JPS589672A - Preparation of paste product of sea food in container - Google Patents

Abstract

PURPOSE:To prepare a paste product of sea food put in a container capable of being preserved for a long time without causing any change in appearance, taste, etc., by packing a container with a paste product of sea food made conventionally together with an oil, followed by retort heating. CONSTITUTION:Ground fish meat or treated meat is blended with auxiliary raw ingredients such as a seasoning, binder, spices, coloring matter, etc. with stirring conventionally, molded, aged, and heated to give a paste product of sea food. This product is optionally cut or remolded, preferably preserved with a vegetable oil such as cotton seed oil, corn oil, safflower oil, etc. or it together with the oil is packed into a container, and it is sealed hermetically and subjected to retort heating.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a seafood paste product in a container.In detail, the seafood paste product is filled into a container together with a seafood paste product produced by a conventional method, and then - retorted. Heating is the first method of using JAJ Eihuang products, and water-based products are easy to cook and highly nutritious.
Although it is an excellent food, it does not have long shelf life.Therefore, when distributing the product, refrigerated storage is an essential requirement. Oden is unsuitable for long-term storage and use as emergency food, even if it is used as a food for a long time. Some canned foods are also found. However, if we take the conventional 7 types of oden cans as an example, we simply fill the 4 types of oden (satsuma-age, squid, etc.) into a can container with the omelette soup, and retort the mixture. O), the appearance of the oden seeds), texture, and odor curvature have all changed significantly, and the current state of the product is that it is no longer a fish paste product. The basket is made using the usual method.When you soak fish paste products in oil, there is no change in appearance, wood texture, etc., and it can be stored for a long time! O who knew that it would become a cape.

The present invention applies owl raw materials such as seasonings and flavorings to fish meat raw materials.
A method for producing a container-packed seafood paste product, which is characterized by adding and mixing, stirring, molding, and zapping treatment, followed by heating, and then filling the container with oil and heating in a retort. The details are currently unknown as to why a fish paste product can be stored for a long time without any changes in appearance, texture, odor, physical properties, etc., but it is likely that the oil is mixed with water, oden soup, etc. The particles are relatively large and have high viscosity, so even if they are left together for a long period of time, they do not penetrate into the structure of the fish paste product, and the protein structure does not become soft. It is presumed that this can prevent a decrease in elasticity ◎ Sample thickness: 15 m Compression displacement: 12 ■ Number of compressions: 1 time Kusabiya plunger 11III Chart speed for casing: 5000 ■/i Grunge speed: 12 cy/i Sensitivity: 10 V This point has been demonstrated. Comparative examples of gel change, texture, and flavor development in the final product between Kume Honzuke and oil pickled products are shown below.

According to the method of the present invention, molding is carried out according to the conventional method for producing fish paste products. Fish that can be used as raw materials include cod, Sukesofta 2, bonito, kiss, dagger, Eso, uneven fish, starfish, conger, flounder, etc., but especially Sukesotara's preferred i fish 0
One way is to slaughter these fish, cut them into fillets, and then use a meat-cutting machine to extract the meat, expose it to water, and add tfI and pillbitol to it. This is fish meat. What is further stirred is fish meat, but any of these raw materials can be used in the present invention.To this raw material, add the next raw material and stir thoroughly.The raw materials include seasonings, These include column ingredients, numbering, coloring, coloring, quality improvers, etc., and water.Examples include salt, starch (wheat, potato starch, tapioca, rice, maize, sweet potato, and others), norbit, and glycine. , other amino acids, M, 8
e(L, nuclear enzyme seasonings, flavorings, various flavor extracts, and others, and other ingredients as necessary)
However, it is preferable to reduce the amount used as much as possible, as high-temperature heating may cause browning due to adenocarbonyl reaction, etc., or the generation of sulfurized odor (V%t). The crystal metal product obtained in this way is molded according to the shape of the desired final product. For example, using a kamabo ζ molding machine, etc.
It is best to shape it into an appropriate size such as 55 x 200 x 270, and it is okay to attach it to a board. sitting) processing ff1t
Go #i Arashii, in case of MatasaritS, warm up! It may be left for a certain period of time in a heated oil tank, or in some cases it is also possible to perform ζO treatment by immersing it in a heated oil bath. After this has cooled, cut it if necessary, further shape it, wrap it in parchment paper, or soak it in oil without wrapping it, or fill it in a container with oil. The object of the present invention cannot be achieved by soaking in carcass soup or the like, and it is absolutely essential that the oil is soaked in the container together with the oil. As the oil for dipping, animal oil can be used, but it is preferable to use vegetable oil.I+NO vegetable oils include cottonseed oil, corn oil, T72 wara oil, soybean oil, rapeseed oil, sesame oil, rice oil, and mixtures thereof. , sulfur oil, etc., but are not limited to these.

