JP2000032958A - Production of bleached meat of red meat fish, its production processed food of red meat fish meat, its production, processed food of red meat fish meat mixed with livestock meat and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a bleached meat of a red meat fish capable of remarkably suppressing an offensive odor emitted during the processing, heating and preservation of the red meat fish meat and peculiar to the red meat fish meat and making nutritional components remain as much as possible, to provide a method for producing the bleached meat, to obtain a processed food of the red meat fish meat, to provide a method for producing the processed food of the red meat fish meat, to produce a processed food of the red meat fish meat mixed with a livestock meat and to provide a method for producing the processed food. SOLUTION: This bleached meat of a red meat fish is produced by bleaching the red meat fish meat with a liquid containing an alkali added to an extract solution of green tea and reducing a thermally generated offensive odor. The method for producing the bleached meat comprises bleaching the red meat fish meat with the liquid prepared by adding the alkali to the extract solution of the green tea in an amount equal to that of the red meat fish meat and then dehydrating the bleached meat. The processed food of the red meat fish meat is produced by thermally cooking the bleached meat of the red meat fish meat bleached with the liquid containing the alkali added to the extract solution of the green tea in an amount equal to that of the red meat fish meat and reducing the thermally generated offensive odor peculiar to the red meat fish. The processed food of the red meat fish meat mixed with a livestock meat is obtained by thermally cooking a mixture of the bleached meat of the red meat, fish meat bleached with the liquid containing the alkali added to the extract solution of the green tea in an amount equal to that of the red meat fish meat with the livestock meat reducing the thermally generated offensive odor peculiar to the red meat fish and imparting a flavor of the livestock meat thereto.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bleached red fish meat having reduced heated odor peculiar to sardines and other red fish meat, a method for producing the same, processed red fish meat and a method for producing the same, and processed meat mixed red fish meat food and the same. It belongs to the technical field related to the manufacturing method.

[0002]

2. Description of the Related Art Sardines and other red fish are not only proteins that are easy to digest and absorb, but also attract attention as EPAs, which are said to be effective in preventing circulatory diseases, and may enhance learning effects. It contains rich functional nutrients such as DHA and taurine, which are said to have an effect of preventing adult diseases. However, odors peculiar to red fish, particularly those generated during heating, are often avoided, especially among young people and children who have poor fish eating habits. For this reason, conventionally,
Although masking has been performed with spices, etc., masking has a problem with odors that cannot be hidden.

[0003] Sliced fish such as sardines are produced as an intermediate material because they have no waste such as head, internal organs, bones and skin, and are easy to cook and process. When producing a fillet with a fish collecting machine, the fish meat particle size becomes smaller and the surface area increases, so that the quality deterioration rate such as lipid oxidation rapidly increases. For this reason, after fish meat is collected, vacuum packaging and quick freezing are performed immediately. However, even when such processing is performed, a unique odor is generated due to heating during cooking or processing.

[0004] In addition, efforts to commercialize red fish such as sardines have been made for a long time, and methods such as exposure to alkaline salt water, an improvement method, atomization method, and vacuum exposure method are known. However, all focus on the recovery of high-quality myofibrillar proteins, and not only have the disadvantages of low yield, enormous equipment costs for production, and the need for large amounts of water, but also At present, the quality of the finished kneaded product is inferior to that of commonly used scallop frozen surimi in terms of gel forming ability, color tone and odor.

For example, in Japanese Patent Application Laid-Open No. Hei 8-238074, about 0.7 times to equivalent amount of a mixed aqueous solution of sodium bicarbonate-sodium pyrophosphate is added to a fish meat fillet and exposed under reduced pressure.
A method of improving the quality of the fallen meat by degreasing and dewatering is described, but the contents of this description, when commercialized,
In addition to the equipment cost required for the decompression (10 mmHg) device during the exposure, the generation of a specific odor due to heating during cooking or processing cannot be prevented.

On the other hand, tea extracts are known to have various effects such as antioxidant action, bacteriostatic action, deodorant action, etc. It has been reported that it is effective in preventing oxidation and preventing fading of red salmon and red fish. As for the use of tea for marine products, JP-A-60-23275 discloses a food processing method utilizing the components of tea, JP-A-9-275886 discloses a method of producing a fish fly, and JP-A-6-235886. No. -30736 describes the products as fish and shellfish meat, but there is no consideration for the protein agglutinating action of tea. There is a concern that the product will have a poor texture with reduced texture.

