CA1295878C - Process for producing fish meat material - Google Patents
Process for producing fish meat materialInfo
- Publication number
- CA1295878C CA1295878C CA000515415A CA515415A CA1295878C CA 1295878 C CA1295878 C CA 1295878C CA 000515415 A CA000515415 A CA 000515415A CA 515415 A CA515415 A CA 515415A CA 1295878 C CA1295878 C CA 1295878C
- Authority
- CA
- Canada
- Prior art keywords
- fraction
- fish meat
- fish
- process according
- holes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
Abstract The invention relates to a process for producing a deboned, water washed fish meat material, more commonly called Surimi.
The raw fish material is headed, gutted and minced to a particle size of about 3-4 mm. This minced material is then washed and mixed using in-line mixer means, e.g. a static mixer or a pump, and is washed and separated by using a centrifugal decanter, e.g. a centrifugal clarifier having a horizontal axis, to a fish meat dry solids content of about 20-27 %. This can then be blended with cryoprotectants and other additives, frozen and packed.
The raw fish material is headed, gutted and minced to a particle size of about 3-4 mm. This minced material is then washed and mixed using in-line mixer means, e.g. a static mixer or a pump, and is washed and separated by using a centrifugal decanter, e.g. a centrifugal clarifier having a horizontal axis, to a fish meat dry solids content of about 20-27 %. This can then be blended with cryoprotectants and other additives, frozen and packed.
Description
12~
Process for producin~ fish meat materlal The present invention relates to a process for produclng a deboned, water washed, fish material, usually called Surimi.
s Surimi is a Japanese term for mechanically deboned fish meat that has been thoroughly washed with water and then mixed wLth additives, i.e. so-called cryoprotectants, for improved frozen shelf life.
Surimi is used as an intermediate product for a variety of fabricated seafoods~ such as flakes and crab legs. The aim of washing with water is not only to remove fat and undesirable matter, such a~ blood, plgments and odorous substances, but, more impor~antly to increaae the concentration oE myoelbrillar protein (actomyosin) thereby improving gel strength and elas-ticity, essential properties for Surimi-based products.
Surimi has a great potential as a functional protein ingredient which can be substituted for a variety of traditional animal and vegetable proteins. The virtually unlimited resources of underutilized fish species will ensure a sufficient production of Surimi at a reasonable cost to meet the need for base material for Surimi-based products.
In Japan, Surimi has been produced for several hundred years.
Traditionally, Surimi was freshly prepared from fresh fish and immediately processed into a variety of products.
30 ` The technique evolved around A.D. 1100, when Japanese fishermen discovered that they could keep the product longer if washed minced fish was mixed with salt, ground up, and steamed or broiled. The traditional Surimi production was run on a day-to-day basis, depending on the supply of fresh fish. Conse-quently, the Surimi industry could not expand to any great :; :
:: ~
.
~ Sl~37~3 extent and remained in a limited capacity. However~ in 1959 atechnique to stabilize frozen Surimi was discovered. It was found that an additive, i.e. a cryoprotectant, kept the Surimi from freeze denaturation during frozen storage. This discovery was the starting point for a rapid growth of Surimi production.
For additional information about the development of the conven-tional process for production of Surimi, see Chong M. ~ee, Surimi Process Technology , Food Technology, pp. 69-80 (November 1984).
Basically, Surimi is produced by repeatedly washing separated fish ~eat with chilled water (5-10C) until it becomes odor-less and colorless - that is to say, until most of the water-soluble protein is removed. The temperature o~ the wash water is determined by the species of fish utilized. Warm water fish can tolerate a higher water temperature than cold water fish wlthout a reduction in protein functionality. Originally, Suriml was made in a manual batch process, with at least three washing steps. Later, a commercial continuous process was developed. See Fig. 1. The fish is headed, gutted and minced to a particle size ; of about 3-4 mm. The minced fish is mixed with the appropriate amount of water in a ratio tank, and the mixture is pumped to a washer, that is to say, a tank with an agitator, and is then pumped to a rotating screen rinser, which comprises a cylindri-cal mantle having holes of about l mm diameter. Water is sprayed from the outside, and a flow of washed fish meat comes out of the rinser. Water which passes through the holes of the screen is discharged as waste. Usually there are three sets of washing tanks and rinsers. The washed fish meat, with a dry solids :
(D.S.~ content of about 10-18 %, is then refined in a strainer ;having holes of about 1/2-1 1/2 mm, diameter in a cylindrical mantle. Horizontal shaft rotating blades drive the Incoming fish meat toward the mantle, and pieces larger than the holes form a re~ect fraction, whilst the refined fish meat passes through the holes and is then dewatered in a screw press to a D.S. content ' :.