After filling the container in this way, it is sealed, heated in a retort (for example, 125° C. for 50 minutes), cooled, and then used as a seafood product (large capacity).

In addition, when the method of the present invention is applied to actual weaving, kamaboko, sarimaage,
Hydrogen DL products such as chikuwa, rimire, and sinew are widely used, but it goes without saying that they can also be widely and effectively used in so-called secondary products manufactured using these fish paste products.

The seafood products obtained in this way can be stored for a long time, and the appearance when opened afterward is
Example 1 We will explain the production of a large-capacity sliced kamaboko product that is of unprecedented quality in terms of texture and texture.

Sketch meat 100Kf, salt 2.5 and 15M8G1
・2 gourds of spicy noodles 0.03, Stevia 0.05~, Wakai starch 2.04. The mixture was mixed with 30% of water and thoroughly stirred, and a regular kamaba ζ was placed on the bottom. Next, this product was heated to 55℃ for 3
After holding for a time, the process was completed. Heat treatment was performed at 85℃ for 50 minutes, and the layer was then cut to a thickness of 22cm. ◎This) 5
Obtained 12 tengles of 5jl, wrapped them in parchment paper, packed them into a No. 2 tuna can, and added 2 of the above temples to 64rliK.
The remaining 6 containers were filled with water and sealed. After heat treatment in a retort at 125°C for 50 minutes, it was cooled to obtain a II-Kuriquisu Komaboko product.90 Out of the above products, 6 pieces filled with 2 oil tubes were used as the product of the present invention and water was added. 6 filled (rheometer shown below as a control)
The results measured under the following conditions are shown in the table below.
00 type) Sample thickness 15'N1 Compression displacement 12 Tsuru pressure 1
Somosquito III Kunabi type 7 Funjiya 1■
chart speed plunger speed 5
000am/= 12cy/w
is sensitivity 10V 701i1, X'1lf) f flesh 50 @S salt 04
9 o'clock, wheat starch 1.51t4, Sorbit "6hs glycine 0.045Kl, MSGo, 24 noodles, car 4k, *
Mix 0.06 noodles, crab 7 raper 0.18-1 water 1.5 noodles, stir thoroughly, then make into a bowl with a diameter of 10 cm and a length of 5 Qsai.
◎ This layered material was heated to 55℃ for 60 minutes, then
After holding at 5℃ for 20 hours and finishing the sitting geology, it was heated to 90℃ for 20 hours.
Heat treatment for 1 minute! Line 1 was cooled to obtain a rod-shaped crab product. 90 This was wrapped in eight pieces (150 g) in parchment paper to produce 16 No. 2 tuna cans. ◎1611O97 Plut
Divide into 2 groups, 1'l5it as the product of the present invention, 11 cottonseed oil
e, Section, Pigeon JIKFio, 5 Feng saline solution was filled as a control product. After filling, each sample was tightened, heated in a retort at 125 DEG C. for 30 minutes, submerged, and measured under the following rheometer conditions. The results are shown in the table below.

Rheogastrometer measurement conditions (Iio Denki Orometer RM?-100, 凰) Sample thickness 15 ■ Compression displacement 11 ■ Number of compressions
1 time Tasabi type plunger 2 ■Chart speed 1 Funjiar speed 5000al
/si 12 c y/m Sensitivity 7 or 10 Example 8 A sample of the present invention produced according to a conventional method and deep-fried in 90s. According to IF11 and 2, the sample of the present invention was directly put into a No. 2 tuna can and filled with cottonseed oil. Two samples filled with oden soup were obtained as two samples, and the elasticity of the samples after retort heat treatment was measured using a rheolometer.The results are shown in the table below.
9IIs wedge plunger
2aaf 'r-toss'-V 50
D OJIa/=Plunger speed 12
cy7Q4 lt 10V
Number of times of compression: 1 time Agent: Patent attorney 1) Parent: Procedural amendment dated August 18, 1980 Commissioner of the Japan Patent Office 1. Display of the case 1981 Patent Application No. 106253 2. Name of the invention: Container-filled fisheries cultivation 5. Relationship with the case of the person making the amendment to the manufacturing method of the product Patent applicant 44 agent Address 19-14-6, Toranomon-chome, Minato-ku, Tokyo 105, Specification subject to amendment 2 Contents of amendment (1) Description Delete from page 6, line 9 to page 5, line 15.

Claims (1)

[Claims] Container-packed product characterized by adding and mixing raw materials such as seasonings and flavorings to fish meat raw materials, stirring, molding, and then heating, then filling the container with oil and heating in a retort) Manufacturing method for fish paste products