and a seasoning are further added, and sugar is added to prevent quality deterioration during freezing.
% Addition is an essential condition.

Since this domestic seasoning surimi is packed and packed in a plastic casing, it is used as a very convenient cooking material that can be thawed, heat-treated with oil or the like and eaten.

However, when this frozen seasoned surimi is thawed and left for a long time, the meat paste that was the same as it was before freezing gradually becomes harder, causing the phenomenon of "sitting," and the shredded surimi is remolded once broken. The problem is that even when heated, it is in a non-cohesive state and it is difficult to use as a cooking material. In addition, the seasoned surimi, which contains 10% or more sugar, has a sweet taste, which makes it difficult to use for cooking.

Problems to be Solved by the Invention The present invention is intended to solve these problems, and specifically, by blending fish meat that is easy to sit on and hard to sit on, it is difficult to sit at the time of cooking, and seasoned surimi and easy to use. It is an object to provide a manufacturing method thereof.

<Structure of the Invention> Means for Solving Problems and Actions Thereof The present invention relates to a mixture of water-exposed fish meat made from Alaska pollack and the like and flesh of swordfish such as black swordfish and sailfish, salt, and polymerization. A frozen seasoned surimi and a method for producing the same, which are characterized in that the ground meat is prepared by uniformly kneading a phosphate, an alkali metal salt of citric acid and a saccharide, and is then packaged and frozen.

The structure and operation of the means of the present invention will be described below.

White fish such as Alaska pollack are generally easy to sit, but it is well known that the ease of sitting differs depending on the fish species. For example, according to "Fish Meat Products-Theory and Application" (published by Koseisha Koseikaku Co., Ltd.), fish species such as Alaska pollack, flying fish, and horse mackerel that sit very quickly, and Guchi, Kichiji,
Fish species with a normal sitting like bonito, black swordfish,
There are fish species such as tuna and shark that are hard to sit on.

The present invention confirms that it becomes difficult to sit by blending a fish species that is easy to sit and a fish species that is difficult to sit, and further, an alkali metal salt of citric acid is added as an additive in addition to salt, saccharide, and polymeric phosphate. It was found that it is difficult to sit down and easy to use when cooking, and the present invention has been achieved.

That is, as a condition of frozen seasoned minced fish paste, after thawing and left at room temperature for 1 to 2 hours, mixed vegetables are heat-treated with oil or the like to give a paste having a good texture. It is required to be able to do it. Conventionally, seasoned minced fish that has been exposed to water, or mixed fish meat prepared by adding an appropriate amount of fish meat that has not been exposed to water, salt, mirin and other seasonings and potato starch, and kneaded with a silent cutter. Within one month of freezing, the salt-soluble nature of the protein is lost. Therefore, generally in the production of surimi, in order to prevent protein denaturation during cryopreservation, addition of 0.1-0.5% of polymerized phosphate and 1-0.5%
5% sugar has been added, but when fish meat such as black swordfish that has not been exposed to water is exposed to water and added to fish meat, 0.1 to 0.5% of polymerized phosphate and 1
The addition of about 5% saccharides is insufficient in preventing protein denaturation during freezing and has almost no commercial property, and the addition of 0.5% or more polymerized phosphate affects the taste. However, according to the present invention, by adding a polymerized phosphate (0.1 to 0.5%), an alkali metal salt of citric acid (1 to 3%), and a saccharide (5 to 10%), it can be frozen and stored for 6 months or more. Surimi can be obtained, and this surimi is left at room temperature after thawing,
It was found that a kneaded product of smooth quality can be obtained by mixing and stirring even after 2 hours have elapsed and performing heat treatment.

The present inventor conducted the following test on a mixed meat of fish meat exposed to water and a fish species that is difficult to sit on.

2% salt, 0.3% polymerized phosphate, 5% potato starch, 7% sugar, and 20% water were added to the exposed fish pollack sardines. , 20% of the meat of mackerel and Yoshikiri shark were added, and after mashing well with a cutter, freeze-preserving and thawing each frozen surimi after 2 months at -25 ° C to 20 ° C Leave it in the room, knead it again with a cutter, and then stuff it in a single-inspection casing,
It was boiled at 90 ° C for 30 minutes. The results of measuring the jelly strength and the crispness of each lot are shown in Table 1. In addition, the case of single use of the Alaskan pollack fallen fish was added as a control.