[0007]

The present inventor first attempted to investigate the cause of the generation of the heated odor of lean fish,
In particular, although the heating odor is affected by both the water-soluble and fat-soluble components of red fish meat, the fat-soluble component has a greater effect,
Further, it was confirmed that the odor was remarkably deteriorated when both were mixed and heated. It is already known that the generation of odor in heated sardine meat is closely related to the oxidation of lipids that occur during heating, but there is a large amount of heme and non-heme iron that promote lipid oxidation in sardine meat. Because it exists,
In order to suppress lipid oxidation during heating, methods for removing and inactivating heme and non-heme iron were studied.

[0008] Regarding the method of removing and inactivating heme and non-heme iron, it is considered to use tea, which is known to form an insoluble salt of iron by the tannin contained therein. The bleaching was examined. as a result,
It has been found that bleaching with bancha, black tea, brown rice tea, coffee, sencha and the like is effective in suppressing the heating odor of sardines, and among them, bancha and black tea are particularly effective.

[0009] However, tea bleaching has the disadvantage that it promotes denaturation of proteins and causes a decrease in water retention and gel forming ability. As a result of repeated experiments, it was found that protein denaturation can be significantly suppressed by adding an alkaline agent (such as sodium bicarbonate) to the tea extract and adjusting the pH of the fish meat to near neutrality. further,
It has been found that the combination of a tea extract and an alkali further suppresses the odor peculiar to red fish during heating.

As shown in Table 1 for the bleached tea concentration,
The concentration of tea used in the bleaching of red fish is good at scent compatibility when processed into hamburger etc., and when using relatively inexpensive bancha, a concentration of 0.5 g / l or more can be used to suppress the heating odor. However, there was also a drawback that the denaturation of the protein was promoted at the same time, causing a decrease in water retention and gel forming ability.

According to Table 2 showing the effect of the alkali concentration of tea and alkaline water exposure on myofibrillar (Mf) solubility and heating odor, an alkaline agent (such as sodium bicarbonate) was added to the tea extract, It has been found that protein denaturation can be remarkably suppressed by adjusting the pH to near neutrality, and the odor peculiar to red fish during heating is further suppressed by combining a tea extract and an alkali.

[0012] The present invention is to reduce the generation of odor peculiar to red fish meat during processing, heating and storage of red fish meat such as sardines, and to reduce the amount of nutrients remaining in the bleached red fish meat. It is an object of the present invention to provide a method for producing the same, a processed red fish meat food, a method for producing the same, a livestock mixed red fish processed food, and a method for producing the same.

[0013]

The bleached lean fish meat according to the present invention for attaining the above object is obtained by exposing the lean fish meat to a liquid obtained by adding an alkali to a tea extract to reduce the heating odor.

The lean fish meat in the bleached lean fish meat according to the present invention is a fallen meat.

A method for producing bleached red fish meat to achieve the above object comprises exposing red fish meat to an equivalent amount of a tea extract to which alkali has been added, followed by dehydration.

The concentration of the tea extract in the method for producing bleached red fish meat according to the present invention is from 0.05% to 0.5%.

In the method for producing bleached red fish meat according to the present invention, the alkali is sodium bicarbonate having a concentration of 0.4% to 0.8%.

In the method for producing bleached lean fish meat according to the present invention, the lean fish meat is ground meat.

To achieve the above object, the processed red fish meat food according to the present invention is characterized in that a red fish bleached meat exposed to a solution obtained by adding an alkali to a tea extract of the same amount as the red fish meat is cooked by heating the red fish. The characteristic heating odor is reduced.

In order to achieve the above object, the method for producing a processed red fish meat food according to the present invention is characterized in that the red fish meat is exposed to a liquid obtained by adding an alkali to a tea extract of the same amount as this, and then the dehydrated red fish meat is exposed. Are mixed with auxiliary materials such as salt, and formed into a predetermined shape and then cooked.

The concentration of the tea extract in the method for producing a processed red fish meat food according to the present invention is from 0.05% to 0.5%.

In the method for producing a processed red fish meat food according to the present invention, the alkali is sodium bicarbonate having a concentration of 0.4% to 0.8%.

In the method for producing a processed red fish meat food according to the present invention, the red fish meat is a fillet.

