JPS62644B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Application Field) The present invention relates to a sliced ham-like fish meat product obtained from fish meat such as lean fish, such as bonito, soda bonito, and tuna.

(Prior art) In general, red meat, such as bonito, soda bonito, tuna, mackerel, horse mackerel, and large sardines, has a stronger fishy odor and contains more fat and oil than other white meat fish. Therefore, it is easily oxidized. Therefore, when processing these fish meats, it is common to boil them to ripen them, such as joints, kamaboko, or canned meat. However, when boiled, the extract of these meats escapes from the fish meat. be.

In addition, as a means to prevent the loss of extract content due to boiling, there is a smoking drying process, for example, as described in Japanese Patent Application Laid-open No. 58-23744, raw fish meat is sliced, seasoned, and then heated at 50°C. Seasoned fish meat is known to be smoke-dried at ~80°C and then rolled using rolling rolls.

(Problems to be Solved by the Invention) The seasoned fish meat described in the above-mentioned Japanese Patent Application Laid-open No. 58-23744 has poor quality because the fish meat is cut before soaking in the seasoning liquid to allow the seasoning liquid to penetrate inside. There is a problem that the meat becomes hard and has a rich taste.Furthermore, because the smoking temperature is set at 50℃ to 80℃, the meat quality becomes protein denatured, and when rolled between flat plates in all directions, it breaks into pieces. There is a problem.

In view of the above-mentioned problems, the present invention prevents hardening of the meat quality and thickening of the taste due to penetration of the seasoning liquid, has a soft texture and taste, and does not break into pieces even when spread thinly by rolling between flat plates. It provides sliced ham-like fish products.

[Structure of the invention]

(Means for Solving the Problems) The present invention involves removing the skull and internal organs of lean fish, cutting it into three pieces, removing the blood meat, skin, and bones, and then soaking the chunks of fish in a seasoning solution. The seasoned fish meat pulled from the ground is smoke-dried at 20°C to 40°C and steamed, then the smoked-dried fish meat is sliced in the direction of cutting the fibers, and then the sliced fish meat is placed between heated flat plates. It consists of rolled thin pieces of pulp.

(Function) A lump of fish meat is soaked in a seasoning liquid, and this lump of seasoned fish meat is smoke-dried and steamed, and then sliced, so the seasoning liquid does not penetrate deep into the meat during soaking, making the meat tough and flavorless. Don't make it too rich. Also, when the sliced fish meat is rolled on a heated flat plate, the surrounding flavors penetrate evenly into the inside. In addition, since the smoking drying temperature is 20°C to 40°C, the meat does not undergo protein denaturation, and therefore does not tear when rolled in all directions while heating between flat heating plates.

(Example) An example of the present invention will be described according to the process diagram shown in FIG.

(1) Red-fleshed fish such as bonito, soda bonito, tuna, mackerel, horse mackerel, and large sardine are used as raw material fish, and bonito was used in the examples.

(2) Remove the skull and internal organs of the raw fish, grate it into three pieces, and remove the bloody meat, skin, and bones.

(3) Next, the elongated chunks of fish meat are immersed in a seasoning liquid made of salt water or a seasoning liquid. The saline solution is Baume 2° to 5°, and the seasoning mixture is, for example, naturally brewed seasonings (wine, mirin, etc.)
200g bonito extract 100g salt 35g chemical seasoning 30g water balance total 1000g, all of which are used in a weight ratio of 1 to 1.5 to 1 part of fish meat, and heated at 0℃ to 5℃.
Soak for 40 hours (2 days and nights). This process eliminates the fishy smell to some extent, and the protein is dehydrated and denatured, making the meat firmer and firmer.

(4) Seasoned fish meat pulled from salt water or seasoning liquid is drained for 2 hours at room temperature (below 20°C) and air-dried to impart tensile strength to the fish meat.

(5) Firstly smoke-dry the air-dried fish meat. For smoking, hardwoods such as oak, oak, oak, beech, and cherry are used as the smoking material.
Smoke-dry for 6 to 8 hours.

(6) Leave the fish meat that has been smoke-dried overnight at room temperature (below 20℃) to perform the primary steaming process. Through steaming, the flavor and smoked flavor gradually permeates into the inside.

(7) Next, perform secondary smoking. Smoking is performed at 20°C to 40°C for 4 hours in the same manner as the primary smoking.

(8) Next, perform secondary steaming overnight at room temperature (below 20℃). By applying smoke drying and steaming twice,
It is possible to evenly infuse flavor and aroma throughout the meat loaf without hardening the surface. The smoking-drying temperature is 20°C to 40°C, which is a temperature that does not cause protein denaturation of the meat, so the meat loaf is in a semi-raw state after the smoking-drying process.

(9) Next, cut the smoked dried fish meat in the form of a long, thin block into 10 mm thick pieces in the direction perpendicular to the fibers.

(10) The cut pieces of fish meat are clamped between flat plates heated to 100°C and rolled for 5 to 10 seconds at a pressure of 5 kg/cm ² . At this time, the pieces of fish meat are in a semi-raw state with no protein denaturation, so even if they are rolled in all directions between flat plates, they will not tear, and the whole piece will be rolled uniformly into sliced ham-like thin pieces. A product consisting of pieces of meat is obtained.

As shown in Fig. 2, the obtained product A has a skin part 1 that becomes the outer surface and an inner fleshy part 2 during smoking-drying, but it is heated and rolled between flat plates in a semi-baked state without protein denaturation. As a result, the skin retains an appropriate amount of moisture and elasticity as a whole, and as a result of repeated smoking drying at 20°C to 40°C and steaming at room temperature, the skin 1 does not become particularly hard and remains flat. By rolling between the face plates, taste and flavor penetrate uniformly throughout the fleshy part 2, and it has an appearance similar to a sliced ham, a thin taste, and a soft texture.

〔Effect of the invention〕

According to the present invention, the fish meat is immersed in a seasoning solution while still in chunks before slicing, and then smoke-dried while still in chunks, which prevents the seasoning solution from penetrating into the inside, preventing the meat from becoming hard or having a rich flavor. , resulting in a ham-like softness and light taste. In addition, the smoking temperature is 20℃~40℃.
Because the meat is sliced and rolled in a semi-raw state that is kept at a low temperature (°C) and does not cause protein denaturation, the meat pieces do not break into pieces even when they are thinned into sliced hams by rolling in all directions between flat plates. You can obtain thin pieces of meat with good ham-like shape.
By rolling between heated flat plates, the surrounding flavor can be uniformly penetrated into the inside, giving it a light taste and soft texture.

[Brief explanation of the drawing]

FIG. 1 is a manufacturing process diagram of the product of the present invention, and FIG. 2 is a perspective view showing one embodiment of the same.

Claims (1)

[Claims] 1. Remove the skull and internal organs of a red fish, cut it into three pieces, remove the blood meat, skin, and bones, and soak the chunks of fish meat in a seasoning liquid, then add 20 minutes to the seasoned fish meat pulled out of the seasoning liquid.
The fish meat is smoke-dried at ~40°C and steamed, then the smoke-dried fish meat is sliced in the direction of cutting the fibers, and then the sliced fish meat is rolled between heated flat plates to form thin pieces of meat. Features a sliced ham-like fish product.