JP2002171941A - Method for forming fish meat such as tuna and fish meat cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for certainly forming a fish meat cake homogeneous in cross-sectional properties, having A certain shape without degradation of fish meat cells and reduction in taste. SOLUTION: Fish meat such as tuner is packed with leaving almost no space in a freezing pan under an atmosphere of 4-10 deg.C together with an aqueous protein adhesive solution. Subsequently the fish meat is brought into a tight bag and reduced to -0.4 kg/cm2 to 10.6 kg/cm2. The opening of the aforesaid bag is sealed, the bag is stood for 1-2 hours under the atmospheric pressure and rapidly frozen to provide a fish meat cake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for forming large and small pieces of fish meat such as tuna into a cube or square rod fish meat cake.

[0002]

2. Description of the Related Art As a conventional technique, a yellow skin tuna will be described as an example. One animal has various sizes from 3 kg to 40 kg or more, and when processed into cuts, the size becomes uniform. It is impossible to do. Then, the fillet is fibrinogen and thrombin (thrombi)
Japanese Patent Application Laid-Open No. Hei 9-1997 discloses a method in which the cut piece of fish meat is minced between the cuts, and the cut piece is filled with the adhesive to form a block. It is known from US Pat. Alternatively, in order to adjust the shape of the stacked fish meat, some fish meat extruded from the frozen bread is cut into blocks.

[0003] Of the above known methods, the former Japanese Patent Application Laid-Open No.
The method described in Japanese Patent Publication No. 299063 is generally columnar or long cubic, but since each piece of fish meat is simply placed, the appearance is uneven, adhesion cannot be ensured, and mincing is used. Therefore, when this is sliced, the minced portion is exposed, the appearance is inferior, and it is difficult to adjust the amount of minced used. Also, in the latter method of cutting off the outer surface, a large amount of fish meat debris is generated, and even if it can be used for other meatballs, fried foods, etc.,
Expensive fish meat can not be used, which increases the processing cost as a molded product.

[0004]

Accordingly, it is an object of the present invention to ensure that the fish meat adhere to each other, the appearance of the formed fish meat cake is good, and there is no useless cutting and thinning during molding. It is an object of the present invention to provide a technique for making the shape uniform in all the cross sections even when slicing or cutting. Another object of the present invention is to provide a technique of selecting a pressure applied during molding in an appropriate range so that fish fillets and fish cells are not destroyed and the taste is not reduced.

[0005]

According to a first aspect of the present invention, there is provided a method for forming a fish meat, comprising: applying a fish meat cut such as a tuna, the surface of which is wetted with an aqueous solution of a protein adhesive, to a shallow freezing in an atmosphere of 4 ° C to 10 ° C; The bread was packed in the bread with almost no gap and the fiber direction was uniform.
After compression the pressure of cm ² to 0.5 kg / cm ² by adding about 1 hour to 2 hours, while further adding the same pressure, and freeze the fish, such as tuna the freezer pan, fish meat cake What you get.

In the fish meat forming method according to the second aspect of the present invention, in applying the pressure in the first aspect of the invention, a lid having high rigidity is placed on the upper surface of the fish meat packed in the freezing pan, and the frozen meat is frozen. The bread is put in a sealed packaging bag together with the fish meat and the lid, and the air in this bag is emptied from −0.4 kg / cm ^{2 to} −0.
The pressure is reduced within the range of 6 kg / cm ² , and then the mixture is left at atmospheric pressure for a while to apply pressure to the upper surface of the fish meat packed in the freezing pan at atmospheric pressure.

[0007] The method of forming fish meat according to the third aspect of the present invention comprises:
2. The method of claim 1, wherein the step of applying the pressure is performed by adding 0.1 to the fish meat directly in the freezing pan or to the lid.
A weight corresponding to 148 kg / cm ^{2 to} 0.5 kg / cm ² is placed on the entire surface.

The fish meat cake of the invention according to claim 4 is characterized in that a fish meat fillet such as a tuna whose surface is wetted with an aqueous solution of a protein adhesive is placed in a shallow freezing pan in an air atmosphere at 4 ° C. to 10 ° C. with almost no gap. The fibers are aligned in the same direction, and 0.148 kg / cm ^{2 to} 0.5 kg
After compression by applying a pressure of about 1 hour / cm ² to about 2 hours, the fish meat such as tuna in the freezing pan is frozen while further applying the same pressure.