In order to achieve the above object, the processed meat mixed lean fish meat food according to the present invention is obtained by mixing bleached red fish meat and meat which have been exposed to a solution obtained by adding an alkali to a tea extract equivalent to that of red fish meat. The mixture is heated and cooked to reduce the heating odor peculiar to red fish and impart a meat meat flavor.

In order to achieve the above object, the method for producing processed meat mixed lean fish meat food according to the present invention is directed to a method of exposing red fish meat to an equivalent amount of a tea extract to which alkali has been added, followed by dehydration. The meat is mixed with the bleached meat, kneaded with auxiliary materials such as salt, formed into a predetermined shape, and cooked by heating.

According to the method for producing a processed meat-lean mixed fish meat food according to the present invention, the concentration of the tea extract is from 0.05% to 0.5%.
It is.

In the method for producing a processed meat / lean fish meat processed food according to the present invention, an alkali is sodium bicarbonate having a concentration of 0.4% to 0.8%.

The lean fish meat in the method for producing a processed meat mixed lean fish meat food according to the present invention is a fillet.

[0029]

BEST MODE FOR CARRYING OUT THE INVENTION 0.5 to 5.0 g /
l, add 10g tea leaves, boil for 10 minutes, filter, and
Baking soda was added to the cooled tea extract at 4 to 8 g / l, and the mixture was stirred and exposed to form a liquid. Into this solution, add coarsely ground sardine with a particle size of about 5 mm as lean fish meat and keep it at 5 ° C for 30 minutes with occasional stirring.
The mixture was centrifuged at 000 rpm for 10 minutes and exposed to collect meat.

[0030]

[Table 1] Table 1 shows the examination results of the tea bleaching concentration when no alkali was added. Put 0-25 g / l bancha leaves in boiling distilled water, boil for 10 minutes, filter, and cool the bancha into an equivalent amount (1: 1) of sardine fallen meat (in the case of 25 g / l, double the amount) (2: 1), 3 times the amount (3: 1) were also carried out), added, stirred, left at 5 ° C. for 30 minutes, then centrifuged at 3,000 rpm for 10 minutes to collect the exposed meat, yield, and moisture content. , Odor intensity, trimethylamine (TMA) content,
Myofibril (Mf) solubility was measured.

Further, the odor intensity and TMA content of a hamburger prepared by adding and mixing 0.9% salt to the bleached meat and baking one side for 5 minutes on a hot plate (surface: about 160 ° C.) were measured. did. The water content was measured by a 105 ° C. normal pressure drying method. The odor intensity determination index is obtained by measuring the odor of each sample concentrated by the P & T method (purge and trap method) using a gas chromatograph (GC15A manufactured by Shimadzu Corporation), DB-W
Separated by AX column (0.32mm × 60m), FID
And the odor intensity was measured by a sniffing test, and the odor was judged using the odor intensity judgment index. TMA was measured by a picrate method for a 4% perchloric acid extract, and Mf solubility was measured by a conventional method using a protein EX homogenizer manufactured by SMT. The Mf solubility is represented by the following equation. Mf solubility = ((salt-soluble fraction nitrogen-water-soluble fraction nitrogen) /
(Nitrogen in myofibril fraction-nitrogen in water-soluble fraction)) x 100

When the bancha is used, the concentration of the tea used in the bleaching of the red fish fish is approximately 0.5 g / l or more when the bancha is used. Although the effect was exhibited, if the concentration was too high, not only would the production cost be increased, but also protein denaturation would be accelerated, and the occurrence of bitterness peculiar to tea would occur. Therefore, use at a concentration up to about 5.0 g / l was appropriate. Met.

An experiment was conducted on the effect of the alkali concentration on the exposure to tea and alkaline water, and the results shown in Table 2 were obtained. Sodium hydrogen carbonate (sodium bicarbonate) was added to bancha (5 g / l) produced in the same manner as described above so as to be 0 to 10 g / l, and the same items were tested. The pH was measured by adding a five-fold amount of distilled water to the sample solution, pulverizing the mixture with a biomixer, and measuring with a pH meter (N-8F, manufactured by Horiba, Ltd.).

[Table 2]

[0034] The concentration of alkali used in the treatment of exposing lean fish meat to tea and alkaline water is such that the use of baking soda increases the amount of protein used, but the denaturation of proteins is suppressed. From about 4.0 to 8.
Use in the range of 0 g / l was appropriate.