,' ' lZ~ 378 of about 20-27 %. Thls dewatered cake is then blended with the cryoprotectant additive, 4 % sugar, 4 % sorbitol and 0.2 % poly-phosphates and is then frozen and packed as Surimi product.
This conventional Surimi process i8 still rather old fashioned, even if it is continuous. There are many drawbacks inherent in the process. The overall yield of valuable fish protein is qulte low, as the losses in the rather inefficient washing steps are large. The amount of water needed for washing is large. The fish protein is exposed to air for a long time, which results in a great amount of hydrolysis and deterioratlon of the Eish pro-tein. The pLant for carrying out the process requires a large floor area.
Accordingly, there i8 a need ~or an efELcLent process for pro-ducing Surimi, which overcomes the above mentioned de~iciencies.
It is therefore an ob~ect of the present invention to provide a continuous process, to produce Surimi in an efficient way, using smaller amounts of washing water and exposing the fish protein to air for shorter periods of time. It is a further object of the present lnvention to provide a compact plant, requiring but a small amount of floor space, for carrylng out the continuous process.
In the process of the invention, the minced fish material is mixed using in-line mixer means, e.g. a static mixer or a pump, and is washed by using a centrifugal decanter, e.g. a centri-fugal clarifier having a horizontal axisO The process according to the invention increases the yield of Surimi by up to 50 %, requlres the use of 25-50 % less washing water, requires a shorter amount of time (about 1.5 mlnutes as compared to 15 mlnutes for the conventional process), requires less staff and less space to perform, requires fewer components and results in a higher quality product~, havlng hlgher gel-strength, lower water content and~appearing whiter in color than product produced by the conventional process.
:
,. ' : ~
--7~3 The present invention relates to a process for producing a deboned, water washed fish meat material, more commonly called Surimi, in which the raw fish material is headed, gut~ed and minced to a particle size of about 3-4 mm. The minced material is washed with chilled water tmtil it becomes odorless and colorless, and the washed material is then dewatered to a fish meat having a D.S. coatent of about 18-22 %, which could then be blended with additives such as sugar, sorbitol and poly-; phosphates, frozen and packed.
10Fig. 1 illustrates a conventional process of making Surimi (such as that described in the above-cited article from Food Technology).
Fig. 2 depicts a process according to the invent:Lon wherein minced fish is mixed with water and washed in ln-line ~ixer means and separated in a centrlfugal decanter into a first fraction of fish meat which is strained and further dewatered in a screw press.
Fig. 3 depicts another process according to the invention where-in minced fish is mixed with water and washed in in-line mixer means and separated in a centrifugal decanter into a first frac-tion of fish meat having a high dry solids conteat of 22-27 %
which is then straiaed.
:
Fig. 4 depicts another process according to the invention where-in miaced fish is strained to remove bits of bone, tendon, skin and other impurities, mixed with water and washed in in-line mixer means and thereafter separated in a centrifugal decanter :
;~ ~ into a first fraction of fish meat which is further dewatered in a screw press.
, : :
Fig. 5 depict~ another~process according to the invention where-in minced fish is strained, mixed with water and washed In in-.~ :
, .
`
i8~
llne mixer means and separated in a centrifugal decanter into a first fraction of fish meat having a high dry solids content of 20-27 ~, to which fraction is added cryoprotectants and other additives.
According to the invention the improvement over the conventional process lies firstly in the washing of the minced fish material, which is carried out by mixing a flow of minced material with washing water in efficient in-line mixer means, such as a static mixer (e.g., a pipe provided with internal baffles to create turbulence) or a pump, and secondly in the dewatering of the mixture so obtained in a centrifugal decanter with horizontal axis~ to separate the mixture into a first fractlon of fish rneat and into a second eraction of waste water, containing i~purltLes and proteln losses which can be recovered Lf desired.
The second fraction of waste water can be further separated in a high speed centrifugal clarifier into a third fraction of recovered protein material and a fourth fraction of waste water.
The third fraction of recovered proteln material can be blended with the first fractlon of flsh meat or can be handled in an independent process line to yield a debonedJ wat~r washed fish meat materlal.
Process for producin~ fish meat materlal The present invention relates to a process for produclng a deboned, water washed, fish material, usually called Surimi.
s Surimi is a Japanese term for mechanically deboned fish meat that has been thoroughly washed with water and then mixed wLth additives, i.e. so-called cryoprotectants, for improved frozen shelf life.