The fish meat cake according to the invention of claim 5 is provided by claim 4
In the invention of the above item (1), a rigid lid is placed on the upper surface of the fish meat packed in the freezing pan, and the freezing pan is put in a sealed packaging bag together with the fish meat and the lid, and the air in the bag is reduced to -0.0.
4 kg / cm ² to under reduced pressure in the range of -0.6kg / cm ^2, then at atmospheric pressure and left briefly time, the upper surface of the fish meat stuffed into the freezer pan through the sealed packaging bag at atmospheric pressure To the above-mentioned pressure.

[0010] The fish meat cake of the invention according to claim 6 is provided by claim 4.
In the invention of 0.15 kg / cm ^{2 to} 0.5 k, directly on the fish meat in the freezing pan or on the lid
A weight corresponding to g / cm ² is placed on the entire surface and the pressure is applied thereto.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiment 1 shown below relates to the invention described in claim 1 and the invention described in claim 2. First of all, defrosted fish such as tuna is dismantled 1a, head a,
Except for the middle bone b and the tail c, except for the skin, fish meat fillets 1 of various sizes are obtained (see FIGS. 1 and 2). This fish fillet may be close to the tail, which has been conventionally regarded as fish waste, between ribs, or a sickle.

Next, a durable shallow freezing bread 2 made of stainless steel and having a depth of 8 cm to 15 cm and a length of each side of 30 cm × 45 cm is prepared.
The protein adhesive (for example, manufactured by Chiba Flour Milling Co., Ltd., trade name,
Pearl sheet GTC) While applying the aqueous solution, each fish meat fillet
1 is packed until the freezing pan 2 is almost full, so that there is almost no gap in the freezing pan. In practice, the refrigeration pan 2 is piled up above the opening edge of the freezing pan 1 to 3 cm (see FIG. 3). The size of the above-mentioned freezing bread is not limited to this, but the depth is preferably approximately in the above-described range.

Next, a lid 3 having high rigidity, preferably a drop lid 3 made of a stainless steel plate, is placed on the fish fillet 1. The freezing bread 2, fish fillet 1 and lid 3 are collectively inserted into an airtight synthetic resin bag 4, and then put into a vacuum packaging device 5 (see FIG. 4).
By reducing the pressure to −0.4 kg / cm ² to −0.6 kg / cm ² under the condition of to 10 ° C., the pressure in the bag 4 is reduced in the same manner. 4. Seal the opening.

Next, when the package 4a is placed under atmospheric pressure under the above temperature conditions, a pressure of 0.4 to 0.6 kg / cm ² acts as a gauge pressure on the outer surface of the bag, In particular, a pressure of 30 cm × 45 cm to 50 cm ² × 0.4 to 0.6 kg / cm ² is applied to the lid 3 having a large area, and the same pressure acts when a load of 810 kg to 540 kg is applied over the entire area (FIG. 5). ), The unfrozen fish fillets 1 therein are compressed, the gaps between them are clogged, and the protein adhesive solution spreads between the fish fillets 1 to adhere them. At this time, the edge of the drop lid 3 does not hit the freezing pan 2, and the atmospheric pressure effectively acts only on the fish meat inside. If left in this state for about 1 to 2 hours, the fish meat fillet 1 is compacted in the freezing bread 2. If the lid 3 is large enough to engage with the edge of the freezing pan 2, after they abut, the atmospheric pressure does not act on the fish fillet 1 anymore, and the size and shape of the fish And the inner dimensions and shape.

Next, the fish fillet 1 compressed together with the freezing bread 2 is directly cooled in a freezer (not shown) to a temperature of -10 ° C. to -40 ° C. and completely frozen. During this time, the atmospheric pressure continues to act on the fish fillet 1, so that the volume expansion and deformation due to freezing of the fish cut 1 are prevented. Thereafter, the bag 4 is opened, and the frozen fish meat cake 7 is taken out from the lid 3 and the freezing bread 2. Thus, a rectangular fish meat cake 7 according to the inventions of claims 4 and 5 is obtained (see FIG. 7). The thickness and shape of the fish cake 1a substantially match the depth and shape of the freezing bread 2.