[0035]

[Table 3] The effects of the particle size of the ground meat and the ratio of the exposed water on the content of crude fat and free amino acid were tested, and the results shown in Table 3 were obtained. When sardine meat is produced, the raw material (coarse grains) using a 5 mm fish meat sampling machine and the fine powder in the exposed liquid using a biomixer are used to produce tea using the same method as described above. -Alkaline water-exposed meat was collected, and crude fat and free amino acids were measured. The same test was carried out for coarse-grained raw materials in which the ratio of the fillet to the exposed liquid was 1: 2, 1: 3. The crude fat was measured by the Soxhlet ether extraction method, and the free amino acids were measured by the high performance liquid chromatography.

If the particle size of the lean fish used for the bleaching of the lean fish to bleach tea and alkaline water is too small, it becomes difficult to recover the fish meat, and EPA and D, which are functional nutrients, are used.
Since the yield of the lipid containing HA and the extract component related to the taste is reduced, the cut meat collected using a fish meat collecting machine of about 5 mm is suitable. In addition, for the same purpose of leaving functional nutrients and taste as much as possible, it was appropriate that the ratio of lean fish meat to tea / alkaline water be about equal.

[0037]

[Table 4] The characteristics of sardine meat exposed to tea and alkaline water were tested and the results shown in Table 4 were obtained. 5.0 g / l tea leaves (bancha is used in the experiment) are added to boiling distilled water, boiled for 10 minutes, filtered, cooled and cooled to about 5 ° C., and 8 g / l sodium bicarbonate is added to the tea extract and stirred. Into the dissolved bleaching solution, add an equal amount (1: 1) of coarsely ground sardine fillet, and stir occasionally for 5 minutes at 5 ° C.
After leaving to stand, the exposed meat collected by centrifugation at 3,000 rpm for 10 minutes is measured for yield, pH, general components, free amino acids, myofibril (Mf) solubility, and trimethylamine, and is prepared using the exposed meat. An odor intensity determination index was measured for the hamburger hamburger, and compared with the case of a hamburger.

The yield of the bleached lean fish produced according to the present invention is about 84%, which is slightly higher in moisture and lower in crude protein, crude ash, and free amino acids than the raw meat, but it is slightly lower in EPA and meat. No change was observed in the content of crude fat including DHA, and about 60% of free amino acids that were considered to be involved in part of the taste remained.

The lean fish bleached meat having the improved odor shows almost the same level of myofibrillar (Mf) solubility as the raw material.
Protein denaturation has not progressed, and the trimethylamine content and the odor intensity index when hamburged are all low. From this, the bleached lean fish meat developed according to the present invention can significantly reduce the heating odor peculiar to red fish, which could not be hidden by masking conventionally performed, and the fish odor caused by fish odor Even those who avoid the disease (especially young people and children) will be able to ingest the functional nutritional components of red fish meat without resistance, which will help broaden the public's health and expand the use of red fish meat.

A method for producing a processed red fish using the bleached lean fish produced according to the present invention was examined. First, for the sardines, after adding 1.2 g of salt and 3 g of starch to 100 g of the sardine meat exposed to the above-mentioned tea and alkaline water, 10 g
After crushing for a minute, forming into a spherical shape with a diameter of about 2.5 cm, heating in boiling water for 10 minutes, allowing to cool, then sampling, and changing the fish odor intensity from 0 (no fish odor) to 4 (fish odor) Was very strong and bad). Further, 10 g of chopped onions and carrots, which are often used for pickling, were added, and sensory tests were similarly performed on the similarly prepared pickles. The control sardine sardine was similarly prepared by adding 1.2 g of sodium chloride and 3 g of starch to 100 g of untreated sardines. As a result, as shown in Table 5, the control sardine pickle had a fish odor intensity of 2.90 and many people were worried about the fish odor. It was 2.00, and most felt that they felt the fish smell but were not bothered. In addition, the lean fish bleached meat to which onion and carrot were added had a further lower fish odor intensity of 1.73.