Surimi is used as an intermediate product for a variety of fabricated seafoods~ such as flakes and crab legs. The aim of washing with water is not only to remove fat and undesirable matter, such a~ blood, plgments and odorous substances, but, more impor~antly to increaae the concentration oE myoelbrillar protein (actomyosin) thereby improving gel strength and elas-ticity, essential properties for Surimi-based products.
Surimi has a great potential as a functional protein ingredient which can be substituted for a variety of traditional animal and vegetable proteins. The virtually unlimited resources of underutilized fish species will ensure a sufficient production of Surimi at a reasonable cost to meet the need for base material for Surimi-based products.
In Japan, Surimi has been produced for several hundred years.
Traditionally, Surimi was freshly prepared from fresh fish and immediately processed into a variety of products.
30 ` The technique evolved around A.D. 1100, when Japanese fishermen discovered that they could keep the product longer if washed minced fish was mixed with salt, ground up, and steamed or broiled. The traditional Surimi production was run on a day-to-day basis, depending on the supply of fresh fish. Conse-quently, the Surimi industry could not expand to any great :; :
:: ~
.
~ Sl~37~3 extent and remained in a limited capacity. However~ in 1959 atechnique to stabilize frozen Surimi was discovered. It was found that an additive, i.e. a cryoprotectant, kept the Surimi from freeze denaturation during frozen storage. This discovery was the starting point for a rapid growth of Surimi production.
For additional information about the development of the conven-tional process for production of Surimi, see Chong M. ~ee, Surimi Process Technology , Food Technology, pp. 69-80 (November 1984).
Basically, Surimi is produced by repeatedly washing separated fish ~eat with chilled water (5-10C) until it becomes odor-less and colorless - that is to say, until most of the water-soluble protein is removed. The temperature o~ the wash water is determined by the species of fish utilized. Warm water fish can tolerate a higher water temperature than cold water fish wlthout a reduction in protein functionality. Originally, Suriml was made in a manual batch process, with at least three washing steps. Later, a commercial continuous process was developed. See Fig. 1. The fish is headed, gutted and minced to a particle size ; of about 3-4 mm. The minced fish is mixed with the appropriate amount of water in a ratio tank, and the mixture is pumped to a washer, that is to say, a tank with an agitator, and is then pumped to a rotating screen rinser, which comprises a cylindri-cal mantle having holes of about l mm diameter. Water is sprayed from the outside, and a flow of washed fish meat comes out of the rinser. Water which passes through the holes of the screen is discharged as waste. Usually there are three sets of washing tanks and rinsers. The washed fish meat, with a dry solids :
(D.S.~ content of about 10-18 %, is then refined in a strainer ;having holes of about 1/2-1 1/2 mm, diameter in a cylindrical mantle. Horizontal shaft rotating blades drive the Incoming fish meat toward the mantle, and pieces larger than the holes form a re~ect fraction, whilst the refined fish meat passes through the holes and is then dewatered in a screw press to a D.S. content ' :.
,' ' lZ~ 378 of about 20-27 %. Thls dewatered cake is then blended with the cryoprotectant additive, 4 % sugar, 4 % sorbitol and 0.2 % poly-phosphates and is then frozen and packed as Surimi product.
This conventional Surimi process i8 still rather old fashioned, even if it is continuous. There are many drawbacks inherent in the process. The overall yield of valuable fish protein is qulte low, as the losses in the rather inefficient washing steps are large. The amount of water needed for washing is large. The fish protein is exposed to air for a long time, which results in a great amount of hydrolysis and deterioratlon of the Eish pro-tein. The pLant for carrying out the process requires a large floor area.
Accordingly, there i8 a need ~or an efELcLent process for pro-ducing Surimi, which overcomes the above mentioned de~iciencies.
It is therefore an ob~ect of the present invention to provide a continuous process, to produce Surimi in an efficient way, using smaller amounts of washing water and exposing the fish protein to air for shorter periods of time. It is a further object of the present lnvention to provide a compact plant, requiring but a small amount of floor space, for carrylng out the continuous process.
In the process of the invention, the minced fish material is mixed using in-line mixer means, e.g. a static mixer or a pump, and is washed by using a centrifugal decanter, e.g. a centri-fugal clarifier having a horizontal axisO The process according to the invention increases the yield of Surimi by up to 50 %, requlres the use of 25-50 % less washing water, requires a shorter amount of time (about 1.5 mlnutes as compared to 15 mlnutes for the conventional process), requires less staff and less space to perform, requires fewer components and results in a higher quality product~, havlng hlgher gel-strength, lower water content and~appearing whiter in color than product produced by the conventional process.