In the second embodiment, the fish meat fillet 1 is packed in a freezing bread having the same size as the freezing bread 2 in the first embodiment with almost no gap (FIG. 3).
Reference), and the lid 3 of stainless steel, thereon 0.148kg / cm ² to placing the weight 6, of the total weight 100kg to 200kg corresponding to the range of 0.5 kg / cm ² (see FIG. 6 ). The weight 6 may be one lump, but in order to apply the uniform distribution weight, it is preferable to handle the weight divided into a plurality of pieces. In the case where the lid 3 is not used,
It is preferable that the weight 6 be placed on the edge of the freezing pan 2. These weights 6 are preferably made of metal having good heat conductivity. In this state, when pressure is applied in an atmosphere of 4 ° C. to 10 ° C., the fish fillet 1 is gradually compressed.

The fish fillet 1 is gradually compacted, and the lid 3 or the weight 6 contacts the edge of the opening of the freezing pan 2. The time required during this time is approximately one to two hours. Subsequently, in a pressurized state, rapid freezing is performed in a refrigeration apparatus (not shown) as in the first embodiment. Since the load due to the weight acts on the volume expansion due to freezing, no deformation occurs, and the adhesion between the fish cuts can be ensured. Thus, a fish cake according to the invention of claim 6 is obtained.

In the second embodiment, a large number of sets of the refrigeration pan 2, the lid 3, the weight 6, etc. are prepared, placed on a conveyor, and moved to apply a load. Can be processed. The pressurizing step and the freezing step are performed on different conveyors because the temperature and atmosphere are different. The weight 6 does not have to be entirely composed of the weight. This is because if the freezing bread containing the fish meat fillet 2 is stacked, the upper one acts as a lower weight. The embodiment of the present invention also includes a method of utilizing the weight of the frozen bread containing fish meat fillets. In this case, the lid 3 placed on the opening edge of the freezing pan 2 is used, and if the lower one is compressed to the volume of the freezing pan, further overpressurization is applied. You can also. In this case, it is preferable to provide a gap between the stages by using a spacer as appropriate so that the freezing air can quickly flow over the whole fish meat fillet 1.

[0019]

According to the invention of claim 1, under the above-mentioned temperature condition, a fish meat fillet is put into a freezing pan and pressure is applied thereto, so that the freshness of the fish meat fillet is sufficiently maintained, and The method is such that the fiber direction is aligned in the freezing bread, and the solution is packed with almost no gap with the aqueous protein adhesive solution and pressurized with the above-mentioned pressure. Since no freezing occurs while applying pressure, there is no danger that the shape will collapse due to volume expansion that occurs during freezing, or the adhesion between the fish meat cuts will be incomplete. The properties and outer shapes are the same.

In the invention of claim 2, in addition to the effect of the invention of claim 1, since the degree of pressure reduction is as described above, there is no danger that the aqueous protein adhesive solution will boil, and the adhesive ability can be maintained sufficiently. In addition, since the pressure is not reduced enough to destroy cells in the fish meat, the reduced fish taste does not occur.
Furthermore, since a pressurization method using atmospheric pressure is adopted after sealing, a pressurizing press or pressurizing means using a weight is unnecessary, and the atmospheric pressure acts equally on the entire surface of the lid, and an overload is applied to some fish meat. There is no danger of adding, and the fish fillets are sufficiently adhered to each other. In addition, the atmospheric pressure acts even during freezing, and does not cause deformation and poor adhesion due to expansion during freezing. In the above-mentioned depressurization method, a commercially available vacuum packaging apparatus can be used as it is, and the equipment cost is reduced.

According to the third aspect of the present invention, in addition to the effect of the first aspect of the present invention, since the pressurizing means is formed by a weight, the apparatus is simple. There is an effect that can be. According to the invention of each of the above-mentioned claims, not only large cuts but also small cuts can be compression-molded collectively, so that there is an effect that fish meat such as tuna can be used without exhaustion.