[Table 5]

A hamburger is prepared by adding 0.9 g of salt to 100 g of sardine meat exposed to the above-mentioned tea and alkaline water, kneading the mixture, forming about 50 g pieces into an oval shape having a thickness of about 1 cm, and forming a hot plate (surface temperature of about 160 ° C.). ), One side was baked for 5 minutes, and after standing to cool, a sensory test was carried out in the same manner as in the case of tsumori. Also,
For comparison, a hamburger was similarly manufactured and compared with untreated sardine fillets. As a result, as shown in Table 6, the control sardine hamburger had a fish odor intensity of 3.1.
In contrast to 8, the hamburger steak of the red meat bleached meat produced according to the present invention is 1.37, the fish smell is slight but not so noticeable, and the fish smell intensity is lower than that of tsumire. There was a tendency.

[Table 6]

The bleached lean fish produced according to the present invention comprises:
Since it was found that processing closer to meat like hamburger was better than processing fish-paste products like tsumire, a method to further increase the flavor of meat was examined. Liver meat (beef: pork = 7: 3) was added to 10% to 30% of the bleached lean fish produced according to the present invention to produce a hamburger steak, and the flavor of the meat was slightly insufficient up to about 20%. However, if you add about 30%, the flavor is very close to meat,
It turned out to be a texture.

From this, the following processed meat-like processed products were prepared by using mixed meat obtained by adding 30% of beef (beef: pork = 7: 3) to bleached lean fish produced according to the present invention as a raw material. , A sensory test was performed. Hamburger is a mixture of ground beef and pork (7: 3) mixed with 70 g of sardine meat exposed to tea and alkaline water.
0 g, chopped salt 0.9 g N onion 5
g, bread crumbs 2.5 g, olive oil 2 g, pepper, laurel and nutmeg, and after mixing, a thickness of about 1.5
cm, and was heated on both sides for 7 minutes each on a hot plate having a surface temperature of about 160 ° C. for production. Teriyaki style hamburger, after manufacturing the above-mentioned hamburger,
An equal amount of sugar and soy sauce were mixed, and a little ginger was added to make the sauce. For dumplings, add 30 g of ground beef and pork (7: 3) to 70 g of sardine meat exposed to tea and alkali water, add 0.9 g of salt, 35 g of minced chive, leek, sugar, soy sauce, sesame oil, pepper, garlic, and a little ginger. After mixing, the mixture was wrapped in gyoza skin, placed on a hot plate with a lid set to a surface temperature of about 180 ° C., added with 50 ml of water, and then capped and steamed for 10 minutes to produce the product. The meat dumplings are exposed to tea and alkaline water, and 70g of sardine meat to beef and pork (7: 3)
Add 30g of minced meat, add 0.9g of salt, 15g of chopped onion, 5g of potato starch, 10g of chicken egg and a little ginger. After mixing, form into a sphere with a diameter of about 2.5cm.
It was manufactured by heating with salad oil at 40 ° C. for 6 minutes.

As a result, the bleached red fish produced according to the present invention hardly feels the heated odor peculiar to the red fish by mixing about 30% of the meat and the processed food having the meat meat-like flavor and texture. And could be. Table 7 shows the results.

[Table 7]

[0045]

[Table 8] Storage of sardine meat and tea / alkaline-exposed meat (5 ℃
(Aerated packaging) and the results in Table 8 were obtained. Sardine sardine meat and tea / alkaline bleached sardine meat (bancha, baking soda concentration 2.5 g / 8 g / 1, 1: 1) are air-packaged and packed at 5 ° C.
1 shows the results of investigations on the number of general viable bacteria, the number of psychrotrophic bacteria, the TMA, the peroxide value (POV), the Mf solubility, and the sensory properties during storage. The number of general viable bacteria was measured using a standard agar medium at 35 ° C.
Time cultivation and measurement of psychrotrophic bacteria were performed using standard agar medium 10 ° C 1
Culture for 0 days and measurement of POV were based on the method of extracting lipids with carbon tetrachloride.

The quality change (−40 ° C.) during the frozen storage of sardine meat exposed to tea and alkaline water was tested, and the results shown in Table 9 were obtained.
The results of investigating POV, Mf solubility and sensory by storing the same sardine meat exposed to the same tea and alkaline water as described above in vacuum-packed gas-barrier plastic film and in air-packed one at -40 ° C. I have.

[Table 9]

The bleached red fish meat produced by the production method according to the present invention has a markedly reduced lipid oxidation during storage as compared with conventional meat fillets, and can be stored at -40 ° C. for 3 months even in aerated packaging. Was possible.

