JPH0889213A - Production of retort fish-and-shellfish - Google Patents

Abstract

PURPOSE: To obtain a retort fish-and-shellfish free from odor unique to fish-and- shellfish and adequately preserving the palate feeling of fish-and-shellfish, by impregnating a fish-and-shellfish with an aqueous ethanol solution followed by boiling in a saline solution and packing and sealing the product in a packaging container. CONSTITUTION: Firstly, a fish-and-shellfish such as cuttlefish, lobster or scallop is impregnated with a 8-20% aqueous ethanol solution. Next, the resultant fish- and-shellfish is boiled in a saline solution containing 1-2wt.% of common salt for 10-30min or so and then drawn from the saline solution and packed and sealed in a packaging container. By this method, the shrinkage of the fish-and- shellfish can be reduced during its retort sterilization and the packaging container is hard to burst.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of mixing seafood such as squid, shrimp, scallop and the like with seasoning sauce, or filling and sealing a packaging container without mixing and performing retort treatment. .

[0002]

2. Description of the Related Art Retort sterilization is widely used to improve the preservability of meat and seafood. On this occasion,
In order to improve texture and flavor, a method of immersing meat in alcohols as a pretreatment has been proposed. For example,
Japanese Unexamined Patent Publication (Kokai) No. 1-289467 discloses a method of treating meat of imported meat (beef, mutton, etc.) having a particularly peculiar odor by immersing a piece of meat that has been heat-treated in advance in alcohol for at least 10 minutes and then heat-treating it under pressure. The texture is softened and the flavor is improved. Also, JP-A-58-165733
In the gazette, the eel is placed in boiling water and boiled, then the liver is taken out, the liver is boiled in a 1% saline solution, dehydrated, dehydrated, and then dissolved in a solution of ethanol and tocopherol to about 1%. Disclosed is a method for producing liver sucking, which comprises soaking for a time to remove unsaturated fatty acids and preventing rancidity of fats and oils, and then vacuum packaging with soup for retort sterilization.

Further, JP-B-60-44903 discloses that a fish meat paste obtained by adding salt to fish meat and crushing the fish meat is soaked in an aqueous alcohol solution, molded, washed with water, and then sterilized by retort to give a texture. It is disclosed that a retort kneaded product having excellent storage stability can be produced. Further, Japanese Patent Publication No. 62-28650 discloses that
Although a squid is immersed in a solution containing sugars, sugar alcohols or salts, a method of sterilizing it by immersing it in an ethanol solution and preventing denaturation by ethanol is disclosed, but there is no disclosure about retort sterilization. . in this way,
Although it is known to use an ethanol solution to improve the preservability of meat and seafood, even if these methods are adopted, the odor peculiar to frozen seafood produced during retort sterilization can be efficiently removed. However, it is not possible to obtain retort seafood that retains the texture of the seafood sufficiently.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a method capable of efficiently removing the peculiar smell of fish and shellfish produced during retort sterilization and obtaining a retort fish and shellfish having a sufficient texture of the fish and shellfish. The purpose is to do.

[0005]

According to the present invention, seafood is impregnated with an aqueous solution of ethanol by a means such as dipping, then boiled in an aqueous solution containing salt, filled in a packaging container, and sealed and retort sterilized. It is possible to efficiently remove the peculiar smell of fish and shellfish that occurs during retort sterilization, to effectively prevent shrinkage of fish and shellfish, and to sufficiently retain the texture of the fish and shellfish, which can effectively solve the above problems. It was made based on the knowledge of. That is, the present invention is characterized in that seafood is impregnated with an ethanol aqueous solution, then boiled in a salt-containing aqueous solution, and then the seafood taken out from the salt-containing aqueous solution is filled and sealed in a packaging container for retort sterilization. A method for producing retort seafood is provided.

According to the present invention, fish and shellfish are impregnated with an aqueous ethanol solution, and then boiled in an aqueous solution containing salt.
Provided is a method for producing retort seafood, which comprises mixing a seasoning sauce with seafood taken out from the salt-containing aqueous solution, filling a packaging container, and sealing and sterilizing the retort fish.
Any kind of seafood can be used in the present invention. Examples thereof include cod, salmon, tuna, bonito, squid, octopus, shrimp, crab, scallop, clam, clam, and the like, but preferably squid such as squid, octopus, shrimp, crab, scallop, clam, and clam. , Octopus, crustaceans and shellfish. Usually, most of the above seafood is frozen for distribution. Therefore, the frozen seafood is thawed in warm water before use. For example, 10-8
It is preferred to immerse in warm water at 0 ° C, preferably 40 to 70 ° C for 5 to 30 minutes, preferably 10 to 20 minutes to thaw. Here, as warm water, 0.5 to 5% by weight of salt is used.
(Hereinafter, it is abbreviated as%.) A contained substance can be used.