The fish meat cake of each of the inventions according to claims 4, 5 and 6 can be cut into a fence shape using a band saw or the like if it is frozen, and can be cut with a knife or slicer. If it is frozen so that it can be cut, it can be easily processed into a fillet of any thickness using a kitchen knife or slicer. In this way, a fillet product of any thickness and shape can be easily obtained, so in a fast food restaurant, employee cafeteria or school lunch, etc., a fillet product with the optimal thickness suitable for nutritional design and price setting is accurately and uniformly provided. It can be produced and can be effectively used for various dishes as a simple ingredient. The fish cake of the present invention is substantially homogeneous in both appearance and cross-section, and has no cut and cell destruction due to appropriate pressure selection, so that the taste does not decrease and its commercial value as an ingredient Is high.

[Brief description of the drawings]

FIG. 1 is a schematic perspective view of a state where a fish body such as a tuna is disassembled.

FIG. 2 is a schematic perspective view of a disassembled fish fillet.

FIG. 3 is a schematic perspective view showing a state in which fish fillets are packed in a freezing bread.

FIG. 4 is a schematic perspective view showing a state in which a freezing pan is set in a vacuum packaging device.

FIG. 5 is a perspective view of a vacuum package.

FIG. 6 is a schematic vertical sectional side view showing a compressed state of fish fillet by a weight.

FIG. 7 is a perspective view of a completed fish meat cake.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Fish fillet 2 Freezing bread 3 Lid 4 Bag 6 Weight 1a Frozen fish cake

Claims (6)

[Claims] 1. Filling fish fillets such as tuna whose surface is wetted with an aqueous solution of protein adhesive in a shallow freezing pan in an air atmosphere at 4 ° C. to 10 ° C. with almost no gap in the fiber direction. 0.148kg on the entire top surface
/ Cm ^{2 to} 0.5 kg / cm ² for about 1 hour to 2
A method for forming a fish meat such as a tuna, characterized by freezing fish meat such as a tuna in the above-mentioned freezing pan while applying the same pressure after compressing for a time and obtaining a fish meat cake. 2. The method of applying pressure, wherein a rigid lid is placed on the upper surface of the fish meat packed in the freezing pan, and the freezing pan is put in a sealed packaging bag together with the fish meat and the lid. the air in the bag -0.4kg / cm ² to -0.
A method in which the pressure is reduced within the range of 6 kg / cm ² , and then left for a while at atmospheric pressure to apply pressure to the upper surface of the fish meat packed in the freezing pan at atmospheric pressure through a sealed packaging bag. 2. The method for forming fish meat such as tuna according to claim 1, wherein: 3. The method of applying pressure comprises: directly on the fish meat in the freezing pan or on the lid;
^{2. The} method for forming fish meat such as tuna according to claim 1, wherein a weight corresponding to g / cm ^{2 to} 0.5 kg / cm ² is placed on the entire surface. 4. Filling fish meat such as tuna, the surface of which has been wetted with an aqueous protein adhesive solution, in a shallow freezing pan in an atmosphere of 4 ° C. to 10 ° C. with almost no gap in the direction of the fiber. 0.148kg on the entire top surface
/ Cm ^{2 to} 0.5 kg / cm ² for about 1 hour to 2
A fish meat cake formed by freezing fish meat such as tuna in the above-mentioned freezing pan while applying the same pressure after compressing for a time. 5. A rigid lid is placed on the upper surface of the fish meat packed in the freezing pan, and the freezing pan is put in a sealed packaging bag together with the fish meat and the lid, and the air in the bag is reduced by −0. .4
kg / cm ² to under reduced pressure in the range of -0.6kg / cm ^2, then at atmospheric pressure and left briefly time, the upper surface of the fish meat stuffed into the freezer pan through the sealed packaging bag at atmospheric pressure The fish meat cake according to claim 4, wherein said pressure is applied to said fish cake. 6. 0.148 kg / cm ^{2 to} 0.5 kg directly on the fish meat in the freezing pan or on the lid
The fish meat cake according to claim 4, wherein a weight corresponding to / cm ² is placed on the entire surface and the pressure is applied.