JP2006061096A - Fresh ham-like blue marlin processed food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new fish flesh processed food having appearance, flavor and palate feeling extremely similar to those of fresh ham through using characteristic of flesh quality of blue marlin (Japanese name:Kurokawa Kajiki). <P>SOLUTION: The fresh ham-like blue marlin processed food is obtained by subjecting to cool smoke treatment at least the periphery of blue marlin fresh flesh mass which is soaked in salt water and dried without heating. A method for producing the processed food is also provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a processed ham-like black swordfish processed food and a method for producing the same.

Various processed fish meat foods have been conventionally developed. For example, in Patent Document 1, in order to reduce fish odor, fish meat such as tuna is immersed in a seasoning liquid containing soil fungi, and after drying, A method for producing a fish meat product for smoke processing is disclosed. Patent Document 2 discloses a production method in which various seafoods including tuna are made into a prosciutto-like product using seasonings containing koji. Further, Patent Document 3 discloses a method for producing processed ham-like processed fish meat food that is processed at high pressure using salmon and trout meat and a binder.
Japanese Patent Laid-Open No. 10-276668 JP 2002-125624 A JP 2003-47441 A

  An object of the present invention is to provide a novel processed fish meat food having an appearance, flavor, and texture very close to those of raw ham, utilizing the characteristics of the meat quality of black swordfish.

The present applicant has previously filed a patent application for processed fish food that is very similar to prosciutto using Binaga tuna (Japanese Patent Application No. 2004-161936). Thereafter, it was found that even better raw ham-like foods can be obtained by using Kurokawa swordfish.
That is, the present invention provides a raw ham-like black swordfish processed food, which is obtained by subjecting a raw black swordfish meat salt to immersion in salt water and subjecting at least the peripheral part of the non-heated dried product to a cold chilling process, and a method for producing the same Is.

  According to the present invention, when salt is uniformly permeated into the raw meat chunk of Kurokawa swordfish cut to an appropriate size, the meat chunk of Kurokawa swordfish becomes inferior to raw pork, and the periphery of the meat chunk is cooled. By applying the cocoon treatment, a processed fish meat food having an appearance, flavor and texture very similar to those of raw ham can be obtained.

  The raw swordfish used as a raw material in the present invention may be raw after catching or frozen, but is preferably fresh. Kurokawa-swordfish is an appropriate size, preferably about 500 to 3 kg, usually about 2 kg, except for the fish, excluding the internal organs, sharks, and heads, after being divided into four pieces, and then peeling the skin. Cut into chunks of meat and use.

The raw ham-like swordfish processed food of the present invention is a product obtained by subjecting at least the peripheral part of the raw lumps of raw swordfish cut in this manner to salt water immersion and non-heated drying to be subjected to cold chilling treatment.
This salt water immersion is performed by immersing the raw meat mass of Kurokawa swordfish in a saline solution having a concentration of 25 to 35% by weight, usually 30% by weight.
In the production of the raw ham-like processed food of the present invention, all the steps should be performed at a temperature as low as possible so that the meat quality does not cause undesirable alteration and avoids damage to the meat quality due to the formation of ice crystals. Preferably, the immersion in salt water is performed at a temperature of 0 to 5 ° C, preferably about 2 ° C. The soaking time may be the time for the salt water to soak into the meat evenly. Depending on the salt concentration, temperature, and the size of the meat chunk, the soaking time is usually 2-5 hours for the meat mass of about 2 kg. Is achieved.

  During or after the immersion, if necessary, for example, a kombu dashi, a spice, a wine flavor, and the like may be appropriately flavored. The meat chunk that has been immersed is thoroughly drained and subjected to non-heat drying. Usually, it cools and air-drys in 0-5 degreeC, Preferably it is 0-2 degreeC atmosphere. The drying may be performed so that the whole meat block of black swordfish is in a so-called dry state. Depending on the temperature and the size of the meat block, the meat block of about 2 kg is usually 60 to 168 hours. Preferably, a desired dry state can be obtained in about 96 to 144 hours.

  The dried meat mass is washed with fresh water and appropriately salted to adjust the salinity, and then subjected to a cold chilling treatment for 2 to 90 minutes at 5 to 15 ° C. at least at the peripheral edge according to the desired flavor. Rub. Although it is necessary to carry out the cold chilling treatment while avoiding the temperature rise in the smoking room, it should be avoided to apply cold air to the surface of the meat block. When cold air hits the surface of the meat block for a long time, the surface is dried or cracked, resulting in protein alteration and the commercial value is lowered.

The processed raw ham-like Kurokawa-swordfish processed food of the present invention thus obtained can be stored for about 2 weeks by refrigeration, and can be sliced and used for food in the same manner as ordinary raw ham. It can also be used as a cooking material.
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

  The swordfish except for the internal organs, pupae and head were divided into four pieces, and after peeling the skin, it was cut into a meat mass of about 2 kg, excluding blood. This raw meat lump of black swordfish was immersed at 30C in 30 wt% saline containing kelp dashi at 2 ° C for 4 hours. It was lifted from the immersion water and thoroughly drained. Next, the meat chunk was dried with cold air for 96 hours in an atmosphere of 0 to 5 ° C. After drying, washing with fresh water, draining, and cooling with smoke of a walnut chip at 5 to 15 ° C. for 20 to 30 minutes. After the cold chilling treatment, it was exposed to cold air at 0 to 5 ° C. for 48 hours to finish the scent removal, thereby obtaining a desired raw ham-like kurokawajiki processed food.

As described above, according to the present invention, it is possible to obtain a novel processed fish meat product that has an appearance, flavor, and texture similar to raw ham using black swordfish.

Claims (4)

  A raw ham-like Kurokawa-swordfish processed food, which is obtained by subjecting at least the peripheral part of a non-heated dried product to salt-water immersion in a raw meat lump of Kurokawa-swordfish and subjected to a cold chilling treatment.   At least the peripheral part of the meat lump of black swordfish soaked in 25 to 35% by weight of salt water at 0 to 5 ° C. and dried with cold air at 0 to 5 ° C. is treated with smoke at 5 to 15 ° C. Processed food of prosciutto-like black swordfish according to claim 1, which is exposed to cold air at -5 ° C.   The method for producing a raw ham-like black swordfish processed food according to claim 1, wherein the raw meat mass of black swordfish is dipped in salt water, and after non-heat drying, at least a peripheral portion of the meat mass is subjected to a cold chilling treatment. Immerse in 25-35 wt% salt water at 0-5 ° C. for 1-5 hours, dry with cold air at 0-5 ° C. for 60-168 hours, treat with cold at 5-15 ° C. for 10-60 minutes, then The manufacturing method of Claim 3 which exposes to cold wind for 24 to 60 hours at 0-5 degreeC.