Thereafter, the thawed seafood is impregnated with an aqueous ethanol solution without or after being drained. As a result, the effects of removing the odor of seafood and preventing shrinkage can be further improved. As a method of impregnating, any means may be used, and examples thereof include dipping treatment, coating treatment and spraying treatment. Here, when the dipping treatment is performed, the aqueous ethanol solution should contain 5 to 5 parts of ethanol.
It is preferable to use an aqueous solution containing 0%, preferably 8 to 20%. When the concentration of ethanol is low, the odor peculiar to fish and shellfish cannot be sufficiently removed. On the contrary, when the concentration of ethanol is high, the protein of fish and shellfish is denatured,
The texture becomes hard. In addition, there is a problem that the smell of alcohol remains and the taste is deteriorated. Further, the immersion in the aqueous ethanol solution is preferably carried out at 10 to 60 ° C. for 5 to 60 minutes.
In the present invention, when the aqueous solution of ethanol containing 0.3 to 3% of an organic acid salt is used, the shrinkage of seafood during retort sterilization can be reduced. here,
As the organic acid salt, carboxylic acids that can be added to foods such as citric acid, malic acid and tartaric acid are preferred. Further, examples of these salt-forming ions include sodium and potassium.

In the present invention, after this, seafood is boiled in an aqueous solution containing salt. Examples of the salt-containing aqueous solution used here include those containing 0.5 to 5%, preferably 1 to 2% of salt. In the present invention, it is preferable to boil the seafood in the salt-containing aqueous solution for 5 to 60 minutes, preferably 10 to 30 minutes. In this way, by boiling the seafood in a salt-containing aqueous solution, it is possible to remove the odor peculiar to the seafood, and also to remove the ethanol and too many umami components impregnated in the seafood in the previous step, and retort sterilization. It is possible to reduce the shrinkage of seafood at the time and prevent the packaging container from bursting. Further, when the sauce is mixed in the subsequent step, it is possible to prevent water from coming out of the seafood and thinning the sauce. It is preferable to use a salt-containing aqueous solution that further contains an organic acid salt. As the organic acid salt, the same one as described in the step of immersing in the aqueous ethanol solution can be used. The amount of the organic acid salt contained in the salt-containing aqueous solution is 0.
It is preferably 3 to 3%, and preferably 1 to 2%. The use of such a salt containing an organic acid salt can further reduce the shrinkage of seafood during sterilization with retort.

In the present invention, boiled seafood taken out from the salt-containing aqueous solution is filled and sealed in a packaging container for retort sterilization. Here, as the packaging container, those having heat resistance and pressure resistance such as polypropylene, polyethylene, aluminum and a laminate thereof which are usually used for retort sterilization can be used. In the present invention, it is preferable to vacuum-pack in such a packaging container. As a result, the effect of preventing deterioration due to oxidation can be enhanced. Retort sterilization is what is called pressure heat sterilization, and can be performed under normal conditions. For example, at 105 to 130 ° C. for 3 to 180 minutes, preferably at 110 to 125 ° C. for 10 to 6
It is good to do it for 0 minutes.

In the present invention, the boiled seafood taken from the salt-containing aqueous solution can be mixed with the seasoning sauce before filling the packaging container. Here, by using the seafood that has been subjected to the above treatment, it is possible to prevent water from coming out from the seafood during the retort sterilization to dilute the sauce and make the taste non-uniform. In addition, since the taste component is removed from the seafood, it is possible to improve compatibility with the sauce. As the seasoning sauce, various sauces such as curry sauce, stew roux, spaghetti sauce and clam chowder sauce can be used. The mixing ratio of the seasoning sauce can be arbitrarily determined according to the type of sauce, but it is 10 per 100 parts by weight of boiled seafood.
The amount is preferably 0 to 500 parts by weight. As the seasoning sauce, it is possible to use a sauce containing cooked ingredients, for example, a sauce containing cooked meat such as various meats, bacon, vegetables and mushrooms.