:
,. ' : ~
--7~3 The present invention relates to a process for producing a deboned, water washed fish meat material, more commonly called Surimi, in which the raw fish material is headed, gut~ed and minced to a particle size of about 3-4 mm. The minced material is washed with chilled water tmtil it becomes odorless and colorless, and the washed material is then dewatered to a fish meat having a D.S. coatent of about 18-22 %, which could then be blended with additives such as sugar, sorbitol and poly-; phosphates, frozen and packed.
10Fig. 1 illustrates a conventional process of making Surimi (such as that described in the above-cited article from Food Technology).
Fig. 2 depicts a process according to the invent:Lon wherein minced fish is mixed with water and washed in ln-line ~ixer means and separated in a centrlfugal decanter into a first fraction of fish meat which is strained and further dewatered in a screw press.
Fig. 3 depicts another process according to the invention where-in minced fish is mixed with water and washed in in-line mixer means and separated in a centrifugal decanter into a first frac-tion of fish meat having a high dry solids conteat of 22-27 %
which is then straiaed.
:
Fig. 4 depicts another process according to the invention where-in miaced fish is strained to remove bits of bone, tendon, skin and other impurities, mixed with water and washed in in-line mixer means and thereafter separated in a centrifugal decanter :
;~ ~ into a first fraction of fish meat which is further dewatered in a screw press.
, : :
Fig. 5 depict~ another~process according to the invention where-in minced fish is strained, mixed with water and washed In in-.~ :
, .
`
i8~
llne mixer means and separated in a centrifugal decanter into a first fraction of fish meat having a high dry solids content of 20-27 ~, to which fraction is added cryoprotectants and other additives.
According to the invention the improvement over the conventional process lies firstly in the washing of the minced fish material, which is carried out by mixing a flow of minced material with washing water in efficient in-line mixer means, such as a static mixer (e.g., a pipe provided with internal baffles to create turbulence) or a pump, and secondly in the dewatering of the mixture so obtained in a centrifugal decanter with horizontal axis~ to separate the mixture into a first fractlon of fish rneat and into a second eraction of waste water, containing i~purltLes and proteln losses which can be recovered Lf desired.
The second fraction of waste water can be further separated in a high speed centrifugal clarifier into a third fraction of recovered protein material and a fourth fraction of waste water.
The third fraction of recovered proteln material can be blended with the first fractlon of flsh meat or can be handled in an independent process line to yield a debonedJ wat~r washed fish meat materlal.
Claims (9)
1. A continuous process for producing a deboned, water washed fish meat material, comprising: mincing headed and gutted fish raw material to a particle size of about 3-4 mm, mixing and washing the minced material with water in an in-line mixer means, separating the mixture in a horizontally disposed centrifugal decanter into a first fraction of fish meat having a dry solids content of about 10-18% and a second fraction of waste water, and further dewatering said first fraction of fish meat.
2. The process according to claim 1, further comprising straining said first fraction of meat in a refiner having holes of about 1/2 to 1 1/2 mm in diameter to thereby divide said first fraction into a refined fish meat fraction which passes through the holes and a reject fraction which does not pass the holes, and further dewatering said refined fish meat fraction to a dry solids content of about 20-27%.
3. The process according to claim 1, further comprising dewatering the mixture in the centrifugal decanter until a first fraction of fish meat with a dry solids content of about 20-27% is obtained, straining said first fraction of fish meat in a refiner with holes of about 1/2 to 1 1/2 mm in diameter and blending the refined fish meat fraction with cryoprotectant additives before storing same.
4. The process according to claim 1, further comprising straining the minced material in a refiner having holes of about 1/2 to 1 1/2 mm in diameter prior to the mixing and washing step and dewatering the first fraction of fish meat obtained from the decanter to a dry solids content of about 22-27% and blending said further dewatered fish meat with additives before storing.
5. The process according to claim 1, further comprising straining the minced material in a refiner having holes of about 1/2 to 1 1/2 mm in diameter prior to the mixing and washing step, separating and dewatering the fish mixture in the centrifugal decanter into a first fraction of fish meat having a dry solids content of about 20-27% and blending the said first fraction with additives before storing the same.
6. The process according to any one of claims 1, 2, 3, 4 or 5, further comprising separating said second fraction of waste water in a high speed centrifugal separator into a third fraction of recovered protein material and a fourth fraction of waste water and blending said third fraction with said first fraction of fish meat.
7. The process according to any one of claims 1, 2, 3, 4 or 5, further comprising separating said second fraction of waste water in a high speed centrifugal separator into a third fraction of recovered protein material and a fourth fraction of waste water and feeding the third fraction to an independent process line to yield a deboned, water washed fish material.