The method for producing bleached lean fish meat according to the present invention comprises:
Heme and non-heme iron accelerate the lipid oxidation that occurs when heated,
In addition, the present invention can be applied to cases where the water retention of proteins affects texture and the like, for example, overnight dried products and seasoned fillets.

[0049]

The bleached red fish produced by the production method according to the present invention has an effect of remarkably reducing the heating odor peculiar to the red fish meat, which cannot be hidden by the masking conventionally performed.

The bleached red fish meat produced by the production method according to the present invention can ingest the functional nutrients of the red fish meat without resistance, especially to young people and children who avoid fish eating due to odor. As a result, it has the effect of broadly helping to maintain the health of the people, and the use of red fish meat and its use can be expanded.

Further, the bleached red fish meat produced by the production method according to the present invention can be processed food having meat meat-like flavor and texture by mixing about 30% of the meat.

The bleached red fish meat produced by the production method according to the present invention has a markedly reduced lipid oxidation during storage as compared with conventional meat fillets, and can be stored at -40 ° C. for 3 months even in aerated packaging. Is possible.

The method for producing bleached lean fish meat according to the present invention comprises:
It has the effect of significantly suppressing the generation of odor peculiar to red fish meat generated during processing, heating and storage, and of reliably and easily producing bleached red fish meat with the most nutrient components remaining.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Makoto Noguchi 2032-1, Nakanocho, Sakaiminato City, Tottori Prefecture Inside the Tottori Prefecture Industrial Technology Center (72) Inventor Takuichi Kageyama 2032-1, Nakanocho, Sakaiminato City, Tottori Prefecture Tottori Prefecture 4B042 AC01 AD20 AG27 AH01 AK01 AK11 AP02 AP06 AP07 AP14 AP15 AP20 AW06

Claims (16)

[Claims] 1. Exposed lean fish meat obtained by exposing red fish meat to a liquid obtained by adding an alkali to a tea extract to reduce heating odor. 2. The bleached lean fish meat according to claim 1, wherein the lean fish meat is a fillet. 3. A method for producing bleached red fish meat, comprising exposing red fish meat to an equivalent amount of a tea extract to which alkali has been added, followed by dehydration. 4. The concentration of the tea extract is 0.05% to 0.5%.
%, And the method for producing bleached red fish meat according to claim 3. 5. The method for producing bleached lean fish meat according to claim 3, wherein the alkali is baking soda having a concentration of 0.4% to 0.8%. 6. The method for producing bleached red fish meat according to claim 3, wherein the red fish meat is a fillet. 7. Lean fish meat processing characterized by reducing the heating odor peculiar to the red fish by heating and cooking the exposed red fish meat which has been exposed to a solution obtained by adding an alkali to a tea extract of the same amount as the red fish meat. Food. 8. Exposing the red fish meat to an equivalent amount of a tea extract to which alkali has been added, then mixing the dehydrated red fish exposed meat with auxiliary materials such as salt, shaping into a predetermined shape, and then heating and cooking. A method for producing a processed red meat product. 9. The concentration of the tea extract is from 0.05% to 0.5%.
The method for producing a processed red meat product according to claim 8, wherein 10. The method according to claim 8, wherein the alkali is sodium bicarbonate having a concentration of 0.4% to 0.8%. 11. The method according to claim 8, wherein the red fish meat is a fillet. 12. A mixture of bleached red fish meat and livestock meat, which is exposed to a solution obtained by adding an alkali to a tea extract of the same amount as that of red fish meat, is cooked to reduce the heating odor peculiar to the red fish. A processed meat food mixed with red meat, which is provided with a meat flavor. 13. Exposed red fish meat to an equivalent amount of a tea extract to which alkali has been added, mixed with dehydrated red fish exposed meat, mixed with livestock meat, kneaded auxiliary materials such as salt, A method for producing processed meat-mixed lean fish meat food, which is formed into a shape and cooked. 14. The concentration of the tea extract is from 0.05% to 0.1%.
The method for producing processed meat mixed red fish meat food according to claim 13, wherein the content is 5%. 15. The method according to claim 13, wherein the alkali is sodium bicarbonate having a concentration of 0.4% to 0.8%. 16. The method according to claim 13, wherein the red fish meat is a fallen meat.