[0011]

EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain heat-sterilized fish and shellfish which efficiently removes the peculiar smell of fish and shellfish produced during retort sterilization and which retains the texture of the fish and shellfish sufficiently. Therefore, this seafood, spaghetti, curry,
It can be used for various dishes such as soups and vegetable spoilers. In addition, before filling the packaging container such as retort pouch with boiled seafood, what was mixed with seasoning sauce, seafood curry, stew, clam chowder etc. by heating the retort pack and opening it. It can be used as various cooked foods. Next, the present invention will be described with reference to examples.

[0012]

【Example】

Example 1 100 parts by weight of each of frozen shrimp, squid and scallop was immersed in 200 parts by weight of a 1.5% sodium chloride aqueous solution at 80 ° C. for 30 minutes for thawing treatment. After thawing, each raw material was immersed in an aqueous solution (200 parts by weight) containing 10% ethanol and 2% sodium citrate for 30 minutes. Next, each raw material was diluted with an aqueous solution (200 parts by weight) containing 2% sodium citrate and 1.5% sodium chloride.
Boiled for 0 minutes. Remove boiled shrimp, squid and scallop from the above aqueous solution, mix 5 parts by weight of shrimp, 10 parts by weight of squid, 15 parts by weight of scallop and 180 parts by weight of curry sauce and fill a retort pouch (made of polyester / aluminum / polypropylene). Sealed. The seafood curry thus filled and sealed in the retort pouch is 121 ° C.
It was sterilized by retort for 25 minutes. The obtained seafood curry did not have the odor peculiar to seafood, and tasted in harmony with the curry sauce. In addition, the shrinkage of the seafood was suppressed despite the fact that it was subjected to the heat treatment, and its texture had a favorable elasticity.

Example 2 Thaw treatment was carried out with hot water at 80 ° C., alcohol treatment was carried out with an ethanol solution containing no sodium citrate, and boil treatment was carried out with hot water containing only sodium chloride. A seafood curry was obtained by the same method as in Example 1 except for the above. The seafood curry obtained is
Although the texture of the seafood was slightly harder than that of the seafood obtained in Example 1, no odor peculiar to seafood was felt, and the taste was in harmony with the curry sauce.

Example 3 Retort seafood was obtained in the same manner as in Example 1 except that boiled shrimp, squid and scallop were filled in a retort pouch and sealed without retort sterilization without mixing the curry sauce. The shrimp, squid, and scallop thus obtained are not affected by the acid raw material contained in the curry sauce, etc., so that shrinkage is suppressed more than those sterilized with the sauce and elastic texture. It was preferable.

Comparative Example 1 An attempt was made to produce a seafood curry by the same method as in Example 1 except that the boil treatment was not performed. However, the retort pouch bursts during the retort sterilization, and it was not possible to obtain a preservable seafood curry in a container.

Comparative Example 2 Same as Example 1 except that the solution was boiled with an aqueous solution containing no sodium chloride, and shrimp, squid and scallop that had been boiled without mixing the curry sauce were filled in a retort pouch and sealed for retort sterilization. Then, the retort seafood was obtained. The seafood obtained in this manner has a peculiar odor as compared with the seafood obtained in Example 3,
The size was also a little small.

Claims (6)

[Claims] 1. A seafood is impregnated with an aqueous ethanol solution,
Then, after boiling in a salt-containing aqueous solution, the seafood taken out from the salt-containing aqueous solution is filled and sealed in a packaging container for retort sterilization, which is a method for producing a retort seafood. 2. Seafood is impregnated with an aqueous ethanol solution,
Then, after boiling in a salt-containing aqueous solution, the seasoning sauce is mixed with the fish and shellfish taken out from the salt-containing aqueous solution, and the package is filled and sealed to sterilize the retort seafood. 3. The production method according to claim 1, wherein the impregnation with the aqueous ethanol solution is performed by a dipping treatment. 4. The method according to claim 1, wherein the aqueous ethanol solution further contains an organic acid salt. 5. The method according to claim 1, wherein the salt-containing aqueous solution further contains an organic acid salt. 6. The method according to claim 2, wherein the seasoning sauce is a cooked sauce.