As shown in Table 1, addition of mackerel has a considerably bad influence on Alaska pollack surimi, and Yoshikiri shark has no particular effect. On the contrary, it was found that the black swordfish is extremely effective and the sailfish swordfish is also effective.

Next, add 20% of the meat from black swordfish to the frozen Alaska pollack surimi, add 2% salt, 0.3% polymerized phosphate,
7% sugar, 5% potato starch, 1.5% sodium citrate, 2 water
It was frozen by adding 0%, thawed after a predetermined number of months of freezing storage, left for 1 hour at 20 ° C, kneaded with a mixer, packed in a casing, and boiled at 90 ° C for 30 minutes. The results of measuring the jelly strength and the crispness of the product are shown in Table 2.

In Table 2, the control is a product to which black swordfish is not added, and the black swordfish (B) is a product treated in the same manner except that sodium citrate is not added.

As shown in Table 2, by mixing Alaska pollack surimi with black swordfish and adding sodium citrate as an additive in addition to the anti-freezing agent, the quality during frozen storage is significantly higher than that of the control product without addition. It is well maintained that the jelly strength and the crispness do not decrease even after 6 months of frozen storage.

As described above, it was found that adding the meat of marlin to the Alaska pollack surimi was extremely effective, but the fish species of marlin have a slightly red meat color, so considering the appearance of the product. It was judged that up to 20% of Sailfish and 30% of Black Swordfish were acceptable. When such thawed ground meat is thawed and used, it is usual to mix vegetables and other foods such as squid and shrimp and take a heating step such as oil. For this purpose, in order to facilitate mixing, it is necessary to add about 20 parts of water to 100 parts of the starting material to prepare a cooked surimi with adjusted water content, and seasonings such as mirin and sodium glutamate may be added.

Examples Hereinafter, the examples will be further described.

Thaw 100 kg of engineered salmon roe surimi until the center reaches -5 ° C. To this, add 20 kg of the meat of black swordfish, which has had its head, internal organs, skin, bones and blood removed. Furthermore,
Salt 2kg, polymerized phosphate (a mixture of sodium pyrophosphate and sodium triphosphate) 0.3kg, sugar 6kg, sodium citrate 1.
Add 5kg, mirin 2kg, sodium glutamate 0.5kg, skipjack extract 0.5kg. Mix this with a silent cutter to the extent that it can be mixed, add 30 kg of cold water that is a mixture of fine ice and water, and knead until a more uniform state is reached, and keep the kneading temperature below 10 ° C. An appropriate amount of this state is put in a bag made of synthetic resin and rapidly frozen. 3 months -25
After storing at ℃, thaw at 20 ℃, immediately after thawing and after 3 hours, stir with a mixer, mold into 50 g oval mold, and oil at 160 ° C for 3 minutes Each had a good taste with no difference between the two, and had a good taste and elasticity and crispness.

<Effects of the Invention> As described above, the present invention is a mixed fish meat of water-exposed fish meat made from Alaska pollack etc. and flesh of swordfish such as black swordfish, sailfish, salt, polymerized phosphate, and citrate. A frozen seasoned surimi and a method for producing the same, which are characterized by being frozen after molding and packaging the meat that has been uniformly kneaded with an alkali metal salt of an acid and a saccharide, wherein the seasoned surimi according to the present invention is cooked. It is hard to sit and easy to use, so you can make a variety of kneaded products.

Claims (2)

[Claims] 1. A mixture of water-exposed fish meat made from Alaska pollack, etc. and meat of swordfish such as black swordfish and sailfish, and salt, polymerized phosphate, alkali metal salts of citric acid and saccharides. Frozen seasoned minced meat, which is characterized in that it is obtained by molding and packaging the kneaded meat that has been kneaded with, and freezing. 2. To the fish meat exposed to water, which is made of Alaska pollack, etc., is added the meat obtained by removing the blood of marlin, such as black marlin and sailfish, and 0.5% or more of salt, polymerized phosphate and citric acid. A method for producing a frozen seasoned surimi, which comprises adding an alkali metal salt and a saccharide, salt-grinding the mixture with a crusher or a silent cutter, and molding and packaging the resulting surimi, followed by freezing.