8. The process according to any one of claims 1, 2, 3, 4 or 5, wherein the in-line mixer means is a pump.
9. The process according to any one of claims 1, 2, 3, 4 or 5, wherein the in-line mixer means is a static mixer, comprising a pipe having internal baffles to create turbulence therein.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US763,617 | 1977-01-28 | ||
| US76361785A | 1985-08-08 | 1985-08-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1295878C true CA1295878C (en) | 1992-02-18 |
Family
ID=25068323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000515415A Expired - Lifetime CA1295878C (en) | 1985-08-08 | 1986-08-06 | Process for producing fish meat material |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0270532A1 (en) |
| JP (1) | JPS6240243A (en) |
| CA (1) | CA1295878C (en) |
| DK (1) | DK174351B1 (en) |
| NZ (1) | NZ217054A (en) |
| WO (1) | WO1987000733A1 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3885672T2 (en) * | 1987-08-05 | 1994-03-10 | Promation Inc | Container filling system. |
| FR2651967B1 (en) * | 1989-09-15 | 1991-12-13 | Inst Fs Rech Expl Mer | PROCESS FOR THE PREPARATION OF DESARETED, WASHED AND REFINED FISH MEAT, COMMONLY CALLED SURIMI AND PRODUCTS OBTAINED. |
| US5944597A (en) * | 1995-02-16 | 1999-08-31 | Swift-Eckrich, Inc. | Method for defatting meat and defatted products |
| FR2757021B1 (en) * | 1996-12-17 | 1999-01-22 | Sea Oil | PROCESS AND PLANT FOR EXTRACTING FISH OIL AND PRODUCTS OBTAINED |
| EP0948906A1 (en) * | 1998-04-09 | 1999-10-13 | Saupiquet S.A. | Process for treatment of red muscle of tuna-like fish for the preparation of a food product |
| FR2837671B1 (en) * | 2002-03-26 | 2004-07-09 | Patrimoniale Chantreau | INDUSTRIAL PRODUCTION OF INTERMEDIATE FOOD PRODUCTS (P.A.I) BASED ON FISH MEAT AND P.A.I. CONDITIONED AS WELL AS PRODUCTS |
| WO2004008876A2 (en) * | 2002-07-23 | 2004-01-29 | Rex Food Technologies (Pty Ltd.) | Treatment of food pieces |
| US9955709B2 (en) | 2014-03-26 | 2018-05-01 | Trident Seafoods Corporation | Method for producing surimi with reduced loss of myofibrillar protein |
| EP3133938B1 (en) * | 2014-03-26 | 2018-08-01 | Danish Technology Center-dantech ApS | Method for producing surimi with reduced loss of myofibrillar protein |
| CN107624856B (en) * | 2017-09-21 | 2019-05-24 | 浙江承恩食品有限公司 | A kind of minced fillet rinsing equipment |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5435238A (en) * | 1977-08-19 | 1979-03-15 | Snow Brand Milk Products Co Ltd | Ground fish meat making method |
| JPS54135264A (en) * | 1978-04-10 | 1979-10-20 | Ritsuo Shigeoka | Processing of fish meat |
| SE426544B (en) * | 1979-11-30 | 1983-01-31 | Alfa Laval Ab | PROCEDURE FOR THE EXTRACTION OF FISHING MILK WITH HIGH PROTEIN QUALITY AND FISHING OIL |
| WO1982002819A1 (en) * | 1981-02-16 | 1982-09-02 | Hansen Bent Schiott | A food product on the basis of fish flesh and a process for the preparation thereof |
| JPS60221063A (en) * | 1984-04-19 | 1985-11-05 | Sugiyo:Kk | Fish meat paste product like lobster meat |
-
1986
- 1986-02-05 JP JP61022215A patent/JPS6240243A/en active Granted
- 1986-06-27 EP EP86904439A patent/EP0270532A1/en not_active Ceased
- 1986-06-27 WO PCT/SE1986/000314 patent/WO1987000733A1/en not_active Application Discontinuation
- 1986-08-01 NZ NZ217054A patent/NZ217054A/en unknown
- 1986-08-06 CA CA000515415A patent/CA1295878C/en not_active Expired - Lifetime
-
1987
- 1987-04-07 DK DK198701760A patent/DK174351B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DK174351B1 (en) | 2002-12-23 |
| NZ217054A (en) | 1988-10-28 |
| EP0270532A1 (en) | 1988-06-15 |
| JPS6240243A (en) | 1987-02-21 |
| DK176087D0 (en) | 1987-04-07 |
| JPH0365738B2 (en) | 1991-10-14 |
| DK176087A (en) | 1987-04-07 |
| WO1987000733A1 (en) | 1987-02-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |